Thursday, September 29, 2011


Thanks to my son, Jarrod, for turning me on to Live365, free web radio.  My favorite station is Dryad radio.  They play a lot of Celtic music but they also have Wiccan specific music.  Two that I liked enough to download are both by Elaine Silver from Faerie Goddess: "By the Earth" is especially good to listen to for circle casting and "Burning Times" is just a moving song.

Tuesday, September 27, 2011

New Moon

Today is the new moon, a time for reflection, introspection and awareness of psychic energy.  Use today to rest, relax, regroup and regenerate. You may find your interest drawn to past lives, divination, magical study or meditation.  Whatever your focus, it's a great time to discover your own truth as your energy becomes more focused and turned inward.  Be kind to yourself and compassionate toward all.  Blessed be!

Sunday, September 25, 2011

Sunday dinner

While looking up ideas for the leftover pumpkin from my harvest cake, I ran across this recipe for Curried Pumpkin Soup:

Printed from COOKS.COM


Read more about it at,161,153185-253202,00.html
Content Copyright © 2011 - All rights reserved.
1 (16 oz.) can pumpkin
2 c. canned chicken broth
2 tsp. curry powder
Dash turmeric
Dash nutmeg
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. sour cream and some for garnish
Seasoned croutons for garnish
1. Mix pumpkin and chicken broth in medium saucepan and stir over medium heat. 2. Add spices and sour cream. Simmer gently for 15 minutes.
3. Garnish with dollops of sour cream and a few croutons per cup serving.

Since I had slightly less than half a can of pumpkin left over, I cut the recipe in half.  I also substituted milk for the sour cream.

And here are the herbs I cut ready to bring inside for fall - mint, rosemary and lemon thyme. 

I will be using the lemon thyme in this potato soup recipe, substituting it for regular thyme.
Potato, Artichoke and Leek Soup
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1 1/2 cups cleaned and chopped leeks, white and light green parts only
  • 1 teaspoon minced garlic
  • 1 quart chicken broth
  • 1 (13 3/4-ounce) can artichoke hearts, rinsed, drained, and quartered
  • 2 1/2 cups peeled and cubed baking potatoes
  • 2 small thyme sprigs
  • 1 1/2 cups milk
  • 3/4 teaspoon Original TABASCO® brand Pepper Sauce
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley
Melt butter in a medium saucepan; add onion and leeks and cook, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute.

Add broth, artichokes, potatoes and thyme and simmer 15 minutes or until potatoes are tender. Add milk and TABASCO® Sauce and simmer 5 minutes longer. Remove from heat and discard thyme.

In a food processor or blender, purée soup until very smooth. Serve hot or cold, garnished with parsley.

From THE TABASCO® COOKBOOK 1993 by Paul McIlhenny with Barbara Hunter. Used with permission from Clarkson Potter/Publishers.

To work off all those calories, I've been getting into Kundalini yoga.  I enjoy the metaphysical aspect and it really puts you in a great place for meditation or spell work.  I found this dvd at the library but there are plenty of videos on youtube as well.