View allAll Photos Tagged Rehydrate
quite a common lizard in hong kong. often seen in or around the many stream beds. shy, and will dart under rocks or into the water. this one was found almost dead on the road outside the matilda hospital on the peak in december 08. i rehydrated him, took him inside to warm him up and fed him many, many little crickets over the next week and i am pleased to say he has ma
Back row, left to right: Jack, Charles, Val, Lubko, me, Mykola, Peter
Front row: Chhiring, Steffi
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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with tarragon, sun-dried tomatoes rehydrated in a teaspoon of dry vermouth, black pepper, red Hawaiian sea salt, and a dusting of grated valtelina casera cheese.
I'm particularly pleased with the rolling technique I used here. 3 eggs in the big pan, greased with a dab of bacon grease. Started folding over from one edge once it began to firm up. I'll try this technique with Japanese egg seasonings as groundwork for learning to make sushi tamago.
Put the wife's plant heater around the fermenter to bring the temperature up.
31 12 oz cans Wegmans food you feel good about apple juice concentrate
6 lbs Wegmans Just Picked and Quickly Frozen Blueberries - blenderized with water
3 lbs Nature Nates 100% pure Raw & Unfiltered Honey
3 lbs Brewmaster Brown Rice Syrup from MoreBeer
2 11 gram packets of Belle-Saison yeast rehydrated with 28 grams of Go-Ferm Protect
Added water to bring to 5.5 Gallons
Staggered yeast nutrients
OG: 1.1530 (using a Tilt)
We shall see if it can ferment to a FG of 1.010 - 1.005
Please check out full details and many unique recipes at Garrett's Table!
From Garrett's Table:
"Jacquie helped me concoct this tart that combines three of my favorite flavors: cranberry, orange, and ginger. The crust is an orange páte sucre made with plenty of fresh orange zest. The tart crust is filled first with a mixture of fresh ginger and sweetened cream cheese. Dried cranberries that have been rehydrated in orange juice top the cream cheese. Finally, it’s finished with whipped orange fluff and a piece of candied ginger. It’s a refreshing way to end a meal and great with a cup of coffee. This is a subscriber only recipe! Click the link below to subscribe to my mailing list and I’ll include the recipe in my next mailing (March 18) along with more great subscriber-only content. I mail twice monthly and you can easily unsubscribe at any time."
Lakme Melon Melt Fruit Face Wash Experience the quenching ability of Watermelon and Muskmelon extracts with this face wash that rehydrates every pore while the natural luffa fruit fibres gently brush away impurities.So your skin stays tingling fresh with the fragrance of natural melons.
Pacific Northwest National Laboratory's scientists are gaining insight towards determining which material properties are optimal in the functional immobilization of proteins. This is being achieved through the study of a maltose-binding protein immobilized in a calmodulin hydrogel. Shown here, a bright field image of a Calmodulin-PEG3400 hydrogel disc using a 10x objective on a Nikon Eclipse Ti-U . The hydrogel was formed on a slide by crosslinking under UV light and then it was rehydrated for visualization.
Terms of Use: Our images are freely and publicly available for use with the credit line, "Courtesy of Pacific Northwest National Laboratory." Please use provided caption information for use in appropriate context.
U.S. Air Force Staff Sgts. Jeremy Sutter, left, a crew chief from the 23rd Aircraft Maintenance Squadron, and Keyona McBride, an aerospace propulsion journeyman with the 75th Aircraft Maintenance Unit, take a break to rehydrate during a phase II operational readiness exercise at Moody Air Force Base, Ga., June 3, 2010. (DoD photo by Airman 1st Class Joshua Green, U.S. Air Force/Released)
Me and the fellas decided to book a helicopter our to see the Grand Canyon. Chrissy and myself decided not to go to sleep at all and just keep drinking, A bit silly on hind sight but I went to Vegas first and foremost to drink and act like an idiot which we successfully managed all 7 nights. Due to this I had the shakes the majority of the week, I never took nearly enough photo's but I managed to grab a handful.
Sadly we never got to land in the heart of the Canyon or even one of it's hearts but we did spend some time on a cowboy ranch where we had some tucker and the choice to rehydrate with water or some cold beers.
A shot of Doigy looking on to a bit of the Canyon in heat that us Scots are not so familiar with.
Great holiday and the best male company a guy could ask for.
Vegas I miss you already even though you kicked me up and down the strip for 7 nights solid.
Brett and Sarah at the end of the ride, time to rehydrate with a beer or two.
To see these images in chronological order, check out the set here
I didn't take any pictures of the finished product yet (I was watching TV while I ate, not such good light in the living room) but this was for a chicken soup with seaweed and tofu in it. The seaweed has a mild, distinctive taste and stays a little bit crunchy, a bit like carrots. I cut it into thin ribbons for eating in the soup.
Adapted from Super Natural Cooking, by Heidi Swanson. Page 139.
2-3 tablesp dried wakame, arame, or hijiki, rehydrated in hot water.
1 pound shelled frozen edamame, boiled, drained, and cooled.
sea-salt (optional)
Miso Dressing:
half cup rice vinegar
1.5 tablesp light miso
1 small clove garlic, minced (optional)
1 tablesp honey
half cup (or less) olive oil
My additions:
cucumbers
radish
nori
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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Pothole Point
Trail Guide
0.6 mile (1km)
The Needles District
Canyonlands National Park
Deserts may seem lifeless, but look closer. Pinyon and juniper trees thrive here. Grasses spring up between rocks. Coyotes howl, ravens soar, and lizards bask in the sun. Even the puddles teem with tiny life. How does it survive?
Take a Walk on the Wild (and Rocky!) Side
This short loop trail crosses sandstone dimpled with pockets called potholes. When wet or dry, potholes are tiny—and sensitive—ecosystems. Body oils, soaps, and sunscreens easily pollute the water. Protect these ecosystems by never putting anything (like fingers or feet) into potholes, and by walking around potholes, even when they are dry.
The bumpy soil along the trail is also alive. Biological soil crusts are living communities of cyanobacteria, mosses, algae, lichens, and fungi. Soil crust prevents erosion, stores moisture, and provides critical nutrients for plants. Protect this life by staying on trail.
How Do Potholes Form?
The sandstone along this trail has not eroded evenly. Weakly acidic rainwater collects in surface depressions and dissolves the rock’s cementing material, making shallow depressions deeper. Microbes produce a thin film that lines the rock surface, keeping water from soaking into the sandstone. As water sits, an ecosystem comes to life
Escape, Tolerate, Resist
With rock temperatures up to 150°F (60°C) and only 7 to 9 inches (17-23 cm) of rain per year, which strategy would you use to survive?
• Escapers (mosquitoes, adult tadpole shrimp and fairy shrimp, spadefoot toads) cannot tolerate dehydration. For them, potholes are a convenient place to breed and lay drought-tolerant eggs.
• Tolerators (rotifers, shrimp eggs) can withstand an almost complete loss of body water. Microscopic tardigrades slow their metabolism to 0.1 percent of normal and form a waxy cyst to protect their remaining moisture. Some tolerators can rehydrate and become fully functional in as little as 30 minutes after it rains.
• Resistors (snails, mites) use a waterproof outer layer to prevent desiccation. Some have a shell or exoskeleton that prevents water loss, while others burrow and seal themselves in fine layers of mud.
When potholes dry out, life doesn’t end—it hides. Within the cracked mud, hundreds ofmicroscopic eggs might just be waiting for the next rain.
1. Fairy shrimp
2. Tadpoles
3. Mosquito larvae
4. Snail
5. Beetle larva and adult
6. Tadpole shrimp
7. Clam shrimp
8. Gnat larvae
What’s for dinner?
Largely confined to their puddle, pothole residents create a complex food web. Filter feeders eat algae and microscopic plants. Shrimp feast on bacteria, algae, and the remains of less successful life forms. The Great Basin spadefoot toad consumes up to half its body weight in insects and shrimp every night. Some pothole residents might become snacks for ravens or bats.
The desert may seem lifeless, but survival strategies evolved over time let organisms thrive in unlikely places. The climate here is rapidly getting hotter and drier. What might that mean for life in the potholes?
Canyonlands National Park protects the tenacious creatures that call this desert home and provides opportunities for us to learn from their stories. How might you adapt your “survival strategies” after exploring the potholes of Canyonlands?
National Park Service
U.S. Department of the Interior
Canyonlands National Park
2282 SW Resource Blvd.
Moab, UT 84532
Published by Canyonlands Natural History Association
Printed on recycled paper10/18 2.1m
EXPERIENCE YOUR AMERICA
----------
Pothole Point Trail
The Needles
Canyonlands National Park
Utah National Parks Trip 2021
September 4 - 10, 2021
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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Split Gill , Distinctive bracket-like fungus whose gill edges split and turn up when dry and close up when rehydrated. Up to 3cm across, fan-shaped and lobed, with a narrow stipe-like attachment to substrate, margin irregular and undulating, with tooth-like projections, surface velvety or hairy, greyish beige to white and concentrically zoned with age. Gills fanning out from point of attachment, pinkish grey, Stipe absent or rudimentary, Habitat fallen wood of deciduous trees,bizarrely, also increasingly found on polythene-wrapped straw bales, locally common in SE England,....
Today is Chester's 2nd birthday but he had to go back to the vet because of intense vomiting all night long and this morning. Finally i rang the vet and she's keeping him until tomorrow afternoon at least, she doesn't really understand why he's being sick so he's going to have some tests done and be rehydrated. Wish this would end, it drives me mad to see him like this
Aujourd'hui c'est le 2ème anniversaire de Chester et il le passera à la clinique vétérinaire. Il n'a fait que vomir toute la nuit et ce matin, et après avoir appellé la vêt, j'ai du l'y amener et il y restera pour se faire réhydrater et subir des tests car elle ne comprend pas pourquoi il vomit ainsi.
J'espère que tout va s'arranger au plus vite !
Please check out full details and many unique recipes at Garrett's Table!
From Garrett's Table:
"Jacquie helped me concoct this tart that combines three of my favorite flavors: cranberry, orange, and ginger. The crust is an orange páte sucre made with plenty of fresh orange zest. The tart crust is filled first with a mixture of fresh ginger and sweetened cream cheese. Dried cranberries that have been rehydrated in orange juice top the cream cheese. Finally, it’s finished with whipped orange fluff and a piece of candied ginger. It’s a refreshing way to end a meal and great with a cup of coffee. This is a subscriber only recipe! Click the link below to subscribe to my mailing list and I’ll include the recipe in my next mailing (March 18) along with more great subscriber-only content. I mail twice monthly and you can easily unsubscribe at any time."
Pothole Point
Trail Guide
0.6 mile (1km)
The Needles District
Canyonlands National Park
Deserts may seem lifeless, but look closer. Pinyon and juniper trees thrive here. Grasses spring up between rocks. Coyotes howl, ravens soar, and lizards bask in the sun. Even the puddles teem with tiny life. How does it survive?
Take a Walk on the Wild (and Rocky!) Side
This short loop trail crosses sandstone dimpled with pockets called potholes. When wet or dry, potholes are tiny—and sensitive—ecosystems. Body oils, soaps, and sunscreens easily pollute the water. Protect these ecosystems by never putting anything (like fingers or feet) into potholes, and by walking around potholes, even when they are dry.
The bumpy soil along the trail is also alive. Biological soil crusts are living communities of cyanobacteria, mosses, algae, lichens, and fungi. Soil crust prevents erosion, stores moisture, and provides critical nutrients for plants. Protect this life by staying on trail.
How Do Potholes Form?
The sandstone along this trail has not eroded evenly. Weakly acidic rainwater collects in surface depressions and dissolves the rock’s cementing material, making shallow depressions deeper. Microbes produce a thin film that lines the rock surface, keeping water from soaking into the sandstone. As water sits, an ecosystem comes to life
Escape, Tolerate, Resist
With rock temperatures up to 150°F (60°C) and only 7 to 9 inches (17-23 cm) of rain per year, which strategy would you use to survive?
• Escapers (mosquitoes, adult tadpole shrimp and fairy shrimp, spadefoot toads) cannot tolerate dehydration. For them, potholes are a convenient place to breed and lay drought-tolerant eggs.
• Tolerators (rotifers, shrimp eggs) can withstand an almost complete loss of body water. Microscopic tardigrades slow their metabolism to 0.1 percent of normal and form a waxy cyst to protect their remaining moisture. Some tolerators can rehydrate and become fully functional in as little as 30 minutes after it rains.
• Resistors (snails, mites) use a waterproof outer layer to prevent desiccation. Some have a shell or exoskeleton that prevents water loss, while others burrow and seal themselves in fine layers of mud.
When potholes dry out, life doesn’t end—it hides. Within the cracked mud, hundreds ofmicroscopic eggs might just be waiting for the next rain.
1. Fairy shrimp
2. Tadpoles
3. Mosquito larvae
4. Snail
5. Beetle larva and adult
6. Tadpole shrimp
7. Clam shrimp
8. Gnat larvae
What’s for dinner?
Largely confined to their puddle, pothole residents create a complex food web. Filter feeders eat algae and microscopic plants. Shrimp feast on bacteria, algae, and the remains of less successful life forms. The Great Basin spadefoot toad consumes up to half its body weight in insects and shrimp every night. Some pothole residents might become snacks for ravens or bats.
The desert may seem lifeless, but survival strategies evolved over time let organisms thrive in unlikely places. The climate here is rapidly getting hotter and drier. What might that mean for life in the potholes?
Canyonlands National Park protects the tenacious creatures that call this desert home and provides opportunities for us to learn from their stories. How might you adapt your “survival strategies” after exploring the potholes of Canyonlands?
National Park Service
U.S. Department of the Interior
Canyonlands National Park
2282 SW Resource Blvd.
Moab, UT 84532
Published by Canyonlands Natural History Association
Printed on recycled paper10/18 2.1m
EXPERIENCE YOUR AMERICA
----------
Pothole Point Trail
The Needles
Canyonlands National Park
Utah National Parks Trip 2021
September 4 - 10, 2021
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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A hiker at the top of Runyon Canyon stops to refuel for the trip back down. The view overlooks all of Los Angeles.
Dried Mopane worms (Gonimbrasia belina) can be eaten raw as a crisp snack, although in Botswana people tend not to eat the head. Alternatively, mopane worms can be soaked to rehydrate, before frying until crunchy or cooking with onion, tomatoes and spices and serving with sadza.The flesh is yellow, and the gut may still contain fragments of dried leaf, which is not harmful to humans. The taste is somewhat reminiscent of tea leaves.
Hahaha! I need to change out my pickle! I haven't done so in a couple of years! It has boiled dry probably 5 or six times over that period, and has been rehydrated with around 20 gallons of our very hard tap water in that time. It's amazing how durable it is. I use a Sparex No. 2 pickle.
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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I'm all rested, had a bunch of almonds and I am rehydrated and ready to hike back. Today was a good recharge of the batteries as they say.
... your thirst!
I wasn't sure whether to post this one, but I kept going back to it ~ there is something lovely about seeing children drinking water instead of the sugary drinks ~ its so much better for them ♥
A lunchtime flight meant we checked into our hotel around 4pm. Rather than unpack we couldn't wait to visit a favoured promenade kiosk 0.25 miles from the hotel and rehydrate! It's hard to believe how different the world can be only just a few hours from leaving home.
Cheers to the next two weeks!
Pylos
Messenia, Peloponnese
Coming back to the hotel after a long afternoon in the Hellenic sun, I wasn't in the mood to get this shot right, but the old switchboard operator's console is an eye-catcher regardless. At this point I need to concentrate less on exploring and more on rehydrating, taking a shower, and spoiling myself with air conditioning.
Rosehips have the ability to help regenerate new skin cells and can be used to treat scars, acne and burns. While it is an astringent, it does not dry out the skin, but helps to rehydrate it, keeping the moisture in. Rosehips are high in vitamin A which is commonly referred to as the "skin vitamin" which helps to regenerate skin cells, healing wounds and scars. It also helps to keep the skin elastic and nourished. This will not only prevent wrinkles, but can actually help to minimize any that have already appeared. Rosehips also contain vitamins C, D, E and antioxidants to help protect cells by neutralizing external forces like sun damage, pollution, wind and temperature to assist in skin repair.
Oatmeal soap provides the right combination of exfoliation, cleansing, moisturizing, soothing and protection for the skin. Though oatmeal soap is a gentle exfoliating treatment for any skin type, and for moisturizing dry, flaky skin, ironically, it also absorbs excess oils in oily skin. Because it's so gentle, it can be used on sensitive skin. It provides nourishment for the skin, as well as soothing protection against harsh weather conditions. Oatmeal soap has been known to relieve skin irritations, reduce inflammation and heal rashes. If you find your skin parched or irritated from too much sun exposure, oatmeal soap can help alleviate sunburn pain. Ultimately, oatmeal soap balances the skin and can help restore its proper pH levels.Cow milk soaps are very gentle to the skin. The pH of milk soaps is very close to the natural pH of human skin, resulting in a naturally gentle product that cleans without the addition of harsh chemical additives.
I have included Cow’s Milk in my soap recipes for additional benefits.
Cow milk soaps are very gentle to the skin. The pH of milk soaps is very close to the natural pH of human skin, resulting in a naturally gentle product that cleans without the addition of harsh chemical additives.
All milk contains lactic acid. In low concentrations, such as those found in milk soap, lactic acid is a natural exfoliating agent, helping the skin shed dry skin cells resulting in healthier looking skin.
Milk soap naturally contains milk fats, triglycerides and vitamins and minerals which help moisturize the skin. For that reason, I only use whole milk in my cow's milk soaps, not reconstituted dry milk in which the milk fats have been removed.
Natural glycerin is a by-product of soap making and ALL of my soaps contain natural glycerin, an effective moisturizer. In commercial soap products, natural glycerin is usually removed by manufacturers and sold as a separate product. In addition to the list of chemicals you will find on commercial soap labels, those soaps may also contain detergents that irritate skin and make it dry. Glycerin is a humectant and draws moisture to your skin. I use only natural ingredients so that my handmade soaps clean gently without harming your skin. My handmade soaps are the only soaps I use on my own skin, face and body. My soaps (without exfoliants) can also be used as shampoo bars.
Order this soap from my "Tea, Herb & Milk Soaps" Shop @ teaherbmilksoaps.com/rosehipsoat-info.html
Chicken with Shiitake Mushrooms is a fairly quick and simple dish to cook. The longest part of the preparation is rehydrating the dried mushrooms (in warm water). I usually do that and then start preparing the chicken - cutting and seasoning.
By the time the mushrooms are properly rehydrated, the chicken will have been adequately marinated and ready to cook. A quick stir-fry then adding the mushrooms and letting it simmer usually does the trick. Good meal!
Home Cooking
Pickering, Ontario
Friday 22 April 2016
Nuntala (2200m) - Jubing (1680m) - Chyokha (1826m) - Kharikhola (2069m) - Bupsa (2350m)
Another hot and sticky day of valley-side trekking and donkey train dodging.
Dropping down from Nuntala we crossed the Dudh Kosi at Chhirdi, the started up, up, up - to banana-growing metropolis Juving / Jubing for rehydrating tea, then Chyokha for cat snaps, and on Kharikhola where we popped into the Pema Namding Monastery on the western edge of the straggly village, to be treated to cool orange squash from the cheeky, cheerful young monks.
Lunch in Kharikhola at the Namaste Lodge - next door to the Solukhumbu Lodge where Hazel and I had stayed in 2011 - with its cheerful sunshade umbrellas and with a great view down the main street - perfect for people watching - and with Jack already in situ.
Veg noodle soup, with home made chilli sauce, followed by salty chips, with more chilli sauce was fast becoming our regular lunch of choice.
After an hour or so’s rest, it was off again - through Kharikhola Bazaar and then the final slog up to Bupsa.
We arrived, hot and sweaty, at the Hotel Yellow Top around 2.30pm, and had a chilled afternoon taking the opportunity to wash hair, self and clothes. Tents pitched in the garden below. Lubko and Mykola materialised, kisses all round. Tea and Ukrainian chocolate in the dining room; sunset photos of and at Bupsa’s small gompa - where our porters were hanging out, updating Facebook.
Dinner (veg noodles, local finger bananas) was preceded by dice (10,000) and a group photo - with Steffi and Chhiring demonstrating excellent “side planking” pilates skills. Struggled to stay awake until 8pm.
To bed under a big, red, moon. An evening of music, dogs barking, nocturnal loo trips checking for killer caterpillars, and busy busy dreams - having a lot on this trip.
Read more on SparklyTrainers: Val Pitkethly's On and Off the Beaten Track through Solukhumbu.
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The amazing thing about Death Valley is that it's really f**king hot, but it doesn't *feel* all that hot. Why? Because it's so dry, the air practically sucks the sweat out of your skin (taking your body heat with it). So instead of getting hot, you get thirsty. It would be a great trade-off, except wearing contacts (for me at least) for any length of time is out of the question.
Doing a spot of roofing on a hot summers day requires a tea break every once in a while to rehydrate.
dishes from cooking club -- theme was "dehydrated/rehydrated". This one I helped to make.
Recipe:
cicrcocl.xwiki.com/xwiki/bin/view/Main/Sauteed+scallops+w...
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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 pam 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
Try this track workout
#bcaa #fit #fitness #healthy #girl #woman #bag #bags #sexy #model #models #workout #preworkout #sexy body #strong #strong girl #cute #abs #fitness girl #avaim #аваим #classy #luxury #luxurylifestyle
100 meters sprint at 75% intensity (the straightaway), 100 meters jog/walk (the curve). Repeat this series 8x - this will complete 4 loops which equals one mile. Be sure to cool down and rehydrate afterwards with some @EHPLabs Beyond BCAAs