Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 oh that is funny, how about that. here we get a wide range, in the winter we are usually int he 20 - 40's, sometimes in the single digits and teens though, and in the spring and fall anywhere from 40's to 80's and int he summer, usually in the 80's and 90's but can be from the 70's to over 100. ) hugs, Chanda - greatyoga Tuesday, August 08, 2006 8:32 PM Re: Guru weather Those are summer temps here. GB , Donnalilacflower <thelilacflower wrote: > > It gets cold to me. When it's in the 60's I'm > freezing..........LOL > Donna > > --- greatyoga <greatyoga wrote: > > > > > > > Donna > > > > It gets cold in LA? When? 3 days a year? > > Certainly not in the > > outdoor frying temps there now. > > > > GB > > > > , > > Donnalilacflower > > <thelilacflower@> wrote: > > > > > > I love that soup. It sure does freeze well. > > Happy > > > you like it. Warms up the bones on a cold day. > > > I couldn't remember the name of your recipe, I was > > > going to look in the archives after lunch for it. > > > Donna > > > > > > > > > > > > --- christie_0131 <christie0131@> wrote: > > > > > > > I can confirm that Donna's Root Vegetable Soup > > is > > > > great - I made it > > > > earlier in the year minus the fennel and barley > > and > > > > it tasted great > > > > and also froze well. > > > > > > > > I also made celeriac and potato mash. Here is a > > > > repost of the recipe: > > > > > > > > Celeriac and Potato Mash with Goat's Cheese > > > > > > > > 150g/5 1/4oz(about ¼) celeriac root > > > > 1 large potato > > > > lemon juice > > > > 600ml vegetable stock > > > > 80g/3oz soft goat's cheese > > > > 1 tsp chopped chives > > > > Serves 1 > > > > > > > > Cut celeriac into large diced pieces and > > sprinkle > > > > liberally with > > > > lemon juice. Bring vegetable stock to the boil > > and > > > > add diced > > > > celeriac and peeled and chopped potato, turn > > down > > > > heat and cook > > > > until soft. Mash potato and celeriac together > > with a > > > > little of the > > > > stock, mix in goat's cheese and serve with green > > veg > > > > - I had mine > > > > with broccoli and asparagus. My goat's cheese > > came > > > > with chives, if > > > > not they would be nice added. Use leftover stock > > as > > > > a base for > > > > Donna's root vegetable soup. I bet this recipe > > would > > > > also work with > > > > tofutti or Swedish Soft(UK equivalent) in place > > of > > > > the goat cheese. > > > > > > > > It is also worth doing a trawl of the group > > files as > > > > Chupa posted > > > > some interesting celeriac recipes in January. In > > > > fact, back in > > > > January, a certain person from Colorado told us > > that > > > > she had bought > > > > a cookbook bargain which had a recipe for pureed > > > > celery root with > > > > truffle oil. In great anticipation I rushed out > > and > > > > bought the > > > > truffle oil, but I'm still waiting for the > > recipe, > > > > LOL. Perhaps you > > > > could try that one and let us know, Deanna! (Can > > you > > > > tell my Inbox > > > > is sorely in need of decluttering, LOL) > > > > Christie > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > > protection around > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 When it starts, GB, would you send some cooling air this way please. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - greatyoga Wednesday, August 09, 2006 8:26 PM Re: Guru weather Chanda, We are less than a mile from the Inlet so that moderates the temps. The interior usually gets the warmest. It can get to 90+ in the summer and 70 below in the winter. Fairbanks gets extreme temps. The main difference here is that winters are much longer than other places starting in Oct. and ending in Apr. GB , " PuterWitch " <puterwitch wrote: > > oh that is funny, how about that. > here we get a wide range, in the winter we are usually int he 20 - 40's, sometimes in the single digits and teens though, and in the spring and fall anywhere from 40's to 80's and int he summer, usually in the 80's and 90's but can be from the 70's to over 100. > > ) > > hugs, > Chanda > - > greatyoga > > Tuesday, August 08, 2006 8:32 PM > Re: Guru weather > > > Those are summer temps here. > > GB > > , Donnalilacflower > <thelilacflower@> wrote: > > > > It gets cold to me. When it's in the 60's I'm > > freezing..........LOL > > Donna > > > > --- greatyoga <greatyoga@> wrote: > > > > > > > > > > > Donna > > > > > > It gets cold in LA? When? 3 days a year? > > > Certainly not in the > > > outdoor frying temps there now. > > > > > > GB > > > > > > , > > > Donnalilacflower > > > <thelilacflower@> wrote: > > > > > > > > I love that soup. It sure does freeze well. > > > Happy > > > > you like it. Warms up the bones on a cold day. > > > > I couldn't remember the name of your recipe, I was > > > > going to look in the archives after lunch for it. > > > > Donna > > > > > > > > > > > > > > > > --- christie_0131 <christie0131@> wrote: > > > > > > > > > I can confirm that Donna's Root Vegetable Soup > > > is > > > > > great - I made it > > > > > earlier in the year minus the fennel and barley > > > and > > > > > it tasted great > > > > > and also froze well. > > > > > > > > > > I also made celeriac and potato mash. Here is a > > > > > repost of the recipe: > > > > > > > > > > Celeriac and Potato Mash with Goat's Cheese > > > > > > > > > > 150g/5 1/4oz(about ¼) celeriac root > > > > > 1 large potato > > > > > lemon juice > > > > > 600ml vegetable stock > > > > > 80g/3oz soft goat's cheese > > > > > 1 tsp chopped chives > > > > > Serves 1 > > > > > > > > > > Cut celeriac into large diced pieces and > > > sprinkle > > > > > liberally with > > > > > lemon juice. Bring vegetable stock to the boil > > > and > > > > > add diced > > > > > celeriac and peeled and chopped potato, turn > > > down > > > > > heat and cook > > > > > until soft. Mash potato and celeriac together > > > with a > > > > > little of the > > > > > stock, mix in goat's cheese and serve with green > > > veg > > > > > - I had mine > > > > > with broccoli and asparagus. My goat's cheese > > > came > > > > > with chives, if > > > > > not they would be nice added. Use leftover stock > > > as > > > > > a base for > > > > > Donna's root vegetable soup. I bet this recipe > > > would > > > > > also work with > > > > > tofutti or Swedish Soft(UK equivalent) in place > > > of > > > > > the goat cheese. > > > > > > > > > > It is also worth doing a trawl of the group > > > files as > > > > > Chupa posted > > > > > some interesting celeriac recipes in January. In > > > > > fact, back in > > > > > January, a certain person from Colorado told us > > > that > > > > > she had bought > > > > > a cookbook bargain which had a recipe for pureed > > > > > celery root with > > > > > truffle oil. In great anticipation I rushed out > > > and > > > > > bought the > > > > > truffle oil, but I'm still waiting for the > > > recipe, > > > > > LOL. Perhaps you > > > > > could try that one and let us know, Deanna! (Can > > > you > > > > > tell my Inbox > > > > > is sorely in need of decluttering, LOL) > > > > > Christie > > > > > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > > > protection around > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Wow that is a huge fluctuation. Don't know how things survive there. Whew....Shuttering to think that anyone leaves home at -70 and how high a winter power bill would be if it could keep your home warm. Judy Chanda, We are less than a mile from the Inlet so that moderates the temps. The interior usually gets the warmest. It can get to 90+ in the summer and 70 below in the winter. Fairbanks gets extreme temps. The main difference here is that winters are much longer than other places starting in Oct. and ending in Apr. GB Recent Activity a.. 71New Members b.. 82New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 70 below?????? is that a typo? OMG! hugs, Chanda - greatyoga Wednesday, August 09, 2006 8:26 PM Re: Guru weather Chanda, We are less than a mile from the Inlet so that moderates the temps. The interior usually gets the warmest. It can get to 90+ in the summer and 70 below in the winter. Fairbanks gets extreme temps. The main difference here is that winters are much longer than other places starting in Oct. and ending in Apr. GB , " PuterWitch " <puterwitch wrote: > > oh that is funny, how about that. > here we get a wide range, in the winter we are usually int he 20 - 40's, sometimes in the single digits and teens though, and in the spring and fall anywhere from 40's to 80's and int he summer, usually in the 80's and 90's but can be from the 70's to over 100. > > ) > > hugs, > Chanda > - > greatyoga > > Tuesday, August 08, 2006 8:32 PM > Re: Guru weather > > > Those are summer temps here. > > GB > > , Donnalilacflower > <thelilacflower@> wrote: > > > > It gets cold to me. When it's in the 60's I'm > > freezing..........LOL > > Donna > > > > --- greatyoga <greatyoga@> wrote: > > > > > > > > > > > Donna > > > > > > It gets cold in LA? When? 3 days a year? > > > Certainly not in the > > > outdoor frying temps there now. > > > > > > GB > > > > > > , > > > Donnalilacflower > > > <thelilacflower@> wrote: > > > > > > > > I love that soup. It sure does freeze well. > > > Happy > > > > you like it. Warms up the bones on a cold day. > > > > I couldn't remember the name of your recipe, I was > > > > going to look in the archives after lunch for it. > > > > Donna > > > > > > > > > > > > > > > > --- christie_0131 <christie0131@> wrote: > > > > > > > > > I can confirm that Donna's Root Vegetable Soup > > > is > > > > > great - I made it > > > > > earlier in the year minus the fennel and barley > > > and > > > > > it tasted great > > > > > and also froze well. > > > > > > > > > > I also made celeriac and potato mash. Here is a > > > > > repost of the recipe: > > > > > > > > > > Celeriac and Potato Mash with Goat's Cheese > > > > > > > > > > 150g/5 1/4oz(about ¼) celeriac root > > > > > 1 large potato > > > > > lemon juice > > > > > 600ml vegetable stock > > > > > 80g/3oz soft goat's cheese > > > > > 1 tsp chopped chives > > > > > Serves 1 > > > > > > > > > > Cut celeriac into large diced pieces and > > > sprinkle > > > > > liberally with > > > > > lemon juice. Bring vegetable stock to the boil > > > and > > > > > add diced > > > > > celeriac and peeled and chopped potato, turn > > > down > > > > > heat and cook > > > > > until soft. Mash potato and celeriac together > > > with a > > > > > little of the > > > > > stock, mix in goat's cheese and serve with green > > > veg > > > > > - I had mine > > > > > with broccoli and asparagus. My goat's cheese > > > came > > > > > with chives, if > > > > > not they would be nice added. Use leftover stock > > > as > > > > > a base for > > > > > Donna's root vegetable soup. I bet this recipe > > > would > > > > > also work with > > > > > tofutti or Swedish Soft(UK equivalent) in place > > > of > > > > > the goat cheese. > > > > > > > > > > It is also worth doing a trawl of the group > > > files as > > > > > Chupa posted > > > > > some interesting celeriac recipes in January. In > > > > > fact, back in > > > > > January, a certain person from Colorado told us > > > that > > > > > she had bought > > > > > a cookbook bargain which had a recipe for pureed > > > > > celery root with > > > > > truffle oil. In great anticipation I rushed out > > > and > > > > > bought the > > > > > truffle oil, but I'm still waiting for the > > > recipe, > > > > > LOL. Perhaps you > > > > > could try that one and let us know, Deanna! (Can > > > you > > > > > tell my Inbox > > > > > is sorely in need of decluttering, LOL) > > > > > Christie > > > > > > > > > > > > > > > > > > > > > Tired of spam? Mail has the best spam > > > protection around > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 DH has to do that with the work truck when it goes below 35 degrees, it is a diesel. hugs, Chanda - Reed Deborah Friday, August 11, 2006 5:20 PM Re: Guru weather Bet you have to plug in your car engine so the block doesn't freeze. My husband's sister broke 2 after moving to Montana before they figure that out. I don't even know how that works. Debbie Version: 7.1.405 / Virus Database: 268.10.9/416 - Release 8/10/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 It keeps the oil warm and liquefied. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Reed Deborah Friday, August 11, 2006 5:20 PM Re: Guru weather Bet you have to plug in your car engine so the block doesn't freeze. My husband's sister broke 2 after moving to Montana before they figure that out. I don't even know how that works. Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 Woh. - greatyoga Saturday, August 12, 2006 2:06 AM Re: Guru weather Chanda That is not a typo.About 15 years ago, it was unofficially -80 someplace near the Brooks Range and that is as far as the therometer went. I don't think it was much colder than that though. It doesn't get that cold here though. GB , " PuterWitch " <puterwitch wrote: > > 70 below?????? > is that a typo? > OMG! > hugs, > Chanda > - > greatyoga > > Wednesday, August 09, 2006 8:26 PM > Re: Guru weather > > > Chanda, > > We are less than a mile from the Inlet so that moderates the temps. > The interior usually gets the warmest. It can get to 90+ in the > summer and 70 below in the winter. Fairbanks gets extreme temps. > The main difference here is that winters are much longer than other Version: 7.1.405 / Virus Database: 268.10.9/417 - Release 8/11/2006 Quote Link to comment Share on other sites More sharing options...
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