Monday, March 28, 2022

The Ukraine War

Some thoughts about the Ukraine war:

    It seems to me that the Russian convoys could have been stopped just inside the Ukrainian border, had there been a little forethought.  

    1. Ukraine should have placed tank barriers near the border crossings decades earlier, certainly after the Crimean invasion.  Many barriers could have been permanent and others could have been positioned when the threat became imminent, not to obstruct domestic traffic prematurely.  An array of disabled tanks and trucks on and about the border-crossing roads would be a barrier to those lined up to invade.

    2. Ukraine should have built up an arsenal of anti-tank/anti-truck drones, as soon as such weapons became available.  All too late, they are using drones effectively to drop explosive darts on the vulnerable tops of tanks.  Drones could deliver a wide variety of non-destructive and non-lethal vehicle-stopping and personnel-stopping bomblets.  These would be essentially radio-controlled fireworks that scatter Gorilla Glue on windshields and other vision ports as well as on personnel and door parts, or that spread itching powder and nauseating odoriphores on or in vehicles.

    3. Ukraine should have installed anti-aircraft weapons around its cities to be manned by trained teenagers and women.

    4. Ukraine should have accumulated a substantial fleet of fighter planes and pilots over the post Soviet years, these planes being stored beneath reinforced concrete surfaces and tested systematically.

    5.  There was a time when access to the Black Sea might have been a reason for Russia to conquer south-east Ukraine.  That reason seems invalid now that Russia has Georgia.






Saturday, March 5, 2022

Cream of asparagus soup

Based on Moosewood Cookbook by Mollie Katzen

2 cups water with 2 cubes bouillon, or 2 cups stock.

1½ cup chopped onion

6 tblsp butter

6 tblsp flour

1 tsp dill weed

1½ lbs fresh asparagus

4 cups scalded milk

1 tsp salt

white pepper

dash of tamari

1 tsp curry powder

Break off and discard tough asparagus bottoms.

Chop asparagus stalks and cook them with onions in butter, salting lightly.

After 10 min when onions are translucent sprinkle in the flour.

Continue to cook on low heat 8 minutes.

Add stock or bouillon water.

Cook with stirring until thickened ~ 10 min.

Homogenize thoroughly.

Over low heat, add dill, salt, white pepper and tamari.

Heat very gently.  Makes about four quarts.