Posted on 04/04/2020 6:58:35 PM PDT by david1292
Cases are going up because the only people that are getting tested already have it. They are MAKING the numbers.
*************************************************************************************
Not sure about that—for example the cases in Missouri: 27,173 people have been tested. Only 2291 have been positive.
Close to half the counties don’t have any reported cases. Around half the cases are in the St. Louis Metro area. The majority of the rest are clustered in K.C. Springfield or Jefferson City areas with a few scattered around here and there.
The liberal blubber babies in St. Louis have been on the news every night with emotional assertions that the Governor should issue a statewide stay at home order.
These same people were already under a stay at home order from the mayor and county governments—so why should the rest of the state with zero cases be under that order?
It’s STUPID —and Gov. Parsons finally caved after weeks of this crap every single day. Not that I planned on going anywhere anyway. I have not been anywhere except the Doctor’s office since Christmas.
And that’s not unusual. I hate being out in the cold, I don’t take the flu shot, and I prefer not to be exposed during cold/flu season. One size doesn’t fit all and the mayors and county governments have their part to play-and should not be dictated to by Feds or State Government.
I’ve got some Tena pads left over for when Petunia was in heat and I was trying to use them as pads for her.
I might have to look into this.
I’ve got some orders coming, but they won’t be here for a bit, plus I’ve got to get some fresh items.
I got to have my milk and eggs.
Do you live anywhere near the country where you can find egg stands that sell fresh farm eggs, or a dairy that sells fresh milk?
I have a favorite farm stand that I go to for fresh veggies and eggs. You can avoid the huge crowds there and it’s in an area that has very few cases reported.
What is a starter? Is that similar to kombucha where you reuse the scoby to start the next batch?
Meanwhile...are NYers and NJites able to get their regular grocery deliveries?
Bought yeast and flour months ago.
What do you use milk for? Just curous.
Do you bake with eggs? Eat fried eggs?
I got it from post 227 in today’s daily CV thread.
That poster got it from here-
Feel free to go argue with them about it if you need it to be false, as seems to be the case, because it makes perfect sense to me.
Cite the origin of the chart, please.
The meat section was a puzzle to me. On March 19th it was significantly pillaged but mostly of ground beef. They had a few of the usual 3lb “family packs” left and a sign saying “one per customer.” There was pork aplenty and lots of beef roasts and more expensive cuts of beef. Plenty of chicken.
Next visit was on the 26th. Similar pattern but now only 1lb packs of GB and one per customer. Still lots of pork but definitely less than the week before. I didn’t need any of it as I have two refrigerators and I’m pulling roasts out of the freezers from Oct. ‘18 and just in time.
The bread was even weirder. On the 19th the packaged bread aisle was empty. Not a loaf, not a hotdog bun, not a burger bun. Not a single pack of commercial bagels. Flour aisle was empty. Fresh baked bread in the bakery dept. was stocked full as always. I bought two cheap loaves of fresh-baked French and Italian bread.
On the 26th the bread aisle was well stocked, fresh baked well stocked, flour aisle empty again. Who knew there were so many bakers in town? Usually there’s not a bag missing from the shelves.
There is going to be a ton of food thrown away in the next few weeks and months depending on its perish-ability. Baked bread first, sacks of flour later.
I’ve got a farmer’s market right around the corner.
It’s owned and run by Chinese -_-;
... And Venezuela.
In what way?
I eat 3 sunny side up fried eggs every day for breakfast, and I also use them to make waffle batter.
The only things I drink are water, unsweet tea and milk. I don;t drink much milk, just a bit each day, sometimes use for cereal and mac and cheese.
pls see my post #139 in this thread for that citation.
I can’t believe what I’m reading from FReeper’s. The nature of the data changes daily, which can change process dramatically.
Seriously, I’ll be with you if the numbers don’t change over the next couple of weeks but I don’t think they’re lying...THIS is crunch time. Watch Sweden, France, Italy, ...UK, we don’t know what the value ranges are to the respective variables, until we do I agree with the recommendations.
I’m watching Sweden...they’re now the control group. The next two weeks will be extremely telling. Let’s not undo all the gains from the current lock down...I expect rates to flatten - great if they do, especially as we’re learning to treat this thing and detect whom is immune...but we don’t have the data yet!
Flame me if you want.
Amen. Makes her sound stupid.
Making bread is mostly the same as making beer, which I kegged a lager two weeks ago. Assuming you aren’t just being funny, it takes a couple weeks to start, collecting wild yeast, but after that, you will always have yeast for bread. If you put it in the refrigerator, you add flour and water once per week to feed it, but yeah, you are using the same thing each batch. The big difference is, the rise is extremely slow, so it takes about a day to make a loaf.
I freeze butter and lemon slices for all those great rich recipes like Chicken French. And I freeze garlic and wine, too. Now cook double batch of chicken french and freeze the cooked product in packages-serves one...moi. Yes!!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.