Thursday, April 8, 2010

I am a goof!!! my 'wrong' 1st Flash 55 was 155! DAng. It really was tooooo bad! Here's My 55 of the correct week, or whatever.

Tick the title for more and to join the fun!

Flash 55 is hosted by G-Man (Mr. Knowitall). Tick the title for more information. Just write a story in exactly 55 words. Using the photo for a prompt. If you want to take part pop over and let G-Man know when you’ve posted your 55. Thanks G-Man for hosting.

Here' mine! I call it Connection

Back There, My life seemed to steer itself.
Many things were illusive so I didn’t believe in myself.
Rejection connection was what I believed
Reason I say so is the Hotel CA reflection
Proof stopped by with its judge in the corner
My psyche was twisted like bourbon Dejeuner
Souvenir, my bright blonde hair


(reunion is hearing that song again! I like it with reflection better, cause that's what I was doin'! TQ John)(was Hotel CA reunion)


  1. rejection connection makes me think of conjunction junction...feelign your 55 though...and its 55 this time. smiles. nice you joined in...

  2. Rejection Connection....
    You did a fabulous job. I liked it. For some reason, this weekend, Hotel California, will be going through my mind.

    Here is my Flash 55 for the week. [scroll down below my Show n Tell feature]

    Have a wonderful Friday.

  3. I can relate to floating along with the tides of life instead of steering myself.

  4. Well, at least the hair will grow out. For many, the souvenirs were more permanent.

    Good job!

  5. Allison...
    So you actually wrote 210 words altogether?
    Awww, sorry.
    Next weeks will be easier I promise.
    Excellent 55 though...Eventually!
    Thanks for visiting, thanks for this fine contribution, and have a Kick Ass Week-End...G

  6. John, I know! TQ! I just had one of those weeks. How about, reflection instead. I don't mind some of it coming back. Memory is nice that way. :)

    Brian, I loved CJ! I actually like the adjective song too. Where Warner's Bros couldn't do, School House Rock could! TQ, this is fun :)

    Hootin Anni, TQ me 2! I woke up to it! TGIF! :)

    Nessa, I know! I wasn't much on direction, for sure! :)

    PattiKen, That's a really great way to look at it, hair grows back! I've known some who didn't even survive, so, yeah! It is sort of a universal thing, growing up, loss, and such, no? TQ and TGIF! :)

  7. Thank you Mr. G! Thank you for hosting them too! See you on the F55 next week! You have a kick ass week end too!


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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Have a Great Day!