Seed Moon & Making Goat Cheese

The Full Moon in April is sometimes called the Seed Moon. It's most definitely seed growing time in my apartment. I have lots of pots and containers all over the place many of them with tiny little sprouts in them. They're just so darn cute! I can't wait though, to get them OUT of the house and onto the porch, where they can grow big and strong, into vegetables I can eat! I've got Brussels sprouts, broccoli, cauliflower, various herbs. Soon there will be peppers, carrots, beets, turnips, peas, daikon... and the list goes on and on. There will be more vegetables still, ground vegetables that will be growing in the wide open space at my parents' house. Eggplant, squashes, melons... all kinds of good stuff!

     

So these are my baby plants so far. More pictures and updates on the garden to come through the season. I'm gonna try my hand at balcony gardening even though I have 95 acres to use. Why? I don't want to compete with the deer and rabbits. What a lazy gardener I am!

Since my 30-Day April Challenge is coming to a close, and Beltaine is approaching, I decided I want to indulge a little bit next week to celebrate. Also, because it's the lambing season, the Amish have begun milking their goats again, which means for e, fresh, RAW goat's milk! Now, my stomach isn't all that fond of milk, even the goat variety, so drinking the fresh, delicous milk isn't an option... but making cheese is!

I was delighted to find that making fresh goat cheese is really simple, requires very few ingredients and just a few tools. It just takes a little time- more than I expected, but a good batch of cheese can be made in an afternoon. You just have to keep an eye on it.

Fresh Goat Cheese

Tools:
Stock Pot
Wooden Spoon
Meat Thermometer
Colander
Cheesecloth
A Large Bowl

Ingredients:
1 gallon raw goat milk
1/4 cup white vinegar
coarse salt to taste

Start by pouring your milk into the stock pot and heat over medium-low heat. You want to heat your milk VERY slowly so it doesn't scorch. Stir occasionally and check your temperature. Continue to heat milk slowly until it reaches 195 degrees.

When your milk is up to temperature, slowly stir in your vinegar and you will see the milk immediately start to curdle. Only stir until you've poured all of your vinegar. If your tastes prefer, you could alternately use lemon juice.

Add two teaspoons (more or less) of coarse salt to your cheese mixture.

While your cheese continues to curdle and cool (to about 100 degrees,) layer your colander with a couple layers of cheesecloth. Be sure to let extra cloth hang over the sides so that you can wrap your cheese. Place your colander in a large bowl if you intend to keep the whey. If not, place the colander in the sink so the whey can go down the drain. I chose to keep my whey.

When your cheese is cool enough to handle, pour the cheese mixture into your cheesecloth-lined colander. Pull the cheesecloth up around the curds and squeeze out as much whey as possible.

Pull the sides of the cheesecloth together tightly around the ball of cheese, and secure with a piece of twine or a rubber band. If you're able, hang your cheese ball in the refrigerator. If you can't, like me, place your colander into an empty bowl and let the cheese ball rest in the colander in the refrigerator.

Let your cheese continue to drain for at least 2 more hours for a softer cheese. If you want a firmer cheese you can let it rest over night. Simply adjust your draining time to your desired consistency.

When your cheese is finished, remove it from the cloth and put it in a dish and refrigerate until you wish to use it.

One deviation I made from this recipe was to not add any salt at all, which yielded a sweeter cheese, with a flavor very much like mascarpone. The texture was similar to ricotta. I let my cheese drain a little longer though, so it was a bit more on the crumbly side. If you let it set a really long time you will have a cheese similar to feta.

This has been, by far, one of my favorite projects! I will definitely be doing this from time to time, playing with flavors and ingredients, so keep watch! If you have any suggestions or ideas you'd like me to try, drop me a line. I'm always open for ideas.

Dandy Dandelions

The dandelions have arrived! I love dandelions! They're one of my favorite flowers. I know, I know... most people consider dandelions a common weed, and a nuisance, but not me. Those cute little balls of sunshine are beautiful, they smell pretty, and they're SO incredibly useful!

There's so much lore about the modest little dandelion. Even its name has a rich history. Apothecaries of old called it dens lionis, meaning "tooth of the lion" and in French, dens lionis translates to dent de lion... from which the name "dandelion" comes. The French also called it pis en lis, or "pee in the bed." A much less polite name that most people I know would find befitting. It likely comes about from dandelion's reputation as a diuretic.

One of my favorite stories about dandelions says, "According to ancient Celtic legend, dandelions are the children of the Sky God and the Earth Mother. They awaken each dawn to unfurl their blossoms in the morning Sun and to bask in the warmth of their father's life-giving rays. Their faces turn to follow him from east to west in his journey across the sky until he leaves them at day's end, when they close their petals tightly- as though donning a nightdress- and bow their heads to sleep, secure in the bosom of their mother." -Nuala Drago

In Celtic countries where fairy stories are common, many believe in the healing powers of dandelions, particularly in their ability to cure diseases inflicted by said fairies, or malevolent spirits. Many also believe that consuming dandelions regularly might even aid in the ability to communicated with the dead. It's believed that you can send a message to a loved one, living or dead, by blowing the seeds off the head of a dandelion into the wind while visualizing your message.

Dandelion has been a common food source, especially in times of late winter famine. Later it was a staple in natural medicine, treating everyting from skin blemishes to liver complaints.

In past times when winter stores had become depleted and fresh food became scarce, scurvy was a common ailment for many people. Fortunately, even before fresh fruits and vegetables were available, the dandelion provided people with nourishment and relief from their debilitating disease. It wasn't so very long ago that it was common in many households to drink a tea or tonic made of dandelions. It was said to remedy everything from respiratory infections, to depression. I can tell you from experience, it's not the most pleasant tasting tonic.

None of these remedies come without merit. Dandelions are packed full of nutrients like bioflavinoids, calcium, potassium, iron, niacin, choline, folic acid, magnesium, sulfur, and zinc, not to mention a long list of vitamins in higher concentrations than those found in spinach and chard.

I have a number of dandelion recipes I look forward to every year, utilizing all different parts of the plant.

Early greens have a better flavor than those you'd gather later in the season. If you're going to be eating fresh greens it's better to gather them before the flowers appear. Otherwise the greens are apt to be bitter. Very young greens can be added fresh to salads, but I prefer them cooked in much the same way as collards or mustard greens.

Before cooking with dandelions I often give them a quick boil, for 3-5 minutes until the spines are tender. It helps to neutralize any bitterness they might have. Simply trim the root end, and toss them into a stock pot of boiling, salted water. After a few minutes drain them into a collander and rinse with cold water to stop the cooking process.

This is one of my favorite recipes. It's very basic and an easy way to introduce yourself to dandelions.

Dandelions with Garlic & Onion

1 lb dandelion fresh greens
2 cloves of garlic, minced
1 medium onion, sliced
olive or basting oil (about 1/4 cup)
salt & pepper to taste

After boiling and cooling your greens as above, squeeze excess water and allow them to drain.

Heat about a tablespoon of oil in a pan on medium and lightly saute the garlic and onion until it carmelizes. You may also want to try leeks and/or shallots for a slight flavor variation.

Once the onions and garlic are nice and happy, turning slightly transparent, add the remaining olive oil and your dandelion greens. Toss gently until they're well coated with oil, and the garlic and onions are thoroughly mixed in. Sprinkle with salt and pepper to taste.

You can serve these greens as a side dish. They pair well with fish and pork, in my opinion. Alternately, you can use these cooked greens in the following recipe, which I chose to do...

This recipe is inspired by a spinach and sausage pie that my dad made for Easter dinner- essentially a crustless quiche without any cream. We decided just to call it a "pie." It's very similar to Emily's breakfast casserole over at Joyful Abode, minus a few ingredients. I think dandelions in place of chard would work beautifully in her recipe if you eat dairy and potatoes.

Dandelion & Sausage Pie

1/2 lb dandelion greens, sauted as above

1 lb beef or pork sausage

6 eggs

Preheat oven to 375 degrees. Grease a large baking pan. Cook your sausage, breaking it apart into crumbles.

In a large bowl beat the eggs and add your cooked sausage and mix together. Add your dandelion greens and mix until everything's well coated. Pour into the greased baking pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

You can eat it as is, or sprinkle cheese on top. Yesterday I heated up a piece and spread some yummy homemade cajun mayo over it. It was delicous! The mayo really added some richness.

Keep watching, I'll have a few more dandelion recipes coming soon. They're finally starting to flower and the yard is looking so pretty. I'm sure my neighbors will think I'm a little bit nutty when they see me out there plucking the blooms off all the dandelions.

Cabbage Rolls

I've been wanting to try cabbage rolls for ages now. I decided to finally give it a try.

It takes a little time, both in preparation and in cook time, but it's totally worth it! I made a double batch and happily ate them for an entire week.

I know some of you have been waiting for this, and I apologize for the delay...

Cabbage Rolls

Ingredients:
1 large green cabbage
1 lbs grass-fed beef
1 medium onion, minced
2 cloves of garlic, minced
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp cumin
1 Tbsp paprika
1/4 tsp celery seed
1/4 tsp red pepper

Hannah's Marinara Sauce:
1 - 28oz cans of diced tomato
2 - 6oz cans of tomato paste
1 tablespoons of olive oil
1/2 head of garlic
1/4 cup diced onion
1/8 cup fresh basil
1 tablespoons thyme (dried)
1 tablespoons oregano (dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/16 teaspoon nutmeg

Start by preparing Hannah's marinara sauce as follows:

1. Open all the cans
2. Dice the onion, crush and chop the garlic
3. Heat the oil, then sautee the onion and garlic until they just begin to brown and carmelize (about 10 minutes on medium heat)
4. Pour in the diced tomatoes, stir up to incorporate the garlic/onions
5. Put in the tomato paste and dry spices, stir everything up really well
6. Turn down the heat and let the mixture simmer for at least 30 minutes on low, or longer if you have some time.

While the marinara simmers, place cabbage in a large pot, cover with water and boil to soften the leaves, about 15 minutes from boiling point. Preheat oven to 350 degrees.

While the cabbage is boiling, combine meat, onion, garlic, egg and spices, mixing it with your hands. Don't use a spoon. Always mix with your hands!

Drain water off the cabbage. Turn it out onto a clean towel (to soak up the extra water.) Gently peel leaves off and set aside to cool. You'll need about 8 leaves.

Once you have 8 to 10 cabbage leaves peeled off, it's time to fill them. Fill each leaf with a small chunk (about 3 to 4 ounces) of meat mixture and wrap them up like little burritos. Start rolling with the stem end and tuck in the sides. Continue rolling until it's all wrapped up neatly. They should look something like egg rolls. All the meat should be covered.

Line up your cabbage rolls in a baking pan and top with marinara. Cover with foil and bake for 1 hour.

Optional: Remove foil after 1 hour and sprinkle grated cheese on top. Bake uncovered until cheese is melted. I'm definitely going to do that next time.

Waste Not, Want Not.

I have come to the conclusion that there are basically 4 kinds of people in this world.

First, there are the Prey. They're people who just sort of wander through life not thinking about what they shove in their mouths. They just graze and consume. If it tastes good, they eat it. They don't think about what it's made of, where it comes from, or why they're eating it. I believe most Americans are this kind of person, at least at this point. Perhaps more of them are becoming our second kind of person.

Second, there are the Predators- people who actively seek out the food they want, and put a lot of time and effort into obtaining it. They eat quality food, rather than what's cheap. Paleo & Primal people would fall in this category, as are any folks who describe themselves as "foodies." They know what really tastes good, and that's stuff that's nourishing. I would dare put Vegans and Vegetarians into this group, as much as they might loathe the title of "Predator." But they do in fact seek out specific foods for specific purposes, no matter how misinformed I believe they are. Some people are obviously more predatory about their food than others- those that hunt, fish or farm.

Third, are the Parasites. These are pretty self explanitory. They live off other people, or society in general, without contributing anything back.

Fourth, are people like myself... Scavengers. Scavengers are similar to Predators and do actively persue their food, but they are also opportunistic and will eat many things most Predators, and certainly Prey, would not. Be it eating raccoon, or simply refusing to throw away food scraps because they might be somewhat useful somehow, a Scavenger knows how to make the most from what he/she's got. We don't throw anything away if it might be the slightest bit edible. That's why you might one day see me eating various animal parts that most people think shouldn't be eaten. Nothing goes to waste if I can help it.

Because I never throw anything out that might be useful, I sometimes find myself inventing new foods, or new ways of eating what might otherwise be undesirable. For example, kale sticks. The other night I made kale chips, which are totally yummy by the way, but then I had all the stalks left. Well I'm certainly not going to throw out perfectly good food! Everything has a use in my kitchen. As my mother used to tell me, "Waste not, want not!"

It's funny, I never understood what that phrase meant until I got out on my own, and began living quite below the poverty line. When you have very little money, you can't afford to waste anything. In fact I believe I live very well on very little. Those scraps from today's veggies are one more meal you don't have to buy tomorrow! I quickly learned "Waste not, want not" meant that if you're not wasteful, you won't be left wanting. That means occasionally on this blog you might find a food with a new "Scavenger" tag- it means I've taken a scrap or a cheap cut of meat... or other animal part, and done my very best to make it edible. If nothing else, it fills my belly for one more day.

Today's "scavenger" meal is really simple. Very few ingredients, very little work.

Kale Sticks

Left over kale stalks
Olive Oil
Seasonings to taste

Preheat your oven to 250 degrees. Cut your kale stalks into even-sized strips. The smaller pieces can just be cut to length. The large pieces you can quarter so they're the same diameter as the small stalks.

Toss with olive oil and sprinkle with salt, pepper, and whatever spices you like. I used some garlic salt, black pepper and onion powder.

Spread your stalks out on a large cookie sheet and bake for 45 minutes, or until they're nice and soft. You can eat them with a fork, or use them as finger food. I used mine like fries to go with my burger. I dipped them in homemade mayo, flavored with spicy brown mustard and a lot of Frank's Red Hot.

Note: You'll want to make your strips short and "bite size" since kale stalks are a little tough and fiberous, even after cooking. They're not easy to bite through, but they're tasty enough.

My scavenger meals aren't meant to be gourmet at all, but to make the less edible more appealing. I wouldn't go out of my way to make these, but they are good, and it's one way to use up what's left. It's a way to stretch the meals out a little and make the money last a little bit longer, and we could all use a little help there. Of course there will be other future experiments with kale stalks as well as other food scraps. I'm thinking of possibly boiling them like greens next time. This time, I really wanted something like fries to go with my burger, and they were the right shape.

While I am very much a Predator, and in fact a great deal of thought goes into what I'm eating on a daily basis, I thoroughly enjoy being a Scavenger. I like making use of the useless, and "cleaning up" what's left over. I hunt down my quality foods, but also make use of what I get, when I get it. I strongly relate to the coyote I ate a few weeks back, as well as crows, possums and their ilk. It might not be long before they too are on the dinner plate. That is, if nobody else wants to eat them.

Roast Leg of Lamb

If you've never cooked lamb before, especially a leg of lamb, this blog post is for you!

As I mentioned previously, I got a organic, pastured, leg of lamb for my birthday. What a wonderful gift it was! Of course at the time I had no clue what to do with a leg of lamb, especially such a fine quality one such as this. It was a tad outside my comfort zone, but I'm the adventurous sort, and I certainly did want to eat it. I just had to find a way to cook it and not ruin it!

I decided to simply roast the whole thing. It seemed like a simple task, and indeed it was. The ingredients were minimal, but to do this right I had to have all the right equipment, which included a meat thermometer. Instead of going out and buying a fancy digital gadget, I just borrowed one from my dad. The key is knowing what temperature you want your lamb cooked to, and when to take it out of the oven, and even that isn't difficult. You don't need fancy equipment to cook great food.

Roast Leg of Lamb

You will need:
A roasting pan
A meat thermometer

5 pound leg of lamb
2 (or more) cloves of garlic, slivered
1/3 cup olive oil
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon rosemary
1 teaspoon thyme

*feel free to use additional herbs and spices to your liking.

Preheat your oven to 400 degrees, and combine your salt, pepper and herbs in a small bowl.

Make little slices all over the leg of lamb and insert slivers of garlic.

Rub olive oil all over the meat. Get it nice and oiled up. Use a little more olive oil if you need to.

Rub your herb mixture all over the lamb, getting it nice and even. Let it sit at room temperature for 20-30 minutes.

Roast your lamb at 400 degrees for 15 minutes, then reduce heat to 350 degrees until the lamb reaches your desired doneness. Baste it with meat juices once or twice while it cooks. Here's the key...

Always remove your lamb 5 degrees below your desired doneness. The meat will continue to cook for a few more minutes after removing it from the oven. Medium-rare measures 125 degrees in the center (about one hour of cook time,) so you'd want to take it out at 120 degrees. Medium is 145 degrees. Well done is 170 degrees.

Remove lamb from the pan and let it rest for 15 to 20 minutes before carving.

I ate lamb for a week, and loved every minute of it. I can't wait to get my hands on another one of these. Some spices compliment lamb very well, such as garlic, rosemary and thyme, but don't be afraid to branch out. It's so easy to make, so feel free to experiment with flavors. If you have something that works really well, let me know! I'd love to give it a try.

All In Good Thyme

In my quest to better know my ingredients, I decided it was time to get more acquainted with thyme. As I said before when writing about cumin, I believe it's important for anyone who wishes to cook well to know their ingredients, and it's especially true with herbs and spices. Sure, the meat or veggie might be the centerpiece of the meal, but without seasoning it's just a bland veggie or lump of meat. The seasoning is what brings a meal to life!

Thyme, is a wonderful herb with a rich culinary and magical history. In the ancient world thyme was used for everything from embalming in Egypt to baths and incense in Greece. It was believed thyme was a source of bravery. For this reason women in the Middle Ages would have given gifts with thyme leaves to their knights to protect them and give them courage. It was also commonly used as an antiseptic and to preserve meats. The Romans used it often to flavor their cheeses and wines, and they recognized it not only as a digestive aid, but also a cough remedy and a treatment for intestinal worms. It was thought the spread of thyme throughout the ancient world, like so many herbs, was due to the Romans and their expansive Empire.

In cooking, thyme is a wonderful "team player" as it blends nicely with other herbs and doesn't overpower the dish. It's a very complimentary herb, especially for meats. It has a fragrance and flavor that is light, slightly minty with a hint of citrus. It's very "green" and earthy, and leaves an aftertaste much like cloves or nutmeg. It works especially well with lamb. Thyme also complements beef, fish, poultry, sausages, soups and stews and often plays a roll in herbed butters, oils and mayonnaise. It's also a common ingredient in many flavored vinegars and is often used in pickling. It complements many vegetables, including tomatoes, onions, eggplant, mushrooms and green beans, and works well as a flavoring in eggs and cheeses. When working with herb and spice blends, it combines nicely with garlic, lemon, basil and oregano.

Thymus Vulgaris (I love any plant with the Latin name "Vulgaris" for some reason) is typically one of three varieties commonly grown for use. Narrow-leaved, also known as Winter, Garden or German Thyme has small greyish-green leaves and is very aromatic. Lemon Thyme has broader leaves, is also typically grown in gardens and has a slight lemon flavor. It might also be known as Wild Thyme. Third is Silver Thyme which is known as the hardiest of all the thymes and is said to have better flavor. Little known are Orange Thyme and Caraway Thyme, each having lovely unique flavors that many say are under appreciated.

As mentioned above, Thyme is an antiseptic and has been employed by the Romans as a cough remedy. Thyme has a number of medicinal uses and is actually the main active ingredient in Listerine, as well as many natural mouthwashes. The essential oil works nicely on scrapes and cuts. It's has also been found to be very effective in treating toe nail fungus. (I know, just want you wanted to read on a food blog, right?) Just as the Romans used thyme to treat coughs, it's known today as an effective treatment for bronchitis, respiratory infections and even whooping cough when made into an infusion or tea.

Other medicinal uses for thyme focus more on the abdominal region. It has been used in cooking and as a tea as a digestive aid to ease gastrointestinal complaints. For women, thyme has been known to induce menses, and in some traditions, like in traditional Jamaican childbirth for example, thyme tea is given to the mother after giving birth to cause uterine contractions, speeding up delivery of the placenta.

Thyme is also very popular amongst the Pagan community. One of my favorite little "Witch" shops here in NY is called Psychic's Thyme. It's very useful in the magical sense as well as culinary and medicinal. It's a feminine herb that is tied with the element of water, and is most often used in matters of health & healing, sleep, psychic abilities, love, purification and courage.

Some magical uses for thyme include burning it to attract good health, or worn for the same purpose. Often it's used in healing spells along with other healing herbs. Again, it's a good team player. Placed beneath the pillow, it's said to ensure restful sleep and wards off nightmares. Wear thyme when attempting to develope your psychic abilities, and women who wear a sprig of thyme in their hair make themselves irresistable. (Hey, maybe I should try that!)

Thyme is known as a purifcatory herb; the Greeks burned it to purify their temples, so now thyme is often burned prior to Pagan rituals to cleanse the area. In spring a magical cleansing bath composed of marjoram and thyme is taken to ensure all the sorrows of the past are removed from the spirit. We could all use a good spring cleaning of the spirit once in a while.

I'm going to attempt to incorporate thyme into my life more, and maybe even try growing it. It's a lovely little herb with many culinary and magical uses. Thyme has such a fresh and lively energy and it is sure to show up again on this blog from time to thyme. (Sorry... I couldn't resist just one pun.)

Sunny Days

Paganism is a spirituality that tends towards the feminine and the Moon, but the Sun... the Sun is very important. Without it, life would not exist. At Easter when Christians are thinking of the ressurection of Jesus, I have the ressurection of the Sun in mind. Finally, after many months of sleep, it is reborn and its power emerges once again. This power was evident and greatly appreciated in the last three days of gorgeous weather we've enjoyed with unseasonable temperatures touching up into the 80s. I was delighted to see buds on the plants and trees. Nature too has been reborn.

As part of my 30-Day Challenge, I decided to take a 14-mile trek around town to run errands instead of driving. This was a perfect opportunity to soak up some of the Sun's energy. Six hours of walking has left me feeling like I've been hit by a train, but I feel good from all of the vitamin D, and I have a lovely tan.

The Sun can do more than just give us girls (ok, and guys) beautiful skin. Vitamin D is essential to health and mental wellness. We've learned to harness the Sun's power to create electricity, and there's nothing like clothes dried out on a clothes line.

We Pagans have a certain appreciation for the Sun's energy in other ways. We have a different way of looking at the Sun's power. Let's put it this way. If the Moon is feminine, the Sun is masculine. If the Moon is receptive, the Sun is projective. It's warmth, vitality, virility, heat, strength, and abundance.

There are certain days, colors, stones and elements that correspond with Sun energy. When working magick you might use the Sun for growth, enlightenment, advancement, prosperity, hope or money. The Sun rules health, vitality, ego, heart, and creativity, success, leadership, friendship, and joy. SUNday is usually a very good day to do this, naturally.

Some colors related to Sun energy include gold, yellow, orange and white. The element of air is also closely related to the Sun. Herbal correspondences to the Sun include cedar, cloves, cinnamon, and rosemary. Stones include amber, topaz, ruby, diamond and tiger's eye.

One of my favorite ways to harness some of the Sun's energy is to make Sun tea. Whenever I drink Sun tea I feel more active and alive. It just makes you feel good! Always when I make Sun tea, I make it with magickal intention. Most of my magick does mostly happen in the kitchen after all! Sometimes I may brew a jug with the wish for more abundance, more money, more personal power. Sometimes I'm looking for healing (like recoving from a 14-mile hike perhaps?) But always when I make Sun tea I brew it with wellness, vitality and active energy in mind.

If you've never made Sun tea, it's incredibly easy. You really don't have to do anything. The Sun does all the work.

Sun Tea

You will need:
A gallon jug
5 or more tea bags
Water
Sunshine

Yup, that's it. Just take your tea bags and drape them into your jug. You can either secure the ends with the lid, or a rubber band. If you don't have a lid you'll want to put cloth over the top, secured with another rubber band to keep bugs out.

Fill your jug with water (from the tap is fine) and cover the top. Set your jug in a sunny window or out on the porch. In just a few hours you'll have a lovely jug of tea. For my first gallon of the season, I decided to go with green tea chai. It makes a lighter-colored tea. Black tea turns out a wonderful deep red that is not only delicious, but beautiful.

You can go a step further, as I usually do, and add a few slices of lemon or orange (also related to Sun energy) to add a citrusy flavor to your tea. Because of my 30-Day challenge, and because I used chai, I opted not to, but will be doing it in future batches. I've also begun brewing Sun tea for my kombucha. Wonderful healthy kombucha, embued and charged with the vital, healing energy of the Sun. You can't get any better than that!

I don't know if it's just me but Sun tea always tastes better than any other brewing method. Ever since I was a kid, before knowing the ins and outs of magick, I always thought Sun tea tasted better than "regular" tea. So when you're outside this summer doing yard work, brew up a jug of Sun tea. You'll be wonderfully refreshed and renewed. At the very least you can appreciate that it was the Sun, not you, that did all the work.

It looks like it's going to be another beautiful, sunny day. Happy Easter for those of you who celebrate. As for me, I'm going to go out and take in as much Sun energy as I can, and maybe get rid of some of these aches and pains.