Wednesday, April 27, 2011

Book of the Week; The Language of Emotions; What Your Emotions are Telling You by Karla McLaren

So...ARE YOU EMOTIONAL? That is the question? Yup~~~:D

Interestingly Enough; when the psychics are telling me that things are changing, knowing that they (things) always are, I find a book that sets me back and sets me forward and sets me straight and lies me down and then sets me back again. Angst, nope! Quizzical, yes and no.


 I did my usual, read from the page it turns to when I first grab the book to check it out. Bingo, brilliant, but she goes around in a circle that makes me take pause. Do I trust, Of course not. I don't trust, but I love the written word, and what people are choosing to write about and what I am led to and how...

My life has been full to overflowing with coincidences that arc my attention and not only mine, but those of the coinidencidee's.....

Pause, well I think I was anyway...

Lull, hush, lush, awaken, slumber, wake, dull, grey, lighter, gray, bright; just like the weather? Yup. Weird.

So, I'm reading a book on emotion? No figure, just right where I need to be.

Thank you always, for knowing where I am and for always knowing that I am there! That still quiet is still quiet and still quite where I am....

Read it or not? Emotions are there for you, not for your antagonization(I know, it's not a word, it's an Allison word, k?). Learning that there is a way to understand them(your and others' emotions) which is not only, " happy, don't worry..."

...that is key to me...

I apologize for not knowing this before now, but we all kind of know when we take 'it' out on someone or spiral through a feeling we don't get a sense of understanding about or sum such. AND not that not worrying and being happy isn't good, it's just not 'ALL' there is. For most of us, we know that there is more understanding somewhere from our intrinsic understanding of just that, no matter what we've learned. That yearning tells us....something.... That something feeling we distract ourselves from, or are too busy to deal with, or too unworthy to look at....THAT SUMTHING.... It's annoying, right? JK

KEEP Yearning!!!! It leads to learning~~~(AN D, you don't have to quote me, it's Karla's brilliance which has helped me be free. TY Karla!)

May they shine on YOU~~~

Big hugs,

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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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