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Recipe swaps, fun and games, news items, quizzes, just need advice?... Almost anything goes. Please join us! Humbly beginning as "Grandparent To Grandparent", we found that we loved, respected and wanted to include all of our wonderful JAP friends. By unanimous decision, it was agreed to change our name and logo to be an all-inclusive, all-welcoming merry band of misfits. =)

As always, please be kind, gentle, respectful and non-judgmental. Above all, grab a cup of coffee and enjoy! Welcome!

Peg

Dennis Purcell
Saturday, July 15 at 8:33 PM

Cashews

antitermite treatment of timber.[24] Its composition varies depending on how it is processed.
• Cold, solvent-extracted CNSL is mostly composed of anacardic acids (70%),[25] cardol (18%) and cardanol (5%).[12][26]
• Heating CNSL decarboxylates the anacardic acids, producing a technical grade of CNSL that is rich in cardanol. Distillation of this material gives distilled, technical CNSL containing 78% cardanol and 8% cardol (cardol has one more hydroxyl group than cardanol).[26] This process also reduces the degree of thermal polymerization of the unsaturated alkyl-phenols present in CNSL.
• Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials.[25][26]
These substances are skin allergens, like the oils of poison ivy, and present danger during manual cashew processing.[24]
This natural oil phenol has been found to have interesting chemical structural features which enable a range of chemical modifications to create a wide spectrum of biobased monomers capitalizing on the chemically versatile construct, containing three different functional groups: the aromatic ring, the hydroxyl group, and the double bonds in the flanking alkyl chain. These can be split into key groups, used as polyols, which have recently seen a dramatic increase in demand for their biobased origin and key chemical attributes such as high reactivity, range of functionalities, reduction in blowing agents, and naturally occurring fire retardant properties in the field of ridged polyurethanes aided by their inherent phenolic structure and larger number of reactive units per unit mass.[12]
CNSL may be used as a resin for carbon composite products.[27] CNSL-based Novolac is another versatile industrial monomer deriving from cardanol typically used as a reticulating agent for epoxy matrices in composite applications providing good thermal and mechanical properties to the final composite material.
Cashew apple
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Cashew apples for sale
The cashew apple, also called cashew fruit, is the fleshy part of the cashew fruit attached to the cashew nut.[1] The top end of the cashew apple is attached to the stem that comes off the tree. The bottom end of the cashew apple attaches to the cashew nut, which is encased in a shell. In botanical terms, the cashew apple is an accessory fruit that grows on the cashew seed (which is the nut).
The cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, as well as an alcoholic drink. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.[1]
Cashew nuts are more popular than cashew apples in many parts of the world that do not grow cashews, because the fruit, unlike the nut, is difficult to transport.[28] Cashew apple juice, however, may be used for manufacturing blended juices.[28]
Cashew apples have a sweet but astringent taste traced to the waxy layer on the skin that contains a chemical, urushiol, which can cause minor skin irritation to areas that have had contact with it.[citation needed] In cultures that consume cashew apples, this astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water; alternatively, boiling the fruit in salt water for five minutes or soaking it in gelatin solution also reduces the astringency.[29]
Alcohol
In Goa, the cashew apple is mashed and the juice extracted and kept for fermentation for a few days. Fermented juice then undergoes a double distillation process. The resulting beverage is called feni or fenny. Feni is about 40–42% alcohol. The single-distilled version is called urrac, which is about 15% alcohol.
In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Swahili) is dried and saved. Later, it is reconstituted with water and fermented, then distilled to make a strong liquor often referred to by the generic name, gongo.
In Mozambique, cashew farmers commonly make a strong liquor from the cashew apple, agua ardente (burning water).

Dennis Purcell
Saturday, July 15 at 8:32 PM

Cashews

Vietnam
113,059
Brazil
33,000
World 738,861
Source: Nuts and Dried Fruits, Global Statistical Review, 2015[13]

In 2015, global production of cashew nuts (as the kernel) was 738,861 tonnes, led by India and Côte d'Ivoire each with 23% of the world total (table). Vietnam and Brazil also had significant production of cashew kernels.
In 2014, rapid growth of cashew cultivation in Côte d'Ivoire made this country the top African exporter.[14] Fluctuations in world market prices, poor working conditions, and low pay for local harvesting have caused discontent in the cashew nut industry.[15][16][17]
Cashew nuts are produced in tropical countries because the tree is frost sensitive, adapting to various climatic regions between the latitudes of 25°N and 25°S.[18] The traditional cashew tree is tall (up to 14 m) and takes three years from planting before it starts production, and eight years before economic harvests can begin. More recent breeds, such as the dwarf cashew trees, are up to 6 m tall, and start producing after the first year, with economic yields after three years. The cashew nut yields for the traditional tree are about 0.25 metric tons per hectare, in contrast to over a ton per hectare for the dwarf variety. Grafting and other modern tree management technologies are used to further improve and sustain cashew nut yields in commercial orchards.
Nutrition
Cashews, raw
Nutritional value per 100 g (3.5 oz)
Energy
553 kcal (2,310 kJ)

Carbohydrates
30.19 g
Starch
0.74 g
Sugars
lactose
5.91 g
0.00 g
Dietary fiber
3.3 g

Fat
43.85 g
Saturated
7.783 g
Monounsaturated
23.797 g
Polyunsaturated
7.845 g

Protein
18.22 g

Vitamins

Vitamin A
0 IU
Thiamine (B1)
(37%)
0.423 mg
Riboflavin (B2)
(5%)
0.058 mg
Niacin (B3)
(7%)
1.062 mg
Pantothenic acid (B5)
(17%)
0.86 mg
Vitamin B6
(32%)
0.417 mg
Folate (B9)
(6%)
25 μg
Vitamin B12
(0%)
0 μg
Vitamin C
(1%)
0.5 mg
Vitamin D
(0%)
0 μg
Vitamin E
(6%)
0.90 mg
Vitamin K
(32%)
34.1 μg

Minerals

Calcium
(4%)
37 mg
Copper
(110%)
2.2 mg
Iron
(51%)
6.68 mg
Magnesium
(82%)
292 mg
Manganese
(79%)
1.66 mg
Phosphorus
(85%)
593 mg
Potassium
(14%)
660 mg
Selenium
(28%)
19.9 μg
Sodium
(1%)
12 mg
Zinc
(61%)
5.78 mg

Other constituents
Water 5.20 g
________________________________________
Link to USDA Database entry

• Units
• μg = micrograms • mg = milligrams
• IU = International units

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

In a 100-gram serving, raw cashews provide 553 Calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates (table).[19] Cashews are rich sources ( 19% DV) of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table).[19] Iron, potassium, zinc, and selenium are present in significant content (14-61% DV) (table).[19] Cashews (100 grams, raw) contain 113 milligrams (1.74 gr) of beta-sitosterol.[19]
Allergy
For some 5% of people, cashews can lead to complications or allergic reactions[20][21][22] which may be life-threatening.[21] These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling, or manufacturing, particularly in Europe.[20][21]
Cashew oil
Cashew oil is a dark yellow oil for cooking or salad dressing pressed from cashew nuts (typically broken chunks created during processing). This may be produced from a single cold pressing.[23]
Cashew shell oil
See also: Urushiol
Cashew nutshell liquid (CNSL) or cashew shell oil (CAS registry number 8007-24-7) is a natural resin with a yellowish sheen found in the honeycomb structure of the cashew nutshell, and is a byproduct of processing cashew nuts. It is a raw material of multiple uses in developing drugs, antioxidants, fungicides, and biomaterials.[12] It is used in tropical folk medicine and for

Dennis Purcell
Saturday, July 15 at 8:30 PM

Cashews

Flower of cashew tree

Cashew tree
The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple.[1] Within the true fruit is a single seed, which is often considered a nut, in the culinary sense. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew (or poison ivy) urushiols may cross-react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashews, but cashews are a less frequent allergen than tree nuts or peanuts.[6]
While the cashew plant is native to northeast Brazil, the Portuguese took it to Goa, India, between 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa.
Cashew “nut” and shell

Young cashew seeds

Cashews as a snack
Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.
Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashew nuts are also used in Thai and Chinese cuisines, generally in whole form. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (translates in English to monkey rose apple).
In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa.[7]
In Brazil, the cashew fruit juice is popular. Brazilians prefer the fruit to the nut.[8] In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón, with marañón as a Spanish name for cashew.
In the 21st century, cashew cultivation increased in several African countries to meet the demands for manufacturing cashew milk, a plant milk alternative to dairy milk.[9]
The shell of the cashew nut contains oil compounds which may cause contact dermatitis similar in severity to that of poison ivy, primarily resulting from the phenolic lipids, anacardic acid, and cardanol.[10] Due to the possible dermatitis, cashews are typically not sold in the shell to consumers.[11] Readily and inexpensively extracted from the waste shells, cardanol is under research for its potential applications in nanomaterials and biotechnology.[12]

Cashew sprouts (above) are eaten raw, as well as cooked
Production
Cashew Nut Production (as Kernels) - 2015
Country Production
(tonnes)
India
172,719
Côte d'Ivoire
171,111
Vietnam
113,059
Brazil
33,000
World 738,861
Source: Nuts and Dried Fruits, Global Statistical Review, 2015[13]


Dennis Purcell
Saturday, July 15 at 8:29 PM

Cashews

Cashew
From Wikipedia, the free encyclopedia
Cashew

Ripe cashew fruit
Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Sapindales

Family: Anacardiaceae

Genus: Anacardium

Species: A. occidentale
Binomial name

Anacardium occidentale
L.

The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew nut and the cashew apple.[1] It can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 m (20 ft), has proved more profitable, with earlier maturity and higher yields.
The species is originally native to northeastern Brazil.[1] Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s.[2] Major production of cashews occurs in Vietnam, Nigeria, India, and Ivory Coast.[3]
The cashew nut, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and arms production, starting in World War II.[4] The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.
Etymology

Mameluca woman under a fruiting cashew tree (1641-44)
Its English name derives from the Portuguese name for the fruit of the cashew tree caju (Portuguese pronunciation: [kaˈʒu]), which itself is derived from the Tupian word acajú, literally meaning "nut that produces itself".[1] The generic name Anacardium, originally from the Greek, refers to the unusual location of the seed outside the core or heart of the fruit (ana- means "again" or "backward" and -cardium means "heart"). A mid-seventeenth century ethnographic painting by Albert Eckhout, who accompanied Dutch governor-general Johan Maurits, shows a woman under a fruiting cashew tree.
Habitat and growth

'Anacardium occidentale', from Koehler's 'Medicinal-Plants' (1887)
The cashew tree is large and evergreen, growing to 14 m (46 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4–22 cm (1.6–8.7 in) long and 2–15 cm (0.79–5.91 in) broad, with smooth margins. The flowers are produced in a panicle or corymb up to 26 cm (10 in) long; each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7–15 mm (0.28–0.59 in) long. The largest cashew tree in the world covers an area around 7,500 m2 (81,000 sq ft); it is located in Natal, Rio Grande do Norte, Brazil.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit).[1] What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.[5] Called the cashew apple, better known in Central America as marañón, it ripens into a yellow and/or red structure about 5–11 cm (2.0–4.3 in) long. It is edible and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.

Family Favorites
May 15, 2017

Good Morning, Friends!

Good Morning!
It's going to be another gorgeous day here today. So much going on around here that I don't know where to start! (All good, thankfully!)

I hope all of you Moms had a wonderful and relaxing day yesterday. =) We went to my favorite restaurant for lunch and margaritas and took a relaxing walk around a nature preserve. Then we actually went grocery shopping. lol Later in the afternoon, we changed into our work clothes and continued to work on our remodeling project and tried to catch up on our Spring yard work and planting.

The renovation/construction was largely completed on Friday. Today is my first day in weeks without a contracting crew watching my every move. (...and yes, it is definitely a sweatpants/no makeup morning. =) ) The project actually grew from a 2 bathroom renovation to a 4 room redo. French doors were added to a bedroom and builder-grade closet doors replaced. I was so happy with my contractor's work, that I kept adding to his list. The bill wasn't as fun, but I'm so glad that everything that bothered me about my home has now been addressed. My husband has many outstanding talents in the banking/business world, but carpentry, wiring and plumbing... not so much. God love him, he tries. But I learned long ago not to go that route. Now we're down to painting, cleaning and carpet cleaning which I hope to have wrapped up soon.

Mother's Day was made extra special for me when our family's recipe for Butter Pecan Ice Cream Topping was chosen as the "Recipe of the Day". I also learned that my recipes have been pinched over 40,000 times! That's unbelievable! Thanks so much for your trust in my recipes. I'm humbled.

Hope you all have an incredibly lovely day!

View photo

Dennis Purcell
May 8, 2017

Why do nuthatches feed upside down or inverted?

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Nuthatches: The upside-down bird

Red-breasted nuthatches readily eat seeds from bird feeders and they tend to pick the heaviest seed. Red-breasted nuthatches store seeds for later under bark or in bark crevices and then cover them with bark, lichen or pebbles.

While woodpeckers search for insects by spiraling up a tree, the nuthatch zig-zags down the trunk head-first. Foraging upside-down may seem unnatural to us but nuthatches have a knack for it.

Nuthatches don’t rely on their tail feathers like woodpeckers to prop themselves against the trunk while foraging for insects. Instead nuthatches have a large claw on their one backward-pointing toe that helps them keep a grip.

Why forage downward, head-first, instead of backing down the trunk?

The different position from woodpeckers allows nuthatches to capitalize on insects and other invertebrates seen only from the upside-down viewpoint.

Nuthatches are in search of wood-boring beetle larvae, beetles, ants, caterpillars, stinkbugs, spiders, earwigs, wasps and other invertebrates, both in the summer and winter.

They also supplement their diet with seeds and nuts especially from bird feeders and seeds they have cached.

With their unique trait of foraging upside-down, nuthatches aren’t in competition with other songbirds when they forage in mixed flocks. Nuthatches can often be seen foraging with chickadees, kinglets, woodpeckers, brown creepers or juncos depending on the species.

Three species of nuthatches can be seen in North Idaho: white-breasted nuthatch, red-breasted nuthatch and pygmy nuthatch. All three species have a short tail, large head and long beak.

In addition to the unique characteristic of foraging upside-down, each nuthatch has other unique traits.

The white-breasted nuthatch is the largest nuthatch in North America at 5.1 to 5.5 inches long and is the only nuthatch to have white coloration all the way around its eye.

On the other end of the spectrum are pygmy nuthatches at a mere 3.5 to 4.3 inches long — small by nuthatch standards. Pygmy nuthatches only weigh a third of an ounce — less than two big marshmallows!

The pygmy nuthatch’s small size makes surviving cold winter nights difficult. Consequently, pygmy nuthatches are the only bird to utilize three energy-saving mechanisms to survive the cold — they seek shelter in tree cavities, they huddle with other pygmy nuthatches (sometimes dozens together) and they let their body temperature drop into hypothermia.

Pygmy nuthatches are also unique by being one of the few North American songbirds to have nest helpers. About one-third of breeding pygmy nuthatches receive help from one to three male relatives (often their own sons from previous years) who help defend the nest and feed the incubating female and chicks.

Red-breasted nuthatches are one of the few non-woodpeckers to excavate their own nest cavities in solid wood. They often excavate in aspen trees because of the softer wood.

Around the nest hole entrance, red-breasted nuthatches plaster globules of conifer resin. The male surrounds the hole on the outside of the nest with resin while the female surrounds the hole entrance within the nest cavity. Scientists believe red-breasted nuthatches utilize the resin to keep predators and competitors out of their nest. To avoid the resin themselves, the nuthatches dive directly through the hole.

Even though each nuthatch is unique, they all share the same behavior that gave them their name — jamming large nuts into tree bark and hammering them with their sharp bill to “hatch” the nut. So when a nuthatch pauses on its way down the trunk, it may just be hatching a seed it had previously cached.

View photo

J. White Harris
May 3, 2017

Wearing Seat Belt Pays Off

California Patrolman
A California Highway Patrolman pulled a car over and told the driver that because he had been wearing his seat belt, he had just won $5,000 in the statewide safety competition.

"What are you going to do with the money?" asked the policeman.

"Well, I guess I'm going to get a driver's license," the driver answered.

"Oh, don't listen to him," yelled a woman in the passenger seat. "He's a smart Alec when he's drunk."

This woke up the guy in the back seat who took one look at the cop and moaned, "I knew we wouldn't get far in a stolen car."

At that moment, there was a knock from the trunk and a voice said, in Spanish, "Are we over the border yet?"

Family Favorites
Apr 25, 2017

Italian Pub Chips

Here's the recipe. Great with all of your favorite summer grilling recipes-

Pub Chips With Feta & Sweet Balsamic Drizzle