View allAll Photos Tagged Rehydrate
Haiti had not recovered from the shock of the earthquake when the cholera epidemic was declared in October 2010. Medical treatment for those who fell sick was one of ECHO's top priority. Rose Luzette Charles, a nurse at a Cholera Treatment Center, checks on Widelene Philistin, 7, who is recovering from cholera. With ECHO funding, CARE worked with the hospital to rehabilitate the emergency room.
© 2011- Photo credits: EU/ECHO/Evelyn Hockstein
Dehydrated Gingerroot comes in whole and powdered form. It is very healthy and useful for baking, marinades and sauces. Once you find ginger creeping into your cooking, you will be surprised at the subtle way it has of incorporating itself into more and more of your culinary repertoire.
Ginger is yet another spice whose existence has made itself known since man’s earliest recorded history. Ginger was often sought for its healing values and is mentioned in the Aryurveda, the Hindu manual of the science of medicine, written in the fifth century BC. The Koran also mentions ginger in 76:15-17: “Round amongst them [the righteous in Paradise] are passed vessels of silver and goblets of glass ... a cup, the admixture of which is ginger.” In Chinese cooking, ginger commands an almost mystical reverence, based foremost on its strong past in medicinal healing, but also on the spiritual part ginger once played in communication with the gods during early religious ceremonies. In Chinese cuisine, which of course varies with the large expanse of land China covers, it is interesting that ginger plays a major part in the balance of food in almost all parts of the country, serving as a yang (hot) ingredient. If you are familiar with fresh ginger, you know that this is not merely a philosophical description. The Chinese use the balance of harmony, the yin and yang, in all aspects of their life, including cooking. Many yin (cooling) dishes are balanced with the yang of ginger, most often resulting in both a spiritually and nutritionally balanced meal. We seem to unknowingly juxtapose ingredients like this in Western cooking. The fact that the results are similar, without our consciously paying attention in the manner that the Chinese do, probably says something about the overall nature of man’s need for a balance no matter what the individual’s spiritual bent. The Chinese primarily use fresh ginger in their cooking. The two major exceptions are both powdered spice blends: curry (borrowed from the cultures of neighbors to the south of China) and Five Spice powder (a very tasty spice mixture frequently used in Chinese cooking); both use powdered ginger. Around 5,000 years ago when spice caravans left India for the Middle East, ginger in its fresh form would not last throughout the long trip. It was dried after picking, and then sent to Arab and Persian cultures, where ginger was used primarily as a spice. Although initially these Middle Eastern cultures used dried ginger because it was the only form available, today one still finds that dried ginger is preferred in Middle Eastern cooking. The dried spice can be stored indefinitely. When needed, simply soak for one hour to rehydrate, and use as if fresh. This rehydrated ginger can be grated into a paste, or you can grate the dry root to get the type of ginger powder necessary for your baking needs. The majority of ginger imported into this country comes from Cochin, India but it is inferior in quality to the top grade of Chinese ginger, known as China Number One. Another reason to buy our dried ginger is that you rarely find China number One for sale fresh. There are several Caribbean islands which are reported to have the finest ginger of all, but rarely are we able to import what little they grow into the US due to their large production of ginger ale and ginger beer. Our powdered ginger is ground fresh weekly, as its lemony fresh aroma will attest.
This Bryce Canyon National Park Service Search and Rescue truck and Ranger Truck were parked near the General Store. I strolled over for some photos before I realized a Ranger was in the truck
He explained that he was on COMMs because they could not get a direct signal between the SAR team that was in the Canyon and Headquarters. He explained that a middle-aged woman had some heat related issues. The SAR team had rehydrated her and were walking her out but it could take a while. I went back to my friend and his son who were eating at the General Store. I explained what the Ranger had told me. Then a family at the next table said that they overheard me and were very relieved bacause the woman was their mother and they hadn't heard anything for a couple of hours. The Ranger had been very precise in his speech and boy was I glad that I had been very precise in my speech.
We went on a camping and hiking trip to Zion National Park and Bryce Canyon National Park.
en.wikipedia.org/wiki/Bryce_Canyon_National_Park
IMG_0623
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
1.
See the “LARGE” version of this poster which was sent on Nov. 6, 2012, by e-mail to the iRun subscription list.]
2.
See Flickr photo links for chocolate milk.
3.
(November 6, 2012: The following is an article from the September 2012 issue of iRun magazine)
.
Chocolate milk: Delicious, Effective, Convenient Recovery in a Carton
You’ve just finished a long run. You’re spent. You’re thirsty and your legs feel like Jell-o. You could grab water, a sports drink, or one of the many recovery drinks and gels on the market. But if you are looking to rehydrate and replenish your sore muscles you might consider a drink you enjoyed as a kid—chocolate milk.
According to Brianne McVeigh, a Registered Dietitian with Dairy Farmers of Canada, nothing beats a cold chocolate milk to replace the fuel stores lost during intense training.
“From a recovery standpoint, we know from a lot of research that athletes need certain nutrition components. So those would be carbohydrates, fluid, electrolytes and protein,” says McVeigh. “Because chocolate milk has all those things it is a natural fit.”
Plain water might replace lost fluids, but it doesn’t have the carbohydrates, protein and electrolytes of chocolate milk that you’ll need if you are running again tomorrow.
It was Dr. Joel Stager—a researcher with no connection to the dairy industry—who first stumbled across chocolate milk’s potential for athletes ten years ago. Stager, a professor of Kinesiology at Indiana University, was volunteering as a swim coach at a local high school. Every morning, the swimmers would train for two hours, but when they returned to the pool in the afternoon Stager found they were often struggling.
One practice, a swimmer brought a big can of post-exercise supplement powder and asked Stager what he thought of it. When Stager took it home and looked at the ingredients, he realized that the nutrition components that could be of benefit were also found in chocolate milk. He decided to test his theory on the high school swimmers.
“So every time a kid got out of the pool we handed them a carton of chocolate milk and within two weeks all our problems were solved,” says Stager. “Their training practices were terrific. Their moods improved.”
After seeing the difference it made with the high school swimmers, he decided to test it out in the lab. Stager and colleagues at Indiana University had a group of cyclists exercise to the point of exhaustion in the morning and immediately gave them one of 3 drinks: a sports drink, a “designer” recovery supplement or chocolate milk. After a four-hour rest, the same cyclists exercised to the point of exhaustion once again to see how well they prformed.
“When we did that, it turned out the chocolate milk worked as well—if not better—than the other two.”
Stager’s research, along with several other recent studies, has helped make chocolate milk a staple with many athletes. Nanci Guest is the Registered Dietitian for the Canadian National Women’s Field Hockey team, but trains athletes of all levels—from Olympic skiers to recreational runners. She’s been recommending chocolate milk to her high performance athletes for years.
“Any time you have long endurance sessions, you are at risk of breaking down muscle protein, especially if you not fuelling during a run,” says Guest. By drinking chocolate milk immediately after a hard run “you are reducing the damage and protein breakdown that is happening after the workout and you are helping to speed up the recovery. ”
But it isn’t just its recovery benefits that convinced Guest to get her athletes to drink chocolate milk. It is also the convenience. “You can’t always stop at any store and grab fruit, but chocolate milk comes prepackaged with fuel replenishment and high quality protein for repair. You don’t have to think anymore. You don’t do any more than pick up a 500 ml chocolate milk.”
Convenience is definitely part of the appeal for recreational marathon runner Eric Vaive. When he’s on long runs, he stuffs his credit card in his sock or his pocket and grabs chocolate milk at the end of his run. “I find it is mostly when I am feeling really depleted—that almost hypoglycemic feeling—when I really feel weak and I need something,” says Vaive. “At that point a sports drink just isn’t enough. I could take gels, but chocolate milk is so much better than a gel.”
Vaive never even considered chocolate milk as a recovery drink until four years ago when someone handed him a 500 ml carton when he crossed the finish line at the Manitoba marathon.
“I was really spent at the end of the run so I chugged it down, “remembers Vaive. “I felt like it really helped out. I felt a lot stronger.”
According to Nanci Guest, the key is drinking chocolate milk in the first 30 minutes—even before you stretch or jump in the shower. “The sooner you can get the amino acids into your bloodstream and the carbohydrates into the muscle, the better prepared you are for the next workout.”
So next time you are standing in front of your convenience store fridge mulling over your choices for a post-run beverage, consider skipping past the brightly coloured sports drinks and grab yourself a chocolate milk instead. It could be the recovery key to your new personal best.
FOV: 6" wide.
This experiment demonstrates the shift in color from yellow-green to blue-green of minerals containing the uranyl ion in conjunction with carbonates.
Uranyl nitrate was combined with NaCl and recrystallized on a glass rod. (see previous expt.) This salt was recovered and dissolved in water. To this a solution of sodium carbonate was added. Water was added to increase the solution's volume to 60mL. This was used to rehydrate 45mL of DAP Plaster of Paris mix and the slurry was poured into a heart shaped mold.
The result displayed the blue-green fluorescent color common with uranyl minerals containing carbonate. Interestingly, the sample displayed much more phosphorescence than andersonite or "pseudo shrockingerite" both of which contain no sodium. Hydro-glauberite, on the other hand, is reported to phosphoresce green. The formula for hydro-glauberite is Na10Ca3(SO4)8*6H2O.
The result is shown next to some common opal containing the uranyl ion.
See:
en.wikipedia.org/wiki/Andersonite
rruff.info/uploads/CM31_167.pdf
Contains:
"Hydro-glauberite"? (FL+PHOS Blue-green >BL/UVabc)
Opal (FL Yellow-green >BL/UVabc)
Shown under white light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
"Hydro-glauberite"?
6Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
Microscan microbroth dilution plate for antibiotic sensitivity testing. Bacterial suspension and broth are added to the wells of the plate to rehydrate antibiotic compounds in various concentrations. The presence or absence of growth in each well after incubation allows the Minimum Inhibitory Concentration or M.I.C. of each antibiotic tested to be calculated
everything breaks down to particles... everything.. in that sense you and i are No different! we are no different from a blade of grass or a butterfly or a volkswagen! everything and everyone around you are made up of all the same stuff!!! were all spawned from a giant bowl of cosmic soup... constantly stirred and simmered by some ultimate being... a bit of cosmic dust thrown in for flavor every now and then... a dash of rain to rehydrate the veggis... a splash of color to inspire... some rainbow sprinkles to enlighten... every now and then the chef walks away for a breather... sometimes unfortunately the soup boils over.. other times the water evaporates and burns the contents.. on occasion the cosmic kitty cat knocks the bottle of cayenne pepper in and conceives a big and hot tumultous mess!!! regardless what goes wrong with the soup... the trusty chef who adores this culinary masterpiece always returns to make it right...
May 29, 2011, 7:37 p.m. After today's humid Ottawa Race Weekend marathon races, the runners (from the Running Room clinic) are dehydrated. Job # 1 therefore is to rehydrate at a local British pub. Build that crucial electrolyte balance.
You can see from the glasses on the table that some runners have chosen drinks that come with straws (e.g., Perrier mineral water), and others have amber-coloured drinks with no straws. It's all good.
.
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[For those who may not recognize the British reference in the title of this photo, see this YouTube video.]
Woken up at 7.30 am this morning by a desperate phone call from a running friend of mine; one of the Rothwell Harriers team running the Leeds Country Way Relay today had been suddenly taken ill, and could I make up the numbers? I'm far from race fit at the moment, but I love off-road running, so took only a moment to say yes (fool that I am :)
The LCW relay, now in its 19th year, is a 64-mile circumnavigation of Leeds on public footpaths. Teams of twelve run the race as six legs of varying lengths, two runners on each leg. I was drafted in to run Leg 4, from Thornbury Cricket Field to Golden Acre Park - a total of 11.5 miles.
Actually, the main problem faced by both me and my running partner Michaela was our uncertainty of the route! We'd both accompanied others on reconnaissance missions for the leg, but that was several years ago. We found that we were able to remember large sections of it, but we still had to consult the directions frequently at turnings, which cost us a fair bit of time. At least we didn't get lost (unlike some teams!)
Anyway, I've been going through my usual post-race routine of drinking loads to rehydrate, stuffing my face to replace lost calories, falling asleep in the bath and struggling up and down the stairs on stiff legs :)
Thanks to Paul & Steve for recruiting me and to Michaela for dragging me up those muddy hills when my legs were threatening to give up entirely...
-Dr Jonathan Reed on the Art Bell Radio Program,Dec 9, 1999 .
((FULL INTERVIEW))
Art Bell: Somewhere in Time
The following is a brief synopsis of the forensic evidence presented by Mr. Harold Chacon. an indepent cellular biologist and Ph.D. candidate on the Art Bell show, December 9th, 1999.
---
Four tissue samples and one 'blood' sample were delivered to Harold Chacon in a medical, nitrogen-cooled sample container. Each sample was wrapped in linen gauze. The samples were delivered to Mr. Chacon in June of 1999.
Dr. Reed took the samples during his 1996 examination of the creature with his friend Gary. The samples were taken from the head wound inflicted by Dr. Reed. The blood sample was taken from fluids draining from wound. The tissue samples were cut from the edges of the wound. The samples were small - say one fifth the size of a pencil eraser.
This particular set of samples was preserved by Gary and given to Jonathan by people that are currently taking care of Gary. Gary had previously sent the samples to his caretakers unbeknownst to Jonathan shortly after the 1996 examination. They were recovered during a reunion with Gary early in 1999.
A transmission microscope survey, an electron scanning microscope survey and a gel electrophoresis chromosome analysis were performed using the samples.
Tissue Sample 1 and 2:
These two tissue samples contained skin and attached muscles. The skin resembles the superficial fascia of human skin. It is more elastic than human skin and has no hair nor hair follicles. The subcutaneous tissue has about one half as many sebaceous or fat producing glands as does human skin.
Mr. Chacon stated that the skin is not like any earth animal although it is something like reptile skin.
The muscle tissue resembles the occipital frontalis muscle of a human but is a yellowish-pinkish color instead of the normal gray color found in humans. Another intersecting muscle resembling the temporal fascia muscle similar to a human's was also discovered. The muscle tissues were found attached to the skin.
These samples are not like tissues from any known earthly species.
The Fluid Sample:
The fluid sample had become desiccated and was rehydrated prior to analysis. Oxygen, Carbon Dioxide, and Nitrogen gases were found in the sample. Extremely high traces of copper sulfate were also found. White and red corpuscles with an elevated nucleus were discovered as well. None of the material is like known earthly blood material.
A Gel electrophoresis study was performed using the red cells to determine the chromosome makeup. The sample revealed 46 chromosomes, just like a human and all but nine of these chromosomes are shared with humans.
The nine dissimilar chromosomes are somewhat like those found in dolphins and certain sea tortoises.
No record of chromosomes like these could be found in any database searched by Mr. Chacon and his colleagues. When asked if there was any way to hoax the chromosome samples, Mr. Chacon replied that there is no possible way to create them using any known earthly technology.
Tissue Sample 3 and 4:
The last two samples contain brain matter. One sample resemble the insulating bag that cushions the brain from the skull. The tissue lining resembles reptilian tissue but contains strange structures not found in any earth species.
Some tissue of the exterior of the brain itself was found attached to the lining sample. It contained very unusual structures as well. These structures appear to be large nerve bundles that emerge from the within the brain and loop back down into it.
Neither brain tissue sample resembles any known tissue ever discovered.
I am looking for a recipe to prepare the tortilla for enchiladas, assuming I cannot find any ready-to-make crust. I would like to use basic ingredients only, e.g. flour, etc.
I wish it were as simple as giving you a recipe. The tortilla takes some serious work and time to manufacture. Maybe the least heart- breaking recommendation I can pass along is for you to hunt in your basic "ethnic food store" for a bag of processed corn meal by either of the labels "Masaharina"(TM) or "Maseca" (TM) (actually, if there is any sort of Mexican population where you live, you may not need to look beyond the Mexican foods section of your regular grocery store), then follow the instructions on the bag. However, I can almost guarantee that the first few times you go through the procedure your tortillas will be less than satisfactory. Mexican women who make their own tortillas (these days, this is mostly in rural areas) go through an apprenticeship that lasts for years, beginning as little girls, to learn how to make a truly fine tortilla. For what it's worth though, we've found that Maseca flour usually gives the best results in terms of consistence and flavor (products made with Masaharina tend to go stale and rancid sooner, indicating that the oil content of this flour must be higher than Maseca's).
What to do if you really want to make tortillas from scratch
If you were truly to begin from scratch, you'd get some white corn grain and set it to low boil in a covered pot with some slaked lime or wood ashes. You can get this in Mexican open-air markets by asking for "cal," or "tequisquite." Much of the language employed to talk about corn, tortillas, and the process of making tortillas, is based on the Aztec language, Nahuatl, and I'll mention these terms as we go along. The process described above will loosen the "skins" (pericarp) of the kernels, and you'd find most of these skins floating at the top of the steep liquor next morning. This alkaline solution has the side effect of making bound niacin in the corn endosperm soluble, and therefore available as a nutrient (this is important to folks who depend on corn as their staple source of nutrients; in Mexico annual per capita consumption of tortillas is about 410 lb., or as you can see, a little over 1 lb. per day, and in rural areas it is estimated that tortillas provide about 70% of the caloric intake). You would discard the supernate and the steep liquor itself (called "nejayote"), then wash the remaining "naked" kernels (consisting mostly of pure starch) and embryos ("germs," where most of the oil is concentrated). However, if you wanted to avoid this whole process and start from this point on, you could look for 'hominy' in your local grocery store, since this is precisely what hominy is.
Next, you'd get hold of a grinding stone utensil (known in Mexico as 'metate,') and you'd begin slaving over the corn grain with a pestle and a jug of water by your side. In the course of grinding the grain you're homogenizing and gelatinizing the starch, protein and germ, and also somewhat dehydrating it; however, you must add water continuously to make the resulting mixture pliable. When you are done, you'll have a dough that you will work into small balls from which you'll shape your tortillas. These spheres are known as "testales." This step takes between half an hour to an hour, depending on how many tortillas you are making. If you would want to dispense with this step, then use the Maseca flour mentioned above. This is essentially the dough in dehydrated state, ready for you to rehydrate and shape your tortillas.
Shaping and cooking the tortilla is a key step, and the one where the greatest skill is involved. What you are trying to do is create as thin and round a patty of the dough as possible. As you work it, you will be further dehydrating the mixture. The trick is to lose only so much water in this step and in the next, which involves baking both sides of the tortilla for 30 to 60 seconds on a hot griddle, so that the resulting product has a specific water content when done (about 40% moisture, which is crucial), making it soft and pliable. The tortilla should puff as you bake it, but if air bubbles form in the dough as it bakes, or if is too wet and pasty, or too dry and burns, or is toasted as it bakes, then the resulting tortilla is ruined. As you can imagine, Indian women who mass-produce tortillas three times a day don't stop to think about baking time or moisture content, they have simply developed the knack to know when the dough is ready and how much baking to allow. Also, it is no easy matter to form a round tortilla in the limited amount of time you have between grinding/kneading the dough, patting it out, and having to lay it on the griddle before it dries excessively. Experienced Indian women in Mexico are a wonder to watch as they do this using nothing but their hands (no flat surface) as they pat out perfect circles between their palms. If you wanted to avoid this step, then you'd go buy a "tortilla press," which is a couple of round metal or wooden sheets that you press by means of a lever. You place a doughball on one of the sheets, press, then cut off the dough extruded from the press, leaving a round sheet of dough inside the press; OR you could go buy 'industrial tortillas' in the frozen foods section of your grocery store.
There is no industrial tortilla that can compare with the freshly baked and ready-to-eat article, as you might expect. To facilitate the mechanization of the process, a number of compromises are made. Most industrial processes begin with a flower base such as Maseca, create large batches of the dough, pass it through rollers to create the flattened cake, then actually cut out a perfectly round tortilla, which is then paraded through several series of conveyor belts, passing through an oven, and then open ventilated space to allow for cooling and water loss, before packing in plastic bags which are then frozen and shipped. The weak link in the whole process is that tortillas don't last in storage and lose their flavor in a hurry when aged/frozen. The main reason is that their oil content leads to them becoming sour, and the freezing process used in the US leads to water condensation on the tortillas themselves, which always makes them pasty and mushy when you try to use them again at room temperature. A recent report in the Wall Street Journal (May 10, 1996) indicated that the world market for tortillas is worth about $5 billion U. S. According to this article, even though Mexicans consume about 10 times as many tortillas per capita as U. S. consumers, the Mexican tortilla market is still dominated by small "tortillerias." In Mexico, packaged tortillas account for only 5 percent of sales. However, large flour-producing industries, such as Maseca and Bimbo, are predicting that "the end of tortilla subsidies in Mexico will transform the Mexican market, giving an advantage to U.S.-style marketing of plastic-bagged tortillas in supermarkets."
Now then, let's say that you've either made or purchased your tortillas and are ready to make your enchiladas. This is a dish whose name means that you've "chilified" some tortillas. "Chili" is derived from the Aztec name for what you call a "chile pepper," the fruit of various species of plants of the genus Capsicum. Following is a recipe for enchiladas that I give with some hesitation. It was collected from rural Indian women near the vicinity of Puebla, Mexico, and the instructions are sparce and most useful for cooks of whom great familiarity with Mexican cooking can be assumed (Recetario de Maiz, Colegio de Postgraduados, CEICADAR, 1990. Translation and all errors of same are my fault!)
20210521 黃小豪 300免運 桿尾到葉鞘 16.5cm 轉彎
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Tillandsia latifolia caulescent form 長桿毒藥
Origins: Peru, Ecuador
Bloom: Medium length compound inflorescence with red bracts and small magenta flowers
Ideal for: Indoors/Outdoors
Light: Indirect or filtered sun, will quickly stretch if not getting enough light
Water: Spray or dunk twice a week, allow to dry within 6-8 hours. Add an extra watering to rehydrate during hotter and drier months
This varietal of latifolia grows long like a snake, twisting and turning in it's never ending effort to grow towards the sun. This is a smaller latifolia variety with shorter green leaves but can still grow 4 feet or more, producing many pups each bloom. Hang it any which way to manipulate the shape of it and form a beautiful living sculpture
（Information from Cuffel Farms website cuffelfarms.com/products/tillandsia-latifolia-caulescent-...)
#Tillandsia latifolia caulescent form
#latifolia
#caulescent form
#長桿毒藥
06.10.19 - Cardiff University Cardiff Half Marathon -
Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake
FOV: 3" wide.
Uranyl nitrate solution was used to hydrate 15mL of DAP Plaster of Paris mix. The result showed hardly any green uranyl fluorescence, what could be seen was yellowish green. The plaster was then rehydrated using a concentrated sodium carbonate solution. The water was evaporated and the mixture was then calcined at ~150 degC for 4 hours in an oven. It was then rehydrated using a sodium carbonate solution. The plaster mix bubbled for about a half hour releasing much CO2 gas. After drying a coating of yellowish crystals formed on the surface.
See:
rruff.info/uploads/CM31_167.pdf
Compare to:
www.mindat.org/photo-299521.html
Contains:
Pseudo Schrockingerite (FL Blue-green >BL/UVabc)
Shown in phosphorescent state after exposure to UVabc light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
Carbonated Pseudo Schrockingerite
14Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
Candied Walnuts demonstration by Robert Lew, Holmesglen TAFE, Asian cookery teacher.
'Taste of Gold' Holmesglen TAFE Farmers' Markets
Successful Farmers' Market on 30 August
Further information:
Damien Smith, Campus Administrator: 9564 6207
Kate O'Beirne, Senior Educator, Hospitality: 9564 6225
Philip Kennedy, Waverley Marketing Coordinator: 9564 6244
Holmesglen TAFE
Waverley Campus
585 Waverley Rd, Glen Waverley, VIC Australia 3150
map: www.whereis.com/vic/glen_waverley/585_Waverley_Rd
Candied Walnuts
Ingredients:
240g walnuts, shelled
300g sugar
300ml water
vegetable oil for deep frying
Method:
1. Blanch the walnuts in water until the water turns brown. This removes some of the bitter tannins from the walnuts as well as rehydrating them to prevent burning later on.
2. Drain the blanched walnuts.
3. Make a sugar syrup of equal parts sugar and water and add blanched walnuts.
4. Cook over high heat until the syrup becomes thick and bubbly. Reduce heat and continue to cook until the syrup colours slightly and becomes a pale yellow.
5. Heat a wok of oil to 160°C.
6. Drain the walnuts and add to the oil to poach. The oil will continue to caramelise the walnuts.
7. When the walnuts turn dark brown, remove from oil and spread in a metal pan to cool. Separate any walnuts that have stuck together.
Photos:
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
Josh left Africa on Monday with a full day of traveling ahead of him.
His itinerary was to fly from Accra to Amsterdam with a three hour stop over, then from Amsterdam to San Francisco.
In all it was to be more than 30 hours of travel.
On the flight to Europe, Josh felt a fever come on. In Amsterdam, he still had a fever but felt well enough to catch up with friends on his stopover.
On the flight to San Francisco, things got progressively worse. He experienced vomiting, more intense fever, dehydration, and an accelerated heart rate. Remarkably, he was able to soldier on.
Sadly, in San Francisco, he was singled out by security and was asked to open every piece of luggage. He could barely lift his suitcase to put it on the table for the inspector.
I waited for his call a block from the airport. It was an hour and half behind schedule, due mostly to the security check.
When I picked him up at the curb, he gave me his bags but had to go back inside to use the restroom.
He looked wiped out. He said, 'Dad, I'm really sick. I need to get to a hospital.'
On the way home he told me he suspected he had malaria. Thank God, he had the presence of mind and courage to say this.
We stopped at home and he lay down while I found an urgent care center online that was near the house.
At Urgent Care they started rehydrating him with an IV and gave him nausea medicine and Tylenol and called the emergency room at El Camino Hospital saying he was on his way. The results showed his potassium and sodium levels were irregular.
I drove him over to the hospital. Josh could walk slowly, but was very weak.
At the hospital they set him up in a waiting room, ran an IV, drew blood samples, and gave him meds for nausea and fever. Dr. Chang (a hospitalist) met with Josh and me. He said they called in a blood specialist, and began arranging to have his room ready.
When the specialist arrived, Dr. Kemper, she arranged for Josh to take quinidine orally which they had at the hospital. She also arranged to have some intravenous form of the drug sent over from a neighboring hospital in case Josh continued to vomit and couldn't take the medicine orally. They were still processing the blood samples and they were still awaiting the results as what strain of malaria Josh had. Much of this time we were in limbo and waiting.
Lots of waiting.
The timeline so far: I picked Josh up at the airport at 2pm, we were at Urgent Care at 3pm, Emergency room 4pm, visit by Dr. Kemper was around 10pm.
Dr. Kemper explained that if the oral medication wouldn't stay down, Josh would be given the intravenous form. One of quinidine's side effects is related to heart rhythm. For him to take it intravenously, Josh would have to be monitored in the Critical Care Unit.
The blood analysis showed that Josh had the most virulent strain (Falciparum) of the disease. Malaria is caused by a parasite. The parasites affect the shape of blood cells causing blood to not flow properly which can have a devastating affect on internal organs, particularly the liver, kidneys, and the brain. Dr. Kemper explained that malaria had affected 5% of Josh's blood. A level of seven percent can be fatal—the body just shuts down. Josh is very ill. Josh was given the oral treatment. After an hour or so, he continued vomiting. If the intravenous medicine affected his heart, they would be out of options. My heart sank at hearing that.
At 1am they moved Josh to the Critical Care Unit (CCU) and put him on heart monitors and began intravenous quinidine treatment. Thankfully, within hours he responded to the treatment with no adverse affect on his heart. By 6 am or so, his percentage of infected blood dropped from 5% to 2%. As best I know, it's currently at 1%.
Josh has been a real trooper. I still can't imagine how difficult his flight must have been. He's very tired. He still can't drink or eat. He tries apple juice and water from time to time but it just comes right back up and then some. He's definitely getting a core workout. He doesn't complain. He just drifts in and out of consciousness with bouts of fever, severe trembling, sweating, diarrhea, and nausea. He has three bags of IV fluids hooked up to him and getting doses of medications throughout the day. Nurses and doctors come in and wake him 2-3 times an hour. The IVs are administered via pumps that have a constant drone and alarms go off when the tubes are occluded when he moves his arm to try to drink. There is also the constant hum of his heart monitor and the ambient sounds other alarms of other patients on the floor and the chatter and movement of the hospital staff. There is a whirr of many machines and the flow of hospital staff.
Mostly Josh is tired and weak and nauseous with episodes of fever, chills, and uncontrollable shivering. But he doesn't complain. He listens. Occasionally speaks and drifts in and out of consciousness. He's a good guy. I hope and pray for this to be over soon. Thanks again for your well wishes and prayers. It has meant a lot to us.
It looks like Josh will come home on Saturday, but it's not official. We have to wait and see.
We had one day spare day spare in Kathmandu, between our trek and our flight up to Lhasa. I ended up having four days, due to my early return. Apart from eating and getting rehydrated, there wasn't a whole lot to do. Kathmandu doesn't actually have a whole lot to see in it, and what there is to see, I have mostly seen before. But there are always sights to find with a camera.
Red ants feeding on some sugar/honey syrup in a milk bottle top that had dried down but got rehydrated in some recent rain.
Hey guys im gonna be selling Advocare products.. If you don't know what Advocare is, then here it is. Advocare makes the best and healthiest workout supplements on the market. It is used by the NFL and many college wrestlers. If you're losing weight, or just trying to get an edge over your opponent then this is perfect for you. Ive been using the preworkout, post workout and the rehydrate for every workout and practice and ive lost weight, felt much better after practice and gotten alot better every practice. If you have any questions or would like to purchase something, text me at 914-610-1560
Cadet Aaron Beaumont, a student at Wichita State University, rehydrates during a field training exercise at Cadet Summer Training, Fort Knox, Ky., June 18, 2021. | Photo by Shianne Taylor, CST Public Affairs office
I used to re-ink or re-hydrate rollerballs by removing the rear cap somehow, with more or less damage, and dropping ink on the sponge with a syringe. Or, if it had dried out and was not used up, just using distilled water. Fountain pen ink works fine. I'm sure the offical RB ink may be special "super ink" or darker or whatever, but I've never had a problem with FP ink.
Here's a photo of my new method using an empty ink sample vial and about 5 drops of water at a time. It works if the refill isn't completely dried up. Just put the tip in a bit of the water or ink and it will slowly suck up the liquid. When it gets to full it slows down and stops. Long enough, with water, and some ink may come out into the water. That's the only reason I use just a little water at a time - to minimize ink loss if it goes that far. You could also just stop once it isn't quickly absorbing water. Or, be really precise and use a 0.01g scale, weigh the refill when new, and target that weight.
Afterwards it will take a couple of days before it will write full darkness, as the dye diffuses through the system. That's the drawback of this easy method. Fill through the back and there's no, or a lot less, waiting, But, can be a challenge depending on the refill, and it's easy to over-fill that way. For a completely dry refill where the tip is clogged with dry ink, though, it may be the only way. Or if you want to flush all the old ink out before filling.
For free-ink refills like the Tombow, or pens like the V5, of course, there's the better known method of pulling out the point & feed unit and just treating it like an eyedropper fill fountain pen. There's no sponge, so dipping the tip would only help if the tip, alone, needed some wetting.
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
-Dr Jonathan Reed on the Art Bell Radio Program,Dec 9, 1999 .
((FULL INTERVIEW))
Art Bell: Somewhere in Time
The following is a brief synopsis of the forensic evidence presented by Mr. Harold Chacon. an indepent cellular biologist and Ph.D. candidate on the Art Bell show, December 9th, 1999.
---
Four tissue samples and one 'blood' sample were delivered to Harold Chacon in a medical, nitrogen-cooled sample container. Each sample was wrapped in linen gauze. The samples were delivered to Mr. Chacon in June of 1999.
Dr. Reed took the samples during his 1996 examination of the creature with his friend Gary. The samples were taken from the head wound inflicted by Dr. Reed. The blood sample was taken from fluids draining from wound. The tissue samples were cut from the edges of the wound. The samples were small - say one fifth the size of a pencil eraser.
This particular set of samples was preserved by Gary and given to Jonathan by people that are currently taking care of Gary. Gary had previously sent the samples to his caretakers unbeknownst to Jonathan shortly after the 1996 examination. They were recovered during a reunion with Gary early in 1999.
A transmission microscope survey, an electron scanning microscope survey and a gel electrophoresis chromosome analysis were performed using the samples.
Tissue Sample 1 and 2:
These two tissue samples contained skin and attached muscles. The skin resembles the superficial fascia of human skin. It is more elastic than human skin and has no hair nor hair follicles. The subcutaneous tissue has about one half as many sebaceous or fat producing glands as does human skin.
Mr. Chacon stated that the skin is not like any earth animal although it is something like reptile skin.
The muscle tissue resembles the occipital frontalis muscle of a human but is a yellowish-pinkish color instead of the normal gray color found in humans. Another intersecting muscle resembling the temporal fascia muscle similar to a human's was also discovered. The muscle tissues were found attached to the skin.
These samples are not like tissues from any known earthly species.
The Fluid Sample:
The fluid sample had become desiccated and was rehydrated prior to analysis. Oxygen, Carbon Dioxide, and Nitrogen gases were found in the sample. Extremely high traces of copper sulfate were also found. White and red corpuscles with an elevated nucleus were discovered as well. None of the material is like known earthly blood material.
A Gel electrophoresis study was performed using the red cells to determine the chromosome makeup. The sample revealed 46 chromosomes, just like a human and all but nine of these chromosomes are shared with humans.
The nine dissimilar chromosomes are somewhat like those found in dolphins and certain sea tortoises.
No record of chromosomes like these could be found in any database searched by Mr. Chacon and his colleagues. When asked if there was any way to hoax the chromosome samples, Mr. Chacon replied that there is no possible way to create them using any known earthly technology.
Tissue Sample 3 and 4:
The last two samples contain brain matter. One sample resemble the insulating bag that cushions the brain from the skull. The tissue lining resembles reptilian tissue but contains strange structures not found in any earth species.
Some tissue of the exterior of the brain itself was found attached to the lining sample. It contained very unusual structures as well. These structures appear to be large nerve bundles that emerge from the within the brain and loop back down into it.
Neither brain tissue sample resembles any known tissue ever discovered.
Dr.Jonathan Reed -Alien Encounter-Real Alien Encounter
Best Evidence of Alien Contact in The History of Mankind
-Case of Dr.Jonathan Reed
- "Freddie" was the name given to the extraterrestrial by Dr. Reed
- What causes red eye glare?
The Cause of Red Eyes in Photos:
Light from the camera's flash jets across the room, penetrates your eyes at an incredible rate and causes your pupils to attempt to process the unexpected intrusion. The attempt fails and the flash mingles with the numerous blood vessels of the eye and reflects off the retina and back through the vessels to the camera lens, causing your eyes to look demonic.
In other words.... you can only get the red eye phenomenon in living organisms with lenses in the eyes. It takes real retinas to reflect the camera flash.
Just before arriving at Duke Farms Nature Preserve, my wife and I had decided to pick up a lunch to eat before beginning our walk and photo ops. Upon leaving the store, right in front of the building was a stand with a variety of mums in pots, and there, as clear as day, was this sad looking Praying Mantis that had been put through the ringer. It appeared totally devoid of energy and seemed so lethargic. There were all kinds of marks on it with several patches of what we believed was tar. Somehow, this poor creature was caught in the transport process where possible machinery was employed, and it did turn out to be patches of tar stuck to the body. My wife reached out for it, since it was fully exposed, and could have easily become the victim of a bird on the hunt, or a customer seeking to purchase one of the planters, only to panic, when discovering this large insect. For us, the Praying Mantis is our very favorite of all amongst the world of insects—the near human like head movement and body language are so fascinating, almost as if they possess a sense of rational intelligence. Anyhow, we took the critter with us, allowing it to rest on my wife’s sleeve. It was so weak, and moved so slowly. A few minutes later, we reached the parking area of Duke Farms. There, we took out our store bought lunches—sushi rolls and tuna wrap. Knowing from past experience, we extracted some avocado pieces from one of the sushi rolls, and then cut off some smaller chunks. While sitting in the car, and enjoying the beautiful view of the meadows and the nearby Solar Array, we all ate our lunches, and the PM came to life and devoured the chunk of avocado provided. The energy level returned instantly, and when a few drops of water was placed on the other chunk, it was quite obvious that it needed to rehydrate, for it went straight to this other piece and consumed it with gusto. We had seen a variety of Praying Mantis egg casings all about in the different meadows, including the ones near the orientation center and parking area. Our new friend was so energized now, and was ready to step into its new environment. Being one of a very common species typically seen in the area, we knew that it had a healthy future here. Most of the blotches of tar and other matters were removed from the body when we first had it with us in the car, but one particular mass was simply too risky to pull off without injuring the little one, so it remained, giving us reason to name it TAR BACK. We released it right into the dense vegetation in the Solar Array section by the parking lot, and it appeared to be at home, comfortably navigating the stems and leaves, before taking its position under the vast canopy. Its graceful, but calculated movement, as it traversed from one bush to another was amazing. We knew that this neighborhood would be perfect . . .
The late, Doris Duke, had left a wonderful legacy in converting her magnificent estate into a Natural Wildlife Preserve for the public’s education and enjoyment. The paths throughout the estate offer such splendid scenery. One is forever exploring, always seeing something subtly beautiful. There are always pleasant surprises, from the general scenery to the world of the wildlife, even tiny insects and flowers are enjoyable to observe. The bucolic nature of the preserve is so relaxing—akin to meditating while experiencing the landscape. The beauty of visiting Duke Farms is that so many incredible views are there simply by observing all of the surroundings. Spotting new and fascinating critters always adds to the experience.
He looks like an angel, but he isn't at all:
1 His mother Asia is a rescue dog of the Italian Red Cross Team. She is a well behaved, trained dog, but the father is a real savage. Obviously Dee is very similar to him. He has been trained in obedience so he does what we say, though he often protests. When he was puppy he destroyed everything at home: he crumbled a door. We replaced it this year.
2 He's not friendly with other dogs. Usually he ignores the dogs that bark at him. When an unaware male runs to meet him (may be to play) and comes near, he becomes aggressive and attacks. With girls he is a goody-goody boy. He ignores cats and pigeons.
3 He has a blanket whom we call "la tua fidanzata" (your girlfriend) He considers it part of the bunch. It/she is the last on the the hierarchy. He vents his frustrations on her. Therefore, he changes girlfriend quite often.
4 He barks so much. Not at all with other dogs, but with us. He expresses his emotions and desires. When he wants to do something, he barks or whines. We say he creaks like a door. When he is happy he does a seal sound.
5 He loves bread more than any other food and would eat bread and only bread if he could. He is allergic to meat so we feed him only with fish (and bread). He drools like a Bullmastiff, our dresses and sofa have always a zebra pattern.
D. blackmails me. He gets up in the morning and he steals everything. And he threatens me to swallow it. I'm forced to barter the stolen goods he tooks with a slice of bread.
6 D. loves people. He greets and wags and gives kisses. If you look at him, his tail starts to turn (right, left, right, right , complete turn). But he shows a clear preference on friends, he adores only some of them.
Dee is jealous, so jealous. My husband and I have to kiss secretly.
7 He loves toys, balls most of all. He smells balls in the kid-gardens. Toys with a squeakey sound effect inside drive him mad.
www.tradebit.com/filedetail.php/838886-squeaky-toy-sound-...
8 When he was young he eats all he found: socks, newspapers, shoes. We extracted whatever from his mouth: needles, bulbs, push-pins. Three years ago, he swallowed a plastic toy with batteries inside. He had surgery to remove it from his stomach. The Disney Nemo fish is now displayed on the veterinary ambulatory.
D. enjoys playing on the beach. But he drinks more seawater than he should, Once he needed urgently help from a vet: he received a treatment including a drip to rehydrate him.
9 We speaks a lot with him. He knows many words. Some classic like ball, take it, goes for a walk, sit, stay, down, stop, wait.... But the most interesting are: shiatsu massage, happy hour, where is your girlfriend?. He overhears our conversation and sometimes we have to speak in code to prevent to excite him.
10 He doesn't like engines and all electric machines: the sound scares him. He is afraid of slipping. He loves lead himself or his sister Zoe on the leash. He adores laying on the sofa (or in bed).
I tag
bordadorhund, www.flickr.com/photos/8744742@N05//
serena.photography, www.flickr.com/photos/serenah/
ciscolo, www.flickr.com/photos/ciscolo//
cath2pints, www.flickr.com/photos/cath2pints//
susanita, www.flickr.com/photos/31299305@N07//
katecarling, www.flickr.com/photos/22302593@N07//
cglovesdogs, www.flickr.com/photos/81321089@N00//
wongwong www.flickr.com/photos/gloriafavor//
mariellaeadriano, www.flickr.com/photos/mariella-adriano//
dexell 1827 www.flickr.com/photos/dexell1827//
Franco Ferri Mala www.flickr.com/photos/25348945@N06//
mariajesus www.flickr.com/photos/amariajesus71//
and all people who, like me, love their dogs.
I dedicate this to Humphrey.
www.flickr.com/photos/sasquahtch/collections/721576061251...
Recipe from My Sweet Vegan. They contain orange juice, orange zest and rehydrated dried cranberries. Notice the bunny mug.
I had a chance to rehydrate a vanilla breakfast drink and try it, just before the next trainee, Russian cosmonaut Gennady Padalka, showed up for his class.
Istanbul was one of my main goals on the Interrail trip, because I would 1) get to travel a hella long way to get there 2) wanted to step on Turkey 3) wanted to step on Asia. I decided to head pretty much straight for it because 1) it was totally distant & scareh so I'd get it over with 2) June presumably would be even hotter.
So I arrived in town on the morning of the 24th (left home on the 20th), checked a free krap map for the way to ASIA and took a cheap ferry there with all my luggage. Then I just went for a photowalk in some everyday-ish part of town, doing my best to get lost (didn't).
In other news, Istanbul kind of seemed more tourist-friendly than the other zomg-eastern-Europeaaaaaaan cities I had stopped in.
I started out thinking I would stay a couple of days (after all, I was on a MONTH-LONG TRIP! THAT'S FOREVAR, RITE?!?!?!?!?11), but I didn't run into any hostels (this only happens in my imagination and I will bring more addies and maps on my next trip), and I felt sated after my walk anyway. I rehydrated :P~~~~~~~~~~~ , chilled in a park, ferried my way back to Europe, and hopped on the night train to Belgrad. (I ended up getting 1 extra train-night because we got stranded in Sofia for a day...)
------------------------------------
Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
The above photo was placed in the Europe album because I can't be arsed to create a separate Asia album for a handful of shots taken a couple of miles from Europe. :B
Here's everything you need to be happy on the JMT. Starting at the top row, and going left to right, and top to bottom:
1. 1/8" CCF pad with bivy rolled up in it and Wild Ideas Expedition bear can with ~14,000 calories and toiletries (sunblock, toothbrush and hand sanitizer) inside
2. Hexamid tarp (with guylines and stakes in stuff sack), EE 30 degree quilt, Neoair short sleeping pad, homemade Reflectix cozy (for rehydrating food in ziplocs in)
3. Jetboil Ti (with 4 oz fuel canister inside), battery "brick", rain jacket and down jacket, fleece hat, fleece balaclava and fleece gloves
4. 2 ea. 32 oz Gatorade bottles and 1 ea. 20 oz Gatorade bottle, camera tripod, TP, Icebreaker merino wool shirt
5. First aid kit (with MANY odds and ends--headlamps, aqua mira drops, repair kit, etc), SPOT, cell phone, and trowel, JMT trail atlas, long underwear bottoms, clothing stuff sack
6. MLD Exodus pack, possum down sleep socks, and one spare pair of 1/4 height running socks (what I hike in)
I did a pretty good job of bringing what I needed, and leaving what I didn't. I think I could've left a bit out of the first aid kit, but that's about it, without doing something drastic. Ultimately, starting pack weight (including bear can, first four days of food, and full fuel canister) was about 21.5 lbs. Weight of gear alone (no food or fuel) was around 12.5 lbs, and without the bear can, around 10.3 lbs. Later in the trip, I also carried the Steripen and camera, which started in my dad's pack. Dad's weight was slightly less than mine.
Recipe for this Clean Plate:
(Actual photo of meal to come!)
Tamale Pie
1 lb Ground Beef
1 yellow onion, chopped
Garlic (to taste)
5 Dried Chipotle Peppers, rehydrated, seeds removed, Sliced
1 Roasted Poblano Pepper, seeds and skin removed, diced
Roasted Red Pepper Strips (from a jar) about 1/3 cup
1 12 oz can Creamed Corn
1 small can Tomato Sauce
White Wine (to taste/deglaze pan)
Paprika
Cumin
Chili Powder
Salt and Pepper
Cheddar Cheese (about a cup)
Sour Cream (for topping)
Jiffy CornMuffin Mix
1 egg
Milk
9X9 Deep Pyrex Baking Dish, or large deep round baking dish
Saute onion in olive oil, adding chili powder, paprika, and cumin to onions to let the oils bring out their flavors. (Add as much as you'd like, depends on your taste buds)
When the onion begins to color, add the garlic and saute a minute more.
Add ground beef and brown, breaking apart and leaving beef pink in the center (Beef will cook through when the mixture simmers) Add white wine to deglaze pan and simmer to cook out alcohol. Add creamed corn and tomato sauce and stir in... adjust seasonings to taste. Add peppers (Chipotle, Roasted Red Strips, and Roasted Poblano) and bring mixture to simmer. Lower heat and lightly simmer the mixture until reduced and thickened, Stirring occasionally (I like to do this at least an hour to allow the flavors to blossom and meld together. (Taste and adjust seasonings, add salt and pepper as desired)
When you are ready to bake:
Preheat oven to 425
In a mixing bowl, make the Jiffy Cornmuffin Mix as directed on package (For small package: add one egg and 1/3 cup milk, blend in, and allow to sit as you prepare the beef mixture)
Remove the beef mixture from the heat and stir in one cup (plus more if you like) Cheddar Cheese.
Pour the beef mixture into your Pyrex Baking Dish
Sprinkle about 1/3 cup Cheddar cheese into the cornbread mixture and re-stir.
Top the Beef mixture with the Cornbread Mixture, spreading somewhat evenly with a spatula.
Bake at 425 farenheit for 20 minutes or until cornbread topping is golden and crunchy.
Remove from oven and allow to sit and cool for 15-20 Minutes.
Serve and Enjoy!!!
I serve this with my Guacamole Salad
Mummified remains from 1948 plane crash identified
By MARY PEMBERTON, Associated Press Writer Sun Aug 17, 3:28 AM ET
ANCHORAGE, Alaska - Nine years of sleuthing, advanced DNA science and cutting-edge forensic techniques have finally put a name to a mummified hand and arm found in an Alaska glacier.
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The remains belong to Francis Joseph Van Zandt, a 36-year-old merchant marine from Roanoke, Va., who was on a plane rumored to contain a cargo of gold when it smashed into the side of a mountain 60 years ago. Thirty people died in the crash.
"This is the oldest identification of fingerprints by post-mortem remains," said latent fingerprint expert Mike Grimm Sr., during a teleconference Friday, during which the two pilots who found the remains, genetic scientists and genealogists talked about the discovery.
Twenty-four merchant marines and six crewmen were flying from China to New York City on March 12, 1948, when the DC-4 slammed into Mount Sanford, perhaps because the pilots were blinded by an unusually intense aurora borealis that night. The wreckage disappeared into the glacier within a few days.
The DC-4 was thought to be carrying gold because the merchant marines had just delivered an oil tanker to Shanghai. Though no gold was found, the two commercial airline pilots who discovered the wreckage found themselves on a scientific adventure filled with high-tech sleuthing.
The pilots, Kevin McGregor and Marc Millican, discovered the mummified remains in 1999 while recovering artifacts to identify the wreckage they had found two years earlier.
An Alaska State Trooper flew to the glacier to take possession of the remains, which were flown to Anchorage where the state medical examiner tried to obtain fingerprints. The remains then were embalmed.
The Alaska Department of Public Safety attempted to match the fingerprints to numerous databases but came up empty because the details of the fingerprints were unclear.
A few pieces of the arm were sent to a commercial DNA laboratory. However, no data could be obtained because the remains, having been in a frozen and dehydrated state for decades, were too degraded.
In 2002, the arm and hand were sent to a DNA expert in Canada. Dr. Ryan Parr at Genesis Genomics in Thunder Bay was able to extract some DNA. However, it was still necessary to locate family members related to the victim for a mitochondrial DNA match. Mitochondrial DNA is DNA passed down by females.
In 2006, Dr. Odile Loreille at the Armed Forces DNA Identification Laboratory in Rockville, Md., was asked to help. Her expertise is extracting DNA from the embalmed remains of unidentified soldiers from the Korean War.
Loreille developed new methods that allowed her to read the hand and arm's mitochondrial DNA.
"I managed to get a mitochondrial sequence," she said. "Now I just needed some relatives to compare."
That's when forensic genealogist Dr. Colleen Fitzpatrick got involved in the frustrating search for living relatives of the victims. She and her assistants found family members of 16 of the victims, but no DNA matches.
In the meantime, Grimm Sr., and his son, Mike Grimm Jr., began work with Edward Robinson, a professor of forensic science at George Washington University. Robinson made several attempts to rehydrate the fingers to raise the fingerprint swirls, but by this time only the layer of skin below the outer epidermal layer remained.
Robinson tried again with a newly-developed rehydrating solution. The fingers were soaked in the fluid and examined hourly. Special imaging techniques then were used to produce a complete set of fully legible fingerprints.
On Sept. 6, 2007, the prints were compared with some kept at the National Marine Center in Arlington, Va., and a match was found.
In the meantime, Loreille confirmed the finding with nuclear DNA from a nephew of Van Zandt's. A genealogist also located a relative whose mitochondrial DNA matched the remains.
Join us for a meal of delicious rehydrated Chicken Curry and a dessert of chocolate accompanying popcorn. Feel free to have some of the Bacardi
This is a transverse section on the centerline of the gynoecium of Asarum canadense, or wild ginger. There are 6 carpels surrounding the columella. The carpels each contain an ovary.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 95, 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 30 s. Water rinse 1 min. Stained 1 % aq. Eosin-Y 1 min. Dehydrated 99 % IPA 2 min. Cleared 2X xyene 5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 30X , using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Resurrection Fern - Pleopeltis polypodioides
Pleopeltis polypodioides (resurrection fern; syn. Polypodium polypodioides) is a species of creeping, coarse-textured fern native to the Americas and Africa.
This fern is an epiphyte, or air plant, which means it attaches itself to other plants and gets its nutrients from the air and from water and nutrients that collect on the outer surface of bark. The resurrection fern lives on the branches of large trees such as cypresses and can often be seen carpeting the shady areas on limbs of large oak trees. However, it is known to grow on the surfaces of rocks and dead logs as well. It is often found in the company of other epiphytic plants such as Spanish moss.
The P. polypodioides resides in the hardwood forests of southeastern United States in areas including Delaware, Illinois, Texas, and Florida. This fern can also be found in areas such as subtropical America and parts of southern Africa.
The resurrection fern gets its name because it can survive long periods of drought by curling up its fronds and appearing desiccated, grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to "resurrect" and restoring itself to a vivid green color within about 24 hours.
When the fronds "dry", they curl with their bottom sides upwards. In this way, they can rehydrate the quickest when rain comes, as most of the water is absorbed on the underside of the leaf blades.
At least one study has shown association between P. polypodioides and moss,indicating that this fern may rely on moss for some of its water needs.
The Resurrection fern has spores on the bottom of the leaves, as all ferns do. At certain parts of the year, when the fern is dry, the spores fall from the plant and grow into new plants.
.The resurrection fern is also known by the common names of little gray polypod, scaly polypody and miracle fern.
This plant has been taken on a space shuttle mission to watch its resurrection in zero gravity.
Volunteer St. Simon Magalie is playing with Joe (4) at the General Hospital in Haiti, Port-au-Prince.
The boy was found by himself outside the hospital, just after the earthquake.
Other patients are helping him and share their water and food. In addition the psychosocial team from the Red Cross Red Crescent is taken care of him, and making sure that he is rehydrated, and will be taken care of at a local orphanage.
The needs of the patients at the General Hospital in Port-au-Prince are enormous, both medical, physical and psycho-social.
Red Cross medical teams from Norway, Canada, Israel and Haiti are working at the clinic, including specially trained volunteers who are attending to both the patients and the hospital personals psychological needs after the earthquake.
Copyright: Olav Saltbones / Norwegian Red Cross (p-HTI0318)
For more information, visit www.ifrc.org/haiti