Springtime

So, you want to celebrate the spring equinox. Okay, let’s do it.
Go to Harmon’s or your nearest favorite shopping place; keep it simple and fun with little work in mind. Get the wine...and not the boxed kind (For those of you who go the cheap route) or even grab some great Champagne.
You can celebrate the Equinox through today and tomorrow, because if we were living in Ireland we wouldn’t give a damn about the time frame. Invite a few friends, if possible, or share with the 4 footed furry type (Unless you’re a bird lover). If it’s sunny tomorrow go outside and breath in the “almost” clean air of SLC Utah. Make wishes?...sure, if you want to. Will they come true?....sure, if you believe they will. lets spend as much time as we can together with friends and family whom we love because that's the true rebirth of the year. (I had to add ONE serious note.)
For me, I’m having a little tea, the jasmine type, and a little cake and the rest of the frog eyes salad I bought. Oh and the little tarts, I’m so glad we have Harmon’s.
Happy Equinox

The Lore of Leprechauns

The Irish didn't always look so kindly on wearing the color green. Irish folklore considered the color unlucky as it was the favorite shade of the Good People, Leprechauns. those who wore too much of the color, especially children could be stolen away, Some cynics may tell you there are no such things as leprechauns, but there are those who beg to differ. True believers will swear that if you take a stroll along a quiet country lane in Ireland, You can actually hear the mischievous leprechauns giggling by the side of the road.


A TRUE TALE
About two centuries ago Molly Cogan of Kilmallock told the famous folklorist Thomas Crofton Crocker about a leprechaun her grandfather had met, and even caught. It happened like this: one night as he went to the to tend his old mare, Grandpa Cogan heard something hammering hammering hammering just for all the world like a shoemaker making a shoe and whistling all the time the prettiest tune he ever heard his whole life before. He guessed what might be making the sound and remembering tales of leprechauns and their gold, he crept in. He looked around but never a bit of the little man could he see anywhere, but he heard him hammering and whistling and so he looked and looked, till at last did he see the little fellow. And where was he, do you think, but in the girth under the mare and there he was with his little bit and apron on him, and a hammer in his hand, and he was so busy with his work, and he was hammering and whistling so loud, the he never minded my grand father till he caught the leprechaun fast in his hand. "Faith i have you know", he says. "And I'll never let you go till I get your purse, That's what I wont. So give it here to me at once now" "Stop Stop! cried the leprechaun. Stop till i get it for you. So my Grandfather like a fool you see opened his hand a bit and the little fellow jumped away laughing, And he never saw him anymore. and never a bit of the purse did he get only the leprechaun left his little shoe that he was making and my grandfather was mad enough angry with himself for letting him go but he had the shoe all his life. and my own mother told me she often saw it and had it in her hand and twas the pretties little shoe she ever saw

A bit of St. Patrick

Born in Wales to wealthy parents at the end of the 4th century, at the tender age of 16, Young Patrick was taken prisoner by a group of Irish raiders and whisked across the Irish Sea, Where he spent the next 6 years in captivity working as a lonely Shepard. His religion was his solace and so he became a devout christian. After 6 years, Patrick heard God's voice telling him it was time to leave Ireland, So he escaped from his captors and made his way back home. Here he had another vision from an angel who told him he should go back to preach Christianity to the Irish. After 14 years studying to be a priest, Patrick returned to Ireland where he built churches and spread the Christian faith for the next 30 years until his death on March 17th, 460 AD


St. Patrick used this simple green herb to explain the concept of the Holy Trinity, The Father The Son and The Holy Spirit and how they could all exist as separate elements of the same entity. His followers adopted the custom of Wearing a Shamrock on his feast day

SUMMER SOLSTICE JUNE 21st 2011

This is our favorite summer time. Picture us going out into the night discovering fairy mounds. Well, I won't have to go far..the fairies have taken up residence in my yard in 3 different places. Look for rings of flat toadstools, or the typical rounded ones. The rings will be around old trees or tucked into bushes. The rings are very round, not clumps of mushrooms, or sparatic here and there in the grass. You can leave gifts before midnight near the rings. They love milk, honey, ribbons, glitter, bits of jewelry, mead, or honey wine, sweet bits of cakes and candy, also coins. If you decide you want to see if you can see them, they reveal themselves at midnight riding through the rings with their parade of fanciful coaches and feathers. Never step inside a ring, and be quite careful if you see them in your yard. It has been said that if you step inside a ring, you may lose yourself to their lands.

The Solstice is a time for joyous celebration of the longest day of the year. Have a grand party with many fresh fruits and veggies. Eat light, and enjoy all of the beautiful greenery, and flowers that are now in great abundance around us.

Celebrate with a picnic to revel in the sun, have a fire festival (barbecue) and enjoy the company of good family and friends.



Below are recipes to share from Patricia Telesco, author and kitchen witch, whom has shared some of her recipes that will include allof the magickal ingrediants to bring those little people delight as you delight in them.

Veggie Kabob with Cucumber Sauce

This entrée was designed especially for our vegetarian guests as a Greek-Chinese fusion filled with fresh seasonal flavors. It’s a perfect way to use up some of your garden harvest too!

Other vegetables (broccoli, cauliflower, potatoes, etc.) can be substituted in this kabob, as can meat cubes or shrimp.

Prep Time: 4 hours marinating, 15 minutes cutting vegetables, 10–15 minutes grilling
Serves: 4 as a main dish (6–8 as a side dish/appetizer)
Yield on sauce: 2 cups

Cucumber Sauce

1 medium cucumber
8 ounces plain, unflavored yogurt
1⁄2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoons dill
1 tablespoon dried onion
2 garlic cloves, minced
2 tablespoons lemon juice>
Marinade
⅓ cup honey
1⁄4 cup spicy brown mustard
⅛ cup sesame oil
⅛ cup peanut oil
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon ginger, fresh ground
2 shallots, peeled and chopped
1⁄2 cup rice vinegar
Kabobs
12 ounces cherry tomatoes, whole
2–3 baby zucchini, sliced 1⁄2-inch thick
10 ounces baby red or pearl onions, whole
12 medium mushrooms
1 yellow pepper
1 green pepper
12 pineapple chunks

Directions: Sauce is best prepared the day before to gain flavor. Peel the cucumber and remove any seeds (or use a seedless cucumber). Mince this and let it drain on a paper towel for about 20 minutes. Put the cucumber in a bowl with the remaining ingredients and mix. (Make sure the yogurt is drained of any water in the container before adding it). Cover and chill.

The next afternoon, cut up zucchini and peppers. Place these in a mixing bowl with a secure cover, adding all the marinade ingredients. Return this to the refrigerator for 4 to 5 hours, stirring regularly.

Heat your grill to a medium level. Assemble the tomatoes, zucchini, onions, mushrooms, peppers, and pineapple on the skewers so there’s an equal amount of each ingredient on each one (and in a manner that’s visually appealing). Place on the grill, basting with the marinade to keep them moist. Turn every 4 to 5 minutes until tender. Serve with cucumber sauce drizzle. (This is excellent in a pita too!)




Fresh Peas with Ham and Mint

Lore tells us that any herbs harvested on the Summer Solstice have stronger magical potency. In this case we’re using mint to provide protection as the days grow shorter and the weather colder. Ham brings a little serendipity, and in the language of flowers, our sweet pea means "bliss." The best part about this dish is that it’s fast, economical, and very tasty.

Prep Time: 10 minutes
Serves: 4


2 cups fresh peas, shelled
5–7 mint leaves
1⁄2 cup cooked ham (tofu may be substituted), minced
2 tablespoons butter
Salt and pepper to taste
Directions: Blanch the peas briefly (2 minutes) then move them into an ice-water bath. Let sit for 3 to 5 minutes then drain. Meanwhile, gently bruise the mint, adding it to a sauté pan with the butter and ham. Cook for 1 to 2 minutes, adding the peas to re-warm. Season and serve.

Queimada

This beverage comes to us from Celtic Pagans and has been handed down for generations. It begins with Orujo, a distilled wine that’s mixed with herbs. In many settings its preparation was ritualistic, complete with spellcasting for protection. One should prepare and enjoy this at night in the great outdoors. Gather your loved ones into a sacred circle, light the beverage as part of the fire festival, honor the past, and welcome what is yet to come for the year.

Prep Time: 10 minutes
Serves: 8–10


1 liter Orujo or grappa
⅔ cup sugar (I prefer Hawaiian or raw sugar)
Lemon rind slivers from one whole lemon
1⁄4 cup whole coffee beans (Torrefacto is one good option)
1 fireproof stoneware or clay pot
Directions: Pour all your ingredients into the pot on whatever heating source you’ve chosen (the grill or charcoal works nicely). Warm until heated through. Using a long-handled lighter, ignite the surface. Stir with a long-handled spoon gently. When the flames turn blue, extinguish them by putting a lid on top. Serve in small bowls or stoneware cups.


Banana Cream Pie

Banana cream pie makes a great feast for the eyes on Summer Solstice, looking much like a Sun in splendor when completed. Since you’ll want to spend more time visiting than cooking, this recipe cheats a bit with pre-made pie crust.

Prep Time: 20 minutes
Serves: 8 slices


1 premade 10-inch pie crust (chocolate, shortbread, or graham cracker)
1⁄2 cup flour
3⁄4 cup sugar
1⁄4 teaspoon salt
3 cups milk
2 large bananas, mashed
4 egg yolks
1 1⁄2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream
Dried banana chips or yellow sprinkles
Directions: Place flour, sugar, and salt in a nonreactive saucepan (clay, enamel, glass, or stainless steel) over a low-medium flame. Slowly pour in milk, whisking constantly. Add the mashed banana and continue to whisk. Within 8 minutes your filling will become thicker and have an even consistency. Beat the egg yolks separately, adding 3⁄4 cup of the warm filling to the yolks before blending them into the rest of the mixture. Cook for 5 minutes, continuing to whisk. Add vanilla and butter, then remove from the stove. This should rest a few minutes before pouring into your crust. Chill the pie before garnishing, piping whipped cream around the banana Sun’s edges, and decorating with banana chips and/or yellow sprinkles to finish the effect.

All of these recipes will add to the magick of Midsummer's Night!!