This is the definitive “how-to” book giving step-by-step, illustrated instructions on how to carry concealed weapons and how to know when others are as well. Sound advice and alternatives are provided from choosing your weapon, to body language, to holsters, to clothing restrictions, ankle and leg carry options, off-body carry, fanny packs, and much more. Continue reading
This meant I had to be able to identify limestone. Luckily since limestone is calcium carbonate, ( a base). Simple chemistry ensures that when it makes contact with acid it will fizz (which is CO2 being released) as the acid and the base attempt to counteract each other.
If you have a large weathered rock, you may get better results if you smash it into little pieces – limestone is brittle and crushes well.
Then simply drop some strong vinegar or weak muriatic (hydrochloric) acid on the rock. If it fizzles, then it is a good bet its limestone.
Just like when talking to beekeepers, beer brewers, or any of a number of simple skills – the basics of what I am about to talk about are simple, but the chemistry rapidly gets complicated – but if you just want a simple quicklime or slaked lime realize that this level of tech was well known even before the ancient romans – so it is definitely something modern man can accomplish.
First off understand that there are two types of lime quicklime and hydrated lime.
Quicklime is made by heating calcium carbonate (limestone, marble, chalk, shells, etc.) to a temperature of around 1000°C for several to “burn” or “calcimine” it.
Quicklime is a strong base so it is unstable and can be hazardous. To make it less dangerous, water is added to” slake” it. This is also known as hydrated lime. Continue reading
Today’s tip comes from pinterest, and while it was designed for spices, it can work in the garage for nuts and bolts, or the reloading bench for small parts like shell holders.
Simply take a baby food jar (or any other size you want), and paint the lid with chalkboard paint. You can then write whatever is in the jar on the lid.
If used with spices, you can then easily store in a drawer beside the stove, rather than above the stove where the heat makes for a reduced lifespan of the spices. Continue reading
I always want to try new and novel things before I get really good at the simple – well, that may be true, and I try to work on it – but every once in a while I find some neat recipe (or plant) that I manage to knock out of the park – which gives me enough confidence (hubris) to keep pushing the envelope…
This recipe is one of them, but I have to warn you – it is carb loaded… But since it is dead simple and really good I think it is worth it.