@hazardwarning I recall an associate telling me of one of the remote townships in his work area. There was no overnight accommodation available and the trip there (and back) was 3½ hours. With a 30 minute lunch break that left 40 minutes in the day to work. Totally daft process. Eventually a caravan was situated in the grounds of the telephone exchange (which already had a toilet & shower) for overnight stops & a special hardship allowance was paid.
// @matigo
Ordered 8 GB of 240-pin PC2-4200 RAM for my dual-core PowerMac G5. Added to the existing RAM modules I should be able to fit 12 or 13 GB in the 8 available slots. Currently using 2 x 2 GB; 4 x 512 MB & 2 X 128 MB.
My dual-core 2.3 GHz G5 PowerMac has all 8 RAM slots in use for a total of 6.5 GB but it can take up to 16 GB. It must be installed in matching pairs. I'm contemplating buying 2 more 2 GB pairs of modules, using those & the larger of the existing modules means I should be able to have 12 or 14 GB installed.
There are 8 supermarkets in the area which have a small range of delicatessen stock, but nothing like a proper deli. Of which there are precisely zero such shops. This, in a population of 50,000 is UNFORGIVABLE.
Nearly 6 pm, spent most of the day in bed trying to catch up on missed sleep. Had a rotten night battling a severe case of gastric reflux or as I started calling it early this morning, "black spew." Normally the dribbling discharge vomited up is a dark coppery colour, this last lot was black. Both are/were associated with a foul metallic taste in the throat & mouth. I got up for lunch but made things considerably worse by brewing up a strong coffee. Looks like I'm restricted to weak tea, milk and, while the supply lasts, kefir.
My little piece of eye fillet steak was deliciously tender, grilled with the marinade still partly coating it. The asparagus was steamed & served with an alfredo flavouring mix my brother made at the food factory & smuggled out. That was also the source of the BBQ marinade.
Approximately 90% of the asparagus grown in Australia is done on market gardens to the south of here. The choicest cuts are boxed, chilled & freighted by air to Japan within 18 hours of picking, that includes a 10-hour flight. A friend used to work in a small local factory assembling the wooden boxes sent to Japan, I asked him what job description he put on his tax forms. He said General Labourer. I told him he should be called a Professional Boxer, after all, he was being paid to make boxes.
I've had a piece of steak marinading in a thick BBQ sauce/paste for about three days. The boss-fella at the Men's Shed acquired a 15 kg box of asparagus from a grower. The contents look OK to me but the grower assures us they can't be sold to the supermarkets because they're too fat and some of the florets that form the tip are broken. Big deal. I LOVE asparagus. The 1/2 kg bag I bought for $1 are hard & woody for just over an inch up from the base, leaving a huge amount of viable stalk.
So it's steak & asparagus for lunch today.
