, and to be surrounded by loving and loved friends and family. And many of those family members had also made the trip from New Zealand to join in the celebration. What a beautiful example of family love and togetherness - there is no doubt that family is by far the most important institution known to mankind!
Then in the evening, there was a special anniversary for Dr John and Josanne. John and Josanne have been calling Norfolk Island their second home for many years, and have made many special friends here. Two years ago, after 29 happy years, they decided to re-live their marriage ceremony and re-affirm their vows in the Chapel, followed by a special "wedding breakfast" at Branka House. And it was the second anniversary of that occasion that we celebrated on Saturday with a beautiful potluck dinner at Sheryl and Puds' place.
Thank you to our special angel of love Sheryl and her own beloved "Puds" for gathering us together to share in this warm and happy occasion.
After showing you my collage which featured Guavas, I got to thinking about this wonderful fruit.
Guavas originate in Central and South America, but they have been growing on Norfolk Island for a long time. We love them.... and they seem to like being here too. Everyone would have at least a bush or two growing around the house. They grow along the roadsides. They grow in the paddocks, and they grow up in the forest. Not that anyone ever plants them much, except as a hedge sometimes. The birds do that for us, and although they are strictly speaking a weed, they are very much part of Nature's abundant bounty here on Norfolk Island.
On Norfolk Island, guavas are known as "Porpay". There are two main kinds here. The most common is the cherry guava - traditionally known as "blue porpay" here, in spite of its bright to deep red colour. Less common nowadays are the larger yellow ones, which grow on a larger tree rather than a bush. But Bernie has memories of stewed yellow guava as a pretty standard pudding in his boyhood. Up in our woodland, we have an enormous tree which bears small yellow guavas, more like the red ones in size. But it is so tall, we have never reached the fruit. But the tree has the most beautiful bark, smooth and golden. It is the sort of tree you really feel like "hugging."
Guava season can happen two or three times a year, and varies from year to year. And on the west side of the island it is up to a month later than the east! But whenever it happens, you will see people heading with their buckets up the mountain, where they grow prolifically. These will usually be turned into the famous "guava jelly", which is enjoyed by visitors and locals alike. Perfect topping for toast and scones! And simple to make.
 The size will depend on how many you have gathered, but for my part, it usually involves one of the big "dixies" that used to belong to Bernie's mum.
Add some water, and cook until they are soft and mushy.
Now you must strain them. For the purists, this means putting them into a jelly bag or large cloth suspended between the legs of an upturned chair. The idea is to let the juice drip out over several hours into a container underneath. You are supposed to resist the temptation to squeeze, or your jelly will be cloudy. But I confess that most of us take shortcuts, often lining a colander with a teatowel, and giving the whole thing a stir or massage to help it along.
When you have your juice, you add equal amounts of sugar, a bit of lemon juice if you have it, and just boil it until it jells!! Enjoy!!
The enormous jar of jelly in the picture was a gift to us from Mildred. Her jelly is just wonderful!
There are plenty of other uses of course. If you cut them up, sprinkle with sugar and chill in the refrigerator for a while, you can then serve them with cream, and they will certainly taste better than the modern tasteless strawberries. They can be stewed, put into pies, and the puree makes a wonderful topping and flavouring. Guava ice is pretty good, and they make a great addition to fruit salad. I have even heard that a tea made from the leaves is good for arthritis, but that it tastes dreadful. But I do know they are extremely rich in Vitamin C.
Young Sienna is not interested in the recipes - she just goes and picks her fresh fruit straight off the bushes. Peter's dog Mitti also picks any she can reach - she loves them too!
We do not import any fresh fruit or vegetables into Norfolk Island, because of quarantine restrictions, so we just love our free supply of guavas!
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GUAVASAfter showing you my collage which featured...Hi MostlyHarmless,Hi MostlyHarmless,MostlyHarmless wrote:I just started this mod today. My characters are level 5/6 now. I have yet to find a mortar and pestle and also I'm starting to encounter air elementals but don't have a weapon against them. I'm wondering if I messed up or if in fact you are not supposed to find mortar and pestle and ethereal dagger (until maybe later in the game if ever)? I'd rather not waste a skill point to acquire Dispel.
Also, what level do the characters usually make it to in this mod (just so I can plan my party's build better)?
Welcome in Finisterrrae! If you haven't yet a mortar, I guess you have leaved Wreck Cape too fast
You can find elemental daggers in different places. Have you the magic book?
The game is made for a new party, and you can get a 12-15 level at the end. I don't know what others players have chosen.
DuncanWelcome back up north, Miss Iggy!
Miss Iggy waited for the sunrise here! It was so cold!
interesting welcome sign featuring the country's most famous beer!
Bontoc Rice Terraces by a river.
a little village nestled in the valley
Banaue Rice Terraces!
That's the mighty Mt. Pulag in the background. Miss Iggy hopes to climb it soon!
In Sagada, Miss Iggy walked in a cloud.
1 comment:
great photos,beautiful places, I love your blog:)Please answer the following question: Here is a review left by a customer on a product. Would you say he was satisfied or dissatisfied? Title: Good book - misleading review Review: An interesting book on some of the Bard's less widely-covered plays. However, a caveat regarding one of Amazon's reviews: Jerry Brotton probably reviewed the British edition of the book - the American edition does not include the text of Edward III. For this play (recently accepted as at least partially authored by Shakespeare), see Sams' "Shakespeare's Edward III" or the New Cambridge edition.
Answer:
satisfiedYeah, I doubt the issue was a lack of $50 available to pay OP. If it was the issue then I’m betting that it wouldn’t haven’t been hard to ask her parents or MIL/FIL to pay or to borrow the $50 to pay up. She was avoiding paying, that seems to be the case most likely since she had someone else mention it to OP for much less than the agreed upon amount. I’m thinking that she was hoping he would forget how much she agreed to pay him over the 6 months so she could pull a shady, bs stunt.

Good on OP for making it very clear that it wasn’t unacceptable to try to pull one over on him and to refuse to communicate directly. He told her the consequences and she gets to deal with them. Honestly he did her a major favor only charging $50 for the entire day and all photos.  I do photography sporadically (don’t pursue it as a professional), so I consider myself an amateur and still charge a minimum of $200 for event photography and give a range for editing costs to land on what it comes out to hourly. I’ll charge less for good friends, but only if I offer it. If they expect it and don’t even bother at least asking then that’s off the table. I do maternity, couples, all that fun stuff.

Honestly the petty in me wishes that OP had charged interest and or been like, ya $10 is cool and only sent over two random, unedited photos that didn’t even include the bride and groom 😂Inferring time-dependent migration and coalescence patterns from genetic sequence and predictor data in structured populations

Abstract Population dynamics can be inferred from genetic sequence data by using phylodynamic methods. These methods typically quantify the dynamics in unstructured populations or assume migration rates and effective population sizes to be constant through time in structured populations. When considering rates to vary through time in structured populations, the number of parameters to infer increases rapidly and the available data might not be sufficient to inform these. Additionally, it is often of interest to know what predicts these parameters rather than knowing the