Let's Get Random

[pretty_green_eyes]

How to Knit

Beginner Knit Block

What you need:

- Worsted-weight yarn, any color or colors
- Size 8, 14"-long knitting needles
- Yarn needle with big eye
- Small scissors Casting On

Step 1: Make a slip knot on the shaft of one needle. This counts as your first stitch.


Step 2: Place this needle in left hand. Hold other needle in right hand to control the yarn. Insert point of right needle, from front to back, into the slip knot and under the left needle.


Step 3: Hold left needle still in left hand, and move left fingers over to brace right needle.


Step 4: With right index finger, pick up the yarn from the ball.


Step 5: Release right hand’s grip on the needle, and use index finger to bring yarn under and over the point of right needle.

Step 6: Return right fingers to right needle, and draw yarn through stitch with point of right needle.

Step 7: Slide point of left needle into back of new stitch, then remove right needle.

Step 8: Pull ball yarn gently to make the stitch fit snuggly on needle. You have now made one stitch (called casting on), and there are two stitches on left needle (slip knot is counted as a stitch).

Step 9: Insert point of right needle, from front to back, into stitch just made, and under left needle. Repeat Steps 5 through 9, 26 more times, until you have 28 stitches on the left needle. This completes the cast-on row, which is the way all knitting is begun.

 

[tNs]

Salsa

A standard and almost necessary accompaniment to most Mexican food is salsa. Salsa (meaning "sauce" in Spanish) comes in many different ways, the most common being chopped tomatoes, onions and chile. Growing up with a Hispanic mom from Tucson, we had salsa with meals several times a week - with steak and pinto beans, tacos, tostadas, over green beans. My job, even as a little girl, was to make the salsa for our meals. Usually I used canned tomatoes and canned ortega chiles. Now with the prepared salsas so good and easily available, I typically save my salsa making for fresh salsas, including this fresh tomato salsa. "Salsa Fresca" or "Pico de Gallo" is easy to make, especially because it requires no cooking. Just be careful when handling the chilies.

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

 

[tNs]

Beaches

[edit] Australia
Bells Beach, Torquay, Victoria
Bondi Beach, Sydney
Byron Bay, New South Wales
Coogee Beach, Sydney
Cronulla Beach, Sydney
Manly Beach, Sydney
Margaret River, Western Australia
Maroubra Beach, Sydney
Noosa Heads, Queensland
Surfers' Paradise, Gold Coast, Queensland

[edit] Greece
Aghia Fotia beach, Chios
Aghios Aimilianos, Chios
Aghios Giannis, Chios
Aghia Dynami, Chios
Aghia Irini, Chios
Agiasmata, Chios
Aghia Marcella, Chios
Afanis Beach, Chios
Apothika, Chios
Anemi, Chios
Avlonia, Chios
Bella Vista\ Chios, Chios
Daskalopetra, Chios
Didyma Beach, Chios
Elinda, Chios
Ezousa, Chios
Giosonas, Chios
Glari Beach, Chios
Gridia, Chios
Gyaliskari, Chios
Kambia beach, Chios
Karfas, Chios
Karida, Chios
Kato Phana, Chios
Komi, Chios, Chios
Kontari, Chios
Lampsa, Chios
Lefkathia, Chios
Lilikas, Chios
Limenas, Chios
Mersinidi, Chios
Meston, Chios
Limnia, Chios, Chios
Limnos, Chios, Chios
Lithi Beach, Chios
Lo Beach, Chios
Magemena, Chios
Managros, Chios
Mavra Volia - Emporios, Chios
Megas Limnionas, Chios
Merikounta, Chios
Metoxi, Chios
Miligas, Chios
Nagos, Chios
Potamoi, Chios
Prastia, Chios
Salagonas, Chios
Tagma, Chios, Chios
Tigani, Chios, Chios
Trahili, Chios
Trahilia, Chios
Trahili, Chios
Viri, Chios, Chios
Vlihada, Chios
Vokaria, Chios
Vroulidia, Chios
Zanakounta, Chios
Achravi, Corfu, Greece
Aghios Georgios North, Corfu, Greece
Achravi, Corfu, Greece
Lalaria, Greece
Leipsoi, Greece
Ornos Beach, Mykonos, Greece
Santorini Island, Greece
Skiathos Island, Greece
Stavros Beach, Crete, Greece
Vasilikos, Zante Island, Greece

[edit] Grenada
Anse La Roche, Grenada
Grand Anse, Grenada

[edit] India
Calangute, India
Devka, India
Versova Beach, Mumbai, India
Palolem Beach, Goa, India
Juhu beach, Mumbai, India
Goa, India
Maharashtra, India
Kovalam, Kerala (Gods own country), India
Marina Beach, Chennai, India

[edit] Indonesia
Sanur, Bali, Indonesia
Seminyak, Bali, Indonesia

[edit] Ireland
Rossnowlagh, Donegal,Ireland

[edit] Italy
Citara, Ischia, Italy
Costa Smeralda, Sardinia, Italy
Fontelina, Capri Island, Italy
Lampedusa Island, Italy
Grado, Italy

[edit] Jamaica
Negril, Jamaica

[edit] Kenya
Diani Beach, Kenya
Serena Beach, Kenya

[edit] Malaysia
Datai Beach, Langkawi, Malaysia
Tioman Island, Malaysia
Similajau National Park, Sarawak, Malaysia
Redang Island, Malaysia
Perhentian Islands, Malaysia
Pantai Teluk Belanga, Pangkor Laut, Malaysia

[edit] Martinique
Le Diamant, Martinique

[edit] Mexico
Acapulco, Guerrero, Mexico
Bahia de Matanchen, San Blas, Nayarit, Mexico
Cabo San Lucas, Baja California Sur, Mexico
Ixtapa, Guerrero, Mexico
Playa del Carmen, Quintana Roo, Mexico
Puerto Ángel, Oaxaca, Mexico
Puerto Escondido, Oaxaca, Mexico
San Jose del Cabo, Baja California Sur, Mexico

[edit] Montenegro
Miločer, Montenegro

[edit] Morocco
Agadir, Morocco
Essaouira, Morocco

[edit] Myanmar
Sandoway Beach, Myanmar

[edit] Netherlands Antilles
Cupecoy Beach, St. Martin, Netherlands Antilles
Baie Orientale, St. Martin, Netherlands Antilles (a.k.a. Orient Beach)

[edit] New Zealand
One Foot Island, New Zealand

[edit] Peru
Ancón, Lima, Peru
Barranco, Lima, Peru
Contralmirante Villar, Tumbes, Peru
Santa María del Mar, Lima, Peru
Punta Hermosa, Lima, Peru
La Punta, Callao, Peru
Mancora, Piura, Peru

[edit] Philippines
Bantayan Island, Cebu, Philippines
White Beach, Boracay Island, Philippines
Puraran Beach, Panglao Island, Bohol, Philippines
Honda Bay, Palawan, Philippines
Muelle Bay, Puerto Galera, Mindoro Island, Philippines
Malapascua Island, Cebu, Philippines

[edit] Portugal
Adraga, Sintra, Portugal
Albufeira, Portugal
Algarve, Portugal
Costa da Caparica, Portugal
Vilamoura, Portugal
Porto Santo, Portugal
Meco, Portugal

[edit] Saint Vincent and the Grenadines
Casuarina Beach, Saint Vincent and the Grenadines

[edit] Seychelles
Anse Lazio, Seychelles
Anse Source d'Argent, Seychelles
Ile Souris, Seychelles

[edit] South Africa
Camps Bay, South Africa
Clifton beach, South Africa
Nahoon Beach, East London South Africa

[edit] Spain
Ibiza, Spain
La Caleta, Cádiz, Spain

[edit] Sri Lanka
Unawatuna, Sri Lanka

[edit] Tanzania
Zanzibar, Tanzania

[edit] Tahiti
Teahupoo, Tahiti

[edit] Thailand
Ao Phang Nga, Thailand
Ao Phra-Ae, Thailand
Haad Rin, Thailand
Pattaya Beach, Thailand
Phuket, Thailand
Rawaii, Thailand
Hat Chaweng, Thailand
Hat Farang, Thailand
Hat Mai Khao, Thailand
Hat Sai Kaew, Thailand
Hat Sai Ree, Thailand
Ko Pai, Thailand
Ko Phi Phi Don and Ko Phi Phi Leh, Thailand
Ko Tarutao National Marine Park, Thailand

[edit] Tobago
Englishman's Bay, Tobago

[edit] Tonga
Atata Island, Tonga
Ha'apai, Tonga

[edit] Turkey
Cleopatra's Beach, Turkey
Çalis Beach, Turkey
Gemile Bay Beach, Turkey
İçmeler Beach, Turkey
Kaputas Beach, Turkey
Ladies Beach, Turkey
Olu Deniz Beach, Turkey
Patara Beach, Turkey
Side Beaches, Turkey
Turtle Beach, Turkey

[edit] Turks and Caicos Islands
Grace Bay, Turks and Caicos Islands

[edit] Ukraine
Arcadia Beach, Odessa (Odessa Oblast)
Hidropark, Kiev
Trukhaniv Island, Kiev
Tsar's Beach, Novyi Svet (Crimea)

[edit] United Kingdom
Bournemouth, England
Brighton, England
Weymouth, Dorset, England
Studland, Dorset, England
Portstewart Strand, Northern Ireland
Blackpool, England
Southend on Sea, Essex, England
Benone Strand, County Londonderry, Northern Ireland
Fistral Beach, Newquay, United Kingdom
Newquay, Cornwall, England
Chesil Beach, Dorset, England

[edit] United States
Brighton Beach, Brooklyn, New York, United States
Waikiki Beach, Oahu, Hawaii, United States
Wailea Beach, Maui, Hawaii, United States
Waianapanapa, Hawaii, United States
Trunk Bay, St. John, US Virgin Islands
Sunset Beach, Oahu, Hawaii, United States
Seaside Heights, New Jersey, United States
Salt Pond Beach Park, Kauai, Hawaii
San Onofre Beach, California, United States
Playa Flamenco, Culebra, Puerto Rico
Poipu Beach Park, Kauai, Hawaii
Point Pleasant, New Jersey, United States
Ponce Inlet, Florida, United States
Pacific Beach, San Diego, California, United States
Palauea Beach, Maui, Hawaii, United States
Papohaku Beach Park, Molokai, Hawaii, United States
Anaehoomalu Beach, Hawaii, United States
Atlantic City, New Jersey, United States
South Beach, Miami, Florida, United States
South Padre Island, Texas, United States
Bethany Beach, Delaware, United States
Black's Beach, California, United States
Cape Hatteras, North Carolina, United States
Hanauma Bay Nature Preserve, Oahu, Hawaii, United States
Hanelai Bay Beach, Kauai, Hawaii, United States
Hapuna Beach State Recreation Area, Hawaii, United States
Grayton Beach, Florida, United States
Daytona Beach, Florida, United States
Dewey Beach, Delaware, United States
Cocoa Beach, Florida, United States
Coney Island, Brooklyn, New York, United States
Corona del Mare, California, United States
Fort Lauderdale, Florida, United States
Silvershell beach, Marion, Massachusetts United States
Mission Beach, San Diego, California, United States
Moka'apu, Hawaii
Hulopoe Beach, Lanai, Hawaii, United States
Pensacola Beach, United States
Ocean City, Maryland, United States
Ofu Island, American Samoa
Kaanapali Beach, Maui, Hawaii, United States
Kailua, Oahu, Hawaii, United States
Kapalua Beach Park, Maui, Hawaii, United States
Luquillo Beach, Puerto Rico
Magen's Bay, St. Thomas, US Virgin Islands
Kee Beach, Kauai, Hawaii, United States
Maui, Hawaii, United States
Myrtle Beach, South Carolina United States
Green Sands Beach, Hawaii County, Hawaii
Miami Beach, Florida, United States
Virginia Beach, Virginia, United States
Key West, Florida, United States
Wildwood, New Jersey, United States

[edit] Venezuela
Islas Los Roques, Venezuela
Playa el Agua (Isla de Margarita),Venezuela
Playa Parguito (Isla de Margarita, Venezuela
Playa el Yaque(Isla de Margarita),Venezuela
Playa el Ángel(Isla de Margarita),Venezuela
Playa Valdes(Isla de Margarita),Venezuela
Playa Caracola(Isla de Margarita),Venezuela
Playa Moreno(Isla de Margarita),Venezuela
Playa la Caranta(Isla de Margarita),Venezuela
Playa Juventud(Isla de Margarita),Venezuela
Playa Guacuco(Isla de Margarita),Venezuela
Playa Cardon(Isla de Margarita),Venezuela
Playa El Tirano(Isla de Margarita),Venezuela
Playa Puerto Abajo(Isla de Margarita),Venezuela

[edit] Vietnam
Bai Tam, Vietnam
Hon Chong Beach, Vietnam
China Beach, Vietnam
Mui Ne Beach, Vietnam
Nha Trang, Vietnam

[edit] Unclassified
Albro Lake, Dartmouth, Nova Scotia, Canada
Angra dos Reis, Brazil
Argeles sur Mer, France [1]
Arica, Tarapaca, Chile
Aruba
Bakau, Gambia
The Baths, Virgin Gorda, British Virgin Islands
Bells Beach, Victoria, Australia
Birch Cove, Dartmouth, Nova Scotia, Canada
Bondi Beach, Sydney, Australia
Bol, Brač, Croatia
Bredene, Belgium
Canoa Quebrada, Aracati, Ceará, Brazil
Casuarina Beach, Tweed Heads, New South Wales, Australia
Chocolate Lake, Armdale, Nova Scotia, Canada
Coolangatta, southern Gold Coast, Queensland, Australia
Copacabana, Brazil
Cox's Bazar, Bangladesh
Fajara, Gambia
Florianópolis Santa Catarina, Brazil
Fortaleza, Brazil
Gold Coast, Queensland, Australia
Golden Sands, Bulgaria
La Gomera, Canary Islands
Guadalavaca, Cuba
Beaches of Hong Kong
Horseshoe Bay, Bermuda
Horseshoe Bay, Fiji
Huahine Beach, French Polynesia
Ilha de Tinharé, Brazil
Ipanema, Rio de Janeiro, Brazil
Itacoatiara,Niterói, Rio de Janeiro, Brazil
Jericoacoara, Ceará, Brazil
Kitsilano,Vancouver BC,Canada
Kolocep Island, Croatia
Kololi, Gambia
Kotu, Gambia
Kyrenia, Cyprus
Lawrencetown, Nova Scotia, Canada
Leblon, Brazil
Lefaga Beaches, Western Samoa
Lions, Dartmouth, Nova Scotia, Canada
Little Bay, Anguilla
Mooloolaba, Sunshine Coast, Queensland, Australia
Manuel Antonio National Park, Costa Rica
Manly, Australia
Mar del Plata, Buenos Aires, Argentina
Mersa Matruh, Egypt
Mermaid Beach, Gold Coast Queensland Australia
Miami Beach, Gold Coast Queensland Australia
Muri Beach, Rarotonga
Natadola Beach, Fiji
Natal, Brazil, Brazil
Ninety Mile Beach, Victoria in Australia
Noosa,Queensland, Australia
Palm Cove, Cairns, Queensland, Australia
Parlee Beach, New Brunswick, Canada
Pink Beach, Bahamas
Pipa, Brazil
Placencia, Belize
Porto Galinhas, Brazil
Port Vecchio, Corsica, France
Praia do Forte, Brazil
Prince Edward Island, Canada
Rainbow Haven, Dartmouth, Nova Scotia, Canada
Risser's, Nova Scotia, Canada
Rock Islands, Palau
Santos Beach Gardens, Brazil
Sauble Beach, Ontario, Canada
Seven Mile Beach, Cayman Islands
Shark Island, Cronulla Beach, Australia
Shoal Bay, Anguilla
Shubie Park, Dartmouth, Nova Scotia, Canada
Sidi Abdel Rahman, Egypt
Slovenska Plaza, Budva
South Water Caye, Belize
St. Restitude, Corsica, France
Ste. Anne Beach, Guadeloupe
Surfers Paradise, Central Gold Coast, Queensland, Australia
Sylt, Germany
Temae Beach, French Polynesia
Trincel Beach, Stara Novalja, Croatia
Varadero, Cuba
Vatulele Island, Fiji
Wasaga Beach, Ontario, Canada
Whitehaven Beach, Australia
Woodbine Bathing Station, Toronto (beach volleyball, windsurfer rentals, 50m pool, 5m and 10m tower)
Yalong Wan, Hainan, China
Zrce Beach, Novalja, Croatia

 

[pretty_green_eyes]

A standard and almost necessary accompaniment to most Mexican food is salsa. Salsa (meaning "sauce" in Spanish) comes in many different ways, the most common being chopped tomatoes, onions and chile. Growing up with a Hispanic mom from Tucson, we had salsa with meals several times a week - with steak and pinto beans, tacos, tostadas, over green beans. My job, even as a little girl, was to make the salsa for our meals. Usually I used canned tomatoes and canned ortega chiles. Now with the prepared salsas so good and easily available, I typically save my salsa making for fresh salsas, including this fresh tomato salsa. "Salsa Fresca" or "Pico de Gallo" is easy to make, especially because it requires no cooking. Just be careful when handling the chilies.

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

I always add a cucumber and black olives to my salsa.

 

[tNs]

How to wash dishes

Order of Washing
This defines the order in which the items (a general term covering all cutlery, crockery, pots and pans) are selected.
The order of washing, through experimentation, is:
Cutlery, cleanish plates, dirty plates, pots and pans, any very dirty item.
Note that any item can be demoted to the bottom of this list simply by force of its disgustingness.
The Pile
A pile of dirty items
The Draining Board
An organised set of clean items
The Soaking Stack
This is a pile of items held within the washing-up basin.
The Current Item
This is the item currently being washed.
The Queued Item
This is one item which is washed in parallel with the Current Item. The difference between the operations on the Queued Item and the Current Item is generally one of degree: the Current Item undergoes concentrated washing; the Queued Item is lightly prepared for the rigourous Current Item operations.
Behavioural Rules
General Rule: When the Soaking Stack is close to empty, you should refill it with items taken from The Pile in the General Order of Washing.
General Rule: If you have nothing as a Queued Item, pick up an item from the Soaking Stack. This will become the queued item.
General Rule: If you have nothing as a Current Item, transfer the Queued Item so that it becomes the Current Item. This is primarily a change in conscious status. It may involve moving the item between hands, etc. Transferrence clears the Queued Item.
General Rule: Any Current Item or Queued Item should be subjected to any Washing act possible.(qv)
General Rule: If the Current Item has been cleaned (finished all of the tasks required to clean it), move it onto the draining board. This empties the "Current Item" object.
General Rule: If the water in the washing-up basin becomes dirty, empty and fill with clean hot water. "Dirtiness", "Clean" and "Hot" are all vendor specific terms.
Washing
The Current Item and the Queued Item are both washed. This involves completing a series of acts. The item has not been cleaned unless all of these acts have been completed. Some acts may be performed on a Queued Item, some acts may be performed on the Current Item, some may be performed on both. Acts vary according to the item. Acts should follow the order in which they are listed.
Cutlery
Dipped and shaken under basin water - Queued, Current
Areas of uncleanliness observed - Queued, Current
Unclean areas scrubbed clean - Current
Re-dipped - Current
Rinsed under cold tap - Current
Pots, Pans, Cups, Mugs
Dipped and shaken under basin water - Queued, Current
Areas of uncleanliness observed - Queued, Current
Handle (if any) of item scoured - Current
Outside bottom of item scoured - Current
Outside sides of item scoured - Current
Inside bottom and sides of item scoured - Current
Remaining unclean areas scrubbed clean - Current
Re-dipped - Current
Rinsed under cold tap - Current
Main Program
Clean basin.
Fill basin with hot water. When almost full, add detergent.
Now drop five to ten pieces of cutlery from the Pile into the basin (depending on size and dirtiness). This will form your initial Soaking Stack
Apply General Rules continuously until all items are on the Draining Board
Other observations
Procedures may vary according to local cultural norms. Japanese delegates had a number of criticisms .

Kirsten from Edinburgh writes on 5/9/99:

Do the glasses first, followed by other delicate glass items. Follow these with mugs, plates, dishes and other china before moving onto cutlery and pans. Cheese graters should be left to soak for at least 2 days. Porridge pans should be soaked in cold water for a couple of hours then scraped out with a plastic spoon before being washed. Scrambled egg pans should just be thrown away.
A more finely defined ordering system: thank-you. The whole "Wash Up vs Throw Away" decision mechanism requires more investigation. Other possible cues for deletion may be: equipment involved in toffee production, Woks post oily burn-fry meals, and any mug supporting a long-term slime mould colony. - d.

David Cridland had some unspecified objections to the ordering of the general rules, but helped clarify when exactly washed items should be thrown away with this C++ code fragment.

Miranda Mowbray asks if there might be a lock condition in the original algorithm? Her paper asks the question: "if the washing is being processed by two or more washers in parallel who both try to pick up the same item from the Soaking Stack? If the item is big it can be washed by more than one washer at once, but if it's a teaspoon you might get a tug of war. (Parallel processing is my favourite method of washing up.)" It's true that the algorithm is neither thread safe as it stands, nor is it re-entrant. Which is to say, if you leave the washing up, and then someone else joins in to help you, any of the stacks could get corrupted.

The security implications, likewise, have not been sufficiently explored. All of these points may be cleared up when we have a formal proof of the algorithm.


Gerard Watts writes: "I find an acid rinse (a squeeze of lime or lemon juice in a bowl of hot water) gives plates etc a nice squeaky clean feel. It also has an astonishing effect on the brass plug hole.". This may be the original ur-concept behind why so many detergents stink of lemon, sort of like why we have Easter eggs instead of chocolate jesuses-on-a-cross. If you get what I mean. I may be wandering off topic here.

Russel F. Dickson notes the benefits of parallel washing (him and his brother), although notes that the second server frequently suffered from "allergic" reactions, resulting in a loss of a server for at least 25% each day. "Any cures or preventative treatments would surely be of benefit to mankind.". He also goes into some detail regarding Egyptian methods of washing up, which involve a small mug of washing up liquid, "definately not clean despite presence of detergent.".

Chris Gray is concerned to attach the following patches:

Baby items should be first in the order as they have a less well developed imune system
No mention is made of which implements to use e.g. nylon bristle brushes are good for cleaning cheese greaters and pans with sticky (but not baked on) residue (porridge, baked beans). Sand paper can be used for the top layer of crust on some stubborn deposits (power tools should not be used in conjunction with water)
draining racks are great but must be loaded top first but car must be taken not to destabilise them by raising the center of gravity too much.

 

[tNs]

I always add a cucumber and black olives to my salsa.

Well aren't you fancy!

 

[pretty_green_eyes]

Well aren't you fancy!

It just adds a little somethin'.

 

[tNs]

Cucumber Facts

Maturity Indices
Cucumbers are harvested at a range of developmental stages. Depending on cultivar and temperature, the time from flowering to harvest may be 55 to 60 days. Generally fruit are harvested at a slightly immature stage, near full size but before seeds fully enlarge and harden. Firmness and external glossiness are also indicators of a pre-maturity condition. At proper harvest maturity, a jellylike material has begun to form in the seed cavity.



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Quality Indices
Table or slicing cucumber quality is primarily based on uniform shape, firmness and a dark green skin color. Additional quality indices are size, freedom from growth or handling defects, freedom from decay, and an absence of yellowing.

U.S. grades are Fancy, Extra 1, No. 1, No. 1 Small, No. 1 Large and No. 2.

Industry grades and specifications follow the packing conventions SuperSelect, Select, Small Super, Small, Large, and Plain. These terms have no enforceable contractual value.



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Optimum Temperature and Relative Humidity
10 - 12.5°C (50 - 55°F); 95% R.H.

Storage of cucumber is generally less than 14 days as visual and sensory quality deteriorate rapidly. Shriveling, yellowing, and decay are likely to increase following storage beyond two weeks, especially after removal to typical retail conditions. Short term storage or transit temperatures below this range (such as 7.2°C / 45°F) are commonly used but will result in chilling injury after 2-3 days.



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Chilling Injury
Cucumbers are chilling sensitive at temperatures below 10°C (50°F) if held for more than a day to 3 days depending on temperature and cultivar. Consequences of chilling injury are water-soaked areas, pitting and accelerated decay. Chilling injury is cumulative and may be initiated in the field prior to harvest. Cucumber varieties vary considerably in their susceptibility to chilling injury.



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Rates of Respiration
Temperature 10°C(50°F) 15°C(59°F) 20°C(68°F) 25°C(77°F)
ml CO2/kg·hr 12-15 12-17 7-24 10-26
Respiration varies widely above 10°C due to different stages of maturity. Less mature cucumbers have higher respiration rates. To calculate heat production, multiply ml CO2 / kg·hr by 440 to get BTU/ton/day or by 122 to get kcal/metric ton /day.



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Rates of Ethylene Production
0.1 - 1.0µl / kg·hr at 20°C(68°F)



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Responses to Ethylene
Cucumbers are highly sensitive to exogenous ethylene. Accelerated yellowing and decay will result from low levels (1-5ppm) of ethylene during distribution and short-term storage. Do not mix commodities such as bananas, melons and tomatoes with cucumber.



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Responses to Controlled Atmospheres (CA)
Controlled or modified atmosphere storage or shipping offer moderate to little benefit to cucumber quality maintainence. Low O2 levels (3-5%) delay yellowing and the onset of decay by a few days. Cucumber tolerates elevated CO2 up (CA) to 10% but storage life is not extended beyond the benefit of reduced levels of O2 .



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Physiological Disorders
See Chilling injury
Freezing Injury. Freezing injury will be initiated at - 0.5°C (31°F). Symptoms of freezing injury include a watersoaked pulp becoming brown and gelatinous in appearance over time.



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Physical Injury
Harvesting should be done by cutting free of the vine rather than by tearing. "Pulled end" is a quality defect used in establishing grade quality.

Bruising and compression injury are very common when attention to careful harvest and handling practices are not followed.



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Pathological Disorders
Diseases are an important source of postharvest loss, particularly in combination with chilling stress. A large list of bacterial and fungal pathogens cause postharvest losses in transit, storage, and to the consumer. Alternaria spp., Didymella Black Rot, Pythium Cottony Leak, and Rhizopus Soft Rot are common disorders.



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Special Considerations
Cucumbers are often treated with approved waxes or oils to reduce water loss, reduce abrasion injury and enhance appearance.

Yellowing during the postharvest period is a very common defect. Harvesting fruit at an advanced stage of development, exposure to ethylene, or storage at too high temperature all cause yellowing.

 

[pretty_green_eyes]

Who's online -

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[Juliangel]

top 10 highest posters at Lit

Their name, title, date joined and post total

1. higherlevel4u 02-07-2003 111,978 posts
Jack of Hearts

2. mark197205
Lits Captain Commando.... 03-16-2004 107,806 posts

3. WantonWitch
The Devils own lil' Angel 11-08-2004 103,451 posts

4. kayte
To Please Him 01-07-2002 102,514 posts

5. Fagin
little fishie 07-15-2004 88,650

6. Gusty Wind
x 10-09-2002 84,879 posts

7. Tasty_Teaze
Simply Tasty 06-18-2004 84,020 posts

8. ran57gr
Simply Ran 05-07-2002 73,995 posts

9. RedHairedandFriendly
Claimed 04-20-2005 70,258 posts

DevilishTexan
Mucho Bueno! 12-03-2003 66,356 posts

 

[pretty_green_eyes]

http://www.sitcomsonline.com/photos/c-barneymiller.jpg

 

[tNs]

brrrr....

I'm cold

*shivers*

 

[Juliangel]

http://www.shafted.com.au/photos/albums/funnies/a/Animal%20Sex%20(Venison).jpg

 

[tNs]

http://www.shafted.com.au/photos/albums/funnies/a/Animal%20Sex%20(Venison).jpg

*jelous*

 

[tNs]

Growing a grape vine...

The key is to spend some time on soil preparation before planting. The soil should be dug as far down as you can get incorporation lots of well rotted farm yard manure, its important that it should be well rotted because fresh manure will burn the vines roots. Another good source of organic matter is lead compost created from oak, ash and lime trees; beech leaves are best avoided, as they tend to be a little too acid for vines. Natural and well before the Romans took an interest in vines they grow naturally in woods and forests. Climbing trees in search of sunlight to ripen the fruit they produce, this is why the requirement for lots of organic matter in the soil to recreate the leaf litter found naturally on a forest floor is key to growing grapes successfully.

Most vines are supplied in pots. The same planting rules apply to vines as well as other pot grown plant, but with vines it is important that you -

Make sure the root ball is not to root bound or has been grown in a small pot for to long so that the roots have started to spiral in the base of the pot.
The planting depth should be just below the original compost surface in the pot so the root ball is just covered with soil.
Ideally the vine should be planted so that the roots are always kept cool and the head should be grown into the sun or towards a sunny spot on a wall or trellis etc. To keep the roots cool you can place large stones or rocks around the base to help shield the soil from direct sunlight.

In the first two years you should concentrate on forming a framework within the vine plant. This involves training the side branches and tying them to wires or trellis supports. The key points in this operation are not to tie the vine too firmly as the branches will expand over the next two years and the ties might constrain the branch to much and cause some damage. Secondary by training the side branched horizontally this will help encourage fruit production later. During the first two-year we recommend feeding with a liquid feed one a month through the summer to help create the frame work that will later support the grapes.

The vine will produce fruit in the first two years; this fruit is best left on the vine but thinned by removing 2/3rds of the grapes that have formed within each bunch.

Finally in the third year you can plan to produce some usable fruits. At the start of the year mulch with some well rotted farmyard manure around the base. You should no longer be feeding with liquid feed during the summer. The grapes will form again on the fruiting spurs and should be thinned in each bunch this time by one 1/3. They will develop over the summer then in late July you should remove some of the vines foliage around the grapes to allow the more sunlight to ripen the bunches.

At the end of the year you should tie in the new shoots cutting then back by 25% to encourage the formation of new fruiting spurs the following year. Finally tar washing with jeyes fluid in the winter has the advantage of killing all the pests that are over wintering in the stems and buds. This is carried out by mixing 1 part jeyes fluid to 30 parts water and spraying it on to the vine until it runs off soaking the stems and branches

 

[tNs]

Yogurt Facts

Yogurt and other cultured dairy products are made by adding specific cultures to fluid dairy products in order to convert some lactose (milk sugar) into lactic acid. The aroma, body and flavor of these products can vary, depending on the type of culture and milk, amount of milkfat and nonfat milk solids, fermentation process and temperature used.

Yogurt is a mixture of milk (whole, reduced fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Other bacteria (e.g., acidophilus) and other strains of the above bacteria may be added to the culture. Sweeteners (e.g., sugar, honey, aspartame), flavorings (e.g., vanilla, coffee) and other ingredients (e.g., fruits, preserves, stabilizers such as gelatin) may also be added. Yogurt contains at least 3.25% milkfat and 8.25% nonfat solids. The mixture of dairy products and optional ingredients, except bulky flavorings, must be pasteurized or ultrapasteurized. The milk in most yogurts is also homogenized.

Varieties of yogurt
Lowfat yogurt is similar in composition to yogurt except that it contains either 0.5%, 1%, 1.5% or 2% milkfat.

Nonfat yogurt is similar in composition to yogurt and lowfat yogurt except that it contains less than 0.5% milkfat.

Yogurt beverages, which may be a combination of yogurt and milk or may be created from different acid-producing bacteria than yogurt, also may also be characterized by fat content.

Other cultured dairy foods
Buttermilk is made by adding lactic acid-producing bacteria, usually Streptococcus lactis, to pasteurized or ultrapasteurized milk (whole, reduced-fat, lowfat, nonfat) with nonfat dry milk solids under controlled conditions. The product is heated until the desired acidity is achieved, then cooled to stop fermentation. Buttermilk flakes or liquid butter may be added to give cold milk the appearance of churned buttermilk. Salt, citric acid or sodium citrate may be added to enhance flavor. Today, depending on the level of milkfat in the product, buttermilk may be called cultured buttermilk, cultured lowfat buttermilk or cultured skim (nonfat) buttermilk. Originally, buttermilk was the lowfat liquid remaining after churning cream into butter.

Acidophilus milk is typically a lowfat or nonfat milk to which active cultures of Lactobacillus acidophilus have been added. The mixture is heated until a curd forms and the desired acidity is reached. The milk is then refrigerated. Adding Lactobacillus acidophilus cultures to cold, lowfat or nonfat milk and then refrigerating the product to prevent further growth of the harmless bacteria produces sweet acidophilus milk. Unlike fermented acidophilus milk, which has a slightly tart taste, this product has a sweet taste.

Nutritional information
The nutritional and caloric contents of yogurt, buttermilk and acidophilus milk are similar to those of the fluid milks from which they are made. Each is an important source of calcium, riboflavin (B2) and protein.

 

[pretty_green_eyes]

10 random songs that came up on my ipod

1. Shadow Dancing - Andy Gibb
2. Iris - Goo Goo Dolls
3. Youth Gone Wild - Skid Row
4. Closer to Find - Indigo Girls
5. Eye of the Tiger - Survivor
6. St. Anger - Metallica
7. God's Gonna Cut You Down - Johnny Cash
8. Theme from Growing Pains
9. Blue Bayou - Linda Rondstat
10. In My Life - Sean Connery

 

[tNs]

1. Shadow Dancing - Andy Gibb
2. Iris - Goo Goo Dolls
3. Youth Gone Wild - Skid Row
4. Closer to Find - Indigo Girls
5. Eye of the Tiger - Survivor
6. St. Anger - Metallica
7. God's Gonna Cut You Down - Johnny Cash
8. Theme from Growing Pains
9. Blue Bayou - Linda Rondstat
10. In My Life - Sean Connery

Nice...

 

[DV81]

Acronym Definition
HI Hawaii (US postal abbreviation)
HI Handicap International
HI Hardware Item
HI Harmony Incorporated (International Organization of Women's Barbershop Singers)
HI Harvest Index
HI Hasbro Interactive
HI Hazard Index
HI Head Guard (lifeguarding)
HI Health Insurance
HI Health International
HI Hearing Impairment
HI Hearing International
HI Heart Institute
HI Heavy Inspection
HI Heifer International
HI Height Indicator
HI Height of Instrument (surveying)
HI HelpAge International
HI Hemagglutination Inhibition
Hi Heritage India (festival)
HI Herramientas Industriales (Spanish: hardware industry)
HI Hertzian Indentation
HI High Impedance
HI High Inquisitor (Robert Jordan's Wheel of Time)
HI High Intensity (carbon)
HI High Nuc in Backhaul Check (airfare construction)
Hi Hindi (linguistics)
HI Hochschulverband für Informationswissenschaft eV
HI Holiday Inn
HI Hollingshead International
HI Home Improvement
HI Homicidal Ideation
HI Horizontal Integration
HI Horizontal Inverval
HI Hospital Income (health insurance)
HI Hospital Insurance
HI Hostelling International
HI Hostile Intent (gaming, Half-Life Modification)
HI Household International, Inc. (stock symbol)
HI Hovedstadens Jernbane-Idræt
HI Human Interactions
HI Humorous Interpretation
HI Hurley International (clothing company)
HI Hydraulic Institute
HI Hydriodic Acid

 

[Juliangel]

titles for top stories on CNN right now

# Thousands still stranded days after storm
# Searchers find missing Scout's mess kit, footprints
# Spartans fend off 'Wild Hogs' and Bullock
# Poll: Confidence in Iraq war down sharply
# Teacher's husband charged after student shot Video
# Israel rejects Palestinian government | Video Video
# Family: Abduction suspect longed for baby
# Vehicles slip and slide on icy highway Video
# Mercedes' fish-inspired car
# Climate scientists eye giant trees, flying saucers
# SI.com: March Madness -- the latest scores
# Major recall of pet food has animal owners frantic
# CNN Wire: Latest updates on world's top stories

 

[tNs]

Texas Holdem Rules

In Holdem, players receive two downcards as their personal hand (hole cards), after which there is a round of betting. Three boardcards are turned simultaneously (called the "flop") and another round of betting occurs. The next two boardcards are turned one at a time, with a round of betting after each card. The boardcards are community cards, and a player may use any five-card combination from the board and personal cards. A player may even use all of the boardcards and no personal cards to form a hand (play the board). A dealer button is used. The usual structure is to use two blinds, but it is possible to play with one blind, multiple blinds, an ante, or combination of blinds plus an ante. (Click for The Basics of Texas Hold'em.)

Texas Holdem Poker Rules
These rules deal only with irregularities. See the previous chapter in Robert's Rules of Poker, "Button and Blind Use," for rules on that subject.
1. If the first holecard dealt is exposed, a misdeal results. The dealer will retrieve the card, reshuffle, and recut the cards. If any other holecard is exposed due to a dealer error, the deal continues. The exposed card may not be kept. After completing the hand, the dealer replaces the card with the top card on the deck, and the exposed card is then used for the burncard. If more than one holecard is exposed, this is a misdeal and there must be a redeal.
2. If the flop contains too many cards, it must be redealt. (This applies even if it were possible to know which card was the extra one.)
3. If the flop needs to be redealt because the cards were prematurely flopped before the betting was complete, or the flop contained too many cards, the boardcards are mixed with the remainder of the deck. The burncard remains on the table. After shuffling, the dealer cuts the deck and deals a new flop without burning a card. [See "Section 16 – Explanations," discussion #2, of Robert's Rules of Poker (link in upper right) for more information on this rule.]
4. If the dealer turns the fourth card on the board before the betting round is complete, the card is taken out of play for that round, even if subsequent players elect to fold. The betting is then completed. The dealer burns and turns what would have been the fifth card in the fourth card's place. After this round of betting, the dealer reshuffles the deck, including the card that was taken out of play, but not including the burncards or discards. The dealer then cuts the deck and turns the final card without burning a card. If the fifth card is turned up prematurely, the deck is reshuffled and dealt in the same manner. [See "Section 16 – Explanations," discussion #2, for more information on this rule.]
5. If the dealer mistakenly deals the first player an extra card (after all players have received their starting hands), the card will be returned to the deck and used for the burncard. If the dealer mistakenly deals more than one extra card, it is a misdeal.
6. You must declare that you are playing the board before you throw your cards away; otherwise you relinquish all claim to the pot.

 

[tNs]

True...

I miss GIGI

 

[Juliangel]

I miss GIGI

Only 11 days left...

 

[tNs]

Only 11 days left...

wish it were 11 seconds

 

[tNs]

Varieties of Roses

When you purchase any new rose, it is helpful to know something about each type of rose, its growth habits, size, type of bloom, etc. Some require more care than others, and some are best left alone. These are the different types of roses.


Hybrid Teas
When most people think of a rose, they are thinking of hybrid teas. Normally a hybrid tea has a large bloom at the end of a long cane. They are the most popular roses sold at florist shops. They are generally upright growing plants from 3-6 feet and the blooms come in most colors, except blue and black. Examples include Double Delight, Mr. Lincoln, St. Patrick, Veterans' Honor, Gemini, and Brandy.


Floribundas
The floribundas were once called hybrid polyanthas. In the 1940s, the term floribunda was approved. They are usually smaller plants with smaller blooms that tend to come in clusters. There are some where the bloom comes singularly. The cluster types make great landscape plants. Comes in most colors. Examples include Iceberg, Angel Face, Playboy, Playgirl, Simplicity, Sexy Rexy, and French Lace.


Grandifloras
The grandifloras are allegedly a combination of hybrid teas and floribundas with some one-bloom stems and some cluster blooms. The grandiflora term was coined by nurserymen for the rose Queen Elizabeth, which was introduced in 1954, even though Buccaneer could have been argued as the first of this type of rose. The term grandiflora still remains, however, the term is losing distinction over time and could easily disappear. Examples include Queen Elizabeth, Gold Medal, and Arizona.


Miniatures
Miniature roses are roses that are smaller in bush, foliage and bloom size. The blooms can range from 1/2-inch up to 2 inches. Miniatures are very popular and can be grown in containers. The plants range in size from about 1-3 feet. Examples of miniatures include Behold, Fairhope, Irresistible, Kristin, and Miss Flippins.


Mini-Floras
Mini-floras are a new classification. They are too large to be a mini, but could be too small for a hybrid tea or floribunda. I find most of the mini-floras to be awkward in the landscape. Examples of mini-floras are Cachet, Autumn Splendor, Dr. John Dickman, and Butter Cream.


Climbing Roses
Climbing roses are mostly very vigorous roses that can grow to great heights. There are three general types. Large flowered climbers (LCI) are more modern and have stiff canes and usually have good repeat bloom. They can range in size from 8-20 feet. The blooms come in many colors and can have blooms singularly or in clusters. Examples include America, Altissimo, Fourth of July, and Berries 'n' Cream.


The rambler type of roses are usually older roses that are once blooming, usually in the spring or early summer. While once blooming, most will be covered with blooms for a month or more. They are excellent for training on pillars, pergolas, and trellises. The canes are pliable, and the blooms are small and come in large clusters. Examples are American Pillar, Seven Sisters, and Newport Fairy.


Next are the sports of hybrid teas, floribundas, and others, which resemble their bush counterpart except for their climbing growth habit. These usually have an outstanding spring bloom, followed by scattered blooms later in the fall. Examples include Cl. Double Delight and Cl. Queen Elizabeth.


Old Garden Roses
The old garden roses consist of rose classes that existed prior to 1867, the date of the first hybrid tea, La France. The classes include the species (wild) roses, albas, bourbons, centifolias, damasks, eglantines, gallicas, mosses, noisettes, portlands, teas, etc. They come in every growth and bloom pattern and color imaginable. They can range from 1 foot to over 50 feet in height. About half of these roses have good to excellent repeat bloom. Usually obtain through mail order sources. Examples include Lady Banks, Rose de Rescht, Baronne Prevost, and Sombreuil.


Shrubs
This is a catchall group. They are generally roses that are hybrids of species, or roses that do not fit nicely in other classes, such as David Austin "English" roses and Dr. Griffith Buck's roses. They are extremely varied botanically and most are available through mail order. Examples are Golden Celebration, Perdita, Hansa, Hawkeye Belle, Starry Night, and Ballerina.


Polyanthas
Polyanthas, the "petite" roses of yesteryear, are almost the forgotten class of roses. Of the 500 or so polyanthas introduced since 1875, there are only some 20 or 30 available, usually through mail order. These are low-growing bushes with small flowers in clusters. Common examples are Cecile Brunner, China Doll, Verdun, and The Fairy. Predecessor of the floribunda class.