Sunday, March 28, 2010

The Gap & Microfiction Monday Hosted by Stoney River

From Stoney River Susan: Microfiction means the shortest of short stories. Think Aesop's fables, comic strips, or even jokes: complete stories that can be told in under a minute. For this game, the limit is a tweetable 140 characters or fewer.

Too Bridge

Too Bad We don't have more...
for walking,
& considering.
Wall construction these days.
Needed; bridges 4all



  1. Ah, the autumn years, mine is about the dastardly deed that they may have witnessed Here be mine.

  2. Indeed we do. What great ways to use a bridge. Well done. Have a great week ahead :)

  3. A lot of us are using the bridge for Reflections.

  4. Yes...a bridge like that would probably slow anyone down...autumn years or not.

  5. Hello, thank you for your comments. These are a blast! Thom, I wanted to post a comment to you on your blog, but I don't think it went through. Anyway, great idea! And I did enjoy them all. It's really fun to see how they go!
    Have a great week! Happy Spring time!

  6. There never can be a bridge too far . . .

  7. Yes, a grerat place to think about things. Nicely done.

  8. I like a "too" bridge . . . have to think on that a while.

  9. To True, Jabblog; but I just don't have a quaint little one close enough to enjoy on a regular basis. Have busy ones over a wonderful river near The Columbia River in Washington state. And that will indeed have to do! Have a great week!

  10. SouthLakesMom...
    Thank you, Your story is wonderful!

    A 'too' bridge is like a jaberwock with an Eeyore style 'too bad' and the question of, "Did she mean, 'to bridge'. Well I did and I didn't."

    I should try to write a regular sentence, but I am 'too' influenced by acronyms, and trying to keep up with it all.

  11. The question really is, "Did she mean, 'to bridge'? or didn't she?" Well I did and I didn't.
    I think 'bridges' and 'bridging' was key in my reflection, and 'too' or the lack there of was my rhetoric. Have a great week!

  12. I love bridges , they are so romantic for me.
    I am still thinking what you meant by too bridge but
    I like your 55!

    Mine is here

    Happy MM!
    Have a wonderful week!


  13. This comment has been removed by the author.

  14. {too=also}, but I was also being rhetorical. Have a great week!


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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