Sunday, April 4, 2010

And the Old Moon Laughed; Microfiction Monday Post

From Susan of Stony River@Blogspot.com
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.


Winkin, Blinkin, and Nod
Sailed off to the sea of dew.
I will fly off on my baby bunny.
What about you?


©Allisonians

19 comments:

  1. Oh, great one for the day! I love it! We do have fun with these don't we? Hope you have a great week!

    Sylvia

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  2. Thank you! I hope your week is great too!
    :)Happy Easter!

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  3. LOL...to funny. Let's see what can i go flying off on...it's got to get me to Uranus that I know. ROFLMAO. Good job. :) Have a great week ahead :)

    Mine is up HERE.

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  4. This was a delightful rhyme
    and lots of fun!

    Oh I love that circle of life in the snow on the pier! That is a keeper

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  5. Sea of dew is a nice image. Wouldn't mind going there myself--though probably not by bunny.

    Thanks for commenting on my MM. Hope you have a good, creative week.

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  6. Clever! Microfiction covered in nursery rhyme-y sprinkles spells YUM!

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  7. A nice bit of poetic fun :-) Enjoyed it.

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  8. oh, this is sweet! i like it

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  9. And a new Nursery Rhyme is born!

    Would you believe the kids I work with in the afternoon have no idea what Nursery Rhymes even are? Sigh.

    Happy Monday to you.

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  10. Wow.. the things the bunny can do!
    Great one!

    Happy MM! Mine is here hugs, shakira

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  11. My first stanza is from a nursery rhyme. I should have added that in my post.

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  12. oh it's so cute. I'll try to remember that and say it to my baby just before she goes to sleep. Winkin..Blinkin..and Nod...love it!

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  13. well this is the 4th time in trying hope it works GREAT JOB on the SITE looking really wonderful tons of amazing content!
    Love peave and joy to you and yours

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  14. Great take on the picture, Winkin, Blinkin, and Nod, it's been a long time since I thought of them.

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  16. Me too, Bill! My Mom had a thing for nursery rhymes and had a little book for my little bros that she read and also did a bit of explaining. I was quite an inquisitive kid partially because of her, I think. These are great fun!

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  17. Aw, now that's sweet! And beautiful timing: it's nearly midnight here and I'm ready for bed. A nursery rhyme was just the thing to convince me I should hit the pillows and start again in the morning (power outages all day today -- didn't get much done!)

    Thanks Allison, I loved this!

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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.

SOURDOUGH STARTER with WILD YEAST

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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