Tuesday, February 9, 2010

Free Tea Party

Here is an interesting venue.

Guisepi~Thank you for your vision; love of life and tea! There is a great Tea Bus Map on their site. Check it out. Tick the title to be redirected there!
His bio;
Guisepi's past is hazey at most. Some say he was raised by a pack of baboons in Amazonian South America, sipping Mate while swinging from vine to vine. Others say he was born to a high lama in the highest inhabitable peaks of the Himalaya, drinking tea to beat off the cold and for meditational clarity. Recent reports, however, place his early years in Washington State, where he rarely drank any tea, other than when his mother made him when he was sick.

Regardless of his roots, his life is an evolution of the archetype of the American man - traveling the land, meeting all the characters therein, and working for a better America. Themes in his life include hobos and trains, gypsies and caravans, clowns and circuses, bards and vaudeville, cowboys and the west, tea masters and the orient, pirates and the maritime.


Thier idea;

- The Free Tea Party offers an alternative to, and a balance for, self-centered philosophies often fostered by our society. This alternative is based on the "gift economy," or the idea that goods and services can be given without anything required in return. We believe that selfishness should be balanced out by selflessness.
- We also practice the principles of permaculture, nonviolent conflict resolution, and consensus decision-making.
- Although we are non-partisan, we support people, movements, and politicians who strive for positive socio-environmental change. Althought we are non-denominational, we respect core values and morals, as all religions are based upon a common ground. Although we are non-profit in the monetary sense, we see profit in the personal, social and environmental realms through our actions.

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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!