The Colour of Soul

Where do colours come from? Where are they present actually?

Are they present in our brain or in our eyes or on the objects? There is no answer for this actually. Nobody knows what the real blue is.

“What is the colour of a soul?” The best answer I could give is “Mirror-Color”. So it could reflect our own colour, we always see our perspectives reflected back. Isn’t it?

Are you one among many who hype a lot about skin complexion?

Scientifically, Logically and Spiritually there is no color but perceptions.

Who taught us Dark complexion is not good? Especially the Indian mindset! They dictate Dark and Ugly are proportional to each other. Sick mindset isn’t it?

In the past 7 weeks, then 7 days and now instant fairness creams are available in the market. Do we need one? 🙂

We can find moon beautiful only in the dark sky. So what makes us love moon? Moon’s Brightness or Sky’s Darkness?

The point is, we should learn to love things as a whole, as what they are. The difference begins in our perspective but not in the nature.

Every one of us are colourful, picked from a palette of million colors processed in a factory 100 billion cells called “Brain” with the help of our 576 Mega Pixels camera called “Eyes”. We should learn to open our minds to the truth.

The is no colour, but our perceptions. There exists no reason to hate, also we need no reason love one another 🙂

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– Words by Din

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Know : List of Foods’ Storage Periods

 

Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups.

• Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables. All cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods need to be held at refrigerator or freezer temperatures. If refrigerated, perishable foods should be used within several days.
• Semi-perishable foods, if properly stored and handled, may remain unspoiled for six months to about one year. Flour, grain products, dried fruits and dry mixes are considered semi-perishable.
• Staple, or non-perishable, foods such as sugar, dried beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, even if stored under ideal conditions.

There is no exact method to determine how long a food will maintain quality and be safe to eat, because many conditions affect the quality. The storage life of foods is affected by the:

• freshness of the food when it reached the grocery store
• length of time and the temperature at which it was held before purchase
• temperature of your food storage areas
• humidity level in your food storage areas
• type of storage container or packaging the food is stored in
• characteristics of the food item

 

Storage Periods for Retaining Food Quality
Food	Room Temperature	Refrigerator	Freezer at 0°F
Milk/Milk Products
Milk		1 week	1 month
Butter		2 weeks	12 months
Canned or dry milk (unopened)			6 months
Cottage cheese		1 week	3 months
Cream		1-2 weeks
Ice cream			2-3 weeks
Margarine		1 month	12 months
Natural cheese		1 month	4-6 months
Processed cheese		1 month	4-6 months
Sour cream, buttermilk, cream cheese		2 weeks	Not recommended
Yogurt		1 month
Meat
Fresh roasts, steaks, chops		3-4 days	2-3 months
Fresh livers, hearts, kidneys, other variety meats		1-2 days	3-4 months
Fresh ground meat, stew meat		1-2 days	3-4 months
Cured pork and lunch meat		1 week	Not recommended
Cooked meat, gravies made with meat stock		2-3 days	2-3 months
Canned meat		1 year
Meat pies, stews, casseroles, meat salads		2-3 days	3 months
Hotdogs		1 week (opened) 2 weeks (unopened)	1-2 months
Bacon		7 days	1 month
Sausage, raw from pork, beef, turkey		1-2 days	1-2 months
Hard sausage-pepperoni, jerky sticks		2-3 weeks	1-2 months
Poultry/Eggs
Fresh poultry		2 days	6-8 months
Cooked poultry		2-3 days	6 months
Poultry stuffing		1 day
Poultry pies, stews, creamed dishes, gravies		1 day	6 months
Poultry salads		1 day
Eggs		2-4 weeks	1 year
Raw yolk, whites		2-4 days	1 year
Hardcooked eggs		1 week	Not recommended
Liquid pasteurized eggs or egg substitutes		10 days (unopened) 3 days (opened)	1 year (unopened)
Egg-containing products: custards, custard sauces, puddings, custard-filled pastries or cakes		1-2 days	Not recommended
Puddings, canned		1-2 days (opened)
Fish/Seafood
Fresh fish		1-2 days	3-6 months
Cooked fish		3-4 days	1 month
Fish salad		1 day
Smoked fish		10 days	4-5 weeks
Canned fish	1 year		Not recommended
Dried or pickled fish		3-4 weeks
Clams, oyster (shucked) and scallops		7-9 days
Crab		7 days	2 months
Shrimp		3-5 days	6-12 months
Lobster (shelled or unshelled)		3-7 days	6-12 months
Wild Game
Venison		3-5 days	3-4 months
Rabbit, squirrel		1-2 days	12 months
Wild duck, pheasant, goose(whole)		1-2 days	6 months
Fruits
Apples	Until ripe	1 month
Citrus fruits		2-6 weeks
Grapes		1-3 weeks
Melons, most varieties		1 week
Peaches, nectarines		2-3 weeks
Pears (mature but not fully ripe)		1-3 months
Pineapple, ripe		1 week
Other fresh fruit	Until ripe	3-5 days	9-12 months
Canned fruit	1 year	2-4 days (opened)
Dried fruit	6 months	2-4 days (cooked)
Fruit juice concentrates			1 year
Canned fruit juices	1 year	3-4 days (opened)
Vegetables
Asparagus		2-3 days
Broccoli, brussels sprouts, green peas, green onions, lima beans, rhubarb, greens, summer squash, mushrooms		3-5 days
Cabbage, cauliflower, celery, cucumbers, snap beans, lettuce, peppers, tomatoes		1 week
Carrots, beets, parsnips, radishes, turnips		2 weeks
Corn		1 day
White potatoes, sweet potatoes, winter squash, rutabagas, dry onions	1 week (several months at 50-60°F)
Canned or dried vegetables	1 year	1-4 days (opened/cooked)
Cereal Products
Flour, white	1 year
Flour, whole or wheat		6-8 months	1 year
Rice, white	2 years
Rice, brown	6 months
Ready-to-eat cereals	1 year
Uncooked cereals	1 year
Pasta	1 year
Corn meal		1 year
Bakery Goods
Breads, baked with no preservatives		2-3 weeks	2-3 months
Breads, quick, baked			2 months
Cake, angel			6-12 months
Cake, baked, frosted			1 month
Cake, baked, unfrosted			2-4 months
Cakes, batter			1 month
Cakes, fruit			6-12 months
Cinnamon rolls, partially baked			2 months
Cookies, baked, homemade		2-3 weeks	6-12 months
Cookies, dough		1-2 days	3 months
Cookies, packaged		2 months	12-18 months
Crackers		2 months
Doughnuts, unfrosted			2-4 months
Muffins, baked			6-12 months
Pies, fruit		2-3 days (baked) 1-2 days (unbaked)	6-8 months (baked) 2-4 months (unbaked)
Pies, pumpkin or chiffon		2-3 days	1-2 months
Rolls and bread, unbaked		2-3 weeks	1 month
Waffles			1 month
Mixes/Packaged Foods
Biscuit, brownie, muffin mix	9 months
Cake mixes	6-9 months
Casserole mix	9-12 months
Cookies, homemade	2-3 weeks
Cookies, packaged	2 months
Crackers	3 months
Croutons and bread crumbs	6 months	6 months	1 year
Frosting, canned	3 months
Frosting, mix	8 months
Hot roll mix	18 months
Pancake mix	6-9 months
Piecrust, mix	6-9 months
Potatoes, instant	6-12 months
Rice mixes	6 months
Sauce and gravy mixes	6-12 months
Soup mixes	12 months
Toaster pastries	2-3 months
Other Foods
Baking powder	18 months
Baking soda	2 years
Chocolate syrup	2 years (unopened)	6 months (opened)
Cocoa mixes	8 months
Coffee, lighteners (dry)	9 months (unopened) 6 months (opened)
Cornstarch	18 months
Gelatin	18 months
Pectin	1 year
Salad dressings, bottled	12 months (unopened)	1-3 months (opened)	Not recommended
Sugar, brown	18 months
Sugar, confectioners’	18 months
Sugar, granulated	2 years
Vinegar	2 years (unopened) 1 year (opened)
Cheese, parmesan, grated	10 months (unopened) 2 months (opened)
Coconut, shredded	12 months (unopened) 6 months (opened)
Imitation bacon bits, etc.	4 months
Peas, beans, dried	12 months
Popcorn	2 years
Whipped topping, dry	12 months
Yeast, dry	Expiration date on package
Honey, jams, syrups, molasses	1 year
Nuts, unshelled	6 months
Nuts, shelled		6 months
Peanut butter	6 months (unopened)	2 months (opened)
Chocolate	1 year
Coffee	1 year (unopened) 2-4 weeks (opened)
Coffee, instant	6 months (unopened) 2 months (opened)
Pudding mixes	1 year
Shortening, solid	8 months
Vegetable oils	1-3 months
Tea, bags or loose	1 year
Tea, instant	1 year
Soft drinks	3 months
Bouillon products	1 year
Mayonnaise		10-12 weeks	Not recommended
Spices, Herbs, Condiments, Extracts
Catsup, chili sauce	12 months (unopened) 1 month (opened)
Mustard, prepared yellow (refrigerate	2 years (unopened) for longer storage) 6-8 months (opened)
Spices, whole	1-2 years
Spices, ground	6 months
Herbs	6 months
Herb/spice blends	2 years (unopened) 12 months (opened)
Other extracts	12 months

Exclusive Cupboard Storage Chart
• Store foods in cool cabinets and away from appliances which produce heat.
• Many staples and canned foods have a relatively long shelf life, but buy only what you can expect to use within the time recommended in the chart. Date food packages and use the oldest first. Foods stored for longer than recommended times or beyond date on the package may change quality, color and flavor.
• Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.

Courtesy & Credits : UNIVERSITY OF NEBRASKA–LINCOLN &  North Dakota State University

Excerpts from original articles by

• Julie A. Albrecht, Extension Food Specialist A full-length PDF version of document: here
• Julie Garden-Robinson, Food and Nutrition Specialist, North Dakota State University

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Story : Look Problem from the Other’s View

When I was in elementary school, I got into a major argument with a boy in my class. I have forgotten what the argument was about, but I have never forgotten the lesson I learned that day.

I was convinced that “I” was right and “he” was wrong – and he was just as convinced that “I” was wrong and “he” was right. The teacher decided to teach us a very important lesson.

She brought us up to the front of the class and placed him on one side of her desk and me on the other. In the middle of her desk was a large, round object. I could clearly see that it was black. She asked the boy what color the object was. “White,” he answered.

I couldn’t believe he said the object was white, when it was obviously black! Another argument started between my classmate and me, this time about the color of the object.

The teacher told me to go stand where the boy was standing and told him to come stand where I had been. We changed places, and now she asked me what the color of the object was. I had to answer, “White.”

It was an object with two differently colored sides, and from his viewpoint it was white. Only from my side it was black.

Sometimes we need to look at the problem from the other person’s view in order to truly understand his/her perspective.

- Author : Unknown

Know : 100s of Rose Species (Gallery)

A rose is a woody perennial of the genus Rosa (The name rose comes from French, itself from Latin rosa), within the family Rosaceae. There are over 100 species. They form a group of plants that can be erect shrubs, climbing or trailing with stems that are often armed with sharp prickles. Flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwest Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Rose plants range in size from compact, miniature roses, to climbers that can reach 7 meters in height. Different species hybridize easily, and this has been used in the development of the wide range of garden roses.

The Gallery here features native Roses (Rosa flowers not the hybrid ones, which we will post later)

The genus Rosa is subdivided into four subgenera:

• Hulthemia (formerly Simplicifoliae, meaning “with single leaves”) containing one or two species from southwest Asia, R. persica and R. berberifolia (syn. R. persica var. berberifolia) which are the only roses without compound leaves or stipules.
• Hesperrhodos (from the Greek for “western rose”) has two species, both from southwestern North America. These are R. minutifolia and R. stellata.
• Platyrhodon (from the Greek for “flaky rose”, referring to flaky bark) with one species from east Asia, R. roxburghii.
• Rosa (the type subgenus) containing all the other roses. This subgenus is subdivided into 11 sections.
  • Banksianae – white and yellow roses from China
  • Bracteatae – three species, two from China and one from India
  • Caninae – pink and white species from Asia, Europe and North Africa
  • Carolinae – white, pink, and bright pink species all from North America
  • Chinensis – white, pink, yellow, red and mixed-color roses from China and Burma
  • Gallicanae – pink to crimson and striped roses from western Asia and Europe
  • Gymnocarpae – a small group distinguished by a deciduous receptacle on the hip; one species in western North America (R. gymnocarpa), the others in east Asia
  • Laevigatae – a single white species from China
  • Pimpinellifoliae – white, pink, bright yellow, mauve and striped roses from Asia and Europe
  • Rosa (syn. sect. Cinnamomeae) – white, pink, lilac, mulberry and red roses from everywhere but North Africa
  • Synstylae – white, pink, and crimson roses from all areas

1	Rosa abyssinica
2	Rosa acicularis – Arctic Rose, Prickly Rose (Rosa)
3	Rosa × alba (possibly R. canina × R. gallica)
4	Rosa alexandrae
5	Rosa alpina see Rosa pendulina
6	Rosa anemoniflora
7	Rosa arkansana (syn. R. pratincola, R. suffulta) – Wild Prairie Rose, Arkansas Rose (Rosa)
8	Rosa arvensis – Field Rose, Trailing Rose (Synstylae)
9	Rosa azerbaidshanica
10	Rosa banksiae (Banksianae)
11	Rosa beggeriana – (Gymnocarpae)
12	R. berberifolia – syn. R. persica var. berberifolia
13	Rosa blanda
14	Rosa bracteata – Chicksaw Rose, Macartney Rose (Bracteatae)
15	Rosa bridgesii
16	Rosa brunonii – Himalayan Musk Rose, Brown’s Musk Rose (Synstylae)
17	Rosa californica – California Wild Rose (Rosa)
18	Rosa canina – Dog Rose (Caninae)
19	Rosa carolina – Carolina Rose, Pasture Rose (Carolinae)
20	Rosa centifolia cristata – Crested Moss
21	Rosa × centifolia (complex hybrid possibly containing R. rubra, R. phoenicia, R. moschata, R. canina)
22	Rosa chinensis var. spontanea – China Rose (Chinensis)
23	Rosa cinnamomea see R. majalis
24	Rosa clinophylla (R. involucrata) (Bracteatae)
25	Rosa × coryana (R. macrophylla x R. roxburghii)
26	Rosa corymbifera (Caninae)
27	Rosa cuspidata see Rosa tomentosa
28	Rosa cymosa (Banksianae)
29	Rosa × damascena ((R. moschata × R. gallica) × R. fedtschenkoana)
30	Rosa davidii – Father David’s Rose (Rosa)
31	Rosa dumalis – Glaucous Dog Rose
32	Rosa dumetorum
33	Rosa ecae (syn. R. xanthina var. ecae) (Pimpinellifoliae)
34	Rosa eglanteria see Rosa rubiginosa and Rosa foetida
35	Rosa elegantula – Threepenny Bit Rose (Rosa)
36	Rosa fedtschenkoana (Rosa)
37	Rosa filipes
38	Rosa floribunda see R. micrantha
39	Rosa foetida (syn. R. lutea) – Austrian Briar (Pimpinellifoliae)
40	Rosa foliolosa
41	Rosa forrestiana
42	Rosa gallica – French Rose, Rose of Provins (Gallicanae)
43	Rosa gentiliana (syn. R. polyantha grandiflora)
44	Rosa gigantea (syn. R. × odorata gigantea) (Chinensis)
45	Rosa giraldii
46	Rosa glandulosa see Rosa maximowicziana
47	Rosa glauca (syn. R. rubrifolia) – Redleaf Rose
48	Rosa gymnocarpa (Gymnocarpae)
49	Rosa helenae (Synstylae)
50	Rosa hemisphaerica (syn. R. sulphurea) – Sulphur Rose (Pimpinellifoliae)
51	Rosa henryi
52	Rosa holodonta (syn. R. moyesii rosea)
53	Rosa hugonis – Father Hugo’s Rose, Golden Rose of China
54	Rosa involucrata see Rosa clinophylla
55	Rosa × kochiana
56	Rosa kokanica (Pimpinellifoliae)
57	Rosa kordesii
58	Rosa laevigata (syn. R. sinica) – Cherokee Rose, Camellia Rose, Mardan Rose (Laevigatae)
59	Rosa laxa (syn. R. gebleriana) (Rosa)
60	Rosa longicuspis
61	Rosa luciae see Rosa wichuraiana
62	Rosa lucida see Rosa virginiana
63	Rosa lutea see Rosa foetida
64	Rosa × macrantha
65	Rosa macrophylla (Rosa)
66	Rosa majalis (syn R. cinnamomea) – Cinnamon Rose (Rosa)
67	Rosa maximowicziana (syn. R. glandulosa)
68	Rosa micrantha (syn. R. floribunda, R. numerosa, R. rubiginosa)
69	Rosa minutifolia (Hesperrhodos)
70	Rosa mollis
71	Rosa moschata – Musk Rose
72	Rosa moyesii (Rosa)
73	Rosa moyesii var. rosea see Rosa holodonta
74	Rosa mulliganii (Synstylae)
75	Rosa multibracteata (Rosa)
76	Rosa multiflora – Multiflora Rose (Synstylae)
77	Rosa nitida (Carolinae)
78	Rosa numerosa see R. micrantha
79	Rosa nutkana – Nootka Rose, Nutka Rose
80	Rosa obtusifolia
81	Rosa × odorata var. gigantea see Rosa gigantea
82	Rosa omeiensis
83	Rosa omissa see Rosa sherardii
84	Rosa oxyacantha
85	Rosa palustris – Swamp Rose (Carolinae)
86	Rosa pendulina (syn. R. alpina) – Alpine Rose
87	Rosa persica (syn. Hulthemia persica, R. simplicifolia)
88	Rosa phoenicia
89	Rosa pimpinellifolia (syn. R. spinosissima) – Burnet Rose, Scots Rose (Pimpinellifoliae)
90	Rosa pinetorum
91	Rosa pisocarpa
92	Rosa polyantha var. grandiflora see Rosa gentiliana
93	Rosa pomifera see Rosa villosa
94	Rosa primula – Incense Rose (Pimpinellifoliae)
95	Rosa roxburghii – Chestnut Rose, Burr Rose (Platyrhodon)
96	Rosa rubiginosa (syn. R. eglanteria) – Sweetbriar, Eglantine (Caninae)
97	Rosa rubrifolia see Rosa glauca
98	Rosa rugosa – Rugosa Rose, Ramanas Rose, Japanese Rose (Rosa)
99	Rosa salictorum
100	Rosa sempervirens – Evergreen Rose (Synstylae)
101	Rosa seraphinii see Rosa sicula
102	Rosa sericea – Winged Rose (Pimpinellifoliae)
103	Rosa setigera – Prairie Rose (Synstylae)
104	Rosa setipoda
105	Rosa sherardii (syn. R. omissa)
106	Rosa sicula (syn. R. seraphinii)
107	Rosa simplicifolia see Rosa persica
108	Rosa sinica see Rosa laevigata
109	Rosa soulieana (Synstylae)
110	Rosa spinosissima see Rosa pimpinellifolia
111	Rosa spithamea
112	Rosa squarrosa
113	Rosa stellata – Gooseberry Rose, Sacramento Rose (Hesperrhodos)
114	Rosa stellata var. mirifica (Hesperrhodos)
115	Rosa suffulta see Rosa arkansana
116	Rosa sulphurea see Rosa hemisphaerica
117	Rosa willmottiae (Gymnocarpae)
118	Rosa woodsii – Mountain Rose
119	Rosa xanthina – Manchu Rose

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Courtesy : Wikipedia

Video : Shopping while Black, Stand up Against Racism

“Shopping while black” is a phrase commonly used for the type of marketplace discrimination that is also called “consumer racial profiling”, “consumer racism” or “racial profiling in a retail setting”. Shopping while black describes the experience of being denied service or given poor service because one is black.

This Social Experiment shows how people reacts to it. Less than 20% took a stand against it. Though it’s less, we feel glad about the 20 percent. We need more people to join the stand against Racism. After all we are the same Human beings. 

PEACE AND LOVE 🙂