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Show posts MenuQuoteModified ecstasy could one day have a role to play in fighting some blood cancers, according to scientists.
Ecstasy is known to kill some cancer cells, but scientists have increased its effectiveness 100-fold, they said in Investigational New Drugs journal.
Their early study showed all leukaemia, lymphoma and myeloma cells could be killed in a test tube, but any treatment would be a decade away.
A charity said the findings were a "significant step forward".
Quote
I am beginning to suspect one of the greatest keys to happiness is learning how to say no.
This is not just about setting boundaries, which is, indeed, very important. This is not about making time to say yes to the things you really want or should to say yes to.
It is about the kind of maturity found in rejecting ideas, notions and, yes, sometimes people, with grace and kindness.
Enumerated, in no particular order, are a list of rules I wish more people would consider:
1. You do not an explanation.
Really. You don't. You do NOT need to give a long list of reasons you can't make something, or enumerate all the obligations you have that would come before another's needs. You don't even need a litany of apologies. In fact, the more information you give to people, the more information they have to evaluate you, your priorities and your rejection with, and the more likely they are to find insult and fault. Do I really want to know that you are putting laundry before my birthday? Do I really want to know that weekly date night supersedes your friends wedding? I really just don't. All you are doing with a litany of excuses is revealing a list of priorities that take precedence over that invitation. So,be kind, but be succinct.
QuoteOn 8/2/11 12:58 PM, Easy Duzit <eduzit714@gmail.com> wrote:
Is it OK if I am tall, dark, handsome and well hung?
I am 6' 3" and about 235.
Do you like massage and erotic massage as well as the other activities you listed?
Let me know if you are interested.
EZ
QuoteOn Tue, Aug 2, 2011 at 1:36 PM, [Nigel] wrote:
Hi! Yes, it is OK. Tell me more about yourself... age, location and marital status? Here are a couple of me.
QuoteOn 8/2/11 2:04 PM, Easy Duzit wrote:
> Hi [Nigel's real name],
>
> From the description I thought that this might be you. I almost answered the post with your name. I hope that you are feeling better than when last we spoke. You look younger.
>
> Since I do have a sense of what you are looking for and know a bit about you, I will get right to what I wish to offer you.
>
> Loving touch in the form of massage
> Affirmation of your beauty (not in a rote way, but you will definitely know)
> Careful and expert attention to your physical wants and needs (I will check in as we go along)
> Plenty of space to sort out the rest of your life when you need it
> Someone to talk to who will listen attentively and speak from the heart
> A graceful and loving exit if and when the time comes
>
> and a beer...
>
> Let me know if you have any interest....
>
> No is a fine answer. Yes would be the one I prefer.
>
>
> Tony
Quote
On Tue, Aug 2, 2011 at 2:21 PM, [Nigel] wrote:
Hi Tony! Yeah, I lied about my age; figured I might as well, since everyone is always surprised by my real age. I am gradually recovering from my heartbreak, but not quite enough to want to date "for real" yet.
But, yes, I would be interested in spending time with you...
QuoteOn 8/2/11 2:27 PM, Easy Duzit wrote:
> I was not calling you on that beautiful. I was just teasing you a bit. Calendar age is clearly the lie where you are concerned.
>
> Beer first or would you prefer to sip one while I rub the tension away?
>
> Are you near Lloyd Center? I thought you were west of town for some reason.
>
> I live near Mt. Tabor.
QuoteOn Tue, Aug 2, 2011 at 2:33 PM, [Nigel] wrote:
I'd actually like to just meet up for a beer first, to re-establish a rapport... perhaps Thursday? Did you move from the SW area? I thought you were way out there, Tabor isn't so far. I'm midpoint between Alberta Arts and Lloyd.
QuoteOn 8/2/11 2:36 PM, Easy Duzit wrote:
> No, I have lived in my house for 10 years.
>
> Thursday is good for me. I will probably be on my bike if the weather is good.
>
> I am happy to ride out your way some on the way home if you have a place in mind.
QuoteOn Tue, Aug 2, 2011 at 3:53 PM, [Nigel] wrote:
Hey! You are not the Tony I thought you were. I met a guy named Tony about five months ago and had a really nice time, but was too much of a wreck over the situation with my off-and-on-ex to even try to date so I've been waiting. I've never actually met you, have I?
That's OK, I will on Thursday.
QuoteOn 8/2/11 4:08 PM, Easy Duzit wrote:
> I was going to spare you this but you stood me up the day after your birthday on a lunch date.
>
> It was clear that you needed some time and space.
>
> No hard feelings and I am glad that we reconnected.
>
> But yes... we have never met.
QuoteOn Tue, Aug 2, 2011 at 8:15 PM, [Nigel] wrote:
Did I ever get a face picture of you? Can I get one before we meet, please? Simply because I am skeptical of men who won't show me what they look like...
Quote
On 8/2/11 8:26 PM, Easy Duzit wrote:
> Please read our previous email thread if you have not done so. It was associated with your email address [nigel@nigelshouse.org].
>
> If you decide that you do not wish to meet me on Thursday, please give me as much prior notice as possible so that I can make other plans.
>
> Thanks,
>
> Tony
QuoteOn Tue, Aug 2, 2011 at 10:02 PM, [Nigel] wrote:
I only have my side of the conversation in my sent mail folder, and not yours (although reading through what I sent you, I did at least discover that I didn't stand you up, but sent you an email cancelling that morning) and it looks like you didn't send me a face pic then either? I must have really been falling apart! I normally wouldn't make a date with anyone whose face I hadn't seen. And other details, like age, marital status, etc.
When we were conversing earlier today I was thinking you were the Tony I met in March... but you're not, so that changes things a bit.
Anyway, if you can provide me with those, great, if not, I'll cancel and wish you luck in your search!
QuoteOn 8/2/11 10:03 PM, Easy Duzit wrote:
> I think that you are probably more trouble than you are worth.
>
> Good luck
QuoteOn Tue, Aug 2, 2011 at 10:10 PM, [Nigel] wrote:
Yeah, I'm awfully picky. Thanks, good luck to you as well!
QuoteOn 8/2/11 10:13 PM, Easy Duzit wrote:
> Being selective is good. That is not what I am talking about.
Quote
On Thu, Aug 4, 2011 at 2:17 PM, [Nigel] wrote:
And I bet you're a senior citizen. Sorry, elderly douchebags don't make the cut. I have enough dates lined up for now that I don't feel any need to deal with manipulative shitfuckers like yourself, so go take out your dentures and choke on a dog dick, grandpa.
QuoteOn 8/4/11 2:34 PM, Easy Duzit wrote:
> I had a feeling that you had a really unstable ugly side, but I do like to give people the benefit of the doubt. I see that there isn't any doubt at this point.
>
> I am probably the nicest person that has emailed you. I am exactly what I say I am. I can see that this has not been your experience previously.
>
> I can also run rings around you even without an ACL in my right knee (blew it up 4 weeks ago). I am 8 years, 1 month and 8 days older than you.
> There is something about your persona that attracted me. I particularly liked that you worked with glass in the way that you do. I am sorry that life has kicked you in the teeth as many times > as it has.
>
> I hope you find a nice person who treats you well.
>
> Go in peace.
>
> Tony
QuoteOn 8/4/11 3:00 PM, [Nigel] wrote:
That's not my ugly side... that's my "laughing at random internet creep who lied about me standing him up and thinks I'm too much trouble because I wanted to know his age, marital status, and what he looks like" side.
As for the nicest person who has emailed me... no. So far, the information I have shows that you're a Craigslist regular, are dishonest (lied about me standing you up), manipulative (went for the overly-familiar approach, when that didn't work went for the negative hit approach) and evasive (won't give age, marital status, or show face) all of which are red flags for you being an old, ugly, married rapist who trolls Craigslist constantly looking for younger women he can trick into meeting at bars where he can slip them a roofie.
And one big reason my life is quite lovely is because I listen to my intuition on these things. I'd rather be wrong than put myself in a bad situation.
Just thought I'd do the public service of letting you know that, other than the occasional low-self-esteem trainwreck, that's how you come across to women. And that's why, while I have a raft of handsome 30-somethings to meet and will be hiking Mt. Adams with a steady within a month, you'll still be on Craigslist trying pathetically to cheat on your wife.
And remember, I have nothing to hide, but I do have your IP address.
Quote"That an East African predator might single out malaria vectors as preferred prey is of considerable interest. Not only is malaria the world's most important insect-borne threat to public health [1,2], but it is especially in sub-Sahara Africa that Plasmodium falciparum and lethal malaria are prevalent [2,3,4,5]. Vectors of human malaria all belong to a particular mosquito genus, Anopheles [1,6,7]. Here we consider Evarcha culicivora, an East African jumping spider [Salticidae]. This species is known only from the vicinity of Lake Victoria in East Africa [8], a region where, even by African standards, the impact of malaria is especially severe [2,9,10]. Innate preference for blood-carrying female mosquitoes was shown for all active size classes of E. culicivora in an earlier study [11], but finer-grain preference for specifically Anopheles was not investigated. Here we show that, when sated, both large and small individuals of E. culicivora single out Anopheles as their preferred prey, and small juveniles of this predator prefer Anopheles even when fasted." (Nelson and Jackson 2006:1)
QuoteLogan's cleavage
Smullens argues that women need to speak up and speak out when they're victimized, as Lara Logan has done, and of course she is right. But having stumbled across a CBS publicity photo for Lara Logan (above), I can't help thinking that women also need to take sensible precautions before they're victimized.
For example: Don't trust your male friends. Don't go to a man's home at night unless you're prepared to have sex with him. Don't disrobe in front of a male masseur. If you take a job as a masseuse, don't be shocked if your male customers think you're a prostitute. And if you want to be taken seriously as a journalist, don't pose for pictures that emphasize your cleavage.
Yes, yes, I know: Each of us wears many personas. A woman journalist like Lara Logan should be able to celebrate herself as both a journalist and a woman, even a sexy woman. But the operative word in that sentence— should— is the sticky point.
From rape to war
Many of the tragedies mentioned above spring from what I see as a naïve faith in the power of the modern sexual revolution. Women today are technically free to do all sorts of things that were forbidden to their grandmothers, which is all well and good. But in practice, rape and the notion of sexual conquest persist for the same reason that warfare persists: because the human animal— especially the male animal— craves drama as much as food, shelter and clothing. Conquering an unwilling sex partner is about as much drama as a man can find without shooting a gun— and, of course, guns haven't disappeared either.
Earth to liberated women: When you display legs, thighs or cleavage, some liberated men will see it as a sign that you feel good about yourself and your sexuality. But most men will see it as a sign that you want to get laid.
QuoteSPECIALTIES, SAUSAGES, AND LARD
Prime steam lard. This type of lard is made from killing and cutting
fats. It is rendered in a closed tank under steam pressure of from 30 to 50
pounds. The temperature at which the lard is rendered is about 285°F.
Most of the lard on the market falls under this classification.
Neutral lard. Neutral lard is rendered at a very low temperature of
about 120°F. It is made entirely from leaf fat. It is used almost entirely
in the manufacture of oleomargarine.
Dry rendered lard. This is essentially a kettle rendered lard except that
a closed container is used and usually under reduced pressure. This method
of making lard gives a product which has a fine flavor and excellent keep-
ing quality.
The texture in lard varies with the way in which it is cooled. Smooth
lard is chilled rapidly by rotating a refrigerated drum in melted lard.
Grainy lard is cooled slowly in what is called a "settling tank,''' and is
allowed to chill in the container.
Food Value of Lard
Energy value. Lard is valued as a source of energy. Being 100 per cent
fat, it furnishes more than 4,000 calories per pound, therefore, even a
small amount of lard used in making a food product increases the energy
value of that product.
Digestibility. Lard is easily digested and is almost completely utilized
by the body. Lard is 97 per cent digestible, which is the same as butter.
Essential unsaturated fatty acids. Recent investigations have revealed
that lard possesses nutritional value heretofore unrecognized. It has been
found to contain essential unsaturated fatty acids. A deficiency of these
unsaturated fatty acids in the diet results in retarded growth and certain
skin conditions. Lard has been found to be superior to hydrogenated fats
in this respect.
Lard, therefore, is valuable in the diet because it is:
1. An excellent source of energy.
2. Easily digested
3. Almost completely utilized
4. A rich source of essential fatty acids
Culinary Uses of Lard
Lard has many uses as a cookery fat. It has an advantage over many other
fats in that it has a wide plastic range, which simply means that lard is
pliable and can be worked over a wide range of temperatures. It may be
removed from the refrigerator and used immediately as it is not brittle.
Deep fat frying. The smoking point of good lard is above 380° F.,
although this will vary with the kind of lard, the number of times it has
been used, and the care it has received. No food needs a higher temperature
than 380° F., and many can be fried at a much lower temperature. While
its smoking point is a little lower than that of some other fats used in deep
fat frying, lard will show less change from time to time while being used,
especially if care is taken not to overheat it.
Overheating causes the formation of acrolein which has an irritating
effect on the eyes and nose and throat. The frying life of the fat also is
shortened. When fat is heated to the smoking point, decomposition is tak-
ing place, therefore, the smoking temperature should never be used as an
indication that the fat is hot enough for frying. The best way to test the
temperature of the fat is a thermometer. Lacking a deep fat thermometer,
use the bread cube test: Drop a one-inch cube of bread in hot lard. Fat at
350° F., will brown bread cube in not less than one minute; at 360° F..
will brown in one minute; and 370° F., in about 40 seconds.
After each use, lard should be strained through cheesecloth to remove
any food particles. To remove very fine particles, the lard should be
clarified by putting slices of raw potato into the kettle of cold lard and
heating gradually until the potato is well browned, and then straining.
When not in use the lard should be covered and stored in a cool place.
Frying. Lard is used for frying foods such as eggs, potatoes, and other
foods which are cooked in a small amount of fat.
Pastry. Lard has been proved by experience and by experiment to have
a greater shortening value than any of the plastic fats. Since the value of
a fat for pastry making is measured in terms of its shortening power, lard
is widely used in pies and other pastries. Lard not only produces a tender,
but a flaky crust as well. For this reason it is valued in pastry making.
Cakes. Recent studies on the use of lard in cake making have demon-
strated that white cakes of fine texture and flavor can be made with lard by
modifying the method of mixing the cake. Lard cakes have excellent keeping
qualities, remaining moist for several days.
Modified method for mixing lard cakes. In the modified method the pro-
cedure is: (1) Cream the lard and sugar with a little milk (the addition of
the milk makes creaming easier), reserving one- fourth of the sugar to beat
with the egg whites; (2) stir egg yolks into rest of the milk (this varies from
the usual practice of adding the eggs to the creamed sugar and lard) ; (3)
beat egg whites until stiff and dry and add the remaining one-fourth of sugar
and beat until the sugar just disappears: If) sift the salt (lard contains no
salt as does butter) , flour, and baking powder together three times; I 5) add
part of flour first, then milk and flour alternately in usual way; (6) fold
in egg whites carefully.
Other uses for lard. Lard may be used as the shortening in main
other baked products. Among these are: Biscuits, hot breads, bread, cookies,
and griddle cakes.
Quote
We are entering an era where "way of life" music genres (genres which stand oppositional to other genres) are rapidly losing their hold over consumers' aesthetic choices. A love of heavy metal does not now preclude a love of gay disco, just as a love of jazz doesn't preclude a love of rock anymore. However, to an older generation to whom these walls still stand, it can seem as though the only explanation for the liking of oppositional genres is "irony", when this is not the case.