I make this every year and everyone loves it. There may have been a bit too much Brandy in it a couple years back, my Aunt’s first sip came straight out of her nose. LOL! Anyways, I’m looking forward to making it again this year, it makes the house smell yummy. If you get a chance to make it, let me know how it turns out.
Happy Holidays!
Ingredients:
1/2 cup granulated sugar
1/2 cup water
6 large eggs, separated
3/4 teaspoon cream of tartar
2/3 cup granulated sugar - divided use
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup ground almonds
1/4 cup all-purpose flour
1 tablespoon almond or cherry-flavored liqueur, optional
Chocolate frosting (about 2 cups)
Sliced blanched almonds, optional
Cinnamon candies, optional
Sliced green glace cherries, optional
Retrospective: BBC’s ‘A Ghost Story For Christmas’ Britain’s adoption of Halloween as a season for all things ghoulish is a relatively recent phenomena, gathering momentum by minute gradations, but still is somewhat fleeting compared to the glorious renditions accorded to that season by our friends in the U. S. of A. This has little to do with any discontent at larkish shenanigans generally, nor prudishness at a festival so rooted in things Pagan, naught a scintilla with disinterest in all things macabrely malignant. It has simply to do with the fact that for Brits, Christmas – with its long, dark nights – has long been established as the time for fear and it’s been that way multos annos. In terms of what we would today consider popular culture, the man most directly responsible for this unlikely paradigm is a chap known in his own lifetime, affectionately, as ‘Boz’. Mr. Charles Dickens, like many a Victorian, was obsessed with the supernatural. As editor of ‘All the Year Round’, one of Victoriana’s most popular ’zines, he published not only his own unheimlich offerings, but a plethora of others by some of the best in the genre. The most important of these, by far, was Joseph Sheridan Le Fanu. But the techniques Le Fanu pioneered – the slow escalation of narrative, the meticulous use of suggestion, the excessive under-statement, the well-used psychological underpinnings, the almost obsessive use of folklore would prove far less important in his own lifetime than they were to become to his most renowned protégé – M.R. James, who always placed Le Fanu “absolutely in the first rank as a writer of ghost stories”. Read full story from brutalashell.com
Botanical Name: Allium Sativum
Folk Names: Ajo, Clove Garlic, Poor Man’s Treacle, Stinkweed
Native to Central Asia, garlic is a species in the onion family Alliaceae.
The ancient Greeks placed garlic at cross-roads as a supper for the goddess Hecate, or for protection to ward off demons. Greek midwives would hang garlic cloves in birthing rooms to keep evil spirits away. Athletes would take large amounts of garlic before competition, and soldiers would consume garlic before going into battle. Roman soldiers ate garlic to inspire and give them courage. Egyptian slaves were fed garlic to keep up strength. Tibetan monks were forbidden from entering monasteries if they had eaten garlic. Nicholas Culpeper, (botanist/herbalist/astrologer) linked garlic with the planet Mars. A fiery planet also connected with blood. Dreaming that there is “garlic in the house” is known to mean you will discover hidden secrets.
Acupuncture is an alternative medicine in which fine needles are inserted in the skin at specific points along what are considered to be lines of energy (meridians) and is used in the treatment of various physical and mental conditions.
Acupuncture increases the immune response by balancing the flow of life energy throughout the body and alleviates pain. It is a complete system of healing and provides effective treatment for numerous conditions, from the common cold and flus to addiction and chronic fatigue syndrome. It is also effective as an adjunctive treatment for AIDS.
Prep time: 20 minutes
Baking time: 45 to 50 minutes
Servings: 4
Ingredients:
12 jumbo pasta shells
1 (15-ounce) container ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon dried basil
1/4 teaspoon minced dried garlic
1 1/2 cups chunky tomato sauce
1/2 cup shredded mozzarella
Salt and black pepper
Preparation:
Cook pasta shells for 10 to 12 minutes, drain. Rinse with cool water, drain again. (Set aside) Preheat oven to 350°F.
Wishing you all a very Magical and Blessed Samhain. May the new year bring you health and happiness!
http://www.youtube.com/watch?v=njoJTpXptks&feature=related
Blessings, Lisa
Happy Sunday, I hope you all had a great weekend!
Just a quick note to let you know, I won’t be around much this week. I’m going to be busy playing catch up and gearing up for Samhain.
There will also be some changes made to the site. I’m interested in hearing from you, what would you like to see added or changed? Is there anyone interested in guest blogging? I would like to have a weekly/monthly blog from people of different paths of paganism, explaining what it is you believe, why and what it’s all about.
Interview with Author Dorothy Morrison Dorothy Morrison is the author of a number of books on Wicca and Paganism, including the brand new Utterly Wicked. Dorothy was able to take some time out from her busy tour schedules to answer a few questions for About.com.
Accepting death is difficult for patients and doctors, but it needs to be done My 64-year-old patient with terminal cancer and less than six months to live wanted to go to Oregon. He was contemplating assisted suicide, which is legal there. “My life has been long and good,” he said. “I believe it is my right. I want the ability to say it’s too much, I can’t do it anymore. A person should have a dignified quality of life.”
(Echinacea Augustifolia)
Echinacea is a Perennial plant from the the daisy family, Asteraceae. Native to North America, it grows to a height of 2-3 feet.
It was widely used by the Plains Indians for its medicinal qualities as a treatment for symptoms caused by the common cold. In the 1930s it became popular in both Europe and America as a herbal medicine.
Echinacea is produced in a variety of forms:
