Radishrain

https://phys.org/news/2021-04-thicker-leaved-tropical-flourish-climate-good.html

The above article talks about how if we shift the plant species in the rainforests to kinds that get thicker leaves when exposed to carbon dioxide, that this could mitigate that bad effects of climate change on the rainforests.

Also, I'm wondering whether these plants produce more oxygen. It would seem that they might. They might be particularly effective at reducing pollutants, too. So, what kinds of plants are they?

Hopefully they're not thinking about using GMOs here (it sounds like they probably did for the study).

rainforest_
climate_change

https://www.sciencedaily.com/releases/2021/03/210331173739.htm

This awesome article talks about a new device that could solve many of our woes. Hopefully it catches on. They're not sure it's economically feasible. If the government is going to spend a trillion dollars on *anything*, why not spend it on that? Seriously. Economic feasibility can improve (if it needs to improve). They would likely save money on the investment.

The need for this goes far beyond the COVID-19 pandemic, but it's truly needed in it, too.

I hope they can adapt it to diagnose bacterial, fugal, and parasitic infections, as well as to detect larger species in watery habitats.

Gone could be the days when we have to wonder what infection, if any (such as if it has a physical, chemical, mental, emotional, or genetic cause instead), we might have.

Here's a list of tomatoes I feel comfortable direct-seeding, either due to an abundance of seeds or other factors:

Black Cherry
Picnic_2
BSX
Insurance_1
Cold Black Brandy
Stick (not because the seed stock is particularly abundant, but because I'll know it's Stick, rather than a volunteer, by the way the plant looks; however, I plan to start them in pots this year, in order to get lots of plants, since I don't want to overseed too much, since the seed supply is only moderate)
Galapagos Island
Egg Yolk
Japanese Black Trifele
Garden Leader Monster
Chocolate Chestnut
SunChocola F3
Black Bear
Carbon
Cherokee Yellow Perfection Peach
Frittata Kitchen
Isis Candy
Matina
Napoli
Napoli crosses
Sweet Ozark Orange

George Detsikas Italian Red
Chapman
Cuostralee
Sweet Orange Cherry
Brown Berry
Riesentraube

I just read an article that said almost all the feral dogs in Australia were actually pure Dingos, or else Dingo hybrids. Here it is:

https://www.sciencedaily.com/releases/2021/03/210326104708.htm

dingo_

https://www.sciencedaily.com/releases/2021/03/210325190246.htm

This is pretty interesting. It could solve a lot of problems.

radio_waves
electricity_

Here's some backstory to this post:
* https://www.growspice.com/Baked-potatoes-and-chicken-sandwiches-td3488.html
* https://www.growspice.com/Oven-fried-potatoes-td1026.html

Anyway, I decided to make baked potato sandwiches (without chicken or meat). I took a number of potatoes (maybe 5) and sliced them into fairly thin slices (like you'd do for fried potatoes, on the thin side). I put avocado oil on the pan to prevent sticking. I made a savory seasoning sauce to dip them in; here are the ingredients:

* Soy sauce
* Worcestershire sauce
* Key lime powder
* Granulated garlic
* Great Value calcium-fortified orange juice
* Black pepper

I dipped them all in the sauce, and put them in a 12" cast-iron frying pan. I probably had two or three layers of potato slices. Then I  baked them on 450 degrees F. for 50 minutes (which was too long; I'm guessing 35 minutes might be better). I should have flipped them over about half-way through, too, but I didn't. So, they were pretty dark brown and crispy, especially on one side. Whatever the case, they still tasted great, except I used too much key lime powder (so they were bitter inside), but inside the sandwiches, I didn't notice the bitterness anymore. I added two leaves of lettuce on store-bought whole wheat bread (probably Franz brand) with mayonnaise on each slice, and put a third of the potatoes on each sandwich. It was great! [Other than being overcooked,] I consider it a success. The orange juice was a great improvement, too, I think. No chicken needed to make it taste great (although chicken is great in its own way); I'm pretty sure the lettuce is needed, though.

I'm sure it would have been even better with onions, cheese, and tomatoes, but it's still a good sandwich with just lettuce, potatoes, and mayonnaise.

Warning: I'm sure there was plenty of acrylamide in these potatoes, due to how brown they were on that one side. Acrylamide is a natural chemical that is formed when you cook food; it's what makes it brown and extra tasty--but it may or may not be unhealthy. You could reduce the acrylamide by reducing the cooking time or some such (which you would want to do anyway).

recipe_
sandwich_
baked_potato
baking_

Also see:
• https://www.growspice.com/A-desktop-user-s-guide-to-Nano-a-command-line-text-editor-td3471.html

Termux is basically a command-line Linux distribution that you can use on Android. You can download it here:
https://f-droid.org/en/packages/com.termux/

You can either download F-Droid and install it through that, or you can download the APK on the same page (the version of your choice). The information herein was tested on Termux 0.106, on Android 10 (but there are newer versions of both Termux and Android).

Here are some very helpful keyboard shortcuts (when you have such as a bluetooth keyboard connected to your Android device--which I highly recommend):

https://wiki.termux.com/wiki/Hardware_Keyboard

(Some important shortcuts to remember currently include ctrl+alt+down/up to switch between Termux instances, and ctrl+alt+c to create a new one. Also, ctrl+alt+r to rename a session, and ctrl+alt+right/left to open/close the sidebar, or drawer, and ctrl+alt+v to paste.)

The drawer is a sidebar that shows you all your sessions by number/name; you can click on a session to navigate to it.

To exit a session (a Termux instance), type exit.

Congratulations! Now you can multitask on Termux on Android!

You can also create a new session with a Termux widget (long press on the Termux icon in Android 10 to find the place where you can create the widget that lets you start new sessions).

I wrote this after finding these incorrect suggestions highly ranked on Google:
* https://github.com/termux/termux-app/issues/106
* https://www.gitmemory.com/issue/termux/termux-app/106/528807387

I also recommend checking out Ki if you're serious about using Termux to turn your Android tablet into a workstation:
https://www.growspice.com/ki-td3550.html

How to make noise-canceling headphones:

1. Get a pair of earbuds.
2. Put them on.
3. Get a pair of noise canceling earmuffs.
4. Put them on, over the earbuds.

Enjoy.

life_hacks

So, a few months ago, or so, I got the idea that it would be easier, prior to baking, just to score my potatoes with a knife than to poke them with a fork. Knifes are easier to wash, and it takes less effort to score than to poke.

So, I did it, and the potatoes cooked a lot more nicely, too. (I don't wrap my potatoes in foil, just for the record; I let them get hides, and I typically eat the skins).

You can score a potato lots of times in lots of places, and it's still pretty easy. No more jamming in and yanking out forks. Yeah, the potatoes come out of the oven looking like crustacean abdomens or something, and they're quite tasty.

knife_
fork_
score_
poke_
bake_
life_hacks

I haven't experimented terribly with creating chicken sandwiches. So, I decided it's about time to start.

I live with a relative who likes plain, unseasoned, unadorned baked chicken. No seasonings. No sauces. Just the natural flavor. I like to flavor and/or sauce things.

Anyway, I decided I would make the chicken, last night, and then I could make mine how I wanted it (and experiment with making chicken sandwiches). Yeah, people probably usually grill their chicken breasts for sandwiches, but baking was the option here.

So, I put my relative's chicken in a separate pan, and got some potatoes to bake. I scored the potatoes, but then decided I wanted them to cook even faster (so they'd be done easily the same time as the chicken), so I quartered the smaller potatoes, and I cut the larger potatoes into eighths.

Then I made some seasoning to coat the chicken in, and I decided to coat the potatoes in it, too. The seasoning could have contained any number of things, but it contained this (probably not the ideal recipe, but it's one that worked well enough for my purposes):

* Soy sauce
* Worcestershire sauce
* Key lime powder
* Granulated garlic
* Black pepper
* Avocado oil
* Water (because it was kind of thick)

So, I coated the chicken and potatoes (and I ought to have greased the pan, like I did for my relative's, but I didn't, as I figured the seasoning of the pan and the oil in the chicken/potato seasoning might be enough--it wasn't, but I managed to extract them from the pan).

Anyway, I baked it on 450 degrees F. for 50 minutes. The chicken was very well-done, and a good consistency for sandwiches (if you like your meat well-done). The potatoes were also very well done; so, I put some of them on my sandwiches, too. I put mayonnaise on each slice of bread, and added romaine lettuce. I thought about adding tomatoes and especially onions (but I didn't).

Anyway, it tasted great. The potatoes were about as tasty of a contribution to the sandwich as the chicken. Next time, I should be sure to cut them in ideal shapes for sandwiches (only some of them were particularly flat).

The baked potatoes outside the sandwich were also pretty good.

Marinating the chicken and potatoes would probably be tastier, but a coating of seasoning on the exterior does add some nice flavor.

So, while I don't plan to eat chicken breast sandwiches extremely often, I'm thinking I want to experiment with baking potatoes for sandwiches.