Purslane plant veggie herb
grow in sidewalks, omega 3 and antioxidant
http://en.wikipedia.org/wiki/Portulaca_oleracea
http://en.wikipedia.org/wiki/Portulaca_oleracea
KING ON THE FLOOR FINALE POP : CREESTO C-PEF VS BOOGITO BAD DOGZ
iframe width 480 height 270 src http://www.youtube.com/embed/zIwuRaj0rns?fs 1 frameborder 0 allowfullscreen> /iframe>
Making bread from spent homebrw grains
http://www.brewgarden.ca/2012/02/artisan-bread-baking-with-beer/
http://www.youtube.com/watch?v=BNyRG-ANGYg
http://howto.wired.com/wiki/Bake_Bread_With_Spent_Grains_From_Home_Brewing
http://www.homebrewersassociation.org/pages/community/news/show?title=bread-from-beer-grains#
http://www.youtube.com/watch?v=BNyRG-ANGYg
http://howto.wired.com/wiki/Bake_Bread_With_Spent_Grains_From_Home_Brewing
http://www.homebrewersassociation.org/pages/community/news/show?title=bread-from-beer-grains#
Antibiotics from the fish store
In an article on Survival Blog, the contributing author, who happens to be a doctor was able to purchase the below fish antibiotics online without any demand for medical license or prescription. A paraphrase of the article and a list of the drugs are listed below. They are:
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
Lemoncello recipe
Being Italian I feel compelled to post the original recipe.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption: (BTW, all through this story are hyperlinks that are NOT underlined and some may be hard to find. If I knew how to make them more obvious I'...
Weizenbock beer recipe
Weizenbock
"Style Profile"
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.021
OG = 1.082 FG = 1.021
IBU = 23 SRM = 19 ABV = 8.1%
Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.
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