Recipes

A Play On The Wizard Of Oz

I celebrated my recent birthday this year by seeing the stage production of The Wizard Of Oz at the Regent Theatre in Melbourne. It was a fun and colourful show and brought back memories of another witchy production I saw two years ago – Wicked. This play draws in elements from Wicked but mainly sticks closely to the 1939 film version of The Wizard Of Oz.

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One of the highlights of The Wizard Of Oz was seeing a real dog play Toto on stage. I wasn’t alone in my admiration of the doggy star. When Toto first ran onto the stage the audience let out a collective “Awwwww!” Toto also received the most applause at the final curtain. As a dog owner myself, I loved seeing the impish Toto strut her/his stuff on the stage. The role of fluffy little Toto is shared by two talented Australians terriers. The female is called Flick and the male is called Trouble. I think Flick and Trouble are perfect names for dogs that are starring in a witchy musical. They are especially apt names when we remember that Toto is not always a good dog.

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In the beginning of the play, Miss Gulch arrives at the Gale farm and announces that she has reported Toto to the authorities. She tells the distraught Dorothy that Toto will be seized by the authorities and possibly destroyed. Dorothy responds by calling Miss Gulch a wicked old witch. The audience naturally sides with Dorothy. How can anyone be so cruel to a little dog? How can that horrible woman want the little dog to be destroyed? She must indeed be a wicked old witch!

But what is the reason Miss Gulch reports Toto? She reports Toto because he has been allowed to roam free in her garden and has been chasing and harassing her cat. Not only that, Toto has also bitten her. While Dorothy apologises for Toto’s behaviour, there is a suggestion that Toto bit Miss Gulch as she is supposedly an unpleasant and frightening person. There also seems to be little sympathy for Miss Gulch’s cat. Could it be that cats, like Miss Gulch herself, are associated with witches and therefore not deserving of sympathy? Don’t get me wrong, I love Toto and would hate for him to be destroyed, but I am fascinated by the cat / witch link.

At the end of the play, Aunty Em tells Dorothy that Miss Gulch has withdrawn her complaint about Toto after hearing that Dorothy had been injured by the tornado. This is an unusual twist in the play as the fate of both Toto and Miss Gulch is left uncertain in the film. At the end of the film, all the characters from Oz that have a Kansas counterpart make an appearance, except Miss Gulch. Did Miss Gulch perish in the tornado meaning Toto is safe? If she has survived will she return and seize Toto? The answer to these questions is still being debated. So why is there a different ending to the play? It may simply be to add closure to questions left open in the film.

What makes this new ending particularly interesting is that Miss Gulch becomes a sympathetic figure, something she has never been before. I feel this is a reflection of the way Wicked has made us look at the figure of the Wicked Witch. Wicked imbued the Wicked Witch with a back story and, most importantly, a voice. The film Maleficent has also done this.  Hopefully the role of a Wicked Witch is slowly gaining the complexity it deserves.

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When I was thinking of what recipes would symbolise The Wizard Of Oz I was spoiled for choice. After much thought I decided on something green in honour of the Wicked Witch of the West. To add another witchy element, I chose a recipe that utilises a mortar and pestle.

The words “mortar” and “pestle” come from the Latin words “mortarium”and “pistillum” which refer to a vessel and tool used for pounding or grinding. Back when I was doing more formal rituals, I used to make my own incense in my trusty mortar and pestle. I would add herbs, spices and a chunk of frankincense to my mortar and then crush them to a powder with my pestle. I would then light a block of charcoal in my censer and spoon on my aromatic powder. Whether indoors or outdoors, the aroma of seasonal incense would permeate the air and the heady scent of frankincense would embrace me as I enjoyed another night of magic. As my rituals became less formal, I packed up most of my ritual tools. I did, however, keep my mortar and pestle, and after giving it a good clean, I put it to work in the kitchen. One of the recipes I use it for is pesto.

The word “pesto” means to pound or crush and no, it’s not a reference to the Wicked Witch of the East who was crushed by a house! It is in fact a reference to the word “pestle,” which reflects the fact that pesto was originally made with a mortar and pestle. You can make pesto in a blender or food processor, but nothing beats the flavour and texture you get from using a mortar and pestle.

The great thing about pesto is that like a witch creating incense, you can create your own magical concoctions by experimenting with different oils, herbs, nuts and cheeses. So channel your inner witch and get crushing!

Witchy Green Pesto

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Ingredients
1 clove of garlic, sliced
1/4 teaspoon sea salt
2 cups basil leaves
2 tablespoons pine nuts*
2 tablespoons finely grated aged parmesan
2 tablespoons extra virgin olive oil

Instructions
Add the garlic and salt to the mortar.
Using a circular motion, crush the garlic and salt together with the pestle until they become a rough paste.
Add the basil in stages and crush into little bits before adding more basil.
Add the pine nuts and crush, leaving some a little less crushed than others to add texture.
Add the parmesan and gently crush.
Add the olive oil and stir until it reaches your desired consistency.
Pesto is best used immediately but you can store it in an airtight container in the refrigerator. Just pour a little olive oil over the top to help prevent the basil from turning black.

*You can toast the pine nuts in a non stick frying pan over medium heat. Toss often until they turn light brown. Once toasted, pour pine nuts onto a plate to prevent further cooking. Set aside to cool before using in your pesto.

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When Life Gives You Limes

When I was given a few freshly picked limes from a friend’s tree, I was amazed at just how delicious fresh picked limes tasted compared to store bought ones. My mind starting racing with ways to enjoy these aromatic treats. Gin and tonics with lime were first on the list! Then I decided to do a lime twist on an old school classic dessert – posset.

Posset was originally a medieval drink made with hot milk curdled with ale or wine. Yum! There were even special pots made for drinking possets. Eventually posset became less popular with the drinking public, so it was reinvented as a cold cream dessert which is set with citrus juice. I have to say I fell in love with this tart and creamy dessert. I’m looking forward to trying it set with other citrus juices.

It is very rich so you only need to serve it in small portions. For an extra indulgence you can serve it topped with fruit preserves. I tried it with a dollop of blueberry jam which cut through the richness and added extra sweetness, but I think I prefer it without any toppings. Give it a go and see if you like it with or without jam 🙂

Lime Posset

Ingredients
200ml cream
1 tablespoon caster sugar
1 tablespoon maple syrup
2 + 1/2 tablespoons freshly squeezed lime juice
jams or preserves (optional)

Instructions
Gently heat the cream, sugar and maple syrup in a saucepan until almost boiling.
Stirring constantly, boil rapidly for 3 minutes.
Remove from heat and stir in the lime juice.
Place into heatproof glasses or bowls.
Refrigerate overnight or until set.
Serve with a dollop of jam or preserves if desired.

A Twitch Of History

Growing up I hated learning history in school. Our lessons seemed to be focussed mainly on memorising dates which made history boring and devoid of life. Happily there was one place that taught history in a fun and exciting way. That place was my lounge room and the vehicle was Bewitched, one of my favourite television shows.

Throughout the eight seasons of this magical show, a bevy of historical figures were zapped into the future and forced to deal with the modern world. At other times characters were zapped back in time to experience history first hand. During the ensuing mayhem I learned so many things, not only about history, but about race relations, class prejudice and gender politics.

One historical lesson I thoroughly enjoyed was when Samantha and Darrin go for a holiday to Salem, Massachusetts. One of the places they visit is The House of the Seven Gables, an historic New England home and the inspiration for Nathaniel Hawthorne’s gothic novel of the same name. This episode features a spooky bedwarmer that follows Samantha and Darrin back to their hotel room at the Hawthorne Hotel, named after Nathaniel Hawthorne.

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Bedwarmer from the historic Altona Homestead in Melbourne

Nathaniel Hawthorne was born Nathaniel Hathorne in Salem on July 4th, 1804. It is believed that Nathaniel added the “w” to Hathorne to distance himself from his great-great-grandfather, John Hathorne, a notorious lead judge in the Salem witch trials. Nathaniel used his ancestors as inspiration for many of his novels which explore colonial times and puritanical beliefs. He died on May 19th, 1864.

Nathaniel Hawthorne’s deathiversary this Saturday is a special one for me. Last year I fulfilled a childhood dream to visit Salem Massachusetts and The House of the Seven Gables. I did this on July 4th, Nathaniel Hawthorne’s birthday. It was also Independence Day which added to the magic. My trip to Salem, and other parts of America, was so inspirational that I have written a book about it. I’ll be doing the final edit on Nathaniel Hawthorne’s deathiversary.

Before visiting The House of the Seven Gables for my own spooky adventure, I stopped in a cafe called Gulu-Gulu for a fortifying steamed milk drink. My version has a touch of Halloween pumpkin because I can never think of Salem without thinking of Halloween 🙂 

Pumpkin Pie Steamer

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Ingredients
I cup milk
2 tablespoons pumpkin puree, (homemade or canned)
1/2 teaspoon pumpkin pie spice mix*
2 teaspoons pure maple syrup
whipped cream for serving (optional)

Instructions
Place the milk, pumpkin and spice mix into a blender and blend until smooth and combined.
Pour into a small saucepan.
Whisk over medium heat until warm.
Add the maple syrup and keep whisking until the milk is simmering but not boiling
Poor into a heatproof cup and top with whipped cream if desired.

*Pumpkin pie spice mix is a combination of ground cinnamon, nutmeg, ginger, cloves and sometimes allspice.

This is my version:
2 tablespoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Mix the spices together in a small bowl.
Store unused spice mix in a spice container or small jar.

You can experiment with your own version but cinnamon should be the dominant spice.

By The Light Of A Scorpion Moon

Halloween falls between the Autumn Equinox and the Winter Solstice. As an Autumn festival, many Australian Pagans and Witches celebrate Halloween on the 30th of April. I’m a bit of a traditionalist so I celebrate Halloween on the 30th of April AND the 31st of October. One Halloween a year is never enough!

April 30th is also Walpurgis Night – a night when spirits walk the Earth and witches are thought to fly through the night skies on their way to various celebrations. Bram Stoker hauntingly invokes the spirit of Walpurgis Night in Dracula’s Guest, his short but compelling prequel to the novel Dracula. This quote by Stoker always sends a delightful chill down my spine:  

“Walpurgis Night, when, according to the belief of millions of people, the devil was abroad—when the graves were opened and the dead came forth and walked. When all evil things of earth and air and water held revel.”

Bram Stoker was born in the sign of Scorpio so it’s not surprising he wrote so beautifully of hidden secrets and creatures of the night.

To add more magic, mystery and a touch of Stoker to April 30 activities in Australia, a Full Moon in Scorpio will be shining upon our festivities.

After an evening of celebrating Halloween, Walpurgis Night and a Scorpion Full Moon, I can think of no better way to end my evening than with a bowl of soul warming soup. Pumpkins and apples are traditional Halloween fare and I never say no to a good drop of alcohol, either in a glass or in my soup!

Pumpkin & Apple Cider Soup

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Ingredients
1kg butternut pumpkin, peeled and cut into cubes
2 tablespoons olive oil
1 tablespoon fresh rosemary, roughly chopped
1/4 teaspoon sea salt
30g (2 tablespoons) unsalted butter
1 stalk celery, chopped
2 Granny Smith apples, peeled, cored and cut into cubes 
3 cups vegetable or chicken stock
1 cup apple cider
cream for serving

Instructions
Preheat oven to 200C / 400F.
Place the pumpkin into a baking pan.
Add the oil, rosemary and salt.
Toss until combined.
Bake for 30 minutes or until cooked.
While the pumpkin is baking, prepare the soup.
Heat the butter in a large saucepan.
Add the celery and cook until soft but not browned.
Stir in the apples.
Pour in the stock and apple cider.
Bring to the boil then reduce heat to a simmer.
Cook, uncovered, for 15 minutes or until the apple is cooked.
Add the roasted pumpkin to the soup.
Blend the soup with a stick blender until smooth.
Pour into bowls and serve with a splash of cream.

Food For Death

Bram Stoker died 106 years ago on April 20th, 1912. Many of us will never forget this great writer nor the amazing works and characters he created.

My recipe for this year’s deathiversary is inspired by a traditional dish called funeral potatoes, an American comfort food casserole that is often brought to gatherings held after funerals. There are many variations but the key ingredients are potatoes, cheese, onion, sour cream, a canned cream based soup and a crunchy topping. It is easy to prepare, travels well and is easily reheated.

My funeral potatoes are a very different dish and are inspired by Dracula’s immortal line “I Never Drink … Wine.” Although these words never appeared in Bram Stoker’s novel, they were uttered by the equally unforgettable Bela Lugosi in Tod Browning’s 1931 movie Dracula. Baked in red wine and olive oil and flavoured with rosemary, the herb of remembrance, these versatile potatoes can be eaten hot from the oven or cold from the refrigerator. I find the flavour of the wine is more pronounced when they are eaten at room temperature.

Served with sour cream you’ll want to make them for all occasions – not just funerals!    

Funeral Potatoes with Red Wine & Rosemary

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Ingredients
1kg potatoes
1 cup red wine – split in two
1/2 cup extra virgin olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
sprigs of fresh rosemary
sour cream for serving

Instructions
Preheat the oven to 200C / 400F.
Peel then chop the potatoes in half and then in quarters.
Place in a baking tray in a single layer.
Pour over 1/2 cup of red wine, reserving the other 1/4 cup for later.
Pour over the oil.
Add the dried rosemary and salt.
Toss together until combined.
Bake for 30 minutes.
Remove from oven and flip them over.
Pour over the remaining 1/2 cup of wine.
Return to the oven and bake for another 15 – 20 minutes or until they are cooked to your liking.
Drain on paper towels and allow to cool.
Place in an airtight container and add some sprigs of fresh rosemary.
Refrigerate until needed.
Allow them to come to room temperature before serving.
Serve with sour cream.

Act 3 – Shakespeare In A Globe

When creating a recipe to commemorate my Pop-up Globe adventure there were two things I wanted to reference – Pop-up and Globe. For the globe I immediately thought of globe artichokes. As marinated artichokes are one of my favourites things, I had plenty of ideas. For the pop-up bit I thought of popcorn, popcorn chicken, jalapeño poppers, pop tarts, cake pops and popsicles. While flicking through a few American cookbooks one recipe popped out at me – popovers!

Popovers are an American version of Yorkshire puddings. They are baked in special popover tins or muffin tins and are called popovers as the batter rises and “pops over” the tins. Popovers are the perfect expression for my Shakespearean adventures. Their name fits with pop-up, they are linked to Shakespeare and England and they are American. Smother them in globe artichoke butter and you have popover globes!

Popover Globes

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Ingredients
vegetable oil
2 eggs, beaten
1 cup milk
1 cup flour
1/2 teaspoon sea salt

Instructions
Preheat oven to 230C / 450F.
Brush the cups of a 12-hole muffin pan with with vegetable oil.
Place in the oven while you make the batter.
Beat together the eggs and milk with a wire whisk until combined.
Add the flour and salt and whisk until combined. Do not overbeat.
Transfer the batter to a pouring jug.
Using oven gloves, remove the tray from the oven.
Pour the batter evenly between 6 – 8 muffin cups about 3/4 full.
Place in the oven and bake for 20 minutes.
Reduce heat to 180C / 350F.
Bake for a further 10 – 15 minutes or until the sides of the popovers are firm.
Best eaten immediately.
Serve with artichoke butter.

Marinated Artichoke Butter

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Ingredients
60g (1/4 cup) cream cheese, room temperature
30g (2 tablespoons) unsalted butter, room temperature
15g (1 tablespoon) freshly grated parmesan cheese
2 teaspoons lemon juice
2 marinated whole artichoke hearts, drained and finely chopped (approximately 40g)
sea salt to taste

Instructions
Beat together the cream cheese and butter.
Stir in the cheese, lemon juice and artichokes until combined.
Add sea salt to taste.

A Roll By Any Other Name

The Autumn Equinox in Australia will take place on Wednesday, 21st March at around 3:15am. It is a time when the hours of day and night are equal. It heralds the beginning of cooler weather and Winter on the horizon. When I think of the Autumn Equinox I think of harvest time, of reaping what we have sown. I also think of bread 🙂

As one of my passions is researching food, I tend to find inspiration for recipes almost anywhere. Recently I had a most entertaining conversation with friends, while having drinks in my favourite bar. I was talking about my recent trip to America, which included a visit to Salem, Massachusetts. Talking about Salem flowed to a discussion about witches, which in turn led to a passionate discussion on religion, as so often happens after a few drinks. One of the patrons brought up the dead sea scrolls, or, as he called them, “the dead sea rolls!” After we all finished laughing, my foodie friend Pete and I turned to each and both said “but they sound delicious!” We spent a few minutes discussing how we would create these salty rolls. We both agreed they should be boiled in water and sprinkled with sea salt before baking. It wasn’t long before my mind turned to bagels.

Bagels are usually boiled in water sweetened with malt extract, but these heavenly rolls are boiled in salted water. This makes them a bit saltier than normal bagels so be careful how much salt you sprinkle on them before baking. If you don’t have access to salt from the dead sea, ordinary sea salt will do 🙂

My recipe for traditional bagels – and other tasty recipes – will be available in my soon to be 
published travelogue/cookbook!

Dead Sea Rolls (bagels)

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Ingredients
1 + 1/4 cups lukewarm water
1 teaspoon honey
3 cups strong white flour
7g (1 teaspoon) dry yeast
2 teaspoons sea salt
extra sea salt for poaching liquid
1 egg white
2 teaspoons cold water
sesame seeds for topping
sea salt flakes for topping

Instructions
Whisk together the water and honey in the bowl of a stand mixer.
Attach the dough hook.
Add the flour, yeast and salt.
Knead on low speed for 8 – 10 minutes or until elastic.
Cover with plastic wrap.
Place in a warm spot and allow to prove for 1 hour or until doubled in size.
Lightly punch down the dough.
Separate into 10 pieces then shape into balls.
Gently flatten each ball.
Make a hole in the centre of each ball using your thumb or the handle of a wooden spoon.
Twirl the bagel until you make a hole approximately 1/3 diameter of bagel.
Place on baking trays lined with baking paper.
Cover and allow to rest for 10 minutes.
Preheat oven to 220C / 425F.
Bring a large pot of salted water to the boil.
Reduce to a simmer.
Place 2 – 3 bagels in the simmering water.
Poach for 2 minutes, turning over at the halfway point.
Remove with a slotted spoon and place on a tea towel to drain.
Repeat with remaining bagels.
Place 5 bagels back on each baking tray, keeping them apart.
Beat together the egg white and water in a cup.
Brush the mixture over the top of the bagels.
Sprinkle with chosen toppings.
Bake for 20 – 25 minutes or until golden brown and the bottoms sound hollow when tapped.
Allow to cool on a wire rack.

Barky New Year

February 15th is Chinese New Year’s Eve. It is the night when we say goodbye to the Year of the Red Fire Rooster and welcome in the Year of the Brown Earth Dog. At the stroke of midnight, all doors and windows in the home are opened to let the new year out. It is also the eve of the New Moon in Melbourne so it will be a perfect time to bid a fond farewell to the old year and say hello to the new one.

The Year of the Brown Earth Dog begins on February the 16th and heralds 15 days of celebration which will end on the Full Moon. To pay homage to the new year, and to honour its very special animal, I thought I would make some chocolate bark.

Sometimes when I start thinking of recipes to make for an event, my mind travels a curious path. When I thought of the Year of the Dog I could just picture excited dogs howling and barking to welcome in their year. This of course made me think of chocolate bark 🙂 I chose dark chocolate for its rich and earthy colour although you could use milk chocolate if you prefer. I added peanuts to the mix as they grow in the ground so they are a perfect symbol for an Earth year. They also taste great with chocolate!

Just be aware that these are not dog friendly treats. To make them dog friendly substitute carob for chocolate and use raw peanuts instead of roasted ones. Or you can just give your dogs a spoonful of peanut butter to welcome in The Year of the Dog!

Dark Chocolate and Peanut Bark

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Ingredients
100g good quality dark chocolate, broken into small pieces
1/2 cup unsalted roasted peanuts

Instructions
Line a baking tray with baking paper.
Fill a saucepan about one-third full with water and bring to a gentle simmer.
Set a heatproof-bowl over the saucepan, making sure the water does not touch the bottom of the bowl.
Add the chocolate and gently stir until melted, being careful not to burn the chocolate.
Remove from the heat.
Working quickly, stir in the peanuts.
Pour onto prepared tray.
Smooth out to your desired thickness.
Refrigerate until firm before breaking into pieces.

A Very Full Moon

This week’s coming Full Moon is going to be a big one. It’s being called a Super Blue Blood Moon and, depending on which part of the world you are in, you may experience it all!

The main event is the total lunar eclipse. During a total lunar eclipse the Earth comes between the Sun and the Moon and covers the Moon with its shadow. During this time the Moon can appear red which has led to the term Blood Moon. This eclipse will be fully visible in
Melbourne, Australia from around 10pm January 31st to around 3am February 1st.

A Super Moon is when a Full or New Moon occurs when the Moon is in its closest orbit to the Earth, making it look larger. While it won’t be the closest orbit, the Moon will be very close to the Earth making it almost a Super Moon.

In some parts of the world it is also a Blue Moon which is the second Full Moon in a month. It’s not a Blue Moon in Melbourne so we won’t be experiencing a Super Blue Blood Moon, we’ll be having a Super Blood Moon instead. Our Blue Moon will be at the end of March and will coincide with Easter.

If you follow a seasonal calendar, this Full Moon also coincides with a major festival – Imbolg in the northern hemisphere and Lammas in the southern hemisphere. Lammas is the mid point between the Summer Solstice and the Autumn Equinox and is the first harvest festival of the year. Lammas is also known as Lughnasadh. The name Lughnasadh is derived from the name of the Celtic God Lugh whereas Lammas is derived from an Old English term for “loaf mass.” Traditional foods for Lammas/Lughnasadh are breads baked from new crops.

Inspired by my recent visit to America, I just had to bake cornmeal muffins flavoured with pecans and maple syrup. These sweet delights are perfect fare for a powerful harvest Full Moon.

Pecan and Maple Cornmeal Muffins

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Ingredients
1 cup flour, sifted
1 cup cornmeal
1/4 cup finely ground pecans
1 teaspoon of baking powder
1 teaspoon of baking soda (bicarbonate)
1/2 teaspoon sea salt
1 cup buttermilk
1/4 cup maple syrup
2 eggs, beaten
125g (1/2 cup) unsalted butter, melted and slightly cooled

Instructions
Preheat oven to 200F / 400F.
Line a 12-hole muffin pan with 12 paper liners.
Mix together the flour, cornmeal, pecans, baking powder, baking soda and salt in a medium sized bowl.
In a separate bowl, beat together the milk, maple syrup, egg and melted butter. (Don’t worry if it looks curdled. It should come together when you add it to the flour.)
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Do not over mix, as the muffins will turn out tough.
Spoon batter evenly into the paper cases.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Place on a wire rack to cool.

Moon Days

When I went to buy my pocket diary for 2018, I noticed many of them had the first day of the week as Sunday. This was disturbing to me, as I think of Monday as the start of the week and Sunday as the end. When I look at my page a week diary, I like to see what I have planned for my weekdays and weekend in one glance. I don’t want to have to turn a page to see what is happening on Sunday.

As I checked diary after diary I was losing hope that I would find a diary with my preferred formatting. Finally, at the bottom of the pile, I found one! I was so happy – especially as the cover was black. In fact it’s exactly the same brand as my 2017 diary. I’ll have to start looking much earlier for my 2019 diary as it seems I’m not the only one who wants to start their week on Monday.

Starting the week on Monday is more than just a way of staying in tune with the common separation of working and leisure days. Monday is named after the Moon and, as it is lunar cycles that resonate most with me, it seems fitting that I begin my week on the Moon’s Day. I was happy that 2018 began on a Monday as it reconfirmed my lunar commitment. January 1st was also the eve of the Cancerian Full Moon. The monthly lunar cycle is very time specific so you need to make sure you know where the Moon is in your time zone. When I give Moon cycle dates they are for Melbourne, Australia. Having January 1st fall on a Monday and on the eve of a Full Moon is a wonderfully powerful way for me start a new year.

As part of my new year celebrations I am going to try a ritual which I just found out about. I caught up with one of my friends a couple of days ago and she told me she spent New Year’s Eve in a forest with a group of “alternative” friends. 🙂 Sitting by a campfire they introduced her to a ritual called “Rose, Thorn, Bud.” The rose represents what came to fruition in the year just passed, the thorn represents the snags that held us back and the bud symbolises a seed that has been planted and will hopefully bloom in the new year. After telling me her Rose, Thorn and Bud revelations Jenny eagerly asked me what I thought mine were. I thought about it and gave her an answer, but what I was really thinking was that it was a beautiful ritual and I wished I knew about it before New Year’s Eve and not after!

Luckily, living a Pagan life means there are many times of the year when we can celebrate a symbolic New Year’s Eve. The upcoming Capricornian New Moon is one such time. It’s a perfect night to devise your own version of a Rose, Thorn and Bud ritual.

Pagans love ending their rituals with food and drink. I thought I would make it easy by combining the two in a cherry and wine offering. Cherries are part of the Rose family so they are a perfect food to enjoy after a Rose, Thorn and Bud ritual.

Cherries in Red Wine

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Ingredients
1/2 cup water
1/4 cup brown sugar
1/2 cup red wine (I used Shiraz)
1 cup pitted fresh cherries (about 225g / 8oz)

Instructions
Bring the water and brown sugar to a simmer in a small saucepan.
Add the red wine and simmer for 5 minutes, stirring occasionally.
Add the cherries and simmer for 5 minutes.
Remove from heat.
Cover and allow to cool before refrigerating until cold.
Serve in cups so you can drink the wine after you’ve eaten the cherries.