Thursday, January 5, 2012

JANUARY TASKS;

PENDING;
1. PLANT LIST OF COMMON AND LATIN NAMES;
WILL DO ASAP.

2. I have made cedar oil double infussed,

 3. and I tryed the cream recipe with quite a lot of substitues. I love it, but it did not turn out together, it separates and I know why. So, I will publish my comments on that asap too.

4. Dug up dandelion roots, as they were covered and entangled in construction this fall. The earth is very wet as well, and this makes for easy digging. :D

5. I also transplanted 18 evening primroses I found BY CHANCE LAST FALL and have been weeding(tee-hee) the road side edge of them ever since. They are spectacular (my longterm goal is to distill them to make the oil of primrose myself! YUM). and I cut and planted 50 if not 100 hydranga clippings. I know it isn't the typical time of year, but the earth is really wet and easy to transplant.
Photo is of the Evening Primroses. I even have a tiny 1x1 pot with one in it. :D I'll take a photo of that one with the others that I brought inside asap.

My favorite saying of the week;
ASAP (:D)

©Allisonians Please ask me for permission to use my photos

Friday, December 30, 2011

emulsifying wax

links;
http://www.teachsoap.com/emulsifywax.html

Glycerine and it's substitutes; Thank you eHow! 3 CHEERS :D

Here's the link;
http://www.ehow.com/info_7808773_glycerine-substitutes.html

I needed this info.

Glycerin is used in beauty products as a humecant, meaning it attracts moisture when applied to the skin. It also acts as an emulsifier to bind all of the ingredients in the lotion to make a creamy, smooth mixture. Glycerin is naturally created when lye soap is made. Coconut oil and lanolin should be used to replace glycerin in lotions. Use one half part coconut oil and one half part lanolin instead of glycerin to equal the same amount of glycerine that is needed. Coconut oil acts as a humecant to attract moisture and lanolin acts as an emulsifier to create the smooth texture. Together they give a similar effect as glycerin and can still be referred to as natural products.

Read more: Glycerine Substitutes
eHow.com http://www.ehow.com/info_7808773_glycerine-substitutes.html#ixzz1i5870M78

I am a Proud new Apprentice! 3 Cheers and here is my guide to success for this day Today:


©Allisonians PLEASE ASK MY PERMISSION TO USE MY PHOTO. THANKS~

49: INTUITION
A: Trust your intuition. It is true and accurate for this situation.

50: FOLLOW YOUR VALUES
A: Your morals and values should guide your days. Make sure you are only acting in a way you believe to be ethically correct....

13: TRUTH
A: Trust your inner guidance in regards to this situation.

Very much indeed a good way to go on this old year. 3Cheers~~~:D

Thanks to Sarah at Springfield Sanctuary! Santuary Much! (Tee-Hee)
HAPPY NEW YEAR! :D

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

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!