@AE4WX Must be human factors, then. There is a holiday and around here fairs and festivals going on. Business at the restaurant this weekend was half of normal.
@shuttersparks @AE4WX Well, I was listening yesterday across the bands, I believe there was some solar activity that wiped things out mid-day (heard NOTHING, even on the FT8 frequencies). It cleared up on 75m late at night, but daytime 17m was the only open band I could hear. (I was only listening while cooking tomatoes).
@shuttersparks @AE4WX Yes, although very basic (tomatoes, basil, salt, lemon juice) -- we made 200 lbs of tomatoes this year, we'll spice and modify as needed during the year. It was a LONG day. (however, a lot nicer since I have moved all the canning OUTDOORS to keep the house from getting to 150F, LOL... don't know how you chefs do it day after day!!!)
@ai6yr @AE4WX Sounds good! No onions or olive oil? Although it sounds you're canning the tomato and turning it into sauce later.
Yeah, the kitchen has no cooling except outdoor air intake. It gets hot. If you work in front of the broiler making steaks, garlic bread, parms, you literally get fried by the IR radiation, on top of being hot. Everyone has to drink liquids by the pitcherful, icewater or iced tea.
In winter it's the opposite problem. It gets so cold in parts of the kitchen you can see your breath and you stand in front of the broiler to warm yourself. Hahaha. In winter I dress in a hoodie, muffler, and watch cap at all times in the kitchen.
