This weekend is Imbolc, the mid-point between the Winter Solstice and the Spring Equinox. Imbolc heralds the promise of spring, but cold weather is still abundant. The days have occasional bursts of sunlight but the nights are cold and dark.
For me it’s a time of in-betweens. One part of me wants to go out and enjoy the brief rays of sunshine while the other part hasn’t had enough winter down-time. I still want to spend a little bit more time snuggled under my cosy blankets and indulging in warm drinks and comfort foods.
One comfort food I love is potsticker dumplings. These delicious parcels of yumminess are filled with a meat or vegetable filling. They are fried and steamed so the bottoms become crispy as the tops steam, producing a flavour and textual taste sensation.
I recently discovered an interesting twist to the classic recipe where a flour and water mix is added during the cooking process to produce an extra crispy crust. The dumplings are served inverted on the plate so they are covered with the crust which is called a skirt or lace.
For this recipe you can make your own dumplings or use frozen ones. Try not to crowd the pan too much as they will take longer to cook. Having said that, I crammed 15 into my frying pan because I didn’t want to cook them in batches! They did take a while to cook but they were delicious. If you do cook them in batches, just repeat the lace recipe for each batch.
Dumplings with Lace
Ingredients for the dumplings About 15 homemade or frozen dumplings 2 tablespoons peanut or other vegetable oil
for the lace 1/2 cup water 2 teaspoons flour pinch of sea salt (optional)
Instructions Heat oil in a large, lidded, non-stick frying pan. Place the dumplings close together and fry for 3 – 5 minutes or until golden on the bottom. While dumplings are frying, make the lace by whisking together the water, flour and salt. Once dumplings are golden, slowly pour the lace mix into the frying pan. Be careful as it may splatter. Cover and steam for 5 minutes. Remove lid and cook for a few more minutes until the water has evaporated and the lace is crisp and golden. Move the pan around to make sure the lace browns evenly. Cover pan with a plate and carefully flip so the lace is now on top of the dumplings. Serve dumplings with your favourite dipping sauce on the side.
July 16th is World Snake Day! To celebrate this serpentine day, I want to explore one of my favourite childhood games – Snakes and Ladders.
Snakes and Ladders is a board game which features squares numbered 1 to100. Played by two or more players, each player rolls a dice in turn and travels along the numbered squares. Some of the squares have the bottom of ladders which help you move up (to the top of the ladder), while other squares feature the heads of snakes which send you back down (to the tail of the snake). The snakes and ladders vary in length, so you can rise and fall vast or small amounts depending on where you land. The first player to reach the final square is the winner!
Snakes and Ladders is the English version of an ancient Indian game. There are a number of names and variations of the Indian game such as Gyan Chauper, Leela, Mokshapat and Moksha Patam. The games were originally used to impart moral and karmic lessons to children. The ladders represent a virtue which allows you to rise while the snakes represent a vice which causes you to fall. In the Indian version there are more snakes than ladders, probably because it’s easier to fall victim to vice than to be virtuous. 🙂
When the game came to England, a few changes were made. The number of snakes was reduced so there were equal numbers of snakes and ladders. The karmic lessons of the original were also replaced with moral lessons relevant to the Victorian era of the time. Eventually the moral lessons were left out or replaced by cartoon pictures that had no real link to virtues or vices.
The American version is called Chutes and Ladders. In a move that would make Saint Patrick proud, Chutes and Ladders has driven all the snakes off the board and replaced them with chutes. Interestingly, most of these versions still retain the moral lessons of the original games.
When I think of playing Snakes and Ladders as a child, I can’t remember any moral lessons being imparted. All I remember is my desperate desire to win and to avoid the snake boldly waiting at the top, ready to turn my impending victory into defeat! I actually loved the drawings of the snakes, with their cute tongues poking out, but I was annoyed that it was a punishment to land on them.
Snakes are one of the oldest, richest and most widespread mythological symbols. While they are seen as symbols of negativity in some cultures, they are more often associated with positive traits such as creativity, fertility, healing, rebirth, sexuality and wisdom. I’m glad Snakes and Ladders didn’t teach me to see snakes solely as a symbol of negativity.
As the wheel spins towards the winter solstice, I find myself craving the drinks of xmases past. Growing up, spiced eggnog was one of my favourite xmas drinks, especially if it had a good slug of rum or whiskey. Xmas is celebrated in summer down under, so a cool drink was the perfect tonic for the often warm weather typical for December.
As an Aussie Pagan, I celebrate the winter solstice in June, which in Melbourne is usually very cold. While I craved the creamy and boozy pleasures of an eggnog, I wasn’t too keen on sipping a chilled drink.
As I researched warm eggnog recipes, I discovered a drink called Southern Boiled Custard. Despite the name, the custard is not boiled but gently simmered and is usually served chilled like eggnog. While I loved the idea of drinking custard, I was still keen to find a warm drink for the winter solstice. After a bit more research I found a few recipes that suggested serving drinking custard warm!
I’ve added a good splash of bourbon to my recipe, making it a perfect festive drink for midwinter. 🙂
Warm Drinking Custard
Ingredients 2 eggs 1/4 cup sugar pinch of sea salt 2 cups milk 1/4 teaspoon vanilla extract 60ml bourbon
Instructions Whisk together the eggs, sugar and salt in a heatproof bowl. Bring the milk to a simmer in a heavy-bottomed saucepan. Slowly pour the hot milk mix into the egg mixture, whisking continually. Pour the mixture back into the saucepan. Whisk until the custard begins to thicken. Remove from heat. Whisk in the vanilla extract and bourbon. Pour the custard into heatproof glasses or mugs. (Makes two generous serves.)
One of the quirks of celebrating Halloween on April 30th in the southern hemisphere is that it sometimes coincides with Eastern Orthodox Easter. Due to the differences between the way Orthodox and Western churches calculate Easter, they are often on different days. Halloween and Western Easter cannot fall on the same day, but that’s not so for Orthodox Easter. You can read about the complicated reasons for the differences in Easter dates in my previous post Moon Over Easter.
This year Orthodox Good Friday falls on Southern Hemisphere Halloween, which got me thinking about the similarities between those two special days. Naturally I thought about Halloween’s focus on ghosts and spirits and Easter’s focus on the death and resurrection of Jesus. How much more Halloween can you get than a story of a man dying and then returning from the dead? It doesn’t even matter if he returns as a man, zombie or ghost – it all fits with the spirit of Halloween!
Another Halloween/Easter theme is blood. Gory and scary looking food is a feature of Halloween celebrations, while the Easter tradition of colouring eggs red is meant to represent the blood of Christ that is shed on Good Friday. The hard eggshell represents the tomb Jesus is sealed in, and when you crack the eggshell, it symbolises Jesus’ release from the tomb and his resurrection from the dead. This connection of the egg with blood, death and rebirth, makes eggs perfect symbols for Halloween too.
A tasty egg dish that is traditionally served for both Easter and Halloween is Devilled Eggs. I’ve already shared a recipe for Devilled Eggs in my Dracula’s Journey post. I’ve added a Halloween tweak to the recipe, which now features pumpkin puree and pumpkin spice. I also decorated the eggs with pumpkin seed flour, pumpkin seed oil and pumpkin seeds to really pump up the pumpkin flavours. You can also drizzle with pomegranate molasses or another red sauce to give them a ghoulish look. 🙂 The great thing about Halloween food is that you can go all out with the decorating!
Pumpkin Devilled Eggs
Ingredients 6 boiled eggs 2/3 cups pumpkin puree 1 tablespoon sour cream sea salt to taste pumpkin spice to taste*
for decorating pumpkin seed oil pumpkin seed flour pumpkin seeds
Instructions Cut eggs in half lengthways and scoop out the yolk into a bowl. Mash the egg yolk then add the sour cream and pumpkin puree. Mix until combined. Add salt and pumpkin spice to taste. Spoon or pipe mixture back into the eggs. Decorate your eggs your way!
*you can use store-bought pumpkin spice mix or make your own. This is my version: 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg Mix the spices together in a small bowl.
This year I thought I would commemorate Bram Stoker’s April 20th Deathiversary by exploring Quincey P. Morris, an important but often overlooked character in Dracula.
Quincey P. Morris is a young, rich American from Texas. He’s a larrikin who carries a bowie knife. He has travelled and had many adventures and is a bit rough and ready. He loves using American slang when he is with friends but is also a gentleman with impeccable manners. Quincey is close friends with both Arthur Holmwood and Dr Seward. All three are in love with Lucy Westenra and all three propose to her. Although Lucy chooses Arthur, Dr Seward and Quincey remain loyal and devoted friends to both Arthur and Lucy. When Lucy is bitten by Dracula, Arthur, Dr Seward and Quincey join forces with Abraham Van Helsing to try and save her life. Sadly they fail and Lucy becomes one of the undead and is eventually staked by Arthur.
When Mina Harker becomes the next target of Dracula, Arthur, Dr Seward, Quincey and Abraham Van Helsing join forces with Mina and her husband Jonathan Harker, to do battle with Dracula for the life and soul of Mina. After mighty struggles and an arduous journey to Transylvania, Mina watches as Jonathan and Quincey fight a band of gypsies protecting the fleeing Dracula. As they fight their way towards Dracula’s crate, Quincey is stabbed by one of the gypsies. Undeterred, Quincey makes it to Jonathan’s side and together they pry open Dracula’s crate. A horrified Mina watches as Jonathan slits Dracula’s throat and Quincey stabs Dracula in the heart with his bowie knife. Dracula’s body crumbles and disappears before their eyes. A dying Quincey watches as the symbol of Mina’s corruption, a wafer burn scar on her forehead, vanishes. He dies a happy man knowing that Mina’s soul is restored.
On the anniversary of Quincey’s death, Mina gives birth to a son. Quincey Harker has a bundle of names that link all the vampire hunters together but they call him Quincey in honour of his ultimate sacrifice. Quincey P. Morris is in many ways the true hero of Dracula. As a big fan of Quincey, I’m happy that his name and spirit live on.
To pay tribute to Stoker’s fascinating yet underrated character, I was considering making a Texas Funeral Cake. This way I could honour Quincey’s Texan heritage, and also enjoy a chocolate sheet cake topped with chocolate frosting and pecans. But as I thought of Quincey, I couldn’t help thinking of quinces. The name play being too tantalising for me, I started working out how I could add quince jam or paste to a Texas Funeral Cake. As I pondered whether to add quince to the cake batter, the cooked cake, or add it to the frosting, the thought hit me that as Dracula dies he crumbles. My mind then went straight to a Quince Crumble!
The joy of using fresh quinces is that, as they cook, an amazing alchemical process takes place and the white flesh slowly transforms to a reddish pink colour. Watching the quince change colour naturally makes me think of blood, which is so appropriate for a recipe honouring the deaths of the author of, and a character in, a vampire novel! I’m sure Bram will enjoy my playful take on Quincey’s role in Dracula’s crumbly end. 🙂
Ingredients 750g quinces, peeled, cored and quartered 1/4 cup caster sugar 1/2 teaspoon vanilla extract 1 + 1/4 cups plain flour 175g unsalted butter, diced and chilled 4 tablespoons brown sugar 1/4 teaspoon ground cinnamon
Instructions Place the quince in a medium sized saucepan over medium-high heat. Add the caster sugar, vanilla extract and enough water to just cover the fruit. Bring to the boil then simmer for 3 – 4 hours or until the quince have turned a pinkish red. Preheat the oven to 180C / 350F. Add the flour and chilled butter to a medium sized bowl. Using your fingertips, rub the mixture together until you form large crumbs. Add the brown sugar and cinnamon and mix through until combined. Spoon the quince into a baking dish, leaving behind any excess liquid. Sprinkle the crumble topping over the fruit. Bake, uncovered, for 25 minutes or until the crumble is golden brown. Serve with cream, ice cream or custard.
During the lead up to Easter, a recipe for a Cadbury Creme Egg “Scotch Egg” was doing the rounds and the reactions ranged from Yum? to Yuck! When a friend asked me what my take on this twisted treat would be, I put my thinking cap on and did a bit of research.
First step was to check the ingredients in the Creme Egg. Palm oil is an ingredient which was a concern because of its environmental impact, however, Australian Cadbury products are supposed to use palm oil sourced from sustainable producers which is great. The next ingredient that caught my attention was the red/orange food colouring 160c – aka paprika – yes paprika! I am allergic to paprika and all other chillies, so I couldn’t use that egg for my recipe. Undeterred, I decided to use Caramello easter eggs which I know don’t contain paprika. 🙂
My next step was to decide what coating I would use to wrap around my eggs. After some thought I went with a condensed milk and biscuit (cookie) crumb truffle mix. I couldn’t decide whether to add cacao powder into the mix so I made one batch with cacao powder and another one with milk powder. The milk powder mix is drier than the cacao mix which is really sticky, making it slightly challenging but heaps of fun to work with. I can’t decide which one I like best as they are both so tasty!
You can experiment with your own flavour combinations by mixing and matching different flavoured easter eggs such as Turkish delight or peppermint cream. You can also experiment with different toppings such as crushed cookies, sprinkles, grated chocolate, cocoa or cacao powder.
Easter Egg Truffles
Ingredients 125g shortbread cookies 25g cacao powder 25g milk powder 150ml sweetened condensed milk 12 mini caramel filled easter eggs shredded coconut for topping
Instructions Crush the shortbreads into fine crumbs in a food processor or by placing in a ziplock bag and smashing with a rolling pin. Divide the shortbread crumbs evenly into two bowls. Add cacao powder to one bowl and mix until combined. Add milk powder to the other bowl and mix until combined. Add half the condensed milk to the cacao powder mix and stir until combined. Add the remaining condensed milk to the milk powder mix and stir until combined. Place coconut in a bowl. Remove wrapping from the easter eggs. Place a tablespoon of milk powder mix in your hand, top with an easter egg, then shape the mix around the egg. Roll in coconut. Repeat until 6 eggs are covered. Place a tablespoon of cacao powder mix in your hand, top with an easter egg, then shape the mix around the egg. Roll in coconut. Repeat until remaining 6 eggs are covered. Store in an airtight container in the refrigerator. You can serve them straight from the fridge or bring to room temperature if you want a gooey centre.
I recently enjoyed a concert at the Melbourne Recital Centre by Vardos, a three-piece band that performs traditional folk music inspired by their travels through Eastern Europe. The concert I attended was “The Balkan Cookbook” which explored the culinary identity of Eastern Europe through song. During the hour long performance we were taken on a mouthwatering journey through a traditional Eastern European menu. While my body responded to the vibrant music, my mind began concocting recipes for the food and dishes being celebrated.
The starters began with a song about bacon, followed by a basil song and then one about bread. My stomach rumbled as I pictured a toasted bacon and basil sandwich! The soup course was next followed by mains, side salads, sweets and Turkish coffee. While I do love coffee and a Balkan sweet, it was the soup course that really fired my imagination – especially the tale of the stone soup.
Before launching into song, we were treated to tales about Balkan soups. It may be surprising to learn that Balkan soup courses can sometimes feature fruit soups, which are slightly sweet, usually served hot, but can also be served cold. I’m a big fan of fruit soups and have previously posted recipes for Cherry Soup and Blueberry Soup. The other soup discussed was stone soup – yes stone soup!
Stone soup is a European folktale about hungry travellers who visit a village. Carrying only a large cooking pot, they ask the villagers if they will share some food with them. The villagers say no. The travellers go to the stream, fill their pot with water, drop a large stone in it and then place it over a fire. One curious villager asks the travellers what they are making. The travellers say it is a tasty “stone soup” which they are happy to share but it could be improved with the addition of a few more ingredients. The curious villager, wanting to try the soup, says they have carrots which they are happy to share with the travellers. One by one the rest of the villagers bring ingredients to add to the soup until the pot really does contain a flavourful soup. The inedible stone is removed and the travellers and the villagers all share the soup. Although the travellers have tricked the villagers, they have taught them the value of sharing and the importance of coming together as a community.
Stone soup begins with a trick so I thought it was the perfect tale to inspire an April Fool’s Day recipe. I chose a mussel soup as it contains mussel shells which reminded me of the stone. Just remember that the shells, like the stone, are inedible so discard them once you have scooped out the tasty mussels. 🙂
Ingredients 2 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, finely sliced 1 medium red chilli, deseeded* and finely sliced 1 tablespoon tomato paste 1/2 cup white wine 1 lemon, juiced and zested 1kg tomatoes, finely chopped 1/2 cup fish stock sea salt to taste pepper to taste 1kg mussels, scrubbed and debearded 1/4 cup flat-leaf parsley, roughly chopped 1/4 cup basil, roughly chopped
Instructions Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add garlic and chilli and cook for 1 minute. Add tomato paste and cook for 1 minute. Add wine and cook for 5 minutes. Add tomatoes and cook for 3 minutes. Add lemon juice, zest and stock. Stir until combined. Increase heat to high and bring the stock to a boil. Reduce heat to medium and simmer, covered for 10 minutes. Add salt and pepper to taste. Add mussels to stock. Cover and steam, shaking the pan occasionally, for 3-5 minutes or until the mussels are opened. Discard any unopened mussels. Stir through the parsley and basil before serving.
This weekend is the March Equinox. One half of the world springs into Spring while the other half falls into Fall. I’m in the half that is falling into Fall, or as I more often call it – Autumn. I love this time of the year, when day and night are balanced. I love it even more knowing that colder weather is on its way! There are still sunny days ahead but the cooler nights remind us that the seasons are turning.
The Autumn Equinox is the second harvest festival on the Pagan calendar. Grains, fruits and nuts are traditional foods, as are breads, cakes, pies and other baked goods. Beer, cider and mead are great drinks to help wash down hearty Autumn fare while warming drinks such as mulled wines, ciders and piping hot chocolates provide comfort for lengthening nights.
When I think of Autumn, I think of apples and when I think of apples, I think of caramel apples! While holidaying in Las Vegas one Autumn, my best friend and I saw a store window filled with caramel apples. We were both too full to try one, so he took a photo instead.
When I got home, I just had to create a cupcake version of a caramel apple. I think the perfect drink for these sweet apple cupcakes would be a warm mug of spicy mulled apple cider. 🙂
Caramel Apple Cupcakes
Ingredients for the apple cupcakes 1 cup plain flour, sifted 1/3 cup almond meal 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon sea salt 150g (2/3 cup) unsalted butter, room temperature 2/3 cup sugar 1 egg, room temperature 2/3 cup milk 1 teaspoon vanilla extract 1 apple, peeled, cored and chopped into small pieces
for the salted caramel frosting 115g (1/2 cup) unsalted butter 1 cup dark brown sugar 1/3 cup double cream 1/2 teaspoon sea salt 2 – 3 cups icing (powdered) sugar, sifted
Instructions Preheat the oven to 180C / 350F. Line a 12-hole muffin pan with 12 paper cases. In a medium sized bowl, mix together the flour, almond meal, baking powder, cinnamon, nutmeg and sea salt. Set aside. In a separate bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg. Add the milk and vanilla and beat until combined. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Fold in the apple pieces. Using an ice-cream scoop, spoon the batter evenly into paper cases. Bake for 15 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Cool for 5 minutes before transferring to a wire rack to cool completely. Make the frosting by melting the butter in a small saucepan over low heat. Once the butter has melted, turn the heat to medium and add the sugar and cream. Stir continually with a wooden spoon until the sugar has dissolved. Add the salt and allow to cook for 2 minutes, being careful not to burn the caramel. Remove from the heat and allow to cool. Place the caramel in a mixing bowl. Using an electric mixer, gradually beat in the powdered sugar until frosting is smooth and reaches a piping consistency. This will take a few minutes of beating to achieve. Spoon frosting into a piping bag and pipe onto cupcakes.
March 16 is Panda Day. It is a day to celebrate our beloved giant pandas, though for some of us that’s everyday! 🙂 Panda Day is also a day to reflect on the important work being done to save these precious creatures from extinction.
To celebrate Panda Day, I thought I would explore the giant panda card in the World Animal Dreaming Oracle by Scott Alexander King. I bought this deck as I knew it had a red panda card which I’m hoping to explore on International Red Panda Day. I was pleasantly surprised to discover the deck also had a giant panda card. I was a little disturbed to discover this card was called Sorrow. However, to understand this card, you have to know the legend of how the giant panda came to have black and white fur.
There are a few variations of the legend, but my favourite version tells the story of a young shepherdess who protects a giant panda cub being attacked by a leopard. The brave shepherdess saves the panda, but during the struggle she is killed by the leopard. The cub returns safely to the other giant pandas, who in this legend are as white as snow. When they hear about the death of the shepherdess they are heartbroken. As a sign of respect for her sacrifice, the pandas attend her funeral. As was the custom, the pandas cover their arms in black ash. As they weep, they rub their eyes with their paws, wiping away their tears and staining their fur with black ash. To block out the sound of crying, they cover their ears with their paws, staining their ears with black ash. To deal with their grief, they hug each other, spreading the ash from their arms to their legs. To remember the shepherdess and her sacrifice, the pandas decide to never wash the ash from their fur. They have kept their black and white markings to this day.
So now you know why Sorrow is a fitting theme for the giant panda in the World Animal Dreaming Oracle. Thankfully the giant panda card has a lovely meaning. According to Scott, the giant panda reminds us of our compassion, empathy and sensitivity to the suffering of others. The giant panda also teaches us to be careful of not burning ourselves out with the weight of our concerns and responsibilities. We can care for the world, but not at the expense of our own emotional state. The giant panda is here to support us, especially when we value ourselves as much as we value others. I think this is a beautiful interpretation of our beloved pandas.
For this Panda Day, I’ll be celebrating the legend of how the panda became the black and white beauty of the bear world, by enjoying a nice slice of white cheese rolled in black ash. In true panda style I’ll also be enjoying a cup of bamboo leaf tea.
This week we say farewell to the Year of the Yang Metal Rat and welcome to the Year of the Yin Metal Ox.
To celebrate the incoming Year of the Ox, I want to briefly explore the lesser known animal attributes we are born with in our Chinese Zodiac year. While most of us know about our year of birth animal, there is also a month of birth animal, day of birth animal and hour of birth animal.
Year of Birth Animal Your year of birth animal is your Outer Animal. It is the most important influence and represents what you show to the world. This animal corresponds to the sun sign in Western astrology.
Month of Birth Animal Your month of birth animal is your Inner Animal. It symbolises the parts of you that you keep to yourself and rarely share with others.
Day of Birth Animal Your day of birth animal is your True Animal. It symbolises what you will become. As there are only seven days but twelve animals, some days have more than one animal guardian. So depending on what day you were born, you may have one, two or three animals to explore.
Hour of Birth Animal Your hour of birth animal is your Secret Animal. It represents who you really are. Your hour animal corresponds to the ascendent in Western astrology.
Bram and the Year of the Rat As part of my farewell to the Year of the Rat, I wanted to explore the animal menagerie of Bram Stoker, my favourite author. Stoker died on Saturday, 20th April 1912 in the Year of the Water Rat. Considering the body of work Bram left behind, and because the outgoing year is a Rat year, I’m going to briefly explore the animal influences of Bram’s death year (as distinct from the traditional birth year). In particular, I’m going to see how they are reflected in his most celebrated work – Dracula. I think Bram would like that.
Bram’s Death Year Animal Bram died in 1912 in the Year of the Rat making his Outer Animal the Rat. When I started looking for rat action in Dracula, I was sure I would find these critters making mischief on the Demeter, the ship that brings Dracula to England. Then I remembered the scenes I was thinking of were actually from Dracula movies and not from the book. In fact the movies have had a lot of fun with Stoker’s rats, which highlights their importance as an Outer Animal.
The Demeter may be free of rats in Dracula, but happily the rest of the novel isn’t! Rats are one of the animals that Dracula uses to do his bidding. When the vampire hunters ransack one of his homes, he sends an army of rats to attack them. And who can forget Renfield’s creepy desire for the lives of rats? When Renfield is reluctant to invite Dracula into the asylum, Dracula summons an army of rats to tempt him. Renfield’s crazed line “Rats, rats, rats!” is immortalised in horror history. But it’s not just Dracula that showcases rats. Bram also wrote two chilling short stories that feature rats – The Judge’s House and The Burial of the Rats.
The Judge’s House is a supernatural tale about a student who dismisses the local superstitions about the home of a former hanging judge and decides to rent it. Although the house is infested with rats, he thinks he has found the perfect place. He comes to realise his mistake when he is visited by the Rat King! The Burial of the Rats is not a supernatural terror but rather a disturbing story of an Englishman visiting Paris who takes a stroll down the wild side of town, all under the watchful gaze of hungry rats. As the animal that represents an important influence in Bram’s work, the Rat seems pretty spot-on.
Bram’s Death Month Animal Bram died in the month of April, making his Inner Animal the Dragon. The presence of dragons in Dracula is not obvious, which makes the dragon a perfect Inner Animal. There are two interesting ways dragons make their presence known in Dracula.
The first dragon reference is in the name Dracula. Dracula’s father was called Dracul as he was a member of the Order of the Dragon. Dracula means “son of Dracul”, essentially Dracula is the son of the Dragon. In the novel, Dracula and Jonathan spend many evenings discussing Transylvanian history and Dracula’s lineage. During these talks Dracula never reveals what his name means. This makes sense, as it would then be obvious who and what he is. This also means that the reader would only know the dragon connection if they have prior knowledge of the Dracula legend, or if they research the name afterwards. Dracula (and Stoker) certainly keep this aspect of his Inner Animal very hidden.
The second dragon reference is in relation to lizards. Although the name dragon isn’t used, some lizards are also called dragons. When Jonathan sees Dracula climbing down the castle wall, face first, he describes Dracula as moving like a lizard. Significantly, it is this act that finally forces Jonathan to acknowledge that Dracula is a supernatural creature. Dracula has tried to hide his supernatural side from Jonathan, but thanks to his lizard walk, his Inner Animal has been revealed.
Bram’s Death Day Animals The day of Bram’s death is Saturday. Saturday is one of the days that has three animal guardians. Bram’s True Animals are the Ox, Tiger and Rooster. I must say I had fun trying to find references for oxen, tigers and roosters in Dracula.The ox is not mentioned in Dracula but cows are. Luckily the Chinese term for ox generally refers to cows, bulls and other members of the bovine family. Tigers are mentioned a few times as are roosters or cocks. These animal references are very significant when explored as True Animals. One of the key themes they highlight is that of the hunter becoming the hunted, which is exactly what Dracula becomes.
The Rooster The rooster makes an appearance in Dracula during Jonathan’s stay at Castle Dracula. The relationship between Jonathan and Dracula is marked by the crow of a cock heralding sunrise. Although Dracula can walk about during the day, he treats the call of the rooster seriously. Dracula often ends his discussions with Jonathan when he hears the cock crow. The rooster shows us that although Dracula is a powerful supernatural being, there are some natural laws that he must obey. It is these these laws that are his weakness and will be exploited by his enemies.
The Tiger A key reference to tigers is when the vampire hunters discuss the reasons why they should hunt down Dracula, even though he has left England. Van Helsing argues that Dracula is like a bloodthirsty tiger who will return again and again unless he is vanquished. The hunt is on!
The Ox The cow has a fascinating part to play in the hunting of Dracula. While Dracula tries to escape the vampire hunters, they use the bond he has forged with Mina to track him. In a trance, Mina connects with Dracula and, among other things, she hears cows lowing. With this information they realise that Dracula is travelling on a river. They eventually catch him and dispatch him. Or do they?
Bram’s Death Hour Animal I’m not sure if anyone knows what time Bram Stoker died, so his Secret Animal remains a secret. As a Scorpio, I think Bram will be very happy to take some of his secrets to his grave and beyond!
Unleash Your Inner Animals Want to find your own animal menagerie? Use the charts below to help you discover new animals in your zodiac. You could have the same animal in all aspects, or you could have a combination of animal influences to play with.
Year Animal The twelve animals of the Chinese zodiac follow a twelve year cycle. A new cycle began with the Year of Rat in 2020 and continues in 2021 with the Year of the Ox followed by the Year of the Tiger, Year of the Rabbit, Year of the Dragon, Year of the Snake, Year of the Horse, Year of the Sheep/Goat, Year of the Monkey, Year of the Rooster, Year of the Dog and finally the Year of the Pig. If you were born in the month of January or February you have to check to see if your animal is the one for the preceding year as the new year begins and the animal changes sometime in those two months.
Month Animal December 7th to January 5th – Rat January 6th to February 3rd – Ox February 4th to March 5th – Tiger March 6th to April 4th – Rabbit April 5th to May 4th – Dragon May 5th to June 5th – Snake June 6th to July 6th – Horse July 7th to August 6th – Sheep/Goat August 7th to September 7th – Monkey September 8th to October 7th – Rooster October 8th to November 6th – Dog November 7th to December 6th – Pig
Day Animal Monday – Sheep Tuesday – Dragon Wednesday – Horse Thursday – Rat, Pig Friday – Rabbit, Snake, Dog Saturday – Ox, Tiger, Rooster Sunday – Monkey
Hour Animal 11pm to 12.59am – Rat 1am to 2.59am – Ox 3am to 4.59am – Tiger 5am to 6.59am – Rabbit 7am to 8.59am – Dragon 9am to 10.59am – Snake 11am to 12.59pm – Horse 1pm to 2.59pm – Sheep/Goat 3pm to 4.59pm – Monkey 5pm to 6.59pm – Rooster 7pm to 8.59pm – Dog 9pm to 10.59pm – Pig