Friday, January 22, 2010


Life is busy so we must always remember to play once in a while. As children we all start life with limitless imaginations, so take time with those you love and really look at nature around you. Learn to see your own world with new eyes. This site has suggestions for projects and adventures you can do. There will be learning sections, as well as interactive art ideas and a challenge to building your own fairy houses.The fun is out there, you just need to go looking for it. The Rules: Use your imagination, learn to really look at the world around you, and make play time. We're a new and upcoming company and offer great prices and information on a variety of environmentally friendly products. We believe in and support green for our environment.

Fairy House Codes

1. Never harm a living thing to create a house.
2. Please don’t pick flowers unless they are yours.
3. Use anything you find, be creative with what you have, but make sure it’s
4. Leave a special stone or shell from another place as a gift.
5. Give the house a name.

Activity Idea!
Go for a walk or picnic in your neighborhood. Collect natural building
materials and create your
own fairy house. Observe the building codes below and it’s sure to be a
Fairy House Blessing

This is a traditional fairy house blessing. Try to memorize it and recite it
when you build a fairy house.
You can insert a friends name as the King (or Queen) when you recite it
and treat them like royalty for the nonsense hour.

Ho ye! Ho ye! The hour of nonsense has now arrived, King Fun ruler of the
Kingdom of Nonsense is at hand. Be gone dull cares! Vanish from our
midst ye shadows of gloom! Enter here this fairy house with joy, gladness,
and hearty laughter! Huzza!

Fairy Lore: If you leave a thimble in the house overnight, in the morning
the fairy’s will have filled it with magic as a thank you.

The fairy house art challenge Draw or paint your dream fairy house. If you
send us a copy it could be included in a future project.

FR; Thimble Empires

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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

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Thank You For Visiting!
Have a Great Day!