Flash Brindisi
Why? Why? Why am I never at these places when these Flash events take place??? This took place April 24, 2010 at the Reading Terminal Market in Pennsylvania.
Hope this brightens your day as it did mine. I just love watching the crowd reaction, and you can see the opera singers are just having a ball with the whole scene. đ
When Is Ramadan 2010 Going to Start?
I found this information on When-Is.com. Note that this information is for North America; sightings may differ slightly in other locations.
When is Ramadan in 2010?
Ramadan in 2010 will start on Wednesday, the 11th of August and will continue for 30 days until Thursday, the 9th of September.
Based on sightability in North America, in 2010 Ramadan will start in North America a day later – on Thursday, the 12th of August.
Note that in the Muslim calander, a holiday begins on the sunset of the previous day, so observing Muslims will celebrate Ramadan on the sunset of Tuesday, the 10th of August.
Although Ramadan is always on the same day of the Islamic calendar, the date on the Gregorian calendar varies from year to year, since the Gregorian calendar is a solar calendar and the Islamic calendar is a lunar calendar. This difference means Ramadan moves in the Gregorian calendar approximately 11 days every year. The date of Ramadan may also vary from country to country depending on whether the moon has been sighted or not.
The dates provided here are based on the dates adopted by the Fiqh Council of North America for the celebration of Ramadan. Note that these dates are based on astronomical calculations to affirm each date, and not on the actual sighting of the moon with the naked eyes. This approach is accepted by many, but is still being hotly debated.
All Those Sinners
As I do my readings this morning, I come once again to Psalm 26:
Psalm 26
Of David.
1 Vindicate me, O Lord,
for I have walked in my integrity,
and I have trusted in the Lord without wavering.
2 Prove me, O Lord, and try me;
test my heart and mind.
3 For your steadfast love is before my eyes,
and I walk in faithfulness to you.*
4 I do not sit with the worthless,
nor do I consort with hypocrites;
5 I hate the company of evildoers,
and will not sit with the wicked.
(You can read the rest of it by clicking here)
(Hironymous Bosch: Last Judgememt)
It always makes me smile.
We had a priest who we loved; he would tell us about going to church with his mother, and after the service Mama would say “I hope all those sinners were listening!”
Two points. The first is that who do you hang around with if not with sinners and hypocrites? And if you can find even one, will he or she want to hang around with me? I am both a hypocrite and a sinner; I try not to be, but I slip. Often.
Second, for my western readers, did you know that the Psalms of David are also part of Islamic scripture? That Jesus (Isa) is revered as a prophet and a holy man, along with John the Baptist (YahYa) and that there is an entire chapter in the Qu’ran called Mariam, which talks about the birth of Jesus? We all have a lot more in common, more in common than we have differences.
Blue Angels Show Today in Pensacola
You can hear those engines roaring throughout the area – and I love that sound. Today the Blue Angels are strutting their stuff in Pensacola, their home ground, where they train and where they have a huge and loyal audience. People will head to the beach early, and spend the day. It’s a crowd that loves the Angels.
Palestinian Olive Oil Update
My good friend BitJockey located two sources which will ship Palestinian Olive Oil directly to me, Woooo HOOOOOO! Thank you Bit Jockey!
Bacteria Makes Me Fat!
It’s not my fault! Bacteria makes me fat! I am so relieved! (But I am still fat đŚ )
This is an excerpt from Newsweek Magazine, part of a much longer article which you can read for yourself by clicking on the blue type, above.
The grapefruit diet, the Atkins diet, low-fat diets, low-carb diets, the cabbage-soup diet: they and all the other fad diets make the health establishment roll its collective eyes. The only way to lose weight, says every reputable textbook and medical society, is to burn more calories than you consume. And if you are adding pounds, the reason is, pure and simple, that you are consuming more calories than you expend. Weight gain is a straightforward matter of calories in minus calories out, they maintain.
But while the basic math is right, the meaning of âcalories inâ isnât what weâve been taught, according to a growing pile of studies of chubby mice, obese people, svelte mice, and slim people. The calories that matter are not simply the number printed on grocery items, fast-food menus, and those guilt-inducing signs next to Starbucksâ brownies.
The calories that count are those extracted by your digestive enzymes andâas more and more research is showingâthe trillions of bacteria in your intestine. People whose gut bacteria are better at digesting fats and carbs than their neighborâs will absorb all 1,500 calories in a Friendlyâs Ultimate Grilled Cheese BurgerMelt, while the neighbor will absorb fewer. So even in people with identical metabolisms, the effects of eating identical foods can be different.
No Standards for Virgins or Extra Virgins in USA
I found this today on AOL News/Slashfood and it is a subject – long time readers will know – of interest to me. Ever since I read the article on The Olive Oil Scandal in The New Yorker I have been a religious reader of labels. I have discovered that in most of the US stores, the olive oil, virgin, extra virgin or otherwise is a blend of oils from Turkey, Spain, maybe even a South American country. To get olive oil from one country, I go to specialty shops. I have not seen one single bottle of my very favorite – Palestinian olive oil – and I wonder if it is even exported. I always bought it from my friends overseas; someone would bring in gallons and gallons of it and it was always so fresh tasting, and so tasty. It smelled so good you were tempted to eat a spoonful! No, no, I didn’t. The smell is unforgettable, and nothing I have tried in the US comes close. I can’t even find any California olive oil in the local stores!
Virgin? Extra virgin? Or something else entirely?
You never know what you’re really getting when you open a bottle of “100% extra virgin” olive oil, but the U.S. Department of Agriculture is hoping to change that with new standards for the green-gold oil set to roll out this fall, the Los Angeles Times reported.
The new rules come at a time when olive oil demand is surging. Americans bought 79 million gallons in 2008, up from 47 million gallons a decade earlier, the paper reported.
There are no federal rules that define “virgin” or “extra virgin” olive oil, Vito S. Polito, professor of plant sciences at UC Davis and co-chairman of the school’s Olive Center, a research group, told the Times. As a result, he said, “the U.S. has been a dumping ground for cheap olive oil for years.”
Bob Bauer, president of the North American Olive Oil Assn., said most of the olive oil on U.S. store shelves is legit, but his group alerts the FDA when problems occur.
Bauer told the Times 3 to 4 percent of the 200 to 300 samples his group tests each year are unadulterated or mislabeled, meaning they’re not as pure as they say they are or they’ve been combined with another type of oil.
“We’ve petitioned the FDA to create a standard of identity, which would define in black and white what olive oil is and is not,” Bauer told the Times. “They never acted on the petition.”
A spokesperson for the FDA told the Times that the agency does not regularly test olive oils for “adulteration,” but relies on information from the public or other groups.
The voluntary regulations being rolled out this fall set parameters for freshness and purity, fatty acid levels and ultraviolet light absorption, which can tell how fresh the oil is. USDA experts will also conduct tasting reviews, the Times reported.
Some worry that the regulations will be meaningless until they’re mandatory.
“It’s like saying you have to stop at stop signs, but there are no cops at the corner,” Paul Vossen, a University of California Cooperative Extension farm advisor for Sonoma County, told the paper. “Standards are a good start, but enforcement is important.”
News and Roosters
“How’d you sleep?” I cheerily greeted my sister, Sparkle, newly arrived from Paris to our small farming village in Germany.
“That #*%@ing ROOSTER!” she exclaimed. “He started crowing around 3:00 a.m. and never stopped! You must have heard him! He was right under our window!”
No. No, there was no rooster under our windows. The nearest rooster was up in the next farm, maybe 100 yards away. But I kind of remembered when we first moved in, I think I remember we heard him. We no longer heard him. You just get used to it, I guess.
What brings this to mind is that KUOW in Seattle has a program today on the Seattle City Council vote – they are about to vote to increase the number of chickens allowed by ‘urban farmers’ but to prohibit the roosters.
You can hear the discussion for yourself by going to KUOW. There are some hilarious comments, one by a man who said “Sure, ban roosters, right after you ban boom boxes, and teenagers, and heavy trucks, and garbage pickups. There are a lot worse sounds in the city than roosters!” (I may have paraphrased that quote, I was laughing too hard to write it all down.)
AdventureMan and I love National Public Radio. We support our local NPR station, WUWF in Pensacola, which I listen to while I am driving, but when I am working on a project, I still stream KUOW, which I started doing while I was living in the Gulf. I love the huge variety of opinions and subjects, and I appreciate that there is more news in the world than what they show on TV, after all, on TV they can only show what they have film footage of. There are books to be discussed, and movies, and music, and social situations in Khandahar and Botswana and Sri Lanka and boy soldiers in Liberia . . . things I haven’t a clue about unless I listen to my national public radio station. I read the paper daily. I watch the news once a day – but it doesn’t meet the depth of coverage of NPR.
I think chickens are pretty cool. They are also pretty stupid, but I am all for a chicken or two, fresh eggs, etc. When I needed fresh eggs in Germany, I just walked up the hill and bought them from the chicken lady. When I asked my landlady about recycling, she just laughed, and we walked our food leftovers, peelings, coffee grounds, etc up the hill and threw them over the fence for the chickens. I don’t even mind roosters. Sorry, Sparkle!
Butler’s Pantry
This room is kind of an LOL; it is called the Butler’s Pantry, but we don’t have a butler. It has a dual wine refrigerator, one held at 47°F for white wine and one at 61°F for red wine. We do have wine in them, but we are not great collectors of wine. The cupboards have come in handy for all the beer and wine glasses we collected during our years of living in Germany. The white wine refrigerator also holds beer, which is tasty in hot hot weather and with Mexican food.
This is a room we are in and out of all the time – on our way to the garden, on our way to the laundry, and on our way out the door to the garage. The photographs are by AdventureMan:
Home Improvement: Spackle and Paint
When you paint those walls (or have them painted) save a small container of your paint in an airtight container. When you are putting things on the walls – yeh, you can measure all you want, but sometimes that wire on the back of the mirror or heavy painting is just a little longer than it should be. It happens to everyone, even the pros.
When I was an Army wife, our houses had to pass inspection before we moved on. I was GOOD. I learned how to mix a little spackle and paint, and use a toothpick to seal the holes.
Once the hold is sealed, use a paper towel or kleenex or toothbrush (in a pinch your clean finger) to make the surface a little rougher, otherwise the spackled area stands out because it is smoother than the surrounding area. Using a toothpick works best for filling in small holes, if you have a larger area, use a popsicle stick or small spatula. Having a little paint of the original wall color mixed in to the spackle makes the fill invisible. đ
(Whenever I use spackle, I think of my sister Sparkle, who calls oatmeal ‘spackle’, LOL!)
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