Tuesday, January 5, 2010

Saving Face by Dahlia Lithwick On Slate Ezine

If you are looking for a quick little good read with a bit of a legal - ease - beat, a nasty divorce, and great warrior women type gone a little haywire, then this story is for you. I am not sure if warrior is the best description here, you tell me?

I didn't think I would like Saving Face and stopped reading it around ch. 13, but will finish it today. And in truth, I find myself cutting off stories I like sometimes because I don’t want them to end. Other times, because I lose interest, or become otherwise engaged. This time it was about time and priorities. At the time I was reading SF in real time along with Dahlia’s writing it. I didn’t have the extra minute. The possibility of the internet distraction traps I am constantly bailing myself out of was daunting at best. So, I simply quit. I had the, “Gotta get to work, leave my life behind, and she’s on vacation”, blues of sorts.

Dahlia was interviewed on NPR. She is a court reporter in Philadelphia and wanted to write a chapter a day. You could follow her on Facebook, Twitter, and such.

At the end of each chapter Dahlia would ask for suggestions about this and that on the development of the plot or characters and that sort of thing. It was interesting and I didn't mind the craziness of the divorce, I just wanted to make sure to say that the subject was as such. Information is key.

I did want to write in suggestions a time or two and hope Dahlia does this again, or one of you do.
If you are so inspired, I want to hear about it please. It sounds like fun and a lot of work, she did say so. Something about breathing hard~~~.
I say, 'Think of college finals EVERY day during your next vacation and I suppose that might be what it is like. Test junkies unite!'
So…..If you ever aspired to own your own black Armani, or become a national blogger treasure, and/or be a bit feministic, this story will most likely be entertaining and maybe aspiring for you. Take a look!

Oh, and Dahlia also would credit the advise she used in the text where she used one of the leads she'd gotten from her following.
It's kind of fun.
I think she's done.
with this one...
When I just looked at her article on Slate.com it said chpter 23 The End.

I am going to post a couple of her other articles. She was interesting to listen to when interviewed on NPR (National Public Radio)which was my catalyst to find and read her story. I think it was on NPR's 'Fresh Air', but am not sure. It aired sometime last August or early September 2009. You can go to www.NPR.com and search for it. I don't always find what I am looking for there only because I get distracted or run out of time or think of something else to do.
Please let me know what you think and thank you for your feedback.

No comments:

Post a Comment

Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.


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

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!