Justa Rollin’ Right Along


French Fry Oil, Information Overload, Dark Flow, Banks and Ivory

Saturday, January 24th, 2009

Colleges turn french fry oil into fuel

Students have begun making bio fuel by converting used cooking from the .

Overcoming Information Overload

Daniel Tammet: “Our world is generating more information with more resources and now than at any time in history: through TV and programs, cell phones, magazines, email, websites, blogs, and other media… Being overwhelmed by a continuous maelstrom of information can be just as damaging to our minds as having too little of it…”

Dark flow: Proof of another universe?

For most of us the universe is unimaginably vast. But not for cosmologists. They feel decidedly hemmed in. No matter how big they build their telescopes, they can only see so far before hitting a wall. Approximately 45 billion light years away lies the cosmic horizon, the ultimate barrier because light beyond it not has not had time to reach us.

Sweden’s Fix for Banks: Nationalize Them

The have a simple message to the Americans: Bite the bullet and nationalize. With Sweden’s banks effectively bankrupt in the early 1990s, a center-right pulled off a rapid recovery that led to taxpayers making money in the long run.

War against ivory trade takes to the sea

It’s the “other” ivory. And this week, conservationists in London stepped in to stop its sale. It might not be as well known as the stuff that comes from elephants, but the ivory from the narwhal, the of the , is just as much in demand – and with that demand comes a threat just as severe as the one elephants face.

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Lovin’ That Elephant Garlic

Monday, April 14th, 2008

Last night, I made some more Collard Greens. Since I was out of garlic, I decided to pick up some of my favorite garlic from the supermarket…elephant garlic.

According to the Wikipedia page, garlic isn’t really a garlic at all. It’s “actually a variant of the species to which the garden leek belongs.” I will tell you this, I do love it. It has a much more mellow flavor than regular garlic and it is so much easier to work with. It is more expensive and less potent, but the flavor is great.

As I was the Collard Greens, I tasted them and told Laura that they weren’t that great this time. She told me about her friend that uses sugar while hers. Oh yeah, I forgot the honey. Here is what I use to make my Collard Greens:

-
- Garlic
- White
- Mushrooms
- Collard greens
-
- Honey

Use you if you want to make this stuff. For the , I use a cracked pepper/sea .

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