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The study that gave this book its title was inspired by a survey initiated in the '70s by Chou EnLai as he was dying of cancer. Ninety-six% of the population (880 million people) participated in 2,400 counties in China. The survey included death rates for four dozen different diseases including 12 different kinds of cancers. The resulting atlas implied that cancer was a disease of environmental conditions and lifestyle rather than genetics. The counties with the highest occurrences of some cancers were 100 times greater than in counties with the lowest occurrences.
In the '80s, to further study these results, the author, T. Colin Campbell, a nutritional biochemist at Cornell University, and a handful of other notable scientists from both the United States and China, embarked on an in depth study of the dietary habits of the Chinese in correlation with disease. Thus was born the China Study. Their findings were startling and are the basis of discussion for the rest of the book.
The study showed that high cholesterol was a prevalent indicator of numerous diseases, not just heart disease. More significantly those with very low levels of cholesterol subsisted on a predominantly plant based diet. They were basically vegans. Poor vegans who died of nutritional inadequacy and poor sanitation while the diseases of affluence, the ones that scare us most, were chiefly a result of extravagant living, (but not as extravagant as in the US). The study compared people of the same age so does not mean that poor people died young before they got a chance to get the other diseases.
The conclusions of the scientists were that a high carbohydrate diet of unrefined plant based whole foods, resulted in much more fiber consumed and many plant based antioxidants providing a host of benefits. While consuming diets high in protein and fat transfers the calories into storage as fat rather than into body heat. (The only reason people lost weight on the famous high protein, meat based Atkins diet was because they were severely limiting their calorie intake to 33% less than normal. Over half of those on the Atkins diet suffered from constipation, bad breath, headaches and a 53% increase in calcium excreted in the urine. Plus many more health problems down the road.)
The book does not stop at the results of the China Study alone, but cross references the results with a host of other compelling American studies supporting research on breast, prostate and colon cancers, diabetes, obesity, autoimmune diseases, osteoporosis, kidney stones and Alzheimer's. These studies all point in the same general direction. Diet is more important than genes or environmental toxins in the development of these diseases. An animal based diet is what gets the bad genes to fully express themselves, while a plant based diet can minimize the impact of toxins. Consuming a high fat, high protein, animal based diet increases the rate at which toxins bind to DNA to form products that cause cancer.
It is further revealed that cows milk (casein) is a significant factor in the development of cancers especially prostate cancer and is linked to Type 1 diabetes. As one who is lactose intolerant, growing up in a country that doesn't consume milk products, I've always been suspicious of the myth that milk was necessary for bone health. So what were we thinking to feed human babies milk that is meant to put 1000 pounds on a calf within the first few months of life? According to research, the reason our body doesn't absorb enough calcium is because animal protein increases metabolic acids and this condition actually leaches calcium from bones. Only 5 to 6% of our diet needs to be protein to replace what is excreted as amino acids, not 35% as recommended by industry driven government dietary guidelines. The manipulation of such dietary guidelines accounted for in the book.
The role of big industry, i.e. diary producers, meat producers and big ag in protecting and promoting their product translates to considerable ability to influence government policy with industry driven science while suppressing inconvenient facts, in much the same fashion as the politics of global warming has been obfuscated.
The last third of the book describes how reductionist science is in the habit of studying only one element at a time without regard to how elements react with each other in the environment of the body. The Western habit of isolating just one ingredient in order to derive conclusions about its affect on the body, only makes sense if you plan to use pharmaceuticals to run your body; this lack of context is misleading and confuses the public.
Western doctors are also only peripherally trained in nutrition, as it affects drugs, so are not going to prescribe a diet based treatment for disease despite evidence that a plant based diet can reverse the symptons of disease. Those mavericks that do research diet treatments risk being marginalized and their careers truncated. Campbell describes accounts of such from his own career and those of other doctors doing this work. (He and his colleagues eat a vegan diet and recommends such because it is simpler than focusing on what you can't eat and because he believes the benefits are increased with a zero animal product diet than with the 10% actually consumed by many of those he studied.)
So in the end it is not only the Western diet that is killing us, but Western reductionist thinking and Western propaganda-driven-capitalism. And then there is my pet theory — identity politics. America doesn't want to be taking its diet cues from a Chinese peasant; as Campbell points out, Americans believe that our animal based, protein rich diet is the best in the world and that it is somehow unAmerican to think otherwise. Plus Americans like to eat it so no study is going to change that; annoying vegans being the fanatical exceptions that prove the rule.
We did change our diet though. I am happy to return to my Chinese and Thai lactose free roots with a tiny bit of meat while Catherine again embraces vegetarianism with some cheese. This book was recommended to C by her boss, a big brain science and numbers person, in response to the news of her cancer.
© Anvilcloud Photography
Sue and Heather (wife and SIL) study the floorplan at the National Gallery to try to find their way to the Rideau Chapel to listen to the motet.
There were two other people in the photo, but when they moved I snapped another photo and then used a layer mask in Photoshop to paint in the vacated spaces.
The photo below is the original, uncropped version of the same photo. I like both versions for different reasons.
Here is some information of the motet when it was at the Met.
www.metmuseum.org/about-the-museum/now-at-the-met/feature...
12/28/2012 A man studying in the Public Catalog Room in the New York Public Library. Kodak Portra 400NC. Olympus 35 SP. G.Zuiko 42mm 1:1.7.
Trish Levido and Zoe Dobson have been undertaking oral history interviews, for the Mosman Local Studies Collection, for a number of years.
They presented a demonstration of an oral history interview to show how simple, stress free and entertaining an interview can be for all those involved.
Part of the 2010 National Trust Heritage Festival at Mosman Library, 9-24 April 2010.
The theme of this year’s festival allows us to recognise the contributions local people have made in shaping their community. To this end a series of workshops have been devised – Stories to Tell – to facilitate the recording of ‘everyman’s life’.
Source: wallboat.com/study-with-coffee/
This is a free image you can use it.More free Images @ wallboat.com All images are Public Domain/Free and you can use any where for any purpose without any permission.Even you can use for commercial purpose.
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Balcony gardening. Nice weather again. Hicima leaves are inedible.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
This is the little room that Holly and I have just finished up as a study. Pretty happy with it. I'm sat at that desk right now.
budget renovation of a 1970's townhouse
blogged fededesigntextiles.blogspot.com/2009/06/before-and-after....
IF YOU LOVE THE FIRST LOOK OF MY CRAFTS
YOU WILL LOVE MOST OFMY COLLECTIONS
FEEL FREE TO EXPLORE MORE ON MY PHOTOSTREAM IN THIS WAY
CRAFT REVOLUTION / MOSAIC APPLICATION IN A PATCHWORK APPROACH, A TRULLY NEW LINE IN A ROW
Doing things like no other before is like walking in another line, why we need to do being different from them, how do we see things in another side? Is this possible to have a new line in a row?
I attend seminars about Quality Control, this seminars tackles the main cause of the real problem is in the organization itself, yes, and is true no need to attend seminar for this, if we know ourselves is our best enemy, but how we need to know more ourselves, our environment dictates us to be being with them, and our mind action accordingly in this way of thinking.
Working in an Export Company for long years as a research and product development officer is not a good job, but paying you a lot sometimes per project, and your Boss saying you always; “our sale will get high after this project out of the market! You can go to vacation after this! Yes vacation after finish the particular project, hmm sound nice, as I said this is not a good job after all. Vacation is also not good in this kind of works. Why I say this. How you can say you are free after your kids out in school and you are watching American idol and praying for the artist you want to be declared as a real winner,
How can we say we are free and in vacation with family and thinking what you can do to be more careful for the kids if all with you, or even if you alone and feel bored and open your pc for something else just to get out of your mind, how?
Being free is acceptance just live with them walk with them and feel with them, my master in this seminar put this thing in our mind , the second things he share to us is everybody need a free space for our self, as a person and different from the other person.
He share to us a line in a bible , I forgot the pages and the verses, but something like this I am not particular in the bible things and thoughts but the messages is clear, you are so special from the other person in your words ,in your thought , in your actions too,
And he shouting to all of us saying hey get out of the box his face look like red and I feel he is angry for what ever reason,
Then he put here things in the bag and walking outside the hall never turn back and go to small coffee table and put some head set on his ear, we all get shock we feel confuse, me I am thinking he get mad to someone , that time the seminar is running up to more hours and this person sitting , look like relax and we are thinking what s wrong , the company paying much for him, and the 2 long hours to wait him , feel more confusing , I see also he snap a bit and his eyes is close for almost 15 minute , and we are so silent , and no body want to talk , hey what’s wrong , I go to the other side of the room and I fall asleep, somebody doing that things and fall asleep too, but the only thing I notice no one get out of the room , we are all waiting for something, boring and everybody no one to talk just the eyes talking that time and our lips add some smile,
Time running and one of the participant decide to talk to all of us and saying we don’t need him in this kind of seminar , he never say anything to us just sip his coffee for long hours and we left nothing to do. and one of my colleagues saying , how can we say it in a nice way, everybody saying something ,suggesting , and one off the participant crumble the papers and want to throw to the master , that moment we are all smile and saying yes do it if you can! But after that no one, want to do that kind of things to his master after all,
Or maybe being polite much better that throwing things as our action for that particular situation and the message is clear , everybody even they have a good actions they don’t want to go out of the box,
New line in a row is a fresh and clear action ,as an artist , as a creator of this particular crafts , I love to share what I have after my long journey , this world is so fast in many particular , technology ,development, high-rise building new phone , everything that we can consider as our home outside our home or a chips on our big pockets , weight less but full of everything what we put inside that chips for our own purposes,
This new craft was born in this particular world of arts but I found out, this craft is out of the line , the material is there , the colors is in there, the meaning is there , the message is there , everything is there , and still I cannot fine the right line for this particular crafts,
I start doing craft on my early age, I still remembering cutting pages of full colored magazine cut in a small piece and paste it, collect all the colored papers and cut and paste it just my start, I love to draw plant animals flowers birds everything about nature, and this track considering of my actions whom I am now, in my own world,
I never finish college, as my root, but I take a fine arts courses in one best school in Philippines (U.S.T. University Of Santo Tomas) Manila the oldest School in Asia the school for Architecture and Fine Arts, that time I feel bless, it because I never dream to get enter in that school, I walk barefooted in my young age, I never dream one day I was in one of the room in there. In my teenage days I was always in a church I am a member of a choir group, but my voice is not good at that time, but I feel important when I am part of this group , our master telling me you are part of this group and your voice is to important to us, I joint also a theater club my master told me , here in our company money is hard to find and the only things I can share to you is how they praise you after the production is done, this group is a community base just for a public information and services, and that’s true I feel different from other person when I joint in this group I have many friends , they all like me as a devil in my characters I always portray , this group give ME more opportunity to explore my space more on the way I never do and think before, or maybe I get out of that box I never notice in this way, or I walk in a new line in a row ,
This group also sent me to college, and I walk out in this group and stop my study up to 2nd years in colleges of course the main reason is money, yes this is my hard times at that moment I need to decide which way I need to walk, to finish or make another way like a new line in a row, I need to force my self to work hard for my daily bread.
New line in a row is a formation of things on how we see and need to act patiently specially in our materials that surround us. Or a CALL on how we make a line in a way we can move perfectly, and this is what I want to share to you,
New line in a row is my greatest achievement, after searching and looking for arts and crafts, i look more books, searching more artist, looking for the master, site in the internet, regarding arts and crafts, and still I never see anything that need to compare on my crafts, but this crafts more on mosaic, patchwork, color pixel in our computer and idea coming from cross stitching, and how it make it different from them,?
Mosaic is a form of arts more on glass and stone or anything that form pattern and pastes it,
Patchwork is a form of arts too start from our old clothes recycled it and form pattern too.
Cross stitching is also form of arts that need to count and have pattern too.
Color pixel normally found in our computer if we want to see or using magnifying glass to see thing clear.
I never research much on this particular meaning (mosaic, patchwork, cross stitching, pixels,) suggestion is always welcome or comment to this particular is will help much,
This kind of words build my composition and remind me, where I start thinking and looking in different way, how can I called my crafts , or where can I place it , I thinking is there a room for me, the answer is YES , I can place it in a galleries of mosaic,
In a patchwork, in pixel room, but not in a wall that hangs cross stitching arts,
But more on more that way, my experiment get more wild and run, colored pixel is always many colors in his single square form, I decide to get out in this category,
I try more research about patchwork , and I see more clear things in this room , the next things I open my mind to the mosaic room and get involved more on more , and I notice a clear picture and help me to categories my craft more in this way.
I draw another line, a new line in a row
After fifteen years searching for the soul of my arts, I try to make room for them, I want to be different from them, I want to be more careful and I want to have a free form from them,
Arts is copying nature I thought, and maybe I think in this way, but copying is like doing things you admire and seeing things that guide us, copying is the only easy way to make us more competitive or maybe more to be exact, new line in a row starting in this way collect the things that have a connection on me make a clear picture and transform in a way I do now,
New line in a row is a form of arts with the relationship to the crafts world,
Arts is different from the crafts, arts is unique form and creation of human no same things have in common with out copying using special tools we have..
Crafts are more on copying have pattern to create more precise and get to perfectly conclusion.
New line in a row is my first step to get out of the box, I never notice for long way before.
New line in a row is a form of CRAFTS after all!
I called this crafts MOSAIC CLOTH IN A PATCHWORK APPROACH
A truly NEW LINE IN A RAW
Only the dead man can make his canvass clear and white
I choice freedom that make my life to be complicated and open for more restriction after all
Oktavdsaint
The author
Jul14Tu
Studying for Friday.
First day back in the office after vacation. Nothing spectacular. We had a drummer at practice this evening, but even that was made un-spectacular by people's crankiness.
Then John called. Husband talked to him at length about ... everything. He literally started with Adam and went all the way to the Cross. They got to the point where John has to decide who he's living for, and said good night. Husband is convinced he's saved. I say he's at least very close. Good evening.
Have so many reasons to choose Study Box as your study space.
Check out the seat no before you choose your preferred seats :)