Highlights magazine, should I?
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vegetable highlight: Collards
Comments (14)My dad used to make a collard quiche. He used a basic spinach quiche recipe that he found, substituting collards for spinach, but his recipe included a bit of baking soda to lighten up the final result. He can't find the recipe anymore, and neither can I, so I've experimented with collards and with broccoli leaves (once they're done making broccoli) with various combos. I'm no good at recipes, but what I've found with my experimenting is that you need twice as much egg mixture as shredded and tightly packed (into the measuring cup) veggie. For my egg mixture I use: a pinch of salt, a pinch of white pepper and a pinch of baking powder and as much grated cheese as eggs (a cup of eggs, a cup of grated cheese.) And I use strong, dry cheese, usually romano. Mix all that with well beaten eggs and I've found it gives a good base for a quiche. Then I just throw my egg mixture into the blender with half as much of whatever leaves/veggies I want to put in the quiche. I pour everything into a store-bought pie shell that I've already browned. For a really good quiche, I cook up some bacon first and crumble it in the pie shell before I pour the mixture in. Wish I were better at recipes, but my unmeasuring works for me. And I'm about to rip up the broccoli and cut up its leaves for a quiche. Susannah...See MoreHVX - Highlights from Keynote address by Dr Ben Lockhart
Comments (9)I hope Paul can clarify what he meant on number 3... I didn't get that either. Before I respond to the other point, let me say that I agree with Ken's primary response to HVX in hostas and testing - it doesn't make much sense to test an inexpensive hosta with a strip that costs almost $6. If it looks virused, it probably is... toss it. But the latest info - that the virus can persist in the soil for 18 months and we don't know how much longer - that opens up a new possible reason for wanting to test. I think if I have to remove a plant, I'll probably replace it with something non-hosta and avoid the issue altogether - but I can see someone wanting to know for sure if they are dealing with HVX out of concern for the soil in that section of their garden. Many folks are dealing with limited space. I think the false positive question is important, because I think people are pretty OK with disposing of diseased plants, but the idea that the strips might tell them to throw away healthy plants might motivate people to not test - after all, if you can't trust the test, why bother? So as the false positives... like Ken, I'm more skeptical than most... but the science of the strips suggests false positive are almost impossible IF the testing strip is correctly used. Two facts support that. First, the results of the strips match extremely well with Elisa testing. (from wikipedia..."Enzyme-linked immunosorbent assay (ELISA), also known as an enzyme immunoassay (EIA), is a biochemical technique used mainly in immunology to detect the presence of an antibody or an antigen in a sample.") The strips were designed to be the field equivalent of the typical Elisa test done in a laboratory - though in a lab, they are likely to do a whole panel of antibodies, not just a specific one. They use antibodies in a similar way to the Elisa testing. Short of an electron microscope, this is the standard set for testing for virus. In fact, it is the standard screening tool for human diseases like HIV and West Nile. In both kinds of testing, false NEGATIVES will occur (plant testing healthy even though it has the virus.) This is most likely due to the plant not having built up enough "viral load" to show up in testing. I don't know how long a period this can be... my impression is that the virus spreads throughout the plant fairly rapidly... but I believe Dr. Lockhart has had the experience of testing a plant negative and then having it test positive later... so not many false negatives, but there will apparently be some. Second, the antibodies on the test strip are quite specific to HVX. Agdia markets a line of strips, each designed to test for one specific virus. Once the chemicals mix with the plant juices and mark the virus, that is, for all practical purposes, the only thing that can make those antibodies react to give a positive reading. The "positive" band on the strip is designed to react ONLY with HVX. The rep says they've tried - and they can't get false positives unless they do something mechanically wrong. Certainly, nothing is perfect... and the science of HVX is changing as we acquire knowledge... and I wouldn't assume that a negative test guarantees my plant doesn't have HVX... but I think if I got a positive test, I would approach it as a sure thing and destroy the plant. This sales rep was a pretty interesting kid. He seemed to be more interested in the science than the sales. He didn't hand out any literature... I had to take it myself. He talked about his visits to the ports of entry where the European import plants are checked... and his work with the inspectors to get them away from just checking samples from each shipment to checking shipments by cultivar - the inspectors didn't realize that the way hostas are harvested and processes, the infection is more likely to be spread among the plants in one cultivar than being spread in the shipping container among the plants. Easy enough error to make - our usual model for virus spread is person-to-person... Anyway, all he wanted to talk about was the virus and what we know so far and the science of the strips - I had to ask him about the pricing......See MoreWhat is the difference between highlighting and frosting?
Comments (2)Firstly, you may adore your current stylist but you're in a hair rut and looking for a new look and they can't offer you a new suggestion/solution? Tsk tsk, that is the very reason that most customers are unfaithful to their stylists. Frosting and Highlighting are not necessarily two different things although they are thought of as two different things. Frosting: Typically thought of as pulling the hair through a cap and applying bleach and possibly a toner The results can be light or heavy depending on how much hair was pulled through. This is considered an "outdated" application and leaves very little opportunity to incorporate other colors. When using this technique on "mousy" hair it can leave it looking greyish and does nothing for the overall color. Highlighting: This would likely be the most appropriate term for what you're looking for. They can foil your hair with a couple of different colors. They can also give you a full color application and follow that up with some foiling around the face with a few colors to give it the highlights you're looking for. Lowlights are simply the opposite of highlights... they're darker. The thing to remember when you're getting your hair colored is that color does not lighten color So for instance, if I dye my hair light brown this week and next week I want it blonde then I have to strip the brown out before the blonde will do anything. However if I want to dye my fake blonde to brown I can do that without having to strip/bleach the blonde out first. I'm just mentioning that because depending on the hair (virgin, color treated) the product used to achieve your desired result can vary. I would suggest that you find some photos of hair color that you like ...as many as possible actually and take those to a stylist that can give you a proper consultation and service. Good luck and have fun with it!...See MoreBest Kitchen Magazine I've found...
Comments (17)hi solarpowered, I actually bought that book when planning my kitchen. I found it very helpful in planning how the kitchen should function. I found some of the kitchens to be too utilitarian and others to be sort of dated, but there were a couple that I loved. One, I have seen recently in a magazine. It is the chef couple who moved from NYC to the rural south. Their kitchen is huge and very open... they have cinder block walls and somehow it looks stylish. re: cottage living kitchen magazine. the other element I just love is on page 92. the antique terra cotta hexagon floor and the way this kitchen flows from the inside to the outside. I would imagine this is a southern house... it has that feel - reminds me of something you'd expect to find in Savannah....See More- 2 years ago
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