Timing

Gratefulness.org’s Word For the Day today:

It is never too late to become what you might have been.

-George Eliot

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Posture Not Often Discussed in Deportment Class

Gratefulness.org’s Word For the Day today:

A desire to kneel down sometimes pulses through my body, or rather it is as if my body has been meant and made for the act of kneeling. Sometimes, in moments of deep gratitude, kneeling down becomes an overwhelming urge, head deeply bowed, hands before my face.

-Etty Hillesum

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Do They Fly?

How to Make a Pig Pop up Card

from wikiHow - The How to Manual That You Can Edit

Animal lovers will love to make these adorable pig cards. They're great to use as party invitations, place seating at the birthday table, or just as part of a collection of favorite animals. Make a few, and decorate them each differently, to create a colorful collection of pig pop up cards!

Steps

1. Print out the base page of the pig on a piece of heavy paper, like cardstock or construction paper. Click on the image to enlarge.
   
2. Now print out the pieces of the pig on a piece of heavy paper, like cardstock or construction paper. Click on the image to enlarge.
   
3. Press along the dotted lines on all the pop-up pieces with the rounded end of a paper clip (or a ballpoint pen that has run out of ink), using a ruler as a guide.
   
4. Carefully cut out the card following the solid, black lines.
   
5. Cut out all the pig pieces following the solid, black lines.
   
6. Fold the leg piece along the center dotted line (away from you). Crease well and unfold.
   
7. Fold the right tab at the top of the piece and along the dotted line, towards you. Crease well and unfold. Repeat for left tab. Set aside.
   
8. Fold the pig head piece along the center dotted line (away from you). Crease well. Unfold.
   
9. Fold the right tab of the head piece along the dotted line, towards you. Crease well and unfold. Repeat for the left tab.
   
10. Select the lower right tab of the head piece and fold it along the dotted line, away from you. Crease well and unfold. Repeat this on the left lower tab. Set aside.
    
11. Fold the nose piece down the middle dotted line towards you. Crease well and unfold. Set aside.
    
12. Fold the ears.
    
    • Fold the ear piece down the middle dotted line away from you. Crease it well and unfold.
      
    • Fold one tab along the dotted line towards you. Crease well and unfold.
      
    • Fold the other tab along the dotted line towards you. Crease well and unfold.
      
    • Repeat for the other ear.
      
    
    
13. Fold the card piece in half along the dotted line, towards you. Unfold.
    
14. Apply a small amount of glue on to the grey area marked “Glue Here 1”.
    
15. Align the right tab of the leg piece with the “Glue Here 1” area. Make sure the middle line of the card matches the middle line of the leg piece. Press firmly and be sure to let the glue dry.
    
16. Glue the left tab of the leg piece to the gray area marked "Glue Here 2" in the same way as was done with the right tab.
    
17. Apply a small amount of glue onto the grey area marked “Glue Here 3”.
    
18. Align the right tab of the head piece with the “Glue Here 3” area. Make sure the middle line of the card matches the middle line of the head piece. Press firmly and let the glue dry.
    
19. Glue the left tab of the head piece to the "Glue Here 4" area, following the same procedure as with the right tab.
    
20. Apply a small amount of glue onto the grey area marked “Glue Here 5”.
    
21. Line up the top tab of the right ear piece with the “Glue Here 5” area and press down. Make sure the bottom tab lines up with its corresponding shape (Glue Here 6).
    
22. Apply a small amount of glue onto the grey area marked “Glue Here 6”. Take the right ear piece and line up the bottom tab with “Glue Here 6” area. Press firmly and let dry.
    
23. Glue the left ear piece onto areas "Glue Here 7" and "Glue Here 8" in the same way you did with the right ear piece.
    
24. Apply a small amount of glue onto the grey area marked “Glue Here 9”.
    
25. Line up the right side of the nose piece with the “Glue Here 9” area. Make sure that the middle line of the nose piece matches the head piece middle line.
    
26. Apply a small amount of glue onto the grey area marked “Glue Here 10”.
    
27. Line up the left side of the nose piece with “Glue Here 10” area. Press both sides firmly and let dry.
    
28. Make sure all the pieces are completely dry before closing. Close the pig card all the way.
    
29. Open the card watch the pig pop up at you. Your pig is finished! You can now add a tail and color your pop-up!
    

Things You'll Need

• Construction paper or heavy or cardstock paper
  
• Ruler
  
• Paper clip ( optional )
  
• Ballpoint pen without ink in it (optional )
  
• Scissors
  
• Art supplies of choice to decorate finished card
  
• Glue
  
• Paint( optional )
  

Related wikiHows

• How to Make a Pop up Bird House
  
• How to Make a Valentine Candy Box Pop up Card
  
• How to Make a Christmas Tree Pop up Card
  
• How to Make a Poinsettia Pop up Card
  

Sources and Citations

• RobertSabuda.com - Simple Pop-ups You Can Make - Source of information. Used with permission.
  

Article provided by wikiHow, a collaborative writing project to build the world’s largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a Pig Pop up Card. All content on wikiHow can be shared under a Creative Commons license.

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…Nor Anybody Else…

Take care of yourself — you never know when the world will need you.

-Rabbi Hillel

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Dandelion Wine

How to Make Dandelion Wine

from wikiHow - The How to Manual That You Can Edit

Dandelions are in season during the summer and spring months, but they lend themselves deliciously to a beverage you can serve year-round. April and May are the best months to harvest dandelions for the purpose of wine making in the Northern hemisphere.[1] Try it out and taste it for yourself.

Ingredients

• 1 package (7 g) dried yeast
  
• 1/4 cup (60 mL) warm water
  
• 2 quarts (230 g) whole dandelion flowers
  
  • Using 2 quarts+ of just the petals can make for a less bitter wine.[2]
    
  
  
• 4 quarts water (3.785 L)
  
• 1 cup (240 mL) orange juice
  
• 3 tablespoons (45 g) fresh lemon juice
  
• 3 tablespoons (45 g) fresh lime juice
  
• 8 whole cloves
  
• 1/2 teaspoon (1.25 g) powdered ginger
  
• 3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith
  
• 1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith
  
• 6 cups (1200 g) sugar
  

Steps

1. Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.
   
2. Soak flowers for two days.
   
3. Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.
   
4. Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour.
   
5. Strain through filter papers (coffee filters are recommended). Let the wine cool down for a while.
   
6. Stir the yeast in while the wine is still warm, but below 110 degrees F.
   
7. Leave it alone and let it stand overnight.
   
8. Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, and store them in a dark place for at least three weeks so that it can ferment.
   
9. Optional: Rack the wine several times. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.[3]
   
10. After that time, cork and store the bottles in a cool place. Allow the wine time to age. Most recipes recommend waiting at least six months, preferably a year.[4]
    

Tips

• Pasteurization uses sixty-five degrees Celsius for half an hour to avoid changing character.
  
• Pick the flowers right before starting so they're fresh. Midday is when they are fully open.[5] Alternatively, you can freeze the flowers immediately after harvesting, then pull off the petals right before preparing the wine.[6]
  
• It may take more than three weeks for your wine to ferment if your home is cold. But, be aware though, fermentation at higher temperatures may change the taste of the wine, and can lead to higher levels of fusel alcohols, which can cause hangovers. Warmer temperatures can cause many other problems like strong yeasty flavors, rancid odors, bacterial contamination. Generally fermentation should be done at room temperature or lower (50-75 F or 10-25 C).
  
• This recipe will produce a light wine that mixes well with tossed salad or baked fish. To add body or strength, add a sweetener,raisins, dates, figs, apricots, or rhubarb.[7]
  

Warnings

• Avoid using dandelions that may have been chemically treated. Also, try to stay away from dandelions that have been graced by the presence of dogs, or that grow within 50 feet of a road.
  

Things You'll Need

• Balloons
  
• Coffee filters or straining paper
  
• Empty, clean wine bottles
  
• Large beverage container to strain liquid into
  
• A large pot you can boil the dandelion mixture in
  
• A place to store the fermenting wine
  

Related wikiHows

• How to Cook Dandelion Greens
  
• How to Store Wine
  
• How to Pair Food and Wine
  
• How to Make Blackberry Wine
  
• How to Brew Simple Wild Berry Wine
  
• How to Make Strawberry Wine
  
• How to Brew Cheap Wine
  

Sources and Citations

• Texascooking.com - Source of information
  

1. ↑ http://winemakermag.com/feature/196.html


2. ↑ http://winemaking.jackkeller.net/dandelio.asp


3. ↑ http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html


4. ↑ http://winemaking.jackkeller.net/dandelio.asp


5. ↑ http://winemaking.jackkeller.net/dandelio.asp


6. ↑ http://www.thecompostbin.com/2006/05/how-to-make-dandelion-wine.html


7. ↑ http://winemaking.jackkeller.net/dandelio.asp

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Dandelion Wine. All content on wikiHow can be shared under a Creative Commons license.

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Cats Can Yodel, Did You Know?

It’s true!! And it’s thanks to Beryl that we know this:



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Rain Numbers - 23 April 2008

.1", for today
.16", for the storm
.29", for the month
37.15", for the (rain) year

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Rain Numbers - 22 April 2008

.06", for today
.06", for the storm
.19", for the month
37.05", for the (rain) year

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True Friends

Today’s Daily Thought from Real Simple:



True friends are those who, when you make a fool of yourself, don't believe that this condition is permanent.

— Erwin T. Randall

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Forgiveness

Today’s Daily Thought from Real Simple:



He who cannot forgive others destroys the bridge over which he himself must pass.

— George Herbert

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Neat Photos

A link posted today on Everyday_Inspirations:

Little Darlings

She’s really big on birds and her Papillons are quite cute, but her flowers are spectacular, as is “The Beauty of Winter in Ontario, Canada” in the Creative Challenge album.

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Thought on Love

Today’s Daily Reflection from the Society of the Little Flower:

How sweet is the way of love!

-St. Therese of Lisieux

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Taxes: The Great Equalizer

Today’s Daily Thought from Real Simple:



People who complain about taxes can be divided into two classes: men and women.

— Anonymous

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Tell Me Again, How Did I Get Here From There?

The Internet, and its offspring, the Web, is an amazing thing.

I started out on CNET’s Webware Weekly for today (in Eudora’s in box), doubleclicking on the The 10 things you may complain about (and five you may not) link, which is an amusing rant (his term) from Rafe Needleman.

One of his “things” you may complain about is Guy Kawasaki. I guess I’m not terribly surprised Guy made this list; OTOH, it’s publicity, right? Any road, Rafe gives links to two of Guy’s current projects, Truemors and Alltop. I vaguely remembered hearing about Truemors before, so I clicked the link to see what was up there.

#2 on the “Greatest” list at the top was The Fading Fragrance of Flowers, complete with link to the originating article on the UK’s Daily Express’ Web site.

I originally didn’t get to the original because of the comment to the Truemors post: “…It is well-known that pollution has been affecting the earth since the late 1800’s…” with a link to ENN’s piece, Arctic pollution’s surprising history, which goes on to say:

“…By searching through historic records written by early Arctic explorers, Garrett and his collaborator Lisa Verzella, former undergraduate student at the University of Utah, were able to find evidence of an aerosol “dry haze” that settled onto the ice to form a layer of grayish dust containing metallic particles. The haze and dust were likely the byproducts of smelting and coal combustion generated during the Industrial Revolution.…”

And, of course (coincidentally?), on one of my mailing lists, the current hot topic of discussion revolves around Banning Jerusalem, industrialization, and dark Satanic mills.

Guy’s other mentioned site, Alltop, is a spare-looking, but not sparse, compendium of stuff about stuff.

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Yum!!

How to Select and Use Nutmeg

from wikiHow - The How to Manual That You Can Edit

Nutmeg [Myristica fragrans] is a sweet-tasting and aromatic spice that has many uses, both savoury and sweet. This article explains some of the ways in which you can make the most of nutmeg in your culinary endeavours.

Steps

1. Understand the makeup of the nutmeg. The nutmeg is the inside part of a yellow fruit from the nutmeg tree, namely the kernel.[1] The ripened fruit splits open to reveal a hard, black nutmeg. This nutmeg is dried for culinary usage. Mace is the inner case of the nutmeg and looks like webbing. Mace has a more delicate taste than nutmeg.
   
2. Select your nutmeg. There are two ways to purchase nutmeg.
   
   • The more common way is to purchase it pre-ground in glass, plastic or cardboard containers for ready sprinkling. Nutmeg purchased in this way should be used quickly to get the best flavour, as the flavour deteriorates over time in contact with the air and aromas of the kitchen.
     
   • The preferred method for the sake of ensuring excellent aromatic, spicy and nutty flavour is to purchase the nutmeg in its whole state.[2] You will need to own a nutmeg grinder/mill or nutmeg grater in order to be able to grate the nutmeg; some companies sell the nutmeg in a makeshift grinder as part of the supermarket or gourmet store sales package. It is better to spend a little and buy a solid, metal nutmeg grinder that will last you a long time, if not a lifetime. Alternatively, you can use a rasp-style grater (such as a Microplane) to grate your nutmeg. Freshly ground nutmeg cannot be beaten; its aroma is heady and the taste spectacular. Whole nutmeg will keep for at least one year.
     
   
   
3. Add nutmeg to savoury dishes. Nutmeg goes well with certain types of savoury dishes:
   
   • Cheese dishes
     
   • Pumpkin - pumpkin soup and mashed pumpkin
     
   • Soups
     
   • Spinach
     
   • Ravioli
     
   • Cannelloni, especially the vegetarian version
     
   • Stews, haggis and sausages
     
   • Middle Eastern curry dishes
     
   • Porridges
     
   
   
4. Add nutmeg to sweet dishes. Again, nutmeg goes well with certain types of sweet dishes:
   
   • Custard, including rhubarb and custard
     
   • Cake, especially spice cakes
     
   • Puddings
     
   • Vanilla pastries
     
   
   
5. Add nutmeg as a drink topper. Nutmeg is ideal for:
   
   • Sprinkling over cappucino or latte froth
     
   • Sprinkling over milkshake froth
     
   • Sprinkling over chai froth
     
   • Adding to milk and soy smoothies
     
   • Adding to eggnog
     
   • Infusing spiced or mulled wine
     
   
   

Tips

• The nutmeg tree is native to the Moluccas (also known as The Spice Islands) and is grown principally in the West Indies.
  
• One whole nutmeg is the equivalent of 2 - 3 teaspoons of ground nutmeg.[3]
  
• Do not mistake nutmeg for a nut - it is a kernel.
  

Warnings

• Avoid using very large quantities of nutmeg (over 2 tablespoons), as it is a hallucinogen and poisonous in large doses. The usual amount for culinary usage, however, will not produce these effects.
  

Some people are very sensitive to nutmeg and even a small amount may induce nausea and vomiting.

Things You'll Need

• Nutmeg mill/grinder or a nutmeg grater
  
• Nutmeg, whole or pre-ground
  
• Recipes using nutmeg
  

Related wikiHows

• How to Make Garam Masala
  
• How to Make Pumpkin Soup
  
• How to Make Vanilla Custard
  
• How to Make a Vanilla Bean Milkshake
  
• How to Make Vanilla Panna Cotta
  
• How to Make Cinnamon Rolls
  

Sources and Citations

1. ↑ Gernot Katzer's Spice Pages, Nutmeg and Mace


2. ↑ A Pinch Of..., All About Nutmeg


3. ↑ The Epicentre, Nutmeg

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Select and Use Nutmeg. All content on wikiHow can be shared under a Creative Commons license.

The Most Wretched Twilight Zone Episode

:::shudder:::

This one gives me the heebeejeebees just thinking about it…

Time Enough at Last

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Do NOT Let (Rocket) Scientists In the Kitchen

Chocolate Chip Cookies for Scientists

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Making the Correct Difference

The quote on The Rainforest Site today:

What you do makes a difference, and you have to decide what kind of difference you want to make.
-Jane Goodall

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Books Are the World

The quote on The Literacy Site today:

There are many little ways to enlarge your child’s world. Love of books is the best of all.
-Jacqueline Kennedy

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Equality Before the Law(yers?)

Today’s AWAD X-bonus:

We are all equal before the law, but not before those appointed to apply it.
-Stanislaw J. Lec, poet and aphorist (1909-1966)

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Some Circumstances Never Change

Today’s Daily Thought from Real Simple:



I have learned from experience that the greater part of our happiness or misery depends on our dispositions and not on our circumstances.

— Martha Washington

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Rain Numbers - 2 April 2008

.12", for today
.13", for the storm
.13", for the month
36.99", for the (rain) year

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Rain Numbers - 1 April 2008

.01", for today
.01", for the storm
.01", for the month
36.87", for the (rain) year

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