Monday, April 19, 2010

Musical Monday 1st; What a Wonderful World

What A Wonderful World (our life)
Our Song~~~~
I am dedicating this song to my husband, you are my wonderful world!
I love you! & that is a 20:10 my dear!
Thank you for all of the Green Trees & Skies of Blue!
Written by Robert Theile & George David Weiss
Sang by Loius Armstong and the later version mix by
Israel Kamakawiwo'Ole 'IZ'


I see trees of green, red roses too
I see them bloom for me and you
And I think to myself what a wonderful world.

I see skies of blue and clouds of white
The bright blessed day, the dark sacred night
And I think to myself what a wonderful world.

The colors of the rainbow so pretty in the sky
Are also on the faces of people going by
I see friends shaking hands saying how do you do
They're really saying I love you.

I hear babies crying, I watch them grow
They'll learn much more than I'll never know
And I think to myself what a wonderful world
Yes I think to myself what a wonderful world.

The naming of a cat.
I first learned of Louis Armstrong as a young child
while naming one of our kittens. It was my Mom that thought
Of it.
Later I learned who Satchmo really was! I loved that cat and
the singer! Thanks Mom for the wonderful adventures you taught
us through simple things like naming of cats.

Here's The Scoop!
Diane hosts this fun meme. Tick the title to redirct to her site, and to join the fun!


  1. I can't add videos for some reason to this site, and I haven't had any time for technicals so I just found the great cover of Louis and you can go to You Tube for a wonderful video of him singing this song!
    Have a great week!

  2. Allisonian;

    I have this version on my ipod. It stands the test of time, that's for sure! Love it.

  3. This was the first song my ex-husband & I danced to at our wedding. The marriage ended badly, but I still LOVE this song!

  4. What a wonderful dedication Allisonian!

  5. what a lovely song. The lyrics are just heavenly. It kind of makes one forget any problem for a little while.


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!