The blind Post classified news March 11, 2019
From and for the blind and visually impaired.
A great place to share and sell!
March 11, 2019
Current subscribers to date: 1186
Contents for this month’s issue:
This month’s sponsor.
From the editor, by Lori Motis.
New and used.
Wanted, to trade, or to give away.
Services and training.
Business and employment opportunities.
This months columns:
Living with low vision, My Latest Technology Challenge By Donna Williams
Tips and tidbits from the Food Lady, All about cooking meat answered in Dear food Lady. .
Dear Food Lady, questions and answers.
Product review: Thermoworks Talking Digital Thermometer
From the pages of Donna’s travel diary, All about Trudeau Airport by Donna J. Jodhan
Uplift, HIS MERCY… by True E. Ready writer (A Christian Writer)
Other important info:
How to post and pay for an ad or announcement.
What can you post to the Blind Post?
Subscriptions to the Blind Post.
This month’s Sponsor:
I want to thank Ruth Coleman and Bill, the Judge, for helping sponsor this month’s Blind Post. I really appreciate it very much!!!
From the editor:
Hello Blind Post readers,
Can you believe it? It’s almost Spring! Wow 2019 is just zooming by. I am sure looking forward to warmer weather for long walks and soaking up the sunshine. I do hope you are having much better weather in your neck of the woods.
I have had a slow start with this issue of the Blind Post. My son, Joshua, and his wonderful wife, Andrea, came for a visit and just left this past week. I spent lots of fun times with them. It has taken me a bit longer to get back into my normal routine, and now I feel like I might be fighting off the cold that seems to be going around here.
This month we have some great articles, but some of our writers are out with illness and other events. I am so thankful to my two friends for helping with this month’s costs.
I will post the news online, but I will first email it to all my current subscribers, since there are some time sensitive notices. I will then go to the site and finish up the headings and html for the links.
Thank you all for your continued support and please keep sharing the news. We are growing each month.
Lori AKA Food Lady
Publisher & editor of the Blind Post classified news.
A great place to share and sell!
New and used:
Three scents of hand dishwashing soap: lemon, apple, and tropical.
One bottle has 16 fluid ounces: Price for one bottle is $3.79. And a three pack is $10.80.
This product is biodegradable with no bleach or man-made chemicals. It is very easy on your hands. Citric acid will break through the grease and fat. Of course, citric acid comes from fruits, instead of chemicals which harm the environment.
This soap is concentrated, and one bottle can last as long as two months. If you need to get something that's really stuck on a dish or pan, just put a little of this soap into the pan with some warm water and soak the pan for about ten minutes. Not for dishwashers.
Enjoy the nice scents of the Lemon Bright Melaleuca brand. I personally would even use this soap for hand washing. I love different scents.
We take Paypal or credit cards. Credit cards have a 3 percent surcharge. I am selling these items at the wholesale price, which definitely helps toward postage.
You can reach me by emailing firstname.lastname@example.org
or call 859-587-2060.
The NEW Scentsy Spring/Summer Catalog is here!
New fragrances: Strawberry Taffy, Dewy or Don’t We and Waves & Wonder. Seasonal favorites are back: Lush Gardenia and Lilacs & Violets. New warmers. Contact Nini Urschel, Independent Scentsy Consultant, 775-463-9886 (home), 916-206-1151 (cell),
Sturdy black pocket check guide with separate signature guide just $9.00.
Send check to: George Gray, 5028 S. Duck Creek Rd., Cleveland, TX 77328 or use paypal, ref. email@example.com.
Several items: USA MusicMan John Petrucci electric guitar with stainless steel frets,
piezo bridge, Dimarzios, and hard case. Baden acoustic/electric guitar
with fishman aura electronics and hard case. 1 terabyte military grade
water resistant USB 3/2 hard drive with cable. E-mail:
Wanted, to trade, or to give away:
MCBVI radio is looking for someone to read and record the Blind Post news for broadcast.
If you are interested, please email them at firstname.lastname@example.org
Lori AKA food Lady is looking for articles from blind and visually impaired individuals that take Lift and/or Uber.
Many readers would like to know more about how these travel methods work and what it is like. Whether you have a guide dog or travel with a cane, either will be great.
Lori AKA food Lady is looking for anyone interested in writing articles concerning technology or smart phone apps for the blind and low vision users.
This will give you free ad space.
Want a chance to win $100?
In a short Sentence there are at least 100 reasons to tune into MCBVI Radio from 1:00 to 6:00 PM eastern on Saturday, March 16th. MCBVI Radio is celebrating our first anniversary and we would like you to be a part of it. Along with a chance to hear and interact with all our current live presenters you have an excellent chance to win $100, which is first prize, by answering a few easy questions. It’s going to be a fun day and we’d love it if you will join us.
To listen go to www.mcbviradio.com/listen.php
and select your favorite player. There is also a web player and you can even listen on the phone by calling (605) 313-0850.
Long-distance and cellular charges may apply.
Or listen on Alexa. You can enable the skill for MCBVI radio on the Alexa app. Once enabled, be sure to say play M C B V I radio enunciating each letter slowly for her to understand you. If you have trouble finding a way to listen, please email management@MCBVIRadio.com.
Join Blind Cafe and make new friends
Join the hottest, most happening chat site on the web. Where the blind community will be inspired and entertained! There's always something fun for everyone! it’s a great place to learn, laugh, chat and make long lasting friendships with people from around the world.
Join our breakfast crew at 7 am for chat and a cup of brew. Starting at 2pm Our hosts have over 77 games for your entertainment. including role playing games like Dungeons and Dragons. Can’t sleep? Join our insomniacs in our Café After Dark Room. Do you love Texas Hold Em? If so then join us at 10pm every night for our tournaments. How about Chess? we have tournaments all year! We have an array of tutorials on programs like I-Phones, N.V.D.A, Gold Wave, and a Tech Team to help assist you with computer issues. We have over 600 described movies for your convenience. Revisit your favorite classic described T.V shows. We stream them all day. Best of all Blind Café.net is Free! Join the party at www.BlindCafe.net
All you need is a screen reader and microphone
It’s the site where there’s something fun for everyone”
The time is right to join Out-Of-Sight!
We are a group of blind fun-loving, congenial, and interesting people from all over the world, who use our screen-readers and microphones to play games, chat, learn, and socialize on our own internet TeamTalk server. We have a full schedule of activities every day and evening and you can drop in whenever you wish. We display our musical talents and play music in our music rooms. You can get help with your computer, your iPhone, your cooking, and your chess game, or you can just simply have fun! We also have a book-discussion group and Bible groups. There is no end to the stimulation, excitement, and camaraderie you will experience. To join us and receive your materials, simply send your real name, a preferred nickname if any, your email address, and your phone number to email@example.com
We sum it up by saying: "Catch the vision--it’s Out of Sight!"
The Burkeville Lodge for the Blind invites all blind,visually impaired,and their friends and families to visit us for awhile.We are located in Burkeville,Virginia and have rooms with meals included for a very low cost. We have boating and fishing pond.We have swimming pool,gazebo,walking trail,games and music.We have very good food with seconds included with lots of coffee.For more details,check out our web site www.vawb.org
Check out Eyes On Success radio and podcast:
1906 Home Delivery Shopping (Feb. 6, 2019)
Shopping from home has become more common over the past few years and can afford one with greater flexibility and independence. Hosts Nancy and Peter Torpey
talk with Ricky Enger of the Hadley Institute about some of the available shopping and delivery services and how they work. Also learn about the new Hadley
webinars that you can join in from home.
1908 Encore of 1450 Blind Friendly Architecture (Feb. 20, 2019)
Chris Downey had been a practicing architect for 20 years when he suddenly lost
all his vision. Undaunted, he has continued his work using his new understanding of how people with vision loss experience spaces. Hosts Nancy and Peter
Torpey talk with him about what is important in designing blind friendly buildings and how he does his work.
As usual the audio and show notes can be found at:
and you can now listen to Eyes On Success on your smart home device by simply saying (play Eyes On Success podcast”!
Call Sermons on the Phone: 773-572-6206.
Always very good sermons. 8 choices. And Melaleuca News on Option 7.
Services and training.
Do you feel left out when photo albums are brought out at family gatherings? Do you wish you could contribute in your own unique way?
Maybe you want to podcast a special event you recorded with your smart device or VR Stream.
I have the solution! Create an AUDIO SCRAPBOOK!!! I can create a scrapbook for you or teach you how to do it yourself using Audacity and Gold Wave.
Send an email to: firstname.lastname@example.org
for more information.
A web site is coming soon!
Business and employment opportunities:
Do you have a business opportunity or an employment job offer or are you looking for assistance, help wanted? This is a great place to post your notices. A fifty words or less notice is free each month. Read towards the end of the news for word counts and cost for longer notices.
Create your own E-commerce website easily. Site Right Now is an accessible website builder and server.
If you sign up, please include your friend, Lori Motis from
theblindpost.com, on the order form, and I will get a free month of service. www.siterightnow.com
On SiteRightNow.com, everything you need to make a web site is included:
• Great for beginners! Anyone can do it. Just fill out simple forms with our classic control panel, and it makes your website.
• Choose and register your own domain name (yourcompany.com) or use one you already own.
• Make your own website, including an unlimited number of pages!
• No Programming Required! Just fill in simple on-line forms with your information.
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• Upload your own graphics or choose from our on-line library.
• Make changes and updates to your web pages with ease.
• Announce your website on the major search engines
• Get marketing help and advice
• Get as much free support as you need. Don't worry if you are a beginner.
Even sell your products on-line with instant e-commerce.
Our control panel works well for visually impaired and blind users, since it is more text based than other web builders. Blind and visually impaired users often use screen readers that read the text out loud. Here is a link to one of our customers who provides classified news for the blind and visually impaired:
Living with low vision
My Latest Technology Challenge
By Donna Williams
In this ever-changing world of accelerated technological advances it is easy for an individual with low vision to be left behind. This happens to me more often then I like to admit. Most of the time it is because I am using outdated technology and can not afford to upgrade. Other times it is because of sighted people who forget to consider the needs of us who are blind or visually impaired. My most recent experience in apartment living is such a great example.
Last week I kept putting off the task of doing laundry. I always had a great excuse, a conference call I couldn’t miss, high winds and wet snow that could cause a power outage in the middle of the washing cycle, errands I had to run, and the list goes on and on. Sunday when I got home from visiting with a friend I decided I was way too tired to tackle anything and went to bed early.
On Monday morning I knew I could no longer put off what needed to be done. I was down to my last outfit and my bed sheets really needed to be changed. So off to the laundry room I went. When I turned on the light it became apparent that something was different. It took me a minute to realize what it was. A few months back when one of our old machines conked out it was replaced with one containing a touch screen. This machine was taller then the rest and I suddenly noticed that all the machines were of matching height. I reached out and touched the front of one of the washers. It was completely flat. I turned around to walk out of the room and I noticed a top loader was placed right inside the door. That one looked like the old machines we had when I first moved here 20 years ago. The lid was open so I quickly pulled it down to look on the other side. To my dismay I found that this washer was also flat. I stood there stunned for a few seconds then I grabbed my laundry cart and rushed back to my apartment before someone saw the panic attack I was about to have.
Once inside my door I let my body do what it needed to in order to release my anxiety. When I was able to calm down I made a call to the rental office and asked about the laundry room. At first I didn’t receive much help. I was told management was aware that all the machines were being replaced but that no one was aware the washers and dryers were all going to be touch screen. I reminded them that I am not the only blind person who lives in this building and that we would need some accommodation in order to access the laundry facilities. Within a few hours I was told that Braille overlays would be coming but that we’d have to wait for about 2 weeks. I asked the person I was speaking to what I was supposed to do about getting my laundry done in the meantime. I was hoping someone from the office would offer to come over and attempt to show me the buttons. Since no one did I asked my Mom if she could look things over briefly and make suggestions as to how I should proceed. It was an awful lot of reading but she skimmed the myriad amount of info provided and attempted showing me the buttons. ON further inspection I was able to distinguish their placement while using a magnifier. I also noticed that each button was ever so slightly indented so if you took your time you could possibly count and know where you are. The problem for me though is that I tend to use my vision and this would make it harder to count. I had to make the decision to feel and count or attempt looking closely with my hand-held magnifier. The issue with the second method is trying to push the buttons with my non-dominant hand.
While my Mom was here I tried memorizing the buttons as she read them to me. However, later that night when I went to do laundry I couldn’t remember the order correctly.
When my friend got home from work I figured I’d better let her know about the laundry room since I was aware she was planning to do her wash that very night. When she answered I asked her if she had visited the Mecca of the touch pad Gods yet. Then I told her about our upgraded laundry facilities. We talked for a while and the next day she called management to see if she could get help with the machines. No one was available to help her that evening however, someone did come the next day and showed us the buttons and explained how the washers and dryers worked. Although her explanation wasn’t as thorough as I’d have liked it to be she gets an A for effort.
In the meantime I found out that there is an App that people can get on their Smartphone which allows them to control the washers and dryers. They can also pay for laundry charges through this App. That’s ok if one has a Smart Phone. I don’t because I can’t afford it. And even if I did there is no guarantee that this laundry App would be accessible.
Technology is moving forward and it makes me long for a shiny new iPhone at times. However like everything else I believe there is a reason why I don’t have one that is greater then lack of financial resources. Perhaps it is so I can advocate for backward technology to remain accessible and available for those of us who need it.
I’d love sharing in your experiences of living with low vision. Feel free to contact me at:
Want to read more of my writing? Visit:
Tips and tidbits from the Food Lady:
Well, since a reader asked a very important question on cooking meat and knowing when it is done, I decided to expand on the answer with lots of great info and tips in the section”Dear Food Lady” which is below.
I have started an email list for blind and visually impaired Instant Pot cooks to share their experiences and recipes. It is not a busy list at all. The discussion starts when folks ask a question or share a recipe.
If any of you are interested, you can subscribe by emailing a blank message with subscribe in the subject field at
Dear Food Lady
Hi Food Lady,
Are there any gagets or tips on how a blind person can tell when food is cooked and safe to serve? I am a blind gentleman and cannot see when a piece of meat etc is cooked or not.
Well, your question sparked an idea for sharing various ways to tell if meat is done, and I also thought a temperature guide would be helpful too.
Below this article is a review of a great talking thermometer that I have also purchased and use regularly to check if certain foods are at their correct temperature.
How to Tell If Your Meat Is Cooked Without Using a Thermometer
I found the following tip and thought it might come in handy for us that cannot see, to tell when meat is done.
Cooking 101: How to Check the Doneness of Meat
March 12, 2011 by Lacey Baier
Using the Finger Test to Check the Doneness of Meat
All of the following tests will be compared to how parts of your hand feel in different positions. It is important that your hand be relaxed so you get a good idea of what the meat will feel like. Each example involves you using the index finger of your “poking” or “feeling” hand to press on the fleshy area between your thumb and base of your palm on the other hand You will be comparing the feeling in this area of your palm with that of the center of the meat you’re cooking.
compared to how parts of your hand feel in different positions. It is important that your hand be relaxed so you get a good idea of what the meat will feel like. Each example involves you using the index finger of your “poking” or “feeling” hand to press on the fleshy area between your thumb and base of your palm on the other hand (Look at the photos below if this sounds confusing). You will be comparing the feeling in this area of your palm with that of the center of the meat you’re cooking.
To get a good indicator of what raw meat feels like, open the palm of your hand and relax it. Take the index finger of your other hand and push on the fleshy area between your thumb and base of your palm.
Press the tip of your index finger to the tip of your thumb. The fleshy area below your thumb should not be tough at all and should give when touched. Now, open up your palm again to compare how this compares to the Raw feeling.
Gently press the tip of your middle finger to the tip of your thumb. The fleshy area below your thumb will be what it feels like when meat is Medium-Rare, which is more firm and less giving, but still spongy.
Gently press the tip of your ring finger and the tip of your thumb together. The fleshy area beneath your thumb should still give a little but be getting more firm.
Gently press the tip of your pinky finger to the tip of your thumb. The fleshy area beneath your thumb should feel pretty firm, yet springy.
Okay, now that you’re an expert for how to use these tests to check for doneness, keep in mind one thing: meat continues to cook even after it’s removed from the heat. So, if you’re wanting a steak cooked at medium-well, for example, you should remove the steak from the heat when it is about medium and let it rest for approximately 5-10 minutes. As the steak rests, it will continue to cook to medium-well.
I also discovered this method: Using a cake tester
Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. If it's cold, the meat is raw. If it's warm—close to your body temperature—then the meat is medium rare. If it’s hot, it's well done.
The cake tester method can also be use to determine if fish is fully cooked. but using it for meat is another great idea.
Meat and Poultry Roasting Chart
If you prefer, you may choose to cook these meats and poultry to higher temperatures.
Red Meat, Type
Minimum Internal Temperature & Rest Time
Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 min/lb 145 °F and allow to rest for at least 3 minutes
Beef, rib roast, boneless; 4 pounds 325 39 to 43 min/lb
Beef, eye round roast; 2 to 3 pounds 325 20 to 22 min/lb
Beef, tenderloin roast, whole; 4 to 6 lbs 425 45 to 60 minutes total
Beef, tenderloin roast, half; 2 to 3 lbs 425 35 to 45 minutes total
POULTRY: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.
Turkey, whole; 325 30 min/lb 165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast.
Chicken, whole; 4 to 8 pounds 375 20 to 30 min/lb
CAPON, whole; 4 to 8 pounds 375 20 to 30 min/lb
CORNISH HENS, whole; 18 to 24 oz. 350 50 to 60 minutes total
DUCK, domestic, whole 375 20 min/lb
DUCK, wild, whole 350 18 to 20 min/lb
GOOSE, domestic or wild, whole 325 20 to 25 min/lb
PHEASANT, young, whole, 2 pounds 350 30 min/lb
QUAIL, whole 425 20 minutes total
Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds 325 20-26 min/lb 145 °F and allow to rest for at least 3 minutes
Lamb, crown roast; 3 to 4 pounds 375 20-30 min/lb
Pork, loin roast, bone-in; 3 to 5 pounds 325 20-25 min/lb 145 °F and allow to rest for at least 3 minutes
Pork, loin roast boneless; 2 to 4 pounds 325 23-33 min/lb
Pork, crown roast; 6 to 10 lbs 325 20-25 min/lb
Pork, tenderloin; ½ to 1½ lbs 425 20-30 minutes total
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds 325 18-20 min/lb 145 °F and allow to rest for at least 3 minutes
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds 325 22-25 min/lb
Ham, fully cooked, bone-in; Whole, 14 to 16 pound 325 15-18 min/lb 140 °F
Ham, fully cooked, bone-in; Half, 7 to 8 pounds 325 18-25 min/lb 140 °F
Ham, fully cooked, boneless; 3 to 4 lbs 325 27-33 min/lb 140 °F
Ham, country, dried (see label directions)
Veal, boneless roast, rump or shoulder; 2 to 3 pounds 325 25-30 min/lb 145 °F and allow to rest for at least 3 minutes
Veal, bone-in roast, loin; 3 to 4 pounds 325 30-34 min/lb
Easy Ways to Cook Fish
7 easy ways to cook fish
Resist the temptation to overcook fish until it flakes, which indicates the fish is becoming dry. Fish is done when the color turns from translucent to opaque (white) or has reached 140 to 145°F internal temperature. If you buy fresh seafood, use it the same day or freeze within two days. If frozen, thaw in the refrigerator overnight. Rinse in cold water, drain, and pat dry. See the label on your H‑E‑B seafood package for more detailed cooking instructions.
•Heat oven to 450°F.
•Spray a baking sheet or shallow baking dish with nonstick cooking spray.
•Place fish on baking sheet in a single layer, season as desired.
•Bake uncovered, 10 minutes per inch of thickness or until fish is done.
Sauté or pan fry
This technique results in food that's crisply tender. Seafood best suited to this technique includes fish fillets, shrimp, bay scallops, and slipper tails. Firm fish, such as cod or halibut, may also be cut into strips and stir fried.
•Heat 1/4-inch oil or butter in a nonstick skillet over medium to medium-high heat.
•Fish may be dipped in milk or beaten egg and then breaded.
•Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.
Thicker cuts, at least 1-inch thick, are best so fish doesn’t become too dry during broiling.
•Baste fish before and frequently during cooking.
•Broil 3/4 to 1-inch thick fish 4 inches from heat source on an oiled broiler pan.
•Broil fish about 8 minutes per inch of thickness with the oven door slightly ajar.
•Do not turn fish less than 1-inch thick. The bottom and interior will cook as the top browns.
•Broil thicker fish 5 to 6 inches from heat source and thinner fillets 2 inches from heat source.
Almost any boneless fish fillet/steak is suitable for microwaving.
Spray a microwave-safe dish with nonstick cooking spray.
Cut fish in half and arrange in dish so thick center portions are to outside of dish. Place in a single layer with a small amount of liquid.
Cover with plastic wrap. Cut a few vent holes in the wrap.
Cook fish 3 minutes per pound on high power, turning fish once during cooking.
Salt after cooking.
Thicker cuts of fish steak (tuna, salmon, halibut or swordfish) grill more successfully than leaner fish. Use a clean, oiled, closely spaced grill grate. For smaller fish, a fish grill basket will provide the best results.
•Heat charcoal 30 minutes or gas grill 10 minutes on high with lid closed. For indirect heat method, build fire or heat grill on one side only.
•Brush grill grate generously with oil to prevent fish from sticking; grate should be 4 to 6 inches from heat source.
•Place fish on grill rack in a single layer.
•For direct heat method, cook fish 4 to 6 minutes per side (per inch of thickness) over medium to medium-high heat or until done.
•For indirect heat method, place fish on grate over cool side of grill and cook 15 minutes with lid closed. Or sear fish on grate over heat, then move to cool side of grill to finish cooking.
•For grill temperature, place a grill surface thermometer on grate or use the hand-count method to determine temperature: Hold the palm of your hand just above grate at cooking height. If heat causes you to pull away in 3 seconds, heat is medium-high (425°F grill surface temperature); if heat causes you to pull away at 4 seconds, heat is medium (375°F).
Almost any fish may be gently cooked in heated liquid, such as wine, water, fish stock, or milk.
•Pour just enough liquid to cover the fish.
•Cover the pan tightly and cook fillets just below the boiling point.
•Cook fillets 8 to 10 minutes and whole fish 15 to 20 minutes.
•The poaching liquid may be used as the base for a sauce.
Fish 1/2-inch thick is ideal for this method. Monitor oil temperature with a candy thermometer to ensure proper cooking: If oil is too cool during cooking, food will become soggy and greasy; if oil is too hot, food will become too dark or burned on the outside before the inside reaches the proper temperature.
•Heat enough vegetable or canola oil to 350 to 375°F to allow the fish to float once it's done.
•Cut thicker fish into smaller chunks so fish will cook in the time it takes to brown.
•Sprinkle fillets lightly with flour. Dip in beaten egg. Coat with your favorite breading.
•Cook 3 to 5 minutes until lightly browned.
•Make sure pieces do not touch while frying. This could create steam, which causes a "soggy" coating.
•Drain on paper towel before serving.
Shrimp Cooking Tips
how to cook shrimp
Boil or Steam
For boiling or steaming, refer to the package's scale label for times that vary according to the size of shrimp.
how to fry shrimp
Deep fry shrimp by preheating (canola, vegetable, or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.
how to stir fry shrimp
Stir-fry or Sauté
Stir-fry or sauté shrimp by preheating a pan over medium-high heat. Add butter, margarine, olive oil, or flavored cooking oil. Carefully place shrimp in pan. Stir-fry large shrimp for 3 to 4 minutes; medium 2 1/2 to 3 1/2 minutes, and small/bay 2 to 2 1/2 minutes.
how to grill shrimp
Grill or Broil
Marinate, if desired. Grill or broil shrimp by skewering peeled shrimp in a "horseshoe" fashion. That is, thread the shrimp onto the skewer at its head and at its tail so it curves around in a U-shape. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees F. To broil, place shrimp 4 inches under a heat source. (Leave oven slightly open when using an electric range.)
Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes, and large for 3 minutes. Baste with oil or marinade. Turn once halfway during cooking process.
Additional Shrimp Cooking Tips:
1. Two Letters to Remember
"C" stands for "cooked"
When boiled, sauted or steamed, shrimp are cooked when they curl to form the letter C.
"O" stands for "overcooked"
Shrimp are overcooked when they curl to form the letter O. Don't overcook shrimp.
Shrimp will be firm, turn pink, and slightly opaque when cooked correctly.
2. Try the Spring Test
Hold the shrimp upside down by the head and pull the tail down. If cooked properly, the tail will spring back.
3. Versatile Flavor of Shrimp
Not sure which shrimp to buy? Here are a few flavor profiles to guide you:
•White shrimp: Mild flavor with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry.
•Pink shrimp: Mild to medium flavor with a medium texture. Perfect for shrimp cocktail.
•Brown shrimp: Full, robust flavor with medium texture. Best when used for full-flavor dishes like gumbo or for frying.
The websites all have great recipes and tips.
Do you have a how to question on cooking methods or home management
as a visually challenged person?
Email email@example.com and I will answer your question and post it in a future article.
Note: Food Lady likes this thermometer and many friends also use it as a very accurate candy thermometer too.
Review of Thermoworks Talking Digital Thermometer RT 8400
By Harry Spencer
In December of last year, my 20-year-old big and clunky talking thermometer died. After talking with blind friends and reading reviews, I bought a talking thermometer from Thermoworks.com out of Utah. I was very pleased with the customer service from the smallish company and the friendly woman I spoke with. The thermometer cost $25 on sale ($38 regular) plus $3.99 for shipping.
After unpacking the thermometer, I was confused in that it didn’t work immediately since it comes with batteries installed. I fumbled about a bit and felt a small strip of plastic extending from the battery compartment on the back. It is placed there so the batteries won’t connect and thus can’t go dead. I pulled out the strip of plastic and the thermometer was good to go.
The thermometer is about nine inches long overall with a flat egg-shaped housing at one end and a narrow metal probe about six inches long extending from it. The probe has a sharp, but safe, tip that pierces a chicken breast or pork roast quite easily. The thermometer has a loop at the top so it can be hung up and comes with a plastic sheath for the probe. The temperature range is from -58 degrees F to 572 degrees F and can be switched from Fahrenheit to Celsius.
A press of the one and only button checks the temperature, and the response comes within seconds unless the temperature is changing. For example, if you have the thermometer at room temperature and check something in the oven, it may take several seconds for the probe to reach the correct temperature.
As something of a geek, I checked the thermometer’s accuracy. Checking the temperature in an ice bath, it read 32.5 degrees Fahrenheit. Water boils at lower temperatures as the elevation increases, and where I live in the Sierra Nevada, water boils at about 204 degrees F. The thermometer read 203.8.
I highly recommend this thermometer for ease of use and accuracy. Thermoworks: www.Thermoworks.com or 800-393-6434.
From the pages of Donna’s travel diary
All about Trudeau Airport
There are airports and then there are airports. When it comes to understanding the true meaning of enabling passengers with special needs to have equal access to their airport facilities, there are airports that know how to do it just right and then there are airports that simply miss the entire meaning.
The Pierre Eliott Trudeau Airport, located in Montreal Canada, is one of those airports that simply knows how to do it just right. In early February 2016 I had the pleasure of spending some time at this marvelous airport; the last time that I had passed through Trudeau Airport was back in 2013 and my how they have changed.
This is a truly bilingual airport operating equally in English and French. The first indication that you are going to receive excellent treatment comes as soon as the cab driver brings you to the doors of the airport. They help to find you an airline agent and then from there the agents take over.
They are well trained as to how to provide assistance to a blind person. Their guiding techniques are above first class. Their communication skills are second to none and then when you get to security the excellent service continues.
At security, they ask you whether you speak French or English and your response determines which language you are going to be communicated in for the rest of your time at security. Next the security agents escort you through the area and if your bag needs to be checked by them they tell you exactly what they are doing. I find this to be very crucial especially so for someone who is unable to see what is going on.
Then it is off to the gate to await your flight and the agents again escort you to the doors of the aircraft when it is time for you to board.
I will hasten to add here that the agents in question who escorted me through Trudeau Airport were Air Canada agents so I am not really sure what type of services are provided by other agents. Hopefully you'll have time to check this out some time soon.
I'm Donna J. Jodhan enjoying my travels.
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Uplift, inspirational stories.
Psalm 136:7-9; (KJV)
7”To him that made great
lights: for his mercy endureth forever:
8The sun to rule by day: for his mercy endureth for ever:
9The moon and stars to rule by night: for his
Mercy endureth forever.”
This Psalm is music to the ears of the Believer, because it reminds him of the absolute Authority and Mindfulness of Our LORD. He had you and me in mind when...
“And God said, Let there be light: and there was light.” Genesis 1:3; (KJV) Let us skip down a ‘What if Road’.
What if GOD had said, ‘Well, I know that they will use My Light to commit all kinds of abominations, so, I’ll not give them but so much Light. This will, maybe cut down on their unholy activity.
What if, it was night and night instead of night and day? What if the night had no lesser Light, the moon, and we really couldn’t know where we were going? What if the sun decided not to shine on the crops and there would be no more food? This same Psalm tells us that His Mercy feeds everything. You, me, the birds in the air and the inhabitants of the sea and the beasts of the field. GOD made us, and He cares for every one of us. Many times we take His Mercy for granted, we set the alarm clock; but we don’t bother to thank Him when it goes off, and we are able to start our day. Many of us are visually impaired; but that is no reason not to recognize His Great Gift of Life, every day.
Have you ever wondered how the early Pilgrims sailed? They had no GPS Systems, only a compass; but that compass was focused or trained on a set point. What could that be in the middle of the sea? GOD’S map. The stars, the moon, and the sun. To me, that is so extravagant, so absolute, so GOD. His Mercy placed these luminaries in the sky, and no one can remove them. The same moon; the same sun; and the same stars have been in place from the very beginning. His Mercy endures forever! Aren’t you glad that there are some things that man CANNOT catch, hold, manipulate, kick or roll; aren’t you glad about that? His Mercy kept us safe from ourselves. His Mercy!
Now, some may think, “We are always in the dark, being visually impaired.” Is that true? We have been taught to move in a sighted world, a world with sun light, that if we observe, we will feel it on our faces so that we know which direction we are headed. In this world of light and sight, we have been taught to listen to traffic signals and count across the street, where sighted drivers watch us cross in front of them. If there were no light this would not be possible; but for the Mercy of GOD, looking out for all of us.
Maybe, this month, I am a bit soft; but am I? Am I soft because the reality of Who has been keeping us and why has touched me? When I think about the people who fled the flames in California, and the floods in North Carolina, and the floods in Texas, and the storms in Washington, and the disasters that have been experienced in this country, I thank GOD for His Enduring Mercy.
Heavenly Father, in the Name of Jesus Christ, I pray. I pray that we will never take Your Mercy for granted, teach us LORD, to not only, appreciate it; but to be a light to others and tell them of Your Goodness. AMEN.
In Christ I remain. True E. Ready writer (Christian Writer)
Hey, do you want to save money on your cell phone bill? If you switch to Consumer Cellular you can get a $10 credit and so will I, if you say I referred you. Just use my number 208-258-0519
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