Most modern-day households contain sanitary facilities and a means of preparing food. Animals have their own homes as well, either living in the wild or in a domesticated environment.
Contact the foreign bank and collect the following information:
1.Name of Bank
2.Bank Identifier Code (BIC)
3.Full address of the bank or branch address
4.IBAN # if sending to Europe
Collect the following information from the beneficiary of the funds:
1.Name
2.Account number
3.Complete address
Determine the amount of money you wish to send Ensure the availability of the funds in your account.
Remember,usually there is a fee for each international wire transfer. Shop around credit union banks for a good rate.
After sending the wire, ask for a confirmation Collect necessary information to track the wire transfer.
Also ask the beneficiary bank for an email or fax confirming the receipt of funds.
Wire transfer or credit transfer is a method of Electronic funds transfer from one person or institution (entity) to another.
A wire transfer can be made from one bank account to another bank account or through a transfer of cash at a cash office.
Wire transfer systems are intended to provide more individualized transactions than bulk payment systems such as ACH and Check21.
picture of Do an International Wire Transfer
A wire transfer helps to move money from one account to another account.
The convenience of not having to physically move the funds is unbeatable Below are simple step by step instructions for wiring your money.
It seems like everywhere you turn, people are turning to “occult” religions (ad especially love spells). Why? Because they are empowering! They put you into control! (And what could be better, right?!)
1. Cleanse your body in a ritual bath using essential oils. Traditional essential oils including rose, jasmine and frankincense. If possible, bathe by candlelight, and afterwards dress in clean clothes, preferably a robe or cloak specifically kept for use during the ritual.
2. Perform your spell outdoors if you can, in a beautiful and romantic place, perhaps a forest or beach. Choose a space where you will not be disturbed.
3. Make an offering to the goddess (Aphrodite/Venus is well known as a love goddess). Suitable offerrings are red flowers, an apple or wine, or any combination of the three.
4. Light a red candle, anointed with essential oils, and stick two pins through it, so that they form a cross.
As you do so, repeat a chant requesting that the type of person that you desire become yours. Call upon the goddess to grant your wish.
5. Do not extinguish the candle prematurely, allow it to completely burn out. Keep any remaining wax in your mojo bag, or bury it.
Velux and rooflight conversions are the same, Velux are the leading manufacturer of roof windows and with over 60 years experience producing windows the name Velux has become synonymous with this type of conversion. This type of conversion is generally very cost effective and does not normally need planning permission.
A dormer is an extension to the existing roof, allowing for additional floor space and headroom within the loft conversion. Dormers protrude from the roof slope, normally at the rear of the property and can be built in a variety of styles. Internally, a dormer will have a horizontal ceiling and vertical walls compared to the normal diagonal sides of a conversion.
A mansard roof has two slopes, the lower slope is close to vertical at 72 degrees and the top section of the roof is almost horizontal. This style of roof is named after a 17th-century French architect Francois Mansart (1598-1666) who used this design of roof on many of his buildings.
A hip to gable conversion involves making fairly major changes to the roof. The gable wall is built up to the ridge line and a new section of roof is built to fill in the gap. As a general rule, houses with hip roofs tend to not have enough internal volume for a conversion to be practical so a hip to gable conversion is the best solution.
How to do an attic conversion
1. Measure the actual building space you have and take into account the slope of the room. You may have less moving around space if you have a large slope. Check for leaks and damage that may need to be repaired before you begin building.
2. Get a building permit before you alter the structure of your house. Talk to someone at your local city hall or planning office for building information and advice. Find out if they have a booklet that covers attic conversions.
3. Check the safety standards. You want an escape route, fire safe walls and windows you can get out of in case of an emergency. Make sure you have adequate stairs leading back down into the house.
4. Determine the price of all materials and permits before you begin. Do the construction yourself or pay someone to come in and do the work. Call in a planner, builder or an architect to get quotes and ideas.
5. Begin the conversion by building a floor over the ceiling joists. Add insulation and flooring material.
6. Insulate your attic walls so you can use the room year round and then add drywall to the walls. Replace attic windows with regular windows that can open. Paint and furnish the room to create a finished space.
7. Hire an electrician if you need to add light switches, plugs or a skylight. Find a plumber if you plan to add a bathroom.
One of the easiest embellishments a crafter can make is a fabric appliqué. An appliqué is a piece of fabric, cut in a design, and adhered to another piece of fabric. Quilters use appliqués to add detail to quilts, and even fashion designers are reverting to this simple craft to add interest to children’s clothing.
Applique comes from the French appliquer which means to “put on”. In applique, one layer of fabric is places over another layer of fabric and is sewn in place. Applique opens a whole new design world to the quilter allowing for many more possibilities than just piecing alone.
How to do an applique
1. Draw Your Applique Design
The first you need is a design to applique. A simple design with straight sides is easiest for beginners, so consider starting with a block, kite or star. If you’re an experienced seamstress you may want to try a design with curves, like a heart or balloon. We will workon one of elephant designs in the examples.
Either draw your design on the plain paper, or trace the design onto the tracing paper. Keep in mind that the finished applique will be a mirror image of your tracing.
2. Trace onto the Iron-On Adhesive
Place the iron-on adhesive on top of your design, paper side up, and trace your design onto the adhesive. If your design is made up of more than one element, like the elephant and heart, you will need to trace each section separately.
If there are sections next to each other, you need to decide which will go on top of the other. When tracing, extend the line of the bottom section about 1/4 inch where it touches the top one. This will allow you to layer the sections so there won’t be any gaps in between them.
3. Rough Cut the Design
After your design pieces are traced, you need to separate them from the rest of the adhesive. Cut around your tracing lines, about 1/2 to 1 inch away from the lines.
4. Choose Your Fabrics
To make selecting easier separate your fabrics into color families. Cotton woven fabrics are the easiest to work with, although you may want to experiment with other fabrics as you gain experience. Beware of fabrics that fray because they often shred when laundered, and thicker fabrics like corduroy or velvet may be too difficult for some machines to handle smoothly.
5. Fuse the Fabric to the Adhesive
Heat your iron according to the directions that came with the adhesive. When the iron is hot, place the preshrunk fabric right (front) side down on your ironing surface and press to remove any wrinkles. Be sure to put the side you want to use face down so you’re looking at the back of the fabric.
6. Cut out the Sections
Cut out each section, following the tracing lines carefully.
7. Remove the Adhesive Backing
Carefully peel the paper backing from the iron-on adhesive. If the backing is difficult to separate from the adhesive, tear the edge of the paper a little to get things started, or use a fingernail to separate the paper from the fabric.
8. Iron the Applique to Your Item
Place the applique, adhesive side down, on the item you’re going to apply it to and arrange the sections to match your pattern. If you have several pieces you may need to look at the pattern to remember how the sections fit together. When the applique looks the way you want it to, iron it down according to the directions that came with the adhesive.
9. Add Some Details
Using the water soluble pen or pencil, draw in any details you wish to add to the applique.
10. Stabilize with Interfacing
Cut a piece of tear-away interfacing large enough to cover the entire applique with a border of about 1/2 – 1 inch. Place the interfacing on the wrong side of the item you’re appliquing, under the applique. Now this part is a little tricky – holding the interfacing tightly, flip the item over and pin the interfacing on from the front. (You can see a pin in the next photo) If the item you’re appliquing is thin enough, you hold it up to a light to make sure the entire applique has interfacing behind it. If the item is too thick to see through you’ll have to check by feel.
11. Stitch Your Applique
Now comes the fun – stitching! Use a Satin stitch if your machine has it, otherwise use a Zig Zag stitch and decrease stitch length until the threads are sewn right next to each other. Most sewing machine manuals recommend loosening the top thread tension for applique work, but be sure to check your own machine’s manual for directions. Using a scrap piece of fabric, experiment with stitch width and length until you find an effect you like.
12. Trim the Threads
Wen you’re all done stitching carefully trim the loose threads as close to the fabric as you can without cutting the fabric or stitching. Trim the font first because any tiny ends are usually pulled to the back when Grab those threads to trim them. Using a small, sharp scissors makes it easier to trim closely.
13. Remove the Interfacing
Remove the interfacing by tearing along the stitching. Your needle will have perforated the interfacing so it should come away fairly easily. Use a fingernail along the stitching to get things started, but do not use your scissors or anything sharp as it might poke through the applique.
Ah, the desperation of an important test the next day, or a large amount of missing homework due 4th period. Whatever it is, the sleepless night before is always annoying.
Whether you’re stuck at the office crunching numbers or in the midst of a 18-hour drive, there are times you need to skimp on sleep. The trick, of course, is to burn the midnight oil as long as possible without getting fried in the process.
1. Take a 15- to 20-minute nap–but no longer. The average sleep cycle lasts 45 minutes. Nap too long and you’ll wake at the end of your cycle, feeling even more tired.
2. Chew gum or ice. It’ll keep your brain active and your synapses firing.
3. Take A Shower – This is generally very refreshing. The pounding water is exciting your sensory impulses, while the heat relaxes you so that you’re not too tense (but not so relaxed that you’ll fall asleep).
4. Go Out For A Run – Exercise will speed up the heart and increase blood flow and metabolism.
5. Work with windows open: cold air will keep you awake. Warm air knocks you out. If you find the cold air is effective in keeping you awake, you can even go to the bathroom and wash your face with cold water. Only wash your face if you are getting tired, you don’t want to waste studying time.
6. Set your computer screen to a lower setting, (duller and darker) so as not to strain your eyes. See warnings for why not to.
7. Let Your Alarm Clock Ring – I’ve found that years of training in jumping out of bed when the alarms rings has created in us a kind of a built in automatic “awake” reaction to the alarm clock. Set the alarm clock to ring at random times in the next few minutes. Go about your work, and that “shock” from the alarm clock can keep you awake for hours.
8. Turn the temperature down – It’s just damn hard to fall asleep when it’s freezing, so make it really cold. However, it shouldn’t be so cold that it distracts you from working.
9. Think positively. Thoughts such as: “I am almost done,” “This is actually not too bad,” “I will get to see the sunrise,” “I will get a good grade” can definitely help.
A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crispy skin. It may be served with fillings and condiments such as butter, cheese, sour cream, or ham.
Potatoes can be baked in a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Prior to cooking, the potato needs to be scrubbed clean, with eyes and surface blemishes removed, and possibly basted with oil or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave without pricking the skin might explode due to built up internal pressure from unvented steam. It takes between one and two hours to bake a potato in a conventional oven. Microwaving takes from six to twelve minutes depending on the power and potato size, but does not generally produce a crisp skin.
Some varieties of potato such as Russet and King Edward potato are more suitable for baking than others, due to both their size and consistency.
Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will create a crispy skin. When cooking over an open fire or in the coals of a barbecue it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).
Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crispy skin. From a nutrition standpoint, a large percentage of the vitamins, minerals, and trace elements in a potato are found within or immediately below the skin[dubious – discuss]. Potatoes baked in their skins may lose between 20 to 40% of their Vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their Vitamin C. Despite the popular misconception that potatoes are fattening, baked potatoes can be used as part of a healthy diet.
Could there possibly be anyone in the wide world who doesn’t drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?
I’m not speaking of the insipid microwave versions of convenience fame, but the hallowed, reverenced beauty of the real thing. Life is too short, and therefore we need to savour every moment by spoiling ourselves with what is best and not some pale imitation that fails to satisfy. If you ever feel like treating yourself and want something supremely soothing and comforting that costs almost nothing (forget chocolate bars and the like), just bake yourself the biggest potato you can lay your hands on (see the method below), then cut it in half and, as you do, listen carefully to the inviting crackle and crunch of the skin as the knife goes in.
Next, with a fork, fluff the floury insides, then add a generous amount of butter and watch it melt and disappear into the clouds of fluffiness. Add rock salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory.
The secret of perfect jacket potatoes like the one described above is not to hurry them – give them up to 2 hours to get the really crunchy skin, learn to use the time when you’re out, so they can be ready when you come home, or go and do something else and forget about them till they’re ready.
Below I have included the master recipe, and this is followed by some ideas for fillings and toppings.
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and How to Cook Book One.
Method
First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you’re using ready-washed potatoes you need not do this, as the high heat will purify them.
Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp.
When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning.
Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don’t let them hang around
To cook jacket potatoes:
Could there possibly be anyone in the wide world who doesn’t drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides and something lovely melted into them? First you need to pre-heat the oven to gas mark 5, 375°F (190°C). To serve two people, wash two large Desirée potatoes weighing 8-10 oz each (225-275 g) and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible. If you’re using ready-washed potatoes you need not do this, as the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops of olive oil on each one and rub it all over the skin.
After that, rub in some crushed sea salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
I used to put them in a hot oven but I’ve learnt over the years to get the crunch, they need to have slightly less heat and slightly longer cooking. So place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours depending on the size of the potatoes, or until the skins are really very crisp. Learn to use the time when you’re out, so they can be ready when you come home, or go and do something else and forget about them till they’re ready.
When you are ready to serve, slit each potato in half lengthways. Next, with a fork, fluff the floury insides, then add a generous amount of butter and watch it melt and disappear into the clouds of fluffiness. Add sea salt and crushed black pepper, then eat and savour it alone in all its humble, simple glory. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don’t let them hang around.
Icing, also called frosting in the United States, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced English Housekeeper, according to the Food Timeline. However, it was not until the 1915 that Mrs. Fred W. Gurney created the first buttercream recipe, and Fannie Farmer followed suit with several more recipes in 1918 and 1923.
Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations commonly grace birthday and wedding cakes. Chef’s color dye (food coloring) is commonly added to icing mixtures to achieve the desired color. Sprinkles, coloring mist, edible images or other decorations are often used on top of icing.
The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).
Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze) or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product.
Since we all know seven-minute frosting takes much longer than that to prepare, here’s a quick icing that really lives up to its name. Yields 1/2 cup (enough to drizzle over a 10-inch tube cake).
Combine powdered sugar, vanilla and milk in a mixing bowl.
Stir in additional milk 1 tsp. at a time until the icing is of a drizzling consistency.
Taking tangy apple cider vinegar is sure to make you pucker, but a few studies have shown it’s good for your health.Known mostly as a folk remedy and health tonic, apple cider vinegar has been used for thousands of years. It gained popularity in the U.S. in the late 1950s after a Vermont doctor promoted the health benefits of apple cider vinegar in his book. Taking apple cider vinegar has proven good effects for diabetics and dieters. A 2007 University of Arizona study concluded that taking two tablespoons of apple cider vinegar before bed lowered the blood sugar levels in the morning 4 to 6 percent for people with Type 2 diabetes. Several studies have also shown the vinegar’s effect on obesity. You can take apple cider vinegar many different ways. Read on for more information.
Many people today use apple cider vinegar as a healthy home remedy for many ailments as well as for cooking. You can make your own apple cider vinegar to include in your own recipes. It just takes some apples and a bit of patience. The steps that follow are for 5 gallons of apple cider vinegar.
Making Apple Cider Vinegar
Two factors require special attention when making vinegar at home: oxygen supply and temperature. Oxygen is spread throughout the mixture by stirring it daily and by letting air reach the fluid through a cheesecloth filter, which is used in place of a regular lid. The temperature of fermenting cider should be kept between 60 and 80 degrees Fahrenheit (F). Lower temperatures do not always produce a usable vinegar, and higher ones interfere with the formation of the “mother of vinegar.” Mother of vinegar is a mat that forms on the bottom of fermenting wine that has gone bad.
Do not use a metal container when making vinegar; acid in the mixture will corrode metal or aluminum objects. Glass, plastic, wood, enamel, or stainless steel containers should be used for making or storing vinegar. The same holds true for making or storing foods that have more than 1 Tablespoon of vinegar in the recipe.
Steps for Making Cider Vinegar
The following steps must be followed to make a high-quality cider vinegar:
1. Make a clean cider from ripe apples.
2. Change all of the fruit sugar to alcohol. This is called “yeast fermentation.”
3. Change all of the alcohol to acetic acid. This is called “acetic acid fermentation.”
4. Clarify the acetic acid to prevent further fermentation and decomposition.
Step 1–Making Cider
Cider is made from the winter and fall varieties of apples (summer and green apples do not contain enough sugar). Fruit should be gathered, then washed well to remove debris. Crush the fruit to produce apple pulp and strain off the juice. Use a press or cheesecloth for straining.
Adding yeast to activate fermentation is not essential, but will speed up the process. Special cultivated yeasts are available for this purpose at wine-making shops and biological labs–bread yeasts are not recommended. To make a starter, crumble one cake of yeast into one quart of cider. This makes enough starter for 5 gallons of cider; double the recipe proportionately when making more.
Steps 2 and 3–Making Alcohol and Acetic Acid
Pour all of the liquid into one or more containers to about three-quarters capacity; do not close the lids on the containers. Stir the mixtures daily. Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.
Step 4–Filtering
When the vinegar is fully fermented, filter the liquid through several layers of fine cheesecloth or filter paper–a coffee filter works well for this. This removes the mother of vinegar, preventing further fermentation or spoilage of the product.
Storing Your Vinegar
The vinegar is now ready for storage in separate, capped containers. Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized bottles, or bottle, then place in a hot water bath. In both cases, the temperature of the vinegar must reach at least 140 degrees F to sterilize the product, and should not exceed 160 degrees F. Use a cooking thermometer to ensure the correct temperature is met. Cool the containers and store at room temperature out of direct sunlight.
Flavored Vinegar
Flavoring can be added to homemade vinegar just before bottling. Good examples of additives include green onion, garlic, ginger, or any combination of dried or fresh herbs. To make flavoring, place material in a small cheesecloth bag and suspend in the vinegar until desired strength is reached. This will take about 4 days, except for garlic, which takes only 1 day. For every 2 cups of vinegar, use one of the following: 1/2 cup crushed fresh herbs, 1 tablespoon of dried herbs, 2 large cloves of garlic, or 8 small green onions. Other good flavorings include tarragon, basil, nasturtium, chives, mint, chervil, borage, hot chilies, and raspberries. Adjust the amounts to taste, but be careful not to overload the vinegar. Too much vegetable matter can destroy the acid and ruin the preservative quality of the vinegar.
Some flavorings may not go well with cider vinegar’s distinct taste and color. When flavoring store-bought vinegar, use more delicate or decorative flavors. When flavoring store-bought vinegar, you will still need to pasteurize it and use sterile bottles.
Flavored vinegars taste great and have a beautiful color, making them excellent for use in salads. You will be tempted to display flavored vinegar; however, be sure to keep your bottles out of direct sunlight, which will destroy the flavor, acidity, and color of the vinegar.
Abortion is the termination of a pregnancy by the removal or expulsion of a fetus or embryo from the uterus, resulting in or caused by its death. An abortion can occur spontaneously due to complications during pregnancy or can be induced in humans and other species. In the context of human pregnancies, an abortion induced to preserve the health of the gravida (pregnant female) is termed a therapeutic abortion, while an abortion induced for any other reason is termed an elective abortion. The term abortion most commonly refers to the induced abortion of a human pregnancy, while spontaneous abortions are usually termed miscarriages.
Abortion has a low risk of maternal mortality except for abortions performed unsafely, which result in 70,000 deaths and 5 million disabilities per year globally. Abortions are unsafe when performed by persons without the proper skills or outside of a medically safe environment. An estimated 42 million abortions are performed annually with 20 million of those abortions done unsafely around the world. Forty percent of the world’s women are able to access therapeutic and elective abortions within gestational limits.
Abortion has a long history and has been induced by various methods including herbal abortifacients, the use of sharpened tools, physical trauma, and other traditional methods. Contemporary medicine utilizes medications and surgical procedures to induce abortion. The legality, prevalence, cultural status, and religious status of abortion vary substantially around the world. In many parts of the world there is prominent and divisive public controversy over the ethical and legal issues of abortion. Abortion and abortion-related issues feature prominently in the national politics in many nations, often involving the opposing pro-life and pro-choice worldwide social movements (both self-named). Incidence of abortion has declined worldwide as access to family planning education and contraceptive services has increased. History
The first known evidence of induced abortions being practiced dates back as early as the fifth century. This is when a method called massage abortions were used. This method was commonly practiced by Egyptians in 1550 B.C., aborting the fetus through the use of abdominal pressure, herbs and in some instances, sharpened objects. Between 500 and 515 B.C., Chinese Royalty were documented as practicing abortions as well. It is said in folklore that Shenong, a Chinese leader, prescribed mercury as a way of inducing abortions.
Significance
There are some types of abortions that can be performed with minimal amounts of discomfort to the mother, while others require that the mother receive a local anesthetic before the abortion is performed. Abortions can be done as soon as the mother discovers she is pregnant right through until the fetus is full term. However, the longer a mother waits to have an abortion, the higher her risks for complications and infection.
Types
There are five methods used when performing an abortion. The first is called Manual Vacuum Aspiration and can be used early in the pregnancy. The doctor inserts a thin tube into the woman’s uterus and sucks the embryo out with the syringe attached at the end of the tube. The second, Suction Curettage, is the most common kind of abortion and can be performed later in the pregnancy. The doctor must stretch the cervix with rods, due to the size of the baby, and then inserts a plastic tube that is connected to a suction machine. Once inserted, the baby’s body is and suctioned out in pieces. The third is called Dilation and Evacuation and is considered a second trimester abortion. At this stage, the baby is too big to be broken apart by only the use of suction. Seaweed rods are inserted into the woman a day or two before the procedure to stretch her cervix. The doctor will use forceps to pull the fetus out of the woman. A looped knife called a curette is used to scrape remaining fetal parts out of the woman’s body. The fourth method is called a Dilation and Extraction, and can be through full term. This procedure takes three days, and during the first two, seaweed rods are used again to stretch the cervix. The doctor will then use an ultrasound to locate the baby’s legs, taking them with forceps and pulling every part out with the exception of its head. He will then make a cut into the baby’s skull, suctioning out its brains which, makes it easier to pull the baby out of the woman’s body. Finally, there is the development of RU 486, an abortion pill. Early in her pregnancy, a woman is given a pill in the doctor’s office to abort the embryo and is sent home with 2 to 3 pills to be inserted vaginally. This will induce stomach cramps and expel the embryo.
Time Frame
Manual Vacuum Aspiration can be used up to seven weeks after the last menstrual period. Suction Curettage can be performed from six to fourteen weeks after the last period. Dilation and Evacuation is used between thirteen and twenty-four weeks, and Dilation and Extraction is performed from twenty weeks of gestation through full term. The abortion pill, RU 486, can be used up to the 49th day of pregnancy.
Warning
One out of 100 hundred women who have an early abortion develop severe health problems, while 1 of 50 who have a late-term abortion develop these issues. They include heavy bleeding requiring a blood transfusion, damage to internal organs such as the bowel and bladder, sepsis, a total body infection, that can be fatal, and scarring of the uterine lining from the use of tubes and sharp objects, which could result in an inability to conceive and/or carry a baby in the future. How to Decide If Abortion Is Right for You
There are women from all walks of life with different backgrounds, situations and reasons for considering or having abortions. For some women the decision seems easy at first and for others the decision process causes confusion and emotional turmoil. Most women are ashamed to turn to a loved one for advice in fear of being judged by others. Here you will have a guide that will help you reason and understand your emotions so that you can make a decision that you can live with.
Knowing the self- take the time to ask “you” crucial questions about your fears, concerns and emotions. In order for you to know if abortion is a decision you want to take you first need to look at your inward being. Your thoughts, feelings and beliefs will all play a part in the way you handle your decision. Know what type of person you are, will you be able to emotionally handle choosing to abort? Are you around children? Are you planning on having children in the future? Although your thinking of abortion, does the thought of a baby make you excited even for just a moment? Are you confused? Do you feel pressured or abandoned by your loved ones? Lets try and look into the future, don’t think of where you will be financially or how far you will be with your education but rather where you will be emotionally. Women who have abortions suffer post abortion syndrome, a form of post traumatic stress – victims may suffer depression, guilt, grief etc. Women build a defense mechanism where they try to forget and deny or ignore any pain associated with the abortion. The fact that women are wired to nurture and love their offspring is undeniable; Many women try to avoid this process because it is painful, and ironically contradicts the logic in their course of action. Come face to face with yourself, this will have precedence over all the logic in the world, we are after all emotional beings and our emotions can take over our world no matter how you put it. Look within yourself to find the true meaning of your life and how it is intertwined with the growing baby in your womb. Can you live with your decision no matter what you choose?
Analyze your situation- Individuals make decisions based on their current situation, so lets take a moment to analyze yours! What are your uncertainties of having a baby? Do you feel that you can overcome what you are currently going through? Do you feel that having a baby will compromise your plans? Is your boyfriend, spouse or parent(s) pressuring you? Many times people may feel inconvenienced by the pregnancy of their girlfriend, spouse or daughter and they will have opinions. This decision belongs to you, be mindful that pressure by expression of opinions never really have depth or real meaning because your loved ones will not live with the emotional conclusion of your decision. If you have a friend who has gone through the procedure ask them about their experience, know that everyone is different and every justification is only worth the motive. If you feel pressured to make a rushed decision, take your time but most importantly let your loved ones know that this decision is yours to make. If verbal and emotional abuse is present make sure you get outside help!
Learn from others- Read about or talk to women who have been in your situation and how their decision has affected them to get a clear picture of the aftermath of an abortion.
If having to make the decision to abort causing you to feel restless, confused, anxious or depressed it is important for you to understand the natural feelings of going against your own convictions. There are psychological, physical and spiritual side effects that will ultimately decide your emotional state of mind, whether it is the day after the procedure or years later. Plan your future right by making healthy decisions for the health of you.
The haddock or offshore hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially.
The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e. white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”.
Haddock is most commonly found at depths of 40 to 133 m (130 to 436 ft), but has a range as deep as 300 m (980 ft). It thrives in temperatures of 2 to 10 °C (36 to 50 °F). Juveniles prefer shallower waters and larger adults deeper water. Generally, adult haddock do not engage in long migratory behavior as do the younger fish, but seasonal movements have been known to occur across all ages. Haddock feed primarily on small invertebrates, although larger members of the species may occasionally consume fish.
Growth rates of haddock have changed significantly over the past 30 to 40 years. Presently, growth is more rapid, with haddock reaching their adult size much earlier than previously noted. However, the degree to which these younger fish contribute to reproductive success of the population is unknown. Growth rates of haddock, however, have slowed in recent years. There is evidence that this is the result of an exceptionally large year class in 2003. Spawning occurs between January and June, peaking during late March and early April. The most important spawning grounds are in the waters off middle Norway, near southwest Iceland, and Georges Bank. An average-sized female produces approximately 850,000 eggs, and larger females are capable of producing up to 3 million eggs each year.
To cook Haddock:
Ever have one of those moments where your completely lost as to what to have for dinner? You walk through the grocery store passing the meat counter, the deli then suddenly you find yourself standing in front of the fish counter. Looking around you see an assortment of sea food but what your looking for is a nice white fish, something not too fishy tasting or complicated to cook. Make your decision, choose a haddock fillet. Its a nice fish, and this baked haddock recipe is easy to cook, and one that your family and friends will enjoy as much as mine does.
When going to purchase any sort of fish whether it be a haddock fillet or any other kind of fish in most cases you will get two options. You will either get the (FAS) Frozen At Sea or the Fresh Option. Frozen at sea fish is usually cheaper then fresh, but spending the extra dollar or two on fresh haddock is worth the money. Fish that has been frozen at sea has a firmness to it,that fresh does not. Now what you choose is your choice, now lets head to the kitchen and get cooking.
Your going to need a casserole dish or something similar. Pre-heating your oven at 375 degrees ,you will need to get out some lemon juice, butter, saltine crackers, Worcestershire sauce and a little bit of milk for the end. Taking a sandwich bag and approximately 15 crackers break them up into crumbs, no need to be too fine. Pour them into a bowl, now taking the melted butter pour it into the crackers and stir. Now take the lemon juice and Worcestershire sauce and mix it in with the crackers until all mixed in.
Once the ingredients are all mixed together, place the haddock fillets in the casserole dish. Taking your cracker mixture start spreading it over the top of the haddock until covered or until you run out. Now take the milk and pour over the top of the fish. Place the casserole dish into the oven, and bake for 30 minutes or until haddock is flaky when cut with a fork. When fish is done pull out and serve.
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