text:
As the seed and plant catalogs come in and I mourn the fact that I will not have a proper garden any time in the near future, I flip through the pages and make mental notations about checking into this or that, or asking my husband if he likes this lettuce or that corn. I have several that have been folded neatly in my mailbox in these past couple of days and am thrilled to see what new varieties there are for this season. Happily flipping through the pages, I was struck dumb by the huge amount of hybrids there are. Grrr.
It seems that the quick fix, prepackaged, uniformed color, size and numbers will always be spreading. Not that some hybrids aren't good. My father swears by the flavors and growing prowess of better boy and early girl tomatoes but he can't save those seeds and I have grown them myself but... the plants must be purchased every year. I'm trying to save money. I don't want to be a slave to the system why would I want to buy a hybrid?
So some of them have great flavor and some of them are resistant to whatever diseases plague their species, but I just can't bring myself to grow hybrids in my garden. I've recently come to this decision, too. It was this past spring while I was talking to my father and he was telling me that they were eagerly awaiting the next pay day to go out and buy more flats of tomatoes. That started me thinking of how he could have just saved seeds from last years crops, planted them himself and he wouldn't have to wait and he wouldn't have to fight to get the ones that aren't droopy or down right dehydrated with the danger of never fully recovering.
He could have saved just a ton of money by not having to purchase them at all. Buy the seeds, plant them, save the seeds. If your crop fails, you can buy more, but if it doesn't, you don't have to buy them again and leaves the door open to try new varieties. Not to mention you know where they came from, what they have been exposed to and you can make the choice on saving the seeds from the tastiest and best of the crop.
So with a smirk of annoyance in the trash goes the catalogs with all the hybrid varieties I really just don't want to buy and I pick up the phone to call my father to taunt him about his favorites and pick a fight about hybrids and seed saving. Wish me luck, I usually end up losing this argument with him. He usually puts his foot down and snaps "I don't like change, so I won't do it!"
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GrrPosted by Dana Gordon
As the seed and plant catalogs come in and I mourn the fact that I will not have a proper garden any time in the near future, I flip through the pages and make mental notations about checking into this or that, or asking my husband if he likes this lettuce or that corn. I have several that have been folded neatly in my mailbox in these past couple of days and am thrilled to see what new varieties there are for this season. Happily flipping through the pages, I was struck dumb by the huge amount of hybrids there are. Grrr.
Labels: Saving $, Seeds, Sticking It To Tha Man, Tomato
Destructive Insect Series - Diamondback MothPosted by Dana Gordon
Found wherever cabbage is grown, the diamondback moth deposits a single egg or groups of eggs usually on the underside of foliage. In 5 to 6 days, larva emerge. They are colorless but as they develop, they turn green. They leaf mine for food and because they are so small, it often goes unnoticed and because they emerge from their eggs on the bottom of the foliage, that is where they feed. The result is irregular patches of damage, and the upper leaf epidermis is often left intact.
While in the pupa stage, they are in loose silk cocoons for about 8 days on the outer or lower foliage. This can also occur within the heads of broccoli and cauliflower. As adults, they are weak fliers aided by the wind to carry them long distances. They stay close to the ground and fly in short bursts if not helped along by a good breeze. They do not handle cold weather well and die off, but they re-invade cold winter areas in the spring aided by southern winds.
Plant damage is caused by the larva. They are very small and can be very numerous. The average female lays about 150 eggs during her 10 day cycle and the entire life cycle lasts about a month.
The tiny larva feed on cruciferous vegetable crops: broccoli, cauliflower, cabbage, brussel sprouts, Chinese cabbages, kale, collards, kohlrabi, mustard, radish, turnip, and watercress, with collards being a particular favorite.
They are susceptible to viruses and fungus diseases and are also are often killed by the parasitoids such as Microplitis plutellae. Another major killer of these eggs and larva is rain.
Systems where sprinklers are raining down on the garden will have fewer of these pests. Crop diversity helps to keep the numbers down as well. Planting cruciferous crops with other crops between will help to prevent the spread.
Good luck!
Labels: Destructive Insects
The Worm GuyPosted by Dana Gordon
The worm guy! Eco friendly worm usage for an island where the landfill is closed and the refuse has to be taken off island. A definite 10 on the greener meter!
Update: Instead of working 6 days a week, I'm going to work the next 21 days straight so I can have my weekends free at the end of Feb so I'm more strained for time. Stay with me, I'm still here, just a little over worked.
Slow to PostPosted by Dana Gordon
Working on packing. Working on getting the moving process started. I'll post when I get the time, but for now, I'm just busy working. I'm also going to be working 6 days a week during all of this (go fig) and so I'll be more scarce than just with normal moving. Stick with me. I'll still be around, just not as much as normal. Once things even out I'll be back to posting on a regular basis!
Vintage Victory Garden FilmPosted by Dana Gordon
Vegetable Gardening in WWII: Victory Gardens Vintage Film
Uploaded by QualityInformation
Short but cool.
Labels: Freedom Garden
ApriumsPosted by Dana Gordon
I found it interesting that they mixed apricots and plums making Apriums and Pluots.
Pluots have majority plum parentage and Apriums have majority apricot parentage and are most stable. Pluots and apriums should be ripened at room temperature and then refrigerated. Pluots can be ripened in a brown paper bag at room temperature.
Approximately 20 varieties of pluots have been developed and bred by Zaiger Genetics. Each variety contains a different percentage of plum and apricot parentage. These varieties vary in size, skin color, and flesh color. The skin can be solid, striped, or speckled and skin colors range from yellow-green to black. Pluot flesh ranges from white to red in color.
Pluot varieties include:
Candy Stripe: medium, pink-yellow striped, with very sweet and juicy flesh.
Cherry: small, bright red skin with white flesh.
Dapple Dandy: large sweet with pale green to yellow, red-spotted skin, red or pink juicy flesh. Flavorella: round, medium-sized, golden-yellow, with sweet and juicy flesh.
Flavor Heart: very large, black with a heart shape, and yellow flesh.
Flavor King: very sweet, medium or large, with red-purple skin and red flesh.
Flavorosa: very sweet or tart, medium-sized, flat round dark-purple fruit with red flesh.
Flavor Prince: large round and purple, with red flesh
Flavor Rich: medium-sweet, large black round fruit with orange flesh.
Flavor Supreme: medium or large, greenish purple skin, juicy red flesh.
Flavor Queen: large light-green to yellow, very juicy
Red Ray: medium, bright red with dense, sweet orange flesh.
Labels: garden science
Freezing ListPosted by Dana Gordon
Since we're on the topic of prepare ahead meals and the things that can be frozen, I thought I'd add a list of vegetables that can be frozen.
Leafy vegetables such as cabbage, celery, cress, cucumbers, endive, lettuces, fresh herbs, radishes, to name just a few. They just don't freeze well at all. They come out limp and water-logged and squishy. Some potatoes don't freeze well either, they end up mealy and well, yucky.
This isn't to say that you couldn't experiment with some of these in various stages of leaf production or chopped or flash frozen (good luck getting the liquid nitrogen for that). It would really depend but the general rule of thumb is no.
In most all cases, you want to freeze small pieces of whatever you're attempting to freeze. Stick an entire bell pepper in the freezer and then pull it out to thaw and see what happens vs cutting one into strips. There is a huge difference. Smaller pieces face less cell damage from the freezing/thawing process. So make sure to cut it up.
A lot of spices don't do well in the ice box either. They end up with a stronger taste that can over power or they become bitter. Pepper, cloves, garlic, green pepper, imitation vanilla are examples. Stuff like onion and paprika just plain don't taste the same after they've thawed. And to make sure that we're clear, this is raw, not cooked.
Cooked spices can often change their habits when in foods that are frozen, one example is that salt can actually increase rancidity in high fat items on top if losing it initial flavor. Ahem, not that anyone here has a lot of high fat items hanging around the fridge.
As for canning: There are suitable foods for different types of canning.
Fruits suitable for canning: pears, peaches, apricots, apples, plums, pineapple, cherries, blackberries, strawberries, raspberries, blueberries.
Vegetables suitable for canning: peas, corn, carrots, asparagus, tomatoes beans, beets
But then we have another entirely different world, preserving.
Fruits suitable for preserving: strawberries, large currants, plums, quince, grapes, gooseberries, blackberries, cranberries
Then there are jams: strawberries, plums, elderberries, grapes, raspberries, cranberries, blackberries, currants
And marmalades: apricot, plums, peaches, apple - sweet, sour crabapple, cranberry, grapefruit, lemon, quince, orange, yellow tomato
Butters: crabapple, quince, apple, grape
Conserves: plums, oranges, and lemon plums, lemon, raisins grapes, lemon raisins, rhubarb figs, rhubarb peach, lemon, orange peach, currants, lemon pears, lemon, ginger root prunes, lemon, orange orange, grapefruit, lemon kumquat, orange cranberries, lemon, raisins nuts in combination with any of the above
Jelly: Usually made from juicy fruits: strawberries, raspberries, blackberries, elderberries, plums, currants, grapes. Then there are the ones that are less juicy but still suitable: peaches, apricots, quince, cranberries, apples - sweet, sour, crabapple.
Pickling fruits and vegetables: tomatoes - red, yellow, blackberries, cucumbers, peaches, pears, peppers - red, green, green beans, cauliflower, cabbage, beets, onions
Fruits suitable for spicing are: blackberries, peaches, pears, red tomatoes
Fruits suitable for salting are: cucumbers, large and small
Fruits suitable for drying are: currants, grapes, peaches, pears, apricots, plums, prunes, cranberries, apples - sweet, sour, tomato
This by no means a complete list and I have recipes for canning that defy some of these guidelines. It's really all in experimentation.
Labels: Gardening
Prepare AheadPosted by Dana Gordon
It so happens that my poor spouse cannot for the life of him not be sick if anyone remotely near him is ill. He gave me the flu I have and he swears I gave it back to him. So now we're both sick. And this leads to something that I'm sorely wishing I still had here.
Prepare ahead meals. This re-enforces that importance of having that little gem in the freezer.
Now I'd like to point out that buying a freezer, no matter what it's size, is an investment. Our grocery spending immediately declined when we bought ours. I did not just fill it up, we bought more meats and vegetables on sale and later started adding in other things to be frozen. By the time we bought a side of beef we were on our second freezer. And we have plans for another larger one for later on down the road.
Looking at other folks freezer set ups here.
My grandmother: She has a 25 cubic foot freezer that is older than I am and has seen better days. Fresh venison, rabbit, and hog that the boys bring her. She gets other meats from the family and it all goes in there. She further buys meat (on occasion) when it is on sale and drops it in there. She does have a few vegetables, but not too many since she doesn't do much of a garden anymore.
My father: He has two 25 cubic foot freezers with plans for another one probably half that size. In freezer one he has deer, rabbit, squirrel, pheasant, quail, goose, hog, gator, frog legs, white perch and catfish. All that he killed, caught, was given or traded for. In the other freezer he has beef and more venison. They don't have a lot of vegetables in the freezer, they tend to can theirs instead of freezing them. About the only vegetables you'll find in his freezer are breaded yellow squash and breaded okra. He can't exactly reproduce that batter so he prefers to buy it. I get frequent stories about how he and my little brother had 3 or 4 crock neck yellow squash for dinner right out of the garden. Man, there are days I miss such a long long growing season. Why two? His father-in-law is now in a nursing home so he provides for his mother-in-law, too and they don't go down there everyday.
My uncle: 25 cubic foot freezer filled with most all the game my father has but also with frozen foods from his garden. Corn, tomatoes, sweet peppers, and so many other vegetables that they prefer to freeze along with canning. With all the meat in there, you'd think that they wouldn't have enough room, but they do, and they are feeding a larger amount of people than my father, so I'd assume that they cycle through it pretty quick.
I know that my grandmother used to freeze her left overs but she never sat down and made entire meals to be put in the freezer. My aunt does the same, she'll freeze left overs that are en masse, but she doesn't go to the trouble of preparing a batch of gumbo and then portioning it out for future before meal use. (That is one of my favorite things!)
They prefer to cook same day and eat right after it is cooked. I feel for my aunt. When she is sick, she still cooks. But I don't (at least until we ate it all so that we can move!).
If you can buy pan cakes and waffles in the frozen food section at the store, wouldn't it stand to reason that you can make your own pan cakes and waffles to freeze? You sure can. Just have a look at the grocery store the next time you are there. What is in the frozen food section that you can do yourself at home? How is it packaged and how can you improve that packaging to extend the life?
Wax paper is your friend. You can put this in between stuff and over stuff and it will be easily removed because it is wax paper. I stay away from foil when I freeze, rip it or wrinkle it and now you have little wads of tin foil in your food that you're trying to fish out. If I can manage it, I put it in the food saver bags but that doesn't always work either. I collect the little plastic containers that soup comes in from Chinese delivery, I get them from people I work with and I always save mine, too. It is pretty heavy plastic and has a tight fitting lid that is still flexible enough to press down on so once the soup is in there, I press the lid down until it is touching and then seal it leaving less air. You'll have to find what you have on hand. There are a ton of freezer friendly containers on the market, some are made especially for freezing so don't overlook the bargain bin at your local mart.
Pan cakes, waffles, fried rice, fried chicken, pre-made vegetables already in a sauce. Whole meals like lasagna, fettuccine, my favorite being the chicken in a tomato sauce with zucchini, cheese and tomatoes, that is some awesome stuff. But I can make my own version of that at home and freeze it. Chili, gumbo, vegetable soup, stews, chicken noodle, and red beans and rice freeze well. I've never frozen jambalaya or etouffee, I'll experiment with that. Meatloaf, meatballs, stuffed cabbage (galumpki), mackerel patties or salmon cakes, crab cakes. Shepherd's pie, crustless quiches, pizza, pizza snacks (we love to make these at home, they never seem to make it to the freezer, though).
There are just so many things that you can prepare en masse and then freeze. How many exotic frozen meals are there in your grocer's freezer? It is all about finding the way to freeze it that works for you.
Just remember that you need to allow the food to cool before you start shoving it in the freezer. After it is down to room temp, it will be easier for you to handle and it won't melt what is already in your freezer.
If you can skip the salt when you are making the dish initially, this is a good idea. Salt can cause food with high fat content to go rancid faster. Make sure to stick with low fat food (you should anyway!).
There are specific recipes for this type of thing and if you have any, feel free to share them here!
Labels: Prepare Ahead Meals
Home SickPosted by Dana Gordon
As I lay draped across either my bed or my couch in misery, it occurs to me that I've drank enough herbal infusions to heal a small country of a cold. The hot liquid brings a relaxed comfort that not only helps the healing process as far as I'm concerned but it also but also is reminiscent of another time. Yea yea, there I go again romanticizing ... whatever, moving on.
When you're feeling as bad as I do right now, here is a bit of advice.
Vitamin C!
Mix equal parts of red hibiscus and rose hips and make a very bright read infusion. Drink hot or cold. This is a very good tea, you can purchase it prepackaged for like a gazillion bucks a box or you can grow it and make it yourself for a lot cheaper. I'm actually working on a box of this stuff that ran me $5. But that was only because I was desperate, I swear!
Echinacea, goldenseal, mint... just a minuscule amount of the herbs that you can create healing infusions. These infusions can be complex, consisting of a long list of herbs or they can be as simple as ginger, lemon and honey.
Which, as it happens, Ginger is a very good infusion for colds, respiratory infections, to be exact. Add some cinnamon in for the sinuses. Some garlic for the immune system. Some cayenne for a lot of heat and a good dollop of honey and you've got yourself a really good remedy to help see you through.
While you can take all of this in a tea, you can eat most all of it on toast, too, so don't limit yourself. Garlic toast comes pre-made, but you've not lived until you've tried ginger, clove, cinnamon toast. It actually isn't all that bad and it is helpful to the body. Or sprinkle this across a waffle and top with honey.
Think comfort food.
I've sucked down enough vegetable broth to prevent cancer. And its hot. Hot liquids are good. I add some cayenne into that and I'm getting more help. Actually, one of my favorites is 4 cups of vegetable broth, a sprinkling of marjoram and thyme, black pepper, two or three cloves of fresh minced garlic. Sip as needed.
While I enjoy sharing with you all, I'm still quiet ill and I'm going to go back to flipping through the channels until I can find something that I can sleep too.
Happy cold season.
Labels: Beverages, Cooking with Herbs, Remedy
Quick GrowPosted by Dana Gordon
What can you grown in less than 60 days in your garden?
After my last post I got curious and started looking around at the various varieties and their maturity times. What can you grow in less than 60 days in your garden? There is actually quite a bit. I never really paid attention to the times before, sure, I kept records, but it was on a calender that said planted on this date and harvest on this date. I didn't really stop to really look at the numbers.
|Less than 30
|Cress, Curled
|Lettuce, Freckles Romaine
|30 to 40
|Amaranth, Garent Red
|Mustard Green, Tendergreen
|Onion, White Lisbon
|Orach, Red
|Radish, Bartender Red mammoth
|Radish, Brightest Breakfast
|Radish, Cherry Belle
|Radish, Comet
|Radish, Crimson Giant
|Radish, Early Scarlet Globe
|Radish, Easter Egg
|Radish, French Breakfast
|Radish, German Giant
|Radish, Hailstone
|Radish, Long Scarlet Cinncinati
|Radish, Pink Summercicle
|Radish, Plumb Purple
|Radish, Watermelon
|Radish, White Beauty Radish
|Radish, White Icicle
|Spinach, Strawberry
|Turnip, Shogoin
|40 to 50
|Bean, Bush Snap, Blue Lake Bush
|Bean, Bush Snap, Bountiful
|Bean, Bush Snap, Cherokee Wax
|Bean, Bush Snap, Contender
|Broccoli Raab, Early Fall Rapini
|Carrot, Little Finger
|Cucumber, Armenian
|Endive, Tres Fine
|Lettuce, Amish Deer Tongue
|Lettuce, Australian Yellow Leaf
|Lettuce, Baby Oakleaf
|Lettuce, Black Seeded Simpson
|Lettuce, Boston Red
|Lettuce, Bunte Forellenschuss
|Lettuce, Flame
|Lettuce, Iceberg
|Lettuce, Lolita
|Lettuce, Marveille de 4 Seasons
|Lettuce, Oak Leaf
|Lettuce, Prize Head
|Lettuce, Red Deer Tongue
|Lettuce, Salad Bowl
|Lettuce, Slobolt
|Lettuce, Speckled
|Lettuce, Tanog
|Lettuce, Tennis Ball
|Mache (Corn Salad)
|Mustard Green, Green Wave
|Mustard Green, Southern Giant Curled
|Mustard, Tatsoi
|Pea, English, Alaska
|Pea, English, British Wonder
|Radish, Early Wonder
|Radish, Japanese Minowase
|Spinach, American
|Spinach, Bloomsdale Long Standing
|Spinach, Bloomsdale Savoy
|Spinach, Monnopa
|Spinach, Red Malabar
|Spinach, Strawberry
|Spinach, Viroflay
|Squash, Summer, Bennings Green Tint Scallop
|Squash, Summer, Black Zucchini
|Tomato, SubArctic Plenty
|Tomato, Sweetie
|Tomato, Tiny Tim
|Turnip, Golden Ball
|Turnip, White Egg
|Zucchini, Grey
|Zucchini, Round
|50 to 60
|Bean, Bush Snap, Brittle Wax
|Bean, Bush Snap, Dragon's Tongue Bush Snap
|Bean, Bush Snap, Fin de Bagnol
|Bean, Bush Snap, Golden Wax
|Bean, Bush Snap, Old Dutch Half Runner
|Bean, Bush Snap, Pencil Pod Black Wax
|Bean, Bush Snap, Provider
|Bean, Bush Snap, Royal Burgandy
|Bean, Bush Snap, Royalty Purple Pod
|Bean, Bush Snap, Tenderette
|Bean, Bush Snap, Tendergreen Improved
|Bean, Bush Snap, Top Crop
|Bean, Pole Snap, Sunset Runner
|Beets, Bull's Blood
|Beets, Crosby's Egyptian
|Beets, Cylindra
|Beets, Detroit Dark Red
|Beets, Early Blood Turnip
|Beets, Letherman's Green Top
|Beets, Ruby Queen
|Broccoli Raab, Spring Rapini
|Broccoli, Atlantic
|Broccoli, Calabrese
|Broccoli, De Cicco
|Broccoli, Waltham
|Cabbage, Pak Choi
|Carrot, Amsterdam Minicor
|Carrot, Bambino
|Carrot, Parisian
|Cauliflower, Early Snowball
|Chard, Flamingo Swiss
|Chard, Fordhook Giant
|Chard, Large White Ribbed
|Chard, Lucullus
|Chard, Oriole
|Chard, Pink
|Chard, Rainbow
|Chard, Rhubarb
|Chard, Ruby Red
|Collards, Morris Heading
|Cowpea, Knuckle Purple Hull
|Cucumber, Boothby's Blond
|Cucumber, Boston Pickling Improved
|Cucumber, Delikatesse
|Cucumber, Double Yield
|Cucumber, Homemade Pickles
|Cucumber, Japanese Climbing
|Cucumber, Miniature White
|Cucumber, Muncher
|Cucumber, National Pickling
|Cucumber, Parisian Pickling
|Cucumber, Rhinish Pickle
|Cucumber, Russian
|Cucumber, White Wonder
|Eggplant, Little Spooky
|Kale, Dwarf Blue Curled
|Kale, Lacinto
|Kale, Russian Red
|Kale, Winter Red
|Lettuce, Forellenschuss
|Lettuce, Grandpa Admire's
|Lettuce, Kagraner Summer
|Lettuce, Little Gem
|Lettuce, Lollo Rossa
|Lettuce, Prize Head
|Lettuce, Red Coral
|Lettuce, Red Leprechaun
|Lettuce, Rossimo
|Lettuce, Rouge d' Hiver Romaine
|Lettuce, Rubin
|Lettuce, Salad bowl
|Lettuce, Yugoslavian Red Butterhead
|Okra, Clemson Spineless
|Okra, Cowhorn
|Okra, Perkins Mammoth
|Okra, Red Burgandy
|Okra, Star of David
|Pea, Amish Snap
|Pea, English, Laxton's Progress
|Pea, English, Sparkle
|Pea, Snow, Dwarf Gray Sugar
|Pea, Snow, Oregon Sugar Pod
|Pea, Sugar Sprint
|Pepper, Bull Nose
|Pepper, Hungarian Hot Wax
|Pepper, Mini Brown Bell
|Pepper, Mini Red Bell
|Pepper, Mini Yellow Bell
|Pepper, Sweet Chocolate
|Pepper, Tequila Sunrise
|Radish, Black Spanish
|Radish, China Rose
|Spinach, Giant Thick Leafed
|Spinach, New Zealand
|Squash, Summer, Black Beauty
|Squash, Summer, Caserta
|Squash, Summer, Early Prolific Straightneck
|Squash, Summer, Golden Scallop
|Squash, Summer, Italian Vegetable Marrow
|Squash, Summer, Yellow Crookneck
|Tomato, Bloody Butcher
|Tomato, First Pick
|Tomato, Manitoba
|Tomato, Matt's Wild Cherry
|Tomato, Oregon Spring
|Tomato, Silvery Fir Tree
|Tomato, Stupice
|Turnip, Purple Top White Globe
|Turnip, Seven Top
|Zucchini, Dark Green
|Zucchini, Golden
Most other edibles take anywhere from 60 to 100+ days. All of it well worth the wait, but for those that are a little impatient, here is a nice list of things to grow that will be ready to harvest in two months or less.
Labels: garden science
Learning to PreparePosted by Dana Gordon
My family is part of a church group here that focuses on family. They do not only incorporate religious studies in their gatherings every week, but they also teach how to take care of your family. Everything from paying off debt to how to prepare and be prepared.
One of their lessons is how to stockpile for future emergencies. I was surprised when I read the pamphlet. Keeping cash on hand. Paying off debt and setting aside the credit cards. Making sure to pay bills as they come in. Being on a budget. It is something that we are not taught in school. Something significant that they teach is the rotation of food on your shelves.
Now, we've always had a nice stockpile of certain things. Things we use on a regular basis that we buy a lot of while it is on sale at the grocery store, farmers market and the bulk store. We have a food saver that we use a lot to store items that come in bulk so that we can handle it better and use it as we go instead of having to worry about moths hatching in the 20 pounds of flour sitting in the back room.
I've been thinking about this more and more since Patti's current ezine issue came out and one of the articles was about taking care to be prepared. The author of the article proclaimed she had enough money in the bank to take care of business for 6 months and I thought "Wow! I thought it was good to have two!" But the more I think about it, the more I realize that she is absolutely right. The more the better.
But it isn't just the fundage sitting in the bank or the wad of cash hidden under the mattress. It is more than that. It is the list of things that we have on hand that will see us through the hard times that are ahead. And I thought I'd jump on that band wagon on the importance of being prepared like Cynthia McKenna from Patti's ezine, (be patient, this article isn't up just yet, Patti will get it up shortly, make sure to subscribe so you get it before it goes up on the site) or like the posts from Down to Earth, one of my favorite blogs to read.
Taking stock.
What do you use the most? It is an important question. Getting out there and buying a bunch of stuff that you might kinda eat won't do it, because while that is sitting around collecting dust, the stuff you do use is still being used and replaced, used and replaced instead of being on hand. Having two children, we have a fairly healthy appetite for all sorts of things that we need and the idea here is to take a small amount of money and stock just those things that you will need the most.
I've broken it down into the following categories. Shelf stable items and Jar or canned items. Frozen items. Vacuum sealed items.
Shelf stable items are the things you buy right off the self that do not require cooling to stay good. Honey, soy, teryaki, marinades, salsa, salad dressings, ketchup, yellow and brown mustard, bouillon, pan cake syrup, balsamic vinegar, flavored vinegars, cooking oils, peanut butter. Most of this comes sealed so that it has a long shelf life. Canned and jar items like peanut butter, jam, jelly, preserves, stocks, vegetables will all do well for long periods of time as well because they are canned in a process.
Frozen items include things like meat and bread but it also means that you can buy a ton of cheese and butter and put that into the freezer as well. We have two freezers. One for meat and one for everything else. I keep vegetables, butter, cheese and bread in the smaller of the two and in the larger, the side of beef we purchased and meat that I find on sale at the grocery store.
Vacuum sealed items. I buy a lot in bulk because it is cheaper and I spend less money in the long run. Spending $20 on bulk culinary herbs that I didn't have room to grow or use during off season makes a big difference. Thyme, rosemary, basil, black pepper, marjoram, coriander, cilantro, savory, mustard seed, and a lot of other herbs I purchased through my favorite bulk herb store, herbalcom.com.
Compare it to the price at the grocery store. What I would pay for 1/2 oz to 1 oz at the store, I can pay for a pound from herbalcom. Doesn't it make more sense to buy it by the pound? When I got them, they came in these wonderful blue bags, but that wasn't a good way for me to keep them stored so I sealed them all in smaller packages with the vacuum sealer. Things like whole rosemary don't stay sealed in those packages for long as they making holes in the bags as the package becomes hard from the absence of air so they are stored in jars instead.
I also do that with the rice, flour, cornmeal, oats and other items that I can buy in bulk. It saves my shelf space for jars and bottles of shelf stable items. I keep them organized in bags that I can hang from shelving in our storage area and in boxes for what we don't need immediately.
As the container in the kitchen is depleted, it is replenished from the shelf or bags from the food storage. As the bags are depleted, the boxes come open and replenish. As the boxes are depleted, we buy more to replace.
It is a simple system and in the house we live in now, we are cramped for space so every centimeter of space is used to its maximum. And with our impending move, we have bought less to save on the transporting costs. If I'm moving a bunch of food that I can replace after I get there, I'm spending more in gas, which I don't want to do. My shelves have never been so bare but I'll have less work to do because I won't have to move it. It's a simple system that has worked for us for several years and has kept us from sinking when we had something big come up that we were not expecting.
How to do it?
Take $10 and buy it while it is on sale. Take $20 if you can. You've spent less and you've got a lot to tide you over. Go through and make a list of all the things that you seem to run out of and stare at the bottle balefully wishing you could squeeze that last drop out. Those are the things you need to buy. We go through a phenomenal amount of Worcestershire Sauce at my house. We use it for everything from a sauce for dipping steak to marinades. I buy it in large bottles at the bulk store and we never have to worry about it because I take inventory of items like that frequently to make sure that I don't get down to my last bottle and then end up staring at the bottle balefully wishing I had more.
Excel is your friend.
I have excel sheets for everything! Bills and costs and budgets and storage lists. I keep one big file with a master list of all of these on different tabs to make it easier. I have put in time to color code and set it up so that it is easy for me to read and easy for me to spot something that might need to be replaced. I carry my lap top into the storage area and check numbers against quantity. It only takes a few minutes and I find that it gives me a sense of accomplishment. If you don't have lap top, you can print these out and check them off and then update your sheet.
But keeping yourself organized is important. Planning on what you're going to buy and how much you can set aside to buy it. Meal planning can save a lot of time and keep the hassle and frustration of not having something on hand that you need. Keeping an inventory to monitor what you have and what you need is helpful. Build your inventory as you go and keep up with how much you put into it so you can see how much you are saving in the long run, it will help you stick to this if it is new to you.
Running a household can be difficult, but if you and your family work together to minimize the little nuisances that can crop up, then you will find that everything will go smoothly. My children help me in the inventory, they read off the labels and count the amounts and then we make it a group effort to keep up our inventory. Not only do I get help, but they are learning something valuable from me to help them when they are on their own. It will be second nature to them as adults and maybe will keep them from making the same mistakes I made when I was figuring all of this stuff out.
Take stock. Make lists. Set aside a small amount. Buy on sale. Organize your stores. Keep an inventory record. Know how much you're spending and saving. Plan.
This works for more than just food. Toilet paper, paper towels, tissue, shampoo, soap, deodorant, cleaning supplies, toothpaste. Everyday objects too, toothbrushes, bathing sponges or scrunchies and dish washing sponges or scrunchies, ect. If you think about things that you use on a regular basis and then spend a little on them, you'll find you'll have more money in the future.
Make your own. I have posts about stuff like this throughout. Cloth Swiffer Pads. Making your own furniture polish. Household cleaners made of baking soda, vinegar, and borax. Make your own handwipes. A lot of things that can be made at home with things that you have on hand that will cost you less money and give you a chance to be harsh chemical free.
Saving money is more important now than ever. We have left the era of availability behind and are moving into a future of uncertainty. Take steps to make sure that you aren't one of the families out there that is in desperate need by doing a few small things to help keep you comfortable in the future!
2008 - Year of the PotatoPosted by Dana Gordon
Until I stumbled across it, I didn't know that 2008 was the UN's year of the potato. It raises awareness on just how much we depend and grow this unique tuber on a global scale. Giving statistics on growth, it shows that Europe and Asia produce a staggering amount of potatoes on a yearly basis!
The site gives detailed information on the potato plant and how it grows, nutritional facts, biodiversity, economy and pricing. All in all, a very clever way to get information about the potato out there to the world. The site is in several different languages to help break down the barriers. No doubt that their attempt to educate is really making a difference. I applaud the UN for their efforts.
The thing I find most interesting:
" Diversity conserved in trust
The International Potato Centre in Peru maintains the world's largest bank of
potato germplasm, including some 1 500 samples of about 100 wild species
collected in eight Latin American countries, and 3 800 traditional Andean
cultivated potatoes. The collection is maintained and managed under the
terms of an agreement with the Governing Body of the International Treaty
on Plant Genetic Resources for Food and Agriculture and, like all collections
eligible for funding from the Global Crop Diversity Trust, is available to plant
breeders worldwide upon request."
Incidentally, 2009 is International Year of Astronomy.
Labels: garden science, Potatoes
The White House Organic Farm ProjectPosted by Dana Gordon
There is something inherently wrong with there not being a garden in every yard of America, and these guys intend on seeing it through to start at the top of the food chain, so to speak, and get that garden ball rolling at the First House. The White House Organic Farm Project is petition urging Obama and his band of not so merry men to go Organic. Grow it on the White House lawn, grow it by having children and disable people tend it, and to distribute it schools and the hungry.
What isn't there to like? Even if they don't do the entire thing in its original form, perhaps it will spark enough light to show that it is important for a garden to be on the lawn of the First House.
This introduces the bus that isn't really a bus. The Who Farm Mobile complete with an explanatory video. Seeing is believing. This bus boasts a worm bin and fresh foods such as kale, collards, chard and some herbs.
How to Build a Rain BarrelPosted by Dana Gordon
This is probably my most favorite video on how to build a rain barrel. It is very simple and easy and takes no time at all.
Labels: Harvesting Rainwater, Rain Barrel
Sweet Sweet Bell PepperPosted by Dana Gordon
Another 5000 year old vegetable, this South American sweet counterpart to the hot pepper has been gracing tables all over the world thanks to Spanish and Portuguese explorers. And with no small help from the fact that bell peppers are extremely adaptable to most growing climates and conditions, this culinary wonder spread through the world via trade routes like wildfire being quickly incorporated into many different cuisines. They now are a staple in Europe where they are dried for paprika, an absolute must in Creole and Cajun dishes, they are used heavily in Mexico, Portugal, and Asia in all sorts of dishes.
Bell peppers have a great many uses. Cooked into dish after dish, they can also be munched down on raw. I like to add green bell pepper and red onion to my chicken salad. It makes for such a delightful crunch and adds a nice texture and flavor combination with the onion and celery. I also like to have green or red strips of bell pepper on my tuna sandwich. I also prefer to use orange bell pepper when grilling beef and vegetable kabobs. The idea there being to cook the meat, but only to char ever so slightly the vegetables. There is just something about cherry tomatoes and orange bell peppers right off the grill, it is incredible. A quick coring and a nice short dip on hot water and you can stuff your pepper with whatever you'd like.
The bell pepper can be dried for later use, too. They dry very well and if you like to make soups from a dry vegetable mix, I would very much recommend that you use both green and red varieties. Dehydrating peppers for later use is quite easy. You can use a food dehydrator or you can sun dry them (but that is another post).
While this capsaicin lacking pepper isn't hot, it is the only edible part of the plant. This pepper belongs to the Nightshade family, like potatoes, so no getting cute and trying to garnish with the leaves of this poisonous plant!
Labels: Bell Pepper, Garden History
Chocolate Face Mask RecipePosted by Dana Gordon
- 1/3 cup cocoa
- 1/4 cup of honey
- 2 tablespoons of heavy cream (sour cream will work as well)
- 3 teaspoons of oatmeal powder
Mix all the ingredient until the mass in consistent. Apply on the face, gently massaging it so that oatmeal can start exfoliating the dead skin cell layer. Leave it on for about 20 minutes and rinse off with luke warm water.
Labels: Body Care
Facial Mask RecipesPosted by Dana Gordon
For oily skin use some plain Milk of Magnesia, rub it on and let dry, then rinse with lukewarm water.
For Normal/combination skin mix one egg and 1/2 cup cooked instant oatmeal and a teaspoon olive oil until smooth. Spread on your face and leave 15 min then rinse.
For dry skin, mix one egg yolk, one teaspoon honey and a teaspoon olive oil and some vitamin E oil if you have it. Smooth on and leave on for 15 min. , rinse in lukewarm water and pat dry.
The kind of the mask you want to use depends on your skin type.
For dry skin, try:
- an egg yolk mixed with olive oil and warmed honey
- sour cream
- plain olive oil
- avocado
For oily skin:
- dissolve a teaspoon of baking yeast in a small amount of warm milk, wait until foamy, then apply (best done in the bath tub);
- puree flesh of a tomato and mix with some potato flour to make a paste;
- cucumber (it will whiten your skin);
- beaten egg whites with a few drops of lemon juice (great for getting rid of blackheads);
- carrots (but don't use this one more than about every other week because it can overdry your skin). This one will make you look tanned.
General refreshing masks:
- grapes (just cut a berry in half and rub lightly)
- strawberries (test behind your ear first, because many people are alergic to strawberies used this way even thougth they can eat them just fine)
- honey and ricotta cheese
Many fruits and vegetables can also be used to good effect. Anything acidic (lemon, strawberries, etc) will tend to whiten and refresh your skin, but you need to be careful if your skin is dry.
In general, don't apply masks more often than about twice a week, and try to vary the ingredients.It is a good idea to test the mask first. Apply a small amount behind your ear, wait 20 minutes, then wash off. Then wait 24 hours. If the skin behind your ear is normal, then go ahead and use the mask.
Labels: Body Care
A Rainbow of CarrotsPosted by Dana Gordon
|From Garden Green
|From Garden Green
It was these carrots that the Moors brought to Europe during the 12th century. Another hundred years saw the carrot in France and Germany. The purple, white and yellow carrots were imported into the European countries and they grew a green, red and black. During the 15th century, the taproot made it to the shores of England.
|From Garden Green
It may surprise you to know that the carrot did not make it's orange debut until a mutated strain of the yellow carrot came to the Dutch who cross-bred it with red varieties to create an orange specimen in honor of the royal House of Orange. Thus creating the sweet and very orange variety that we know and munch down on today.
|From Garden Green
Labels: Carrots, Garden History
January GardenPosted by Dana Gordon
Patti Moreno and Mel Bartholomew of Square Foot Gardening bring a series of videos by month!


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Discussion of " Stability Problems of Wood Truss Bridge by Oscar M. Hahn"
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by Jacob Feld, (F.ASCE), Consult. Engr.; Feld, Kaminetzky and Cohen, New York, NY,
Serial Information: Journal of the Structural Division, 1970, Vol. 90, Issue 8, Pg. 1852-1854
Document Type: Discussion & Closure
Services: Buy this book/Buy this article
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subset: commoncrawl


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When you join the PTA, you're teaming up with millions of others who are actively helping to improve the education, health and well-being of all children. PTA is one voice that unites parents, schools and communities for every child. By becoming a FES PTA member, you are helping to support the many programs sponsored by the PTA that benefit our children and our school, and upholding a long tradition of parent involvement at Florence!
To become a Florence Elementary School PTA member, complete the membership form (which can be found at the front office or in the workroom) and return it, along with your annual membership fee, to your child's teacher.


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Air Conditioning Systems – Portland, OR
What is an Air Conditioner?
Air conditioners play a vital role in making sure that your home stays nice and cool during the hot summer months. An air conditioner can also be part of a larger system know as the HVAC system. This system is made up of heating, ventilation and air conditioning.
The air conditioner is the out door unit that fulfills the AC portion of an HVAC system. In a central HVAC system heating your home is taken care of by the furnace and the ventilation portion by the ductwork.
Here in Gladstone, OR most homeowners consider heating a necessity and air conditioning a luxury. However we feel that you should be comfortable in your home no matter what the weather may be outside. With a new air conditioner you will be able to do just that.
What to look for When Purchasing an Air Conditioner
When looking for a new air conditioning system there are a few important things you should be aware of before making that purchase. Here at Miller's Heating & Air we are here to help answer all your questions and make sure your needs are met.
- Air conditioner efficiency is what affects the price most
- Air conditioners that have a higher efficiency also have a higher price
- Higher efficiency results in lower energy bills which leads to more savings
- Having an air conidioner can help the quality of your HVAC system by prevnting it from overworking itself during the hot summer months
Why choose Millers?
Here at Miller's we genuinely care about our customers. We take the time to listen to what your needs are and we guarantee to help you decide what is the best solution for your home. We will always offer reliable and trustworthy air conditioner brands for you to choose from. Here at Miller's Heating & Air we make you our priority. For more of what we have to offer please check out our guarantees page here.
Air Conditioning Brands We Sell
• Lennox
• Maytag
Free Estimate
Call us today at (360) 524-2880 or fill out a form online and request a free estimate on a new air conditioner. We proudly service our customers here in Portland, OR and the surrounding areas. Please take a look at our service map and zip code list to see if we service your area.


text: When you're tired, stressed or just need a break, our massages, facials and additional services are always available when you become a member of our spa! MassageLuXe has a location near you. There are over 55 locations, with spas in 12 states and plans for many more openings in 2018!


text: More than 250 microbial genomes have been sequenced to date and, with 700 more projects in the works, making sense of that flood of data has never looked more daunting. This is no surprise to scientists at the Joint Genome Institute, which has spearheaded nearly a quarter of the world's bacterial genome projects. To help researchers make sense of it all, the institute recently launched IMG/M, an experimental metagenome data management and analysis system.


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|960 sq ft
|Property type
|Minimum Stay
|1 - 2 nights
The newly renovated Jepsen Heritage Cottage, is located off State Rt. 54A at (formerly 42) 420 Crescent Beach Dr, at the northern end of the West branch of Keuka Lake about 1.5 miles from Branckport and 10 miles from Penn Yan. It is in a quiet family community with both seasonal cottages and year-round homes.
Guests of the cottage will enjoy an unobstructed, picturesque view of the western branch of Keuka Lake from a 2012 rebuilt enclosed porch. This includes a view of Bluff Point and the eastern branch which is nearly 10 miles away. 2017 brought a rebuild of the entrance porch and bathroom areas.
The cottage is situated on a level location from the 3 car parking area on the north, to the cottage, and then gently slopes to the water's edge. There are two small steps to the north entrance and a 2 step entrance to a newly constructed outside deck, on the the west.
The 55 - foot frontage is a fine-pebble beach which provides easy
access to shallow water. This area is perfect for families who desire wading or swimming, or just relaxing with a good book.
The water depth increases very gradually, from approximately 20' at the end of the dock to 4' deep at 130 feet from shore. The buoys mark the drop off to the deeper waters of the lake and are a favorite spot for fishermen from around the world.
Inside the buoys s a no-wake zone, giving safe swimming and recreation for families.
Previous guest's comments after staying at the Jepsen Heritage.
'The cottage is so cozy and well equipped!'
'It was just wonderful to wake up in the morning to the lovely view of the lake!'
'Thank you for a wonderful place to vacation. Best view of the lake! This cottage has character, and many comforts. We love it!'
'This is our 6th stay in your cottage...in lovely Keuka Lake, Branchport. The fishing is excellent and we are already making plans to come back!'
'Getting up this morning and hearing the waves hit the shore is the best music ever composed!'
'Being from the city (New York), we absolutely needed this perfect rest, replete with tree frogs and ducks!'
'We have never been to the Finger Lakes before...so glad we came. We
decided that Crescent Beach was the most beautiful place to stay!'
'What a beautiful cottage, we had a wonderful vacation here, and the
shallow water was perfect for our 4 and 2 year olds! We would like to
come back!'
'We had a great time! Highlights of the week included daily walks to the State Park, a hike to the top of Watkins Glen, and lunch on the terrace of Bully Hill! Thanks for a wonderful week!'
And from a younger visitor.... 'At first I was a little mad that we were spending my birthday here. The second I got here though, I changed my mind. I loved it here. The swimming part, the Mercantile, everything was awesome! I really want to return!'
'The new kitchen, porch, and deck are wonderful!'
Chris and Joan Johnson, owners. Both educators for 43 years in Brockport , NY. Joan's parents purchased the family cottage in 1964, where family gathered every summer throughout her childhood. Once it was time to pass the cottage on she and her husband took over responsibility and ownership. In the last few years they have personally enjoyed renovating during school vacations to enhance, yet keep the charm of this lovely vacation home.
Chris and Joan Johnson purchased this cottage in 1993
We were dedicated to keeping this property in the family after our father and mother purchased it in 1964. Many wonderful memories have been made there and many more are to come. Numbers of the same families remain neighbors and great friends from the past decades. It is our oasis, the place we long to be at as much as feasibly possible. For times we cannot be there ourselves, we love to offer it to other families to start to make similar memories of their own.
We enjoyed our stay here so much. What a wonderful place to spend a family wedding weekend without the long drive back home. It was a mini vacation that was enhanced by your wonderful attention to making the cottage so comfortable for guests. Thank you!
Once again, my sisters and I had a relaxing stay at this charming cottage on the lake. There's such a feeling of coming home every time we walk through the door. We love the updated bathroom as well as the glorious views of the lake from the dock. Such a magical little place!
It was a great base for the weekend's wedding events in the area. The quiet lakeside location was a perfect spot to relax and recharge. Nothing is quite like going to sleep to the sounds of the water! The Johnson's have a cozy gem to offer, and we would certainly book it again.
Located in the best part of Keuka Lake with a direct shot to the south end of the lake. Shallow beach is ideal for young kids or those desiring less boat traffic and waves. Close to Branchport and Penn Yan, the Keuka State Park and many west side attractions. Chris and Joan are great owners to work with when planning your vacation get away to Keuka Lake!
My husband and I had the best vacation ever during our stay at your cottage. Everything was clean and well maintained. The cottage was well equipped with everything we needed. The views and beach acess was phenomenal. The dock was perfect for fishing! The neighbors were very friendly and helpful. We look forward to returning next year!! Thank you Chris and Joan for sharing your cottage with us! Mike and Jenny
We entered a clean, beautifully decorated, and comfortable spacious cottage. Dining on the enclosed porch or outside deck gave a closeup view of the lake. The new bathroom has a safe shower stall. We thoroughly enjoyed our stay there. Thanks, Chris and Joan!
My husband and I went to the beautiful lake house for our 35th wedding anniversary. It was quaint and had a lot of interesting and special history.The view of the star filled sky was amazing.The house was very clean and obviously treated with loving care.We highly recommend this home.
Joe and Jeni A ✝
Top Thing to do in City:
* Swimming- our end is shallow,perfect for small children.
* Boating-rentals available at local marinas.
* Fishing off the dock or on boats.
* Quiet and Relaxing.
* wine trails.
Top Thing to do in Budget:
* Hiking and biking on quiet roads and local trails.
* Enjoy the local history and Mennonite community.
* Bird watching, especially in Spring and Fall.
* Enjoy the beautiful fall colors.
* Quiet reading and relaxation.
Top Thing to do in Family:
* Windmill Farm and Craft Market.
* Miniature golf/ go carts.
* Watkins Glen race track.
* local craft festivals and farm markets..
The cottage is in quaint Mennonite country and is centrally located for visits to many wineries and tourist attractions.
There are many fine local restaurants and eateries..
Walking/biking access to Keuka Lake State Park provides many walking/biking trails.
A boat launch and other Park facilities are also accessible by car.
Memorable days may include: Fishing, Swimming, Boating, Water-Skiing,
Scenic Drives, Awesome Fall Colors, area arts and craft festivals, and above all Quiet Relaxation!
Spring and Fall rentals are especially pleasant for upclose bird-watching of many migratory birds, including the occasional Bald Eagle and Trumpet Swan.
Historic Hammondsport is nearby and the home of the Glenn H. (for Hammond) Curtiss Flight Museum, as well as Watkins Glen Park and Race Track.
The Windmill Craft and Farm Market in Penn Yan, with it's 200 vendors, open Saturdays and Holidays.
The Keuka Outlet Trail, fantastic for biking and hiking are both nearby.
Speed Boat, Pontoon or Row Boat rentals, as well as rentals of canoe,
kayaks, and water skiing equipment are available in nearby Branchport marinas.
The dock will accommodate either your midsized boat or a rental. If the water level is seasonally low, a mooring buoy is provided.
In near by Penn Yan, there is additional family fun available. A movie theater, gift shops, go-carts, bowling, ice cream, antique shops, pizza and more are easily reached within minutes.
|Refundable damage deposit
The cottage rents from Sunday to Sunday.
Bookings canceled 13 days or less will receive no refund unless dates can
be rebooked.


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That's the conclusion of Bloomberg after analyzing 29,346 pages of documents released by the Fed only because Bloomberg went all the way to the US Supreme Court to obtain them.
The top 10 recipients alone account for 56% of the total. The $669 billion these 10 borrowed is, um, rather larger than the "official bailout figure" of $160 billion represented by the TARP program.
Barry Ritholtz writes:
Imagine if the government and the Federal Reserve were run not by knaves and fools and Wall Street sycophants, but instead, were run honestly for the benefit of the taxpaying voter. Imagine the goal was saving the banking system (not the banks), and the financial rescue was for the benefit of the taxpayers, not the bondholders. Naive thoughts, I totally understand, but hear me out.
A person who truly understood what had happened and why would have considered the following actions. Note these are not ideas come about with the benefit of hindsight, but what a small band of insightful people were saying at the time.
An honest broker of the situation would have:
1. Fire the senior management of the banks (see this)
2. Banned all lobbying activity as a condition of any aid (see this)
3. Forced a Swedish style prepackaged bankruptcy (see this and this)
Instead, we bailed out the bondholders and management, choking off hope for a robust recovery. We are in fact slowly turning Japanese, awaiting the next recession (and the next and the next).


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VAN CAMP, Douglas Murray
Doug passed away in Peter Lougheed Hospital, Calgary AB on May 23rd, 2017 after a long battle with Crohn's disease. He was born on February 3rd, 1949 in Montreal, and lived most of his life in Vancouver before moving to Strathmore after retiring. Doug was pre-deceased by his parents Murray and Joan, and is survived by his brother Kelly (Darlene) of Winnipeg, stepsister Marilyn (Cecil) Harrison and family of Wandering River, AB, Aunt Helen Anderson of Bothell, WA, and many cousins and friends. A memorial service will be held on Saturday, June 24th, 2017 at Wheatland Funeral Chapel (Strathmore) at 11:00 a.m. In lieu of flowers, please consider donating directly to Crohn's and Colitis Canada (crohnsandcolitis.ca). To send condolences, please click the link below or email directly to: firstname.lastname@example.com.


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The Lane Arndt Trio provide the groovy sounds at this months Jazz on Tap. The band will play from 8pm til late. Lane is an exceptional guitarist and is joined by Travis Short on bass and Jon Miller on drums.
Puzzled Pint is a fun, free to play worldwide problem solving game. You can join in at any time and work alone or in a team. It is totally self managed and does not require an financial or time commitment.


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#39 - Martha Davis of The Motels
The band The Motels was perfectly suited for the New Wave music scene in the late 70s, as well as visually perfect for the MTV era a few years later. With hits like "Only the Lonely" and "Suddenly Last Summer" they secured enough of a following to put them on the road and in the studio for years to come. But the path to that success was by no means overnight or easy - especially for the voice, chief songwriter and, ostensibly, the face of the band - Martha Davis.
Martha comes in to the MonkeyCage to share her remarkable journey in the music business at the same time she is celebrating the release of a live concert film "The Motels Live at the Whisky a GoGo 50th Anniversary" which will premiere tonight (9/21/2015) at the Regent Theatre in downtown Los Angeles (tickets still available as of this posting). The red carpet starts at 8pm, screening shortly thereafter, there will be a Q&A session with Martha, Emmy winning cinematographer Roy H. Wagner and director Denise Faye, the choreographer of "Burlesque" and the co-director of Cher's current tour. (And while you're downtown, check out Beelman's Pub, as they have been a very kind sponsor for this event.)
The DVD and Blu ray of "The Motels Live at the Whisky a GoGo 50th Anniversary" will be released nationwide on Oct 23.
Thanks, also, to Nicholas Johns, a current member of The Motels lineup, for giving us his perspective as well!
Follow Martha and The Motels on Twitter; @TheMotels on Facebook here and on their website themotels.com


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Board of Education Meeting 10/21 7:30pm at BlythePosted Oct 20, 2008 | Category: District 96
This information was originally posted on October 20, 2008. Please note that the article refers to events from a previous school year.
The D96 Board of Education meeting will be held at Blythe Park Hollywood on Tuesday, October 21, 2008 at 7:30pm. Come be informed about what is happening in our school district.
The meeting 10/21 at 7:30pm will be held at Hollywood School, not Blythe Park as previously announced. Sorry for the discrepancy.
Board of Education Meeting
Hollywood Elementary School
3423 Hollywood Ave


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No. 5 USC Trojans (Pac-10 No. 1)
2008 Haul: 19 signees, 8 Athlon Consensus 100
Scouting Report:
The only reason this class is not No. 1 or 2 is the quantity. Of course, having the top recruiting class in the nation three of the last four years will create a crowded depth chart to say the least. The Trojans only signed 19 prospects in this class but likely had the highest level of quality per recruit in the entire nation – websites refer to this as 'average star rating.' Nearly half of this class was ranked in the AC100.
With ridiculously good running back and quarterback classes the last two seasons, those positions were largely ignored this season. Instead, on offense Pete Carroll focused on the offensive line and the pass catchers.
The 2008 Trojan O-line class may be the best group of blockers to ever head to a single school. Three – Matt Kalil (Anaheim, Calif.), Tyron Smith (Moreno Valley, Calif.), Matt Meyer (Stockton, Calif.) – are ranked in the top 83 prospects in the nation. Kalil, younger brother of current Carolina Panther Ryan Kalil, is the highest rated and has the most ideal build and talents for left tackle. Smith is the most athletic and Meyer may have the most upside. All three will be stalwarts along the offensive line. Add two massive guard prospects in Khaled Holmes (Santa Ana, Calif.) and Daniel Campbell (Aldine, Texas) and the Trojans boast the top O-line class in the nation.
Senior tight end standout Fred Davis has graduated and star recruits Patrick Turner and Vidal Hazelton have yet to pan out. So Carroll went out and addressed the outside of his offense with arguably the top tight end prospect in the nation – Blake Ayles (Orange, Calif.) – and two stellar wide receivers. D.J. Shoemate (Anaheim, Calif.) is Kalil's teammate at Servite High and is a bigger, thicker version of Florida's version of Percy Harvin. He can be used in the backfield as well as a pure wideout. He may end up as the best prospect in this class. Brice Butler (Norcross, Ga.) travels a long distance to get to Southern Cal. He is not as physically gifted as some other elite wide receivers but has wonderful intangibles and a great natural feel for the wide receiver position.
As impressive as the offensive class is, the defensive side of the ball may be even better. Five defensive line prospects head to Los Angeles in this class and after two of the top D-lineman in the nation graduated (Sedrick Ellis, Lawrence Jackson), the timing could not be better. Nick Perry (Detroit, Mich.) leaves the Wolverine state with the state's single season sack record — an astonishing 36 his senior year. The 6-6, 250-pound Wes Horton (Sherman Oaks, Calif.) may have the most physical ability of all the ends. At the tackle spot, Armond Armstead (Elk Grove, Calif.) and Jurrell Casey (Long Beach, Calif.) are to big bodies that will add depth to the interior defensive line.
T.J. Bryant (Tallahassee, Fla.), a prospect that was yanked from Florida State's grasp, anchors the small defensive back class. Former BYU pledge, Uona Kavienga (Los Angeles, Calif.) is the most talented linebacker of this class.
USC is at the top of a very short list of division one programs that have the ability to recruit nationally. Three AC100 members, one each from Georgia, Michigan and Florida, head many miles from home to play at the western powerhouse. Campbell is not an AC100 member but is still highly rated and he hails from Texas.
Top Prospect: Matt Kalil – OL – Anaheim, Calif. (6-7, 290) AC100 No. 18
Kalil, the younger brother of Ryan Kalil, former USC Trojan and NFL rookie center, is a complete tackle prospect. What made the undersized Ryan so good was his technically sound brand of football. He was as fundamentally sound as a college center could have been. If Matt is capable of being as sound in his discipline as his older brother he could be great. This is because Matt is much bigger than Ryan.
At the moment, Matt's pass blocking is easily his strength. He does show good technique in getting his drops and shooting his hands. His good balance and quick, decisive feet allow him to mirror pass rushers very well. In the run game, knee bend and leverage will be areas of focus once Kalil gets to Southern Cal.
Best of the Rest:
Blake Ayles – TE – Orange, Calif. (6-4, 240) AC100 No. 15
Tyron Smith – OL – Moreno Valley, Calif. (6-5, 275) AC100 No. 27
T.J. Bryant – CB – Tallahassee, Fla. (6-0, 185) AC100 No. 28
D.J. Shoemate – WR – Anaheim, Calif. (6-1, 218) AC100 No. 34
Brice Butler – WR – Norcross, Ga. (6-1, 185) AC100 No. 48
Matt Meyer – OL – Stockton, Calif. (6-6, 295) AC100 No. 83
Nick Perry – DE – Detroit, Mich. (6-4, 240) AC100 No. 95
Uona Kavienga – LB – Los Angeles, Calif. (6-0, 228)
Armond Armstead – DT – Elk Grove, Calif. (6-4, 290)
Wes Horton – DE – Sherman Oaks, Calif. (6-6, 250)
Sleeper: Drew McAllister – ATH – Alamo, Calif. (6-1, 190)
It is impossible to pick a sleeper in a class full of national recruiting prospects but McAllister fits the bill. He is as polished a passer on the high school level as there is in this class. His footwork and technique are second to none. The depth chart, 2009 stud Matt Barkley, McAllister's lack of arm strength and great athleticism will likely push him to any number of other positions, however. He is an intelligent, well-coached football player, so he will make an impact no matter where he plays.
Monday, March 10, 2008
Team Recruiting Countdown: No. 5 USC Trojans
No. 5 USC Trojans (Pac-10 No. 1)
Posted by Braden Gall at 10:25 AM
Labels: recruiting, usc


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Home Furnishing On line
Slim's Home Furnishings is a Furniture and Mattress Shop that serves the Breckenridge, Wahpeton, Fergus Falls, North Dakota, Minnesota area. During the marriage of Mary and Buddy, Pickfair was kept up-to-date with gracious furnishings. In current years, we have grown swiftly by adding new business-owned and franchised retailers in 20 distinct US states and Guam. With Matt and Faith Meusey joining the staff in early 2013 a third generation is in spot to continue this household business. Keep your loving mummy smiling and happy on this Mother's Day by delivering appealing presents greatest accessible in on the web buying shop.
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We provide ACLS Instruction and certification through the Heart and Stroke Foundation of Canada. Courses are offered at our facility on a quarterly basis in a scheduled class, and are also offered in a private-tutor and small group model.
Pre-course training and education in cardiac monitoring, airway management, and handling of medications is provided upon request.
Contact us for details, pricing, and scheduling.


text: Your body paragraphs should analyze concrete examples from the text you're discussing. Each topic sentence should hearken back to your thesis, further proving your point and discussing how a specific instance of a tool employed by the author contributes to the text's purpose. In most cases, each body paragraph should consist of a topic sentence, a short quote from the text, an analysis of that specific quote and how that quote furthers the author's purpose. Keep your quotes short and include at least three times more analysis than quoted text.


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KEMP, Texas–(
addition to its inventory of an explosion proof LED traffic light that
provides the security of Class 1 Division 1 Approval combined with the
reliability of LED lighting technology. The EPL-TL-3X10W-C LED Traffic
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present and is suitable for wet and marine locations as well, making it
ideal for use as traffic control at industrial refueling stations as
well as marina and offshore
rig applications.
"The EPL-TL-3X10W LED explosion proof traffic light is UL Class 1
Division 1 rated."
The Larson Electronics EPL-TL-3X10W-C LED
explosion proof traffic light is an ideal HAZLOC approved traffic
control and signaling light solution that is powerful and versatile
enough for use in a wide variety of applications where reliability and
safety is critical. This LED traffic light features LED indicator lamps
for high visibility and extreme reliability, explosion proof approval
for use in hazardous locations, and a heavy duty design that can stand
up to the rigors of industrial operations. This signal light assembly
has three lamp housings, each constructed of powder coated copper free
aluminum and each lamp can withstand 1,490 pounds PSI hydrostatic
pressure. Each LED
lamp consumes 10 watts and produces brighter and more powerful
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"The EPL-TL-3X10W LED explosion proof traffic light is UL Class 1
Division 1 rated." said Rob Bresnahan with Larson Electronics' Magnalight.com.
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You can also call 1-800-369-6671 to learn more about all of Larson
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India is full of beautiful monuments which attract a number of foreign tourists every year. Sanchi Stupa is one among them. It is a Buddhist Temple, which was built in 3rd BC. This is in the place called Sanchi, in Madhya Pradesh, India. It is the main part of India.
The Word Sanchi means Mould of Stones. This is said to be originally started by Ashoka the Great. The Stupas found here was destroyed using the method called Vandalism. Stupa means Symbolism and meaning. This symbolizes the event in the Buddha Life.
Sanchi Stupa has five parts each one represents some quality of Buddhism. This Monument has been modified by various kings according to their time and religion. The re-construction of this monument was started in the 18th century however it took more than a century to restart the restoration and was completed in the 19th Century.
Sanchi Stupa was added to the UNESCO world Heritage Site in 1989. The stupa is a mound which covered the relics of Buddha or his followers. This made Stupa to be most characteristic monument of Buddhist people in India. Stupa is not a building, these were once burial or reliquary mounds.
Sanchi Stupa is the symbol of Buddha, which resembles his doctrine of birth and re-birth, in other words "Final Dying" or "Parinirvana". Though the history of Buddha doesn't reveal that he was in this place, then how come there is Stupa in Sanchi?
Begging was one of their religious duties, which they have oblige for half of the day and other half of the day to perform their other religious duties. To perform other religious duties for the rest of the half day in noisy place or near to a busy trading place was difficult, the monastic communities searched for place which fit in their requirements.
Ashoka Maurya thought that Sanchi would be an apt place for that and provided a beginning to Buddism in India. This was one of the Monuments in India which has Buddhist state of art and architecture in India.
The architecture which was used in Monuments in India was of great standard, outstanding and excellent. These monuments though were related to religion directly or indirectly, the construction and the method used to construct these monuments were of high technology and incomparable architecture.


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The Gray trail system is currently closed for mud season. The ATV club has control of opening them back up, and have set the date for May 15th. Please respect landowners and stay off the trails until that time. Enjoy the summer!
Welcome To Our Website > Trail Conditions >


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Life Flight 1 is located adjacent to the Mercy St. Vincent Medical Center on Cherry St. in downtown Toledo, Ohio, and neighbors the Critical Care Transport Network headquarters where dispatching, administrative and educational operations are performed.
The Life Flight 1 hangar is a three aircraft hangar with a Jet A fueling station on site, and is the location where the bulk of the aircraft maintenance is performed. It houses an Augusta A109 Power helicopter, which is staffed with the Life Flight 1 crew consisting of a pilot, flight nurse and flight medic team. An Aerospatiale Dauphin helicopter is also housed there and is utilized as a back up aircraft. Pilots work twelve-hour shifts while the medical crews work twelve or twenty-four hour shifts. Their primary response area includes Monroe and Lenawee Counties in Michigan and Fulton, Henry, Ottawa, Wood and Lucas Counties in Ohio.
The Life Flight 1 hangar also houses specialized equipment for neonatal transports, a LifeStar Ambulance, Mobile Life 7, which is operated in partnership with Lifestar Ambulance, and Toledo Police and Fire Air One helicopter.
Base Site Leader Pilot.................. Lee Brothers
Base Site Leader Nurse................ Trisha Yost, RN
Site Safety Manager.....................
Life Flight 2 is based in a private hangar located at the Fulton County Airport in Wauseon, Ohio. It houses a Aerospatiale Dauphine helicopter that is staffed with a pilot, flight nurse and flight medic team. The pilots work twelve-hour shifts while the medical crews work twelve or twenty-four hour shifts. Their primary response area includes - Monroe, Lenawee and Hillsdale Counties in Michigan and Fulton, Williams, Paulding, Defiance, Henry and Lucas Counties in Ohio.
Life Flight 2 works in conjunction with Mobile Life 12 (based at the Fulton County Health Center) to provide rapid transport to patients in the western service area of the Critical Care Transport Network.
Base Site Leader Pilot............ Doug McMahon
Base Site Leader Nurse.......... Duane Meller, RN
Site Safety Manager............... Ben Kao
Life Flight 3 is based out of the Bluffton Airport and operates a Augusta A109 Power helicopter. The Augusta is equipped with IFR capabilities and can perform multiple roles that include single patient transports, multiple patient transports, and neonatal transports. It is staffed with a pilot, flight nurse and flight medic team. The pilots work twelve-hour shifts while the medical crews work twelve or twenty-four hour shifts. Their primary response area includes Allen, Putnam, Hancock, Hardin, Logan, Auglaize, Van Wert, Mercer, Shelby, and Wyandot counties.
Base Site Leader Pilot................ Nick Vance
Base Site Leader Nurse.............. Kathy Reyes, RN
Site Safety Manager................... Aaron Antrim
Life Flight 4 operates out of a private hangar located on the premises of the Sandusky County Regional Airport. The Life Flight crew, consisting of a pilot, flight nurse and emergency medicine physician, respond in a Augusta A109 Power that is powered by dual 700hp Pratt and Whitney engines and cruises at a speed of 170 mph. The medical crew is able to respond anywhere within their designated service area in 10 minutes or less and is capable of transporting two patients.
The primary service area of Life Flight 4 includes the Lake Erie Islands, Ottawa, Erie, Huron, Sandusky, Seneca and Wood Counties. A Jeep Liberty is available at the hangar for crew members to respond by ground to scenes when the aircraft is down due to inclement weather.
Base Site Leader Pilot............... Chris McVicker
Base Site Leader Nurse............. Jen Mullholand, RN
Site Safety Manager.................. Steve Hamm


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Past Projects
Related ContentFloor Plans
Finished Photos
Now that the dust has finally settled and we are firmly ensconced in our new timber frame home. I wanted to take the opportunity to thank you for the quality of product and spirit of cooperation that we enjoyed while working with you. We are truly pleased with the end result. Generally expectations greatly exceed reality, but in this case, it was just reverse. Not only is your timber framing certainly a major focal point in our house, but also the cabinetry and interior finish woodwork by others that you recommended to us enhances and compliments your woodwork. The finished product is truly magnificent, as attested to by the many superlatives we receive from friends and neighbors. If any of your potential customers want to talk to a satisfied customer, please ask them to call us!
R.T. Thompson


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If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
A deliciously creamy lentil salad that can be served chunky or smooth. The punch of onion and the sweetness of the apricot, plus the crunch of almonds, dresses up this versatile legume beautifully.
A deliciously creamy lentil salad that can be served chunky or smooth. The punch of onion and the sweetness of the apricot, plus the crunch of almonds, dresses up this versatile legume beautifully.
Lentil Apricot Tapenade With Curry Aioli [Vegan]
This Recipe is :
- 1 cup cooked beluga or green lentils
- freshly ground pepper
- coarse sea salt
- 1 cup raw almonds, coarsely chopped
- 1/2 cup fresh apricots, minced
- 1 small red onion, finely chopped
- 1/2 cup vegan curry aioli
- 1 tbsp lemon juice
Vegan Curry Aioli:
- 3/4 cup soy or almond milk
- 1 1/2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ~1/2 cup olive oil
- pinch of salt
- pinch of pepper
- garlic powder
- black pepper
- cardamom
- cinnamon
- garam masala
For the Aioli:
- Combine almond milk, lemon juice and mustard in a blender or with an immersion blender for about 30 seconds. While blending, slowly add in the oil until emulsified and thickened. Add the salt, pepper and remaining spices and blend until smooth.
For the Tapenade:
- Combine all ingredients – except aioli and lemon juice – in a bowl and mix until combined. If you're serving this chunky, set it aside. If you'd like more of a dip than a salad, transfer 3/4 of your mixture to a food processor. Blend until smooth. Recombine with chunky mixture.
- Whisk together aioli and lemon juice.
- Pour dressing over lentils mixture and serve.
If you're following a sugar-free diet, omit the apricots and swap in something with a softer sweetness. I've tried this with roasted sweet potato chunks, raw red pepper and a dollop of pumpkin puree (not at the same time: these were three different occasions), and while they change the taste of the tapenade, they're all really yummy.


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The following post is likely going to majorly drop my numbers but I've stayed away from this topic for years and I can't stay away from it anymore.
You've probably already guessed what it's about.
I cannot control the decisions you make about your life and about the lives of your children, I'm aware of that. But it's something that needs to be discussed. Too many children are missing out on important, life saving, vaccinations. It's not okay. I will of course be focusing on the Autism and vaccine correlation as its my area of interest. This is becoming an issue in my province. Kids are getting the measles. This is a huge issue.
People have allowed themselves to be absolutely brainwashed by the Jenny McCarthy movement. This is something that I honestly can't even comprehend. How is the Autism Vaccine issue even a thing still?
Why is this still an issue when every single piece of research related to this has been disproved? Why in gods name are we risking the lives of children? What the fuck kind of message are we sending to people with Autism and their families?
That's what really grinds my gears. Aside from the obvious huge health issue that's associated with not vaccinating, the message anti-vaxxers are sending to our community is hurtful and distasteful. Let's say for a minute that vaccines do cause Autism (which they don't. We know that. This is hypothetical). You would really rather your child die than consider the possibility of them having an Autism Spectrum Disorder?! Even worse, we KNOW that vaccines do not cause Autism yet we're still not vaccinating kids just on the off chance that they might still be able to 'catch' Autism from it. That's disgusting. The message that is being sent to our community is that a child dead from the measles (or some other preventable with vaccines disease) is better than a child with Autism. That's beyond hurtful.
Now, I see both sides of it. Don't get me wrong pro-vaxxers, I'm still one of you. But I am able to see and understand why some parents still hold onto the vaccine theory. An Autism diagnosis can be hard to hear and you want to blame it on something. To those parents: Autism is not your fault. Autism has no cause. You didn't give it to your child. You did the right thing by vaccinating them. Your child with Autism is a little different, sure. But your child is beautiful and smart and amazing and perfect in his or her own way. Please, please, please remember these things and vaccinate your other kids and urge others to vaccinate theirs. There are lives at risk.
People keep talking about the 'Autism Epidemic'. I won't get started on that because if I do, this post will never end. But I will say one quick thing about it. Autism is not a disease. There cannot be an 'Autism Epidemic'. Autism will never be a disease. There will never be an 'Autism Epidemic'. But there absolutely can be a measles epidemic. It's happening now. And that's a hell of a lot scarier than Autism.
Please. Vaccinate your children.


text: DigitalScientology Defector Paul Haggis Tells All in Upcoming BookBy Pandora Young |January 6, 2011ShareBy Pandora Young |January 6, 2011ShareHollywood's favorite cult isn't going to be happy about this. Scientology's most famous defector, Oscar-winning screenwriter and director Paul Haggis, is breaking his silence in an upcoming book. The Heretic of Hollywood: Paul Haggis vs. The Church of Scientology is being written by the well-respected Pulitzer Prize-winning author Lawrence Wright, and according to his agency is, "The most profound reckoning to date with this powerful and secretive organization."Haggis publicly renounced the Church of Scientology in 2009, after thirty five years as a member, but has stayed largely mum on the subject since. Not for much longer. The book will serve as both a chronicle of Haggis' personal experiences and an in-depth investigation of the cult — including the human rights abuses of its members, which the authors allege includes violence, conditions approaching enslavement, and forced abortions.Full description of the book from the Wylie Agency catalog after the jump. The Heretic of Hollywood: Paul Haggis vs. The Church of Scientology (Delivery: June 2011)The Academy Award winning writer and director, Paul Haggis (Million Dollar Baby, Crash), spent three decades in the Church of Scientology. Haggis was one of the church's Hollywood trophies, along with Tom Cruise and John Travolta, whose paths cross with Haggis's. His resignation from the church in August of 2009 was a crushing disappointment to the organization. This is the first time Haggis has spoken about his experience.The roots of Scientology are explored in this book, particularly the life of its eccentric founder, L. Ron Hubbard, whose flashes of brilliance and insanity are woven into the fabric of this elaborate belief system. Through Haggis's eyes, we discover the appeal of Scientology, especially to talented and ambitious members of the entertainment industry. Haggis conducted a personal investigation of the church, in which he was told about the wanton physical abuse on the part of its current leader, David Miscavige, of senior members of the organization. He was told that young volunteers in the Scientology clergy, called the Sea Org, are subjected to conditions approaching slavery or imprisonment, and that many female members have been forced to have abortions.The most profound reckoning to date with this powerful and secretive organization, The Heretic of Hollywood is also a moving human story of the lure of extreme faith and the price of leaving it. Sharehttp://adweek.it/2ki3lsp copy Adweek Adweek


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39 Results in category Prop
StoneDog Studios designs and fabricates sets and props for theater, film, TV, photography, special events.
Unit #12
Freehold, Freehold, New Jersey 07728
United States
view phone732-775-0000
view fax866-314-5520
Kairos Production is a New York City based design and production firm specializing in corporate events, product launches, and press events
Primate Props is located within The 1896, Studios & Stages. We have an expansive prop collection and provide in-house and out-of-house rentals. After hours drop offs and pick ups are often available.
Bushwick, Brooklyn, New York 11237
United States
view phone718.451.6531
Creative Engineering, Inc. is one of New York's leading design and fabrication companies, providing unparalleled results from concept to completion on every appointed project.
Long Island City, Queens, New York 11101
United States
view phone(718) 937-5292
Arch is an innovative, New York City-based creative agency focused on delivering high-impact strategic, creative and experiential solutions for brands who want to change the world.
Suite 1
Blauvelt, New York 10913
United States
view phone917-589-3852
Marko Orso is a New York City based Production Designer, with over twelve years in the Moving Picture and Photography industries. A native Californian, Marko received his MFA in Sculpture from The Pratt Institute in Brooklyn.
Fort Greene, Brooklyn, New York 11205
United States
view phone917.399.8100
Whether you come to us with preliminary ideas or finished production drawings we will work with you to bring your project to life. Our pride shows in the care we take, and our job is not finished until you are proud of the results.
Red Hook, Brooklyn, New York 11231
United States
Red Hook, Brooklyn, New York 11231
United States
view phone718-254-9220
Sarah is as skilled at making props as she is at placing them. "Making it look good" is not only priority but an inherent skill that she has perfected by working with the industries greats. Shawn Patrick Anderson, Acme Studio, Mary Howard Studio