Friday, July 30, 2010

The Cure for Everything is Salt Water by Mary South


A little on Mary;
Here is a quote at the beginning of chapter three of said book;
Struck me, very interesting indeed Watson;

If wishes were fishes the ocean would be all of our desire.
Gertrude Stein

Gertrude Stein (February 3, 1874 – July 27, 1946) was an American writer who spent most of her life in France, and who became a catalyst in the development of modern art and literature. Her life was marked by two primary relationships, the first with her brother Leo Stein, from 1874–1914, and the second with her partner Alice B. Toklas, from 1907 until Stein's death in 1946. Stein shared her salon at 27 rue de Fleurus, Paris, first with Leo and then with Alice. Throughout her lifetime, Stein also cultivated significant relationships with well-known members of the avant garde artistic and literary world.
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4 comments:

  1. SheriJuly 30, 2010 at 6:41 PM

    i clicked away but to no avail...the book wouldn't open and i am left to my own musings as to the truth...will salt water cure everything???
    hope that you're doing well, allison :) how's your summer coming along?

    ReplyDelete
  2. AllisonianAugust 7, 2010 at 7:58 AM

    So Sorry about that photo. It's just a cut and paste job from Amazon. Please forgive my lazy post! Still busy with de summer. Hope your's is good too. Mine is busy, and beautiful! We made a window seat around back and it made my back yard, so I am excited. And we got the ivy off of one tree, so kudos for us! It is good to hear from you Sheri my friend! Talk to you soon,
    Alli

    ReplyDelete
  3. Linda Bob Grifins Korbetis HallAugust 10, 2010 at 12:40 PM

    awesome book review.

    ReplyDelete
  4. Linda Bob Grifins Korbetis HallAugust 10, 2010 at 12:40 PM

    http://itistimetothinkformyself.blogspot.com/2010/08/jingles-august-follower-awards.html

    Happy Tuesday!

    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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