Wanted: Goddess. Apply Within

Today is a very special day. I'm sure you've heard about the eclipse at least once already. Having the Winter Solstice, the full moon, and a full lunar eclipse line up all on the same day is a big deal, especially for us Pagans.

Non-Pagans may be wondering what all the hub-bub is about, so I'll break it down.


The Winter Solstice

The Winter Solstice is the shortest day of the year and is celebrated as the rebirth of the sun. It's the start of a new beginning, a transformation of dark to light. Do you think it's coincidence that we have traditions including Christmas and the New Year, both representing the birth of the sun (or son) and new beginnings? The Winter Solstice is the time to turn a new page and let the light overtake the dark in your life.


The Full Moon

At the time of the full moon, the energy of the goddess is at its peak. This is when her influence is the strongest. This is an ideal time for divination, and it's commonly believed that divination done at this time is the most accurate. It's also a time for various types of spellwork, especially protection, healing and psychic development. The full moon just seems to give everything a little extra "Oomph!"


The Lunar Eclipse

For ages the lunar eclipse has been looked upon with suspicion. It was believed to be a bad omen. For Pagans today it's sometimes celebrated as a balancing act, and a union of the male energy of the sun, the female energy of the moon, and the Earth in between. In talking with other Pagans about it, it's generally looked upon favorably and as something to celebrate, but can also mean chaos. The eclipse is a time of change. Chaotic change.



Artemis

 For me I find it interesting that this is all coming around now, at a much needed point in my spirituality. I've been noticing an increasing need for change in my path, in order to create a transformation in myself. More specifically that means letting go of my adherence strictly to Artemis and allowing some room for Hathor to influence and guide me in her ways.

~ Oh wow... I just made a realization, at this very moment. Artemis (also known as Diana in Rome) is a Lunar goddess. Hathor is a Solar goddess of Egypt. The sun, the moon, the solstice, the eclipse... fascinating!

As I was saying, I've been feeling this tug that I need to connect with Hathor and learn her ways. I don't know a great deal about her yet, other than some of her qualities do overlap with those of my beloved Artemis, by means of being a goddess associated with childbirth. However, in most other ways they differ. Artemis is a goddess of the wild hunt, and Hathor is represented by the cow- domestic nurturing.

In connecting with Hathor I'm hoping to tap into her energies of joy, love, beauty and dance. She's a goddess who loves rhythm and percussion, music and dancing. One of her symbols is the mirror, and is associated with cosmetics. Just think of all those things that make women lovely, enticing and joyful, and there you'll find Hathor.

How I should go about this, I have no idea. I've always been a "one goddess girl" but now it's time to hire another. How do I make it work between the two, and have them be a team to balance me out between independence and femininity, strength and beauty, modesty and flirtation? What better time to find out than at this astrological moment?

The ritual will all be very spontaneous. No circles cast, no "sacred space" as all of my home is sacred and blessed for the gods. A heartfelt "Thank You" to Artemis for her guidance and wisdom all these years, an offering, and a renewal of my vow to her. Then, an introduction to Hathor and asking for her guidance, an offering, and celebration. Just me and my goddesses.

I will need an altar space for Hathor. My dresser top belongs to Artemis, but perhaps the bathroom vanity would be an appropriate place to give Hathor her honor. Yes, yes I think that will do nicely.

While I'm looking forward to this new change, and possible transformation of self, I'm also a little scared and nervous. This is a whole new territory, uncharted waters. I don't know what to expect, but I'm hoping it's good.

In one of my books I found this lovely prayer to Hathor...



Hathor

 Praise to Hathor, praise the goddess!
Let me be the one who praises her most,
for she has made me joyous in love.
Praise to Hathor, praise the Mistress!

A week ago I prayed to her, and look!
My lover came to me. Came and loved me.
Hathor heard me. Heard my plea.
She sent me love. She sent my lover.

At the door, my name was called.
At the door, there stood my lover.
Throughout the city, everyone breathed
the sweet wine fragrance of our love.

A week ago I prayed to Hathor, and
my lover came. It has been five days now.
What else can I do but pray again?
What else can I do but praise the goddess?


Happy Solstice Everyone!

Ginger Kombucha!

I did a little experimenting with my kombucha. Back in October I got some ginger root at one of the Ithaca Crop Mob events. I'm not terribly familiar with ginger and couldn't figure out how to put it to use. That is until I got a craving for ginger ale. The problem... I don't know how to make ginger ale. I do, however, know how to make kombucha.

For those of you who already know how to make kombucha, this isn't a huge change from the original recipe.

As you can see, some of the ginger pieces
have floated to the top.

Ginger Kombucha

Ingredients:
1 gallon of water
7 bags of green tea
1 cup of sugar
1 cup of kombucha
OR 1/4 cup white vinegar
fresh ginger root
1 kombucha SCOBY
apple juice for bottling

Start by cutting your ginger root into pieces. I used 8 1-inch pieces for my first batch.

Heat water in a large stock pot. Add your tea bags and pieces of ginger root. Bring to a simmer and turn off the heat. Let the tea steep for 20 minutes to an hour.

Remove tea bags and strain out ginger pieces. Set these aside and refrigerate. Pour tea into a large pickle jar. Add kombucha or vinegar, and sugar. Stir until sugar dissolves and let the mixture cool to room temperature. I let mine sit overnight.

Add your SCOBY, cover with a piece of cloth and secure with a rubber band. Let kombucha brew for 1-3 weeks, depending on temperature and your desired bitterness.

To bottle, add 1 ounce of apple juice per bottle and fill bottle with brewed kombucha. Add pieces of reserved ginger. Cap and let this ferment for 1 to 3 days more. Refrigerate until use.

The more ginger you use, the spicier the kombucha will be. Alternately, you can use apple cider during the bottling process for a little more zing.

This is a fantastic winter beverage. The ginger is perfect for warming you up and helping your body fight off winter bugs. I think this is my favorite flavor of kombucha so far, and I will certainly be making more. Much, much more.

Jerkified Mookies (aka Ground Jerky Bites)

Jerky is one of those things that is so good you just can't stop eating it. I swear I could eat a whole deer or half a cow in a week if you turned it into jerky. That's why when I decided to make jerky, I went with something I had plenty of- ground meat.

These "Jerkified Mookies" sort of got named as a joke when JP and I were making them. "Jerkified" spilled out of my mouth in my NY hillbilly twang without thinking, and "Mookies" an abreviation for "meat cookies." I do have to thank JP for the official name- LOL

The process for these little buggers took some trial and error, and I didn't get the full effect that I wanted from them, but I will... which is why I'm keeping that part to myself... for now.

In the meantime, I'll give you everything else you need for a tasty little meat cookie you won't be able to keep your hands off of.

Jerkified Mookies

Ingredients:
1 lb extra lean ground beef or venison
2 cups raisins, soaked
1.5 - 2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. ginger
1/4 tsp Chinese five spice (optional)

Combine ingredients in a food processor and process until thoroughly combined. You may have to break the ingredients down into smaller batches for your processor. I had to cut mine into halves. This not only gives the beef an extra grind but also incorporates the raisins and spices of your ground beef jerky recipe even further.

Divide the beef mixture into two or three equal portions. Lay one portion on a sheet of wax paper and cover with another sheet. Roll the mixture into as much of a rectangle as you can to about 1/8 of an inch thickness.

Repeat with the other portions.

Remove the top layer of wrap and invert onto a cookie cooling rack. Remove the second sheet of plastic wrap. Place the cooling rack in a sheet pan.

Place the sheet pan on the middle shelf of your oven set at 150 degrees. Bake for 2 1/2 to 3 hours with the door ajar. At the end of that time rotate the pan. Blot any fat that surfaces.

Another 3 hours should complete the ground beef jerky recipe. You now have jerky. Remove from the oven and cut into strips or squares with scissors while it’s still warm.

Of course if you have a dehydrator, you can use this as well. The cooking time should be about the same. The only change will be that at the mid point you will flip the jerky over instead of rotating the pan. Blot fat as needed.


Watch out for these. They'll become addictive. I'm giving them as Christmas gifts this year and I really hope my family likes them. If not... I'll gladly eat them myself.

And if you want to try something really, REALLY tasty... hehe... put a little almond butter on one. Seriously, like crackers and dip, but a thousand times more delicious.

Good Things

Fear less, hope more, eat less, chew more, whine less, breathe more, talk less, say more, hate less, love more, and good things will be yours.

                                    -Swedish Proverb

Apple Cinnamon Ornaments

Christmas has me feeling all festive and nostalgic. My lack of money has me feeling all thrifty and creative. Instead of going out and buying "the perfect gift" for each and every one of my family members, I decided to make some home-made treats and treasures.

I've been looking around the house to see what I have and what could be useful for handcrafted Christmas gifts. Without giving away too many of my gift ideas, I will say one thing I did find I had an abundance of was cinnamon. What do you do when you find you have a ton of cinnamon in your cupboard? Make gifts!

I don't know what made me think of it. The festive holiday season... all the Christmas decoration, the smells of sweet treats, cinnamon and nutmeg everywhere you turn... but something in my brain said "Hey! Remember those cinnamon ornaments you made way back in kindergarten? You should make those again."

They're actually really easy to make, and cheap too! They're a lovely little decoration you can use to dress up wrapped gifts, or give them as gifts themselves. I like them because they smell so yummy, and bring up lost of childhood memories of the holidays through the years. Not to mention how yummy they make the house smell while they're baking! Mmmm....

So here's my nifty little recipe for making some really delicious (smelling) ornaments.

Apple Cinnamon Ornaments

Ingredients:
3/4 cup applesauce
1 cup & 2 tbsp cinnamon

Supplies needed:
Cookie cutters
Drinking straw
Colorful ribbon
Rolling pin
Plastic wrap

Preheat your oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.)

Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters.

Make a hole at top of ornament with drinking straw or skewer. Place ornaments on a parchment-lined baking sheet.

Bake 2 1/2 hours then cool the ornaments on wire rack. Or, to air dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.

Once your ornaments are dry, tie ribbon (or some twine) through holes and tie to hang. You can also decorate them with opaque paint markers if you want. I opted not to since I like the plain, simple country look of them.

WARNING: DO NOT EAT.

No, seriously, don't eat them. Don't eat the dough either. When cooking I have a habit of tasting my batters and mixtures, or occasionally licking a finger. I accidentally did this a couple times. Trust me, this stuff isn't worth eating.

Now if only I had a tree to hang them all on...

Nutmeg

After writing on cinnamon last month, and with the Thanksgiving passed and Christmas coming around the corner, I figured now would be an appropriate time to start thinking about nutmeg. I love nutmeg. It's one of my favorite spices. I especially like it in my coffee during the winter. It's very warm and comforting.


One thing I didn't realize when I first started researching nutmeg, is that it's not the only spice that comes from that tree. The common commercial species is called Myristica fragrans, and it's an evergreen tree of Indonesia. Nutmeg comes from the nut of the tree, and another fine spice, mace, comes from the aril, the lacey red covering of the nut.

Nutmeg and mace have very similar qualities with nutmeg being sweeter than the more delicate mace. It's always used either ground or grated and is used for flavoring many kinds of dishes in the countries where it's available. No matter where it makes an appearance, it's a popular spice. Whether it's Indian, Chinese, Greek, Japanese, Middle Eastern... many cultures have found room in their cupboard for nutmeg.

Beyond flavoring food, nutmeg and most especially its essential oil, has found to be useful in perfumes, cosmetics and medicines including cough syrups. It's a very potent spice, and has actually been found to be lethal in large enough doses. It's been known to poison small some small animals from overconsumption. This same potency has led nutmeg to be used as an intoxicant in prisons, as recounted in the autobiography of Malcom X.

Effects of nutmeg as a drug are said to be vaguely similar to marijuana with the side effects of headache and nausea, and can take about four hours to take effect. It's reported to cause tiredness, severe dehydration and uncontrollable tiredness. These effects can last more than 72 hours with a large enough dose.

In small doses nutmeg seems to have no effect on the body, but large doses it can produce convulsions, palpatations, nausea, eventual dehydration and general body pain, and has also been known to be a strong deliriant. Fatal poisonings in human are extremely rare, with only 2 known reported cases, however it is wise to keep it away from pets. Nutmeg used to be considered an abortifacient, but is generally considered safe for culinary use during pregnancy. It does, however, inhibit the producting of prostaglandin and does contain hallucinogens that can affect the fetus if consumed in large quantities.

It is said that whatever has the power to harm has the power to heal, and this is generally true when talking about herbs and spices. Nutmeg is no exception. Like many other common spices, it was found to stimulate digestion and improve blood circulation. It also improved the appetite and prevented diarrhoea and vomiting. Studies have shown it has the potential to improve memory. This seems to be attributed to the plant's anti-oxidant and anti-inflammatory effects.

Also, like many spices, nutmeg has been found to have anitmicrobial properties. A study identified two antimicrobial agents in mace. These antimicrobial destroyed various common bacteria and ingestion of minute quantities of mace and nutmeg was found to strengthen the system, boosting immunity.

The flavor is sweet, warm and yet slightly bitter. Nutmegs contain essential oils that give them a strong, warm, penetrating, aroma. When cooking with nutmeg use small amounts. Otherwise, the nutmeg can overpower a dish. If the ratio is not specified in your recipe, add a little at a time.

Nutmeg is a commonly used in baking but it is also enhances the flavor of savory dishes. Purchase whole nutmeg when possible and grate fresh as needed. Ground nutmeg loses its flavor quickly. As a culinary spice, nutmeg pairs well with most fruits including apples, cherries, raisins and pears. For vegetables try using it with broccoli, cabbage, carrots, cauliflower, pumpkin, spinach, squash, mushrooms, parsnisps, greens or sweet potatoes. If you're feeling a bit adventurous try using nutmeg with cheese, eggs (yes eggs. Try adding a bit to your next omelet. Some people swear by it,) and works well with most meats, including lamb, sausages and ham, pork, fish, chicken and veal. Naturally nutmeg works well for desserts and works well in recipes for custards, mulled wine and chocolate. It combines well with cinnamon, cardamom, ginger and cloves.

Cooking tip: When cooking with whole nutmegs, remove nuts from the dish before serving. Add freshly grated nutmeg at the end of cooking as the heat destroys a lot of the flavor.

And like most other spices, I also am fascinated with their possible spiritual applications and/or superstitions surrounding them. Nutmeg is the subject of much folklore and superstition and is said to possess or impart magical powers.

There is some evidence that Roman priests may have burned nutmeg as a form of incense, although this is disputed. It is known to have been used as a prized and costly spice in the Middle Ages.

A nutmeg should be placed on the mouth of a person who had a stroke to cure a twisted mouth.


A hand-written petition for lottery wining, written on
gold-foil Chinese joss paper, with black cat hair, an
alligator foot, a silver dime, bone dice, and a nutmeg, that
will go into the making of a lucky gambler's mojo bag

Another tale had it that if a young woman ate a sugary concoction made out of walnuts, hazelnuts and nutmeg before bed on Halloween night, she would dream about her future husband. (I may have to try this!)

A sixteenth century monk is once record as advising young men to carry vials of nutmeg oil and at the appropriate time, to anoint their genitals for virility that would see them through several days. (Hmm... imagine that.)

It was also believed that tucking a single nutmeg underneath the left armpit before attending a social event would attract admirers.

At one time nutmegs were used as amulets and when worn in a small pouch were said to protect against a wide variety of dangers and evils; from boils to rheumatism to broken bones and other misfortunes.

In the Middle Ages carved wooden imitations were even sold in the streets. People carried nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts.

It's no surprise that nutmeg was such a treasured spice. While it is common and affordable today, this wasn't always the case. In fact, throughout history it has always been quite expensive. It's incredible when you consider however that just a few hundred years ago, a small bag of nutmeg could have brought enough money to make the holder very well off.

Tom's of Maine Wicked Fresh Review

This is a Sponsored post written by me on behalf of Tom's of Maine. All opinions are 100% mine.

I've been a Tom's Of Maine toothpaste user for quite a while now, so when they asked me to review their new Wicked Fresh toothpaste and mouthwash, I had to say yes.

I started using Tom's of Maine toothpaste not long after going Primal. Beyond weight loss, I found myself becoming more conscious of the things I was putting in, and on my body. Soap, shampoo, conditioner, toothpaste, mouthwash, and deodorant all went under the spotlight. I have to admit, Tom's toothpaste took a little getting used to. It's not as sweet as regular toothpaste, and has a sort of herbal flavor to it. At first I was iffy about using it, but I stuck with it.

This new Wicked Fresh flavor is something different. When I tried it my first thought was "Whoa! That's a lot of mint!" Not overpowering, but it's certainly not subtle either. It actually reminded me a lot of the gum we used to chew constantly in high school. All the cool kids hand this really minty gum and you chewed it all the time. It's funny... I remember brushing my teeth in the morning before school, then as we went out to catch the bus I'd pop in a piece of gum. You know when it's cold and crisp outside, a New York winter morning, when you have minty fresh breath and you suck that cold air in through your mouth... that's pretty wicked fresh.

I have a confession to make. I did that. I tried the toothpaste the first night and that minty memory actually prompted me to stick my head out the bathroom window and suck in some of that cold winter air in through my mouth. I felt like a teenager for just a minute. Then I realized my review wasn't finished and I had to try out my nifty new mouthwash.

The mouthwash I was REALLY excited about. I've never tried Tom's of Maine mouthwash before. It took me practically forever to get the cap off with the little security plastic. I kind of got annoyed with it. Finally I got it open, took a mouthful and... was actually a little disappointed. I know they advertise that there's no alcohol, no burn, and they were spot on. I thought there'd be some sort of medicinal taste. We all know how that regular, yellow antiseptic stuff tastes. I was half expecting something more like that.

Tom's Wicked Fresh mouthwash was deceptively pleasant. It reminded me of the marshmallow fluoride gel from the dentists office. That was always the best part of going to the dentist. Well, that and the super clean feeling you have when you leave, and the pretty new pink toothbrush they give you. Even though there was a complete lack of alcohol burn, I found the mouthwash to be pretty darn effective. I used it before going out on Friday night and was surprised that my mouth stayed fresh all night. I really didn't expect it to last so long, but I'm really glad it did. It's hard to get a date when you're self-conscious about your breath.

Hmm...  I wonder if this Wicked Fresh toothpaste and mouthwash will get me some romantic kisses in the snow this winter. Now that would be a Wicked Fresh moment to write about. A girl can dream can't she?

I'm not sure I'm going to stick with the mouthwash, but I do like the toothpaste. I guess I've just gotten used to that nasty medicinal burn of the generic antiseptic rinse. Maybe I just like to torture myself. I do appreciate Tom's of Maine giving me the opportunity to try it and give my opinion. I'm sure any of you who don't like the yellow stuff will love Tom's Wicked Fresh mouthwash.

Do you have any great Wicked Fresh moments to share? If so you can use it as a chance to win some pretty cool prizes at That's Wicked Fresh contest page. You can also keep up to date on the cool stuff Tom's of Maine is doing by joining Tom's of Maine on Facebook, or follow them on Twitter @TomsofMaine

 

Second Chance Beet Greens

When you get the chance for a do-over, take it!

My crop mob beet greens didn't last nearly long enough and I had ton of beet roots on my hands. Slowly but surely I began to use them up. Doing as usually do, I cut the tops and tails off, pushing them aside to be put down the garbage disposal. I cooked up my beets and went to dispose of the trimmings. That's when it happened...

Like a small, tender voice, I heard "Wait... don't kill me!" It was one of those Disney moments, I swear. My eyes suddenly got wide as the realization hit me... here in my hand were little baby beet greens, about to be ground to bits.

Ok, ok... maybe it wasn't EXACTLY like that, but it was close.

As I started to drop the beet top into the disposal I notice some little green baby leaves curled against the top of the beet, and you know me. I hate to waste anything. I grabbed one of the rinsed cat food cans out of the sink, plunked the beet cutting into the can, and poured in a bit of water. I did the same with the other beet tops and before I knew it I had a whole beet green garden right there in my kitchen!

They've been growing for about a week now, and it looks like in another week or two I'll have enough greens for a couple good meals.

Next time you trim roots, give the greens another look. You just might have a whole little garden right there in your hands, just waiting for a chance to grow. That's another meal or two that didn't go into the disposal.

Waste not, want not.