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,

Birch roots are a wide shallow mat, more rootlets as I
recall and easy to blow (or apparently burn) down.

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.

Peat is great for keeping fires alive, as if it's dry
it's spongy enough to trap enough air to keep a smolder
going, with the expectable results.

Any signs of cars caught by a flareup?

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

I figure on some of those days it would have taken
brass balls to drive through the mess.

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

If it were a longer trip, you might return to a
compost pile.

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 see that Sean has volunteered to assist.

Title: Corn Patch Spam Bake
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.)

Okay, what did I do to deserve that?

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: MAKE AHEAD ROLLED UP PIZZAS
Categories: Italian, Cyberealm, Kooknet
Yield: 6 servings

18 Slices bread
1/2 Cup tomato sauce
1/2 Tsp. italian herbs
1/2 Stick melted butter
1 1/2 Cups grated mozzarel
1/2 Cup chopped black olives
Several dashes thyme

Cut crusts from bread and roll out each slice with a rolling pin.
Combine remaining ingredients except butter and stir to blend
well.Spread each bread slice with some of the mixture and roll up
jelly roll fashion (fasten with a toothpick if necessary).Brush each
roll with melted butter.Put on a baking sheet and chill until
serving time.When ready to serve,put roll ups in a preheated-
heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled
soup.

Posted by Michael Prothro, Mike's Resort BBS on Kook-net Recipe
Network

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