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DRUNKEN PORK

MflEKPH MEZE

Bekri meze

Ingredients:

• 1 Ib 2 oz boneless pork loin, cut into bite-size pieces
• 2 tablespoons Dijon mustard
• 4 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 cup dry red wine
• 1 cup tomato juice
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• Salt and pepper
• Sour or Sweet trahana

Preparation:

• Place pork in a bowl with mustard until coated on all sides.
• Heat the oil in a heavy skillet or frying pan. Add garlic and pork, cook over medium heat, stirring frequently, for approximately 10 minutes, and the meat is lightly browned.
• Stir in the wine, a little at a time, cook over high heat until it has evaporated.
• Add the tomato juice, cayenne pepper, oregano, allspice and season with salt and pepper.
• Simmer for about 10 minutes, until meat is tender and the sauce has thickened.
• Serve with red wine and Sweet or Sour trahana. (See directions below for Trahana)

SWEET  TRAHANA

Ingredients:

• 3/4 cups milk
• 1 tablespoon salt
• 8 1/4 cups of semolina, or 1/2 semolina and 1/2 bulgar wheat

Preparation:

• Bring the milk to a boil in a pan, stirring constantly.
• Add the salt, reduce the heat, and gradually add the semolina and bulgur wheat mixture, stirring constantly with a wooden spoon for 10-15 minutes, until very thick.
• Remove from heat, cover with a thick cotton towel, and let cool.
• Break the dough into small, rough pieces and put them on a thick cotton cloth in a single layer.
• Let stand in a dark, well-ventilated place for about 2 hours, until dry and crumbly.
• Rub the pieces through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
• Store in a cotton bag hanging in a cool place or in the refrigerator.

SOUR TRAHANA

• 3  cups sheep’s milk
• 1/2 cup Plain yogurt
• 1 tablespoon salt
• 8 1/2 cups semolina, or 1/2 bulgur wheat and 1/2 semolina

Preparation:

• Pour milk in a large ceramic bowl, add the yogurt and salt, mix well with a wooden spoon.
• Place a thick dish towel on top, cover with a thick blanket, let stand in a warm place, stirring occasionally with a wooden spoon, for 18 hours.
• Gradually stir in the semolina or bulgur wheat mixture to form a thick dough.
• Break the dough into rough walnut-sized pieces and put them on a thick cotton cloth in a single layer.
• Let stand in a dark, well-ventilated place for 2-6 hours, or until dry and crumbly.
• Rub through a coarse strainer, then spread out on a thick cotton cloth, and leave in a cool place for 4-5 days, until completely dry.
• Store in a cotton bag hanging in a cool place or in the refrigerator.

Thanks for stopping by!

ACACIA (Acacia Senegal)

Folk Names: Cape Gum, Gum Arabic, Egyption Thorn, Kikwata, Mgunga, Mkwatia, Mokala

Powers: Cleansing, Contact the dead, Protection, Psychic Powers

Photo by Tim Waters

Acacia is native to the Sudan region in Africa, as well as Oman, Pakistan, and northwestern India. It grows to a height of 5-12m, with a trunk up to 30 cm in diameter.

The Egyptians wove their funeral wreaths with Acacia leaves, their mummies wrappings were coated with the liquid made from Acacia. Christian belief is Christ’s crown of thorns was from Acacia, and possibly the crucifix. The Bible recounts the bush of Moses was also an Acacia as well as Noah’s Ark. In honor of a departed friend, the ancient Hebrews planted a sprig. Acacia is known to stand for immortality and initiation as well as a symbol of an eternal and pure soul. In ritual the leaves are burned as incense or used to sprinkle blessed water.

Woodruff (Galium odoratum)

Folk Names: Herb Walter, ladies in the hay, muge-de-boys,  sweet grass, waldmeister,  woodderowffe, wood-rovam, wood rowan, wuderove.

Photo by naturalhistoryman

Woodruff Galium odoratum is a perennial plant from the Madder family. Native to Europe and the Middle East, it grows 4-8 inches tall.

Woodruff’s scent increases when wilting, once dried it can be used as potpourri. It used to be sewn into cotton bags and hung in closets as a moth deterrent. Mixed with white wine it is thought to strengthen the heart. (Only the above-ground portion of the plant is used) It contains coumarin glucosides that acts as an anticoagulants and can be used to counteract excessive blood clotting.

“I’d sit with the men, the women of God, there by the lake of beer, we’d be drinking good health forever, and every drop would be a prayer.” – Saint Brigid’s Prayer

Thanks for stopping by!

Lisa

Wassail

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 Yule!

Gratin Dauphinois

Gratin Dauphinois should be crispy on both the top and bottom. It should have a rich, cheesy taste. Look closely once you take it out of the oven, you will notice the cream has turned into a curdled, cheese-like substance. Don’t be alarmed, this is what makes gratin most desirable. As the potatoes absorb water, you get a concentration of fat and protein, exactly like fresh cheese curds.

Ingredients:

• 2 pounds starchy potatoes
• 1/2 clove unpeeled garlic
• 4 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) grated Swiss cheese
• 1 cup boiling milk or cream
• 2 cups 1/4 inch sliced fully cooked ham (optional)

Preparation:

• Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
• If you choose to use ham: Dice and heat in a skillet for 2-3 minutes, season with salt, pepper and garlic. Set aside until ready to use.
• Rub baking dish with cut garlic, then with 1 tablespoon of butter.
• Drain the potatoes and dry in a towel. Spread half of them in the bottom of the dish. Top with half the salt, pepper, cheese, and butter. (ham, if desired)
• Place the remaining potatoes over the first layer and season. Spread on the rest of the cheese (ham) and divide the butter over it.  Pour on the boiling milk.
• Set the baking dish on upper rack of preheated oven. Bake for 20-30 minutes, or until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

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VALERIAN (Valeriana officinalis) G

Folk Names: Ail-Heal, Amantilla, Bloody Butcher, Capon’s Trailer, Cat’s Valerian, English Valerian, Fragrant Valerian, Garden Heliotrope, Phu, Red Valerian, St. George’s Herb, Sete Wale, Set Well, Vandal Root

Powers: Love, Purification, Protection, Sleep

Photo by pfly

Valerian is a tall perennial with heads of sweet scented pink, blue or white flowers which bloom in the summer. Its one unpleasant quality is the the smell of the plant’s leaves, stems, and roots. However, cats and rats relish in it. Some herbalists suggest that Valerian was the secret of the legendary Pied Piper of Hamlin’s irresistible power over rats!

Dill

Photo by Fire Engine Red

Dill is a member of the Umbelliferae family, related to carrots and parsley. It is easily spotted in the garden due to the thread-like, feathery leaves. In ancient civilizations,  Dill was so valued that it was accepted as a means of payment. Today, the leaves and the seeds are highly regarded for both medicinal and culinary appeal. Dill’s essential oils found in the seeds make it a versatile naturopathic remedy, it’s great for stomach and intestinal problems, mild insomnia, nervous ailments, flatulence and heartburn. It is also widely prescribed for many diseases of the liver and gallbladder and may be recommended to treat gastric problems in children. In the kitchen, it is a flavorful addition to many dishes and excellent for accenting fish, poultry, potatoes, cucumbers and cheese.

A big thank you to Krystal Porras of 3:33 Paranormal Research group for this article!

Paranormal Thrill Seekers

Over the past several years the paranormal field has been flooded with new groups springing up every day at an astonishing rate. With new shows popping up every season, it seems to have encouraged many people to explore the unknown. Although these shows have really opened some doors it has also created a nightmarish reality for clients looking for real help and for the people who are dabbling in the paranormal as a hobby.

Samhain Blessings, Happy Halloween and a Blessed Beltane to my friends in the Southern Hemisphere!

Thanks for stopping by!

Lisa