This is a lady with some real down to earth views on life!
Or, more likely a very creative writer who has found a fun outlet for themselves.
Some of my favorite posts:
Revenge of the Working Class
My First Sex Toy Party!
Man Trouble!
This is a lady with some real down to earth views on life!
Or, more likely a very creative writer who has found a fun outlet for themselves.
Some of my favorite posts:
Revenge of the Working Class
My First Sex Toy Party!
Man Trouble!
I don’t remember how I first was introduced to kimchi, but I do love it so. I was never a big fan of cooked cabbage as a kid, and while kimchi is not cooked (more pickled/fermented) it has a similar texture. It is hot and spicey and I used to eat it all the time. Somehow I had the thought to have kimchi again and I found some recipes, adapted them to what I had on hand in the kitchen, and made a batch. I’m just putting it in the jars right now, I’ll be sure to post how it turns out!
2 1/2 pounds napa cabbage
1/2 cup kosher salt
2 cups water, optional
a walnut-sized knob of ginger, grated or minced
4 cloves garlic, minced
1 bunch scallions, minced
2 tablespoons red (hot) chili pepper powder
2 tablespoons sugar
3 jalapeños, minced fine
a (non-reactive) glass or plastic bowl
3 1-pint glass canning jars
plastic wrap
rubber bands
Wash the cabbage, then chop it coarsely into about 1 – 2 inch pieces. Toss it in a a (non-reactive) glass or plastic bowl with the salt and let it sit overnight, if you add water be sure to toss the cabbage a few times while it sits. Also put a plate with a weight on it to submerge the cabbage in salt water.
Drain the water off the cabbage and rinse it very well to remove the excess salt.
In a large glass or plastic bowl (don’t use metal), mix together the ginger, red chili pepper powder, sugar, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl.
Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.
Especially Lunar ones.
The first lunar eclipse I saw was on December 30th, 1982. I was 12 years old. I stayed up late and was so excited. I could see it out my bedroom window, which was wonderful because I didn’t have to go out in the cold, Alaskan air. I don’t remember which siblings stayed up with me to watch this, probably Kaari since we shared a room at the time. Maybe my two youngest brothers. I don’t think my oldest brother was living with us at the time.
http://occsec.wellington.net.nz/images/eclipse.htm
This site has a picture of what the moon looked at from New Zealand at full eclipse with this information:
“This image of the eclipsed moon was taken by Mr Harry Williams of Auckland, New Zealand, at the Lunar Eclipse of 30 December, 1982. Note the star at bottom right which appears to be inside the edge of the Moon, and that the Moon’s edge does not seem sharp.
A long exposure was required for this photo, and while the shutter was open the camera tracked the background stars. Because the Moon moves at a different rate from the stars, during the exposure the Moon’s edge occulted the bright star at lower right. “

God I love the internet. All it took was a memory and a few minutes of research and POOF there is all this information at my fingertips. It was one of the darkest lunar eclipses ever photographed. Apparently it was the last lunar eclipse visible in that part of the world until 1989. I think I even knew that at the time. I remember being completely over-awed.
How cool is this?
http://arstechnica.com/news.ars/post/20081113-two-reports-detail-imaging-of-extrasolar-planets.html
Three planets directly observed orbiting distant star
By John Timmer | Published: November 13, 2008 – 01:00PM CT
Over the past decade, researchers have made incredible strides in their quest to identify stars that are orbited by planets—you can track their accelerating progress right here at Ars. But most of these planets have been identified indirectly, either through their gravitational effects or when their orbit takes them between Earth and their host star. The few extrasolar objects that we have seen orbiting stars tend to be big and hot, awkwardly straddling the border between super-Jupiters and brown dwarfs. But today’s issue of Science Express (where the journal Science puts its early, online-only releases) will contain two papers that describe direct observations of extrasolar planets, including three orbiting a single star.
Related Stories* Earth-like planets orbiting other stars on the horizon
* Seeing a planet through the dust
* Astrobiologists ponder the laws of lifeThe trick seems to have been knowing where to look. Both of the new systems are centered on young A-type stars, which tend to be fairly bright and are more massive than our sun. This extra weight extends their gravitational influence, allowing planets to form further from the host star. The youth of these stars, estimated at less than 300 million years in both cases, is also critical. Any nearby planets should be equally youthful, and thus still warmed by their gravitational collapse. That warmth should show up as an infrared glow, provided the emissions from the nearby star are blotted out.
In both cases, it took several years of observations to confirm that the planets are gravitationally linked with and are orbiting their host stars. In the first case, that host star is Fomalhaut, which lies about 25 light years from earth and is estimated to be 100-300 million years old. Fomalhaut has a substantial ring of dust and, back in 2004, the Hubble started a series of annual images of the dust while using a coronagraph to block out the star itself. By May of this year, researchers had enough data to know that Fomalhaut b was linked to the star, and they followed up with observations using the Gemini Observatory.
The dust actually turned out to be useful, as calculations set an upper limit on the size of a body that could orbit within it without causing major disruptions: less than three times the mass of Jupiter. Fomalhaut b is orbiting about 115 astronomical units (AU—one AU equals the distance from Earth to the sun) away from its host star, and is likely to have an atmospheric temperature of about 400 K. A brightening of certain wavelengths suggests that it has its own ring of dust, orbiting at a distance similar to that occupied by the moons of Jupiter.
![]()
The Fomalhaut dust disk (left) and a time-lapse image of the planet orbiting within it (right)
P. Kalas, BerkeleyAs impressive as that is, Fomalhaut’s companion pales in comparison with the three-planet system orbiting the star with the catchy name HR 8799. This star is even younger—the authors estimate its age at between 30 and 160 million years. They started imaging it specifically to spot planets back in 2007, using the Gemini and Keck Observatories. The group employed a technique called angular differential imaging, which is designed to pull the signal from planets out of the background noise. Basically, the telescope is pointed at the star so that the field of view rotates around the star slowly—any imperfections in the mirror get averaged out.
HR 8799 b and c were spotted in 2007; d became apparent in 2008. With that information in hand, the researchers went back and spotted b and c in data going back to 2004. The net result is that there’s a high statistical certainty that HR 8799 b is orbiting at 68AU, and HR 8799 c is at 38AU. The certainty on HR 8799 d’s orbit is much lower (six sigma), but it appears to be orbiting at 24AU. The best fit for the masses, given their optical properties, are 7, 10, and 10 times that of Jupiter—still heavy, but below the brown dwarf cutoff.
The authors argue that the system looks a lot like our own from some perspectives. HR 8799 is roughly five times brighter than the sun; compensating for this luminosity difference makes the adjusted distances of the planets roughly equivalent to those of Saturn, Uranus, and Neptune. There’s even a disk of dust orbiting further out, much like our own Kuiper Belt. Finally, they note that these distances leave plenty of space for smaller planets to orbit closer to the star.
NASA hosted a press conference today to discuss the Fomalhaut results that made a few things more clear. The first is that the possibility of a dust disk around Fomalhaut b is exciting because it may be the raw material for moon formation—one researcher suggested that this may be what Jupiter looked like at the equivalent stage of its formation. The other thing is that better hardware for detecting exoplanets is coming on line within the next decade, which should be able to spot smaller planets closer in to the star. Clearly, HR 8799 and Fomalhaut would top the list of where to point them as things now stand, since we know planet formation has occurred there.
Reflecting on the results, I think it’s important to note that these planets would not have been detected if it weren’t for visual observations. They’re so far out that their orbits take over a century to complete, so the standard methods of indirect planet discovery are simply not going to hint at their presence. As a result, they (and the inevitable successor discoveries) profoundly expand what we know about extrasolar planetary systems, and they’re likely to have a significant impact on our models of the evolution of these systems.
I didn’t want to have the same old burritos so I made a ‘Mexican lasagna’ for dinner tonight.
1 can reduced salt petite diced tomatoes
1 can tomato sauce
1 bell pepper (processed in food processor)
1 medium sweet onion (processed in food processor)
1 tsp fresh garlic, minced
1 jalapeno, I used my home canned/grown peppers, (processed in food processor)
10 whole wheat burrito wrappers
1 cup low fat ricotta cheese
1/4 cup egg replacement
1 tsp cilantro
1 tsp cumin
1 tsp parsley
1 lb lean ground beef
1 package taco seasonings
1 1/2 cups low fat shredded cheese
Combine tomatoes, tomato sauce, bell peppers, onion, garlic and garlic in a bowl. Mix. Add salt (though I didn’t use any salt).
Mix ricotta, egg and parsley in small bowl.
Crumble fry hamburger and mix in taco seasonings.
Slice burrito wrappers into strips, about 1 1/2 inches wide.
Put a layer of tomato mixture in 12×9 baking dish. Then a layer of burrito strips. Spread a layer of ricotta cheese on burrito strips. Then half the ground beef and 1/3 of the shredded cheese. top with tomato mixture, burrito strips, ricotta cheese, beef, cheese (repeat layer). then put one last layer of tomato mixture and rest of shredded cheese.
Bake in 375 degree oven for 30 minutes.
Eat it and love it.
Kirk ate it even though he ALMOST complained about the jalapenos being too hot.