MemoZy (4 stars with 685 Ratings)
This Universal app is a great way to jot down your quick thoughts, observations, and upcoming tasks with gesture-based controls that are surprisingly intuitive, yet vastly functional. Once you’ve created a task, you can move that task block around by tapping and dragging it to any place on the screen to fit a certain hierarchy. It’s easy to delegate tasks to a certain importance, and you can even send notes you’ve created to someone else that might be a part of your project via email. The interface is an attractive mixture of colors and lines, creating a nice looking effect, but this app isn’t just window dressing. It’s as powerful as it is good looking.
Archive for September 24, 2013
MemoZy (4 stars with 685 Ratings)
2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
More than a quarter of complaints received about health care were fully upheld
There has been a 13% rise in complaints against the NHS in Scotland, according to figures released by the Scottish government.
There were 9,161 complaints about hospital and community health services in 2012/13, compared to 8,117 in 2011/12.
There has been a reduction, however, in complaints about GPs and dentists.
Health Secretary Alex Neil has insisted the health service “does a fantastic job” for most patients.
Of the complaints received in 2012/13, 28% were fully upheld, 35% were partially upheld and 36% were not upheld.
In an organisation of this size, care can sometimes fall below the standards we all demand”
Alex NeilHealth Secretary
The report records only 61% of the complaints were dealt with within the national target of 20 working days.
Fewer complaints were recorded in the category of family health services, with a reduction of 13% in complaints about doctors and 30% fewer complaints about dentists.
Mr Neil commented: “Our health service does a fantastic job in the overwhelming number of cases.”
He added: “In an organisation of this size, care can sometimes fall below the standards we all demand.
“In those cases I want to encourage patients to give us feedback, whether good or bad, so that health boards can continually improve the care they provide.
“These statistics demonstrate this is happening.”
Scottish Conservative health spokesman and deputy leader Jackson Carlaw said the government should not be allowed to “fob this increase off” by saying it was being made easier to complain.
The rising number of complaints comes against a backdrop of falling staff numbers and struggling hospital wards”
Jackson CarlawTory health spokesman
He added: “The truth is the rising number of complaints comes against a backdrop of falling staff numbers and struggling hospital wards.
“Even though the health budget is protected, the SNP has slashed the number of nurses across Scotland, meaning those remaining have to pick up the slack.
“That has led to understaffing on wards, and the money the Scottish government thought it was saving being spent on agency and bank nurses to plug the gaps.
Labour’s Richard Baker homed in on the rise of complaints for NHS Grampian.
He identified that the number stood at 976 in 2005/06 with 1,279 being recorded in 2012/13.
Mr Baker said: “These figures show what happens when SNP ministers do not fund our local health services properly and give our excellent local NHS staff the backing they need.
“Scottish Ministers claim to protect NHS services but these figures show the reality for patients.”
Death rates fell from 2.3 million during its peak in 2005 to 1.6 million last year, says UNAIDS.
The number of new HIV infections fell by a third since 2001 to 2.3 million.
Among children, the drop was even steeper. In 2001 there were more than half a million new infections. By 2012 the figure had halved to just over a quarter of a million.
The authors put the fall in deaths and infection rates in children down to better access to antiretroviral drugs which help suppress the virus.
Without treatment, people with HIV can go on to develop Aids which makes simple infections deadly.
By the end of 2012 almost 10m people in low and middle income countries, including South Africa, Uganda and India, were accessing antiretroviral therapy, according to the report.
The improved access is being attributed to drugs being more affordable and available in communities, as well as more people coming forward for help.
Way to go
According to UNAIDS, the world is “closing in” on its Millennium Development Goals to stop and reverse the Aids epidemic by 2015.
But it says the world can go beyond its target of getting 15m people on HIV treatment by 2015. The World Health Organization has now revised its guidelines making even more people eligible for treatment.
The report also found that progress has been slow in providing HIV services to people who are most at risk of infection, like those who inject drugs.
And it highlights the need to do more to deal with sexual violence against women and girls. They make up a key group of people vulnerable to infection.
Bev Collins, Health Policy Advisor at Doctors without Borders said: “Huge leaps forward have been made to make sure that millions of people – especially in the developing world – can access lifesaving HIV treatment at an affordable price.
“But this is no time for complacency. We need to keep on rolling out access to better treatment strategies, expanding access to accurate, cost-effective testing, and to care”
It’s a wonder gadget. It safeguards eyes and lungs.
It protects glaciers from melting. It saves forests. This miracle device is… a cooker.
In many traditional societies, cooking and fuel collection remains a woman’s responsibility. And the black smoke from these stoves is wrecking the health of millions of people each year.
It’s only more recently acknowledged that the black smoke from the stoves is also heating the atmosphere and contributing to the decline of glaciers.
Sooty particles from the open fires drift up to mountains where they settle on gleaming white ice, making it darker and more prone to absorbing heat from the Sun.
A recent paper concluded that soot from Europe’s industrial revolutioncould have shrunk Alpine glaciers.
The same is happening now in the Himalayas where the glaciers supply tens of millions of people with meltwater which keeps rivers flowing during the dry season.
A remedy that tackles both problems is a new-style cooker which reduces smoke by 80%. It also needs only half as much wood fuel, which reduces the strain on forests and saves people time.
The design for the new stove is open-source
The mini marvel we witnessed in blazing action at Tanda in the North Indian state of Uttar Pradesh is a twin stainless steel cylinder resembling a small bathroom pedal bin. The heat is controlled with remarkable precision by a battery-powered fan beneath.
The local shop-keeper has bought the stove for his four daughters who do the cooking in the family. One, Sonali Maurya, tells me they’re delighted because the old mud stove sometimes made the kitchen unpleasantly hot, turned the pots black and making her sisters cough.
You can see how the smoke and heat have charred and blackened the beams of the kitchen lean-to.
The cooker, designed by a Delhi research institute, Teri, cost about £40 under a scheme supported by UK taxpayers’ aid. The design has also also been made open-source. But the alliance keeps a catalogue ofother clean cook stoves.
The task is to get models like it to the estimated 2.5 billion people worldwide that currently rely on mud stoves.
The glacier connection might help raise the necessary cash. Western governments are struggling to cut the CO2 emissions that have heated the planet.
It’s much easier to tackle the more contained warming created by black smoke from cooking stoves.
We took a rocky road to visit Batal glacier, north-west of Tanda to see how the ice is shrinking. The effects of black smoke are so subtle that they’re invisible to the eye.
There’s great uncertainty about exactly how much damage is caused by climate change and how much by the black smoke.
But the latest report from the Intergovernmental Panel on Climate Change (IPCC) this week, will accept a growing body of evidence that the smoke from stoves, diesel engines and crop burning does indeed warm glaciers.
The Global Alliance for Clean Cookstoves aims to bind the US and developing countries in an enterprise of mutual interest to promote the uptake of clean cookers. But progress has been slow.
Unlike the CO2 emissions that are warming the planet and shrinking the glaciers, black carbon is a problem that is contained, with a comparatively straightforward solution – if there’s the will to do it.
Getting young children to take an hour-long nap after lunch could help them with their learning by boosting brain power, a small study suggests.
A nap appeared to help three-to-five-year-olds better remember pre-school lessons, US researchers said.
University of Massachusetts Amherst researchers studied 40 youngsters and report their findings in Proceedings of the National Academy of Sciences.
The benefit persisted in the afternoon after a nap and into the next day.
The study authors say their results suggest naps are critical for memory consolidation and early learning.
This is important, because pre-school nurseries are divided on whether they should allow their children a nap”
Paediatrician Dr Robert Scott-Jupp
When the children were allowed a siesta after lunch they performed significantly better on a visual-spatial tasks in the afternoon and the next day than when they were denied a midday snooze.
Following a nap, children recalled 10% more of the information they were being tested on than they did when they had been kept awake.
Close monitoring of 14 additional youngsters who came to the researchers’ sleep lab revealed the processes at work in the brain during asleep.
As the children napped, they experienced increased activity in brain regions linked with learning and integrating new information.
Lead investigator Rebecca Spencer said: “Essentially we are the first to report evidence that naps are important for preschool children.
“Our study shows that naps help the kids better remember what they are learning in preschool.”
She said while older children would naturally drop their daytime sleep, younger children should be encouraged to nap.
Dr Robert Scott-Jupp, of the Royal College of Paediatrics and Child Health, said: “It’s been known for years that having a short sleep can improve the mental performance of adults, for example doctors working night shifts. Up until now, no-one has looked at the same thing in toddlers. This is important, because pre-school nurseries are divided on whether they should allow their children a nap.
“Toddlers soak up a huge amount of information everyday as they become increasingly inquisitive about the world around them and begin to gain independence.
“To be at their most alert toddlers need about 11-13 hours of sleep a day, giving their active minds a chance to wind down and re-charge, ready for the day ahead. We now know that a daytime sleep could be as important as a nighttime one. Without it, they would be tired, grumpy, forgetful and would struggle to concentrate.”