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Interior Home Bar Design Plans
Interior Home Bar Design Plans, 1000 x 800, 235 KB, www.thevillageblacksmith.net/bar-designs-for-home/enchant...
Home Depot Christmas Dept Giant Outdoor Lawn Decor at Home Depot! Bumble, Snoopy, Woodstock, Elmo and Cookie Monster
From the age of five years until I was 13 in 1950, this was home with my parents and five siblings. The street address then was 2940 Doncaster Drive but somewhere along the way it was changed to 2848. I do not know where it is being moved to but I may be able to find out.
N.B. Mystery Solved: The house is being raised up because the basement (as when we lived there) is only six feet high. Building code today is eight foot ceilings. Perhaps they want to put in livable suites.
Built an cheap home studio from a cut up plastic container and two speedlight flashes. Flash triggered by a Triggertrap
É estranho, porque até a algum tempo eu não pensaria em escrever algo sobre isso. Afinal, eu estava em uma constante inercia. Mas agora, vejo que os ventos que antes não sopravam, voltaram a fazer os movimentos corretos, digo, eles voltaram a soprar e trazer consigo a brisa que eu costumava sentir - leve, doce, fresca e acima de tudo, pura.
The left side of John's "Home Life" tattoo. ("Life" is tattooed on the back of his right arm.)
Think I'm gonna stay home
Have myself a homelife
Sittin' in the slow-mo
Listenin' to the daylight
I am not a nomad
I am not a rocket man
I was born a house cat
By the slide of my mother's hand
I think I'm gonna stay home
I want to live in the center of a circle
I want to live on the side of a square
I used to be in my "am to see now"
You'll never find it ‘cause my name is in that
Homelife
Been holdin' out for my homelife
My homelife
I wanna see the ending
I wanna learn a last name
Finish on a Friday
And sit in traffic on the highway
See, I refuse to believe
That my life's gonna be
Just some string of incompletes
Never to lead me to anything remotely close to my homelife
Been holdin' out for my homelife
My homelife
And I can tell you this much, I will marry just once
And if it doesn't work out, give her half of my stuff
It's fine with me
We said eternity
I will go to my grave with the love that I gave
Not just a melody line on the radio wave
It dissipates, it soon evaporates
But homelife doesn't change
I want to live in the center of a circle
I want to live on the side of a square
I'd love to walk where we both can talk
But I've got to leave you ‘cuz my ride is here
In my homelife
You take the homelife
You keep the homelife
I'll come back for the homelife, I promise
Homelife, I promise
Life
Homelife
Homelife
Home Life - John Mayer
Balcony gardening. Nice weather again. Hicima leaves are inedible. Poisonous!
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.
2013.09.22
sunday. after jie's yamaha examination we went to ah fat auntie kopitiam for breakfast.
or ah pek kopitiam as sui and her family are used to calling it.
i needed a haircut. as usual jie opted to go with me to the barber instead of morning market with sui.
morning market = hot + sweaty.
barber = cool + not sweaty.
plus...there is always a lot of things to see in the barber shop. the indian colors. the indian smell. the indian songs.the indian fellas combing their hair with a plastic clothes washing brush..etc. etc.
plus she gets to see papa given a head massage at the end of the haircut.
sunday.
adrina stood jie up the last time. so we told her next time we will pick her up at her house to make sure she got out of her bed.
we did not have to pick her the next time. she turned up...half an hour late.
no double prevention. my first shots with the airesflex also ended up in accidental multiple.
也不知道从神马时候开始, 大部分人都出现人格分裂了。面对面坐着，却不开口用各种表情符号通过手机或者网络传信息给对方；穿着西装打着领带一本正紧地坐在办公桌前，电脑屏幕里却时不时偷虚拟的菜，造虚拟的楼，交虚拟的旁友。各种卡各种帐号加各种密码，恨不得书包上锁内心大门也关得密不透风。
每天不停得更新状态，拼命想出现在别人的世界里。但实际上吾消失了一周断网断手机回来之后，发现大多数人并没有发现吾消失的事实。也就是说更不更新状态和有多少人加关注都对吾出不出现在别人世界里不起任何作用。
2011年过到现在吾全然不知自己干了什么。貌似毕业一来吾就不知道在干神马。心里似乎有团火苗烧阿烧，原本有些许个理想，慢慢地都被现实烤成焦虑了。突然想起曾经一个语文老师，有一天神经搭牢在上课前点我的名说“班班，你活得真Tm累”紧接着让全班同学翻开书至Xx页朗读课文。不知道这老师要表示他Tm有个性，还是我Tm有个性。所以我决定一直住在自己的心灵壳体里，排斥社会集体也被社会集体淘汰。偶尔掉进很坏的情绪里，还无可救药得四处散播反社会情结。
日本地震那会，电影里出现的桥段变成新闻播放了。突然间，面前出现大片大片幸灾乐祸的国民笑脸。核辐射那会，超市里出现了舔咸鱼抢食盐的离奇事件。当我说想去日本看樱花时，几乎所有鄙视的目光像利剑一样射杀我。跑得太快，拉下了灵魂。我想去捡但又害怕捡回来之后就真的与世隔绝了。牙星宁有句名言，他说他和他们看上去差不多，但有实质差别，一种叫仙人，一种叫鸟人。我说我大概介于之间，要么就是仙鸟，要么就是鸟仙。由于没达到仙人模式，吾世俗地取消了行程。心里不停地开始念咒语：“一切快点好起来吧，发生点新鲜事吸引地球人注意吧，中个彩票发个大财吧”
别说，咒语还挺管用，拉登同学咯屁了五条杠旁友上岗了，彩票中了30块，吾一激动手贱地拍了飞往大阪的机票。
然后吾便出末在不会鸟语的鸟语花香核辐射国里了。
Was cleaning off my desk and thought I'd share it. I need to work on hiding all the wires behind the monitor... and stop using my right monitor as a storage spot for things.
Clouds took the news of rain,
Winds are blowing
All birds are singing with gladness
Kids come running out of their homes
Now they are chuckling
Singing the song of rain
Elders are thanking God
Deciding to make delicious food
Youngsters are planning to go out
to take pleasure from raindrops
All are delighted
All are having fun
Their faces are cheerful, as a rose.
Flowers and butterflies are deriving joy from the rain too
Oh God!!
Then why am I so downhearted?
Why rain did not bring pleasure for me?
My heart is cheerless
And I am feeling to die
As you are not here
You are not with me
With out you it seems as if the clouds are crying with me....
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