David, Fair enough. Yes, Ive seen the dustbowl, and know about "The Year Without a Summer", and I also know that the last time the earth was as warm as projected in 100 years, the forest prairie line was not near OKC down to Dallas, but much further west near Lubbock Texas. It is also thought that the over all winters were milder. Which actually gives me a big of hope so to speak. Though,hard data is lacking during that time. And FTR, I do think the current issues are partly caused by the natural cycles of NA climate. Specifically negative PDO, La Nina during a negative PDO, and unusually warm Atlantic (actually warmer than would be indicated by past climate) Have been saying that from the start. BUT hardly all of it. There was no May snow in Arkansas during the 30's. Nor did the Arctic ice melt as it is now. What's more, many of those records are now being broken. Lastly, those extremes tended to be one sided i.e. drought and heat, not lurching back and forth from one en to the other with basically no transition. I appreciate, you coming back to clarify, but I do disagree that we can't know for sure. inge, Do nothing is exactly what it sounds as though you are saying. It's thought that the Chinese lose more than 10% of their annual crop production due to reduction in sunlight intensity sunlight alone due to pollution, and that was in the 90's. Pollution has gotten far worse since then, so the number is certainly higher now. Where is there not pollution? Where do people not live and travel to and from? Some claim the atmosphere is too big to affect. If that were true why does it only weight on 14.7 pounds are sealevel? That is all the mass of the entire atmosphere above you at the very bottom of that atmosphere. Hardly an insurmountable amount The biological/climate system is only a thin skin around the earth, exactly where we live. To think that 7,000,000,000 people can't have an effect on climate contained in 14.7 pound columns of mass above them is simply ridiculous . Arktrees

1. Add 1/8 t. ascorbic acid per loaf to the dough (anytime there is whole wheat flour or wheat germ in a bread recipe). 2. Make sure the dough is well-hydrated. 3. Are you using the correct size loaf pan for the amount of dough? How much flour is in your recipe and what size pan are you using? 4. Did you test the bread for doneness with an instant read thermometer? This is the only accurate way to determine doneness. Somewhere between 195-205 degrees F. 5. Make sure the loaf is completely cool before slicing. Slicing into a warm loaf of bread will destroy the crumb. 6. Should you let it rise longer? Not if that means it rises past "double". Bread doesn't rise to a clock, but rather according to the ambient temperature, moisture in the air and the dough, and strength of the yeast. It's "double" when it reaches double and you need to judge that by looking at the dough. It should rise faster at your high altitude than down here on the flat-lands, and it may actually be beneficial to reduce the amount of yeast. 7. Chilling (retarding) dough enhances flavor, but it also reduces ovenspring and loaf volume. It also opens the texture slightly, and that's not necessarily what is wanted for sandwich bread which is typically considered a close-grained crumb. An open texture is better used for toasting, which is great for holding butter and jelly. If you'd really like to make a true sandwich loaf, a Pullman (Pain de Mie) Pan will get that crustless square loaf. These pans have a lid which prevents the dough from rising over the edge of the pan for that characteristic square loaf. This also compacts the crumb so it can be sliced into thin slices and will hold spreads (butter, mayo, etc.) on the top and not get soggy. It is substantial enough it won't fall apart when held in your hand. A more open texture bread will tend to fall apart. A sandwich bread will also have a fairly high amount of milk and butter in the recipe, and both will help tenderize the crumb - even though it's a close-grained crumb. Some potato water, potato flour, or mashed potato flakes can also aid that perfect sandwich bread texture. -Grainlady

Adding insulation, or a longer freeze proof hose bib, will only work if the garage is heated or otherwise stays significantly above freezing in really cold weather. Of course, the hose should be removed from the spigot before weather reaches freezing so that the water can drain. If the garage doesn't stay significantly above freezing, then you need to install heat tape or a shutoff inside the house with an air break so that you can drain/blow-out the line. Those are really your only two options -- other than completely relocating the hose bib to a heated part of the house. Relocating the hose bib would avoid a lot of maintenance problems later. Heat tape will require that you run power to it. Perhaps the new stuff is more reliable than the old stuff, but I've seen heat tape fail too often. Installing the shutoff and blowing out the line is reliable if you do it well-- but it takes time and is easy to forget. If you are going to stay there, relocate the line.

Ah! Someone was BSing me! LOL She said she was from New Guinea. However, I did an internet search for guinea grinders and there's no mention of New Guinea associated with this dish. Thanks for the clarification Lindac! My apologies for the misrepresentation. She didn't say the sandwich originated from New Guinea, but her location and recipe name would lead one to believe so. However, no matter where this dish originated, it is delicious!