Thursday, February 16, 2006
Here's the site: http://www.campaignforrealbeauty.com/
"Let's give self-esteem a little boost".
This is an interesting article on glacial melting!! Here is a bit of the article found at the address above:
"An increase in surface air temperatures appears to be causing the glaciers to flow faster, albeit at the still-glacial pace of eight miles to nine miles a year at their fastest clip, and dump increased volumes of ice into the Atlantic.
That stepped-up flow accounted for about two-thirds of the net 54 cubic miles of ice Greenland lost in 2005. That compares with 22 cubic miles in 1996, Rignot said."
Monday, February 13, 2006
Found this at: http://www.craftown.com/knitlesson.htm
How To Knit
CO= Cast On
Make a slip knot on the needle about two yards from the end of the yarn. (This amount varies according to the number of stitches to be cast on, but always allow plenty!) Holding needle in right hand, loop end of yarn around left thumb and hold it in the left palm. Insert tip of needle into loop on thumb, pass yarn leading to the ball around needle from back to front, draw yarn through loop. Slip loop off thumb and tighten stitch thus formed on needle.
Holding needle with cast-on stitches in your left hand and second needle in your right, with yarn at back insert tip of right-hand needle into the first stitch from left to right, front to back. With right hand, pass yarn under and over tip of right-hand needle, draw yarn through stitch, and slip stitch just worked in off.
Holding needle with stitches in your left hand and second needle in your right, with yarn at front insert tip of right-hand needle into first stitch from right to left, back to front. With right hand, pass yarn over and under tip of right-hand needle, draw yarn through stitch, and slip stitch just worked in off left-hand needle.
Work the stitch as usual but do not slip the stitch just worked in off the left-hand needle; work again in the same stitch inserting the needle into the back of the stitch. Now slip the stitch worked in off the left-hand needle.
Another method of increasing is to knit one stitch in the back of the stitch in the row below, then knit the stitch above as usual.
If knitting, insert tip of right-hand needle into second stitch on left-hand needle, then into first stitch; work the two together as one stitch.
If purling, insert tip of right-hand needle into first stitch on left-hand needle, then into second stitch; work the two together as one stitch.
SL 1, K 1, PSSO
SL=slip. K=Knit. PSSO= Pass slipped stitch over.
Slip stitch from left-hand needle to right-hand one without knitting it. Knit the next stitch. Insert tip of left-hand needle into the slipped stitch, pass it over the knitted stitch, and off needle.
YO= yarn over
If knitting, bring yarn to front of work, over right-hand needle to back, and then knit the next stitch.
If purling, wind yarn completely around the right-hand needle from front to back. and then purl the next stitch.
Casting on during work
Turn work so needle to which yarn is attached is held in left hand. Insert tip of right-hand needle into first stitch, pass yarn under and over and draw it through stitch; leave stitch worked in on left-hand needle.
Transfer new stitch from right-hand needle to left-hand, needle. Repeat for the required number of stitches, then turn work again and continue as the directions specify.
Sunday, February 12, 2006
Tex-Mex-style Venison Chili
|Recipe courtesy Emeril Lagasse, 2003|
|Episode:||Kicked Up Venison|
1/4 cup vegetable oil
1 1/2 pounds boneless venison rump, cut into 1/2-inch cubes
1/2 pound ground venison, or ground pork
1 tablespoon Essence, recipe follows
2 cups chopped yellow onions
2 tablespoons minced garlic
2 to 3 large jalapenos, seeded and minced, to taste
3 tablespoons chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 (15 1/2-ounce) can crushed tomatoes and their juices
1 (12-ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons masa harina
1/4 cup water
1/4 cup chopped fresh cilantro leaves
Grated cheddar cheese, garnish (Longhorn: recommended)
Minced yellow onions, garnish
Cornbread, corn muffins or garlic bread, optional accompaniment In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Essence, and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
In a small bowl, dissolve the masa in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.
Ladle into chili bowls. Sprinkle with grated cheese and minced onions. Serve with hot cornbread, muffins or garlic bread, as desired.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Thursday, February 09, 2006
Wednesday, February 08, 2006
Tuesday, February 07, 2006
Here's the website: http://www.mitfordbooks.com/index.asp
The books truly are heartwarming and leave you with a good feeling, as well as a feeling of: read the next book!! :)
Currently I am reading A Taxonomy of Barnacles by Galt Niederhoffer. I haven't gotten too far into it, but the review I read was good and intriguing. So, hopefully I will like it. :)