And what has that to do with any economic propertiy? I could as well propose a constantly exponentially increasing money supply based on a "mathematic certainty" on your argument.

You are missing that this march is marked by a particular weather pattern which is just as much out of whack as, say, this february's pattern. Look at february - Gistemp data here. Looking ahead for complete March, we will probably see significant arctic warming with a temporary cold snap in the lower latitudes.

When you are done with that genocide on strawmen, you could start educating yourself.

I suppose you mean seemingly contradictory, when viewed on a superficial level without real understanding of the matter?

Consistent deviations from long established and statistically significant patterns are an indicator to people with a modest amount of rational scientific understanding that the climate system is increasingly getting out of whack. What's so hard to comprehend about that?

Creating artificial scarcity by wasting energy and processor cycles is a more sound principle than expanding and contracting money supply according to economic status and necessity? You really should monetize that gateway to a parallel universe you built in your basement, man.

Well played Sir. I'd go for an third declension adjective construction. "solitudinem editorialem", though. That's a neo-latin problem, so it is made up anyway :D

Could you translate your line of thinking here from retard to english? Seriously, we have been over this crap a thousand times.Yes. Water vapour is a huge contribution to the greenhouse effect. No, water vapour is not driving climate change. How hard can it be to understand?

All over the place, to be honest. My cookbook library is rather large and keeps growing. In my opinion, though, if you want to learn how to make something quick and tasty, you need to learn basic techniques and you need practise. For basic techniques, there are lots of suggestions in this thread. Joy of Cooking is good, as is Pepin's Techniques. The latter my somewhat be overwhelming to a beginner, since it discusses a lot of stuff which is only relevant to higher-end french cuisine. You definitely don't need to know how to prepare a bird en crapaudine.

Good quick recipes can be found in Jamie Oliver's 30 minute meals, too. Although, without some practise and experience, you probably won't make those in 30 minutes in the beginning.

Generally, just look for simplicity. A simple yet very tasty pasta sauce is just made by chopping an onion, quickly frying it in olive oil, adding chopped tomatoes and basil and letting it simmer for 10 minutes. In parallel, you boil the pasta. Done. 15 minutes. Endless variations are possible - add bacon and chilis to that mix - there you are, sauce arrabiata, add olives, capers and sardelles - sauce puttanesca.

Also good for a quick weekday meal is any piece of meat that you can quickly roast in the oven - for example duck or chicken breast, filet of pork. Just rub in some spices, quickly sear in the pan, slam it in the oven for 15 minutes, done. While it roasts, there is ample time to make some vegetables or salad to accompany it.

Ok, this has become a rather lengthy essay - hope it helped.

Are you saying that nuking the site from orbit is NOT a way to be sure? The hills, guys, run for them...

On the edit-not side, the slashdot editors firmly are. Hmmm. Not give in to that side you must!

I never said it was a strong positive feedback, did I? The key point is that water does not drive climatic changes but rather reacts to them. In what exact manner is not completely understood yet, but we are getting better.

And water vapour is in rapid equilibrium with the huge bodies of liquid water we have. Thus, a feedback and not a forcing. How often do we need to go over this again?

A good wok with a steamer inset is also a good idea. On the topic of slow cookers - they are useful for vegetarians also. I got many a tasty stew out of mine by dropping in some dried beans and aromatics - mirepoix, bay leaves, some herbs, and letting it simmer away during the day.

Ah, well, vegetarian cooking is somewhat problematic. For full disclosure, I am an omnivore, but more than half of my cooking is vegetarian. My best tip would be to look into books on ethnic cuisines that are traditionally vegetarian - Indian, Thai buddhist, stuff like that. Most vegetarian books fall into the trap of trying to replicate classical European style without meat and fail horrible at it. Moosewood ain't bad, though.