Text 13806, 104 rader
Skriven 2008-09-16 07:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Tornadoes and Hurric
================================
-=> Dale Shipp wrote to Dave Drum <=-

 AP> I woudl fear a hurricane much more than a tornado.

 DD> Having been through both - I fear the tornado more than the hurricane.

 DS> I agree with you.  It is the unexpected and things that occur without
 DS> warning that people seem to fear.  I do respect Allen's statement about
 DS> the fact that a large hurricane destroys in a much greater area, but
 DS> still am more fearful of the sudden fierceness of a tornado.

Well, that's the thing. Tornadoes are pretty much unpredictable. Except for the
NWS recognising that "conditions are right" for tornadoes and/or severe
thunderstorms with damaging winds.

The only hurricane I came close to was when I was trucking. Sitting in a truck
stop in Jacksonville, FL listening to the radio whilst waiting for my company
to scare me up a load of freight I made a unilateral decision to get the heck
out of Dodge. So, I called my dispatcher and told him what I was going to do
and to start trying to find me some freight in the Atlanta area.

Turns out that he had a load in Ochlochnee, GA which I could load on the way to
Atlanta ... but, had hesitated to mention it since he knew I hated to deadhead
any distance. In this case I didn't mind - even if it was cheap old floor dry
(aka Kitty Litter).

The hurricane hit Jacksonville the next morning - while I was snug in Atlanta.
Only a side swipe, but, still powerful enough for me to sprain my arm patting
myself on the back for a "good move".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado & Marinated Anchovy Bruschetta
 Categories: Breads, Fruit, Snacks
      Yield: 8 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
    1/2 c  Cabernet vinegar *
      1 ts Dijon mustard
    1/2 ts Sugar
      1 ts Salt
    1/4 ts Fresh ground pepper
    1/2 c  Olive oil
    1/2 c  Extra virgin olive oil
    1/3 c  Chopped shallots

MMMMM-------------------------BRUSCHETTA------------------------------
  4 1/2 oz Pkg boquerones (marinated
           - Spanish anchovies)
      4 tb Extra virgin olive oil
      4 sl (3/8") from a large loaf of
           - levain bread
      2 lg Avocados (Hass or
           - Pinkerton)

MMMMM--------------------------GARNISH-------------------------------
    1/2 c  Scallions; in long julienned
           - strips
      2 tb Chopped chives
           Sea salt
 
  This is served at Bix restaurant in San Francisco by chef
  and partner Bruce Hill, who adapted it from Paula Wolfert's
  "The Slow Mediterranean Kitchen" (Wiley, 2003).
  
  For the vinaigrette: Combine the vinegar, mustard, sugar,
  salt and pepper in a mixing bowl. Gradually whisk in both
  oils. Add the shallots. Place in a container that can be
  easily shaken or stirred (you will have more than you need
  for this recipe, but the vinaigrette may be used on salads
  and will keep in the refrigerator for 2 weeks).
  
  For the bruschetta: Drain the anchovies well and place in
  1/2 cup of the vinaigrette. Marinate at room temperature
  for about 30 minutes.
  
  Brush the bread with oil and toast it on both sides on a
  griddle. Let cool. Trim the bread so you have 4 rectangles,
  each 2 1/2 x 8 inches. Halve the avocados, then pit and peel
  them. Cut each half into thin widthwise slices.
  
  Using a long knife or spatula, fan an avocado half onto each
  slice of bread so it just covers the surface. Trim the edges
  for a neat appearance, then cut each slice of bread into 4
  equal pieces. Top each piece with 2 anchovies (don't drain
  off the vinaigrette). Garnish with scallions, chives and
  sea salt.
  
  Serves 8 as an appetizer
  
  * Notes: Cabernet vinegar is available at specialty food
  stores and well-stocked supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... "Apathy is not the problem, it's the solution"
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