Text 29082, 109 rader
Skriven 2009-09-25 14:34:48 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Temperatures
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> It was down to 6 C this morning, but we have had no frost yet.

 DD> Don't be so smug about that.

 JW>  That's pretty good for around here for three weeks into Sept.

 DD> I awoke Friday morning to 42øF (6øC).
 DD> Currently it is 50øF (10øC).

 JW> But pretty chilly for there.

There was an article on front page of the City/State section of the
Daily Fish Wrapper last week that this is the 9th coolest summer since
records have been kept.

-+-

Temperatures have not reached 90 degrees in Springfield since June 27,
when a high of 93 was recorded. July 7 had the highest temperature this
month, 86 degrees.

Overall, the average July temperature this year is 71.1 degrees, more
than five degrees below the normal July average.

-+-

by THE ASSOCIATED PRESS
Posted Sept 03, 2009 @ 06:41 AM
CHAMPAIGN —

The average temperature in Illinois from June through August was 71.4
degrees.

The statistic comes from preliminary data released Wednesday from the
Illinois State Water Survey and state climatologist Jim Angel. Data
show it rained 15.2 inches from June through August, 3.6 inches above
normal. The average temperature in August was 71 degrees.

Angel says this summer was the 11th coolest and eighth wettest since
the state records began in 1895. The coolest summer was in 1915, when
the average temperature was 69.3 degrees. Angel also says the cool
weather brought a decline in the need to run air conditioning.

The cool and rainy weather also affected crops. Angel says rain delayed
corn and soybean planting and cool temperatures slowed growth.

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Uncle Dirty Dave's Red Pork Chilli
 Categories: Pork, Chilies, Stews
      Yield: 5 Servings

      3 lb Fresh picnic shoulder; cubed
           - in 1/2" cubes
     14 oz Can Red Gold diced tomatoes
           - w/Chilies (or Ro-Tel)
      8 oz Can El Pato tomato sauce *
    1/2 c  Water
    1/4 ts Ground coriander
    1/4 ts Garlic Granules (not powder)
      4 oz Can Chopped green chilies
           Salt & Pepper
      2 md Bell peppers; in strips or
           - diced coarse
      1 lg Onion; chopped
      2 ts Chilli powder (mix)
    1/2 ts Cumin

  * Or other spicy Mexican-style tomato sauce. El Pato is the bee's
  knees, however.

  In a 10 or 12 inch, well seasoned cast iron skillet heat the salt,
  pepper and garlic. Add the meat and stir around until all sides of
  the cubes are gray. Add 1/2 c of water and continue to stir until all
  water is absorbed or cooked away. Let the meat fry in its own fat
  until it starts to brown.

  Add chopped onion and cook a few minutes longer. Add tomato sauce,
  chilies, pepper, coriander, cumin, chilli powder and more salt if
  needed. Reduce heat to simmer and cook covered 30 minutes or until
  meat is tender, stirring occasionally.

  Serve with Spanish rice or Cajun rice.

  Serves 4 to 6

  Developed, tested and enthusiastically approved at Uncle Dirty Dave's
Kitchen.

  MM Format by Dave Drum; 06 June 1997

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider



... Idealism is what precedes experience; cynicism is what follows!
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