FELT A LITTLE LOW,
FOUND NO GINKO,
TREE OR SPRITE,
IN THE NIGHT;
IN THE DAY,
THE WINDS DO SAY,
YOU FIND YOUR BOUNTY,
EITHER WAY
©Allisonians
Tuesday, November 19, 2013
Saturday, November 16, 2013
GINKO!!!!
There is a Ginko Tree by me. I got off of work today, first Saturday night off in a year and a half. Got home, and Helped the workers clean up their mess and there they all were, all blew down from some tree...Beautiful golden bounty! Have you ever seen a Ginko leaf? They are beautiful little golden fans. I am quite sure that is how fans design got started, if you asked me. I am going to go find it! Then investigate the processes/uses of Ginko. My new adventure begins! I will take pictures and send them along next time I am by a machine! I do have a new source for that two.
Another new adventure!
I am blessed, and hope to send blessings to you too! I hope you all find the answers within you that only you can find!
Godspeed~
©Allisonians
Thursday, November 14, 2013
Christmas Cactus Heaven!
Here is my lovely Christmas Cactus! I have just purchased it... Wow, is my best comment! ©Allisonians
Blueberry Heaven! Sept/Oct Tasks 2013
I am back at the LPL and have got the Thoreau book I mentioned yesterday! All that talk about berries got me thinking. I looked in the deep freeze and sure enough there were blueberries. I don't go out in the mountains far enough for huckleberries. When I was a child up in Auburn, we could go out of my back door and find enough for a pie in 15 minutes. That beautiful cedar forest exists no more, but
my memories do. And blueberry is close enough for me. I also made Gingered Carrot Puree YUM~~~ ©Allisonians
Wednesday, November 13, 2013
Wild FRUITS, by HENRY DAVID THOREAU WRITTEN IN THE mid 1800's
Wild Fruits
By Henry David Thoreau
Published in 1999, Norton and Co. NY, NY
This is a wonderful resource into the life/livelihood/acitivities of David Thoreau's young life. He died at the age of 44 from TB which they say was a common ailment of the time.
He speaks of the Huckleberry and it's whortleberry family. There are wonderful descriptions and drawings.
I am not a member of the LPL, but am using their internet today. So, I had a little time to look in my favorite section. the 500's.
There is where I found this wonderful book. His sketches and notes published after his death are a wonderful portal into the life and times of the mid 1800's.
He had presumably started a surveying busniess that cultivated into a love for botany. By mid-November he'd build a scaffold in his hat to carry specimens and carried a botanical guide. In here, spring 1951, his 'Common Place Book' was born.
I didn't get very far in the book because my turn is here. I don't have lending privilages, but will see if my home town card with help. It's worth an ask, but I do have plenty at home.
I am studying on my nutritional needs
©Allisonians
whortleberry family
http://en.wikipedia.org/wiki/Whortleberry
Tuesday, November 12, 2013
Hello Fellow Blogger/mentees!
I have not posted here since last April in this year of the weird, 2013. It's been an interesting year INDEED. Wish I could make all well.
NO R, NO D
Challenge.
My herb(s) of study chose me.
Nasturtium is my number one grow. From seed to 8 feet tall in 2 square feet of earth. Thank you mother earth!
I worked also in a 2.5' x 40' flower bed and the Cowlitz River.
I am without internet, get email on my cell; so... I will be slow on tasks and posting...
But I am excited to be here today!
I also had Purslane volunteer in my well worked old flower bed! So, it also chose me!
Missing my Dandelions, but picked some seeds for a new patch!
My eleven year old Mallow Root is SO happy on the island with wonderful friends!
As is my Evening Primrose, which we know I also planted throughout the Ocean Beach Hwy!
I have the seeds, so I will be planting as soon as possible.
Energy. Very interesting time of year and progression. Will write at home and publish as I can! :D
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I am working with carrot
Some soups...
Turmeric....
Ginger...
Clover..
within the vinegar and oils...
I won't have the ability to add photos for a bit, so WORDS it is!
Green Blessings and,
Love to you all!
Miss Allisonian
©Allisonians
I have not posted here since last April in this year of the weird, 2013. It's been an interesting year INDEED. Wish I could make all well.
NO R, NO D
Challenge.
My herb(s) of study chose me.
Nasturtium is my number one grow. From seed to 8 feet tall in 2 square feet of earth. Thank you mother earth!
I worked also in a 2.5' x 40' flower bed and the Cowlitz River.
I am without internet, get email on my cell; so... I will be slow on tasks and posting...
But I am excited to be here today!
I also had Purslane volunteer in my well worked old flower bed! So, it also chose me!
Missing my Dandelions, but picked some seeds for a new patch!
My eleven year old Mallow Root is SO happy on the island with wonderful friends!
As is my Evening Primrose, which we know I also planted throughout the Ocean Beach Hwy!
I have the seeds, so I will be planting as soon as possible.
Energy. Very interesting time of year and progression. Will write at home and publish as I can! :D
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I am working with carrot
Some soups...
Turmeric....
Ginger...
Clover..
within the vinegar and oils...
I won't have the ability to add photos for a bit, so WORDS it is!
Green Blessings and,
Love to you all!
Miss Allisonian
©Allisonians
Subscribe to:
Posts (Atom)
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!