Archive for the ‘Uncategorized’ Category

« Older Entries
Newer Entries »

Beltane

Tuesday, May 3rd, 2011

I had the most excellent Beltane. Wade and I spent the weekend at Lake Anna, what used to be our home away from home. We haven’t been there in over a year, with both of us being hospitalized. It was so nice to see so many old friends, be back on the boat and play cornhole.

We went down armed with a ton of gardening and cleaning gear. With the help of our friends, we got the boat and trailer cleaned and new plants in the yard.

After all that work, it was time to celebrate. We spent the rest of the afternoon on the boat and diapering. What is diapering you ask? Life Jacket on your butt = floatation device. After wakeboarding, we tie our boats together, float around and chat.

After much needed rest, we played cornhole, followed by a big fire. I thought we were going to burn the place down. I’m the only Pagan in the bunch, all my friends know and respect it. Wade and my friend Beth sat around the fire with me, Beth even read my prayers and placed them in the fire.

On to Sunday. What was supposed to be a beautiful day on the boat didn’t happen. The weather got a little chilly with a few sprinkles, but that didn’t ruin a thing. We finished yard-work, then spent the rest of the day around the fire pit talking and grilling. It made it hard to leave.

What a wonderful weekend. A big thanks to my friends who made Beltane and my first time back amazing!

That’s all for now. Thanks for stopping by, have a great day!

Lisa

Posted in Uncategorized | Comments Off

Friday’s Food For Thought

Friday, April 29th, 2011

Cinnamon Raisin Rolls


Prep time: 15 minutes
Standing time: 20 to 30 minutes
Baking time: 20 to 25 minutes Servings: Makes 1 1/2 dozen rolls

Ingredients

  • 1 (16-ounce) package hot roll mix plus ingredients to prepare mix
  • 1/3 cup raisins
  • 4 tablespoons butter, softened, divided
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups confectioners’ sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Preparation:

  • Spray a 13 x 9-inch baking pan with nonstick cooking spray. Prepare hot roll mix according to package directions; mix in raisins. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover dough with plastic wrap; let stand 5 minutes.
  • Roll out dough on floured surface to 16 x 10-inch rectangle. Spread dough with 2 tablespoons butter. Combine granulated sugar, cinnamon and nutmeg in small bowl; sprinkle evenly over dough. Roll up dough starting at long end. Pinch edge of dough to seal. Gently stretch sealed dough until 18 inches long.
  • Slice dough into 1-inch pieces; place, cut side up, in prepared pan. Cover pan loosely with towel. Let stand until double in size, 20 to 30 minutes. Preheat oven to 375F.
  • Bake rolls until they are golden, 20 to 25 minutes. Cool in pan on wire rack 2 to 3 minutes. Remove from pan; cool on wire rack.
  • Combine the confectioners’ sugar, the remaining 2 tablespoons butter, milk and vanilla extract in medium bowl. Mix well; spread glaze over warm rolls.

Tip: Use hot water to plump up raisins if they were dry and hard. Soak the raisins in hot water for 3 to 5 minutes. Then drain them and use as directed in the recipe

Enjoy! Have a Wonderful Beltane!

Lisa

Tags: ,
Posted in Uncategorized | Comments Off

Friday’s Food For Thought

Friday, April 22nd, 2011

Peanut Butter Cream Pie


Prep time: 15 minutes
Chilling time: 2 hours
Servings: 8

Ingredients:

  • 3/4 cup confectioners’ sugar
  • 1/3 cup creamy peanut butter
  • 1 (9-inch) baked pie-crust
  • 1 cup milk
  • 1 cup sour cream
  • 1 package (4-serving size) instant French vanilla pudding and pie filling mix
  • 5 peanut butter candy cups, divided
  • 1/3 cup whipping cream

Preparation:

  • Combine the confectioners’ sugar and peanut butter with a fork in medium bowl until blended. Spread mixture evenly in bottom of pie-crust.
  • Place milk and sour cream in a large bowl. Add pudding and pie filling mix. Beat with wire whisk or electric mixer set at medium speed until thickened, about 1 to 2 minutes.
  • Pour half of pudding mixture over the peanut butter mixture. Coarsely chop 4 peanut butter candy cups; sprinkle evenly over filling. Top pie with the remaining pudding mixture.
  • Beat cream in large bowl with electric mixer set at medium speed until stiff peaks form. Spread whipped cream over top of pie.
  • Cut remaining peanut butter candy cup into 8 pieces; place on top of the pie. Cover pie and refrigerate 2 hours or until ready to serve.

Tip: Use homemade peanut butter. Ground peanuts in a blender. When the peanuts are finely ground, add a little vegetable oil or peanut oil and blend the mixture to the desired consistency.

Enjoy! Have a Great Weekend!

Lisa

Tags: ,
Posted in Uncategorized | Comments Off

My week off…

Monday, April 18th, 2011

What was supposed to be a week off, turned out to be 2. I planned on playing catch up and starting a few new projects, but it didn’t happen. Turns out, I really needed to get my head together.

I didn’t realize being unemployed would be so difficult. Wade told me I do more now than I did when I had a job. Since coming out of the hospital I’ve managed to get involved in so many projects, sometimes I wish I had a job. No, not really. The one thing I did was drive for the first time in over a year. Kind of scary when you can’t feel your feet. I think I’ll be back on the road this summer, so if you live in the DC area, you may want to be on the look out.

I’m also taking up Intuitive Tarot over at Sacred Mists. Be sure to check out my Tarot journal. I’m planning on making this a weekly update, be sure to follow my journey.

Daily updates resume today. Be on the look out for new things to come!

That’s all for now.

Thanks for stopping by! Well wishes to you all and have a great day!

Lisa

Posted in Uncategorized | Comments Off

Medicinal Monday – Thyme

Monday, April 11th, 2011

Garden Thyme

Botanical Name: Thymus Vulgaris

Thyme is a perennial shrub, and a member of the mint family. With over a hundred varieties, the most common being garden and lemon thyme. It’s an aromatic herb that enhances flavor, stimulates digestion and improves appetite. Other than it’s culinary value, it has many properties for medicinal use. The main ingredient helps inhibit the growth of fungus and bacteria. Thyme is useful for treating respiratory congestion, bronchitis, asthma, whooping cough and sore throats.

Thyme is derived from the Greek “to make a burnt offering.” Ancient Egyptians used it for embalming. The Romans used it to purify rooms and to give cheeses and liqueurs an aromatic flavor. In the Middle Ages, Europeans placed it under pillows to promote sleep and ward off nightmares. Women would also give the leaves to knights to bring courage. It was also placed on coffins and burned as incense during funerals to send one into the next life.

Characteristics: A woody evergreen with with small gray-green leaves that roll under the edges. Flowers can range in color from violet to pale pink.

Care: It needs a sunny warm location. Thyme  thrives well in dry soil and a well drained environment. Little water is needed, avoid humidity. Harvest time is usually in fall and winter, cutting it through these months will weaken the plant.

Harvesting: Best time to harvest is during the day when it has the highest concentration of oils. Shoots should be cut 4 inches above the soil before it blooms, usually in May or June. Bundle the shoots together and hang in a shaded area to dry. Once dry, take the leaves and buds for use in teas, cooking and medicinal remedies. Store in a jar away from light.

Uses:

  • Ideal for flavoring all meats and vegetables.
  • Increases digestibility.
  • Calms the action of intestinal muscles and prevents gas.
  • Thyme and Rosemary combined can increase effects.
  • Oil from the plant is excellent for rubs, baths and washes.

Avoid Thyme oil while pregnant.

References:

  • The Complete Guide To Natural Healing

Note: Consult with a Physician if you are seeking medical remedies. The information is not intended as medical advice. PagansWorld.org is not liable for the misuse of the information listed above.

Thanks for stopping by! Well wishes to you all and have a great day!

Lisa

Tags:

Tags: ,
Posted in Uncategorized | Comments Off

Friday’s Food For Thought

Friday, April 1st, 2011

Warm Stuffed Apples


Prep time: 15 minutes
Cooking time: 3 to 4 hours (in the slow cooker)
Servings: 4

Ingredients:

  • 4 large baking apples, such as Rome Beauty or Jonathan
  • 1 tablespoon lemon juice
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped walnuts or pecans
  • 3 tablespoons firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted

Preparation:

  • Scoop out core of each apple, leaving a 11/2-inch-wide cavity about 1/2 inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice.
  • Combine apricots, walnuts, brown sugar and cinnamon in small bowl. Add melted butter; mix well. Spoon mixture evenly into apple cavities.
  • Pour 1/2 cup water in bottom of a slow cooker. Place 2 apples in bottom of cooker. Arrange remaining 2 apples above but not directly on top of the bottom apples. Cover and cook on LOW until apples are tender, about 3 to 4 hours. Serve apples warm or at room temperature.

Tip: To keep the apples from discoloring while cooking, brush the peeled edges with lemon juice. The acid in citrus juice prevents them from turning brown. This trick also worked with other white fruits, such as pears and bananas.

Enjoy and Have a Great Weekend!

Lisa

Tags: ,
Posted in Uncategorized | Comments Off

Medicinal Monday – Spelt

Monday, March 28th, 2011

Spelt


Native to Asia, Spelt is a grain and distant cousin to wheat. It is high in just about any nutrient, Vitamins B1, B2, B3,B6, E, iron, potassium, calcium as well as amino acids. It’s also highly water soluble and  much easier to digest than wheat.

Spelt is is useful for feebleness, brittle hair and nails, connective tissue weakness, general weakness, sluggish bowels, rheumatic illness and vitamin-B deficiency. (Spelt can be purchased in whole food stores)

Spelt Coffee

Ingredients:

  • 4 parts brown-roasted spelt grains
  • 1 part dark-roasted spelt grains (for color)

Preparation:

  • Blend the grains.
  • Boil 2 tablespoons of the mixture with 1 cup of water for 5 minutes.
  • Strain off the grains, mix with an additional tablespoon of the roasted grains. Let stand over night in 1 cup of water.
  • Repeat 3-5 times. Drink with milk and sugar.

Spelt Broth

Ingredients:

  • Spelt bread
  • 1 cup of bouillon or milk

Preparation:

  • Slice an ample amount of bread and dry in an oven at 200F. Grind into a powder and store in a tightly sealed container.
  • Bring the bouillon or milk to a boil and stir in 3 tablespoons of bread powder. Serve immediately.

Tip: For insomnia or a headache, fill a pillow loosely with spelt grains and sleep on it. It will adapt to the head movements and support the neck.

References:

  • The Complete Guide To Natural Healing

Note: Consult with a Physician if you are seeking medical remedies. The information is not intended as medical advice. PagansWorld.org is not liable for the misuse of the information listed above.

Thanks for stopping by! Well wishes to you all and have a great day!

Lisa

Tags: , , , , ,
Posted in Uncategorized | Comments Off

Friday’s Food For Thought

Friday, March 25th, 2011

Szechwan Pepper Chicken Stir-Fry


Prep Time: 25 minutes (+ 2 hours marinating)
Cook Time: 20 minutes
Serves: 4

Ingredients:

  • 3 teaspoons Szechwan pepper
  • 1 lb chicken thigh fillets, cut into strips
  • 2 tablespoons soy sauce
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornflour
  • 3 1/2 oz. dried thin egg noodles (oil for cooking)
  • 1 onion , sliced
  • 1 yellow capsicum, cut into thin strips
  • 1 red capsicum, cut into thin strips
  • 3 1/2 oz. sugar snap peas
  • 1/4 cup chicken stock

Preparation:

  • Heat wok until hot and dry-fry the Szechwan pepper for 30 seconds. Remove and crush with a mortar and pestle.
  • Combine the chicken strips, soy sauce, garlic, ginger, cornflour and Szechwan pepper in a bowl, cover and refrigerate for 2 hours.
  • Bring a large pan of water to a boil, add the egg noodles, cook 5 minutes. Drain, then drizzle with a a little oil and toss through noodles. Set aside.
  • Heat the wok until hot, add 1 tablespoon of oil and swirl around to coat pan. Stir-fry the chicken in batches over medium-high heat for 5 minutes. Add more oil when necessary. Remove and set aside.
  • Reheat wok, add 1 tablespoon of oil and stir-fry onion, capsicum and sugar snap peas over high heat for 2-3 minutes, or until vegetables are tender. Add chicken stock and bring to a boil.
  • Return chicken and egg noodles to the wok and toss over high heat until mixed well. Serve immediately.

Enjoy and Have a Great Weekend!

Lisa

Tags: ,
Posted in Uncategorized | Comments Off

Medicinal Monday – Bergamot Oil

Monday, March 21st, 2011

Bergamot Oil


The Bergamot Tree is native to the Canary Islands and grows to a height of 12 feet. It is an inedible bitter green fruit with a pale green color that gives off a lemon orange scent.

Bergamot oil plays an important role in aromatherapy. The aroma is excellent for stress, relaxes frayed nerves, depression, anxiety, fear and anger. Add the oil to a sitz bath to help with urinary-tract infections. It can be applied topically for irritated skin, such as acne, insect bites, cold sores and eczema.

Uses:

Acne & Ecxema

  • Facial steam bath for cleansing and healing skin. Add 3 drops of Bergamot oil to a large bowl of steaming water, Drape a towel over your head and place your face over the bowl for 10-15 minutes. Do not use if you have broken facial capillaries.

Cystits & Pruritis

  • Add 4-5 drops of oil to a warm bath. Bathe once a day until symptoms are gone.

Stress

  • Add 3 drops of bergamot oil and sweet orange oil to bath when tub is full.
  • Add 3 drops of bergamot oil and clary-sage oil to bath when tub is full.
  • These blends can also be used with a carrier oil. (grapeseed or sweet-almond oil) Do this prior to bathing, to moisturize the skin.

Applications:

  • For a tension headache, rub a few drops of oil into temples or the back of neck.
  • To reduce fever, mix 5 drops of oil in 1 qt. of cold water and soak 2 towels. Wrap compress around your calves, cover with another towel to keep in place. When the compress is no longer cold, re soak. Reapply until fever is gone.
  • For cold sores and chicken pox, combine 3 drops of bergamot oil and eucalyptus oil with 1 tsp. of a water based gel that is used to dilute oils. Apply several times a day. Avoid vegetable oils.

(As a mosquito repellent; add oil to an aromatherapy lamp or place 2 drops on a cotton ball and place in a pocket)

Warning: Bergamot oil is considered photo-toxic, avoid sun exposure for at least 6 hours after use.

References:

  • The Complete Guide To Natural Healing

Note: Consult with a Physician or certified herbologist if you are seeking medical remedies. The information is not intended as medical advice. PagansWorld.org is not liable for the misuse of the oil listed above.

Thanks for stopping by! Well wishes to you all and have a great day!

Lisa

Tags: , ,
Posted in Uncategorized | Comments Off

Friday’s Food For Thought

Friday, March 18th, 2011

The weather is getting warmer and I’m ready to fire up the grill, not that I ever stopped. Enjoy the recipe  and have a great weekend!

Chili-Lime Grilled Salmon with Veggie Stir-Fry


Grilled Salmon

Prep Time:30 minutes
Servings: 4

Ingredients:

  • 1 teaspoon coriander
  • 1/2 teaspoon sugar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 2 teaspoons lime juice
  • 4 (6 oz) salmon filets
  • 4 Lime wedges

Preparation:

  • In a small bowl, combine all ingredients except salmon & lime wedges. Mix well, spread over salmon.
  • When ready to grill, place salmon skin side down on gas grill over medium heat or charcoal grill 4-6 inches from coals. Cook 15-18 minutes or until fish flakes easily with fork. Don not turn. Serve salmon with lime wedges.

Italian Stir-fry

Prep Time: 35 minutes
Servings: 6

Ingredients:

  • 1 yellow squash, cut into 1/2-inch pieces
  • 1 small onion, cut into 1/2-inch wedges
  • 2 cups potato wedges with skins
  • 2 cups green beans
  • 1 1/2 cups fresh mushrooms (halved)
  • 1/4 cup Italian salad dressing

Preparation:

  • In a large bowl, combine all vegetables and 2 tablespoons of salad dressing; toss to coat. Place in grill basket.
  • Place grill basket on gas grill over medium heat, on charcoal grill place 4-6 inches from coals. Cook 15 minutes or until crisp/tender. Shake basket several times to mix vegetables.

Thanks for stopping by! Well wishes to you all and have a wonderful Ostara!

Lisa

Tags: ,
Posted in Uncategorized | Comments Off

« Older Entries
Newer Entries »