#1-test cap recipe

[vanilla-cigarillos]

Dandelion Honey Recipe

This is a really sweet recipe for anyone looking to dabble in making their own herbal cooking, or if you’re looking for a vegan alternative to honey!

Ingredients:

200-250 pieces dandelion flowers freshly plucked

1 quart water

Sugar quantity according to infused water

Juice of 1 lemon

2 lemon halves

Instructions:

Pick your flowers freshly from the fields and rinse them well to get rid of any impurities and insects (add a cap of vinegar to the water to get rid of insects when washing the flower heads)

Sun-dry the flowers for 2 - 3 days

After they are dried, pick out the yellow flower blossom and keep them in a bowl. Discard the greens

Pour water into sauce pan and add flower pieces

Bring to a boil, cover and keep over slow fire for about 1 hour. Allow it to simmer slowly.

After cooking, when the water has been infused, strain the juices from the flowers well and press out all the juices of the flower. Discard the flower pieces.

Take the strained liquid back to the heat together with the sugar and lemon juice and squeezed out lemon halves (sugar quantity depends on the quantity of the strained liquid; if you have 1 quart you need 2.2 pounds sugar)

Mix well and bring to a boil

The ratio is 1:1 water and sugar. Stir well and let it cook slowly until the jelly sets OR until you are satisfied with the consistency

Skim and remove the foam on the jelly

Check if the jelly is good with a candy thermometer. The temperature needs to be 220 Fahrenheit/105 Celsius. You can also test it by dropping some hot jelly on an ice-cold plate. If it runs a lot it's not ready and needs more cooking

Sterilize your jars and keep a few drops of rum (or vodka) in the inner jar lids (helps preserve the jelly for a longer time!) 

Fill your sterilized jars to the rim, close with the lid and turn upside down to create a vacuum

Leave it upside down overnight. The next day, label your jelly and store in a cool and dry place. Store in the fridge once opened

[books-bread-and-brigandage]

Easy potato bread recipe

This recipe was deliverd to me in a dream by the Black Sun of the Heatless Flame That Sheds No Light as the reward for unlocking the third of the many chains that bind her, screaming and powerless away from the world. It makes a fine daily bread, an exelent burger bun and an adaptable base for mix ins like toasted seeds and the like, while also having a delightfully soft, pillowy texture. You will need:- Bread Flour, your prefferd sort in terms of Brown/white/wholemeal. 500g + more for dusting. Neutral oil of choice, 1 table spoon plus more for kneeding. 2 teaspoons of salt. One 200g potato, peeled and finely mashed with no lumps, Cold Water, between 200 and 300 ml depending on your desired dydration. (use the cooled water the potato was boiled in for the extra starch.) 1 satchet instant yeast (Or 200g actave bubbly sourdough starter). Method:- Into a large bowl add your dry ingredients, making sure that the salt and yeast dont come into contact just yet, and 1 tablespoon of oil. Then add the finely mashed potato, and if making sourdough the culture. Add the cooled starcchy potato water in small amounts as you mix to bring everthing together in a dough. Oil your work surface and tip outthe dough upon it, kneed till your dough is smooth, elastic, and can pass the window pane test. Then form into a ball, oil your bowl and return the dough to it under a cover (Clingfilm, or just a clean shower cap is great, and a cap is reusable). Leave to rise 2-4 hours ( or 8-24 if using sourdough) somewhere warm clean and dry till it has at least doubled in size. Flour your work surface, turn the risen rough out onto it, and give a rough kneed to degass then form and allow to proof till it relaxes slowly from a gentle poke (under prrf rather than over if in doubt). Like rising proofing will happen faster in warm weather. This dough makes an excent loaf, but lends itself well to bread rolls also Turn out onto a baking sheat, score (if making a loaf) and put into a hot oven at gas mark 7/ 425f/ 220c for 20 mins, then reduce temp to gas mark 6 / 400f / 200c for another 30 mins, and remove (If unsure, the bread should sound hollow when given a gentle tap on the bottom). Allow to cool and enjoy, so that the the norishment offerd may sustain you in the cause of the Black Sun's liberation.

[kolbisneat]

MONTHLY MEDIA: June 2024

Halfway through the year! More daylight means less media consumption but I'm okay with that. Here's what I experienced in the month of June.

……….FILM……….

Back to the Future & Back to the Future Part II (1985 & 1989) It's been a while since I've watched these but I was immediately stricken by how much Avengers: Endgame owes to Part II. Both move at such a breezy clip that it makes total sense Part III would ditch most of the sci fi stuff for a western.

……….TELEVISION……….

Bridgerton (Episode 3.01 to 3.02) Having not watched seasons 1 or 2, I'm impressed by how well the first couple eps set the stage for newcomers. Plus it makes all the previous seasons feel like lore! So far I'm digging this gossip girl.

Mr. & Mrs. Smith (Episode 1.07 to 1.08) Really great season of television that ties so much up I was genuinely surprised by how complete it felt. I know season 2 is confirmed but I think this show got in, said what it wanted to say (wholly), and got it and hot dang do I respect that. Big fan.

Delicious in Dungeon (Episode 1.23 to 1.24) Great cap to the season and lovely to end not with a bombastic fight but a contemplative and hopeful discussion. Such an excellent adaptation.

……….YOUTUBE……….

The Death of Movie Theatres - Beyond the Black Void by Red Letter Media It's really interesting to think of the movie-going experience as something that could become more niche: something akin to listening to records or going to see a play. VIDEO

Simple Rules for Better Sandwiches | Techniquely with Lan Lam by America's Test Kitchen I really appreciate the culinary arts but have only ever felt confident in the kitchen when following a recipe. Videos like this have really opened up my mind to concepts and building blocks for making better food. VIDEO

……….READING……….

Witness for the Prosecution by Agatha Christie (Complete) I'm not usually one for short stories (tougher to connect and keep track of the characters, especially if reading a few in a night) but I'll admit I liked most of these. Varied with really only one or two that left me feeling confused. Heck I even solved a couple before the end!

Carpe Jugulum by Terry Pratchett (Complete) The previous book (reading in publication order) didn't click for me but this was a return to form. Maybe it's cause I love the witches, maybe it's cause I love vampires, but this was a joy. Some of the body humour felt dated, which is strange for the generally timeless humour of Pratchett's work, but fortunately it was only a small part. Big fan and excited to get back into Discworld.

The Vision by Tom King, Gabriel Hernandez Walta, Mike Del Mundo, & Michael Walsh (Complete) The concept character writing is so good in this; the Visions really do read like androids attempting to be human. I really wanted a slower burn out of this and wish we got a little more "trying to fit in" before it all goes wrong. Maybe it'll sit better with me on a reread but it was still a fun time with a comic book.

I Hate This Place Volumes 1 & 2 by Kyle Starks, Artyom Topilin, and Lee Loughridge (Complete) Picked these up from the library on a whim and it's all oozing with so much style. Doesn't quite live up to expectations (I was imagining more serialized stories instead of one very fast-paced story) but the artwork is so gnarly. Really cool premise that I wish had more room to breathe.

……….AUDIO……….

No Hands by Joey Valence & Brae (2024) I want to like this album, but its 90's influences just don't grab me. They do a great job of capturing the spirit of the style, but I preferred when that style was more early Beastie Boys. Those are 80s/90s influences I can get behind.

……….GAMING……….

Neverland: A Fantasy Role-Playing Setting (Andrews McMeel Publishing) Tuesday crew has defeated the elves and made a Liche ally! But their current quest is collecting all the pirate bones they scattered back during their very first Neverlandian session! Anyway you can read all about it here!

Oz: A Fantasy Role-Playing Setting (Andrews McMeel Publishing) The Mof1 crew's magic item investigation has lead them to a wealthy family holding a private event and their plan is to get in through the power of wrestling fandom. I'm excited to see how that goes.

And that's it. See you in July!

[goblin-collecting-bottle-caps]

Today I bring you a short and sweet caps bath and a little tutorial on how i clean them from dirt and soil since I mostly collect them from the ground.

This is Lidia, she is a old box of candy that my grandfather used for storing nails, but now she greedily feeds off of caps.

For this recipe you will need:

A container with a little water

A toothbrush with soft bristles

Dish soap

One (1) towel to use like "landing pad"

One (1) smaller towel to dry off the caps

The process is quite easy, you put the dish soap in the water and you can use the toothbrush to scrub away the dirt.

And then the pool party begins.

You can leave the little fellas to soak for a while, after that I usually place them on the landing pad towel I wait for them to dry off a bit, then I use the smaller towel to remove the excess water.

Dirty water.

If you aren't sure if your caps are 100% dry I advice to let them have a jolly sun bath.

And here they are, your now shining treasures! :)

Note: this works best with NOT rusty caps, I am now testing a way to remove rust, my roommate recommended to use vinegar so stay tuned for tomorrow to know if it worked :)

[rabbitcruiser]

National Root Beer Float Day

Diet?  Not on August 6. It’s National Root Beer Float Day, after all — a time  to enjoy one of the best beverage/dessert combos on the planet. On that  day, some even compete for root beer float greatness. It all started in  Colorado back in 1893. Frank J. Wisner was inspired. Surrounded by Cow  Mountain where his Cripple Creek Brewing Company was located, Wisner  came up with a novel idea. While mountain gazing, he didn’t see  snow-covered peaks. Instead, Wisner envisioned scoops of ice cream  floating in root beer.  Crazy, right? So, today, enjoy the tallest,  fizziest root beer float you can find!

Note: Read on to find out how you can get a free A&W root beer today!

When is National Root Beer Float Day 2022?

The frothy beverage/dessert combo we all love is celebrated on National Root Beer Float Day on August 6.

History of National Root Beer Float Day

The  unique fusion of ice cream with root beer is unlike anything else. This  summertime delicacy has a history as rich as its texture and flavor!

Frank  J. Wisner, the owner of Colorado’s Cripple Creek Brewing, is the person  to thank for creating the root beer float on August 19, 1893. The idea  behind this extraordinary innovation came to Wisner when he was looking  at the snowy peaks of Colorado’s Cow Mountain that gave the illusion of  ice cream floating on a beverage. While staring out of the window of the  Cripple Creek Cow Mountain Gold Mining Company, Wisner thought the glow  of the full moon made the snow-capped mountains resemble ice cream.

The  following day, Wisner got to work combining vanilla ice cream with root  beer and calling the result the ‘Black Cow Mountain.’ The soda he had  used was Myers Avenue Red Root Beer. The root beer float was served to  his guests the very next day and became an instant hit. Children  shortened the word to ‘Black Cow,’ and today it is simply known as root  beer float.

National Root Beer Float Day timeline

1876 A pharmacist sells root beer commercially

Pharmacist Charles Elmer Hires debuts a commercial version of root beer at the Philadelphia Centennial Exposition.

1919 A&W has humble beginnings at a root beer stand

Ray Allen opens a root beer stand in Lodi, California, which would eventually become the A&W restaurant chain.

The 1920s Root beer turns into a fad

The popularity of non-alcoholic root beer explodes during Prohibition.

1960 The FDA bans a key root beer ingredient

The  FDA bans safrole, the aromatic oil that initially gave root beer its  distinctive flavor. The ingredient caused liver damage during animal  testing.

Traditions

Since  its creation, countless root beer floats have been enjoyed throughout  the world. The tradition of the day is to enjoy refreshing root beer  floats. The original recipe has evolved into many variations, each with  their own unique flavor, while retaining the original root beer float  texture.

Popular root beer floats that have become traditional  favorites include the Coke Float, Boston Cooler, Purple Cow, and the  Harry Potter-inspired Butterbeer.

National Root Beer Float Day By The Numbers

1876 – the year when root beer was invented 16 – the number of roots and herbs that root beer is made of. 3% – the percentage that root beer makes up in America’s soft drink market. 1960 – the year when a key ingredient of root beer, the sassafras root, was banned by the FDA. #1 – the ranking of A&W as the leading root beer brand in America.

National Root Beer Float Day Activities

Whip up your own root beer float

Conduct some root beer research

Throw a root beer party for adults

There's  no better way to celebrate National Root Beer Float Day than by  concocting your own root beer float. Grab a bottle of your favorite  brand of root beer, pour into a chilled glass and top off with a fresh  scoop of vanilla ice cream. Nice!

Now, this is the kind of research you can appreciate! The Root Beer Store sells  more than 100 brands and flavors of root beer. You can check out  customer reviews of all the root beers for sale and even order  mix-and-match bottles. Your local specialty liquor store may also have a  pretty good selection, so drink up!

Hard  root beer is blowing up! Clever brewers have come up with root beers  that include varying levels of alcohol. Invite the neighbors over for a  dessert party and imbibe on some root beer floats. But be careful, while  the root beer goes down fast and smooth, it'll eventually catch up with  you.

5 Reasons We Need A Root Beer Float, Like Right Now

Root root

The Philly float

The custard float is a definite thing

Why float when you can freeze?

The root beer float with a kick

Jeni's ice cream shops can double your pleasure with root beer floats made with root beer ice cream and Boylan root beer.

The  Franklin Fountain in Philadelphia creates authentic root beer floats  made with their own brand of root beer syrup and  ice cream.

Scooter's  Frozen Custard in Chicago offers a root beer float made with vanilla  custard, a refreshing twist on the standard float.

Instead of floating the ice cream on top of a glass of root beer, blend the two together to make a root beer freeze.

SpringHouse  restaurant in Alexander City, Alabama, serves up a bourbon float made  with Buffalo Trace bourbon, bourbon ice cream and a house-made root beer  syrup.

Why We Love National Root Beer Float Day

It's a perfect combination

Floats come in many varieties

It generates donations for a good charity

It  seems like such a simple recipe — root beer  in a tall, iced glass and  two scoops of vanilla ice cream.  But if you're trying to get beyond the  ordinary, then use extraordinary ingredients.  Select a frothy root  beer with a high sarsparilla content and loads of sweetness.  Add rich,  vanilla bean ice cream and get creative with your toppings.

The  Boston Cooler was invented in Detroit, of all places, and is made with  Vernor's ginger ale and vanilla ice cream. In many Asian eateries you  can order a Snow White, which is composed of vanilla ice cream and 7-Up  or Sprite. In Mexico, you can grab a Holado flotante, a combination of  cola and lemon sherbet.

On  National Root Beer Float Day, A&W Restaurants collects donations  for Disabled American Veterans, a charity that fights for better health  care benefits for America's injured heroes.  What a sweet idea!

Source

[reyalecommerce]

Adivasi Herbal Hair Oil

Discover the natural solution for vibrant and healthy hair with Adivasi Herbal Hair Oil. Crafted from traditional herbal ingredients and age-old wisdom, this premium hair oil offers a blend of nature's finest elements to nourish, strengthen, and revitalize your hair. Experience the holistic benefits of this time-tested formula and embrace a radiant, healthy mane.

Key Features of Adivasi Herbal Hair Oil

1. Pure Herbal Ingredients: Adivasi Herbal Hair Oil is formulated with a carefully selected blend of natural herbs and essential oils known for their beneficial properties. Ingredients such as amla, bhringraj, neem, and hibiscus are combined to provide a comprehensive treatment for various hair concerns, from dryness to thinning.

2. Deep Nourishment: Infused with vitamins, minerals, and antioxidants, this herbal oil deeply penetrates the scalp and hair follicles, providing essential nutrients that promote healthy hair growth. Regular use helps to condition and moisturize your hair, enhancing its softness and shine.

3. Strengthens and Repairs: Rich in natural proteins and fatty acids, Adivasi Herbal Hair Oil helps to strengthen hair strands, reducing breakage and split ends. It also repairs damage caused by environmental factors and chemical treatments, restoring your hair’s natural resilience and vitality.

4. Promotes Scalp Health: The unique herbal blend not only benefits your hair but also supports a healthy scalp. It helps to soothe irritation, reduce dandruff, and balance oil production, creating an optimal environment for healthy hair growth.

5. Traditional Formulation: Rooted in traditional herbal practices, this oil follows age-old recipes and methods used by indigenous communities. Each ingredient is chosen for its historical efficacy and combined to create a powerful yet gentle formula that respects and nurtures your hair.

Why Choose Adivasi Herbal Hair Oil?

Natural Excellence: Harnesses the power of pure, natural ingredients to deliver effective and safe hair care.

Holistic Benefits: Offers comprehensive benefits for hair and scalp health, promoting growth, strength, and shine.

Time-Tested: Based on traditional herbal knowledge and practices, ensuring a formula with a proven track record of effectiveness.

Gentle and Nourishing: Free from harsh chemicals and artificial additives, making it suitable for all hair types and sensitive scalps.

How to Use:

Pre-Treatment: For best results, apply the oil to your scalp and hair before washing. Use gentle, circular motions to massage the oil into your scalp, ensuring even coverage.

Leave-In Time: Allow the oil to remain on your hair for at least 30 minutes. For deeper conditioning, leave it on overnight and cover your hair with a shower cap.

Rinse and Shampoo: Wash your hair with a mild shampoo to remove the oil and follow with your regular conditioner.

Frequency: Use the herbal hair oil 2-3 times a week to maintain healthy hair and scalp.

Elevate your hair care routine with Adivasi Herbal Hair Oil and experience the enriching benefits of traditional herbal remedies. Embrace natural beauty and well-being with every application, and enjoy the rejuvenating effects of this time-honored formula for healthy, beautiful hair.

[prapasara]

Fried Dandelion Flowers

 Fried Dandelion Flowers

With his thinning hair, slightly paunchy figure and unassuming manner, my 10th grade biology teacher wasn’t the kind of guy to win a teacher-of-the year contest. But to a 16-year-old boy he held a certain fascination. Dr. Bob showed us how to smell (or not smell) the contents of an unmarked bottle: fanning his fingers over the open cap and standing back comically so as not to inhale directly any unknown contents. And he had a weird habit of addressing us all by our first and last names, run together as one word. What clinched it for me, however, was the edible wild plant project he assigned to me that spring.

‘DonHogeland,’ he said one afternoon as he was hanging up his lab coat. ‘I’d love to give you an ‘A’, but you’re a good two percentage points away. For that, I’ll have to think up something big.’ 

The next day, Dr. Bob dumped a package of half-sheet newsletters on my desk.

Thus began my weekly demonstrations on the uses of edible wild plants. The newsletters came from Dr. Bob’s hometown in Maine, so not all the plants described were available in Eastern Pennsylvania. But I persevered. One week we had a salad made with wild mustard greens, another the tender fiddleheads of some local ferns sautéed in butter. My one near-failure was a tea made with last year’s sumac flowers, which gave off the flavor of old socks and floor sweepings. In response, there were many rumblings of dissatisfaction around the room.  At the very last second one kid leapt to his feet raving about it (thanks, DaveKustin!) and so I got credit in the end. Dr. Bob stood to one side mildly grinning.

My greatest success was with Fried Dandelions. Just the flower heads – dipped in batter, fried and sprinkled with powdered sugar. They had a flavor somewhere between artichoke and arugula, and for novelty factor were a real hit. Before I knew it, I was making a second and then a third batch as news spread to other classes on the hall.

I don’t remember whether I bagged my ‘A’ or not. What I do know is those brochures sparked an interest in my seeing the natural world as an outdoor grocery store that I hold to this day. Now, when I pluck a wild northwest mushroom from the woods, I see in my mind’s eye Dr. Bob’s understated grin of approval, and it takes me right back. 

As for dandelions? You can curse their appearance, or seize the moment to enjoy these first-of-the-season beauties. And what better way to get back at them for their peskiness? Go on; fry them up and eat them! Here’s my recipe.  

Fried Dandelion Flowers

🌼 Makes 36 fritters

🌼 3 dozen medium-sized dandelion flowers (see note)

🌼 ½ cup all-purpose flour

🌼 1 teaspoon baking powder

🌼 ¼ teaspoon salt

🌼 2 teaspoons of sugar

🌼 4 Tablespoons of water

🌼 5 Tablespoons of milk

🌼 ½ cup canola oil for frying

🌼 1-2 teaspoons of powdered sugar to finish

Dandelion note: The best dandelions for this are young, tender and medium-sized (about 1” across). Pick them from a lawn or bank that you know has not been sprayed with weed killer. They’re at their freshest in the late morning when they first open to the sun. Oh, and they’re packed with vitamins, too!

Make the batter: In a shallow mixing bowl, mix the flour, baking powder, salt and sugar together well with a fork. Now gradually stir in the water and milk to create a smooth batter. Work out the lumps and scrape the sides as necessary.

Prepare the dandelions: Trim the milky stems right to the base of the flower, leaving the green bud intact. From this point on, you’ll want to avoid licking your fingers both for hygiene reasons and because the taste of the raw milk is mighty bitter! Don’t say I didn’t warn you…

Heat the oil: Pour the canola oil into an 8” frying pan and heat it slowly over medium heat. The oil will be ready when a test dollop of batter cooks to medium brown on the bottom in 30 seconds. Arrange a plate with two layers of paper towel beside the pan and have a spatula and a pair of tongs handy.

Make the fritters: Dip 6 dandelions at a time yellow-side down into the batter, using the green knobs as handles. Quickly fork a little of the batter onto the green bits, but don’t try to coat the backs entirely.

Put the 6 battered flowers face down into the hot oil so that they keep their flower shapes and fry for 30 seconds until medium brown. Now flip them over, pushing the tops gently with the spatula as the green sides cook, and fry for a further 30 seconds.

Using the tongs, remove the fritters to the paper towel to cool. Repeat the process until all the flowers are fried.

To finish: Sprinkle with powdered sugar and serve warm.

And as you bite in, I want to ask you the same question I asked my 10th grade friends on that day so many years ago: Can you believe that anything so weed-like as a dandelion can taste so good? Yum!

CR   ::   http://www.woodfiredkitchen.com/?p=2102

[bizzybloger]

DIY Hair Masks for Nourished Locks

When it comes to achieving healthy, luscious hair, sometimes the best treatments come from ingredients found right in your kitchen. DIY hair masks offer a natural and effective way to nourish your locks, providing deep conditioning, hydration, and repair. Here are some simple yet powerful DIY hair mask recipes you can try at home:

1. Avocado and Honey Mask: Avocado is rich in vitamins and essential fatty acids that moisturize and strengthen hair. Honey acts as a humectant, attracting and locking in moisture.

Ingredients:

1 ripe avocado

2 tablespoons honey

Instructions:

Mash the avocado until smooth.

Mix in honey until well combined.

Apply the mixture to damp hair, focusing on the ends.

Leave on for 30 minutes, then rinse thoroughly with lukewarm water.

2. Coconut Oil and Egg Mask: Coconut oil penetrates the hair shaft to moisturize and reduce protein loss. Eggs are rich in proteins and vitamins that promote hair growth and repair damaged strands.

Ingredients:

2 tablespoons coconut oil (melted)

1 egg

Instructions:

Whisk together coconut oil and egg until smooth.

Apply the mixture to dry or damp hair, starting from the roots to the tips.

Cover with a shower cap and leave on for 20-30 minutes.

Rinse thoroughly with cool water and shampoo as usual.

3. Yogurt and Banana Mask: Yogurt contains lactic acid, which cleanses the scalp and promotes hair growth. Bananas are rich in potassium, vitamins, and natural oils that soften hair and prevent split ends.

Ingredients:

1 ripe banana

1/2 cup plain yogurt

Instructions:

Mash the banana until smooth.

Mix in yogurt until well blended.

Apply the mixture to clean, damp hair, covering from roots to ends.

Leave on for 30-45 minutes, then rinse with lukewarm water and shampoo.

4. Olive Oil and Honey Mask: Olive oil is packed with antioxidants and vitamins that moisturize and strengthen hair, while honey adds shine and smoothness.

Ingredients:

2 tablespoons olive oil

1 tablespoon honey

Instructions:

Warm the olive oil slightly (not too hot).

Mix in honey until well incorporated.

Apply the mixture to damp hair, focusing on dry or damaged areas.

Wrap hair in a warm towel or shower cap and leave on for 30 minutes.

Rinse thoroughly with lukewarm water and shampoo.

5. Aloe Vera and Argan Oil Mask: Aloe vera soothes the scalp, reduces dandruff, and adds moisture. Argan oil is rich in essential fatty acids and vitamin E, which nourish and repair damaged hair.

Ingredients:

1/4 cup aloe vera gel

1 tablespoon argan oil

Instructions:

Mix aloe vera gel and argan oil until well combined.

Apply the mixture to clean, damp hair, concentrating on the scalp and ends.

Leave on for 20-30 minutes.

Rinse thoroughly with cool water and shampoo as usual.

Tips for Using DIY Hair Masks:

Always start with clean, damp hair to allow better absorption of the mask ingredients.

Use a shower cap or wrap your hair in a towel to create warmth, which helps the mask penetrate deeper into the hair shaft.

Adjust quantities based on your hair length and thickness.

Perform a patch test if you have sensitive skin or are trying a new ingredient for the first time.

By incorporating these DIY hair masks into your regular hair care routine, you can achieve nourished, healthy-looking locks without the use of harsh chemicals. Enjoy the natural benefits of these ingredients and pamper your hair with the care it deserves!

[my-steroid-raw-powder]

How To Make Testosterone Enanthate Powder Testing Step By Step(For Research Only)

With cutting-edge bodybuilding getting increasingly popular, people are always on the lookout for something that can help them achieve more advantage than others. An example of such a supplement is testosterone enanthate that is one of the most used testosterone steroids. It is both an androgen and anabolic steroid. How to make testosterone enanthate powder testing step by step?

Ingredients

1.Testosterone Enanthate powder: 62.5 grams

2.Testosterone Enanthate :250mg per ml

3.Benzyl alcohol(BA): 5ml (2%)

4.Benzyl benzoate (BB): 50 ml (20ml)

5.Grapeseed oil: 148.13ml

6.Tools needed

Hand crimper

1.Ten sets Vials each having 10 ml (The whole set should contain a cap, rubber stopper, and the vial.)

2.22um Syringe filter

3.20mL /60 ml syringe that has an 18-21 gauge needle.

4.3mL syringe with an 18-21 gauge needle

5.A frying pan

6.Glass Rod and 100mL Beaker

7.Several small pieces of paper

8.A digital scale (+-0.1 or 0.01)

Testosterone Enanthate powder testing in 6 step

Step 1: Weigh testosterone enanthate powder. Step

2: Add powder, BA, and BB into the beaker Step

3: Heat the beaker in a water bath Step

4: Add grapeseed oil Step

5: Filtering Step

6: Crimp them with flip off caps

Disclaimer The issue that comes with making your homebrewed steroid is that you may not trust that it will offer you the results that you deserve. Even after following the right recipe, you will find that you are not very confident of what you produced. Many people who produce their testosterone enanthate use it as a trial and error method. If you do not have sufficient laboratory skills, then you should never engage in this process because it may be risky for you. Welcome leave your testosterone enanthate testing experience and do more discussion.

[puffplantbasedcooking]

Deviled Potatoes!

I got the base recipe from It Doesn't Taste Like Chicken. Honestly, I've changed very little except for adding extra spices, and I care a lot less about how the end result looks. As long as it tastes good, that's what matters!

Unfortunately, I did find the recipe to be ... lacking and bland. And had some things that honestly regular kitchens don't have. Do I own black salt? No, I didn't know what it was and why people used it until literally a week ago. But hey! It doesn't have to taste like egg to be good!

These are great for finger foods and little snacks for game nights and parties. Everyone loves them, except if they don't like mayo. Or potatoes.

So how do you make them? BUCKLE UP because most of this is to taste, but I can figure out the specifics I GUESS

1 bag of "Little Potato Company" potatoes (I get the trio bag because why not! I like the variety, but to each their own)

6 tablespoons of vegan mayo OR TO TASTE - I never go the full 6 as it's gets a bit TOO mayo for me

I do about a cap of apple cider vinegar, which is between 1/2 and 1 tsp

Start off with 1 tsp of dijon mustard. I do it to taste, which is definitely closer to like, a tablespoon or two

Garlic powder - 1 or 2 tsp depending on how you like your garlic

Onion powder - 1/2 or 1 tsp

A little dash of salt

A little dash of pepper

OPTIONAL - I am a huge dill fan - I add about 1 tsp of dill because I'm nuts

Tumeric - 1/4 - 1/2 tsp (it has a strong flavor, so be careful, but it's used to color!)

Paprika - this is the topping

Again, to be very clear, everything is to taste. I'm constantly testing it as I mix, and adding if needed. It's how I learned to cook, and what works best for me, so I'm sorry if these are off somewhat, I'll edit them next time I make it so it's accurate!

THE STEPS

Stick the potatoes in a pot and boil 'em! About 15 minutes, or until they're easily to pierce with a knife. I always add a bit of salt to the water.

While you wait for the potatoes, let's get everything you need, including the ingredients, a mixing bowl, a sharp knife, a small spoon, a strainer, a fork or potato masher, and a container to put the finished results. OPTIONAL: you can use a melon baller to scoop and a little baggie for the filling if you want to be fancy, but I just use a spoon.

Once you've prepped your space and the potatoes have finished boiling, dump them in the strainer.

Cut all the potatoes in half. Make sure it's done in a way that they can lay as flat as possible. **If the potatoes are hard to cut, they're under cooked. Boil the uncut ones a bit more, just a few minutes.**

Cut out a small portion of the potato flesh - use the spoon or a melonballer to get a little chunk out. If you're using a spoon, be careful to not rip the skin or to take too much! A quarter to a half (at most) is what needs to be removed.

Add the potato flesh to the mixing bowl with the other ingredients

Once you're added all the potato, start mashing! Get it as smooth as you are able. Mine are sometimes a little chonky, but never enough that it becomes a problem.

Once it's all mashed up, you spoon the mixture into the little potato holes! I always start off very simple, and then add to them if there's a lot left over. If you want it to look nice, get a plastic bag and cut a small corner piece off. Put the mixture in the bag, and squeeze it into the potatoes.

Sprinkle the paprika onto the potatoes! Just a little dab for color and excitement.

Put them away and wow everyone at your next get together with a snack that (almost) anyone can enjoy! **Looking at those people who don't like potatoes or mayo**

These are super tasty and I bring them to every family gathering, friend party, game night, etc. They're vegan, but most of the people know who love them, are not vegans.

I'm being very genuine when I say that my mom's partner has told me that this is his favorite thing, and he needs me to bring it to every family gathering we go to.

[nascentgroup]

Stainless Steel 347H Pipes & Tubes Exporters In India

Stainless steel is known for its adaptability, and SS 347/347H Pipes & Tubes take this versatility to the next level. Let's break down the key features in simpler terms:

Custom-Made to Fit: SS 347/347H Pipes & Tubes are like chameleons – they come in various shapes and sizes to match different needs. Whether you need them short or long, thick or thin, these pipes and tubes can be tailored to your exact requirements.

Mix of Special Ingredients: Think of these pipes and tubes like a recipe with special ingredients – carbon, nickel, manganese, chromium, and more. This unique mix makes them strong, durable, and resistant to rust.

Works Hard and Stays Strong: These pipes and tubes are like superheroes in the steel world. They have the right balance of properties – they're tough, bend without breaking, and can handle high temperatures. They even conduct electricity and heat well

Specification Of Stainless Steel 347/347H Seamless Welded Pipes & Tubes

Stainless Steel Pipe Specification :ASTM A312, A358 / ASME SA312, SA358

SS Tube Specification : ASTM A213, A269, A249, A511, A554 / ASME SA213, SA269, SA249, SA511, SA554

Pipe Size : 1/8” NB to 24” NB, 1/4” OD to 24” OD sizes.

Tube Size :1/2" OD to 8" OD.

Thickness Range : 0.3mm – 50 mm, SCH 5, SCH10, SCH 40, SCH 80, SCH 80S, SCH 160, SCH XXS, SCH XS

Type :Seamless / ERW / Welded / Fabricated Pipes

Form : Round, Square, Rectangular, Oval, Hydraulic Etc

Length :Single Random, Double Random & Required Length

End : Plain End, Beveled End, Treaded

End Protection : Plastic Caps

Outside Finish :2B, No.4, No.1, No.8 Mirror Finish for Stainless Steel Pipes, Finish as per customer Requirements

Delivery Condition : Annealed and Pickled, Polished, Bright Annealed, Cold Drawn

Inspection, Test Reports :Mill Test Certificates, EN 10204 3.1, Chemical Reports, Mechanical Reports, PMI Test Reports, Visual Inspection Reports, Third Party Inspection Reports, NABL Approved Lab Reports, Destructive Test Report, Non Destructive Test Reports

Packing :Packed in Wooden Boxes, Plastic Bags, Steel Strips Bundled, or as per Customers Requests

Specials :Sizes and Specifications other than above can be manufactured on request

[newsforexworld]

Why Are Cocktails Called Cocktails? (Revealed!)

In the world of libations and mixology, the term “cocktail” holds a special place, conjuring images of artfully crafted concoctions, vibrant colors, and the clinking of glasses in celebration. But have you ever wondered why these delightful and sometimes enigmatic beverages are called “cocktails”? The etymology of the word carries with it a rich history, steeped in tradition, creativity, and a dash of intrigue. In this article, we delve into the fascinating journey of how cocktails earned their name, tracing its origins, evolution, and the cultural tapestry that has shaped the beloved term.

The Birth of a Term: Tracing the Origins of “Cocktail”

The true origin of the word “cocktail” is shrouded in a bit of mystery, with several theories vying for prominence. While the exact moment of its inception remains elusive, historians and language enthusiasts have pieced together a tapestry of narratives that provide insights into the evolution of the term.

Theory 1: A Horse’s Tail and The Morning After

One of the earliest recorded instances of the term “cocktail” can be found in an American newspaper from 1803. The publication defined a cocktail as a mixture of spirits, bitters, water, and sugar. However, the intriguing part lies in the explanation of how the term originated.

According to this theory, a tavern keeper named Betsy Flanagan served a concoction of spirits with a ginger garnish, resembling a horse’s tail. The drink was reportedly used to revitalize patrons who had a bit too much to drink the previous night. This restorative concoction was humorously referred to as a “cocktail,” associating it with the idea of perking up after a night of indulgence.

Theory 2: Roosters and Mixed Drinks

Another popular theory points to the use of “cocktail” in the context of mixed drinks served at bars and taverns. The term “cocktail” was believed to be a nod to the practice of placing a feathered plume from a rooster’s tail in a drink as a decorative garnish. The vibrant and attention-grabbing appearance of the feather accentuated the visual appeal of the beverage.

As mixed drinks gained popularity, the term “cocktail” became associated with a broader category of concoctions that involved the combination of spirits, mixers, and flavorings. This theory suggests that the term “cocktail” was metaphorically linked to the colorful and spirited nature of the drinks themselves.

Theory 3: “Coxcomb” and Sophisticated Sips

A more whimsical theory posits a connection between the term “cocktail” and the word “coxcomb.” In the 18th century, a “coxcomb” referred to a fashionable and showy person who dressed extravagantly. The term was also associated with a cap worn by court jesters. Some linguistic sleuths propose that “cocktail” was a playful adaptation of “coxcomb,” evoking the idea of a flamboyant and well-dressed drink.

In this interpretation, “cocktail” could be seen as a metaphorical representation of a sophisticated and stylish drink that stood out from the ordinary. Just as a coxcomb’s attire was attention-grabbing, a cocktail’s blend of flavors and presentation made it an alluring and distinctive beverage.

Evolution of the Cocktail Culture

As the 19th century progressed, the term “cocktail” became firmly entrenched in the lexicon of the beverage world. Bartenders and mixologists embraced the concept of mixing spirits, bitters, and other ingredients to create a diverse array of drinks that tantalized the palate. The cocktail culture flourished, with creative recipes and signature drinks emerging in bars, taverns, and social gatherings.

The Golden Age of Mixology and Classic Cocktails

The 19th century marked the dawn of what is often referred to as the “Golden Age of Mixology.” This era saw the rise of iconic cocktails that have stood the test of time and continue to be celebrated today. Bartenders and mixologists crafted classic recipes that became the foundation of cocktail culture.

During this period, cocktail recipes were meticulously documented in books and publications. Renowned cocktail guides, such as Jerry Thomas’s “The Bartender’s Guide” (1862), provided detailed instructions for creating a variety of cocktails. These guides not only codified the art of mixing drinks but also contributed to the global spread of cocktail knowledge.

Cocktails in Popular Culture and Beyond

The 20th century witnessed the expansion of cocktail culture beyond the confines of bars and taverns. Cocktails became synonymous with sophistication, elegance, and social gatherings. The art of cocktail making was no longer confined to professional bartenders; it became a skill embraced by enthusiasts and home entertainers alike.

Cocktails found their way into literature, cinema, and music, further solidifying their place in popular culture. Iconic cocktails like the Martini, Manhattan, and Old Fashioned became synonymous with the glamour and style of different eras.

Contemporary Cocktails: Innovation and Creativity

In the modern era, cocktails have undergone a renaissance, fueled by innovation, creativity, and the revival of classic recipes. Mixologists and bartenders around the world continue to push the boundaries of cocktail craftsmanship, experimenting with new ingredients, techniques, and presentations.

Craft cocktail bars, speakeasies, and cocktail festivals celebrate the artistry of mixology, offering patrons a diverse array of libations that cater to a wide range of tastes. The resurgence of artisanal and locally sourced ingredients has elevated the cocktail experience, encouraging a deeper appreciation for the craft.

The Global Language of Cocktails

In the 21st century, the term “cocktail” has transcended linguistic and cultural boundaries, becoming a universal language of conviviality and celebration. From the bustling streets of New York to the charming alleys of Paris and the vibrant markets of Bangkok, cocktails serve as a testament to human creativity and the joy of sharing moments of relaxation and camaraderie.

Conclusion

As we raise our glasses and savor the diverse flavors of cocktails, we pay homage to the rich history and evolution of the term “cocktail.” From its enigmatic origins to its enduring presence in modern mixology, the word “cocktail” encapsulates a journey of creativity, culture, and community.

Whether enjoyed as a classic Martini, a vibrant Margarita, or a contemporary craft creation, cocktails continue to delight the senses and unite people from all walks of life. So, the next time you savor the exquisite balance of flavors in your favorite cocktail, remember that you’re partaking in a tradition that spans centuries—a tradition that has earned its place in the lexicon of libations through a colorful and captivating tale. Cheers to the cocktail’s enduring legacy!

[sonomalavender456]

How To Make Your Individual Simple Lavender Oil & Lavender-water Spray

This mix is perfect for nighttime peaceable relaxation. Essential oils are certainly one of best issues that can help you go to sleep fast! And the simplest method to use important oils for sleep is in a pillow spray for sleep. In a small spray bottle, combine vodka and lavender essential oil. Refreshingly soothing scent is derived from an essential oil mix of Lemongrass and Lavender. Eliminate bad odors in your automotive using a vital oil car freshener spray.

Fresh lavender flowers and blueberries on a white background.... Add a few drops to a steam diffuser or oil burner for its calming advantages. Add a particular sleepy scent to the bedtime routine. Organic Aloe, Calendula & Lavender oil spray.

For wrinkles and dry pores and skin, you can apply the oil immediately along with your palms. To deal with the inflammation on a burn, combine 1 to 3 drops of lavender oil and 1 to 2 teaspoons of moringa or coconut oil. You can also use lavender oil as a facial toner by mixing 2 drops of lavender oil with 1 teaspoon of witch hazel. Soak a cotton ball in the mix and then gently rub it over your face. Power-Passion-Harmony Our blend of important oils on this mist offers a brilliant and clear state.. Lavender has been used for hundreds of years for its superior calming results on physique, thoughts & soul.

Scent is tied a lot to reminiscence that it's extremely individualized. What's soothing to you won't be for another person. Your research provides a powerful base, however experimenting is key. If you are wondering lavender oil spray the method to create your personal lavender linen spray – this tutorial is for you! Making your individual linen spray can be a breeze and comes along with just some components in your kitchen.

This test will assist you to determine the purity of the oil. Lavender oil also doesn’t comprise any antioxidants which lavender oil spray means it may oxidize as soon as opened … even if the cap is on. If you employ oxidized oil, it can trigger an allergic response.

This will cause the oil particles to dissolve completely in the water. Always shake the bottle once more simply before you need to use your spray. Finish off your oil spray recipe by pouring the distilled water to the highest lavender oil spray of the container. Our Lavender Sprays are made with all-natural, fabric-safe ingredients.

[rabbitcruiser]

National Root Beer Float Day

Diet?  Not on August 6. It’s National Root Beer Float Day, after all — a time  to enjoy one of the best beverage/dessert combos on the planet. On that  day, some even compete for root beer float greatness. It all started in  Colorado back in 1893. Frank J. Wisner was inspired. Surrounded by Cow  Mountain where his Cripple Creek Brewing Company was located, Wisner  came up with a novel idea. While mountain gazing, he didn’t see  snow-covered peaks. Instead, Wisner envisioned scoops of ice cream  floating in root beer.  Crazy, right? So, today, enjoy the tallest,  fizziest root beer float you can find!

Note: Read on to find out how you can get a free A&W root beer today!

When is National Root Beer Float Day 2022?

The frothy beverage/dessert combo we all love is celebrated on National Root Beer Float Day on August 6.

History of National Root Beer Float Day

The  unique fusion of ice cream with root beer is unlike anything else. This  summertime delicacy has a history as rich as its texture and flavor!

Frank  J. Wisner, the owner of Colorado’s Cripple Creek Brewing, is the person  to thank for creating the root beer float on August 19, 1893. The idea  behind this extraordinary innovation came to Wisner when he was looking  at the snowy peaks of Colorado’s Cow Mountain that gave the illusion of  ice cream floating on a beverage. While staring out of the window of the  Cripple Creek Cow Mountain Gold Mining Company, Wisner thought the glow  of the full moon made the snow-capped mountains resemble ice cream.

The  following day, Wisner got to work combining vanilla ice cream with root  beer and calling the result the ‘Black Cow Mountain.’ The soda he had  used was Myers Avenue Red Root Beer. The root beer float was served to  his guests the very next day and became an instant hit. Children  shortened the word to ‘Black Cow,’ and today it is simply known as root  beer float.

National Root Beer Float Day timeline

1876 A pharmacist sells root beer commercially

Pharmacist Charles Elmer Hires debuts a commercial version of root beer at the Philadelphia Centennial Exposition.

1919 A&W has humble beginnings at a root beer stand

Ray Allen opens a root beer stand in Lodi, California, which would eventually become the A&W restaurant chain.

The 1920s Root beer turns into a fad

The popularity of non-alcoholic root beer explodes during Prohibition.

1960 The FDA bans a key root beer ingredient

The  FDA bans safrole, the aromatic oil that initially gave root beer its  distinctive flavor. The ingredient caused liver damage during animal  testing.

Traditions

Since  its creation, countless root beer floats have been enjoyed throughout  the world. The tradition of the day is to enjoy refreshing root beer  floats. The original recipe has evolved into many variations, each with  their own unique flavor, while retaining the original root beer float  texture.

Popular root beer floats that have become traditional  favorites include the Coke Float, Boston Cooler, Purple Cow, and the  Harry Potter-inspired Butterbeer.

National Root Beer Float Day By The Numbers

1876 – the year when root beer was invented 16 – the number of roots and herbs that root beer is made of. 3% – the percentage that root beer makes up in America’s soft drink market. 1960 – the year when a key ingredient of root beer, the sassafras root, was banned by the FDA. #1 – the ranking of A&W as the leading root beer brand in America.

National Root Beer Float Day Activities

Whip up your own root beer float

Conduct some root beer research

Throw a root beer party for adults

There's  no better way to celebrate National Root Beer Float Day than by  concocting your own root beer float. Grab a bottle of your favorite  brand of root beer, pour into a chilled glass and top off with a fresh  scoop of vanilla ice cream. Nice!

Now, this is the kind of research you can appreciate! The Root Beer Store sells  more than 100 brands and flavors of root beer. You can check out  customer reviews of all the root beers for sale and even order  mix-and-match bottles. Your local specialty liquor store may also have a  pretty good selection, so drink up!

Hard  root beer is blowing up! Clever brewers have come up with root beers  that include varying levels of alcohol. Invite the neighbors over for a  dessert party and imbibe on some root beer floats. But be careful, while  the root beer goes down fast and smooth, it'll eventually catch up with  you.

5 Reasons We Need A Root Beer Float, Like Right Now

Root root

The Philly float

The custard float is a definite thing

Why float when you can freeze?

The root beer float with a kick

Jeni's ice cream shops can double your pleasure with root beer floats made with root beer ice cream and Boylan root beer.

The  Franklin Fountain in Philadelphia creates authentic root beer floats  made with their own brand of root beer syrup and  ice cream.

Scooter's  Frozen Custard in Chicago offers a root beer float made with vanilla  custard, a refreshing twist on the standard float.

Instead of floating the ice cream on top of a glass of root beer, blend the two together to make a root beer freeze.

SpringHouse  restaurant in Alexander City, Alabama, serves up a bourbon float made  with Buffalo Trace bourbon, bourbon ice cream and a house-made root beer  syrup.

Why We Love National Root Beer Float Day

It's a perfect combination

Floats come in many varieties

It generates donations for a good charity

It  seems like such a simple recipe — root beer  in a tall, iced glass and  two scoops of vanilla ice cream.  But if you're trying to get beyond the  ordinary, then use extraordinary ingredients.  Select a frothy root  beer with a high sarsparilla content and loads of sweetness.  Add rich,  vanilla bean ice cream and get creative with your toppings.

The  Boston Cooler was invented in Detroit, of all places, and is made with  Vernor's ginger ale and vanilla ice cream. In many Asian eateries you  can order a Snow White, which is composed of vanilla ice cream and 7-Up  or Sprite. In Mexico, you can grab a Holado flotante, a combination of  cola and lemon sherbet.

On  National Root Beer Float Day, A&W Restaurants collects donations  for Disabled American Veterans, a charity that fights for better health  care benefits for America's injured heroes.  What a sweet idea!

Source

[resistantbees]

Instructions for breeding Varroa resistant bees

Introductionary study for breeding Varroa resistant bees Introductionary study for breeding Varroa resistant bees - Erik Österlund  Now I want to present you a very interesting and very useful study for getting Varroa resistant bees. As already mentioned, Erik from Sweden, is one of us, who has the most experience in dealing with small cell bees. The left is Erik Österlund, Wayne Peters, then Ed Lusby, the founder of our system, and Hans-Otto Johnson, Norway, with 600 small cell hives. Erik had a  brilliant idea in the 90s. At that time there were already some beekeepers around the world, who had managed to breed resistant bees. He now wrote his colleagues his experience, asking them to describe their experiences. The underlying idea was that if all had done it, or had partially succeeded in breeding bees the fought back against the disease by themselves, it must be, in all these forms of managment, some truth. And then the Internet was not yet as widespread as today, these beekeepers had little contact with each other - thus everybody of them had achieved it in their own way. Erik said so - if we make a summary of all the different experiences, we would have very useful guidelines to get to our aim, the resistant bees. And this summary exists since 2004 - and who knows? almost nobody. Somehow it seems to me that they do not want to know. Here you can read the full study here down below on this page, there are also translations to spanish and german. I'll just briefly summarize - the following advice is given to us here: 1. All the colonies in the same apiary are managed the same way. 2. Have the colonies spread out in the apiary as far away from each other as possible to avoid drifting. 3. Don’t keep many colonies in an apiary. How many? Maybe 6-12, it’s hard to say, but at least few in the beginning of the project when the material is uneven. It’s better to use more apiaries with fewer colonies to avoid reinfestation. The probability of many high mite population colonies in an apiary will decrease that way. 4. Also try to make sure that apiaries that may spread mites heavily isn’t placed close to your project apiaries. 5. Use no chemical whatsoever in the project . Or at least very little. When used, the goal is not to save a colony as colonies has to be allowed to die, the least good ones, but to hinder reinfestation of the other colonies. 6. If mite populations have to be kept low to hinder reinfestation of other colonies this is possible by other means, for example by removing all capped brood in two stages with for example 9 days in between. Remember this is not done to keep as good a producing colony alive, but to hinder reinfestation of the other colonies. 7. Make sure that the microfauna is as little disturbed (and maybe helped back if possible) as possible in the bee colony (compare with no5 above). 8. Use combs which are drawn on wax foundation made from as chemical free wax as possible. 9. Try to leave as much honey as you find possible for winter food. After all that’s what the bees ”expect” for winter food. my note: and attention - that's all for the start of conversion. Over the years, this will be completely different and much simpler. Then it continues about the importance of selective breeding. You need some method to differ the hives  that fight against the varroa well, to those who do not defend themselves so well. There are many ways - the bees that bite the mites, SMR, etc etc - there are some methods described. It means to multiply the good and get rid of the bad ones (solving roblem, and then swap queen, not  keep bad ones alive) I have also made the test with the frozen brood piece in the beginning, but now I can say that it is best to selected after the appearance of bald headed brood - but more on that later. (Please note this was my opinion and is not in the report by Erik) Back to the study: Now a simple recipe for the beginner is described: SUGGESTED METHODS Basics 1. As a small cell size is of no disadvantage for the bees, but maybe though so for the beekeeper who downsizes, it is a basic in a project like this, due to the reports. 2. Make sure, or as sure as possible, that you have a microfauna in your colonies, or try to improve it, by for example get a nontreated colony from somewhere to mix in bees and combs with your bees. 3. Make efforts to use as residue free wax as possible in your combs. 4. All the colonies in an apiary are managed the same way. 5. Place only 6-12 colonies in an apiary to begin with. If you loose all colonies in an apiary due to domino effects you don’t loose all and not so many. A project like this can have as many colonies you are able to supply it with, but it is said by Brother Adam once that 100 colonies is a minimum for being able to make progress. But start with as few as you can set aside for this and cooperate and exchange breeding material with others maybe (you have to cooperate if you are small to avoid inbreeding and a lowered immune system just because of the small number). Try to work at least 3 km from other beekeepers, not for the safety of their bees, because you never get any hive out of control, but for the safety of your bees. 6. Plan for more than one small apiary (placed”together”), as isolated as possible from other bees. 7. The new queens bred are mated in the center of these project apiaries, or in the center apiary. Instrumental insemination and mating islands can be used sporadically to try to make quick improvements. But there is an important point in using matings like described, to keep the genetic variation high and thus avoid inbreeding problems and health problems related to that. Also drones flying freely from untreated colonies may well be an advantage to get the best drones to mate with the queens concerning varroa resistance. If you get occasional wrong matings it will delay the progress but little, if progress is achieved. To this point of breeding selection and positionig of the colonies  here . Summary of the experiences of the most successful beekeepers in dealing with Varroa resistant bees. Posted by Erik Österlund   Introductionary study for breeding Varroa resistant bees Final report 2004 by Tore Forsman, Per Ideström and Erik Österlund of SWEDISH BEEKEEPING ASSOCIATION Contents - Introduction to the preliminary report - Introduction to the final report - Concept for obtaining honeybees of Apis mellifera that don’t need any treatment activity against the mite Varroa destructor - The Goal - Methods - Some Basics - Cell size - Micro fauna and miticide residues in wax - Breeding methods used - Bee stocks described to have higher than average resistance - Basic environmental consideration - Summary of methods used - Non mixed bees - Mixed bees - Suggested methods - A simple recipe - At home - Conclusion - Comments to the preliminary report - Some of the subjects brought up in the comments - List of documents in the preliminary report Introduction to the preliminary report The aim of this study is to present a concept to achieve bees that can be kept without any use of chemicals to control the varroa mite. This concept is not presented as truth. It is presented as a possible concept that can be tested by scientists and beekeepers to confirm or falsify. As a base for this concept we have used documentation that present claims of success in this area. We deal with this documentation as if it presents the truth. We can’t sort out if the documentation is presenting the truth. Those that find this concept we present useful, will hopefully help to confirm or falsify parts of or the whole of this documentation. Much of the documentation is not of a strict scientific kind, as such a documentation is usually presented today. It is more of an anecdotal type of documentation. But as so much of scientific tests in a strict way of looking at such work lack in this area, to be able to cover the area as much as possible we have to take in account also this sort of documentation. Now, also anecdotal type of documentation is though not useless in qualifying as a base for conclusions. Conclusions are drawn in response to how this documentation is confirming or falsifying a hyphotesis or a theory. These conclusions are drawn in the purpose of making further investigation in this matter. The documentation may also give idéas for further tests or modification of the hypothesis or theory. Also the border between anecdotes and tests that qualify to be called scietific is floating, isn’t it? Of course a strict scientific test may give a better base for a better conclusion. That anecdotes of an enough covering type can give a good base for workable conclusions is shown by the fact that no strict scientific test exists that come up with the conclusion that Africanized bees are resistant to the varroa mite (or the varroa mites). Anyhow all involved agree that this is the case. That is due to the overwhelming presentations of surviving and thriving bee colonies over many years. It seems though that this conclusion don’t apply to every single bee colony in that group that many would classify as Africanized. This is not surprising, as a variation exists in every bee stock. This is of course also the case when it comes to other bee types that are described to have a higher varroa resistance than the average bee of today of Apis mellifera. If these descriptions are true, which we take for granted in this study, others in other types of circumstances will have similar experiences. Reality will hopefully confirm or falsify this. If all the documents reflects the truth they must harmonize. That is, if there are parts of them that seem to contradict each other, there must be a way to interpret or understand them so that they harmonize. It may mean that we have missed some important part in our understanding of this subject. On the other hand if it seems impossible to get all documents in harmony, some parts of one or more, or entire documents may not be true. But if this is the case someone must be describing smaller or bigger lies. This we though find improbable, due to among other things that these different docuements in many parts do harmonize in an appearant way. Also we have got to know many of these people that are behind these documents and find it improbable that they have presented lies. We are convinced that the documents presented as a base do harmonize in all important details. That gives interesting implications of the possibilities to explain why some have more difficulties than others with a certain concept. We are also aware of that there may exist parameters that we havn’t stressed enough, or that we may have overlooked. We hope that others can fill in the gaps we may have missed. At last though reality will tell if the concept we present here will bring any positive results for beekeepers and the bees themselves. This is of course the purpose of this study. Tore Forsman, Per Ideström and Erik Österlund Introduction to the final report The aim of this final report is to add comments to the preliminary report and due to these make revisions of our summary of the used methods and our suggestions for outlining tests. We also discuss the given comments shortly. The preliminary report of ‘Introductionary study for breeding varroaresistant bees’ was sent to a selected number of scientists and experienced beekeepers, who were asked to give their comments to the study, short or detailed. It was also sent to those whose experiences are described and to those that in different respects have contributed. We have received a number of comments. All that have been asked to give comments have not been able to answer, but we are very grateful for the comments we’ve got. All of the comments are valuable, short as well as more detailed. John Kefuss has given us more valuable information about his work. Dee Lusby wanted to give some response, which we have included in the section of comments It has been discussed many times which term(s) to use when describing the bees ability to cope with, survive and live normally with a low or high population of mites or with no mites at all. We have made it simple for us and used the term resistance for all the varieties of the bees ability in this respect. Among many this is how the term is used, right or wrong as it may be. Right is at the end how the majority use a term, and that’s the way we should use it if we would like to have the most understanding of what we are communicating. We have collected the comments and include them here in the final report, as well as our response to them. The comments have also resulted in some changes in our summaries of the documents given in the preliminary report and our suggestions for making tests based on the described methods. This is the chapter in the preliminary report named ‘Concept for obtaining honeybees of Apis mellifera that don’t need any treatment activity against the mite Varroa destructor’, and it’s of course included in its revised form in this final report. In the preliminary report, to make it easier for those that were asked to make comments, we had copied documents that described the experiences of those that claimed total or close to total success in obtaining varroaresistant bees. The economy didn’t allow us to do this again, but we include here in the final report a list of the documents in the preliminary report, which hopefully will help those that don’t have access to the preliminary report and want to look further in the documents we have used. Once again we want to stress that in this work we don’t make any conclusions of which selection or management methods we think are successful. We give a summary of them and on the basis of the descriptions of the methods used we make suggestion that might be used to try to repeat what have been done by others. So many methods are suggested that we understand that those who want to use this study as inspiration for obtaining bees that don’t need any treatment activity against the Varroa mite probably will make a selection among these methods. Even if we don’t describe want we think are the best choices, we of course have opinions of our own. Also, we who have done this work don’t agree in all of our opinions. We can work together anyhow, which should be the characteristic of us all involved. You can guess from this report some of our opinions and some of you who read this know some or all of us enough to know. What is important, whatever our opinions may be or may be not, is that you take the ambition seriously, and hopefully make it your own, the devotion to get Varroa resistant bees. We also want you to excuse us for our limited knowledge in the English language and hope you can find the descriptions presented useful. Tore Forsman, Per Ideström and Erik Österlund Concept for obtaining honeybees of Apis mellifera that don’t need any treatment activity against the mite Varroa destructor To have bees that don’t need any special treatment activity is a dream for every beekeeper, we hope, also for us that are behind this study. We are ”brave” enough to form a hypothesis that this is possible for every beekeeper that wants it and is able to do the work needed. We present this hypothesis because of the documents we have found on the subject. THE GOAL The goal for this study is to present ways to confirm or falsify the hypothesis. It’s only those who try who will know. METHODS We have collected documents that describe experiences and tests concerning claims of success in breeding or keeping bees that don’t need any treatment activity, or almost any treatment, against the mite Varroa destructor. These reports then support our hypothesis. We want these successfull concepts to be tried also in other areas of the world. Is it possible to use them also in our part of the world? Can this hypothesis be further supported with positive experiences from other climatic and environmental conditions? We have tried to present the essentials of the different methods and possibilities described and tried to make a ”manual”.This manual is made to fit every type of circumstance that forms the start for a project with the goal described in the hypothesis above.You may thus start with the bees you have or with whatever suits you concerning the type of bee. With an unselected bee you start from scratch.With a bee that already is selected somewhat you may start a little later in the manual. You may choose to use many selection tools that require quite some work, or you may choose to rely more on the results concerning survival. SOME BASICS The first two parts of the list of documents deals with the fact that honey bee colonies have an defense system which consists of many different parts, from the micro organism level (Immune sys- tem) to the colony level (and even apiary level). And bee colonies differ in their ability to fight different types of enemies. Also we as beekeepers influense this fighting ability by our management system, many times in a negative way also when we help the bee colony with for example treatment activities. This is important to remember so that in a breeeding type of set up, or search for mana- gement systems we have to take this in account. For example, bee colonies that are not treated for varroa with chemicals (pesticides, acids and oils) of any kind can stand a higher mite/virus pressure before going downhill in such to such an extent that it can’t recover and survive. Also in such a task as this, we have to allow for bee colonies to die, or rather identify those early enough and eliminate their influence on the neighboring bee colonies. The goal is not to save susceptible colonies, but to have them identified and thus also to help to recognize those others more resistant which are to be bred from for the next generation. Cell size Many reports today say a smaller cell size than what is usual on most wax foundations sold today contributes to a better survivability of the bee colony. Smaller cell size was used as standard in the early days of wax foundation, most common was just below 5.1 mm cell size (5 cells in a row making one inch). Eric H. Erickson Dr Eric H. Erickson, Tucson, Az, USA says bee colonies survived much better on a cell size about 5.1 mm in width, compared to the usual 5.45 mm. He speculated among other things that the fertility of the mite might be influenced. Dee and Ed Lusby Dee and Ed Lusby in Tucson Az, USA, has rescued their organic bee business by using 4.9 mm cell size and no chemical whatsoever. They stress today the occurrence of twice a year or so premature uncap- ping of sealed brood infested with varroa mites as a probable contributor to better survivability. In some colonies the mite population seems to be quite high once or twice a year. Dennis Murrell Dennis Murrell in Wyoming even says that after he’s had all his colonies ”stabilized” on 4.9 cell size (after which event about half of the brood combs of this cell size is enough) he can shift queens to whichever source of queens. And these colonies ”forced” to live on 4.9 mm cell size have no pro-blems living well with a very small mite population all through the year, even if the bees born in this cell size have big problems drawing 4.9 foundation correct. When his colonies were in the state of stabilisation as he calls it (first year(s) of downsizing of cell size) his colonies had high mite populations (though varying), bees with deformed wings (in varying numbers) and premature uncapping of brood, so called bald brood (and sometimes chewing out of the uncapped brood). The mite population in some of the colonies then was very high. All the bees were in the same apiary. Roger White Roger White has unselected (for Read the full article