Friday, April 16, 2010

Seven Across; Flash 55



Tick the title for more and to join the fun!

Flash 55 is hosted by G-Man (Mr. Knowitall). Tick the title for more information. Just write a story in exactly 55 words. Using the photo for a prompt. If you want to take part pop over and let G-Man know when you’ve posted your 55. Thanks G-Man for hosting.
Thank you, G-Man for the great fun! :)

What in the world are they talking about?
“FLAT or ROUND?”
“Round.”
“Round,” “round,” “Hmmm,”
“Round, sir!” “You’re gross!”
“That’s funny!” “Hm, this only pertains to girls, right?”
Next row back;
“Gulp,” ”Sigh, he’s dreamy!”
“This is ridicules.”
“Look down and look busy.”
“Well this was fun.”
Moral; I remember when cup size was everything!
©Allison
Well, my generation was a little past this, just a little, so mind you, I am not saying every school in the country was like this, but my two bit town most certainly was! I should know, my vote would have been, "flat."
Posted by
Labels: , , ,

8 comments:

  1. Brian MillerApril 16, 2010 at 2:35 PM

    lol. fun 55...hope you have a wonderful weekend.

    my 55 is up!

    ReplyDelete
  2. SheriApril 16, 2010 at 5:57 PM

    funny and oh, so, true! i remember the days when my cup size was large but then, so was the rest of me :) enjoyed your 55!

    ReplyDelete
  3. g-manApril 16, 2010 at 7:08 PM

    Allison...
    I LOVED your 55.
    But you do know I hope that you do not have to use my prompts.
    Mind you you may, but this is about YOU and your creativity. Please see us again next Friday.
    You Rock....G

    Oh yeah...Have a Kick Ass Week-End

    ReplyDelete
  4. SheriApril 17, 2010 at 7:15 AM

    wow, thanks so much for your comment on my 55 yesterday! you, my dear, made my day because you got it, really got it :) don't see a place to follow your blog but i've added you to my favorites! have a great weekend!!

    ReplyDelete
  5. SheriApril 17, 2010 at 9:27 AM

    you, my dear, are getting a (((big hug))) from me right now...thanks for your encouragement and interest in me, which was obvious because you left comments from my older posts!! gasp!! i could hardly believe it but i should tell you how very much i appreciate your input into my life :)
    i love, love, LOVE washinton state! lived in everett from 4-8th grade and then as an adult when my husband was stationed there at fort lewis. seems like millions of years ago but to this day, i still have a love of rain and thunderstorms, thanks to those brief encounters :)
    have a wonderful weekend, my friend! and i'm a loyal follower now, thanks to you!

    ReplyDelete
  6. Vodka LogicApril 18, 2010 at 10:43 AM

    That was cute.. and funny.

    I am late commenting but my 55 is up

    ReplyDelete
  7. PattiKenApril 18, 2010 at 11:51 AM

    Funny. But geez, don't guys still have that conversation?

    My 55 is up here.

    ReplyDelete
  8. UnknownApril 19, 2010 at 8:45 PM

    Welcome to Flash Friday!
    Your first time?
    Nay you are a veteran!
    YOU ROCK the 55!
    Way to go..
    how could I have missed you?
    I do have a linky to hook everyone up
    on my blog. next time , please hook up so that we do not miss each other?
    hugs shakira

    ReplyDelete

Subscribe to: Post Comments (Atom)

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!