It's too damn cold down South to be working in the shop, eh?

--
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KarlCaillouet@ (the obvious)

On 1/4/13 12:45 PM, Swingman wrote:

It's too damn cold down South to be working in the shop, eh?


Only in the war would TN classify as South, but I'm out in the shop.
That's why we have FIRE, son!


--

-MIKE-

"Playing is not something I do at night, it's my function in life"
--Elvin Jones (1927-2004)
--
http://mikedrums.com

---remove "DOT" ^^^^ to reply

On Friday, January 4, 2013 12:57:36 PM UTC-6, -MIKE- wrote:
On 1/4/13 12:45 PM, Swingman wrote:



It's too damn cold down South to be working in the shop, eh?





Only in the war would TN classify as South, but I'm out in the shop.

That's why we have FIRE, son!





--



-MIKE-



"Playing is not something I do at night, it's my function in life"

--Elvin Jones (1927-2004)

--

http://mikedrums.com



---remove "DOT" ^^^^ to reply

Well, in SOUTH-east Kansas the lows have been in lower teens and highs in the thirties. My gas radiant heater is doing a good job of keeping the garage shop cozy.

RonB

On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



--

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KarlCaillouet@ (the obvious)

Hey ... if you guys want a taste of cold, come on up to Wisconsin. The gas heater in the shop (my wife still thinks its a garage and wants to park her car in it) does a pretty good job until temp drops below 10 above.

Larry

I have reached that age where it is better to be seen than viewed.

On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



Right. Today, I'm going to Grainger to check out those jet heaters (or whatever you call them), diesel fueled. Some work fine for a long time, some are problematic, I've heard. I'll be doing some research on them.

Not sure if they are appropriate for the wood shop, without special precautions, but we could use something as this at the farm, right now.

Sonny

On 1/4/2013 1:11 PM, RonB wrote:
On Friday, January 4, 2013 12:57:36 PM UTC-6, -MIKE- wrote:
On 1/4/13 12:45 PM, Swingman wrote:
....
It's too damn cold down South to be working in the shop, eh?
....
Only in the war would TN classify as South, but I'm out in the shop.

That's why we have FIRE, son!
....

Well, in SOUTH-east Kansas the lows have been in lower teens and
highs in the thirties. My gas radiant heater is doing a good job of
keepingthe garage shop cozy.
....

Well in south-WEST KS the lows have been in lower single digits to a
couple of "give degrees back" range and highs in the 20s to _maybe_ 30
or so...

I've not tried but need to do some stuff so guess will sort out the shop
enough to fire up the heater and try over there (normally the ww'ing is
in the barn but there's no hope of holding any heat in there...)

--

On 1/4/13 1:15 PM, Sonny wrote:
On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



Right. Today, I'm going to Grainger to check out those jet heaters
(or whatever you call them), diesel fueled. Some work fine for a
long time, some are problematic, I've heard. I'll be doing some
research on them.

Not sure if they are appropriate for the wood shop, without special
precautions, but we could use something as this at the farm, right
now.

Sonny


I had one of those "bazooka" heaters and they will heat the joint up
VERY quickly.
They aren't good for all day, maintained heat.... unless you like to
work in 110 degrees all day. :-)

I have a little kerosene canister heater that is too hot for the room.
Plus, there's the nasty stink when you turn it off. I'd like to use the
"clean burn" stuff they sell at walmart but it's probably 5x the cost of
kerosene at the pump.


--

-MIKE-

"Playing is not something I do at night, it's my function in life"
--Elvin Jones (1927-2004)
--
http://mikedrums.com

---remove "DOT" ^^^^ to reply

"Gramp's shop" wrote:
On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



--

eWoodShop: www.eWoodShop.com

Wood Shop: www.e-WoodShop.net

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KarlCaillouet@ (the obvious)

Hey ... if you guys want a taste of cold, come on up to Wisconsin. The
gas heater in the shop (my wife still thinks its a garage and wants to
park her car in it) does a pretty good job until temp drops below 10 above.

Larry

I have reached that age where it is better to be seen than viewed.

Hell, I like to froze to death in WI in July.
--
www.ewoodshop.com (Mobile)

"Swingman" wrote:

It's too damn cold down South to be working in the shop, eh?
-------------------------------------------------------
Sometimes with age comes wisdom.

I now maintain anything below 60F is not fit for human habitation.

It used to be 50F.

Lew

On 1/4/2013 1:45 PM, Swingman wrote:

It's too damn cold down South to be working in the shop, eh?

Come to Canada, we have bananas. :-)

--
Froz...


The system will be down for 10 days for preventive maintenance.

Try Craigslist first. If you like the used one, buy the new one.

On 1/4/2013 2:15 PM, Sonny wrote:
On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



Right. Today, I'm going to Grainger to check out those jet heaters (or whatever you call them), diesel fueled. Some work fine for a long time, some are problematic, I've heard. I'll be doing some research on them.

Not sure if they are appropriate for the wood shop, without special precautions, but we could use something as this at the farm, right now.

Sonny

On Friday, January 4, 2013 6:20:19 PM UTC-6, Michael Kenefick wrote:
Try Craigslist first. If you like the used one, buy the new one. On 1/4/2013 2:15 PM, Sonny wrote: On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote: It's too damn cold down South to be working in the shop, eh? Right. Today, I'm going to Grainger to check out those jet heaters (or whatever you call them), diesel fueled.

Too late, for Craigslist. I bought the Dayton 3VE49C (75K BTU), at Grainger. They are reduced to $211, plus tips, from their normal price of $281, plus tips. No wheels, but it shouldn't be hard to make a mobile base.

It was too cold to get out there and assemble it, do a test run, so, for now, I've settled with reading the manual... while having gumbo.

Sonny

On Fri, 04 Jan 2013 12:45:13 -0600, Swingman wrote:


It's too damn cold down South to be working in the shop, eh?

It was 28 when I got up this morning. My shop is 68F and its 39F. 4KW
electric heater or wood heat. Wood tends to get warm if it get over
45 out. And it's 960sq'. But it's insulated from under the slab to
into the roof.

Mike M

In article , -MIKE-
wrote:

On 1/4/13 12:45 PM, Swingman wrote:

It's too damn cold down South to be working in the shop, eh?


Only in the war would TN classify as South, but I'm out in the shop.
That's why we have FIRE, son!

I remember a trip to visit friends in Crossville, TN, a number of years
ago. We went golfing. It was mid-February.

That was "South" for this Canuck.

:-)

--
Outside of a dog, a book is man's best friend. Inside a dog, it's too dark to
read. - Groucho Marx

Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo
as we speak ... still holding the spoon.

Gotta be the weather...

--
www.ewoodshop.com (Mobile)

On 1/4/2013 1:21 PM, -MIKE- wrote:


I had one of those "bazooka" heaters and they will heat the joint up
VERY quickly.
They aren't good for all day, maintained heat.... unless you like to
work in 110 degrees all day. :-)

If you check at one the farm supply stores (Tractor Supply, Farm & Fleet
or Fleet & Farm (in WI)) you can find a thermostat for those salamander
type heaters. I used it when that's all I had to keep my shop warm.
Just hang the thermostat from the ceiling or the wall BEHIND the output
from the heater. The heater plugs into the stat's plug which, in turn,
plugs into the wall outlet. Worked well and wasn't more than ~ $25 back
in the day.

Still have the heater and thermostat but haven't used either in ages.
With the heated shop, I am spoiled and don't work in uncomfortable
conditions unless there's a gun to my headg


I have a little kerosene canister heater that is too hot for the room.
Plus, there's the nasty stink when you turn it off. I'd like to use the
"clean burn" stuff they sell at walmart but it's probably 5x the cost of
kerosene at the pump.

Anymore, even the electric resistance heater I have installed has to be
cheaper than kerosene regardless of where you buy it.

"Swingman" wrote in message
...


It's too damn cold down South to be working in the shop, eh?

--
eWoodShop: www.eWoodShop.com
Wood Shop: www.e-WoodShop.net
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KarlCaillouet@ (the obvious)

Central Colorado. Has been below zero several nights and not up to freezing
for several days. Shop is nice at 72 degrees. Hot water heat ( in basement)
A garage is for cars and motorcycles. WW

On 01/04/2013 06:34 PM, Swingman wrote:
Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo
as we speak ... still holding the spoon.

Gotta be the weather...


Boiled up the turkey carcase from Christmas with onion, carrot, celery,
peppercorns and bay leaves. Strained the broth through a colander lined
with cheese cloth.

Tomorrow, the home made noodles with fresh veggies and a little "Slap yo
Mama" seasoning for these cold winter days in the AZ desert :-)


--
"Socialism is a philosophy of failure,the creed of ignorance, and the
gospel of envy, its inherent virtue is the equal sharing of misery"
-Winston Churchill

On 1/4/2013 8:24 PM, Doug Winterburn wrote:
On 01/04/2013 06:34 PM, Swingman wrote:
Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra
gumbo
as we speak ... still holding the spoon.

Gotta be the weather...


Boiled up the turkey carcase from Christmas with onion, carrot, celery,
peppercorns and bay leaves. Strained the broth through a colander lined
with cheese cloth.

Tomorrow, the home made noodles with fresh veggies and a little "Slap yo
Mama" seasoning for these cold winter days in the AZ desert :-)

Oh man, that sounds good, and I love noodle soup.

AAMOF, I left for the store this afternoon with the idea of either
making gumbo, or chicken noodle soup. I called the girls while I was in
the store, and it was 3 to 1 gumbo.

--
eWoodShop: www.eWoodShop.com
Wood Shop: www.e-WoodShop.net
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KarlCaillouet@ (the obvious)

On 01/04/2013 07:52 PM, Swingman wrote:
On 1/4/2013 8:24 PM, Doug Winterburn wrote:
On 01/04/2013 06:34 PM, Swingman wrote:
Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so,
for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra
gumbo
as we speak ... still holding the spoon.

Gotta be the weather...


Boiled up the turkey carcase from Christmas with onion, carrot, celery,
peppercorns and bay leaves. Strained the broth through a colander lined
with cheese cloth.

Tomorrow, the home made noodles with fresh veggies and a little "Slap yo
Mama" seasoning for these cold winter days in the AZ desert :-)

Oh man, that sounds good, and I love noodle soup.

AAMOF, I left for the store this afternoon with the idea of either
making gumbo, or chicken noodle soup. I called the girls while I was in
the store, and it was 3 to 1 gumbo.


Turkey noodle, but have to add a chicken breast or two as there wasn't
much meat left on the turkey.

Noodle recipe:

1 cup flower
pinch salt
1 egg
1/2 egg shell water

(multiply as needed)

Mix and roll out on floured board or countertop.
Slice up with pizza cutter.
Let sit a few hours.
Cook with broth, veggies and turkey/chicken (diced/shredded) until
noodles tender.
Eat.

That "slap Yo Mama" seasoning I picked up in NO will "kick it up a notch".


--
"Socialism is a philosophy of failure,the creed of ignorance, and the
gospel of envy, its inherent virtue is the equal sharing of misery"
-Winston Churchill

Larry -

Easy fix - put a 30x30 metal building in the yard and let her have
the shop to park her car.

This is the first house - out of 5 thus far - that I have a metal
building for machines and materials. The shop is a game room.

Martin

On 1/4/2013 1:14 PM, Gramp's shop wrote:
On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:
It's too damn cold down South to be working in the shop, eh?



--

eWoodShop: www.eWoodShop.com

Wood Shop: www.e-WoodShop.net

https://plus.google.com/114902129577517371552/posts

KarlCaillouet@ (the obvious)

Hey ... if you guys want a taste of cold, come on up to Wisconsin. The gas heater in the shop (my wife still thinks its a garage and wants to park her car in it) does a pretty good job until temp drops below 10 above.

Larry

I have reached that age where it is better to be seen than viewed.

On 1/4/2013 9:00 PM, Doug Winterburn wrote:

Turkey noodle, but have to add a chicken breast or two as there wasn't
much meat left on the turkey.

Noodle recipe:

1 cup flower
pinch salt
1 egg
1/2 egg shell water

(multiply as needed)

Mix and roll out on floured board or countertop.
Slice up with pizza cutter.
Let sit a few hours.
Cook with broth, veggies and turkey/chicken (diced/shredded) until
noodles tender.
Eat.

That "slap Yo Mama" seasoning I picked up in NO will "kick it up a notch".

It's now in my DropBox recipe folder. Thanks!

check your incoming

--
eWoodShop: www.eWoodShop.com
Wood Shop: www.e-WoodShop.net
https://plus.google.com/114902129577517371552/posts
KarlCaillouet@ (the obvious)

"Swingman" wrote:

I was just finishing up a bowl of chicken, sausage, shrimp, and okra
gumbo
as we speak ... still holding the spoon.

Gotta be the weather...
-----------------------------------------------------------------
Around here it was a pot of clam chowder.

Lew

Doug Winterburn wrote:

Noodle recipe:

1 cup flower
pinch salt
1 egg
1/2 egg shell water

(multiply as needed)

Mix and roll out on floured board or countertop.
Slice up with pizza cutter.
Let sit a few hours.
Cook with broth, veggies and turkey/chicken (diced/shredded) until
noodles tender.
Eat.
------------------------------------------------------------------------
SFWIW, my mother was still making her own noodles.

What's a pizza cutter?

To watch mom cut those noodles to width with a butcher knife,
(no, not a chef's knife) was to marvel.

But what the heck, she had been doing it for at least 90 years.

Lew

On 01/04/2013 08:38 PM, Lew Hodgett wrote:
Doug Winterburn wrote:

Noodle recipe:

1 cup flower
pinch salt
1 egg
1/2 egg shell water

(multiply as needed)

Mix and roll out on floured board or countertop.
Slice up with pizza cutter.
Let sit a few hours.
Cook with broth, veggies and turkey/chicken (diced/shredded) until
noodles tender.
Eat.
------------------------------------------------------------------------
SFWIW, my mother was still making her own noodles.

What's a pizza cutter?

To watch mom cut those noodles to width with a butcher knife,
(no, not a chef's knife) was to marvel.

But what the heck, she had been doing it for at least 90 years.

Lew



Yup, I learned the noodles from my kraut MIL, bless her dearly departed
soul.

She also sliced 'em up with whatever knife she had in hand, some really
old and rusty but it didn't hurt the noodles.

The round pizza cutter doesn't "pull" like a slightly dull knife, just
rolls through to make nice even cuts - about 1/2" wide for noodle soup,
narrower for other dishes.


--
"Socialism is a philosophy of failure,the creed of ignorance, and the
gospel of envy, its inherent virtue is the equal sharing of misery"
-Winston Churchill

Doug Winterburn wrote:
------------------------------------------------------------------------

Yup, I learned the noodles from my kraut MIL, bless her dearly
departed soul.

She also sliced 'em up with whatever knife she had in hand, some
really old and rusty but it didn't hurt the noodles.
-------------------------------------------------------
Mom was a red headed kraut.

Still had fire in the belly until she hit 103, then it was almost
as if she said, "I'm done".

70 days later, she was gone.

Lew

This one is at least 35 years and is a repost from another list years
ago.

Enjoy

Lew
-----------------------------------------------------------
As a result of unprecedented demand, the following is provided from my
personal collection.

My version is a modified form of a version found in the Amish
community
of Lancaster County, Pa.

I have had many a bowl of this soup in the cockpit while on the
midnight
watch sailing across L Erie from someplace on the south shore to
Rondeau
Bay on the Ontario side.

For those of you who have a low cal hang up, forget it for a while.
This
feeds a lot of people, and besides, the dairy farmers need your
support.

++++++++++++++++++++++++++++++++++++++++++
Famous Recipes From The Sloped Galley And Warped Mind Of Lew Hodgett

Recipe: Lew's Spud Soup
Yield: 12-16 Qts

Item Quantity Ingredient
01 1 Lb Sliced bacon cut into 1" wide strips
02 3-5 Tbl Flour
03 10 Lb White potatoes, peeled & cubed
04 2 Bunch Celery, chopped fine
05 5 Lb Onion, peeled & chopped fine
06 3 Tbl Salt
07 1 Tbl White pepper
08 1 Bunch Fresh parsley, chopped fine
09 1/4 Lb Butter
10 3 Pt Whipping cream (36% Butter fat, The Good Stuff)
11 4-6 Qt Water

Directions:

Use 16 Qt pot. Slowly brown bacon until well done. Remove meat from
pot and save. Pour off one half the grease retaining drippings.

Return pot to low heat and slowly add flour to create a roux. Stir
constantly with a whisk until mixture is evenly browned and bottom of
pot is clean. (A dark brown roux) Slowly add 6-8 cups of water a
little bit
at a time continuing to use whisk to evenly dissolve roux in water.

Allow roux to thicken, raise heat, return bacon to pot, add potatoes,
onions,
celery, parsley, salt, white pepper and enough water to cover
everything.

Cover and bring to boil. Reduce heat and simmer 30-40 minutes.
Add butter and whipping cream, stir and allow to return to a boil.

Remove from heat, garnish individual servings with croutons and enjoy.

NOTE: This recipe is built around a 16 Qt pot and a group of friends
and acquaintances who seem to know when the pot is on.
You may be successful in down sizing this recipe to a more
manageable size for a small group if required.

++++++++++++++++++++++++++++++++++++++++++
As always, things like this are best the following day.

One of my favorite ways is to package this soup in one gallon plastic
containers, and refrigerate, then take a gallon and go sailing.

A warm bowl of spud soup on a damp night watch is not too shabby.

It's a tough life, but somebody gotta do it G

Enjoy


Lew
S/A: Challenge, The Bullet Proof Boat (Under Construction in the
Southland)

There are no problems, only varying degrees of challenging
opportunity.

"Lew Hodgett" wrote:
This one is at least 35 years and is a repost from another list years
ago.

Enjoy

Lew
-----------------------------------------------------------
As a result of unprecedented demand, the following is provided from my
personal collection.

My version is a modified form of a version found in the Amish
community
of Lancaster County, Pa.

I have had many a bowl of this soup in the cockpit while on the
midnight
watch sailing across L Erie from someplace on the south shore to
Rondeau
Bay on the Ontario side.

For those of you who have a low cal hang up, forget it for a while.
This
feeds a lot of people, and besides, the dairy farmers need your
support.

++++++++++++++++++++++++++++++++++++++++++
Famous Recipes From The Sloped Galley And Warped Mind Of Lew Hodgett

Recipe: Lew's Spud Soup
Yield: 12-16 Qts

Item Quantity Ingredient
01 1 Lb Sliced bacon cut into 1" wide strips
02 3-5 Tbl Flour
03 10 Lb White potatoes, peeled & cubed
04 2 Bunch Celery, chopped fine
05 5 Lb Onion, peeled & chopped fine
06 3 Tbl Salt
07 1 Tbl White pepper
08 1 Bunch Fresh parsley, chopped fine
09 1/4 Lb Butter
10 3 Pt Whipping cream (36% Butter fat, The Good Stuff)
11 4-6 Qt Water

Directions:

Use 16 Qt pot. Slowly brown bacon until well done. Remove meat from
pot and save. Pour off one half the grease retaining drippings.

Return pot to low heat and slowly add flour to create a roux. Stir
constantly with a whisk until mixture is evenly browned and bottom of
pot is clean. (A dark brown roux) Slowly add 6-8 cups of water a
little bit
at a time continuing to use whisk to evenly dissolve roux in water.

Allow roux to thicken, raise heat, return bacon to pot, add potatoes,
onions,
celery, parsley, salt, white pepper and enough water to cover
everything.

Cover and bring to boil. Reduce heat and simmer 30-40 minutes.
Add butter and whipping cream, stir and allow to return to a boil.

Remove from heat, garnish individual servings with croutons and enjoy.

NOTE: This recipe is built around a 16 Qt pot and a group of friends
and acquaintances who seem to know when the pot is on.
You may be successful in down sizing this recipe to a more
manageable size for a small group if required.

++++++++++++++++++++++++++++++++++++++++++
As always, things like this are best the following day.

One of my favorite ways is to package this soup in one gallon plastic
containers, and refrigerate, then take a gallon and go sailing.

A warm bowl of spud soup on a damp night watch is not too shabby.

It's a tough life, but somebody gotta do it G

Copied to my recipe file ... Thanks!

--
www.ewoodshop.com (Mobile)

I wrote:


Recipe: Lew's Spud Soup
Yield: 12-16 Qts
-------------------------------------------------


"Swingman" wrote:


Copied to my recipe file ... Thanks!
----------------------------------------------------
Add 2, 50 Oz cans of chopped ocean clams with juice and about
3 lbs of frozen corn kernals.

You now have "Chowder" without the Boston accent G.



Lew

All those above recipes sound tasty and great winter meals. Thanks!

Seems not just us Cajun guys have the knack for cooking, as many folks readily point out. Apparently, many of you, in other areas, cook often, as well.

A regional anecdote, he In order to get a marriage license, both parties have to know how to make a roux.

Sonny

On Fri, 04 Jan 2013 19:34:05 -0600, Swingman wrote:

Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo
as we speak ... still holding the spoon.

Gotta be the weather...

Up here in the NW it was a batch of deluxe Mac & Cheese. Hey it's
what she wants so it works for me.

Mike M

On Sat, 05 Jan 2013 04:33:55 -0800, Mike M
wrote:

On Fri, 04 Jan 2013 19:34:05 -0600, Swingman wrote:

Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo
as we speak ... still holding the spoon.

Gotta be the weather...

Up here in the NW it was a batch of deluxe Mac & Cheese. Hey it's
what she wants so it works for me.

Try it with red salmon, garlic, and browned onions stirred in. Heaven.
Pink salmon is too much like tuna, but that still beats Deluxe M&C. I
also add a can of green beans.

--
Intuition isn't the enemy, but the ally, of reason.
-- John Kord Lagemann

On Sat, 05 Jan 2013 06:19:41 -0800, Larry Jaques
wrote:

On Sat, 05 Jan 2013 04:33:55 -0800, Mike M
wrote:

On Fri, 04 Jan 2013 19:34:05 -0600, Swingman wrote:

Sonny wrote:

It was too cold to get out there and assemble it, do a test run, so, for
now, I've settled with reading the manual... while having gumbo.

Sonny

I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo
as we speak ... still holding the spoon.

Gotta be the weather...

Up here in the NW it was a batch of deluxe Mac & Cheese. Hey it's
what she wants so it works for me.

Try it with red salmon, garlic, and browned onions stirred in. Heaven.
Pink salmon is too much like tuna, but that still beats Deluxe M&C. I
also add a can of green beans.

Oh yeah I've put just about everything under the sun in at one time or
another, but this woman likes cheese. On date nights I aim to please.

RonB wrote:
Well, in SOUTH-east Kansas the lows have been in lower teens and
highs in the thirties.


dpb wrote:
Well in south-WEST KS the lows have been in lower single digits to a
couple of "give degrees back" range and highs in the 20s to _maybe_ 30
or so...


Hmmm. I'm 350 miles NORTH of SE Kansas. And about 700 miles NORTHEAST of SW Kansas. You people are practically touching Oklahoma. Oklahoma does not have real winters. My worst days this year have been low of 10 or so and high of 20 or so. Today its 35 high. I'm wondering if you SE and SW Kansas folks are imagining things. With some people when it gets to 50 degrees they think its 5 below. An age thing.

On 1/5/2013 3:14 PM, wrote:

RonB wrote:
Well, in SOUTH-east Kansas the lows have been in lower teens and
highs in the thirties.


dpb wrote:
Well in south-WEST KS the lows have been in lower single digits to a
couple of "give degrees back" range and highs in the 20s to _maybe_ 30
or so...


Hmmm. I'm 350 miles NORTH of SE Kansas. And about 700 miles
NORTHEAST of SW Kansas. You people are practically touching
Oklahoma. Oklahoma does not have real winters.

Yes, we farm right to the OK line (well, there's one short half-mile
left if you want to count that...)

As for not having winter in OK, you've not been in the OK panhandle,
most certainly then, if you think that.

You may be N of us, but we're probably at least 2000 ft higher (west end
of OK panhandle is 4000' or above; we're around 3) plus much drier RH
and clear nights means it gets cold easy...

... My worst days this
year have been low of 10 or so and high of 20 or so. Today its 35
high. I'm wondering if you SE and SW Kansas folks are imagining
things. With some people when it gets to 50 degrees they think its 5
below. An age thing.

Nope. It's real.

We did get to mid 30s today altho w/ the NW wind it felt more raw than
yesterday did at 10F cooler temperatures.

--

On 1/5/2013 5:20 PM, dpb wrote:

As for not having winter in OK, you've not been in the OK panhandle,
most certainly then, if you think that.

Went through Artillery OCS in Fort Sill, OK (AKA, Comanche County Canon
Cockers College) finishing up in the dead of winter.

If it gets any colder than that particular winter in OK (the week long
escape and evasion course, the last week, which had to be completed to
graduate, was in the single digits every night, which we spent with NO
shelter) I don't want to be a part of it.

Also went through winter survival training outside of
Garmisch-Partenkirchen in Germany, in a blizzard, which like was mild
day in Palm Beach by comparison to that winter in OK.

Not cold?? ... damned relative concept for a Coonass born within a
breeze of the Gulf Coast.

--
eWoodShop: www.eWoodShop.com
Wood Shop: www.e-WoodShop.net
https://plus.google.com/114902129577517371552/posts
KarlCaillouet@ (the obvious)

Mike M wrote:

On date nights I aim to please.

So to speak, eh?

--

-Mike-

Swingman wrote:
On 1/5/2013 5:20 PM, dpb wrote:

As for not having winter in OK, you've not been in the OK panhandle,
most certainly then, if you think that.

Went through Artillery OCS in Fort Sill, OK (AKA, Comanche County
Canon Cockers College) finishing up in the dead of winter.

Small world--I worked on post there for 3 1/2 years. I would like to
visit the nearby "wildlife refuge", where the buffalo and longhorn roam
free, sometime soon.

Bill


If it gets any colder than that particular winter in OK (the week long
escape and evasion course, the last week, which had to be completed to
graduate, was in the single digits every night, which we spent with NO
shelter) I don't want to be a part of it.

Also went through winter survival training outside of
Garmisch-Partenkirchen in Germany, in a blizzard, which like was mild
day in Palm Beach by comparison to that winter in OK.

Not cold?? ... damned relative concept for a Coonass born within a
breeze of the Gulf Coast.

On 1/5/2013 5:40 PM, Swingman wrote:
On 1/5/2013 5:20 PM, dpb wrote:

As for not having winter in OK, you've not been in the OK panhandle,
most certainly then, if you think that.

Went through Artillery OCS in Fort Sill, OK (AKA, Comanche County Canon
Cockers College) finishing up in the dead of winter.

If it gets any colder than that particular winter in OK (the week long
escape and evasion course, the last week, which had to be completed to
graduate, was in the single digits every night, which we spent with NO
shelter) I don't want to be a part of it.
....

Well, it's 250 mi SE of us to Lawton and, yes, on average we'll be
colder probably at least 75% of the time on any given night...let's
see...ok from the Weatherunderground.com history data for the previous 5
nights--lows and record lows for us and Ft Sill...again, their elevation
is about 1200' while we're nearly 3000.

SW County
KS FtSill
8 -4 33 6
3 -7 29 9
3 -6 25 10
5 -6 26 6
6 -17 27 0

We've been average about 20F colder and records are ~15F lower. These
are the values from the local airport in town--we're out of town by
several miles and our weather station is generally at least a degree to
three colder than town w/o the asphalt paving retaining daylight
heating, etc., that occurs in town...

It recorded -1 on the weather station here at the house that second 3F
day in town...

--

"Sonny" wrote:

All those above recipes sound tasty and great winter meals. Thanks!
--------------------------------------------------------
Your welcome.
--------------------------------------------------------
Seems not just us Cajun guys have the knack for cooking, as many
folks readily point out. Apparently, many of you, in other areas,
cook often, as well.
------------------------------------------------------
Man's gotta eatG.

Besides, cooking is fun.
----------------------------------------------------
A regional anecdote, he In order to get a marriage license, both
parties have to know how to make a roux.
-----------------------------------------------------
Understand.

Lew