Tuesday, May 25, 2010

My Tale for Tuesday; Is Sad, But, I fear, True!

by Doug Simpson
Relatives Fear the Dead Oil Rig Workers Are Forgotten

~~~and I infer here
The 11 who lost thier lives the day that the Gulf of Mexico Died~~~

Adam Weise, 24;
Jason Anderson, a father of two;
Aaron Dale Burkeen, 37, of Philidelphia;
Karl Kleppinger Jr., 38, of Natchez;
Shane Roshto, 22, of Liberty;
Dewey Revette, 48, of State Line;
Gordon Lewis Jones, 28;
Donald Clark, 49;
Stephen Curtis, 39;
Roy Kemp, 27;
Blair Manuel, 56;

God's Speed~~~

here's the link;


  1. It's very sad...and I think the dead workers have been forgotten in many ways.

    The whole episode has been horribly handled...it's a major crisis, seemingly managed as business as usual.

    ‘Godspeed’ indeed.

  2. thanks for posting this, allison. today's news travels so fast that i find it easy to forget that there were 11 people whose lives ended that day but a whole 'nother horror had only started for everyone who knew and loved them...

  3. Here is a great way to help, I hope. This petition is from Repower America to the CEO(let's hope)
    Here's the link;(you'll have to cut and paste, I promise to learn how to at hyperlinks in my comments before winter!)(ok, by winter)(I know it's not hard, I just have to do it once and I am a lazy butt)
    Okay now,,, Here's the link; for real

    Check it out!

    The above link went to a facebook site. here's another, but I didn't find the petition there real easily. hmmm

  4. Thank you Sheri and Chrisopher for your comments ( :) )! I know I sound like a broken record.
    Here's another link I found especially interesting;
    oh, I can't find it. It's a Facebook group on boycotting BP. I am trying to do my part. #1) no more commuting, even though that took place before the boycott quite a bit. I'm adding it.
    #2)Hardly driving!!!
    and now that I'm out of time, here I go....
    Have a rip roarin' week everyone! Namesta!!!


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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