Text 35412, 77 rader
Skriven 2013-03-28 18:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far afield 332
======================
 ML> What I encountered the other day was a wet 35 with a steady
 ML> breeze, which maximized the miserable factor.
 NB> True and true.  Of course, wind chill is at least partly an estimate
 NB> of how the wind affects how one feels the true temp... and as we know,
 NB> there's a lot of variance there anyway...

They've tried to objectivize the wind chill by defining it
not in terms of "real feel" but of heat loss, which makes
more sense, except then you have to take humidity into
consideration as well, and that adds more variables than
the average meteorologist can fit under his/her little hat.

Plus there's the issue of whether the heat loss is from
a person with ordinary clothing, or bare flesh, or some
kind of full-body average.

 ML> Anyway, warmer than a certain point and the breeze with the
 ML> heat - once it dries off all your sweat - becomes more like a
 ML> convection oven than anything else.
 NB> Which is why I'm not even vaguely considering a move to AZ, ever...

 NB> ... Food can't be "healthy." Food, in most cases, is actually dead.

There are those who eat only things they think are alive,
such as certain raw vegetables. I figure, it's like food,
give it up.

=

 NB>> would take to do them right... I've worked on Beethoven's Eroica
 NB>> variations, and made some progress... but to ever perform them...? 
 NB>> Nah, not gonna happen this lifetime.  :)
 ML> That's a big piece even to aspire to. Glenn Gould serious.
 NB> I had to finally accept that.

That fugue, oh man.

 ML> In contrast to those who figure that playing the piano
 ML> is just pushing a lot of buttons, I am in awe of those
 ML> who can do so. My entire brain seems to be wired in a
 ML> way hostile to making music via that means.
 NB> I am similarly somewhat in awe of string players, even guitar

You do what you're used to, and the rest, it's Greek as far
as anyone can tell.

 NB> do play various keyboard instruments, and the recorder (fipple flute)
 NB> as well (usually the C instruments, though I've once in while tried to
 NB> play the F ones)... 

F instruments are okay, as they're a perfect 4th or 5th off,
But Bb instruments, whoever had that genius idea. Whyever on
earth not notate at true pitch?

---------- Recipe via Meal-Master (tm) v8.00

      Title: Halvah Fudge
 Categories: Greek, Snacks
      Yield: 1 servings

      2 c  Brown sugar                       2/3 c  Sesame Tahini
    2/3 c  Milk                                1 ts Vanilla

  Cook sugar and milk in a sauce pot over medium heat to just under the
  soft-ball stage, to 230 degrees F.  Remove from fire and add tahini and
  vanilla but do not mix in immediately.  Let it cool about 2 minutes.  Beat
  with paddle or spoon for a few seconds and pour quickly into a buttered
  pan.

  From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel
  Books, New York.

-----

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