Wednesday, June 30, 2010

Happy Summer Tidings! I am not very close to my computer this summer season. I will be back once the rain is insatiable.

Par Non~

Vous êtes le seul ~

FAE le jardin nous guide

et tous ces secrets à l'intérieur de nous.


©Allisonians
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6 comments:

  1. AllisonianJune 30, 2010 at 5:52 PM

    Saying it in English is sooo ordinary. I see that most of us are not french so here's all I said. Not much really. Just free streamin'

    You are the one~
    Fae the garden guides us
    and all those secrets inside of us.

    Have a fabulous summer peeps~~~shimmy shimmy~~~
    Oh, and
    Happy Freedom~~~:)

    ReplyDelete
  2. AllisonianJune 30, 2010 at 5:52 PM

    should have read
    'held' inside of us...
    but who's countin'

    ReplyDelete
  3. SheriJuly 7, 2010 at 9:12 PM

    i am SO glad that you translated, otherwise i would have had to google the whole thing ;) it's always nice to take a break...get out and enjoy the washington sunshine before it's gone!! can't wait to see you when you get back :)

    ReplyDelete
  4. Linda Bob Grifins Korbetis HallJuly 11, 2010 at 8:26 AM

    what cute write.

    enjoyed it!

    ReplyDelete
  5. AllisonianJuly 12, 2010 at 1:31 AM

    Thank you Sheri and Jingle!
    We've had some mightly warm weather, but I love it. It's like a different reality. I try to set my attitude towards others in a way that explains how to love 'all' weather!
    I wish people could stop when the weather says stop and enjoy yourselves.
    We need Vit K and all that. It kills typhoid and TB! I think a lot of people ought to stip down to there skivvees (sp) and soak it up!
    I am such a jokester, but seriously.
    In the shade, in a bush, in the pool, in a brook.
    I can see them enjoying the heat,
    drinking limeaid, and cranberry flips!
    Sipping, guzlin', chugging some aqua!
    floatin' no judging, no looking up our noses stuff!
    I know this is not your heaven, it's mine plain and clear.
    I'd see it like NCIS with the privies whited to hide and not hurt our precious eyes, our stupid judgements, our idiotic agreements.
    Make new ones until they work.
    I am not saying this is the answer, but we live in a society that has left several things undone. So what would be the matter with make up some new ones!!!

    Peace out people.
    Go in peace. Be IN LOVE!
    Forget what you've learnt that hurts you and others! Cry a few tears for our rediculous pasts!
    Make a few cheers for no other reason than reading something silly like this and either laughin', dismissing, or maybe getting it?
    Or for just responding in kind.
    Ciao!

    ReplyDelete
  6. AllisonianJuly 12, 2010 at 1:39 AM

    Oh, not again! I have a candle with two ends!
    Dawg gone it!
    Please excuse my rant and rave! I wasn't really born in a cave! I just believe that that the cave might hold some real old wisdom gone untold!
    So, next time you wander to the ocean or beach, ask yourself if you were called or just briefed!?

    ReplyDelete

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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.

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

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