AOL says,,,
http://www.aolnews.com/2010/12/19/lunar-eclipse-december-2010-falls-on-winter-solstice/?icid=maing|main5|dl1|sec1_lnk3|32295
NASA says,,,
http://eclipse.gsfc.nasa.gov/eclipse.html
&
there is a great figure map featured on this link, article below link;
http://eclipse.gsfc.nasa.gov/OH/OH2010.html#LE2010Dec21T
Total Lunar Eclipse of December 21
The last lunar eclipse of 2010 is especially well placed for observers throughout North America. The eclipse occurs at the Moon's descending node in eastern Taurus, four days before perigee.
The Moon's orbital trajectory takes it through the northern half of Earth's umbral shadow. Although the eclipse is not central, the total phase still lasts 72 minutes. The Moon's path through Earth's shadows as well as a map illustrating worldwide visibility of the event are shown in Figure 4. The timings of the major eclipse phases are listed below.
Penumbral Eclipse Begins: 05:29:17 UT
Partial Eclipse Begins: 06:32:37 UT
Total Eclipse Begins: 07:40:47 UT
Greatest Eclipse: 08:16:57 UT
Total Eclipse Ends: 08:53:08 UT
Partial Eclipse Ends: 10:01:20 UT
Penumbral Eclipse Ends: 11:04:31 UT
At the instant of greatest eclipse (08:17 UT) the Moon lies near the zenith for observers in southern California and Baja Mexico. At this time, the umbral magnitude peaks at 1.2561 as the Moon's southern limb passes 2.8 arc-minutes north of the shadow's central axis. In contrast, the Moon's northern limb lies 8.1 arc-minutes from the northern edge of the umbra and 34.6 arc-minutes from the shadow center. Thus, the southern half of the Moon will appear much darker than the northern half because it lies deeper in the umbra. Since the Moon samples a large range of umbral depths during totality, its appearance will change dramatically with time. It is not possible to predict the exact brightness distribution in the umbra, so observers are encouraged to estimate the Danjon value at different times during totality (see Danjon Scale of Lunar Eclipse Brightness). Note that it may also be necessary to assign different Danjon values to different portions of the Moon (i.e., north vs. south).
During totality, the winter constellations are well placed for viewing so a number of bright stars can be used for magnitude comparisons. Pollux (mv = +1.16) is 25° east of the eclipsed Moon, while Betelgeuse (mv = +0.45) is 16° to the south, Aldebaran (mv = +0.87) is 20° to the west, and Capella (mv = +0.08) is 24° to the north.
The entire event is visible from North America and western South America. Observers along South America's east coast miss the late stages of the eclipse because they occur after moonset. Likewise much of Europe and Africa experience moonset while the eclipse is in progress. Only northern Scandinavians can catch the entire event from Europe. For observers in eastern Asia the Moon rises in eclipse. None of the eclipse is visible from south and east Africa, the Middle East or South Asia.
Table 6 lists predicted umbral immersion and emersion times for 20 well-defined lunar craters. The timing of craters is useful in determining the atmospheric enlargement of Earth's shadow (see Crater Timings During Lunar Eclipses).
The December 21 total lunar eclipse belongs to Saros 125 a series of 72 eclipses in the following sequence: 17 penumbral, 13 partial, 26 total, 9 partial, and 7 penumbral lunar eclipses (Espenak and Meeus, 2009). Complete details for the series can be found at:
eclipse.gsfc.nasa.gov/LEsaros/LEsaros125.html
UT
http://en.wikipedia.org/wiki/Universal_Time
...
UT1 is the principal form of Universal Time. While conceptually it is mean solar time, precise measurements of the Sun are difficult. Hence, it is computed from observations of distant quasars using long baseline interferometry, laser ranging of the Moon and artificial satellites as well the determination of GPS satellite orbits. UT1 is the same everywhere on Earth, and is proportional to the rotation angle of the Earth with respect to distant quasars, specifically, the International Celestial Reference Frame (ICRF), neglecting some small adjustments. The observations allow the determination of a measure of the Earth's angle with respect to the ICRF, called the Earth Rotation Angle (ERA, which serves as a modern replacement for Greenwich Mean Sidereal Time). UT1 is required to follow the relationship
ERA = 2π(0.7790572732640 + 1.00273781191135448Tu) radians
where Tu = (Julian UT1 date - 2451545.0)[2]
...
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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