REcycling is Key
To help mother nature, you and me;
We don't have recycle waste service in this town
Which is way beyond my reasoning.
So, I devised a plan, a community devis-a-nation
When we were young
We all did stand
On the corner with our elderly neighbors,
And
We'd take all their old newspapers, magazines, and cereal boxes
in hand.
We'd take it all down to the land of recycle
To be put to another use
We are glad our refuse could be used.
Now all our old neighbors they are all gone, but one.
I miss them the whole day long, they are sorely missed!
We, in their honor, take our recycle down yader where is belongs.
Like life our recycling has cycles.
We used a wagon, then walk to the station
Now we pick up our local store vegitation.
They were of the tree catagory
And as clean up, we pass on the story!
Now, my new plan is to have no recycle at all.
To use glass and not plastic, no plastic at all!
This is a mighty mighty test because I live in the US
But all in all we will work this plan until
It is just like any other plan
Learning new tasks is quite delightful
This one for sure because landfills are frightfull!
©Allisonians
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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!
I like smells. When riding my scooter, one special happiness is catching the scent of a skunk, a barnyard, or other--won't mention road kill, OOOOPS!--grin!
ReplyDeleteAnd yessss, landfills DO STINK, even from MY smelly point of view!
what sweet efforts...
ReplyDeleterecycling is important.
Happy to read your kindness in a poetic form.