Sergeant Derek Wootton: Tragic Loss To Our Community

I woke up this morning hearing the tragic news of one of our local Police Officers being struck down and killed at 3 a.m. this morning by a boy in a stolen vehicle as the Police Officer lay road spikes in a street not too far from where I live. I have been complaining for the past couple of years of the barage of incidents with "boy racers" in our area at all hours of both days and nights that never cease to try to show off of what they might think they can actually get away with. I have always felt myself that not enough was being done by the local authorities to try to diminish this serious problem that has affected all the members of our community. Unfortunately all it takes is one life for people to start to take notice. My heart goes out to all the family and loved ones of Sergeant Derek Wootton. His death is a tragic loss to our community and to all those who loved him.

The Dominion Post Article

LATEST: The police officer killed when he was hit by a stolen car in Titahi Bay, north of Wellington, early this morning was a 52 year old who had been in the force for 14 years. View video: Police officer killed on duty
Sergeant Derek Wootton joined the police in March 1994 and was a "very experienced frontline supervisor", Wellington Police District Commander Superintendent Pieri Munro said.
The officer was killed when he was struck by the car as he was laying road spikes in a street in the Porirua suburb about 3am.
Police believe the car had been stolen in a carjacking in the nearby Wellington suburb of Tawa earlier this morning.
Mr Munro said Mr Wootton's death was "a huge loss for his family, friends and police colleagues".
"It's a very sobering time for all police but we are part of a respected professional service. Our staff are grieving but Derek's tragic death is not stopping us from fulfilling our job of policing our communities."
A 32-year-old man is due to appear in Porirua District Court this morning charged with: aggravated robbery, relating to a carjacking in Tawa; dangerous driving; dangerous driving causing death; failing to stop after an accident; and a charge of kidnapping, relating to the second person in the vehicle, a 16 year old.
The car, which stopped on a homeowner's front section, remains in Dimock St covered by a tent as investigators study the crash scene.
A police-issue stab-proof vest, with a radio still attached, lay on the ground near where the officer was struck, a witness said.
Police have confirmed the stolen car, a black Honda Prelude, was being pursued when the officer was killed.
The officer becomes the 27th police officer to be killed in the line of duty.
A Dimock St resident said she woke to the brief sound of screeching tyres and then heard the thud of an impact.
"The next thing we knew we could see flashing lights, not sirens, just the lights going and they were coming closer and closer to our house."
Her partner ran out into the street and saw the officer lying badly injured on the ground. Within moments a female officer had arrived at the scene and began frantically performing CPR.
"She worked very hard for a long time, till the first ambulance arrived. They worked on him for at least 20 minutes."
The woman’s partner said he took blankets out for the officer and offered to help as the female officer performed CPR.
"It was absolutely horrible to watch," the female resident said.
"Horrible that this could happen anywhere ... but in your own street and rushing out to try and help. How could you live with yourself if you were the driver?"
Kapiti Mana police commander Inspector John Spence said the officer's tragic death in the line of duty has devastated colleagues. Welfare support is in place for the officer's family and for colleagues, especially those first to the scene.
The car, which had been carjacked in Tawa, went through the spikes and was stopped by police about 300m further up the street, he said.
CPR by police and ambulance officers were unsuccessful and the policeman died at the scene.
Two people who were in the offending vehicle are currently being spoken to by police.
Police were appealing for witnesses who may have seen the car being driven around the Elsdon and Titahi Bay areas.
Prime Minister Helen Clark said it was a tragedy and it was a very sad day for his family, the police force and all New Zealanders.
"The police work so hard to support and protect our communities," she said through a spokeswoman.
"To see an officer killed in the line of duty is an appalling tragedy.
"The thoughts of all New Zealanders are with his family and colleagues today."
The death shows how risky the job is, Police Association president Greg O'Connor said.
"Inherently there are risks involved in the job and this brings it home."
He refused to talk about the dead policeman or the incident but said in the last few years there had been a big change in the attitude of some people towards the police.
"More and more people are prepared to have a go. They wouldn't have in the past. That is the big change in policing," he said.
The last police officer killed in the line of duty was Detective Constable Duncan Taylor.
He was fatally shot at Rongotea, near Feilding, in 2002.
Daniel Luff, 17, was later convicted of killing him.

Patricia

Birds Of A Feather

With all the crazy problems going on in this world around us I always like to take time out to enjoy the gifts of nature. There is so much to be said for solitude and quiet time. I often enjoy watching all the wonderful species of native New Zealand birds that find their way to our garden out back. I could actually watch them for hours. It is amazing how tediously they strive to find food for their young and for themselves, and they sure do make the most of exploring my husband's gardens. I especially love to watch them right after a good rain, for this is when the worms are so plentiful and the heaps of birds around our place have an absolute field day. I found the above photo a while ago on the Internet. I am a great one for saving photos of animals and birds, and I find this bird unusually attractive, although I have no idea what species it is, but I would love to know. Its colors are so gorgeous, that in fact I wish I had a dress in the same color. If anyone reading this post has any comment as to the species of this bird I would dearly love to know, so I would love to hear from you.

I use to have two stunningly colorful Love Birds named Silvia and Eglamour. I named them after two characters in one of William Shakespeare's Plays "Two Gentlemen of Verona". You can read the play at the link included. I have always adored animals of all kinds.... and would often bring home all kinds of strays and birds with broken wings when I was a little child. Perhaps I should have spent my life working in an animal shelter or a Veterinerian's office.

Anyway I am devoting today's post to Love Birds.

Lovebird is the commonly used name for the genus, Agapornis (from the Greek agape, for love, and ornis, for Bird), and can refer to any of the nine species of the genus. They are a very social and affectionate parrot.
The name Lovebird stems from these birds' bright, caring personalities. This is reflected by the bird's name in other languages: in German, "die Unzertrennlichen," and in French "les inséparables"- "inseparables." For this reason, many people feel strongly that lovebirds in captivity should be kept in pairs. Others believe that lovebirds, like other parrots, are social animals who can bond with human companions when given care and ample attention. Recommended foods include a pellet based diet along with fruits, vegetables and grains.
Lovebirds are about 13-17 centimeters in size, 40-60 grams in weight and are characterized by a small, stocky build and a short, blunt tail. This puts them among the smallest parrots in the world, although their beak is rather large for their overall size. Most lovebirds are blue, green, or lutino, although color mutations can feature many different colors. Some lovebird species, like Fischer's, black cheeked, and yellow collared lovebirds, have a white ring around the eye. Their lifespan is said to be 10 to 15 years.Lovebirds have the potential to make great pets for those who have the patience and time required of any parrot species. Because of their inclination to bond, they can form great long-term relationships with people. Lovebirds are healthier and more energetic than some other parrot species.
Provided with space, toys, and love, lovebirds can become cherished companions. They love to snuggle and often preen their favorite people. An important tip for lovebird owners is to regulate the amount of time spent with them. If you devote hours per day to your lovebird for several weeks because it's new and exciting and then cannot for some reason you can end up with a very temperamental lovebird on your hands.
Eight of the different species come from the mainland of Africa. The ninth species, Agapornis canus, originates from Madagascar. In the wild the different species are separated geographically. Lovebirds live in small flocks and eat mainly fruit, vegetables, some grasses and seed. Black-winged Lovebirds also enjoy insects and figs.
Only some of the lovebird species are sexually dimorphic. This includes the Abyssinian Lovebird, the Madagascar Lovebird, and the Red-faced Lovebird. However, colour mutation is common in other species of Lovebirds.
Lovebirds require an appropriately sized cage. Usually the minimum for a single bird is 35"x35"x35". They require lots of toys and things to chew on and play with, or will soon become bored and develop behavioral problems. Lovebirds are extremely social birds, and require several hours of interaction a day if kept singly. They need social interaction, be it with conspecifics or human companion, for their emotional as well as physical well-being. Without this interaction, daily exercise, a roomy cage, and many toys to play with, they may resort to feather-plucking or other behavioral problems. They don't necessarily need the companion of another lovebird, as the myth says. They do, however, need a human who will dedicate lots of time with them and take the place of the other lovebird. They love to take baths almost every day and may sun themselves after bathing in order to dry.Lovebirds require a variety of food, such as pellets, fruits, and vegetables. As a regular food, pellets are recommended, as the millet food generally sold in pet stores has too much fat in it and is not a significant source of nutrition. Pellets specially made for birds provide a well-balanced diet. Fresh greens are also extremely beneficial if not essential.
Lovebirds are very vocal birds, making loud, high-pitched noises. Some make noise all day, especially during the first morning hours.
Lovebirds are also very active, and love to chew things. When they are let out of their cage, it is wise to watch them carefully and protect any furniture, electrical wiring or anything else that they could possibly chew on.
Lovebirds are all of the genus Agapornis and can produce offspring with other lovebirds within the same genus. The cross-species hybrids are often sterile. It is recommended to only place birds of the same species together, or of the same sex, for the sake of the potentially faulted hybrid offspring.

The following link will take you to a YouTube site with a precious video of a couple hand feeding some baby lovebirds. It is so worthwhile to watch.

Hand Feeding Baby Lovebirds

The following are some excellent links to facts and information about these lovely creatures.

http://www.lovebirds.co.nz/main/index.php

http://www.lovebirdsplus.com/

I would love your feedback about lovebirds....they are certainly my favorite birds of all.

Cheers!

Patricia

Hot Diggity Dog!

One thing I have really missed since I have moved to New Zealand from America ten years ago are Nathan's Hot Dogs. I remember all to well the wonderful Independence Day Celebrations with Nathan's Hot Dogs on the barbecue. They have just got to be the juciest and the tastiest hot dogs in the world. I must admit too that they were so good in fact that I could often be seen stopping my car by a roadside stand with the large Nathan's umbrella displayed, indicating of course that "Here We Sell Nathan's". Those of you who have had them before can surely attest to the fact that they are so wonderful.

Well this month on July 23 is the celebration of National Hot Dog Day, so I thought I would post a little Hot Dog Trivia for those so inclined.

Hot Dogs Across America

Americans eat an unestimatable number of hot dogs each year. In restaurants and at street carts, ballparks and backyard barbeques - hot dogs are everywhere! But depending on where you purchase your hot dog, your toppings may differ radically. Here's our short guide on what to expect when you buy your hot dog away from home.

New York City: New Yorkers eat more hot dogs than any other group in the country. From downtown Manhattan to Coney Island, when you buy your hot dog in the Big Apple, it will come served with steamed onions and a pale, deli-style yellow mustard.

Chicago: The possible antithesis to New York dogs, Chicago dogs are layered with yellow mustard, dark green relish, chopped raw onion, tomato slices and topped with a dash of celery salt and served in a poppy seed bun.

Atlanta and the South: Buying a hot dog at Turner Field, home of the Atlanta Braves, or else where in Atlanta and the south, you'll end up with your dog "dragged through the garden" and topped with coleslaw.

Kansas City: Get the mints out - you'll need them when you order up a hot dog in KC as it is served with sauerkraut and melted Swiss cheese on a sesame seed bun.

Baseball Stadiums: Turner Field isn't the only place to get a hot dog styled to local preferences, here are some others to check out:

The Rockie Dog - served at Coors Field, the home of the Colorado Rockies - is a footlong dog with grilled peppers, kraut and onions.

The Fenway Frank - served at none other than Fenway Park - is the only dog to eat while watching the Red Sox. Its boiled and grilled and served in a New England style bun with mustard and relish.

The Texas Dog - chili, cheese and jalapenos make this the favored item at Minute Maid Park in Houston.

Other Regional Preferences: Midwesterners eat more pork and beef hot dogs than any other region of the country.

Westerners eat more poultry hot dogs than any other region of the country, however, southerns are a close second.

Easterns perfer all-beef hot dogs and consumer more than any other region of the country.

Americans consumed 20 billion hot dogs in 1999!
Americans will consume 7 billion hot dogs between Memorial Day and Labor Day.
Americans will eat 26 million hot dogs in major league ballparks -- that's enough to stretch from Yankee Stadium in New York City to Dodgers' Stadium in Los Angeles!
More hot dogs are eaten in Dodgers' Stadium -- an estimated 2.2 million -- than in any other Major League Ballpark in the country!
450 hot dogs are eaten every second of every day in the United States or an average of 65 per person per year.
Hot dogs are served in 95 % of the homes in the U.S.A.
Chicago’s O’Hare International Airport sells more Hot Dogs than any other location in the USA, over 2 million a year.
Mustard remains the most popular Hot Dog Topping. 87 % of Hot Dog eaters use mustard.
During the Fourth of July Weekend, Americans will enjoy 150 million hot dogs!
450 hot dogs are eaten every second of every day of every year, on average about 65 per person in the United States annually.
95 percent of homes serve hot dogs.
Most dogs are eaten at home, 15 percent purchased from street vendors. 9 percent bought at ball parks.
Mustard remains the hottest topping, used regularly by 87.6 percent of the eaters.
The top dog for most folks is the 6-incher, preferred by 48.3 percent of us: 26 percent like a 7-incher:
4 percent, the foot long.
Chicago's O' Hare International Airport sells more hot dogs than any single location in the world, more than 2 million a year.
Record dogs: a 1,983 foot hot dog was made in May 1983 by Bill-Mar Foods of Zeeland, Wis; a 2,377-foot chicken dog was made in 1985 by Maple Lodge Farms in Norval, Canada; in 1978, David Berg of Chicago made a six-foot 681-pound beef hot dog in a 100 pound poppy seed bun covered with two gallons of mustard.

Hot Dog Etiquette

Everyday guidance for eating America's sacred food
Don't...Put hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun.
Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper.
Do...Serve sesame seed, poppy seed and plain buns with hot dogs. Sun-dried tomato buns or basil buns are considered gauche with franks.
Don't...Use a cloth napkin to wipe your mouth when eating a hot dog. Paper is always preferable.
Do...Eat hot dogs on buns with your hands. Utensils should not touch hot dogs on buns.
Do...Use paper plates to serve hot dogs. Every day dishes are acceptable; china is a no-no.
Don't...Take more than five bites to finish a hot dog. For foot-long wiener, seven bites are acceptable.
Don't...Leave bits of bun on your plate. Eat it all.
Don't...Fresh herbs on the same plate with hot dogs over-do the presentation
Don't...Use ketchup on your hot dog after the age of 18. Mustard, relish, onions, cheese and chili are acceptable.
Do...Condiments remaining on the fingers after eating a hot dog should be licked away, not washed.
Do...Use multi-colored toothpicks to serve cocktail wieners. Cocktail forks are in poor taste.
Don't...Send a thank you note following a hot dog barbecue. It would not be in keeping with the unpretentious nature of hot dogs.
Don't...Bring wine to a hot dog barbecue. Beer, soda, lemonade and iced tea are preferable.
Don't...Ever think there is a wrong time to serve hot dogs.

How Hot Dogs are Made: The Real Story


To see a video showing how hot dogs are made, go to www.youtube.com/hotdogcouncil.
There are many tall tales about the way in which hot dogs are made, but the National Hot Dog and Sausage Council is eager to tell the real story.
First, specially selected meat trimmings of beef and/or pork -- just like the meat you buy in your grocer's case -- are cut or ground into small pieces and placed in a mixer. When poultry hot dogs are made, poultry trimmings are used.
High speed, stainless steel choppers blend the meat, spices, ice chips and curing ingredients into an emulsion or batter. The mixture is continuously weighed to assure a proper balance of all ingredients.
The mixture is then pumped into an automatic stuffer/linker machine, where it flows into casings. The most popular brands of hot dogs use cellulose casings, which are later removed. Some wieners use natural casings, which remain on the wiener when it is eaten. These wieners are considered more "traditional," are frequently made by smaller manufacturers and tend to cost a little more.
Once the casings are filled, they are linked into long strands of hot dogs and moved to the smokehouse, there they are fully cooked under controlled temperature and humidity conditions. They may be hardwood smoked for added color and flavor.
After passing through the smoke and cook cycle, the hot dogs are showered in cool water. If the hot dogs were made with cellulose casings, they are sent to an automatic peeler, where the cellulose "skin" is stripped away.
The individual links are then conveyed to the packaging equipment. When cellulose casings are used, the hot dogs are of exact size and weight. They are vacuum sealed in plastic films to protect the freshness and flavor of the hot dog. Because the casings on natural casings wieners are made from cleaned and processed animal intestines, they are of similar, but not exact, size.
Each package of hot dogs contains an ingredient statement, which lists everything that goes into the product. These days, it is less common to use variety meats such as hearts in hot dogs. When they are added, the package will clearly state "with variety meats." The particular variety meat used also will be listed in the ingredient statement. Nutrition labels also are included on hot dog packages, showing calories and nutrients per serving.
The entire process, from meat and poultry trimmings to being boxed and placed on the truck for delivery to retailers, can be measured in a matter of hours. The process also is carefully regulated and inspected for wholesomeness by the U.S. Department of Agriculture.

A Hot Dog Primer for Inquiring Minds

The National Hot Dog and Sausage Council receives hundreds of hot dog related questions each year. While most of these questions are easy for us - the hot dog gurus - to answer, other questions are nearly impossible to answer. Below are some frequently asked questions.
Why are there typically 10 hot dogs per pack and eight buns per bag?
Ah, one of the great mysteries of the universe. You would think the makers of these two inherently linked items would collaborate on this. These days, manufacturers are starting to offer different quantities of hot dogs per pack and bakers are breaking out of the eight-to-the-pack mold and offering 10 and even 12 packs of buns. However, this is the exception to the rule.
When hot dog buns were introduced, hot dogs were sold in varying quantities at the butcher shop. Not until 1940 were hot dogs packaged the way we currently see them in the grocery store. When manufacturers began packaging hot dogs, they chose the 10 to the pack formula. Today hot dogs are sold most often in eight or ten to the pound packs, but some are sold other quantities as well.
Sandwich rolls, or hot dog buns, most often come eight to the pack because the buns are baked in clusters of four in pans designed to hold eight rolls. While baking pans now come in configurations that allow baking 10 and even 12 at a time, the eight roll pan remains the most popular.
However, to save you from the bread aisle arithmetic anxiety, you need to purchase five bags of eight-to-the-pack buns and four 10-to-the-pack hot dogs to break even.
Why are hot dogs and baseball linked?
As the legend goes, frankfurters were dubbed the "hot dog" by a cartoonist who observed a vendor selling the "hot daschund sausages" during a baseball game at New York City's Polo Grounds. Concessionaires walked through the stands shouting "Get your red-hot dachshund sausages." In 1906, Tad Dorgan, a cartoonist for a Hearst newspaper, was inspired by the scene and sketched a cartoon with a real dachshund dog, smeared with mustard, in a bun. Supposedly, Dorgan could not spell the name of the dog, instead writing "get your hot dogs" for a caption. However, Dorgan's cartoon has never been located and some hot dog historians suggest the "dachshund" sausages were being called hot dogs on college campuses in the 1890s. "Little dog" sausages became standard fare at ballparks in 1893 when St. Louis bar owner and German immigrant Chris Von de Ahe, who owned the St. Louis Browns baseball team.
Besides its early association with baseball parks, hot dogs are easy to prepare, inexpensive and easily portable making them the perfect food to enjoy while cheering on a favorite team. Hot dogs are considered a fun summertime food, eaten most often between Memorial Day and Labor Day - coinciding with the peak of baseball season.
And while we're on the subject of street carts, just how many hot dog are sold on the Fourth of July at street carts in New York City?
Figuring out the precise number of hot dogs sold at specific locations or on specific days is nearly impossible. Street carts don't publish sales figures and dividing hot dog sales down to days would be an exhausting job.
We do know that the southern United States eats the bulk of all hot dogs each year - more than any other region of the country. Residents of New York City purchase more hot dogs at retail outlets (grocery stores, supermarkets, etc.) than any other city in the country - over $101 billion dollars worth. And travelers passing through Chicago's O'Hare International Airport consumer more hot dogs there than LaGuardia in New York and Los Angeles International.
For more detailed statistics on regional consumption of hot dogs and sausages, contact Information Resources, Inc. or AC Nielsen.
How many hot dogs do Americans eat each year and where do they eat them?
According to recent survey data obtained by the Council, Americans purchase 350 million pounds of hot dogs at retail stores - that's 9 billion hot dogs! But the actual number of hot dogs consumed by Americans is probably much larger. It is difficult to calculate the number of hot dogs Americans may eat at sporting events, local picnics and carnivals. The Council estimates Americans consume 20 billion hot dogs a year - more than twice the retail sales figures. That works out to about 70 hot dogs per person each year. Hot dogs are served in 95 percent of homes in the United States. Fifteen percent of hot dogs are purchased from street vendors and 9 percent are purchased at ballparks, according to statistics from the Heartland Buffalo Company.
What exactly is in a hot dog?
The ingredients in hot dogs have been the subject of much humor, rumor and speculation. But the answer is less exciting than the question.
All hot dogs are cured and cooked sausages that consist of mainly pork, beef, chicken and turkey or a combination of meat and poultry. Meats used in hot dogs come from the muscle of the animal and looks much like what you buy in the grocer's case. Other ingredients include water, curing agents and spices, such as garlic, salt, sugar, ground mustard, nutmeg, coriander and white pepper.
If variety meats such as liver and hearts are used in processed meats, the U.S. Department of Agriculture requires the manufacturer to declare those ingredients on the package with the statement "with variety meats" or "with meat by-products." The manufacturer must then specify which variety meat is included. In the U.S., companies are required to list ingredients in order, from the main ingredient, to the least ingredient.

I bet some of you didn't know there was even a day in the year cycle that celebrated the Great American Hot Dog....well doggone it...now you do! :-)

Patricia

Aliens Have Landed

I caught this rather cute photo today on the Internet. I have a number of photos in my collection of dogs and cats dressed up in funny costumes but I think that this one takes the cake.

This pooch, named Baby, took third place prize on Saturday morning at the Roswell Convention and Civic Center during their 2008 Roswell UFO Festival.

Hungry For Something Glitzy?

Greetings From New Zealand!

If you are a stitcher, sewer, quilter or an all-around craftsperson than you will absolutely adore these wonderfully glitzy cupcake pincushions created by my dear and talented friend Jana way up in the woods of British Columbia, Canada. I was so excited when I saw Jana's cupcake pincushions that I just had to share them with all my blog readers. They are so reasonably priced that you won't be able to resist adding one to you collection of needlework or craft accessories. They are sooooo soft and ever so colorful. I use mine every day....it is just so pretty to look at in person and serves your every day pincushion needs for your crafting. The pincushion comes with some bright glitzy pins which really top it off to a perfection that you will almost want to eat one. Just click on any one of these excellent images and it will take you to Jana's wonderful web site for pricing and additional details...and while you are there have a good peek around at all the other magnificent goodies that Jana has to offer especially for those of you interested in graphics for computer graphic design and scrapbooking. There are gigabytes galore of beautifully designed and created goodies for all your special needs.

Enjoy your cupcake.....mine is so good...I'll just have to have another!

Jana's Wonderful Web Site

A Whimsy Dust Affair

Patricia

Happy Fourth Of July Friends And Readers

Well I'm back blogging after a very long hiatus due to some health issues, and more recently busy with my jewelery business. I hope to be able to stay more current so that I can provide all of you that read my Blog all kinds of interesting goodies and items worth noting. Yes, all these months away from blogging has been a bit disheartening but hopefully things will pick up. I thank all of those who have still been reading my blog during my absence and look forward to having you all back again.

A very special Happy Fourth of July to all of my American Family and Friends and Readers. Actually the 4th happens also to be my Wedding Anniversary. This year on the 4th my husband and I will be married ten years. So hard to believe that I moved here to New Zealand from New York just ten years ago to marry my Kiwi fiancé It seems like just yesterday quite frankly.

I have been pretty busy just lately setting up my new web site for my jewelry business:

Irresistibly Ewe

At

Patricia's Beaded Treasures

I would love for you to stop by for a visit, although I do not have any jewelry uploaded as yet but hope to be ready to go within the next week or two weeks. All of my jewelry is hand-crafted personally. I will be offering beaded jewelry, beaded charms fobs, and beaded bookmarks. There will also be links for other items for offer such as Home Decor, Vintage Treasures, and Shabby-Chic. You may also have interest in auctions, and they will be available via my boutique as well. I will post to my blog to let you know when I am up and running, but feel free to have a peek at my web site itself.

Well...good to be back all.....and as always I welcome your feedback at any time. Have a good look around as there are lots of things to see and make you think on my all my blogs.

Cheers From Patricia