Monday, April 7, 2014

April Walk back at Ostrander; as spring progresses

Went walking after work this afternoon...
One of my favorite places, easy local for a quick refuge;
Sun hit me as I drove in to my driveway after work,

Bonus;
The sun stayed out for the whole walk,

Double Bonus;
From the course of the day I would not have expected sun; I really only semi noticed the distant
April rays as I ran a couple of errands after work.. nevertheless...
             .....
Earlier;
   I felt another of our mother earth's elements in wonderment, and looked up from my work of this regular day, which really rather wore on as a reflection of it's transcending atmosphere.
I worked hard as if to help the clock ever so slowly turn.
Not fighting the slow flow, nor just being that...
then,,,
 It was all transmuted to heaven's liquid splendor.
And there it was; the fine mist of rain so thin yet filling the air completely.
It was just a mist, and yet a full on thin mist.
Although I am sure there were down pours throughout the morning, I hadn't noticed the day's climate, not really.
But this liquid dew of flight drew me out.
I couldn't even really have told you what I was doing before that.
I just awakened, and was completely enchanted like nothing before existed,
and yet this simple existence was born.
And then,
It only really took a moment to be revived!

I am so grateful for that little moment.

I love weather patterns. This year is amazing...
As someone passed I was brought back to the task at hand.
I stocked, then scrubbed the bristo with bravado! I still have a few layers and that work is never ever done,
Hence the job security....
I simply call it, shining diamonds...


The mist out the window today felt just like at the beach I haven't been to in two years!
I was transported right then and there!
Folks east of the Rockies call us coasties.
They consider where I live the coast.
I know, comparatively, it's true;
But it's an hour plus to get to the sea from here.
I do have my rivers and the valleys and streams
The Ostrander Brook is my refuge to nature these days.
So it goes that my herbs of study are those I know and can find in my environment;

Ostrander gave me these beauties to say hello to today;

Cleaver
Wood Sorrel
Salmon Berry
Horsetail and Nettle(didn't get photo)

Here is my example of the progression of the very same Cleaver clump I posted back on February 25th. And today I donned my jean jacket as well! Nice to have the warmth of the world and be in it! 

Wood Sorrel in bloom!

Salmon Berry blossoms on Waters...

Here's a little of everything. There is Salmon Berry blossoms, Cleaver, and Sorrel, and much much more! :D
This is my favorite water whole! The background dons sorrel and such!


©Allisonians Please ask me for permission to use my photos or writing
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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.

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!