![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
No one here but us chickens
Oct. 18th, 2005 11:10 pm
High temp today, here: 14. Dewpoint then: 5. High dewpoint: 7.
High temp today in TO: 13. Dewpoint then: 9. High dewpoint: 9.
I have no explanation for the higher high here. Probably the sun was out a bit more. It's down to 4 here now. Should be frost any day now. Unusually late:
http://www.almanac.com/garden/frostcanada.php
One more chapter of diss-re-reading to go. It is crushing me. I must read it tonight. Woe.
Tonight I have had buttercup squash for the first time. It's squash season, so we have had several pepper, or acorn, or whatever you want to call them, squash; I got a buttercup squash for variety. I prepared it in my usual manner of preparing pepper squash: cut in half, place two halves in bowls, scoop out seed goop, put butter/sugar/cinnamon in holes, nuke the two halves for 14 minutes on 90% power. (I neurotically theorize that that one second off out of ten will help the bowls not to explode.)
It's ... much the same as pepper squash. More of a heavy pasty, as opposed to stringy/grainy, texture. Bit more flavour, maybe. I think I may like it better. Maybe. Its shape is less convenient. Actually, this one seemed to have been grown in a short, wide cylinder.
High temp today in TO: 13. Dewpoint then: 9. High dewpoint: 9.
I have no explanation for the higher high here. Probably the sun was out a bit more. It's down to 4 here now. Should be frost any day now. Unusually late:
http://www.almanac.com/garden/frostcanada.php
One more chapter of diss-re-reading to go. It is crushing me. I must read it tonight. Woe.
Tonight I have had buttercup squash for the first time. It's squash season, so we have had several pepper, or acorn, or whatever you want to call them, squash; I got a buttercup squash for variety. I prepared it in my usual manner of preparing pepper squash: cut in half, place two halves in bowls, scoop out seed goop, put butter/sugar/cinnamon in holes, nuke the two halves for 14 minutes on 90% power. (I neurotically theorize that that one second off out of ten will help the bowls not to explode.)
It's ... much the same as pepper squash. More of a heavy pasty, as opposed to stringy/grainy, texture. Bit more flavour, maybe. I think I may like it better. Maybe. Its shape is less convenient. Actually, this one seemed to have been grown in a short, wide cylinder.
