As one of only four first-generation four-engine long-range airliners, along with the Boeing 707, McDonnell-Douglas DC-8 and Ilyushin Il-62, the Vickers VC10 was one of only two to have wings. uninterrupted. , aft-mounted Rolls Royce Conway turbofans and a T-tail to maximize its short-field and high-lift performance.

Although it was praised by passengers and crew members alike, its oversized and oversized design, produced in short-body Standard and long-body Super versions, limited its sales to just 54 aircraft, including those for the Royal Air Force. , and made it a technological success, but a financial failure.

This study analyzes its short history of accidents.

Other than the initial stall and drag deficiencies encountered during the VC10’s flight test program, the type experienced few airframe and engine failures, reflecting both its superior engineering and relatively few in operation.

However, teething problems arose in December 1964 when a landing gear warning light illuminated on a BOAC Standard 1101 as it approached Manchester. Although it landed safely after the landing gear was extended by gravity, the anomaly was identified as gear locking down, which was later changed. The real culprit, however, would surface later.

The same plane issued the same warning three weeks later as it approached Jan Smuts International Airport in Johannesburg, South Africa. Despite several extension attempts, it did not lock into place. During their next circle to burn off fuel and reduce the risk of fire after landing, the crew finally managed to lower the gear and landed without incident.

Its more permanent grounding, during which engineers flew in to discover the real problem, led to the discovery that a corroded spindle had been behind the incident and it was recommended that further corrosion protection be applied afterwards. Although all VC10 operators were informed of the finding, no further incidents occurred.

Another, albeit relatively minor, incident occurred on August 9, 1967 when a BOAC Super 1151, en route from Lima, Peru, to New York-JFK, with an intermediate stop in Jamaica, severed a four-by-four wing section. two and a half meters. , which traveled behind the wing and then fell to the ground, piercing the roof of a home at 214 North Street in Manhasset Hills, Long Island. There were no injuries to those in the house or even awareness of those on board, so Flight 500 landed safely at 7:56 p.m. local time. As passengers disembarked from what they considered a “routine” bout, the incident testified to the aircraft’s design, as the missing flap did not even affect its lift during approach or landing.

Of far greater scope was his September 9, 1970 hijacking, along with that of a TWA Boeing 707 and a Swissair McDonnell-Douglas DC-8, carried out by the Popular Front for the Liberation of Palestine, or PLFP, in Jordan’s Dawson Field. , the largest-scale and unique event of its kind in history. Since the passengers had been allowed to leave the plane, there were no fatalities.

However, the type suffered two fatal accidents during the 15-year period between 1964 and 1979.

The first of these occurred on November 20, 1969 with aircraft 5N-ABD operated by Nigeria Airways on a multi-sector flight from London to Lagos with intermediate stops in Rome and Kano. The aircraft itself, the first production standard VC10-1101, was originally registered as G-ARVA and served BOAC for five years, between 1964 and 1969. Nigeria Airways only operated it for two months and had 18,431 hours in its airframe at time.

The crew was hardly inexperienced. Captain Val Moore, 56, had flown for BOAC in several notable piston and pure-jet types, including the Halton, York, Hermes, Argonaut, Comet 4 and VC10. Of the 15,173 hours on his log, 3,323 of them had been commanded by that same Vickers design.

First Officer John Wallis, 30, had also flown the type with East African Airways for two and a half years. Of his 3,500 hours, 900 of them had been on the VC10.

Also in the cockpit were flight engineer George Albert Baker, 50, and navigator Basil Payton, 49, both serving Nigeria Airways but employed by British United.

The four crew members operated all three sectors.

Flight WT 925 had left London the previous evening at 22:10, undergoing routine operations to both Rome and Kano. But before he left Lagos, the captain requested 30,000 kilos of additional fuel, fearing that civil unrest in Lagos would prevent him from landing and force Kano to turn back.

Taking off the short 66-minute segment at 06:24 resulted in an estimated time of arrival (ETA) of 07:28.

At 07:11, or six minutes after the aircraft made its initial contact with air traffic control (ATC), it requested clearance to descend from its current altitude of 35,000 feet to 14,000 feet, the latter to avoid the interference from a Fokker F departing from Lagos. 27 Turboprop friendship. After visually checking and passing the Nigeria Airways quad-jet, the VC10 received further clearance to descend and maintain 5,000 feet.

His subsequent request for a straight-in approach to runway 19 was granted, although he was required to report that he had reached 2,200 feet.

The misunderstanding of the local climatic conditions seems to have played a crucial factor in the event. While the airport was under clear skies, the area around it was not. Thick fog, from treetop level to about 2,000 feet, covered the ground a mile to the north, and poor visibility rose to 5,000 feet.

Descending through 2,200 feet at 07:29, VC10 complied with its earlier report request and was asked to do so again by the tower when it reached a point six miles from touchdown. No further transmissions were received.

Shortly after the 08:05 departure of two Nigerian Air Force planes from Lagos, they saw smoke rising from the clouds on the approach path to runway 19.

Nearly in its final landing configuration, with 35-degree trailing-edge flap, landing gear extended, and a 6.7-degree tailplane configuration, Aircraft 5N-ABD had skimmed the treetops at 207 feet. on the ground, losing his number two and three. port flaps and left main landing gear bogie. After another 350 feet, she lost her entire port wing.

Going through three other trees over the next 250 feet, it lost more of its structure, in this case, right wing flap panels number two, three, and four. After covering a distance of 1,700 feet from its initial crash into a tree, it hit the ground nose up and left wing down, losing its tail and four stern-mounted engines, before the rest of the aircraft stopped. 300 feet beyond this point.

The fuel that ruptured from the tanks ignited a fire with no survivors.

Although the aircraft was not equipped with a flight data recorder and no definitive cause was determined in the sequence of events that led to the aircraft’s destruction, it was evidently unable to clear obstructions in its approach path and monitor its altitude and rate of descent during what was, but should not have been, a visual approach during instrument meteorological conditions (IMC) at the end of a high three-sector flight, which placed the crew outside their legal duty time.

VC10’s second fatal accident occurred three years later, on April 18, 1972, when a Super 1154, registered 5X-UNA with 18,586 airframe hours, crashed on takeoff from Addis Ababa, Ethiopia.

Operating East African Airways Flight EC 720 to Rome and finally to London, it was given its start-up clearance at 09:21 and subsequently followed the east taxiway to runway 07. Winds were reported to have no variable addresses. at five knots.

Cleared for takeoff at 09:38:40, he made his acceleration run. But, just before reaching its V1 speed, or the moment at which its takeoff had to be aborted or continued, its nose wheel ran through a steel jack pad left by a Cessna 185 that had set off earlier, resulting in in the perforation of the right of its two tires. The cabin crew experienced the collision as a strong shock and vibration.

The nose rose briefly, but touched the ground again.

Upon aborting takeoff, the captain pulled the throttles back to idle and engaged the thrust reversers, while the T-tail quad-jet banked slightly to the right and one of the main gear tires blew out. Now turning left, it struck an embankment, causing the port wing to lift momentarily and then intercept the runway 25 light steel lattice approach strut.

The impact, which ruptured fuel tank 1A, unleashed a cascade of flammable liquid as the aircraft fell 10.6 meters to the lower ground beyond the runway and broke apart. Eight of the 11 crew and 35 of the 96 passengers perished.

According to the investigation report, “The accident was due to a partial loss of braking effort derived from an incorrect assembly of part of the braking system, for which the aircraft could not stop within the remaining emergency distance after a correct procedure. abandoned takeoff executed”.

Now you can cure hemorrhoids with delicious fun foods! What more could you want?

Experts estimate that up to 90 percent of all diseases are related to free radical damage in the body. Hemorrhoids are caused by free radical damage to the region in and around the anus.

Free radicals are a natural byproduct of the body that converts food into energy. However, if there are more free radicals than the body needs, they can become harmful.

Excessive free radical buildup can be caused by stress, smoking, the sun’s harmful ultraviolet rays, metabolic waste products, toxic chemicals from pollution, pollutants, and/or pesticides in foods and high-intensity/short-period exercise known as distress exercise. .

Free radicals are associated with oxygen molecules that damage cells in the body by stealing electrons. Antioxidants stop the damage by providing the electrons demanded by dysfunctional oxygen molecules. When the body cannot produce enough antioxidants, supplements are needed to keep the body healthy.

Fortunately, there are many foods that provide antioxidant materials for the body, such as fresh fruits and vegetables. Eating a wide range of different types and colors: blueberries, green and red grapes, and deep orange fruits will provide the “free radical scavengers” to neutralize harmful molecules.

Of the many foods, barley is one of the best antioxidants. Barley is used in beer, so drinking beer will help cure hemorrhoids and other diseases.

Similarly, dark chocolate has been shown to be a great producer of antioxidants. Dark chocolate is especially good for the skin. This is why it is useful in the treatment of hemorrhoids. Hemorrhoids are a skin condition.

Walnuts are another food that helps produce a higher than average amount of “free radical scavengers.” Walnuts are high on the list of antioxidants because they are rich in vitamin E. Walnuts also contain omega 3 fatty acids that have been shown to reduce fat. Excess fat is often associated with hemorrhoid problems.

Now, you don’t have to drink beer to get your share of antioxidants from barley. In fact, you can combine barley, chocolate, and nuts to make delicious cookies. Here is the prescription:

• 1-1/2 cups organic barley flour
• 3-1/2 teaspoons baking powder
• 1/4 cup of oil
• 1/2 cup rice syrup or malt syrup
• 2 teaspoons vanilla
• 1 large egg
• 1 cup of finely chopped walnut
• 1 cup dark or carob chocolate chips

1. Place the barley flour in a large bowl. Add the baking powder and mix well. Slowly add the oil and work through the flour with a fork until evenly distributed. Add the rice syrup or malt syrup, the vanilla and the egg. Mix until a stiff dough forms. Add the nuts, chocolate or carob chips and mix until evenly distributed throughout the dough.
2. Dip a 2-tablespoon measure (like a coffee spoon) in water to prevent the dough from sticking. Use this measurement to place the dough on a greased baking sheet. Dip your hand in cold water and flatten each cookie with the palm of your hand. Bake at 350F for 10 – 12 minutes.

There you go! Now you can get rid of hemorrhoids by eating cookies.

Sausages are a lot like hot dogs: they’re comfort food, easy to prepare, and most of all, versatile. While they are good to eat on their own, they taste even better on a plate. These much-loved pieces of meat are eaten primarily for breakfast, but can also be used as an ingredient to create hearty, satisfying dishes that are ideal for breakfast, lunch, or dinner.

Try these hearty sausage recipes now:

Macaroni and cheese and sausage and peppers

What do you need:

• 1/2 kilo of Italian sausage
• 1 red bell pepper, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups marinara sauce
• 1 1/4 cups shell pasta
• 1 cup grated mozzarella cheese
• 1/2 cup heavy cream
• olive oil, for frying
• Chopped fresh parsley to garnish

Heat the olive oil over medium-high heat in a large skillet, then cook the sausages until cooked through and browned. When ready, add bell pepper, onion and garlic and cook for 5 minutes. Add the pasta, chicken broth, and marinara sauce. Lower the heat to medium and simmer for 20 minutes, or until the pasta is cooked al dente. Finally add the mozzarella and heavy cream. Stir until well combined with other ingredients. Remove from heat and garnish with parsley before serving.

Italian Sausage Subs with Cheese and Garlic

What do you need:

• 1/2 kilo of Italian sausage
• 4 pieces of sub rolls, divided lengthwise
• 2 cloves garlic, finely grated
• 1/2 stick of unsalted butter
• 2 cups marinara or tomato sauce
• 1 cup grated mozzarella cheese
• 1/4 cup basil leaves, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt

Combine garlic, unsalted butter, parsley, and kosher salt in a small bowl. Arrange the secondary rolls on a rimmed baking sheet and brush the cut sides of each with the garlic butter mixture. Bake in a preheated oven (350F) for 8 minutes or until golden brown. Set aside. In a large skillet, heat the olive oil over medium high heat, then cook the sausages for 7 to 8 minutes. Add the marinara sauce and continue cooking for another 2 minutes. Pour sausage mixture onto toasted buns. Top with mozzarella and bake again for another 6 to 8 minutes. When ready, sprinkle with basil before serving.

You can do a lot with sausages: they can be eaten on their own, used in omelettes, pasta recipes, soups, sandwiches, and more. Try these delicious sausage recipes now!

A very common slogan among asthmatics is “When you can’t breathe, nothing else matters”, alluding to the despair of those who cannot inhale the air that gives life. Is the air that gives life the whole story about breathing? This article takes common breathing tips and gives reasons for their effectiveness. It goes further and provides essential elements in the breathing technique for better health.

Breathing is perhaps one of the most centrally integrated autonomic behaviors that goes far beyond a simple filling of the lungs. Garcia AJ writes in 2011:

“Respiration emerges through complex network interactions involving neurons distributed throughout the nervous system. The respiratory rhythm-generating network is composed of micro-networks that function within larger networks to generate distinct rhythms and patterns that characterize respiration” .

The result of Garcia’s study can be best seen when a person is affected by strong emotions such as fear and anger.

The main advice for breathing is to override autonomic control and consciously inhale deeply through the nose and exhale slowly through the mouth with pursed lips.

Dr. Carla Naumburg PhD of ‘Ready, Set, Breathe’ fame suggests that breathing exercises bring mindfulness into daily life. By remembering to breathe, a space is created to restore calm and reduce blood pressure and stress hormones, thus creating the opportunity to control the situation.

Professor Konstantin Buteyko (Russia 1923-2003) is credited with a technique characterized by slow, shallow breathing combined with spaced breathless pauses that allow carbon dioxide to build up to the point of bursting.

Breathing is a relevant component of the practice of Yoga. Yoga breathing techniques usually accompany different poses or some form of meditation. Therefore, it is difficult to separate and attribute the result to the breath, the poses or the meditation.

Pandit JJ, in 2003 tested 3 breathing techniques for optimal oxygen uptake, as follows:

1. Three (3) minutes of regular breathing

2. Four (4) deep breaths taken in 30 seconds

3. Eight (8) deep breaths taken in 60 seconds

Oxygen consumption was the same for items 1 and 3 and higher efficiency than for item 2. Their work illustrates that breathing technique is important.

Enter nitric oxide (NO), a colorless gas with a half-life of just a few seconds. Nitric oxide (NO) was named “molecule of the year” in 1994 by the journal Science.

In 1998, the Karolinska Institute awarded the Nobel Prize to American pharmacologists Robert F. Furchgott, PhD, Ferid Murad, MD, PhD, and Louis J. Ignarro, PhD for their discoveries on the role of nitric oxide (NO) as a signaling molecule . in the cardiovascular system.

NO relaxes the smooth muscle of the arteries providing a larger flow area for blood, thereby lowering blood pressure and bringing more nutrients where they are needed. The importance of NO in human bodily functions cannot be overstated. Even though thousands of research articles have been written, global research continues. NO is implicated in heart health, lower blood pressure, better sleep quality, and even erectile dysfunction.

NO is produced in the paranasal sinuses, the largest being the maxillary sinuses on both sides of the nose. They are closed chambers except for a small soft tissue opening called an ossium that opens the olfactory airways.

There is no right or wrong way to breathe: autonomic brain function ensures that you get adequate oxygen into your system. However, there are ways to breathe to get the most NO out of your system. Here are 7 tips to help get this amazing gas into your bloodstream.

1. BREATH IN QUICKLY THROUGH YOUR NOSE.

Constricted nose hair and nasal passages ensure that there is negative pressure in the airways. This partial vacuum causes the sinuses to deliver a small amount of NO-laden air in the inhaled breath. The harder you breathe, the more your sinuses will NOT deliver.

2. BLOCK ONE nostril and inhale.

Blocking one nostril and, in turn, the other nostril will increase the partial vacuum to cause NO-laden air to be injected into the inhaled breath.

3. BLOCK BOTH NORSALS and try to breathe in.

Close both nostrils and try to inhale. This creates the greatest amount of vacuum in your respiratory system, allowing NO-laden air to be sucked out of your sinuses. Of course, you can only do this for a short time before you resume normal breathing.

4. EXHALE SLOWLY THROUGH YOUR MOUTH.

It does NOT need time to be absorbed into the bloodstream. Consequently, it is good to hold your breath for as long as is convenient. Alternatively, exhale slowly to allow the lungs to absorb the NO.

5. HUM OR SING

Lundberg et al showed in 2003 that humming increases exhaled NO by 700%. Another investigator found an even greater increase in exhaled NO during humming. The problem is that it’s hard to inhale while humming. Therefore, the suggested sequence is to hum for 3 seconds and then immediately inhale.

6. PRESENT FOR SNORING

To overcome the problem of humming and inhaling simultaneously, it is suggested to simulate snoring, making the sound as if you are snoring. The sound frequencies of snoring are in the range of the natural frequencies of the maxillary sinuses, approximately 110 to 350 Hz. Allowing the maxillary sinuses to resonate will drive NO-laden air into the inhaled breath volume. Because snoring is an inhalation maneuver, NO will reach the lungs in greater volume.

7. VALSALVA MANEUVER

During an airplane descent procedure, headaches are often avoided by using the Valsalva maneuver. This maneuver involves closing both nostrils while trying to exhale until the eardrums ‘pop’. This has the effect of pressurizing the sinuses which, upon subsequent inhalation, release the pressure and inject NO-laden air into the olfactory airways.

Frequent questions

A. NO in the sinuses is a finite resource and can be depleted. How can it be replenished? Eat plenty of nitrate-rich foods, eg beets, fenugreek, etc., and give your body time to convert nitrates to NO.

B. Why not inhale NO gas like babies with pulmonary hypertension do? NO dosing in a medical setting is carefully controlled. Exposure of animals to NO has caused drowsiness, unconsciousness, and death.

C. Why not sit in a high-traffic area and breathe in the NO produced by cars? Exhaust gases from motor vehicles contain NO. However, exhaust gases are a toxic cocktail of other gases such as carbon monoxide. The risk of poisoning far outweighs any benefit to be gained.

As busy as we are each day, we still want to prepare a decent and substantial meal for our family. While not all of us have the luxury of time to cook extravagant dinners, we can choose to cook simpler recipes that save time and are just as good. If you’re short on time, try these easy yet delicious 5 Ingredient Chicken Dinner Recipes!

Easy Chicken Broccoli Casserole

What do you need:

• 1 can condensed broccoli cheese soup
• 1 package chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup of broccoli florets
• 1 cup grated cheddar cheese

Combine broccoli cheese soup (don’t water it down!), cooked chicken, and broccoli florets in a large bowl. Transfer mixture to an 11×7-inch baking dish. Prepare chicken stuffing mix according to package directions, then add to baking dish. Top with cheddar cheese. Cover and bake in a preheated oven (350F) for 20 minutes. When done, remove the lid and continue baking for another 15 minutes. Let cool for several minutes before serving.

Apricot Spiced Chicken

What do you need:

• 4 boneless skinless chicken breast halves
• 1/3 cup canned apricot
• 1/4 cup hot sauce
• 1 tablespoon hot mustard
• Salt to taste

Combine apricot preserves, chili sauce, mustard, and salt (may pepper if desired) in a saucepan and stir over medium heat for about 3 minutes, or until heated through. Coat a large baking sheet with cooking spray. Place chicken on baking sheet and grill for 6 to 8 minutes per side, basting liberally with Spicy Apricot Sauce during the last few minutes of cooking. Let cool and stand for a few minutes before serving.

Mexican Rice with Chicken

What do you need:

• 1 can of chopped tomatoes with onion
• 1 package of Mexican-style rice and pasta mix
• 1 jalapeno pepper, seeded and minced
• 2 cups cubed chicken breasts, cooked
• 2 butter spoons

Melt the butter in a pan and cook the rice and pasta mixture for 5 minutes or until golden brown. Add the tomatoes (with liquid), a little water (about 3/4 cup), and the contents of the rice seasoning packet. Bring the mixture to a boil. Lower the heat and continue cooking for 10 minutes. When done, add the chicken and jalapeno. Cover and cook until liquid is absorbed, about 10 minutes.

These 5 ingredient chicken recipes are the answer to your busy weeknights – you won’t have to spend a lot of time in the kitchen!

Every good Christian is familiar with the story of the Passion of Jesus Christ. If you are not a Christian, but have seen the movie, Passion of Christ, it’s hard to forget the gruesome parts: his brutal punishment, the arduous walk to the cross, and the horrific crucifixion. Most media, from early medieval paintings to modern movies, depict a weary, hunched-over Jesus carrying the wooden cross to Golgatha (the site of the skull) where he was crucified. However, many scholars believe that Christ only carried the crossbar to which his wrists were nailed. Many others are traditionalists who agree that art confirms the “total” cross-cutting vision. Incredibly, the Bible never says that Jesus carried his own cross, except in the Book of John.: Carrying his own cross, he went out to the place of the Skull (called Golgotha ​​in Aramaic) (John 19:17, NIV). All the other gospels include Simon of Cyrene as the reluctant man who helps Jesus on the way to Golgatha. However, I believe that Christ carried the full or partial weight of the cross.

In my opinion, the Shroud of Turin is the famous large cloth that is the true linen on which the temporarily dead body of Christ lay for three days. It bears the imprint of the body of Jesus. Through careful analysis of the biological and forensic evidence, we can learn about how Jesus suffered.

Jesus was so weak from the scourging that he could barely carry the crossbar. Two large straight and diagonal abrasions are marked on the back of the Shroud from the right shoulder blade to the left. Jesus’ arms and hands were tied to the crossbar. He would have to be heavy for a person who had not been severely beaten, like Simon of Cyrene, to carry Jesus’ crossbar. According to Dr. Pierre Barbet, one of the first innovative authors of A Doctor at Calvary: The Passion of Our Lord Jesus Christ Described by a Surgeon, the crossbar called pittabulum would have weighed about 125 pounds and the large upright pole, the stems would have weighed 250 pounds. (Rent 861, Kindle)

To make matters worse, Jesus’ arms and hands were tied to the crossbar. Therefore, he could not have walked half a mile to Golgatha without falling because he walked barefoot over rough and uneven ground. The Shroud reveals evidence that Christ’s nose appears to be broken and his right cheek swollen—injuries consisting of one or more falls while he carried the crossbar for as long as he did. Under microscopic analysis, the Shroud shows dirt and lime particles on his face.

When Jesus and Simon arrived at the crucifixion site, the Pitabbul and Jesus were placed on the ground. Roman soldiers then hammered nails into his wrists. Afterward, they hoisted the Pitábulo and Jesus onto a wedge placed in the middle of the estípites (sticks) that had already been driven into the ground. They then hammered a nail into his feet. This type of cross is known as a “T” shaped “tau” cross.

On the other hand, many of today’s Shroud scholars believe that Christ carried the entire cross. According to Andrè Marion and Gerard Lucotte, French authors of the groundbreaking 2006 book, The Shroud of Turin and the robe of Argenteuil, Jesus carried the whole cross. Using computer models, which analyzed the back of the Shroud, they discovered that there were more than two abrasion marks on the Shroud; there were nine blood marks that correspond to the robe that Jesus wore (John 19:23-24). The markings on the tunic indicate a cross pattern, created by the pressure of the entire withers (pitabule and stipes) on his back, even though the tunic cushioned the bruises.

What about the two diagonal bruise marks on his back? The new computerized data clearly shows more bruises forming a perpendicular criss-cross pattern from his bruised shoulders to where the stipes meet the pitabulum between and below both shoulder blades. Marion’s analysis of the Shroud and Robe of Argenteuil suggests that the top of the vertical beam was carried over the left shoulder, while the entire weight of the horizontal beam fell on the right shoulder. This could have dislocated his shoulder.

But Jesus could not have carried a cross that weighed 350 pounds. However, for Jesus to have carried the entire cross, the stipes (vertical post) and the pitábulo (crossbar), it would have weighed much less. According to legend, in AD 326, Helena, the mother of Emperor Constantine of Rome, made a pilgrimage to Jerusalem to find the location of the cross of Christ. Witnesses commented that she not only found the cross of Jesus in an area under Golgatha, but also the crosses of criminals. She could not determine which cross belonged to Jesus, so a terminally ill woman touched each cross until she placed her hand on which she miraculously made her illness disappear.

Helena brought the relics related to the crucifixion to Rome. In the Basilica of the Holy Cross in Jerusalem, the pitábulo of the good thief is exhibited. It measures 180 cm long x 13 cm wide x 13 cm high. His weight is 20 kg or 45 pounds. It is estimated that the stipes measured 250 cm long x 11.5 cm wide x 11.5 cm high. His weight is 25 kg or 55 pounds. So the total weight of Jesus’ cross would be about 90 pounds. (From an anonymous article, Why Jesus carried the whole cross and not just the scaffold.) Interestingly, this evidence supports the fact that the bruise marks were the same size, between 11 and 13 cm long.

Jesus would have had serious problems walking, confined to a 45-pound scaffold mounted only on his shoulders with his hands and arms tied to him. By carrying the entire 90-pound cross, he would have had his hands free, while dragging some of his weight behind him. So if Jesus carried a much lighter full cross, it would have been the traditional “Latin” cross: a “t”.

It has also been speculated that Jesus had to carry the entire cross, because the dirty, used stipes covered in blood and feces were dug out of their holes in the ground and stored. This was probably done because in and around a holy place like Jerusalem, religious law prohibits anyone from touching anything unclean. So, Jesus and the two thieves crucified with him had to carry both the stipes and the pitábulo. In more secular parts of the Roman Empire, the foul stipes lay on the ground waiting for their next victim. So, traditionally the tau cross was used and not the Latin cross, exclusive to Jesus.

Early experts who analyzed the Shroud of Turin believed that the doomed Messiah only wore the Pitabule because only two abrasion marks were visible on the upper right back and lower left back. Today, using the latest computer technology, more evidence that Jesus carried the entire cross has emerged by re-examining the Shroud of Turin, the robe of Argenteuil, and the good thief’s cross. The robe worn by Jesus at the crucifixion overlapped the markings on the Shroud. Measurements of the good thief’s crossbar indicate that it weighed much less than previously thought, as did the stipes. With this evidence, it is more likely that Jesus carried the entire cross, with the help of Simon of Cyrene, to the site of the crucifixion, validating the traditional artistic view of Jesus carrying the entire cross.

Fall is here and winter is coming soon, but that doesn’t mean you should store your grill in the shed. Grilling is for all seasons, and a backyard barbecue is especially enjoyable with hot, flavorful food on the grill paired with warm side dishes. Soups are perfect as a side dish or appetizer during this time, as are enjoying your favorite fall or winter beverages. Everyone loves soup and it is not complicated to prepare! Use seasonal vegetables and add all of your favorite ingredients to make a meal or side dish that everyone will enjoy, even the kids!

Try these delicious soups perfect for cool weather:

Creamy Butternut Squash

What do you need:

• 1 small butternut squash, peeled, seeded and diced
• 3 garlic cloves minced
• 1 large onion, chopped
• 3 cups of vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh sage
• 1/2 tablespoon chopped fresh rosemary
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• freshly ground black pepper
• chopped parsley, to serve
• Toasted pepitas, to serve
• Bread of your choice, to serve

In a large pot, heat the oil over medium heat. Add the onion, season with salt and pepper and cook until soft. Add the squash and cook, stirring occasionally, for about 10 minutes, or until just starting to soften. Add the garlic, sage, rosemary, and ginger. Stop in the broth and bring to a boil. Once it boils, lower the heat and cover. Cook for 25-30 minutes or until squash is tender.

When ready, let cool for a few minutes, then pour soup into a blender (work in batches if necessary). Blend until smooth. Add more broth if too thick, or add seasonings to your liking. Transfer to serving bowls and top with parsley and pepitas. Serve with your favorite bread.

Basil and Tomato Mix

What do you need:

• 1 1/4 kg roma tomatoes, cut in half
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 3 cups of vegetable broth
• 1 cup loose basil leaves
• 1/3 cup chopped carrots
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon of thyme leaves
• sea ​​salt and black pepper

Line a large baking sheet with parchment paper, then place the tomatoes (cut side up) on the sheet. Drizzle with 2 tablespoons of olive oil and season with sea salt and black pepper. Roast in a preheated oven (350F) for 1 hour.

Heat remaining oil in skillet and sauté garlic, onion and carrots for 8 minutes or until soft. Add the roasted tomatoes, broth, blasamic vinegar, thyme leaves, and 1/2 teaspoon salt and simmer for 20 minutes.

Transfer the mixture to a blender and pulse until smooth. Add the basil leaves and pulse until just combined with the soup. Pour the soup into a bowl and garnish with basil leaves. Serve with crusty bread.

Warm up with these delicious soups perfect for cool weather!