Thursday, April 8, 2010

Maniac Warning! Here I go again! Sorry Folks, but I get these little prompts from the powers that be from I don't always get to them,

I don't always care. I do always want to help where I can, and be as informed as I can, but I have a theory about that too. Should I go on? No? Well then, I'll just say that it is EASY to say what you stand for. It is not easy to keep up with the rig-a-ma-row though. For one thing, I am not privy to a bunch of the big industry issues, simply because I am not a Big industry, nor do I pretend to be close to it. I, personally don't want to be close to it. I live in a really industrialized area and it is a huge mess! They don't even try to 'fluph' anymore, which is okay by me. Kind of 'third world' lookin' in some spots, but call it how you see it? ya know?
So, my little letter is posted here. I probably sound looney, or immature, or ignorant, but that's how it is. My daughter said that it's better that way, and now-a-days I feel a bit concerned about their generations plights, but try to be that 'live for today' to the best we can kinda momma. anywho!!!

# 36,525:
I know we all drive cars to work and for the family, but how can we curb our own driving habits and keep our bills paid? I don't know exactly how to change these problems, but I do know that we need careful consideration where oil drilling is concerned. If we can get to a TRUE safer energy supply, that would be the best a company, government, and society could do! If we are going to keep with the oil, then we need a lot more security for our planet and all of its inhabitants! Agreed?
Some careful considerations for the people and wildlife around these drilling sights, and a whole lot of research and discloser are just the tip of the iceberg I'd like to see.
Thank you for your time sir!

So this gets mailed to our President Barack Obama along with some of what earth care wants to have said, K (?) I want to edit them sometimes and that is why I 'sometimes' don't want to write, Or I am simply not on the same page as them, but I like people who are still working on making things better, and maybe even someday, sustainable. GO TEAM Earth Care! Who among you will be number 36,526? Or let me know how you really feel, as one of my esteemed colleagues would say.
Here is the link and you can tick the title to be redirected there as well.

P. S...
I really just want to raise oats and barley and call it a day, but I don't have much resource for that, so I dream...



  1. Hi again...just wanted to stop by and leave an answer to your question you left for me in my comments...regarding pecan brittle. No, tho I have made my own PEANUT brittle, I've never made homemade pecan brittle. And I don't know why.

    But this TEXAN lady has made the best brittle around. Beats my homemade even. And there is a link by my graphic of the brittle on my blog. It's really not that expensive, and you can order it online. Believe me, it's worth melts in your mouth----a bit of heaven.

  2. YUM! I will have to try that! I haven't had it except mixed and a praline I made up. Thank you for the information! :)


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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