| Newsletter |
| Fall Equinox Edition 2012 |
 | Welsh tale of Mabon | |
| Letter from the editor | |
| Fall Backyard Care | |
| Beauty is Only Skin Deep | |
| From Lady Silver's Pantry: Fall Goodie | |
| Giving birth to your BOOK OF SHADOWS | |
| Pumpkin history & Lore | |
| Autumn | |
| Five Points Coven Cookbook | |
| Recommended Reading | |
| Table of Contents |
| Fall Backyard Care |
| Beauty is Only Skin Deep |
| From Lady Silver's Pantry: Fall Goodies |
| Recommended Reading List |
Fall Care and Clean-up of the Garden and Landscape
H-1033, March 1992 (Reviewed and reprinted April 1996)
Ronald C. SmithExtension Horticulturist and Turf grass Specialist
With the arrival of autumn colors comes the time to get the outside garden and landscape chores wrapped up. To avoid getting caught
unprepared, plan tasks just ahead of nature's time-table:
1 Valuable house plants that have summered in the garden or patio rate immediate attention as the month of September approaches.
Most are tropical in origin and will suffer a set-back when the night temperatures drop sharply at this time of year. Some may require
grooming. A convenient way is to assemble them in an outdoor place where you can cut them back if necessary, inspect them for insect
and diseases and report any that have outgrown their containers.
Return them indoors in time for them to readjust to their indoor environment before the heat is turned on. Expect some leaf loss or the
browning of leaf edges on some plant species. This simply indicates adjustment to lower light and humidity levels indoors.
2 Two plants which will require special care after their summer outdoors are the poinsettias and Christmas cactus. Both have similar
requirements in that they need a 14 hour period of continuous darkness each day from October 1 until mid-December to set flower buds.
Two methods to accomplish this are to either set the plants in a closet or place a cardboard box over them from 6 p.m. Until 8 a.m. For
the period listed above. At all other times, the plants should receive normal light exposure.
3 Keep pace with the weather by lifting or harvesting tender bulbs and corms that are desired for next season. These would include but
not be limited to glades, dahlias and tuberous begonias. Many can be enjoyed right up until a good frost blackens their tops. Be sure to
dig the bulbs carefully, retrieve any offsets that may have developed, and leave the foliage intact.
Place the bulbs in an airy, sheltered spot to dry for a two to three week period. Except for begonias, foliage and stems can be cut off
with a sharp knife near but not at the point where they emerge from the bulb. Allow begonia stems to dry until they are brittle enough
to break off from the bulbs.
The bulbs will overwinter well in a dark, cool place (45 to 50 degrees F.) when stored in vermiculite, peat moss, or similar material. It
is also recommended to dust with a fungicide (Bordeaux mixture) and insecticide (Saving dust) to curb disease and insect development
in storage.
Except for daffodils, mice and other rodents consider bulbs of all kinds to be premium food, so store bulbs where these pests will not
have access to them.
4 Finish planting spring flowering bulbs (i.e. Tulips, daffodils, flowering onions) and dormant, deciduous nursery stock while the soil
remains manageable. If canker worms were a problem the past summer, take action at this time to limit their damage next season. Fall
banding with Tangle foot should take place by mid-September to take care of the fall species of canker worm moving into the canopy of
trees. In most areas, however, the spring species of canker worm is more destructive and warrants control in the early spring by banding
with the same material in late March or early April.
5 Lawn care in the fall will yield maximum results the following growing season. Apply herbicides in September to control weed
infestations. Aerate if the soil is compacted or if thatch is a problem and apply gypsum and fertilizer to improve soil conditions and
provide nutrients for healthy turf growth the nitrogen should be mostly from water insoluble nitrogen (WIN) or controlled release
nitrogen (CRN) to prevent excessive top growth. Continue mowing the lawn so that it is no higher than 1.5 to 2.0 inches going into the
winter. A lawn should be only 1.5 inches tall where the snow tends to accumulate and snow mold or powdery mildew might be a
problem. Most cool season lawns are best maintained at a 2- to 3-inch height during the growing season. As the month of October nears,
the height can gradually be reduced to the overwintering heights.
If the grass ceases growth before all deciduous foliage has fallen, use the mower as a leaf mulched or vacuum to keep the leaves from
packing down and smothering the grass. Have the mower serviced and stored for winter to maximize efficiency and longevity of the
machine.
6 Drain garden pools to avoid freeze damage. Store tropical (non-hardy) as well as hardy water lilies indoors. Roots and rhizomes of
most kinds can be overwintered at about 50 degrees F. In a basement in moist sand that is not permitted to dry out. Many gardeners find
it easier to purchase fresh propagates every spring.
7 Take preliminary steps to protect roses. Final winterizing is usually done in late October after a deep freeze, but tying the canes
loosely beforehand will ease the job. For the final winterizing, cut the canes back to about 6 to 12 inches and mound the plants with
fresh topsoil purchased earlier. Cover with cones or bushel baskets for complete protection. Many gardeners successfully winter their
roses and other tender perennials by covering with bags of leaves collected in the autumn.
8 Install simple windbreaks to protect young, tender plantings from drying winter winds. Anything that encourages snow accumulation
will help provide excellent protection against low temperature or wind desiccation. Where evergreens are exposed, spray with an
anti-desiccant to provide protection from drying winds. Spray again in mid-winter during a thaw when the temperature will be above 40
degrees F. for a few hours.
9 Protect young apple, maple and other tree species from rodent damage. Wrap tree trunks with hardware cloth (¼ inch openings) up to
the expected snow-line to provide the necessary protection. Plant material that has developed a thickened or corky bark is usually not
vulnerable to damage of this sort.
H-1033, March 1992 (Reviewed and reprinted April 1996)
Ronald C. SmithExtension Horticulturist and Turf grass Specialist
With the arrival of autumn colors comes the time to get the outside garden and landscape chores wrapped up. To avoid getting caught
unprepared, plan tasks just ahead of nature's time-table:
1 Valuable house plants that have summered in the garden or patio rate immediate attention as the month of September approaches.
Most are tropical in origin and will suffer a set-back when the night temperatures drop sharply at this time of year. Some may require
grooming. A convenient way is to assemble them in an outdoor place where you can cut them back if necessary, inspect them for insect
and diseases and report any that have outgrown their containers.
Return them indoors in time for them to readjust to their indoor environment before the heat is turned on. Expect some leaf loss or the
browning of leaf edges on some plant species. This simply indicates adjustment to lower light and humidity levels indoors.
2 Two plants which will require special care after their summer outdoors are the poinsettias and Christmas cactus. Both have similar
requirements in that they need a 14 hour period of continuous darkness each day from October 1 until mid-December to set flower buds.
Two methods to accomplish this are to either set the plants in a closet or place a cardboard box over them from 6 p.m. Until 8 a.m. For
the period listed above. At all other times, the plants should receive normal light exposure.
3 Keep pace with the weather by lifting or harvesting tender bulbs and corms that are desired for next season. These would include but
not be limited to glades, dahlias and tuberous begonias. Many can be enjoyed right up until a good frost blackens their tops. Be sure to
dig the bulbs carefully, retrieve any offsets that may have developed, and leave the foliage intact.
Place the bulbs in an airy, sheltered spot to dry for a two to three week period. Except for begonias, foliage and stems can be cut off
with a sharp knife near but not at the point where they emerge from the bulb. Allow begonia stems to dry until they are brittle enough
to break off from the bulbs.
The bulbs will overwinter well in a dark, cool place (45 to 50 degrees F.) when stored in vermiculite, peat moss, or similar material. It
is also recommended to dust with a fungicide (Bordeaux mixture) and insecticide (Saving dust) to curb disease and insect development
in storage.
Except for daffodils, mice and other rodents consider bulbs of all kinds to be premium food, so store bulbs where these pests will not
have access to them.
4 Finish planting spring flowering bulbs (i.e. Tulips, daffodils, flowering onions) and dormant, deciduous nursery stock while the soil
remains manageable. If canker worms were a problem the past summer, take action at this time to limit their damage next season. Fall
banding with Tangle foot should take place by mid-September to take care of the fall species of canker worm moving into the canopy of
trees. In most areas, however, the spring species of canker worm is more destructive and warrants control in the early spring by banding
with the same material in late March or early April.
5 Lawn care in the fall will yield maximum results the following growing season. Apply herbicides in September to control weed
infestations. Aerate if the soil is compacted or if thatch is a problem and apply gypsum and fertilizer to improve soil conditions and
provide nutrients for healthy turf growth the nitrogen should be mostly from water insoluble nitrogen (WIN) or controlled release
nitrogen (CRN) to prevent excessive top growth. Continue mowing the lawn so that it is no higher than 1.5 to 2.0 inches going into the
winter. A lawn should be only 1.5 inches tall where the snow tends to accumulate and snow mold or powdery mildew might be a
problem. Most cool season lawns are best maintained at a 2- to 3-inch height during the growing season. As the month of October nears,
the height can gradually be reduced to the overwintering heights.
If the grass ceases growth before all deciduous foliage has fallen, use the mower as a leaf mulched or vacuum to keep the leaves from
packing down and smothering the grass. Have the mower serviced and stored for winter to maximize efficiency and longevity of the
machine.
6 Drain garden pools to avoid freeze damage. Store tropical (non-hardy) as well as hardy water lilies indoors. Roots and rhizomes of
most kinds can be overwintered at about 50 degrees F. In a basement in moist sand that is not permitted to dry out. Many gardeners find
it easier to purchase fresh propagates every spring.
7 Take preliminary steps to protect roses. Final winterizing is usually done in late October after a deep freeze, but tying the canes
loosely beforehand will ease the job. For the final winterizing, cut the canes back to about 6 to 12 inches and mound the plants with
fresh topsoil purchased earlier. Cover with cones or bushel baskets for complete protection. Many gardeners successfully winter their
roses and other tender perennials by covering with bags of leaves collected in the autumn.
8 Install simple windbreaks to protect young, tender plantings from drying winter winds. Anything that encourages snow accumulation
will help provide excellent protection against low temperature or wind desiccation. Where evergreens are exposed, spray with an
anti-desiccant to provide protection from drying winds. Spray again in mid-winter during a thaw when the temperature will be above 40
degrees F. for a few hours.
9 Protect young apple, maple and other tree species from rodent damage. Wrap tree trunks with hardware cloth (¼ inch openings) up to
the expected snow-line to provide the necessary protection. Plant material that has developed a thickened or corky bark is usually not
vulnerable to damage of this sort.
| The Fountain Of Youth |
3 pounds Lean Beef, cubed
2 Tablespoons Olive Oil
1/4 cup flour
2 quarts beef broth (or water)
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
2-3 potatoes, diced
1/2 cup Barley
1 cup Carrots, cubed
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Coat beef in seasoned flour Brown meat in oil. Place meat, broth, seasonings and parsley in a soup kettle. Cover tightly
and simmer 1 hour. Add barley and potatoes and simmer another hour. Cool and skim off excess fat. Add carrots, celery
and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes.
2 Tablespoons Olive Oil
1/4 cup flour
2 quarts beef broth (or water)
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
2-3 potatoes, diced
1/2 cup Barley
1 cup Carrots, cubed
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Coat beef in seasoned flour Brown meat in oil. Place meat, broth, seasonings and parsley in a soup kettle. Cover tightly
and simmer 1 hour. Add barley and potatoes and simmer another hour. Cool and skim off excess fat. Add carrots, celery
and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes.
| Pork and Apples with Cider Cream Sauce With Corn Bread |
Pork
2 pounds pork tenderloin cut into 12 (2 inch thick slices)
1/2 a tablespoon salt
1/2 tablespoon of ground pepper
1 tablespoon vegetable oil
Apple's
2 tablespoons of butter and a granny smith apples and peeled and thinly sliced
1 tablespoon of finely chopped sage
Sauce
1/2 a cup of apple cider
1/4 cup chicken broth
1/2 a teaspoon of finely chopped sage
1/4 cup of heavy cream
1/2 the teaspoon salt
1/2 a teaspoon of finely ground Pepper
Place the stripe of pork between sheets of plastic wrap. Using a meat mallet flatten each piece to an even a glass of about
a quarter inch. Remove the plastic wrap and season both sides of pork with salt and pepper.
Heat a 12 inch sauté pan over high heat, add vegetable oil. When oil starts to smoke place half the meat into the pan
sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm.
Reheat pan over high heat add butter were hot add apples, sage and salt. Sauté until apples are golden brown and tender
about eight minutes shaking pan constantly. Transfer apples to a plate.
To prepare sauce you will need to add cider, broth and sage to pan. Whisk constantly so as not to scorch the thought,
cook over high heat about five minutes. Add the cream reducing heat to medium and simmer until mixture thickens to a
sauce consistency 5 to 10 minutes add salt and pepper for taste.
Return to apples in pork to the pan simmer for several minutes then, then plate. Enjoy!!
I'd like to have cornbread with pork; it just feels like something that you would have during harvest. So here is a
quick recipe for some corporate written by my mother in law Vivienne.
Corn Bread
2 cup water ground white cornmeal
½ cup flour
1teaspoon sugar
3/4 teaspoon salt
2 teaspoon baking powder
1 ½ cup buttermilk
3/4 teaspoon soda
2 eggs
3 tablespoon melted shortening
Mix the ingredients together. Add remaining ingredients and beat well. Pour into a greased pan and bake in a 450 oven or
till golden brown. About 20 to 25 minutes.
2 pounds pork tenderloin cut into 12 (2 inch thick slices)
1/2 a tablespoon salt
1/2 tablespoon of ground pepper
1 tablespoon vegetable oil
Apple's
2 tablespoons of butter and a granny smith apples and peeled and thinly sliced
1 tablespoon of finely chopped sage
Sauce
1/2 a cup of apple cider
1/4 cup chicken broth
1/2 a teaspoon of finely chopped sage
1/4 cup of heavy cream
1/2 the teaspoon salt
1/2 a teaspoon of finely ground Pepper
Place the stripe of pork between sheets of plastic wrap. Using a meat mallet flatten each piece to an even a glass of about
a quarter inch. Remove the plastic wrap and season both sides of pork with salt and pepper.
Heat a 12 inch sauté pan over high heat, add vegetable oil. When oil starts to smoke place half the meat into the pan
sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm.
Reheat pan over high heat add butter were hot add apples, sage and salt. Sauté until apples are golden brown and tender
about eight minutes shaking pan constantly. Transfer apples to a plate.
To prepare sauce you will need to add cider, broth and sage to pan. Whisk constantly so as not to scorch the thought,
cook over high heat about five minutes. Add the cream reducing heat to medium and simmer until mixture thickens to a
sauce consistency 5 to 10 minutes add salt and pepper for taste.
Return to apples in pork to the pan simmer for several minutes then, then plate. Enjoy!!
I'd like to have cornbread with pork; it just feels like something that you would have during harvest. So here is a
quick recipe for some corporate written by my mother in law Vivienne.
Corn Bread
2 cup water ground white cornmeal
½ cup flour
1teaspoon sugar
3/4 teaspoon salt
2 teaspoon baking powder
1 ½ cup buttermilk
3/4 teaspoon soda
2 eggs
3 tablespoon melted shortening
Mix the ingredients together. Add remaining ingredients and beat well. Pour into a greased pan and bake in a 450 oven or
till golden brown. About 20 to 25 minutes.
1 tsp cloves (grounded)
1 cup pumpkin (canned; creamed)
1 tsp baking soda
1cup sugar
½ cup shortening
1 egg
2 cup flower
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup nuts *optional
1 cup raisins *optional
Mix Cream Pumpkin, baking soda, sugar, & shortening, then add egg. Mix well. Sift in flour; add spices in between mixing
(salt, nutmeg, cloves, cinnamon, nuts and raisins).
On greased cookie sheet, put the flattened dough (patties) on. Preheat oven to 375 degrees; bake for 12-15 minutes.
| Mexican Hot Chocolate Sea Turtle Wisdom Bread |
2 tsp good-quality ground cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds.
If you like a thicker texture you can add more ground almond.
250 ml milk
Make the chocolate mix by putting all the ingredients, except the milk, together in
an empty, clean glass jar. Shake until completely combined.
Heat the milk in a pan, add the chocolate mix. Bring to the boil and reduce the heat.Simmer for about 2 minutes, stirring
constantly; use a small whisk to froth the milk.
Serve hot
| Autumn |
| Choosing the right books for you |
Most Pagans that I know are avid readers, always seeking more knowledge and studying something. You have to read what
interests you, or you'll be bored and you won't get anything out of what you read. I have Dyslexia and I do not read as much
as I should.
Of course, you will be interested in books relating to the path that you follow. If you're just starting to study that path, you
will probably find that you get a special feeling about a certain subject. It is like you're being drawn to something in
particular, it just feels right to you. Follow your intuition.
Here is a short list of recommended books to get you started on your path.
Practical Solitary Magic: By Nancy Watson
True Magic: By Amber K
Drawing Down the Moon: By Margot Adler
Book of Shadows: By Phyllis Curot
Wicca: (A Guide for the Solitary Practitioner): By Scott Cunningham
Living Wicca: (A Further Guide for the Solitary Practitioner): By Scott Cunningham
Everyday Magick: (Spells & Rituals for Modern Living): By Dorothy Morrison
Buckand’s Complete Book Of Witchcraft: By Raymond Buckland
The Pagan Man: By Issac Bonewits
By Oak, Ash and Thorn: By D.J Conway
Witchcraft : Theory and Practice: By De Angeles
The Book of Druidry: By Ross Nichols
The Druid Handbook: By John Michaels Greer
Essential Asatru: By Diana L. Paxson
Way of the Shaman: By Michael Harner
| Copyright © 2007 Five Points Coven Inc. All rights reserved. All info on this site is sole property of Five Points Coven Inc. and may not be duplicated without permission. |
| Pumpkin Cookie Recipe |
For thousands of years pagans all over the world have understood that plants hold sacred healing energies from the Earth.
Now, modern science is catching up with ancient wisdom when it comes to understanding the value of plant foods in human
health. Plants along with healthy dietary habits can help us to live longer, healthier lives and resist the effects of aging. The
antioxidants found in plant foods, along with avoiding toxic, processed foods and refined sugars can very well be the
closest we will ever come to finding a real-life fountain of youth.
Antioxidants are chemicals that are found primarily in plant foods. They protect our cells from damage that results from
exposure to toxins and from aging. For example, the antioxidant Vitamin C applied to a cut apple will prevent it from turning
brown. The vitamin c is protecting the apple’s cells from damage by oxidation. Antioxidants work in a very similar way in the
human body. Diets rich in antioxidants have been proven to fight and even prevent many types of cancer.
A diet rich in plant-based food provides not only healthy fiber, but also lots of antioxidants that help to preserve health and
beauty. The United States Department of Agriculture recommends at least five servings of fruit and vegetables daily.
According to the USDA, the 20 foods highest in antioxidants are:
Yes, according to the USDA, the lowly red bean has the highest concentration of antioxidants. They are tasty added to
soups, stews, chilis, and salads- a great way to add life-giving antioxidants to any diet.
Along with adding plant foods, it is very important to cut our processed foods and refined sugars from the diet for the best
health possible. Obesity and diabetes are reaching epidemic proportions in the US, in part because of high consumption of
fat and sugar in foods. One of the major dietary offenders in modern life are hydrogenated fats. These fats are often added
to processed, packaged foods. They are very dangerous because they form a thick fat, almost a wax, in the blood that
forms plaque and contributes to hardening of the arteries and veins that cause heart attacks and strokes.
Refined sugar in all its forms, including high fructose corn syrup and dextrose, is very hard for the body to process and has
devastating effects on health. According to healingdaily.com, the average American eats 2-3 lbs of sugar per week. Sugar
is hidden in most processed foods, including ketchup, mayonnaise, salad dressings, spaghetti sauce, canned soups, and
thousands of other products. Healing Daily has excellent information on the dangers of refined sugar. The link is: http://www.
healingdaily.com/detoxification-diet/sugar.htm.
Increasing plant foods in the diet, and eliminating harsh fats and sugars is the key to good health and long life. There is no
time like the present to begin eating a more healthy diet and enjoying the surge in health, energy, and youthfullness that
will follow.
Enjoy
By: Sister Ocean
Now, modern science is catching up with ancient wisdom when it comes to understanding the value of plant foods in human
health. Plants along with healthy dietary habits can help us to live longer, healthier lives and resist the effects of aging. The
antioxidants found in plant foods, along with avoiding toxic, processed foods and refined sugars can very well be the
closest we will ever come to finding a real-life fountain of youth.
Antioxidants are chemicals that are found primarily in plant foods. They protect our cells from damage that results from
exposure to toxins and from aging. For example, the antioxidant Vitamin C applied to a cut apple will prevent it from turning
brown. The vitamin c is protecting the apple’s cells from damage by oxidation. Antioxidants work in a very similar way in the
human body. Diets rich in antioxidants have been proven to fight and even prevent many types of cancer.
A diet rich in plant-based food provides not only healthy fiber, but also lots of antioxidants that help to preserve health and
beauty. The United States Department of Agriculture recommends at least five servings of fruit and vegetables daily.
According to the USDA, the 20 foods highest in antioxidants are:
Yes, according to the USDA, the lowly red bean has the highest concentration of antioxidants. They are tasty added to
soups, stews, chilis, and salads- a great way to add life-giving antioxidants to any diet.
Along with adding plant foods, it is very important to cut our processed foods and refined sugars from the diet for the best
health possible. Obesity and diabetes are reaching epidemic proportions in the US, in part because of high consumption of
fat and sugar in foods. One of the major dietary offenders in modern life are hydrogenated fats. These fats are often added
to processed, packaged foods. They are very dangerous because they form a thick fat, almost a wax, in the blood that
forms plaque and contributes to hardening of the arteries and veins that cause heart attacks and strokes.
Refined sugar in all its forms, including high fructose corn syrup and dextrose, is very hard for the body to process and has
devastating effects on health. According to healingdaily.com, the average American eats 2-3 lbs of sugar per week. Sugar
is hidden in most processed foods, including ketchup, mayonnaise, salad dressings, spaghetti sauce, canned soups, and
thousands of other products. Healing Daily has excellent information on the dangers of refined sugar. The link is: http://www.
healingdaily.com/detoxification-diet/sugar.htm.
Increasing plant foods in the diet, and eliminating harsh fats and sugars is the key to good health and long life. There is no
time like the present to begin eating a more healthy diet and enjoying the surge in health, energy, and youthfullness that
will follow.
Enjoy
By: Sister Ocean
| Rank 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 |
Total Antioxidant
Capacity per
Capacity per
| Food Small Red Bean Wild blueberry Red kidney bean Pinto bean Blueberry Cranberry Artichoke hearts Blackberry Prune Raspberry Strawberry Red Delicious apple Granny Smith Pecan Sweet cherry Black plum Russet potato Black bean Plum Gala apple |
| Serving Size 1/2 cup dried beans 1 cup 1/2 cup dried beans 1/2 cup 1 cup cultivated berries 1 cup whole berries 1 cup cooked 1 cup 1/2 cup 1 cup 1 cup 1 1 1 ounce 1 cup 1 1 cooked 1/2 cup dried beans 1 1 |
| Serving size 13727 13427 13259 11864 9019 8983 7904 7701 7291 6058 5938 5900 5381 5095 4873 4844 4649 4181 4118 3903 |
Kyllwch had heard the tales, but did not care. The great beauty of the girl had captured his heart. Kyllwch went to meet Olwen by the
river one day and they fell madly in love. Kyllwch would have none but her. He begged her to marry him.
"I cannot my love, for I will not see you killed. My heart could not bear it." Olwen wept openly.
"I would rather die then live another moment without you, Olwen. I know of your father and his curse. I do not care what perils he
puts before me. I know my love for you is pure and true, therefore I will have the power of the Gods to protect me." He hugged
Olwen and left. He gathered everything he might need and set off for the castle of the giant.
Upon arriving at the castle, young Kyllwch wastes no time in telling Yspadaden of his desire to wed his daughter. To his surprise the
giant sighed and grumbled.
"Not another one! How many wretched men must I send to their deaths before you leave me in peace?"
"I fear no death. I love Olwen and know I am worthy. I will succeed where others have failed."
The giant snorted and laughed, "Really? Very well. If you complete all of the tasks I set before you. You many have my daughter."
The giant then listed hundreds of tasks, all of which were so dangerous most hero's would not dare to attempt them.
Kyllwch took the list without hesitation and through the help of the gods completed all, save one. He had to save Mabon, son of
Modrone in order to gain the ceremonial set with a brush, comb and razor for Spaded. Knowing that he alone could not free the
imprisoned god alone, Kyllwch went to King Aurthur's court and enlisted the help of Eidoel, Author's foster brother and kinsmen to
Mabon.
Eidoel asks for the help of five sacred animals; the Raven, the Stag, the Owl, the Eagle and the the Salmon.
Sources:
James MacKillop. "Mabon." A Dictionary of Celtic Mythology. 2004. Encyclopedia.com. 13 Sep. 2009:www.encyclopedia.com.
Geocities:www.geocities.com/CollegePark/4885/mabon.html Controverscial.com: www.controverscial.com/Mabon.htm Anne Hill.
"Circle Round, Raising Children in Goddess Traditions." Bantam Books, 1998. Pages 256-261.
In today's Bardic Circe, the Welsh tale of Mabon, son
of Modrone is give in preparation for the upcoming
celebration of Mabon:
Modrone is one of elder gods. She is so ancient, that
her son Mabon is known as "Son, son of the Mother."
By the time King Aurthur was learning to ride, Mabon
was already so old few remembered Him.
Of those who do remember, it is known that Mabon
was kidnapped while sleeping next to his mother
when he was only three days old. He had been
imprisoned until a young knight named Kyllwch fell in
love.
The girl, Olwen, was the daughter of a giant named
Yspadaden. The giant was cursed to die if ever his
daughter wed, so the giant would send potential
suiters on quests that would surely cost them their
lives. Before Kyllwch, no suitor had ever returned.
The Raven knows all tales from the beginning of time. The Raven leads them to the Stag, who is far older than the Raven. The Stag guides them through a dense forest to the wise Owl, told them of the Eagle who knew of a place where a Salmon had mentioned a strange prison tower. The two men followed the Eagle to a river neither man had seen before. It's water was so clear and so calm, that the surface looked like a sheen mirror. The water was so cold no man, could drink it without freezing. The Eagle called out for the Salmon and shortly a fish, appeared on the surface. This Salmon was larger than the largest fish, older than all other fish, and stronger than any other. "I know of the place you seek. I will guide you." |
The Salmon led them up the river and over a mystical tide to a tall stone tower. The two men heard the eternal cries of a child. The first light of Yule broke over the hillside, the siege of the tower ended, freeing the child, they discovered it truly was the lost child of Modrone. Mabon showered the hero's with many thanks and gladly slew the legendary boar for Kyllwch. Kyllwch and his new friends all returned to the giants home. The giant stuttered in protest upon seeing the party, declaring that it could not be and it must be a trick. The next day a huge wedding celebrated the union of Olwen to Kyllwch. After the feast, Kyllwch and his friends cut the head off the giant allowing Olwen and Kyllwch to live long and fruitful lives. |
| Giving birth to your BOOK OF SHADOWS |
Fall Equinox
Well it is that time of year again and I love it, the air will
soon be crisp and fresh. It is, that time of year when
nature start to cleanse itself in preparation for winter.
As the wheel of year change from summer to autumn we
find ourselves moving into "The Time of melancholy. Allow
yourself to relax and surround yourself with the colors and
beauty of autumn.
Well it is that time of year again and I love it, the air will
soon be crisp and fresh. It is, that time of year when
nature start to cleanse itself in preparation for winter.
As the wheel of year change from summer to autumn we
find ourselves moving into "The Time of melancholy. Allow
yourself to relax and surround yourself with the colors and
beauty of autumn.
| Letter from the Editor |
This summer started off beautiful and fantastic my sisters
and I did our annual trip to Vegas. Chuck and I spent our
time together leisurely. We did not go to the cabin this
summer, we did take a weekend trip to the foothills.
I did not know that it would be our last summer together; he
passed over on August 4th. My husband was the funniest
person I knew. I will deeply miss him.
I will always love you Chuck
and I did our annual trip to Vegas. Chuck and I spent our
time together leisurely. We did not go to the cabin this
summer, we did take a weekend trip to the foothills.
I did not know that it would be our last summer together; he
passed over on August 4th. My husband was the funniest
person I knew. I will deeply miss him.
I will always love you Chuck
KITCHEN WITCH ABC`s
Always stir in a clockwise motion.
Before you chop veggies, offer thanks.
Cut mindfully, gratefully.
Do all preparations in a loving spirit.
Energize food with good thoughts.
Feast gratefully.
Give & share what you can spare.
Home & hearth are sacred
Invoke blessings of Goddess on all food.
Join hands with friends often.
Kindness shows in serving food.
Love goes into every dish.
Mindfully gather ingredients.
Always stir in a clockwise motion.
Before you chop veggies, offer thanks.
Cut mindfully, gratefully.
Do all preparations in a loving spirit.
Energize food with good thoughts.
Feast gratefully.
Give & share what you can spare.
Home & hearth are sacred
Invoke blessings of Goddess on all food.
Join hands with friends often.
Kindness shows in serving food.
Love goes into every dish.
Mindfully gather ingredients.
No wasting - recycle, compost, feed animals.
Open your senses, enjoy your surroundings.
Play as well as work.
Quench thirst, thinking of clear clean rivers.
Resolve to be grateful & waste not.
Salivate as you smell fragrance & anticipate flavors.
Thank the Universe & Goddess for health.
Use utensils carefully, then clean up.
Value time spent with loved ones.
When possible grow & harvest your food.
Xtra food is for creative recombining.
Yearly rituals & feasts build traditions.
Zestful living in every area is our goal.
Source Unknown
Open your senses, enjoy your surroundings.
Play as well as work.
Quench thirst, thinking of clear clean rivers.
Resolve to be grateful & waste not.
Salivate as you smell fragrance & anticipate flavors.
Thank the Universe & Goddess for health.
Use utensils carefully, then clean up.
Value time spent with loved ones.
When possible grow & harvest your food.
Xtra food is for creative recombining.
Yearly rituals & feasts build traditions.
Zestful living in every area is our goal.
Source Unknown
1 sound, hard-rind pumpkin (approx. 2 quart capacity)
Paraffin wax
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)
Prepare yeast starter.
Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises. Remove from heat; stir in sliced citrus
fruits, including skins. Cool to room temperature; pitch yeast. Allow to sit over night.
Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out
the seeds, strings, and membranes of the pumpkin. Rinse out with water. Pour the must into the pumpkin, leaving an inch
of air space between the liquid and the rim of the opening. Replace the top.
Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the
pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam. Set the pumpkin in the
middle of a shallow dishpaaan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot. Allow
sitting for two months, and then siphoning off and bottle.
Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to
bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.
Paraffin wax
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)
Prepare yeast starter.
Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises. Remove from heat; stir in sliced citrus
fruits, including skins. Cool to room temperature; pitch yeast. Allow to sit over night.
Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out
the seeds, strings, and membranes of the pumpkin. Rinse out with water. Pour the must into the pumpkin, leaving an inch
of air space between the liquid and the rim of the opening. Replace the top.
Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the
pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam. Set the pumpkin in the
middle of a shallow dishpaaan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot. Allow
sitting for two months, and then siphoning off and bottle.
Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to
bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.
| Howling Jack: Honey Pumpkin Mead by Aurora |
| -Some Pumpkin History & Lore- What comes to your mind when you think of Autumn? The leaves changing colors, the cold winds coming in, the end of the year nearing, or perhaps....pumpkins? Yes Pumpkins! Every year we experience the wonders of that unique squash, the pumpkin. It seems that the pumpkin gets the most use and attention out of all the vegetables, fruits, and fellow squashes. We have so many uses for it: it is harvested, used for all sorts of recipes, fun and funky designs can be stenciled onto it, and much MUCH more! But how and when did we come about the pumpkin? What are some of the stories about the Pumpkin? And for goodness sakes, why do we use it for what we do? The pumpkin originated from North American; yes a native to the Americas. It was grown by the Indians and it was known as one of the “three sisters” crops (the other two being corn and beans). Also, it just so happens, that some seeds related/similar to the pumpkin were found in Mexico around 7000 to 5500 B.C. As for the name, the word “pumpkin” first came from the Greek word pepon, which means “large melon”. Then the French adopted the word, and changed it to pompon, and then the British transformed it into pumpion. The Native Americans addressed pumpkins as isqoutm squash; but as of today it is known as pumpkin. Pumpkins have such an amazing texture both inside and outside, it almost always tastes wonderful and subtly sweet. It’s no wonder why it can be used for so many things! The Native Americans would flatten and dry strips of pumpkin and weave them into mats. Used to cast out and away evil spirits (hence the nick name Jack-o-Lantern), medicine, and for delicious recipes for the harvest season. A legend in Ireland states that a man by the name of Jack whom was a blacksmith and a stingy drunkard (he had the nickname “Stingy Jack”). Apparently Jack invited the Devil for a drink at a Pub. And since Jack was so stingy, he obviously didn’t want to pay for the drinks. So he convinced the Devil to turn into a coin, to help pay for the drinks. The Devil did so, but Jack decided to keep the “coin” and he placed it into his pocket close to a silver cross. The Devil was unable to transform back into his original form due to the silver cross. After some time had passed, Jack decided to free the Devil under two conditions: not bother Jack for one year, nor claim his soul if he should die. One year later, Jack had yet again tricked the Devil into climbing a tree to pick some fruit. While the Devil was up in the tree picking fruit, Jack had carved a cross into the bark of the tree. Jack made the Devil promise to not bother him for ten more years! After several years had passed, Jack had died. Due to his trickery, God could not accept him into the Kingdom of Heaven, and thus sent him to Hell. Furious about the promise he made to not claim Jack’s soul, the Devil casted him out into darkness with only a candle to light his way. While traveling Jack found and carved out a turnip and placed his candle within it. And he has been roaming the Earth, with only his eerie lantern to light the way of his travels. And yes, pumpkins were not the first to be carved out into glowing protective wards for the household; it was first turnips, large beets and potatoes. Believe it or not pumpkins are a wonderful source of many vitamins. They are a great source for anyone want to eat healthier (and is not allergic to them of course). Pumpkin Nutrition Facts: (1 cup cooked, boiled, drained, without salt) Calories 49 Protein 2 grams Carbohydrate 12 grams Dietary Fiber 3 grams Calcium 37 mg Iron 1.4 mg Magnesium 22 mg Potassium 564 mg Zinc 1 mg Selenium .50 mg Vitamin C 12 mg Niacin 1 mg Folate 21 mcg Vitamin A 2650 IU Vitamin E 3 mg So feel free to help yourself to another helping of some of that pumpkin pie, spend some extra time for those fine details on your Jack-o-Lantern. Have some fun with your seasonal squash, and enjoy the season! Enjoy, and blessed be! |
| Some Pumpkin History & Lore |
By: Lady Moon Dancer
Becky Chavez
I love this time of year. The cool crisp air, the trees changing colors, it's a comforting time of year to me. To the witch it is
the ending of our year and the beginning of a new year. It is a time of closure, preparation and reflection. It is the time of
Mabon and Samhain. The second and third harvests of the year.
A time to prepare for the long winter nights and the dark time of the year. Waiting for the return of the Sun at Yule.
Mabon, the Autumn Equinox this year falls on the 22nd of September. The ritual theme of Mabon is the journey to the
Underworld, a time of balance of the dark and the light. It is the second harvest, the fruit harvest. It is known as the Witch's
Thanksgiving.
The colors of Mabon are orange, bronze, gold, red, green, black, wine, and purple. The altar is decorated with apples,
grapes, fruits, cider, wide fallen leaves, and pine cones. The herbs traditionally used at this time are: apple, grape, walnut,
passion flower, honeysuckle, dogwood, myrrh, sage, and pomegranate.
Samhain, the Witch's New Year is celebrated on October 31st. The ritual theme for this holiday is death and rebirth. This is
the Celtic New Year, the time when the God and Goddess are in the Underworld. We honor our ancestors at this time and
this is the third and last harvest of the year, the meat harvest. In times past this is when the animals were hunted and
slaughtered to provide food for the long winter months ahead.
Astrologically the Sun is in Scorpio, a time of self transformation, associated with sex and death which are both
transforming and psychic abilities. Scorpio reveals what is hidden and destroys that which does not serve, so you can climb
the spiral ladder of awareness.
Samhain is the feast of the ancestors. We honor those who have passed before us. Ancestor reverence is a key part of our
tradition; we believe that our ancestors, both of our blood and of our pagan past help to guide us and to protect us. As the
veil thins we can reach out to us from their place of rest and remain in contact with us. As they have gone to the
Underworld, they too will rise again, in this world or another. Giving candy to children at this time is like giving offerings to
the ancestors of the past reincarnated as the children of the present.
Because of the enhanced psychic and magickal ability on this day, rituals often encourage the use of scrying to gain insight
of the future year and to gain aid from the ancestors. Shamanic journeying to face the shadows of the Underworld, visit with
the ancestors and heal deep wounds form those who have passed on are all workings that can be done on this night.
Altar decorations for this holiday can be pumpkins, gourds, leaves, acorns, animal horn, crow feathers, and plates of food.
Colors are black, orange, scarlet, and brown. Traditional herbs used at this time are: apples, pomegranate, pumpkin, oak,
ginger, mandrake, wormwood, mullien, garlic, and yew.
Honor the ancestors. Honor death. Turn the Wheel of the Year with the gods and goddesses of the Underworld as you wait
and prepare for the light to wax again.
This is a time of year for a multitude of possibilities to be explored. Open yourself to the blessings of this season and allow
the lessons of the Underworld God and Goddess to be made manifest to you.
Blessed Be.
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 tablespoon food coloring your chose
1/2 tablespoon licorice or any flavor
Combine the sugar, corn syrup, and water in a saucepan. Cook over medium heat without stirring until a small amount
separates into brittle threads when tested in cooled water, (cool slightly). Blend in coloring and flavoring, then let sit to
harden and break into small.
1 cup light corn syrup
1/2 cup water
1/2 tablespoon food coloring your chose
1/2 tablespoon licorice or any flavor
Combine the sugar, corn syrup, and water in a saucepan. Cook over medium heat without stirring until a small amount
separates into brittle threads when tested in cooled water, (cool slightly). Blend in coloring and flavoring, then let sit to
harden and break into small.
| Vivian's Rock Candy |
| A Welsh Tale Of Mabon |
Please know that this is only a reference. This information is for you to take and place in your life, as it seems right. Your
Book of Shadows is really a combination of a personal scrap book and a journal, of sorts. It will contain some of your most
personal thoughts and ideas, how you see yourself and your spiritual path, as well as practical things like, color, herb and
essential oil correspondences, as well as all the spells you will create. Your first step, if you have not already done so is to
bring your Book of Shadows into the world, essentially, you need to give birth to it. You will find that in time that your BOOK
OF SHADOWS can and will develop an energy of it's own, based on what you put it into it and how you use it. Think of it as
a living entity, a friend who keeps your secrets. Which as we all know is an extremely valuable thing to have.
Getting started......
1) Take a page in your Book of Shadows, and write your personal statement. Write a simple statement of who you are,
essentially write a spiritual testimony of where you are now on your path. State clearly and concisely what your current
beliefs are. Try to keep it fairly brief, perhaps only a
paragraph or two. Then write down one magickal and one spiritual goals you'd like to accomplish in the next 3 months,
please try for attainable goals, then date and sign it. You have now created a statement page. You have made a statement
to yourself and to your BOOK OF SHADOWS, about where you are now and where you want to go. You will probably
change this page from time to time, as you evolve past the goals on each page. If you do not change it, then it will serve as
a reminder of what is yet to be achieved.
2) Next you will write a blessing or protective prayer, if you will, for your BOOK OF SHADOWS, this is essentially the
consecration/dedication of your book, and can serve as the first page in your BOOK OF SHADOWS. It can be simple or
lengthy and elaborate, but should be from your heart. You are putting a spark of your own inner divinity into this book. No
one else can do that but you, so it should be in your own words.
Congratulations!
Your book is now a newborn, and needs to be fed. :)
3) There are several ways to keep a BOOK OF SHADOWS. You can keep
it electronically on the computer, which you will have to back up regularly. (if you choose this method you should still print
things out and have a place to store the hard copies.) You can type everything and print it out or You can write it all by
hand, or some combination of the above. This brings us to organizing your BOOK OF SHADOWS. You eventually will have
several different sections so you may want to have some kind of section dividers if
possible.
4) In your BOOK OF SHADOWS should be a list of your bylaws, these
can be taken from a source such as a published book, familiar saying or you can write your own. This is the page where
you will writedown things like, The Rede, The 3 fold law, or The Golden Rule, whatever ethical codes you may ascribe to.
They can be from many different paths,just so long as they remind you of how you want to practice your magick and
spirituality.
This is a great page to refer to when contemplating a spell. This is the conscience of your BOOK OF SHADOWS and is
thereto remind you of your path in moments of need or indecision.
Wendy
Book of Shadows is really a combination of a personal scrap book and a journal, of sorts. It will contain some of your most
personal thoughts and ideas, how you see yourself and your spiritual path, as well as practical things like, color, herb and
essential oil correspondences, as well as all the spells you will create. Your first step, if you have not already done so is to
bring your Book of Shadows into the world, essentially, you need to give birth to it. You will find that in time that your BOOK
OF SHADOWS can and will develop an energy of it's own, based on what you put it into it and how you use it. Think of it as
a living entity, a friend who keeps your secrets. Which as we all know is an extremely valuable thing to have.
Getting started......
1) Take a page in your Book of Shadows, and write your personal statement. Write a simple statement of who you are,
essentially write a spiritual testimony of where you are now on your path. State clearly and concisely what your current
beliefs are. Try to keep it fairly brief, perhaps only a
paragraph or two. Then write down one magickal and one spiritual goals you'd like to accomplish in the next 3 months,
please try for attainable goals, then date and sign it. You have now created a statement page. You have made a statement
to yourself and to your BOOK OF SHADOWS, about where you are now and where you want to go. You will probably
change this page from time to time, as you evolve past the goals on each page. If you do not change it, then it will serve as
a reminder of what is yet to be achieved.
2) Next you will write a blessing or protective prayer, if you will, for your BOOK OF SHADOWS, this is essentially the
consecration/dedication of your book, and can serve as the first page in your BOOK OF SHADOWS. It can be simple or
lengthy and elaborate, but should be from your heart. You are putting a spark of your own inner divinity into this book. No
one else can do that but you, so it should be in your own words.
Congratulations!
Your book is now a newborn, and needs to be fed. :)
3) There are several ways to keep a BOOK OF SHADOWS. You can keep
it electronically on the computer, which you will have to back up regularly. (if you choose this method you should still print
things out and have a place to store the hard copies.) You can type everything and print it out or You can write it all by
hand, or some combination of the above. This brings us to organizing your BOOK OF SHADOWS. You eventually will have
several different sections so you may want to have some kind of section dividers if
possible.
4) In your BOOK OF SHADOWS should be a list of your bylaws, these
can be taken from a source such as a published book, familiar saying or you can write your own. This is the page where
you will writedown things like, The Rede, The 3 fold law, or The Golden Rule, whatever ethical codes you may ascribe to.
They can be from many different paths,just so long as they remind you of how you want to practice your magick and
spirituality.
This is a great page to refer to when contemplating a spell. This is the conscience of your BOOK OF SHADOWS and is
thereto remind you of your path in moments of need or indecision.
Wendy
As a reader of the Five Points Coven web page might know that we also have a newsletter called The Covens' Point. The
newsletter is produces four times a year, the Solstice and the Equinox. Click here for more info!
Newsletters include updates on health and beauty, links to other web pages, poetry, recipes and articles on a variety of
pagan related topics.
The editorial staff of The Covens' Point invites you to submit articles for publication in the newsletter.
Article drafts must be submitted to me by December 10th for the Winter Solstice edition. We will review the article and work
with the author to edit as necessary for grammar, typos, and clarification. Click here to submit an article!
newsletter is produces four times a year, the Solstice and the Equinox. Click here for more info!
Newsletters include updates on health and beauty, links to other web pages, poetry, recipes and articles on a variety of
pagan related topics.
The editorial staff of The Covens' Point invites you to submit articles for publication in the newsletter.
Article drafts must be submitted to me by December 10th for the Winter Solstice edition. We will review the article and work
with the author to edit as necessary for grammar, typos, and clarification. Click here to submit an article!
| Articles Wanted for The Covens' Point Newsletter |
When Halloween rolls around, many people will buy and
decorate a pumpkin for their home. But it’s not just used to
decorate the home, but to keep/scare away the evil and
harmful spirits that impersonate lost loved ones. And that’s
where the nicknames Jack-o-Lantern, will o' the wisp, and
ignis fatuus (which is Gaelic for foolish fire) fall into play.
How did those names find their way to this interesting
crop?
decorate a pumpkin for their home. But it’s not just used to
decorate the home, but to keep/scare away the evil and
harmful spirits that impersonate lost loved ones. And that’s
where the nicknames Jack-o-Lantern, will o' the wisp, and
ignis fatuus (which is Gaelic for foolish fire) fall into play.
How did those names find their way to this interesting
crop?
| A PUMPKIN WANDER LAND |
| At this time the Sun moves from Virgo to Libra. Virgo is the harvest as Libra is the scales. This represents the power of balance to us. Both the Spring and the Autumn Equinox's are about balance, but at this time it is about finding the balance of all polarities before we enter the dark time of winter. The lesson Libra teaches is to learn balance in all our relationships, including our relationship with ourselves. We need to make sure our needs are met as well as the other people in our lives. We need to find the balance within ourselves before we can share it with others. On the autumn equinox the spirit of the God as the force of life that was sacrificed at the first harvest Lughnassah, is now traveling to the Underworld. As he leaves this land the life force of the Goddess follows him, and this signals the end of the growing season and the beginning of the fall. The leaves start to change color and this is a part of the goddess mourning for the God. |
The God has traveled from the harvest and claims his role as the Underworld
God, he learns the lessons of shadow as he waits the time to be reborn as
the Sun. Leaving the Horned God to rule the land. The Goddess grows old in
her time of mourning and becomes the Crone, the Death Goddess, she too
has returned to the Underworld to be with her consort. The plants have
followed the Goddess into the Underworld their leaves turn, and the herbs
wither.
God, he learns the lessons of shadow as he waits the time to be reborn as
the Sun. Leaving the Horned God to rule the land. The Goddess grows old in
her time of mourning and becomes the Crone, the Death Goddess, she too
has returned to the Underworld to be with her consort. The plants have
followed the Goddess into the Underworld their leaves turn, and the herbs
wither.
Sea Turtle Wisdom Bread
2 tsp. active dry yeast
1-cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Raisins
1 egg
Water
Green food coloring
Method:
Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the
dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it
with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly
greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn't spring back,
now).
After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.), and legs (2in.), and
assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise
for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash (1 egg whisked with 1 tbs. water and couple
drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles
| Beef & Barley Vegetable Stew |
| Fruited Pumpkin Loaf |
| Lavender Lemon Drop Vodka Drink |
Lavender Lemon Drop
Lavender's sweet aroma of fresh-cut wood gives just the right counterpoint to the tartness of the citrus vodka and lemon
juice. This is a bright and shiny drink, for the cold day to come.
2 ounces citrus vodka
1 ounce lemon juice
1 ounce Lavender-Infused Simple Syrup (recipe folllows)
sugar
lemon twist
Combine the vodka, lemon juice, and simple syrup in an ice cube-filled cocktail shaker. Shake vigorously. Sugar the rim of
a chilled martini glass, then strain the mixture into the glass. Garnish with the lemon twist.
Lavender-Infused Organic Simple Syrup
In a medium-size saucepan, combine 4 ounces water, 1/2 cup organic sugar, and 1/2 cup organic lavender flowers (fresh
are best but dried are easier to find—just make sure they're organic), crushed and wrapped securely in cheesecloth. Warm
over medium heat stirring, until the sugar dissolves; be careful not to let it boil. Remove from the heat let cool, strain out
the flowers, and pour into an airtight container. Refrigerate overnight before using. The syrup, which has a light pink color
from the lavender, will keep in the refrigerator for up to 2 weeks.
If you already have some Organic Simple Syrup on hand, here's an easier version: In a glass jar, combine a handful of
organic lavender sprigs with 8 ounces Organic Simple Syrup. Let sit for at least several hours (a full day in the fridge is
best), then remove the sprigs.
Lavender's sweet aroma of fresh-cut wood gives just the right counterpoint to the tartness of the citrus vodka and lemon
juice. This is a bright and shiny drink, for the cold day to come.
2 ounces citrus vodka
1 ounce lemon juice
1 ounce Lavender-Infused Simple Syrup (recipe folllows)
sugar
lemon twist
Combine the vodka, lemon juice, and simple syrup in an ice cube-filled cocktail shaker. Shake vigorously. Sugar the rim of
a chilled martini glass, then strain the mixture into the glass. Garnish with the lemon twist.
Lavender-Infused Organic Simple Syrup
In a medium-size saucepan, combine 4 ounces water, 1/2 cup organic sugar, and 1/2 cup organic lavender flowers (fresh
are best but dried are easier to find—just make sure they're organic), crushed and wrapped securely in cheesecloth. Warm
over medium heat stirring, until the sugar dissolves; be careful not to let it boil. Remove from the heat let cool, strain out
the flowers, and pour into an airtight container. Refrigerate overnight before using. The syrup, which has a light pink color
from the lavender, will keep in the refrigerator for up to 2 weeks.
If you already have some Organic Simple Syrup on hand, here's an easier version: In a glass jar, combine a handful of
organic lavender sprigs with 8 ounces Organic Simple Syrup. Let sit for at least several hours (a full day in the fridge is
best), then remove the sprigs.
Serve this apricot-filled pumpkin bread for breakfast during the Thanksgiving weekend, or present it to your hosts as a gift.
You don't have to tell anyone that it starts with a bread mix.
Recipe from Better Homes
2 eggs
2/3 cup ater
1/2 cup apricot nectar
3 tablespoons cooking oil
1 14-ounce package pumpkin quick bread mix
1 cup chopped pecans, toasted
1/2 cup snipped dried apricots
1/2 cup dried cranberries
Apricot Icing (optional)
Snipped dried apricots (optional
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three
5-3/4x3x2-inch loaf pans; set aside.
In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread
mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.
Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30
to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.
Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store
overnight before slicing.
If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.
Makes 1 large or 3 small loaves (16 to 18 servings)
Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and enough apricot nectar (3 to 4 teaspoons) to reach
drizzling consistency.
You don't have to tell anyone that it starts with a bread mix.
Recipe from Better Homes
2 eggs
2/3 cup ater
1/2 cup apricot nectar
3 tablespoons cooking oil
1 14-ounce package pumpkin quick bread mix
1 cup chopped pecans, toasted
1/2 cup snipped dried apricots
1/2 cup dried cranberries
Apricot Icing (optional)
Snipped dried apricots (optional
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three
5-3/4x3x2-inch loaf pans; set aside.
In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread
mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.
Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30
to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.
Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store
overnight before slicing.
If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.
Makes 1 large or 3 small loaves (16 to 18 servings)
Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and enough apricot nectar (3 to 4 teaspoons) to reach
drizzling consistency.
