Tuesday, May 18, 2010

Tuesday Energy informational; From Qigong Energy Healing Blog@blogspot.com


http://qigongenergyhealing.blogspot.com/

Free Distant Healing Session Sunday May 23, 2010
La versión en español de este mensaje está a continuación de la versión en inglés.

I'm doing another free distant energy healing session for everyone who wants to join and all their friends, families, and anyone else who reads this. The main healing session will be on Sun. May 23, 2010 from 7-8pm Pacific Time-same as Los Angeles (PDT), 8-9pm MDT, 9-10pm CDT, 10-11pm EDT-same as New York.

You can join this free distant energy healing session by using your intention to be included. If you wish to join, just close your eyes for a minute when you read this and mentally say that you intend to join the session and want to be included. That is all you have to do to connect with the energy and you don't have to do anything else. Healing energy can begin to flow to you once you do this as many people who have done this before have reported. I'll be doing unscheduled energy adjustments leading up to the May 23 main session and you can receive a lot of healing energy before the main session on Sun. May 23.
You can include other people by following the instructions later in this newsletter. For those in other countries you can search for a World Time Clock to convert the time; http://www.timeanddate.com You can also use this to convert other US cities.
For those who want to know more about this work you can read my website http://www.QigongEnergyHealing.com . I was the past Secretary of the International Tibetan Qigong Association and found I had a gift for distant energy healing after recovering from a serious spinal cord injury.

So if your interested in this
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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!