View allAll Photos Tagged Rehydrate
Bottles of Gatorade sports energy isotonic drink contains electrolytes and carbohydrates to rehydrate lost fluids and refuel muscles. White background. Flavours are: Fierce Grape, Orange Ice, Lemon-Lime, Blue Bolt, Tropical, Lime Storm. Editorial use only.
Some mosses can pretty much dry right out during droughts or dry patches. Give them a bit of water, and they become lush, bright green and get going again. This video would be close to real time. It was a demo I showed a class with, and the microscope was a computer plug in (QX5). These are pretty cheap (under $300) and are excellent fun for a kid (and adult friendly) microscope (Jeez..I sound like an ad...it's not...I just like these microscopes). It is much better to be able to take photos and movies of the things you are viewing. This has been down-sized to put on Flickr.
jsc2024e040737 -- NASA food scientists rehydrate a food pouch during a test of the Mini Potable Water Dispenser at Johnson Space Center on June 6, 2024. Photo Credit: NASA/David DeHoyos
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
I liked this soup a lot with the combo of button mushrooms and oyster mushrooms. I think it would be better to have a splash of balsamic or a bit of balsamic syrup.
Mushroom and Barley Soup
6 to 8 servings
There's absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor.
Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef.
4 tablespoons butter
1 large onion, peeled and diced small
2 medium carrots, peeled and diced small
1 medium parsnip, peeled and diced small
1 1/2 teaspoons kosher salt, or to taste
1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
2 quarts (8 cups) beef stock (or vegetable stock), plus additional
1/2 cup pearled barley
1/4 cup dry sherry (optional)
Chopped flat-leaf parsley for garnish
In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.)
To serve, garnish with parsley.
Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber
Some of us went to tackle the task of building an OR suite from the ground up (except for the walls, they were already there) - recovery area, clinical office, supply room, sterile processing, cleaning and sink area, OR with tables, vaporizor manifolds, airway/IV/surgical supplies, suction, waste gas scavenge and record keeping. Interplast does a great job of imploding all these items into the boxes we bring, and we must rehydrate them all to life.
Patients come from all over to be seen and hopefully selected for surgery. Some do not have a problem that is surgical (one girl had not spoken in her life), others cannot be safely done with the equipment we have and the time to do it in (extensive burn grafting), and yet more are not things we can deal with at all (club feet).
Patients are first seen by the surgeons: the senior staff, second attending, and the Interplast Webster Fellow. Consideration is given first as to whether the case ought to be done at all (technically), and if so, a plan is devised. We also have along a nursing professor who is teaching local nurses and is in charge of dressing changes and would care, and a hand therapist extraordinaire who treats some post-operative patients and takes others for hand therapy only. One of our translators is a very organized engineer, and keeps all our needs and details running smoothly. Everyone has his/her own niche and essential roles.
Those who are chosen to be scheduled are then funneled to the next room where they are seen by two nurses for hemoglobin, weight, height, vital signs, and photographs for identification on the day of surgery, and then to the pediatrician and anesthesiologist for the final screen and clearance.
Space Food
Food for spaceflight must be nutritious, Lightweight, and easily stored. As astronauts and cosmonauts spend increasing amounts of time in space, the food must also be appealing to encourage proper nutrition. Spacefarers must be able to consume the food with minimal risk of scattering crumbs and drops of liquid, which could damage delicate electronic equipment.
The first space food was often partially dehydrated or condensed, so an astronaut could consume it directly from a tube or can in bite-sized portions. During the Gemini and Apollo programs, NASA created rehydratable food sealed in plastic containers. Astronauts used a water dispenser to rehydrate the food before eating. Today, space food is packaged and treated for long shelf life. It is similar to food used by campers and mountain climbers.
1. Borscht
U.S.S.R.
Russian beets and cabbage soup
2. Coffee with Milk
U.S.S.R.
3. Chicken and Gravy
Skylab
4. Candy-Coated Chocolates
Space Shuttle, STS-27
5. Sugared Cornflakes
Apollo 11
6. Honeycake
U.S.S.R.
7. Russian Black Bread
U.S.S.R.
8. White Bread
U.S.S.R.
9. Rye Bread
U.S.S.R.
10. Chocolate
U.S.S.R.
11. Green Cabbage Soup
U.S.S.R.
12. Cottage Cheese
U.S.S.R.
13. Powdered Coffee with Cream and Sugar
Apollo 11
14. Granola with blueberries
Space Shuttle, STS-27
15. Scrambled Eggs
Space Shuttle, STS-27
16. Sausage Patties
Apollo 11
17. Chocolate Pudding
Space Shuttle, STS-27
18. Trail Mix
Space Shuttle, STS-27
19. Pecan Cookies
Space Shuttle, STS-1
Water Dispenser
Apollo
This water dispenser was used in training for Apollo missions. Made of stainless steel, it dispensed measured amounts of hot or cold water into food containers to rehydrate the food.
All American Marathon runners get a chance to rehydrate around mile 20 of the course by the aircraft displays on Pope Field, May 4, 2014.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
NOOSA/QLD (11th March, 2012): THE Noosa Festival Of Surfing sponsored by Global Surf Industries has launched into a flying start for its 21st year, with a slight though highly contestable swell rolling into the natural amphitheatre of Noosa’s First Point.
“It looks like we’ll be at First Point for the next few days with the swell increasing,” speculated contest director, Phil Jarratt, with the hope of week-long contestable conditions at the world-renowned break.
Aquatic activities began bright and early to gain the most of the lower tide with the Family Challenge. The family teams of fathers, sons, daughters and siblings enjoyed the usually crowded break with only four competitors vying for waves.
1965 US champion and star of the legendary movie ‘Morning Of The Earth’ Rusty Miller made a big impact with daughter Taylor (Byron Bay) to convincingly claim their heat and local representation was strong, with Noosa’s Robert and Lindon Whitfield making a strong impression.
“It’s fantastic paddling out with my daughter,” said Miller. “She’s not that much into competition surfing, but I was watching her surfing as she free-surfs, so I was really proud of her to grit her teeth and get into this competitive aspect of surfing. It was a really good vibe out there.”
The Classic Malibu International Teams Challenge entered the water on high tide, which, despite forecasts, managed to develop an increased swell. The Teams Challenge pitted 12 squads from around the globe against each other in a tag-team event, drawing the very best skills from the representatives.
A test of mettle and stamina followed, with the five-kilometre Women’s Sunshine Coast Airport SUP race. Five one-kilometre laps of the Laguna Bay course, interspersed with beach runs not only challenged the ladies’ SUP skills but also their fitness.
But the action and events were not only reserved for competition, or humans. The VetShopAustralia.com.au Surfing Dog Spectacular injected a distinctly canine flavour to the proceedings, the familiar sight of Chris De Aboitz and his hound performing for the crowds, Chris offering tips and training on those wishing to enter the waves with man’s best friend.
A feast of the famed filled the first day of the annual event, world champions and celebrities of surfing presenting a Celebrity Exhibition sponsored by Summer&Salt. Wayne ‘Rabbit’ Bartholomew, four times World Champion, Mark Richards, Wayne Deane and former longboard champs, Jen Smith and Taylor Jenson demonstrating the abilities that have propelled them to international stardom.
The afternoon’s events climaxed in the traditional ho’okupu ceremony, with the mixing of waters by legendary Hawaiian surfer, Larry Bertlemann, followed by a paddle-out in a blessing of the festival and the hopes of good conditions and good fortune prevailing for its duration.
“I always love the paddle-out because I’m just a very sentimental person and love the spirit behind the ho’okupu ceremony,” confessed Jarratt. “But I’m also looking forward to some great surfing in the logger event. It’s the first time we’ve had a logger here and we have some of the best exponents of that traditional style of surfing from across the globe right here in Noosa.”
The activities didn’t cease away from the beach or after sundown, and a host of post-surf entertainment will be filling the bars and venues of Noosa throughout the week, including live music, film screenings and a wealth of enjoyable events, open for everyone. Tim Gaze and Peter Howe will be launching their latest album of surf-inspired tunes, “Secret Spots: Songs For Surfers” right on the sand at First Point.
A slightly different format has been established at First Point, the beach bar opening nightly for drinks and a spectacular view of the lineup and the sunset-soaked Noosa hinterland. “Everybody seems to like the new set up,” says Jarratt. “We had a full house last night and there wasn’t even any entertainment on. It’s the best view in town, promising a huge crowd tonight when the entertainment commences With Peter Howe and Tim Gaze’s live music.”
Events continue throughout the week, both in and out of the water, with everyone welcome to get involved and plenty of exhibitors presenting the wares on the beach and the beach bar offering a fully licensed facility overlooking the rolling waves and exquisite sunsets of Laguna Bay from 4pm daily.
Visit www.noosafestivalofsurfing.com.au for further information and images of the daily events.
This is an image of the early stage of sporocyte development in a moss sporophyte. This is indicated by the angular shape and the observation that they have pulled away from the cell walls. (K.S. Renzaglia, K.D. McFarland, D.K. Smith, American J. Botany, [84] (10) 1337-1350 (1997).) Longitudinal cross section of a developing sporophyte capsule. A photo of the moss from which the sporophytes were obtained is at www.flickr.com/photos/14643312@N02/17164418555/. A complete sporophyte is in www.flickr.com/photos/14643312@N02/17173980525/. Stained with Flemming's Safranin, Gentian Violet, Orange Stain, substituting Crystal Violet for Gentian Violet. This specimen was sectioned at 7 micron.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, min 6 hours each. Cleared in IPA:Xylene at 3:1, 2:1, 1:3,1 hour each and pure xylene for 10 min. Infiltrated in xylene saturated with Paraplast for 5 days, followed by 3 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 7 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99, 95 % IPA,10 min. each. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec 99 % IPA. Rinse off IPA with Eugenol, wick off. Pour Eugenol over slide. Cleared 2X xylene 2.5 min each. Mounted with DEPEX.
Bright field photomicrograph from a Nikon MS inverted microscope at 400X original magnification using a Leica MIKAS 1/3X adapter to a Sony NEX 5N.
We had bonded it was calmed by touching my nose, something mothers and pups do at birth.
Pup rescued in May 2001: I study Harbor Seals (since 1980, yikes). One day during pupping season this little one hauled out near me on my observation rock, a long way from where the rest of the seals were settled. I could tell from experience that it was not in good shape and desparate (its eyes sunken from dehydration and its body very skinny). I am part of a marine mammal rescue team and so have a permit to pick up abandoned pups.
When I walked over, he paniced and struggled into the water so I backed off. It has always been a dilemna for me whether to rescue a pup or not.... should I take it away from its birthplace, put it in a car, stress it out with all the human interaction it must then go through when it might not survive anyway?
So I was determined to leave it alone, but soon it dragged itself back on the ledge and my heart went out to it. A voice in my head said "com'on you've been studying seals for 20 years ... act like one." Lying down on the ground, I hunched my way over and it immediately came to me, pressing it's nose against mine... that is what mothers and pups do to bond...I was mom! (probably not a wise thing to do again since pups are carriers of all sorts of weird diseases)
It was a long walk, carrying him up from the shore to our house. When it got fidgety and nervous I would touch noses, we would poooof at each other and he would settle down again immediately. It was wonderful to feel his weight in my arms and watch his face while he stared wide eyed at the trees moving past.
Once I got him to the house a veterinarian friend came to rehydrate him, something he needed desparately, and got him ready for the trip to Marine Animal Lifeline where he joined other pups that were being rehabilitated in hopes of releasing them in the late summer.
We had bonded it was calmed by touching my nose, something mothers and pups do at birth.
We had a long drive to Portland where the rehab center was and a local veternarian came into her office specially to rehydrate him for the trip. This is her young son who became very fond of La (I named him for the L and a hidden A on his head).
It was hard to part with La at the center... he and I had connected in a way I didn't with Hancock (who had shown very little interest in me). La would seek nose to nose contact whenever he needed reassurance and would immediately calm down (I enjoyed it too even though there were all kinds of weird seal germs possibly lurking... human germs too).
When I left him off at the rehab center it was with a heavy heart. He was doing well when I checked in on him over the first week. Two weeks later he died. The center had suddenly been flooded by pups in trouble, La had no resistence to the new diseases because he had probably never nursed and hadn't had the benefit of colostrum. It still hurts ... in someways I felt I deserted him. But it is illegal for me to rehab pups, I can only rescue them.
This is a tiny image of La, at the rehab center. It is a little male Harbor seal pup I rescued in 2001. I uploaded it to finish his story. He survived and was even befriended by a second pup his age for a week or so. But didn't have the resistence to germs brought in by the surge of new pups and caught a virus. I think of this little guy often.
Credited to the people at Marine Animal Hotline in Maine. They have a wonderful newsletter of their current seal rescues. They could always use contributions.
Space Food
Food for spaceflight must be nutritious, Lightweight, and easily stored. As astronauts and cosmonauts spend increasing amounts of time in space, the food must also be appealing to encourage proper nutrition. Spacefarers must be able to consume the food with minimal risk of scattering crumbs and drops of liquid, which could damage delicate electronic equipment.
The first space food was often partially dehydrated or condensed, so an astronaut could consume it directly from a tube or can in bite-sized portions. During the Gemini and Apollo programs, NASA created rehydratable food sealed in plastic containers. Astronauts used a water dispenser to rehydrate the food before eating. Today, space food is packaged and treated for long shelf life. It is similar to food used by campers and mountain climbers.
1. Borscht
U.S.S.R.
Russian beets and cabbage soup
2. Coffee with Milk
U.S.S.R.
3. Chicken and Gravy
Skylab
4. Candy-Coated Chocolates
Space Shuttle, STS-27
5. Sugared Cornflakes
Apollo 11
6. Honeycake
U.S.S.R.
7. Russian Black Bread
U.S.S.R.
8. White Bread
U.S.S.R.
9. Rye Bread
U.S.S.R.
10. Chocolate
U.S.S.R.
11. Green Cabbage Soup
U.S.S.R.
12. Cottage Cheese
U.S.S.R.
13. Powdered Coffee with Cream and Sugar
Apollo 11
14. Granola with blueberries
Space Shuttle, STS-27
15. Scrambled Eggs
Space Shuttle, STS-27
16. Sausage Patties
Apollo 11
17. Chocolate Pudding
Space Shuttle, STS-27
18. Trail Mix
Space Shuttle, STS-27
19. Pecan Cookies
Space Shuttle, STS-1
Lady Bug Yellow Petal
Pursuing Ladybugs with a quality macro lens has it’s rewards. This 18 inch square image with a smooth green bokeh is a favorite summer pursuit. They are usually fast movers, difficult to catch sitting still enough to compose a frame. This one was an exception. It was sipping on the drops of “nectar” from the flowers petal.
The Ladybug didn’t eat the daisy. There were many grasshoppers around, obviously someone seconds before munched the petals. I wouldn’t want to accuse the grasshoppers without any proof ……(apparently outdated morality these days but I digress😟) Anyway, ladybug saw an opportunity to rehydrate and get some sugar. Nature is all about one creature making it either easy or hard on another. This little one is making good from damage. It will go on and eat aphids, scale insects and mites.
Red in nature is usually a warning. It’s a big flag that says they might not be a good choice to eat. Ladybugs blood (yellow) has a foul odor I understand from reading but I’ve never noticed it. I have ordered thousands of Ladybugs for my aquaponic greenhouse. Handled them by the hand full before but never crushed one let alone tasted lol.
I think they are little turtles having photographed them up close and personal for a while. When threatened they “turtle up” and release a little yellow blood from their legs (stinky as discussed above). The red / stinky strategy apparently works as they are abundant up here in the borderlands.
Location: Bliss Dinosaur Ranch, Wyoming/Montana borderlands (Wyotana)
Title: Lady Bug Yellow Petal
Alpaca jerkey: head, tongue and udder. You won't find this in the departures area of the Lima airport!
At the San Camilo market, Arequipa, Peru.
K. Kris Hirst explains it best in About.com Archaeology:
The word jerky, referring to a dried, salted and pounded form of all kinds of animal meat, has its origins in the South American Andes, perhaps about the same time as the llama and alpaca were domesticated. Jerky is from "ch'arki", a Quechua word for a specific type of dried and deboned camelid (alpaca and llama) meat, perhaps produced by South American cultures for some eight or so thousands of years. Jerky is one of a multitude of meat preservation techniques which were no doubt used by historic and prehistoric peoples, and like many of them, it is a techniue for which archaeological evidence must be supplemented by ethnographic studies.
Benefits of Jerky
Jerky is a form of meat preservation in which fresh meat is dried to prevent it from spoiling. The principal purpose and outcome of the process of drying meat is to reduce water content, which inhibits microbial growth, decreases overall bulk and weight, and causes a proportionate increase in salt, protein, ash and fat content by weight.
Salted and fully dried jerky can have an effective shelf life of at least 3-4 months, but under the right conditions can be much longer. The dried product can have over twice the caloric yield of fresh meat, based on weight. For example, the ratio of fresh meat to ch'arki varies between 2:1 and 4:1 by weight, but the protein and nutritive value remains equivalent. Preserved jerky can be later rehydrated through prolonged water soaking, and in South America, ch'arki is most commonly consumed as reconstituted chips or small pieces in soups and stews.
Easily transportable, nutritious and boasting a prolonged shelf life: no wonder ch'arki was an important pre-Columbian Andian subsistence resource. A luxury food to the Incas, ch'arki was made available to the common folk as during ceremonial occasions and military service. Ch'arki was demanded as a tax, and deposited in was used as a form of tax to be deposited in state storehouses along the Inca road system to provision imperial armies.
Taylor and Amanda stopping to briefly cool down and rehydrate.
From an October 2011 photoshoot with two wonderful local models, Amanda K-Wa and Taylor-Lucas, about running and fitness.
Nico's feeling a lot more like herself. Getting used to hopping short distances on three legs and is as beautiful and sweet as ever. Minor crisis yesterday as she was getting dehydrated and not drinking enough...nearly had to go back to the clinic for a drip to rehydrate her....but all okay in the end with chicken and rice dinner again with LOADS of water. Back to vet tomorrow for check up (and screaming fit, no doubt...she hates vets so much!). Thanks to everyone for your concern....but she's a fighter and she'll be fine!
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
Mend damaged hair while shielding against future heat damage and color dry out. Rehydrates and restores damaged follicles while providing an overall moisturizing experience to quickly and effectively smooth frizz. For best results, pair with our Total Repair Smoothing Shampoo.
Copyright - All Rights Reserved - Black Diamond Images
Family : Arecaceae
The long drought of July August, September and extending into October now has to 2nd October 2017 seen more than a dozen Bangalows growing at Raintrees Native and Rainforest Gardens at Diamond Beach on the NSW Mid North Coast simply give up on life. Many have survived worse droughts but for some reason this one has taken a much heavier toll on the species.
Most of those that have succumbed have been growing directly next to a larger specimen which has presumably had more capacity to extract moisture than the smaller adjacent palm.
In all cases the trunk of the palm atrophies, shrinks and squares off in profile as its cells constrict due to lack of water. Once this happens the weight of the otherwise green frons above becomes too great for the trunk to support and the palm head just drops over in the crownshaft. Affected palms may live on for a considerable time, even years like this if rain comes regularly enough to allow the trunk to rehydrate however the palm is doomed and a centre frond will not generally re-establish.
In the case of these specimens I'll take them down and probably not replace them.
If the long dry extends into late October 2017 and worse, into November then other palms could also suffer the same fate. Fingers crossed for at least some spring rains although if recent years are any guide we are likely to see the dry continue for a while yet.
IDENTIFYING AUSTRALIAN RAINFOREST PLANTS,TREES & FUNGI - Flick Group --> DATABASE INDEX ---> Group TAGS
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
Julia hankered for a nice juicy bun, and so she made her own, roping me in to do the kneading :)
Filled with chicken, 香菇 shiitake, 腊肠 Chinese sausage, 马蹄 water chestnut and 芋头 taro. Good flavours, and nice crunch from the water chestnuts. We expected the taro to give it another dimension, but all it did was make it gooey. We rehydrated shiitake mushrooms probably needed a bit of braising too.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
South Florida Ecosystem Restoration consist of three main activities.
The Comprehensive Everglades Restoration Plan (CERP) Provides a framework and guide to restore, protect and preserve the water resources of central and southern Florida, including the Everglades. The stated goal of CERP is “to capture fresh water that now flows unused to the ocean and the Gulf and redirect it to areas that need it most. Most of the water will be devoted to environmental restoration, reviving a dying ecosystem.” The remaining water will benefit cities and farmers by enhancing water supplies for the south Florida economy.
The Central Everglades Planning Project (CEPP) The purpose of CEPP is to evaluate alternatives for restoring ecosystem conditions in the central Everglades while providing opportunities for other water-related regional needs, as required by the Water Resources Development Act of 2000. The recommended plan would achieve benefits by reducing the large pulses of regulatory flood control releases sent from Lake Okeechobee by redirecting approximately 210,000 acre‐feet of additional water on an annual basis to the historical southerly flow path. One of the explicit ecosystem goals of CEPP is to rehydrate the northern part of Water Conservation Area (WCA) 3A to reintroduce peat-accretion processes in an area that has seen substantial peat loss through fires and other forms of oxidation. It also represents a substantial step in reintroducing the historic northwest to southeast water-flow pattern that characterized the Everglades before the construction of the WCAs.
Modified Water Deliveries to ENP also known as MOD Waters is designed to re-establish the historic sheetflow of freshwater from the water conservation areas (WCAs) into Everglades National Park and Florida Bay.
FWC staff has actively participated in CERP, CEPP and Mod Waters Planning efforts to date.
“This is the first food I’ve eaten in four days,” Habiba Mohammad Hassan, a 17 year old Somali tells me as we wedged ourselves into the back of a truck with over 40 other refugees and opens a packet of high energy biscuits. Hassan, and 150 others, just spent the last two days crossing the Sea of Aden fleeing war in Somalia and arrived on the beach in Yemen just hours before we met.
We are in route from the landing spot to the refugee camp about an hour away. Many are suffering from heat execution and dehydration. When we arrive at the camp, we are greeted by dozens of other refugees waiting to see if some of their family might be on the latest arrival. UNHCR is receiving on average 2,000 refugees per month and the camp is growing to over 15,000. Many families will stay here in the camp, some have been here for years, but most will continue on to look for work in the Gulf nations. In all, Yemen has close to 180,000 refugees.
For now, the new arrivals are going to eat an actual cooked meal, get rehydrated, and settle in to their new tent home.
Africa may feel like it’s thousands of miles away, until you come to this refugee camp and it’s strange to see the effects of war spilling onto a different continent. To see the lengths people will go to get out of their situation.
The war in Somalia has been going since 1992 so I asked Hassan why she decided to leave now, as apposed to a year ago or 2 years ago, what was the catalyst I wondered. She told me that the final straw was, “when they came into my house and cut out my sisters eyes and then cut off her head.” “When I saw this, I could no longer stay.”
This is a transverse section through the leaf near the stem on Asarum canadense, or wild ginger. The section shows a longitudinal view of the xylem. Note that the cellulose making up the wall forms a spiral. Presumably this is to add flexibility to the tube. Imaging with polarized light helps to confirm this is indeed the xylem. The deep red stained features are cell nuclei which are prefferentially stained by the Safranin-O. Specimen collected along the Dowagiac River, 25 May 2015.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (2 hours in Safranin-O, 7-15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in bright field on a Nikon MS inverted microscope at 400X original magnification using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
I am waiting to get a real wow photo of the bison at Elk Island but until then I will post what I do get. While going through the bison loop the small herd came for a drink at one of the watering holes.
Day 1, sort, rinse, and soak dry pinto beans.
Day 2, cooked most of the way, and then let the flavors meld
Day three will be on the smoker to finish while smoking 3 racks of pork ribs. One rack will be put on the pot to allow the drippings during smoking to add a little more flavor to the beans.
1 lb dry pintos, sorted, rinsed, and soaked overnight, covered with about 3 inches of water to allow the dried beans to soak up enough water to rehydrate. Soaked beans drained and rinsed well
1/2 lb bacon. Cut into 1 inch long strips, fried until not "floppy" anymore, since it will finish cooking on the stove and smoker
1/2 lb cured ham, diced and browned in the bacon fa1.
1/2 stick homemade dry cured Spanish chorizo, cubed and fried/browned with ham
1 diced onion, sauted in bacon fat along with ham.
4 sprigs thyme from the garden
1 tbs "Better than Bouillon" chicken. 1 tsp chipotle and 1 tsp roasted garlic...all "Better Than Bouillon". Great find, and I am finding more interesting ways to use. Once bacon/ham/onion cooked, add beans to pot and cover with:
8 cups water
1/2 cup bbq sauce. I haven't made the sauce for the ribs yet, so Kinders mild bbq sauce went into the pot.
Simmering until the beans are just tender, then it will go into the fridge until the ribs go on the smoker tomorrow.
No maple syrup. No brown sugar. No molasses. BBQ sauce fills those roles.
Broth tasted and tested for seasoning after an hour of simmering. Minor adjustments to salt and pepper, but so far these beans are spot on.
Fasting While Breastfeeding, Important Facts About Fasting For Nursing Mothers - The holy month of Ramadan will soon arrive, all Muslims around the world will be preparing to welcome this moment and undergo fasting. Likewise with breastfeeding mothers. Although allowed to not fast while breastfeeding, some nursing mothers still feel the longing to participate fasting in this holy month. But in fact, safe fasting for breastfeeding mothers.
For those of you who are still breastfeeding, may wonder whether fasting in the month of Ramadan is safe for both mothers and breastfed baby? Because, at the time of fasting, the body more fluid loss due to changes in diet and sleep.
Muslim fasting times is from the dawn until the setting of the sun or when the margin and breastfeeding mothers will be more short of body fluids because of the time we will perform fasting
In addition to security issues, you may also be curious about the impact of fasting on breast milk production as well as maternal and infant health. In fact, you do not have to worry. Basically, fasting or decreasing calorie intake will not affect milk production. If weight loss occurs during fasting, this condition will only affect milk production. If weight loss occurs during fasting, this will affect the fat content in breast milk, not the amount.
Read Also Parents Need to Know. The Shape Of Fad On The Development Of Children Aged Under 1 Year
Tips when the mother keeps breastfeeding during fasting
If you are more interested to participate in fasting while breastfeeding your baby, consider some fasting tips for breastfeeding mothers below.
Pay attention to intake healthy ramadan meal plan at dawn
After undergoing the fasting to adzan maghrib reverberate, generally, Muslims will undergo a meal. At this time, it is important for you to pay attention to what is good for your consumption. Because the food and liquid you consume during the meal is a backup of nutrients and calories during fasting. For that, sahur is very important. The good food choices for nursing mothers include broccoli, spinach, katuk leaves, eggs, salmon, lean meats, and kidney beans. Breastfeeding mothers can also add vitamin D supplements at dawn which is known to be good for nursing mothers.
Prevent dehydration
fasting for nursing mothers is not dangerous. However, dehydration while breastfeeding can be dangerous if the breastfeeding mother experiences symptoms of dehydration, such as feeling thirsty, dizzy, weak, tired, dry mouth and others, it is advisable to immediately break the fast by consuming water or fluids containing electrolytes to rehydrate the mouth. Therefore, it is advisable to consume enough fluids during the meal and also break the fast to replace fluids lost during fasting. Breastfeeding mothers are also advised to drink more at dawn, through nutrition and calories are equally important.
Preparation and fasting while breastfeeding
as a breastfeeding mother, you must still run the task at home and maybe work in the office. Try to do the hard work when it's breaking the fast. And make sure you are in the shade and rest enough during fasting and breastfeeding. If in need, record the food and drinks you consume during fasting. This will help measure the nutrients and fluids you consume. Studies show that during fasting the potassium, magnesium and zinc content contained in breast milk can be reduced. Feel it by eating foods that contain these three nutrients, or you can add supplements. Understand what the body feels, if you feel unwell, consult your doctor immediately.
Read Also Parents Obliged to Read, Mistakes That Often Do New Parents
In addition to observing some fasting tips for breastfeeding moms above, you also need to remember that if you really want to run the fast, consider the liquid you consume. Because breastfeeding can make you dehydrated as a result of a loss of body fluids. When dehydration strikes, the body not only feels thirsty but also feels hungry, tired, sleepy, and emotional. Be sure to drink water to speed up replacement of lost body fluids. So, before deciding to fast while breastfeeding, consider also whether your baby is still under 6 months or is in need of exclusive breastfeeding. You can also ask your doctor before deciding to fast.
more info @ www.babygifa.com
This is the perfect soap for dry or troubled skin. Great as a facial bar or all over, this bar contains both shea and cocoa butters as well as an abundance of skin loving oils such as Olive and Rice Bran, both known for their moisturizing properties. It also contains sea salt, known for it's healing properties. It leaves behind a bit of excess oil to smooth and rehydrate your skin. Leaves you feeling moisturized, not oily or greasy. Also makes a great shampoo bar.
My Grapefruit Twist Salt Bar is a blend of pink grapefruit, lemongrass and a touch of mint. It's lovely pink color comes from a natural red oxide and titanium dioxide blend. Sea salt makes this bar especially hard so it lasts even longer than a traditional cold process bar of soap. Bar weighs 4oz. - 4.5oz. Vegan.
- 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.
Advertising that it does just not rehydrate skin! One soaked photographer does not require any potions.
kitty love gets re-hydrated [edit] kitty love passed away peacefully on 2 march 2009, despite dr nekic's best efforts. my thanks go to him; he did all he could, but she was nearing her 23rd birthday. she wouldnt have made it as far as she did without him and i am grateful to him. he still looks after our henrietta.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
Leafy Brain (Tremella foliacea) is a species of fungus producing brownish, frondose, gelatinous basidiocarps (fruit bodies). It is widespread and common, and is parasitic on other species of fungi (Stereum spp.), that grow on dead attached and recently fallen branches of broadleaf trees and conifers.
Like most jelly fungi it responds to being wet, and so it can be found at any time of year when conditions are suitable. On drying it becomes shrivelled and inconspicuous, but it revives into growth, and resumes spore production when rehydrated. Common names for this fungi include leafy brain, jelly leaf, brown leafy jelly and brown witch's butter.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
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
Dehydrated garlic, onions, and peppers soaking in pan while dehydrated hamburger (also called "gravel") rehydrates in the cup.
This is a transverse section on the stem of Asarum canadense, or wild ginger under crossed polarizers showing a vascular bundle. The xylem is birefringent on account of its ordered cellulose structure. The Xylem walls are helical like a spring, and this can bee seen where the ends are visible in several areas.
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, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed on a Spencer 42 petrographic polarizing microscope under crossed polarizers using an original magnification of 200X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.