Wednesday, April 7, 2010

Happy 2nd Birthday Inspire me Today! Tick the title for the complete article and prize information! Peace!


PUTTING THE LIGHT BACK INTO ENLIGHTENMENT

ACTION PLAN...

Free yourself from judgment. Each judgment you have is a complaint with the Divine Mystery.

Let go of your attachment to being right. This doesn't mean you can't be right, only that you can't keep score.

Let go of your attachment to being wrong. Scrutinizing your actions to identify your "mistakes" is a justification for self-judgment. The opposite of being wrong and the opposite of being right is the same-just being.

Stop trying to fix yourself. You are not broken, you don't need repairing, and you don't need to try harder. All you need to do is accept yourself as you are.

Get over thinking your belief system is the cornerstone of reality. It isn't. Everything you think is real is based on an illusion. Laugh, its pretty funny if you think about it.

Detach yourself from your need to know. The problem with knowledge is it doesn't do anything. How much more knowledge do you need to embrace the truth of your magnificence. Your choices will distinguish you, not your knowledge. (Note: There is no exception for bad hair days.)

Stop justifying your actions. To move out of the duality of right/wrong thinking, you must be willing to stop defending your point of view.

Quit blaming anyone, including yourself, for the way you are experiencing the world. There are no victims, only volunteers. Assume responsibility for your experience of life, regardless of where you acquired your point of view.

Release the idea that any one human is better or worse than another. If ...

Another link I found of similar interest;
http://stanford.wellsphere.com/dr-ellen-weber/147061/posts
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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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