Monday, August 31, 2015

Taylor Swift - Style



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Sunday, August 30, 2015

FROZEN - Let It Go Sing-along | Official Disney HD



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Disney UK

History of Chocolate- A Chocolate Timeline

Date  Description
1500 B.C. - 300 B.C.
The Olmec Indians are believed to be the first to grow cocoa beans (“kakawa”) as a domestic crop. Cacao trees have grown wild for possibly 10,000 years. The Olmec civilization lasts to about 300 B.C.
300 B.C. - 500 A.D.
250 to 900
The Olmec, a very sophisticated society, give much of their culture to the Maya, including “xocoatl,” sho-KWA-til. Consumption of cocoa beans is restricted to the Mayan society’s elite, in the form of an unsweetened cocoa drink made from the ground beans. 
A.D. 600 - 1000
600
The Maya migrate into northern regions of South America and Mesoamerica, establishing the earliest known cocoa plantations in the Yucatan. Nobles drink frothy “cacau” from tall pottery beakers. Beans are a valuable commodity, used both as a means of payment and as units of calculation.
Beans are local and international currency: a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 beans equal 1 Aztec Zontli, 8000 beans equal 1 Aztec Xiquipilli.
Ancient Mexicans believe that Tonacatecutli, the goddess of food, and Calchiuhtlucue, the goddess of water, are guardian goddesses of cocoa. Each year they perform human sacrifices for the goddesses, giving the victim cocoa at his last meal.
1200s
The Maya begin trade with the Aztecs, and give them cacau. The Aztecs called it “cacahuatl” (ca-ca-WAH-tel), meaning warm or bitter liquid. Xocolatl is molinilloflavored with local spices, including chile, cinnamon, musk, pepper and vanilla, and thickened with cornmeal; then frothed in a bowl with a molinillo (photo at right) and served at room temperature.
1300s
Cacahuatl becomes popular among the Aztec upper classes. The Aztecs see cacao as a gift of the plumed serpent god Quetzalcoatl, the god of light.
The Aztecs become the first to tax the beans, and restrict it to noblemen, priests, officials, warriors...and the rich traders who supply it. It is a restorative, a medicinal revitalizer, a ceremonial beverage and an abetter of longevity. It is served at end of banquets.
1400s
1492
Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found.
1500s
1502 
Cacao is tasted by Columbus on his fourth and last voyage to the New World. Columbus encounters a great Mayan trading canoe on the island of Guanaja, off Honduras, carrying a cargo of cocoa beans. (Almost 500 years later, Valrhona, the great chocolate company, makes a grand cru chocolate bar and names it  in honor of the island—it is spectacular chocolate.) He presents the King and Queen of Spain with beans, but Ferdinand and Isabella see no real worth in them.
1519
Spanish explorer Hernan Cortès conquers part of Mexico. By chance, his arrival coincides with the expected return of the Aztec god Quetzalcoatl—the god who had given cacao to the people and taught them how to cultivate it—from his travels. Quetzalcoatl is believed to be white-skinned and beard, and Cortès is initially mistaken for the god. Hernando Cortez records the cacao usage in the Aztec court of Emperor Montezuma in San Juan de Ulloa (Vera Cruz, Mexico). He builds a cocoa plantation to “grow money” in the name of Spain, beginning a Spanish cocoa monopoly that lasts two centuries.
1527 or 1528 
Cortez conquers the Aztec empire and brings cacao beans, equipment and recipes for preparing chocolate from Mexico to the Spanish court of King Charles V. It is greeted with excitement, but is heavily taxed, so only the rich can afford it. Monks, hidden away in Spanish monasteries, are appointed as the processors of the cocoa beans to keep chocolate a secret for nearly another century. It makes a profitable industry for Spain, which planted cocoa trees in its overseas colonies.
1535
The Spanish historian Gonzalo Fernandez de Oviedo y Valdez, who spent 1535 through 1545 as commander of the castle of Santo Domingo and returned to Spain with the appointment of Historian of the Spanish Indies. Santo Domingo, noted, “None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave.”
1544
Dominican friars take a delegation of Kekchi Mayan nobles from Alta Verapaz to visit Prince Philip of Spain. The Mayans bring gift jars of beaten cocoa, mixed and ready to drink. Spain and Portugal do not export the beloved drink to the rest of Europe for nearly a century. Early after its arrival, the Spanish replace the chile with sugar and keep the cinnamon to make the bitter cacao beverage their liking. It is decided that the beverage tastes better warm. According to The True History of Chocolate authors Sophie and Michael Coe, the most likely scenario for the development of the word “chocolate” is that the Spaniards combined the Maya word chocol, meaning “hot,” and the Aztec atl, meaning “water,” to produce chocolatl. The proper pronunciation of tl is “te.” It is surmised that they would not want to use the Aztec word, cacahuatl, because “caca” in Spanish is a vulgar word.
1565
The first time how the cocoa drink is prepared is found in the notes of Benzoni, an explorer working for the Spanish army. The Spanish keep this secret from the rest of the world, in the hope they can keep their monopoly in the cocoa trade.³
1570
Cocoa gains popularity as a medicine and aphrodisiac.
1585
The first official shipments of cocoa beans begin arriving in Seville from Vera Cruz, Mexico.
1590
Spanish nuns in Oaxaca, Mexico are the first to sweeten chocolate with honey, cinnamon and cane sugar, making the drink popular with colonials. Spanish monks introduce the first sweetened drink to Spain around 1590. They sweeten it with honey and vanilla.³
1600s
1606
An Italian traveler, Antonio Carletti, discovers chocolate in Spain and takes it to Italy where chocolate-mania develops: Cioccolatieri open in all major cities. From Italy, chocolate spreads to Germany, Austria and Switzerland.
1615
Spanish Princess Maria Theresa gives her fiancé Louis XIV of France an engagement gift of chocolate, packaged in an elegant, ornate chest. Their marriage is symbolic of the marriage of chocolate in the Spanish-Franco culture. The word of chocolate further spreads throughout Europe.
1624
Chocolate incites controversy. Johan Franciscus Rauch of Vienna condemns chocolate as inflamer of passions and urges monks not to drink it. A Mr. Parkinson in his 1640 “Theatrum Botanicum” calls  it “wash for hogs.” ¹
1631The first publication of a recipe for chocolate is by the Spanish doctor Antonio Colmenero de Ledesma, based on the Aztec recipe. The bitter flavor is enhanced by adding almonds, anise, cinnamon, flowers, hazelnuts, roses of Alexandria and vanilla. The exact spices depend on the physical ailment.
1641
Cocoa is introduced to Germany by a German scientist named Johann Georg Voldkammer who discovered it in Naples. The Germans institute the habit of a cup of hot chocolate before bedtime.³ 
1653
Chocolate is seen as having largely medicinal properties. In fact, the first official statement about chocolate is made by Bonavontura Di Aragon, brother of Cardinal Richelieu, describing the use of chocolate as stimulating the healthy functioning of the spleen and other digestive functions.³
1657

The first chocolate house is opened in London by a Frenchman. Coffee houses were already popular. The shop is called the The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate is a beverage for the elite. The English introduced several changes: Instead of water, they added milk. Some also added Madeira or beaten eggs.4
1659
Louis XIV gives the chocolate monopolies of the Paris chocolate drink trade and the French Royal Court to David Chaillou, a baker who made costly biscuits and cakes with chocolate—France’s first “chocolatier.” ²
1664
The first recipe for cacao is published in Spain; it includes chiles, ear flower, cinnamon, almonds or hazelnuts, sugar and annatto seeds, boiled together and frothed with a molinillo. Other recipes use cloves and vanilla. In London, in November, Samuel Pepys notes in his diary that he had been to a coffee house to drink Jocolatte and that it was very good.4
1662
Dr. Stubbe writes that “Chocolate encouraged all sorts of physical prowess. The mighty lover, Casanova, found the drink as useful a lubrication to seduction as champagne.” ¹
1672
While Daniel Peter is given credit for inventing milk chocolate 200 years from now, but according to the International Cocoa Organization, in 1672 Sir Hans Sloane details in the American Physician a medicinal recipe using milk in drinking chocolate. Sir Hans Sloane brings a cacao tree specimen back from Jamaica to England in 1689. During his time in Jamaica he becomes interested in the bitter drink Jamaicans make by boiling roasted beans from a local tree in water. He believes it to have therapeutic properties but because the taste is unpalatable, he boils the beans in milk and sugar, creating the first milk chocolate drink—“hot cocoa.” He brings his recipe back to England and sells it to an apothecary who markets the product as “Sir Hans Sloane’s milk chocolate.” ¹
1674
Eating solid chocolate is introduced in the form of pastilles. One reference states that in 1674 the English propose solid “fingers of chocolate in the Spanish fashion” intended for eating. The phrase indicates that such products may already have been available in Spain.¹ Chocolate pastry is first served in coffee houses in the U.K. ³
1680s
In Martinique, chocolate is such a part of the culture that it is used as a reference for time: arriving “at chocolate” means arriving at 8 o’clock.¹
1697
Zurich mayor Heinrich Escher brings chocolate to Switzerland for the first time, from Brussels. ³ 
1700s
1700After 1700, drinking chocolate expands worldwide; chiles disappear as an ingredient except in Mexican mole sauces (returning in the late 1990s in “Aztec” cocoa recipes, thanks to the popularity of Mexican food).
1712
By the turn of the 18th century, chocolate makes its way back to the Americas. In little more than a decade, Massachusetts sea captains are bringing back cargoes of cocoa beans and Boston apothecary shops are advertising and selling chocolate imported from Europe.
1728
Fry sets up the first chocolate factory in Bristol, England using hydraulic machinery to process and grind the cacao beans.
1730
Chocolate travels to the Low Countries with the Duke of Alba. By 1730, cocoa beans drop in price from $3 per pound to being within the reach of other than the very wealthy.
1732
A French inventor, Monsieur Dubuisson invents a table mill for grinding chocolate.
1737 or 1753
Swedish naturalist, Carolus Linnaeus (1707-1778) is dissatisfied with the word cacao, so renames it “theobroma,” Greek for “food of the gods.”
1750
European countries colonize much of the world, and in the process acquire cacao plantations that ensure their own supply of cocoa beans. The French colonized western India and Madagascar, the Dutch, Ceylon and Java, the Belgians, the Congo, the British, western India, the Germans, the Cameroon and the Portuguese, Brazil. 4
1755
Chocolate “returns” to America: The English colonies are brought the drink that that is the rage in Europe.4
1765
Irish chocolate-maker John Hanan imports cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair builds America’s first chocolate mill and by 1780, the mill is making BAKER’S chocolate.
1770sMadame du Barry, mistress to French King Louis XV, drinks chocolate with her lovers.¹
1795
Dr. Joseph Fry of Bristol, England, employs a steam engine to grinding cocoa beans, an invention that leads to the manufacture of chocolate on a large factory scale. 
1800s
1810
Venezuela is producing half the world’s cacao, and one-third of all chocolate products produced in the world are being consumed by the Spaniards.
1819
The pioneer of Swiss chocolate-making, François Louis Callier, opens the first Swiss chocolate factory in Corsier, near Vevey.
1825
Purchases of cocoa by the Royal Navy are more than for the rest of Britain. Nutritious, hot and non-alcoholic, it is considered a perfect drink for sailors on watch duty. Among sailors on duty in the Atlantic Ocean and the Baltic Sea, the cold wind from the northwest is known as a “chocolate gale.”¹
1828
Coenraad Van Houten invents the cocoa press, a hydraulic press, to squeeze out some of the cocoa butter from the beans, leaving behind the defatted cocoa powder. The nib of the bean is about 52% cocoa butter; Van Houten’s machine reduces the fat content by nearly half and creates a “press cake” that is pulverized into the fine powder known as cocoa. The powder is treated with alkaline salts so that it mixes more easily with water. The final product has a darker color and the beverage has a milder taste and a smoother consistency. Van Houten was Dutch and patented his invention in Amsterdam, so his alkalizing process becomes known as “dutching.” The invention helps cut prices as well; and the overall Industrial Revolution enables the mass production of chocolate, spreading its popularity among the citizenry.¹
1839
A German baker named Stollwerck begins a business that grows into one of the largest companies in Germany, producing a variety of chocolate products and brands.
1840
The first pressed chocolate tablets, pastilles and figures are produced in Belgium by the chocolate company Berwaerts.
1847
Joseph Fry’s grandson Francis Fry, then head of the firm J.S. Fry & Sons, discovers a way to mix some of the cocoa butter back into the dutched chocolate (cocoa powder) and adds sugar, creating a paste that can be molded. He calls this “eating chocolate” (“chocolat delicieux a manger”). This is the first modern chocolate bar, although conching has not yet been invented, so it is not the smooth, silky bar we know today but a rough, grainy chocolate.¹
1849
Cadbury brothers are selling a similar product two years later.¹ Joseph Fry & Son and Cadbury Brothers display “chocolates for eating” at an exhibition in Bingley Hall, Birmingham, England.
1851
Prince Albert’s Exposition in London is the first time that Americans are introduced to bonbons, chocolate creams, hand candies (called “boiled sweets”) and caramels.
1860
Ghiradelli, who imported beans from Peru to San Francisco to sell to gold prospectors, has discovered how to extract cocoa butter from ground cocoa to create a very soluble cocoa powder.
1861
Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day.
1863
The 1863 edition of Culpepper’s Complete Herbal includes cocoa as aphrodisiac.¹
1865
The first gianduja is created in Italy: chocolate mixed with hazelnut paste.³ 
1868
John Cadbury mass-markets the first boxes of chocolate candies.
1875
Daniel Peter of Vevey, Switzerland, who had developed an accidental interest in chocolate due to his affection for Fanny Cailler, the eldest daughter of chocolatier François-Louis Cailler, experiments for eight years before finally inventing, at age 31, a means of making milk chocolate, using condensed milk. The milk has been perfected by his neighbor Henri Nestlé, a food scientist.
1879
Daniel Peter and Henri Nestlé form the Nestlé Company, which later becomes the world’s largest producer of chocolate.
1879
Rodolphe Lindt of Berne, Switzerland, invents the conching machine to heat and roll chocolate in order to refine it to a smooth consistency. The result is a more smooth and creamy chocolate that melts on the tongue. Up to this point, even the finest chocolate had a grainy character. After warm chocolate is conched for seventy-two hours in a long narrow trough, and has more cocoa butter added to it, it is possible to create chocolate fondant and other creamy forms of chocolate. (Today, conching can be finished in 12 hours.)
1884
Félix Bonnat founds the Bonnat Chocolate Shop. Shortly afterwards he creates the French praline.
1895
Milton S. Hershey sells his first Hershey Bar in Pennsylvania, using modern, mass-production techniques that make chocolate affordable to the masses.
1899
The Tobler firm, founded in 1868, starts to produce its own chocolate. The Toblerone nougat, almond, and honey chocolate bar is born. 
1900-1970s
1900Milton Hershey creates a model factory town town called Hersheyville dedicated to the production of chocolate. The specialty is the Hershey Kiss. Around 1900, the price of cacao and sugar drop tremendously, making chocolate affordable for the middle classes. 
1906

The first-known published recipe for chocolate brownies appears, in The Boston Cooking-School Cook Book, edited by Fanny Merritt Farmer. A reference often given for the first publication of brownies, in the 1897 Sears and Roebuck Catalogue, is erroneous. That recipe is not for a chocolate and flour baked brownie bar, but for a molasses candy also called brownies. The Boston Cooking-School Cook Book recipe uses flour and two squares of Baker’s chocolate.
1906
Milton Hershey’s birthplace, Derry Church, Pennsylvania, is renamed Hershey.
1910
Canadian Arthur Ganong markets the first nickel chocolate bar.
1912
Jean Neuhaus invents the chocolate shell that can be filled with soft centers and nut pastes, offering vast variety to the previous dipping and enrobing of chocolate.
1913
Swiss confiseur Jules Séchaud of Montreux introduces a machine process for manufacturing filled chocolates, creating the first box of filled chocolates.
1920
Jean Neuhaus’ daughter-in-law invents the ballotin, the rectangular box with molded insets that protect the individual pieces of chocolate from rolling around.
1920
The Kestekides family launches the Leonidas brand in Belgium.
1920s
Chocolate bars become individual-sized: from 150g (5 ounces), they begin to be made in 30g and 45g sizes (1 ounce and 1.5 ounces) and made in tablet shapes for snacking.
1922
Twenty-two years after Hershey’s kisses debut, Francesco Buitoni, a relative of the pasta family, launches Baci, Italian for kiss. His chocolate kisses have a hazelnut in the center.
1925
Barry Callebaut begins the production of chocolate couverture, in Belgium. (We don’t know which company made the first couverture.)¹
The New York Cocoa Exchange begins in New York City.
1926
Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey's and Nestlé’s American market.
1930
Nestlé makes first white chocolate, named Galak, although it was called different names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand names become increasingly important. After two years of research, Nestlé launches the Black Magic bar.41939
World War II rationing includes chocolate: in Europe it is rationed to 4 ounces per person per week. Sales of chocolate are half of pre-war sales. Production of Kit Kat, a leading brand, is suspended.4
1980s -
Present
1980 
A story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
1986
Valrhona introduces the concept of the single origin chocolate bar, making their first with beans exclusively from South America. The 70% cacao bar is named Guanaja in honor of the island of Guanaja, off Honduras, where Christopher Columbus first tasted chocolate almost 500 years earlier. They call it a Grand Cru chocolate.
1990s
Following Valrhona’s pioneering efforts, other “designer chocolate bars” debut, including bars made from the beans of single plantations. Today, annual world consumption of cocoa beans averages approximately 600,000 tons, and per capita chocolate consumption is greatly on the rise. But the best chocolate, made of criollo beans, is just 5% of the world crop.
2000
A new generation of chocolatiers knows no bounds. The fusion cuisine of the late 20th century has logically found its way to chocolate: exotic spices such as saffron, curry and lemongrass are now commonplace in chocolate, as are everyday kitchen foods such as basil, goat cheese and olive oil. Most appropriately, chocolate has returned to its Mesoamerican roots. Many artisan chocolatiers now offer some version of “Aztec” chocolate, spiced with the original “new world” flavors of chile and cinnamon. The market has seen growth in organic and kosher brands and high percentage cacao chocolate is recognized as a functional food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.
2000
The Cote d’Ivoire is the world’s largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. Some is made into chocolates; the remainder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.
¹ International Cocoa Organization, icco.org
² Chocolat-Bonnat.com
³ Bownes.co.uk from Barry-Callebaut.com
4 Nestle.co.uk/about/education/resource/the_story_of_choc/time_line.asp

source:http://www.thenibble.com/reviews/main/chocolate/the-history-of-chocolate.asp

All rights reserved to the writer's sources and references.

SHINee 샤이니_Married To The Music_Music Video



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SMTOWN

Saturday, August 29, 2015

CHED: Budget cut report misleading

CHED: Budget cut report misleadingThe Commission on Higher Education (CHED) said yesterday the reports about the budget cut for 59 of the 114 state universities and colleges (SUCs) are inaccurate and misleading, making it appear that more schools are facing budget cuts in next year’s budget.
CHED Chairman Patricia Licuanan clarified that only 10 SUCs may face funding cuts in 2016.
She explained that the reduction in maintenance and other operating expenses or MOOE funds is due to the removal of the “congressional insertions” in the budget of some SUCs.
“The MOOE reductions are due to the lowering of the Tulong Dunong Program (Grants-in-Aid) allotments for 2016,” Licuanan said.
The program was instituted after the removal of the pork barrel system in Congress. It enables lawmakers to recommend to CHED their constituents whom they want to be under the government’s scholarship program.
Of the 10 SUCs that will face funding decreases, CHED said the Philippine Normal University (PNU) faces the biggest reduction at 19 percent. It is followed by the UP System with a 16 percent decrease.
“In the case of PNU, the decrease is due to a one-time congressional insertion in 2015 of P100 million and its low utilization rate,” Licuanan said.
She also explained that the P2.2-billion decrease in the UP budget is due to the one-time allotment that it received this year for the purchase of P3.1-billion medical equipment for the Philippine General Hospital, which is attached to UP Manila.
“Without this one-time allocation in 2015, UP’s 2016 budget actually increased by almost P1 billion,” she added.
Budget Secretary Florencio Abad explained that UP does not need a bigger capital outlay (CO) allocation for next year since most of its building and other infrastructure projects would be completed this year.
Licuanan also said that the three SUCs that have no CO – the Marikina Polytechnic College, Bulacan State University and Cagayan State University – have absorptive capacity issues or need to align their CO investments with government priorities.
“The education budget has grown tremendously under the Aquino administration,” Licuanan maintained. “The budget of SUCs actually doubled from P23.8 billion in 2010 to an all-time high of P46 billion in 2016.”
“CHED issues a call against disinformation on the SUCs’ budget… Since 2010, CHED has worked together with the Department of Budget and Management in crafting an annual budget that incrementally boosts the operational capacity of our SUCs in order to ensure quality tertiary education for young Filipinos,” she added.
Abad also said Malacañang would like SUCs to spend more than P20 billion in accumulated savings before giving them more money.
Davao City Rep. Isidro Ungab, chair of the appropriations committee, does not encourage members of his panel and of the House to fight for budgetary increases for government agencies.
“Since we cannot go beyond the budget ceiling proposed by the President, any increase in one agency would be the loss of another. We take some funds from one agency and give it to another agency. As much as possible, we do not want to do that. We can be accused of favoritism,” he explained.
Ungab said Aquino does not like this to happen as it alters the administration’s budgetary priorities.
In fact, Ungab added, the President has dissuaded agency officials from lobbying for budget increases from the House and the Senate.
source: https://sg.news.yahoo.com/photos/ched-budget-cut-report-misleading-photo-000000376.html
Credit:Philippine Star and yahoo.com

Girls' Generation 소녀시대_Lion Heart_Music Video





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SMTown - Vevo

Ariana Grande - Pink Champagne (Official Music Video)





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ArianaGrandeMusic- Vevo

Demi Lovato - Cool for the Summer (Official Video)


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DemiLovatoVevo

Friday, August 28, 2015

My Blogging Experience

Hello Everyone, I know you probably notice lately that I am posting articles more often that I usually do. Actually, I am trying to push myself if I can reach my objective pageviews on a certain views until my third anniversary but I doubt it, if it will reach that point until October. My Profile page has been in views faster than I expected but I want more for my Blog than it is since I give my heart and mind into my Blog. No matter how much I tried and worked hard on a daily basis but still it is not enough although I am not giving up and I am about to run out of topic again...Hay naku,, I am thinking of adding another type of article but I do not know if you will like it if I turn this to 360 degrees it will be different from I am usually posting For Your Information-FYI. I will give it a try but I will still be posting FYI and Current Event if I have found interesting topic. I hope you will still support me in my new type of topic.-Nature's Eye: naomispenny.blogspot.com

Want to watch your favorite video or movie while in your bed? Test this.

Suspend your tablet over your bed with coat hangers.

photo: imgur.com

Suspend your tablet over your bed with coat 

hangers.

Bunk bed semi-necessary. Just be sure you placed it steadily and securely so that it will not fall when the person is about to sleep on the above bed space.

Thursday, August 27, 2015

Want to take Selfie picture? Use this.

Take selfies using your earbuds!
source/photo: buzzfeed.com


It works as long as they’re the kind of earbuds that have a volume +/- button on the cord.
1. Aim the camera with the earbuds plugged in to the phone.
2. Press the volume + button. It’ll minimize selfie-arm (that horrid condition) and make you feel kind of like a much better photographer.
source:buzzfeed.com


Wednesday, August 26, 2015

Do you have Sunburn? Try this.

If you've got a horribly embarrassing sunburn, fill an ice cube tray with vinegar and rub the ice cubes onto the affected areas.
If you have sunburn you can use this remedy by filling an ice cube tray with Vinegar. Then you can rub the ice cubes unto the affected areas.

Tuesday, August 25, 2015

Bitten by Mosquito? Do not scratch it.

Bitten by mosquitoes?

Dab a cotton ball in vinegar and hold it over the bite. This works best if you’ve just been stung. The itching and swelling should dissipate and NEVER COME BACK.

My note: Vinegar can be used as well to other insect bites..There are times that you do not know what bit you that it was itchy and swollen I used it to myself and my children when they were little and still do so when it occur to them by themselves now that they are grown-up.
Some suggested Orajel,that it works too.

Sunday, August 23, 2015

How to save space in your Closet -complete

Turn Your Hangers to Find Out What You Really Wear
rayandjen.com


File your clothes to save space. | 36 Life Hacks Every College Student Should Know
bforbel.com





Use S Hook and Handy Link Utility Chain

Picture of Space Saving Closet HangersYou can also use chains and s-hooks.
photo:instructables.com
You may use chain for particular type of clothing like for shirts, polo or in a color such as all white or black  or gray or red or blue, where you can  view and choose easily the certain design you want to wear for the day then it lessens time looking for particular color and apparel.




Hanger Cascader Set of 8 Closet Organizers For All Types of Hanger NIP
Hanger Cascader Set of 8 Closet Organizers For All Types of Hangers NIP
ebay.com




Attach hangers to store and display a bunch of bras at once.
It can also use to make this way for Bras by using Hanger Cascader like on the second picture above

Use Shower Curtain Hook/Ring
Closet Organization Tips that will make your life easier! the36thavenue.com #cleaning
http://www.the36thavenue.com/

Use shower curtain rings  to hang up your tank tops and free up space in your dresser drawers!


 Put shower hooks on a hanger to store things like scarves and belts all in one place. 

dorm room tips tricks


Use shower curtain hooks to hang jeans.


Use shower hooks to hang jeans.


Slim Line Pants and Skirt Hanger

This non slip Pants and Skirts Hanger can also be used for Linens



Use Shower Curtain Rings or Hooks for caps or hats

Use shower hooks on a hanger for a hat organizer!



Shoe organizers are great for shoes—but they’re also great ways to store socks and underwear or Gadget cords and electronic devices in one place


 Dual-Sided Closet Organizer




Amazon
#49. Dual Sided Closet Organizer -- 55 Genius Storage Inventions That Will Simplify Your Life



And like this one 

Shoe organizers are great for shoes—but they're also great ways to store socks and underwear






Use Shower Curtain Hooks to Hang Inexpensive Handbag and Regular Use





Use Shower Curtain Hooks to Hang Handbags






For expensive bags and purse you may use these type of 














hanging closet organizer





organizingmadefun.blogspot.com




ebay.com

Craft Show Booth Display... you can buy these at Avon.  I have a few of them.  They're great to hold your bags.

Saturday, August 22, 2015

Gov't offers raise to P150,000 reward for PH eagle Pamana's killer

TRAGIC END. Two months after she was freed by conservationists, Pamana's carcass was found near a creek in Mount Hamiguitan, supposedly her sanctuary.  Photo courtesy of the Philippine Eagle Foundation
TRAGIC END. Two months after she was freed by conservationists, Pamana's carcass was found near a creek in Mount Hamiguitan, supposedly her sanctuary. Photo courtesy of the Philippine Eagle Foundation


SHORT-LIVED FREEDOM. This is a photo of Pamana when she was set free on June 12, 2015. Photo by Pete Simpson
SHORT-LIVED FREEDOM. This is a photo of Pamana when she was set free on June 12, 2015. Photo by Pete Simpson 

LOST NATIONAL TREASURE. Philippine eagle Pamana's carcass is found near a creek in Mount Hamiguitan on August 16, 2015. Photo by Philippine Eagle Foundation
LOST NATIONAL TREASURE. Philippine eagle Pamana's carcass is found near a creek in Mount Hamiguitan on August 16, 2015. Photo by Philippine Eagle Foundation

By: Pia Ranada
The Philippine government will give P150,000 to anyone who can provide information leading to the arrest and conviction of the killer of Pamana, the Philippine eagle found dead in Mount Hamiguitan Range in Davao Oriental.
Environment Secretary Ramon Paje made the announcement on Thursday, August 20, a day after Pamana's death was reported by news outlets.
“We are deeply saddened by the tragic death of Pamana. Those responsible for this barbaric act must be arrested and punished for committing this environmental crime,” said Paje in statement.
Those with information can contact 0947-611-6083, the hotline for illegal forest activities in Mount Hamiguitan.
Under Philippine laws, it is illegal to kill a Philippine eagle, one of the rarest birds in the world and now close to extinction with only 400 pairs left in the wild.
The person or persons responsible for Pamana's death face 6 to 12 years in prison, and a fine of P100,000 to P1 million.
This is on top of penalties for hunting in Mount Hamiguitan, a protected area declared by law. The crime is punishable by 6 years in prison and a fine of up to P500,000.
Senator Miriam Defensor Santiago wants to get to the bottom of the killing of Pamana, a critically-endangered Philippine eagle, in a Davao Oriental mountain range.
The senator intends to file a resolution on Monday, August 24, calling for an inquiry into the eagle's death in a UNESCO World Heritage Site, Mount Hamiguitan Range.

“There is a disconnect between the fact that Pamana was killed in Mount Hamiguitan, and the fact that the mountain range is a protected site. If we cannot protect wildlife in what we dare call protected areas, what kind of protection are we providing?” said the senator in a press release on Thursday, August 20.
Santiago had long wanted to investigate deaths of other Philippine eagles.
In 2013, she called for a probe into the death of Minalwang, a Philippine eagle shot dead in Mount Balatukan Range in Gingoog City in Misamis Oriental.
Last May, she also wanted a Senate inquiry into how kaingin (slash-and-burn farming) and other forest activities are contributing to the decline in Philippine eagle population on Samar Island.
Both resolutions have not been acted on by the Senate committee on environment and natural resources, which was formerly headed by Senator Loren Legarda. The committee is now headed by Senator Francis Escudero.
Santiago indicated that the accountability of local governments to Philippine eagle protection would be one angle to be pursued in the Senate probe.
“We must, on the one hand, empower local government units to strictly guard protected areas, and, on the other, make administratively liable local officials who grossly neglect to implement laws concerning protected areas,” she said.

Pamana, a 3-year-old Philippine eagle, was found shot dead on August 16 in the buffer zone of Mount Hamiguitan Range.

She was released into the wild only two months before, on Independence Day, after recovering from human-inflicted wounds in a Davao City rehabiliation center.

The national government is offering a P150,000 reward for information leading to the arrest and conviction of Pamana's killer.

Those with information can contact 0947-611-6083, the hotline for illegal forest activities in Mount Hamiguitan.
Local authorities are conducting an investigation into the matter.
Philippine eagles are close to extinction, with only 400 pairs left in the wild. They are threatened by loss of habitat due to deforestation, poaching, and the illegal wildlife trade. – Rappler.com
 A critically-endangered Philippine eagle just recently released into the wild was found shot dead in Mount Hamiguitan Range, a UNESCO World Heritage Site in Davao Oriental.
The eagle, named "Pamana (Legacy)" by conservationists, was found with a bullet hole in her right breast that shattered her left shoulder, said Dennis Salvador, Executive Director of the Philippine Eagle Foundation.
A metal fragment believed to be from a shattered gun pellet was also found in the carcass.
Scientists from PEF found her body on August 16 after the tracker they had outfitted her with went into mortality mode – a signal that she was dead.
Her body was already decomposing when they found it near a creek below thick forests.
PEF released Pamana into the wild only in June 12, in honor of Philippine Independence Day. She was around 3 years old at the time of her death. The site where she was found was only one kilometer from where they had released her, said Salvador.
The senator intends to file a resolution on Monday, August 24, calling for an inquiry into the eagle's death in a UNESCO World Heritage Site, Mount Hamiguitan Range.
“There is a disconnect between the fact that Pamana was killed in Mount Hamiguitan, and the fact that the mountain range is a protected site. If we cannot protect wildlife in what we dare call protected areas, what kind of protection are we providing?” said the senator in a press release on Thursday, August 20.
Santiago had long wanted to investigate deaths of other Philippine eagles.
In 2013, she called for a probe into the death of Minalwang, a Philippine eagle shot dead in Mount Balatukan Range in Gingoog City in Misamis Oriental.
Last May, she also wanted a Senate inquiry into how kaingin (slash-and-burn farming) and other forest activities are contributing to the decline in Philippine eagle population on Samar Island.
Both resolutions have not been acted on by the Senate committee on environment and natural resources, which was formerly headed by Senator Loren Legarda. The committee is now headed by Senator Francis Escudero.
Santiago indicated that the accountability of local governments to Philippine eagle protection would be one angle to be pursued in the Senate probe.
My note: I will repost my previous article about Philippine eagle.
“We must, on the one hand, empower local government units to strictly guard protected areas, and, on the other, make administratively liable local officials who grossly neglect to implement laws concerning protected areas,” she said.
Pamana, a 3-year-old Philippine eagle, was found shot dead on August 16 in the buffer zone of Mount Hamiguitan Range.
She was released into the wild only two months before, on Independence Day, after recovering from human-inflicted wounds in a Davao City rehabiliation center.
The national government is offering a P100,000 reward for information leading to the arrest and conviction of Pamana's killer.
Those with information can contact 0947-611-6083, the hotline for illegal forest activities in Mount Hamiguitan.
Local authorities are conducting an investigation into the matter.
Philippine eagles are close to extinction, with only 400 pairs left in the wild. They are threatened by loss of habitat due to deforestation, poaching, and the illegal wildlife trade. – Rappler.com
credit and source: http://www.rappler.com/science-nature/environment/103199-pamana-philippine-eagle-death-reward
http://www.rappler.com/science-nature/environment/103217-miriam-santiago-probe-pamana-philippine-eagle-death
http://www.rappler.com/science-nature/environment/103080-philippine-eagle-pamana-shot-mount-hamiguitan
My note: I will repost my previous article about our Philippine eagle...