Tuesday, January 11, 2011

Anniversary of a slide; Sadly, it sits unrepaired. How to repair a slide? IDK, but 100 years ago they used rip rock to dike huge bodies of water.

Still needs quite a lot of revision, but what's new? I am publishing it anyway for the date. 1.11.11

My whole geo world changed here, too, but I only live just less than a football field away from this natural wonder.
You'll get what I mean by only in a minute:
The city had redirected water with a catch basin system 4 months before the photoed slide(1.08.090). Directing the ground waters away from my street end slide(95) which is much closer to my house where a slide has been since 1995. That slide still moves to this day. The 1995 slide is only one car length away from my driveway. The catch basin system 'Well 1' is sinking just a tidbit too(08 to present). Water puddles around it a little more and more. The city came by to look, but it wasn't raining. They tend to function so.

 City cones from '95 are still there; but 4 months after the redirected line(late in '08) was put in we gained a cliff. I have photos throughout my life with my children and our three cones. Not only are my children getting older, you should see them cones...:D

Here were(are) another couple of issues from before the slide incident 1/08/09;
                               1. the water pipe descending the hill right next to the stairs was broken half way down the hill, so water ran freely for years. There is a whole erosion, that you can crawl into, underneath the stair's landing at mid-point from the break in the pipe's runoff, (the pipe was fixed last spring, a little too late, if you ask me), Additionally, this is where the catch basin water was being directed to.
                              2. the owners of the land between the top house and the bottom of the hill (who knew that there was room for ownership there? it was a very steep hill, as you can see; and it is now a CLIFF! With Blackberries for disguise!), anyway, the owner had clear cut the bottom 2/3 of the hill 2 year before, then
3.~~~~~~~~~~~~~~~HUGE snowstorm and flood! ~~~~~~~
~~~And PRESTO~~~

BUT the lack of action is what gets me....Litigation is a NASTY word when used like this! This pile still sits here as well. This area is very near a 'Welcome' to our Town sign. Rather near Our Northern entrance/exit from the corridor to our beautiful town. What a joke... We show 'ALL' what we CAN'T do..Pity..dark age,, and we don't even care. All of the automation in the world and we can't/won't fix this little issue....Onion's please!!!!

Oh, I should say that they took away the part of the pile of slid hillside that was on the road away. Can't fix private property and won't make the property owners(not the houses property, but the 'SLID LAND' where nobody lives OWNER) stabilize a hill where people reside. We may not pay as many taxes than the hills that get fixed, but we still pay them. I can't say too much more for lack of knowledge, but it doesn't take much to say, "Some knowledge is too much knowledge." I am also saying I know that there are issues I ignore because they aren't just right down the street from me and I haven't lost anything personally from it. I do apologize for that too.
Thanks for the vent, and I AM venting, aren't I?
Love, hugs, and my complete adoration,
Alli McD,.

P.S. I here it is really a pain to post comments. If this is the case for you will you do me a favor and email me at;
If you want a reply please state so on the subject line.
Thank you for the listen and the visit.

My photos are mine, and copyrighted. Please ask for my permission, or at least let me know if you use them to help my neighbors. :D

I will look for photos of the cones, they are SOOO cute! Pun intended! AND I will take current photos of the cliff, aka the slide. These are from 1/11/2009. :D

And with that;

I, Alli D., do declare this a published and legal document stating that I live, Not only do I live at this moment, but I live on an unstable hill with two live unfortified slides. One, on my north has cones only, the other has nothing to distinguish it's danger from any other, I know; but I live on a hillside on the lower crest on the west end where the sun doesn't crest until noon. This slide area doesn't get sun until a little bit later than that, save the lane. No trees on the road so sun, if it is sunny, gets there a bit sooner.
I solemnly swear this my oath. I live. I also live with neighbors who live on an unstable hill with two live slides. I'll keep you posted....or maybe someone will come help us shore it up.
I'll be writing and putting out more photos. I don't get down the hill/cliff as easily anymore. I need cliff hiking gear. Just kidding. I can walk or drive around. At least I can for now....
Here's looking at 'cha!


  1. Thank you Katney. I am wondering about folks who aren't blogspot bloggers. Are you? The friend in question is not a blogspot blogger, but did sign in. I don't know if they registered, or if you even have to.
    Questions, always....
    Thank you again for your help!
    Alli McD
    I am sorry that my post isn't written more clearly. I have to proof and edit it.


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

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!