HEIGHT OF REFRIGERATOR : OF REFRIGERATOR
Height of refrigerator : Best small refrigerators : Bar refrigeration.
Height Of Refrigerator
- An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator
- Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).
- white goods in which food can be stored at low temperatures
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- acme: the highest level or degree attainable; the highest stage of development; "his landscapes were deemed the acme of beauty"; "the artist's gifts are at their acme"; "at the height of her career"; "the peak of perfection"; "summer was at its peak"; "
- Elevation above ground or a recognized level (typically sea level)
- The quality of being tall or high
- stature: (of a standing person) the distance from head to foot
- the vertical dimension of extension; distance from the base of something to the top
- The measurement from base to top or (of a standing person) from head to foot
When the birds started singing at midnight
Last time we were on the time machine, it brought us to the afternoon of 5 May 2000, and our experience of running from a shower of scoriae from a paroxysm at the Southeast Crater. That was the 52nd in a series of powerful but brief episodes of high lava fountaining, lava flow emission, and generation of tall columns of ash and gas. The next episode occurred ten days later, early on 15 May, and was followed the same evening by yet another one, the first time since February 2000 that two lava fountains occurred on the same day. From that day on, these episodes occurred more frequently: the 55th episode came during the night of 17-18 May, and two days later, the stage was set for episode number 56.
On that evening of 19 May 2000, I was already in bed reading a good book, when a friend called me on the phone, saying that lava had again started to flow from a vent on the north side of the Southeast Crater cone. This was the typical sign that a new paroxysm was preparing - for a few hours this lava flow would gradually grow, and then explosions would start at that vent, which would then pass into a continuous low fountain, and then the BIG fountain would burst forth from the summit vent of the Southeast Crater ...
But I was not in the mood of changing into my mountain gear and go out into the cold night to wait, maybe for hours, for this lava fountain. I had seen quite a few of these events over the previous four months, and thought if I lost this one, there would be soon another one. As a matter of fact, there were so many of these lava fountains in that year that I became a bit blase, something that would not easily happen now.
So I returned to my book, and a few minutes later the phone rang again. Another friend was calling from his cell phone. "Boris, I'm in my car waiting in front of your home, get the hell out and let's see this lava fountain", he said, and I decided to go for it, got my clothes on, grabbed my camera and my tripod, and just in the moment when I was about to close my apartment's door, I remembered I had a few beers in the refrigerator and a tape with a good live recording of one of my favorite musicians, Steve Hackett.
Thus we drove off to the mountain, which shone against the night sky with a river of lava exiting behind the Southeast Crater, progressively growing longer and longer. We eventually arrived in a spot above the village of Fornazzo, from where you would look straight up to the Southeast Crater (I returned there on the occasion of the 12-13 January 2011 lava fountain). When we arrived and turned the engine of the car off, there was initially silence.
Then, the rumblings coming from the Southeast Crater became audible. And, to our amazement, in the forest surrounding us, dozens of birds were happily chirping and singing as if it were sunrise - apparently the bright glow from the lava on the volcano had the same effect as the first light of the day.
This is the first photo in a long series I took that night, the time was about 23.50 (local time = GMT+2). Lava was spurting in a low fountain from the vent on the northern side of the Southeast Crater cone (the brighter of the two fountains visible here), a vent that became informally known as "Levantino". Intermittent bursts of lava had also started shooting from the summit vent of the Southeast Crater, sometimes reaching 200-250 m above the vent. At the same time, a continuous plume of ash rose from the nearby Northeast Crater (seen as a diffuse cloud at right, illuminated by the glow of the lava fountains). The wind blew into a direction just to the south of us, so we hoped to be spared from the fallout of the fountain that we knew would happen before our eyes within the next couple of hours.
We opened our first beers and waited.
(More to come!)
Photo taken with a Canon AE1 and scanned from original Ektachrome slide
Chocolate-Caramel Crumb Cupcakes
1/2 cup Smucker's® Caramel Ice Cream Topping
4 oz cream cheese (half of 8-oz package), softened
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/4 cup Hershey’s® baking cocoa
2/3 cup Hershey’s® mini chips semi-sweet chocolate
1/4 cup packed brown sugar
2 tablespoons LAND O LAKES® Butter, softened
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/3 cup packed brown sugar
1/3 cup Crisco® Pure Canola Oil
1/3 cup sour cream
3 EGGLAND’S BEST eggs
1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups (2 3/4x1 1/4 inches). In small bowl, beat caramel topping and cream cheese with wire whisk until smooth; set aside.
2. In large bowl, stir together brownie mix, cocoa and chocolate chips. Remove 2/3 cup brownie mixture to another small bowl; stir in 1/4 cup brown sugar, butter and pecans until crumbly.
3. To remaining brownie mixture, add 1/3 cup brown sugar, oil, sour cream and eggs; stir 50 strokes with spoon. Divide batter evenly among muffin cups. Spoon about 1 tablespoon caramel mixture onto center of batter in each cup. Sprinkle crumb mixture evenly over tops.
4. Bake 25 to 30 minutes or until toothpick inserted near edge comes out almost clean (center will be soft). Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. Serve warm or cool. Store covered in refrigerator.
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