But not so, as they're finding out now. Even between men and women
there > are a good number of variables.
Between brother and brother there are a good
number of variables.
True, like the "one size fits all", it's more like "one size fits none
but this will fit close enough to work" sort of thing.
It's what they can do at this point. Future
generations will benefit from refinements
facilitated by computers (if the computers
don't destroy civilization first).
The tiniest errors have had massive results -
dating from way back to the Mariner launch,
which is said to have failed because of a
missing hyphen or similar piece of punctuation
in a guidance program.
I don't remember exactly what it was but do recall reading about one
failure because some things were calculated in English, not metric as
the rest of the system had been.
That is apparently a pretty common confusion.
In Bonnie's kitchen there are two sets of
measuring things, one metric (1 c = 240 ml) and one
American-style (1 c = 227 ml). The correspondence
is good enough for cooking, but I wouldn't want an
airplane built on those kinds of tolerances.
And now, more than ever, on the forefront of the medical news. Can't hardly grocery shop without coming across "gluten free" labels on things that naturally have not gluten, all over the store. Used to
be,
Remember cholesterol? Cholesterol was
viewed that way, too.
I know--couldn't hardly buy anything without "Zero Cholesterol" or "Low Cholesterol" splashed across the packaging, even on things that had none
to begin with.
It may have been a parody, but I swear I saw
a water or soft drink bottle whose label
trumpeted "cholesterol-free."
fat free was the big thing but it was usurped, big time, by gluten
free.
Of course, fat-free was never a good idea for
anyone, whereas gluten-free has a real clientele.
Fat free does have use for a very small set of people who are unable to
have it. GLuten free has a larger base of need tho, and gets more
publicity.
Total fat-freedom is incompatible with life.
It just pure tasted bad, even when I didn't know what oxidation or rancid meant.
Once tasted, always avoided, even if you
didn't yet have the terminology for it.
We had to eat it. No choice in the matter when I was a kid.
There are a couple foods for which I close
my sensory apparatus and down it goes, and
wish me luck. Blue cheese, sheep/goat dairy
products, zucchini. All three are aesthetically
displeasing; the first can cause actual pain,
as it blisters my mouth.
Could have been as a "don't buy this stuff" display also.
Why would a pot shop have such a display?
For those who's brains are so addled from smoking the stuff that
they > would buy anything that looks remotely like it. (G)
Neh. As one might say, I don't buy it.
Somebody stoned enough might tho.
My point is that people seldom get so addled
as that on marijuana, and if they do, they're
poisoned to the degree that it would be
impossible for them to physically get out to
cause that kind of mayhem. Reefer madness
isn't caused by reefers.
Not all metal sets off detectors in the same way.
... why not use the wanding for all subjects, but the
objections are that the procedure is intrusive (it
is) and slow (I question that that need be the case).
I've been pulled over different times, sometimes for the metal in my
body, sometimes for other things. Better to have the card and them
ignore it (can't say I didn't try to show you) than not have it and get fussed at. I've also had to remember to take the little Swiss Army knife
out of my purse before leaving home. (G)
Swiss army knives can cause actual problems,
though with the smallest sizes, real damage is
as unlikely as your hypothetical stoned person.
Cuban Mojo dressing
categories: salad, alternative
yield: 1 batch
5 chopped garlic cloves
1/3 c hemp seed oil
1/4 c orange juice
2 Tb lime juice
1/2 ts ground cumin
1/2 ts salt or tt
2 Tb chopped parsley
Cook chopped garlic in hemp seed oil over medium
heat for 30 sec; cool. Blend with juices, cumin,
and salt in a blender. Add chopped parsley; pulse
to combine.
hempfarm.co.nz - inspired by The Food Network
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