Wednesday, December 21, 2011

~~~~~PARADISE FOGGED 12.21.11 ~~~~~~~~~~ HAPPY WINTER SOLSTICE~~~~~~~~

When you come upon paradise and cannot stay....
Believe you can....
When the darkness is past because it's the shortest day..
Know you are there...

My Friends advise me to feel...
This one is bliss...
©Allisonians PLEASE ASK MY PERMISSION TO USE MY PHOTO. THANKS~

Monday, December 19, 2011

Today I know.....

To succeed in a situation release negativity and doubt.
                     ALSO
Bring love and blessings through devine work.

Saturday, December 3, 2011

The Leaving of a Hill

Here
I
Leave
Lovingly

©Allisonians

Antigone Rising


Check out this aritist here;
http://antigonemihalakopoulou.blogspot.com/
~~~~~~~
my poetic try at abstraction; enjoy~~~

Antigone Flare

And again that Antigone, antagonist flare comes flashing by!
It's in the air and I can't say why.
It's on the super highway of the estuary sky.
It's in the aquamarine of the southern fly.

It only lasts an instant if you go through the wise of reasoning.
It lives and breaths among us like a sip of proper Riesling!
So come to the table and take a sip.
Then have your ever lasting just dessert.

©Allisonians (just my poem here, the photo is Antigone's; peace upon you and much enjoyment too!)

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.

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

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

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/

Thursday, October 13, 2011

After a Saturday morning routine I was blessed with the bounty of the season and came upon Elderberries. With much gratitude. They reside right on my hill. Counting mine....
©Allisonians

Wednesday, September 28, 2011

Evening Primrose, the MooN Flower; with Franscesca

Evening Primrose, Oenothera biennis

Organic Healing oil - Valerian oil for body and... by organichealingoils
link to video
http://www.dailymotion.com/video/xegyav_evening-primrose-benefits-benefits_news


Her link;
http://www.landofpeaceidaho.com/

AKA; the Good Program dietary style of eating

I have learnt this and many variations.
I have mildly studied the anti inflamatory and macrobiotic as well.

So this is my variance to all of the degrees.

Including this chart; and it's link;
http://www.puristat.com/foodcombiningchart_2.aspx
Digestive Highway = Eat your meals starting with the easiest to digest first followed by the more complex to avoid a "food traffic jam".


First = Water or Fruit Juice
Second = Soups that are not cream based
Third = Green leafy non-starchy vegetables
Fourth = Starches and starchy vegetables
Fifth = Proteins

Wednesday, September 21, 2011

http://www.ameriherb.com/

Guide to Edible Flowers

http://www.herbcompanion.com/cooking/edible-flowers-list.aspx

Sweet Flowers
• Banana (Musa spp.)
• Chamomile (Chamaemelum nobile, Mat­ricaria recutita) — applelike
• Dandelion (Taraxacum spp.) — bitter when old  (I don't get this one, but well, Hm)
• Daylily (Hemerocallis spp.) — sweet to vegetal
• Elderberry (Sambucus canadensis)
• Linden (Tilia spp.)
• Okra (Abelmoschus esculentus) — mildly sweet
• Pineapple guava (Feijoa ­sellowiana) — tropical
• Red clover (Trifolium pratense)
• Sweet woodruff (Galium odoratum) — fresh
• Yucca (Yucca spp.)

Spicy/sweet
• Anise hyssop (Agastache foeniculum) — licorice
• Bee balm (Monarda didyma)
• Dianthus (Dianthus caryophyllus) — clove
• Fennel (Foeniculum vulgare) — mild licorice
• Pineapple sage (Salvia ­elegans)

Floral
• Honeysuckle (Lonicera japonica) — sweet
• Jasmine (Jasminum sambac, J. officinale) — sweet
• Lavender (Lavandula spp.) — strong, perfumy
• Lilac (Syringa spp.)
• Rose (Rosa spp.)
• Scented geranium (Pelargonium spp.)
• Sweet violet (Viola odorata) — strong, perfumy

Minty
• Johnny Jump-up (Viola ­tricolor) — mild
• Mint (Mentha spp.) — variable
• Pansy (Viola ¥wittrockiana) — mild

Citrus
• Hibiscus (Hibiscus rosa-sinensis) — mild
• Lemon (Citrus limon) — sweet
• Lemon verbena (Aloysia ­triphylla) — sweet
• Orange (Citrus sinensis) — sweet
• Roselle (Hibiscus sabdariffa) — mild
• Signet marigold (Tagetes tenuifolia) — tarragon flavor with citrus undertones
• Tuberous begonia (Begonia Tuberhybrida Hybrids)

Peppery/spicy
• Arugula (Eruca sativa)
• Broccoli (Brassica oleracea, Botrytis Group)
• Canary creeper (Tropaeolum peregrinum)
• Kale (Brassica oleracea, Acephala Group)
• Mustard (Brassica juncea)
• Nasturtium (Tropaeolum majus)
 Radish (Raphanus sativus)
• Chives (Allium schoenoprasum) — oniony
• Garlic chives (Allium tuberosum) — garlicky
• Nodding onion (Allium ­cernuum) — oniony
• Society garlic (Tulbaghia violacea) — sweet garlic

Herbal
• Basil (Ocimum basilicum)
• Cilantro (Coriandrum sativum)
• Dill (Anethum graveolens)
• Hyssop (Hyssopus officinalis) — strong
• Oregano (Origanum spp.)
• Rosemary (Rosmarinus ­officinalis)
• Sage (Salvia officinalis)
• Savory (Satureja hortensis, S. montana)
• Marjoram (Origanum ­majorana)
• Thyme (Thymus spp.)

Bitter

• Calendula (Calendula ­officinalis) — mild
• Chicory (Cichorium intybus) — mild
• Chrysanthemum (Dendranthema ¥grandiflora) — mild
• English daisy (Bellis perennis) — mild
• Safflower (Carthamus ­tinctorius) — strong
• Shungiku (Chrysanthemum coronarium) — mild
• Sunflower (Helianthus ­annuus) — bittersweet

Other

• Borage (Borago officinalis) — cucumberlike
• Hollyhock (Alcea rosea) — mild, nutty
• Pea (Pisum sativum) — pealike
• Redbud (Cercis canadensis) — pealike
• Rose-of-sharon (Hibiscus syriacus) — mildly vegetal
• Runner bean (Phaseolus coccineus) — beanlike
• Squash (Cucurbita spp.) — vegetal
• Tulip (Tulipa spp.) — bean or pealike
Read more: http://www.herbcompanion.com/cooking/edible-flowers-list.aspx#ixzz1YbwyHnlf

My Tiny Nodding Hill

As I Am Alive in my Garden,
My daughter notices me there in my tiny 5x8 and says,
"Mum, you look, you look,,um, you look, look, um, nice. Can I take your picture? You look like, well, like...um..." I say, "..in my element?"
"yeah," she snaps the shot.
Here I am in my element. It's really not mine. It's our mother's, we're this little part, but...It's just that we are so far removed from the earth as a collective whole, that some old lady enthralled in the bit of garden she's loved{is loving} isn't easy to discribe for the most part. It's not in our vocabulary much anymore. It's the same when we hike, bike and horseback ride in the country. How many of us would even attempt it?
My hope is that more and more people that would not even think of some simple truth of nature put into action can have that blessing upon them. Our inner cities folks, our urban and suburban have all become matrixed to the computer or tv screne{play on them there words, screne vs. scene as in natural scenic scene}.
Park trips for the sedintary!
 I am just as bad, hence the 5x8 bit of mother earth's delight I have. If it weren't for these destractions, I'd have a little shanty garden I never had to leave. Oh yeah, leaves. I am out of here.  :D Yet....
My daughter loves the mountains, but for shame, I have not found a way{not yet} to incorporate it productively speaking; and being a woman, women I don't know how to productively teach her how to safely enjoy stopping and smelling the world.
She'll describe this time of year in sences, I/We do have that.
Now, We thinks we'll go pick lavender and cedar for oil. Clean the porch production area where our earth becomes delectables for our tables. I, we, like the greens of lavendar much more than the flowers for our oils and salves. Then maybe we can dig roots. I need my mallow and the dandelions some. Rumage through the leaves to find some hawthorne leaves for things. Then maybe we/I can get some other items for teas and salves and such as well! ©Allisonians

5 HERBAL FACIALS ~~~YUM~~~

main link;
features chamomile info;
http://www.herbcompanion.com/Body-Care/Herbal-Facials.aspx?newsletter=1&utm_content=09.20.11+HBC+eNews&utm_campaign=HBC_ENEWS&utm_source=iPost&utm_medium=email

astringent link;
witch hazel, echinachea root, comfrey root(Ihave, please ask, I have very reasonable rates!!!),  thyme;
http://www.herbcompanion.com/body-care/herbal-acne-astringent.aspx

moisturizer link;
olive oil, Jojoba oil, elder flowers, comfrey leaf(I still have fresh until the first freeze for locals, and will make dry if requested{I have heard it is not good to use comfrey dried but it's the best way to use it for this preparation} please email me, address below), bees wax(I have a little and will sell or share or trade :D just contact me);
http://www.herbcompanion.com/body-care/elder-blossom-moisturizer.aspx

facial mask link;
whole oats, comfrey leaf, calendula pedals, rosemary, chamomile;
http://www.herbcompanion.com/body-care/herbal-facial-mask.aspx

chamomile toner;
apple cidar vinegar, chamomile;
http://www.herbcompanion.com/body-care/chamomile-toner.aspx

Comfrey and Oatmeal Scrub;
the above and water or yogert:
http://www.herbcompanion.com/body-care/comfrey-oatmeal-facial-scrub.aspx


I am going to go have a facial! :D followed with some yoga and a morning walk! Fall is upon us! Enjoy! It is the season of change and embracing it and allowing yourself to 'FEEL' it is exceptional! :D Caio!

Salish Sea Trading Cooperative...~~~~I'll just KeeP Swimming, Swimming!

http://www.salishseatrading.com/

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

Thank You For Visiting!

Thank You For Visiting!
Have a Great Day!