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unravelling:1 - home (05/18/10)
a year ago i unravelled the first time. it was a time of great flux for me and i had no idea what my future entailed. my business had become a casualty of the economy, and sadly after six and a half years i had to make the tough decision to shut it down. i had made a choice to re-enter the workforce and fall back on a corporate career. so i was just starting to network after seven years of being out of the corporate world.
home was also a sad place because last march i lost my beloved cat, and for months i would see her out of the corner of my eye, or i would wake up and expect to engage in our morning routine, but she wasn't there. our home was empty for a very long time.
in october home became my office. whereas before i ran a home-based business that mainly took place in other people's homes, now i was going to be spending my intense eight hour work day sitting in one spot and being productive.
now home is both sanctuary and where i spend most of my 24 hours.
it's important for me to have a comfortable home. a place where people feel welcome.
i don't know how long we'll stay here... we rent and i'm longing for a home office that is separate from the rest of the home. for now it is part of our front room. this is the first room you enter into when you come into our home. it's an awkward space that i've made the most of because it is also my office space. i've tried to divide it up so you don't immediately see the office or my messy desk.
i love having pops of color to see throughout the day. next to my desk is a large window that provides southern light and views of the neighbors trees and vines where birds visit and squirrels sun.
welcome to my world.
a short time ago i took another series inviting you in through my front door... you can see it below. feel free to visit my photostream. there's more from my home. feel free to add me as a contact.
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.
Day 13
Had a good climb this morning at the home wall, We need more holds badly though, we can only have two or three routes set at one time.
Modular home customization is fun. It brings joy to the building process. Once a home owner decides to modify the standard floor plan or exterior layout, the fun begins. Modular customization is making a home beautiful and attractive. The idea of not liking to mimic the standard look of a...
legendaryhomesinc.com/blog/modular-home-customization-bea...
Item: 1-557
Title: Home Sweet Home, Jamaica
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Publisher: C.H. Graves/Universal
Publisher#: 4914
Year:
Height: 3.2 in
Width: 6 in
Media: Gelatin Silver stereocard
Color: hand colored
Country: Jamaica
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Home is where the heart is and this is where my heart has always been. I’ll always love him. Never mind that choke hold. He lived XD
I FINALLY got the house cleaned and snapped some photos of the most recent updates. You can see where we moved the table into the kitchen here which works fine as long as we only use 3 chairs. Still no upper cupboards, but I keep them well organized.
You can also see our newest family member- our lab/shepherd mix- Tango laying in the kitchen.
I've added a black-outlined rectangle around my building. Seen from the observation deck at the Bitexco Financial Tower.
Today's Breakfast was Home Fries from a YouTube video from the Freakin Rican. 3 Potato's, 1/2 a green pepper, and red pepper, 1/4 onion & five seasonings.. Stir every 7 minutes then flip. Total cook time 21 minutes.
Here is our little 1 week old Ella Grace! Finally got tthe chance to set up some shots today and really happy with the results - not least of all because she slept straight through the shoot without weeing everywhere!
The Money Pit provides Home Improvement tips and suggestions to help you make your House a Home. Find our home improvements tips here www.moneypit.com