Feliz Dia de la Tierra!!

Happy Earth Day Everyone!!  

I really haven't got much to say today, but I felt the intense need to not let this day go by without a blog post on this blog. I mean its Earth Day!

So, what I want to say is to let everyday be Earth Day! Don't just confine it to a calander. Pick up trash everyday. Don't litter any day. It's kinda silly we need a day to remind us to respect Gaia. She a the source of life for us. Our food comes from this earth. Our oxygen content, and source of water is directly related to her. Why shouldn't we take care of her as she does us?

Mmm...on that note, and without getting up on a soapbox today, I am reading this book I want to recommend called Genetically Engineered Food: Changing the Nature of Nature. I'll finish it before I start ranting about it, but if nothing else, its a good book to read for perspective about things that are going on right under our noses that may gravely affect us and our children, and our grandchildren, and so on and so forth.  Ok, Im coming down now...

Thats it I think. At least for today. Just wanted to say something.

I'll leave you with a few practical (some common sense) tips for celebrating the day, beside planting trees.

1. Spend the $1 to get the Reusable Grocery Bags...AND ACTUALLY USE THEM!

2. Really, if it isnt that far...walk instead of driving. And if it is, and you aren't in a rush or have the time...take the bus. While you are walking, check the scenery. Notice the trees. The textures, the colors, the patterns...all the things we ignore.

3. Buy in bulk, to reduce packaging needs.

4.The easiest most sensible: RECYCLE (pls...!)

5. Eat some Greens... haha-didn't think of that one did you? But what better way to celebrate the earth, than by enjoying her bounty? Your body will thank you too.

6. Turn off the lights, turn off the lights! If your not using them, or if you are but you really don't need them, turn it off. Same goes for power strips and yes even those "powersave" appliances. You can save even more by turning it totally off and unplugging it. And your BGE bill will thank you too (tough BGE might not).

7. Stop using herbicides and pesticides in your lawn and garden! Pretty self-explanatory.

8. Shop at a Farmers Market. Its better for you health-wise, and better for the planet and supports your local economy, and when buying organic there are no pesticides used.

9. Get involved with Earth-affected government regulations. You don't even have to move your pretty little feet. At the least write a letter to your legislators. Or even easier, go online and sign SOME petitions that have already been formulated to protect the earth, AND YOU!

10. Use homemade cleaners instead of those heavy bleach, ammonia scrubs. Lemon juice and baking soda clean fairly well. Give it a try.


And by no means is this a definitive list. Find your own ways to get involved. The more the merrier!


PS..Oh, and I wanted to point out too: while it was very clever, it was also a marketing idea to have the movie Avatar come out on Earth Day. I loved that movie: went to see it three times, twice on IMAX. But just in case you were wondering: buying the DVD does not subconciously fulfill your Earth Day duties, no matter how much you identify with the Avatars (and trust me I do). But it you aren't doing anything in this here life to prevent history from repeating itself (yea, you do know its based of many true stories right? READ: American History (ie. Native Americans) and African History (ie. Colonialism) to get a reawakening) then what are you doing, really? This is real life-not just TV!

PSS... Here are a few links to check:

Invisible Threats to the Planet
Slow Food   Slow Food USA
Earthday
Avatar
EPA



So much for not having anything to say. I start talking (or in this case typing) and I just can't stop!

Why I Take So Long In Supermarkets...

So anyone who has had the pleasure (or not) of going with me to the supermarket know that it's never quite as simple as in and out with me.  (I think only my daughter has been subjected to me at this time...)

The reason for that is because there are just soooo many different brands and versions of products, with varying prices, and I am so frugal, I want to know that I am getting the best value for my money. Notice I said best VALUE for my money, not most for my money. Thats one of the tricks they use, and you'll understand why I say that in a minute.

Probably much like you (or not), I used to go into the market and I would try to get the most for my money. That's not necessarily a bad thing, especially if you are on a budget, or like me are just tight with where you spend your hard earned money. Now-a-days however, with all the high fructose corn syrups, and genetically modified ingredients found in nearly everything, I am much more cautious about what goes into my shopping cart. While Whole Foods and Trader Joe's are great resources, I can't afford to get all my groceries from them, so I shop there for specific items, but do the bulk of my shopping at regulaar grocery stores...including the almighty Wally World!

So while the average Joe-Scmoh (did I spell that right?) is going around counting calories, I'm inspecting ingredient labels. I think its important, and often very interesting to know what is actually in your food. While calorie counting is fine, I tend to be more interested in ingredients, and from the Nutritional Label, I'm checking the sodium and sugar amounts, as well as fats presence (or absence) of any actual nutrients (that would be those vitamins and minerals). But that is for a later post. This one is about ingredients...

So anyway, I am moseying along the aisle in my local Food Lion, I think this particular day without the two year old (though that matters not), and a look to my left and my eyes fall upon none other than Apple Butter. Immediately feelings of nostalgia overtook me as I remembered the days of my youth, when my mother used to bring home apple butter and we would eat it on toast. I knew instantaneously that there was no way I could leave the store without it, as it had been probably a decade or more since I experienced its taste, and well, lets just say my mouth was watering just thinking about it.

There were three brands on the shelf. Food Lion, White House, and Country Acres. The Food Lion jar was clearly the biggest, next being the White House brand, and last coming in, the unknown Country Acres.

If you are shopping quantity for price, clearly the Food Lion brand would be the take home. It was 28oz for $2.99.  The 28oz, but much fancier packaged White House was $3.44, and the Country Acres was $2.79. The Country Acres was the cheapest, but smallest and least known. Very easy to dismiss. The most known was the White House but also a bit overpriced. The Food Lion brand was the best prices and the best value for size. It was also the one that I would have been most likely to pick up...

...had I not decided to check out the ingredients listing.

Check this:

In terms of the (transparent) ingredients, both the Food Lion adn White House brands were the same. Of course with the ingredient "Spices" there could arguably be a slight difference, but over all it is the same. Apples, Corn Syrup, High Fructose Corn Syrup, and "Spices".

What spices? And why is there a need for both Corn Syrup and High Fructose Corn Syrup? My feelings of nostalgia were begining to wean. I know "grandma" did not make hers with Corn Syrup and High Fructose Corn Syrup. Something was not quite right here. But oh a beam of hope. There was still this Country Acres version I had never heard of. I decided to check it out and see what it contained...

Big difference from the other two: Apples, Cider, Salt, Baking Soda, Ground Cinnamon, Cane Sugar, and gee: No Preservatives Added. Now this sounded like something I could clearly recreate in my kichen at home, and hence the true winner was revealed.

One of my criteria for packaged food items when I am shopping, is that I should be able to make it at home. The ingredients should be things that I can clearly gather and find (depending on the complexity of the product) or at least recognize and (hopefully) pronounce. And I was definitely happy to walk away with my Country Acres Apple Butter.

So what's my point? Well just be aware of what you are getting and what you are looking for. Quality or Quantity? If its quantity, then by all means  price and size is what you should be aware of. If its quality, then you better start brand comparing the ingredients.

Yes it is a bit more time consuming, but don't you think its worth it for your health, and your children's health? Besides, what are you rushing for anyway? SLOW DOWN!


As always, I'd love to hear your thoughts. Comment below...

Germ Warfare

It really is the simple things in life...

So I am sitting with the kid watching Dinosaurs. I purchased the DVDs because I loved the show that much. I'm a huge fan of satire, and so every part of this show tickles me...
I guess that is to say humanity tickles me more, because that is what the show is based off of.

              

So this particular episode that comes on is called "Germ Warfare" (Season 3, Episode 6), and is a satrical representation of the medical establishments of today. And don't get me wrong, I do believe that they have their place, but it is true that many of our common ailments that we go to the doctors for and pay boo-koo money for are ailments that we could very well cure at home on our own with simple ingredients and/or lifestyle changes.

My grandparents generation knew and understood that. My parents as kids barely went to the doctors. I guess that was partially because they couldn't afford it. But in not being able to afford it did not mean they suffered. They "figured out" how to cure themselves. And a lot of their methods are time-tested and proven. But because of there simplicity, we think it's too easy to try. We have been sold the idea that medicine has to be advanced and technical. The reality is quite different though. One of my reasons for this blog is to help people to get back that wisdom that our ancestors knew. And for sure I'm going to pass it down to my own youngin'. Hopefully you will see fit to do the same.

On the show when Baby gets sick, Ethyl, the grandmother tells the parents to take him to the "guy in the woods". He would be the modern day equivalent of us herbalists specifically, but also any other holistic or complimentary health care professionals and naturopathic physicians. They spend thousands at the doctors office instead for medicine that not only did not work, but made the baby worst (modern day=side effects). They then go back to this doctor who they blindly trust and when he tries to sell them another more expensive batch of medicine, they realize that he may well be a sham. They finally reluctantly go to the "guy in the woods" and he heals the baby with an unlikely cure: mold.

Remember its a satire. So maybe we won't instruct you to eat moldy bread per se, but a lot of our medicinal plants are things that most people consider weeds. The things that they spray heavily for "polluting" their yard, all have qualities that could be health promoting... whats it gonna take though for us to make that shift consciously?

I'll add that in the light of all this health care hoopla, I see it as one of the leading answers to the questions that aren't being asked. But that's a political discussion, so I won't get into that.

Anyway, you can view the episode here. I was able to find it online. ENJOY! Let me know your thoughts!

It's Spring!! That means allergies...

Yes, so I am quite a few days late, but spring is definitely in full effect. 89 degrees in mid-April?? Yeah.

Well for some people, such as myself, spring is the best time of year. Beautiful flowers in bloom, colors everywhere... the earth is in a stage of awakening.  For others though (also such as myself), it can be rather bothersome. It becomes the battle of the allergies. That sneezy, snotty, itchy time of year where being outdoors-what you've been waiting to do all winter- is not quite as attractive as you had imagined it would be.
Of course you can always pop a pharmaceutical allergy suppressant such as Claritin, Zyrtec, or Benadryl.
But since you're reading this blog...I am assuming you may be looking for a more natural route to travel.

Since pharmaceutical allergy medicines works so well, why go the natural route? Well, one because its natural. That in and of itself is enough reason for me...but in case you need more persuasion, here is a few reasons why you may want to opt for natural remedies:

Standard pharamceutical allergy relief comes in the form of decongestants and antihistamines. Histamine is a chemical that the body makes which results in an inflammatory response. Antihistamines work by supressing the body's natural release of the histamine compound. Thus, like most pharmaceuticals, the symptoms are being treated while the cause remains the same.

Well then, what is the cause of allergies?

Allergies is the body's immune system responding to a substance which is in fact harmless. If you inhale pollen or animal dander for instance, the body responds as if it is an invader (ie bacteri/parasites etc...), and then reacts to rid the body of the substance. Allergies can be said then to be a mistake of the immune sytem in the stages of indentification, as it has viewed these seemingly harmless objects as a threat.

Well thankfully, nature provides us with some herbs that can help fight the peskiness of hayfever. Here I will list only three:

1. Stinging Nettle Leaf

Stinging Nettle Leaf, often refered to as "Nettle" offers relief for allergic nasal symptoms. As an infusion (tea), nettles can be used to help detoxify and remove toxins from the body. It can also be taken in tincture (alcohol extrated) form. I use the tincture for myself, and a glycerite extraction for my 2 year old daughter (she didn't like the regular tincture. It took me a while to figure that one out). We both also drink it as a tea. You can also add it to foods. I sprinkle it, along with dried basil, onto grilled turkey and cheese sandwiches. You can't taste it, and its great for sneaking it into kids' diets...though in the sandwich it isnt enough for any medicinal value. I would stick to the teas and tinctures for those purposes.

2. Garlic

[Picture Coming...but yall know what it looks like]

Garlic (Allium sativum) and to a lesser extent onions (Allium sativum) is said to be effective due to its high concentrations of quercetin. According to Jim Duke in The Green Pharmacy, "These compunds retard inflammatory reactions. If you have allergies, I'd suggest adding generous amounts of these foods to your menu."

3. Horseradish 

Horseradish (Amoracia rusticana) can immediate clear blocked nasal passages, as anyone who has ever tried it may know. It must be cautioned though that horseradish is spicy (think cocktail sauce), so if you are averse to spicy foods, definitely opt for another method. Apparantly beside just clearing up nasal airways, horseradish can have preventative effects on allergies as well. According to Dr. Duke, it was reported in the book Natural Health Secrets from around the World by Glen W Geelhold, the "a daily dosage is necessary only untill the symptoms of your allergy subside. Thereafter, you need only a few teaspoons of horseradish each month to prevent another allergy attack."

Cranberry-Orange Ginger Jelly

 

This is a recipe I got from Dr. Sunyatta Amen. She is a Naturopathic physician. I took it, tweaked it, made it my own and it came out great so I want to share it with you.

But first...according to Dr. Amen, there are several reasons to love fresh cranberries. Here is what she says:

Why fresh cranberry?

* Urinary Tract Infections - The proanthocyanidins found in cranberry appear to block the adhesive strands on the E. coli bacteria

* Anti-Cancer Activity - It has been suggested that the proanthocyanidin compounds found in cranberry exhibits anti-carcinogenic activity.
* Heart Disease - Cranberry extract has been shown to inhibit low density lipoprotein oxidation thereby reducing the risk of heart disease.
* Kidney stones - quinic acid in cranberry may help to prevent the development of kidney stones.

I did some additional cranberry research of my own and I found a website that hailed all the benefits of this often overlooked fruit. Here is what some of the research shows:

Anti-cancer - In 1996 laboratory studies conducted by University of Illinois scientists and published in Planta Medica demonstrated the potential anticarcinogenic properties of cranberries. More recently researchers at the University of Western Ontario demonstrated, using an animal model, that human breast cancer cells showed significantly lower incidence of tumor development when the experimental group's diet was supplemented with cranberries. Although these results are very preliminary, compounds in cranberries may prove to be a potent cancer fighter.
Anti-aging - Using an animal model James Joseph, Ph.D. and Barbara Shukitt-Hale Ph.D. have been experimenting with cranberries and their ability to protect brain cells from free radical damage and subsequent motor and cognitive function losses. Rats feed diets supplemented with cranberries are put through a series of tests to evaluate their neural function compared to a control group. Preliminary results indicate that there will be compelling evidence that cranberry can help protect the brain from neurological damage (unpublished results).

Dental - Critical Reviews in Food Science and Nutrition (2002) reported on a preliminary clinical trial using a mouthwash containing cranberry NDM. Saliva samples of the experimental group showed a two order of magnitude reduction in Streptococcus mutans colony forming units compared with the placebo group (unpublished data). A large percentage of dental caries (cavities) can be attributed to S. mutans.
Heart - Flavonoids have been shown to function as potent antioxidants both in vitro and in vivoand may reduce the risk of atherosclerosis. Cranberries contain significant amounts of flavonoids and polyphenolic compounds that have been demonstrated to inhibit low density lipoprotein oxidation. Ongoing research continues to suggest that cranberries may offer a natural defense against atherosclerosis.
Ulcers - Peptic ulcers are increasingly being attributed to infection by Helicobacter pyloribacteria, as opposed to stress and/or stomach acidity. A high-molecular-weight nondialysable constituent of cranberry juice has been shown to inhibit the adhesion of H. pylori to human gastric mucus in vitro. These preliminary results suggest that cranberry may be beneficial in the prevention of peptic ulcers through the inhibition of H. pylori adhesion to gastric mucus and stomach epithelium.

For someone like myself without insurance, I found the dental information to be the most appealing. In fact, I ordered myself a sample of Burt's Bees newest all natural cranberry toothpaste just a week or so ago (still waiting for it to come in). Obviously someone is catching onto the research and at least giving it a shot. (Now I'm anxious...where is my toothpaste?)

********************************************************************************************

Ok ok. I know what you're thinking. On with it. Alright, so here is the recipe:

1 pound fresh cranberries, rinsed
2 oranges (peeled and de-seeded)
2/3 cup agave syrup
1 inch thumb ginger, finely grated
1/2 tsp orange zest
1 tsp ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg

So you add these ingredients all together in a food processor. High Pulse several times to allow the cranberries to break up. Allow the mixture to sit at room temperature for 30 minutes to set and let the flavors mingle.

**NOTE**

I didn't have any agave syrup on hand so I used Grade B Pure Organic Maple Syrup in its place. Taste-wise they come from two very different worlds. However I love pure maple syrup and it adds a nice earthy taste to the recipe. Also, pure maple syrup is a decent source of the trace mineral manganese and zinc. You could also substitute Blood Oranges for regular ones.

As is, mine didn't set like a jelly would. Cranberries have enough pectin naturally that you don't need to add any for it to set. However the more ripe the fruit is the more the pectin breaks down. Maybe I was just impatient but it wasn't setting like I wanted it to, so took half the batch and added some to see how it would differ.

The as-is version taste great just as it is. If you like you could eat it like you would apple sauce or something. Really good. Also you can eat with fruit, add to muffin mix to make cranberry muffins, add to oatmeal or cream of wheat to help sneak in healthy nutrients for your kids, or add it to a jello to make fruit jello, eat with crackers, add on top of a homemade cheesecake... etc. You can get really creative with it. I also used it as a spread on turkey sandwiches, and it was, as Rachel Ray would say, Delish!
Those are just a few of my ideas...do you have any others?? Leave a comment and let me know if you do.

So for the other half of the batch, here is what I did:


Heat mixture on stove and allow to come to a full boil.
Add a package of fruit pectin (I used Sure-Jell)
Allow to boil again. Stir in a tbsp of sugar (needed to help it set otherwise I wouldn't have as it was plenty sweet enough)
Pour into ball jars leaving 1/8" space at the top for expansion. Boil a pot of water and set sealed jar in and allow to boil for 5-10 minutes. 5 minutes for jelly, 10 minutes for jam according to instructions. I didn't really time mine. It was somewhere in that range though)
Allow to cool. (After the jars cool, check seals by pressing the middle of the lid with finger. If it springs back, lid is not sealed and refrigeration is necessary.)

Store un-opened jams and jellies in cool, dry, dark place up to 1 year.

Refrigerate opened jams and jellies up to 3 weeks.

Please let me know how yours comes out should you decide to give it a try and also how you like it. I am interested in what everybody thinks!!

Blood Oranges

In trying to keep with the theme of seasonal eating, I would like to present to you Blood Oranges (Citrus sinensis) a member of the Rutaceae family. It sounds so cryptic doesn't it? Blood oranges? However be ye not alarmed. There is nothing ghastly about this fruit.

It is very noticable upon cutting into its fruit its crimson red-toned flesh. Its color comes from anthrocynanin-a chemical found in many fruits, but typically not citrus fruits.

Pictured is the Moro variety of the fruit, whose flesh is closer to purple than red.

Blood oranges, being a citrus fruit, are particularly high in vitamin C and is also is a decent source for some potassium. The anthrocyanins-the chemical responsible for its color- are antioxidant.


When picking the fruit, look for fruit that is heavy for its size. Storage is best in the refridgerator. It keeps for a few days at room temperature, but lasts longer-for up to two weeks, when stored in the fridge.

For the Moro variety-peak season is December thru March.

I'll be back in another post with a recipe using this fruit. Stay tuned.

Storing Produce

I came across this article here about the proper way to store produce. Its great information for keeping your produce fresh and what to store where and for how long. Check the link for the entire article but here are a few of the main points:

If your produce rots after just a few days, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent—will speed the decay of ethylene-sensitive foods. Keep the two separate.

Use trapped ethylene to your advantage: To speed-ripen a peach, put it in a closed paper bag with a ripe banana. One bad apple really can spoil the whole bunch. Mold proliferates rapidly and contaminates everything nearby, so toss any spoiled produce immediately.

For longer life, keep your produce whole—don't even rip the stem out of an apple until you eat it. "As soon as you start pulling fruits and vegetables apart," says Barry Swanson, a food scientist at Washington State University, "you've broken cells, and microorganisms start to grow."
Cold-sensitive fruits and veggies lose flavor and moisture at low temperatures. Store them on the counter, not in the fridge. Once they're fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp.

The ABCs of Fresh

The main way to lengthen shelf life is by using cold temperatures to slow food's respiration, or 'breathing' process," explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don't want to stop the breathing altogether. "The worst thing to do is seal fruits and vegetables in an airtight bag," says Barry Swanson, a food scientist at Washington State University. "You'll suffocate them and speed up decay."

Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the first trick is to separate produce that emits ethylene from produce that's sensitive to it. (See "Gas Wars" sidebar.)

REFRIGERATE THESE GAS RELEASERS Apples Apricots Cantaloupe Figs Honeydew

DON'T REFRIGERATE THESE GAS RELEASERS Avocados Bananas, unripe Nectarines Peaches Pears Plums Tomatoes

KEEP THESE AWAY FROM ALL GAS RELEASERS Bananas, ripe Broccoli Brussels sprouts Cabbage Carrots Cauliflower Cucumbers Eggplant Lettuce and other leafy greens Parsley Peas Peppers Squash Sweet potatoes Watermelon

Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don't migrate.

Fastest to Slowest Spoilers: What to Eat First You can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket, with proper storage and a little planning. The key is eating the more perishable produce early on. Use this guide, right—created with the help of Marita Cantwell, PhD, postharvest specialist at the University of California, Davis—based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you're buying, say, green bananas or not-quite-ripe pears. And remember, looks count. Appearance—vivid green spinach; smooth, unbruised peaches; plump oranges—is the best clue to whether fruits and veggies are fresh to begin with.
Eat First: Sunday to Tuesday Artichokes Asparagus Avocados Bananas Basil Broccoli Cherries Corn Dill Green beans Mushrooms Mustard greens Strawberries Watercress	Eat Next: Wednesday to Friday Arugula Cucumbers Eggplant Grapes Lettuce Lime Mesclun Pineapple Zucchini	Eat Last: Weekend Apricots Bell peppers Blueberries Brussels sprouts Cauliflower Grapefruit Leeks Lemons Mint Oranges Oregano Parsley Peaches Pears Plums Spinach Tomatoes Watermelon	And Beyond Apples Beets Cabbage Carrots Celery Garlic Onions Potatoes Winter squash

Ginger-Cinnamon Tea

Ginger-Cinnamon Tea

Ginger (Zingiber officinale) has long been known for its medicinal value and has historically been used as both a food and a medicine. Because I am anal, I would like to point out that the ginger "root" you buy out the store is not actually a root but a rhizome. The rhizome is the part of the plant that is used medicinally. Having said that, I will from hence on out call it Ginger root just to avoid confusion, and if looking for it in the store (typically found in the produce section) if will be labeled as a root.

This is a really good winter tea as the ginger is very warming to the body as has been said to warm cold hands and feet. It has a sweet aroma and a pungent taste.

Medicinally it has been used to treat nausea, morning sickness in pregnancy, as a digestive stimulant, as a carminative and to aid in relief from colds.

The Recipe

Well I'm no good when it comes to exact measurements. However:

Approximately 3-4 cups of water (or so)

1-2 pieces of fresh ginger root

1-2 cinnamon sticks

Honey

*Lemon *Orange *Cayenne *

Instructions:

Chop ginger into small but not miniscule pieces (approx. 1/4")

In saucepan, combine water, ginger, and cinnamon sticks. Cover with lid

Turn on heat to med-high. Once it begins to boil, reduce to simmer for 10-15 minutes.

Strain mixture as seen below and discard.

Add honey.

Optional: Add lemon or orange slice.

Optional: Add a pinch of cayenne for stubborn congestion.

Sip on tea 3x a day. Yum.

Introduction

As I matriculate through my Tai Sophia journey, and thereafter, I will update this site with useful tips and other information that I find could be helpful to the general public.
This is information will be combinations of things I've heard in class, read in books or magazines as well as from online sources.
It will include practical uses for everyday (and not so everyday) herbs, recipes including herbs or just receipes for overall health in general, seasonal considerations, and plenty other wellness topics and tips, as well as my own personal experience with herbs (in comes the humor).

I will attempt to make it as visual as possible. I will include photos as well as video demonstrations as much as possible.

I hope that everyone will fall in love with this blog and keep coming back.

I encourage all questions and comments alike. I do not promise to have the answer to everything, but in general I will try to answer all questions and will seek answers to the questions I don't know.

I hope this is as fun and interesting for you as it is for me.