Toward Ecosophy

The key word here is "Thick hair." When your hair is thin and fine like mine, your scalp gets itchy, and only washing your hair will help that.

Patricia Mathews

In my area ( California), the dumps make you separate all materials by type, so that a few of them let you go to the dump area for lumber and go thru it and buy what you want very very cheaply, or so I have heard. It is far for me to go for a "maybe" what I want will be there, but if you are running errands in the vicinity, then good lumber can be found at maybe a few percents of buying new. The rest of all plywood scraps, lumber and wood waste at the dump that they cant find a buyer for, they have to run thru a chipper and make into mulch. It is not allowed to be land filled. Wood waste is about all mulched now

I wash my hands a lot, likely due to having worked in hospitals repairing medical equipment for several years. Back then "wash hands" equaled "avoid unnecessary unpleasant illness or worse". I don't like liquid soap as it often ends up as a lump in the basin, clearly not doing its job. A bar of soap itself sometimes needs a wash after cleaning really dirty hands. I do like the foaming soap dispensers since it's easy to get as much or little soap as desired and they can be operated with a clean bit of forearm or elbow.

Fortunately, a bit of experimentation showed that they could be refilled easily enough. You mix about two parts distilled water with one part liquid soap from the liquid soap refill of your choice. That's not exact, but it's easy to tell when pumping if it's too watery and it's easy to fix. I mix right in the freshly rinsed bottle, then put the pump back on and invert a dozen times or so, then rinse the outside with tap water and set on a towel to dry.

I've used the least fancy Softsoap and a plain store brand soap refill with good results. The two dispensers I've reused the most were the common 7.5 oz Dial dispenser and the comparable Meyer. I keep about six spare dispensers around since they don't take up much room and it takes about the same amount of time to refill six as to refill one with setup and cleanup.

One thing I should warn about is to not pump tap or distilled water through the dispenser until it stops foaming. That will shorten the life of the o-rings severely. (Yes, learned the hard way.) I rinse out the bottle well (1 oz tap water, replace top, shake a bit, repeat 2x or 3x, final rinse with 1 oz distilled water), but don't bother running water through the pump since I'm replacing soap with soap and am careful not to contaminate the contents.

My blessings to all who will have them.

_grey_

So... we are talking about scrubbing vinegar, or dilute vinegar, into the scalp? How often? Do you rinse it out after or let it sit? What concentration? And then afterward a vigorous brushing? Is that while the hair is wet or after it dries?

We do this as well. It is great for dry food like dried kale chips, sun-dried tomatoes, beans, etc.

Here is a post we did on it with pictures.

https://www.brunettegardens.com/p/kale-chips-and-the-brake-bleeder

I use a different method but the same basic idea.

I put the powder and other ingredients in the mug and just heat the milk in the pan – preferably in a double boiler.

Beeee-cause… if one is making more than one cup, each mug can have a different proportion of sugar to suit the taste of the person who is going to drink it. I like less sugar and a pinch of salt; others like more sugar and cinnamon or five-spice, whatever.

To prevent the dread lumpiness, I do the cocoa powder first. Add a small amount of room temp water to the powder and stir, stir, stir, until the powder becomes a smooth, thick liquid with a sauce-like consistency. Vanilla gets added next, or maybe with the sugar. To each mug add sugar and spices ad lib and stir some more. (Fussy people get to stir their own mugs while I tend to the milk pan.)

It takes a while for the cold milk to heat to the point of lightly steaming, almost making a skin but not quite. When the milk is hot pour some into each mug and stir again.

The sugar dissolves in the hot milk, the cocoa ‘sauce’ and spices distribute themselves nicely, and voila! individually tailored hot chocolate a la carte.

It is possible to pre-mix the dry spices, sugar, and cocoa powder, then spoon the mix into a square of wax paper. Fold up the paper, seal it with masking tape and write the name of the intended recipient teherupon.

To fold the wax paper with the mix inside, arrange your square of paper like a diamond shape. Carefully lift the lower point up to the top point and fold them together a little bit.

Now bring the lower right hand point up and towards the left edge to about half way between the doubled top point and the baseline. Do the same with the left bottom point: fold up towards the right edge.. You might have to shake the mix in towards the middle to keep it from escaping.

You should have made a pentagon shape with these three folds. Fold down the doubled top point to the middle, and seal with a piece of tape.

Butternuts are C. moschata. Small pumpkins, like the pie pumpkin, are C. pepo. The big jack o lanterns are C. maxima. Only curcubits with the same botanical name will cross.

C. pepo also includes acorn and delicata squash, all the summer squashes, and ornamental gourds. They will all cross and the results are largely inedible.

In regards to crossing with pumpkin. Probably not, if it is one of the common field pumpkins, it is a c. pepo

There are at 5 families of squash, curcurbita genus.

Butternut squash is a curcurbita Moschata ( c. moschata) . Most pumpkins are C. pepo, which is the same as summer squashes, but various winter squashes do get pumpkin in the name, so look up your cultiver.

Anyway, to save true seed, pick one each out of the various curcurbita groups, which is what I do. SO, I grow a summer squash, like costata romanesca or a zuchini from the c. pepo, I grow alot of a butternut variety for the c. moschata, then maybe an oregon sweet meat if I have the room, which is a c. maxima ( Rouge Vif d'Etampes'( ie., cinderella pumpkin) is also c. maxima, as is hubbard and other realy hard skinned large winter squash). There is at least one more cucurbita family, the one grown just for the seeds.