Yearly Events

A Treat For Renfield

May 26 is World Dracula Day, a day which celebrates the publication of Bram Stoker’s novel Dracula in 1897. Dracula is full of fascinating characters and one of the strangest is 59 year old R.M. Renfield, forever remembered as a fly eating maniac.

 

Fool

The Dracula Tarot

Renfield is a character who appears spasmodically in Dracula but his brief appearances are both fascinating and instrumental to the narrative. We never know how Renfield came to be a patient at Dr Seward’s sanatorium as his personal history is a mystery. What we do know is that he has a particular fascination for blood. He devours live animals beginning with flies and quickly works his way up to spiders and birds. He even asks the doctor if he can have a kitten. Dr Seward calls his strange patient zoophagous, a term he devises to describe Renfield’s blood-thirst for live animals.

Renfield also has a connection with Dracula. From the moment Dracula’s ship nears England, Renfield is aware of its approach. Soon after Dracula moves into Carfax, Renfield twice escapes, runs to Carfax, and talks with Dracula. Renfield offers his allegiance to the dark vampire, as he desires the gift of eternal life that only Dracula can offer. In an interesting discussion with Dr Seward, Renfield becomes uneasy when they discuss souls. Renfield initially does not want to be responsible for the souls of those who may die at his hands, but it is a responsibility he eventually and reluctantly accepts.

When Renfield meets Mina, a guest at the sanatorium, he has a change of heart. Knowing that Dracula will come for her, Renfield warns Mina to leave. It is only through Renfield that Dracula can enter the sanatorium, as he needs an invitation. Renfield allows Dracula entry but regrets his actions when he sees Mina again. She is pale and withdrawn, a consequence of Dracula’s attacks on her. Renfield has grown quite fond of Mina and does not like the fact that Dracula is feeding from her. He decides to stop Dracula when he next tries to gain entry into the sanatorium through his window. In a show of strength, Renfield grabs Dracula as he begins to materialise in the room. The two struggle and Dracula fights off Renfield, delivering him a killing blow. As Renfield lies dying, he confesses his sins to the vampire hunters. He tells them that Dracula has attacked Mina and that he is with her now. He dies hoping that his brave actions can save Mina’s life and also his soul.

As a tribute to Renfield, I couldn’t resist making Garibaldi Biscuits. These pastries filled with currants are named after Giuseppe Garibaldi, the Italian general who led the struggle to unify Italy. What does that have to do with Dracula or Renfield? Well it’s the various nicknames of these pastries that are my inspiration. The look of the squashed currant filling has given rise to nicknames such as Fly Cakes, Fly Pie, Fly Sandwiches, Flies’ Graveyard, Flies’ Cemetery, Squashed Fly Biscuits and, my favourite, Dead Fly Biscuits. I think that Renfield would like these delicious (although fly-less) biscuits that won’t weigh heavily on his soul.

Dead Fly Biscuits

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Ingredients
2/3 cups dried currants
2 tablespoons marsala wine
1 + 1/2 cups plain flour
80g (1/3 cup) cold unsalted butter, chopped
1/2 cup caster (superfine) sugar
1/3 cup milk
1 teaspoon cinnamon
1 egg, lightly beaten

Instructions
Place the currants and marsala in a bowl and set aside for 30 minutes.
While the currants are soaking, start the dough.
Place the flour, butter and a 1/4 cup of the sugar into a food processor and pulse until it resembles breadcrumbs.
Turn out into a bowl.
Add the milk and mix until it forms a dough.
Turn out onto a lightly floured surface and knead until smooth.
Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven 200C / 400F.
Line a baking tray with baking paper (approximately 20x30cm / 8x12inches).
Divide the dough in half.
Roll one half between two sheets of baking paper to fit the baking tray.
Place the dough on prepared tray.
Combine the remaining 1/4 cup of sugar with the cinnamon.
Sprinkle two tablespoons of cinnamon sugar over the pastry.
Drain the currants, discarding the marsala, and spread the currants over the pastry.
Roll the remaining pastry between two sheets of baking paper and place over the top.
Lightly roll with a rolling pin to squeeze the layers together.
Score the surface to mark out twelve rectangular slices.
Brush top with beaten egg.
Sprinkle with remaining cinnamon sugar.
Bake for 25 minutes.
Allow to rest for 5 minutes.
Cut along the score marks to separate the slices.
These are usually eaten cold but they are delicious hot too. 🙂

A Biscuit Story

April 25th is Anzac Day in Australia and New Zealand. It was originally a day to honour members of the Australian and New Zealand Army Corps (ANZAC) who served in the Gallipoli Campaign, which was the ANZAC’s first engagement in World War I. Today it is commemorated as a national day of remembrance for both Australians and New Zealanders who have served in war or other conflicts, to remember the sacrifices of those who served and honour those who died.

One way of commemorating Anzac Day is by baking Anzac biscuits. There are two stories explaining how these sweet biscuits (cookies) became associated with Anzac Day. The first one claims that the biscuits were sent to soldiers abroad as they wouldn’t spoil during transportation. The second story is that Anzac biscuits were sold as a way of fundraising for the war and eaten by Australians and New Zealanders at home. Whichever story is true, one thing that is not in dispute is the fact that Anzac biscuits are sweet and delicious.

Anzac biscuits also come with a legal warning! The term “Anzac” is protected by law in Australia, especially for commercial purposes, and cannot be used without permission from the Minister for Veteran Affairs. Happily there is a general exemption granted for Anzac biscuits but you must follow two rules. Firstly, the biscuits must remain true to the recipe which contains oats, flour, coconut, baking soda, butter, sugar and golden syrup. Secondly they must be called biscuits and not under any circumstances be called cookies. Here is my version of Anzac biscuits which, for taste reasons as well as legal ones, stays very close to the original recipe. 🙂

Anzac Biscuits

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Ingredients
1/2 cup flour, sifted
1/2 cup rolled oats
1/4 cup shredded coconut
1/4 cup sugar (granulated)
pinch of sea salt
60g (1/4 cup) unsalted butter
1/2 tablespoon golden syrup
1 tablespoon boiling water
1/4 teaspoon baking soda (bicarbonate)

Instructions
Preheat oven to 170C / 340F.
Line 2 baking trays with baking paper.
Mix together the flour, oats, coconut, sugar and salt in a bowl.
Melt the butter and golden syrup in a saucepan.
Mix together the water and baking soda.
Pour the baking soda mix into the melted butter, being careful as it may bubble up.
Pour the butter mix into the dry ingredients and mix until combined.
Drop tablespoonfuls of batter onto prepared trays.
Gently press on them with your hand. The thinner they are, the crunchier they will be and the less cooking time they will need.
Bake for 10 – 20 minutes or until golden brown.
Cool for 5 minutes on the tray before placing on a wire rack to cool completely.

For The Blood Is The Life

There are three interesting events coming up – National Bat Appreciation Day, Orthodox Easter and Bram Stoker’s Deathiversary.

April 17th is National Bat Appreciation Day, a day when we are asked to remember the important role bats play in our lives. Bats are insectivores, which means they eat insects which helps keep insect numbers down. This is especially critical with mosquitoes. Bats are also pollinators which means they move pollen from male to female flowers which helps bring about fertilisation, thereby providing a vital link in our food chain. There are heaps of other interesting facts about bats and April 17th is a great day to learn more about them.

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This year April 17th is also Orthodox Good Friday. This doesn’t happen every year so it’s a fun coincidence. Orthodox Easter Monday will be celebrated on April 20th which is also Dracula author Bram Stoker’s Deathiversary – another fun coincidence. Perhaps a more disturbing coincidence is that all three events have a blood connection.

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While my favourite bat is the fluffy and cuddly Australian flying fox, I’ve always been fascinated by the cute and uncanny vampire bat. Vampire bats are connected to vampires, not only in name, but also by being blood suckers! There are other connections too as the vampire’s cape is reminiscent of bats wings and some vampires are depicted as sleeping upside down like bats rather than in coffins. Dracula can also turn into a bat when necessary. With all the competing Easter traditions such as bunnies and chocolate eggs, it is easy to forget that Easter is actually a celebration focussing on blood, death and rebirth. 

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To celebrate this trilogy of bloody connections I’ve made dyed red Easter eggs – with a twist! Colouring eggs red is meant to represent the blood of Christ which is shed on Good Friday. I’ve used red wine to colour my eggs as red wine is symbolic of blood in Christian rituals. (Knowing this connection it always amused me that Bela Lugosi’s Dracula never drank wine.) I’ve also added spices, which symbolise the spices that Jesus’ body was anointed with before burial. The eggshell represents the tomb and the egg signifies rebirth. An Easter tradition I grew up with was the egg cracking game where you try to crack the shell of your opponent’s boiled egg without cracking yours! Because I’m not a traditionalist, I had to break the rules by cracking shells and turning them into Chinese marbled eggs. But don’t worry, there are still some unbroken eggs to play with. 🙂

Red Wine Eggs

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Ingredients
6 eggs
1 bottle red wine
1/2 teaspoon sugar
4 cloves
2 star anise
2 cinnamon sticks

Instructions
Place the eggs, wine, sugar, cloves, star anise and cinnamon sticks in a saucepan, making sure the eggs are fully submerged in liquid.
Cover and bring to a boil.
Once boiling, turn off the heat and allow the eggs to cook for 15 minutes.
Remove half the eggs from the saucepan and allow to rest until cool enough to touch. Gently tap them with the back of a spoon to crack shells, making sure to keep the shell intact. The deeper the cracks, the more flavour will penetrate.
Place the eggs back in the wine with the remaining eggs.
Allow to cool then refrigerate and steep for a few hours or overnight.
Remove the eggs from the wine and allow to dry.
Peel the cracked eggs to show off their marbling.
Use the remaining eggs to play the cracking game.

V Something Eats

This April Fool’s Day marks the 6th anniversary of my blog. To celebrate, I thought I’d share a favourite recipe from each year. As most of us are in some sort of isolation, food is one of the things we turn to (well certainly one of the things I turn to!). So please enjoy this trip down recipe memory lane. 

2014 – Rosewater Cupppycakes

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Rosewater is one of my favourite flavours. I grew up loving Turkish Delight and I’m one of the rare people who enjoys Turkish Delight chocolate. These cupcakes are also a symbol of friendship as they were created for my friend and fellow panda enthusiast Anne Belov from The Panda Chronicles. Her pandas love eating cupcakes, which they call cuppycakes, so I hope they enjoyed these offerings.

2015 – Hush Puppies

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I love cornmeal and grew up eating bowls of cheesy polenta. When I discovered cornmeal muffins at a Mexican restaurant I started making them too. Then I discovered hush puppies – deep fried cornmeal fritters – and I haven’t looked back!

2016 – Beer Can Chicken

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Who can resist a whole chicken cooked on a can of bear – not me. 🙂

2017 – Smashed Potatoes

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Potatoes are one of my comfort foods – especially mashed with lots of butter and salt. There is something cathartic about taking to a cooked potato with a masher. Happily these baked potatoes also appreciate a good smash with a masher.

2018 – Pumpkin & Apple Cider Soup

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Halloween, my favourite festival, always makes me think of pumpkin, spices and apples. It’s hard to open the door to trick-or-treaters when sitting down to a bowl of this heartwarming soup.

2019 – Corned Beef

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The ultimate comfort food – so tasty and so versatile. It takes hours to cook and fills your home with spicy aromas while making your mouth water. Serve it hot with vegetables and a lovely sauce and then use the leftovers for an assortment of recipes like corned beef hash or corned beef sandwiches.

2020 – Chocolate Salami

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I’ve only posted three recipes for 2020 so I’ll share another recipe from 2017. Chocolate Salami is supposed to look like a salami but is actually a cookie dessert. It is tasty, comforting and can be cut into portions and frozen so you can enjoy it in small pieces or you can just eat the whole log! It is perfect for April Fool’s Day as you may actually trick someone into believing they are eating a savoury instead of a sweet.

On April Fool’s Day I pay homage to the tarot Fool. The Fool represents going on a journey. Well we are all already on a very strange journey. We don’t know when or how this will end but it will end. On my walk today I saw these words in chalk on the footpath. They are very wise words.

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Happy April Fool’s Day.

A Balance Of Pandas

March 16 is International Panda Day – not to be confused with International Red Panda Day which is celebrated in September. International Panda Day is a day to celebrate the beloved black and white clowns of the bear world.

Pandas have meant a lot to me for many, many years. The first time I saw giant pandas in Australia was at Melbourne Zoo in 1988 when Fei Fei and Xiao Xiao toured Australia. I was so excited to see these almost mythical animals and they did not disappoint. They were much smaller than I expected but as cute and playful as I thought they’d be. The next time I saw giant pandas was at Adelaide Zoo in 2010 when I did a VIP tour to meet Fu Ni and Wang Wang. I got to pat them on their heads and feed them fruit, vegetables and panda cake through the bars of their enclosures. I then got to go into their outdoor enclosures and hide treats for them. It was an awesome experience! Happily I’ve been able to visit these fluff balls a few more times over the years. The cuddly pair are the first and only giant pandas (so far) to be loaned to an Australian zoo. 

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Being panda mad, I dreamed of going to China to visit pandas in their homeland. Finally my dream came true in 2013 when I went to China and met a one year old baby panda called Miao Miao. As I sat on a bench Miao Miao was placed next to me and I got to give her a cuddle and a couple of pats. The little panda seemed happy to meet her smiling fans – probably because she was rewarded with bamboo, apples and honey! I got to tour a few panda centres and enjoyed seeing the black and white bears in their homeland. It really was a trip of a lifetime.

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Coincidentally, International Panda Day falls close to the Autumn Equinox in the southern hemisphere and the Spring Equinox in the northern hemisphere. The equinoxes symbolise balance as do the black and white colours of the giant panda. So while the world goes mad, grab some balancing vibes and stay calm by thinking of pandas. 🙂

Witchy Womens Day

March 8th is International Women’s Day. On March 6th, my favourite local craft beer bar, Hopheads is having a Women’s Day celebration. The event hopes to empower women by bringing together some of the best women brewers and women associated with brewing in the industry. These talented women will be available for a chat and of course there will be plenty of beer tasting! I can’t wait. 🙂

Thinking about women and beer always reminds me of a night I spent in Salem, Massachusetts a few years ago. I enjoyed many local beers in Salem, but it wasn’t until I got home that I learned of a possible connection between witches and brewing.

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It is generally acknowledged that women all around the world have been brewing and selling beer since ancient times. This started to change in Medieval Europe when female brewsters, also known as alewives, were slowly pushed out of the industry. Some theories suggest that men, wanting to take over the profitable industry for themselves, began to associate the tools and activities of brewsters with witches and witchcraft.

A brewster needed a vessel in which to brew beer, such as a large pot or cauldron. A broom or decorated stick was often placed above the door to let people know that beer was ready for sale. When a brewster sold their drink at a local market, they would wear a tall hat so they would stand out in the crowds. Cats were often kept as pets to keep mice away from the grains. Put this all together and you have the classic image of a pointy hatted witch with broomstick, black cat and cauldron! While theories connecting brewing with witches are contentious, they do provide food (and drink!) for thought.

To celebrate the connection between beer, women and witches, and the reemergence of female brewers, I put my witchy hat on and brewed a tasty potion based on a classic “Witch Hunt” cocktail. I played around with the proportions in the recipe to make it Strega dominant (strega is witch in Italian) and replaced the optional lemonade with beer. I had lots of thoughts on a name for this cocktail but finally decided on The Beer Witch Returns.

The Beer Witch Returns

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Ingredients
40ml Strega
20ml Scotch
10ml Dry Vermouth
1 cup Saison (or beer of your choice)

Instructions
Pour the strega into a tall glass.
Add the scotch followed by the vermouth.
Top with beer.
Enjoy!

You can read more about my trip to Salem, and other parts of America, in my travelogue cookbook Bites and Pieces of America, which also includes my witchy brewster inspired recipe for a Dark Ale Spider! 🙂

Day Of The Leaplings

February 29th is Leap Day. Babies born on this day are called Leaplings. As their birthday only comes once every four years they can choose to celebrate their birthday, on the non-leap years, a day early on February 28th, a day later on March 1st, or they can wait four years and only celebrate on Leap Day.

Legally they grow a year older each year (they don’t have to wait 72 or 84 years to be able to buy a drink!) In New Zealand if you’re born on the 29th of February, your birthday is officially 28th February on the other years. In many other parts of the world it is on the 1st of March in those years. In Australia, it was decided in a court case in 2018 (really 2018!) when an offender argued successfully that she should be tried as a child for offences committed on 28th February 2018. The prosecutors had argued from a different historical position that she should be tried as an adult – with substantially larger possible penalties.

The rest of us can celebrate Leap Day as a day of balance, as this extra day was added to keep the calendar year aligned with the seasonal and astronomical year.

When thinking of celebrating birthdays, I usually think of colourful cakes. One of my favourites, Neapolitan cake, is a tricoloured cake inspired by the colours of Neapolitan ice cream. The most common Neapolitan ice cream block contains three flavours – chocolate, vanilla and strawberry.

As a big fan of cupcakes, I decided to make a cupcake version of this classic cake. My Neapolitan Cupcakes feature slices of chocolate, vanilla and strawberry cupcake sandwiched together with strawberry jam, topped with vanilla cream frosting and a sprinkling of grated milk chocolate. Serve with scoops of Neapolitan ice cream for a truly indulgent celebration!

Neapolitan Cupcakes
makes 9 cupcakes

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Ingredients
for the cupcake batter
1 cup plain flour
1 teaspoon baking powder
1 teaspoon cornstarch (cornflour)
1/4 teaspoon sea salt
125g (1/2 cup) unsalted butter, room temperature
1/2 cup superfine (caster) sugar
2 eggs

for the chocolate cupcakes
1 teaspoon cocoa powder, sifted
2 teaspoons water

for the vanilla cupcakes
1/2 teaspoon vanilla extract
2 teaspoons water

for the strawberry cupcakes
3 tablespoons strawberry jam
pink food coloring

to assemble
extra strawberry jam

for the vanilla cream frosting
1 cup double cream
1 tablespoon powdered buttermilk or powdered milk*
1 tablespoon powdered (icing) sugar
1/2 teaspoon vanilla extract

To serve
grated milk chocolate or chocolate sprinkles

Instructions
Preheat oven to 180C / 350F.
Line a 12-hole muffin pan with 9 paper cases.
In a small bowl, sift together the flour, baking powder, cornstarch and salt. Set aside.
In a medium sized bowl, cream together the butter and sugar with an electric mixer until fluffy and pale.
Add eggs one at a time and beat well.
Add the flour mix and fold through until combined.
Divide the mixture evenly into three bowls.
To make the chocolate batter add the cocoa and water to one bowl and mix until thoroughly combined.
To make the vanilla batter add the vanilla and water to the second bowl and mix until thoroughly combined.
To make the strawberry batter add the jam and enough food colouring to achieve desired pink colour to the third bowl and mix until thoroughly combined.
Using an ice-cream scoop, spoon the chocolate batter evenly into 3 paper cases. Repeat with vanilla and strawberry batter making sure to clean the ice cream scoop between batches.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

To assemble:
Remove cupcakes from paper lining.
Carefully cut each cupcake horizontally into three even slices with a serrated knife.
Assemble the cupcakes making sure that each cupcake has a different coloured top, middle and bottom.
Use a thin layer of strawberry jam to sandwich the layers together.
To make the vanilla cream frosting, whip together the cream, powdered sugar and milk powder with an electric mixer on medium speed until combined.
Add the vanilla extract and whisk on high speed until stiff peaks form.
Spoon whipped cream into a piping bag and pipe onto cupcakes.
Sprinkle with chocolate.

*I use milk powder in my icings to balance the sweetness but you can omit the milk powder and replace it with extra powdered sugar.

A Very Ratty New Year

Chinese New Year is upon us and it’s time to welcome The Year of the Yang White Metal Rat! The Rat is the first of the 12 animals on the zodiac wheel and is a great animal to begin the first year of the next decade.

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The Legend Of The 12 Zodiac Animals
As with all legends, there are a few different versions and variations. In one version the Jade Emperor invited the animals to a party while in another it was Buddha. In all versions the animals had to cross a river to get there. The rat arrived first followed by the ox, tiger, rabbit, dragon, snake, horse, sheep/goat, monkey, rooster, dog and finally the pig. Each animal was rewarded for its success by having a year named after them in order of their arrival.

What About The Cat?
It is interesting to note that the rat arrives first, not because it is the best swimmer, but because it is sneaky. The rat gets the ox to give it a ride on its back, but just as the ox is about to reach the other side, the rat jumps off and is therefore first in line. In some variations it isn’t only the ox that the rat tricks but also a cat. In most of these versions the cat falls victim to ratty manipulations and never makes it to the party. If it wasn’t for the rat, the cat may have become one of the Chinese zodiac animals. If you’re thinking a year of the cat would be great though, don’t worry, in the Vietnamese animal zodiac the rabbit is replaced by the cat, so there is actually a Year of the Cat!

Animal Aspects
In addition to having a year named after them, each animal has a month, day and hours that they take care of. They are also allocated either a yin or yang energy and a fixed element which has a corresponding colour – wood (green), fire (red), earth (yellow), metal (white) and water (black). The rat is in charge of the month of December, Thursday and the hours from 11pm to 1am. The energy of the rat is yang, its element is water and its colour is black. If the element for rat is water, why are we celebrating the year of the metal rat? This happens because there are aspects that belong to the animal and aspects that belong to the year. The fixed element for the rat is water but the element for 2020 is metal.

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Yearly Aspects
Each year is allocated not just an animal, but also an element and the energy of yin or yang. These three attributes, animal, element and energy, travel through the years on different cycles. The animal changes every year in a 12 year cycle, the element changes every 2 years in a 10 year cycle and the energy of yin and yang changes every year. The yin or yang energy always corresponds with the animal’s energy while the yearly element will only match the fixed element of the animal every 60 years.

Pretty In Red
Did you know that your animal year is supposed to be your unluckiest year? One way to protect yourself against this bad luck is to wear red for the whole year! You can wear it as outerwear or underwear. So if you were born in the year of the rat, you may need to rethink your wardrobe for the year. 🙂

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Mice Day For A Rat Wedding
As part of the New Year celebrations, a special day is set aside for rats. It is the Rat Wedding Day. On this day, people will leave food in their house to share with the rats. They go to sleep early so they will not disturb the rat wedding. In Chinese culture rats symbolise wealth and fertility. While they are not generally invited into the home, on Rat Wedding Day they are welcome and can enjoy a night of feasting, partying and merriment.

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If you need more rat celebrations in your life, April 4th is World Rat Day. It is a day to celebrate fancy rats or domestic rats which are different to wild rats.

Letting Go And Leaping Forward

This New Year’s Eve we celebrate the end of not only another year, but another decade. The new year and new decade will also begin in a leap year!

A leap year is a year in which an extra day has been added to the end of February. In the Gregorian calendar, a year is normally 365 days. It takes the earth a little bit more than 365 days to revolve around the sun, so to keep the calendar year aligned with the seasonal or astronomical year, an extra day is added to the year every 4 years with some exceptions. (Any year that is exactly divisible by 4 is a leap year except if it is exactly divisible by 100 but not 400.)

So what is actually being leaped in a leap year? In the Gregorian calendar, a fixed date advances one day of the week year by year. So if March 1st falls on Monday one year then it will fall on Tuesday the next year, Wednesday the next and so on. When a leap year happens, this progression changes after February 29 and all fixed dates advance or leap a day. So if March 1st was going to fall on a Thursday the next year it will actually fall on a Friday if it’s a leap year. This happens all the way to the end of the next February when the daily progressions return to normal – until the next leap year.

The extra day that is added to a leap year is February 29. In numerology, the number 29 reduces to 11 (2+9) and then to 2 (1+1). February is also the 2nd month of the year so the number 2 is very important in a leap year. The two major arcana tarot cards that represent the numbers 11 and 2 are Justice which is card number 11 and the High Priestess which is card number 2.

image from the dracula tarot

Justice stands for balance, cause and effect, clarity, equality, fairness, impartiality, intellect, judgement, logic and truth. The Justice card aptly symbolises the leap year’s correction of the yearly imbalances the Gregorian calendar produces.

The High Priestess represents our descent into the unconscious mind, the land of dreams, visions, and hidden realms. The secret and magical world of the High Priestess may be reflected in the numerous myths and traditions that are associated with leap years. Part of that magic for me is knowing the legendary Bram Stoker died in a leap year!

To pay tribute not only to the upcoming leap year but also the end of the decade, I created the Let Go and Leap Forward tarot card spread which connects these two important events. It is based on the The Wheel of Fortune, which is card number 10 in the major arcana. The Wheel of Fortune is the card of destiny and explores the past, present and future. It symbolises our inability to control fate, no matter how hard we may try. It is a powerful card to work with when celebrating cycles of 10 such as the end of a decade.

Fortune

image from the dracula tarot

 

Let Go and Leap Forward Spread
This tarot spread uses only the 22 major arcana cards.
It will be in the form of two circles, one dealt anticlockwise and the other clockwise.

The Outgoing Decade
Shuffle the cards.
Deal 10 cards face down in an anticlockwise direction to form a circle.
These cards represent the themes that were significant to you in the outgoing decade. They provide insight into what successfully brought you to the turn of the decade.
Turn them over one at a time in an anticlockwise order. As you turn over each card reflect on its meaning, identify how it contributed to your last decade and whether it should be let go or will help you leap forward.
Once the 10 cards have been revealed, reflect on the themes that have become apparent and allow the understanding of how the past influences have positioned you for the future to sink in.

The Incoming Decade
Deal the next 10 cards face down in clockwise order, covering the first 10 cards.
These cards represent the influences that will become more significant over the coming decade.
Turn them over one at a time in clockwise order. As you turn over each card, reflect on its meaning and consider how it can assist you to leap forward.
Once the 10 cards have been revealed, reflect on the themes that have become apparent and allow the understanding of things that need to (or will) come into your life and/or be nurtured within it to settle within your mind.

The Leap Year Gifts
You have two cards remaining. These are only used when the start of the decade is a leap year. They signify the extra boost that the leap year gives.
Deal them face up side by side in the centre of the circle.
Consider the meaning of the cards and how they can help you move forward quickly.

Leap Year Recipe – Frog In A Pond
To celebrate leaping into the new year I made an adult version of an Australian childhood favourite. Frog In A Pond is a green gelatine dessert decorated with frog shaped chocolates. My version is a cross between the original childhood treat and an alcoholic jello shot – just perfect to ring in a new year and new decade!

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Ingredients
3 leaflets of gelatine
1/4 cup water
3/4 cup Midori or other green liqueur
2 chocolate frogs

Instructions
Soak the gelatine in cold water for 5 minutes.
Squeeze gelatine to remove excess liquid then place in a saucepan over a gentle heat.
Stirring once or twice, allow gelatine to melt.
Remove from heat.
Stir in the water and Midori.
Pour into two cocktail cups.
Place a chocolate frog into each glass.
Refrigerate until set.
If you want your frog to float on the surface, refrigerate until partially set, then add the frog. You can push it in as far as you like or just let it sit there.

A Day To Love And Fear

This Friday is the last Friday the 13th for 2019!

Friday the 13th occurs at least once every year with some years having two or three occurrences. A month that begins on a Sunday will have a Friday the 13th.

While some of us celebrate this day, many fear it. The fear of Friday the 13th is called friggatriskaidekaphobia. The word combines Frigga, the Norse Goddess of Friday, with triskaidekaphobia, the Greek word for the fear of the number 13. The two fears combined in friggatriskaidekaphobia are the belief that the number 13 and the day Friday are both unlucky. 

 

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For me, Friday the 13th is a lucky day, as Friday is associated with love. The Norse named Friday after Frigg, a Goddess of Love, and the Romans called Friday dies veneris in honour of Venus, another Goddess of Love. Friday is associated with the planet Venus and the star signs Taurus and Libra. As a Taurus, Friday has an extra special connection to me. The number 13 also resonates with me as it is associated with lunar cycles, death and rebirth. The Death card in tarot is the number 13 and symbolises the ending of one cycle and the beginning of a new one.

As this Friday the 13th falls so close to the end of the year, it is a great time to reflect on the past year and to make plans for the new year. 

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So rather than fear this coming Friday, why not grab a drink and have an early New Year’s Eve celebration!