Chinese New Year is always fun for me because I love celebrating new beginnings. Plus, the Chinese have created some beautiful practical artwork and items over the centuries. Plus, I love the story of how Chinese New Year began. Don’t know it? Check out The Holiday Spot for their tale on Chinese New Year.

Yule is not just about presents and about homecoming in my eyes. It’s about family and about pruning away the things that don’t work anymore. It’s a time where I look into the ice reflections and ask myself, “Where am I going and where do I want to be?” I normally do this using a bowlful of water with a sprinkle of salt or with a hand-held mirror. I concentrate on seeing me as I am now and how I want to be once springtime arrives. I see what is surrounding me– what things clinging to me that are holding me back and what things would move me forward– but aren’t because of those clinging vines.

During this time, I also start putting together my recipes for the holiday. One of my faves is my apple cranberry sauce. This sauce is great for Thanksgiving or anytime of the year when you can get fresh cranberries and apples. I’ll post it later next week.

What more is done on Lughnasadh? It’s all about the harvest season, the time of preparation for the fall. It’s a time to enjoy the sunshine, the warmth and the bountiful harvests pf food and animals. I spent time thinking about how we forget how we get our meat besides wrapped in plastic at the grocery store. Same with the veggies and fruits. It was a time to think of the blessings of my family, also welcoming my newest family member into the fold.

One of the major things I like to make is my pork tenderloin roast. What I do is use Italian dressing for a base marinade, adding in Worcestershire sauce, salt, pepper, Italian seasoning, and balsamic vinegar. I let it sit in a cool container in the refrigerator for about 2-4 hours, overnight if I can do it, then put it in a slow cooker to cook on low heat for about 6-8 hours. The result is scrumptious!

I’m also celebrating new life at this year’s solstice. My niece is due to arrive sometime next month in this world of ours and for that I give thanks. She’ll be a summer babe- one who loves all things warm and bright. That will be cherished as years go by and she gets older. She’s going to be a cutie and I’m hoping in some way, I’ll be able to share some of my knowledge with her, just like I do with my nephew.

My altar for Litha is bright as well– I have a bright yellow cloth covering the table itself with candles of various vibrant colours on it. I also place resin fruits and veggies in a basket on the altar reminding me of the growing season and the time of the first early harvests. I also pull out my daily tarot card and rune- giving me a moment to meditate on its meaning for me. This helps me to reconnect each day to what’s important- my sacred service to living life and to helping others. It also reminds me that Litha is a sun ritual.

Which brings me to my spells. I’ve prepared three spell castings that I’m going to work tomorrow. One is for my family- blessing and protection on this time of brightness and cheer. The second is for keeping me open to change- even if it means a change that I normally would ignore because it wouldn’t fit my preconceived plans of what should happen next in my life. The third one is a general spell for health in regards to the Gulf of Mexico. The oil spill there is a huge tragedy, one that won’t go away in 5, 10, or even 15 years from now. It’s something that the earth herself can help fix, but only if we all pitch in to help. So, my spell is for that help to grow and come together to work towards that end.

My major recipe for Litha is also one I made for Italian day at work. It’s light, refreshing and takes advantage of the harvest going on currently.

Italian Veggie Salad

1 cup cucumbers, peeled, seeded, diced

1 cup tomatoes, seeded, diced

1 medium onion, peeled, diced

2 peppers (red & yellow), seeded, diced

1/2 cup fresh basil, chopped fine

1/2 cup fresh Italian parsley, chopped fine

4 ounces white balsamic vinegar

8 ounces extra virgin olive oil

1 Tbsp Splenda (or sugar)

1 Tbsp water

1 Tbsp Italian seasoning

(Optional– 6 ounces feta cheese, crumbled)

Place first six ingredients in a large bowl that has a good tight cover that seals. Place 3-4 thick paper towels over the veggies, seal the bowl, then place upside down in the refrigerator. Every 2 hours, change the towels out for new ones. In a salad shaker, combine the remaining ingredients. Shake to combine. When ready, open bowl, remove towels, and pour dressing over veggies. Toss thoroughly to coat. Serves 10-12 people.

Today, I’ll be redoing my altar, shaking off the last of the winter thoughts and bringing in the freshness of spring. Because I’m also a fire baby, though born in September, I will be creating a small pile of sacred sticks to be used in various rituals for this summer season. The colours for the altar are brighter as we head into the second half of the year, bringing to mind the Oak King’s time to reign.

For me, cooking becomes lighter, but at the same time, more flavourful with herbs and spices that allow you to experience other countries and other places all without leaving your own home. Beltane is also the one day a year we can let go of ourselves- to lust freely and have that lust returned. In the olden days, babies conceived at Beltane were considered triple blessed and cared for not just by the parents, but by the village. Why? Because children born at this “between” time were considered to become great among them either as druids as seers or even as warriors. Their abilities were linked to this thinning between this mortal realm and the other realms as well.

Tonight, I might let myself go a little bit- drinking some of my Keel and Curley wine. Then I might take my male and turn the erotic tables on him for tonight. It’d serve him right since I’ve been suffering since the hysterectomy. I still have another week until I’m fully able to play, but there’s no saying I can’t pleasure him. *grins* Today is a day of physical and spiritual pleasure. One that you take and do in a manner befitting the gods and mankind. One of giving and receiving. You cannot give unless you receive. You cannot receive unless you give. For me, it means cooking for my family, walking Shango and enjoying the bright sunshine, and then preparing a special chocolate dessert I know my male and my nephew, who’s coming over, will especially enjoy.

Triple Chocolate Chip Cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter (1 stick)
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 1 large yolk
• 1 cup firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 6 ounces semisweet chocolate chips
• 6 ounces white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don’t overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

With the planting of trees, we increase the carbon dioxide scrubbers. Since plants like trees give off oxygen as they intake carbon dioxide, it makes sense to plant trees where there are many people. In fact, it’s a huge benefit to any major city to keep up with their parks- taking care of their trees and replanting when trees die.

How can you help? Gift a tree. Remember, every breath you take is because of these magnificent plants.

How do I prepare for my personal Yule before handling my family for Christmas? I’ve been preparing for weeks actually. I’m actually off this Yule, so for me it’s a blessing. I’ve started baking for myself and the male all week. Yesterday I made my favourite Dutch Apple Cake recipe, and I added in Maraschino cherries for a hint of extra colour. I even made pulled pork last night using my own blend of spices in the slow cooker. *sigh* It turned out better than I thought possible because I was tweaking the seasonings. I think I’ve finally found the right spices that just enhance the pork without overwhelming it. Go me! Today, I’m relaxing and I’ll be making cookies and some Yule bread. Tomorrow, we’re cleaning up the house, which will give me the clean feeling of renewing the sun and bringing spring to the house, even though we’ve been having unseasonably warm weather here in Florida.

The other thing I’ll be doing for Yule is my annual ritual. This includes spell working for peace in the upcoming year and to bless those in my family and friends. I do this every summer and winter to ensure those I love are always cared for. I also thank the gods and goddesses for the time of winter- the time that allows us to think more on ourselves and what we wish to get rid of, what we wish to change of ourselves.

Winter is a time of core realizations. It’s a time to prune away the deadwood in our lives and get back to the basics of life and living. It’s breaking it down to family, friends, and living life simply and contentedly. It’s a time for me that I spend rereading my favourite books on divination, basic spiritual practices and I make lists– what I want to do, what I know I can do, what I need to do to get to the first list. Then I work out how I can honestly do it all without sacrificing anything. Then I rework the lists. I can’t always do what I’ve done. I’ve started to accept this, though it hurts me deep inside. So, I have to retrain myself as if I was a new person in the world of writing and in the world of being me. This means little steps. This means having people to help me along this journey this year, like Kell, Nik, Lena, and others. People who love me for me and want me to succeed– they also aren’t afraid of kicking my ass. LOL

Spending time baking and thinking this Yule is important to me. It’s the gift of life and the gift of endings. Things change in the dark half of the year. This is where the shortest day is. This is where twilight and darkness is greater than daylight. It’s when you become more aware of not just the physical but the spiritual aspects of yourself. Take the time to honour this part of yourself- even if you’re not a believer of any major religion. Why? Because we’re all spiritual. We all need to honour that aspect to come to terms with our entire essence.

Happy Yuletide and may the Gods and Goddesses bless you this year!

Cyn’s Dutch Apple Cake

3 medium peeled apples, diced (3 cups) (Can be tart or somewhat sweet)

3 tbsp sugar (for apples)

1 cup sugar (for cake batter)

2/3 cup softened butter

4 eggs

1 tsp vanilla extract

2 cups all purpose flour

1/8 tsp salt

2 tsp cinnamon, divided

1 tsp nutmeg

In a large bowl, combine the apples, 3 tbsp sugar and 1 tsp of cinnamon. Let sit about an hour.  In another large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add vanilla. Combine flour and salt, then gradually add to the wet mixture, beating until just smooth.

Fold in the apple mixture into the cake batter. Then pour this into a well greased 9 inch loaf pan or a 8×8 pan that has high sides.

Bake at 325 degrees for 1 hour or so until a toothpick comes out clean. Cool for 30 minutes on a rack, then remove to cool further or serve warm.

Cyn’s Con Job Rub

1 cup brown sugar 

1/3 cup kosher salt

Mix this together in a large bowl. Then add the following herbs to your taste. This rub is tangy and sweet. The more you put hot stuff in, the hotter  and tangier it becomes. 

Herbs to add:

ground cumin, cayenne pepper

smoked paprika, garlic powder

onion powder, dried cilantro, italian seasoning 

Mix this into the brown sugar/salt mixture. Shake or blend until thoroughly mixed. Once you do this, you can rub/pat this on your meat of any kind (It’s fantastic on ribs, pork, chicken!) and let sit on the meat for about an hour before cooking. You can put this into a tightly sealed container and keep up to 4 months. 

Cyn’s Barbecue Sauce

For the barbecue sauce, it’s even simpler to make! 

Take 1/2 cup of the Con Job Rub put it in a pan. Turn on the heat to be about medium. As it begins to melt add in one can (up to 15 ounces) of tomato sauce. Mix together and let it lightly boil until it reduces by half. Keep stirring about every ten minutes or so, to prevent burning and sticking as it thickens up. Turn it down to low heat and add in one tablespoon of ketchup. Mix and stir every so often to prevent sticking. Once it reaches the desired thickness, turn off heat and let cool. Pour into a container with a good cover that seals. Store in refrigerator for up to 4-6 weeks. That’s it. Simple, effective and delicious to boot! 

Just some fun things you can do this summer or even into this fall. One of the great things about grilling and smoking, you can do it year round- even in areas that get snow! *shudders* 
Happy Lammas and may the gods and goddesses bless you all!

Personally, celebrating the sun god, Lugh can be difficult. I have lupus and more importantly, I don’t easily deal with the sun. Now, mind you, I love the sunshine, I like the heat- just my body has issues with too much of a good thing. Yet, everytime at this year, I am outside more, I’m swimming, I’m moving and hopefully working on a garden of my own or of someone else’s. I thank the universe for providing me the tools necessary to live life to the fullest. How thankful for the day and what you have are you? Take a moment to thank the universe and the gods you believe in for what you’ve been provided. 

This is also prime baking time. I love to cook and bake, when I can make the time and when I’m feeling up to it. So this is when I break out into making bread, muffins, and more. A few years ago, I discovered a No Knead Bread recipe, which I’m sharing with you. It’s simple, easy, and as you make it, think on the ingredients used to make the bread and how it was harvested for your use. 

No Knead Bread Recipe

Yield: one 1 lb loaf

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. 

The other thing I enjoy doing of late with this time of year– canning. Gods, I remember when my parents and grandparents would can cukes, beets, tomatoes and more. But when the winter came, there were always bread and butter pickles, pickled beets, relish and other good stuff to eat, reminding us of the hot summer days. I’m not a huge canner– partially because of space and because of time, but I’ve been learning how to do both refrigerator canning and the old tried and true techniques. Though I won’t give out Grampa Bob’s pickled beet recipe (I just can’t. I promised!) I can tell you there are some easy recipes where you can take the time to can things via your fridge. Check out Food Network and some other foodie places for some easy recipes. Gather up the ingredients and for the first time- do it exactly as they tell you. Once you master it, then you can tweak to your hearts content. 

Harvesttime is one of happiness, joy and a time to be grateful for all we’ve been given. It’s a time when those of us who have, give to those who have not. It’s a time to be part of the earth, to thank her and to give to her. So, take this time at Lughnassadh to be part of the harvest time. Even if it’s just to make food and to tell others about how it got to the table. 

Second, Happy Solstice. Today is the longest day of the year for those in the Northern Hemisphere and the shortest for those in the Southern Hemisphere. For those who are Wiccan- Happy Litha!

Today I plan to celebrate by doing some swimming, spending some time with the male and getting more writing done. I’ve finished up week one in Fast Draft and I’ve not done completely to the total I hoped, but I’ve done damn good! Pirate Queen is over half finished and I have to admit– I’m not sure what the final count of the story will be though I’m hoping to send it to either CP or EC depending on which length it ends up. I have to admit- I am really loving the futuristic aspects of the storyline and yet how antique and retro to the pirates of the 1700s it reminds me of. Which is exactly the feel I was trying for. *grins* 

The male is taking me shopping to look at computer stations. We’re going to move the computer stuff into the second bedroom to make it more office for me, so I can work late at night if I don’t have to work the next day and he does. That of course means I need to install a wireless card into the computer, which I have, luckily. But I like the idea of finding a station that will hold some of my reference books and the printer and yet let me have the bedroom as a bedroom when I need it. So, I’ll be honest, I’m really excited about doing this today. It’s a step closer to making my office dreams a reality. 

Tonight I’ll be doing some spell rituals and offering up healing prayers to those in need. There are people who need to be healed and deserve to have a chance to have happiness and the basics fulfilled. So today is dedicated to their needs- to giving them a chance to start fresh. 

I hope everyone has a blessed day today– or if you’re in the next day time zone– a damn good Monday!