View allAll Photos Tagged Rehydrate
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.
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
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
Cadet Rollinson, University of California Santa Barbara Surfrider Battalion, rehydrating after the One-Rope Bridge event on the first day of 8th Brigade Army ROTC Task Force South Ranger Challenge competition, Nov. 4, 2022, Fort Hunter Liggett, California. During the challenge, twelve teams from California and Nevada competed in several events attempting to finish in top spots. The top two teams will continue to compete in the 8th Brigade Ranger Challenge Competition hosted at Joint Base Lewis-McChord in January. | Photo by Kailyn Heck, 8th Brigade HQ Marketing and Digital Media.
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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Transverse section of a Equistetum sp. strobilus (spore producing structure). The strobilus as found is shown at: www.flickr.com/photos/14643312@N02/18511410355/. Equistetum or Horsetail is a vascular plant which produces spores instead of seeds. The sporangiophore is shown at the left. It consists of 3 sporangia in which the spores (dark stained circles) are produced. The stem is at the left where the vascular bundles are clearly evident. The specimen is from the edge of the Dowagiac River.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 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 Paraplast 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), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. 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.
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...
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 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
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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
Seem to be two sorts this might be : Dacrymyces palmatus - aka orange jelly or witches' butter, and Tremella mesenterica - aka golden jelly fungus, yellow trembler, and witches' butter.
Strange stuff - apparently it swells after rain, and shrinks as it dries, but then can rehydrate again.
I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.
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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Ponmo is cow skin which has been processed for consumers to cook and eat like beef.
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Compared to regular meats, it has low protein and skin-collagen. Other nutrients are low. But, it is a very good dietary roughage—it helps the process of digestion quite well. But, overall, the nutrients are very low (except if you supplement them during cooking)
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Place fried ponmo pieces in a large bowl, cover with water and allow to rehydrate overnight.Aug
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A Nuun tablet. I'm unwell after too much sun to my head or something. Major headache, sore eyeballs, stiff neck, mild fever, bit of a rash, mucho pain. I'm not recovering very quickly. I've no idea how I managed to race but chuffed that I did. Maybe the cold sea & rain helped.
rehydrated about 1.5c. of dry tvp in some hot tap water, until fully expanded. then strained and rung dry using a fine metal sieve. mixed into the tvp a beaten egg, 3T. smooth tahini, 1.5T. coarse cornmeal, 1T. honey, 1T. canola oil, some lemon juice (maybe 1/2 lemon), a crushed clove of garlic, 1/2-1t. cayenne, 1t. coriander, salt and pepper. mixed well, then folded the mixture in a large piece of parchment paper, and rolled out with a rolling pin until about 1/4-in thick throughout, then peeled back the top layer of
paper. heated 2T. of canola oil in a medium frying pan, and used a spatula to slide along the bottom layer of parchment paper and delicately pick up a spatula sized layer of the tvp mixture, and flip into the hot oil. cooked a few of these sheets of tvp, without disturbing, until lightly browned on the first side, and then flipped and repeated. each new batch of crisps required a little more oil. wasn't trying to deep fry anything, but that probably would have been a better approach. the medium frying temperatures produced a better tasting result, hotter temps gave a better texture. sliced the finished product into 3/4-in wide strips after cooling on some paper towels on a plate (huh, just like deep frying).
whisked together 2T. seasoned rice vinegar, 1T. honey, 1 crushed clove of garlic, 1t. ground coriander, and a pinch of salt and pepper, then mixed in about 2T. of canola oil, until to the right taste and consistency.
chopped up and washed a handful of large spinach, red leafy lettuce, chicory, pea tendrils and romaine (all from the first delivery of the new parker farm csa via metroped!!), tossed in the dressing with some sauteed red onions and topped with a few of the crisps in a chilled rimmed soup bowl.
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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Another new view from the Asian Highlands area that recently opened at the zoo. Not a bad bonus while enjoying a snack and rehydrating. More full size trains this month I promise.
Henry Doorly Zoo
Omaha, NE
7/1/19
Rehydrate is the first effervescent rehydration supplement for dogs designed to replenish lost electrolytes and spent energy to be given before, during and after workouts, hard play, or vigorous activity of any kind.
It was developed by a doctor of veterinary medicine who holds a doctorate degree and specializes in animal nutrition at a leading University in the United States.
Rehyrdate is a fast acting formula that once dissolved in water provides a performance drink fortified with canine appropriate levels of Sodium, Chloride, Potassium, Vitamin C and much more.
Helps to:
- Promote Hydration
- Promote Water Intake
- Reduce Overheating
- Boost Muscle Energy
Provides:
- Electrolytes
- Antioxidants
- Vitamins
- Minerals
This past Sunday was World Water Day. When I heard there as a campaign for people to use less water today, I was a bit skeptical of how effective it would be. The tagline was something like "Use less water today... because so many others don't have any". I'm not an expert in world resources but I think a bigger problem than water shortage is water distribution.
In Zimbabwe since last August a cholera epidemic has killed over 3700 and infected another 79,000 people. When someone gets the cholera virus, they literally waste away within hours of initial symptoms and will surely die if untreated. They have constant diarrhea (along with several other symptoms), which leads to major dehydration. I remember going to a Doctors Without Borders (MSF) event where they had set up a typical hospital bed for a cholera patient - it had a hole in it with a bucket underneath. That's how bad the diarrhea gets. It also had intravenous fluid drips set up because simply giving the patient water to drink wasn't fast enough to rehydrate. Even this was sometimes not enough; the nurse at MSF mentioned sometimes they would have to hook up a patient to 2-3 drips at once and literally squeeze the bags as hard as they could to get it into the blood as quick as possible.
So how does one get cholera?
www.oxfam.org.uk/oxfam_in_action/emergencies/images/zim_g... (see image in comments below)
It's almost unheard of in developed nations, but in Zimbabwe's case... it was dirty water due to a breakdown of the sewage system. i.e. water contaminated with human waste. That would be absolutely unacceptable here, but it afflicted over 80 000 people there. So when kids like these get water to drink, they're unknowingly putting themselves at risk.
Thankfully the situation in Zimbabwe has improved, but there is much more that needs to be done to provide safe water to all developing nations. According to GlobalIssues.org, "Close to half of all people in developing countries are suffering at any given time from a health problem caused by water and sanitation deficits." Another interesting fact was that millions of women spend hours each day simply to fetch water. There are some more eye-opening facts if you're interested: www.globalissues.org/article/26/poverty-facts-and-stats.
Recently I attended a conference on challenges facing international health and the very first speaker was a bit skeptical of the Millenium Development Goals (http://www.un.org/millenniumgoals/) layed out by the United Nations. He stressed that other plans of this calibre had in fact been made in the past, only to come to a halt when it was realized that they were unachievable. These are recent attempts - the 2nd one aimed to end poverty by 2000. After that failed, the general consensus was that it would be literally impossible to wipe out poverty because of the complex interplay of various political and economic issues. The MDGs are the third world-wide attempt to ending poverty, with the aim to attain these goals by 2015. That's 6 years from now. I don't know what the outcome will be, hopefully they will have gained some insight by looking at the previous failed attempts. But for the time being, I feel that we need to take up our responsibilities as global citizens and educate ourselves, and help in any way we can. Whether that's by donating time or money, or actually going to a developing nation to do some aid work, or gearing your area of work towards this - every little bit by each individual counts.
...
This girl will probably wait a good few hours in the scorching sun for water, and if you look again at what she's got in her hand, she'll only be getting a very small amount of what she actually needs.
I have a glass of water within arms length that will probably sit unfinished for the day, with no worry of shortage, simply because I was fortunate enough to be born in a developed nation.
What's the difference between me and that girl? Why is she denied such a basic need just because she's on a different side of the earth? The very thought of such extreme disparity between two people in the same world is astonishing.
Congrats if you've reached this point! Please let me know if you'd like to get emails about upcoming events on global poverty in BC.
Picture by Dave Blume: www.flickr.com/photos/kioko/3377642154/ -- some other really amazing pics here as well.