Turnaround

Turnarounds are scheduled events wherein an entire process unit of an industrial plant is taken offstream for an extended period for revamp and/or renewal. Turnaround is a blanket term that encompasses more specific terms such as Inspection & Testing, debottlenecking projects, revamps and catalyst regeneration projects.

Turnaround can also be used as a synonym of shutdowns and outages and 2014 has just gone into such a turnaround while 2015 is taken online by Planet Earth.

In Belgium we used to have a tradition of giving the turnaround mission statement in what most people call their New Years Resolution.

I am not going to turn this post into a promise of absolutes, with no more wine, commitments to daily gym sessions and only healthy veggie juices instead of caffeine for breakfast or committing to run half a marathon (these are just the healthy ones).

No such absolutes.
I am not taking myself into a full stop turnaround.

Yet I do want to take a next step in my creative passions in 2015 and take my photography to the next level.

A level I will be sharing here with you.

For now, I wish you a perfect turnaround into 2015.

Jelly

In the U.S. and Canada, jelly refers to a clear or translucent fruit spread made from sweetened fruit juice and is set by using its naturally occurring pectin, whereas outside North America (read Europe and the rest of the world) jelly most of the time refers to a gelatin-based dessert. Unless you are talking to a marine biologist specialized in the non-polyp form of individuals of the Phylum Cnidaria.

The difference is subtle, yet important.

Jelly

Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating. A stockinette “jelly bag” is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity. It is important not to attempt to force the straining process, for example by squeezing the mass of fruit into the stockings or the clarity of the resulting jelly will be compromised.
Patience is a virtue when talking Jelly.

Jelly can come in a variety of flavors such as grape jelly, strawberry jelly, hot chile pepper and even jellyfish.

It is typically eaten with a variety of foods. This includes jelly with toast, or a peanut butter and jelly sandwich.
The Jellyfish variant is considered a delicacy in Japan and Korea.
Dried that is.

Jelly Too

Pectin (from Ancient Greek: πηκτικός pēktikós, “congealed, curdled”) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants and not found in Jellyfish.

It was first isolated and described in 1825 by Henri Braconnot.

It is produced commercially as a white powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.

Not to be confused with gels used in photography (that is another post).

“Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.”

Now that is a definition I like.

Jelly.