blue moon

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.

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A Very Magical Weekend

I knew it was Imbolc weekend but I forgot it was also a Blue Moon.
To find out more about Imbolc and see my recipe for Grenadine Mulled Wine click here. To find out more about Blue Moons, read on 🙂

There are actually three different types of Blue Moons which I call Calendar Blue Moons,
Astrological Blue Moons and Seasonal Blue Moons.

A Calendar Blue Moon is when a second Full Moon occurs in the same calendar month. While this is now the commonly accepted interpretation, it is actually the newest way to calculate a Blue Moon and is the least celebrated in the esoteric realms.

An Astrological Blue Moon is when a second Full Moon happens in the same Astrological Sign. Much like a calendar month, Astrological months are approximately four weeks in length. Astrological months begin and end around the 20th of each month. If an Astrological sign begins and ends with a Full Moon, the second Full Moon is a Blue Moon. This was the type of Blue Moon I was taught about in both my vampiric and witchy education and is the one I celebrate.

A Seasonal Blue Moon is when there is a fourth Full Moon in a seasonal cycle. I had never heard of this interpretation before and only discovered it whilst doing research for this blog. It is a bit more complex to work out. Basically there are four seasonal cycles in a year measured from Solstice to Equinox. Each cycle lasts three months and has three Full Moons. Occasionally there is a fourth Full Moon, but, surprisingly, it is the third Full Moon and not the fourth that is a Blue Moon!

The reason for this appears to be that the twelve Full Moons of the seasonal cycles have names and seasonal attributes such as the first Full Moon after the Solstice, the first Full Moon of the season and the first Full Moon before the Equinox. When a fourth Full Moon occurs in this cycle it throws off the order. I’m still not sure why it is the third and not the fourth Full Moon that is Blue. I’ll have to research that further.

To celebrate the Blue Moon I thought I would create a fun version of the retro cheese ball –
after all, isn’t the Moon made of cheese 🙂 There are no quantities, only ratios, so feel free to change it up how you like. Just make sure you use blue cheese and blue corn chips!

Blue Moon Cheese Ball

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Ingredients
2 parts cream cheese
1 part blue cheese
crushed blue maize corn chips

Instructions
Bring the cheeses to room temperature.
Mash together then form into balls. You can do one big ball or multiple bite sized balls. There are no set rules.
Roll in crushed corn chips.
Cover and refrigerate until set.
Serve with shots of blue agave Tequila.