Friday, August 14, 2015

animals



http://annkschin.blogspot.com/2008/11/irresponsible-dog-owners.html
In these photos, some children found a bitch with seven puppies in the neighbourhood. These kids loved the puppies and found milk for them and food for the bitch. Some grown ups were also fascinated by them. But the occupant of the apartment where these dog and puppies had made their home at their basement wasn't happy. She wasn't happy with the S*** and the terrible smell. Before the residents could find homes for them, she rang the SPCA and had them taken them away.

When the kids found that the puppies were gone, they cried. Some fifteen years later, a certain person in my house is still very emotional when she talks about those puppies which had become other people's pets, instead of hers.

Thursday, August 13, 2015

Heart Research Inst.

Met two good looking guys, Jakob and Johnny standing in the cold educating shoppers about heart disease at Pt Chevalier. Forgot my camera, so I went to their website.




Welcome to the
Heart Research Inst

 

 



  HEART FACTS

Did you know ?

  • Heart Disease is responsible for 40% of all deaths in New Zealand each year
  • Every 90 minutes a New Zealander dies from heart disease, that's an average of 16 people each day
  • 1 in 2 New Zealanders are obese
  • Heart disease is more prevalent in women


The Heart Research Institute (NZ) is a registered charity in New Zealand and funds vital research into the World’s Number 1 killer - Cardiovascular disease.
Donations to The Heart Research Institute (NZ) do not go towards the NZ Heart Foundation.

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http://hri.org.nz/

Wednesday, August 12, 2015

Kiwi fashion labels Julian Danger and ITZME .





 ITZME image
 
Julian Danger image


Hair looks to be used on the runway for NZ Fashion Week by Kiwi fashion labels Julian Danger and ITZME .
 
The two popular designers have teamed up with celebrity hairdressers Brad Lepper and Raymond Robinson to create these stunning looks in their Wella Professionals sponsored runway shows.
 
Raymond brings 25 years of experience from the highest level of international runway experience having styled hair for Kenzo, Givenchy & Prada, Sass & Bide & Gorman and more to celebrities such as Miranda Otto, Rachel Griffiths, Jackie O, Cheryl Cole, Kelly Rowland and Sophie Monk.
 
Brad is one of the most sought after hairstylists in New Zealand and has received a whole host of industry awards and accolades over the course of his career. 

Image result for wella


New Zealand Cooking: Hangi


In New Zealand, our natives, the Maoris have adapted their version of volcano cooking called the Hangi.









I was teaching my ESOL adult students what a Hangi is.
I was pleasantly surprised that In South America, they also cook food in a similar way. In Peru, Felecites tells me they call it Pachamanca, and in Chile, Monica says they call it Curanto. My Samoa students call it Umu.

In my other blog, annkschin.blogspot.com, I wrote about Hangis and my book, Mail order Bride., and short story, Nadine in various posts, but I didn't have a closeup photo. Here I am fortunate that Ngarimu's cousin invited me to take as many photos as I wanted.

Here are pix of the hot pit.

Cooking up a storm, chicken, pork, mutton, potato, kumara, pumpkin, cabbage, wholesome food cooked on site. Food wrapped in paper and alumnium foil placed in a basket and steamed in the ground for hours from hot stones.

The Maoris got this idea of a hangi from the hot thermal volcanic grounds where eggs can be boiled by lowering into thermal pools. In a Hangi, a big pit or more than one square yard is dug in the ground. Timber is burned, and stones are heated. The baskets of food are put into the pit and covered with jute sacks. Dirt is dug on top of the pit. The food takes a few hours to cook. It looks like a smoking volcano.

ABC letter E for enzyme









In 2009, I visited Malaysia and Singapore and I was introduced to making a multi purpose cleanser.

They call it garbage enzyme. A friend whose husband is a university professor gave me some leaflets of information of how a Thai inventor had started this. I was naturally skeptical. What good can come out of a third world country like Thailand.

 I was talking to my sister E who had just retired as a school principal. I was telling her about my over abundance of plums from my plum trees.

We talked about Enzyme, and she was very happy with hers. She said her floor was very clean after using it. I felt convinced to give it a try.

Here it is.

The proportion is 1 part brown sugar, 3 parts fruit and/or vegetable waste, 10 parts of water.



Steps:

1: Mix sugar with water, add the fruit/veg, orange/lemon peels will give a nice citrus smell.

2: Fill in air tight plastic containers/bottles, leaving about 2 inches for fermnetation.

3: Store in a cool, dry and well ventilated area.

4: Do not put it where there is direct sunlight.

5: After the first week, slowly open the cap to release gas, be sure not to shake the bottle.

6: Push the floating veg downward every once in a while.

7: Ferment for at least 3 months.

8: Filter and it is ready for use. You get a brownish fluid.

9: The solids can be put in the garden as fertiser. Some people recycle this to restart a new batch.




This poinsettia is evidence it works. My exercise to revive a dying stump with the enzyme burying the dregs at the base of the stump of the poinsettia. Look at it now.


10: Add about 1 tablespoon to your normal washing solution.

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

I made my batch, and am using it. The dishes are less oily, but it could be pyschological.

I asked my friends in Malaysia, one told me an interesting use, her husband sprays it in her bird cage, and gives the cage a good smell.

Some people make a lot of claims about being environmentally friendly and saving money. I don't know about saving money, because you spent quite a bit on the brown sugar. Environmentally friendly, perhaps, since you reduce the use of detergent. I am still experimenting, I have started a batch with my apples.

http://abcwednesday-mrsnesbitt.blogspot.co.nz/

Monday, August 10, 2015