Wednesday, November 30, 2011
Tuesday, November 22, 2011
I received this email from my friend. She always has wonderful aspirations. She teaches wonderful classes on herbs and life. Thank you Julie. I am so glad to have received this.
David Whyte is in Seattle, WA at Town Hall 12/2 Great Hall, Green Lake 12/3
Here is the link for more details;
Enjoy;
http://www.davidwhyte.com/
Everything is Waiting for You
by David Whyte
Your great mistake is to act the drama as if you were alone.
As if life were a progressive and cunning crime with no witness to the tiny hidden transgressions.
To feel abandoned is to deny the intimacy of your surroundings.
Surely, even you, at times, have felt the grand array;
the swelling presence, and the chorus, crowding out your solo voice
You must note the way the soap dish enables you,
or the window latch grants you freedom.
Alertness is the hidden discipline of familiarity.
The stairs are your mentor of things to come,
The doors have always been there to frighten you and invite you,
And the tiny speaker in the phone is your dream-ladder to divinity.
Put down the weight of your aloneness and ease into the conversation.
The kettle is singing even as it pours you a drink,
The cooking pots have left their arrogant aloofness
And seen the good in you at last.
All the birds and creatures of the world are unutterably themselves.
Everything is waiting for you.
With Much Gratitude to Julie for sharing.
David Whyte is in Seattle, WA at Town Hall 12/2 Great Hall, Green Lake 12/3
Here is the link for more details;
Enjoy;
http://www.davidwhyte.com/
Everything is Waiting for You
by David Whyte
Your great mistake is to act the drama as if you were alone.
As if life were a progressive and cunning crime with no witness to the tiny hidden transgressions.
To feel abandoned is to deny the intimacy of your surroundings.
Surely, even you, at times, have felt the grand array;
the swelling presence, and the chorus, crowding out your solo voice
You must note the way the soap dish enables you,
or the window latch grants you freedom.
Alertness is the hidden discipline of familiarity.
The stairs are your mentor of things to come,
The doors have always been there to frighten you and invite you,
And the tiny speaker in the phone is your dream-ladder to divinity.
Put down the weight of your aloneness and ease into the conversation.
The kettle is singing even as it pours you a drink,
The cooking pots have left their arrogant aloofness
And seen the good in you at last.
All the birds and creatures of the world are unutterably themselves.
Everything is waiting for you.
With Much Gratitude to Julie for sharing.
Monday, November 21, 2011
The Strawberry Leaf Tea Question/Comment addressed :D
I am briefly commenting as to address a comment on an old post that I only just received yesterday.
Strawberry leaf tastes green, if you know what I mean? I like to dehydrate little bits of strawberry, the friut, to add to it.
I think most folks add sweatener to their respective teas, but I believe the old adage is that not sweetening the tea helps with it's medicinal proberties. I think, personally, that enjoying the flavor may be helpful in some cases. As in just enjoying a cup of mother natures bounty cases. It sure helps prepare for the cold and dark of winter, that I know for sure.
Happy Holidays!
Enjoy your tea! No matter what kind you try.
:D
©Allisonians
Strawberry leaf tastes green, if you know what I mean? I like to dehydrate little bits of strawberry, the friut, to add to it.
I think most folks add sweatener to their respective teas, but I believe the old adage is that not sweetening the tea helps with it's medicinal proberties. I think, personally, that enjoying the flavor may be helpful in some cases. As in just enjoying a cup of mother natures bounty cases. It sure helps prepare for the cold and dark of winter, that I know for sure.
Happy Holidays!
Enjoy your tea! No matter what kind you try.
:D
©Allisonians
Thursday, November 17, 2011
The Color Green
I have a dream and the color green is a big part of it.
I have a balance with nature and green is the key to it.
I have a desire to expand and to grow.
I have a deep and dark green soul.
Life has that particular and overt ebb and flow.
From dark, to light
From stark to bright.
Dark days until you can not wait.
An intensity that is sensed only once that first green of spring warmth is felt.
Green is powerful, green is deep, green is prosperity on the best knoll.
Don't you think? Or should that be a statement. :D
©Allisonians
I have a balance with nature and green is the key to it.
I have a desire to expand and to grow.
I have a deep and dark green soul.
Life has that particular and overt ebb and flow.
From dark, to light
From stark to bright.
Dark days until you can not wait.
An intensity that is sensed only once that first green of spring warmth is felt.
Green is powerful, green is deep, green is prosperity on the best knoll.
Don't you think? Or should that be a statement. :D
©Allisonians
Wednesday, November 16, 2011
Loowit Mountain; this land is Our Land,,,
Oh that mountain, she does call me, but I don't want to go just yet.
Oh that mountain, she does sell me to my own I can depend.
Oh that mountain, friendship utters, how do you get from here to there?
Oh that mountain, she does know just where and why and when.
©Allisonians (only the words are mine)
the photo is 'ours'...Thank you to http://www.citypictures.org/data/media/237/Mount_St._Helens_and_Spirit_Lake_Washington.jpg
Mount St. Helen's has been one of the biggest mysteries of my life.
Here is an article from a near by paper aka TDN;
here is the link;
http://tdn.com/news/local/article_8eac8632-f471-11e0-8f95-001cc4c002e0.html
and the link that brought me there;
http://swwdc.org/#PubTalk
and let us not forget her official site;
http://mountsthelens.com/
Tuesday, November 15, 2011
Tuesday, November 1, 2011
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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
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Have a Great Day!