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Here's two..I HOPE you like them..=/
Texas Builds It Larger
A Texan, while visiting Toronto, found himself in the back seat of a taxi cab on the way to his hotel. Passing by the Royal York the Texan asked the cab driver "What's that building there?" "That's the Royal York Hotel" replied the cabbie. "The Royal York? How long did it take to build that?" asked the Texan. "About 12 years" replied the cabbie.
"12 years? We build 'em twice as high, twice as wide and four times as long down in Texas, and we do that in six months."
A while later the cab driver makes his was past the Metro-Toronto Convention Centre. "What's that building over there?" asked the Texan. "That's the Metro-Toronto Convention Centre" replied the cabbie. "Convention Centre? How long'd it take to build that?" asked the Texan. "About three years" replied the cabbie. "Three years? We build 'em twice as high, three times as long and four times as wide as that down in Texas, and it only takes us about two weeks."
Shortly thereafter the cabbie drives past the CN Tower. "What's that building there?" asks the Texan, pointing at the tower. "Danged if I know" replied the cabbie, "It wasn't here when I drove by yesterday."
A Story Behind A Gun
Big Louie the Torpedo was becoming increasingly curious about one of the newer members of his mob, Benny the Rod. Benny had been in the business for many years in another part of the country. During that time he had garnered quite a reputation for being the most conscientious and honorable hit man available. He was also considered quite eccentric, perhaps odd, in that for the last ten years or so he always kept one hand in his pocket - clutching his cold steel weapon in readiness (hence the nickname, Benny the Rod).
When Benny arrived at Louie's office, the question was put to him.
"So what's the story with you and this here gun of yours, eh? Like, are you scared or somethin' or you just want to always be ready or what?"
"Not scared ..." Benny growled, "been doin' it dis way ever since me sister's weddin' 'bout ten ten years ago now".
"Oh yeah? ... so ...?"
"Well, I used ta know her fiance at da time - a no good chisler. He never even loved the goil so much ... but he made her happy and so I kept me mouth shut about it", Benny explained.
Louie leaned in, expecting the point of the matter.
"And since dat time I gotta do it dis way".
"But WHY?!", Louie finally demanded?
"Well, I was at da wedding", grumbled Benny, and I wasn't about to say nuttin' about it then, so now I gotta do like da preacher said ...
"Speak Now or Forever Hold Your Piece!"


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Fiat 500L Vans Design Concept Car Hangs Ten At Surf Cityby Motors.new
The FIAT brand's latest variation of the popular Fiat 500L helps kick off the Vans US Open of Surfing in "Surf City", aka Huntington Beach, California. Details from Vans original hi-top shoe echo throughout the cool concept car from its iconic Vans Checkerboard pattern roof treatment down to the Waffle Sole covering on the pedals.
Want This New Product? Star Trek Ice Traysby Laurie Kay Olson
Your ice cubes can make your beverages go boldly where no drink has gone before with these totally cool, actually totally frozen, Starfleet ice cubes. All you need to get them is the right ice tray -- the Star Trek Starfleet Ice Tray. This will kick your entertaining all the way up to the command level of your starship. Drink long and prosper!
Condemned Chinese Building Goes Boom, Video Footage Goes Viralby China.new
An eye-popping video going viral on WeChat shows the sudden demolition of the Qiqihar City Public Security Bureau building, seemingly without warning. To their credit, downtown drivers, pedestrians and cafe diners kept their cool, kept calm and carried on.
Enjoy Hot Beverages And Food While Camping With The Solar Kettleby Samantha Pankey
How many times have you been camping only to miss the comfort of your early morning coffee? Of course you could make a fire, boil some water and have your coffee after putting some elbow grease into it. Or you could grab a Solar Kettle/Thermal Flask, fold out the reflectors and have your coffee without breaking a sweat.
Want This New Cool Gadget? The Toolbox Hair Clipby Laurie Kay Olson
There is an iconic image in everyone's mind about someone who can save themselves or the world with just the right manipulation of a hair pin. This is generally done by MacGyver who could get out of just about any bad situation with a few feet of dental floss and a paperclip. Now you can join the likes of the mullet-wearing hero by wearing these awesome hair clips that are Leatherdos Mini Tools Clips.
Funny Squirrel Feeders: Twisted Humor for Nature Loversby Serena Dorman
Bird feeders used to be the bee's knees, but these days, it's all about squirrel feeders. But squirrel feeders like this one shaped like a horse head, made by Archie McPhee, offer much more than your ordinary squirrel feeder. Utilizing this hilarious horse mask design makes nature watching so much more amusing.
Orbitwheels: New Concept For Wheeled Sportsby Samantha Pankey
What do you get when you cross a skateboard with an inline skate? You get something like what you see in the picture--the Orbitwheel--only the Orbitwheel allows the rider more freedom than either a skateboard or inline skates. The concept is a simple--two feet, two wheels.
Wearable Tech's Boat Dress: Swimwear To Impressby M Dee Dubroff
Practical swimwear down through the decades has come to mean many things, but whoever thought that one Australian artist would interpret those words to indicate a dress that doubles as an inflatable raft? Read on for more details even if you are a strong swimmer.
Did You Say "Ute"? A Loving Look At Australia's Iconic Coupe Utilityby Motors.new
Polished up front and utilitarian out back of the C-pillar, these versatile pickup-like vehicles rub rugged shoulders with Mad Max's V8 Pursuit Special when it comes to evoking Australian car culture.
Want To Make Rainy Days Less Gloomy? Star Wars Light Saber Umbrellasby Laurie Kay Olson
"This is the weapon of a Jedi Knight. Not as clumsy or random as a blaster; an elegant weapon for a more civilized age. . ." so Obi Wan Kenobi explained when he gave Luke Skywalker his father's light saber. It can be difficult to walk around in society with a light saber at your side -- that is unless it is disguised as something for a rainy day. A Star Wars Light Saber Umbrella is just the thing!

subset: commoncrawl


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Enjoy fragrance, color of bulbs all winter long
By Brian Hallett
In a few months the daffodils and flowering magnolias will bloom, but spring comes early when you force bulbs and branches indoors. During the frigid, dreary months of winter, you'll enjoy the powerful fragrance of hyacinths, the sweet scent of paperwhite narcissus, and the cheerful color of amaryllis, as well as spring flowering branches. But with just a little patience and work, you can force Mother Nature's hand to create bright blooms indoors before spring actually arrives. A pot of narcissus on the windowsill in February and March can make a winter-worn gardener renew the desire to survive the winter. [Read more...]


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Three Huge Changes for People with Parkinson's
Friday March 13, 2015
There are three components to recent changes in the experience and treatment of Parkinson's, all of which have the promise to contribute greatly to the care and everyday quality of life experienced by those of us with PD.Read Article
How can service dogs help Parkinson's?
Sunday July 28, 2013
Service dogs are specialty trained to help and protect people with vision, hearing, physical and emotional challenges.Read Article
Top Ten Tips for Parkinson's Disease- Tell us yours
Saturday April 06, 2013
April is Parkinson's Awareness Month. Chances are you know the value of information and support if you are living with Parkinson's disease.Read Article
Carrying the Olympic Torch for Parkinson's today
Sunday July 08, 2012
Tom Isaacs age 44 carries the olympic through Welwyn Garden City today. With each step he will raise awareness about Parkinson's and inspire others with his positive message, humour, inspiration and courage for people living with Parkinson's disease and other chronic conditions.Read Article
Music Enhances Brain Activity
Tuesday April 24, 2012
Music is good for us and good for our brains. Neurobiologist, Dr. Larry Sherman reviewed the benefits of music and the lasting effects of music on our brain chemistry, structure and neural connections.Read Article
How do I find a Parkinson's physical therapist to keep me exercising?
Monday April 02, 2012
A physical therapist (PT) can help improve balance, flexibility, coordination and strength.Read Article
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Saturday March 10, 2012
What is the one piece of advice you would give to others just diagnosed with Parkinson's? There is no doubt about it, getting a diagnosis of Parkinson's can be life changing.Read Article
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text: [re-ordered] I wrote: >>> Assuming that there are no changes between rc4 and 0.1.0, please could >>> you provide a debdiff between 0.1.0~rc2-1 and the 0.1.0-1 package you >>> would like to upload? > On Thu, Sep 9, 2010 at 11:36 PM, Devid Antonio Filoni > <email@example.com> wrote: >> Upstream released 0.1.1 which provides bugfixes. The attached one is >> the debdiff between rc4 and 0.1.1. On Thu, September 23, 2010 15:34, Devid Antonio Filoni wrote: > Any news about this? Was a debdiff between 0.1.0~rc2-1 and the proposed 0.1.1-1 ever provided, as requested? I don't think you sent a debdiff for rc2 -> rc4, which makes it difficult to evaluate the impact of rc2 -> 0.1.1-1. Regards, Adam


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Why skim the fat off broth?
I just discovered that my favorite chicken broth recipe is almost exactly the same as the BBB recipe that can be pressure canned. The only difference is that I add vinegar and chicken feet (for extracting gelatin) and sprigs of thyme and parsley. Of course, it is all strained very well so that just broth is left.
The other difference is that I very rarely skim the fat off the top. (We like our good fats a la Sally Fallon, Weston Price, etc.) There's usually not a lot, like maybe less than 1/4".
If I make broths for pressure canning, MUST I skim the fat? Is there a safety reason or is this just leftover nonsense from the low-fat "health" camp of the past 2 decades?
My freezer is packed full of broth. Discovering that I can pressure-can and keep it on the shelf made my day!
Is there a safety reason or is this just leftover nonsense from the low-fat "health" camp of the past 2 decades?
No it isn't left-over nonsense, sorry. :)
There are several good reasons that are safety related. Now obviously you won't be able to remove it all even when using the overnight chilling method before skimming. A small amount will remain but the majority should be removed..
First, it affects the density and the processing time recommended is based on skimmed broth. Additional time would be required. How much is unknown.
Second, it results in a poor seal on the jars which leads to possible contamination, bacterial and fungal growth, rancidity, etc. even without the signs of full seal failure. It has reduced shelf life.
Third, and most important, the fat insulates any bacteria in the broth and prevents the heat from penetrating it and killing it.
There are more considerations but that covers the main ones.
Hope that helps.
Edited to add that you can always freeze the removed fats if you wish - takes up much less freezer space - and then you could add them back to the broth at use.
This post was edited by digdirt on Fri, Feb 14, 14 at 19:05
Thank you Dave! I suspected it might be something safety related, which is why I asked, but I wanted to be sure.
Sometimes, you know, things like "skim the fat" get passed on just because that's what "everyone" is doing and people just assume that's what everyone else wants too.
So I will skim for my pressure-canning. Do you think it's still okay to add the vinegar, chicken feet, and herbs? I am thinking the chicken feet and vinegar might be wasted here though, because likely the long intense pressure-canning will break down any gelatin that forms anyway (over-boiling will do that).
Do you think it's still okay to add the vinegar, chicken feet, and herbs? I am thinking the chicken feet and vinegar might be wasted
Agree it would be wasted and that the gel would break down.
Personally I can't imagine adding either to good broth. The vinegar would change the flavor and the feet are a primary source of bacterial contaminants. But I don't know of any other reason why you couldn't if you wanted as long as the feet are removed before canning.
Intetesting thread, learning a lot! Right now i tend to make broth in a stainless steel pressure cooker. Last night a big grassfed beef knuckle produced great gelatin after about 2 hours in the cooker. Holiday turkey carcass is done in less than an hour, and it makes great gelatin too.
If i skim fat, i use one of thse bottom pouring measuring cups, through a fine wire sieve straight into a pint widemouth jar, then freeze. So, i could instead seal this and then pressure can it? Do you think it would ruin the nice jiggly stocks i am getting?
Sometimes i do not skim the fat before freezing. Then, i will pick out the risen fat for browning meat or sauteeing onions, or whatever step 1 is for the dish that will be using the broth.
Chicken feet are a traditional stock ingredient in many cultures; Italian particularly. Apart from the nutritional benefits attributed to gelatinous broths, the sauces made from these stocks are velvety.
Vinegar, like lemon juice, brightens stocks. The trick is to not use too much. Moreover, in bone broths, presumably, it helps in the extraction of calcium from the bones.
I do add a little vinegar sometimes, especially if i am working with older bones, such as a "retired" laying hen.
I think i will have to experiment to see if highly gelatinous stock obtained from pressure cooking loses its jiggle after pressure canning. For now i usually keep about a dozen jars in rotation in the freezer as good "stock options" come up. But, if i ever take the plunge on 1/4 of beef, i will need to adjust my strategy.
Interesting that pressure cooking will produce gelatin. It seems that my broths only gel if I don't overcook or overboil. I've never tried pressure cooking broth. I have an old presto cooker but I think I've only ever used it once in 20 years. What is involved in pressure cooking broth? How do you do it?
jenswrens- just to clarify it is the inclusion of the bones in the pressure cooking process that produces the gel. Doesn't happen with broth alone.
Cooking times:
Beef bones @ 15lbs. covered with water for 45 mins. (vs. 3-4 hours in regular pot.
Pork bones @15lbs. covered with water for 30 mins. (vs. 3-4 hours in regular pot.
Poultry bones @15 lbs. covered with water for 12-25 mins. (vs. 45 mins in regular pot)
Thanks for those times, Dave! I let a turkey frame go about 30 mins, but a big heritage turkey might benefit from a little more time than a typical commercial fryer chicken i suppose. Honestly i pay better attention to pressure cooking precision timing with veggies.
I will assume that is starting from unfrozen meat?
I went longer on my beef bones because i started with a big frozen beef knuckle and did not bother to thaw. Most of the cartilage melted down, but i had about a half cup that remained in big translucent blobs. Those were diced up with the meat and greatly added to the richness without the fat.
I have not done the math to compare cost of electric crock pot vs gas range with pressure cooker. In any case i really ought to thaw before pressure cooking to save the fuel! I do not start with frozen meat in a crock pot..too long in the danger zone temps, though that might not be as much a concern since the newer crockpots seem much hotter than the originals. I do not take that risk though..
Yeah those times are with thawed meat and don't really take into consideration volume of meat used so I tend to use them as minimum times when the volume is large. But then I am also going to can (not freeze) the resulting broth so mine would be double processed anyway and exact cooking time isn't as vital.
So now I'm confused... :)
For my broth/stock, I put in a whole chicken (the whole thing intact - bones, feet, meat, etc - no head or organs tho, haha), onion, celery, peppercorns, vinegar, thyme, parsley, salt. Then I bring to boil on the stove and simmer several hours. Strain. As it cools, it gels. Then I use or freeze. This is what I plan to now pressure can.
So if I pressure cook, I just add water and bones and nothing else? Or can I pressure cook the whole recipe above?
I have pressure cooked meat and bones for broth both with and without accompanying veggies and spice. Just depends on planned uses and my mood i guess!
If your usual recipe is safe to simmer and then pressure-can, (as long as the fat is skimmed for the safety reasons cited up top) i do not understand why it would be any better or worse to pressure cook instead of simmer.
It seems the only issue might be the doubling up of pressure time in both cooking and canning might break the gelatin down.
Canning gurus, does this sound right?
I think the confusion comes for the fact that we are talking about two different things. 1) cooking to make broth, and 2) canning broth. Two totally different things.
There are many ways to cook/make broth, many different recipes. Using a whole chicken to make broth is unusual in my experience as most make it from carcasses or at least cut up chicken pieces and then remove the meat from the bones and use it separately. The broth is the liquid only.
But that is your choice as long as that whole chicken is cooked long enough. If you are freezing everything pictured in that pot, chicken and all, then you aren't making broth. It is cooked chicken and and vegetables and would have totally different canning instructions than broth does.
Not only would a whole chicken require a longer cook time than a carcass or some cut up chicken would but all the onions, celery, parsley and such if left in would change the density and the pH and so change the processing that would be required to can it.
But whatever you call it it can be cooked in either a pressure cooker or in a regular pot. So yeah, your yellow pot above could be done in a pressure cooker. Just as with all pressure cooking, the advantage to the pressure cooking is the shorter time required but using a whole chicken I can't say how long it would need to be cooked in the PC without looking it up.
But there is only 1 way to can broth after it is made. You can add dried herbs or spices but you would need to strain out all that stuff in the pot pictured above and skim off as much of the fat as possible before filling the jars and canning them in a pressure canner (not a pressure cooker).
Check out the instructions in the link below and see if that doesn't explain it better.
Here is a link that might be useful: NCHFP - Canning Chicken or Turkey Stock
No no - I don't keep any of that stuff for the broth! It all gets strained away. But I do take the good meat off the bones after it has simmered a while, and save the meat for soups, chicken salad, etc. The rest gets tossed in the compost, and I'm left with a clear tasty broth that usually gels.
But you've added another twist with the info from the NCHFP. :-) It sounds like for their stock, they are keeping the liquid and advising adding the meat bits into the canning jars too! Even more interesting!
I pressure can with my All-American pressure canner. I have a little presto pressure cooker, but I've never really pressure cooked anything. I've always thought it was too scary. I guess I heard my grandmother tell too many stories of exploding pots. Lol.
I've linked the BBB recipe for my broth below. It says to use a whole chicken. (Well, it says "whole chicken cut up," but I'm lazy so I just dump the whole shebang in there and when it falls apart I know it's done.) I've done it both ways - with the whole chicken, and then also using just a leftover carcass and bones. The whole chicken always gives me a richer, tastier broth, IMO.
Thank you, all! You have been so helpful, and I am learning a lot!
bdot_z9_ca, if you do that experiment, please let us know if your broth still gels after double-processing. :-)
Here is a link that might be useful: Ball BB Chicken Broth Recipe
bdot_z9_ca said: If your usual recipe is safe to simmer and then pressure-can, (as long as the fat is skimmed for the safety reasons cited up top) i do not understand why it would be any better or worse to pressure cook instead of simmer.
I guess I was just wondering if the pressure cooking would help me get more consistent gelling results (as you stated you get). Sometimes my broth doesn't gel, and that makes me sad.
I was wondering the same thing, how much meat was allowable in the NCHFP "stock", since they do mention adding the meat to the jars, but processing time was much shorter than the Ball Chicken Soup recipe. I emailed Dr. Andress at the beginning of Nov, here is her reply - basically no meat should be on the carcass, only the little scraps could be added to the jars but she really advocates NO meat at all. If you want to can meat in the broth, you should follow the BBB Chicken Soup recipe (as Dave pointed out to me then), or the meat processing instructions on NCHFP website, as Dr. Andress recommends in her reply.
Those directions have their origins in the historic USDA procedures. There are no volume guidelines for the amount of meat. I really cannot put a quantity on the meat since there has been no testing to support what we could offer. The process is intended, however, to be for broth or stock, not significant meat or significantly sized pieces of meat and broth. It just allows you to pick the carcass some after it has been simmered to flavor the water/broth. There should only be little bits of meat left on the bones and included in the jars.
It is important to realize it is called Broth or Stock and if you think of those you buy, there are not identifiable pieces of meat in them. If it's a partial meat pack, you should use the meat process.
Here is how we re-worded it for our University of Georgia So Easy to Preserve book, below, although it's not a lot more specific. And I might now choose to say "Place large carcass bones (with as much meat removed as you can)": Or the other option is to not allow picking of the carcass at all. The directions really only allow for adding back the bits still clinging to the bones after cooling, not the all the meat stripped from the bones. So that's how we tried to word the order of actions for our book. But we can consider rewording on the website from the USDA guidelines, also. Thank you for pointing this out."
Sorry if I already posted this back in Nov.
Yep that is the clue to how much meat - the directions call for using carcasses only. A carcass has minimal meat on it.
I guess I was just wondering if the pressure cooking would help me get more consistent gelling results (as you stated you get). Sometimes my broth doesn't gel, and that makes me sad.
No, the method of cooking doesn't determine the gelling result. It is the access to the bones during the cooking that does that. Using a whole chicken means much longer cooking times to create gel as there is very limited access to the bones while cooking.
If stock is the goal then you really do need to at least cut up the chicken for the best results. The more exposed bone there is the greater the gel and the shorter the cooking time and energy required.
Glad I could help - I was confused too, that's why I emailed Dr. Andress for clarification. As I said back in Nov, my dad can carve/pick a carcass as clean as a vulture, but when we carve a turkey or chicken there's still quite a bit of meat on the bones (esp. chicken wings - we don't even bother to serve those) so what ends up in the bottom of the pot is actually a good amount of meat. I cook it all day, so there is really no meat left on the bones, it all falls off and the bones end up in tiny pieces too. But it gels really well.
Making soup for eating that night (and the next 3 days LOL) isn't the same as making stock for canning, though, as Dave points out. I did make turkey soup after Thanksgiving and again in January, and made chicken soup last week with some drumsticks I had in the freezer (not as good)). But I still haven't canned any - we just tend to stick it in the fridge and eat it.
Thank you, bdot_z9_ca, for introducing me to pressure-cooked broth! Amazing!
Yesterday I pressure cooked my second batch of beef stock (using very meaty soup bones from the local grassfed cow we purchased last year). Both batches came out perfect, and gelled like magic. The stock was super potent too. Stock I made a few months ago (from the same cow) on the stovetop was dilute and flavorless and didn't gel.
Also amazing was the fact that I started with 6 cups of water, and after it was done, I ended up with almost exactly the same amount of broth. On the stovetop, to get the same flavor, it cooks down and a lot of it evaporates away so I'm left with much less than I start with.
I am a PC broth convert - no more stovetop broth for me!
PS. I am going to can this batch today, and then I'll be able to see if it will re-gel after the pressure-canning.
now that i have a p.c., i will can broth. thanks, dave, for posting the presser cooker times for broths. i noticed that NCHFP does not address pork broth. does anyone know why ? is there a taste issue? i've never made pork soup, so any recipe suggestions if it needs to be treated differently from chicken or beef soup will be appreciated !
Good question! I've used the broth from PCing a ham in soup before, still haven't canned any stocks/broths (that might change after Thanskgiving this year!) but I'd think as long as you skimmed it well (after sitting in fridge) you'd be able to do it the same as beef or chicken stock. I think it's just one of those things they haven't tested since not too many people use it - beef or chicken stocks are used in more recipes (soups, sauces, etc.) than ham, hocks, or just pork (chops?) stock.
Worst case I'd use the seafood stock processing time. NCHFP doesn't have one, but Putting Food By (fifth edition dated 2010) says do clam or shrimp broth for 20 minutes @ 10 psi in HALF PINTS only (beef, veal, lamb, poultry is 20 min for pints or quarts). Half pints would probably be fine for ham or pork broth since it's so strongly flavored, you wouldn't use it as a base for soup like chicken or beef broth. Oh, and under meats PFB says to make sure to skim the frothy gray stuff while it's cooking.
Here is a link that might be useful: Serious Eats pork stock discussion
This post was edited by ajsmama on Thu, Nov 13, 14 at 9:59
that's a good link for info. i regret not getting the bones when i bought half a pig ! more from the queen of questions : what exactly is wrong with the froth/scum ? my guess is it's just the ick factor, not the safety issue.
another one is about the NCHFP recipe for canning chicken or rabbit. the canning time is less with bones in ! are they less dense than meat ? i found that interesting. and it seems canning a roasted chicken with bones in, in hot water, would naturally turn it into bone broth !
PFB says the froth is from protein. I don't know if it's for appearances, but I would think their main focus is safety so I'm guessing either the concentrated protein would increase the processing time, the froth traps air (which we try to eliminate in canned low-acid foods especially), or that it gives a weird flavor after processing/shelf storage?
I know chefs just recommend skimming it b/c it makes the stock cloudy. So it could just be for aesthetics, though the wording in PFB made me think it was for safety ("skim carefully to remove the gray protein froth that will collect").
Maybe Dave or another MFP knows.
Hi pattypan,
I don't really know that there is a set amount that a certain size turkey carcass will make. I just made broth today, and FILLED a 10qt pot with the bones, aromatics and water, so I figure I will probably net about 7-8 quarts of stock after it is strained. Others may have different guidelines, but honestly, I just max out my stockpot or electric roaster capacity (depending on how many bones I have)
I usually use the broth as is in soup. It depends on the recipe you are using, but it definitely doesn't have to be diluted.
Hope this helps!
Agree there is no pre-determined amount. It all depends on what all other stuff you add, how much you cook it down, how fatty/juicy the specific bird is, how much meat you left on the carcass, etc.etc.
As for how to use it - that is a personal preference. With some things it is diluted, with some things its used straight.
Sorry but no set answers to your questions.
Gelling does NOT just come from bones. Certain parts of none bone items gel. Do you know what "Cow Hide Glue" is: It is made from "Cow Hide" obviously. It is just concentrated protein. Cow feet, chicken feet.. are rich in that kind of gelling protein. Bone marrow also is the same. Bone itself is the source of calcium, not protein.
About removing fat:
If you cook, boil, simmer chicken for hours and then can the liquid part (including some fat) right away, how does this can prevent heat penetration and possibly some bacteria can survive ??? Beat me.
Actually a layer of lard (Animal fat) is a sealant and would prevent the air (along with bacterial) to get in. What make a seal (Some negative pressure) is due to the water vapor in the head space that is condensed, causing a negative pressure. If you have been boiling, say some both and now fill your jar with it and immediately put the lid on it and tighten the ring it will seal perfectly.
Anyway, if I wanted to can broth, I would skim the fat for health reason (cholesterol !!!) not safety reason. YMMV
you're right about how a seal forms. but as i believe i've mentioned before, unless you're cooking and jarring in a laminar flow hood (aseptic environment), you're method would seal IN any floating microbe that happens to land on your ladle, funnel, lid, etc. all you have to do is wave a petri dish with medium in the air for several seconds before putting the lid on and incubating it, to see what strange stuff will grow- from the air ! the point is to kill the microbes with the lid on, then seal it in place.
If you cook, boil, simmer chicken for hours and then can the liquid part (including some fat) right away, how does this can prevent heat penetration and possibly some bacteria can survive ???
Simple. Boiling temps, even when done for hours, doesn't kill all bacteria and spores. It only destroys any toxins they may have produced up to that point. Anyone who has ever had to sterilize something knows that higher temps are required to kill the bacterial spores themselves.
And, even in suspension, fat molecules adhere to bacterial spores and retard or prevent heat penetration.
I made turkey stock on Saturday and was unable to can it the next day. I plan on skimming off the fat before I pressure can the stock and I used an approved recipe for the stock. I was wondering how long the stock can last in the fridge before I get a chance to can it. If I made it Saturday and can it by next Saturday (7 days) is it still good and safe? Or should I just freeze what I made?
Just freeze it. Normally 24 hours of refrigeration is the recommended maximum length of time between prep and canning. Even when refrigerated bacteria still develop, grow, and produce toxins. In low acid foods that is especially common.


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Facts are the two in the over belief systems are usually partial and unreliable. There exists 1 major reason for this:
You'll want to alternative between online metronome download the two making use of instead of while using the metronome, however to be effective you want to do this particular inside a organizing way, not a randomly one. You'll want a new assorted list of targeted guitar process tactics (and learn while in addition to how to apply each one) for you to properly get over every electric guitar actively playing concern you deal with. In relation to doing acoustic guitar with a metronome, there are times when applying it will be important in addition to you will find other times when the particular metronome may distract you from bettering in the areas you have to grasp.
There are many ways of utilizing a metronome inside your acoustic guitar exercising. (Consciously picking out "not" try using a metronome "sometimes" is 1 type of such tactic. ) It isn't ample in order to simply decide to practice classical guitar that has a metronome a clear % on the training time (such while 50% on along with 50% off). To have the nearly all gain from employing a metronome, you need to know while, exactly how and also why to work with this (or not really use it) depending on what exactly ambitions an individual want to attain in a given training session.
Even though the complete listing of guitar training methods for employing a metronome can be beyond the particular scope of this post, I would like to give out numerous of the very crucial roles which the metronome ought to play in your beginners guitar practicing (and furthermore make clear when/why to avoid making use of it). These kind of suggestions will help you to receive faster ends in your current electric guitar enjoying.
Exactly how To utilize a Metronome In order to "Test" Your current Acoustic guitar Playing
Surprisingly, rehearsing guitar having a metronome isn't going to allow you to "improve" ones guitar strategy or "increase" ones electric guitar velocity. When i go over with this free of charge small course on how for you to participate in acoustic guitar rapidly, to assist factors that will enter electric guitar velocity that needs to be prepared along with processed, typically on excellent slow rates of speed minus the metronome. The actual metronome is subsequently used mainly as being a TEST to establish just how you have got mastered most of these things. The pace from which you can perform will probably reveal if you need to do more training (without when using the metronome) in order to conquer your technical weaknesses blocking a person from actively playing guitar as rapidly when you need.
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Exactly how To use a Metronome To further improve Ones Tempo Beginners guitar Actively playing
Practicing the guitar gamers whom never (or extremely rarely) practice beginners guitar having a metronome point out which they wish to possess the freedom of not having in order to follow the rigorous speed to become more significant while using the music these are actively playing. Although this form of electric guitar participating in features their set up tunes (more with this below), most of the people who only training electric guitar devoid of the metronome typically struggle if he or she do must perform within stringent time period. You have to have the capacity to engage in by simply numerous this " pulse ", design along with other play components intended for expressive reasons, nevertheless it is as crucial to locking mechanism completely soon enough which has a unique tempo (for "different" significant goals). When you have generally stayed away from rehearsing playing guitar with a metronome for that motives stated earlier, it's likely your timing desires enhancement.
Unlike the technique of beginners guitar swiftness, exercising acoustic guitar having a metronome can be a really essential a part of just what in fact "develops" your own chance to engage in acoustic guitar limited (in time). Because you enjoy, you'll be able to notify quickly if the acoustic guitar playing is within moment whenever you can help to make the seem in the metronome click on "disappear" of all (or all) from the powerful is better than of the audio. In case you are taking part in within best time, the information you happen to be playing will certainly fall into line just on top of this metronome click, developing the illusion that the click has become noiseless (disappeared). Whenever you can accomplish that target, you happen to be doing fantastic advancement.
Exactly how (And Why) To practice Classical guitar With no Metronome To raise Your current Guitar Phrasing
A single dilemma of which musicians that use a metronome usually come across, is usually a propensity to create tunes along with steer guitar keyword phrases mainly inside "straight" partitions of the beat (such for as long channels involving sixteenth records, triplets and also one fourth notes). While the participating in may noise very good online metronome and tuner and turn into with time, your phrasing can start for you to appear to some degree robotic and also foreseeable (even if you utilize various scales). One particular way to this issue is usually to exercise the guitar phrasing strategy known as "rubato". This soloing process identifies deliberately taking part in lead electric guitar songs with out a crystal clear flow by expanding in addition to instantly getting the particular timeframe involving pitches. Notice: we have a BIG (and simply noticeable) difference among participating in in the type of rubato along with the participating in "not staying within time" (one is usually a awesome acoustic guitar phrasing approach as well as the other is because of weak rhythmic control). When you engage in utilizing rubato, it's clear which the records of the time period "intentionally" don't remain faithful to just about any established beat (and the actual phrasing seems very cool in addition to significant like a result). In contrast, when you try to engage in notices which have been (or must be) in a very rigorous rhythmic routine although are unable to perform soon enough, this new music subsequently doesn't have good sense connected with rubato and merely appears to be "out regarding time".


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By Cameron Jewell, The Fifth Estate
7 August 2013 — Beyond Zero Emissions has released its Building Plan, a nation-wide plan to retrofit Australia's existing buildings, and both residential and non-residential buildings can expect to cut energy use in half if all recommendations are taken up.
The group says it is possible to make all buildings zero net emissions within 10 years, the benefits of which include reducing energy bills, generation of renewable energy and improving health, comfort and productivity.
By Rowena Dela Rosa Yoon. Asian Correspondent
Climate solutions think-tank Beyond Zero Emissions (BZE) and the University of Melbourne are launching a joint project that hopes to help developers build smarter buildings: eco-friendly and energy-efficient.
By Robin Mellon. ABC Environment
A plan released today shows how Australian households could cut their energy bills in half. It's an example of what we'll need to cope with the 'new normal'.
And the signs indicate that this is not a temporary aberration. This is likely to be the 'new normal' — at least for some time.
This being the case, we need to adopt the basic rule of 'doing more using less', rather than just waiting for things to come good.
By Peter Hannam. Sydney Morning Herald
Australia's homes could slash their carbon emissions by half and eliminate their use of gas by investing in efficient electrical appliances now on the market, according to a clean energy advocacy group.
Jointly published with the Melbourne Energy Institute, Beyond Zero Emissions's Zero Carbon Australia Buildings Plan argues that residential buildings could reduce their operating emissions by 53 per cent, and commercial buildings by 44 per cent, within a decade.
Together, the two building sectors now account for slightly more than a quarter of the country's annual greenhouse gas emissions.
How not to do it -- Photo: Aaron Sawall
Dear President Obama, Encouraging Tar Sands Development is Not Acting on Climate
by HELEN GRANT. Counterpunch
Dr. James Hansen's latest dire warning is that we are on the verge of crossing the point of no return, triggering runaway global warming that would last for centuries, making much of the planet uninhabitable by humans. He asks, "Humanity stands at a fork in the road. As conventional oil and gas are depleted, will we move to carbon-free energy and efficiency – or to unconventional fossil fuels and coal?"
BY Sophie Vorrath, RenewEconomy
A nationwide plan to transform Australia's existing building stock into models of energy efficiency and renewable power generation has found that residential and commercial energy use could be cut in half, and could reach zero emissions from their operations, within 10 years.
The The Zero Carbon Australia Buildings Plan – a joint effort from climate think-tank Beyond Zero Emissions and The University of Melbourne Energy Institute, set to be launched on Thursday – sets out a strategy to retrofit Australia's buildings, to reduce energy bills, generate renewable energy, increase comfort levels, and make workplaces more productive.
The plan finds the residential building sector would be able to achieve a 53 per cent energy use reduction overall, with some typical home categories seeing over 70 per cent reduction. Commercial buildings are estimated to be able to reduce energy use by 44 per cent overall.
By Tristan Edis, Climate Spectator
Beyond Zero Emissions (BZE), in conjunction with Melbourne University's Energy Institute, has developed a detailed plan showing how all existing buildings can reach zero emissions within 10 years.
The report, to be released on Thursday, shows that residential buildings can achieve a 53 per cent energy use reduction overall, with some typical home categories seeing over a 70 per cent reduction. Commercial building categories can reduce energy use by 44 per cent overall. In addition, gas appliances are replaced entirely by electric ones so that all energy can be readily supplied by zero emission renewable power generation.
Australia's carbon pricing mechanism has been vilified by the Federal Opposition and certain members of the business community, but it is a key part of Australia's response to climate change. So one year on, where does it stand?
Researchers say the federal government's study on a high-speed rail link contains a lot of "fat" which, when cut out, can drive down construction costs by more than $40 billion. By Marion Lopez.Australia's 30-year debate on high-speed rail is raising more questions than answers. While most, including government, agree the project would improve traffic fluidity and national productivity by taking close to 84 million passengers off the country's roads and out of the airports each year, some are still unsure whether spending $114 billion to achieve this is the best option.Also not in its favour is the suggested timeframe for completing the rail link.According to the federal government's recently released $20 million study on the project, building a 1750km high-speed rail link connecting Melbourne to Sydney, Canberra and Brisbane would require 15 years of planning and 45 years to build.The announcement of these figures raised a lot of eyebrows including those of Gerard Drew, high-speed rail researcher for climate solutions think-tank Beyond Zero Emissions, who said they were an insult to the Australian construction industry."Forty-five years is laughable and 15 years of planning is just outrageous really. The notion of $114 billion is questionable, to say the least," Drew said."Much has been made of the technical and logistical challenge but we must get some perspective. Australia is, in large part, flat and vacant – a luxury that no other country operating high-speed rail can boast. While there are some challenging points on the alignment, such as from Sydney to the Central Coast, a high proportion of the route is flat fields."Spain and China have been rapidly constructing high-speed rail in order to reduce the huge cost to those countries of imported oil and have completed 3000km and 15,000km of track, respectively, in the past decade alone."Indeed, these findings are an insult to the capability of Australia's construction industry."
AUSTRALIA'S energy mix is at a crossroads - and neither political party is helping properly, writes Dan Spencer.
AUSTRALIA'S energy mix is at a crossroads.
Nowhere is this better seen than in Port Augusta, where the town's ageing coal-fired power stations are coming to the end of their life and the community, backed by people across the state, is campaigning for a solar thermal replacement.
The recent debate around the Clean Energy Finance Corporation means this crossroads has a major roadblock. As September 14 nears, politicians and Australian voters need to remember whose future they are shaping at the polls: that of young people and future generations.
Sadly, one of the issues being most politicised this election will directly impact on the lives of young people: how we choose to act on climate change. Not only is support for action on climate change increasingly divided along party lines, there is a stark gap between old and young.
Polling released in the past few days by Essential Research made this divide clear. Among under-35s, 52 per cent of people support carbon pricing and only 25 per cent oppose it. This is remarkably resilient majority support for a policy that has been consistently denigrated since it was introduced.
Sadly, this level of support is not reflected in people over 55, where only 39 per cent support carbon pricing, with 56 per cent opposed.
BZE has launched Energy Freedom, helping Australians to transform their homes into renewable energy powerhouses. Check out our new website for the 9 steps to energy freedom.
Beyond Zero Emissions Inc. is a not-for-profit research and education organisation known for its work designing and implementing a zero emissions economy for Australia. Its goal is to transform Australia from a 19th century fossil fuel based, emissions intensive, economy to a 21st-century renewable-energy-powered clean-tech economy.Read more
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Irish Country House Cooking - The Blue Book Recipe Collection (Hardback)From the homely to the very grand, these delicious dishes celebrate the diversity of Irish count ...more...
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text: minimum wage State bill could kill Raise Michigan's petition drive By Stateside Staff • May 19, 2014 Light Brigade / Flickr Listen Listening... / 8:16 A bill to raise Michigan's minimum wage from $7.40 to $9.20 an hour by 2017 is now on its way to the state House. The bill would increase the minimum wage for tipped workers from $2.65 to $3.50 an hour. The bill cleared the Senate late last week by a vote of 24-14. It's an attempt by the Republicans to kill a petition drive that would raise the minimum wage even higher, to $10.10 an hour, even for tipped workers. That petition drive is being led by the group Raise Michigan. Danielle Atkinson joined us. *Listen to the full interview above. Gov. Snyder wants the state House to consider minimum wage legislation soon By Steve Carmody • May 19, 2014 Steve Carmody / Michigan Radio Governor Snyder hopes the state House will turn its attention soon to a proposal to increase the state's minimum wage. The Senate already approved a bill to increase Michigan's minimum wage, in steps, to $9.20 an hour. Snyder says it was good to see the bill pass in the Senate with bi-partisan support. "I hope the House will take it up relatively soon. And make a serious review of it," says Snyder. Supporters say Michigan's minimum wage has needed an increase for a long time. Rumors of the demise of minimum wage petition drive are greatly exaggerated By Zoe Clark & Rick Pluta • May 16, 2014 Listen Listening... / 5:00 It's Just Politics with Zoe Clark and Rick Pluta So now that the Michigan Senate has approved a new, higher minimum wage, with bipartisan support (14 Rs, 10 Ds) no less, this is practically a done deal. Right? Not so much. The headlines and stories that said it would "kill" the petition drive are speculative and premature. This Senate bill is – at the bottom of it all – an effort to pull the rug out from under the ballot drive to raise the Michigan minimum wage to $10.10 an hour. It's a cause beloved by Democrats and progressives. So why then did 10 out of 12 Senate Democrats go along with it? Particularly after some had already blasted the proposal as a gimmick and too paltry – especially for workers earning the lower tipped wage? Democrats get most of what they wanted on minimum wage; Republicans get the credit By Jack Lessenberry • May 16, 2014 Listen Listening... / 2:54 There are several things to note about the astonishing developments yesterday in the battle over the minimum wage. Most importantly, it is important to remember that it ain't over till it's over. The state Senate took everyone by surprise yesterday when Republicans agreed to gradually raise the minimum wage by nearly$2 an hour and partly index it to the inflation rate. Barely a week ago, Senate Majority Leader Randy Richardville was adamantly claiming he wanted absolutely no rise in the present state minimum wage of $7.40 an hour. Then, he introduced a bill that would have increased it to by 75 cents an hour, but one that contained a poison pill. His bill would have not only changed the rate, but would have repealed and replaced the old statute. There's a reason for that. There's petition drive to change the old law and raise the minimum to $10.10 an hour. Richardville reasoned this would short-circuit the petition drive. You can't amend a law that doesn't exist. But there were dangers for Republicans in that approach, too. It is pretty clear there is considerable sentiment for raising the minimum wage. Detroit's 'grand bargain', minimum wage, and Conyers make political headlines By Jack Lessenberry, Christina Shockley & Emily Fox • May 14, 2014 Lester Graham / Michigan Radio This Week in Michigan Politics, Jack Lessenberry and Christina Shockley discuss the grand bargain for the Detroit bankruptcy, the debate over the minimum wage and whether Detroit Congressman John Conyers has a chance to continue his nearly 50 years in Congress. Listen Listening... / 4:07 Week in Michigan Politics interview for 5/14/14 Supporters of raising minimum wage say they have enough signatures By Jake Neher • May 13, 2014 Light Brigade / Flickr Leaders of the petition drive to raise Michigan's minimum wage to $10.10 an hour say a Republican attempt to derail their effort is nothing but a "dirty trick." They also say it won't stop them from turning in signatures to put their question in front of the Legislature, and, if necessary, voters. Michigan's minimum-wage bill could render your vote null and void By Jack Lessenberry • May 13, 2014 Listen Listening... / 2:53 There's an old saying that conservative lawmakers are for local control, except when they're not. Meaning, whenever local units of government want to do something that they don't like. Now, we've learned that Senate Majority Leader Randy Richardville, R-Monroe, believes in democracy, except when he doesn't. In the past, Richardville has staunchly supported Michigan voters' decisions to outlaw gay marriage and affirmative action. But he doesn't want to allow voters to vote to raise the minimum wage to $10.10 an hour. It now seems likely that supporters of the higher minimum will collect enough signatures to put a proposition doing so on the November ballot. Now, it would be one thing to campaign against this amendment, and encourage people to vote it down. That would be perfectly legitimate, regardless of whether you agree. Latest GOP minimum wage salvo could spark restaurant war By Rick Pluta & Zoe Clark • May 9, 2014 Listen Listening... / 4:13 It's Just Politics with Zoe Clark and Rick Pluta Republican state Senate Majority Leader Randy Richardville, R-Monroe, may have just turned up the heat in the fight over increasing Michigan's minimum wage. But the petition campaign – headed by Raise Michigan – is already planning its pushback. Richardville proposed yesterday his own legislation to raise the state minimum wage from $7.40 to $8.15, and a boost for tipped workers, too. But, really, this is not so much about raising the minimum wage as derailing the petition drive underway to raise the state's minimum wage to $10.10 an hour plus a really big raise for tipped workers. The Richardville proposal is separate from an earlier bill sponsored by Senator Rick Jones, R-Eaton Rapids, that would also raise the minimum wage. That one also meant to blunt the petition drive. Both were introduced because it appears the petition drive is on track to turn in the necessary number of signatures before the deadline at the end of the month. Under the Michigan Constitution, once those signatures are certified, the state Legislature would have 40 days to vote it into law. If it doesn't – the question goes on the November ballot. And the polling shows, it's pretty popular. Popular enough, Democrats hope, to boost turnout among their voters who tend to stay home in mid-term elections. Even if I leave my waitress a 30% tip, her wages are outrageously low By Jack Lessenberry • May 1, 2014 Listen Listening... / 2:52 Last week at noon I snuck over to a little restaurant near Detroit's Eastern Market that usually isn't very crowded. The place isn't fine dining, but it's quiet, I like their food, and they left me alone for a romantic hour-long interval with coffee and a bunch of term papers on the Telecommunications Act of 1996. My server is usually a woman I'll call Stephanie, who is sweet, efficient and a trifle careworn. I think she is in her mid-40s, I know she has kids, and she has worked there for 18 years. My bill was about $9, and I left Stephanie$3, which sounds generous – after all, that's more than the 15 to 20% they say you are supposed to tip. But afterwards I realized what I gave her was outrageously cheap. I know the restaurant, and Stephanie is almost certainly being paid the minimum wage of $2.65 an hour. She had no more than three tables while I was there. Stabenow: Republican opposition to minimum wage hike 'unacceptable' By Steve Carmody • Apr 30, 2014 Steve Carmody / Michigan Radio Michigan Democrat Debbie Stabenow is criticizing her Republican Senate colleagues for blocking a vote on increasing the federal minimum wage. The bill would have gradually increased the current $7.25 an hour to $10.10. Democrats say it would have helped millions of low-income families. Stabenow says GOP opposition to the wage hike and to legislation to require equal pay for women is "unacceptable". "This is really the one-two punch that hurts women in Michigan," says Stabenow. Minimum wage and equal pay advocates join forces at state Capitol By Jake Neher • Apr 29, 2014 Jake Neher / MPRN Women's rights advocates say boosting the state's minimum wage would be a big step toward equal pay in the workplace. Groups backing both causes joined forces Tuesday during an equal pay rally at the state Capitol. "Women are disproportionately represented in low-wage work. So, when we raise the minimum wage we are raising them a little bit more out of poverty," said Danielle Atkinson with Raise Michigan, a coalition working to put a minimum wage increase on the November ballot. Republican state senator introduces bill to increase minimum wage By Jennifer White & Michigan Radio Newsroom • Apr 29, 2014 Cedar Bend / Flickr Listen Listening... / 4:52 Michigan voters could see a question about increasing the minimum wage on the ballot this year. A petition drive is under way to collect enough signatures. But one Republican lawmaker has introduced a bill to increase the minimum wage in Michigan. Sen. Rick Jones, R-Grand Ledge, wants to increase the minimum wage from $7.40 to $8.15 an hour and an increase from $2.65 to $2.75 an hour for tipped workers. "I'm suggesting that this is a good alternative," Jones says. "I don't want to see all these waiters and waitresses lose these jobs; many of them are single moms who depend on this income and this is very good income for somebody typically with just a high school diploma." Jones believes that minimum wage is intended as a starter job and that there are good jobs in Michigan, but that companies are having a difficult time filling those positions. Jones emphasizes that people need to understand the risks behind a possible ballot proposal to increase the minimum wage. GOP plan to stop drive to increase the minimum wage: increase the minimum wage, of course By Zoe Clark & Rick Pluta • Apr 25, 2014 It's Michigan minimum wage redux. This week, conservative Republican state Senator Rick Jones introduced a bill to increase Michigan's minimum wage from $7.40 to $8.15 an hour. The measure would also increase the minimum wage for tipped workers from $2.65 to $2.75 an hour. Yes, you read that correctly. A Republican lawmaker wants to increase the state's minimum wage. Sights and sounds from President Obama's speech in Ann Arbor By Mark Brush • Apr 2, 2014 Melanie Kruvelis / Michigan Radio President Barack Obama spoke on the campus of the University of Michigan in Ann Arbor today. His speech focused on raising the federal minimum wage to $10.10 an hour by 2016. Here's the text of his speech, and you can watch it here. And you can listen below to hear how the speech wrapped up: Click on the slideshow above to see some of the images captured during his speech. Zingerman's co-founder talks about why raising the minimum wage matters By Stateside Staff • Apr 2, 2014 Melanie Kruvelis / Michigan Radio Listen Listening... / 9:21 President Barack Obama was in Ann Arbor today, pushing the Fair Minimum Wage Act. That's the bill that would gradually raise the federal minimum wage from $7.25 an hour to $10.10 by 2016. Senate Democrats are planning votes on a bill, but Republicans are working to block it. Back here in Michigan, the minimum wage is $7.40 an hour – though groups are working to gather petition signatures to boost the state's minimum wage. But can a state that is still recovering from a terrible recession weather a 36% hike in the minimum wage? Paul Saginaw is co-founder of Zingerman's Delicatessen in Ann Arbor. He has been pushing to increase the minimum wage and he is already committed to paying Zingerman's workers above the minimum wage. We talk to Saginaw about the president's push for raising the minimum wage. Listen to the full interview above. Watch President Obama's speech in Ann Arbor By Mark Brush • Apr 2, 2014 Melanie Kruvelis / Michigan Radio President Obama is in Ann Arbor on the campus of the University of Michigan today to give a speech on raising the federal minimum wage to $10.10 an hour by 2016. You can watch his speech below (or you can follow this link): President Obama stops at Zingerman's in Ann Arbor By Mark Brush • Apr 2, 2014 Pete Souza / White House President Obama was in Ann Arbor today to give a speech on raising the federal minimum wage. Prior to the speech, Mr. Obama stopped at Zingerman's Delicatessen and ordered a Reuben sandwich. From the White House pool report: POTUS and motorcade stopped at Zingerman's Deli in Ann Arbor just before 1:30 p.m. With his suit coat off and U.S. Rep. Gary Peters by his side, the president ordered a Reuben sandwich. President Obama in Ann Arbor today calling for a minimum wage increase By Mark Brush • Apr 2, 2014 Pete Souza / White House A minimum wage increase is something President Obama has been calling for since he was a candidate. Buzzfeed has a whole collection of "I'm going to raise the minimum wage" videos from campaign stops Obama made in 2008. Here's one of them: The week in Michigan politics By Jack Lessenberry, Christina Shockley & Emily Fox • Apr 2, 2014 NOAA This Week in Michigan Politics, Jack Lessenberry and Christina Shockley discuss the impact of a fourth member of the state's congressional delegation who won't seek re-election, Medicaid expansion, President Obama's trip to Michigan to talk about the minimum wage, and Detroit's latest plan for bankruptcy. Listen Listening... / 3:56 Week in Michigan Politics interview for 4/2/14 Students wait for tickets to see President Obama speak in Ann Arbor tomorrow By Mark Brush • Apr 1, 2014 Megha Satyanarayana / Michigan Radio President Obama will fly to Michigan tomorrow aboard Air Force One. He's scheduled to deliver a speech on raising the national minimum wage at around 3 p.m. on the campus of the University of Michigan in the Intramural Sports Building. The event is open to those with tickets and the media. Students on the campus of the University of Michigan started lining up last night for tickets. They had to wait overnight with their sleeping bags as the Michigan Union just started distributing tickets at 9 a.m. this morning. MLive's Ben Freed spoke with students in line last night who told him that seeing the president speak is a "pretty unique opportunity." Janie Brown, Freed writes, was one of the first in line: "I came down here to get food at about four and then I decided to just set up out here so that I wouldn't get shafted and not get a ticket," [Brown said]... "The last thing I waited this long for was the midnight showing of the last Harry Potter movie. I showed up more than 15 hours early for that and I was in full costume," she said. "But that was in daylight, and for a Harry Potter movie. Hopefully this is a bit more impressive." The president's last visit to Michigan was on Feb. 7, 2014 when he signed the Farm Bill into law on the campus of Michigan State University. This will be Obama's third trip to U of M while president. The Ann Arbor News' Kellie Woodhouse points out that no other president has visited more while in office. Pages« first ‹ previous 1 2 3 4 next › last »


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Worldwide / United States / Kansas City, MO / Barbers / Armour Barber Shop - Kansas City, MO
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Armour Barber Shop is categorized under Beauty & Spas , Barbers , hair removal salons , waxing beauty , facial cosmetics , beauty threading , nail spa , discounted make up , discounted cosmetics and is located in Kansas City. The owner of Armour Barber Shop may register Armour Barber Shop information to describe services to 325 Armour Rd. Kansas City customers.
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Kevin Pays Off The Wheel Of Misfortune
March 24, 2014 7:45 PM
Cory Mageors
Cory joined 105.3 The Fan in 2011 as co-host of The K&C...Read More
ROCKWALL (105.3 THE FAN) – The Guys must obey the Wheel of Misfortune. This week's punishment Kevin takes two shots from a paintball gun firing at 300 ft per second live from All Sports Etc. in Rockwall.
Every Thursday night at 8:45 the boys spin the Wheel of Misfortune and the payoff comes on Friday night at 8:45.
Last Thursday, Cory had to spin, but it landed on makes somebody else spin. Cory chose Kevin and he was dealt what follows.
Follow the guys @inthemageors @Colby1053 @othankkevin @kandc1053 @radiodjthedj
By Cory Mageors, weeknights 7-11 on the K&C Masterpiece
(©2014 CBS Local Media, a division of CBS Radio Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
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Witness for Mass. murder case allegedly fled, arrested
Sean Fenton, 27, of Lawrence, Mass. was taken into custody by Salem Police on Thursday and charged with being a fugitive from justice and driving after suspension. Police say Fenton was driving without a license, but a records check showed he had outstanding arrest warrants out of Lawrence and Lynn, Mass.
Police pulled over Fenton's car at 11:30 a.m. Thursday along South Policy Street for a traffic violation. Fenton allegedly told police he did not have a driver's license. The outstanding warrants were for numerous motor vehicle violations out of two district courts, police said.
Salem Police officers were also told that Fenton is a material witness in an upcoming murder trial in Massachusetts.
Police say Fenton was believed to have fled the area to avoid testifying.
He was taken into custody without incident. Fenton was arraigned in 10th Circuit Court for arraignment and released to the custody of Massachusetts State Police.


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I am a Chilean medical doctor, my wife is from Finland (a doctor too). We met in Finland in 2006 and since then we had lived in Edinburgh, Copenhagen and Amsterdam (during our MSc studies) and Santiago and Helsinki. We have a perfect 1,5 year old son.
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April 2014, TruckingInfo.com - WebXclusive
By Jim Beach
Carriers are required by the Federal Motor Carrier Safety Administration to take steps to prevent high-risk individuals from driving their trucks. But an initiative of the Equal Employment Opportunity Commission may put a hamper on carriers' efforts.
Tags: Drivers, Background Checks, Litigation, EEOC, Truckload Carriers Association
March 2014, TruckingInfo.com - Feature
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The Federal Motor Carrier Safety Administration's Safety, Compliance and Accountability enforcement program is one of the major legal and regulatory issues facing trucking companies, but it's not the only one, as a veritable alphabet soup's worth of agencies target the industry.
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Can you fire a driver who refuses to work on Sunday because of his religious beliefs? Better be careful -- such an action could violate the Civil Rights Act, according to transportation attorneys.
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text: This is a completely fine hotel if you are looking for a quiet sleep and comfy beds. But the area is a bit dodgy (although close to downtown and the convention centre) and the free breakfast is pretty limited. The family owners seem to try their best but, it is what it is. Oh, and forget about water pressure in... More


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Bow Valley Provincial Park - Bow River Campground
Canmore, Alberta
Phone: 403-673-2163
Visit Campground Website
Sites: 39
Recent Rate: $24 9/2011
Latitude: 51.0564529605576
Longitude: -115.312455052612
These reviews are the opinion of an RVParkReviews' member and not the views of RVParkReviews.com
Date of Stay: September, 2011 - $24.00
This is boon docking. There are no facilities other than "out houses" and a hand water pump available. The vistas are spectacular. Very quiet and serene. There are sites situated very close to the river. Also some site that are very close to the Trans-Canada Highway so these will be quite noisy. Not big rig friendly at all. The park road is narrow and winding. Lots of low hanging branches and large trees to maneuver around. Just a few miles to Canmore where there are all amenities and plenty to see and do. The best part of our visit was a Black Bear wandering through our site in broad day light. We would stay here again. We camped at Bow Valley Provincial Park - Bow River Campground in a Motorhome.Undo
37 Ratings
Banff National Park, Alberta
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1 Bedroom
|$1021 - $1072
|1 Bathroom
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Our spacious one bedroom, one bathroom apartment homes in Lacey feature washer and dryers, large pantries, fireplaces, and patios. This unit is also offered as a Furnished, Corporate and ReLo apartment ranging in price from: $1550-2039, with all utilities included! Ultris Abbey Rowe is close to McChord AFB, Fort Lewis and Olympia WA.
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|$1123 - $1235
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Our large two bedroom, two bathroom apartment home in Lacey is 1041 - 1124 square feet. Features of this home include: washer and dryer, large pantries, spacious kitchens, walk-in closets, and upgraded fixtures. This unit is also available Furnished, Corporate, ReLo, and Shared living. Ranging in price from: $949-2304, all utilities included! Call for Details! Ultris Abbey Rowe is close to McChord AFB, Fort Lewis and Olympia WA.
Property Features
- Property Overview
- Special Features
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- Local Schools
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Ultris Abbey Rowe in Lacey, WA
Ultris Abbey Rowe apartment homes are in a superb location in Lacey, WA minutes to freeway, shopping, restaurants and transit. A community environment that offers one and two bedroom conventional, furnished, shared-living, and corporate homes with controlled entry access in a gated community. Sophisticated "Row House" architecture. The bright, open and spacious floor plans range from one bedroom and two bedroom layouts to fit your every need. Beautifully landscaped grounds with unique water feature. Your community clubhouse features include: Cobblestone fireside lounge, spacious fitness center with state-of-the-art equipment, conference room, off-leash dog areas, outdoor pool and spa.
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Year Built: 2005
Apartments in Community: 162
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Local Schools
- Meadows Elementary School
- Nisqually Middle School
- River Ridge High School
We believe school data to be accurate, but do not guarantee that. Please be sure to verify where your children will attend school before making your housing decision.
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Ultris Abbey Rowe apartments accept up to two pets in each unit. We accept cats and dogs. No weight limit! (Breed Limitations) Our new off-leash dog are great for you an our furry friends.
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Contact Ultris Abbey Rowe
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Office HoursMon - Fri: 9:00-5:00 Saturday: 10:00-4:00 Sunday: 1:00-5:00
Furnished, unfurnished and corporate housing, in our 1 & 2 bedroom apartment homes close to JBLM, Olympia, shopping, transit with easy freeway access, controlled access, washer/dryer, microwave, fireplaces, and private deck or patio.
From I-5 take exit 114. Head west on Martin Way. Turn right onto Meridian Road. We are on the corner of Martin Way and Meridian Road.
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cactus soil won't drain!
I've been gardening indoors and out for 25 years, and I'm really stumped on this one so thought I'd see if anyone else has had the same experience.
I've branched out to cacti and am growing some from seed. I'd been told that commercial cactus soil often contains too much peat, so I mixed up some soil based on recipes from the internet: 20% commercial cactus soil, 40% perlite, 20% limestone screenings passed through 1/8" mesh, and 20% screened compost/worm castings. After mixing the damp soil was crumbly and wouldn't hold together.
I sterilized the soil in a 450 deg oven for an hour, then moistened it, put it in an 8" clay pots and ran about a gallon of water through it, then planted my seedlings.
My problem is, every time I water it just pools on the surface. After about 15 minutes a centimetre of water will be absorbed. Even when the soil is damp it still takes forever to drain, much longer than my "regular" container soils.
What did I do wrong?! I wonder if sterilizing by heating made the soil super-hydrophobic..I just can't imagine how a mix with so much perlite and gravel can be so poorly draining....
I do not have much experience wih cactus or potted plants in general - these are in pots, right? However, I do enjoy starting vegetables and cuttings - so this is my take:
The fine portion of the mix seems way too high to me.
Twenty percent of the mix is castings/compost at 1/8 minus. Twenty percent more is limestone at 1/8 minus. - minus meaning pretty much down to nothing. Your limestone may have been washed, but that may still be too fine for your planting.
The cactus mix that you used at twenty more percent probably already had too much fine material. - which is what you were trying to avoid.
The perlite (that is 40 percent of your mix)also might have been too fine - bags that I have bought vary in quality. It may be worth it to screen some ingredients so that they have a minimum size- especially if they are supposed to help with aeration. So, for example, you could screen through a 1/4 inch mesh and then wash the dust through a window sccreen to get the proper material for your mix (the remainder would be good filler for less important mixes.)
The compost and castings may be better used in your inground garden. They are probably not helping your mix. They are too fine, inhibit drainage, and in a container environment are not able to provide the best nutrition to your plant.
Check out the container gardening forum (link below) for more information (ask the same question.)
Best of luck!
Here is a link that might be useful: http://forums2.gardenweb.com/forums/contain/
Peat moss normally contains a wetting agent. This must be some sort of chemical, because peat sheds water. So, what if your peat did not have a wetting agent? I am not a huge fan of peat. I think sand would be a better choice for growing cactus, but it's hard or impossible to find the bags of horticultural sand that they used to sell. Peat is only for plants like ferns that like a lot of water.
Peat is only for plants like ferns that like a lot of water.
That's not at all true. Peat is the primary component of a lot of different potting mixes, for everything from conifers to annuals and perennials to veggies to houseplants and cacti. It's what you ADD to the mix that customizes it for various different plant types.
I do agree that uniformity of particle size is probably hampering your drainage as is the sterilization process. There is no need to sterilize this mix. Omit the worm castings and compost and focus on the permanent drainage enhancements. For most cacti types, I would use 25% prepared cactus mix, 25% coarse perlite or pumice, 25% coarse sand, granite grit or Turface and 25% bark fines or fine orchid bark.
First, that a bag might be labeled 'Cactus Soil' is no clear indication what's inside the bag is appropriate for cacti. Soils with a significant fraction of peat that don't also contain a surfactant (wetting agent) can be expected to start becoming hydrophobic as moisture content approaches about 30%, and grow continually more hydrophobic as moisture content declines. That can be fixed to a significant degree by adding internally porous materials that don't exhibit hydrophobic tendencies, even when the soil is completely dry. Two materials that fit this description are calcined (fired at high temps) clays and DE (diatomaceous earth).
Even in a completely dry soil, calcined clay, like Turface, and calcined DE absorb water on contact. The water can then diffuse throughout the remainder of the soil volume, 'breaking' the hydrophobic tendencies of dry peat and bark. If you water as described, then wait several minutes (10-15) before watering again, the soil will readily absorb the second application. These materials The larger, internally porous particles) need to be in the soil at above threshold levels, though. That means there can't be a high enough volume of peat in the soil to fill all the air spaces between the larger particles of calcined clay or DE.
To a significant degree, your soil will determine what kind of opportunity you'll be able to offer your plants to reach their genetic potential. It plays a big part in your ability to put a good fertilizer supplementation program in play, in your ability to water correctly, and in how much margin for error you have in watering and fertilizing. In short, you can choose a soil you'll forever battle for control of your plant's vitality, or you can choose one that works FOR you, providing the strong foundation your container plantings need. No matter how you look at it, a healthy plant is impossible w/o a healthy root system, and the soil is the foundation of every conventional container planting. Getting it right pays big dividends. Soils that hold as little water as possible between soil particles and as much as possible inside of particles are much easier to grow and keep plants healthy in.
The information at the link provided below probably represents the largest step forward a container gardener can take at any one time.
What I use for cacti, succulents, houseplants, and all my woody plant material:
Here is a link that might be useful: Much more about soils if you click me.
That settles it. If peat without a wetting agent has to be really wet, then it's not good for cactus, even if they try to push it. I live to think, what are desert soil in which cactus do well like? I might do something like go collect some native desert soil, but cactus impossible in my climate anyway, but that is what I could do if I was living in Arizona.
..... and that would be a serious mistake. If soils collected where the plant is found in situ worked in containers, we'd all be growing in topsoil or soils from our gardens/beds ..... but we know that doesn't work, except perhaps in rare cases where the grower is skilled enough to micro-manage the situation after making choices that are generally not wise.
In a very high % of cases, soils that occur naturally are much too fine to be good choices in pots.
I don't desert garden, but it is impossible to find horticultural sand any longer. There is probably no way to get sand anymore other then collecting it.
I would suggest large grained sand, naturally, maybe mixed with some fines. But, I can't even run that test because they don't sell sand anymore and just getting sand for somewhere may have a of sodium. I assume beach sand has a lot of salt from the ocean. I have access to tons of beach sand at ocean beach and I am sure it is all bad. They added tons of new sand to ocean beach to make it bigger.
You can use poultry starter grit instead of horticultural sand, or cherrystone a size smaller than #2 ..... or Manna-Pro makes a grit smaller than poultry grit - but these grits, even though very coarse by what we consider 'sand standards', are too small to be used in judiciously fabricated soils. It's out there, you just need to be innovative in how you search and what you search for.
Good luck!


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This argan oil really works. I've been using it for 3 months around my eyes, forehead, and bald spots on my head. I've never had lines on my forehead I just put the oil to prevent them. Well my wife noticed that the fine lines on my eyes had dissapeared. She doesn't know I'm using the oil. Hair is growing on the bald spots! I've had those bald spots for several years, but hair has grown back. I'm AMAZED!
Ok, so I've tried so many different moisturisers to get rid of my flaky skin from using multiple harsh products to banish acne. It seems ALL of my moisturisers break me out though, and my skin enjoys being dry/tight/flaky - as that seems to be the only way of me NOT breaking out! Since trying PURE Argan oil, (Forget that extracted stuff) I just seems to not break out! Its got to a point now where I use this stuff day and night to STOP acne, let alone keep my skin soft and hydrated! I recommend this product to anyone wanting to fight acne naturally and keep there skin nice and hydrated! It smells great, does the job and I swear by it!
Ok I have had acne since I was 14. Horrible horrible acne. On my face. My neck. My back. And I lived in a tiny town in the middle of nowhere so I didn't have a lot of resources! No one told me that sleeping in makeup made it worse too! Anyways I'm 31 now and you guessed it, still have it! Though not near as bad. Mostly under my chin and here and there on my back. I am on an antibiotic but it still isn't keeping it at bay :( Anyways I have super dry skin when I don't moisturize and oily when I do and most every moisturizer breaks me out eventually. I came across Josie Maran argan oil at sephora two years ago and the lady convinced me to take a sample. It was hard at first getting over the stigma of putting oil on my face but let me tell you this stuff is amazing!! Truly!! I never break out from it. It soaks in and if you don't over do it (I mean 3 drops is plenty for my face and neck!) there isn't any residue!! So I wash my face with REN rosa centifolia face wash then pat dry then get my hands damp and put 3 drops of the argan oil in my palm and rub my hands together. Then I spread it evenly over my face and neck! It's wonderful!!
Great non-comedogenic oil for all skin types.
I have used this for about 6 months and couldn't live without it now.
Also SAVED my hair!
It is AMAZING! Found this on a little stall and it works miracles! Really deserves the name liquid gold, can't recommend it enough!
LOVE IT. I put a bit on my finger and gently rub into my face every night before I go to sleep. I got 7lbs. for $70 because I bought it wholesale in really lame packaging.It cleared up my skin. The first day I used it, I had a breakout. The next day, it went away.
I use this instead of EVOO because it simply works better.
I put it on, let it sit for about 10 minutes, massage it around for another 10, including around my eyes, remove with a cotton ball and wash with my usual facewash.
It takes off my make-up (literally, it just slips right off), moisturizes, and my blackheads, which I've had since I was in middle school, are *FINALLY* going away.
Like dissolves like - use oil to get rid of clogged pores.
End of story - it works wonders. It's also AMAZING on my hair. I have saved so much counter space since starting to use this product, it's worth the price.
I love it, but i have to use a super small amount so i don't get as oily. but in the winter ill just use a normal amount since in the winter you get dry skin. but i love this!
I gently massage this around my eyes at night, which is relaxing in itself, but I've also noticed that my dark circles are fading. Supposedly it prevents wrinkles, which makes sense because it's so moisturizing, but I wouldn't know for sure.
I have to say so far I love this product. I was very skeptical about putting oil on my face, thinking it would break me out. I ordered the 100% pure virgin organic Argan oil from [link removed] and it's been great. It is a little pricy for the amout, $10.00 for about 2 ounces, but you only need a few drops twice a day so it lasts forever. I did have a few breakouts the first week but nothing major. I mean in my experience they were very small breakouts and were practically gone by the next day. I would do your research and find the Argan oil you think is best for you, but no matter what, the ingredient list should only say 100% argan oil. There should be no other ingredients listed. This is a pure oil.


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Eagleman gets life with chance of parole in brutal Devils Lake murder
In a gruesome death, Paula Hartze was stabbed in her home at least 10 times with a knife from her kitchen, prosecutor Lonnie Olson said Tuesday at Billy Eagleman's sentencing.
"She had defensive injuries on her arms trying to block what was coming at her," Olson said. "One of those defensive injuries was hard enough to break a bone in her forearm."
Eagleman, 27, was ordered to serve life in prison with the possibility of parole after 30 years.
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