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The waterways in Texas Hill Country have carved paths over the centuries through the granite and limestone shaping the rocky peaks and valleys that make the region so breathtaking. жесткое порно видео When too much rain falls for the ground to absorb it runs downhill pulled by gravity into streams creeks and rivers. The rain fills the waterways beyond their banks and the excess overflows in predictable patterns that follow the terrain. Governments and waterway managers know what will flood first and who will be threatened when a truly historic rain event takes place. https://prav.io/browse/questions/life-is-good-vozmozhnosti-dlya-vlozheniya-deneg
-i-vozvrata-sredstv гей порно парни The Federal Emergency Management Agency maintains a database of flood zones throughout the country. It maps the regulatory floodways — the places that will flood first and are most dangerous — and the areas that will flood in extreme events. The Guadalupe River flood was a 1-in-100-year event meaning it has about a 1 chance of happening in any given year. Extreme flooding is happening more frequently as the world warms and the atmosphere is able to hold more moisture. Texas has already seen multiple dangerous flooding events this year and the United States overall saw a record number of flash flood emergencies last year. More than an entire summer’s worth of rain fell in some spots in central Texas in just a few hours early on the Fourth of July quickly overwhelming dry soils and creating significant flash flooding. Central Texas is currently home to some of the worst drought in the United States and bone-dry soils flood very quickly. Camp Mystic is a nondenominational Christian summer camp for girls in western Kerr County. The camp is located at a dangerous confluence of the South Fork Guadalupe River and Cypress Creek where flood waters converged. Camp Mystic has two sites both of which overlap with either the floodway or areas the federal government has determined have a 1 or 0.2 annual chance of flooding. The camp confirmed that at least 27 campers and counsellors perished in the floods in a statement on its website. It said it is in communication with local authorities who are continuing to search for “missing girls.” Ten minutes north on the South Fork is Camp La Junta a boys camp. Some of Camp La Junta’s property also coincides with areas known to flood though several of its buildings are located in the lower-risk zone or outside the flood zones entirely.

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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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