Smiles are catchy like yawns, but more fun.
It is infinitely more fun to throw a smile on a Happy Friday!
Oct 31, 2014
Time Change and Vote
Don't forget to change clocks back this Saturday night in most parts of the United States. The election is next week, November 4 and folks in the US can electorally choose to fall back or jump ahead. Get out and vote or do not complain for the next few years.
Happy Halloween
This Holiday makes me squirrelly
Twice as much chocolate is sold on Halloween as on Valentine's Day.
Here is a scary, but true thought - You are ten times more likely to get bitten by a person from New York than a shark.
Twice as much chocolate is sold on Halloween as on Valentine's Day.
Here is a scary, but true thought - You are ten times more likely to get bitten by a person from New York than a shark.
Wordology, Advesperate
to grow dark, to become night. On
Halloween we wait for the day to advesperate.
Idiot, Imbecile, Moron
We often hear these words during an
election cycle. Each of these words has a different meaning. The
medical definitions have been mostly abandoned and the words are now
used more in a pejorative sense, rather than diagnostic.
In psychology, an idiot has the least intelligence on the IQ scale, equivalent to someone who is mentally challenged. Idiot derives from the ancient Greek, 'idio', meaning “person lacking professional skill” or “mentally deficient person incapable of ordinary reasoning.” Those who have an IQ between 0 and 25 are considered idiots.
From Middle French imbécile, from Latin imbēcillus meaning weak or feeble, literally “without a staff.” An imbecile is considered equivalent to moderate retardation or moderately mentally challenged. People with IQs between 26 and 50 are considered imbeciles.
The word 'moron' was coined in 1910 by psychologist Henry H. Goddard and derived from the ancient Greek word 'moros', which meant 'dull'. Those who have an IQ between 51 and 70 are considered morons. A moron is the highest level of intelligence for someone who is mildly mentally challenged.
These terms were popular in psychology as associated with intelligence on an IQ test until the 1960s. They were then replaced with the terms mild retardation, moderate retardation, severe retardation, and profound retardation. Other factors besides IQ are now used in diagnosing these levels of mental deficiency.
Retarded comes from the Latin 'retardare', which means “to make slow, delay, keep back, or hinder.” The term retarded was used to replace the terms idiot, moron, and imbecile as these terms gradually became thought of as derogatory. Now 'retarded' is considered a derogatory term.
Many old words seem to pop up around election time as politicians seek to differentiate themselves, while preaching the same drivel. Even politician used to be a good word, which has now become thought of as derogatory.
In psychology, an idiot has the least intelligence on the IQ scale, equivalent to someone who is mentally challenged. Idiot derives from the ancient Greek, 'idio', meaning “person lacking professional skill” or “mentally deficient person incapable of ordinary reasoning.” Those who have an IQ between 0 and 25 are considered idiots.
From Middle French imbécile, from Latin imbēcillus meaning weak or feeble, literally “without a staff.” An imbecile is considered equivalent to moderate retardation or moderately mentally challenged. People with IQs between 26 and 50 are considered imbeciles.
The word 'moron' was coined in 1910 by psychologist Henry H. Goddard and derived from the ancient Greek word 'moros', which meant 'dull'. Those who have an IQ between 51 and 70 are considered morons. A moron is the highest level of intelligence for someone who is mildly mentally challenged.
These terms were popular in psychology as associated with intelligence on an IQ test until the 1960s. They were then replaced with the terms mild retardation, moderate retardation, severe retardation, and profound retardation. Other factors besides IQ are now used in diagnosing these levels of mental deficiency.
Retarded comes from the Latin 'retardare', which means “to make slow, delay, keep back, or hinder.” The term retarded was used to replace the terms idiot, moron, and imbecile as these terms gradually became thought of as derogatory. Now 'retarded' is considered a derogatory term.
Many old words seem to pop up around election time as politicians seek to differentiate themselves, while preaching the same drivel. Even politician used to be a good word, which has now become thought of as derogatory.
What's in a Name, Santa Fe
"Santa" can also mean holy, and
"fe" means faith, so Santa Fe = holy faith. The full name of the New
Mexico state capital is "Villa Real de la Santa Fe de San Francisco
de Asis," or "Royal Village of the Holy Faith of St. Francis of
Assisi."
Oatmeal, Porridge, Gruel, and Spurtles
Oats taken from the
farmer’s field are sieved in a rotating drum to remove impurities
like seeds, stalks, sticks, and stones. Then they are put into a
rotating drum to remove the husk. Finally, the oats are heat dried
to reduce the moisture content before being ground or crushed to
produce fine oatmeal.
Oatmeal is a product made by processing oats. In North America, oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. It is also a name for a breakfast cereal made by cooking the oats. All oatmeal is porridge, but not all porridge is oatmeal.
Porridge made from oatmeal is also called oatmeal or oatmeal cereal. Porridge can be made with oats, rice, barley, cornmeal, brown rice, or basically any grain that is cooked, usually in water or milk. Similar dishes made with other grains or legumes often have other names, such as groat, polenta, grits, owsianka, or kasha. Since porridge was used as prison food for inmates in the British prison system, 'doing porridge' became a slang term for a sentence in prison.
Gruel is similar to porridge, but is made without milk and has a very thin consistency.
A spurtle is a Scottish kitchen tool used for stirring porridge.
Bonus - Pease porridge made from dried peas is another traditional English and Scottish porridge. It inspired the Mother Goose rhyme "pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old.
Oatmeal is a product made by processing oats. In North America, oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. It is also a name for a breakfast cereal made by cooking the oats. All oatmeal is porridge, but not all porridge is oatmeal.
Porridge made from oatmeal is also called oatmeal or oatmeal cereal. Porridge can be made with oats, rice, barley, cornmeal, brown rice, or basically any grain that is cooked, usually in water or milk. Similar dishes made with other grains or legumes often have other names, such as groat, polenta, grits, owsianka, or kasha. Since porridge was used as prison food for inmates in the British prison system, 'doing porridge' became a slang term for a sentence in prison.
Gruel is similar to porridge, but is made without milk and has a very thin consistency.
A spurtle is a Scottish kitchen tool used for stirring porridge.
Bonus - Pease porridge made from dried peas is another traditional English and Scottish porridge. It inspired the Mother Goose rhyme "pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old.
Laptop Tip
Overcharging is not so much of a problem as most
modern laptops have circuitry that keeps the battery just under 100%
when it is plugged in. That means there is less chance of the
battery overheating and catching fire.
However, lithium-ion batteries, like the ones in newer laptops, last longest when they stay between 20% and 80% capacity. When they spend a lot of time above and below those percentages, it shortens the battery's life.
Also, a battery that is charging while the laptop is running will be hotter than usual. That also shortens the overall battery life.
So, if your laptop is always sitting the same place, it is a good idea to unplug it every now and then and let the battery take over. Or you can remove the battery totally and leave it plugged in all the time.
However, lithium-ion batteries, like the ones in newer laptops, last longest when they stay between 20% and 80% capacity. When they spend a lot of time above and below those percentages, it shortens the battery's life.
Also, a battery that is charging while the laptop is running will be hotter than usual. That also shortens the overall battery life.
So, if your laptop is always sitting the same place, it is a good idea to unplug it every now and then and let the battery take over. Or you can remove the battery totally and leave it plugged in all the time.
Leftovers Lite
While not usually nine days old, some foods
taste better the second time than when first cooked. Many people say
leftover pasta tastes great. Now an experiment has shown that it
also might be better for us.
Pasta is a form of carbohydrate and like all carbohydrates it gets broken down in our gut and then absorbed as simple sugars, which in turn makes your blood glucose quickly rise. In response to a surge in blood glucose our bodies produce a rush of insulin to get our blood glucose back down to normal as swiftly as possible, because persistently high levels of glucose in the blood are extremely unhealthy.
A rapid rise in blood glucose, followed by a rapid fall, can often make a person feel hungry again quite soon after a meal. It is true of sugary sweets and cakes and also true for things like pasta, potatoes, white rice, and white bread. That is why dieticians emphasize the importance of eating foods that are rich in fiber, as these foods produce a much more gradual rise and fall in blood sugars.
Cooking pasta and then cooling it down changes the structure of the pasta, turning it into something that is called 'resistant starch'. It is called that because once pasta, potatoes or other starchy food is cooked and cooled it becomes resistant to the normal enzymes that break carbohydrates down and release glucose that causes a blood sugar surge.
According to Dr. Denise Robertson, from the University of Surrey, if you cook and cool pasta down then your body will treat it much more like fiber, creating a smaller glucose peak. You will also absorb fewer calories.
A study was conducted and volunteers had three days of testing, spread out over several weeks. On each occasion they had to eat pasta on an empty stomach. The volunteers were randomized to eating either hot, cold, or reheated pasta on different days.
On one day they ate the pasta, freshly cooked and hot with a plain sauce of tomatoes and garlic. On another day they had to eat it cold with the same sauce, but after it had been chilled overnight. On a third day they ate the pasta with sauce after it had been chilled and then reheated.
On each of the days they also gave blood samples every 15 minutes for two hours, to see what happened to their blood glucose as the pasta was slowly digested. Eating cold pasta led to a smaller spike in blood glucose and insulin than eating freshly boiled pasta.
Cooking, cooling, and then reheating the pasta had an even smaller effect on blood glucose. It reduced the rise in blood glucose by 50%.
We can convert a carb-loaded meal into a more healthy fiber-loaded one without changing a single ingredient, just the temperature. Leftovers could be healthier than the original meal.
Pasta is a form of carbohydrate and like all carbohydrates it gets broken down in our gut and then absorbed as simple sugars, which in turn makes your blood glucose quickly rise. In response to a surge in blood glucose our bodies produce a rush of insulin to get our blood glucose back down to normal as swiftly as possible, because persistently high levels of glucose in the blood are extremely unhealthy.
A rapid rise in blood glucose, followed by a rapid fall, can often make a person feel hungry again quite soon after a meal. It is true of sugary sweets and cakes and also true for things like pasta, potatoes, white rice, and white bread. That is why dieticians emphasize the importance of eating foods that are rich in fiber, as these foods produce a much more gradual rise and fall in blood sugars.
Cooking pasta and then cooling it down changes the structure of the pasta, turning it into something that is called 'resistant starch'. It is called that because once pasta, potatoes or other starchy food is cooked and cooled it becomes resistant to the normal enzymes that break carbohydrates down and release glucose that causes a blood sugar surge.
According to Dr. Denise Robertson, from the University of Surrey, if you cook and cool pasta down then your body will treat it much more like fiber, creating a smaller glucose peak. You will also absorb fewer calories.
A study was conducted and volunteers had three days of testing, spread out over several weeks. On each occasion they had to eat pasta on an empty stomach. The volunteers were randomized to eating either hot, cold, or reheated pasta on different days.
On one day they ate the pasta, freshly cooked and hot with a plain sauce of tomatoes and garlic. On another day they had to eat it cold with the same sauce, but after it had been chilled overnight. On a third day they ate the pasta with sauce after it had been chilled and then reheated.
On each of the days they also gave blood samples every 15 minutes for two hours, to see what happened to their blood glucose as the pasta was slowly digested. Eating cold pasta led to a smaller spike in blood glucose and insulin than eating freshly boiled pasta.
Cooking, cooling, and then reheating the pasta had an even smaller effect on blood glucose. It reduced the rise in blood glucose by 50%.
We can convert a carb-loaded meal into a more healthy fiber-loaded one without changing a single ingredient, just the temperature. Leftovers could be healthier than the original meal.
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