shots, all bets are off.

I read "all hats are off." I could do
maybe half an espresso shot before
feeling the consequences, as in taking.
the top of my head off.

I'd have to line up four or five at this point, and maybe more.

I'm sufferinging from lack of sleep (didn't
get upgraded on my flight, and United subbed
in an unpleasantly configured plane instead
of the rather nicer one originally scheduled).
I'll probably have a Coke, and that will do
it for me; I'll be jittery and sleepy at the
same time.

broiling down under.

Or more likely barbecuing, knowing Ozzies.

Yeah, they don't call it broiling, but it's
not really barbecuing either. I wish Glen
were around to weigh in on this, but I think
they tend to use the term grilling, but I'm
not sure, American influences and all that.

Right now however, parts of Australia are grilling people - temps in
the 40s. Eep.

Yeah - that's what I was referring to, and to
my recollection, Mr. Jamieson has a couple small
units in the bedrooms, but the kitchen, where most
of the activity is, is going to be "too hot."

In Sydney the weather is much like here,
but Adelaide is forecast to reach the
100F mark next Tuesday and Wednesday.

It got there and made change. I've got friends down there who are
getting cooked.

Well, I just looked it up, and the temps are
all over the place but mostly above average.

---------- Recipe via Meal-Master (tm) v8.00

Title: Corn Roasted with Herb Butter
Categories: Vegetables
Yield: 6 servings

3/4 c Butter softened 1 1/2 tb Minced parsley
1 1/2 tb Lemon juice 2 1/2 tb Minced green onion
1/4 ts Freshly grated nutmeg 1/2 ts Salt and pepper
1 x Dash of Tabasco 1 x Dash of
Worcestershire sauce

Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on
barbeque
or broil 4 inches from heat 30 min or till kernels are tender. Unwrap,
detach husks and spread with remaining butter. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

shots, all bets are off.

I read "all hats are off." I could do
maybe half an espresso shot before
feeling the consequences, as in taking.
the top of my head off.

I'd have to line up four or five at this point, and maybe more.

I'm sufferinging from lack of sleep (didn't
get upgraded on my flight, and United subbed
in an unpleasantly configured plane instead
of the rather nicer one originally scheduled).
I'll probably have a Coke, and that will do
it for me; I'll be jittery and sleepy at the
same time.

Been there, done that, but it takes a heckuva lot more than one coke.
I've always had a decent tolerance for stimulants.

not sure, American influences and all that.

Right now however, parts of Australia are grilling people - temps

in

the 40s. Eep.

Yeah - that's what I was referring to, and to
my recollection, Mr. Jamieson has a couple small
units in the bedrooms, but the kitchen, where most
of the activity is, is going to be "too hot."

I'd have figured most Aussies would have Central by now. Meanwhile,
here in CT we're about to head into the chest freezer for a while.

100F mark next Tuesday and Wednesday.

It got there and made change. I've got friends down there who

are

getting cooked.

Well, I just looked it up, and the temps are
all over the place but mostly above average.

Meanwhile I'm well below. I keep thinking they ought to shake CT
weather up in a bag with theirs and we might both be better off.

--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 01-29-19 23:52, Ruth Hanschka <=-
spoke to Michael Loo about 866 weather was <=-

I'd have figured most Aussies would have Central by now. Meanwhile,
here in CT we're about to head into the chest freezer for a while.

Is your freezer warmer than the temp outside? At the moment that is
true for us. Freezer is set for 10F. Outside is 5F.


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

Title: GINGERED SHRIMP APPETIZER
Categories: Seafood, Appetizers
Yield: 4 Servings

2 tb Teriyaki sauce
1 1/2 ts Chopped pared ginger root
2 tb Rice vinegar
1 ts Dry sherry
1/2 ts Granulated sugar
1 ds Salt
8 oz Shelled, deveined cooked
-large shrimp
1/2 md Cucumber, pared, cut into
-sticks

In small flameproof container or metal measuring cup bring teriyaki
sauce to a boil. Reduce heat to low, add ginger, and let simmer
until liquid is slightly reduced, about 3 minutes. Add vinegar,
sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In
glass or stainless -steel container large enough to hold shrimp in
single layer arrange shrimp,; pour in teriyaki mixture aand toss to
coat. Cover with plastic wrap and refrigerate for at least 3 hours.
Use slotted spoon to remove shrimp to serving plate. Pour marinade
into small bowl and serve as dipping sauce with shrimp and cucumber.

Makes 4 servings

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:56:13, 31 Jan 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 01-29-19 23:52, Ruth Hanschka <=-
spoke to Michael Loo about 866 weather was <=-

I'd have figured most Aussies would have Central by now.

Meanwhile,

here in CT we're about to head into the chest freezer for a

while.

Is your freezer warmer than the temp outside? At the moment that is
true for us. Freezer is set for 10F. Outside is 5F.

At some points it was warmer in the freezer than outside. Today it hit
60. Wacky, although my furnace and heat bill were happier.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)