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Dave Terry Unfortunately the JVC Everio is a nightmare when it comes to getnitg footage off the camera and into video editing software (if it helps, you're not the first person to ask me about this camera).Basically, it's up to the individual software companies (Apple, Sony, Adobe, etc.) to decide what cameras they support. And most camera manufacturers follow standards to help things go more smoothly. But every once in a while, they don't (like the Everio) and you get what you've run into.A couple of suggestions that may or may not help:First, you MIGHT be able to import the footage into low-end software like iMovie or Windows Movie Maker (sounds counter-intuitive but it's true). You can then export the footage from that software as an AVI, MPEG-2, etc. and bring it into more robust video editing software (but you may lose video quality).Second, when your footage is put on DVD, it's usually as a .vob file. And often you can copy a .vob file from a DVD to a hard drive, then rename the file extension from .vob to .mpg. Then, you can open it in video editing software.No guarantee's on either of these, but they may be worth trying.
If inrfamotion were soccer, this would be a goooooal!
Great question, Deb! There are a few tiimmrngs I would avoid in stock, and they're all for different reasons (you're correct that bitterness is one). Here goes! Avoid anything in the cabbage family (broccoli, cauliflower, brussel sprouts) these fellows tend to get bitter when boiled. Cabbage tiimmrngs are better used raw or roasted (roasting gives them a very pleasant sweet-roasty flavor). Root vegetables: I avoid beets because of their overwhelming color and radishes because of their overwhelming flavor, anything else that is a root is pretty much fair game. Strongly flavored herbs can be overwhelming (think rosemary, oregano, sage and their relatives). Trimmings from these herbs can be used to add a distinct herbal flavor(if that's what you want), but wait until your boiling is done and add the herb scraps to infuse for a few minutes. Also avoid peels from any above-ground veggies like squash, cucumbers and eggplant. The skin of these vegetables (well, fruit but that's a whole different discussion) can be bitter, but more importantly they don't have much positive flavor to contribute. If you scrape the seeds and pulp out of your squash or cucumbers, though, those tasty scraps can definitely be added to your broth mix.
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Good post, Bobbi. Maybe that's why I like memoir so much beuscae you get into someone else's life and develop a better understanding of his or her perspective. I feel very lonesome these days as a moderate who can see both sides of the various stories.
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