Friday, August 31, 2007

Global Warming Update: Eskimos Spot First Palm Tree

In an especially inarguable event that global warming is proceeding apace, a group of Eskimos noticed – while hunting for caribou on the sort of unusually balmy day that they’ve been experiencing with ever-growing frequency – a tree they were not familiar with, growing high above the tundra.
Priding themselves on knowing the flora and fauna of their land, they puzzled over the strange growth.
“Look,” one said, “a tree I never saw before.”
“No branches,” another one puzzled.
“Even a bear couldn’t climb it,” a third one noted.
Then one of them pointed to the groups of large roundish green objects in the high and odd-looking leaves, known in warmer climes as palm fronds. “Look,” he speculated, “big fruit, maybe.”
Just then one of the ovoid objects happened to break loose and fall toward them.
Unfortunately, for the fellow who had just identified it as fruit, the object hit him on the head and, being rather heavy and hard, it knocked him out.
When he awoke, he felt the lump on his head, and concluded, “Not very ripe.”
Respecting the environment, as all Eskimos are famously known to do, except when poaching, they decided not to chop the tree down to take it back via dogsled for identification but to settle for returning with the unidentified object that had hit their unsuspecting fellow villager on the noggin.
When they got back to their village, they went straight to the village elder, who was revered for many reasons, one of them being that he was the only resident of the village who, one year when the salmon catch had been especially bountiful, had managed to wangle a trip to Florida.
When he saw the strange object, his brows fretted and he looked up, saying, “I thought you went caribou hunting?”
“We did,” one of the hunters replied.
“I did not know that there are caribou in Florida,” he said, questioningly.
“Florida?” another hunter asked, now even more mystified.
“Yes, because as far as I know, this thing only grows in Florida. As you know, once, in my younger days, I went there for a mid-winter break.”
“Then you know what it is?” the fellow who had been hit on the head with it asked.
“Yes, he replied. “It’s called a coconut.”
“Coconut?” they variously puzzled, passing it around for another look.
“Yes,” the elder confirmed. “Where did you find it?”
“In a tree we never saw before.”
“And where did you see this tree?” the wizened man questioned.
“In caribou country,” one of the hunters affirmed.
“I swear,” another added.
“Then,” he told them, “thanks to global warming, our way of life is about to change. You have found a palm tree in Alaska.”
“Palm tree?” they wondered.
“Yes,” he said, and whacked the coconut with a large knife.
He savored a sip of the nectar within and, passing the coconut around so the hunters might experience the milky delectation, he concluded, "And so, if I live long enough, maybe I will get to enjoy the climate of Florida without having to make another trip there.”

Thursday, August 30, 2007

How To Take Pictures In The Dark

Have you ever taken a picture of a cherished moment only later to discover it did not develop well because of the lighting? This will never happen again.
Advancements in sensor technology are transforming the quality of digital cameras. Sensors will enable the camera to be two to four times as sensitive to light compared to what is currently available. Photographers will produce higher quality pictures in low lighting situations.

The current status
Flashes are currently used to add more light to a scene, but they may not always be effective or appropriate. For instance, photos are prohibited in some indoor venues because the flash may take away from the participants of the event. Due to the progression of light sensors, taking a picture indoors will produce better results and may promote the usage of cameras in more venues.

Out with the old
The new technology builds upon old technology, which works as follows: Red, green, and blue pixels work in conjunction with an image sensor to collect more light to produce a quality picture. Half of pixels gather green light, while the remaining pixels collect red and blue light. The inner software then reconstructs a full-color signal for each pixel.

In with the new
The sensor innovation introduces a fourth pixel. It is sensitive to all colors, so all wavelengths of light go through and are detected by the pixel. The pixels are highly sensitive because they do not filter out any light. The panchromatic pixels are used to harness the amount of light and the color pixels are used to procure the final image.

This sensor technology will revolutionize how we take pictures. It enhances the quality of the picture and grants more opportunities to take great pictures at times when it has previously been less than optimal to do so.

Tuesday, August 28, 2007


“Friendship often ends in love; but love in friendship - never.”

"Silence is the true friend that never betrays."

"LOVE is not a virus...........But it should be".

"If all my friends were flowers, I would look around and pick you"

"Friendship is like a violin; the music may stop now and then, but the strings will last forever."

"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."

Monday, August 27, 2007


Birth name : Beyoncé Giselle Knowles

Born : September 4, 1981 (1981-09-04) (age 25)

Houston, Texas, United States

Sign : Virgo

Genre(s) : R&B, soul, rock, funk

Occupation(s) : Singer, songwriter, record producer, actress, dancer, fashion

designer, philanthropist
Years active : 1990–present

Label(s) : Columbia, Sony Urban Music Associatedacts Destiny's Child, Jay-Z

Influences : The Chi-Lites, En Vogue, Aretha Franklin, Whitney Houston, Janet

Jackson, Michael Jackson, Diana Ross, Donna Summer, TLC, Tina

Turner,Vanessa Williams, Mary J. Blige


A pie is a baked food, with a baked shell usually made of pastry that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "one-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. An example of a bottom-crust-only pie that is savoury rather than sweet is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking is used to develop a crust's crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated. Pie fillings range in size from tiny bite-size party pies or small tartlets, to single-serve pies (e.g. a pasty) and larger pies baked in a dish and eaten by the slice. The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water crust pastry.
Occasionally the term pie is used to refer to otherwise unrelated confections containing a sweet or savoury filling, such as Eskimo pie or moon pie.

Ginger Dandy Apple Pie Preparation..
From Not Your Average Pie
Serves 8 to 10Active: 30 min/Total: 1 3⁄4 hr

Planning Tip: This pie is best the day it’s baked, but it can be refrigerated, covered, up to 3 days. Bring to room temperature to serve.
1 box (15 oz) refrigerated ready-to-bake pie crusts3⁄4 cup sugar3 Tbsp cornstarch1⁄2 cup golden raisins1⁄3 cup chopped crystallized ginger2 tsp grated lime peelAbout 7 medium (2 3⁄4 lb) Granny Smith, Golden Delicious, Braeburn or Northern Spy apples2 Tbsp fresh lime juice2 Tbsp cold stick butter, cut up2 tsp each milk and sugar

1. Place oven rack in lowest position. Heat to 375°F. Have ready a 9-in. deep-dish pie plate, 1-in.-long teardrop-shaped cookie cutter (or other 1-in. cookie cutter) and a foil-lined rimmed baking sheet.
2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on work surface. Using cookie cutter, cut about 10 teardrops from crust. Reserve teardrops.
3. Mix sugar, cornstarch, raisins, ginger and lime peel in a large bowl.
4. Peel, halve, core and cut apples in 1⁄4-in.-thick wedges. Add apples and lime juice to bowl; toss gently to mix and coat. Spread in pie plate, tucking in apples to fit. Scrape any juices in bowl over apples; dot with butter. Top with crust with cutouts. Gently press edges together, turn under and flute, if desired. Brush crust with milk. Decoratively place dough teardrops on crust; brush with milk. Sprinkle pie with sugar.
5. Bake 1 1⁄4 hours or until apples are tender when pierced through a teardrop opening, juices bubble and crust is golden brown. (If top browns too quickly, drape loosely with foil.) Remove to a wire rack to cool. Serve slightly warm or at room temperature.

Per serving (for 9):

427 cal, 1 g pro, 74 g car, 3 g fiber, 15 g fat (7 g sat fat), 15 mg chol, 203 mg sod