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The Harshest Words to Hear
Is when you are at the doctors office and then being told that what you have is going to be with you the rest of your life. I could probably handle being told that I have cancer, or Hepatitis or any number of various diseases where surgery is a possible cure or other methods to help over come the effects of the disease.
Although I know I have talked a lot of the chronic pain and there are days in which I can actually get to the place where I put it under some degree of control to actually live for a while. Although I have kind of hinted around about my memory and mind I am still reeling from the firm diagnosis of being told that I am affected by dementia.
No matter what I have evolved in my searches as well as my research I have found a huge void when it comes to the discovery of effective treatments for dementia. The White Matter whatever is only one part of what has been happening with my brain and no real answers if this "natural" actions of the body is what is either a part of the problem or not. Trying to locate a Neuropsychiatrist is worse than trying to locate a needle in a 100x120 barn full of hay, and a ton of scrap metal laying in and around everywhere.
It gets very scary when I can not fully understand about what is really going to happen, what to expect, how long will I really have of a livable life before having to be placed into some 24/7 care facility the rest of my life. What hurts the worst about all of this is that my wife had to tell me about it because I never recalled when and which doctors had told me about the condition.
So it will be some periods of time when I pop online here and within Eons altogether. I guess it would not be so bad if I happened to have been in my latter 60's or 70's to hear about this but in my 50's is something entirely else to know about with your life.
Although I know I have talked a lot of the chronic pain and there are days in which I can actually get to the place where I put it under some degree of control to actually live for a while. Although I have kind of hinted around about my memory and mind I am still reeling from the firm diagnosis of being told that I am affected by dementia.
No matter what I have evolved in my searches as well as my research I have found a huge void when it comes to the discovery of effective treatments for dementia. The White Matter whatever is only one part of what has been happening with my brain and no real answers if this "natural" actions of the body is what is either a part of the problem or not. Trying to locate a Neuropsychiatrist is worse than trying to locate a needle in a 100x120 barn full of hay, and a ton of scrap metal laying in and around everywhere.
It gets very scary when I can not fully understand about what is really going to happen, what to expect, how long will I really have of a livable life before having to be placed into some 24/7 care facility the rest of my life. What hurts the worst about all of this is that my wife had to tell me about it because I never recalled when and which doctors had told me about the condition.
So it will be some periods of time when I pop online here and within Eons altogether. I guess it would not be so bad if I happened to have been in my latter 60's or 70's to hear about this but in my 50's is something entirely else to know about with your life.
Eons Rumors and Facts
I have just read an article that Eons.com is up for sale over in the Managers and Moderators Group. It looks like it is true that Eons is up for sale and I would suggest that it may well be advisable to copy articles that I have written over the years for your own use to have and hold.
No one knows for certain what the future may hold for Eons at the present time, as to if it will be a going concern or just dropped from sight one day. Although I have not been quite as active as I once had been taking care of my own self had become a higher priority than what I once had kept living with at the time.
Until I know for certain what is going on, I will still check in from time to time to see what I can do to answer questions about anything herbal. There are something close to 1100 articles on-line here at the present time I have have written at one time or another, and if you are going to reprint them else where please make sure that you note that the article appeared about the month/year and the author's name is David Yates. Otherwise copy and save at your leisure, and if I have an article written be someone else please use their name on the article.
No one knows for certain what the future may hold for Eons at the present time, as to if it will be a going concern or just dropped from sight one day. Although I have not been quite as active as I once had been taking care of my own self had become a higher priority than what I once had kept living with at the time.
Until I know for certain what is going on, I will still check in from time to time to see what I can do to answer questions about anything herbal. There are something close to 1100 articles on-line here at the present time I have have written at one time or another, and if you are going to reprint them else where please make sure that you note that the article appeared about the month/year and the author's name is David Yates. Otherwise copy and save at your leisure, and if I have an article written be someone else please use their name on the article.
I'm New
I've joined this group to enlarge on my herbal knowledge. Given the way things are going in this country, I believe herbals will become more and more valuable as people begin to realize that ultimate survival is in the hands of the individual.
One herbal that works for me is bilberry. I only take it three times a week, and I get it from Swanson's. I'm 66, diabetic and have no signs of cataracts or any diabetic eye changes. Vision in my rt eye is 20/20; my lt is 25/20. Both my brothers and my sister wear glasses. Both my parents wore glasses at my age.
One herbal that works for me is bilberry. I only take it three times a week, and I get it from Swanson's. I'm 66, diabetic and have no signs of cataracts or any diabetic eye changes. Vision in my rt eye is 20/20; my lt is 25/20. Both my brothers and my sister wear glasses. Both my parents wore glasses at my age.
Well it will become official
From what I have been told on April 6th work will place me on "Long Term" Disability list, which means in some ways I will be fired from work but they will be paying my insurance and 60% of my former pay checks until I turn retirement age.
In some ways I am relieved overall where I do not have to keep battling trying to get back to work in other ways it is "Oh my, what in the world am I going to do next?" type of deal.
Right now I'll start working on my herbal stuff once again with a bit more zeal if there are some folks who want to tune in more often.
In some ways I am relieved overall where I do not have to keep battling trying to get back to work in other ways it is "Oh my, what in the world am I going to do next?" type of deal.
Right now I'll start working on my herbal stuff once again with a bit more zeal if there are some folks who want to tune in more often.
The hardest thing right now
For myself is trying to figure out what to write any more. Because I just realized it has been a week since I last posted some writings and it is a bit tougher for me to come up with subjects that are a fun read as well as informative.
I do know this, I wished I could find my power cords to my old digital camera because I would love to share the picture of my orchids which started blooming this past weekend. I tend to have something of a south-western type of exposure with plenty of bright light for the plants (because I would love to have a few more orchids as well) but I am finally able to see the flowers on one of them for the first time since we adopted/inherited them some 3 to 3 1/2 years ago.
I do know this, I wished I could find my power cords to my old digital camera because I would love to share the picture of my orchids which started blooming this past weekend. I tend to have something of a south-western type of exposure with plenty of bright light for the plants (because I would love to have a few more orchids as well) but I am finally able to see the flowers on one of them for the first time since we adopted/inherited them some 3 to 3 1/2 years ago.
Garden Giveaway: Spinach Seeds
Garden Giveaway: Spinach Seeds for Your Spring Garden
Read more: view link
I am growing a vegetable I used to hate: spinach. If your introduction to spinach was from a can of that salty gray-green plant matter, you understand. Not even Popeye could change my mind.
In 2006, an Escherichia coli bacterium (E. coli) outbreak in spinach was followed by more food contamination incidents. In 2007 a company recalled bags of its spinach after finding salmonella during testing. And in 2010, spinach potentially contaminated with Listeria monocytogenes was recalled. Seed sales tell us that record numbers of people are purchasing vegetable seeds. More and more, we want to know where our food comes from. Food contamination is rarely a problem if the food comes from our own backyard. You can supplement a lot of family meals by growing spring greens, like spinach, beets, turnips and lettuce.
I'm growing spinach (Spinacia oleracea 'Bloomsdale Long-Standing') this spring. In fact, those first few leaves of these glossy greens never made it to the kitchen last year. I ate them in the garden. (They were that good.) A fan of heirlooms or not, this is a good spring greens choice that has been around for more than 100 years.
Read more: view link
For this cool-season crop, save a few seeds from your spring planting and sow again for a fall crop. Expect a heavy, continuous yield of thick-textured, glossy dark green leaves. If you grow lettuce, you can grow spinach; its soil and light requirements are similar. Greens are a cool-season crop that love full or partial sun. Put a few radishes in with the spinach to serve as row markers. Gardening Tip: Try a couple of spinach varieties to possibly extend the season and see which one grows best for you. It might not be the same choice every year.
'Bloomsdale Long Standing' spinach is slow-growing, slow to bolt and has better-than-average heat and drought resistance. It will usually grow a week or two longer than other spinach varieties. It grows more upright than most spinach, keeping the leaves cleaner or less gritty.
Try This: Let your kids or grandkids help you plant a container of salad greens. Spinach, served fresh in salads or cooked in quiches and souffles, is a delightfully different thing than canned spinach. It supplies vitamins A, C and the B-complex, calcium, and proteins.
Read more: view link
Considering the sticker shock my wife is telling me about and I have not seen things like this may be the best way to go, as well as end-of-season sales on seeds. Along they way I will start finding other ways to cut the costs with fresh vegetables and the like (especially no matter how much I would love to think I am invincible,) I know better and the harsh reality is that I may never be able to hold another job the rest of my life.
Thanks to the insistence of my wonderful partner that I invest in the Long-Term Disability buy up plan we will be living on roughly 60% of my former salary which in essence is a bit of a raise once the long-term kicks in for me. That will be 60% of my base salary not including the overtime I use to work quite a lot. One thing that my wife does remind me about is that at least I will be able to keep my health insurance considering the political climate that has changed from the middle-class/poor folks attitude to giving the rich all the breaks at our expense. Hopefully I will have the ability to start posting more and more between now and the time which I may shudder to think that I will no longer have any type of Internet access.
So good luck in trying to get some of the spinach seeds, which happens to be one of my personal favorites when it comes to vegetables.
Read more: view link
I am growing a vegetable I used to hate: spinach. If your introduction to spinach was from a can of that salty gray-green plant matter, you understand. Not even Popeye could change my mind.
In 2006, an Escherichia coli bacterium (E. coli) outbreak in spinach was followed by more food contamination incidents. In 2007 a company recalled bags of its spinach after finding salmonella during testing. And in 2010, spinach potentially contaminated with Listeria monocytogenes was recalled. Seed sales tell us that record numbers of people are purchasing vegetable seeds. More and more, we want to know where our food comes from. Food contamination is rarely a problem if the food comes from our own backyard. You can supplement a lot of family meals by growing spring greens, like spinach, beets, turnips and lettuce.
I'm growing spinach (Spinacia oleracea 'Bloomsdale Long-Standing') this spring. In fact, those first few leaves of these glossy greens never made it to the kitchen last year. I ate them in the garden. (They were that good.) A fan of heirlooms or not, this is a good spring greens choice that has been around for more than 100 years.
Read more: view link
For this cool-season crop, save a few seeds from your spring planting and sow again for a fall crop. Expect a heavy, continuous yield of thick-textured, glossy dark green leaves. If you grow lettuce, you can grow spinach; its soil and light requirements are similar. Greens are a cool-season crop that love full or partial sun. Put a few radishes in with the spinach to serve as row markers. Gardening Tip: Try a couple of spinach varieties to possibly extend the season and see which one grows best for you. It might not be the same choice every year.
'Bloomsdale Long Standing' spinach is slow-growing, slow to bolt and has better-than-average heat and drought resistance. It will usually grow a week or two longer than other spinach varieties. It grows more upright than most spinach, keeping the leaves cleaner or less gritty.
Try This: Let your kids or grandkids help you plant a container of salad greens. Spinach, served fresh in salads or cooked in quiches and souffles, is a delightfully different thing than canned spinach. It supplies vitamins A, C and the B-complex, calcium, and proteins.
Read more: view link
Considering the sticker shock my wife is telling me about and I have not seen things like this may be the best way to go, as well as end-of-season sales on seeds. Along they way I will start finding other ways to cut the costs with fresh vegetables and the like (especially no matter how much I would love to think I am invincible,) I know better and the harsh reality is that I may never be able to hold another job the rest of my life.
Thanks to the insistence of my wonderful partner that I invest in the Long-Term Disability buy up plan we will be living on roughly 60% of my former salary which in essence is a bit of a raise once the long-term kicks in for me. That will be 60% of my base salary not including the overtime I use to work quite a lot. One thing that my wife does remind me about is that at least I will be able to keep my health insurance considering the political climate that has changed from the middle-class/poor folks attitude to giving the rich all the breaks at our expense. Hopefully I will have the ability to start posting more and more between now and the time which I may shudder to think that I will no longer have any type of Internet access.
So good luck in trying to get some of the spinach seeds, which happens to be one of my personal favorites when it comes to vegetables.
Asparagus with Horseradish Sauce
Asparagus with Horseradish Sauce
Leftover sauce is delicious served on sandwiches, with baked or steamed vegetables, or with crudités.
Serves 8
• 2 pounds fresh asparagus
• 1⁄2 cup mayonnaise
• 2 to 3 tablespoons freshly grated or prepared horseradish
• 1 to 1 1⁄2 tablespoons coarse or whole-grain mustard
• 1 large clove garlic, pressed or finely minced
• Lemon zest, lemon wedges, fresh parsley sprigs, for garnish
1. Snap off tough ends of asparagus, and cook in boiling, salted water to cover 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill.
2. To make Horseradish Sauce, stir together mayonnaise and next 3 ingredients; cover and chill for 30 minutes.
3. Serve chilled asparagus with Horseradish Sauce. Top with lemon zest. Garnish with lemon wedges and fresh parsley sprigs.
Leftover sauce is delicious served on sandwiches, with baked or steamed vegetables, or with crudités.
Serves 8
• 2 pounds fresh asparagus
• 1⁄2 cup mayonnaise
• 2 to 3 tablespoons freshly grated or prepared horseradish
• 1 to 1 1⁄2 tablespoons coarse or whole-grain mustard
• 1 large clove garlic, pressed or finely minced
• Lemon zest, lemon wedges, fresh parsley sprigs, for garnish
1. Snap off tough ends of asparagus, and cook in boiling, salted water to cover 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill.
2. To make Horseradish Sauce, stir together mayonnaise and next 3 ingredients; cover and chill for 30 minutes.
3. Serve chilled asparagus with Horseradish Sauce. Top with lemon zest. Garnish with lemon wedges and fresh parsley sprigs.
Aïoli with Horseradish
Horseradish Recipes: Aïoli with Horseradish
By Susan Belsinger
The most famous garlic mayonnaise is the aïoli of Provence. This aïoli makes an exceptional dipping sauce for crisp-tender asparagus, carrots and cauliflower; for steamed artichokes; and for raw radishes, celery and fennel. It is good with cold steamed mussels, scallops and shrimp, and for grilled vegetables, meat, poultry and fish, or as a sandwich spread. MAKES ABOUT 1 CUP.
• 1 or 2 fresh garlic cloves, thinly sliced
• 1 extra-large egg yolk
• About 1 tablespoon lemon juice
• About 3⁄4 cup olive oil
• Salt and freshly ground pepper
• About 1 teaspoon Dijon-style mustard
• 1 to 2 tablespoons freshly grated horseradish root
1. With a pestle, pound sliced garlic to a paste in a porcelain or marble mortar; there will be some small bits that do not completely break down. If you don’t have a mortar and pestle, mince the garlic very fine, then mash it well with the flat of a cleaver or large knife.
2. Stir egg yolk into the garlic paste and loosen the mixture with the lemon juice. Add the oil drop by drop at first, stirring continually. After about 1⁄4 cup of oil has been added, drizzle the oil in a thin stream, stirring continually. When the aïoli has emulsified, season with salt and pepper, and more lemon juice if desired. Stir in mustard and horseradish.
3. Store the aïoli in a tightly covered glass jar for up to a week. The flavor is best when the aïoli is fresh, but any that’s left over (doubtful) is good in salads.
Note: To make the aïoli in a food processor, add garlic to the processor and pulse a few times, then add egg yolk and lemon juice. Drizzle oil through the feed tube in a thin stream until the aïoli emulsifies. Season with salt, pepper and lemon juice. Stir in the mustard and horseradish until just combined.
Read more: view link
By Susan Belsinger
The most famous garlic mayonnaise is the aïoli of Provence. This aïoli makes an exceptional dipping sauce for crisp-tender asparagus, carrots and cauliflower; for steamed artichokes; and for raw radishes, celery and fennel. It is good with cold steamed mussels, scallops and shrimp, and for grilled vegetables, meat, poultry and fish, or as a sandwich spread. MAKES ABOUT 1 CUP.
• 1 or 2 fresh garlic cloves, thinly sliced
• 1 extra-large egg yolk
• About 1 tablespoon lemon juice
• About 3⁄4 cup olive oil
• Salt and freshly ground pepper
• About 1 teaspoon Dijon-style mustard
• 1 to 2 tablespoons freshly grated horseradish root
1. With a pestle, pound sliced garlic to a paste in a porcelain or marble mortar; there will be some small bits that do not completely break down. If you don’t have a mortar and pestle, mince the garlic very fine, then mash it well with the flat of a cleaver or large knife.
2. Stir egg yolk into the garlic paste and loosen the mixture with the lemon juice. Add the oil drop by drop at first, stirring continually. After about 1⁄4 cup of oil has been added, drizzle the oil in a thin stream, stirring continually. When the aïoli has emulsified, season with salt and pepper, and more lemon juice if desired. Stir in mustard and horseradish.
3. Store the aïoli in a tightly covered glass jar for up to a week. The flavor is best when the aïoli is fresh, but any that’s left over (doubtful) is good in salads.
Note: To make the aïoli in a food processor, add garlic to the processor and pulse a few times, then add egg yolk and lemon juice. Drizzle oil through the feed tube in a thin stream until the aïoli emulsifies. Season with salt, pepper and lemon juice. Stir in the mustard and horseradish until just combined.
Read more: view link
