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Going it alone
from friends and family, the recently divorced
or in the midst of deciding, or suddenly alone due to a loss.
In this Issue:
Don't miss amazing photo bottom of page.
or Exercising On Your Back - Plan For Staying In Shape
I am no expert. I inherited 57 plants and three indoor trees and have kept them alive and even flourishing for 3 months during the heat of the summer. That does not make me an expert except for the fact that they are still here and even look happy (if a plant can look happy). This is except for two, and another one because I did not water it on time (it was a small individual shoot and did not have the entangling roots to hold water past the due delivery date). The other needed far more than I was giving it since it was a vine and needed a lot to reach up to wherever it was going. What I have learned is that you have to talk to them. Doesn't matter what you say they are good listeners. Even if you think that they are not listening, believe me they are, and they know if you care or not. Caring is a large part of the equation as it is with anything. The other thing I have learned is that the watering schedule should be fairly stable. If I just can't water on time, I ask them if it is O.K. and listen (invariably one will say that it isn't so give it some), and that I will do it first thing tomorrow or whatever and then keep the promise. Twice, I have had a plant or two which needed a lot of water just lay down when it ran out. I raced around, gave it water and talked to it to give encouragement. Now he/she/it is as right as rain it only wished. But, its a tricky thing. When is there enough water? How do you know? The plants are not outside so I can not use a hose. So I bottle it and I ask each plant if it is enough. Sounds crazy? Ask anyone who knows plants and they will agree with me. Most of the time I get the sense or in my case an answer internally of course that it's enough or there is a request for a little bit more - type of feeling. The last time I was not so lucky really feel badly about it now I have a calendar with circles on it for every 4 days (seven in the winter). Fertilizer Also, once every month or so (the bottle says every week in the summer and once a month in winter), give some liquid plant fertilizer or give the real thing. But, follow the instructions on the bottle carefully. You could be overdosing. I guess that once-in-a-while over-watering can be a good thing if there is drainage. A neighbor went away, and the second night a friend came and watered the outside plants with a hose she appeared to know what she was doing. Not knowing the neighbor had come, the mother came the next night and I literally thought that she was preparing the ground for the growing of rice. Anyway, all the plants survived. But, drainage is a big thing. If you have a plant in a pot where there is no way for excess water to drain, then the roots are in danger of rotting. In one case, even with drainage, one of the plants started to die. I checked and the soil was sopping even though I had not watered for 4 days. I stopped watering for one time, or perhaps two and it revived and sent out new shoots. So you should be willing to stick you finger in to see the moisture content of the soil when something seems to be not going the way it should. Oh, and another thing, if you water some plants and not the others tell them that you will get around to them and say when in an hour, tonight, tomorrow morning, etc. I don't know if this helps them but it helps me. For the rest, you really should get a book by someone who knows
For some people, ketchup / mustard / BAR-B-Q / chili / sweet-and-sour sauces ARE the spices. But if you look at the labels on these bottles, they always say "and spices". What spices? These are what gives it the taste you love. And in many cases, you can not pry the names of the spices out of the manufacturers - that's their stock in trade - like Coca Cola and its secret formula which people have been trying to re-discover for decades. And whenever you eat something and say to yourself "This needs something." That's what you are talking about, unless your next move is to go and get the chocolate sauce. So, what are they and how and when do you use them. To get myself off the hook, I can tell you to just look on the back of the spice canister/box/bottle and most of them now-a-days have it written on the back - "good for stews, soups, salads" and so forth. I decided that it would be important to get them and use them if I was going to do this project. So I did. And there they sat on the shelf over the stove and every once in a while, one or two would be taken down and I would look on the back and then put some into whatever was on the stove. But this was not getting me or my dishes anywhere. So here is some information which may help if you know absolutely nothing about cooking - like me. It may seem as though I do by my blog but its all a bluff - I'm just creative and like colors. Now the secret is out. And I can relax and just continue to be creative and maybe learn something along the way, which I will probably never use again after I finish this project. I looked for the words "spices how what when" and I got the Spice Girls. That's not going to help me here. So you won't have to look it up Spice Girls Just to show you how important spices are, this is a quote from a lecture The Consumption of Spices and Their Costs in Late-Medieval and Early-Modern Europe: Luxuries or Necessities? by Prof. John H. Munro, Department of Economics, University of Toronto "... no economic historian of late-medieval Europe can ignore the importance of the spice trades and few can escape its fascinations. From the 12th to the 17th centuries, Oriental spices constituted the most profitable and dynamic element in European trade -- the veritable cream that brought Italian merchants in particular enormous profits; and it may very well be that Italian dominance of medieval commerce and finance rested principally upon their control of the Oriental spice trades." Source If you just want a comprehensive listing of spices, see List of culinary herbs and spices Links to origins, description, derivatives, and use together with photo. Also includes a link to medicinal herbs. Now to the good stuff. This is probably the best that I found. Spice Recipes and Cooking Information Gives the different spices with links to history, storage, and a raft of great recipes for each. After going here, you will not come back to me. Oh well, easy come, easy go. Also has a Spice Mix Chart, Spice Pantry Basics, and a Spice Substitution Chart when you run out of whatever you wish you had. The LIST - which is what I was looking for from the beginning. Cooking with Herbs, Spices, and Seasonings A very elemental list of what each spice is good for, with, and some very good, very short advice at the beginning. College of Family and Consumer Sciences, University of Georgia. One Tip - some of these spices have sticks in them and that is why they normally come in containers with small holes at the top - to filter out the big pieces. If you get tired of shaking until you have a teaspoon full or whatever, and open up the top and pour, you are entirely on your own. One case in point is Thyme.
With my ideas and a real chef I could open up a restaurant to which droves of New Yorkers would come. And I don't live anywhere close to New York. That's how famous we would be. This is a rice cake made with egg and flour and rice with burger covered in sweet and sour sauce. The rice is mixed with instant vegetable soup with non-instant fried mushrooms, together with cheese croutons (I thinks you would call these crouts because they are larger) made from broken up tops of a sweet bread loaf.
The half fried cabbage, with...can't remember the name of the spice. You're right. Why couldn't I remember that? - and you thought this wasn't an interactive site. And the sweet bread roll with three-kinds-of-cheese sauce made with rosemary. End pieces underneath to Roman arch it. Avocado with olive oil, vinegar and za'atar that Middle Eastern spice (also zaatar, zatar, zattar or zahatar with dried thyme, toasted white sesame seeds, and salt. Some sources also include savory, hyssop, oregano, cumin, and fennel seed from wikipedia.org) which makes everyone smarter. I just wonder when it's going to start working for me.
Actual migrating bird formation over Mediterranean
late December 2007
I took this picture and did not see the pattern until it was developed. Click photo to enlarge.
Each month a new photo, having nothing
to do with the contents of this site, will be
put up showing aspects of my immediate
environment. From time to time, works
of others will be shown.
One/two eggs with a splash of water to make them fluffy; just whisk them lightly with a fork. Set aside while you put some spinach or swiss chard (greens) into a lightly oiled pan and just cook the greens until they are wilted; set aside and using same pan add a spot of butter or oil (I like olive oil) put the eggs in and let them set slightly (not hard) and set the eggs out on a plate, put the greens in the middle with a sprinkle of cheese, fold egg omelet over greens and voila there you have it. I've done same with just red pepper (green is too strong) and cheese, but the spinach one is the best. Make sure you "squeeze" the extra water from the spinach once it has thawed or your omelet will be too watery; and if you have any cheese of any type, add that on top for that extra tasty bite. Enjoy! Re spices - Put dill on potatoes, oregano on tomato slices and basil on everything. Add cinnamon to your vanilla ice cream or pudding. These are typical spices and again, Mrs. Dash Spices works wonders and comes in one container.
I used frozen hamburger buns, a few slices of whole wheat bread, 2 rye crisp crackers and a little oatmeal to make sure the pudding had good nutrition. I also used some brown sugar, maple syrup, less than 1/2 cup of regular sugar, 2 eggs, cinnamon, vanilla, canned evaporated milk, a little water to dilute the milk but only about 3 tablespoons, and dried cranberries. It tasted good. I then cut it into pieces and froze 2 pieces per package so that we can have some for later.
It is great for ...everything. 1 lb of onion, 1 lb of garlic, 1 lb of horseradish, bunch of hot red peppers. Chop SMALL - I use my juicer and it really cuts it small l!!! Put all in a gallon jug and fill to the top with apple cider vinegar. 5 % acid. Let steep in a dark place for 5-6 weeks. Store in brown or dark colored glass bottles. I use old rootbeer bottles. Once when I checked it, there was a beautiful iridescent blue color to it. Oh well, how bad can it get. I drank it anyway. Actually that is the mix I am just finishing up now. Remember that germs die in apple cider vinegar. That is half the point right there. So hopefully RC will stay well by just drinking the vinegar.
We need some advice, but first of all, you have to be a grandmother to give it. With more and more young people on their own and many families split up by jobs and just the sheer mobility of modern society, we need help. We've called it "From Grandmother With Love". If you have a recipe for those who are alone and do not have the time to cook or just do not know how, and some advice or... click to read further
Can try to forget but its always in the back of your mind. Try to shut down one part and the whole system shuts down. Extremely complex. Must learn a lot to work with it successfully, and you keep on learning. If you do not do the necessary maintenance, you have to wait a long time for it to open up. At times must have infinite patience. It actually works better when handled with care. Once you think you have figured out something, always surprised to find that there is something else. There are the masters out there, and then there are the rest of us tinkerers. more...read full post © copyright 2008 J. Morgan Thomas All rights reserved
Put directories you work in a lot on the disk and not just single files. If the directories are large, separate out the files you are working on in a separate directory. Then when you save to disk, the program will check the whole directory for changes and add those files. Between one day and the next, I made changes to over 20 files and had some new ones. I could only remember three and would have missed updating or adding all of the others, if I had the backup only on separate files.
I wish to thank the following persons
for help in editing and suggestions:
Sonia Penny, Tricia Semmelhack,
Kit Weiss, Gail Thomas. Other Sites I Work On
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complete, valid, or suitable to any particular situation or in general. Site Updated: 7 November 2007
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