Through the Ides of March, the average temp departure here in Ashland, MA is
an unpleasantly chilly -7 degrees. I crave toasty temps. This leads me
to the following question...

Assuming that I have complete climate records for the past 100 years here in
Ashland, what is the probability that there will be at least one record high
temperature registered this coming April here in Ashland?

(a) .4%

(b) 7%

(c) 13%

(d) 26%

Don't just take a stab at the answer. Explain your choice and email your
answer to and post in on the Newsgroup if you wish.

(Hint - A spreadsheet, calculator, or for the mathematically nostalgic among
us, logarithmic tables, will be useful)

Jot In Ashland


--
This article was auto-posted by the ne.weather.moderated Weatherbot
program. The author is solely responsible for its content.

ne.weather.moderated FAQ/Charter: http://www.panix.com/~newm/faq.txt
ne.weather.moderated moderators e-mail:
(Please put "wx" or "weather" in the subject line to avoid the spam block.)

On 3/16/05 1:14 PM, in article , "Jot Ross"
wrote:

Assuming that I have complete climate records for the past 100 years here in
Ashland, what is the probability that there will be at least one record high
temperature registered this coming April here in Ashland?

(a) .4%

(b) 7%

(c) 13%

(d) 26%

Don't just take a stab at the answer. Explain your choice and email your
answer to and post in on the Newsgroup if you wish.

This is one of those things like "how many people do you need to ask before
you find a duplicate birthday", isn't it?

:-)

I'll mail an answer to jot, and post in a couple of days.

- Steve Stein


--
This article was auto-posted by the ne.weather.moderated Weatherbot
program. The author is solely responsible for its content.

ne.weather.moderated FAQ/Charter: http://www.panix.com/~newm/faq.txt
ne.weather.moderated moderators e-mail:
(Please put "wx" or "weather" in the subject line to avoid the spam block.)

Roast Child with Cornbread Stuffing

Turkey may be substituted for this classic holiday feast.
Although time consuming, this dish seems to take longer than it actually does;
as the entire house is filled with such a heavenly aroma,
the waiting becomes almost unbearable.

1 whole child, cleaned and de-headed
1 batch cornbread stuffing (see index)
½ cup melted butter

Remove the giblets from the infant and set aside.
Stuff the cavity where the child?s genitals and anus were located
using ½ cup per pound of meat.
Tie the arms flat to the body, then pull the skin flaps up to close the cavity.
Now tie the thighs up tight to hold it all together.
Place breast side up in a large metal roasting pan.
Bake in 325° oven covered for 2 hours.
Remove cover, stick a cooking thermometer deep into one of the
baby?s buttocks and cook uncovered till thermometer reads 190°,
about another hour.



Pro-Choice Po-Boy

Soft-shelled crabs serve just as well in this classic southern delicacy.
The sandwich originated in New Orleans, where an abundance of abortion clinics
thrive and hot French bread is always available.

2 cleaned fetuses, head on
2 eggs
1 tablespoon yellow mustard
1 cup seasoned flour
oil enough for deep frying
1 loaf French bread
Lettuc

Place 3 tablespoons of stuffing in the wrap, roll tightly -
corner nearest you first, fold 2 side corners in,
wrap till remaining corner is left.
Brush with egg, seal, and allow to sit on the seal for
a few minutes.
Fry the rolls:
325° if using egg roll wraps, 350° for spring roll wraps.
Deep fry in peanut oil till crispy golden brown, drain on paper towels.



Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a
well-dressed baby. By the time you turn the child?s breast into
cutlets, it will be indistinguishable. The taste of young human,
although similar to turkey (and chicken) often can be wildly
different depending upon what he or she has consumed during its
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and sauté the cutlets in olive oil till golden brown, remove.
Add the garlic and onions and cook down a bit.
Add some lemon juice and some zest, then de-glaze with stock.
Add a little cornstarch (dissolved in cold water) to the sauce.
You are just about there, Pour the sauce over the cutlets,
top with parsley, lemon slices and cracked pepper.
Serve with spinach salad, macaroni and cheese (homemade) and iced tea...



Spaghetti with Real Italian Meatballs

If you don?t have an expendable bambino on hand,
you can use a pound of ground pork instead.
The secret to great meatballs, is to use very lean meat.

1 lb. ground flesh; human or pork
3 lb. ground beef
1 cup finely chopped onions
7 - 12 cloves garlic
1 cup seasoned bread crumbs
½ cup milk, 2 eggs
Oregano
basil
salt
pepper
I