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.
I get overstimulated easily. It's often not a
lot of fun.
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.
It's by no means universal in homes, but as I
recall most public buildings have some kind of
air-cooling mechanism.
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.
The upper hemisphere is seeing 10-20F below
temps, but the nether one is getting 10-20C
above. On balance, we're all gaining, and
maybe we will be Venusian in our grandnephews'
lifetimes. It was reported a week or two ago
that Port Augusta, wherever that was, suffered
the highest temperature ever recorded on a
coastal settlement.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Chili Appreciation Society International Chili
Categories: Loo, Chili
Yield: 1 batch
2 lb Chuck beef, cubed in
-stew-sized pieces
1 md Onion, chopped
2 tb Chopped suet or veg. oil
4 Jalapenos, stemmed,
-seeded, halved
8 oz Tomato sauce
12 oz Beer
16 oz Beef stock
1 tb Cumin, ground
2 ts Garlic powder
1 ts Pepper, ground
4 tb Chili powder
1/4 c Masa
1 c Water
1 tb Paprika
The only way I do beer chili is make a regular pot, extra hot, and
drink a bunch of beers with it. Very satisfactory that way.
Let it be noted that I disagree with many of the particulars of the
recipe below, but it's a good example of a beer chili.
Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin,
garlic, pepper, and half the chili powder. Simmer until meat is done,
about 2 hr. Make a paste of the masa and water. Stir this quickly
into the chili. Add the paprika and the rest of the chili powder.
Cook 15 min. Remove Jalapenos and serve.
Attributed (by whom unknown) to Michael Loo
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)