On My Hearth: Hoppin John

I was searching for a good, easy Hoppin John recipe for New Years, this one from Suite 101 looks perfect!

This traditional New Year's good luck dish of black eyed peas, greens and rice is easy to make in a slow cooker.

Making Hoppin John for New Year's in a slow cooker is a great way to ensure the year starts out with luck, and that you take care of tradition without slaving over a stove. To make certain you have a lucky and prosperous new year, black eyed peas are supposed to be the first meal consumed on New Year's Day. Unless you want to eat spicy beans and rice for breakfast, have a bowl of this dish just after the ball drops at midnight on New Year's Eve. Champagne is an awfully good accompaniment.
Hoppin John is beans, specifically black eyed peas, and rice made with a smoked ham hock and collard greens. The beans symbolize coins and the collard greens dollars, which contributes to the prosperous part of this tradition. Many people have altered the tradition to simply serving black eyed peas on New Year's Day, which if you're having a New Year's Eve party, might be a bit easier. Either way, it’s a tasty nutritious meal even for the non-superstitious.

A vegetarian version could be made by omitting the pork and substituting sautéed Portobello mushrooms and a bit of hot sauce for flavoring depth. If you want meat but don't have a ham hock handy, lightly fry chopped bacon pieces, drain and add to the pot instead.

This recipe makes good use of your crock pot, which is exactly the kind of help a holiday chef needs. It is, after all, a holiday for you too. Happy New Year.

Hoppin John
(or Black Eyed Peas and Rice)

1 cup dried black-eyed peas, sorted and rinsed
1 vegetable bouillon cube
1 medium onions, chopped
1 clove garlic, minced
1 smoked ham hock
2 bundles of fresh collard greens, washed and chopped
1 tablespoon red pepper flakes
1 tablespoon dried oregano
1 14-ounce can of chopped tomatoes, drained
5 cups of water (or as much needed to cover other ingredients)
1 cup long-grain white rice, uncooked
Salt and pepper

Put the peas in a stock pot, cover with water and bring to a boil. Boil 2 minutes, then reduce heat and simmer one hour. Drain. If using bacon in place of ham hock, fry the pieces first and drain on paper towels to remove excess fat. Dissolve bouillon cube in a small amount of hot water and mix well. Place all ingredients in slow cooker, except rice, and turn to high for five hours. Stir in rice and cook one more hour. Alternatively, rice can be cooked separately and served with peas. Remove meat from bone and return meat only to pot. Season with salt and pepper to taste. Serve hot with corn bread.

On My Hearth: Vegetable Curry

I've mentioned many times how much I love strong flavors so you know this dish is one of my faves! I know that making it myself has to be healthier than picking it up from my local Thai restaurant where I'm sure they add more fat, coconut milk, etc.

We're going to the first gig of our friend's new band this afternoon so I'll toss this into the crockpot this morning, it'll be ready when we get home.



* Exported from MasterCook *

Vegetable Curry

Recipe By :Natalie Haughton
Serving Size : 4 Preparation Time :0:00
Categories : Slow Cooker Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium russet potatoes -- (about 1 3/4 pounds)
1 -- peeled and cut into 1/2-inch dice
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- peeled and cut into 1/2-inch dice
2 large plum tomatoes -- chopped
6 ounces canned tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 medium cauliflower head -- cut into 1-inch florets
10 ounces packaged frozen peas or cut green beans -- thawed
1

In a 4- or 5-quart electric slow cooker, toss together the potatoes,
onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste,
water, curry powder, cumin seeds, garlic powder, and salt. Mix well.
Place the cauliflower florets on top.

Cover and cook on the low heat setting 8 to 9 hours, or until the
potatoes are tender but still hold their shape. Gently stir in the peas.
Increase the heat to the high setting and cook 15 minutes longer.


Description:
"Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal."
Source:
"The Best Slow Cooker Cookbook Ever"
Start to Finish Time:
"9:00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 1g Fat (6.9% calories from fat); 6g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fat.

NOTES : Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

On My Hearth: Wicked Garlic Dip

I cut up a bunch of veggies to snack on, think this unique dip will be a perfect accompaniment. I'll be using light mayonnaise to lower the calorie content.

I am housebound today, btw, did something to my lower back which has me sitting on the couch with the heating pad nearby. *sigh* Perhaps I shouldn't have walked home from the grocery store carrying such a heavy tote bag? Regardless of the cause, I'd rather be sailing today as originally planned! Note to self and others: take good care of your back, especially if you're over 40 because apparently it's not as resiliant as it used to be.


* Exported from MasterCook *

Wicked Garlic Dip

Recipe By :Mollie Katzen
Serving Size : 0 Preparation Time :0:20
Categories : Dips & Spreads Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium potatoes -- peeled and diced
3 medium garlic cloves -- peeled
1/3 cup mayonnaise
1/2 teaspoon salt

Boil the potatoes until very soft, and drain well. Transfer to a food processor fitted with the steel blade, or to a mixing bowl.

Without waiting for the potatoes to cool, add the remaining ingredients. Whip until very smooth, using either the food processor or an electric mixer.

Cover tightly and chill. Serve as an appetizer or by itself, garnished with raw vegetables, or as a spread. (great on sesame crackers or toasted pita wedges).

Source:
"Moosewood Cookbook"
Copyright:
"1992"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 828 Calories; 63g Fat (64.5% calories from fat); 9g Protein; 69g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 1506mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.


Nutr. Assoc. : 0 0 0 0

Today's Inspiration: Mind Over Matter

I've been reading a lot about the Law of Attraction, both in the book/movie The Secret and elsewhere so Today's Om is especially timely.

December 28, 2007
Culling Out The Weeds
Mind Over Matter

The power of the mind is a curious thing, because it is so powerful yet so difficult to control sometimes. We find ourselves thinking a certain way, knowing that this thought may be creating trouble for us yet we find it difficult to stop. For example, many people have the experience of getting sick at the same time every year or every time they go on a plane. They may even be aware that their beliefs impact their experiences, so continue to think they will get sick and then they do.

Sometimes we need to get sick in order to process something or move something through our bodies. But often we get sick, or feel exhausted, because we don’t make the effort to galvanize the power of our minds in the service of our physical health, which is one of its most important functions. We really can use it to communicate to our bodies, yet we often regard the two as separate entities that have little to do with one another.

Knowing this, we have the power to create physical health and mental health, simply by paying attention to the tapes running in our minds. Once we hear ourselves, we have the option to let that tape keep running or to make a new recording. We harness the power of the mind in our defense when we choose supportive, healing words that foster good health and high spirits. All we need to do is remember to tend the field of our mind with the attentive and loving hand of a master gardener tending her flower beds, culling out the weeds so that the blossoms may come to fruition.

What do Your Christmas Gifts Say About You?

As I was putting away my holiday gifts yesterday I had to laugh out loud..some of them are so unusual, especially considering the giver, and they are so eclectic, really representing the various parts of me! So I decided to post some of them with you here for your amusement, feel free to share some of your own revealing presents! *wink*

*Harold Lloyd's Hollywood Nudes in 3D by Suzanne Lloyd - from Kali & Kevin!

*a bottle of VS Heavenly perfume - from Lily

*a poster-print of Klimt's The Kiss - from Bambi

*Girls Next Door workout dvd - from all of my children!

*a fabulous food processor, the French Kiss soundtrack cd and some zebra-striped slippers - from my Mom

*a white ceramic measuring cup, milk frother, French latte mug, bright red spatula, Paris wall calendar and gold hanging tea-light lanterns - from Beren & his girls

*Also from Beren: a red faux snakeskin overnight bag packed with a sexy nightie, bath toiletries, two Couples Coupon books (one of them nice, the other very naughty!) which I can't wait to redeem, and a hand-made coupon entitling me to an overnight stay in Bimini!
(By the way, among other things I gave Beren a Pirate Pin-up Calendar!)

So, there you go. Did you learn anything about me you didn't already know? Probably not, I'm a rather open book, aren't I? *smile*

Is there a 12-Step Program for Cookbook Addicts?

One of my affirmations for 2008 is to organize a few areas of my home which are not up to par, have decided to start with my kitchen, specifically my cookbooks. Sigh.....I love cookbooks, especially old ones. I am always scouring thrift & antique stores seeking new additions to my ever-expanding collection. I often take one or two with me on road trip, pore over them like novels, marking recipes and planning fabulous meals. This is great except that I have run out of storage space and must also admit to myself that I rarely use them! Nowadays when I search for recipes I almost always turn to the internet. It's quick & easy and the possibilities are endless. Now, I don't want to give up all of my treasures, I just need to pare down a bit. So, I have decided to focus on one or two tomes at a time, prepare the recipes that strike my fancy, input them to my Mastercook program and then give away or sell the book. No internet recipes until I've weeded through this mess and made a serious dent in my trove. So, here goes!

This week I am concentrating on The Best Slow Cooker Cookbook Ever by Natalie Haughton and Moosewood Cookbook by Mollie Katzen. It's winter (even though it doesn't feel like it here), the time for soups & stews, so I'm going to make wise use of my slow cooker. Honestly, I use it year round anyway, just love that thing! It's fabulous for our family at this point where everyone's on a different schedule, eating dinner together is a hit or miss affair. Anyway, today I'm going to heat up my slow cooker again and try this tasty-sounding lentil soup. (I'm leaving this in Mastercook format for those of you who'd like to import it directly..I adore Mastercook!)


* Exported from MasterCook *

Lentil-Red Pepper Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lentils -- (16 oz.) rinsed, drained and picked over
2 medium onions -- chopped
1 ham hock
5 cups homemade chicken stock or 3 (14 1/2 ounce) cans chicken broth
2 cups water
1 tsp. ground cumin -- (1 to 1 1/2)
1/8 tsp. cayenne
1 can diced green chiles -- (4 oz.)
1 cup roasted red peppers -- rinsed, drained and pureed in a food processor
Salt

1. In a 5 qt. electric slow cooker, mix together the lentils, onions, carrots, ham hock, stock and water.

2. Cover and cook on the low heat setting for 9 hours or until the lentils are tender. Remove the ham hock; finely chop the meat and return it to the slow cooker. Stir in the cumin, cayenne, green chiles and red pepper puree. Season with salt to taste. Increase the heat to high and cook 15 minutes longer.


Description:
"Here's a zesty twist on traditional lentil soup."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 4g Fat (18.3% calories from fat); 13g Protein; 23g Carbohydrate; 11g Dietary Fiber; 18mg Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

NOTES : For convenience, I use jarred roasted red peppers to make the puree that goes into the soup, but you can roast a large pepper if you prefer. To add a colorful garnish, top with some diced roasted red peppers and a dollop of sour cream. To make this vegetarian I will substitute liquid smoke for the meat and vegetable broth instead of chicken.

On My Hearth: Chicken and Corn Chili

Years ago I was a frequent buyer of Family Circle and Woman's Day magazines, found them to be chock-full of entertainment & information for my growing family. Since my children have gotten older, though, I have passed by them on the grocery store rack and canceled my subscriptions some. I just didn't think they really fit into my divorced-mom-of-teens lifestyle but for some reason I have been gravitating toward them again lately, perhaps because of the attractive holiday covers but also because I'm watching my budget and as a result are purchasing fewer magazines in general. (I used to love Real Simple and Oprah but they disappoint me more & more - who can possibly afford the "simple" items advertised in the former and the latter..well, let's just say that we aren't all billionaires, Oprah!) Anyway, as I said I have picked up a couple of my old faves and have been pleasantly surprised! I planned my whole Solstice Menu from recipes in each and am pleased to say that they got rave reviews. Heartened by that, tonight I'm going to try another tasty-looking dish courtesy of Family Circle. I substituted vegetable broth for the chicken, Morningstar Farms Chick'n Strips for the real thing so that the vegetarians will enjoy it as well as the carnivores.


Chicken and Corn Chili

Makes: 6 servings
Prep: 10 minutes
Cook: Slow-cook for 4 hours on HIGH, 6 hours on LOW

Ingredients

* 1 large onion, chopped
* 1 pound boneless, skinless chicken breasts
* 2 cups low-sodium chicken broth
* 1 green pepper, seeded and chopped
* 1 jalapeno chile, seeded and chopped
* 1-3/4 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 3/4 teaspoon salt
* 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
* 1-1/2 cups frozen corn, thawed
* 2 cans (15 ounces each) cannellini beans, drained and rinsed
* 2 tablespoons stone-ground cornmeal
* Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Holiday Joy & Madness

Clearly I haven't been around the Blogisphere much and I apologize if anyone's been concerned. The holiday season here at the castle has been typical I guess - a generous amount of stress sprinkled with many bright spots and shining moments. There have been family issues which often rear their ugly heads around Christmas; nerves are frayed, emotions and expectations run high. We know intellectually that the Norman Rockwell paintings aren't reality but yet year after year we secretly try to reproduce them anyway.

This year I had the pleasure of celebrating Christmas Eve at Kali's house, the first time I have "passed the torch" for that tradition. She did a fabulous job, we all had a wonderful time. However, it was blindingly clear what a truly blended family we are as I sat around her living room with Beren, his children, my children, Kali's future in-laws, my parents, and not just one but two of my ex-husbands! Whew! We all pulled it off, smoothed the tension with spiked egg nog, chardonnay, and a lot of laughter. It was a wonderful evening, it truly was. Not Rockwell-esque by any means but we are still family in our wild & wacky way. Still bound together despite divorces, remarriages, slight misunderstandings & outright fights. There is still love and a deep knowing that no matter what we will be there for each other. We are family.

So I'll continue to trudge along for the next few days, fight my post-holiday blues and stay positive. I'll try to remember that things are especially tense at this time of year, will attempt to not take remarks and slights personally and do my best to be sensitive about others' feelings. I'll pack away my hurts along with the tinsel and ornaments and will look forward to the fresh new year, full of possibility and promise and more opportunity to learn and love & grow.

A Belated Merry Christmas to you all.

On My Hearth: Mushroom and Wild Rice Slow Cooker Stew

Well, the temperature dropped below 80 this weekend so I'm craving stew! This one sounds really tasty, I love mushrooms!


Weight Watchers Mushroom and Wild Rice Slow Cooker Stew

POINTS® Value: 4
Servings: 4
Preparation Time: 17 min
Cooking Time: 420 min
Level of Difficulty: Easy

Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost.

Ingredients

* 1 1/2 tsp olive oil
* 2 cup leek(s), finely chopped, white parts only (about 2 large leeks)
* 2 cup shiitake mushroom(s), sliced
* 1 cup carrot(s), diced
* 3 cup vegetable broth
* 1 tsp table salt
* 1 cup uncooked wild rice

Instructions

* Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender, about 5 minutes. (Note: If you’re in a hurry, skip this step and simply add all the ingredients directly to the slow cooker.)

* Spoon leeks and mushrooms into a 4- to 5-quart slow cooker. Add carrots, broth, salt and rice; cover and cook on low for 6 to 7 hours. Yields about 1 1/2 cups per serving.

Thank You and Inspiration

Thanks to all of you who have posted comments/written me regarding my quietness and decrease in posting. I am ok, just busy and stressed with the usual holiday madness as well as some other "stuff" going on in my life. It's nothing life-threatening, don't worry, but it does impact my mood and mental state. So..I'm trudging along trying to put aside the stressful things and focus on the good stuff..to choose love...some days are certainly easier than others!

Much love and Happy Holidays to you all, I promise I'll be back in the swing of things soon!! Thank you so very much for caring! xoxoxo

Daily OM
December 11, 2007
What We Are Made Of
Choose Love

Love is often presented as the opposite of fear, but true love is not opposite anything. True love is far more powerful than any negative emotions, as it is the environment in which all things arise. Negative emotions are like sharks swimming in the ocean of love. All things beautiful and fearful, ugly and kind, powerful and small, come into existence, do their thing, and disappear within the context of this great ocean. At the same time, they are made of the very love in which they swim and can never be separated. We are made of this love and live our whole lives at one with it, whether we know it or not.

It is only the illusion that we are separate from this great love that causes us to believe that choosing anything other than love makes sense or is even possible. In the relative, dualistic world of positive and negative, darkness and light, male and female, we make choices and we learn from them. This is exactly what we are meant to be doing here on earth. Underlying these relative choices, though, is the choice to be conscious of what we are, which is love, or to be unconscious of it. When we choose to be conscious of it, we choose love. We will still exist in the relative world of opposites and choices and cause and effect, and we will need to make our way here, but doing so with an awareness that we are all made of this love will enable us to be more playful, more joyful, more loving and wise, as we make our way. Ultimately, the choices we make will shed light on the love that makes us all one, enabling those who have forgotten to return to the source.

This world makes it easy to forget this great love, which is part of why we are here. We are here to remember and, when we forget to remember again, to choose love.

On My Hearth: Chicken Broccoli Alfredo

I have some baked chicken breasts leftover from last night, and half a head of fresh broccoli as well so this dish will come together quickly tonight!

Chicken Broccoli Alfredo

Posted on GroupRecipes by elaina253

Ingredients

* 1/2 pkg. linguine (8 oz.)*
* 1 cup fresh OR frozen broccoli flowerets
* 2 tbsp. butter
* 1 lb. skinless, boneless chicken breasts, cut into cubes
* 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
* 1/2 cup milk
* 1/2 cup grated Parmesan cheese
* 1/4 tsp. ground black pepper


Directions

1. COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
2. HEAT butter in skillet. Cook chicken until browned, stirring often.
3. ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
4. TIP: *Or substitute spaghetti for linguine.
5. Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.

On My Hearth: Caribbean Confetti Shrimp

Another shrimp recipe because I love 'em and also need to use up some leftover peas and a few slivers of red & green peppers in my produce drawer.

Caribbean Confetti Shrimp


Buy peeled and deveined shrimp because it's a real timesaver. Start cooking the rice first, so it will be done at about the same time as the shrimp.


2 teaspoons olive oil
1/2 cup diced onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
2 garlic cloves, minced
1 tablespoon cider vinegar
1/4 teaspoon black pepper
8 pimento-stuffed olives, halved
1 (14.5-ounce) can stewed tomatoes, undrained
2 bay leaves
1 pound peeled, deveined medium shrimp
1 cup frozen green peas, thawed
2 cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, bell peppers, and garlic; sauté 3 minutes. Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add shrimp; cover and cook 4 minutes. Add peas; cover and cook 1 minute. Discard bay leaves. Serve with rice.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)

CALORIES 306 (15% from fat); FAT 5.1g (sat 0.8g,mono 2.5g,poly 1g); PROTEIN 22.9g; CHOLESTEROL 129mg; CALCIUM 105mg; SODIUM 759mg; FIBER 3.4g; IRON 4.5mg; CARBOHYDRATE 41.3g

Cooking Light, JUNE 1999

On My Hearth: Fettuccine with Shrimp and Portobellos

My grocery store had baby bellos on sale so I'll be using them for this recipe.

Fettuccine with Shrimp and Portobellos


Serve this entrée in a bowl with toasted bread to soak up the flavorful broth.

8 ounces uncooked fettuccine
1 (4-inch) portobello mushroom cap (about 5 ounces)
1 tablespoon olive oil
1 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3/4 pound large shrimp, peeled and deveined
1/2 cup (2 ounces) shredded Asiago cheese
1 tablespoon chopped fresh chives

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

Remove brown gills from underside of mushroom cap using a spoon; discard gills. Cut cap into thin slices. Cut slices in half crosswise.

Heat olive oil in a large saucepan over medium-high heat. Add mushroom, onion, parsley, salt, and garlic; sauté for 4 minutes or until mushroom releases moisture, stirring frequently. Stir in broth, wine, and shrimp; bring to a boil. Add pasta, and cook 3 minutes or until shrimp are done, tossing to combine. Sprinkle with cheese and chives.


Yield: 4 servings (serving size: 1 3/4 cups shrimp mixture, 2 tablespoons cheese, and about 1 teaspoon chives)

CALORIES 384 (21% from fat); FAT 9.1g (sat 3.3g,mono 2.7g,poly 0.9g); PROTEIN 23.8g; CHOLESTEROL 114mg; CALCIUM 156mg; SODIUM 540mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 48.9g

Cooking Light, APRIL 2004

Daily Inspiration: If You Knew

If You Knew
by Ellen Bass

What if you knew you'd be the last
to touch someone?
If you were taking tickets, for example,
at the theater, tearing them
giving back the ragged stubs,
you might take care to touch that palm
or press your fingertips,
into the crease of a life line.

When a man pulls his wheeled suitcase
too slowly through the airport, when
the car in front of me doesn't signal,
when the clerk at the pharmacy
won't say thank you, I don't remember
they're going to die.

A friend told me she'd been with her aunt.
They'd just had lunch and the waiter,
a young gay man with plum black eyes,
joked as he served the coffee, kissed
her aunt's powdered cheek when they left.
Then they walked half a block and her aunt
dropped dead on the sidewalk.

How close does the dragon's spume
have to come? How wide does the crack
in heaven have to split?
What would people look like
if we could see them as they are,
soaked in honey, stung and swollen,
reckless, pinned against time?


Ellen Bass's most recent book of poetry, "Mules of Love," won the Lambda Literary Award. This poem is from "The Human Line," forthcoming from Copper Canyon Press in 2007. She teaches poetry and creative writing in Santa Cruz, California.

On My Hearth: Cheese Ravioli with Toasted Walnuts

I have most of the Thanksgiving leftovers out of my house, will serve the last of them today for lunch and then toss the rest. Since I am sick of "meat & potatoes" and ready for some new flavors, this Real Simple ravioli recipe sounds perfect! I'll serve regular pasta sauce alongside for those who don't like walnuts, will make fresh steamed broccoli as well.

Cheese Ravioli with Toasted Walnuts


* One 14- 16 ounce package cheese ravioli
* 1/3 cup olive oil
* 1 clove garlic sliced
* 1 cup walnuts roughly chopped
* 2 teaspoons lemon juice
* Kosher salt and pepper
* 1/2 cup flat leaf parsley chopped
* 1/4 cup grated Parmesan


Directions

1. Cook ravioli according to package directions. Drain, reserving 3 tablespoons of the cooking water.
2. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lightly toasted and fragrant, about 5 minutes.
3. Stir in the lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper, the parsley, and the reserved cooking water.
4. Add the ravioli and toss to coat.
5. Divide among individual plates and sprinkle with the Parmesan.

Daily Om: November 26, 2007
Brand-New Day
Inner Sunrise

When today is not going well, it is tempting to focus on tomorrow as a blank slate with all the possibilities that newness provides. It is true that tomorrow will be a brand-new day, but we do not have to wait until tomorrow to start fresh. We can start fresh at any moment, clearing our energy field of any negativity that has accumulated, and call this very moment the beginning of our brand-new day.

There is something about the sunrise and the first few hours of the morning that make us feel cleansed and rejuvenated, ready to move forward enthusiastically. As the day wears on, we lose some of this dynamic energy and the inspiration it provides. This may be why we look forward to tomorrow as providing the possibility of renewal. Many traditions consider the light of the rising sun to be particularly divine in its origins; this is why so many people in the world face east when performing ritual. We too can cultivate that rising sun energy inside ourselves, carrying it with us to light our way through any time of day or night, drawing on its power to awaken and renew our spirits.

One simple way to do this is to carry an image or a photograph of the rising sun with us in our wallet or purse. We can also post this image on our wall at work or at home, or have it as our screensaver on our computer. When we feel the need to start fresh, we can take a moment to gaze at the image, allowing its light to enter into our hearts. As we do this, we might say out loud or quietly to ourselves, I am ready to let go of the past and start anew. We might visualize anything we want to release leaving us as we exhale, and as we inhale, we can take in the fresh energy of the eastern sun, allowing it to light the way to a brand-new day.


I'll try to heed the above advice and consider this a "new day," but since today started with me feeling slightly ill, quite worn-out and rather put-upon, it's not going to be easy.

In the spirit of always keeping this blog "real" and honest, sharing the bad along with the good, I confess that I am not in the best mood this morning, nor have I been for a couple of days now. I awoke Friday with a horrible neck and shoulder ache, pain to the point where I was popping 2 Advil every 4 hours. I'm not sure how I strained my muscles this badly, imagine it had something to do with the horribly-uncomfortable movie theater seats Thursday night combined with all-day cooking, but who knows. The end result is that I am still in pain, though not as bad. To top that off I have a sore throat and congestion, not enough to knock me off my feet but enough to be annoying.

In addition to those ailments I am also exhausted, just plum wore out as my kinfolk would say. 4 solid days of having everyone home, cooking at least 2 meals a day, cleaning up messes, doing dishes, etc. etc. is wearing on me. And, frankly, I'm tired of entertaining! Beren's girls have been with us for 4 days and while they are sweet, lovely, well-mannered children, they are still several years younger than my daughters, still somewhat guests in my home and require a different level of care/attention. Yes, I let Beren handle most of it but there are times with a Mom-type-person is needed as well.

So, after a relaxing Sunday afternoon on Ft Lauderdale beach sipping frozen mojitos and watching the cruise ships deport, I came back to reality: home and prepared dinner, cleaned up, took a shower and promptly went to bed. At 8:15 pm. I was invited to join Lily at the gym this morning at 5, so I figured a good night's sleep would allow that. I set my alarm, arose at the proper time, only to find that my daughter had changed her mind and would rather sleep than work out. No problem, I got dressed and ready to go alone. Except that there are two things you absolutely need at the gym: your membership card and your iPod (the music there is atrocious). Hmm..membership card is MIA and my iPod? Battery dead, headphones nowhere to be found. A quick search through pitch-black bedroom and an inquiry posed to children resulted in nothing. So, here I sit, frustrated and aggravated, sore neck & throat, feeling very annoyed and put-upon indeed. Today's agenda holds no comfort: we are taking Beren's girls to a birthday party at a laser tag place after Jezebel's visit to the vet this morning. *groan* I am exhausted and the day hasn't even officially begun..perhaps I'll just go back to bed and hope for a better sunrise.

On My Hearth: Easy Shepherd's Pie

We ended up with tons of leftover mashed potatoes this year, to Lily's delight! When she was a little girl I went into her room to tuck her in, found her already asleep but as I kissed her wee head she mumbled, "I want somebody to make me some mashed potatoes." LOL We never figured out where that came from, must've been a dream she was having, but it's a standing joke at our house. She truly does love her mashed taters!

In order to make this vegetarian-friendly I'll be using veggie crumbles in lieu of the beef.

Easy Shepherd's Pie
from Real Simple

1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar (optional)
1 16-ounce package refrigerated or frozen and thawed mashed potatoes

Heat oven to 400° F.

Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish.

Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 384(40% from fat); FAT 17g (sat 8g); SUGAR 6g; PROTEIN 22g; CHOLESTEROL 88mg; SODIUM 827mg; FIBER 3g; CARBOHYDRATE 28g

On My Hearth: Pasta with Tomato and Peas

Since by now everyone is already sick of Thanksgiving leftovers, we are continuing on our little Veggie Adventure here at the Castle. We're on the letter "P" and even though peas are a common vegetable which I'm sure Beren's girls have eaten before, I'm going to serve them in a way I bet they've never tried.

Pasta with Tomato and Peas
Recipe courtesy Giada De Laurentiis

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings
User Rating: 4 Stars

Thanksgiving Thoughts & Inspiration

Daily Om: November 22, 2007
Beyond Counting Blessings
Being Truly Thankful

Often when we practice being thankful, we go through the process of counting our blessings, acknowledging the wonderful people, things and places that make up our reality. While it is fine to be grateful for the good fortune we have accumulated, true thankfulness stems from a powerful comprehension of the gift of simply being alive, and when we feel it, we feel it regardless of our circumstances. In this deep state of gratitude, we recognize the purity of the experience of being, in and of itself, and our thankfulness is part and parcel of our awareness that we are one with this great mystery that is life.

It is difficult for most of us to access this level of consciousness as we are very caught up in the ups and downs of our individual experiences in the world. The thing to remember about the world, though, is that it ebbs and flows, expands and contracts, gives and takes, and is by its very nature somewhat unreliable. If we only feel gratitude when it serves our desires, this is not true thankfulness. No one is exempt from the twists and turns of fate, which may, at any time, take the possessions, situations, and people we love away from us. Ironically, it is sometimes this kind of loss that awakens us to a thankfulness that goes deeper than just being grateful when things go our way. Illness and near-miss accidents can also serve as wake-up calls to the deeper realization that we are truly lucky to be alive.

We do not have to wait to be shaken to experience this state of being truly thankful for our lives. Tuning in to our breath and making an effort to be fully present for a set period of time each day can do wonders for our ability to connect with true gratitude. We can also awaken ourselves with the intention to be more aware of the unconditional generosity of the life force that flows through us regardless of our circumstances.

We had a rather rough week here at the castle with Jezebel's disappearance last Friday night; thank the Goddess she returned home safe & sound! I was beside myself with grief, always knew how much that feline familiar meant to me but it certainly was reinforced during those 4 days when she was absent. I hope she got it out of her system because she'll never step those paws outside again!



Along with that, I had a lot to be thankful for this year; Beren's girls joined us for Thanksgiving dinner for the first time, as did Kevin's Mom and sisters. We squeezed 14 folks into my dining room, it was fabulous! I tried some new recipes this year as did Kristyn, everyone contributed and we had a feast fit for a King! Above is a shot of Beren teaching his girls the fine art of tater peelin', below are my gorgeous folks hangin' on the patio.



After dessert we all stuffed ourselves into the car and headed to the movies, our family's Thanksgiving night tradition.  Enchanted was an adorable little flick, I thoroughly enjoyed it!

The evening ended with a moonlit poolside chat with my Sweetie, then off to bed for this weary hostess. I had a wonderful Thanksgiving, though, can't wait to do it again on Yule!

On My Thanksgiving Hearth: Mom's Tasty Treats

Just a couple more recipes that were on my hearth yesterday, and are still taking up residence in my fridge today..groan...

There are three things my Mom must make every Thanksgiving: Waldorf Salad, Sour Cream Fruit Salad (Lily's favorite), and THE Cake. The Waldorf salad is pretty standard, and the fruit salad as well, but the cake..sigh..I simply can't describe this nutty delicious confection, have never tasted anything quite like it. It's a dry-ish cake, best served alongside coffee or even spread with a bit of butter or cream cheese. Simply wonderful and worth every moment that it takes to prepare it..especially since Mom does it for us! LOL (By the way, the adorable image above was embroidered onto an apron for me by, guess who? Yep, my talented Mama!).



Sour Cream Fruit Salad

8 oz. Sour cream
2 cans mandarin oranges
1 small can crushed pineapple
1 can pears
1 package coconut
1 package small marshmallows

Drain oranges, pineapple and pears, cut pears into small pieces. Mix sour cream,
oranges, pineapple and pears, add coconut and marshmallows (as many as you want, just make sure it blends nicely).

Pecan Raisin Cake

1/2 pound butter
1 pound (2 cups) sugar
6 eggs (beaten)
1 pound (4 cups sifted all purpose flour)
1/2 tsp. salt
2 tsp. baking powder
1/2 cup orange juice
4 cups shelled pecans
1 pound raisins

Directions:

Cream butter and sugar thoroughly with electric mixer until fluffy, sift flour with baking powder and salt (reserve one cup to dredge nuts and raisins) add rest of flour, eggs and orange alternately. Mix in raisins and nuts.

Pour into greased tube pan

Bake 3 hours in 275 degree oven.

Makes a 7 pound cake.

On My Thanksgiving Hearth: Baby Brussels Sprouts with Buttered Pecans

Kali and Kevin are contributing this dish along with Cranberry Martinis (recipe to follow). Yummy!

Baby Brussels Sprouts with Buttered Pecans

Gourmet | November 2006

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

Makes 6 to 8 servings.

Ingredients:

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 lb baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice

Preparation:

Put oven rack in middle position and preheat oven to 350°F.

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks' notes:
• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

On My Thanksgiving Hearth: Herb Turkey Rub

I don't usually make a special rub for my bird but this one sounds so good, I can't resist! I still have some dried rosemary from my herb garden so that'll make it even more special.

Herb Turkey Rub

INGREDIENTS:
4 teaspoons chopped fresh
rosemary leaves
4 teaspoons chopped fresh
thyme
4 teaspoons minced onion
4 teaspoons minced garlic

1/4 cup white wine
Worcestershire sauce
2 teaspoons coarse kosher salt
1/2 teaspoon ground black
pepper
1/4 cup olive oil

DIRECTIONS:
1. In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

On My Thanksgiving Hearth: Stuffed Mushrooms

I'm doing quite a few things differently this year, implementing some new recipes and adding new folks to my guest list! We are fortunate to have Beren's girls with us for the first time, as well as Kevin's whole family! There will be 14 of us for dinner this afternoon and I am thrilled! The more the merrier, just open up another bottle of wine and set up another card table in the dining room.

My friend Steph shared her Stuffed Mushrooms recipe with me, just put those babies in the oven and they smell awesome! It's kind of cool because I'm making several dishes that come from each of our various heritages: Kali and Kevin are both quite a bit Italian. So, here goes, I'm copying the instructions word for word as Steph relayed them to me:

Stuffed Mushrooms

Ingredients:

Mushrooms (as many as you wish)
Breadcrumbs
Mozzarella
Grated Cheese
Olive Oil
Parsley
Garlic (of course!)

Peel shrooms (the worse part of the making), pull stem out (save or throw away), soak shrooms for 15-20 minutes in a bowl. Throw breadcrumbs, grated cheese, parsley, garlic and any other jazz you might want to use. Taste, make sure it tastes delish, then stuff the shrooms.

Once stuffed, put a dab of olive oil on each, bake for about 20-20 minutes on 350. Sneak one in your mouth, if you think it's ready to your liking, put slice mozzarella on each, back in the oven, not long, just until melted. Then, pig out!

On My Thanksgiving Hearth: Frozen Pumpkin Mousse Pie

Let's start with dessert first, shall we? *grin* Lily made a new recipe this year, a twist on the traditional pumpkin pie. I haven't tasted it yet but it looks and smells delicious! I looooove gingersnaps so I'm sure the crust will be fabulous!

Frozen Pumpkin Mousse Pie

Makes 10 servings

Crust
30 small gingersnap cookies (about 7 ½ ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan

To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Nutrition Information

Per serving: 230 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
3 Carbohydrate Servings
Exchanges: 3 other carbohydrate, 1 fat

She is Home!!

Thank the Gods & Goddesses, St. Francis and all who prayed, cast, sent energy & thoughts, notes, phone calls, and generally cared. Just 15 minutes ago I heard crying outside my bedroom window and there she was! A bit dirty, a little thinner, but it is my Jezebel! Here's a picture of her taken just moments ago after scarfing down 1/4 can of tuna, apparently none worse for the wear of her Big Adventure.

I am relieved and grateful beyond words, and through this I have learned quite a bit about the kindness of people, from my own family, neighbors I've never met before, and virtual strangers. I am in awe and ever-so-grateful, and tonight we will be opening a bottle of champagne to celebrate.

Thank you again, I am one happy Mama right now.

My Heart is Lost

St. Anthony, Help me find ways to honor God's blessings by showing my love for all of God's creatures. Share your strength that I may cope with the trials and troubles of daily life. You, through whose voice the Word of God was preached, intercede for my need to find Jezebel the cat.

Powerful Patron, be with me always and teach me to reach out in love and support to others.

Blessed are you, Lord God,
maker of all living creatures.
On the fifth and sixth days of creation,
you called forth fish in the sea,
birds in the air and animals on the land.
You inspired St. Francis to call all animals
his brothers and sisters.
We ask you to bless this animal, Jezebel the Cat.
By the power of your love,
enable it to live according to your plan.
May we always praise you
for all your beauty in creation.
Blessed are you, Lord our God, in all your creatures! Amen.


Please, please, I beg any of you who are reading to pray, send good energy, cast spells, whatever you can to help...My precious Jezebel is lost, has been gone since Friday evening and I am beside myself with fear and sadness. Lily accidentally let her outside, and this is one kitty who does not go outdoors...she is not street smart, she is innocent, and I can't imagined what has happened to her. On the few occasions that she's gotten outside she's never wandered far from the house and we've been able to scoop her up immediately. Well this particular night we didn't know she was out, Beren and I had spent the day with my bio dad and stepmom, didn't return home until after 11 pm and went straight to bed. I am guilt-ridden over the fact that I didn't make sure she was home, just assumed she was wandering the house. I should have. She always sleeps with me or on the dining room chair and I should've made sure she was there. Big mistake and I am paying for it dearly. I have canvassed the neighborhood, handed out flyers and posted them on light posts and street signs, contacted Animal Control, put out food for her at both doors, even "spoke" to Salem and Tabitha and explained the situation, sent them out looking for her. I've offered a reward and truly don't care how much it takes at this point. I just want her home. I can't stop crying, know that my family & friends think I'm a bit nuts, they keep reassuring me that she will come home, that cats know their way...but I don't believe it. I can't imagine life without that little black creature, she is so near & dear to my heart...please, please God/Goddess, bring her home safely.

For Help in Finding a Lost Animal Using The Tarot
by Janina Renee, Tarot Spells, © 1990

The Tarot doesn't actually have any cards specifically pertaining to animals. However, many decks use animals as symbols in some of the illustrations.

For spells involving animals, we can use these cards, concentrating on the animal in the picture and ignoring the card's conventional meaning. The spells here use the Rider-Waite deck, but if you are using another deck, you will want to look it over to see whether it uses the same animals as Waite, and also whether it has other cards that show animals.

Cards that can be used as significators for animals include the 9 OF PENTACLES, THE STAR, and the ACE OF CUPS for birds; the QUEEN OF WANDS for cats; STRENGTH for domestic cats and big cats like lions and tigers; THE MOON, THE FOOL, and the 10 OF PENTACLES for dogs and wolves; the PAGE OF CUPS and The MOON for fish and aquatic life; THE SUN, the 6 OF WANDS, and all of the KNIGHTS for horses; the KING OF WANDS for lizards and reptiles, the QUEEN OF PENTACLES for rabbits; and THE LOVERS for snakes.

If you don't find the above-mentioned possible significator cards satisfactory, you can also use a picture of the animal or animals in place of a Tarot card to be the significator.

The layout is cross-shaped, as the cross is an ancient symbol of protection appropriate for the protective feelings many of us have toward animals, and especially the concern we feel for lost animals. The 6 OF CUPS, which forms the base of this cross, is a card that rekindles love and renews old ties, acting to draw the lost animal back to its home and to the people who love it. THE MAGICIAN stands for the utilization of resources, and assures that all measures will be taken and all efforts utilized in the search. THE STAR brings luck and hope--elements very necessary to such an undertaking. THE HERMIT reveals where that which is lost may be found. Here, THE HERMIT shines his lamp on the card chosen to represent the lost pet.

If you wish to use accessories for this spell, use pink candles, flowers, crystals, gemstones and cloth, as pink is the color of affectionate love. If possible, also have some pictures of the missing pet laid out. (You can also include pieces of hair, feathers, whiskers or such from the pet in question.) Also, for this particular spell you will need to have a lit candle nearby, whether or not you choose to include lighting candles as part of this ritual.

To perform this spell, you can proceed by laying out the cards and doing the following meditation, visualization, and affirmation.

MEDITATION AND VISUALIZATION

Lay out the cards when you come to the appropriate point in the spell.

Lay the animal's SIGNIFICATOR down first. Visualize the animal, recalling its features and mannerisms to the best of your ability. Picture the missing pet being drawn to the light of the candles--to the light of love. Hold your hands above the candle flames for a few moments. Feel the warmth of the candles, and visualize the light of the candles acting as a beacon to lead the animal home.

Lay down the SIX OF CUPS, and think about all of the good times you and your pet have had together. Try to remember the day you first got your pet, what they were like as a youngster, etc.

As you lay down THE MAGICIAN, consider the various courses of action that may be taken in the search for your pet.

Lay down THE STAR, a card for wishing. Make a wish for your pet to return.

Finally, lay down THE HERMIT, visualizing your pet being found or returned, and how happy you both will be to be reunited.

AFFIRMATION

After you have finished meditating on the cards and visualizations, carefully, and with as much feeling as you can, recite the following affirmation:

"As I set forth these cards in the light of these candles, the small friend for whom I have so much love is drawn home to me!

I do not cease trying to find my friend until he/she returns home.
I call upon all good spirits and all good powers who care about small and helpless creatures to aid me in my search!

My small friend (name of pet) is brought home through the spell which I call forth.

It shines like a beacon that my animal friend can see!

As my will, so mote it be!"

Leo Daily Horoscope: Accepting Uncertainty

Today's horoscope makes a lot of sense for me today, will write more in another post, but right now I am reeling with the uncertainty of life. I'm having some issues with family members, feel pulled from all directions, am in the middle of people who "aren't comfortable" with each other and of course the unspoken message is this: Fix it, Rapunzel. Well, I can't, not without making myself and others completely miserable. I can't fix that people don't always like each other, can't fix that the Brady Bunch didn't f-ing exist in real life, that this blended family shit is so much harder than even I, who lived through it in my own life, could have imagined. I can't help that teenagers are naturally selfish and self-centered and that sometimes adults are, too. I can't restore trust in men that was broken by insensitive fathers, can't erase years of hurt and anger. I can only do my best day by day, love the people who are in my life, both biological family and the one I've chosen, and hope that it all unfolds as the Universe intends. Right now the future seems bleak, though, and perhaps I need a fresh perspective...or a one-way ticket to Paris. Seriously, I'm considering packing my bags and my passport, draining my investment funds and hopping on a plane. Let the chips fall where they may, the other players in this drama can continue the show without me. I'm tired of playing, especially when no matter how hard I try it's simply not good enough.

November 18, 2007
Accepting Uncertainty
Leo Daily Horoscope

The important life decisions you are facing today could make you feel like being more cautious. Having uncertainty about the future could generate concern over the ways in which the choices you make today can affect your life. While being careful is wise, understanding that nothing in life is definite and that the only control you have is over your mind and the ways in which it perceives the world might make it easier for you to temper your sense of prudence with receptivity to ambiguity today. By seeing this, you may notice that even though nothing in life is guaranteed, every decision you make has a positive outcome for you will always have an opportunity to learn new things, even if something doesn’t work out the way you wish it.

Since we can’t control the ways in which our future unfolds, it is important for us to learn to find the balance between discretion and acceptance of uncertainty. When we recognize that our decisions aren’t always set in stone, we begin to see that life presents us with opportunities that we never thought would occur. Our choices do factor into this but not to the lasting extent we may think they do. Even the most well-thought-out plans can change and morph into something other than what we anticipated. By realizing that you can’t control the outcome of your decisions today, you will develop a greater peace of mind about what the future holds for you.

Today's Inspiration: Embracing Womanhood

Daily Om: Embracing Womanhood

There are many ways and myriad reasons for women to honor and embrace all that they are. And when any individual woman chooses to do so, all women collectively move closer to becoming what they are truly capable of being. By honoring her experience and being willing to share it with others—both male and female—she teaches as she learns. When she can trust herself and her inner voice, she teaches those around her to trust her as well. Clasping hands with family members and friends, coworkers and strangers in a shared walk through the journey of life, she allows all to see the self-respect she possesses and accepts their respect, too, that is offered through look, word, and deed.

When a woman can look back into her past, doing so without regret and instead seeing only lessons that brought her to her current strength and wisdom, she embraces the fullness of her experience. She helps those around her to build upon the past as she does. And when she chooses to create her desires, she places her power in the present and moves forward with life into the future.

Seeing her own divinity, a woman learns to recognize the divinity in all women. She then can see her body as a temple, appreciating its feminine form and function, regardless of what age or stage of life she finds herself. She can enjoy all that it brings to her experience and appreciate other women and their experiences as well. Rather than seeing other women as competition, she can look around her to see the cycle of life reflected in the beauty of her sisters, reminding her of her own radiance should she ever forget. She can then celebrate all the many aspects that make her a being worthy of praise, dancing to express the physical, speaking proudly to express her intellect, sharing her emotions, and leading the way with her spiritual guidance. Embracing her womanhood, she reveals the facets that allow her to shine with the beauty and strength of a diamond to illuminate her world.

Today's Inspiration: The Power of Disengagement

I had a situation last night which reminds me of this post, and I'm pleased to say that after the initial frustration/anger/disappointment I was able to step back, calm down and look at the whole thing with a fresh perspective. Though I was hurt and lashed out, it was only for a moment and I didn't allow it to escalate into something worse. You've gotta know how hard it was for me to walk away instead of pushing & probing like I normally do, but maybe I'm finally starting to learn that that pattern simply doesn't work! Instead, what might have been a nasty fight turned into a request for a hug, with me happily obliging. Feathers were smoothed, emotions were quelled and the evening took a positive turn. Good Stuff.

Daily Om November 13, 2007
The Power Of Disengagement
Playing Mind Games

For better or worse, many people have been raised to believe that communicating in an honest and open way will not get them what they want. They have learned, instead, to play mind games or go on power trips in the service of their ego’s agenda. People stuck in this outmoded and inefficient style of communication can be trying at best and downright destructive at worst. We may get caught up in thinking we have to play the same games in order to defend ourselves, but that will only lead us deeper into confusion and conflict. The best way to handle people like this is to be clear and honest with them

As with all relationships and situations in our lives, we must look within for both the source of our difficulties and the solution. Reacting to the situation by getting upset will only entrench us more deeply in the undesirable relationship. Only by disengaging, becoming still, and going within can we begin to see what has hooked us into the mess in the first place. We will most likely find unprocessed emotions that we can finally fully feel and release into the stillness we find in meditation. The more we are able to do this, the less we will be bothered by the other person’s dramas and the more we will be free to respond in a new way. In the light of our new awareness, the situation will untangle itself and we will slowly break free.

Whenever people come into our lives, they have come for a reason, to show us something about ourselves that we have not been able to see. When unhealthy people try to hook us into their patterns with mind games and power trips, we can remind ourselves that we have something to learn here and that a part of us is calling out for healing. This takes the focus off the troubling individual and puts it back on us, giving us the opportunity to change the situation from the inside out.

Cooking Therapy

So, here's the thing: when I get anxious, I head to the kitchen. No, not necessarily to eat which I do sometimes as well, but to cook. Something about mixing and measuring takes the edge off my mood, relaxes and redirects me. So, when you see me posting bunches of recipes and doing bulk cooking, you know why.

With that in mind, I present the latest "therapy," a cornbread recipe from the book Consuming Passions by Michael Lee West, one of my favorite authors. This is not the most healthy cooking but, damn it's delicious! A perfect accompaniment to the stew below.

Now, Ms. West advises you to grease your cast iron skillet with about 2 teas. bacon grease, put it in the oven at 400 degrees for 3-4 minutes, so I did just that. (I told you it wasn't healthy!)

Cornbread

3/4 cup cornmeal
1 cup all-purpose flour
2 teaspoons to 1/4 cup sugar (optional)
1 egg, beaten
1 cup milk or buttermilk
1 teaspoon salt
2 teaspoons baking powder

Mix it all up and pour into the pan. Bake 25 minutes at 400 degrees. Cool. Cut into squares, slice open, and butter.

On My Hearth: Southern Brunswick Stew

We are on the letter "O" for our little veggie adventure, had to skip "N" because I simply couldn't find any suitable vegetable beginning with that letter! So I have decided to make a dish with Okra. Now, I happen to love okra, my Dad and I have that in common, but it wasn't always the case. When I was a little girl he used to fry it up for dinner and my Mom and I would sit and watch in disgust as he devoured the slimy-looking things, we laughingly called them "daisies." As an adult I tried them again and found them to be quite appealing if cooked properly, and they are certainly a nice addition to soups & stews which is exactly what I'm going to do with them tonight. (I know, I just had Okra the other day in a similar recipe but Beren's girls weren't here to..uh..enjoy it. *wink*)

I had this bag of McKenzie's Soup Mix with Tomatoes in my freezer, am going to use the recipe on the back of the package with a few alterations. First, I'm using my crockpot instead of stovetop; this way, when Beren's girls arrive this evening dinner will be ready to go. I am using boneless chicken breast because that's what I have on hand, also added some Penzey's Chicken Soup Base and Seasoning to give it a richer flavor.

Southern Brunswick Stew

7 cups water
3-lb whole broiler-fryer chicken, cut up, skim removed
3 celery tops with leaves
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 pkg. (16 oz) McKenzie's Vegetable Soup Mix with Tomatoes
1/3 cup ketchup
1 tsp. Worcestershire sauce

In a 4-qt saucepan, combine water, chicken, celery tops, bay leaf, salt and pepper. Bring to a boil over high heat. Cover. Reduce heat to low. Simmer 1 hour or until chicken is tender. Discard celery tops and bay leaf. Remove chicken from pan. Cut meat from bones into chunks. Cover and set aside. Meanwhile, add vegetables to pan. Bring to a boil over high heat. Cover. Reduce heat to low. Simmer 25-30 minutes or until vegetables are tender. Add chicken, ketchup and Worcestershire sauce. Cook 5 - 10 minutes or until hot.

Happiness Is...

*saving over $40.00 in coupons & sales at the grocery stores today! I'm committed to buying only what's on sale whenever possible, continuing to stock my pantry & freezer. The only exceptions are "must-haves" and fresh produce, meat, etc.

*watching Lily and friends prepare for the Homecoming football game tonight. They're painted green and look absolutely silly but what fun!

*nursing an injured kitty - though Salem did have to make an emergency visit to the vet requiring stitches in his leg, it could have been so much worse. An added blessing is the fact that we have pet insurance, whew!

*a night out on the town with my parents and kids! We had a wonderful time dancing and listening to a great country band. As my Dad said, Who'd have thunk that I'd be out "honky tonkin'" with my family?!

*being led out on the dancefloor by a "local legend," one of the area's original cowboys. At 77 this man can move better and faster than men half his age! He's an inspiration, hope I have half his energy when I get there. (not too pleased that my shirt kept creeping up and my big ol' tummy is out there for the whole bar to see but..what the hell, I was having a fabulous time!)

*a drop in temperature which allowed me to open the windows for most of today. The breeze was wonderful and I am hoping that turning the a/c off will help lower my electric bill just a bit.

*a whole day to myself...ahh...I love Fridays!

On My Hearth: Crockpot Vegetable Gumbo

I have some leftover corn-on-the-cob from earlier in the week and a frozen bag of Vegetable Gumbo so I'm going to make a quick & easy version of the below recipe. I'll serve it over brown rice for a healthy vegetarian meal!

Crockpot Vegetable Gumbo

INGREDIENTS:

* 1 cup vegetable broth
* 1/2 cup chopped onion
* 1/4 cup chopped green bell pepper
* 2 ribs celery, chopped
* 1 garlic clove, minced
* 1 pound okra, sliced, fresh or frozen
* 1 pound tomatoes, chopped, fresh or canned
* 2 cups corn kernels, fresh, frozen, canned
* 1/4 teaspoon Tabasco sauce
* 1/4 teaspoon paprika
* 2 tablespoons fresh chopped parsley
* 1 tablespoon fresh basil, minced
* salt and pepper, to taste
* non-stick vegetable coating spray

PREPARATION:
In crockpot, combine vegetable broth, onion, green pepper, celery, and garlic. Cover and cook on LOW for 3 to 4 hours. Add okra, tomatoes, and corn, along with Tabasco, paprika, parsley, basil, and salt and pepper. Cover and cook 2 to 3 hours longer.

Serves 4 to 6.

The Witches' New Year

A year of beauty. A year of plenty.
A year of planting. A year of harvest.
A year of forests. A year of healing.
A year of vision. A year of passion.
A year of rebirth.

This year may we renew the earth.
This year may we renew the earth.

Let it begin with each step we take.
And let it begin with each change we make.
And let it begin with each chain we break.
And let it begin every time we awake.

--Chant from the
Reclaiming Samhain Celebration

Samhain--pronounced sow-(rhymes with now)-in--more popularly known as Halloween, is the Witches' New Year, Wicca's most solemn and festive holiday. In my book "The Spiral Dance," I describe it as "the night when the veil is thin that divides the worlds...when the harvest is gathered and the fields lie fallow. The gates of life and death are opened and to the living is revealed the Mystery: that every ending is but a new beginning."

For Pagans, death and birth are intertwined. Our goddesses and gods all represent aspects of the cycle of birth, growth, death, and regeneration. Every good gardener knows that fertility is born out of decay. Every fallen leaf becomes part of the soil that feeds the roots of growing trees."

Pagans have no dogma that must be accepted. Our spirituality centers on experience, not faith. Yet if we were to hold one common belief, it might be that our individuality lives on after death. We remain part of our communities, alive and present in a different realm.

At Samhain, we take time to remember and commune with those who have gone before, to express gratitude for what they've given us. In our frantic pace, we tend to forget our past. Few of us know much about our families beyond a generation or two back. Remembering the dead can help us keep a sense of connection to our roots.
by Starhawk

In my home, we honor those who have passed by putting up an altar on the living room table. We put up pictures and memorabilia, light a candle and say a prayer of remembrance. We often set an extra place at the table for the deceased ones during Samhain dinner, welcoming their spirits on the night when the veils between the world is thinnest.

Samhain is also a time of inner reflection and renewal for us, an opportunity to wash put away the old year and start anew. This means looking at the things that aren't working in my life, deciding what to keep and what to cast aside, and making some new affirmations.

The coming year is less about emotional/relationship changes and will be more focused on physical ones, personal things affecting my health. I am 43 years old and have so many wonderful things in my life, so many fabulous transitions have finally taken place, yet I feel like I'm being held back by my body, by not being as healthy as I should be. Oh, it's nothing big, just little aches and pains that weren't there before, as well as the obvious 20 pounds I'm still carrying around. I need to turn inward, figure out what's causing me to feel unwell, and to gently bring myself back to a healthier place. I can do this.

Blessed Samhain, Happy New Year.

Today's Inspiration: Offering Comfort

This Daily Om really resonates with me today; three of the people closest to me in life are struggling with some difficult situations. They are angry, hurt and heartbroken, for different reasons but with the same results. I want to do my "Leo thing" which is jump in and help (and put my claws into the person(s) who caused their distress) but know that there's truly nothing I can do except sit back, hold their hands and heart, and listen when they want to talk. I can also do this: send healing thoughts & energy, and ask you all to do the same.

Daily Om: October 29, 2007
Simple Gestures Of Solace
Offering Comfort

Sometimes it is difficult to see someone we love struggling, in pain, or hurting. When this happens, we might feel like we need to be proactive and do something to ease their troubles. While others may want our help, it is important to keep in mind that we need to be sensitive to what they truly want in the moment, since it can be all too easy to get carried away and say or do more than is really needed. Allowing ourselves to let go and simply exist in the present with another person may actually provide a greater amount of comfort and support than we could ever imagine.

Perhaps we can think back to a time when we were upset and needed a kind word, hug, or listening ear from someone else. As we remember these times, we might think of the gestures of kindness that were the most healing. It may have been gentle words such as “I care about you,” or the soothing presence of someone holding us and not expecting anything that were the most consoling. When we are able to go back to these times it becomes easier for us to keep in mind that giving advice or saying more than is really necessary is not always reassuring. What is truly comforting for another is not having someone try to fix them or their problems, but to just be there for them. Should we begin to feel the urge arise to offer advice or repair a situation, we can take a few deep breaths, let the impulse pass, and bring our attention back to the present. Even though we may want to do more, we do not have to do anything other than this to be a good friend.

The more we are attuned to what our loved ones are feeling, the more capable we are of truly giving what is best for them in their hour of need. Keeping things simple helps us give the part of ourselves that is capable of the greatest amount of compassion—open ears and an understanding heart

And for Dessert..

I'm going to ask the girls to help me make these this afternoon!

Candy Corn Popcorn Balls


If kids are helping shape these treats, make sure the marshmallow mixture is cool enough for them to handle. Store the confections in an airtight container for up to three days.


8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray

Combine popcorn and candy corn in a large bowl.
Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Yield: 20 servings (serving size: 1 popcorn ball)

CALORIES 212 (12% from fat); FAT 2.9g (sat 1.6g,mono 0.1g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 6mg; CALCIUM 1mg; SODIUM 73mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 47.6g

Cooking Light, OCTOBER 2004