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Us tonight!
"As we all know, driving while using a cellphone makes for some dangerous driving. Now, a new key fob will allow parents to jam their kids' cellphone while they're behind the wheel.
The idea is that teenagers are both bad drivers and stupid, so they are the most likely group to text while driving over the speed limit. This may be true! But is this the best solution? I mean, aren't there times where you'd want your kid to have access to their phone in the car? Like if they get into an accident? Or get kidnapped? Or need directions? Or any number of other situations? This system gives the kids access to 911 and a preset number, like the parents' phone number, but still."
Your life is right now! It's not later! It's not in that time of retirement. It's not when the lover gets here. It's not when you've moved into the new house. It's not when you get the better job. Your life is right now. It will always be right now. You might as well decide to start enjoying your life right now, because it's not ever going to get better than right now--until it gets better right now!Abraham-Hicks Publications
In a study that looked at the happiness of nearly 5000 individuals over a period of twenty years, researchers found that when an individual becomes happy, the network effect can be measured up to three degrees. One person's happiness triggers a chain reaction that benefits not only their friends, but their friends' friends, and their friends' friends' friends. The effect lasts for up to one year.Here's the whole article.
The flip side, interestingly, is not the case: Sadness does not spread through social networks as robustly as happiness. Happiness appears to love company more so than misery.
It's been years since I last visited the Bloghusband's office in lower
Manhattan. Today, while in the city for a meeting, I stopped in the
World Financial Center. The only picture gracing the Bloghusband's
office was that of Eliot Spitzer. Go figure.
A survey by Galaxy Research found 72 percent of Australians regularly receive a Christmas gift they don't like even though 69 percent of 1,242 respondents rated their present buying ability as above average.
"What I think and feel and what I get are always a match. And so, if I want something different than what I've been getting, I have to, somehow, generate different feelings."
-Abraham-Hicks
Cranberries are actually one of the most unique fruits in the world. In fact, it's only one of three fruits that are native to North America. They are a wild fruit that grow on long-running vines in sandy bogs and marshes. Mostly in the northeast, but also in other parts of North America, like Wisconsin and the Pacific Northwest. It was Native Americans who first took advantage of cranberries. They mixed deer meat and mashed cranberries to make pemmicana-survival food. They also believed in the medicinal value of cranberries--long before science discovered cranberry's health benefits! Medicine men would use cranberries in poultices to draw poison from arrow wounds. They also used the rich red juice of the cranberry as a natural dye for rugs, blankets and clothing. Legend has it that the Pilgrims served cranberries at the first Thanksgiving. The tradition still continues today.
Sailors used cranberries as a source of vitamin C to prevent scurvy. And besides Vitamin C, we now know that cranberries are also full of antioxidants that help cleanse and purify the body.
Cranberries were called "sassamanesh" by Eastern Indians. While the Cape Cod Pequots and the South Jersey Leni-Lenape tribes named them "ibimi," or bitter berry. A very apropos name. And the Algonquins of Wisconsin called the fruit "atoqua." But it was the early German and Dutch settlers who started calling it the "crane berry" because the flower looked a lot like the head and bill of a crane.
Cranberries are primarily grown in five U.S. states " Massachusetts, Wisconsin, New Jersey, Oregon and Washington " as well as British Columbia and Quebec, Canada.
“I always think I know how to do it,” Ms. Meche said. “And suddenly it seems really complicated: I have to skim, I have to whisk, meanwhile the turkey is getting cold and there are a hundred people in my kitchen.” But, she said, she finds herself addicted to the excitement. “It’s all part of the blood, sweat and tears,” she said. “That’s how you know it’s Thanksgiving.”The New York Times has some yummy advice on making gravy.