-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Gas is certainly more convenient - and often quicker. But, it's horrid
 DD> for the environment

 JW> It's not that simple. Gas is cleaner burning than oil which is
 JW> better than tar sands heavy oil (bitumen) which still beats coal.
 JW> And all of these fuels are used to generate electricity.

 DD> photo-voltaic cells (and) windmills... and be electric all-the-way.

 JW> They can reduce but not eliminate the need for hydrocarbons unless
 JW> you invest heavily in a huge battery bank and a converter. I follow
 JW> these issues closely as they impact on housing trends, especially
 JW> off grid here in the north. For homes on the grid it is not economic
 JW> to switch (yet), despite the subsidies in place.

Illinois (and many other states) requires the utility to buy the excess
power produced from such arrangements. My friend Lee and his wife took
advantage of the state-offered subsidy and installed a photo-voltaic
roof. In three years they are covering the cost of the loan payments
with the $$$ saved from their electric bills. It will be a couple or
several more years before they are "clear" - but, still, it's a feel-
good thing that's doing something positive for the environment/climate.

I'm wondering what will become of my job (if I'm still working) when we
switch from making hydrocarbon fuelled automobiles to all-electrics. We
had a Rah-Rah visit from our Regional Manager and an AutoZone V.P. last
week and I posed that question to them .... and the vice president got
this stricken look on his face.

A big part of AZ's business is peddling house-brand oil, additives and
anti-freeze/coolant. That will all wither on the vine as fossil fueled
vehicles dwindle away. Not to mention starters, alternators, radiators,
engine air filters, oil filters, spark plugs, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jackson-Triggs Sparkling Maple Bacon Jam
 Categories: Condiments, Pork, Vegetables, Herbs
      Yield: 6 Cups
 
      1 lb Sliced bacon; in 1 cm
           - strips
      1 lb Fresh tomatoes; diced
      2    Onions; diced
      4 cl Garlic; minced
    3/4 c  Jackson-Triggs Sparkling
           - Wine
    1/2 c  Vinegar
    3/4 c  Maple syrup
    1/4 c  Worcestershire sauce
      4 tb Powdered fruit pectin
      3 tb Smoked paprika
      2 ts Four spice; opt
           Salt & black pepper
 
  Heat a large saucepan over medium high heat. When hot,
  add in the diced bacon and cook until very crispy.
  Remove the bacon and allow to cool on paper towel.
  
  Strain off all fat that remains in the pan and pour into
  a medium pot.
  
  Heat a medium sauce pot over medium heat; add in the
  reserved bacon fat then the onions and garlic. Cook
  until just soft (roughly 3-5 minutes).
  
  Next add in the tomato, wine, vinegar, maple syrup and
  Worcestershire sauce.
  
  Bring to a simmer, then turn heat to low and simmer
  until the tomatoes just begin to break down (roughly
  10-15 minutes).
  
  Stir through the fruit pectin, smoked paprika and
  crisped bacon.
  
  Turn the heat to high and bring to a boil while
  continuing to stir. Allow to boil for 1-2 minutes.
  
  To finish, season with salt, pepper and four spice (if
  using).
  
  RECIPE NOTES: Serve with a grilled cheese sandwich and
  pair with Jackson-Triggs Reserve Pinot Noir
  
  Serve on a Canadian AAA grade beef burger with a
  full-bodied red like Shiraz or Meritage
  
  Try it with rich mac and cheese with Canadian bacon and
  pair with Pinot Noir
  
  By Tim Mackiddie, Jackson-Triggs Executive Chef
  
  RECIPE FROM: https://www.readersdigest.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Grandmothers give grandchildren cookies. That is a fact.
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