WILMAAAAAAAAAA!

[wordinista]

Sorry.  Couldn't resist.

So, the storm jumped from a Cat 2 to a Category 5 storm overnight.  Yay.

It also looks like it's going to skim right between Cuba and the Yucatan Peninsula, thereby avoiding Cuba's mountainous terrain, which would weaken the storm significantly.  Double yay.

So far, the "cone of uncertainty" is very large.  Fnar.  S'gonna hit Florida; that much is pretty much guaranteed. Triple yay.

Looks like it'll weaken before hitting FL, at least.  *crosses fingers*

And if all of this wasn't bad enough, it was delivered this morning by an annoying meteorologist, who was the stand-in for the meteorologist we prefer watching in the morning (he's on vacation).  This woman has way too much difficulty with the cue-cards, man.  Such a ditz.

Par example:

"You'll see here between... [pause] ...Cuba and the Yucatan, right here.  Here we have warmer... [pause] ...water.  And that warmer water will provide... [pause] ...fuel that will feed the hurricane."

She also focuses on Orlando weather and never what's going on on the coast.  :P

...And, yes, I do have a preferred meteorologist.

I'll probably go out today and fill up the car.  It's pretty empty.  We're pretty good with supplies, though picking up another carton or two of water can't hurt.  And I might even swing by our local British import shop, because mscongeniality shared some of her PG Tips with me, and it's become my crack.  Granted, some people (like my mom) would argue that I have "too much tea."  I, however, disagree.  No matter how much tea I have, it's always just enough. XD

Pfah.  Too much tea.  I've never heard of anything so ridiculous.

Comments

Re: Tea, marvelous tea!

[hecallaghan.livejournal.com]

Well, the Chinese-style teas like jasmine, green, etc don't really lend themselves to milk and sugar, that's very true. In fact, green tea always makes me feel a little dizzy. Chinese tea rocks with Chinese food, though. I don't do Earl Grey with milk or sugar, but some people do take it that way (it always looks this horrible grey colour to my mind, but hey).

I ask about the boiling water because as a tea-drinking nation we are very aware that the temperature of the water affects the flavour. I think it might be that a certain temperature of the water is necessary to bring out all of the flavours, or something, but there is some kind of science involved because the water temp definitely makes a difference. We can taste tea made with tepid water here instantly, kind of the way that the Japanese can guess how fresh a fish they're served is within an accuracy of hours. It is a truth universally acknowledged that the water should meet the tea no later than ten and ideally no more than four seconds after it has reached boiling point.

That said, it used to amaze me in the States, and in other non-tea-drinking nations, that they would serve you hot water and the tea seperately, just sitting the cup. Entire minutes could go by before leafy infusion met hot water! Just considering such an abomination makes me feel vaguely ill, and then want to start a protest group.

That said, I'm not one of these people that frets about scalding the milk by putting it in first before the water (I rarely do that, but I don't have *issues* with it). I wouldn't want people to think I was at all anal about this, or anything...