What's the temperature where you are???

[Pasha838]

I am fascinated reading your humidity examples.

I am living in the city so I buy from corporation supermarkets, we have 2 big supermarket dominating the food market - I have no way of buying it from the actual producers and they are most likely not selling to the general public.

We open the windows whenever it is sunshine, and we have many large windows, but the excessive water just no way be fixed.

There are a lot of points of sale for food products here and they are extremely different, and there is no dependence at all on the quality of the price - you can buy some very expensive garbage, or, on the contrary, cheap - quality products. In this regard, it is absolute chaos.Once upon a time, back in the days of the USSR, the government fixed all prices for everything, and anyone who resold something could easily end up in prison (!) as a speculator, this slowed down trade considerably. Now this has been removed - and anyone who is not too lazy trades, and the supplies are also absolutely strange, sometimes local, sometimes from very distant regions, or even imported.

As for air humidity - I once had an electronic barometer showing air humidity, but then it got lost somewhere, and we did not buy a new one. On one wall there are old-style pointer barometers, but if I am not mistaken, they only show atmospheric pressure. I haven't looked at them for a long time, I'll have to see what they show. And I can only estimate the humidity of the air approximately, using electronic incubators, where it is adjusted and then it is visible: if the humidity of the air is higher than the set parameters, then they do not pump water, and if it is lower, they pump and add humidity for the eggs.

Otherwise, the climate here is not humid, but at the same time not dry, like somewhere in the desert. Something in between. Therefore, both heat and cold are not perceived so hard here. Although in winter, with the drop in temperature, the humidity, of course, will drop - the excess "water" in the atmosphere will turn into snow. When the temperature is above the freezing point of water - then, oddly enough, it is worse, because there is high humidity and cold. Therefore, the most dangerous month for colds here is March - when there is no constant frost, but it is damp. And some people, who calmly walked on the street half-naked at -40 C, get a bad cold in March at +5 C from the cold. Therefore, in March it is customary to dress warmer than in winter. Well, then in May the sun shines strongly, and the spring sun is quite harsh - it can even damage the bark of trees. In summer, we can't get as badly sunburned as in spring.

As for the barometers, I didn't really understand how to use them at all - they show rain during rain, storm during storm, hurricane during hurricane, but they don't show anything in advance. I still don't understand what the point is in them, if what they show is already visible from the window )) Maybe I'm doing something wrong.

 

[Nym]

I think it also depends a lot on the specific supplier and the condition of their large warehouses. Where I live, there are few misadventures with food, but there are a couple of "legendary" suppliers, from whom if you buy - it is useless to try to perform any miracles.
1. I know one store where the cereal is ALWAYS with bugs. Where the owner gets it is a mystery, but he has no cure for it. Therefore, everyone has stopped buying cereal from him. Moreover, the situation is quite tragicomic - the store is clearly expensive, a beautiful two-story supermarket, but the cereal is bugged. At the same time, if you buy cereal anywhere, including livestock bases where this cereal is 6 (six!) times cheaper - there are no bugs and the cereal is clearly good.
2. There is another magical bakery, which for thirty years has been producing no less magical bread, which becomes moldy exactly the next day after purchase. Why? Probably, the building itself was built with some violations, maybe they forgot about waterproofing or something else, but the flour gets infected with mold and then the bread quickly goes moldy. The funny thing is that this bakery has been working for decades and hasn't gone bankrupt - how and why is a mystery to me. At the same time, in the area there are almost fifty other bakeries, factories and bakeries of absolutely different kinds, from almost private small ones to huge ones, where they bake bread in tens of tons per day - and... everywhere the bread is without mold. But there - for some reason it is with mold. More precisely, at first it is without mold, and the next day - with mold.
At the same time, it does not always depend on the humidity of the air. In that store with bugs, the air is noticeably dry, and the bread traveling around the area is also in dry rooms. That plant, apparently, really has some kind of problem with the premises. They are doing something wrong.
The only thing. what they subsequently started doing was producing "mustard" bread. I couldn't understand the point and humor of adding mustard powder to bread dough, as it turned out - mustard greatly prevents the development of mold in bread. That is, the guys did not solve the problem with the dampness of the premises, but began to cheat with the recipe.

But this is probably off-topic, let's get back to the air temperature )))
And the air temperature here is now + 15 C, and it looks like it will be warmer at midday. The day is sunny. Humidity ... I don't know what, I only know that it is below 45%, because incubators (for eggs) clearly suck in water to maintain 45%. I just have several Korean incubators, the hoses of which are lowered into a jar of distilled water. Well, they "drink" this water from there. And other incubators - it would be more difficult to understand from them, they have a more primitive, simple system - with pouring plain water into a tray at the bottom.

Whose bread tastes better? Commercial bread additives have changed radically since i was a kid. Bread only had a shelf life of 3 days before mold started appearing along the crust. My nan would simply trim the crusts, which went into the kitchen scrap bin for the Leghorns tea. I actually find it disturbing that 'modern' bread does not mold as a living food should naturally do. I once kept a modern plastic tub of sour cream in the fridge for more than a year, and it never 'turned.' Every few months I tweeted the results back to the maker hahaha. I always add some diometaceous earth to the organic flour I buy.

 

[Nym]

There are a lot of points of sale for food products here and they are extremely different, and there is no dependence at all on the quality of the price - you can buy some very expensive garbage, or, on the contrary, cheap - quality products. In this regard, it is absolute chaos.Once upon a time, back in the days of the USSR, the government fixed all prices for everything, and anyone who resold something could easily end up in prison (!) as a speculator, this slowed down trade considerably. Now this has been removed - and anyone who is not too lazy trades, and the supplies are also absolutely strange, sometimes local, sometimes from very distant regions, or even imported.

As for air humidity - I once had an electronic barometer showing air humidity, but then it got lost somewhere, and we did not buy a new one. On one wall there are old-style pointer barometers, but if I am not mistaken, they only show atmospheric pressure. I haven't looked at them for a long time, I'll have to see what they show. And I can only estimate the humidity of the air approximately, using electronic incubators, where it is adjusted and then it is visible: if the humidity of the air is higher than the set parameters, then they do not pump water, and if it is lower, they pump and add humidity for the eggs.

Otherwise, the climate here is not humid, but at the same time not dry, like somewhere in the desert. Something in between. Therefore, both heat and cold are not perceived so hard here. Although in winter, with the drop in temperature, the humidity, of course, will drop - the excess "water" in the atmosphere will turn into snow. When the temperature is above the freezing point of water - then, oddly enough, it is worse, because there is high humidity and cold. Therefore, the most dangerous month for colds here is March - when there is no constant frost, but it is damp. And some people, who calmly walked on the street half-naked at -40 C, get a bad cold in March at +5 C from the cold. Therefore, in March it is customary to dress warmer than in winter. Well, then in May the sun shines strongly, and the spring sun is quite harsh - it can even damage the bark of trees. In summer, we can't get as badly sunburned as in spring.

As for the barometers, I didn't really understand how to use them at all - they show rain during rain, storm during storm, hurricane during hurricane, but they don't show anything in advance. I still don't understand what the point is in them, if what they show is already visible from the window )) Maybe I'm doing something wrong.

Our Autumn / Winter sun is more intense than the Summer sun. I've had to move potted cactus due to it getting sunburned in winter.

 

[Nym]

Sunday 18th of May 9.35a.m. Cold and grey. 15C / 59.2F. Showers developing. Windy. Marine wind + Hazardous surf warnings.

Moon is 71%

Flooding rains, snow ahead for Australia's east, but farmers in South Australia, Victoria miss out again​

1 day ago​

By ABC meteorologist Tom Saunders​

Sydney has seen just three dry days out of the past 25. (ABC News: Tom Saunders)

Heavy rain will drench Australia's east coast next week, but for farmers across drought-ravaged South Australia, Victoria and south-west New South Wales, the long wait for relief continues.

This pattern has become all too familiar since early 2024, a 16-month spell which has delivered nearly 2,200 millimetres of rain to Sydney but only 315mm to Adelaide.

And the disparity between the two regions is about to increase further, as two separate systems lead to a five-day soaking capable of bringing hundreds of millimetres and possible flooding to stretches of the NSW coast.

Heavy rain to prolong wet spell​

Scattered showers and thunderstorms have been ongoing across eastern NSW for nine consecutive days, and Sydney has only recorded three dry days out of the past 25.

While becoming a nuisance, the prolonged spell of damp weather has so far not caused significant flooding. However, the showery activity will increase on Sunday and transition to areas of heavy rain by Monday.

The upgrade will result from a wave of cold air from the Southern Ocean running into relatively warm and humid air off the Tasman Sea.

This interaction will lead to a low-pressure trough deepening off the coast on Monday — the typical set-up for heavy cool season rain along Australia's eastern seaboard.

It's too early to forecast the exact location of the heaviest falls through the later half of the week, but one of the more likely scenarios is the rainband will drift slowly south.

This track down the coast would result in hundreds of millimetres, and possible flooding from Wednesday to Friday from Sydney to the south coast.

 

[007Sean]

Saturday: 7:11pm, 94°F, dew point 71°F, humidity 52%, wind SE @ 10mph, partly cloudy. High today was 98°F.

 

[Nomadicus]

83° and partly cloudy, need rain

 

[Ponypoor]

Whose bread tastes better? Commercial bread additives have changed radically since i was a kid. Bread only had a shelf life of 3 days before mold started appearing along the crust. My nan would simply trim the crusts, which went into the kitchen scrap bin for the Leghorns tea. I actually find it disturbing that 'modern' bread does not mold as a living food should naturally do. I once kept a modern plastic tub of sour cream in the fridge for more than a year, and it never 'turned.' Every few months I tweeted the results back to the maker hahaha. I always add some diometaceous earth to the organic flour I buy.

I make my own bread - will not eat the stuff from the store. I rarely buy processed foods as I never grew up with that. But I do have a terrible sweet tooth and will happily snack on chocolate bars - and learnt not to leave them in the vehicle on hot summer days! Melted chocolate makes a terrible mess!


Currently it 12C (54f) and I have been lazily watching old reruns of Inspector Morse, it’s too damp and dreary to work outside - not to mention to ferocious mosquitoes!

Still need to do evening feed for the horses and get the chooks to bed, everyone have a delightful evening/night/day.

 

[AdaliaStark]

65° with a dew point of 43° while feeling like 64° and 45% humidity.

A few clouds tonight with a low of 49° and WNW winds at 10 to 15mph.

 

[SkyAJK]

@Pasha838
Do you know this song?

I had it stuck in my head all morning. Nice song

 

[SkyAJK]

83° and partly cloudy, need rain