It was on fire when I lay down on it
A sizable wildfire is blazing away north of here, up near the Sonoma-Lake county line. Apparently it was touched off by an electrical malfunction of some kind at the geothermal power plant at The Geysers (the world's largest plant of its type, and yes, we're darned proud). Our power hasn't been affected yet, but if they have to shut down all the outgoing lines from the plant, we may be in the dark later. As hot as it is, that won't be fun.
I don't envy the firefighters — it's a sultry (in the low 90s), windy (with gusts up to 35 miles per hour) day, which is exactly the combination of elements you don't want when battling a wildfire. Even though we're a good 40-plus miles away, the column of smoke has befogged an otherwise crystal-clear sky. Fortunately, it's a relatively remote area that's burning, at least residentially speaking — there aren't more than a couple of hundred folks living in the pathway of the fire. Not that that makes those couple of hundred folks feel any better right at this moment.
Meanwhile, I'm barbecuing three hefty slabs of London broil, just to contribute my portion to the smoky air. My recipe is simple: I soak them in soy sauce, and rub them with Montreal steak seasoning plus a little extra black pepper and garlic powder. I'd save you a slice, but you'd have to come over to eat it, and I don't even know you.
I don't envy the firefighters — it's a sultry (in the low 90s), windy (with gusts up to 35 miles per hour) day, which is exactly the combination of elements you don't want when battling a wildfire. Even though we're a good 40-plus miles away, the column of smoke has befogged an otherwise crystal-clear sky. Fortunately, it's a relatively remote area that's burning, at least residentially speaking — there aren't more than a couple of hundred folks living in the pathway of the fire. Not that that makes those couple of hundred folks feel any better right at this moment.
Meanwhile, I'm barbecuing three hefty slabs of London broil, just to contribute my portion to the smoky air. My recipe is simple: I soak them in soy sauce, and rub them with Montreal steak seasoning plus a little extra black pepper and garlic powder. I'd save you a slice, but you'd have to come over to eat it, and I don't even know you.
SwanShadow was randomly pounding the keyboard at 6:03 PM
2 insisted on sticking two cents in:
Re: I'd save you a slice,
Take and post a pic next time. That way we'll head out to the nearest steak place. We'll give them your name so they'll send you a coupon ;-)
Never let it be said we're not service-oriented here at SSTOL, Joel.
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