Text 17976, 131 rader
Skriven 2011-11-19 13:06:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: THE MESS OUTSIDE 11119
==============================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  RH> The ones that hang on the walls still work just fine once filled 
 -> I have seen those, with reflectors, but never used them.  In my youth

 RH> I grew up with them.(LOL)  Holy role reversal batman.

In the Philippines, during the immediate post-Marcos period, the
corrupt officials who ran Manila's electricity (and water) supply were
kicked out, but as no one else could be found who knew how to keep the
organisations functioning, power (and water) became in short supply
and "brown-outs" were instituted, whereby districts were given "two
hours on, two hours off" in rotation (and water came on at 1 am!).
The supermarkets, and a lot of homes used rechargeable fluorescent
lights, permanently connected.  These came on automatically when the
power went off, which effectively deterred shoplifters.  That was not
all bad, however, as in the warm, tropical evenings, when the power
went off and the TVs and stereos fell silent, people got out their old
acoustic guitars and sang the old, romantic songs to amuse each other.
It was very pleasant to walk around the village at those times with
just the moon for light.  After Cory Acquino, the next president hired
back the people who could run the place, and we got full time power.
 
 -> ones had twin wicks.  These days the preferred non-electric light is
 -> propane powered, with a mantle, as they are very bright and easy to
 -> use. Just turn on the valve and light with a match.  Good for camping.
 RH> I've never had one of those to mess with, but then I also use no
 RH> propane  otherwise.

Likewise, but I have seen them used by caravaners and campers.

 -> switched on and the battery is flat.  Then I use a little light with a
 -> squeeze-powered generator.
 ->  
 RH> I've seen those.  They don't tend to stay charged long, but at least
 RH> there  aren't any batteries.

The one I have includes a rechargeable battery which lasts for a half
hour or so, as the LED light is very efficient.
 
 ->  RH> This bunch has been sliding downhill since they eliminated my dad's
 ->  RH> division 
 -> So what is the solution??

 RH> The company president just resigned; it was that or be ridden out of
 RH> town on 

And the Board of Management?

 RH> a rail.  That's a start.  Now they need to get with the program of
 RH> trimming  trees BEFORE the storm does it for them, and burying wires

I have seen trees damaged by ice build-up; they look terrible, some
torn apart as major branches broke off.

 RH> where practical.   I'd mandate it in all new housing developments.  It
 RH> won't do anything for  existing customers, but it can't hurt.  Hiring
 RH> more crews, and paying the  contractors on time.  Setting up
 RH> contingency mutual aid plans with companies 
 RH> in other states is necessary too.  Better communications between out
 RH> of  state crews and emergency dispatch, or the planning centers.  

 RH> That ought to do for starters.

Transfer of Emergency Services personnel between states, and even
internationally, has been proved to be a very effective way of
reducing down time following natural disasters such as storms, floods,
bushfires, earthquakes, tsunamis, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Disaster Pasta Sauce
 Categories: Chile-head, Pasta, Sauces
      Yield: 4 Servings
 
      1 lb Eggplant (or more)
      1 lb Mushrooms
      5 cl Garlic
      1 lg Onion
     28 oz Can tomatoes
      6 oz Can tomato paste
      2    Jalapenos or habaneros, your
           Choice as to heat
        lg Sprig fresh basil, chopped
           -=OR=-
      1 ts Dried basil
        lg Sprig fresh rosemary, chop'd
           -=OR=-
      1 ts Dried rosemary
           Salt & Pepper
      1 ts Granulated sugar
 
  Sugar, salt & fresh ground black pepper to taste.
  
  Cut the ends off the eggplant (Aubergine), and cut into cubes about
  1-2 inches square, place these in a colander and sprinkle liberally
  with salt. Let sit for about half an hour, and then rinse well, and
  pat dry and this will get rid of the bitter juice.
  
  Heat a large skillet or non reacting pan, add olive oil to coat the
  bottom to about 1/4 inch. Chop onion, garlic and mushrooms, and saute
  about 2-3 minutes...add the tomatoes, broken up and the tomato paste,
  mixed with a little water and then add the cut up eggplant.
  
  Let this cook, covered for about five minutes, then add a chopped,
  seeded jalapeno or two or habaneros if more heat desired. Continue
  cooking, uncovered until it starts to thicken somewhat, then add the
  basil and the rosemary and salt & the pepper and about 1 tsp of
  sugar, cook for another couple of minutes until the flavours all
  meld...taste for seasoning.
  
  Serve with any type of pasta, terrific as a spaghetti sauce with a
  difference!
  
  Take the recipe to Italy on your next trip!
  
  Cheers, Doug in BC
  
  From: Doug Irvine
  
  Doug Irvine Recipe Collection at PepperFool.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)