Former Child Star Chairry Found Abandoned in Brooklyn Alleyway

 

At the height of her career, Chairry was a star. She was a friend to Pee Wee, a confident to Cowby Curtis, and a lover to Jombi.
On many occasions The King of Cartoons fell drunk into her tender embrace, but she was so much more than a place to sit. No one had more passion for the Word Of The Day than Chairry.
No one hollered mekka lekka hi, mekka hienie ho with more fervour.
Chairry’s story is yet another reminder of the meat grinder that is the children’s entertainment industry. One day they’re making plaster molds of your face for Arbie’s cups, the next you’re snorting meth with Bob Sagat behind a Santa Monica Waffle House.
What set her off on this collision course with the underworld? Was it the wrongful ostracizing of her dearest friend Paul Reubens? Or was this was Chairry’s destiny?
As she always said "it’s better to burn out than to Faye Dunaway."

Ooops!

It’s been almost a week now since I made mistake of turning off my computer during a Windows Update installation of all those optional language files, which I have since determined that I didn’t need, and all it cost me was about five years worth of photos, music, and documents.

I understand now why it’s important to create a Rescue Start Up disk for just this type of situation, because had I done so before hand, I wouldn’t be starting from scratch.

Oh well , it’s just virtual stuff, and that can always be replaced over time. Just another situation to learn from is all.

Disappointing: the Dead Scrolls exhibit at the ROM

Before I go on, I would like to state that I wouldn’t have been even able to see this exhibit, had it not been for the kindness of one of my building’s residents, who works as well as volunteers over at the Royal Ontario Museum (hereafter referred to as the ROM), and that because I’m extremely grateful for her gift, I will double my efforts in trying to remember what her name is so I can insert it in here.

Since the announcement that the ROM would be hosting the Dead Sea Scrolls: Words that Changed the World project back in January, I’ve been kind of curious as to what would be on display. After all, these were touted to be the most important archaeological discovery in human history.

Today, I got the chance to do so, but sadly I must tell you that the exhibit is just as big a disappointment in the end, as the Michael Lee Chin Crystal addition was when it was completed.

What should be credited however, is the marketing campaign, because only a true genius could sculpt such a phenomenal buildup for what was otherwise a lackluster and paltry display.

Of the 900 documents discovered in 11 caves around the Wadi Qumran between 1947-1956, maybe 20 scraps actually made the trip to Ontario, and none of them were the really important ones.

800px-Qumran

************** I’ve just gone back to the ROM site to check my accuracy, and in fact only 10 are on display right now, with another 10 to be put on display in October. ********************

Artifacts also on display, to help provide some historical groundwork for the time period in which the Scrolls would have been stashed away for purposes of safekeeping, were sparse, and the total number could have been put in just one of the glass cases found throughout the rest of the museum.

Aside from video presentations, thankfully made available in both of Canada’s official languages, no ROM staff were to be found to answer any questions, except when collecting your ticket at the start, or to pay for trinkets at the end, when exiting through the gift shop.

So, if you’re expecting to see something like this:

Deadseascrolls

you’re going to be very disappointed.

In conclusion, there are DVDs available (ironically, also at the ROM’s gift shop) documenting the history and impact of this discovery. You’d be better off buying one, than wasting your time shuffling along with the crowds.

China’s Fake Eggs

Cases of problem foods and food poisoning are widely reported in
Mainland China over the last few years. In 2001, there were 185 cases
of food poisoning, affecting about 15,715 people and causing 146
deaths. The cases doubled in 2002. In 2003, the number of reported
cases was ten times more than that in 2001, and the number of people
suffered was as high as 29,660, including 262 deaths Now In Sept 2008
Nearly 53,000 Chinese children sick from contaminated milk; 4 have died

Manufacturing fake eggs

In
China there are fake schools and classes that teach a variety of
blatant fraud technology, even eggs can be modulated by chemical
materials, but also be able to fry cook, is currently the most popular
False course.

Step 1 modulation of raw materials

Using 7 kinds of chemical materials, see pic below

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Fake egg was made from calcium carbonate, starch, resin, gelatin, alum and other chemical products.

Step 2 egg production
Raw egg into the mold to 2 / 3 full, put calcium chloride, colouring die, the egg appears on the film been announced.

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The ‘yolk’ is shaped in the round mould. ‘Magic water’ containing calcium chloride is used.

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By adding a yellow pigment and become raw egg yolk.

Step 3 fake egg shape
In
the mold into 1 / 3 raw egg white, like the first package, like
dumplings into the egg yolk, egg white into another, into the magic
water, a shell eggs will come slowly. Naked egg shape to 1 hour to dry
after washing with water, at shells ready.

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To make the egg white, various ingredients, including a powder and alum, are mixed together.

Step 4
Sewing
lines through the use of eggs, immersed in paraffin wax, calcium
carbonate, such as modulation of the eggshell into a solution, repeated
several times until the shell a little dry, immersion in cold water
pumping line shape, this point, the egg has been put on a false cloak ,
You’re done.
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Hard shells are formed by soaking in paraffin wax onto the egg, which are then left to dry.

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Oh yeah The Egg is ready. The artificial egg shell is very fragile and break easily but who cares!!
Look so real

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Many small bubbles is formed during frying the egg but not many people can tell the difference.
The egg look exactly the same, and the eggs taste better than real but you are adding to the
statistic of food poisoning person.

Why make fake eggs ?
Because of money.

The cost of fake egg is only 0.55 Yuan/kg, while the true eggs’ market price is 5.6 Yuan/kg.

Taking advantage of the community garden. Swiss Chard


John Corso and some other diligent members of the 250 Davenport Community have launched Phase II of the community garden. Phase I last year was really successful, but concentrated solely on various sorts of tomatoes, many of which I had never known to exist prior to then, and each with it’s own subtle texture, colour and taste.

This year the garden has expanded to include radishes, squash, corn, potatoes, peppers, onions, herbs, and many others including Swiss Chard, which I have often seen at the grocers but have had no real interest, due to my limited budget.

However, because the community garden is designed specifically towards benefiting those of us at the lower end of the income scale by allowing us access to a source of vegetables and fruit which we may not have been able to afford otherwise, I decided to take the opportunity and try it out.

So I Googled the veggie and found a simple recipe. Tried it twice now, and I’ve really enjoyed it but I must warn you however about the methane problem that may follow up later on after the meal has settled.

Swiss Chard

Ingredients
  • 1 large bunch of fresh Swiss chard
  • 1 small clove garlic, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 1 teaspoon butter
  • Salt
Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.