A friend asked me to put together a list of weather resources he could use to track the storm. He thought Ibis Eye was pretty but a bit simplistic. Here's what I sent him:
Start with the best:
TROPICAL TIDBITS. This is a video blog by a smart young man in Alaska of all places! He’s very, very good and his website has lots of tools you can use to get into the nitty-gritty.
CROWN WEATHER. Analysis is OK. A compilation of stuff you can get from other places if you don’t want to go hunting for it yourself
BZ HYDROMET. Belize weather site. I use this mostly for the radar (250KM and 400KM ranges) and the marine forecast. Certainly you can find good radar resource near you - most likely through your local TV channel.
National Hurricane Center No list would be complete with mentioning them!
National Data Buoy Center if you want to see data on the open ocean.
USN Navy Model Center Pretty accurate modeling from my old friends at NRL or maybe I’m just partial to Navy…
and of course…
Jeff Masters’ blog on Weather Underground. The discussions/comments can get quite tiresome but it’s a great resource and the entire Weather Underground site is a wealth of information so take some time to poke around.
Bookmark your favorite places before the storm and hope the internet stays up through it all!
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There's something about storms and cooking that just go together. I always agonize over whether I should cook everything that could spoil before the storm in case there's a power outage or wait until the power outage and have a grilling fiesta! I've done it both ways and there's no good answer.
Here's a recipe for you: Red Recado. If you buy grilled chicken at any of the food stalls or Stewed Chicken anywhere, Red Recado is the marinating sauce. Some people still make it at home and there are many variations on the theme, some good, some great. Here's a recipe I haven't yet tried myself since I can buy the good stuff locally, but it has all the correct ingredients and proportions I've been told makes a good Recado.
2 TBS Annato Seeds
1/2 cup hot water
5 garlic cloves, skins on
1/2 large white onion, sliced thick
1 TBS dried Mexican Oregano
1 tsp freshly ground Allspice
1 1/2 tsp freshly ground Black Pepper
1/2 cup Ancho Chile Powder (about 2 ounces)
1 TBS coarse Salt
1/4 cup Cider Vinegar
1 cup fresh Orange Juice
Soak annato seeds in hot water overnight. Be careful! Annato is used as a dye and it will stain your fingers and plastic so use a glass jar to soak the seeds.
Toast garlic and onion in a dry skillet over medium-low heat for about 30 minutes, or until soft and slightly browned. Move pieces around and separate onion pieces as it cooks. Sure, you could peel the garlic first but keeping it in the skins allows it to soften without roasting.
Right before removing from heat, add Mexican oregano and toast for 2 minutes. Let cool slightly so that you can remove skins from garlic.
Add all ingredients to a food processor and blend until smooth. It will thicken up into a paste after about a minute of blending.
Now, while you're out shopping at Whole Foods for the necessary spices, I'll put together a delicious recipe for chicken that uses recado.