Sunday, August 30, 2015

Pre-Autumn 2015

Such a Full Summer, full year in fact! From spectacular Sunrises and sunsets! This sunset was taken from my favorite vantage spot on my poor neglected bicycle! Yet I got to witness some amazing times, and amazing people!

My bountiful nasturtium volunteer crop, along with chocolate mint and purslane. I made a gallon of nasturtium vinegar and am just putting up nasturtium tincture. Here is a great article for your reading pleasure.

Purslane landed itself in my garden a couple of years ago after I had turned the earth here. A friend said that I ought to pay attention and so I did. It has been around ever since.  Eat The Weeds says this; Link;   Susun Weed says this; Link: 2006
Had Roofing projects, 100 year old home. Cedar roof.

The sun shone red but would not so in my camera's lense, yet the floor did show it's spiry firey depth. Washington(the state in USA) was very hot and much was on fire.... Storms have changed things, but only the quality of air for much of the west coast USA.

From my roof top the fire haze from a fire 100's of miles away... acre of nearly a 100 year old orchard before the crew clean-up...

...and the beauty of it, though parched, shines on with not of familiarous... but it does live... only one wild folk found during the harvest... Lots of evidence of deer and coyote.

And the clouds soar by in our two day storm... and it continues...

.And I'm glad to be back, however briefly it may be. I have quite a lot of business and some pleasure. Much work before me. I am honored and sometimes have to redirect myself. As always. Hoping these notes and photos find y'all well and full of life's wonders!
©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.


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!