Buitoni brand tortelloni (from the refrigerator case) filled with
spinach and ricotta. Sue me. Heated in lightly salted simmering water,
drained. The leftover pasta will keep for a day or two in the fridge
and may be sauced any which way I choose.

Tonight's serving will simply be tossed with a little olive oil, basil,
garlic powder and freshly shredded parmesan.

Jill

On 8/31/2017 7:55 PM, Sqwertz wrote:
> Tin roof sundae for dessert later.


On 8/31/2017 7:36 PM, Sqwertz wrote:
> My personal favorite was

Choke to death on it, you fat *******.

And lay off the gays, you insensitive jerkwad.


Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Thu, 31 Aug 2017 18:45:35 -0400, jmcquown >
wrote:

>Buitoni brand tortelloni (from the refrigerator case) filled with
>spinach and ricotta. Sue me. Heated in lightly salted simmering water,
>drained. The leftover pasta will keep for a day or two in the fridge
>and may be sauced any which way I choose.
>
>Tonight's serving will simply be tossed with a little olive oil, basil,
>garlic powder and freshly shredded parmesan.

It was a little chilly here today, so I made some beef stew. Cooked
with onions and carrots, and a little wine in the braising liquid.

On the side, steamed new small potatoes, a few yellow beans, and
sliced tomatoes from my garden.

There's leftovers for tomorrow's lunch.

Doris

On 8/31/2017 9:05 PM, l not -l wrote:
> On 31-Aug-2017, jmcquown > wrote:
>
>> Buitoni brand tortelloni (from the refrigerator case) filled
>> with
>> spinach and ricotta. Sue me. Heated in lightly salted
>> simmering water,
>> drained. The leftover pasta will keep for a day or two in the
>> fridge
>> and may be sauced any which way I choose.
>>
>> Tonight's serving will simply be tossed with a little olive
>> oil, basil,
>> garlic powder and freshly shredded parmesan.

> You've got me beat. I've been a little under-the-weather the
> last few days and not eaten or not eaten much.
>
I'm sorry to hear that.

> Brunch today was a mini-bagel with cream cheese and dinner was a
> modest bowl of blueberries and Post Shredded Wheat 'n Bran
> (spoonsize) with milk.
>
At least you're eating. I hope you feel better soon.

Jill

On 8/31/2017 11:17 PM, Doris Night wrote:
> On Thu, 31 Aug 2017 18:45:35 -0400, jmcquown >
> wrote:
>
>> Buitoni brand tortelloni (from the refrigerator case) filled with
>> spinach and ricotta. Sue me. Heated in lightly salted simmering water,
>> drained. The leftover pasta will keep for a day or two in the fridge
>> and may be sauced any which way I choose.
>>
>> Tonight's serving will simply be tossed with a little olive oil, basil,
>> garlic powder and freshly shredded parmesan.
>
> It was a little chilly here today, so I made some beef stew. Cooked
> with onions and carrots, and a little wine in the braising liquid.
>
> On the side, steamed new small potatoes, a few yellow beans, and
> sliced tomatoes from my garden.
>
> There's leftovers for tomorrow's lunch.
>
> Doris
>
Beef stew sounds good. It's actually getting cooler here, if you can
call 85°F cooler.

Jill

"jmcquown" > wrote in message
news
> Buitoni brand tortelloni (from the refrigerator case) filled with spinach
> and ricotta. Sue me. Heated in lightly salted simmering water, drained.
> The leftover pasta will keep for a day or two in the fridge and may be
> sauced any which way I choose.
>
> Tonight's serving will simply be tossed with a little olive oil, basil,
> garlic powder and freshly shredded parmesan.
>
> Jill

I had some horrible Banquet frozen meal. Never again! At least it was cheap.
Chicken fried chicken in gravy, mashed potatoes and corn. The corn and
potatoes weren't actually horrid but the meat (if you can call it that),
was. I was just hungry but nothing sounded good. I remembered having bought
the meal some time again and made the mistake of attempting to eat it.

Am cooking a pot roast now. Will add potatoes, carrots and onions later. I
like to do it early so I can defat it.

Moroccan food. The most interesting being a pastry made with phyllo, chicken, almonds, and egg. It was a upside down tart dusted with powdered sugar and cinnamon.

https://www.amazon.com/photos/share/...D3RU006WY6B7ig

On Thursday, August 31, 2017 at 6:45:48 PM UTC-4, Jill McQuown wrote:
> Buitoni brand tortelloni (from the refrigerator case) filled with
> spinach and ricotta. Sue me. Heated in lightly salted simmering water,
> drained. The leftover pasta will keep for a day or two in the fridge
> and may be sauced any which way I choose.
>
> Tonight's serving will simply be tossed with a little olive oil, basil,
> garlic powder and freshly shredded parmesan.

Mine was free zucchini sliced into half-moons and cooked in spaghetti
sauce (husband's homemade), with a little parmesan and provolone melted
on top. A slice of high-quality bread drizzled with extra-virgin olive
oil and sprinkled with a little coarse salt. Preceded by a tossed salad
dressed with cider vinegar, Penzey's Forward! blend, and extra-virgin
olive oil.

No idea what I'm having tonight. That's a long way off.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Mine was free zucchini sliced into half-moons and cooked in spaghetti
> sauce (husband's homemade), with a little parmesan and provolone melted
> on top.

What is "free zucchini?"

In article >, says...
>
> Cindy Hamilton wrote:
> >
> > Mine was free zucchini sliced into half-moons and cooked in spaghetti
> > sauce (husband's homemade), with a little parmesan and provolone melted
> > on top.
>
> What is "free zucchini?"

Anarchist French courgettes, Gary. Go back to sleep.

Janet UK

On Fri, 01 Sep 2017 08:05:06 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Mine was free zucchini sliced into half-moons and cooked in spaghetti
>> sauce (husband's homemade), with a little parmesan and provolone melted
>> on top.
>
>What is "free zucchini?"

Excess grown in her garden or a neighbours?

Janet wrote:
>
> In article >, says...
> >
> > Cindy Hamilton wrote:
> > >
> > > Mine was free zucchini sliced into half-moons and cooked in spaghetti
> > > sauce (husband's homemade), with a little parmesan and provolone melted
> > > on top.
> >
> > What is "free zucchini?"
>
> Anarchist French courgettes, Gary. Go back to sleep.


Do you have big hooters, JanetUK? Are they still worth a damn?
Sheldon asked me to ask you. He's afraid of you.
Do you live in a shopping center too?
Do you ever smile or would that crack your old face?

On Friday, September 1, 2017 at 8:06:23 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Mine was free zucchini sliced into half-moons and cooked in spaghetti
> > sauce (husband's homemade), with a little parmesan and provolone melted
> > on top.
>
> What is "free zucchini?"

Co-worker left it on a table in the break room.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Friday, September 1, 2017 at 8:06:23 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > Mine was free zucchini sliced into half-moons and cooked in spaghetti
> > > sauce (husband's homemade), with a little parmesan and provolone melted
> > > on top.
> >
> > What is "free zucchini?"
>
> Co-worker left it on a table in the break room.

Ah, so free of cost. Thanks. Your cooking of it sounds good.

Gary wrote:
>Cindy Hamilton wrote:
>>
>> Mine was free zucchini sliced into half-moons and cooked in spaghetti
>> sauce (husband's homemade), with a little parmesan and provolone melted
>> on top.
>
>What is "free zucchini?"

Found left on her front porch.

On 2017-09-01 12:02 AM, jmcquown wrote:
> On 8/31/2017 11:17 PM, Doris Night wrote:
Doris
>>
> Beef stew sounds good.Â* It's actually getting cooler here, if you can
> call 85°F cooler.


Heck no. That is not cooler. That is what we call a heat wave and the
public health department starts issuing heat alerts.

Sqwertz wrote in rec.food.cooking:

> On Thu, 31 Aug 2017 18:45:35 -0400, jmcquown wrote:
>
> > Buitoni brand tortelloni (from the refrigerator case) filled with
> > spinach and ricotta. Sue me. Heated in lightly salted simmering
> > water, drained. The leftover pasta will keep for a day or two in
> > the fridge and may be sauced any which way I choose.
> >
> > Tonight's serving will simply be tossed with a little olive oil,
> > basil, garlic powder and freshly shredded parmesan.
>
> Costco "Minh" brand egg rolls and home made lumpia. With home made
> hot chile/garlic/ginger/blackbean/dried shrimp oil dip. And 2
> leftover chicken drumettes from WingStreet (garlic and parmesan
> flavor).
>
> Tin roof sundae for dessert later. I missed my fix last night.
>
> -sw

Steve, love to see your home made lumpia version!

--

Dave Smith wrote in rec.food.cooking:

> On 2017-09-01 12:02 AM, jmcquown wrote:
> > On 8/31/2017 11:17 PM, Doris Night wrote:
> Doris
> > >
> > Beef stew sounds good.Â* It's actually getting cooler here, if you
> > can call 85°F cooler.
>
>
> Heck no. That is not cooler. That is what we call a heat wave and the
> public health department starts issuing heat alerts.

LOL, it dropped to 82F. We turned off the AC here.

--

On 2017-09-01 4:29 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> On 2017-09-01 12:02 AM, jmcquown wrote:
>>> On 8/31/2017 11:17 PM, Doris Night wrote:
>> Doris
>>>>
>>> Beef stew sounds good.Â* It's actually getting cooler here, if you
>>> can call 85°F cooler.
>>
>>
>> Heck no. That is not cooler. That is what we call a heat wave and the
>> public health department starts issuing heat alerts.
>
> LOL, it dropped to 82F. We turned off the AC here.
>

My son worked in Uganda for about 8 months. He said that they
temperature was consistently in the mid 80s. If it got above 85 they
complained about the heat, and when it dropped to 8s they would put on a
sweater.

Dave Smith wrote in rec.food.cooking:

> On 2017-09-01 4:29 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
> > > On 2017-09-01 12:02 AM, jmcquown wrote:
> > > > On 8/31/2017 11:17 PM, Doris Night wrote:
> > > Doris
> > > > >
> > > > Beef stew sounds good.Â* It's actually getting cooler here, if
> > > > you can call 85°F cooler.
> > >
> > >
> > > Heck no. That is not cooler. That is what we call a heat wave and
> > > the public health department starts issuing heat alerts.
> >
> > LOL, it dropped to 82F. We turned off the AC here.
> >
>
> My son worked in Uganda for about 8 months. He said that they
> temperature was consistently in the mid 80s. If it got above 85 they
> complained about the heat, and when it dropped to 8s they would put
> on a sweater.

It's funny how people adapt. I flew from the Gulf to Japan once and
went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
sweater in Japan. I was only home in Japan for 72 hours then on a
plane back to the gulf. (critical school, was flown back).

--

On 9/1/2017 4:26 AM, dsi1 wrote:
>
> Moroccan food. The most interesting being a pastry made with phyllo, chicken, almonds, and egg. It was a upside down tart dusted with powdered sugar and cinnamon.
>
> https://www.amazon.com/photos/share/...D3RU006WY6B7ig
>

Wow, no offense, but my first thought was - what a lovely throw pillow!

Bet it was tasty.

On 9/1/2017 6:36 AM, Gary wrote:
> Janet wrote:
>>
>> In article >, says...
>>>
>>> Cindy Hamilton wrote:
>>>>
>>>> Mine was free zucchini sliced into half-moons and cooked in spaghetti
>>>> sauce (husband's homemade), with a little parmesan and provolone melted
>>>> on top.
>>>
>>> What is "free zucchini?"
>>
>> Anarchist French courgettes, Gary. Go back to sleep.
>
>
> Do you have big hooters, JanetUK? Are they still worth a damn?
> Sheldon asked me to ask you. He's afraid of you.
> Do you live in a shopping center too?
> Do you ever smile or would that crack your old face?
>

+1!

On 9/1/2017 7:48 AM, Sqwertz wrote:
> Zucchini that had been wrongly convicted.

Choke to death on it, you fat *******.

And lay off the gays, you insensitive jerkwad.


Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Fri, 1 Sep 2017 17:11:59 -0400, Dave Smith
> wrote:

>On 2017-09-01 4:29 PM, cshenk wrote:
>> Dave Smith wrote in rec.food.cooking:
>>
>>> On 2017-09-01 12:02 AM, jmcquown wrote:
>>>> On 8/31/2017 11:17 PM, Doris Night wrote:
>>> Doris
>>>>>
>>>> Beef stew sounds good.* It's actually getting cooler here, if you
>>>> can call 85°F cooler.
>>>
>>>
>>> Heck no. That is not cooler. That is what we call a heat wave and the
>>> public health department starts issuing heat alerts.
>>
>> LOL, it dropped to 82F. We turned off the AC here.
>>
>
>My son worked in Uganda for about 8 months. He said that they
>temperature was consistently in the mid 80s. If it got above 85 they
>complained about the heat, and when it dropped to 8s they would put on a
>sweater.

Do Canadians also use Fahrenheit? Do you also do flozzes and gallons?
Anyway, 85F = 29C. What's 8s?

On Fri, 01 Sep 2017 16:19:14 -0500, "cshenk" > wrote:

>Dave Smith wrote in rec.food.cooking:
>
>> On 2017-09-01 4:29 PM, cshenk wrote:
>> > Dave Smith wrote in rec.food.cooking:
>> >
>> > > On 2017-09-01 12:02 AM, jmcquown wrote:
>> > > > On 8/31/2017 11:17 PM, Doris Night wrote:
>> > > Doris
>> > > > >
>> > > > Beef stew sounds good.* It's actually getting cooler here, if
>> > > > you can call 85°F cooler.
>> > >
>> > >
>> > > Heck no. That is not cooler. That is what we call a heat wave and
>> > > the public health department starts issuing heat alerts.
>> >
>> > LOL, it dropped to 82F. We turned off the AC here.
>> >
>>
>> My son worked in Uganda for about 8 months. He said that they
>> temperature was consistently in the mid 80s. If it got above 85 they
>> complained about the heat, and when it dropped to 8s they would put
>> on a sweater.
>
>It's funny how people adapt. I flew from the Gulf to Japan once and
>went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>sweater in Japan. I was only home in Japan for 72 hours then on a
>plane back to the gulf. (critical school, was flown back).

When an American says Gulf, do they mean the Arab Gulf states or the
Gulf of Mexico?

On Fri, 01 Sep 2017 08:05:06 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Mine was free zucchini sliced into half-moons and cooked in spaghetti
>> sauce (husband's homemade), with a little parmesan and provolone melted
>> on top.
>
>What is "free zucchini?"

Wasn't Cindy into her foods not touching? Maybe she eats free
zucchini, with released spaghetti and a bit of liberated cheese on
top.

On 9/1/2017 10:29 PM, Bruce wrote:

>> It's funny how people adapt. I flew from the Gulf to Japan once and
>> went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>> sweater in Japan. I was only home in Japan for 72 hours then on a
>> plane back to the gulf. (critical school, was flown back).
>
> When an American says Gulf, do they mean the Arab Gulf states or the
> Gulf of Mexico?
>

Since the war it is generally the Arab Gulf, especially when 120F is
mentioned

"Ed Pawlowski" > wrote in message
...
> On 9/1/2017 10:29 PM, Bruce wrote:
>
>>> It's funny how people adapt. I flew from the Gulf to Japan once and
>>> went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>>> sweater in Japan. I was only home in Japan for 72 hours then on a
>>> plane back to the gulf. (critical school, was flown back).
>>
>> When an American says Gulf, do they mean the Arab Gulf states or the
>> Gulf of Mexico?
>>
>
> Since the war it is generally the Arab Gulf, especially when 120F is
> mentioned


Speaking of heat, the paper said it was 106 in San Francisco yesterday, that
had to be a nightmare for those accustomed to very low temps as a rule. Here
in the San Joaquin Valley has been averaging 110 or so for the past few
days, thank God for AC.

Cheri

Cheri

On Friday, September 1, 2017 at 2:02:59 PM UTC-10, Casa de Masa wrote:
> On 9/1/2017 4:26 AM, dsi1 wrote:
> >
> > Moroccan food. The most interesting being a pastry made with phyllo, chicken, almonds, and egg. It was a upside down tart dusted with powdered sugar and cinnamon.
> >
> > https://www.amazon.com/photos/share/...D3RU006WY6B7ig
> >
>
> Wow, no offense, but my first thought was - what a lovely throw pillow!
>
> Bet it was tasty.

There were many throw pillows in the joint. This causes me to lounge. Perhaps excessively so. That "pillow" was served hot out of the oven. It was a painful experience because you're eating the food with your hand. It is customary to eat with your right hand. Well, that's what I remember. The left hand is considered to be "dirty." This is another reason to learn to play the guitar the proper way. OTOH, I could be wrong.

On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:

>On 9/1/2017 10:29 PM, Bruce wrote:
>
>>> It's funny how people adapt. I flew from the Gulf to Japan once and
>>> went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>>> sweater in Japan. I was only home in Japan for 72 hours then on a
>>> plane back to the gulf. (critical school, was flown back).
>>
>> When an American says Gulf, do they mean the Arab Gulf states or the
>> Gulf of Mexico?
>>
>
>Since the war it is generally the Arab Gulf, especially when 120F is
>mentioned

Thanks. I didn't know how hot 120F was (49 C, no less).

"Bruce" wrote in message ...

On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:

>On 9/1/2017 10:29 PM, Bruce wrote:
>
>>> It's funny how people adapt. I flew from the Gulf to Japan once and
>>> went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>>> sweater in Japan. I was only home in Japan for 72 hours then on a
>>> plane back to the gulf. (critical school, was flown back).
>>
>> When an American says Gulf, do they mean the Arab Gulf states or the
>> Gulf of Mexico?
>>
>
>Since the war it is generally the Arab Gulf, especially when 120F is
>mentioned

Thanks. I didn't know how hot 120F was (49 C, no less).

==

Wow! That is HOT!!!



--
http://www.helpforheroes.org.uk

On Sat, 2 Sep 2017 21:47:28 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:
>
>>On 9/1/2017 10:29 PM, Bruce wrote:
>>
>>>> It's funny how people adapt. I flew from the Gulf to Japan once and
>>>> went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
>>>> sweater in Japan. I was only home in Japan for 72 hours then on a
>>>> plane back to the gulf. (critical school, was flown back).
>>>
>>> When an American says Gulf, do they mean the Arab Gulf states or the
>>> Gulf of Mexico?
>>>
>>
>>Since the war it is generally the Arab Gulf, especially when 120F is
>>mentioned
>
>Thanks. I didn't know how hot 120F was (49 C, no less).
>
>==
>
>Wow! That is HOT!!!

Yes. Last summer it was 41 C here for 2 days and I already felt as if
my eyes were melting if I kept them open too long.

On 9/2/2017 12:26 PM, dsi1 wrote:
> On Friday, September 1, 2017 at 2:02:59 PM UTC-10, Casa de Masa wrote:
>> On 9/1/2017 4:26 AM, dsi1 wrote:
>>>
>>> Moroccan food. The most interesting being a pastry made with phyllo, chicken, almonds, and egg. It was a upside down tart dusted with powdered sugar and cinnamon.
>>>
>>> https://www.amazon.com/photos/share/...D3RU006WY6B7ig
>>>
>>
>> Wow, no offense, but my first thought was - what a lovely throw pillow!
>>
>> Bet it was tasty.
>
> There were many throw pillows in the joint. This causes me to lounge. Perhaps excessively so.


LOL!

>That "pillow" was served hot out of the oven. It was a painful experience because you're eating the food with your hand. It is customary to eat with your right hand. Well, that's what I remember. The left hand is considered to be "dirty." This is another reason to learn to play the guitar the proper way. OTOH, I could be wrong.
>

The Hendrix sammich grip?

Bruce wrote in rec.food.cooking:

> On Fri, 01 Sep 2017 16:19:14 -0500, "cshenk" > wrote:
>
> > Dave Smith wrote in rec.food.cooking:
> >
> >> On 2017-09-01 4:29 PM, cshenk wrote:
> >> > Dave Smith wrote in rec.food.cooking:
> >> >
> >> > > On 2017-09-01 12:02 AM, jmcquown wrote:
> >> > > > On 8/31/2017 11:17 PM, Doris Night wrote:
> >> > > Doris
> >> > > > >
> >> > > > Beef stew sounds good.* It's actually getting cooler here, if
> >> > > > you can call 85°F cooler.
> >> > >
> >> > >
> >> > > Heck no. That is not cooler. That is what we call a heat wave
> and >> > > the public health department starts issuing heat alerts.
> >> >
> >> > LOL, it dropped to 82F. We turned off the AC here.
> >> >
> >>
> >> My son worked in Uganda for about 8 months. He said that they
> >> temperature was consistently in the mid 80s. If it got above 85
> they >> complained about the heat, and when it dropped to 8s they
> would put >> on a sweater.
> >
> > It's funny how people adapt. I flew from the Gulf to Japan once and
> > went from 120F (4 months) to 90F in an 8 hour timespan. Needed a
> > sweater in Japan. I was only home in Japan for 72 hours then on a
> > plane back to the gulf. (critical school, was flown back).
>
> When an American says Gulf, do they mean the Arab Gulf states or the
> Gulf of Mexico?

LOL!

--

Bruce wrote in rec.food.cooking:

> On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:
>
> > On 9/1/2017 10:29 PM, Bruce wrote:
> >
> >>> It's funny how people adapt. I flew from the Gulf to Japan once
> and >>> went from 120F (4 months) to 90F in an 8 hour timespan.
> Needed a >>> sweater in Japan. I was only home in Japan for 72 hours
> then on a >>> plane back to the gulf. (critical school, was flown
> back). >>
> >> When an American says Gulf, do they mean the Arab Gulf states or
> the >> Gulf of Mexico?
> >>
> >
> > Since the war it is generally the Arab Gulf, especially when 120F
> > is mentioned
>
> Thanks. I didn't know how hot 120F was (49 C, no less).

Melted my flight deck boots off my feet one day. One of those 'gather
on the flight deck' events for all hands.

Interesting side bit. Replacement flight deck boots are free if flight
deck personnel due to that. The problem is stocking them. They didnt
have anything like my size on the ship but I had a spare pair. Being
not flight deck folks, mine were not free.

--

Bruce wrote in rec.food.cooking:

> On Sat, 2 Sep 2017 21:47:28 +0100, "Ophelia" >
> wrote:
>
> > "Bruce" wrote in message
> > ...
> >
> >On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:
> >
> > > On 9/1/2017 10:29 PM, Bruce wrote:
> > >
> >>>> It's funny how people adapt. I flew from the Gulf to Japan once
> and >>>> went from 120F (4 months) to 90F in an 8 hour timespan.
> Needed a >>>> sweater in Japan. I was only home in Japan for 72
> hours then on a >>>> plane back to the gulf. (critical school, was
> flown back).
> > > >
> >>> When an American says Gulf, do they mean the Arab Gulf states or
> the >>> Gulf of Mexico?
> > > >
> > >
> > > Since the war it is generally the Arab Gulf, especially when 120F
> > > is mentioned
> >
> > Thanks. I didn't know how hot 120F was (49 C, no less).
> >
> > ==
> >
> > Wow! That is HOT!!!
>
> Yes. Last summer it was 41 C here for 2 days and I already felt as if
> my eyes were melting if I kept them open too long.

It's all relative. Thats only 105. Typical weather here will run that
for 3 weeks of summer either in full form or heat index. Some years
are worse.

--

On 2017-09-02 6:48 PM, cshenk wrote:
> Bruce wrote in rec.food.cooking:

>> Thanks. I didn't know how hot 120F was (49 C, no less).
>
> Melted my flight deck boots off my feet one day. One of those 'gather
> on the flight deck' events for all hands.
>
> Interesting side bit. Replacement flight deck boots are free if flight
> deck personnel due to that. The problem is stocking them. They didnt
> have anything like my size on the ship but I had a spare pair. Being
> not flight deck folks, mine were not free.

They should have provided better boots. I had a summer job for two years
in a row at an alloy smelting plants. We were issued with good quality
boots with soles tough enough that we could stand on almost red hot
metal without hurting the soles. They would keep the heat out for close
to five minutes. Then you could stand in a puddle and the water would
boil. It took at least as long for the boots to cool off as it took them
to heat up.
>

On Sat, 02 Sep 2017 17:57:17 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sat, 2 Sep 2017 21:47:28 +0100, "Ophelia" >
>> wrote:
>>
>> > "Bruce" wrote in message
>> > ...
>> >
>> >On Sat, 2 Sep 2017 10:10:56 -0400, Ed Pawlowski > wrote:
>> >
>> > > On 9/1/2017 10:29 PM, Bruce wrote:
>> > >
>> >>>> It's funny how people adapt. I flew from the Gulf to Japan once
>> and >>>> went from 120F (4 months) to 90F in an 8 hour timespan.
>> Needed a >>>> sweater in Japan. I was only home in Japan for 72
>> hours then on a >>>> plane back to the gulf. (critical school, was
>> flown back).
>> > > >
>> >>> When an American says Gulf, do they mean the Arab Gulf states or
>> the >>> Gulf of Mexico?
>> > > >
>> > >
>> > > Since the war it is generally the Arab Gulf, especially when 120F
>> > > is mentioned
>> >
>> > Thanks. I didn't know how hot 120F was (49 C, no less).
>> >
>> > ==
>> >
>> > Wow! That is HOT!!!
>>
>> Yes. Last summer it was 41 C here for 2 days and I already felt as if
>> my eyes were melting if I kept them open too long.
>
>It's all relative. Thats only 105. Typical weather here will run that
>for 3 weeks of summer either in full form or heat index. Some years
>are worse.

That must be awful. I like hot weather but I don't need more than 35 C
(95F).

Dave Smith wrote in rec.food.cooking:

> On 2017-09-02 6:48 PM, cshenk wrote:
> > Bruce wrote in rec.food.cooking:
>
> > > Thanks. I didn't know how hot 120F was (49 C, no less).
> >
> > Melted my flight deck boots off my feet one day. One of those
> > 'gather on the flight deck' events for all hands.
> >
> > Interesting side bit. Replacement flight deck boots are free if
> > flight deck personnel due to that. The problem is stocking them.
> > They didnt have anything like my size on the ship but I had a spare
> > pair. Being not flight deck folks, mine were not free.
>
> They should have provided better boots. I had a summer job for two
> years in a row at an alloy smelting plants. We were issued with good
> quality boots with soles tough enough that we could stand on almost
> red hot metal without hurting the soles. They would keep the heat out
> for close to five minutes. Then you could stand in a puddle and the
> water would boil. It took at least as long for the boots to cool off
> as it took them to heat up.
> >

Hi Dave, the Navy doesn't provide your boots except in rare replacement
situations like the flight deck personnel. The rest buy them from the
authorized lists at the uniform store. My last set was 150$.

--

On 9/2/2017 6:42 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> On 2017-09-02 6:48 PM, cshenk wrote:
>>> Bruce wrote in rec.food.cooking:
>>
>>>> Thanks. I didn't know how hot 120F was (49 C, no less).
>>>
>>> Melted my flight deck boots off my feet one day. One of those
>>> 'gather on the flight deck' events for all hands.
>>>
>>> Interesting side bit. Replacement flight deck boots are free if
>>> flight deck personnel due to that. The problem is stocking them.
>>> They didnt have anything like my size on the ship but I had a spare
>>> pair. Being not flight deck folks, mine were not free.
>>
>> They should have provided better boots. I had a summer job for two
>> years in a row at an alloy smelting plants. We were issued with good
>> quality boots with soles tough enough that we could stand on almost
>> red hot metal without hurting the soles. They would keep the heat out
>> for close to five minutes. Then you could stand in a puddle and the
>> water would boil. It took at least as long for the boots to cool off
>> as it took them to heat up.
>>>
>
> Hi Dave, the Navy doesn't provide your boots except in rare replacement
> situations like the flight deck personnel. The rest buy them from the
> authorized lists at the uniform store. My last set was 150$.
>
Mr. Critical might learn something today...maybe...