Tag: <span>Freezing food</span>

[ad_1]

This dish is a traditional meal that is called “dove down” in the Caribbean; it is high in protein before I get into sharing this recipe I thought it would be a good idea to share a bit about the main ingredients.

Black-eyed beans are rich in fiber, high in protein and low in fat – soluble fiber – which helps to eliminate cholesterol from the body and being a high-potassium, low-sodium food they help reduce blood pressure.

Coconut is a delicious fruit grown in the warmer climates and have multiple use – from drinking the liquid called “coconut water”, eating the young jelly, or grating the dried jelly to make coconut milk or coconut oil. Coconut milk over the past decade or so has become quite popular for its nutritional benefits like healthy fats, protein, and calcium.

This recipe can be easily converted to a vegetarian dish by simply removing the chicken.

Black eye beans with chicken and coconut milk

Makes 6 Servings

Ingredients:

2 cups of dried black eyed beans soaked overnight

½ can coconut milk plus ¼ cup water

1 whole chicken breast cut into chunks

1 large onion finely diced

4 cloves garlic finely chopped

A handful of fresh cilantro

4 medium ripe tomatoes or 1 small can whole tomatoes chopped (juice removed)

1 tbsp chili pepper flakes (optional)

Salt to taste

Process:

• Rinse soaked beans, add 3 cups water bring to a boil, reduce heat to medium temperature and cook for 10 min. and drain off excess water.
• In a separate pot heat 2tbsp olive oil add chicken, onions and garlic and cook for about 5 min until chicken is brown.
• Add precooked beans to chicken, coconut milk, water, tomatoes and cilantro, chili pepper flakes and salt to taste. Bring to a boil, and then reduce to simmer for 30-45min.

Beans should be soft and chicken cooked with a thick consistency

Serve hot over brown rice

You can make larger batches and perfect for freezing.

You can also use pigeon peas in place of black eyed peas

Enjoy!

[ad_2]

Source by Diane Dutchin

[ad_1]

In the blinking of an eye, there are no suspicions.

In the secret mental structures, there is no clue.

In the remotest imagination, no trace of her exists.

In the darkest night, there is naturally no thought.

Without warning, a disease with no prescription has attacked me.

Without any traceable leads, I am a victim of the unknown pain.

Without any help, the pain continues burning inside my bones.

Without telling anyone, I hope to control it and be myself once again.

If I was young, this is a problem for mum and dad to rectify.

If I had a way, I could have wished for something else instead of this strange pain.

But, reality has refused to heed my calls for help!

Reality has found me guilty of love and sentenced me to some silent tears.

Even when I wake up in the night, the pain strikes like a freezing chill on a broken tooth.

Sometimes I wonder how I managed to fall for this cute product of creation.

Sometimes I really wish this pain could just be tamed.

Is this the pain of love that some elders warned me about?

Is this the time I have found someone to cause pain in my heart with pleasure?

Is this the right time to let my cute model know how I feel?

Seasons will come and go, but the pain of love will still show the same reality.

Season will blossom into fatal reality should she respond with a cold shoulder.

Seasons will slow down their pace if she decides to mock my shy nature.

Seasons won’t be enough to make her understand how much I care.

Season will judge her cute self should she ignore my true feelings.

Mum, I wish you could guess what I am going through without interrogating me.

Dad, I wish you could be a shoulder to cry on without waiting for my call for help.

Uncle, I wish I could just open up and describe this fire I am keeping inside.

Aunty, I wish I could remind you how right you were about being confused when you are in love.

Grandpa, I wish you could see from afar, how hard I am trying to contain this new feeling.

The love of my life is knocking on my innocent door.

But I am not sure whether accepting her is the right thing.

My confused head keeps spinning and hurting my soul.

But she has no idea how hard I am struggling to handle this pain.

It is time to let her know how I feel and free myself from this bondage.

It is time I became honest with my feelings.

I am in love!

[ad_2]

Source by Ernest Mwaba

[ad_1]

The mule skids on the wet ice and slides forward on the steep track. The man springs forward and grabs it by the muzzle. They both strain against the slope, breaking skids on the edge of the sheer precipice. The mule is lying on its belly, its forelegs dangling over the cliff. Braced precariously, inches from edge, the man strains to hold the animal on the narrow track. Within seconds, the man’s teenage son runs back and deftly unloads the mule, handing over the heavy packs to the woman standing behind the animal, holding it by its tail. Together they haul the mule back on the path. Far below them the mist swirls over the jagged rocks which line the bottom of the deep gorge.

A few meters behind, a 73 year old woman is sitting on an icy path, inching forward on her buttocks, using both her hand and feet to maintain her balance. She sits still and watches calmly as her son, daughter-in-law, and grandson save the family mule and a year supply of food grain.

An hour later, along with other families, they reach a swift stream. Without a thought the men, women, children hitch up their Ghos and Kiras (Bhutanese dress) to the waist and wade across, oblivious of the water which is at about freezing point. Young men pass lewd remarks at the women who are forced to expose their upper thighs to avoid getting their kiras wet. The women respond with quick witty remarks.

By evening, families are camped along the way in caves or under leafy trees. They care for the horses first and then sit down to a simple hot meal. By dark, after a few bottles of Ara and Sinchang (Local brewed alcohol and wine); they share their experience of the past months. This year, the highlight was the meeting in Gasa (District Head Quarters), where they met their King and Queens. They marvel that their king walked just as they did, all the way.

THE LAND

The four day journey from Punakha, usually stretched over several weeks as they relay a year’s food supply, brings the Layaps home to one of the most spectacular region in the Kingdom of Bhutan, the raw natural beauty of the high alpine range.

Spreading upwards from 12000 feet above sea level, Laya sits on the Lap of the 7100 meters Masagang, One of Bhutan’s 20 virgin peaks which are above 7000 meters. The mixed conifer forest above Gasa Dzong, dotted with maple and rhododendron in full bloom, merge into groves of birch, juniper, maple and mountain cane. The entire slopes are richly colored by wild flowers.

Across Bari-la and Kohi lapcha, two rugged passes, the terrain leaves behind the tree- line and the vast alpine grassland undulate towards the great northern glaciers. High above the crystal waterfalls which often cut through the ice formations on the cliff side, and the clear rapid streams, are their sources, the turquoise fresh water lakes many of which the local population hold in sacred awe.

This is the world where the snow leopards roam, where the blue sheep, Sambar, and Musk deer graze in solitude. Lower down, this is the home of Takin, the Himalayan black bear, numerous deer and the wild dog. The winged inhabitants of the region include the raven, wild pheasants, snow pigeons, the red billed cough, the alpine swift, the snow partridge, and the black necked crane.

HISTORY

The Layaps called their home Bayu, the hidden land, with good reasons. The cluster of villages is completely hidden by ridges and appears suddenly when the travelers reaches the first houses. The people believe that they are protected by an ancient gate leading to the main village. It was here that their guardian deities kept a Tibetan invasion at bay. In an important annual ceremony, the Layaps pay homage to the protective forces which turned all the stones and trees around the gate into soldiers to repel the invaders.

But if such legend is history in Laya, history is also Legend. This was the place where Shabdrung Ngawang Namgyal entered Bhutan. In a journey which resounds with conquest of human and supernatural dimensions the Shabdrung crossed a chain of Mighty Himalayan ridges and entered Laya from Tibet. In a small meadow below the villages, called Taje-kha a chorten shelters the footprints of the shabdrung and his horse.

History and legend are still the realities of today. The pristine mountain ranges have not succumbed to changes over the centuries. Neither have its people, like in many other parts of Bhutan, the land nor have the people existed in a harmony which the modern world does not adequately appreciate. And it is in this context that the Layaps must be viewed. It is against this rugged backdrop that they must be understood.

THE PEOPLE

“The Layap smell”, is one well known comment. “You cannot depend on the Layaps, is another, often from civil servants. “The Layaps are backward”, say people living in the lower valleys. “The Layaps are alcoholics,” say many who know them, most people stop to look when a layap woman passes by in her distinct, perhaps ‘quaint’ kira. Some would point her out to friends.

The Layaps is all of these, if you do not look beyond the surface or if you do not understand him in the right context. A discerning observer would probably find, however, that the Layap has far more substantial qualities to be admired than those passing these derogatory comments.

If the Layaps are weather beaten as the alpine rangelands they are as untamed and unpredictable as the forces of nature which are sometimes harsh That is why, perhaps, the frustration of a civil servants who finds that the Layap cannot be bound to a deadline or even to a responsibility. When you call them they always say yes but never turn up, explains one District official.

The Layaps are also as open as their environment, normally free of social inhibition. Men and women are open and relaxed on issues like the boundaries sexual behavior. This, in fact is, often exploited by occasional visitors like tourist guides, military patrolmen, and civil servants.

Survival has also sharpened the wiles of the Layap. Today, it is a nightmare for District officials to pin a Layap herder down on a number of yaks in his herd because he wants to avoid tax. Call a Layap family for official duty during the busy season and the best bet is an old woman who is not needed at home.

But inside the rough Layap exterior is a tenderness which is invisible to the casual observer. Every Layap, for example, identifies with a 46 year old horse owner who risked his life to scale and icy cliff to his horse which had fallen. The man was oblivious to the bitter cold as he sat with his dying horse for two days, feeding the animal water from his cupped palm, the water mixed with his tears.

The Layaps are most tender in their feelings for the Yaks which are the mainstay of their semi-nomadic existence. They officially own about 2000 of Bhutan’s 30000 yak population, both believed to be reduced figures. The 300 to 400 KG beast of burden is a source of food, shelter, draught power, transportation and part of the layap Identity.

THE LIFE

The carefree life-style comes with the alcohol consumption by the layap men. Nearly every men drinks heavily, often losing time, effort and hard earned money in drunken stupors and converting all the hard toiled food grain into alcohol. 63 years old Ap Tshering claims to be a typical example of the Layap man. “I have lived a hard life,” he says with a proud smile. “Now I have two important goals in life. I brew sinchang (local wine) during the day and I drink it at night.”

In this patriarchal society where girls are married early and move to the husband’s home, polyandry is on the decline. With clear cut gender roles the woman bears a serious domestic responsibility, looking after the Yak herds, digging the fields, weaving the traditional clothing, and generally keeping the home and family together. The men are responsible for trade and the transportation of goods, their own and for the Government.

THE COMMUNITY

With about 60,000 semi nomadic pastoralists spread across the kingdom’s northern region, the 800 or so layaps share a strong community spirit. They are fiercely protective about the image of their community. Internal squabbles are normally settled within the community and even a child will not divulge the name of a Layap who is guilty of some wrong doing.

As a community, the Layaps are also proud of their self sufficiency in the basic necessities of life despite the day to day physical difficulties. Wealth is measured by the number of Yaks in a herd or the volume of rice. The Layaps are also quick to inform the visitors that they constitute an important proportion of the Workforce in Gasa District.

THE SPIRITUAL

There is a strong spiritual element in the cohesion of the Layap community. The men pay obeisance to their Pho-la, the local guardian deity. Every archery match, every business trip, every journey, every development project starts with a prayer at the Pho-la’s sacred shrine, a small chorten above the village.

Like the broader Bhutanese society the advice of the village astrologer is sought on most activities and the local medium is usually consulted during illness. It is the legacy of the Shabdrung that the Layaps celebrate the Bumkar festival to plant barley and the Aulay festival during harvest.

A superstition is strong and is, in fact, one of the protective forces of the Layap identity. E.g., the distinctive Kira (women’s cloth) of Layap women has been kept partly because of the belief in its necessity. A superstition also controls etiquette and other aspects of the local traditions.

TRADE

The layaps are traders, bartering their animal products for food grain and other edibles every winter. Starting in late October, when nature offers a respite between the rains and the snow, they move to Punakha, their horses and every person laden with Yak meat, butter cheese, incense plants from the wilderness and sometime trans border goods like dried fish, shoes and brick tea. By March, when the trail becomes accessible, they move back with rice, oil, salt, sugar, chillies, clothing and shoes.

The only relief in this annual venture is a visit to the popular Gasa Tshachhu (hot spring) where they join people from all parts of the country in the baths which are believed to be of curative value and a boost to general health.

Yak products account for 49% of Layaps earning, 18% comes from trade, 15% from animal transport and 4% from tourism, the last benefiting only 5 or 6 horse owners who are in contract with tour operators in Thimphu.

CHANGE

It is largely the exposure from these annual trips that have given Layaps a view of a rapidly changing world outside. A handful has ventured as far as Thimphu. And, in recent years, they have watched the widening gap in economic progress with some dismay.

The urge to reach out and pluck the fruits of progress which their fellow citizens are enjoying is beginning to gnaw at the roots of Layap culture. The goal of one man was to build a house like the one he saw in Punakha, a woman preferred a car so she would be spared a heavy loads, a young girl envied the Punakha School girls, and an eight year old boy rolled his father’s hat around the campfire, his mind on the plastic toy cars he had seen in the shops.

Two women who had been selected to visit Thimphu in a cultural entertainment team returned embarrassed about their Kiras because they were clumsy compared with the nylon kiras of the Thimphu women. When told by a Thimphu official that the beautiful and unique Laya kira should be preserved she retorted. “So you can send tourists to take photographs of us?”

PROGRESS

It is an enlightened policy that the Royal Government of Bhutan has sensitively pursued in the mountains of Laya. The goal is to improve the life of the people without upsetting the delicate balance in the distinct cultural identity of the people, the pristine natural ranges, and the rich wildlife.

Finely tuned to the migratory pattern of the people, the priorities reflect an emphasis on improving the Yak herds and fodder, on the crops, on the road, and on the transportation of goods.

But the main benefits of development in Laya have come from the establishment of Health unit, a veterinary service, and the School. The Layaps however, place their long term hopes on a 100 or so children who represent the education of the community.

The Layaps have not been aware of the image of backwardness they suffer among a section of Bhutan’s population. “Once educated, our children can face other people with pride,” said one weary mother. A 56 year old father summed up the general sentiments, “Last month, when I went to Thimphu, my son read the bus ticket and showed me where to sit,” he said glowing with pride, his right hand gripping the boys shoulder. “I did not have to face the shame of sitting in the wrong seat.”

BEING A LAYAP

Laya today confronts an issue which Bhutan, as a nation, has been grappling with for the past four decades. If change is inevitable, will the experience be more harsh than the bitter winds which blow over the mountains?

It is a question with a familiar ring to it. It is a question facing Bhutan. The Layaps represents the Bhutanese population on a smaller scale, the harmony with their natural environment, the deep pride in their unique cultural identity, and the fierce will to protect their home.

“We Layaps have our good points and bad points.” Explains one village elder. “But in the end, our biggest pride is our land and our self. Yes we go out to trade, buy supplies, to drink, to flirt. We complain about our hardships, the heavy workload, and the tough road. We are embarrassed about our backwardness. But we would never want to be anything but a Layap.”

[ad_2]

Source by Druk Tshering

[ad_1]

I get a lot of questions about how to increase the alcohol content in homemade wine.  In recent years, the winemaking industry has made a big deal about fortified wines or wines that border 17% alcohol.  For some reason, wine tasting snobs have decided that wines with slightly higher alcohol content just taste better.

Here’s how you can boost the alcohol content in your homemade wine to almost 50%. (may not be a good idea – but I’ll tell you anyway).

Most of the wine you make is water.  Only about 14% is alcohol.  Alcohol has a much lower freezing temperature than water. So – you can make an “iced wine”, wine that has been partially frozen.

All it takes is to put the bottle on wine in a freezer.  You will first have to uncork it.  Leave it in the freezer for about an hour.  You’ll see some ice begin to form in the bottle. Once it’s “slushy”, just drain the liquid part off and leave the ice in the bottle. Guess what you will have?  Iced wine!  And, if you left in in the freezer long enough, the alcohol percentage will be around 30% (that’s 60 proof!).

People in the northeast have been making “iced apple cider” for a long time.  They make the apple cider, ferment it, and then set the secondary fermenter out in the snow and let it sit for a while.

Then they just bring the bucket or carboy inside and drain out the liquid.  Taaa Daaa!  It’s call “HARD” apple cider and it’s great for warming your nose in the middle of a cold winter.  Here’s another tip:  put some cinnamon in when you are doing the primary fermenting for a spiced hard cider.

Happy Winemaking!

[ad_2]

Source by Mike Carraway

[ad_1]

Your goats need the majority of their diet to be natural roughage from shrubs, woody plants, hay, tree bark, and more. The roughage they eat will most likely not provide them with all of the nutrients they need to maintain perfect health. It is probably going to be necessary for you to supplement their diet with a coarse grain like goat feed, corn, or another good grain product.

If you give your goats a diet that is almost all grain they will develop kidney problems that can be fatal. They may also develop a bloated stomach or become too fat. A goat must have a balanced diet that contains between 75% and 80% of their dietary intake from natural roughage providing plants.

You may have heard that a goat can eat anything, or that a goat will eat anything. This is not true. Many natural plants can either make your animal very sick, or in some cases can cause premature death for the animal. Plants that will make your goats sick.

• Hemlock

• Wild cherry

• Azalea

• Black walnut

• Rhododendron

• Sheep laurel and Mountain Laurel

• Juniper

• Ponderosa Pine

• Yew

• Mesquite Pods

Keep plenty of fresh water available to your animals at all times. The amount of water they will need will vary depending on the moisture content in the food they are eating. In the winter months if you live in an area that sees temperatures fall below freezing for long periods of time you will want to get a submersible heater to put in the water container so the animal water does not freeze solid.

Shelter is a necessity for your animals. They need a dry place where they can get in out of the rain, and where they can sleep without the dew falling on them. Their shelter needs to provide them a way t get out of the cold winds that blow in the winter, and provides them with security from natural predators.

Most goat owners put a thick layer of straw or hay down inside their shelters so their animals will have adequate protection from the cold and dampness of the ground. You can put a wooden floor in your shelter if you choose.

A large dog house is also a good shelter alternative for a goat. The animal will go inside the structure and they will also climb on the structure. Many owners buy the small igloo dog houses and put them inside their enclosure so their small animals can go inside them.

You will need to learn to trim the hooves of your goats. You can put rocks or concrete blocks in the pen with the animal to help them naturally maintain their hooves, but from time to time you need to insect their hooves and trim off excess.

Good Fencing

You need to install fences that the animal cannot squeeze through and cannot lift up to go under. Goats are notorious for sticking their heads through the fence and often getting their horns hung up in the fence.

You need strong fences with secure gates to contain these animals. They will often push against the fence like they are scratching their sides on the fence so having your fencing material properly secured to the fence-posts is very important.

Signs that Your Goat is Sick

No matter how good you care for your animals there will be times that they get sick. The best way to determine if you have a sick animal is to pay attention to their normal behaviors. Then when one of the animals begins to act differently from what they normally do you will be quick to notice the difference.

Some signs of illness in goats are:

• When they do not chew their cud

• When they refuse to get up

• When they are not eating like they normally do

• When their poop is solid or liquid instead of in pellets like it should be

• Walk and cry more than normal

• They stop drinking

• They begin to grind their teeth

• They have a limp

• They are staggering

• Their udders are hot to the touch

• They are coughing

• Their eyelids or gums are ale in color

• They have a runny nose

These animals have great personalities and will entertain you for hours. They will help to keep property clear of shrubs and weeds, and the young ones will bring a fair price when you sell them. Taking care of the animals is not really hard to do, and the rewards outweigh any trouble that the care presents.

[ad_2]

Source by Lisa Kate Bohler

[ad_1]

Winter poses several challenges for our birds, especially when the temperatures drop below freezing. We don’t often think about or wonder how our birds survive the colds nights, we just know they do or at least we hope they do. Even those moments in the deep South, Desert regions or the Pacific coast where a cold snap or several inches or feet of snow fall, can effect a bird population. Winter brings extreme cold temperature, strong winds, driving snow and rain.

Nights seem to last forever. 16 hours of darkness and in some locations more. That doesn’t leave a whole lot of time to forage and feed. Yet, many birds must at least triple their normal intake to survive and do it in half the time. Each winter we lose many of our feathered friends to the rigors of winter. It’s how “Nature” works. Survival of the fittest, Passing on the strongest genes.

Birds have many adaptations to survive the extremes of winter. Some birds migrate, some adjust their diet habits. Birds such as chickadees and American goldfinchs add feathers in preparation for winter. The typical chickadee or goldfinch is covered with about 1,000 feathers during the summer. By the time winter arrives, they have doubled that count to more than 2,000 feathers. For a small bird, that can be some serious added bulk and weight.

During cold, windy or just a plain nasty day, birds will fluff up their feathers. By doing this, they create dead air pockets, much like insulation or a double pain window. This reduces the heat loss by up to 30%. Extra feathers and fluffing isn’t enough to make it through a cold winter day yet alone the cold, long dark nights.

Birds also have a unique circulatory system in there legs to help them cope with cold temperatures.

Pay attention now.

Warm arterial blood from the birds interior, which is on its way to the bird’s legs and feet, passes through a network of small passages that runs alongside the cold returning blood veins from the feet. The network of vessels acts like a radiator and exchanges the heat from the out-going warm arterial blood to the cold venous blood. By warming up the old blood, no heat is lost and the feet receive a constant supply of life sustaining blood. This is also why water fowl can swim in near freezing water and not get cold.

Fat is another important winter weather survival adaption. Fat acts as an insulator in addition to an energy reserve. During the day, birds eat to build up fat reserves. On average, a bird can put on up to 15% to 20% of body weight in fat before it becomes to heavy to fly.

Now remember, days are shorter and cold. Birds have to eat enough to survive the day as well as replenish the fat reserves. The smaller he bird, the higher the metabolism (more energy burned). Birds don’t have brown fat, the kind we have, instead they have white fat. White fat is a high-energy fuel used to power the bird’s warming process.

Shivering

Thermogenesis is a fancy name for shivering. You can’t really see it, but all birds shiver in the cold of winter. From the largest of birds like eagles and water fowl to the smallest of birds like hummingbirds. They all shiver to maintain their core body temperature at about 106 to 109 degrees, depending on the species.

Shivering produces heat five times their normal basel rate and can maintain  a normal body temperature for six to eight hours at  temperatures dropping to minus 70 degrees Fahrenheit. Without shivering the bird’s body temperature would quickly drop and the bird would become hypothermic.

At night, birds such as the little chickadee take shivering, or lack of one step further. To conserve heat and energy, chickadees can lower their body temperature by interrupting their shivering. These periods of inactivity allow the bird’s body temperature to slowly cool, until it drops about 10 or 12 degrees. At this point, the bird enters a state of unconsciousness called torpor. Respiration and heart rate will also drop during this period.

Energizing

As morning nears, the periods of inactivity decrease until the bird is constantly shivering once again. The body temperature is back in the normal range and the bird regains consciousness. The results of this torpid state is an energy  savings of up to 20% during a typical winter night. 

Conserving energy is very important when you consider how little fat a bird can store. Based on a daily increase of body fat of 15% a typical chickadee has about 16 to 24 hours of fat or energy reserves to carry it through a winter night. That my friend is why it is imperative that a bird gets out early in the morning and stays out late to find food regardless of the weather.

If it doesn’t replenish its fat reserves every day, the bird will not have enough energy to make it through the next night and will die. There was a time when the natural world provided food for most wildlife. With the constant shrinking of habitat, winter protection and food supplies continue to shrink.

You can increase the odds for birds and some mammals by simply filling your feeders with their favorite food and offering suet. Fresh water is important as well. When birds are required to eat icy cold snow, it takes valuable energy to warm that snow as it passes through.

Next time you trudge out into the cold or even the warmth to fill your feeders, think of this, “Nature” has provided birds with some wonderful tools to survive, whether it is migration, blood circulation, change of diet, added feathers, or shivering.

Birds are truly a wonder for us to enjoy. In one way, it is unfortunate that many birds now need our help to survive. Yet, look at the education and joy we get out of caring and feeding our birds.

[ad_2]

Source by Ronald F. Patterson

[ad_1]

Many people find that planter wart removal is much more of a challenge then it would seem at first. Despite the countless wart treatment options available, many people find themselves unable to rid themselves of these persistent critters. Why is it that there are well over a hundred planter wart remedies out there, why do they come back after being destroyed and two simple remedies you can begin using immediately. This article aims to answer the mystery of why most methods of wart removal turn out to be ineffective.

If you want to permanently get rid of your warts, there is one question that requires addressing. What method should I choose? Acid patches from the drug store? Freezing or laser treatment from my doctor? Maybe buy a roll of duct tape and cover the wart, or try and cut it out. How about burning it with incense or using nail clippers to chomp away at them. Based on my personal experience and that of those on the web forums, most these methods seem to work for a few people, while the rest of us are stuck trying to find the next best method of planter wart removal.

Sometimes destroying a wart completely doesn’t seem to be enough to keep it away for good. Especially in the case of cutting, burning, freezing and acid, it can seem like the problem is solved. However it doesn’t take more then a few days before the planter warts have grown back. Stronger and more resilient then the time before. The secret to permanent planter wart removal isn’t destroying the roots. Many people experience the roots coming back very rapidly. The only way to get free from warts is to cut off the warts supply of nutrients.

A wart thrives by feeding off of the body’s blood stream. Every wart you have is typically attached to a major vein where it gets its energy. In order to kill off the wart virus, you must cut off its food supply. The good news is that its actually quite simple and easy to accomplish. Often times your body can do this on its own. The only problem is that it can take months or even years for the immune system to begin the process.

Now I’m going to let you in on a little secret. Planter wart removal can be as simple as altering the blood flow to the wart. How does one do this? Simple. Go out and get yourself a pumice stone. Soak your warts in warm water for a few minutes until they get soft. Rub the planter warts with the pumice stone and notice the wart skin falling away. Go and download a hypnosis mp3 for planter wart removal and listen to it once every second day for up to a week. Simple exercises such as visualization can really accelerate the process.

With all the different wart remedies out there, its amazing how confusing one can get, trying to sort out the real from the fake. Unravel the mystery for yourself and say goodbye to those little critters. Realize that most of the planter wart removal methods out there, have a reasonably low probability for success. Especially with persistent warts that keep coming back. Follow the three steps outlines here, and soon you will be looking back and laughing at how simple and easy it really was.

[ad_2]

Source by Peter Hill

[ad_1]

High-Pressure Homogenizer?

A High-Pressure Homogenizer is a modern gear utilized for the homogenization procedure of different kinds of materials that incorporate tissue, plant, nourishment, soil, and so on. The most widely recognized type of machine is mortar and pestle, which has been utilized for a long time. The cutting edge forms of this hardware depend on blender sort of instruments.

A high-pressure cylinder siphon, Homogenizer is utilized to break greater particles with size up to 1 micron into fine particles with the assistance of the homogenizing gadgets. Homogenization has been an old fashioned modern practice to deliver an alternate item in dairy and nourishment ventures.

The dairy & food industry utilizes Homogenizer for handling an alternate item with an alternate goal. For instance, in milk, cream, espresso cream, consolidated milk, a Homogenizer is utilized to forestall cream partition, improve season, increment brightening power increment consistency. In yogurt, it is utilized to make a progressively steady gel, in frozen yogurt to forestall fat division during freezing & in full cream milk powder for less partition of free fat.

How’s Homogeniser Works

In the homogenization procedure, breaking the fat molecule beneath 1 µ is finished by going through a restricted cut which is somewhat bigger than the measurement of globules. Speed in the tight cut is up to 250 m/s. As a result of thin cut and high speed, high shear pressure and micro turbulence are made, and thus, globules begin breaking.

Stages in Homogenization

Homogenization is a two-stage process. The first 1st stage includes breaking down the particles & the 2nd stage is to prevent clustering. The pressure used during the process of Homogenization depends on the product characteristics of fat content, viscosity, total solid etc. Usually, the dairy industry uses homogenization pressure up to 3000 PSI.

Before homogenization, milk must be heated to a minimum temperature of 70°C, to inactivate lipase enzyme, to check rancidity & to get maximum homogenization efficiency because of melted fat.

The homogenization process for fruit juices can be conducted at ambient temperature, due to the absence of fat globules. Similarly, that of vegetable fat/Palm oil can be taken just above the melting point.

About Goma Engineering Pvt. Ltd.

Goma Engineering is world’s prominent manufacturer of high-pressure Homogenizer for various applications like milk, enhanced milk, consolidated milk, milkshake, chocolate milk, coconut milk, almond milk, soya milk, cream, espresso cream, Non-dairy whipping cream, coconut cream, Ice cream blend, yogurt, buttermilk, Lassi, Laban, handled cheddar, cream cheddar, fluid egg, chocolate sauce, tomato sauce, tomato ketchup, season emulsion, AKD emulsion, organic product mash including mango, guava, banana, etc.

We are honored with cutting edge producing offices with the affirmation like CE and 3A. We offer a wide scope of homogenizers, from 10 LPH to 20,000 LPH, with pressure approaching 1500 relying on the need and utilization of our customers.

We have a different Research and Development focus to build up the new age, vitality effective, and exceptionally productive homogenizer. Our R and D focus is perceived and bolstered by the Government of India.

[ad_2]

Source by Pallavi Ruhela

[ad_1]

The items you include in your bug out bag must be carefully selected. The biggest mistake people make when they make their bug out bag is adding too much weight and over estimating how much energy it will take to carry a heavy pack. Hiking ten miles is hard enough on its own much less with a 70-80 lb pack on your back. When you pick your items you need to try to leave out heavy, long term items that may not contribute to your immediate survival. Carrying 10 knives and a 1000 rounds of ammo might sound cool but when you’re trying to move it will make you an easy target. The essential things are items that will keep you alive for 72 hours. After that you should have found strategically placed geo caches or reached your bug out location. Trying to carry everything like a pack mule is reckless and ill advised. Also, take it easy on the weapons Rambo, they won’t be as useful as you may think.

Essential to Survival

Good clothes, shoes, and coat – If you are trapped somewhere wearing flip flops and a cotton tee shirt you aren’t going to do very well from a survival stand point. Make sure you have good walking shoes or a good pair of boots available when you go out. Always plan for the unexpected rain storm or blizzard.

Shelter – You can live three hours without maintaining your core body temperature. If you are at risk of over heating or freezing to death you need to act quickly to keep your self comfortable. If it’s raining and you’re shivering you need to act quickly. You should have an easy way to make shelter in your BOB.

Water – Once your body temperature is stable and you have shelter you can live 3 days without water. Good clean water is hard to find when a disaster strikes. You should be able to carry at least 2 liters at all times in your bag. You should be able to process 2 gallons of water a day at a minimum.

Food – You can live 3 weeks without food but you won’t be happy. If you are hiking with your bug out bag you should plan on 4,000 calories a day (basically double what you usually eat). Don’t plan on digesting fat as a way to get calories. When your body starts using fat you will be extremely weak and slow. Make sure you pack enough food in your bag.

Bug Out Bag Items – The Absolute Essential Items

• 4,000 to 7,200 cubic inch backpack with a waist strap. Your bag will double as a ground pad.
• Camo Poncho – For a tent and protection from the rain while hiking.
• Sleeping Bag with Gortex Bivy
• 64oz Stainless Steele Water Canteen – For boiling and storing water.
• Three 3600 Calorie Emergency Ration Bars
• 550 Parachute Cord 50 Feet
• Quality Multi Tool or Fixed Blade Survival Knife
• Headlamp
• Bic Lighter

With the items above you could live for 72 hours. There are many other items you’ll want to keep in your bag for comfort and added capabilities. You’ll want to customize your bag for urban or tactical settings.

[ad_2]

Source by Jacob Wright

[ad_1]

Do you need a recipe for that big Northern you just caught? Northern Pike recipes range from the traditional to the exotic. However you prefer to cook it, there are a few preparation tips to keep in mind.

First of all, get rid of the “y” bones by filleting the Northern. Those bones are one of the main reasons some people say they don’t like to eat pike. Learning to fillet may seem difficult at first, but after a little practice you’ll wonder why you haven’t used the technique more. A northern pike meal is even better when you don’t have to worry about bones. After filleting, the fish will keep a couple of days under refrigeration, but the sooner you eat it the better. You can freeze the fish for later, either individual pieces or the whole fish; freezing the fish in water with sea salt or broth will add extra flavor. To preserve the texture, thaw the fish slowly in the refrigerator rather than under running water.

Northern pike can be successfully baked, fried, steamed, grilled, smoked, poached or used in pie or stew. Because the flavor is very mild, the fish can be combined with many different ingredients such as lemon, parsley, potatoes and onions, mushrooms, green pepper, carrots, tomatoes, lime, green onion, different kinds of cheese and many spices.

If you decide to bake or fry the Northern, you can dip it in egg or milk and then roll it in a variety of coatings. (Some Northern pike recipes suggest soaking the fish in milk for an hour or so in the refrigerator before you bread it.) You can get creative using flavored bread crumbs, corn flakes, crushed potato or nacho chips, or pancake mix or use traditional boxed fish coatings. When you combine these with spices such as cayenne pepper and lime or lemon juice and your favorite vegetables, the possibilities are nearly endless. Serve the Northern with rice or potatoes and a green salad for a very healthy meal.

My favorite Northern Pike recipe (if you can call it that) is catching, filleting, and pan frying the fish for a fresh shore lunch!

[ad_2]

Source by Dave Selleck