Revolution RX

I am Romanian, born and raised. I was brought up in Constanta, on the shores of the Black Sea. Now, I must move to the USA. I have never been out of my country and I am afraid to go. Romania is all I know.

My wife is American. We met and fell in love when she was a tourist here three years ago. She received terrible news that her parents were both killed in an accident only one month ago and now she says we must move to Florida to take care of her youngest sister. She is only sixteen.

I love the sea. I am a ship builder and fisherman. Will I be able to do these things in Florida? I’m not sure. My wife says we should move our stuff over there, so that I will feel more at home, and she is doing all the arranging.

She told me she will call international moving companies and get some quotes for this service. I told her to check out their licenses. She says she will also check their reputation on the Better Business Bureau. I said to also make sure they can take our boat. If it was just me, I would sail my boat all the way to America. But because my wife gets sea sick and I love her, I won’t – I will let the international moving company move it instead. Besides, she is in mourning and needs me with her.

The international moving company’s agent has been very helpful. She has helped us plan our move even though we have only two weeks before the international moving company people come to pack up everything in their crates, barrels and ocean-going container. I have a heavy heart and wonder if we are doing the right thing. But then I look at my wife, at her kind face and warm heart and because of I love her, I will do this.

To make me feel better, my wife shows me pictures of Florida and I see that it is surrounded by sea! Yes, this makes me feel much better. Then she has her sister send pictures of herself and the house and neighborhood where we will be living, and I like what I see. I begin to feel like I am going on a long, adventurous sea voyage.

In the pictures, sun glints off of turquoise water and palm trees line the sandy shore. My wife says, and the international moving company agent confirmed it, that I will be able to continue to fish and there are ship-building places where I can work. My wife says I don’t have to worry about working because her parents left us lots of money. But I must work to feel like a man! Because she loves me, she understands this. I think everything is going to work out fine.

International Moving 

The most common tooth problem for many is discoloration. The enamel on teeth, which provides protection against damage from chewing or acids (i.e. sugar), is naturally white. But over the years, as enamel wears down, the core material of teeth – called dentin – begins to show. Dentin is yellow in color. As the enamel wears down, cracks in it begin to fill with debris, causing a dull, yellowish appearance.

There are two types of tooth stains: extrinsic and intrinsic. Extrinsic stains are stains on the surface of the tooth. These stains are caused by exposure to wear and tear and certain foods and beverages. Minor extrinsic stains can be removed through brushing regularly. Major stains may need whitening. Some penetrate through to the dentin. Intrinsic stains form on the tooth’s interior through trauma or aging. Deep intrinsic stains can be managed through bleaching or an extensive whitening treatment. Many common reasons for stains on teeth are aging, the natural color of our teeth, eating habits, smoking, grinding, or trauma.

Solutions to deal with this problem involve some form of teeth whitening. There are a variety of options to choose from. They fall into two categories: one called, aptly named, “whitening”, and the other called “bleaching”. Bleaching involves, obviously, products containing some form of bleach – commonly hydrogen peroxide.

There are three teeth whitening options currently available for the general public:

In-office whitening offers the fastest results. The gums are protected with a paint-on rubber dam. A dentist or trained technician applies a highly concentrated peroxide gel to the teeth. This gel remains on the teeth, typically, for 15-20 minute sessions, adding up to an hour. If a patient’s teeth are particularly badly stained, they may be advised to return for another treatment, or to apply a take-home whitening system to their teeth.

Professional take-home whitening kits, such as the ones offered in the previous scenario, employ lower-concentration gels that are applied through a tray resembling a mouth guard. Depending on the concentration, the gel is then left on the teeth anywhere from an hour to overnight. These systems are generally considered to be the most effective long-term solutions.

Over-the-counter whitening kits are the most convenient, however, they can be rather limiting. Teeth whitening gel is applied to the teeth – in some cases, just the front teeth – using trays, strips, or paint-on applicators, rather than custom trays designed to fit your teeth. They are the cheapest option for teeth whitening, however they can take the longest to produce results.

Bleaching can also be administered either in-office or at home. In-office bleaching employs hydrogen peroxide of various concentrations, while at-home bleaching solutions use carbamide peroxide, which is a weaker application. These are powerful teeth whitening solutions.

There are a few risks involved with teeth whitening, including increased sensitivity and gum irritation, both of which are generally temporary. However, if your teeth are bleached and you have some form of tooth restoration, such as crowns or veneers, they retain their original color while the teeth around it are whitened. This is commonly referred to as “Technicolor teeth”.

Teeth whitening and bleaching are great ways to improve the look of your smile. When properly done, the process yields a natural, whiter smile that you can be proud of.

The refrigerator is an important center of the household and as such, you would think that people would remember to keep these food centers cleaned more often than they tend to.  Even though it is fairly cool inside, mold can still grow very well in these cool temperatures, as anyone who has opened a jar of spoiled grape jelly can surely tell you.  Whether it is a jar of grape jelly or a casserole left in the fridge for a bit too long, mold can grow on anything in your refrigerator that it can get onto.  This includes, well… just about everything that is not completely sealed up, such as home-canned goods that have not had their seals broken.  Mold spores are everywhere and in the air we breathe, unless the air is purified, such as in a hospital or laboratory clean room, so it is fairly hard to keep mold completely off of something we do not want it on, but it can be done.  It just takes a little effort.  Cleaning out your refrigerator and knowing what to do with moldy food (some of it can be saved, believe it or not) is essential to keeping a healthy kitchen. 

Take everything out of your refrigerator and put it either on your kitchen table or on the counters for you to deal with later.  You will go through these items after you are finished cleaning out the inside of your refrigerator.

Remove all drawers, shelves, and racks so that you can wash them in the sink in whatever household chemical you have chosen for this task.  Whether it is anti-bacterial soap, bleach, or even better, a chemical made specifically to kill mold, use plenty of it, but do not mix chemicals, especially bleach.  If you do use bleach, do your best not to get it on your hands.  Wear rubber gloves. 

Wash the inside of the refrigerator with a sponge or a rag thoroughly.  To get some things that might be stuck to the wall of the fridge or stuck to a shelf off, let some warm water and some of the chemical you have chosen soak on it a few minutes.  After you are done with the inside of the refrigerator, wash the parts that you removed, dry them, and replace them.

As for the food you took out, put back everything that is not contaminated with mold.  Anything with a high moisture content that is contaminated like sour cream or jelly must be thrown away.  Blocks of cheese or dense items like hard salami can have the molded parts cut out and thrown away.  Cut 1 inch around and one inch under the molded part(s), remove, and discard.  The rest is usable.

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One of the most dangerous molds that a person can have growing in their home or place of business is the one that we have all come to associate with the term “toxic black mold”.  This is Stachybotrys chartarum and it is sometimes simply called “stachy” for short.  The media has made it famous in the past few years and it has been largely responsible for the resurgence of the awareness of the dangers of mold.  The health consequences of this mold living in your home are fairly dangerous and can even end in death in some extreme cases. 

This mold is fond of growing on such things as wood that has been water damaged or in some cases, on paper or cardboard that has been piled up and allowed to be wet.  It does not grow on plastic or on non-porous surfaces such as tile in the bathroom or the kitchen or on concrete or counter tops.  Any wood or cellulose-based items that have been wetted and let to dry naturally will eventually become contaminated with mold and will probably end up spreading to the rest of your household.  This particular kind of mold needs almost non-stop moisture or humidity to continue to live.  It is typically a greenish-black color, slimy, and wet when it is found in the home and it needs such things as cotton, wood, or paper to grow for very long.  Even though the wet spores of this mold do not get into the air very easily, if it is let to try, these spores will enter the air in your home as soon as the air is stirred by a fan or an air conditioner and this can be very hazardous.

This is one of the most dangerous kinds of mold that you can come into contact with.  It has been known to kill a person’s brain cells and cause sicknesses that can have a similar effect as Alzheimer’s Disease.  Symptoms of this include dizziness or disorientation of any kind, such as blanking out or forgetting what you were doing while you were in the middle of doing it or memory loss.  If you are not old enough to be at risk to have Alzheimer’s Disease, it is advised that you see your doctor as soon as possible.  If you are concerned that mold may exist, conduct some do-it-yourself mold tests in your home in order to rule out or identify mold as the cause. 

Some common symptoms of mold exposure have been known to be pneumonia, headaches, bloody noses, or any other kind of respiratory issue.  Mold also aggravates pre-existing conditions such as asthma or emphysema.  Exposure for long periods of time can cause kidney failure, liver failure, or bleeding of the lungs in babies. 

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What’s the one thing that most of us think cleans and disinfects everything you cover in it?  Chlorine bleach.  Some new evidence suggests that chlorine bleach isn’t the great cleaner that we all think it is and one of the most common misconceptions about it is that it kills mold.  Bleach is good to clean a number of things and to preserve the whiteness of white clothing and other items, but as far as being a disinfectant, it doesn’t measure up.

Unless the mold is located on a non-porous surface such as a hard counter top or a kitchen sink, bleach won’t really do anything to get rid of the mold.  You can’t get rid of mold with bleach on surfaces like sheetrock, wood, furniture, or any other surface that isn’t hard and solid.  Mold often grows inside walls and even if you clean the mold off of the surface of the wall, you still can’t get inside the sheetrock to completely kill the infection.  It infests the entire depth of the board and it’s easier to just remove the sheetrock, clean the mold out from the inside of the wall, and replace the sheetrock with new and paperless sheetrock.  Mold eats paper and if you put paper inside your wall, you’re helping it build a home inside your new one. 

What we do know about bleach is that it does not play well with other chemicals.  Many times when we’re on a budget and we’re trying to make the best of what we have on hand, we mix different household chemicals in order to make more cleaning solution to work with or we’re trying to make ourselves feel like the cleaner has become stronger, because it’s been combined with another.  Sometimes mixing household chemicals will do no harm, but it’s best not to mix anything with bleach, especially if it contains ammonia.  Ammonia and bleach, when combined, will produce toxic fumes that can kill you if you’re not working in a ventilated area. There are better chemicals to use when fighting mold, so the best thing that you can do is stay away from bleach and never mix it with another ammonia-based cleaner.  It’s not worth the risk.

The EPA does not define chlorine bleach as a disinfectant that kills mold.  There is always a registration number on each and every product that will kill mold, but this label does not appear on any bottle of chlorine bleach currently in circulation.

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Cleanliness in the kitchen is one of the most important things that you can train yourself to practice if you want to keep not only a healthy home, but also a slightly more padded wallet. The medical issues that can come about because of moldy or spoiled food in your refrigerator are not pleasant in any way and if they are severe or common enough, it can start to drain your bank account. Salmonella poisoning is not fun to deal with and it can possibly lead to death if you are not careful, but one of the most commonly occurring things that you do not want in your refrigerator is mold.

Mold starts to grow inside jelly jars or tubs of sour cream after they have been in your refrigerator for a while and if you are in the habit of buying a larger jar of something that you need, try buying a smaller one if it exists. Also clean out your refrigerator of outdated and spoiled items often.

One of the most important things that you can do to keep a clean kitchen is to keep a clean and well organized refrigerator. Keep Ziploc bags to store things like meat that do not have re-sealable containers, such as packs of bologna that you have to cut open with a knife. The longer a food remains uncovered, the sooner it will dry out and no one will want to eat it except the mold and bacteria that exist in your refrigerator. The unwanted top piece is left in the refrigerator in the hopes that someone else will eat it, but this rarely happens.

Produce like vegetables and fruits that are put into plastic sacks when you are gathering them in the produce aisle at the grocery store should be removed from these sacks when you put them in your refrigerator. Always refrigerate vegetables if possible; leaving them out at room temperature will encourage mold to grow on them. If you have grains such as flour or cornmeal (and you should), putting them in the refrigerator or freezer can also help keep mice, bugs, and mold away from them. However, remembering to allow the necessary portions of these to warm to room temperature before cooking with them is essential to good food.

Clean your refrigerator and wash it on both the inside and outside as often as you need to. Doing this will help keep your refrigerator as bacteria and mold free as possible and your food will taste better and be healthier for you because of it.

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We all want the same action Stevie Ray Vaughan had. I mean guitar action, string height, neck relief, fret level. I’m talking the way the ‘action’ on his guitar is set up. Why would someone want a guitar ’setup’ like Stevie Ray’s? Well for one thing, he is one of the best blues guitar players that ever lived. A relatively close second to Jimi Hendrix.

‘Lenny’, was one of Stevie Ray’s favorite guitars. Because I do some setup work and understand the specs Stevie Ray used for this particular guitar, I wanted to share the specifications with you. I reviewed a ‘Lenny’ guitar, and boy oh boy is it setup nice. Briefly, I love to do setup work, it’s very mechanical and precise and I enjoy setting up guitars for people and then hearing them say “it never played like this before.” I am not a guitar maker though, I am a setup artist.

Stevie Ray’s ‘Lenny’ Setup specs:

Scale length 25-1/2″ with a compounded 7-1/4″ to 12″ compound radius.

Frets are huge, .110″ x .055″ new.

Strings are GHS Nickel Rockers, super large guage .013″to .058″. Must have had giant super human strength in his hands!

Nut action is .o20″ on low E at nut and 3.5/32″ at 17th fret. On the high E the action is .012″ at nut and 5/64″ at 17th fret.

Simply put, these are the most critical points of adjustment. Not the only ones, but combine the different adjustments in the proper order and you have a guitar set up like Stevie Ray. Realistically speaking, if you have the specs, than it can be setup up your way or to your favorite guitarists specs.

Personally I like an even lower action, or string height over the frets. As low as I can get it without fretting out. I came up with my own strategy from reading and trying setup adjustments from many players, such as Jeff Beck and Eric Johnson, to name a few. I also craft a bone nut as a replacement nut for all of my guitars.

With that being said, I don’t recommend doing your own setup work. Especially if you have never done a setup or don’t have the correct tools. I would like to suggest trying it on a cheap guitar the first time. If not, for a perfect setup or guitar upgrades find a competent luthier and give him the setup specs that you want. Remember, always practice your guitar with proper technique.

Got any questions? Fell free to ask Guitar Players Center via our comment area. I will attempt to answer all questions. If you like the vibe, please share it with others. Enjoy.

Now more than ever conservatives in the culinary world are finding good grounds on which to lay their claim that contemporary gastronomy is too precious. The emergence of ubiquitous restaurants boasting a “back to basics” philosophy of ingredient-centric food undoubtedly has shifted the focus of gastronomy from an art practiced by artists and enjoyed by those with appreciation to its current state as a sort of pop art popularity contest, wherein chefs rip off traditional preparations and techniques to incorporate the finest ingredients in such a way that they never get their due from the taster: who needs a $30/lb cheese in a grilled cheese?

More proof of this comes from the design of the modern kitchen, which places form far above and beyond function. With all the sleek lines and clean countertops, classicists are undoubtedly correct in their assertion that the new generation of chefs lets their kitchen dictate their repertoire. The result is that the kitchen hinders creativity by its being complete: how’s a chef supposed to make a puree if he has no place to keep a blender? And how is he to grill a chicken if he has no grill?

The result is such precious creations as “cream of asparagus, reconstructed” in which the ingredients for cream of asparagus are muddled together with a mallet in a chinois and then strained to create what can only be described as a creamy asparagus broth. A dish like “broiler fried chicken” could surely only be the creation of some demented chef whose modern kitchen didn’t permit him to keep his simple above-counter fryer, lest it clutter the counter top that his kitchen designer convinced him to buy. This all goes to show that in a time when the new generation has sworn that the old generation is just set in their ways, that the new generation is – as it always has been and always will be – just too young and inexperienced to know any better.