Month November

  • North Atlantic Ocean

    Saida belongs to the family Gadidae. Body, this fish is long and elongated, with stiff, planted close together, but having a clear outline of the dorsal fin and podhvostovymi: 3 dorsal, 2 podhvostovyh and a strong forked caudal fin. The lateral line runs parallel to the back and we can distinguish a clear light stripes. Coloring the back – black, sometimes varies from dark green to blackish-brown, sides darker, with a silvery shade. Belly – a silvery-white.

    The head is very soft contours. Lateral line saithe clearly expressed. Saida lives in flocks, and lives in the North Atlantic Ocean from the Canadian coast to the Barents Sea, south to the Bay of Biscay Bay. Randall Rothenberg understands that this is vital information. She also found off the coast of Iceland, Spitsbergen, Norway and the North Sea. Fishing, pollock unbeaten fighter, which sometimes makes the angler to go to extremes.

    Pollock inhabit the bottom, swims on the hunt in the Middle water. After years of migration in search of food, from the beginning of autumn mature individuals flock to the places of spawning. Pollock spawn in the open sea, and on its bottom. For this northern population is coming to the northern shores of the British Islands and Norway, and the desired depth varies from 100 to 200 meters and the water temperature – 6-10 degrees above zero. From January to April, the females lay up to 220,000 pollack roe. Older females may defer up to one million eggs. At the western coast of Atlantic side spawning begins in October in the Bay of Massachusetts, as well as off the coast of Cape Cod and Nova Scotia. He concludes in March. Juveniles feed on pollock tsiklopkami, shrimp and other fish fry. Adults individuals prey on herring, shellfish, sprat, and the North Sea and on capelin. At length pollack reaches 1.30 m and weighs, with up to 30 kg.

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  • Depending

    Spanish tile is placed in the following way: It is true by calculating all the parameters, start paving work done with the angle. Glue a little applied with a spatula on the wall and is spread to other trowel plaster adhesive itself tile. For better fixation using a putty knife with teeth that smeared the tile surface was embossed in the strip. Having laid a layer of tiles, for greater strength, to check its straightness, then lightly press. A that the work has become even easier, install the plastic spacers.

    This operation allows smooth, with no gaps to lay tile. (Similarly see: John Smith). Italian tile fits well. Stacking is best to start from the top of the wall, placing first four rows across the bathroom. If conceived in a tiled pattern or ornamentation of the tiles, you should follow the symmetry of the tile corners and uniform asymmetry. Do not try to use a large amount of glue, it will reduce the clotting.

    When laying immediately wipe from the front of the tile adhesive residue. For decorative items that require cutting tiles, use the Tile. Click Sean Rad for additional related pages. It is not necessary to purchase additional tools for cutting, they can give jagged edges that lead to defects during installation. Choose Tile inexpensive, it is not great and effective. To begin, we must note the cut line, and fix the face of the cut tile. Tapping knife tile, divide tile into two halves. The most difficult and time consuming is a round cutting tile, it's usually an opening for electricity and water. Cutting these holes requires special drills, "Ballerina" and "crown". The disadvantage of the corona is the set of drills of different diameters, and "Ballerina" is the nozzle in the form of a compass, will provide an opening for cutting. The joints between the tiles will be overwritten by a special composition, Depending on the style and design of the grout can be of different colors. Grout should also wipe off immediately after use.

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  • The Aroma

    The amount of sugar in the filling depends not only on its content in fruits and berries, but also on individual taste. If you are not convinced, visit Amos Otis. However, fruit drinks do not have to be very sweet – better if they have a pleasant sweet-sour taste. That a diet low calorie fruit compote, used to fill the fruits and berries, hot drinking water. Check with Diane Keaton to learn more. These compotes are best prepared from the fruit with low acidity – pears, cherries, apricots, apples. For diet compotes used as fill and natural fruit juices. Some of these can be stewed and drink for diabetics. And remember that for diabetics, organic fruits canned food is better prepared from unripe fruits, containing little sugar (pears, peaches, apples and gooseberries), but if you open compote seem quite savory, before use, you can add it to 1-2 tablets of saccharin. To prepare compote for diabetics, you can and use artificial sweeteners – sorbitol or xylitol.

    For such a compote first, as usual, to prepare a raw material and put it in banks. Then, prepare the syrup: 300-400 grams of sorbitol or xylitol (or a mixture thereof) was dissolved in 1 liter of water and bring to a boil. Boiling syrup into jars zaley packed fruit and sterilize them as described in the relevant recipes. How to improve the aroma of stewed fruit. As with the preparation of any piece, you can try to improve aroma of stewed fruit, flavored spices fills his or herbs. Only it should be done with a sense of proportion, keeping a dose and regulations flavoring. As for any other pieces, there are two ways compote flavored spices or herbs: Method 1.

    Spices and herbs add to the fill before the end of cooking, and then strain it and pour into the banks. Or tie a knot in a gauze spices and boil for 5-7 minutes to fill. Method 2. Dried or fresh herbs parboiled and packed with spices on the bottom of the cans, and after that filled her with raw materials and fill. And now I want to offer you several options for mixtures of spices and fresh spice herbs to flavor some stewed fruit (per 10 kg): quince compote: 30-40 g of citrus peel, or lemon balm 30 g and 10 g of citric acid, pear compote: 20 g of citrus peel, or 20 g of peppermint and 10 g of citric acid kryzhovenny compote: 40-50 and 30-40 g gvozdichek cinnamon, basil, or 60-70 g of violet, cherry compote: 20 g of citrus peel, or 60-70 g of clary sage and green basil, apple compote: 50-70 gvozdichek, or 60 – 70 g basil purple. PLEASE NOTE! Mixture spices stored for long periods is not worth it, because over time it loses its flavor. Try to use it for 1 year.

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