My Blog is my journal which I chose to use on the world wide web. To share. I am in betwix and in between.
Now back to the ponder.
How life's little parallel's are never ending and always intriguing?
Catching the fly on the cy......
What Would Dahli do?
Friday, October 30, 2009
Monday, October 26, 2009
No more Pink this year.
But here's a thought.
Especially for thoughs who may have pink DTs
check out the website, sellect text
Peace out!
Sunday, October 25, 2009
Saturday, October 10, 2009
never say never
NASA has launched a missile to bomb the moon
Posted September 4th, 2009 by Diet Simon
NASA has launched a missile to bomb the moon.
CALL FOR A WORLD PRAYER CIRCLE TO STOP THE PROPOSED BOMBING OF THE MOON BY NASA IN OCTOBER
On October 9th NASA is planning to send a 2 ton kinetic weapon to create a five mile deep crater on the moon. They are claiming ‘this is in the interest of paving the way for colonization and “to find water”. As usual we are kept in the dark as to their real motives for wanting to go ahead with such an inconceivable and brutal action.
Regardless of their intentions, what we do know is that it is absolutely absurd to even consider such a notion and that it could have catastrophic implications on the Moon, our Earth, and all of us who reside here; and, of course, all those to come. For not only does the moon regulate our tidal flows and the menstrual cycle of our women but she also nurtures our intuition, our sensitivity, our capacity to feel, our emotions. Like us, she is a living, breathing being and like us, the pain felt from such an attack would be intolerable.
We should all be asking ‘Why?’ ‘What will be next?’ And, how far will we be pushed before we stand together and demand that this craziness, inflicted by those who supposedly ‘care for us’ stop?
We are asking all who feel to, to join together in a unified world prayer, on the full Moon of September 5th.
That we draw upon the unlimited power of unified heart full intentions and prayers in vision of stopping this proposed Moon
bombing. We intend to create a circle of light around the Earth, as we merge our hearts in prayer, and radiate this light circle to cloak the Moon with our intentions, our hearts, our gratitude for what she gives us, and our demands that she beprotected.
If you feel to, PLEASE pass this on and PLEASE offer your continual prayers for her wellbeing.
Thank you for your participation and for caring.
Subscribe to:
Posts (Atom)
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!
Have a Great Day!