Monday, July 12, 2010

Another article I found from Lynn Spirit that I wanted to share, to remember, and for reflect. I hope you enjoy it...

A true leader helps people remember their own power.

The beautiful and magnificent threefold Celtic Goddess graces many an Irish legend with tales of athletic prowess and queenly distinction, not to mention curses and battlefield victories. She often took the form of a horse, as well as shape-shifting in any variety of forms needed to meet the occasion. Macha was also identified with the fairy queen Mab, whose name means mead, a red drink made by fermenting honey and water. Any reference to a magical red mix is surely associated with menstrual blood, the "wine of wisdom." The Red Queen is a menstrual monarch.


  1. Too bad we're taught{and teach"} o be SO afraid of this stuff!!! And to hate it. It's like hating ourselves my dears{It's made many hate themselves, duh!} Please let's don't teach our next generation of women to hate themselves because they 'well' you know,,,,
    It's really a pity, really; pity, pitiful.
    I am ashamed of our uncooth ways.
    Take a mydol, it's really no big deal, go to school/work and just pretend. Some people don't even talk to the children STILL about themselves!! And we can be all hoyty toyty about it, but those who can't even talk about it have been hurt so bad they are froozen, and scared to speak about it. We still have to whisper. Why? The guys know it, so who are we whispering for. I don't mean any disrespect. I mean it's one thing we should be respected for. and the more I say here the more I know I should say more, so I'd better wait. I'm on a roll.

    It's such a secret and it leads to sex.
    My god, I said it..
    Please forgive my forward nature, I must have lost my senses.
    I'm going to get help, I swear!!!

  2. So, That's a flip.... ONe of my style flip a roonies!
    Hope you enjoyed...

    Inspired by Chevy Chase and Jane Curtain many many moons ago,
    I am an ingnorant @#*#, but I am not Jane...

  3. it took me many years before i became even somewhat comfortable with my own menstruating. it was only living in germany several times and being around people who care little about bodily functions that helped me through it. they are so different from the quietly snickering americans in areas like that!

  4. Oh Sheri, I know what you mean. I think our generation, and my PNW nature, nurtured here, left me a bit looney. I appreciate you in put soooo much! I have had a bit of a rant here and didn't even proof before I posted me comments. I was going to delete it and start over, but thought, oh well, I'll be a better writer later....
    Caio for now!

  5. ME oh my,
    you= your
    me= my

    gosh!!! and stuff~~~:)


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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