Special Hot Chocolate Recipe

Um, Hot chocolate has become a, premium item in our house, ‘cause every time, we make it uh, Josh has to make it, ‘cause he has a special way of making it, with the dry, hot chocolate powder and then, a bunch of non-dairy creamer, on top then put the water in, mix it up so it has a big ole chunk of foam at the top, put it in the microwave, make sure it doesn’t, boil over ‘cause that makes a sticky mess, and it makes a nice kind of almost crunch on the top, so we don’t, we don’t get hot chocolate anywhere else, and if you make it a different way it’s like ‘agh, man’, and his is way better [laughs] we never buy it ‘cause, he can make it better, always, pretty much [her husband says something in the background] Yeah, you go outside and it’s cold, ‘hey, let’s make hot Chocolate’, I think that’s probably in lots of families, though [laughs] come in and eat, drink hot chocolate. Warm up. [Interviewer asks if there is a specific kind of hot chocolate powder Jennifer’s family always uses] Josh: uh, the cheapest Interviewer: Whatever’s cheap Josh: Whatever’s cheap Jenn: He likes the cheapest I, I would rather have Stevens, ‘cause I like the flavors Josh: I like the flavors too but Jenn: And it’s a little creamier by itself, but, he doesn’t care, it’s not chocolate-y enough, to him, he just gets the regular, Western Family, or whatever

Christmas Morning Rolls

Christmas Morning Rolls 1pkg. butterscotch pudding mix (not instant) ½ c. butter ¾ c. brown sugar ½ c. nuts [Nuts, however, can be removed to taste] 18-24 Rhodes frozen dinner rolls Grease pan. Arrange rolls in pain loosely. Sprinkle pudding over rolls. Cook butter, brown sugar and nuts till sugars dissolved. Pour sugar mixture over rolls. Cover w/tin foil. Let stand on counter over night. [on reverse side of recipe]: Christmas Morning bake 350 for 30 min. Move it immediately into a deep dish. Don’t get burned! Merry Christma

Farghis

Josh: So, the Story goes that Ben was at a band competition and— Jenn: no he wasn’t he was at a demolition derby Josh: oh was it? I remembered it as at a stadium — Ben: yeah, it was a fundraiser — Josh: Oh you were at a demolition derby as a band to work at the, concessions yes, and you were walking by and there was a inch of booths or whatever and there was one booth, and it was for a music store, the local music store, and they had a drawing for a guitar, and you had to sign up and put your name in, and so, Ben decided he was going to do that, um, but he was like ‘there’s no way I’m gonna win’, so he signed his name, Ben Farghis, but decided to put Dow his real phone number, just in case. And so, Mom called— got a phone call one day, and they asked if Ben Farghis was at home, and Mom didn’t, she was like, ‘there’s no one here by that name’

Christmas Eve Pizza

Becca: Our mom’s family, her dad is Italian, and when they moved to Mantua everyone in Mantua is Dutch, primarily Dutch, who has very traditional ham, Christmas dinner, and they went ‘You know what, we’re Italian, we should do something different’, so they made homemade pizza, crust and everything for Christmas dinner. Ben: Christmas Eve Dinner Becca: Yeah we do it on Christmas Eve Ben: Oh, so they did it on Christmas dinner Jenn: Yeah, that’s because we get all together, we would, for most of our, childhood we’d get together with that family for Christmas Day, and we’d have regular, you know, we’d have whatever, it was the same as ever, it was bring just potluck like it always is with that family. I guess that’s another part of folklore for our family is, anytime we get together with that family— Becca: It’s like Thanksgiving [Discussion of a separate family tradition to always bring food to family gatherings as if it is Thanksgiving] Ben: So, for the pizza tradition we — Becca: We continue to make pizza every year Ben: And we always do it on Christmas Eve [Talking over one another] Becca: We do it Christmas Eve Jenn: Yeah, Mom makes the dough, in the early afternoon so it can rise, and then we usually make two sometimes three, as our family’s grown we made a little more, and then we just get to choose and pick and whatever we want a topping with it. It’s usually ham and pineapple for one at least and definitely pepperoni for another but we’ve added — Becca: Peppers and olives … Jenn: Red onions and mushrooms. Ben: It’s also very nice, thick bread crust that’s cooked on a stone. Jenn: Mm-hmm. Yeah, it wasn’t always cooked on a stone Ben: yeah we cook it on it now Becca: [Talking amidst all the conversation:] That was only, like, seven or eight years ago Jenn: That’s been recently Ben: Yeah, that’s pretty recent but it’s always been hand-made Jenn: Yeah, always hand-made. With mozzarella, and her homemade sauce, homemade pizza sauce, which is, superior, in every way Becca: [laughs] Jenn: We all feel like [laughs] we all feel like Mom’s pizza is superior to any other pizza. Um, then and we usually eat it with ranch, bring it to the table, and usually have a green salad with it, ‘cause Mom’s really good about having us, all eat, healthy Ben: Healthy food Becca: And then we’ll watch Jenn: [In the background, as if she is quoting a movie:] Healthy food [laughs] Becca: Uh, White Christmas, no we’ll watch It’s a Wonderful Life Christmas Eve, usually White Christmas is on the first snow. Jenn: Yeah White Christmas we’ve watched when it snows for the first time in the season Ben: That’s a separate tradition, but it’s cool Jenn: And It’s a Wonderful Life for Christmas Eve. Yep

Functionalisation of Ti6Al4V and hydroxyapatite surfaces with combined peptides based on KKLPDA and EEEEEEEE peptides

Surface modifications are usually performed on titanium alloys to improve osteo-integration and surface bioactivity. Modifications such as alkaline and acid etching, or coating with bioactive materials such as hydroxyapatite, have previously been demonstrated. The aim of this work is to develop a peptide with combined titanium oxide and hydroxyapatite binders in order to achieve a biomimetic hydroxyapatite coating on titanium surfaces. The technology would also be applicable for the functionalisation of titanium and hydroxyapatite surfaces for selective protein adsorption, conjugation of antimicrobial peptides, and adsorption of specialised drugs for drug delivery. In this work, functionalisation of Ti6Al4V and hydroxyapatite surfaces was achieved using combined titanium-hydroxyapatite (Ti-Hap) peptides based on titanium binder (RKLPDA) and hydroxyapatite binder (EEEEEEEE) peptides. Homogeneous peptide coatings on Ti6Al4V surfaces were obtained after surface chemical treatments with a 30 wt % aqueous solution of H2O2 for 24 and 48 hours. The treated titanium surfaces presented an average roughness of Sa=197 nm (24 h) and Sa=128 nm (48 h); an untreated mirror polished sample exhibited an Sa of 13 nm. The advancing water contact angle of the titanium oxide layer after 1 hour of exposure to 30 wt % aqueous solution of H2O2 was around 65°, decreasing gradually with time until it reached 35° after a 48 hour exposure, suggesting that the surface hydrophilicity increased over etching time. The presence of a lysine (L) amino acid in the sequence of the titanium binder resulted in fluorescence intensity roughly 16 % higher compared with the arginine (R) amino acid analogue and therefore the lysine containing titanium binder was used in this work. The Ti-Hap peptide KKLPDAEEEEEEEE (Ti-Hap1) was not adsorbed by the treated Ti6Al4V surfaces and therefore was modified. The modifications involved the inclusion of a glycine spacer between the binding terminals (Ti-Hap2) and the addition of a second titanium binder (KKLPDA) (Ti-Hap3 and Ti-Hap4). The Ti-Hap peptide aptamer which exhibited the strongest intensity after the titanium dip coating was KKLPDAKKLPDAEEEEEEEE (Ti-Hap4). On the other hand, hydroxyapatite surfaces, exhibiting an average roughness of Sa=1.42 µm, showed a higher fluorescence for all peptides compared with titanium surfaces

An l^{p}-Version of von-Neumann Dimension For Banach Space Representations of Sofic Groups

A. Gournay defined a notion of $l^{p}$-dimension for subspaces of the l^{q}-left-regular representation of an amenable discrete group. We give an alternative definition that works for sofic groups and a different notion for groups satisfying the Connes embedding conjecture, and for more general representations on Banach spaces. We extend certain results due to Gournay, as well as discuss l^{p}-Betti numbers of Free groups.Comment: 65 pages, 7 figures. This is the final version. To appear in Journal of Functional Analysis. Much of the old article has been added to arXiv:1302.2286 so as to make the two papers roughly the same lengt

Dutch Oven Ham

So, the, my dad started getting into Dutch Oven cooking when he went to Woodbadge I think is when he started getting into it. And, um, so we were out East — and there weren’t as many people that did Dutch Oven cooking, my dad’s really into it now— he even, designed and had someone manufacture his own Dutch oven table. Anyway so as he started doing this —I’m not sure where he got the recipe, but he makes this, um, Coke ham. So you buy the cheap ham, um smoked ham? Is that right? Jenn: No. No, oh, you’re right, it’s just on the bone, there’s a name for it that we — oh, summer Ham, I think that’s what they called it — but that doesn’t exist out east, west I mean. Um anyway it’s just a ham on the bone an use a hacksaw to cut it down, uh so it’ll fit inside the Dutch oven, if you have to which, in a small twelve, that’s the case but if you have a deep twelve then it’ll fit a little bit better, but he eventually bought this deep twelve Dutch oven just so that he could cook ham in it. Um, so we started eating it, um, just here and there Dad would make it — you basically, the recipe is pretty simple — you cook it for, an house or so so that it will, um, drain out the juices— you pour the juices off and pour a Coke, like a twenty-ounce Coke over the top of it, and then, and then, you just cook it in that for the remainder of the time until it gets to the temperature, and you baste it every so often — I forget how often — and then after that, at the very end at the last ten, fifteen minutes you pour honey over the top of it, and let the honey glaze. Anyway so we just, loved this ham so much it was delicious, and it falls off the bone for the most part and just super super tasty, and um just cook it in a Dutch oven. And, we started eating it so much and liked it so much that, someone requested? Or just Dad maybe said ‘Let’s have it for Thanksgiving’ and we were like, ‘yeah let’s do that’ [laughs] um, so we would um, first started having it for Thanksgiving, and for Christmas, yea, for Christmas and Thanksgiving every year, and sometimes he’ll cook, cook it with coals but other times we’ll just cook it in the oven, in the Dutch oven so, anyway, delicious

Microtubules follow septins’ guidelines

Septin filaments direct the reorganization of microtubules during epithelial polarization

Associations between diet, physical activity and body fat distribution: a cross sectional study in an Indian population.

BACKGROUND: Obesity is a growing health problem in India and worldwide, due to changes in lifestyle. This study aimed to explore the independent associations between dietary and physical activity exposure variables and total body fat and distribution in an Indian setting. METHODS: Individuals who had participated in the Indian Migration Study (IMS) or the Andhra Pradesh Children And Parents' Study (APCAPS), were invited to participate in the Hyderabad DXA Study. Total and abdominal body fat of study participants was measured using DXA scans. Diet and physical activity (PA) levels were measured using questionnaires. RESULTS: Data on 2208 participants was available for analysis; mean age was 49 yrs in IMS, 21 yrs in APCAPS. Total energy intake was positively associated with total body fat in the APCAPS sample: a 100 kcal higher energy intake was associated with 45 g higher body fat (95% CI 22, 68). In the IMS sample no association was found with total energy intake, but there was a positive association with percent protein intake (1% higher proportion of energy from protein associated with 509 g (95% CI 138,880) higher total body fat). Broadly the same pattern of associations was found with proportion of fat in the abdominal region as the outcome. PA was inversely associated with total body fat in both populations (in APCAPS, one MET-hour higher activity was associated with 46 g (95% CI 12, 81) less body fat; in the IMS it was associated with 145 g less body fat (95% CI 73, 218)). An inverse association was observed between PA and percentage abdominal fat in the IMS but no association was seen in the APCAPS population. CONCLUSIONS: In this Indian population, there was an inverse association between PA and body fat. Associations between body fat and dietary variables differed between the younger APCAPS population and older IMS population. Further longitudinal research is needed to elucidate causality and directions of these associations across the life course