Last I heard, he still hasn't been able to make the trip.

appear to be in danger. The fire is still only
20% contained.

Got there this morning, Sunday the 1st, and back. Did what I needed to

do.

We've had some light drizzle, enough to get the road wet and knock the

smoke

down. But the wind was picking up and on the way back it was smokier and I spotted a few burning things, some next to the road.

So the fire was hiding in the duff. How deep is that
organic material that it was feeding on? I'm put in
mind of peat fires, which can smolder on for what
seems like decades, only to flare up catastrophically
when the conditions allow.

Todays report is ... 162,179 acres and 29% contained. The 31 miles of

highway,

it's actually only 20 something miles through the burnt zone, is open with pilot cars both directions. I managed to drive up to the end of the

lines just

as the pilot car took off, so no waiting.

You are lucky. That entire scenario would spook me.
Any signs of cars caught by a flareup?

Still smells close enough that I've got this wild urge for pulled pork.

Might

go by Leroys tomorrow and see how it's doing in it's latest

incarnation. Plus

with a trip coming up it's time to graze the fridge.

I'm presuming in the condo you keep the appliances
going?

Irish Brown Bread
categories: starch
yield: 1 loaf

2 ts golden syrup
1 ts lemon juice
1 c warm water
8 oz whole-wheat flour
8 oz all-purpose flour
1 pn salt
1/2 ts baking soda
1/2 ts cream of tartar
2/3 c milk

Grease a 2-lb loaf pan.

Heat oven to 400F.

Dissolve the syrup in warm
water. Add the lemon juice.

Sift the all-purpose flour, baking soda, and
cream of tartar. Add the whole-wheat flour.

When the liquid is cool, add to the flour
mixture with the milk. Mix until moistened.

Put dough into prepared pan and press to the
sides. Bake 15 min. Reduce heat to 350F
and bake for 25 min more or until bread has
risen and is golden brown.

Cool bread on a wire rack. Keep for a day
before serving.

CHEF PATRICK REILLY
Orlando Sentinel, 6/21/94
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Quoting Michael Loo to Bill Swisher <=-

So the fire was hiding in the duff. How deep is that
organic material that it was feeding on? I'm put in
mind of peat fires, which can smolder on for what
seems like decades, only to flare up catastrophically
when the conditions allow.

I don't know how deep it is. But I saw birch trees, complete with leaves, laying down with the roots burned off. The word is that the winter snow/temps should put it out. Although I seem to recall a fire breaking out in the spring
someplace up in the interior a while back. Anchorage used to have a municipal peat dump for the construction people to dispose in so the could do foundations.

Any signs of cars caught by a flareup?

Nah, there's phone videos of people who had a more exciting drive though.

I'm presuming in the condo you keep the appliances
going?

Oh yeah, just don't want to leave things laying about that might be confused with a science project by the time I get back, short trip that it is. This winter I'm pondering leaving the computers running, boinc, I haven't decided yet. Mainly I hate to leave them unpatched that long. Unless somebody can tell me how I can ssh back to them.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corn Patch Spam Bake
Categories: Spam, Casserole, Corn, Pasta, Noodles
Yield: 1 Servings

2 1/2 c Egg noodles (4 oz.)
1 cn Drained whole kernel corn
1 cn Cream of vegetable soup (10
-3/4 oz)
3/4 c Milk
1 ts Salt
3/4 cn Spam, cut into 1" squares
-(12 oz.)

Cook egg noodles in 2 quarts salted boiling water for 10 minutes;
drain and pour into deep 9 inch casserole. Mix in rest of
ingredients. Top with grated sharp cheese. Spread with paprika.
Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

From : Barry Weinstein 4/95

MMMMM

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Bill Swisher wrote to Michael Loo <=-

Oh yeah, just don't want to leave things laying about that might be confused with a science project by the time I get back, short trip
that it is.

As I like to tell people, the only culture I have is growing in the back
of my fridge.

This winter I'm pondering leaving the
computers running, boinc, I haven't decided yet. Mainly I
hate to leave them unpatched that long. Unless somebody
can tell me how I can ssh back to them.

I can. :D

What OS are you running? I can help you get sshd set up on a higher
port so you don't have to worry about port knocking.

In Linux, it's pretty much the standard setup across distros.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar Harvest Fondue
Categories: Cheese, Appetizers
Yield: 4 servings

3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 ds Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces

In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over
medium heat until mixture thickens and boils; cook and stir one
minute longer. Remove from heat; add cheese; stir until melted.
Transfer to a fondue pot; keep warm. Serve with bread cubes and
assorted vegetables. This makes 4 portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

MMMMM

Later,
Sean


... "It's always a bumpy ride on the train to damnation." - Hap Newsom
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Quoting Sean Dennis to Bill Swisher <=-

As I like to tell people, the only culture I have is growing in the
back of my fridge.

And I tell people the only reason I'm going to Europe is to try and buy some of
them "couths" that everybody tells me I ain't got.

What OS are you running? I can help you get sshd set up on a higher

email me...bill<thebigatsign>luddites<dot>org

___ Blue Wave/DOS v2.30 [NR]

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