https://reflectiicotidiene.blogspot.com Fiecare dintre noi are aproximativ 60.000 de gânduri pe zi.
Iar toate aceste gânduri ale noastre produc consecinţe, pentru că fiecare gând este de fapt o energie pe care o lansăm în Univers şi nu doar în direcţia dorită, ci în toate direcţiile.
Energia emisă de gândurile noastre îşi caută apoi, în drumul ei, o altă energie cu care să vibreze la unison, după principiul „ceea ce se aseamănă se adună”.
Pentru ca mai e putin si vine primavara si albinele trebuie stimulate sa inceapa productia,m-am documentat si m-am gandit sa impartasesc si cu voi metodele prin care sa le dam un ajutor.Banuiesc ca ati auzit de diferite metode de stimulare cu diverse produse aparute pe piata(in care eu personal nu prea am incredere) cum ar fi APIINVERT sau APIFONS,APIMEL.Eu in schimb,am folosit retete pe care le fac personal.
1.Siropul de zahar
Mod de preparare:
Siropul poate fi preparat atat la cald cat si la rece.Este necesar sa stiti ca pentru prepararea la rece,se amesteca cele 2 ingrediente pana cand zaharul se dizolva complet.Daca zaharul nu este topit complet,se cristalizeaza mierea.Daca preferati sa preparati la cald,dupa ce apa fierbe,opriti focul si adaugati treptat zaharul.Trebuie sa stiti in schimb ca siropul nu trebuie fiert pentru ca exista toate sansele sa se cristalizeze.
Modul de folosire:
Se foloseste intre debutul primaverii(1-10 martie) si inceputul toamnei(maxim 15 septembrie).
Completarea rezervelor pentru iernat incepe in luna august (1-5) si se finalizeaza in cel tarziu 20-25 august.Se folosesc doze de sirop in functie de necesitati(depinde ce cantitate reusesc albinele sa preia).
Hranirea si stimularea roiurilor se face in doze zilnice de 200 gr sirop/zi pana la aparitia unui cules natural.Cele mai avantajoase concentratii sunt 2/1 sau 3/2.
2.Serbetul de zahar
Mod de preparare:Se amesteca intr-un vas din inox 1kg zahar si 0,2 l apa.Vasul cu amestecul rezultat se aseaza pe aragaz si se fierbe la foc moale.Durata fierberii este de 15-30 min(in fct de taria focului).Nu trebuie sa grabiti fierberea!!Spuma rezultata la inceput trebuie indepartata si cristalele de zahar ce se depun pe peretii vasului trebuie de asemenea indepartati cu o carpa uda si stoarsa.Dupa 15-20 min trebuie verificata concentratia siropului(luati cu o lingurita sirop si incercati sa il introduceti intr-un pahar cu apa rece;daca ramane inchegat pe lingurita inseamna ca este la concentratia optima).Luati vasul de pe foc si il lasati sa se raceasca usor in apa rece(70-80 grade).Cu o lingura mare de lemn,amestecati incontinuu in siropul obtinut.O sa constatati in timp ca solutia devine opaca,apoi se albeste.Va opriti in momentul in care serbetul ajunge la consistenta si granulatia dorita. Daca nu v-a iesit din prima,adaugati apa si o luati de la capat(atentie,nu folositi acelasi amestec mai mult de 3 ori).
2*.Serbetul de zahar cu miere:
Mod de preparare:Se amesteca 5 kg zahar tos,-,850 litri de apa intr-un vas de 10 litri.Asezati vasul pe foc si fierbeti cca 20-30 min.La fel ca si la serbetul simplu,trebuie data spuma la o parte si peretii vasului stersi .Verificarea concentratiei se face la fel ca anterior,doar ca de data aceasta suspensia trebuie sa formeze o biluta care se poate modela intre degete.In acest moment se adauga 800 gr. Miere si se mai da in fiert inca 3-4 min(tim in care trebuie sa amestecati continuu pentru a se ingloba mierea.Mierea folosita nu trebuie sa fie zaharisita sau daca este,trebuie lichefiata inainte de toata aceasta operatiune.Amestecul trebuie luat de pe foc si racit pana la 40-50 grade.Amestecati continuu cu o lingura mare de lemn pana cand se formeaza serbetul.Amestecul obtinut se toarna in tavite captusite cu hartie cerata/pergament. Grosimea placilor nu trebuie sa depaseasca 1-1,5 cm.
Mod de preparare : Se amesteca in oala,5 kg de zahar tos si 1 litru de apa.Pana incepe fierberea mai amestecam cu
lingura,din cand in cand,pentru a nu se prinde de fundul vasului.Dupa topire,se fierbe continutul 15 min,spumuim si
stergem cu carpa uda peretii oalei,dupa care se masoara temperatura lichidului.Cand termometrul arata 116 grade
C,vasul se ia de pe foc si se lasa la racit.
Dupa 5-8 minute se incepe amestecatul.Cand compozitia devine mai deschisa(catre crem) si opune rezistenta
marita,se toarna in tavi.Tavile trebuie in prealabil pregatite astfel : se umezesc usor si se tapeteaza cu hartie
pergament.Odata turnata compozitia in tavi,aceasta se lasa nemiscata pana ce cristalizeaza.Dupa racirea totala a
placilor de zahar,se scot prin ridicarea de hartia pergament si se depoziteaza in locuri uscate si racoroase.
Paste si amestecuri proteice
Amestecurile proteice sunt folosite des in practica apicola.Pe langa administrarea diferitelor produse glucidice,in
perioadele de crestere a puietului(cand nu exista polen suficient in natura),folosirea lor este foarte indicata.Asa vom
avea generatii tinere de albine,bine hranite si dezvoltate.In cele ce urmeaza va vom prezenta retete de amestecuri
proteice in care igredientele sunt diferite :
4.Pasta de polen si miere
Pasta se prepara din 1 parte polen si 1,25 parti miere,framantand cele doua
ingrediente.Polenul strans de albine,conditionat si conservat se macina fin.Atat mierea cat si polenul trebuie sa
provina de la familii de albine sanatoase.Corectia consistentei se face adaugand polen sau miere dupa nevoie.Se
administreaza in turtite pe folie sau tifon,deasupra ramelor.
5.Pasta de miere,zahar pudra si drojdie de bere
In practica apicola polenul poate fi inlocuit cu drojdia de bere
inactivata.Amestecul se face din 3 parti zahar pudra,1 parte miere lichida,1/2 parte drojdie de bere.Se framanta
toate ingredientele,si se corecteaza consistenta prin adaugarea de zahar pudra sau miere.Se administreaza sub
forma de turtite de 200-250 g,primavara sau vara.
6.Pasta de miere,zahar pudra si lapte praf
Un alt inlocuitor al polenului este laptele praf degresat.Turtitele se prepara
din 1/2 parte lapte praf degresat,2 parti zahar pudra si 1,5 kg. miere.Se corecteaza consistenta adaugand zahar
pudra sau miere.
7.Amestec de sirop,polen,faina de soia
Siropul de zahar poate fi folosit si el ca baza in amestecurile proteice.La 6 litri
de sirop de zahar,se adauga 0,5 kg polen macinat fin si 1,5 kg faina de soia degresata.Componentele se amesteca
bine,pentru a nu face cocolosi si se administreaza familiilor de albine in cantitate de 500 g la cateva zile.
8.Amestec miere,sirop,faina de soia,lapte praf,drojdie
Se realizeaza un amestec din urmatoarele ingrediente: 3 parti
faina de soia degresata,1 parte lapte praf degresat,1 parte drojdie de bere uscata(instant).Peste aceste
componente se toarna miere sau sirop de zahar dens pana se ajunge la consistenta dorita.Se livreaza albinelor sub
forma de turtite.
9.Amestec zahar tos si lapte praf
Se amesteca 1 kg zahar tos cu 50 grame de lapte praf degresat.Se administreaza
vara in hranitor,la intervale de 1-2 saptamani.Pentru a creste interesul albinelor pentru amestec,se poate umezi usor
cu putina apa sau miere,deasupra.
10.Pasta de miere si pastura
O reteta mai veche,dar totusi de actualitate este pasta de miere si pastura.Cum se
procedeaza : in luna ianuarie se expun fagurii cu pastura la ger.Inainte de a ingheta pastura (atentie,se depreciaza)
si cand devin casanti,se taie in fasii prin mijlocul celulelor,care fasii se freaca intre palme.
Pastura astfel obtinuta se amesteca cu o cantitate egala de miere lichefiata si se pune in borcane.Cand borcanul
este aproape plin,se toarna deasupra inca un strat de miere.Spre sfarsitul iernii,cand vrem sa hranim albinele,trecem
amestecul de miere si pastura prin masina de tocat.La 2 kg. de pasta,se toarna picurand si amestecand,1 litru apa
calda,in care am dizolvat 20 g sare de bucatarie.
Se fac turtite de 0,5 kg. si se administreaza deasupra ramelor.Administrarea poate dura pana la aparitia polenului in
natura,din 10 in 10 zile.Pentru prevenirea aparitiei nosemozei,o parte din apa se poate inlocui cu ceai medicinal sau
Citizens of the Netherlands are famously happy, almost as happy as Scandinavians, and it may be because they tend to favor working part-time jobs to full-time positions, at least when The Economist compared themto workers in other developed countries.
"On average, only a fifth of the working-age population in EU member states holds a part-time job (8.7 percent of men and 32.2 percent of women); in the Netherlands, 26.8 percent of men and 76.6 percent of women work less than 36 hours a week. Why?"
But surely there must be a catch. As a nation, America bemoans underemployment as though it's the new unemployment. Indeed, permanent part-time employment is a scourge we think we've inherited from the financial crisis and ensuing Great Depression.
Thanks in part to the Dutch government's efforts that bring women into the workforce while still providing enough flexibility to help them raise children if they care to ... part-time positions enjoy "first-tier" status.
Beyond the gap in salary that results from working part-time as opposed to full time, part-time employees tend not to receive benefits like health insurance, paid vacation, parental leave, and so on. And there's the rub, says Ronald Dekker, a labor economist at Tilburg University.
Thanks in part to the Dutch government's efforts that bring women into the workforce while still providing enough flexibility to help them raise children if they care to (rather than shipping them off to day care), Dekker says part-time positions enjoy "first-tier" status.
We've all heard horror stories of part-time employees purposefully kept just under the number of hours needed to acquire benefits like paid sick leave or health and dental insurance. Thankfully the Affordable Care Act is helping to remedy the situation for part-timers who can't get on their employers' insurance plans.
Promoting the legitimacy of part-time work has been the (full-time?) goal of Sara Horowitz, founder of the Freelancers Union that represents the needs and concerns of the growing independent workforce.
Anyone who has suffered from vertigo knows how debilitating the episodes can be.
Vertigo is a specific kind of dizziness that happens when you aren’t even moving. It’s caused by various conditions associated with underlying problems in the ear, brain, or sensory nerve pathways. The dizzy feeling is often associated with the same sensation you get when you’re very high up and look down. It’s a problem for millions of Americans, but one doctor has found a quick, at-home fix for it.
Dr. Carol Foster has developed a way to treat vertigo. Since taking her methods to YouTube, her video has had over 2.5 million views.
Referring to the treatment as the “half-somersault maneuver,” the fix has been a success for millions of people around the world. The greatest part is how simple it is to combat the dizzy spells.
First, you just have to tip your head up towards the ceiling. Then, you put your head down as if you’re going to do a somersault. Once in that position, look at your left elbow. Wait for the dizziness to stop, then raise your head to back level. After the dizziness stops again, sit back quickly.
For people who suffer from vertigo, this solution has changed their lives.
For Sue Rickers, her vertigo was so debilitating that she couldn’t do anything except wait for the episodes to pass.
“I couldn’t drive, I couldn’t walk, I had to hold on to the wall,” Rickers remembers. “It was very, very scary.”
Rickers suffered from vertigo for years. Her episodes would last for days before subsiding, but she said they would always come back. Just imagine how difficult that would make just trying to get through an average day.
Luckily, Rickers found Dr. Foster’s video of the somersault maneuver and gave it a try.
“It worked,” she said. “It worked the very first time!”
If you, or anyone you know gets vertigo, you need to watch the video below.
This year, 1 March marks the beginning of Lent in the Western church. For many, it will be a time to give up a personal vice – numerous people opt out of chocolate or alcohol, although fasting from social networks is becoming increasingly popular. It is a time to go without, and in doing so, draw closer to the one whom Christians follow, Jesus Christ. It is an opportunity to replace something that has some control over us with the liberating relationship we can have with Jesus.
Recently, I have been spending a lot of time thinking about the control that money has over our lives. In fact, for better or worse, I wrote a book about the relationship we have with money. It is called Dethroning Mammon and will be used by some churches this coming Lent as a study book that digs a little deeper into this relationship.
To me, it seems that the more interconnected the world becomes, the more power is held over individuals and nations by economics, money and flows of finance. In so many human crises, money plays a part – it is treated as both the problem and the solution. In the Gospels, the name Jesus gives to this force is Mammon.
Spending time at the World Economic Forum with people who lead countries, international organizations and corporations, is deeply enjoyable and educational. The theme of the 2017 Annual Meeting, Responsive and Responsible Leadership, offers an opportunity to reflect on how our personal and corporate attitudes to money and economics affect how we see the world and those with whom we share it.
The problem with materialism is not that it exists, but that it dominates. It shouts so loudly that it overrides our caring about other things. This is demonstrated particularly in how we measure things and ascribe value. If we can’t measure something, then there is a tendency not to value it as much as something that is easily measurable.
A book that is a particular favourite of mine is The Shield of Achilles by Philip Bobbitt. In it, amongst other things, he charts the evolution of the state. One of his most perceptive theses is that we no longer live in an age of the nation state, but rather of the market state. In the market state, the success or failure of the state and its government is measured entirely by the capacity to consume more or less. Economics is an end in and of itself, rather than a tool by which we pursue the common good.
As I have been thinking and writing about these matters, I have actively tried to avoid the typically negative attitude towards money that is often found in the church. Supply and demand, risk and reward, the gift of the free market to agreeably locate goods, the need for balance in the flows of money within the economy – all continue to be relevant. But they are not God.
Money itself isn’t negative or bad, but our attitude towards money can certainly have a deeply negative impact on our relationships and priorities.
The challenge, then, is to be increasingly aware of how money affects us as individuals, as well as at a systemic level. Very often, the more we have or are responsible for, the harder we have to work at maintaining this awareness and building habits into our lives that dethrone the emotional and ethical control that economics or money holds over us.
Abundant, paid work might be an old-world way of measuring prosperity. After all, many manufacturing jobs are being taken over by bots, leaving those without computer science or relevant degrees in the dust, without work. Chris Twomey, policy director of the non-profit organizationWestern Australian Council of Social Service, argues we shouldn’t be trying to create more jobs; instead, we should be working less.
Twomey's essay is one part of a series of essays put out by the Green Institute, all working together to create a larger conversation surrounding a Universal Basic Income (UBI), a plan that gives people unconditional, free money regardless of employment. The Green Institute remains agnostic on whether a UBI is what we need in order to fix many of the issues we face, including inequality and a shrinking job market. But they agree it’s a conversation worth having, if only to find a way to create a better, fairer society.
Technology is helping to make a future of less work possible, however, the noise of politics has created a distorted message. Our politicians are going around trying to bring back the jobs, says Twomey. Many in America’s heartland feel like President-elect Donald Trump will help bring the factories back from China. Here’s the problem, China is a scapegoat for the real issue. The factories have been coming back, and the jobs? Not quite as much. Because of the rise of automation, factories have been hiring only a fraction of the workers.
“Computers and automation are creating a world with fewer and fewer paid jobs, and more insecure work,” Twomey writes. “Education and training, supporting innovation, are important in this context. But they will not be sufficient. Working less, sharing jobs, and institutionally supporting people to do so, will be vital.”
The world is changing around us, which requires a shift in how we perceive work. Work is necessary, but do we really need 40 hours of it each week?
Here we arrive at the idea of fewer jobs, more shared work, and more meaningful work. “Technology has the capacity to free us from tedious and mundane work and enable us to pursue more meaningful and productive activities.”
Anthropologist David Graeber says our capitalist society has managed to create “bullshit jobs.” These are areas of industry that have little to no value other than to provide work for people to do – like a symptom of Soviet socialism. Middle managers who file inconsequential reports no-one will read. Unnecessary administrators who orchestrate meetings. Or take telemarketers. If all these were to go away, no one would miss them. This is what Graeber defines as a “bullshit job.”