Text 17595, 85 rader
Skriven 2014-10-01 11:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health 34
=================
 ML> have been for a long time. I lost a few in the last couple
 ML> years, but they moved the bar. Used to be a BMI of 25, and
 ML> according to my brother, who worries about these things, it
 ML> is now 24.
 NB> When they started moving the bar, for that, and all sorts of other
 NB> things, I stopped paying any much mind at it...  But lately, they do
 NB> seem to be more anxious about inches around the middle, and abdominal
 NB> fat supplies... dunno how much weight to put to it...

Har har. I think the BMI is more relevant if it takes
inches around the middle into consideration.

 ML> I always hitch my pants up with my left hand, which otherwise
 ML> is useless except when I'm sitting down playing a musical
 ML> instrument.
 NB> You aren't usually standing to play the "fiddle"?

Only soloists stand, usually, and I am most frequently not
one of those. I did play in a group once where everyone
stood throughout the performance, in supposed emulation of
18th-century practice. It was led not by a conductor, of
course, but by a musicologist (Joel Sheveloff).

 ML> We like to feel empowered - that's why elevators have
 ML> door close buttons. 
 NB> There are a few times where the door close might be useful... not just
 NB> the exercise in feeling empowered... but fewer times than when the
 NB> door open is handy

As an article in the latest Pacific Standard magazine points
out, oftentimes the door close button actually isn't connected
and it is there just to keep the passengers empowered/involved.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Mountain Yam
 Categories: Information, Vegetables, Typed
      Yield: 1 Info file

           (Dioscorea batatas
           D. opposita)

  The Chinese mountain yam (Dioscorea batatas, D. opposita) is not just
  a curiosity but a multi-use hardy perennial vine of fine eating,
  fragrance, beauty and low maintenance. Though seemingly reluctant to
  arise from dormancy, the Chinese mountain yam is worth the wait. The
  husky red growing tip emerges from the ground without leaves in late
  June and early July, and then several feet of leafless vine suddenly
  appear. After a few days, however, shiny reddish-green, heart-shaped
  leaves fold out. The 1 to 2-1/2-inch leaves are joined a few weeks
  later by three to six short stalks with racemes of tiny white to pale
  yellow flowers at each node. As early as late July or early August a
  fragrance redolent of sweet cinnamon with traces of clove and vanilla
  begins to drift through the garden. The Chinese mountain yam is easy
  to grow and hardy to Zone 4. In addition to its cinnamon scented
  flowers, it has an edible tuber which produces off-white, tender,
  flaky flesh that has a delicious nutty flavor. The tuber grows to 3
  feet or more and weights several pounds if not harvested every year
  or so, though leaving it in the ground longer doesn't damage the
  flavor.

  Chinese mountain yam needs only a well-drained, sunny location. For
  beautiful shiny leaves and husky tubers, loosen the soil to at least
  12 inches and dig in lots of organic matter. A relatively light fence
  will support this 20 foot vine. The yam is easy to propagate by
  spring or summer cuttings, root cuttings, seeds or bulbuls, small
  aerial tubers produced during late summer and into fall. The simplest
  way is to plant a couple of bulbuls in a 1 gallon pot of well drained
  potting soil. Put the pot in a sheltered place such as an unheated
  garage or cold frame for the winter. You can transplant them to a
  permanent location the following year if they are growing vigorously.
  Sometimes a second year is needed before vigorous grown begins.

  The tuber, native to temperate regions of East Asia, Can be harvested
  any time the ground can be dug. Chinese yams can be boiled, mashed,
  baked, grated, fried, steamed, pickled or added to eggs or soups.

  Source: Vern Nelson, The Hungry Gardener, as published in the
  Oregonian Homes and Gardens of The Northwest; typos by Dorothy
  Flatman 1997 REPOST SEPT 1999

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