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Some Items for you this
Spring Equinox Day
Work to be done on Mosier Creek Rail Bridge
>>> PUBLIC NOTICE <<<
A part of their ongoing repairs, the Union Pacific (UP) Railroad bridge team will be replacing the bridge deck on the Mosier Creek rail bridge during the evening hours of March 22, 2020.
The UP repair teams will be replacing ties and rail on the rail bridge, expecting the work to last one night, commencing after dark.
Weather conditions and Corona Virus issues could change the schedule, but the current plan is to move forward with the work on March 22, 2020.
For public safety, please stay away from the railroad at all times, especially during construction. If you live near the railroad bridge at Mosier Creek, please prepare for additional noise and construction activity. We apologize for the inconvenience.
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Here we are, Together
Local businesses in Mosier are open, including the Post Office, so read below for information on Mosier Company and Brenna's Mosier Market.
Since I was sending information to you with regard to businesses, Covid-19, and such, I may as well include some reading material about the Spring Equinox and the Internet, which by the way is getting a workout with so many home bound.
There are also some ideas for making food from your pantry.
We are all in this together and one advantage for me being home, is I get to see the coyotes running below our house, the bluebirds building a nest in the box for the 9th year in a row, and Mark and I are getting some projects done like pounding in fence posts around the lilacs, as well as cleaning house the thorough spring-clean way. You know you are bored when you are cleaning with a toothbrush. Oh, and the ants have returned to grace? us with their presence. They don't eat much if we're careful.
Get some good books read, maybe write some letters, who doesn't love to get a letter, cull out clothing and your clothes closet and take those clothes downtown Mosier to the donation box between the old gas station and the former Rack and Cloth building. Make a list, start marking it off, and get outside for your health, it is beautiful out there these days.
Maybe when this is over, we can have a big party downtown just to reconnect.
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On Friday, March 20, 2020, the day and night will be of almost equal duration in most time zones in the world.
As if things were't different enough, Spring Equinox has a changed date from usual
The Term "Equinox" Means "Equal Night."
Time to talk word origins. Translated from Latin, equinox means "equal night." In that ancient tongue, the words for "even" is "aequi" while "nox" means "night."
On the date of an equinox, daytime and nighttime have similar — but not quite equal — lengths. This has everything to do with the way our planet moves. Earth's axis is tilted at a 23.5-degree angle relative to the plane of its orbit around the sun.
1. The Date of the Equinox Can Vary
Remember when Spring Equinox was celebrated on March 21? Well, remember again, because the last time that happened was in 2007 and the next time it will happen is in 2101!
Contrary to popular wisdom, the March Equinox can take place on March 19, 20 or 21. In the 21st century, the March Equinox has only occurred twice on March 21 – 2003 and 2007. A March 19 equinox will be more frequent during the last decades of this century.
Note: These dates are based on the time of the equinox in UTC (Coordinated Universal Time). Due to time zone differences, locations ahead of UTC may celebrate the March Equinox a day later. Locations behind UTC may celebrate it a day earlier.
2. Season Dates Change
If we go by the astronomical calendar, the spring of 2019 in the Northern Hemisphere will last from March 20 to the summer solstice on June 21. But climate scientists don't define the seasons this way. They use a different calendar — known as the "meteorological calendar." Here, the year is divided into four seasons lasting three months each, with spring beginning on March 1 and then lasting through April and May. Climate scientists base their calendar on the temperature cycle rather than the astronomical position of the sun — it's easier to calculate statistics and forecast trends using full months and the same dates each year.
3. The Equinox Ushers in the Persian New Year
"Navroz Mobarak!" The precise moment of the vernal equinox marks the first day of the first month on the Iranian solar calendar. It's also the start of Nowruz, an awesome 13-day celebration sometimes called the Persian New Year. Observed by 300 million people around the world (mainly in central and western Asia), Nowruz is preceded by a flurry of household chores. After the spring cleaning ends, families enjoy decadent meals and sometimes paint eggs that represent fertility. On the last Tuesday before the equinox, there's a ritual in which people jump over bonfires. This symbolizes the feeling of renewal that the new year offers. Another tradition sees children bang on pots and go door-to-doorasking for treats. On the last day of the celebration, the family will go for a picnic as it is unlucky to stay home.
4. And Other Holidays Too, Like Easter
For centuries, practitioners of Shintoism used the solar event as an occasion to honor their forebearers. The Japanese government later converted this tradition into secular, national holiday formally known as Vernal Equinox Day in the year 1948. It's still being observed today.
In most denominations of Christianity, Easter is celebrated on the Sunday after the first full moon that follows March 21. What's so special about this date? Well, it marks the so-called ecclesiastical Spring Equinox. Ask any astronomer and they'll tell you that a spring equinox can fall on March 19, 20, or 21. But for simplicity's sake, many church leaders treat March 21 as though it were the designated spring equinox date every year. Easter can fall as early as March 22 or as late as April 25.
On this day too, a snake-like shadow also appears to crawl down one flank of El Castillo pyramid in Mexico, possibly in tribute to a serpent god
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Mosier Company Making Food To-Go!
Mosier Company is offering take-out from their regular menu. Those fabulous burgers, (meat and vegetarian) on the best buns in the Gorge, pizza, salads, are all on the menu. Order extra tater-tots because you know most don't make it home uneaten.
See the menu posted on its website.
https://www.mosiercompany.com
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It is business as usual at Brenna's Mosier Market.YAY! Brenna and James are there to serve you with limited deli food to go plus and all the usual groceries you need.
Open
Monday - Friday 8am-7pm
Saturday 9am-7pm
Sunday 10am-5pm
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WANTED TO RENT
Chris Haffner is looking for a rental to move into that has easy access in and out.
Chris' house has sold and until he can find permanent housing, he is in immediate need of a place to rent.
Please pass the word. He is willing to live in Mosier, Hood River, The Dalles. If you know of a place his number: (971) 232-2431.
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COVID-19 in Goldendale
One person in Goldendale has been diagnosed with the virus. Some business owners are now quarantined.
There are no reported cases of the virus in the Columbia River Gorge that we know of.
As of this morning In California, the Governor has asked the states 40 million residents to stay home as the virus spreads there.
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Oregon Health Authority (OHA) Report
What you need to know if your employment has been impacted by COVID-19
Efforts to slow the spread of COVID-19 have had many impacts on people’s lives, including their livelihoods. Many of our family, friends, and neighbors are experiencing these impacts in a much greater and more immediate way than other Oregonians. Whether your workplace is temporarily closed, you’re experiencing a layoff, or you’ve been impacted in some other way by COVID-19, the Oregon Employment Department has been working to answer your Frequently Asked Questions about what benefits may be available to you during this time.
You can check in daily to OHA for the latest statistics. Testing is happening, 1,554 people have been tested statewide. 75 Positives, 1,118 negative, 361 pending. As of yesterday, March 19 there are 13 new cases, bringing the total to 88.
Click here for more information and your daily check-in for tips, and announcements: https://govstatus.egov.com/OR-OHA-COVID-19
Statewide in Oregon, the gathering of 25+ people is banned until April 15.
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And, Speaking of the Virus
The Center for Disease Control recommends this for sanitizing your home:
1. CLEAN
- Clean surfaces using soap and water. Practice routine cleaning of frequently touched surfaces.
High touch surfaces include:
Tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, sinks, etc.
* Change disposable gloves with each cleaning
If you are sanitizing your home with bleach please use caution. Follow these rules:
When working with bleach diluted with water and/or soap, remember to:
- Continue to protect your eyes and skin by keeping them covered.
- Make sure the area you are working in is very well-ventilated!
- Wash your hands vigorously with mild soap and water before you use the bathroom, eat, smoke or use smokeless tobacco.
- Use cold water when mixing bleach, hot water decomposes the effective ingredients.
- Rinse surfaces after disinfecting with bleach then wipe dry.
- Cleaning tools should be soaked in diluted bleach for 30 minutes, then rinsed thoroughly before reuse.
Bleach (usually 5.25% or 6.00%–6.15% sodium hypochlorite depending upon manufacturer) is usually diluted in water at 1:10 or 1:100. Approximate dilutions are 1-1/2 cups of bleach in a gallon of water for a 1:10 dilution (~6,000 ppm) or 1/4 cup of bleach in a gallon of water for a 1:100 dilution (~600 ppm).
Health Effects of Bleach > !! Pay Attention !! <
Bleach has been known to burn human tissue internally or externally. It also may cause skin rash, extreme headaches, migraines, muscle weakness, abdominal discomfort, esophageal perforation, nausea and vomiting. Finally, it can damage the nervous system.
Precautions
- Avoid using bleach on metals, wool, nylon, silk, dyed fabric and painted surfaces.
- Avoid touching the eyes. If bleach gets into the eyes, immediately rinse with water for at least 15 minutes and consult a doctor.
- Bleach should not be used together or mixed with other household detergents as this reduces its effectiveness in disinfection and causes chemical reactions. For instance, a toxic gas is produced when bleach is mixed with acidic detergents such as those used for toilet cleaning. This could result in accidents and injuries. If necessary, use detergents first and rinse thoroughly with water before using bleach for disinfection.
- As undiluted bleach liberates a toxic gas when exposed to sunlight, it should be stored in a cool and shaded place out of reach of children.
- Sodium hypochlorite decomposes with time. To ensure its effectiveness, it is advised to purchase recently produced bleach and avoid over-stocking.
- For effective disinfection, diluted bleach should be used within 24 hours after preparation as decomposition increases with time if left unused.
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Internet Stressed
Is your internet slower than usual?
In Europe, Netflix has been asked to slow down streaming due to potential strain of the bandwidth due to so many people homebound streaming. No outages so far have been reported.
The United States' internet and wireless networks are coming under immense pressure to deliver reliable connectivity as schools and businesses confronting the novel coronavirus have shifted their day-to-day operations out of the workplace and into homes, according to industry analysts and government officials.
"This is going to be an enormous stress test for our communications networks," said Blair Levin, a former Federal Communications Commission chief of staff and author of the agency's 2010 plan to improve internet access nationwide.
Schools and universities nationwide have implemented remote learning plans in response to the outbreak. Countless major businesses, including Google and Microsoft, have asked their employees to work from home. As cities shut down bars and restaurants, routine social interactions are increasingly moving online: People are using FaceTime to connect with family and friends, Zoom for business meetings, YouTube for livestreamed events. Online games, food delivery apps and Netflix are becoming bigger alternatives to a dinner out.
This shift in Americans' internet consumption patterns may soon reveal weak points in the complex ecosystem of companies, services and products that make up the internet, said Jessica Rosenworcel, a commissioner at the FCC. From aging home WiFi routers and digital collaboration tools to exchange points in the internet backbone, there can be many potential areas of failure, she told CNN.
More about this at: https://www.cnn.com/2020/03/17/tech/internet-infrastructure-coronavirus/index.html
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Internet Facts
What? You mean there wasn't always an internet?
I remember the first computer plopped down on my desk at an animation studio around 1993. A large box sat on the floor next to my desk as I underutilized the new strange device. I think I called support staff several times a day just trying to use WORD for word processing.
But the original concept of the internet goes back to the mid 20th century. In the 1950's during the Cold War, the Soviet Sputnik launch resulted in political tensions that spurred the U.S. to create a "stable, robust network" capable of linking academic and military computers.
The key feature of this network was the way it was structured. "Instead of a hierarchal framework of computers, which could be severely damaged or destroyed if the central parts were targeted in an attack, it was composed of millions of nodes, with millions of routes threading through them, rather like a sprawling system of roots. The theory was that if one computer or node in the system was damaged, communications between the rest of the system could still take place."
One of the most widely recognized contributors to the internet as we know it was a British man, Sir Tim Berners-Lee, creator of Hypertext Mark-up Language (HTML), the code used on the internet, and the World Wide Web that he called "an abstract space of information."
In 1990, the first trials of the internet were undertaken in Switzerland. By 1991, the first browsers and web server software were available. By 1993, the Mosaic browser became the first popularly available browser.
From 1994-2000, the internet saw massive growth unmatched by any other previous field of technology.
As of 2006, the internet contained 4 billion pages of information, pumped out of 50 million hosts to nearly a billion users worldwide.
As of 2016, an estimated 180 quadrillion pages were estimated.
As of the end of 2019, there were over 1.7 billion registered websites. And only 200 of them were active.
2020: As of the latest available statistics, the Internet has roughly 3.58 billion users.
This represents about 51% of the total population of the earth! The continent with the most Internet users is Asia.
China has more Internet users than any other nation. It is currently estimated at over 1 billion. Just over 25% of all people in the world using the Internet.
More on this topic here: https://www.millforbusiness.com/how-many-websites-are-there/#how-many-websites-are-active
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And finally, food.
Here are some ideas for soup and salads you can make to boost your immune systems. Make soups and freeze them. Eat as much salad as you can NOW, as long as fresh produce is available, your body stores nutrients well.
Soup
You don’t need a recipe for great soup. Start pulling leftovers from the fridge and ingredients from the pantry.
1. Start with a base. Chop what you have of onions, carrots and celery then place a couple tablespoons of oil in a pot, heat up and saute’ the vegetables until tender but just beginning to brown
2. Add liquid. It can be water, but broth of any kind will add more flavor. JUST KEEP THE LIQUID IN THE POT TO A SMALL AMOUNT AT FIRST UNTIL YOU ADD THE SEASONINGS SO IT ISN’T TOO WEAK. YOU CAN ADD LIQUID, NOT TAKE IT AWAY.
3. Now you get creative. You may have some spaghetti sauce left over, add in into the pot. What goes with the sauce? Pasta, add some of that in OR you may have rice left over or in the pantry, and any kind of vegetables can go in there, plus canned beans.
4. You can add orange juice to a black bean soup for a Brazilian-style soup, you can puree a pot of cauliflower, water and onion to make a creamy cauliflower soup, you can puree almost any soup to make it more interesting.
5. Look at all those condiments in the fridge or on the pantry shelf, by just adding a little bit at a time you can tell how it is going to taste and adding just a bit won’t ruin the whole pot.
6. What about that leftover chicken or turkey? Or roasted potatoes. Or peas and corn from the freezer. And remember, bacon can always save the day.
7. Flavor! Spices galore! You can think in ethnic flavors: make it Italian with oregano, basil, garlic, canned tomatoes and top with parmesan to serve.
Or Mexican by adding beans, cumin powder, oregano, chili powder, paprika.
Or Indian (India), toast cumin, coriander, cardamom, turmeric, a pinch of cayenne in a bit of oil in a pan and add it to the soup. It is important to first toast Indian spices to rid them of a raw taste and to bring out their fragrance.
OR make it Asian by adding soy sauce, fresh ginger, and toasted (dark) sesame oil.
SOUP’S ON!!!!!
SALAD, A MEAL IN ITSELF
Ok, you know you need to feed your body fresh food to boost your immune system. And I know salads sometimes taste like you’d rather be fat, but making an interesting salad is fun and can be delicious. Not only that, but you can create your own with a formula.
SALAD DRESSING
Fresh is always best. If you spend money on good olive oil, your salads will be good for you and can taste delicious with just good olive oil and balsamic vinegar.
My standard dressing is the following:
1 clove chopped fresh garlic (if using blender, if not, use garlic press or garlic granules)
1 heaping tsp. brown or Dijon mustard
¼ tsp salt
¼ tsp black pepper
¼ cup vinegar balsamic or red wine
¾ cup good olive oil.
real maple syrup to sweeten to taste.
I add all the ingredients except oil in the jar of the blender and while the machine is running drizzle in slowly, the olive oil. It should begin to thicken, keep adding oil until it does. I use a low speed on the blender that seems to emulsify better.
Basically, for dressing here are other choices, pick one or more from each category:
SOUR: lime or lemon juices, vinegar of any kind including apple cider, red wine vinegar, balsamic, flavored balsamic, tomatoes, rice vinegar, rice wine vinegar, or that fancy vinegar someone gave you for Christmas and you haven’t used yet.
FAT: olive oil, avocado oil, nut oils, grapeseed oil, canola oil, sunflower oil, just make sure oil is fresh. It all should be refrigerated, but if not, don’t keep it more than a couple of months.
Mayonnaise adds egg and oil and makes a creamy texture. Avocado adds creaminess too.
SEASONING: mustard, fresh or dried herbs of any kind, onion powder, garlic granules,
FLAVOR: You know those meat rubs you have in your pantry that you haven’t used? You can add a half tsp of them, just be careful, many are very salty so use to taste
Tomato paste adds great flavor and can be used with oregano and thyme for a nice combination.
Asian: add ginger, soy sauce, sesame seed oil (or a bunch of sesame seeds toasted, garlic, rice wine vinegar (or regular vinegar). It’s the ginger and sesame oil that really makes it Asian.
Just toss something from each category into a blender (except the oil) then with blender running, drizzle oil into the mix until it starts to thicken. If you feel you are using too much oil, it is probably because you have too much acid. Stop, taste, and either go with a thinner dressing, or continue with oil. If too tart, you can mellow with either salt or something sweet like maple syrup, dates, or honey.
SALAD COMPOSITION 101
Here are some categories, but I like to take the following and “compose” it on plate. It looks attractive and you can taste the individual ingredients better than in chopped and tossed salads.
PROTEIN
Chicken breast: bbq or poached or sauted’ or baked. Give the breast some flavor by rubbing it with salt and pepper and some flavor ingredients like chili powder, or garlic granules before cooking.
Smoked Salmon or thin strips of roast beef or pork, sliced turkey, hard boiled eggs, chopped cooked bacon, fried or baked tofu, and left over fish of any kind including crab, shrimp.
CHEESE: feta, cheddar, etc.
VEGETABLES
GRATE: carrots, beets, turnips. They make eating root vegetables sweeter, more attractive and easier on the teeth
Chop in shapes: cucumber: Cut ¼” rounds, stack a couple, slice down through the cut sides into strips or cut rounds and fan them on the plate.
Scallions, Bell Peppers, cut into strips, or chunks
Pickle: Quick pickle red onion slices by dipping them in boiling water for 5 minutes, then put into a bowl with vinegar and sugar and a bit of water. Let sit for an hour or in the fridge for a few days.
Pickle some cauliflower or green beans or use as is. Cooked red potatoes are particularly filling and delicious tossed separately in some olive oil with salt and pepper.
GRAINS: quinoa, couscous, millet, barley, buckwheat, rice (brown & basmati are flavorful). Just be sure to add some salt, garlic powder, paprika and/or chili powder, cumin etc. to the cooking water to infuse flavor into your grains. Have cooked grains in the fridge to use in your salads
LEGUMES: Black beans, other beans, lentils, garbanzo beans aka chickpeas), frozen green peas, lima beans, edamame,
GREENS: Beet leaves (they are actually delicious), Miner’s lettuce (it’s probably growing in your yard right now), dandelion greens (small and tender), salad greens, bean sprouts, arugula, kale, etc.
NUTS AND SEEDS: There are lots to choose from, toast them for best flavor. Toast a bunch and keep for ready use. Pumpkin seeds, sesame seeds, flax seeds, hemp seeds, chia seeds, all the nuts, hazelnuts, walnuts, cashews, pecans, and of course candy some pecans and walnuts.
ASSEMBLE: Place greens on a plate, begin setting all the ingredients around on the greens. This is YOUR canvas, think color (yellow and red bell pepper strips are lovely), think patterns, place in mounds around like a paint palette, or lay strips in a circle, etc. Among beets, carrots, peppers, beans, you have an array of color on the plate.
Finish with a drizzle of salad dressing, over all, and then sprinkle on the cheese, and finally the seeds and nuts.
Salad Days!!!
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