Category: News

  • Eco Architecture: Sustainable building in SoCal boasts an ever-changing façade

    cherokee lofts_1

    Eco Factor: LEED Gold-certified residential building.

    The Cherokee Lofts by Pugh + Scarpa Architects is the first LEED Gold-certified mixed-use or market-rate multifamily building in Southern California. The five-story building features 2800-square-feet retail space on the first floor, and it has 12 lofts located on the second, third and fourth floors.

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  • Top Tip: Don’t drop it!

    I’ve got an HD2, and recently in the wonderful, soggy weather we have in Bristol, I dropped it onto a concrete pavement. Needless to say, the HD2 came of worse than the pavement.

     IMGP4468IMGP4464 IMGP4467

    If it didn’t have a flush screen, and had a plastic body, I’m fairly sure the stress concentration wouldn’t have been that great, and the whole thing would likely be better off…

    It’ll be booked in for repairs on Monday, and I’ll keep you posted on how long it takes, but I’ll be using a much tighter grip in future!!!

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  • Ma-Ne Net Seaweed Salad( Salad – Vegetable )

    Daily Random Recipe

    INGREDIENTS:


      • 3 cups dried wakame seaweed
      • 1/2 sweet red bell pepper, chopped
      • 1/2 cup red onion, chopped
      • 1 1/2 red tomatoes, chopped
      • 1/8 t cayenne
      • 1/2 t onion powder
      • 1/2 t garlic powder
      • 1/8 t dry mustard
      • Pinch of sea salt or other salt substitute
      • 1 T sesame oil
      • 1 T olive oil
      • 1 T tamari (or soy sauce)
      • 1 T raw honey or maple syrup

    METHOD:
    In a large bowl, add just enough hot spring water to the seaweed to cover it. Allow this to sit for 5 to 6 minutes, until the seaweed has absorbed most of the water and has a green-leafy consistency. Squeeze the remainder of the liquid out of the greens. Add the chopped vegetables and mix well. To this mixture add the dry ingredients and again mix well until the spices are evenly distributed. Following this add the remainder of the ingredients. Mix well and serve.

    NOTES:
    From ‘Delights of the Garden’ by Imar Hutchins.

  • Augmented Reality finally comes to Windows Mobile

    Augmented Reality, where virtual data is overlaid on real scenery, is all the rage on Android and a lesser extent on the iPhone, but the lack of Windows Mobile devices with Digital Compasses have back this field.

    With the arrival of the Samsung Omnia 2 however, which not only has a digital compass, but also has this fully documented with a public API, this is no longer a barrier, leading to the development of the first real Augmented Reality app,  OMPASS – World Cities for the Samsung Omnia 2.

    HyongaSoft has developed the app, which can display the directions of different cities, along with information regarding their respective countries and distances.

    A Pro version will have a “city life” feature, which can display theatre, shopping, road, subway and other local information.

    We can expect to hear more about the app in about 1 month’s time.

    Keep an eye on HyongaSoft here for more developments.

    Via Pocketnow.com

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  • Eco Tech: 1.3 million solar panel farm to provide power to 12,800 homes

    sarnia solar project

    Eco Factor: Solar farm to generate 80MW of renewable power.

    Enbridge Inc. and First Solar have announced an agreement to expand the Sarnia Solar Project in Canada from its current generation capacity of 20MW to 80MW. The upgrade would cost about CDN $300 million. Once completed, the project would provide enough energy to power about 12,800 homes.

    (more…)

  • Chipotle Chicken Tacos

    Chipotle chicken is a popular dish in restaurants around the country. If you love chipotle, try this recipe for delicious chicken tacos at home. This recipe uses avocados, cucumbers, red onion and other great ingredients. This recipe was created by chef Curtis Stone for the Hass Avocado Board.

    © Courtesy of the Hass Avocado Board

    © Courtesy of the Hass Avocado Board

    Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    Ingredients:

    • 1 Tbsp. extra-virgin olive oil
    • 2 Tbsp. finely chopped red onion
    • 1 clove garlic, finely chopped
    • 4 chipotle peppers in adobo sauce, finely chopped
    • 2 Tbsp. honey
    • 2 medium, vine-ripened tomatoes, cored, seeded and diced
    • 2 green onions, finely sliced
    • 2 cups coarsely shredded roasted chicken breast
    • 8 small corn tortillas
    • Hass Avocado and Cucumber Relish (below)
    • Fresh cilantro leaves, for garnish

    Hass Avocado and Cucumber Relish – Make Ahead

    • 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
    • 2 Tbsp. peeled, seeded and finely chopped English cucumber
    • 3 Tbsp. finely diced red onion
    • 1 small red radish, diced
    • 1 tsp. finely chopped fresh parsley
    • 3 tsp. red wine vinegar
    • 1 tsp. extra-virgin olive oil
    • Salt, to taste

    Instructions:

    1. Heat a medium sauté pan over medium-high heat.
    2. Add the oil and the onions to the pan; cook for 2 minutes stirring often.
    3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
    4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
    5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
    6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
    7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

    Hass Avocado and Cucumber Relish – Make Ahead

    1. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
    2. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
    3. Season with salt to taste. Cover and refrigerate until use.

    Nutrition Facts:
    Nutrition Information Per Serving: Calories 360; Total Fat 15 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 60 mg; Sodium 105 mg; Potassium 610 mg; Total Carbohydrates 30 g; Dietary Fiber 5 g; Total Sugars 10 g; Protein 26 g; Vitamin A 759 IU; Vitamin C 84 mg; Calcium 44 mg; Iron 2 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.1 g

    % Daily Value*: Vitamin A 15%; Vitamin C 140%; Calcium 4%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    Post from: Blisstree

    Chipotle Chicken Tacos

  • The Spirit Of Fela Kuti on Broadway

    The musical Broadway sensation Fela! is the hottest ticket in New York City streets; as this one of a kind dancing extravaganza pays homage to the life of Fela Anikulapo-Kuti. As one enters the doors of the Eugene O’Neill Theater you are leaving the environment of tall New York City skyscraper buildings for about three hours and entering into the famous Shrine.

    Fela

    Fela

    This Lagos nightclub on a New York City Stage is filled with authentic African décor, beautiful men and woman dancing to the Afro-beat rhythms and the spirit of the ancestors. As an audience member you are immediately pulled in and engaged by the star of the show, Sahr Ngaujah, a first generation Sierra Leonean who plays Fela Kuti on most shows. His stellar one-man band performance accompanied by the dynamic choreography of his dancers educates, enlightens and highlights poignant periods of Fela’s life as a legendary artist, revolutionary and political activist.

    Fela is recognized as a hero to many although in western culture the genre of Afro-beat music has never become mainstream. His political activism through his music remains unknown to the general American public. Since the star-studded grand opening on Monday, November 23rd of this African masterpiece, many theater critics have given unfavorable reviews as a result of expecting more of a detailed biopic storyline of the true essence of Fela’s life. Well, everyone is entitled to their opinion and, as I watched the audience shake their hips, dance in their seats and chant with the music, the true critics have spoken and the hard work of Tony Award winner director/choreographer Bill T. Jones, and producers Shawn “Jay-Z” Carter, and Will & Jada Pinkett Smith has paid off. This show is simply powerful and an honor to African music. Welcome na de Shrine and to Fela’s legacy.



  • A1C has decreased

    I went from a 12.5 to a 12 which is not real good but better then 12.5

    Rob

  • Man, this is getting so tough to figure out

    Trust me, I’m not bellyaching or looking for sympathy. I just can’t figure some of these things out. I simply cannot blame the following on "little green men". I’ve seen too much of it. And trust me, I’m not trying to say I’ve "cured" my diabetes. I know better and I’ve accepted it.

    I’ve gone back to testing more frequently, even though I keep coming up with normal numbers. Normal numbers are great, but they do have a downside. They almost give you the green light to go back and eat like garbage. As many of you know, I’ve been diet and exercise controlled for nearly a year.

    I keep turning up completely normal (always sub 100, nearly always sub 90) numbers regardless of when I test. That’s why I cut back on testing. I keep eating the same safe foods and I feel I have really customized my diet to where I don’t have to worry.

    This morning upon waking, 84. Breakfast, a medium sized red apple and a banana. 2 hours post, 87. I should mention that even though I am a low carb advocate, I have added many natural carbs back into my diet because I can now tolerate them.

    Lunch – premeal 81, turkey and cheese, no bread, mustard. Some almonds and a handful of popcorn. Post meal 85.

    Now here is what has me freaked out completely. I went to my favorite mexican restaurant tonight for an early dinner. Haven’t been there in 18 months. My intentions heading in were solid – just get the fajita and don’t eat the rice beans or tortilla. Do that, I don’t have to worry. My premeal was 85. However, I spazzed a bit with the meal. More than a bit. Mexican is my weakness. I had a boatload of fresh, hot, homemade tortilla chips with salsa. I ate the heaping serving of rice and beans. I ate the tortillas with the fajitas. And to top it off – yes, I feel guilty – I had a couple of sopapillas with honey. After eating the chips before the main course, it was too easy to rationalize that I "blew the entire meal", so I obviously went heavy with the carbs after that. I was mad when I was doing it. Afterwards, I was extremely full. I tested as soon as I got home, which was one hour after first bite. 83. I don’t get it. I really, really don’t. I was expecting a one hour to be above 140. An hour and a half later – 92. At two hours I registered a 90. And just to make sure, I checked my three hour number 88. I also just tested my four hour number which was 85. No exercise after the meal.

    My strips are fine, my calibration code is ok, my QC checks are fine.

    I’m not trying to be a bleeding heart because I know people would kill to get these numbers. I’m just trying to figure out what is going on. Doesn’t this seem like a completely normal, non-diabetic response to a large (high carb) meal? Do you think my pancreas is overworking to maintain these numbers?

    I’m sick in the head. I’m at the point to where I WANT to see bad numbers after a not so healthy meal so I can just stay with eating healthy. Although I know if I make this a habit, they’ll soon be there.

  • Recipe of the Week – Tapioca Pudding

    TCP Weekly Recipe
    December 14, 2009 Print version here.

    Tapioca Pudding

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    Hello Viewers,

    Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for baked goods or used as a thickener in jellies and pie fillings, though its most perfect use may be in this delicious pudding. Using nondairy ingredients is important since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.

    Directions

    Makes about 4 1/2-cup servings

    1/4 cup instant tapioca
    1/4 cup sugar (preferably turbinado)
    1/4 teaspoon salt
    2 cups soy- or other nondairy milk
    1 teaspoon vanilla extract

    Combine tapioca, sugar, salt, and nondairy milk in a saucepan and stir to mix. Let stand 5 minutes, then place over medium heat and bring to a full boil, stirring often. Remove from heat and let stand 15 minutes. The pudding will thicken as it cools. Stir in vanilla. Serve warm or chilled.

    Spoon the leftover tapioca pudding into a dish. Allow the pudding to cool then cover and refrigerate for up to three days.

    Nutrition Information

    Per 1/2-cup serving:

    150 Calories
    2 g Fat
    0.3 g Saturated Fat
    12% Calories from Fat
    0 mg Cholesterol

    4.3 g Protein
    28.9 g Carbohydrate
    15.1 g Sugar
    1.4 g Fiber

    222 mg Sodium
    163 mg Calcium
    1.6 mg Iron
    0.4 mg Vitamin C
    1 mcg Beta-Carotene
    1.7 mg Vitamin E

    This recipe is from the NEW BOOK

    The Cancer Survivor’s Guide: Foods that Help You Fight Back!

    Please feel free to tailor Cancer Project recipes to suit your individual dietary needs. For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

    View The Cancer Project Recipe of the Week Archive.


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    Copyright 2008. All rights reserved.
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  • Plan for long-term weed control

    The last step in weed control should be chemical herbicides, which are technically pesticides; not healthy for humans or the planet. Better choices for long-term weed control include:

    control weeds with healthy soil

    Wrap your mind around management not eradication. Weed elimination in total usually involves chemical weed killers. A better choice is to visit your local extension or talk with a local landscaping expert so that you can learn the difference between actual noxious and harmful weeds vs. non-problematic weeds. Aim to get rid of the noxious weeds, but be realistic about weeds in general – allowing some weeds will not harm your garden but trying to get rid of all weeds with a nasty chemical can harm your health.

    Improve your soil. Healthy soil means healthy plants that grow proficiently, leaving less room for weeds. Weeds are more easily pulled out of healthy non-compacted soil as well.

    Mulch often. Once you clear weeds out of a specific area of soil, mulching can help prevent weeds from popping up as new plants get established.

    Design a weed-control minded garden. Landscaping plans that include multi-layered ground covers crowd out weeds and allow healthy plants to thrive.

    In the vegetable garden – Veggie gardens need special weed control because most vegetable gardens have larger spaces of undisturbed soil. Try shallowly cultivating the soil frequently which helps to kill weeds before they pop up.

    [image via stock.xchng]

    Post from: Blisstree

    Plan for long-term weed control

  • E.A.T. Linens (& Pretty Holiday Tables) from Emersonmade

    2009_12_14-Emerson.jpgThere is so much to love in these pretty table settings from Emersonmade: Lovely handprinted linens, rustic paper runners, and all those colorful flowers.

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  • Holiday Party Recipe: Cherry Cream Cheese Spread Holiday Guest Post from Shannalee of Food Loves Writing

    2009_12_14-Bagels.jpgIt’s funny that when I look back on life, from the cupcakes I’d bring into school for birthdays to the ice cream my family ate on that summer vacation to the time where my parents and my brother ate lobster while wearing giant plastic bibs, I often seen things in terms of food. Like Christmas.

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  • Square Enix’ Kawazu: I wish Final Fantasy will be forever

    If Square Enix were to have their way, they would want to have the Final Fantasy franchise live forever. This came from no less that the company’s developer, Akitoshi Kawazu, in an interview with German game site

  • A Warm Welcome to The Kitchn’s Holiday Guests

    2009_12_14-GuestPosts.jpgThis December we have invited a handful of The Kitchn’s friends and fellow bloggers to share their own holiday memories and recipes with us. These guest posters will bring you holiday food from around the world and from their own cultures, and hopefully this will open up some new-to-you blog reads as well! Starting today and running until the New Year we’re so pleased to invite some of our friends, new and old, to join us. Welcome!

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  • Huge Holiday Happiness from Hepper Home! FOUR GIVEAWAY PACKAGES!

    HepperHoilidayGiveaway09

    Hold on to your hats! We’ve got an extra-special holiday giveaway from Hepper Home! Four prize packages, each containing a Hepper Pod Bed PLUS a matching Hive Bed! Wow! There are going to be some happy kitties!

    There will be one prize package in each of the signature Hepper color combos: Spring Bud Green, Herringbone, Earth & Sky, and Racetrack Graphite.

    Hepper Wants to Hear From You!

    To enter this giveaway, please leave a comment on this post and tell Hepper what new products you want to see from them in 2010. They also want to know which colors you like the best and what new colors you’d like to see.

    Four winners will be chosen in a random drawing on December 20. One entry per person. This giveaway includes shipping to addresses in the US and Canada. International readers may enter if they are willing to pay the extra shipping costs.

  • Mini Lobster Rolls

    A delightful, single bite hors d’oeuver for your holiday party this year, in a small crispy package. My take on the classic Chinese crab rangoon this roll can be made with your choice of either fresh cooked lobster meat or the more economical surimi lobster meat. The surimi lobster gives these rolls great flavor but adds a few carbohydrates while the lobster meat has less carbs but adds sodium, potassium and cholesterol. The choice is yours depending on your preferences and pocketbook.

    Lately, the question of how to estimate how many hors d’oeuvres will be needed for a cocktail party has come up. I learned a simple formula years ago and I think it works out quite well. You can estimate one piece per guest for every ten minutes of the cocktail party. If you are estimating hors d’oeuvres to enjoy with drinks before dinner then you can figure on about one per guest for every twenty minutes of your cocktail hour.

    These Mini Lobster Rolls will go quickly and will please any crowd. The recipe sounds like it makes a lot but in reality they will just disappear before your eyes. I hope you enjoy.

    Mini Lobster Rolls

    Ingredients:

    4 ounces cream cheese, at room temperature
    2 Tbsp. heavy cream
    1 Tbsp. fresh tarragon, chopped
    1 Tbsp. fresh ginger, grated
    1/4 tsp. white pepper
    1/4 cup scallions, chopped
    1/4 cup water chestnuts, chopped
    8 ounces fresh cooked lobster meat or surimi lobster substitute
    45 wonton wrappers
    canola oil for frying

    Place all ingredients, except the wonton wrappers, in the bowl of a food processor and pulse until smooth and combined. Transfer mixture to a small bowl.

    Place the wonton wrappers, a small bowl of water and the lobster mixture on your workstation. To make the roll, using your fingers moisten all four edges of a wonton wrapper with the water. Spread one teaspoon of the lobster mixture across the bottom of the wrapper, leaving about a 1/4" border on the bottom and both sides. Fold the left and right sides in and lightly press down on the wrapper above the filling. Make sure the top is moistened. Starting at the bottom, roll the wrapper jell-roll style all the way to the top and seal. Place on a sheet pan that has been lined with parchment or wax paper. Repeat this process to use up all of the ingredients.

    Fill a large, heavy bottom dutch oven no more than halfway with canola oil. Place a thermometer on the side of the pot so that the tip does not touch the bottom so your temperature reading will be accurate. Heat oil on high to 365′. Working in small batches drop rolls into the hot oil with a spider or slotted spoon. Cook until golden brown. Remove with the spider to a cooling rack that has been set inside a paper towel lined sheet pan. Repeat this process to cook all rolls.

    Nutrition Facts Using Surimi Lobster Substitute
    45 Servings
    Amount Per Serving
    Calories 39.0
    Total Fat 1.5 g
    Saturated Fat 0.7 g
    Polyunsaturated Fat 0.2 g
    Monounsaturated Fat 0.5 g
    Cholesterol 6.2 mg
    Sodium 60.3 mg
    Potassium 14.1 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 1.6 g

    Note ~ If you prefer you can make these more substantial by by placing one scant tablespoon of lobster mixture in the center of the wonton wrapper. Fold in half by drawing two diagonal corners together forming a triangle. Press lightly to seal all edges. The nutrition facts will be changed and the total carbohydrates will be increased by one gram. By using this method you’ll have a more significant hors d’oeuvre instead of a bite sized piece. This recipe will yield about 15 or so pieces.

  • Gingerbread House Inspiration

    If you are feeling swept up in the holiday spirit but wreaths and trees aren’t your thing, try your hand at architecture! We’ve gathered up some iced inspiration to get you thinking about the gingerbread house of your dreams.

    Read the full post at Apartment Therapy

    Read Full Post


  • what to feed a starving T2 husband late nite

    My husband can go all day with hardly any carbs but come 10 PM and he turns into a bottomless pit. It used to be the lony thing that filled him and stopped the hunger was cereal & milk w/ splenda.

    Now that he has begun treatment for his long standing T2 I have been learning all I can about care and feeding (he is learning along with me, too) but I somehow overlooked how tricky the packagers of commercial cereals can be.

    WheatChex:
    serving size 3/4 cup (47g)
    Carb 38g
    Fiber 5g
    Sugars 5g
    Protein 5g
    ———————————————–
    So, thinking I might be choosing the lesser of two evils, I bought All-Bran Original
    serving size 1/2 (31g)
    Carb 23g
    fiber 10g
    sugars 6
    Protein 4g
    ———————————————–

    Looking closer and taking some time to digest things, they would probably come out the same if I used the same serving size for comparison – EXCEPT for that 10g fiber.

    Would that make it safer to eat?

    What can he eat to stop the hungries?

    Dinner BG 132
    2hr later 161

    Dinner was Great Northern beans and spinach, diet soda and 5 ritz crackers (10g carb).

    He took 32 units Lantus this morning.
    Waking BG 129
    2 hrs later 150 after 2 scrambled eggs with ham, green onion and a feather of cheese – o carbs

    We have been at this since Nov 20th. Started at 10 units Lantus. His BG does best when we eat beans, can’t we just go with that? But not for late nite snack. Help, please.

    Kind regards,
    Janice

  • Testing, Testing

    This a long but sort of interesting article from the New Yorker . . . written by a surgeon at Brigham and Women’s Hospital, Boston, who is also an associate professor of surgery at Harvard Medical School, an associate professor in the Department of Health Policy and Management at the Harvard School of Public Health, and the associate director of BWH Center for Surgery and Public Health.

    "The health-care bill has no master plan for curbing costs. Is that a bad thing?" How the Senate bill would contain the cost of health care : The New Yorker