Sunday, April 11, 2010

PagiNation; Children of Light


Sunday meme

Chose from a book from Australia(America writ), ©1995 H. Macauley, H.O.M.E. Publishing, LLC UT,
(801)461-9030

Opened to page 35.
"Look at the life-force on this planet. Can't you see there's incredible, creative Intelligence all around you?"
She paused for a moment and then said, "There exists a Source of all intelligence, all love, and it's infinitely creative. Think of the sun as the source and the rays as the expression; you can't separate the sun from the rays. So everything you see, feel and experience around you is the expression of the Source, including yourselves. You can't separate the thought from the thinker."

Be it metaphysical or biblical, there is no question like, "where does this energy come from?" It has been a contention with me that it is so competitive and has kept me from three things. I will not say here what they are because it is not for me to say.
I do say, God bless you and keep you and may his light shine down upon you!
I have listened to many teachings and love several in whole and most in part.
Here are my three fold dedications;
The 4 Agreements~Don Miguel Ruiz is magnificent and I don't know him, but I love him. He taught me more in the last year since I received his book(it was a divine gift, another story)about myself then therapy or church has my whole life! I am not joking one bit.
Deepak Choprah's Buddha was very well written metaphysically speaking and it moved me. Lovely story compared to what I have read before. Flowed.
Adelheid Ohlig's Luna Yoga (about womanhood) Very GOOD

©Allisonians
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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

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!