Friday, January 14, 2011

Meditation in Writing!

Listening to the wind, the trees rustling, the sounds of birds and other life; I listen with intent.
I listen for those things I do not have words for all of the time. Not that the above words won't suffice,
Just that those words describe things with words I have used my whole life.
I wonder about others. Both here and afar.
Then I focus on the things at hand.

I look to the north. Those trees are my friends. They speak to me everyday. Saying lately things like; it's winter, the atmosphere is blowing, it is very still. It is very cold, it is warming up.
The ground tells me that life is starting to wake up from it's slumber. Earlier and might take some naps before spring, but the little shoots are showing their little green beautiful heads, saying hello, kiss your babies and your other ones too, we just wanted to see what was going on outside!. I say, Me too!
The sky is infinite! Sky tells me that the sun is too far away for me to really want to play, although my bones love the cold and rain, I don't go out too long today! I, in my mind, walk the river, the glen, the beaches and mountains anytime, but my world, our earth and all of her elements tells me who I am. I will go out soon. Just to take the garbage out, I guess, will have to do.
And I get to go out too, as I work in new horizons. As the days are getting longer and tell me of their story, and I will tell them of mine. So then, we converge together sharing our lives in love and what ever the measure....I treasure....In LOVE<3
The sky is my friend! I have always been in love with the sky! The earth, as well, with all of her elements,
the sky's wind, and weather, the earth's waters, shores, hill, dales, mountains and inhabitants. How they, and we all connect and converge together, that is my key to know who I am too and it lifts me to the mountains and moves me to the oceans and uplifts me to the sky. I meditate here and here I am. In this season, I am. And so are you! God Bless you, one and all! Tiny Tim was on to something, yes?
I am magnificently grateful to be one.
I am magnificently grateful for my family!
And for you all. I am in love!
1000Thanks to God for my blessings and my trials and my tribulations!

Blessings to you and yours'

©Allisonians This IS my favorite photo of God's earth that I have ever taken! Enjoy~~~fellow inhabitants...
Ciao for now,
Alli McD

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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.


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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Have a Great Day!