#I even doubt if I write the cucumber correctly

[calicoheartz]

Caitlin Clark ; relationship hcs ﹒ ⟢

caitlin clark x reader relationship hcs !

warnings : just pure fluff ! （ 𖦹◞◟）

my master list ㇀♡

a/n: tysm for all the love on my last two hcs! this was inspired by the lovely @iminlovewithpaigebueckers so make sure to go check them out ♡

how you two meet cami is going to be cliche and say that you definitely went to one of her games and she spotted you in her jersey and it was love at first sight!!

Ever since she saw you she has been pestering Kate and Gabbie to find out more about you and who exactly you were. Literally was desperate to find out your name and to learn more about you.

eventually she spotted you at a cafe close to campus and she knew it was now or never. She asked for your number and the rest is history !

who had interest first? Caitlin. As mentioned previously it was love at first sight. You definitely thought she was drop dead gorgeous but you weren’t actively seeking her iykwim

how she asks you out Caitlin had been planning this moment for weeks. You two had grown increasingly close over the past month, and she wanted to make it official.

you hadn’t seen eachother as often due to her away games, so she asked you if you wanted to come over and hang out at hers for a bit.

she had everything set up, your favorite food and flowers , dimly lit setting with pleasantly smelling candles. I feel like she would ask you out with a playlist with songs that reminded her of you, and would start off by saying how much you mean to her and how she wants to be able to call you hers.

the first “I love you” I think she would say it first. We all know our girl is as cool as a cucumber, and most likely said it with so much love and not even realizing she said it.

Would for sure take place after a huge win for Iowa , you both back at her dorm, helping her wind down and preparing a nice bath for her. As you gently massage her scalp I think she would slip it out.

who’s more clingy i think it would be a good mix of both. You definitely miss her tremendously whenever she’s gone for games, but the moment she’s back best believe you guys are glued at the hip. It’s an equal balance of both !

who’s more possessive you! i think with all the attention caitlin gets it can be hard to keep your composure at times, you know she loves you but with all the girls throwing themselves at her it can be hard to not have doubts. But she always reassures you that in every room she would always look for you ◡̈

staying in or going out? hmmm this is hard. I feel like Cait is a homebody so i think you two would stay home every chance you get. Just cozying up under a blanket , watching your favorite movies and just enjoying each others company

cuddles cuddles cuddles i think she would definitely be big spoon. She loves having you close to her and having you in her arms. A honorable mention to the “rom com” , as I think that’s the second most used couple position between you two 😊

love language i feel like it would be a mix between physical touch and acts of service.

while she lovesss having you close to her and feeling you against her, she also loves showing you how much you mean to her through little acts of services throughout the day!

arguments i think there would be an equal balance , but since we know our girl is super collected we know she’ll always take the blame regardless of what yall are arguing about just for the sake of it.

i can picture her giving you space to blow off some steam, but within the next few days she would definitely try and have another open discussion about what happened to make sure everyone’s side is heard correctly

i had so much fun writing this! lmk if you guys want a pt 2 to this & make sure to leave reqs in my inbox! ilyyy ◡̈

#caitlin clark x reader #caitlin clark imagine #caitlin clark #iowa wbb #wcbb x reader #wcbb #iowa hawkeyes #iowa #kate martin #paige bueckers x reader #paige bueckers #22

[masacatki]

I swear to god idk what the context is and I just trying to be funny here.

#markiplier #fancomic #markiplier comic #mark fischbach #I even doubt if I write the cucumber correctly #comic

[damnitstartrek-blog]

“What am I doing? It’s called self care! | Spock x Reader

Prompt: “What am I doing? It’s called self care!

Pairings: Spock x Reader

Words: 958

A/N: I’ve always been nervous to write about Spock as I thought he’d be too complex so this is my first try, hope you like it :) Requests are open! 

Spock was staring at his PADD as he walked towards his quarters. Even though the days work was quite satisfactory he was looking forward to getting peace from the crew’s unnecessary chatter. He hadn’t seen you all day and was wanting to discuss the progress of your work, he always looked forward to spending quality time with you in the evenings. Spock walked into your shared quarters and turned off his PADD, getting ready for your usual greetings when he caught a glance of the scenario in front of him.

Well this was unexpected.

There you were, his girlfriend lying on the couch looking…rather unusual. There was a white paste covering your face that gave you an almost deathly complexion. Spock couldn’t help but raise an eyebrow, pondering the purpose of this substance.

“Hello Spock! Did you have a good day?” Her voice was cheerful so the paste couldn’t have been a treatment for an illness.

“Spock?”, you questioned as he normally responded to you straight away. You had started to fear that maybe a stranger had walked in on your DIY spa day. Granted it was never a gracious process when you waited for your face mask to dry down, carefully you removed one of the cucumber slices to see your boyfriend looking puzzled.

“Bones didn’t give you something weird, did he?”

“It would be illogical to assume that I would let the Doctor do such a thing.”

“Then why do you look so confused?” The second your words left your mouth his face straightened out to the deadpan expression you had grown to love.

“I am not confused.” Spock sat down still observing your current state. Was this a new fashion trend that was popular among the humans? “…I am merely curious.” The clay was getting tighter which means you could wash it off soon. You had just rediscovered your love for face masks even though it may be viewed as an old-fashioned method to help your skin, it gave you an odd comfort.

“It’s a cosmetic product, new type of foundation.” You decided teasing him would be more amusing than explaining the reasoning behind it. You could hear his brain working overtime to digest the new information. He failed to see why you would need such a product but didn’t want to pry too heavily. 

“I see…”, you wanted to laugh at the cuteness of his voice. It made him even more adorable when he didn’t realise he was being played with. He didn’t always get your sarcasm but the more time he spent with the crew the more he picked up on human mannerisms.

“Do you think it makes me look pretty?” Removing both of the cucumber slices you gave Spock a grin, feeling the now dried clay cracking around your lips. There was no doubt you looked like an absolute mess.

“Judging someone as pretty is very subjective, besides haven’t I previously commented that I find you attractive?”

“But does this make me look pretty?”

“…Yes.” What?! The cheeky little so and so! The clay mask was now starting to flake onto your clothes, time to wash it off.

“Well if it makes me look better, I’ll wear it to our next date.”

“You have complete control over your appearance. I have no input on the matter.”  Scoffing you slid off the sofa and head your way to the bathroom. He couldn’t be serious that he found you attractive looking this like. You glanced in the mirror to see that your skin was a deathly white colour which was as dry as the Vulcans planet surface. Turning on the tap you quickly washed the clay off and dried your face with a towel, Spock was never a classic romantic.  You began chuckling into the towel as you found it harder to keep up the act.

“Why are you laughing?” Spock tilted his head, “As Jim would say, ‘are you pulling my leg?’” The phrase caught you by surprise and your laughter was now replaced by choking, he always got you when you least expected it.

“Yes! I am.” Holding your stomach to calm your breathing. Gosh you can’t wait to tell Uhura of this moment you thought to yourself, she’ll have a field day. Spock almost had a proud expression on his face at executing the phrase correctly.

“May I ask what you are actually doing?”

“What am I doing? It’s called self-care!” it dawned on you that he probably didn’t understand the full context of self-care. “Well…it means I’m wanting to pamper myself. It’s nice to take time out without worrying about other people. This clay is meant to help clear your skin and besides the process is relaxing.” After a few seconds of silence you had gathered he understood what you were trying to say. 

“I said you looked pretty to…avoid hurting your feelings,” his voice was soft as was his gaze. A smile crept its way onto your lips, clinging the slightly damp towel to your chest. You wanted to laugh at his attempt to avoid upsetting you, Vulcans never lie but perhaps his human side was stronger on this occasion.

“Come here,” you whispered while wrapping your arms around his neck pulling him closer to you. His hands automatically rested on your hips while your eyes fluttered shut at his scent.

“Maybe I could get you a face mask, Spock. Dare I say you might find it enjoyable.”

He pulled away from your embrace to tell you that it would be illogical for such a process as his skin was without blemish. However, when he saw your bright smile and hopeful eyes his voice spoke a different sentence than his mind had planned.

“…I’ll be looking forward to it.”  

#spock #spock x reader #spock imagine #spock drabble #spock prompt #star trek #star trek imagine #star trek x reader #star trek prompt #all #my writing spock #zachary quinto #star trek tos #star trek reboot

[sweetseda]

20 Unbreakable Rules for Safe Home Canning

When you are first learning how to can, it can seem like a daunting task. You need to coordinate the cooking, the filling, and the processing without burning yourself or making a mistake that might cause your family to get sick.

While there are risks to canning, there are also benefits. Following canning safety rules will help you build a safe, delicious canning tradition of your own.

Why Is Canning Safety Important?

Studies have shown that old-time canning recipes don’t get hot enough to kill micro-organisms, especially the ones that cause botulism. Botulism is a rare but severe food born pathogen that can thrive in foods that have not been canned safely.

Botulism can cause illness, paralysis, and even death. To prevent serious illness, make sure to do correct research, follow modern recipes, and pay attention to these canning rules.

20 Canning Rules to Never Break

Rule 1. Only use modern recipes

Scientists have tested some of the old-fashioned canning recipes and discovered that some of Grandma’s favorite recipes just didn’t get hot enough to kill microorganisms in the food. Instead, choose modern recipes that have been tested for safety.

This will ensure that your process – and your finished product – are edible, tasty, and safe for you and your family.

Rule 2. Don’t adjust recipes unless the recipe calls for you to do so.

It can be tempting to change the amount of sugar, lemon juice, or pectin in your recipe to suit your personal tastes. However, these recipes have been written and tested to create the proper pH that kills pathogens.

If you don’t follow the recipe correctly, your food may not be acidic enough or hot enough to be safe to eat. Follow the recipe as written.

Rule 3. Don’t use jars that are larger than 1 quart.

Jars larger than quart jars just aren’t meant for home canning. This is because home canning methods cannot evenly heat jars any larger in size, and the temperatures in the middle of the jar may not be hot enough to kill microorganisms, while temperatures in the outer portion of the jar may scald or burn. Instead, stick to 1 quart jars or smaller to ensure your jars are being evenly heated.

Rule 4. Know when you need to pressure can and when it’s OK to water bath can.

We love water bath canning for its simplicity and ease of use. However, water bath canning is a lower temperature process, and it can only be used for highly acidic foods and for recipes with added acidity, such as lemon juice or vinegar.

Water bath canning is usually used for foods such as jelly and jam, pickles, pie fillings, relishes, vinegars, and fruit or fruit juices. You cannot water bath can foods such as meat or poultry.

Pressure canning, on the other hand, reaches a higher temperature that is necessary to preserve low acid foods safely. Foods that need to be pressure canned include meat, poultry, vegetables, and sea food.

Rule 5. Keep your boil at a consistent rolling boil when processing with a water bath.

If you don’t keep your canner at a full rolling boil, the temperature will not stay high enough for a long enough period of time to kill pathogens and seal the jars.

If at any time in the process the water stops boiling, allow it to come to a full boil and start your timer again. Make sure to keep the rolling boil going for as long as your recipe states is needed.

Rule 6. Don’t reuse jar lids unless they are specifically made to be reused.

Most canning jar lids are only meant to be used a single time. They will not reseal correctly if used again, allowing pathogens and air to enter the jars and spoil the food. A proper seal is critical to the safety and longevity of your food. Regular canning lids can only be used once.

If you feel the need to use reusable lids, try something like Tattler E-Z Seal Reusable Lids. They will cost more upfront than average canning lids and rings, but you will be able to use them more than once making them a worthwhile investment.

Rule 7. Don’t use jars with cracks or chips.

Any cracks or chips in your jars could allow air or pathogens to thrive or prevent the lids from sealing correctly. When reusing jars, run your finger along the top of the rim to feel for tiny cracks. If there are any cracks or chips, don’t use the jar for canning.

Repurpose it for something else – refrigerator pickles (you can reuse your used canning lids for this purpose, too), a vase, or some other craft project.

Rule 8. Always remove air bubbles.

Small air bubbles can become trapped in your jams or other foods and will cause spoilage or too much head space in your canning jar. Use a plastic knife or air bubble tool to remove excess air before placing the lid on top. Metal tools might damage the jars, so be sure you stick with plastic.

Rule 9. Allow for the correct amount of headspace.

Headspace is the amount of space needed between the top of the food you are preserving and the top of the jar.

Leaving too much or too little headspace means the jar won’t seal properly. If you have a good recipe, it will tell you how much headspace you will need for your food so follow it carefully.

Rule 10. Don’t overtighten rings.

After you place a lid on the jar, you will loosely tighten a ring on the top to hold the lid in place. Overtightening the ring will hold the lid on too firmly.

This will prevent air from escaping and possibly causing warping or distortion of your lid, meaning your jars will not form a correct seal. Avoid overtightening when applying rings.

Rule 11. Always wipe your jar lids clean.

After you fill your hot jar with food, and before you place the lid on the jar, make sure you wipe the rim clean with a soft cloth. A messy rim could keep the lid from sealing correctly, making your food unsafe.

Rule 12. Only use real canning jars.

Using jars other than canning jars could be catastrophic. Only authentic canning jars are able to safely withstand the heat and pressure of canning. Don’t use knockoffs, cracked jars, or jars that were leftover from grocery store foods such as salsa or pickles.

They just aren’t made for the home canning process and will leave you with unsafe results or may crack or explode under pressure. Stick with tried and true mason or Ball canning jars that are specially made for the high temperatures and pressure of canning.

Rule 13. Use good canning tools.

Splashing or spilling boiling water or hot preserves can be dangerous, so use good quality canning tools to improve safety. Jar lifters are made to move hot jars in and out of boiling water without having to get your fingers too close to the boiling action.

Funnels keep spillage to a minimum when pouring your hot pack foods into hot jars. Simple magnetic jar lifters will allow you to pick up lids from hot water without actually touching them. The right tools are an investment that will help keep the process safe, especially for your fingers.

Rule 14. Keep it all hot.

Placing hot food in a cold jar or placing a hot jar in cool water could cause cracking and breakage. Keep your jars hot and fill the hot jars with hot foods before processing in order to keep your food and jars safe.

Rule 15. Know your altitude.

Your altitude changes the amount of time and pressure your food needs to be processed in the jars to kill bacteria or other pathogens. Make sure you know your altitude and use your recipe’s directions to adjust accordingly.

Rule 16. When in doubt, throw it out.

This old adage may sound like a cliché, but it makes a great point because there is never a good time to risk botulism. If you have any concerns about the safety or taste of your preserved food, throw it out immediately.

If the jar seal is loose, if the button on the lid has popped, if the food has an off-taste or smell, or something just doesn’t seem right, throw the food away. Don’t take chances on becoming ill. It simply isn’t worth it.

Rule 17. Store jars correctly.

Keep jars in a cool dark place – between 55 and 70 degrees Fahrenheit is ideal. This will help to slow the growth of any pathogens that might remain in your food.

Rule 18. Date your jars.

Shelf life is important! According to the Utah State University Extension, home canned foods have a shelf stable life of one year and should be consumed within two years. The older the food is, the more likely the seal will break down or harmful bacteria could multiply inside the jar.

After processing is complete and the jars have settled, gently write the date on the lid so that you know when the food is safe to eat and when you should consider it as expired.

Rule 19. Keep your jars underwater.

When processing your jars in a water bath canner, make sure they are covered by at least an inch or two of water. Otherwise, the contents of the jars will not heat evenly and may not kill the bacteria.

Rule 20. Use quality produce and ingredients.

Your final product will only be as good as the ingredients you put in it. If you want crunchy pickles, you’re going to need good crunchy cucumbers. If you want delicious strawberry jelly, you’re going to need to use fresh ripe strawberries. Don’t expect the canning process to work a miracle with inferior produce.

If you are ready to give canning a try, always follow the correct procedures. It is a simple process but one that must be followed well. Remember to do your research and always stick to tested recipes for the best and safest results.

FAQ

What are the key points of canning safety?

Things to watch out for when canning are temperature (how hot the food gets inside the jars), seal (did the jar seal correctly), recipe (is this a modern tested recipe?) and acidity (can I water bath can this product or does it need to be pressure canned?).

Closely following the directions of your recipe and canning book will make sure that your food is safe to eat.

Is canning hard?

Canning is not a difficult process. You can easily learn to can if you follow good directions and have the right equipment.

Why can’t I make up my own recipe? It may be tempting to concoct your own recipes for canning, however, only scientifically tested recipes are actually safe to use.

If you make up your own recipe, you risk not having the correct pH or processing temperature, which puts you and your family at risk for food poisoning. Stick to tried and true recipes that have been scientifically tested for safety, especially recipes created by professional canning companies.

Does canning save money?

The answer is, not necessarily. If you grow your own produce and already have all of the necessary equipment, canning will only cost you your time.

However, there is an investment to be made in the correct tools, recipes, and ingredients need for safe food preservation. All things considered, your biggest investment may be the time you spend processing your recipes.

Is canning safe?

Yes! And no. Canning is safe when you use the proper equipment, the right method, and follow tested recipes. If your processes and equipment are not safe, then you will not end up with a safe and edible preserved food. Simply put, follow the directions created by the experts in home canning safety.

What are some good canning resources?

Websites:

If you can follow simple instructions, you can successfully can your own food. All it takes is the right equipment, the right knowledge, and quality ingredients, and safe processes and recipes and you will be well on your way to preserving your own food.

Canning is a great family tradition and a delicious means of preserving your own food.

The post 20 Unbreakable Rules for Safe Home Canning appeared first on The Homesteading Hippy.

This content was originally published here.

[workingmotivation]

Revision mistakes Exam time is definitely one of the toughest times of the year. There’s so much pressure to do well as exam results affect your final grades. What you can show in just a few hours can have such a big impact. You may be making some revision mistakes that could hinder your success and stop you getting the high exam grades you deserve. 1. Starting your revision too late It makes sense that the longer you have to revise the more effective your revision COULD be. There are, however, exceptions where this is out of your control. For example, your university might schedule unexpected or last-minute exams so long revision becomes impossible. Most of the time though, you will be told early on what time of the year you will have exams and whether they will cover an entire module or just part of a module. The aim of revision is to learn and understand the material you are studying so you can display this comprehension in an exam. All (effective) revision strategies rely on the same principle: testing your learning multiple times. Therefore, great revision requires a certain amount of time to be able to test yourself many times. The longer you have to revise (up to a point), the more chance you have of retaining your learning and demonstrating it in an exam. 2. Using passive revision techniques Passive learning is the traditional classroom method of learning where students listen and take notes as their tutor speaks; their minds acting like empty boxes to be filled. Active learning is a different approach centred around engagement. Students take control of their own learning by testing their knowledge, applying it to real situations, questioning assumptions and synthesising ideas. Passive learning will not help you fully understand a concept, but you may be able to memorise its details if you practice hard enough. Passive revision techniques involve reading notes and copying material. While this may allow you to recognise concepts, you may not be able to recall or use them effectively in an exam. Taking notes in your own words and condensing them down to summaries of key points is a useful revision technique. But simply rereading your notes will not be good enough to get you the high marks you deserve. Instead, active revision techniques should be used, such as: · Testing your knowledge with flashcards · Discussing or debating ideas with a friend · Creating quizzes to test yourself · Writing answers to practice and past exam questions · Creating mindmaps and diagrams to represent an idea · Applying an idea to a real-life situation. 3. Confusing recognition for recall You’re busy revising for your exam in a few days. The panic’s building and you’re worried you can’t remember much. You know you should probably test yourself or try out a past paper but you’re scared your mind will go blank or you won’t know anything. So, instead you decide to read through your notes again. This feels A LOT easier. The ideas seem familiar and you recognise what you’re reading so, fingers crossed, you’ll remember all this in the exam. I’m going to tell you that recognition is an illusion of competence. Rereading your notes can trick you into thinking you know the material as the words seem familiar to you. But in the exam, you won’t have your notes to prompt this recognition (unless it’s an open book exam). Recalling a concept is a much harder process, but this is what will help you answer a tricky exam question. Active recall is frustrating and uncomfortable so students don’t do it enough. Embrace this discomfort and practice your recall by using active revision techniques to understand a concept, instead of simply recognising it while flicking through your notes. 4. Only using one revision method You will no doubt have a ‘favourite’ revision technique you always use. While you should use the study techniques that work the best for you, it’s also important to make sure your revision is as effective as possible. Using various methods will deepen your understanding of an idea and improve your ability to recall and apply this knowledge in an exam. Each method is useful for different reasons so mix-and-match to create a superstar revision toolkit. Flashcards are useful for learning key words, facts and details; quizzes are great for testing your knowledge of concepts; mindmaps show the links between ideas; and past papers help you apply your learning and practice your exam technique. 5. Failing to discover the exam format You do NOT want to turn over your exam paper and the format be a surprise to you. So you can be the most prepared, find out the style of questions, whether you’re allowed notes or not, whether you’ll have a choice of questions…etc. 6. Failing to practice answering exam-style questions Similarly, you don’t want the style of question to shock you in the exam. When I studied for a maths module I practiced with lots of questions from the textbooks, but I didn’t think to practice any exam-style questions...and this bit me in the butt. I got to the exam and turned over the paper. Before I had a chance to worry about the content of the questions, the format terrified me. They were all long-form scenario type questions with multiple parts following on from the next. I was completely thrown as I’d only practiced short, one or two part questions. I wasted a lot of exam time trying to understand the questions and I didn’t achieve the grade I was aiming for. Big lesson learned. For all types and subjects of exams, find some example questions or past papers to practice with. 7. Not starting with notes in your own words Effective note taking is a big stepping stone towards great grades as they provide the initial material for your revision. Effective note taking starts by only ever writing notes in your own words. The only skill required to write verbatim notes (word-for-word) is the ability to copy correctly. Writing notes in your own words is harder but a lot more effective. You have to process the information to create your own explanation. You begin connecting what you’re reading to examples and existing knowledge; building neural pathways that can be strengthened through practice and revision. 8. Letting past exam results cloud your judgement This is easier said than done. If you’ve had a bad exam score or you’ve always struggled with exams then you might be unmotivated to revise hard as, what’s the point? You need to remember that just because you’ve identified yourself as ‘not an exam person’ in the past - it doesn’t mean you can’t change. I’m a big believer in small tweaks. A few simple changes to your revision strategies can have big results. Replace some of these revision mistakes with effective tips and your exam grades will improve. Try and remember that all you can influence is now in the future. There’s no point looking backwards at past failures. You are where you are so you have to do the best you can with what you’ve got. 9. Not getting the support you need Studying is often a very lonely experience. One of these revision mistakes is not getting help or encouragement from those around you. While revising for exams is your own journey, your friends and family also play a role. You might need them to help you learn by testing you and discussing ideas with you. They can give you a pep talk when you’re feeling down and motivate you to continue. Or sometimes, you might need them to help you by respecting your time and not distracting you or letting you procrastinate. 10. Not exploiting your own energy levels We all have busy lives and need to fit our studying and revision around everything else in our schedule. But a key revision mistake is not exploiting your naturally productive times in the day. You have your own personal energy rhythm so try to work with this rather than against it. Identify whether you’re a morning person, night owl, or maybe you feel more productive in the middle of the day. Find slots in this golden time and revise then. 11. Not scheduling your time A great quote from Chris Ducker is, ‘if it doesn’t get scheduled it doesn’t get done’. Your revision will not do itself. You are unlikely to wake up on a sunny Saturday and think, ‘you know what, I don’t want to relax or see my friends; I’m gonna revise all day today’. Look at your schedule and plan times you’re going to make progress with your revision. If you can’t find any gaps then you might need to make some changes to your priorities and commitments where you can so you can free up some space. 12. Studying while distracted Now I’m sure you don’t need me to tell you that you’re not going to do your best learning with the television on, 74 tabs open and your phone pinging next to you. Make a conscious effort to remove any distractions BEFORE you start revising. If you get your head down and focus you’ll learn more and be done sooner. 13. Not being properly hydrated It’s easy to forget to drink when you’re busy studying. But studies have shown that even minor dehydration, a 1% loss of water, affects your mood, concentration and memory. If you’re dehydrated it takes more brainpower to do the same task as a hydrated person. The brain has a limited amount of resources so your brain is likely to be less effective and tire quicker if you don’t keep it hydrated. Here’s some tips to keep hydrated during revision: · Use a water tracking app like iDrated to track your hydration levels and notify you when to drink · Don’t sit down to revise unless you have a drink next to you · You don’t just need to drink water - squash and herbal/fruit tea counts too · Try adding things to your water - mint, cucumber, lemon, or orange slices · Set an alarm every hour of revision to remind yourself to drink a glass of water. 14. Revising for too long at once When you’re in crazy revision mode it feels like breaks are impossible. You don’t think you’ve got enough time to revise properly let alone interrupt your focus with breaks. The problem is, taking small breaks is proven to improve your focus and productivity. A study was conducted where 84 participants were asked to spend 50 minutes on a repetitive computer task. The participants were split into four groups: · The ‘control’ group were asked to work continuously for 50 minutes · Three groups were given four number at the beginning of the task and told to inform the research team if they appeared on the screen. The ‘non-switch’ group were not shown the numbers, the ‘switch’ group were shown them twice and the ‘digit-ignored’ group were told to ignore the numbers if they appeared. The research team noticed that the performance of the ‘control’, ‘non-switch’ and ‘digit-ignored’ groups declined progressively. But the performance of those in the ‘switch group’ remained constant. The brief breaks they took to respond to the digits allowed them to stay focused for the entire time. So, brief mental breaks during your revision will help you maintain the focus to study effectively for hours. 15. Not getting enough sleep John Medina is a developmental molecular biologist, who explains how sleep is important for brain function. While you sleep your neurons are incredibly active, and it’s thought this is when your working memory (short-term memory) is encoded into long-term memory - an important process during revision! Loss of sleep damages working memory, mood, logical reasoning and quantitative skills. It can be difficult to get enough sleep normally if you’ve got a busy life, and during revision this may be even harder. But, it may be better for your revision to go to bed on time rather than staying up super late to study.

#revision #mistakes #exams #work hard #studying #studyblr #studygram #knowledge

[mafreemantle]

“Food”

My grandmother is 94 and lives in a retirement home called Avondrust, which translates as ‘Evening Rest’. The irony is not lost on her. She has her own name for it: Dead End. Of the many things she finds disturbing about the place, the miserable food is her worst. On a recent visit, I recorded a conversation with her about it.

You mentioned something about balls.

They will say: ‘Today it’s balls.’ Meat balls, chicken balls, fish balls.

All on the same day?

No, this will be over three days.

So balls are spread over three days?

Three days of balls. They are called chicken, fish and meat and I suppose they are, but they don’t taste of anything.

Do they actually say ‘balls’ on the menu?

They say balls.

Isn’t there a day where there’s a kind of ‘fun’ food?

No. Only on days like Christmas Day, or Mother’s Day, you know, they might have something. I mean, they can do it. So instead of having a frozen yoghurt square sitting in a round plate, [that is] absolutely obscene, they push it through a thing, so it goes ‘roly roly’ and put a cherry on the top and then it looks exciting.

Butter or margarine?

Margarine. No butter. Butter is nowhere. That magical taste of butter. They don’t use butter. I could go on for a long time.

Margarine is a killer.

It’s a killer. I can’t eat it. I take my own butter down.

You can do that?

You can do that. People come in laden with bottles of chutney and pickles and, you know, garlic salt.

Is there anything good?

Huh?

Is there anything nice?

Mm-mm. Mainly because it doesn’t taste of anything. Nothing tastes.

So it’s basically all the same nothingness, just in different shapes? That’s terrible. What about breakfast?

I don’t go to breakfast.

Because it would be egg powder?

No, that’s usually lunch or supper. Egg powder thickened. A quiche is macaroni and sauce made of milk - I presume it’s milk, could be powdered milk - and thickener. And then that’s poured over [the pasta] along with a few leftovers of lunch vegetables, which taste of nothing, chucked in, [that goes] in the oven and then a very inferior cheddar on top which turns into plastic sheeting. It’s not crisp and it’s melted and it’s brownish, but you’ve got to cut it with a very sharp knife because it’s plastic. Don’t let me go on.

It’s not often you see food done so badly but with such flair.

It’s almost genius. They’ve got a soup pot. They start off and you sit there thinking, ‘Oh, Jesus, why didn’t they throw a chicken stock cube in there?’, just to give it that little bit of taste.

What do they do a lot of?

Oh, they’re great on beans. When in doubt, just throw some baked beans on the plate.

Do they make their own beans?

No, they’re canned beans. They must get them in giant-sized cans. Last night’s supper was two slices of tomato and four slices of cucumber on a plate. And on the menu it said: Sandwich. So you’re invited to margarine your bread and make a sandwich. But no dressing, nothing.

That was dinner?

That’s supper. All the women have little bags. They keep their things in their bags. I’m going to start doing that, because I can’t...I can’t wait to get to your mother’s house because she will give me bacon. I have not tasted bacon for a year and a half. I haven’t had an egg in a year and a half.

There’s no bacon?

It’s once a week, at breakfast. And I don’t go to breakfast.

Do the others grumble about it?

No, they've got so ‘mak’. It’s as if they’ve been hit on the head and are now incapable [of complaining]. They just eat and go back to their rooms. There is a comment book on the sideboard and you’re invited to comment. Well, I put things like, ‘OK, now let’s talk about this.’ I write half a page. There’s no response, although I’m assured they have a meeting once a week to discuss these comments, which by the way are generally ‘Lovely supper’ or ‘So enjoyed the chicken’. I am slightly...different.

Can you remember some lines you have written?

I once put, ‘For what it’s worth, this is my recipe for a white sauce.’ I said, ‘There are three basic ingredients: butter, flour and milk. And seasoning.’ No comment.

So it’s almost these passive aggressive, message-in-a-bottle type things hoping a cook with a conscience comes across them?

I put, ‘Quiche: definition, white sauce: definition’ and so on.

Incidentally, do they spell the items on the menu correctly?

Quiche they get right.

What about omelette? Nobody gets that right.

We never have an omelette. They’ve never had to spell it.

They just need to know how to spell ‘powder’ and ‘beans’?

Beans they know.