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2 years ago
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Protrusion on Swallowtail caterpillar
Comments (3)Cute picture! The yellow protrusion is your caterpillar's osmeterium, a part of the anatomy that they use to ward off predators with the odor the osmeterium emits. Did you notice a very bad odor? You may have touched the caterpillar while you were making the picture - touching them is what usually causes them to "stick their tongue" out at you! :) Sherry...See MoreLearned something new to share with you!
Comments (36)When cutting borders or binding, I usually go to the trouble of measuring the length and the width of the quilt along the median lines (where the quilt would be folded in half)--a suggestion from someone here to avoid stretching and to get the binding on opposite sides to be the same length. If I didn't pin, I might get to the end of a row and find I don't have enough binding to finish it! Once in a while, for a very narrow binding on a quilt I think won't stretch, or a quilt I don't like or respect (LOL--you all can imagine what sort that might be), I don't bother to measure, and in that case, I just push the edges of the binding together as I go along, stopping stitching to do it if necessary. The quilt I just finished for the car (See thread on meandering) falls into that category because I had great trouble making all the blocks from a swap fit together neatly, and the colors don't appeal to me. It still looks pretty good done, though, and DH, whose car it will go in, loves it. I have never been much for finger-pressing, unless to prepare something for "real" pressing right afterwards! :0)...See MoreIf you could learn something new for a day.....
Comments (23)Joann, hate to disappoint... I have a stunning kitchen with beautiful appliances but haven't a clue how to cook. I have no basic cooking skills and really very little desire to cook. My mother hated cooking and was terrible at it so that I was never taught anything. The only thing I did in the kitchen as a child was wash dishes, make coffee in a percolator and try to find my mother's meatloaf recipe so I could toss it away! :-) I figure if I spent a day learning the basics with the right person, a love for the art of cooking might rub off on me....See MoreDo you have a project to learn something new in the kitchen?
Comments (37)Plllog, that raspberry jam is still safe to can, the raspberries are your acidic ingredients. Those may be canned in nothing but water. The sugar does stretch out the amount of time the product keeps without degrading in quality, but it's not necessary for preservation of fruits. The zucchini pickles? That depends on your vinegar/brine. Some pickles are fermented and have nothing added at all, like sauerkraut. Botulism is a concern with low acid ingredients, like meat and vegetables. If your jam molds or spoils, throw it away. (shrug) In addition, the spores can be disabled by boiling the product for 10 minutes, which is not a problem for something like home canned soup, which has already been pressure canned for periods of time. The latest year that I have information for is 2017: :Foodborne botulism cases were reported from California (n=15) and Alaska (n=4). Among the 15 toxin type A foodborne botulism cases in California, 10 were from an outbreak linked to nacho cheese at a convenience store, two were from an outbreak linked to an herbal deer antler tea, one was from a suspected soup with bulging lid but was not available testing, and two were not linked to a known food source. (1) Among the four toxin type E foodborne botulism cases in Alaska, three were from an outbreak linked to seal blubber with seal oil, and one was linked to dried herring in seal oil (Table 2a). The median age of patients was 42 years (range: 14–85 years); 11 were men. Three deaths were reported." You can note that 10 of those 19 cases were from convenience store nacho cheese and two more were from an herbal tea. A few years ago there were cases from commercially sold carrot juice and some from baked potatoes wrapped in foil and left to sit on a restaurant counter. A few more were from garlic/herbs left in olive oil at room temperature for periods of time. As L says, the chances of making yourself sick from properly canned food is much smaller than it is from eating out. Especially convenience store nachos, apparently! Annie...See More- 2 years agolast modified: 2 years ago
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