Life as I knew it…..poof!
2 years ago
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Life after fungus-who knew?
Comments (4)I have seen a lot of different plants get a foliage disease and then come back with new foliage. This year the most obvious one are my gourds. They were the first plants in the garden to get powdery mildew. Killed probably 3/4ths of the foliage. Now they are growing well again even though some of the dead foliage is still hanging onto the plant (I would remove it, but first frost is likely only a week or two away at this point). The thing about it is that in short season areas with long season plants, it's often enough of a set back that it really doesn't much matter that the plant is able to survive. Yield is set back enough to consider the plants dead for all practical (harvest) purposes. Generally my method of dealing with foliage diseases is to remove all leaves showing symptoms and then on a one time basis use a fungicide on any leaves/stems remaining. I used to think it insane to remove all affected foliage when 75+% of it was infected, but all this does is reveals if the plant can survive or not as quickly as possible. If it can survive the removal of all infected foliage *speeds up* the regrowth process such that some yield is still possible in many cases....See MoreI always knew I'd (insert yours here).....
Comments (16)Ditto on the no kids Never be a "girly girl", despite multiple failed attempts that always ended up looking silly Be a book nut and not apologize for my science-fiction/fantasy preferences instead of intellectual "littrachurr" Move too d@mned often Be a curmudgeon :-)...See MoreCompletely OT (but I knew you guys would answer, and I need help
Comments (5)I'm actually a dermatologist in my other life. First statement: you can't make a diagnosis or treat patients over the internet. He needs to see a doctor, today preferably. I don't think a GW Kitchen forum, no matter how great, is the place to get advice! Best thing which is so often neglected would have been a swab culture from the area at the initial visit, before treatment was initiated, for both bacteria, and also herpes simplex, if they really suspected "cold sores," though that's quite rare in that location. Many do what you doc did, which is to treat empirically with Bactrim, a drug that covers probably 98% of all staph including MRSA. Failure to respond certainly could indicate that this was not staph, or the incredibly rare case of Bactrim resistant staph. Equally likely, as we see this all the time, is that he's doing fine and that what you interpret as "not better" actually is improved to an expert's eye. Because of your concern, and even more so if other symptoms are present (fever, chills, red streaking, swollen lymph nodes, pus draining, etc etc) a recheck is indicated and I woudl press to get bacterial and HSV cultures if they think it's a consideration. Maybe you can guilt your derm into seeing him if he's worse. PS: staph is almost certainly acquired at school, not in the temp kitchen....See MoreWho Knew? I Should Have Croaked a Long Time Ago
Comments (34)It is true. But note the keywords...may contain spores of Bacillus cereus, ...some uncooked rice can survive when rice is cooked...'may', 'some', 'can'. It is the length of time in a zone of certain temps where the bacteria, if it exists, will multiply rapidly. Some copy writers know allot about nothing or very little about many things. Copy/pasting, parroting something written, then using 'click-bait' for on-line hits. "Your rice just might kill you!". Our systems deal easily with daily bacteria if active and healthy. I would just bank the knowledge and keep it in mind if an elderly neighbor or family member is not feeling well. Or a grandchild curls up on the couch with a fever. Rice is thought of as a comfort food. Just make them a fresh bowl if rice sounds good to them. Their systems are already taxed/compromised fighting off whatever they are suffering from. I make a mixed grain and often a bean every weekend. When done I take out what I plan to keep for the next day in a glass bowl and toss in a couple ice cubes to help chill it down, then fridge or freeze within the hour. Set stews and stocks in a second bowl of ice to chill quickly... Only an average of 10-15% of chickens cary salmonella buy why roll the dice. Or that baked potato wrapped in foil. (I don't foil wrap potatoes). Potential for illness if sitting out or in a cooler without oxygen room temp. A caterer baked an oven full of foil wrapped potatoes, turned off the oven, then made potato salad the next day. Sickened an entire party. Serve food hot, and chill food quickly for later. Or freeze. Or do as you always do with a good rock gut digestive system. Just think twice if serving others. Especially pot-lucks. Health Dept. testing has become easier to find the faulty food....See More- 2 years ago
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