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Thursday, August 29, 2013

Sugar


Sugar

       A decent link on the subject can be found at:  http://en.wikipedia.org/wiki/Sugar

The intent of this post is just to provide ideas.

Even consider other sources of sugar, like sorghum,  sugar beets,  and even maple trees and honey bees; fruits and wild berries; plus artificial sugar stuff, too.

Cats Are Actually Man's Best Friend


Cats Are Actually Man's Best Friend

It's long past time for a little mutual respect between felines and their two-legged rulers.

By Peter Mandel

Way down deep, we're all motivated by the same urges. Cats have the courage to live by them.

—Jim Davis, creator of "Garfield"

There they crouch. The words "cat" and "courage" lurking in the same sentence. As an American man, I understand how I'm supposed to react.

"Cats?" I should object. "Give me a good mud-loving hound any day." Despising felines—or pretending to—is a sex-role rule for us males as powerful as pulling on pants.

Buddies of mine complain on and on about the fact that cats don't "come when called." Some friends insist that they're arrogant—measurably more so than we men. Above all, there is the threatening realization that women obviously seem to enjoy cats to emotional and cerebral depths that we guys don't understand.

I am feeling a little embarrassed as I write this, but, well, we're both at the top of the food chain. We have whiskers and they have whiskers. It's time for the cold war between men and cats to end.

I write books for kids, including two with cats in them. And while I was ensnared by "Old Yeller" and "White Fang" as much as any boy, my favorite read growing up was something called "It's Like This, Cat," a 1964 novel by Emily Neville.

The book's main character is a New York City kid, like I was. At one point, he says this: "Pop can have his memories of good old Jeff [the dog] and rabbit hunts, but I'm going to have me a tiger."

This idea—of a boy and his tiger—sounded absolutely primitive to me. Jungle dangerous and alley tough. After we adopted a shelter tabby, I went straight for my Animal Encyclopedia. It didn't take much page-flipping to figure out that, despite so many tales about dogs who tug at the leash of shared adventure, even the laziest, fluffiest house cat is far more wild.

Compared with felines, canines have been man's domestics roughly twice as long. A cat craves meat and knows how to prowl and to strike in order to obtain it more than any snarling Shepherd or Husky. In fact, unlike a dog, a feline will die if you try to make it a vegetarian.

I understand that there are men out there who'd just as soon grill chunks of fennel as a lamb chop. But even when we obsess over carrots or cilantro, we still harbor images of ourselves as just a little bit feral—able to build a fire and, in a pinch, trap some emergency food.

As a middle-aged guy who's lived with tigers while his friends have kept wolves, I understand a down-under-the-fur predator truth. Men and cats are a natural match.

Ever watch animals when workmen are on the job either inside your house or in your yard? A dog will bark vapidly or present himself for a scratch. But keep an eye on your cat. He'll monitor the operation, stalking every nut and bolt. He'll stretch out a claw—thwack—for wayward strands of wire. He is a born mechanic.

In fact, if you talk to plumbers or electricians or tree surgeons, you'll discover an interesting thing. They all have feline colonies at home. Five cats, sometimes. Even 10. My wife will go as far as to argue that it's because these men are secure enough in the physical aspects of manhood that they don't need to pretend. Why should a carpenter or roofer care to concoct an epic dislike for something small and fuzzy if they can out-arm-wrestle just about anyone in town?

My wife may be right. What, after all, does the chilly interspecies relationship between cats and men—at least most men—boil down to? Are we simply jealous of the cat's brilliant skills at hunting? Or envious about its easy intimacy with our wives and girlfriends? More than likely, we're put off—outraged, even—by a creature that does not pay proper respects to the animal kingdom's two-legged rulers.

It's long past time for at least a little mutual respect. Cats could give us a passing wave with a paw, and we could bend down and pat them—the way we would high-five a worthy foe at tennis.

Maybe cats and men could share a burger now and then. We could hang out back in the alley, near the trash cans. Talk fishing. Crack some snacks and beers.

A club of some kind might be an idea. A club for loungers. A club for prowlers. A club for tinkerers with tools.

A private club, it would have some unyielding rules:

No women. And no dogs allowed.

Mr. Mandel is an author of children's books, including "Jackhammer Sam" (Macmillan, 2011) and "Zoo Ah-Choooo" (Holiday House, 2012).

A version of this article appeared August 26, 2013, on page A17 in the U.S. edition of The Wall Street Journal, with the headline: Cats Are Actually Man's Best Friend.

 

A Tasty Trip Through the Amish Stands of Lancaster County



         http://pjmedia.com/lifestyle/2013/08/26/a-tasty-trip-through-the-amish-stands-of-lancaster-county/?singlepage=true

Shoofly pie


Shoofly pie

 

From Wikipedia, the free encyclopedia

Shoofly pie (or shoo-fly pie or Montgomery pie)[1] is a molasses pie considered traditional among the Pennsylvania Dutch and also known in Southern cooking.

The pie may get its name because the sweet molasses odor attracts flies that must be "shooed" away.[2]

The shoofly pie's origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup.[3] A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. A chess pie is also similar, but it is unlayered.

The entire wiki link on the subject can be found at:  http://en.wikipedia.org/wiki/Shoofly_pie

Burglary


Burglary

       A wiki link on the subject can be found at:  http://en.wikipedia.org/wiki/Burglary

            One link on how burglars turn your stuff into cash can be found at:  http://simplisafe.com/blog/home-security-crime-theft-burglars-turn-stuff-cash

Quotes About Hardship


Quotes About Hardship

       Here's a link on the subject: http://www.goodreads.com/quotes/tag/hardship

Sumed pipeline


Sumed pipeline

 From Wikipedia, the free encyclopedia

The Sumed pipeline (also known as Suez-Mediterranean pipeline) is an oil pipeline in Egypt, running from the Ain Sukhna terminal on the Gulf of Suez to offshore Sidi Kerir, Alexandria[1] on the Mediterranean Sea. It provides an alternative to the Suez Canal for transporting oil from the Persian Gulf region to the Mediterranean.

History

The project for an oil pipeline from the Red Sea to the Mediterranean commenced after the extended closure of the Suez Canal in June 1967.[2] Establishment of the pipeline company was agreed in 1973 between five Arab governments.[3] The Sumed pipeline was opened in 1977.[4][5]

Technical description

The Sumed pipeline is 320 kilometres (200 mi) long. It consists of two parallel lines of 42 inches (1,070 mm) diameter. Its capacity is 2.5 million barrels per day (400×10^3 m3/d).[5] In 2009 it carried 1.1 million barrels per day (170×10^3 m3/d).[6]

Operator

The pipeline is owned by the Arab Petroleum Pipeline Company/Sumed Company, a joint venture of EGPC (50%, Egypt), Saudi Aramco (15%, Saudi Arabia), IPIC (15%, the United Arab Emirates), three Kuwaiti companies (each of 5%), and QGPC (5%, Qatar).

Proposed extension

An extension of the Sumed is being considered. The proposed extension would traverse the Red Sea from Ain Sukhna to the Saudi coast near Sharm al Sheikh, and from there to the terminal of Saudi Arabia's main east-west pipeline in Yanbu.

The entire wiki link on the subject, with a map, can be found at:  http://en.wikipedia.org/wiki/Sumed_pipeline

 

Facts About Phosgene


Facts About Phosgene

     This link is an OK primer on phosgene:  http://www.bt.cdc.gov/agent/phosgene/basics/facts.asp

Mixing Bleach and Ammonia


Mixing Bleach and Ammonia

    Here's a link on the subject:  http://chemistry.about.com/od/toxicchemicals/a/Mixing-Bleach-And-Ammonia.htm

9 Ways To Start a Fire Without Matches


9 Ways To Start a Fire Without Matches

       http://www.artofmanliness.com/2008/04/29/9-ways-to-start-a-fire-without-matches/

Bigger Fish To Fry Lyrics


Bigger Fish To Fry Lyrics

from 5th Gear

Top of Form

I said a bad word when I was a kid
Mama said, that I'd be sorry for the sin that I did
My daddy whooped me and the preacher said shame
And I tried like hell to change

But I cuss, I smoke, I laugh at dirty jokes, the minor vices
Man, I know 'em well, I've closed down bars, I've lusted in my heart
My ex's think I oughta burn in hell, but the devil he won't notice when I die And don't you figure, he's got bigger fish to fry, oh, yeah

Politicians taking pork barrel bribes
Crooked CEO's are getting off with no time
Christmas Eve burglars stealing good children's toys
(Can't say Christmas)
Holiday burglars stealing good children's toys

I cuss, I smoke, I laugh at dirty jokes, the minor vices
Man, I know 'em well, I've closed down bars, I've lusted in my heart
My ex thinks I oughta burn in hell, but the devil won't notice when I die Yeah, don't you figure, he's got bigger fish to fry

Yeah, there's gonna be bonfire burning
An everlasting barbecue
But with all the bad stuff going on
There ain't gonna be room for me and you

'Cause we cuss, we smoke, we laugh at Tater's jokes
Tell one Jim, you know you're old when your wife says
"Honey, let's run upstairs and make love
And your answer is, "I cannot do both"
The minor voices, man, we know 'em well

We've closed down bars, we've lusted in our hearts
Our ex's think we oughta burn in hell
But the devil, he won't notice when we die
Hey, don't you figure, he's got bigger fish to fry

Yeah, don't you figure he's got bigger fish to fry
Pass the tartar sauce
When we all get to heaven what a day of rejoicing it will be

Wednesday, August 28, 2013

Using dehydrated basics - eggs, butter, etc.


Using dehydrated basics - eggs, butter, etc.

    Here's a link that may help you:  http://www.lds.net/forums/preparedness/14804-using-dehydrated-basics-eggs-butter-etc.html

California's Smoke Signals


California's Smoke Signals

San Francisco's power emergency is a warning about green mandates.

Governor Jerry Brown on Friday called a "state of emergency" in San Francisco because a distant wildfire threatens the city's electricity supply. Like so many other emergencies in California, this one is government-made and a warning about its green political obsessions.

The Rim Fire, which is slashing and burning through the Yosemite region, forced the San Francisco Public Utilities Commission to shut down two Hetch Hetchy hydropower plants and the transmission lines that power its municipal buildings. While a government shutdown in San Francisco might have salutary effects, the city's hospital, port and airport would also be affected. Hence the emergency.

The utility commission assured residents over the weekend that it doesn't anticipate service interruptions because it can purchase power on the open market—though so far at a $600,000 premium. The bigger disaster, according to the utility, is that it "has been unable to generate and transmit clean, greenhouse gas-free hydroelectric power" and must rely on natural gas-fired plants. This contravenes the utility's 100% renewable-energy goal.

The utility procures 97% of its power from Hetch Hetchy's 400-megawatt hydroplants via roughly 150-mile transmission lines. New-generation renewables such as solar and biogas supply a mere 10 megawatts of municipal power because they require more space and capital to bring to scale. Trouble is, long transmission lines are at high risk to disruption in natural disasters.

Most San Francisco residents and businesses get their power from PG&E, a private utility, so they don't have to worry about this risk now. But they shouldn't rest easy. Renewables make up 20% of PG&E's portfolio and under California law must comprise a third by 2020, and many state politicians want a 100% goal like San Francisco's.

To hit the renewable mandate, utilities are building long transmission lines to deliver power from distant solar and wind projects to population centers. Most large-scale solar plants in California are being built in dry, sunny desert and valley regions. Wind farms are concentrated in the mountains. Both are fire-prone.

Take San Diego Gas & Electric, which last year completed a 120-mile transmission line from Imperial County wind and solar farms at a cost of $1.9 billion. According to a 2008 draft Environmental Impact Report, "there were 33 reported power outages resulting from 16 distinct wildfire or lightning events" between 1986 and 2005 along an existing transmission line running through the valley.

The Little Hoover Commission, the state's oversight agency, warned last year that the closure of the San Onofre nuclear plant leaves Southern California "vulnerable to brownouts during heat waves" or "if a wildfire took out a key transmission line." California has usually had excess generating capacity to pick up the slack when transmission lines are downed. However, the excess capacity is declining as more renewables come online and gas-fired plants, which are located along the coasts near cities, are retired.

California may soon have a lot more fires to put out if Sacramento blazes ahead with its renewable mandates.

A version of this article appeared August 26, 2013, on page A18 in the U.S. edition of The Wall Street Journal, with the headline: California's Smoke Signals.

 

Home Births on the Rise for New York Families


Home Births on the Rise for New York Families

By GABRIELLE BIRKNER

As her labor progressed, Jaime St. Peter went to her roof deck for some fresh air. In between contractions, her midwife fed her yogurt as cars whizzed past on the nearby Brooklyn-Queens Expressway. During contractions, Ms. St. Peter would clutch the deck's railing because, she said, "it felt very good to squat and hang."

After 38 hours of active labor—spent outside, in a kiddie pool set up in the dining room, and walking the stairs of her Brooklyn Heights duplex—Ms. St. Peter, her husband by her side, gave birth on the bed to a 7-pound-6-ounce son.

"It's one of the things I'm proudest of in my life," Ms. St. Peter, a 34-year-old attorney, said of giving birth without pain medication to her now 2-year-old son. "I wish women wouldn't shy away from the difficulties of giving birth because I do feel like it's important for preparing yourself to mother: the fear, the pain, the work of it."

Ms. St. Peter is among a growing number of New York residents choosing to give birth at home. Home birthrates nationally, while still less than 1% of total deliveries, have climbed quickly—rising 50% between 2004 and 2011, according to U.S. Centers for Disease Control and Prevention data provided to The Wall Street Journal. And the increase has been even more dramatic in New York state, where home births have grown 71% since 2004. Statewide, there were 2,130 home births in 2011.

But a home birth in New York City—where neighbors live cheek-by-jowl, often in small walk-up apartments—poses unique challenges not faced in, say, rural Tennessee, where home-birth maven Ina May Gaskin started her practice. Will neighbors hear screaming through labor pains? Will creaky floorboards give way under the weight of the birthing pool? How does a laboring mother get down four flights of stairs, in case of a hospital transfer?

The city does, though, offer advantages. New Yorkers are likely to live close to at least one medical center, should a transfer become necessary. And New York state law requires state-regulated insurance providers to pay some expenses associated with a home birth, regardless of whether the midwife is in their network.

Marian F. MacDorman, a statistician who studies birth trends, said that more families are choosing home birth to avoid what they perceive as unnecessary hospital interventions. "Another theme that comes out is wanting control over the birth process, and to share the experience with friends and family—not having five [medical] residents looking at their bottom," said Ms. MacDorman, who works for the CDC's National Center for Health Statistics.

 

As much as some home-birth advocates reject common interventions at American hospitals, opponents of the practice assert—in no uncertain terms—that home birth is dangerous. They cite a 2010 study linking planned home births to a neonatal death rate up to three times that of babies born in hospitals. One of home birth's fiercest critics is Amy Tuteur, a Boston-based OB-GYN who runs the Skeptical OB website. She said the trend is a particularly risky aspect of the culture of "mommy one-upsmanship" that fetishizes everything natural. (Ms. MacDorman said that planned home births might be somewhat riskier than hospital births, but that "the absolute risks of home birth are very low, no matter how you slice it.")

The debate about safety aside, the demand for out-of-hospital births is going up. Yet here in New York, the number of supportive facilities—free-standing birthing centers and hospitals that grant privileges to homebirth midwives—is dwindling due to high malpractice premiums caused by perceived risks of out-of-hospital births, experts say. Birthing centers provide a home-like environment for laboring mothers, and eschew interventions such as epidural pain medication. New York City, home to a handful of birthing centers about a decade ago, is down to just one: the Brooklyn Birthing Center in Midwood. There is also one in-hospital birthing center, at St. Luke's Roosevelt on Manhattan's West Side.

Proponents of home birth also lament the 2010 closing of St. Vincent's Hospital in Manhattan, which long provided a backup option for home birth midwives whose patients were in need of a hospital transfer.

"In New York City, we like to think of ourselves at the forefront of everything, but in terms of birth, we're not," said Ellen Chuse, who teaches a childbirth education course for home birth families. "There are so few options other than hospitals, and the medical-legal environment makes it difficult to have a natural birth there."

, the trend toward home birth is most pronounced in Brooklyn's leafier neighborhoods, where many young professionals see home birth as an extension of their natural lifestyle, according to midwives, doulas and home-birth educators. And it is also increasingly common in the ultraorthodox Jewish communities of Crown Heights, Borough Park and Williamsburg, where large families are the norm. "If you're going to have 12 kids, you can't have 12 cesareans," said Miriam Schwarzchild, a Park Slope-based midwife, citing maternal risks of multiple C-sections.

In May, Rachel Holtzman gave birth to a nearly 10-pound boy in the inflatable tub set up in the narrow space between her living-room sofa and her television. "The point I like to make to people who are incredulous and say, 'Wow, you gave birth in a New York City apartment,' is 'yes, but a lot of New York City apartments are bigger than the average hospital room,'" said Ms. Holtzman, 31, of Park Slope. "You also don't need a lot of space to have a baby; it's a pretty compact affair."

Ms. Holtzman did extensive research about hospital birth, and was determined to avoid intervention or surgery, if possible. (C-section rates near or top 40% at several New York City hospitals, according to the organization Choices in Childbirth, which compiles state data.) "I liked the idea of birthing in an environment that felt more comfortable to me, and really giving myself license to let these natural processes unfold," said Ms. Holtzman, a writer who was influential in starting the Kind Mama Milk Share, a breast milk bank for vegan mothers.

She gave her neighbors a heads-up that she'd be giving birth at home. (Midwives and doulas tell of other home-birth families who have given their neighbors earplugs or a bottle of wine to dull the inevitable noise.) Her labor lasted eight hours, and a man who lives upstairs told her that he heard the whole thing. "He seemed pretty impressed—even honored," to have borne witness to the event, Ms. Holtzman's husband, Larry Gast, 32, said as he rocked his newborn son.

Melissa Bijur, who is planning a Brooklyn home birth next month, said it isn't only a natural childbirth that she is seeking, but also a more intimate birthing experience. "I'm not comfortable with the hospital environment: the light, the white walls, not having interaction with your OB/GYN," Ms. Bijur, 30, said.

An aspiring opera singer, Ms. Bijur hopes to give birth with her husband, her mother, her midwife and her doula by her side. Of her midwife, Barbara Bechtel, Ms. Bijur said, "We've can spend hours together – answering questions and just getting to know each other. By the time she catches the baby, there's a real friendship there."

"It's one of those experiences that I look back on when things get difficult," said Diana Kane English, a 41-year-old boutique owner who delivered her two sons in her family's Park Slope apartment. "I say to myself, 'I gave birth at home, I know that I can get through this.'"

Corrections & Amplifications
In an earlier version of this article, the last name of Larry Gast was incorrectly given as Gest in a photo caption.

A version of this article appeared August 26, 2013, on page A21 in the U.S. edition of The Wall Street Journal, with the headline: Home Births on the Rise for New York Families.

 

Cobbler (food)


Cobbler (food)

 

From Wikipedia, the free encyclopedia

Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.

Varieties

Origin

Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning "wooden bowl".[1]

In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal.[2] Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.

UK and Commonwealth

In the UK and Commonwealth, the scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb,[3] beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.[4]

Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they have filling yet require less butter than a traditional pastry, and can be made with margarine.

Brown Betty

The American variant known as the Betty or Brown Betty dates from colonial times. In 1864 in the Yale Literary Magazine it appeared with "brown" in lower case, thus making "Betty" the proper name.[5] In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word "Brown" capitalized, making "Brown Betty" the proper name.[6] Brown Betties are made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers; they are baked covered, and have a consistency like bread pudding.

In the Midwestern United States, Apple Betty is often a synonym for Apple Crisp.

The entire wiki link on this subject can be found at:  http://en.wikipedia.org/wiki/Cobbler_(food)

 

How to roll a cigarette


How to roll a cigarette

       http://www.wikihow.com/Roll-a-Cigarette

The many uses of white distilled vinegar


The many uses of white distilled vinegar

       http://www.vinegartips.com/scripts/pageViewSec.asp?id=7

 

Poster's comments:

Instead of swabbing my wood floors with vinegar and water and an old fashioned swab, I'll refill my Swifter Wet Jet "mop" with vinegar and water (using a pair of pliers to get the top off the refill bottle), and try it, too. It is supposed to work quite well. Though a regular swabbing should work just as well, too.

I'll sweep the floor with a broom and dust pan, first. I have a Golden Retriever that sheds a lot of dog hair during the warm season, so there is always plenty to sweep, besides the usual dirt in this country cottage.

I will put some of the water and vinegar mix into a sprayer, and try it on my leather furniture as I hear it will help kill the mold and mildew that grows up on it periodically, too.

Now I could get into the medicinal and food uses, too, but that is another subject.

And you can make your own vinegar, too, but that is also another subject . I figure right now as long as the grocery store is open, it is thriftier for me to buy it there by the gallon than to make my own.

Here's a wiki link (I think I published one earlier) on the subject of vinegar in general:  http://en.wikipedia.org/wiki/Vinegar