Thursday, March 24, 2011

Be the Source of Love; by Christine Breese; 9 Unconditional Love University of Metaphysical Sciences Christine Brees...

Spring Things! LIfe at the end of the road!



I hear a lot about a lot these days.


People are reaching out;
In as many ways as there are people,
I find in the center a caring heart.
Some of these hearts are hurt, be that what it may....
Most hearts need a kind listen....
A lot of love....
And the teaching of self love....
Deeply and completely love thyself!
Honor your neighbor as yourself!

Do to others as you would like done to you!
Clean up after yourself! [Big time my reminder]
Spring is here, let the spring cleaning begin!
Watch what you let your eyes see!
Listen to what you let your ears hear!
Decide if that is what is good for you.
Be the grace you want in the world.

Be the difference too!
These words I pass to you are mine and yours as well!
Parts and pieces come from other masters of our universe.
You are the master of your universe.

Abe Lincoln said, "You are as happy as you set yourself out to be.."
Feed your soul and the rest will follow.
A brisk walk in the morning is always good!
Feed your mind and the rest will follow.
Einstein said, "Imagination is the most important tool."
....the rest will follow.

©Allisonians
"Eternal conscienceness, inhabiting a human form" Christine Breese

Tuesday, March 15, 2011

Morning has Broken - Cat Stevens (Spring/Lente)



"Morning Has Broken" is a popular and well-known hymn first published in 1931. It has words by English author Eleanor Farjeon and is set to a traditional Gaelic tune known as "Bunessan" English pop musician and folk singer Cat Stevens included a version on his 1971 album Teaser and the Firecat.

Wednesday, March 9, 2011

Energy and Acupressure link that I find interesting~

http://www.healing-yourself.com/Energies/Acupressure-Meridian-Therapy.html

Divine Nourishment

All I can say is, Aloha!
Openminded and honoring the Divine!
The link is attached to the title which goes to the book site.
It will take you to Amazon, if you like, where you can read
MANY MANY pages of this magnificiant document of one woman's journey!
She is amazing!
 Thank you for visiting~~~

Tuesday, March 8, 2011

Elizebeth Gilbert on Nurturing Creativity

Here's a link on creative thought and genius.
from Global Alliance Shamanic Women;
Worth a look?
You decide;
http://www.ted.com/talks/lang/eng/elizabeth_gilbert_on_genius.html

Spring Bliss

Walk down those Old Stairs!
Walk down and look at what is anew!

Singing,
"Summer Time, Summer Time,
Sum~Sum~Summer Time/---___"
"What, it's not summer?"
"Oh, Darn,,,,,,[big and quiet sigh]...
But the birds sung,,,, "...
";;;;oh,,,,"....
",,,,,, it's just about springtime?"...~~~...
"Spring time, springtime, Got a dime,
Need another.
Spring time, springtime~and it's mine
Like no bloomin' other!"

Have a fantastic Spring!

It's right downstairs and around the courner!

©Allisonians. silly silly

Tuesday, March 1, 2011

Winter Wonderland

I have found myself singing Christmas Carols a time or two of late. We've had the most beautiful weather I have ever seen. With it's stories of close calls and close quarters. All in all it was a wonderful time to see the world slow their perspective pace down and just enjoy the ride.
Here are a couple of my photo memories.
Peace!
Full ON! Douglass Fir

Before the storm. Bare Honey Suckle, same doug fir tree in background from the above photoed tree.

The first pass, honey sucke's cute! Still see the doug?

Full ON now our honey suckle is fabulously ART! and no doug;/
The most beautiful snow drop in this area. We walked in it that night! It was so peaceful and the snow was so soft and cushioned beneath our feet! Talk about your zen moment! WoW, is all I can say, it's tacit, ya know

We ate snow icees for a couple of days! Most delightful treat!
Snow Treat
1 cup of fresh white snow
Add any preferred beverage or sweetener
Suggestions; honey, maple syrup, brown sugar and cinnamon, tea, mashed fruit, berries, yogurt, soda
Oh yeah, and coffee,
or one of my new found yummies, blackberry root tea. Sounds weird, but it's
~~~~YU-UM-MY!!!~~~
ENJOY!
©Allisonians Please ask me for permission to use my photos or writing. thank you for visiting. Wishing you were here. Allison

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

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!