Something About Black Friday

The Thanksgiving Day (in English, Thanksgiving, thanking literally) is a traditional celebration of the United States and Canada. In the United States on the fourth Thursday of November, although it was originally made last Thursday.

In Canada, meanwhile, held the second Monday in October. Usually in this festival come together around a table family and friends to share a feast. Although religious in origin, is considered a secular holiday.

Traditions in the United States


Family Dinner

Most people in the United States celebrate this holiday with family gatherings in their homes where they prepare a feast. In many homes it is common to offer a prayer of thanks.

The traditional main dish for dinner is a great roast turkey or baked. This turkey is traditionally served with a filling made of cornbread and sage. It is traditionally served with a jelly or cranberry sauce.

Besides vegetable dishes are often served as the green beans (green beans, green beans), sweet potatoes (yams) and mashed potatoes (potatoes) with gravy, a sauce made from the juice of turkey is often served also a variety of desserts, pumpkin pie being the most popular. It is also common to prepare the pecan pie and apple juice.

Parade in Manhattan

Annually, the department store chain Macy's made a big parade through the streets of Manhattan, New York, which attracts millions of people to Broadway to see the huge giant balloons and witness the performances of guest artists.

Top of the shopping season

Most businesses and offices are closed on this day. Some stores, malls, restaurants and bars stay open. The Friday following the holiday is traditionally the opening of the holiday shopping season.

This day is known as Black Friday. Stores and shops all offer bargain prices and great people come from the early hours of the day shopping.


Source: http://es.wikipedia.org/wiki/D%C3%ADa_de_Acci%C3%B3n_de_Gracias

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The tansy Ecology & Uses

Ecology
The Tansy is a perennial, evergreen Halbrosettenpflanze. The flowers are in vorweibigen rayless "basket of flowers." All flowers are visited plenty of insects of all types.

The fruits are wind-and animal shakers, and water detention propagation is possible. Vegetative reproduction occurs abundantly through underground runners (Kriechwurzler).

It is scorned by the grazing animals.

Use
Use as an aromatic plant
The strongly scented leaves and flowers of tansy, which include insect agents were sown earlier to vermin away. In colonial North America was tansy placed in coffins and shrouds were impregnated with Reinfarnextrakt. Tansy has also been planted in order to distribute the potato beetle. According to a survey by the Colorado beetle infestation was reduced by 60-100%. Dried Rainfarnblätter be used in apiculture to calm the bees.

Use in herbal medicine
In the ancient writings of the tansy is not found. The first written records found in the Capitulare of Charlemagne . Tansy was formerly used for worm infections, however, call forth greater quantities than 1-3 grams of tansy poisoning, so that today in the case of worm infections to other, more effective and less harmful means recourse. Spread was its use against pests. A washing should expel fleas and head lice. In veterinary medicine, the tea calves and cows will be given for diarrhea. As a poultice to help tansy in bruises, rheumatism and varicose veins. The foliage may cause skin irritation. Rainfarnöl is a strong poison, the internal applications are not safe because they can cause allergies and poisoning.

Tansy as dye plants
The Tansy is also used as dye plants. The flower heads of tansy combine with the mordant alum a dark yellow color. For the stain 12-20 g alum are made to 100 g wool. Dark green is the color with a Alaunvorbeize, ferrous sulfate and ammonia Nachbeize developer. It takes about 400 grams of fresh flowers for 100 g of wool.

Source: http://de.wikipedia.org/wiki/Rainfarn
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Milchlattiche

The Milchlattiche (Cicerbita) are a genus in the family Asteraceae (Asteraceae). They are herbaceous plants, their flowers resemble those of Chicory.

Description

These are annual, biennial or perennial plants, the one-meter height, can sometimes achieve more. The plants run latex.

The secondary roots arise from the rhizome. Most species of the genus are hemicryptophytes shaft, that is, the overwintering buds are at the surface and form a long stem. This stem is unbranched at the bottom, above, in the inflorescences, he branches out.

The stem is always filled with hair. The lower leaves are usually large and pinnatifid with a triangular terminal lobe, which is significantly larger than the side lobes. The leaf margins are toothed.

The flowers are in terminal baskets together, they turn in clusters or panicles. The individual baskets are surrounded by two rows of bracts, the outer series are shorter. The bracts surrounding the wider inflorescence axis (this always glabrous) on which the individual flowers are arranged in turn.

The flowers consist of four circles (sepals, petals, androecium and gynoecium), they are five parts and hermaphroditic (at least the flowers in the center of the inflorescence, which can also be purely external female). There are found different colors: yellow, blue or white flowers. There are only ray florets present, they are zygomorph.

The scale-like sepals are reduced. The petals are fused to the bottom of a tube, the upper part is a tongue-band or extended and will end with five teeth. The five stamens have free stamens, but the anthers are grown together and surround the ring-shaped stylus. The inferior ovary is composed of two carpels, the only pen is divided into two deep.

The fruits are spindle-shaped achenes, they wear a white pappus. The fruits have on the outside along a three running routes. The pappus consists of two circles: an inner and an outer made of hair from short lashes. The fruits are not beaked (unlike the similar genus Lactuca).



Source: http://de.wikipedia.org/wiki/Milchlattiche

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The Beautiful Prairie Rose

Rosa arkansana (Prairie Rose or Wild Prairie Rose; syn. R. pratincola, R. suffulta, R. suffulta var. relicta) is a species of rose native to a large area of central North America, between the Appalachian and Rocky Mountains from Alberta, Manitoba, and Saskatchewan south to New Mexico, Texas and Indiana. There are two varieties:

• Rosa arkansana var. arkansana

• Rosa arkansana var. suffulta (Greene) Cockerell

The name Rosa arkansana comes from the Arkansas River in Colorado. The species' wide distribution and consequent genetic drift has led to an extensive synonymy.

The name Prairie Rose is also sometimes applied to Rosa blanda, also known as the Meadow Rose or Smooth Rose, which is also widely spread, but somewhat further to the north.





Source: http://en.wikipedia.org/wiki/Wild_Prairie_Rose

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Kaffir lime

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a lime native to Laos, Indonesia, Malaysia and Thailand, used in Southeast Asian cuisine, but grown worldwide as a backyard shrub.

The kaffir lime is a rough, warty green fruit that grows on thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).

The word Kaffir have may come from German Käfer, meaning bug. The leaves of the Kaffir Lime do bear a slight resemblance to an insect.

The Oxford Companion to Food (ISBN 0-19-211579-0) recommends avoiding the name kaffir lime and instead using makrud lime because kaffir is a white Afrikaner racial slur for blacks meaning "infidel", from the Arabic "kafir" that Portugese explorers used for the native Africans. Kafir was from the Semitic K-F-R meaning "to cover." It is a derogatory term still and several alternate names such as Thai, Makrut, Wild, or Asian lime are used to avoid causing offense.

Uses
The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The leaves are used in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.

The leaves can be used fresh or dried, and can be stored frozen.

The juice and rinds are used in traditional Indonesian medicine; for this reason the fruit is referred to in Indonesia as jeruk obat ("medicine citrus"). The oil from the rind also has strong insecticidal properties. The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair, mainly in Thailand.

The zest of the fruit is used in creole cuisine and to impart flavor to "arranged" rums in the Réuni.

Source: http://en.wikipedia.org/wiki/Kaffir_lime

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