Albuquerque now. Some moderately spectacular scenery to day, starting with Raton Pass thru the Sanger de Christo mountains. Other mountains intermittently between there and Albuquerque. I saw masses of yellw near Lame (south of Santa Fe) that I think was something in flower, but I couldn't see well enough to b,e sure.
I wish Amtrak had a better selection of beef. Had to settle for Heineken, which isn't really that different from bland American beer. Their craft beer is Sierra Nevada, which is too happy for Mr taste.
Bill, I have a friend from Albuquerque, who lives not too far from there, so I'll ask her what might currently be yellow.
Also, I hope you don't mind, but I enjoyed your typo, as before I realised it was a typo I was thinking that Heineken would be a rather strange tasting beef, and then you mentioned Mr. Taste. :-)
I saw this article in the NYT yesterday, about Sandra Boynton and her CD's/songbooks for children that are intended to be enjoyable for ages "from one to older than dirt." I never knew! They should be very good presents for families with children.
P.S.: Today my boss asked if I knew a way to identify milk, and I immediately dredged up a method from my memory banks, from back in my sophomore year of college, about 1965. It was an old (even then) method of detecting traces of formaldehyde in milk; once before I used it to identify milk by adding formaldehyde. (Back in the bad old days some unscrupulous people would add a bit of formaldehyde to milk, which was definitely illegal, to help preserve it without refrigeration.) Formaldehyde, ferric chloride, hydrochloric acid and casein give a purple color when warmed--quite pretty, actually.
No need to be concerned about formaldehyde in milk these days, Cat--I was looking around the Internet to find the original reference for the method, and did --in an 1897 journal; it was an improvement of an older test. Considering the state of sanitation and refrigeration in "the good old days," there was some reason to believe that a tiny amount of formaldehyde in milk was a good idea. There was also reason to object to it as an adulterant. The test produces a pretty color; we used to have so many nice color tests, and now we have so few... alas, "progress."
Howard always shines through.
ReplyDeleteBill, it's nice to hear from you on the road. Safe travels.
ReplyDeleteAlbuquerque now. Some moderately spectacular scenery to day, starting with Raton Pass thru the Sanger de Christo mountains. Other mountains intermittently between there and Albuquerque. I saw masses of yellw near Lame (south of Santa Fe) that I think was something in flower, but I couldn't see well enough to b,e sure.
ReplyDeleteI wish Amtrak had a better selection of beef. Had to settle for Heineken, which isn't really that different from bland American beer. Their craft beer is Sierra Nevada, which is too happy for Mr taste.
Bill, I have a friend from Albuquerque, who lives not too far from there, so I'll ask her what might currently be yellow.
DeleteAlso, I hope you don't mind, but I enjoyed your typo, as before I realised it was a typo I was thinking that Heineken would be a rather strange tasting beef, and then you mentioned Mr. Taste. :-)
Nice firsties, Cat! ♥
ReplyDeleteOh, thank you.
DeleteI saw this article in the NYT yesterday, about Sandra Boynton and her CD's/songbooks for children that are intended to be enjoyable for ages "from one to older than dirt." I never knew! They should be very good presents for families with children.
ReplyDeletePhiladelphia Chickens goes platinum! [Click]
--Alan
P.S.: Today my boss asked if I knew a way to identify milk, and I immediately dredged up a method from my memory banks, from back in my sophomore year of college, about 1965. It was an old (even then) method of detecting traces of formaldehyde in milk; once before I used it to identify milk by adding formaldehyde. (Back in the bad old days some unscrupulous people would add a bit of formaldehyde to milk, which was definitely illegal, to help preserve it without refrigeration.) Formaldehyde, ferric chloride, hydrochloric acid and casein give a purple color when warmed--quite pretty, actually.
Alan...oh my! As a dedicated milk drinker...YIKES!
DeleteNo need to be concerned about formaldehyde in milk these days, Cat--I was looking around the Internet to find the original reference for the method, and did --in an 1897 journal; it was an improvement of an older test. Considering the state of sanitation and refrigeration in "the good old days," there was some reason to believe that a tiny amount of formaldehyde in milk was a good idea. There was also reason to object to it as an adulterant. The test produces a pretty color; we used to have so many nice color tests, and now we have so few... alas, "progress."
Delete--Alan