By Teri Cayton
The Parsons Advocate
Spring has sprung and a lot of the country is seeing devastating weather. Severe winds, tornadoes and snow are occurring in the middle of our country. This is not what we need on top of everything else that has happened this past year. I know this is a yearly event but it is happening much earlier than usual. I also heard the Weather Center is moving the hurricane season up a full month. Global warming is affecting everything from polar bears to people.
It doesn’t seem much but if everyone would try to cut down on their carbon footprint it may help in the long run. Consolidate trips when you can and if it is a short trip, maybe walk if you can. It helps the environment and you as well to get some exercise. Momma Said, “Every step counts when you are trying to save something.” I need to heed my own advice and get more steps in each day.
I live close enough to the grocery that I can walk. And that saves me from buying too much because I can’t carry it home. I wish I had a bit of land and I could get a horse and buggy that would be super. I think I could live a simpler life and be very happy. If I had the resources to sustain myself and a small farm I would be in heaven. A few animals and grow most of my own food would be ideal for me.
That was a dream of mine my whole life but now as time creeps up on me, along with arthritis and all the other aches and pains, I wonder if I could handle it. I would like a stress free life, make my own schedules and just live with my animals. Some cats and dogs, a few chickens and most of all I would love to have another horse, which I do think is my Spirit Animal. Momma Said, “Stop dreaming and you stop living.”
EASY FRENCH BREAD
Start by combining 1 Tablespoon of Honey, 1 1/2 teaspoons of salt and 1 tablespoon of Active Dry Yeast in a glass bowl and leave for around 10 minutes until it starts to bubble. Add between 3 1/2 and 4 1/2 cups of flour. Stir in and knead gently until it is no longer sticky. Shape it roughly into a long loaf shape on a greased cookie sheet, cover with a cloth or tea towel and leave for 20 minutes. Preheat the oven to 400F. Cut a couple of slits in the top of the loaf and bake for 16 to 20 minutes.