-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> Quite a harrowing experience; Steve rates it just behind the trip we
 RH> made thru a blizzard in early 2013. Interstate 40 and all other roads
 RH> west of Asheville, NC into eastern Tennesee were closed because of rock
 RH> and mud slides on Friday; we drove thru the area on Thurday in heavy
 RH> rain. Got home yesterday, looks like Wake Forest just got wind and
 RH> rain. Tornadoes touched down in several places in eastern NC, western
 RH> part of the state is dealing with heavy flooding. Do know that one
 RH> other couple from the rally got home (just above Phhiladelphia, PA)
 RH> late Thursday night.

In Erwin near the Nolichuckey river, a few parts of Interstate 26 were
destroyed.  Now Asheville is completely cut off.  Glad you got home when you
did.

Here's a video from a professional drone pilot showing the devastastion in
Erwin: https://www.youtube.com/watch?v=_FVvRe0JNqo

 RH> I like that--have to remember it and use it whenever I encounter a
 RH> heavy smoker.

"No smoking, please; I'd rather die of natural causes."

Smoked meats are fine, however.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hickory Smoked Salmon
 Categories: Fish, And, Seafood
      Yield: 6 Servings
 
      6    4-6 Oz. Salmon Fillets
      2 ts Dark Brown Sugar
           Seafood Seasoning -- to
           Taste
 
  Spread wet hickory chips over hot coals.  Place each fillet on a
  greased grill or skewer and place on a raised rack.  Spread sugar
  over salmon and sprinkle with seafood seasoning.  Cover the grill or
  make a tent of aluminum foil. Cook for 20 minutes or until fish
  flakes easily when tested with a fork. Serves 6.
  
  (Adapted from a recipe in "Seafood Treats From The Barbeque",
  Fisheries and Oceans Canada)
  
  Posted to MC-Recipe Digest V1 #146
  
  Date: Wed, 10 Jul 1996 07:55:21 -0400
  
  From: kmeade@ids2.idsonline.com (The Meades)
 
MMMMM
 
-- Sean

... I'm an amateur crastinator.  Some day, I'll turn pro.
--- MultiMail/Linux