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Malaria has proved one of the hardest diseases on the planet to treat. The World Health Organization estimates there are nearly 200 million cases each year, and the parasitic infection is blamed for some 700,000 deaths annually.
One reason malaria may be so difficult to treat is that different types of malaria parasites can be streaming through the victim's body at the same time. Researchers at the Texas Biomedical Research Institute in San Antonio are now applying a form of DNA analysis called single-cell genome sequencing to better understand the various parasites in a single case.
For instance, the researchers found that people who'd come down with malaria along the Thai-Myanmar border had both Plasmodium vivax and Plasmodium falciparum parasites in their blood. This is problematic, because the standard drugs to treat each of these types are completely different. In addition, the San Antonio academics found that some of the parasites multiplying in the blood cells are resistant to antimalarial drugs, while others show no resistance.
Older DNA sequencing methods didn't allow researchers to analyze single parasites, according to Dr. Ian Cheeseman, who led the study.
"There were so many different strains of parasites within [a malaria infection] that we couldn't tell which was responsible for drug resistance or disease severity," Cheeseman tells Shots. "We really needed a method where we could work out the individual genome sequence of each parasite."
With single-cell genome sequencing Cheeseman and his colleagues found that some of the parasites were very closely related, but others were completely different strains. This raises the question of which strain is driving the illness inside the sick person, whether that could help tailor treatment.
According to Cheeseman's co-author, Shalini Nair, up to 70 percent of malaria cases in sub-Saharan Africa are "multiple genotype infections," meaning they're caused by multiple strains of the parasite.
"And we currently don't know how many genotypes are present and whether parasites come from a single mosquito bite or multiple mosquito bites," says Nair.
Single-cell genomics could help researchers figure this out. But the sophisticaed equipment used to do this won't be coming any time soon to a malaria field clinic in, say, Malawi.
"This isn't going to be used on a routine diagnostic basis for a long, long time ... possibly ever," Cheeseman says. But learning about the basic biology of parasites, he believes, will enable researchers to find better treatments or more effective ways to use treatments that already exist.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Tuesday, January 24, 2012
West African Peanut Soup - Groundnut Stew
From the kitchen of One Perfect Bite...This rich and delicious soup is quite thick and often used as a sauce for rice or chicken. I came across the dish while searching for foods that would typically be served at celebrations held during the African harvest festival, Kwanzaa. The soup is protein-packed and, with a base of peanuts and tomatoes, it makes a great vegetarian entrée that is perfect for Meatless Mondays. Throughout most of the world, peanuts are called groundnuts. They were brought to Africa by the Spanish and Portuguese and to the United States by African slaves, who called them goobers or pindars. They were an integral part of the slave diet. Milk and dairy products were unusual in the countries from which they came because the tsetse fly made cattle rearing impossible. Ground nuts, puréed vegetables and certain fruits were used in their stead to make rich, creamy and filling soups and stews. Peanuts were a perfect choice because they were easily grown. The soup is always made with peanut butter, tomatoes, hot peppers, and onions. In Africa it would be served with plantains and cassava dumplings or with rice balls. Here in the United States, boiled potatoes, rice or whole-grain bread are the usual accompaniments. I like to serve it as a simple first course. This is a rich soup and if you find it too thick, it can be thinned to your liking. I like to add lemon juice to the soup once it is pureed. I find it really brightens the flavor. This is an unusual soup, but I think those of you who try it will find it to be very pleasant. Here's the recipe.
West African Peanut Soup ...from the kitchen of One Perfect Bit adapted from a recipe by Allison Liefer and Kate Leahy via Relish.com
1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about 3/4 cup)
1 to 2 teaspoons peeled, minced fresh ginger
1 pinch cayenne pepper
1 sweet potato peeled and chopped (about 1 cup)
3-1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
1 teaspoon lemon juice
5 scallions, chopped
1) Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
2) Add sweet potato, 3 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
3) Ladle soup into bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
4) Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Stir in lemon juice. Ladle into soup bowls and top each serving with green onions. Yield: 4 to 5 servings.
One Year Ago Today: Conchas - Mexican Shell-Shaped Pastry
Two Years Ago Today: Drop Biscuits with Cheddar Cheese and Garlic Butter
41 comments :
- Rambling Tart said...
I love this soup, Mary! We used to make it and pour it over rice, then pile on all sorts of fresh fruits and vegetables. Delicious! :-)
- January 24, 2012 at 12:32 AM
- Pure Complex said...
Wow,, this west African peanut soup looks absolutely delicious and wonderful. Thanks for sharing this recipe.. I wouldn't mind making this
- January 24, 2012 at 1:10 AM
- Prema said...
Hi Mary,
Happy New Year Dear...
Delicious and comfort soup for this climate...luks gr8! Have a Nice Day:) - January 24, 2012 at 1:48 AM
- Ginny Hartzler said...
This recipe does look good, and I enjoyed reading this information, I had no idea.
- January 24, 2012 at 1:51 AM
- Priya Suresh said...
Super healthy and definitely satisfying delicious soup..
- January 24, 2012 at 2:54 AM
- MissB said...
Another delicious soup... lovelly!
Kisses :* - January 24, 2012 at 4:57 AM
- Valerie Harrison (bellini) said...
This does sound perfect for these wintry days mary.
- January 24, 2012 at 6:43 AM
- Amarendra said...
A perfect winter-warmer.. Too good.
- January 24, 2012 at 6:55 AM
- Becki's Whole Life said...
I saw Carla Hall Make this on "The Chew" last month and I thought the flavors sounded wonderful. Particularly the sweet potato with the peanut butter. This sounds delicious and very comforting.
- January 24, 2012 at 7:15 AM
- Kim said...
It's not the first time I see this kind of soup. I'm positively curious about the taste. I shall try it!
- January 24, 2012 at 7:25 AM
- Unknown said...
I've always wanted to make a peanut soup, but Chris keeps telling me no... next time I'm not listening to him!! This looks and sounds wonderful.
- January 24, 2012 at 7:26 AM
- The Blonde Duck said...
I've never tried West African food!
- January 24, 2012 at 7:39 AM
- Virginia Belle said...
Great recipe! My fiance's best friend makes this dish and it is quiet popular among the household! I've always wondered how it was made, now I can take a shot at it myself!
- January 24, 2012 at 8:01 AM
- Whats Cookin Italian Style Cuisine said...
What arich looking soup peanut sounds amazing!
- January 24, 2012 at 8:05 AM
- T.W. Barritt at Culinary Types said...
This looks wonderful - I once made a peanut soup based on a Williamsburg recipe, that was more "Virginia style." Interesting to think about the West African influence on U.S. plantation culture.
- January 24, 2012 at 9:01 AM
- Karen (Back Road Journal) said...
I always enjoy the history behind so many of the recipes that you prepare. This sounds like a great dish for this time of the year.
- January 24, 2012 at 9:22 AM
- Unknown said...
Such beautiful and creamy soup. I think this would be delicious topped on sautéed chicken.
- January 24, 2012 at 9:32 AM
- Eliana said...
What an incredible combination of flavors you have going here Mary. This soup looks and sounds super delicious.
- January 24, 2012 at 9:59 AM
- David said...
Mary, This soup sounds very interesting...and I'll have to try it as a sauce with chicken...sounds even better! Take Care, Big Daddy Dave
- January 24, 2012 at 10:45 AM
- Claudia said...
This is just beautiful. My soup-soul is in love.
- January 24, 2012 at 11:14 AM
- Vicki Bensinger said...
This sounds wonderful - creamy smooth with a bit of a kick!
- January 24, 2012 at 11:16 AM
- Unknown said...
very delicious your soup
- January 24, 2012 at 11:47 AM
- Sue/the view from great island said...
I've always wanted to try this, I love peanuts in savory foods.
- January 24, 2012 at 1:12 PM
- Farmer Jo said...
This is a soup on my regular rotation! I adore it, especially over a big bowl of rice. Cheap and yummy
- January 24, 2012 at 1:21 PM
- Adele @ The Dutch Door Kitchen said...
Mary, your posts and recipes are encouraging me to explore different cuisines! Thanks for sharing!
- January 24, 2012 at 1:39 PM
- Rita said...
I often wondered about this recipe; great too find a friend who actually made it; looks so good Mary!
Rita - January 24, 2012 at 2:21 PM
- Suzi said...
Thanks for stopping by earlier. I am now a happy follower of your blog. This soup looks divine. I am goingto have to try this. I love your photos and the colors also. Have a wonderful day.
- January 24, 2012 at 2:32 PM
- Debra Daniels-Zeller said...
Hey Mary, I'm so glad you visited my blog. I love your recipes, especially the West African soup. I'm so glad we connected!
- January 24, 2012 at 3:19 PM
- France@beyondthepeel said...
I've seen a few peanut butter African soups before and have been tempted to try them. I think the flavors sound great. For some reason they never come to mind when we're thinking of lunch ideas. I've bookmarked it so I don't forget!
- January 24, 2012 at 4:06 PM
- 1 Recette 1 Minute said...
I can't wait to try this recipe, it looks delicious:)
I wish you a great day! - January 24, 2012 at 4:12 PM
- Barbara said...
Beautiful recipe and perfect in that bowl, Mary!
- January 24, 2012 at 4:32 PM
- teresa said...
oh wow, i've never had anything like this, it looks just wonderful!
- January 24, 2012 at 6:03 PM
- Sara's Sweet Surprise said...
Hello Mary~ It's always nice stopping by for a visit.
I enjoy your posts and the eye candy you so generously share. This is the prefect soup for this time of year.
I've got a couple questions...first one, I couldn't get the link to work for your Concha recipe. Could you let me know where to find it? Second is...are the garlic cheese biscuits similar to Red Lobsters biscuits?
I hope you can stop by to see the Valentine surprises I've got in store. This week starting with...Pain au Chocolat. I'll put the kettle on for a nice cup of tea.
Sweet wishes,
Sara - January 24, 2012 at 7:24 PM
- Catherine said...
Dear Mary, This soup sounds delicious and hearty. I am sure that I would enjoy it. Blessings, Catherine xo
- January 24, 2012 at 7:59 PM
- Engineers Love Cooking said...
Hello, please visit my blog at http://cooking-engineer.blogspot.com/ for local Malaysian dishes that I have tried. Thanks.
- January 24, 2012 at 8:26 PM
- Giulia said...
Thanks for visiting, I follow the posts from Google Reader.
Regards Julia - January 24, 2012 at 8:43 PM
- Joanne said...
Okay so let me get this straight..sweet potatoes AND peanut butter AND possibly plantain dumplings? Heaven in a bowl.
- January 24, 2012 at 9:03 PM
- The Harried Cook said...
This sounds absolutely delicious! I love peanuts in savory dishes... Thanks for sharing this, Mary!
- January 24, 2012 at 9:30 PM
- Juliana said...
Wow Mary, I never had peanut soup...well, I had as a dessert, but not with savory. Looks and sounds very flavorful with carrots and onion. Would love to try this out.
Hope you are having a great week :-) - January 24, 2012 at 11:45 PM
- mia xara said...
Hi Mary,this is one very interesting soup,I've never tried any soup with peanut butter..Have a great day,XO
- January 25, 2012 at 1:05 AM
- Jeanette said...
Mary - I've always been intrigued by this recipe. I must try it soon!
- January 25, 2012 at 9:59 PM


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WASHINGTON – Rep. Chris Smith (R-NJ), Co-Chairman of the U.S. Helsinki Commission, and Rep. Ben Cardin (D-MD), Commission Ranking Member, praised the Congress yesterday for passage of House Resolution 199, expressing the sense of the House of Representatives regarding the July 1995 Srebrenica Massacre.
"Srebrenica involved the bloodiest atrocities in Europe since the end of the Second World War, and we cannot forget what happened," said Smith. "The fact that the Serbian regime of Slobodan Milosevic backed this brutal act of ethnic cleansing should be a warning to the whole world that even at the end of a bloody century, evil men are still doing evil things and the free world must be on watch and prepared to act."
The Commission on Security and Cooperation in Europe, also known as the Helsinki Commission, is a U.S. Government agency that monitors progress in the implementation of the provisions of the 1975 Helsinki Accords. The Commission consists of nine members from the United States Senate, nine from the House of Representatives, and one member each from the Departments of State, Defense and Commerce.
"When you look at the Genocide Convention, and when you hear what happened in Srebrenica ten years ago, you can only agree with the Appeals Chamber at the International Criminal Tribunal for the former Yugoslavia (ICTY) that what happened was genocide," added Rep. Cardin.
In July of 1995, 8,000 Bosnian Muslim men and boys were executed by Serb forces in the Bosnian town of Srebrenica. H.Res. 199, sponsored by Rep. Smith, expresses the collective sense of the House of Representatives that the massacre was an act of ethnic cleansing, that the United Nations failed to intervene, and that the International Criminal Tribunal for the former Yugoslavia should punish those guilty of the atrocity. The resolution also reaffirms that it is in the interests of the United States to support the independence and territorial integrity of Bosnia-Herzegovina.
"Though a cliché, justice delayed is truly justice denied. It is well past time that all persons who have been indicted by the ICTY should be apprehended and tried without further delay," added Smith.
"Twenty-three people have been indicted for genocide by The Hague. Regardless of individual guilt or innocence, the legitimacy of the charges of genocide is not in question. When we add what happened at Srebrenica to what transpired in Foca, Brcko, the Prijedor region and so many other places, is there any doubt that what happened was not 100,000 murders, as one official put it at the time, but the first genocide in Europe since 1945," noted Cardin.
A resolution similar to H.Res 199, Senate Resolution 134, was introduced by Commissioner Senator Gordon Smith (R-OR) and passed last week in the Senate.


text:
Export 1 results:
Filters: Author is Eric Wu [Clear All Filters]
Learning Scene Gist with Convolutional Neural Networks to Improve Object Recognition. arXiv | Cornell University arXiv:1803.01967, (2018).
CBMM Memos were established in 2014 as a mechanism for our center to share research results with the wider scientific community. Click here to read more about the memos and to see a full list of the memos.


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text:
It's MORNING EDITION, from NPR News. I'm Steve Inskeep.
And I'm Renee Montagne.
We begin this morning in the Middle East. The violent protests outside U.S. diplomatic missions in the region - sparked by a roughly made film insulting Muhammad - have ebbed.
INSKEEP: There is still plenty of tension, and in Kabul today, police held back more than 1,000 people who took to the streets throwing rocks at the police and chanting anti-American slogans.
In Lebanon, fresh protests are beginning at the urging of the leader of Hezbollah, these latest protests a continuation of those that erupted last week against the film.
MONTAGNE: After the American ambassador to Libya was killed during protests there, governments across the region have increased security.
NPR's Mideast correspondent Leila Fadel joins us now from Libya, and diplomatic correspondent Michele Kelemen is in Washington.
Good morning to you both.
MICHELE KELEMEN, BYLINE: Good morning, Rene.
LEILA FADEL, BYLINE: Good morning.
MONTAGNE: And let's begin with you, Leila. You arrived over the weekend in Benghazi. Of course, that's where Ambassador Stevens was killed. What are you seeing there today?
FADEL: Well, what we're seeing, really, is a rush on the government of Libya's part to try to show that they can control the situation, that they're working to try to bring the perpetrators of a fatal attack on the U.S. ambassador and other Americans to justice here. And overall, it's largely quiet here in eastern Libya. We're not seeing protests. We're not seeing huge outrage over the film, but more a sense of: Who did this?
MONTAGNE: And how was the week starting across the Middle East?
FADEL: I would describe it as quieter than last week, but promises of renewed protests in Lebanon, Hezbollah's leader has called for that, protests in Afghanistan. But we're seeing a dissipation of clashes that had engulfed Tahrir Square and outside the U.S. embassy in Egypt - so quieter than the last, but really unclear if this is going to stop.
MONTAGNE: It is still not exactly clear who was behind last week's attacks there in Benghazi. Leila, what is the story there in Libya?
FADEL: Well, Libya's president is telling us that he believes that over the last few months, foreigners came here from Mali, from Algeria, that are linked to al-Qaida and used a Libyan extremist group - or at least part of that group - to carry out the attack. He's saying this was pre-planned, that this was not a protest that's gone awry, but an attack on U.S. consulates for historic grievances between these groups. And he's saying they're threatening not only the United States, but the stability of Libya.
MONTAGNE: Let's bring Michele in now to talk about what is Washington's take on who is responsible for the assault on the embassy and the death of Ambassador Stevens.
KELEMEN: Well, U.S. officials are investigating how well planned this attack was, but publically, we heard from Ambassador Susan Rice - she's the U.S. ambassador to the United Nations, and she was on all of the Sunday talk shows yesterday, many of them - repeating that this was caused by the video. It was the video that sparked outrage and anger, much like the cartoon of the Prophet Muhammad or "The Satanic Verses." And then in the case of Libya, she said it was a protest that was hijacked by extremists who came in with heavier weapons.
Now, it's possible she's just downplaying the idea that it was well planned, because Libya is one place that the U.S. helped the revolution, and this whole situation throws this success story into question, if al-Qaida is really running around rampant. Well, the Libyans might want to show that there are just too many weapons and radical people around that they think that there's others coming in, a threat from extremists elsewhere. So it's really hard to judge, you know, how this small protest turned deadly, but you can see why each country might stress a different storyline.
MONTAGNE: Right. Each country has different interests, in fact, in just what happened. But what, Michele, has been the United States' diplomatic response behind the scenes?
KELEMEN: Secretary of State Hillary Clinton spent a lot of the weekend on the telephone. She spoke to the Libyan prime minister, to Egypt's foreign minister, Saudi Arabia's foreign minister and the king of Morocco, among others. And the State Department also decided to scale down its embassies in two countries where there's been violence: Sudan and Tunisia. In the case of Tunisia, it was because protestors damaged an outer building, and also damaged the American school. So you've had family members and non-emergency personnel ordered to leave those two places.
MONTAGNE: And Leila Fadel, there in Benghazi - just bring you back here for a moment. What do last week's attacks say about the state or, maybe better, the fragility of Libya's new government?
FADEL: I think this really shows how little control the Libyan authorities actually have, especially in this eastern city where weapons are awash, everybody has a gun. And in speaking to people here, there is no real justice system, no accountability. So not only was there a fatal attack on the embassy, there have been assassinations here. When crimes are committed, nobody's held accountable. And both security officials and regular civilians say there's a serious security breakdown.
MONTAGNE: And, Michele, there in Washington, a different sort of problem. These new democracies represent an authority other than one that the United States has been accustomed to. That is, they're Islamist. So what is the U.S.'s long-term goal in these new relationships?
KELEMEN: Well, so far, they're really just trying to figure all of this out. I mean, Secretary Clinton has been issuing warnings to these new governments, saying the people in the region did not trade the tyranny of a dictator for the tyranny of a mob. She says reasonable people and responsible leaders need to do everything they can to restore security. So, really, a lot depends on those new governments and these new actors.
MONTAGNE: Thank you both for joining us.
KELEMEN: Thank you.
FADEL: Thank you.
MONTAGNE: That's Michele Kelemen, NPR's diplomatic correspondent in Washington, and NPR's Leila Fadel joined us from Benghazi, Libya. Transcript provided by NPR, Copyright NPR.


text:
Folic Acid Test
Test Overview
A folic acid test measures the amount of folic acid in the blood. Folic acid is one of many B vitamins. The body needs folic acid to make red blood cells (RBC), white blood cells (WBC), and platelets, and for normal growth. Folic acid also is important for the normal development of a baby (fetus).
Folic acid can be measured in the liquid portion of blood (serum). This reflects a person's recent intake of folic acid in the diet. Folic acid is found in foods such as liver; citrus fruits; dark green, leafy vegetables (spinach); whole grains; cereals with added B vitamins; beans; milk; kidney; and yeast.
Folic acid can also be measured as the amount in the red blood cells. This test may be a better way than the serum test to measure the amount of folic acid stored in the body. The amount of folic acid in red blood cells measures the level when the cell was made, as much as 4 months earlier. This level is not usually affected by the amount of folic acid in your diet on a single day, but the result indicates the typical amount in your diet over several months. It is a more accurate way to measure the body's level of folic acid.
Women who are pregnant or planning to become pregnant need extra folic acid to make more red blood cells and maintain normal growth of their baby. Women who do not get enough folic acid before and during pregnancy are more likely to have a child born with a birth defect, such as a cleft lip or cleft palate or a neural tube defect, such as spina bifida.
Folic acid deficiency can result in a type of anemia called megaloblastic anemia. Mild folic acid deficiency usually does not cause any symptoms. Severe folic acid deficiency may cause a sore tongue, diarrhea, headaches, weakness, forgetfulness, and fatigue.
Why It Is Done
A folic acid test may be done to:
- Check for the cause of anemia. A folic acid test is often done at the same time as a test for vitamin B12 levels because a lack of either vitamin may cause anemia.
- Check for malnutrition or problems absorbing (malabsorption) folic acid.
- See if treatment for folic acid deficiency or vitamin B12 deficiency is working.
- See if a woman has enough folic acid to prevent certain birth defects and allow her baby to grow normally.
How To Prepare
For the folic acid serum test, do not eat or drink (other than water) for 8 to 10 hours before the test. If you take any medicines regularly, your doctor will talk to you about how to take these before the test.
You do not need to do anything before having a folic acid red blood cell test.
How It Is Done
The health professional drawing blood will:
- Wrap an elastic band around your upper arm to stop the flow of blood. This makes the veins below the band larger so it is easier to put a needle into the vein.
- Clean the needle site with alcohol.
- Put the needle into the vein. More than one needle stick may be needed.
- Attach a tube to the needle to fill it with blood.
- Remove the band from your arm when enough blood is collected.
- Put a gauze pad or cotton ball over the needle site as the needle is removed.
- Put pressure on the site and then put on a bandage.
How It Feels
The blood sample is taken from a vein in your arm. An elastic band is wrapped around your upper arm. It may feel tight. You may feel nothing at all from the needle, or you may feel a quick sting or pinch.
There is very little chance of a problem from having a blood sample taken from a vein.
- You may get a small bruise at the site. You can lower the chance of bruising by keeping pressure on the site for several minutes.
- In rare cases, the vein may become swollen after the blood sample is taken. This problem is called phlebitis. A warm compress can be used several times a day to treat this.
A folic acid test measures the amount of folic acid in the blood.
The normal values listed here—called a reference range—are just a guide. These ranges vary from lab to lab, and your lab may have a different range for what's normal. Your lab report should contain the range your lab uses. Also, your doctor will evaluate your results based on your health and other factors. This means that a value that falls outside the normal values listed here may still be normal for you or your lab.
Adult |
7–30 nanomoles per liter (nmol/L) (SI units) |
Children |
5–21 ng/mL |
11–47 nmol/L |
Adult |
140–628 ng/mL |
317–1422 nmol/L (SI units) |
Children |
More than 160 ng/mL |
More than 362 nmol/L |
High values
- High levels of folic acid in the blood may mean that you eat a diet rich in folic acid, take vitamins, or take folic acid pills. Consuming more folic acid than the body needs does not cause problems.
- High folic acid levels can also mean a vitamin B12 deficiency. Body cells need vitamin B12 to use folic acid. So if vitamin B12 levels are very low, folic acid can't be used by the cells, and high levels of it may build up in the blood. But a folic acid test is not a reliable way to test for a vitamin B12 deficiency.
Low values
- Low folic acid levels can mean you have a problem with your diet, alcohol use disorder, or an eating disorder such as anorexia nervosa.
- Low folic acid levels can also mean you have a problem absorbing or using folic acid, such as a vitamin C deficiency, liver disease, celiac disease, sprue, or Crohn's disease.
- Low folic acid levels can cause problems for certain people. For example:
- A pregnant woman needs extra folic acid for her growing baby.
- People who have hemolytic anemia, a condition that causes the fast destruction of red blood cells, need more folic acid to make more red blood cells.
- People who have certain conditions, such as kidney failure and some types of cancer, may use up folic acid quickly. They may need their blood to be cleaned using a machine (kidney dialysis).
What Affects the Test
Reasons you may not be able to have the test or why the results may not be helpful include:
- Taking some medicines that can affect folic acid levels. Tell your doctor all of the medicines that you take.
- Using too much alcohol.
- Having conditions such as vitamin B12 anemia or iron deficiency anemia.
What To Think About
- Eat a healthy, balanced diet to get the daily recommended intake of folic acid to prevent folic acid deficiency anemia. Many foods have folic acid, such as citrus fruits, leafy green vegetables, and vitamin-fortified cereals.
- You might need to take a folic acid supplement if you have anemia and can't get enough folic acid from food. Your doctor can tell you if you need to take a supplement.
- Taking folic acid before and during pregnancy can lower the chance of having a baby with a birth defect.
- The folic acid test is often done at the same time as a test for vitamin B12. To learn more, see the topic Vitamin B12.
To learn more about folic acid deficiency anemia and what foods have folic acid, see the topic Folic Acid Deficiency Anemia.
- Fischbach F, Dunning MB III (2015). A Manual of Laboratory and Diagnostic Tests, 9th ed. Philadelphia: Wolters Kluwer Health.
Other Works Consulted
- Chernecky CC, Berger BJ (2008). Laboratory Tests and Diagnostic Procedures, 5th ed. St. Louis: Saunders.
- Fischbach FT, Dunning MB III, eds. (2009). Manual of Laboratory and Diagnostic Tests, 8th ed. Philadelphia: Lippincott Williams and Wilkins.
- Pagana KD, Pagana TJ (2010). Mosby's Manual of Diagnostic and Laboratory Tests, 4th ed. St. Louis: Mosby Elsevier.
Current as of: March 28, 2019
Author: Healthwise Staff
Medical Review:E. Gregory Thompson MD – Internal Medicine & Adam Husney MD – Family Medicine & Martin J. Gabica MD – Family Medicine & Elizabeth T. Russo MD – Internal Medicine
This information does not replace the advice of a doctor. Healthwise, Incorporated, disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. Learn how we develop our content.


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Nikon announces D5000 DSLR camera with 720p HD movie and sound
Nikon has announced the new Nikon D5000 DSLR camera that is sitting between the D60 and D90 cameras. It looks like this Nikon camera is supposed to compete with the new Canon EOS 500D camera and Olympus E-620. Among the most interesting things with the Nikon D5000 we find a 12.3 megapixel sensor, 720p HD movie with sound and a 180 degree tilt swivel LCD screen.
Some key features for the Nikon D5000:
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-live view with four auto focus options
The Nikon D5000 will be available in April 2009 and cost about $730 for the camera body.
Press release:
Nikon's D5000 Digital SLR Camera Expands Possibilities For Photo And HD Video Creativity With D-Movie Mode, Vari-Angle LCD Monitor And 19 Automatic Scene Modes
MELVILLE, N.Y. (April 14, 2009) – Nikon Inc. today introduced the new D5000, a digital SLR camera with a host of features and capabilities that deliver superior performance and image quality along with amazing versatility for photo enthusiasts and those new to digital SLR photography. Leveraging Nikon's expertise and innovative technologies found in its pro-level D-SLRs, the 12.3-megapixel D5000 enables users to capture exceptionally stunning images and High Definition video with remarkable ease.
Whether consumers are progressing from a point-and-shoot digital camera or looking to upgrade their current digital SLR and elevate their photographic expression, the D5000 serves as an ideal solution. First time D-SLR photographers will appreciate logical and easy-to-use controls, while creative enthusiasts will appreciate the D5000's robust combination of features, technologies and performance. The D5000 boasts a versatile 2.7-inch Vari-angle LCD monitor that encourages shooting with a fresh perspective, Nikon's revolutionary D-Movie Mode and expanded automatic Scene Modes, delivering superior Nikon innovation in a compact, user-friendly design.
"The Nikon D5000 represents a cornerstone in Nikon's D-SLR line, marrying simplicity and instructive features with superior technology and HD video, allowing the user's ability and creativity to grow—with the camera," said Edward Fasano, General Manager for marketing, SLR System Products at Nikon Inc. "While its easy-to-use design will attract first-time D-SLR photographers, the D5000's rich feature set and high performance will also appeal immediately to more experienced enthusiasts. The D5000 is sure to inspire creativity and originality."
Broadened Creativity and Adaptability
Photographers can easily compose stunning images on the Vari-angle LCD monitor that they can view in a normal position fitting securely within the camera back, or swung out to be rotated or tilted. The monitor can also be stowed with the LCD panel tucked against the camera back to protect the screen when not in use. This tremendous freedom of movement, along with four Live View autofocus shooting modes, affords users the opportunity to shoot from a multitude of imaginative angles. Easy one-button Live View activation now features Subject Tracking autofocus (AF), which automatically locks onto a moving subject. Even if the subject leaves the frame and returns, Subject Tracking AF maintains focus, making the D5000 ideal for capturing fast moving children and pets. In addition to Subject Tracking AF in Live View, the D5000 features Face Priority AF, which automatically detects up to five faces in a scene and focuses on the closest subject; Wide Area AF, which offers a large AF area for optimal hand-held shooting; and Normal Area AF, which provides pinpoint accuracy when shooting with a tripod.
The D5000's D-Movie Mode allows users the exciting ability to record HD movie clips (1280 x 720) at a cinematic 24 frames per second with sound. Photographers will appreciate the quality produced whether creating vacation clips or intertwining still photographs and movies in a post-production creative montage. Additionally, the D5000 is compatible with a comprehensive assortment of AF-S NIKKOR interchangeable lenses to provide users with the ability to capture perspectives not possible with typical consumer video recording devices. When using any NIKKOR VR lens, D-Movie clips benefit from Nikon VR image stabilization, which automatically activates during recording to deliver added sharpness and image stability. VR image stabilization also extends the D5000's performance in low-light situations. D-Movie clips are recorded onto an inserted SD or SDHC memory card and saved as Motion JPEG AVI files for easy editing with widely available video editing software.
Further bridging the gap between point-and-shoot cameras and more advanced D-SLRs are the D5000's 19 automatic Scene Modes, which free users to capture beautiful images without having to manually adjust camera settings. With the broad range of automatic Scene Modes, including Sports, Portrait, Candlelight, Silhouette, Autumn Colors and more, D5000 is the perfect camera for anyone looking to make inspiring images in challenging photographic conditions.
The D5000 also incorporates a comprehensive set of in-camera editing features to make the most of captured images without the need of a computer. The D5000 also introduces several new Retouch features, including a Soft Filter effect, which applies a smooth appearance to faces or the entire image; Perspective Control, which helps correct distortions in perspective often encountered in photographs of architecture; and Color Outline, which creates monochrome outlines of objects in images by eliminating color and tonal gradations. The D5000 saves each of these edited images as a separate JPEG file, ensuring the original image is left unmodified. With Nikon's exclusive Picture Control Settings, photographers can quickly select various image appearance profiles that include Standard, Neutral, Vivid, Monochrome, Portrait and Landscape settings. In addition, Picture Control provides the ability to create and store up to nine user-defined custom profiles to reflect each user's personal preferences for hue, color saturation and image sharpening.
Extensive playback options allow users to review their photos in groups of four, nine, or 72 thumbnail images. Alternatively, users can select the Calendar View to easily group and select images by date. These playback features can be viewed either on the Vari-angle LCD or an HDTV with HDMI connectivity available via a dedicated HDMI port on the camera.
Proven Image Excellence
Consumers will immediately appreciate the benefits of the D5000's 12.3-megapixel CMOS sensor coupled with Nikon's exclusive EXPEED™ image processing system, which delivers highly detailed images with vibrant color reproduction and low noise across a broad ISO range. The D5000's normal ISO range extends from ISO 200 to 3200, allowing for superior shooting in low-light conditions. Additionally, the D5000's ISO range can be expanded to a Lo 1 setting of ISO 100 or a Hi 1 setting of ISO 6400, furthering the opportunities for previously impossible shots.
Nikon's exclusive 3D Color Matrix Metering II, in conjunction with the EXPEED image processing system, contributes to the D5000's ability to capture breathtaking images by instantly evaluating the exposure elements of each scene and comparing it to an onboard database of information from more than 30,000 images. These split-second calculations allow the D5000 to ensure the right exposure—even when conditions are extreme. To push creative boundaries even further, the D5000 allows picture-takers to also use Center-Weighted and Spot metering for added personal control.
Smooth, Swift and Quiet Operation
The D5000's 11-point auto focus system utilizes Nikon's exclusive Scene Recognition System with Face Detection to help create the best possible images in a variety of shooting environments. Nikon's 11-point AF offers best-in-class speed and accuracy, helping to ensure sharp focus, shot-after-shot. Single-point AF is suggested for static subjects, Dynamic-area AF for moving subjects, Auto-area AF for spontaneous shooting and 3D-tracking with 11 AF points for maintaining accurate focus on a subject moving throughout the frame.
Paired with Nikon's AF-S NIKKOR 18-55mm f/3.5-5.6G VR image stabilization lens and the ability to shoot at four frames per second, the D5000 easily captures moments other cameras miss. Nikon's VR image stabilization lenses reduce the blurring in images due to camera shake, allowing photographers to shoot hand-held at as many as three full stops slower than would otherwise be possible.*
The new D5000 also features the innovative Integrated Dust Reduction System, which offers both an electronic sensor cleaning when the camera is powered on and/or off and the Airflow Control System, which directs dust away from the sensor with every snap of the shutter. These functions work to clear image-degrading dust from the sensor's optical low-pass filter, helping to ensure spot-free images. In addition, the D5000 features a Quiet Release Mode that reduces the mirror cycling noise for discreet shooting in sensitive situations, such as weddings and other ceremonies.
System Expandability
Photographers and enthusiasts alike can also appreciate the D5000's system expandability, as the camera can work in conjunction with a variety of Nikon accessories including a broad assortment of NIKKOR AF-S interchangeable lenses. While the D5000 offers a versatile built-in flash, the camera is also compatible with Nikon's Creative Lighting System and capable of Advanced Wireless Lighting when using the SB-900 Speedlight or the SU-800 Wireless Commander. For those looking to document their photo excursions with geo-tagging, the D5000 is compatible with the optional GP-1 GPS Unit, which automatically records latitude, longitude, altitude and time information when a picture is taken.
The D5000 also works seamlessly with Nikon's powerful Capture NX 2 image editing software (available for purchase separately), for more advanced photographers seeking greater control over their post-capture images. Capture NX 2 simplifies the path to beautiful images with easy-to-learn editing tools and a highly versatile and elegantly simple interface, which streamline editing procedures.
Price and Availability
The D5000 outfit, which includes the AF-S NIKKOR 18-55mm f/3.5-5.6G VR lens, will be available at Nikon Authorized dealers beginning in late April 2009 at an estimated selling price of $849.95**. For consumers who want to configure their D5000 system or for photographers who need an additional D-SLR body for an existing system, the D5000 will also be offered as a body only for an estimated selling price of $729.95. For more information, please visit www.nikonusa.com.


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Wednesday, March 10, 2010
Shrimp and Grits – Breakfast for Dinner
I know it's hugely popular in the south, and millions swear by it as the ultimate comfort starch, but nothing about it appeals to me, breakfast-wise.
I guess I love crisp-edged home fries so much that the thought of something so texturally opposite mingling with my bacon and eggs is too much of a stretch for me. Now, dinner is another story. I love shrimp and grits, and this will be the version going into the cookbook.
Shrimp and grits is a very simple recipe, but make sure you have your mise en place done before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon.
As you'll see, once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time. As always, if you make this and have any comments regarding the recipe, please pass them along. Thanks and enjoy!
Ingredients for 4 portions:
For the grits:
1 cup white grits
4 cups water
1 teaspoon salt
2 tablespoons butter
1/2 cup grated white cheddar
For the shrimp:
4 strips bacon, cut in 1/4-inch pieces
1 pound shrimp, peeled and deveined
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 cloves garlic, minced
2 tablespoons minced green onions
1 tablespoon minced jalapeno
1 tablespoons chopped parsley
pinch of cayenne
1/4 cup water
2 tablespoons cream
2 teaspoon lemon juice
dash of Worcestershire
33 comments:
- PukaDog said...
Mmmmmmmm! Shrimp & Grits rates among my all-time favorite meals. A low-country classic. Chef John reaffirmed his all-around greatness by adding the white cheddar to the grits. Cheese grits are the best and the hands down best cheese grits are made with white cheddar and lots of butter.
One point of contention though. As someone who lives south of the Mason-Dixon line, cooking the thin, pasty instant grits is MORE of a mortal sin than yellow grits. You can get acceptable results with quick grits, BUT old fashioned coarsely ground grits are the only way to go. It's the original slow food. Stone ground grits are so much better it's not even debatable. The slower you cook them, the better the flavors you'll get. Warms the soul. Cook them too fast and you loose all the flavor and all-important texture. The best grits I've ever bought come from the Georgia Agrirama in Tifton, GA. They are well worth the mail order effort and expense. Anson Mills is an excellent brand, imho, and would be my 2nd choice. What a delight to see this recipe on Food Wishes. Made my day! - March 10, 2010 at 8:47 PM
- Unknown said...
That looks delicious! I was raised in the south, and I live and die by my grits, but I still to this day have not had shrimp and grits before. I'm definitely going to try this recipe out when I do eventually remember to buy some shrimp at the store.
- March 10, 2010 at 9:41 PM
- Chef John said...
thanks! that was the only grits in the whole store. you know youre in cali
- March 10, 2010 at 10:04 PM
- Jayne said...
I really hate to be one of *those people* that points out errors, but you didn't add the cheese to the ingredient list. I just thought you'd like to know.
Great recipe, as always! - March 10, 2010 at 10:22 PM
- Chef John said...
Thanks! Don't apologize, that's why I keep you guys around ;-)
- March 10, 2010 at 10:36 PM
- Chris K. said...
I have to side 100% with PukaDog on this one. Stone-ground grits, cooked down slowly, until you get a nice fluffy texture. Doesn't hurt to stir in some of those bacon drippings, either.
Haven't tried Agrirama yet but I can attest to the quality of Anson Mills. You should be able to find them at Whole Foods or some such uppity marketplace.
I would've liked to see some shrimp stock worked into the sauce, but I understand the trade-off w/r/t simplicity.
You know what else goes well with cheese grits? Braised short ribs. Like a velvet-lined, slo-mo punch in the gut. - March 11, 2010 at 12:31 AM
- Chef John said...
Yes, if you guys are coming over for dinner, I'm doing shrimp stock, but for the book's audience, have to streamline a bit.
- March 11, 2010 at 12:51 AM
- PrimeBrit said...
I use chicken stock instead of water when making cheesy grits. Americans that have tried my grits make a yummy sound and their eyes go big... I also only use one particular brand and I think that helps. Definitely doing this!
- March 11, 2010 at 1:16 AM
- Toufas said...
chef, i know its a southern thing, but here in europe grits are not available... can polenta be used?
- March 11, 2010 at 4:46 AM
I'm with you on savory grits for breakfast. Blech. Many Southerners may think it blasphemous, but if I eat grits for breakfast, I add brown sugar! It's basically like eating oatmeal and can be quite tasty.
- March 11, 2010 at 10:31 AM
- Chef John said...
yes! or semolina
- March 11, 2010 at 12:10 PM
- Unknown said...
"If you guys are coming over for dinner..."
Is that an invitation?
Count me in! - March 11, 2010 at 5:31 PM
- Karen said...
whewww I'm curious but at the same time, not sure I want to go out and buy a bunch of grits and not like it. SCARY! I've gotten grits once or twice before and they've always been mehhh... I got them down at Roscoe's because of that wonderful gravy with fried chicken but if I had to order again, none of that please!
On the other hand, the picture looks good... - March 11, 2010 at 8:37 PM
- Chef John said...
well, that is quite the quandary
- March 11, 2010 at 10:32 PM
- Unknown said...
Chef John, could you show us how to make pork crackling please?
- March 12, 2010 at 1:00 AM
Hey Chef John, I have a foodwish, I'd like to see your take on Mofongo. I found the recipe on the internet, http://www.whats4eats.com/vegetables/mofongo-recipe Oh, and forget about the dip you prepared for the tostones. Here in PR we eat the tostones and the mofongo with mayoketchup, mayonaisse and ketchup with a bit of garlic. Hope you try it, you will be blown away!
- March 12, 2010 at 11:43 AM
- Leslie said...
Mmm.I am a sucker for some gold ole shrimp and grits!
- March 12, 2010 at 10:01 PM
This is my first post on this site but not my first visit.I really like the recipes I have tried here.This recipe has to be one of my new favorites.Being from the south I have never had shrimp and grits.This is great as is and I wouldn't change anything.
Johnny Scott-Georgia - April 2, 2010 at 11:21 PM
Cooked this last night 5/2, absolutely delicious! I added more cream and lemon, I'm addicted to dairy. I served the shrimp over basmati rice. This was perfect for a Sunday afternoon, a very lazy one :)
- May 3, 2010 at 8:10 AM
- T said...
I have tried many recipes for Shrimp and Grits and have never found one that I liked. The flavor of the shrimp always seems to get lost in the cheese grits. That is until now!! I absolutely love this recipe. The sauce perfect connects the flavor of the shrimp with the grits. Thanks so much for this.
- July 13, 2010 at 6:39 PM
- Chef John said...
- July 13, 2010 at 7:00 PM
Hi Chef John, I came across this recipe because someone mentioned agrirama grits (which I just had shipped to me and are SO good) in the comments and decided to try this recipe.
So, WOW! The only thing I would change next time is actually making more of the sauce because over the grits it's so good!
Thanks from Brooklyn! - March 31, 2011 at 8:56 PM
OK. To the guy who said he's never had shrimp and grits before - they are amazing and I agree with the comment about the stone ground 'real' grits. One of the best all around dishes I ever had was in Beaufort, SC. We were at Parris Island picking up our new Marine and at an elegant sort of hole in the wall - I had lamb and rosemary grits and it was hands down one of the best meals I've ever had and we eat out a lot.
- August 10, 2011 at 7:02 PM
Chef John,
After looking over numberous recipes, I picked yours because i didn't want a tomato based dish.. Your recipe was wonderful. I also added mushrooms to it and it was great. I understand its a southern dish and I wasn't introduced to the dish until i moved to Chicago and had the dish at an resturant called Wishbones. Where was this dish when I was growing up??
Thank you!!!
A GRITS(A girl raised in the south).... - October 30, 2011 at 9:56 AM
- 1Bigg_ER said...
I'm on a mission to try at least 5 recipes a week from here.
Had shrimp and grits. Might have shrimp and grits every other day now!!!
Oh! scones are in the oven - January 6, 2012 at 10:47 PM
- aims said...
I'm a G.R.I.T.S. myself (Birmingham, AL), and I have to say I've always been a grits for breakfast kind of girl. The very thought of shrimp with a breakfast food was just wrong -- THEN I was dared to try shrimp and grits for lunch at a local restaurant a few months ago, and I must say it's a winner. I've been looking for a recipe that doesn't have quite as many ingredients as the restaurant used. I am looking very forward to trying this. Thanks for posting the video.
~Mia - January 26, 2012 at 5:11 PM
- HoustonFoodinista said...
Hi there! What exactly did you use for cream if you don't mind me asking? Evaporated milk, half and half, heavy cream...??? A little lost, Can't wait to make this dish!
- March 28, 2013 at 4:51 PM
- FIREBIRD said...
Try making your grits with 3 parts shrimp stock to one part milk (and thin with more milk if necessary as they cook) - makes a HUGE difference
- April 5, 2013 at 2:26 PM
- Unknown said...
Over the Top !!
You continue to come to our rescue. Last afternoon was one of those, too tired to go out, to tired to cook in days when my wife said to check with Chef John. This dish was the best of its kind that we have ever experienced and we've traveled a lot. The white cheddar a huge plus, stone ground grits a must. Also, thx for that stir fry technique!!
Quinton in NC
- April 14, 2013 at 7:53 AM
- Cherio said...
I have made this a few times now, it is fabulous, Thanks Chef John!!
- August 8, 2015 at 7:01 AM
- Unknown said...
Tried this recipe tonight and it came out great. Kudos for a great recipe Chef John. I did make the grits with some chicken broth and they came out very flavorful. The shrimp came out perfect. I did add a little more cream and lemon juice to give me more sauce to spoon over the servings. The only thing I'll change next time is that I'll scale back a bit on the salt since the bacon added plenty of that.
- November 9, 2015 at 8:36 PM
- Shawn Donovan said...
Isn't grits just another form of polenta? If so, I'm willing to try it. Can't be too bad. I'll let you know. If I don't like it, I'll try shrimp and poleta. Now that I'm sure I'll love.
- March 24, 2016 at 7:26 PM
- gail said...
Okay, we're a couple of northerners, but I figured Chef John would never, ever give me a bum recipe nd I was looking for something new to do with shrimp, so I tried it. My spouse turned up his northen nose: "grits, YUK" but changed his mind to: "Huh, not bad!" Thanks Chef John, for expanding our northern horizons!
- September 6, 2019 at 11:24 PM


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This might be the perfect fall project... the t-shirt quilt. First of all, you get to recycle all of those old college/school/sports T-shirts taking up too much space in your drawers. Second, you can take it with you to all of your chilly fall sporting events and show support for your school/team. And third, talk about warm and comfy... it's a blanket made of all of your super soft well-worn t-shirts! What could be better?
Now for the really cool, inspiring, "I can do that" moment. This quilt was made by one of my friends from high school, Brooke, (reconnected through myspace back when myspace was cool) who never sewed before (unless you count 7th grade home ec... like myself). No really. I got an email from her one day saying she was interested in making a quilt and what should she buy... including what kind of machine. After I wrote back a novel of an email listing everything I owned for sewing, she emailed me back a couple months later with this! If that's not an if-she-can-do-it, I-can-do-it moment, I don't know what is.
Ready to make your own? (Huge thanks to Brooke for sending me all of her step by step photos and tips... and for letting me blog about it)
• T-shirts. The amount of t-shirts will depend on what size quilt you would like to make. Brooke did 5 shirts across and 6 shirts down, making her quilt approximately full size if you were to put it on a bed. Also, if you were to use the fronts and backs of your shirts, you would need fewer shirts.
• Fusible Interfacing. You need this because t-shirts are really stretchy and thin. The interfacing will make everything much more stable and easier to cut into squares. Get the kind that only has glue on one side. You will need enough to back each of your t-shirt squares plus a little trim excess.
• Large panel of fleece for the back of your quilt. It needs to be slightly larger than your finished quilt front. You could use a thinner and lighter fabric, but go with fleece for a warmer quilt.
• A sheet of batting the same size or larger than your quilt front.
• 15"x15" Square Quilter's Ruler (or whatever size you want your squares to be)
• All your regular sewing crap... machine, thread, pins, scissors, rotary cutter, rulers...
Step 1: Gather your t-shirts...
and cut the portion of them out that you want to use. Make sure to cut your shirts slightly larger than the desired finished square size. (AKA, slightly larger than the square ruler you are going to use to trim your t-shirt pieces to size).
Step 2: Iron fusible interfacing, following the manufacturer's directions, to each of those slightly larger pieces you just cut out.
Some fusible interfacings require you to iron them on using a damp towel (above). Follow the directions yours comes with.
Step 3: Trim your pieces, now backed with interfacing, using your square ruler. After this step they should all be perfect squares (okay, somewhat close), all the same size.
Step 4: Lay out those squares, side by side, until you find an order you like. Keep going until your entire quilt is arranged on the floor... or giant table if you have one that big.
Step 5: Go row by row, sewing each square it its neighbor, right sides together, using about a 1/4" seam allowance. When this step is done you will have several long strips.
Step 6: Sew your strips from step 5 together, right sides together, using a 1/4" seam allowance again. Ta dah! You have a quilt top.
Step 7: Make your sandwich. Lay your fleece out on a big flat surface. (If using a fabric with a right side and a wrong side, make sure your right side is facing down) Also good to point out, Brooke had to sew two large pieces of fleece together to make one piece large enough to cover he whole back. Lay your batting on top of that (the meat). Lay your quilt top on top of that, right side up.
Step 8: Baste. You need to stick your layers together somehow so that when you start sewing, they don't shift all over the place. You can use fusible batting like I did on my meandering quilt, basting glue spray, pins, etc.
Step 9: Quilt! Brooke used a sort of zig zag diagonal pattern that looked like this.
She applied tape in lines across the front of her quilt and sewed beside them as a guide. She has also warned me, and I quote, "IMPORTANT: Don't sew on the tape." Got it?
Step 10: Add your binding. Brooke used the same fleece that she used for the back. And since fleece doesn't fray, you don't even have to fold it under twice : ) I like that idea.
Optional: Did you notice two of Brooke's squares are made up of nine smaller squares? That's because she used the small pocket sized design from the fronts of her shirts to make those. She used a 5 1/2" square ruler as her guide to cut those tiny squares out. Then sewed the tiny squares together, just like you would the rest of the quilt top, to make a full sized square. A little more work, but a really cool effect and a great way to add interest.
I hope you are inspired! Read your sewing machine manual, ask the ladies at the fabric store, Google, search youtube, or email fellow sewing bloggers... worked for Brooke : )


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SACRED TREASURES IV is a richly textured compilation of some of the most tenderly beautiful pieces from the vast repository of Western sacred choral music, all but one piece dating from the early 20th century to the present. As the title suggests, these choral masterworks are truly quiet prayers.
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