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Green Blood
Oct. 12th, 2007 01:25 pmSince CoB was asking about what could cause Green Blood in a human... This is the post I made about it previously.
XOXOXO
XOXOXO
The Many Shades of Cauliflower
Oct. 9th, 2007 05:08 pmI decided to post this information after going a few photos over in junkgirl's (spelling?) photo stream, after having checked out the totally adorable baby spiders being carried on the abdomen of the mama spider picture. I saw a photo of a variety of cauliflower heads for sale at a farm stand. I had just recently heard of purple sweet potato and figured that those orange and purple cauliflowers in the pic could be naturally colored. They were. PROOF: (photos found here)
Cauliflower
A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves. High in vitamin C, the Cauliflower also provides other nutrients in the form of carbohydrates, dietary fiber, vitamin B, and potassium. Although the peak growing season for Cauliflower is from September through November, it is readily available year-round.
Several different varieties of Cauliflower are grown, each distinguished by color. In addition to white Cauliflower which is the most common, there is Golden or Orange Cauliflower, Purple Cauliflower, and Green Cauliflower. Orange Cauliflower, which may also be referred to as Golden or Yellow Cauliflower, is grown for its bright color and abundance of viatmin A, which significantly exceeds the amount in White Cauliflower. Slightly creamier in flavor, the Orange Cauliflower can be cooked without losing its color, adding to its decorative look when served. Antioxidants flavonoids formed as anthocyanins are believed responsible for creating the purple colors in this variety of Cauliflower, causing it to become dark red to deep purple in color as it matures. When cooked, the Purple Cauliflower does not require the length of time necessary for cooking White Cauliflower. If overcooked, the purple color may not be retained and become a shade of green instead. To keep the purple color, add a little lemon juice or vinegar to assist with setting the color. For Green Cauliflower, a hybrid vegetable is produced that is a cross between Cauliflower and broccoli. There are two types available, one known as Broccoflower while the other is referred to as Broccoli Romanesco. The Broccoflower has the traditional shape and floret design of a White Cauliflower, displaying an evenly rounded head of buds. With the same chartreuse green coloring, the Broccoli Romanesco is different in shape, containing florets that form pointed cones with increasingly larger buds sprouting as the floret decends toward the stem. High in vitamin C and with more protein and minerals than White Cauliflower, the Green variety can add much in not only nutritional value but also for appearance when presenting this vegetable on the table. In addition to the various colors, Cauliflower is also grown as a miniture version, providing a smaller head that can be prepared and served in the same manner as traditional sized Cauliflower, but is more compact for single servings.
When selecting, choose firm, somewhat heavy, unblemished heads that are uniform in color. For storage, keep in a plastic bag that is not airtight, placed in the vegetable crisper of a refrigerator. Depending on maturity, the Cauliflower can be kept for 3 to 5 days. To prepare, serve it raw as an appetizer with dips or add it to salads for texture and nutritional value. When cooking, do not overcook this vegetable or it becomes mushy and untextured. It can be steamed until tender, placing the stem side down in a covered pan with 1/2 to 3/4 of an inch of salt water, allowing it to boil at a medium heat level for 4 to 5 minutes per pound of Cauliflower. For microwave cooking, use only 1/8 to 1/4 inch of water for 3 to 4 minutes per pound. Check the texture by piercing the Cauliflower head with a knife and allow, if necessary for the vegetable to continue cooking for 1 to 2 minutes in the covered pan while the heat is turned off.
Cauliflower
A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves. High in vitamin C, the Cauliflower also provides other nutrients in the form of carbohydrates, dietary fiber, vitamin B, and potassium. Although the peak growing season for Cauliflower is from September through November, it is readily available year-round.
Several different varieties of Cauliflower are grown, each distinguished by color. In addition to white Cauliflower which is the most common, there is Golden or Orange Cauliflower, Purple Cauliflower, and Green Cauliflower. Orange Cauliflower, which may also be referred to as Golden or Yellow Cauliflower, is grown for its bright color and abundance of viatmin A, which significantly exceeds the amount in White Cauliflower. Slightly creamier in flavor, the Orange Cauliflower can be cooked without losing its color, adding to its decorative look when served. Antioxidants flavonoids formed as anthocyanins are believed responsible for creating the purple colors in this variety of Cauliflower, causing it to become dark red to deep purple in color as it matures. When cooked, the Purple Cauliflower does not require the length of time necessary for cooking White Cauliflower. If overcooked, the purple color may not be retained and become a shade of green instead. To keep the purple color, add a little lemon juice or vinegar to assist with setting the color. For Green Cauliflower, a hybrid vegetable is produced that is a cross between Cauliflower and broccoli. There are two types available, one known as Broccoflower while the other is referred to as Broccoli Romanesco. The Broccoflower has the traditional shape and floret design of a White Cauliflower, displaying an evenly rounded head of buds. With the same chartreuse green coloring, the Broccoli Romanesco is different in shape, containing florets that form pointed cones with increasingly larger buds sprouting as the floret decends toward the stem. High in vitamin C and with more protein and minerals than White Cauliflower, the Green variety can add much in not only nutritional value but also for appearance when presenting this vegetable on the table. In addition to the various colors, Cauliflower is also grown as a miniture version, providing a smaller head that can be prepared and served in the same manner as traditional sized Cauliflower, but is more compact for single servings.
When selecting, choose firm, somewhat heavy, unblemished heads that are uniform in color. For storage, keep in a plastic bag that is not airtight, placed in the vegetable crisper of a refrigerator. Depending on maturity, the Cauliflower can be kept for 3 to 5 days. To prepare, serve it raw as an appetizer with dips or add it to salads for texture and nutritional value. When cooking, do not overcook this vegetable or it becomes mushy and untextured. It can be steamed until tender, placing the stem side down in a covered pan with 1/2 to 3/4 of an inch of salt water, allowing it to boil at a medium heat level for 4 to 5 minutes per pound of Cauliflower. For microwave cooking, use only 1/8 to 1/4 inch of water for 3 to 4 minutes per pound. Check the texture by piercing the Cauliflower head with a knife and allow, if necessary for the vegetable to continue cooking for 1 to 2 minutes in the covered pan while the heat is turned off.
Pirate Sorority
May. 30th, 2007 01:02 amDon't really know how I got there in the end - probably a search for pirate images - but I found a 2005 Halfbakery post about founding a Pirate Sorority. I thought it was an interesting idea and decided to look up various combinations of greek letters that could stand for pirate:
Results:
pi rho tau
pi rho theta
phi rho tau (taken, used by a forensics coed fraternity)
phi rho theta
psi rho tau
psi rho theta
Can one form a greek society outside of college? Could we just make it up and go with it? Anybody out there interested? Heh. I like the ideas of an anti-scurvy campaign too, although it is now relatively rare it still exists and well, every sorority needs a good cause. ;-D
Live long and prosper - May the force be with you - Yarr!
I found the following on a "creating a sorority" thread here.
"The process is different depending on if you want to form a local organization, chapter of a National (Pan-Hellenic Affiliated) or a chapter of a National that's not Pan-Hel Affiliated. If you want to form a local, you will be creating everything, rituals, name, structure, rules, and traditions from scratch. You will not have support from anywhere else (other than the school), you most likely (at least at first) won't be considered a legal entity with non-profit status like most nationals, and you'll have to look very hard to find insurance. That being said, you will be very independent and able to tailor everything to your specific goals.
If you decide to go with a national, you will need to meet their requirements for colonization. In the case of a NPC sorority, that includes asking the local panhellenic council to vote for expansion of a new sorority. This could be a relatively easy or very difficult task depending on the current status of the other sororities at your school. Then, you will have to choose a national. I'd suggest going to the NPC webpage for more information on the expansion process.
If you go with a non-pan hel national sorority, it will be smaller and might be very specific (such as a multicultural or community service oriented). I've just founded a chapter of Kappa Beta Gamma (www.kappabetagamma.org) (they are a Non-Pan Hel National, though many of the chapters belong to their local Pan-Hel) and love my national (they are more generalized like a NPC sorority, but are much smaller than most). I like the size of our national because we get a lot of individual attention and help, and there is a very strong connection between the chapters.
Nationals give a lot of guidance about how to set up your chapter, create your own chapter traditions, and incorporate national traditions into your chapter.
So, the first thing you need to do is determine your goals. Do you want a specifc type of sorority? Do you want a National? Do you like working with Pan-Hel? Depending on what you want, you will take different paths.
But my biggest piece of advice is to get a great group of quality girls who are DEDICATED and enthusiastic! Just because you won't be pledging doesn't mean it won't take time, effort, and persistence!"
And... I found a thread here specifically about joining a sorority outside of a college environment. Cool.
Results:
pi rho tau
pi rho theta
phi rho tau (taken, used by a forensics coed fraternity)
phi rho theta
psi rho tau
psi rho theta
Can one form a greek society outside of college? Could we just make it up and go with it? Anybody out there interested? Heh. I like the ideas of an anti-scurvy campaign too, although it is now relatively rare it still exists and well, every sorority needs a good cause. ;-D
Live long and prosper - May the force be with you - Yarr!
I found the following on a "creating a sorority" thread here.
"The process is different depending on if you want to form a local organization, chapter of a National (Pan-Hellenic Affiliated) or a chapter of a National that's not Pan-Hel Affiliated. If you want to form a local, you will be creating everything, rituals, name, structure, rules, and traditions from scratch. You will not have support from anywhere else (other than the school), you most likely (at least at first) won't be considered a legal entity with non-profit status like most nationals, and you'll have to look very hard to find insurance. That being said, you will be very independent and able to tailor everything to your specific goals.
If you decide to go with a national, you will need to meet their requirements for colonization. In the case of a NPC sorority, that includes asking the local panhellenic council to vote for expansion of a new sorority. This could be a relatively easy or very difficult task depending on the current status of the other sororities at your school. Then, you will have to choose a national. I'd suggest going to the NPC webpage for more information on the expansion process.
If you go with a non-pan hel national sorority, it will be smaller and might be very specific (such as a multicultural or community service oriented). I've just founded a chapter of Kappa Beta Gamma (www.kappabetagamma.org) (they are a Non-Pan Hel National, though many of the chapters belong to their local Pan-Hel) and love my national (they are more generalized like a NPC sorority, but are much smaller than most). I like the size of our national because we get a lot of individual attention and help, and there is a very strong connection between the chapters.
Nationals give a lot of guidance about how to set up your chapter, create your own chapter traditions, and incorporate national traditions into your chapter.
So, the first thing you need to do is determine your goals. Do you want a specifc type of sorority? Do you want a National? Do you like working with Pan-Hel? Depending on what you want, you will take different paths.
But my biggest piece of advice is to get a great group of quality girls who are DEDICATED and enthusiastic! Just because you won't be pledging doesn't mean it won't take time, effort, and persistence!"
And... I found a thread here specifically about joining a sorority outside of a college environment. Cool.
Finally able to post this...
Jun. 7th, 2006 09:55 amI just found this highly relavant and very interesting subject matter. As a college student someday hoping to graduate and find a job, it seemed apropos to put this in my journal for my own future reference. For those of you starting new jobs - or on the lookout for one - keep this in mind.
Fatal mistakes when starting a new job
Whether you're changing jobs in mid-career or starting your first full-time gig as a new grad, here's how to avoid common - and dangerous - errors.
By Anne Fisher, FORTUNE senior writer
June 2, 2006: 9:17 AM EDT
(FORTUNE) - Congratulations on landing that new job! Now, listen to some scary statistics: About one-quarter of all new hires won't make it through their first year, according to research from the Employment Policy Foundation. And that may be a conservative estimate: Almost half - 46% - of rookies wash out in the first 18 months, found Leadership IQ, a training firm that studied 20,000 newly hired employees over three years.
These dire numbers don't just apply to the lowly rank and file. In fact, other studies suggest that the higher up in an organization you climb, the more likely you are to fail. Indeed, 53% of managers and executives brought on board from outside are gone within a year, according HR consultants Development Dimensions International.
Obviously, when you start a new job, you want to impress your co-workers and bosses so you'll thrive. Milo Sindell and Thuy Sindell, Ph.D., a husband-and-wife team of consultants for clients like Charles Schwab (Research), Cisco Systems (Research), Wells Fargo (Research), and Yahoo! (Research), have written a book called Sink or Swim (Adams Media, $14.95) that just might help. They've also got a web site, www.hitthegroundrunning.com, that offers in-depth interactive training for newbies.
"In our consulting work, we saw a real need for a blueprint that would give new hires a manual for success," says Milo.
"Our goal here is to spare people unnecessary misery," agrees Thuy.
Some excerpts from our recent conversation:
Q. Why do so many new hires wash out in their first year?
Milo: A big reason is that a huge percentage of new employees, including new managers, are not clearly told what they were hired to do or what their goals should be for the first six months and the first year.
Thuy: They also usually aren't told where to find information that they need, so they spend a lot of time reinventing the wheel - and their managers think they're idiots for wasting so much time and not asking colleagues or bosses for help.
Q. What are some "red flags" that might indicate you're in trouble in a new job?
Thuy: One is, if you don't know why you are doing something. If you don't know your goals or what success looks like, you can't succeed. Another red flag would be if you frequently find your mouth open. You need to listen at least five times as much as you talk.
Milo: It's a warning sign, too, if no one on your team comes up to you and tells you they're glad you're on the team. If you don't know what your team wants from you and how they want it, you haven't got a chance.
Q. Suppose there are people with hostile attitudes or petty turf concerns who are really hoping you'll fail at this job? How can you deal with that?
Milo: Three things. First, try to bring to the surface the reasons behind the attitude. Ask questions to understand what's really going on. Second, change the conversation. Focus on the goals of the group, team, or company.
Thuy: And third, rise above. If all else fails, you need to be the one who takes the higher road.
Q. Your book emphasizes the first 12 weeks in a new job as being the most crucial for laying a solid foundation. What is most important for someone just starting his or her first job out of college?
Thuy: Meet as many people as you can, and explore lots of different opportunities and areas of interest. Constantly look for chances to build your experience.
Milo: Make sure you deliver on every commitment that you make.
Q. In Sink or Swim, you write that each of us is our own champion at work. What does that mean?
Thuy: Since 2001, Americans have lost 2.3 million jobs to layoffs. Like it or not, if you want to remain marketable no matter what, it's your responsibility.
Milo: Successful people know themselves. As a new employee, you need to know what you value, and what success looks like for you. Not all of us want to be the CEO. If you have a clear mental picture of your own success, it will help you understand what skills you need to develop, and recognize opportunities to do that.
Hear, hear.
-------------------
Fatal mistakes when starting a new job
Whether you're changing jobs in mid-career or starting your first full-time gig as a new grad, here's how to avoid common - and dangerous - errors.
By Anne Fisher, FORTUNE senior writer
June 2, 2006: 9:17 AM EDT
(FORTUNE) - Congratulations on landing that new job! Now, listen to some scary statistics: About one-quarter of all new hires won't make it through their first year, according to research from the Employment Policy Foundation. And that may be a conservative estimate: Almost half - 46% - of rookies wash out in the first 18 months, found Leadership IQ, a training firm that studied 20,000 newly hired employees over three years.
These dire numbers don't just apply to the lowly rank and file. In fact, other studies suggest that the higher up in an organization you climb, the more likely you are to fail. Indeed, 53% of managers and executives brought on board from outside are gone within a year, according HR consultants Development Dimensions International.
Obviously, when you start a new job, you want to impress your co-workers and bosses so you'll thrive. Milo Sindell and Thuy Sindell, Ph.D., a husband-and-wife team of consultants for clients like Charles Schwab (Research), Cisco Systems (Research), Wells Fargo (Research), and Yahoo! (Research), have written a book called Sink or Swim (Adams Media, $14.95) that just might help. They've also got a web site, www.hitthegroundrunning.com, that offers in-depth interactive training for newbies.
"In our consulting work, we saw a real need for a blueprint that would give new hires a manual for success," says Milo.
"Our goal here is to spare people unnecessary misery," agrees Thuy.
Some excerpts from our recent conversation:
Q. Why do so many new hires wash out in their first year?
Milo: A big reason is that a huge percentage of new employees, including new managers, are not clearly told what they were hired to do or what their goals should be for the first six months and the first year.
Thuy: They also usually aren't told where to find information that they need, so they spend a lot of time reinventing the wheel - and their managers think they're idiots for wasting so much time and not asking colleagues or bosses for help.
Q. What are some "red flags" that might indicate you're in trouble in a new job?
Thuy: One is, if you don't know why you are doing something. If you don't know your goals or what success looks like, you can't succeed. Another red flag would be if you frequently find your mouth open. You need to listen at least five times as much as you talk.
Milo: It's a warning sign, too, if no one on your team comes up to you and tells you they're glad you're on the team. If you don't know what your team wants from you and how they want it, you haven't got a chance.
Q. Suppose there are people with hostile attitudes or petty turf concerns who are really hoping you'll fail at this job? How can you deal with that?
Milo: Three things. First, try to bring to the surface the reasons behind the attitude. Ask questions to understand what's really going on. Second, change the conversation. Focus on the goals of the group, team, or company.
Thuy: And third, rise above. If all else fails, you need to be the one who takes the higher road.
Q. Your book emphasizes the first 12 weeks in a new job as being the most crucial for laying a solid foundation. What is most important for someone just starting his or her first job out of college?
Thuy: Meet as many people as you can, and explore lots of different opportunities and areas of interest. Constantly look for chances to build your experience.
Milo: Make sure you deliver on every commitment that you make.
Q. In Sink or Swim, you write that each of us is our own champion at work. What does that mean?
Thuy: Since 2001, Americans have lost 2.3 million jobs to layoffs. Like it or not, if you want to remain marketable no matter what, it's your responsibility.
Milo: Successful people know themselves. As a new employee, you need to know what you value, and what success looks like for you. Not all of us want to be the CEO. If you have a clear mental picture of your own success, it will help you understand what skills you need to develop, and recognize opportunities to do that.
Hear, hear.
-------------------
Due to demand...
Dec. 20th, 2004 05:18 pmI have decided to post, in its entirety, an essay that I had written a while back for a women studies class that I had:
PROSTITUTION: Victimless Crime or Victimization?
WS 124
TOPIC: Prostitution as a form of Sexploitation (women as property issue)
Readings: Gender Makes the World Go Round, (Enloe)
Movie: Shackled (from 2/4/03)
WAC: pages 23-26, 164, 117
( Read more... )
EDIT: (made at 6:48pm Eastern)
For clarification, I am posting the New York Times article that was posted on![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
feminist so that everyone can get the whole picture of what we are discussing, along with the comment that I made previous to the posting of the article...
I was happy when I saw this article. I had actually written an essay on prostitution in my Women Studies in a Global Perspective class a year or so ago. I had taken examples from history about women who were powerful because of their control over their sexuality and how that ties into prostitution... I made the comment that the profession shouldn't be demonized, and that it is is due to the supressive force of patriarchy (both secular and religious) to control our sexuality. I gave examples of current societies where it isn't demonized and corellated it to lower rape rates and lower rates of violence against women in general. What do all of you think about prostitution? (and I'm not talking child prostitution or forced prostitution, I'm talking consensual call-girl courtesan geisha type stuff here.)
Long Silent, Oldest Profession Gets Vocal and Organized
December 18, 2004
By MIREYA NAVARRO
( Read more... )
PROSTITUTION: Victimless Crime or Victimization?
WS 124
TOPIC: Prostitution as a form of Sexploitation (women as property issue)
Readings: Gender Makes the World Go Round, (Enloe)
Movie: Shackled (from 2/4/03)
WAC: pages 23-26, 164, 117
( Read more... )
EDIT: (made at 6:48pm Eastern)
For clarification, I am posting the New York Times article that was posted on
feminist so that everyone can get the whole picture of what we are discussing, along with the comment that I made previous to the posting of the article...I was happy when I saw this article. I had actually written an essay on prostitution in my Women Studies in a Global Perspective class a year or so ago. I had taken examples from history about women who were powerful because of their control over their sexuality and how that ties into prostitution... I made the comment that the profession shouldn't be demonized, and that it is is due to the supressive force of patriarchy (both secular and religious) to control our sexuality. I gave examples of current societies where it isn't demonized and corellated it to lower rape rates and lower rates of violence against women in general. What do all of you think about prostitution? (and I'm not talking child prostitution or forced prostitution, I'm talking consensual call-girl courtesan geisha type stuff here.)
Long Silent, Oldest Profession Gets Vocal and Organized
December 18, 2004
By MIREYA NAVARRO
( Read more... )
