Sunday, June 20, 2010

Dance, dance, dance All Night Long~~~It's bella bella~~~Thanks Steve Miller~~~



sol (sun) and sistere (to stand still),


Summer Solstice and Winter solstice are the most common names. However, these can be ambiguous since seasons of the northern hemisphere and southern hemisphere are opposites, and the summer solstice of one hemisphere is the winter solstice of the other. These are also known as the 'longest' or 'shortest' days of the year.
Northern Solstice and Southern Solstice indicate the direction of the Sun's apparent movement. The northern solstice is in June on Earth, when the Sun is directly over the Tropic of Cancer in the Northern Hemisphere, and the southern solstice is in December, when the Sun is directly over the Tropic of Capricorn in the Southern Hemisphere.
June Solstice and December Solstice are an alternative to the more common "summer" and "winter" terms, but without the ambiguity as to which hemisphere is the context. They are still not universal, however, as not all people use a solar-based calendar where the solstices occur every year in the same month (as they do not in the Islamic Calendar and Hebrew calendar, for example), and the names are not useful for other planets (Mars, for example), even though these planets do have seasons.
First point of Cancer and first point of Capricorn. One disadvantage of these names is that, due to the precession of the equinoxes, the astrological signs where these solstices are located no longer correspond with the actual constellations.
Taurus solstice and Sagittarius solstice are names that indicate in which constellations the two solstices are currently located. These terms are not widely used, though, and until December 1989 the first solstice was in Gemini, according to official IAU boundaries.
The Latin names Hibernal solstice (winter), and Aestival solstice (summer) are sometimes used.




Dance, dance, dance all night long!

Here's to the days of light!

And here's to hoping your's is bright!

Namesta,

Allison

3 comments:

  1. the steve miller i know but the great information on the solstices were a stretch. for some reason i am not using my brain like i used to ;)
    hope you've been well and that everything is going good, allison :)

    ReplyDelete
  2. Yesterday was a wonderful solstice day. I sat in the sun all afternoon and thought about the things I wanted to energize.

    ReplyDelete
  3. Greetings and thank you sheri and nessa:
    It is always great to hear from you. I am too slow on blogging these days, but my pc is working so when I am able to get to the machine and post and read, it will be sooo nice.
    Have a great summer!

    ReplyDelete

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

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