A/H1N1 pandemic spreads at unprecedented speed, says WHO
http://www.freerepublic.com/focus/f-news/2296007/posts
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The map in your post #6, is an eye opener.
It has followed the illegal trail and it has covered half the world all ready.
I listen to the police scanners on the radio and Las Vegas is the closest to me, a 100 miles away, some days the people are falling over with flu like symptoms and they are busy hauling them in.
It is bigger in America and the world than we realize.
Thanks for sharing the link with us, as I had missed the thread.
Please stock up on Vitamin D and start taking it as soon as possible. You need at least 5000 international units per day or more. If you can get 20 minutes of sunshine each day without sunscreen, your body will make 20,000 IU per day (and no more). In the wintertime at most latitudes in North America you must supplement with cod liver oil or vitamin D capsules.
Flu causes a runaway reaction in your body in which the antibodies that fight the virus go on and also destroy your lungs. Vitamin D regulates the antibodies and keeps them under control. If you are on dialysis you need extra vitamin d because if your kidneys don’t work, they don’t send out the vitamin d you need, when you need it.
Home Flour Milling
Grinding or milling various types of flour in the home can be accomplished with only a few basic tools. Some tools make the job easier and some types of flour are easier to create depending on the type of grain or other substance that is used.
Some of the tools that can be used for home flour milling include: mortar and pestle, manually and electrically operated coffee mills, spice mills, seed grinders, small electric grinders, food blenders, and food processors as well as almost any type of homemade device that will pound or grind grain into a powder. Because most types of flour are readily available it may seem pointless to grind flour at home, but the advantage is that only what is needed is produced. The resulting flour is fresh and full of flavor and none of the nutritional qualities are lost since all of the components of the grain or seed are included in the flour.
http://www.recipetips.com/kitchen-tips/t—1034/home-flour-milling.asp
Topping off a steak.
FRENCH BUTTER
Two tablespoons of finely chopped chives,
One tablespoon of finely chopped leeks,
One tablespoon of finely chopped tarragon,
Juice of one-half lemon,
Two tablespoons of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Work to a smooth paste.
French and Italian and Swiss cooks frequently serve a vegetable garnish with steaks. It is prepared as follows:
One green pepper, chopped fine,
Two leeks, chopped fine,
Eight branches of parsley, chopped fine,
Two onions, chopped fine,
Ten branches of tarragon, chopped fine,
One-half cup of chives, chopped fine.
Place four tablespoonfuls of shortening or vegetable oil in a frying pan and add the herbs and cook very slowly until soft, taking care not to brown. Now season with salt, pepper and dress on a hot platter in a little mound at the bottom of the steak. Garnish with a slice of lemon.
[pg 297]
ENGLISH BUTTER
One tablespoon of butter,
One-quarter teaspoon of white pepper,
One-quarter teaspoon of mustard,
One-half teaspoon of salt.
Work to a paste and then spread on a steak as soon as you place it on the platter.
LONDON BUTTER
One tablespoon of melted butter,
One tablespoon of Worcestershire sauce,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One tablespoon of lemon juice.
Mix and then pour over the steak.
SWISS BUTTER
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One-half teaspoon of salt,
One-quarter teaspoon of paprika,
One and one-half tablespoons of butter.
Work to a smooth paste.
ITALIAN BUTTER
One green pepper, chopped very fine,
One teaspoon of paprika,
One-half teaspoon of salt,
Two tablespoons of butter.
Work to a smooth paste and then spread on the meat.
http://www.gutenberg.org/files/17438/17438-h/17438-h.htm