It’s Friday the 13th again and for some the day is seen as unlucky, for others it means nothing, and for people like me it’s a time to dip into mythology and try out a few recipes!
13 is sometimes considered the Devil’s number, but in a tarot deck the Devil card is actually 15. It is the Death card that is number 13. Ancient Egyptians believed there were 12 stages of life and the 13th stage was death and transformation in the afterlife. For them, 13 was a lucky number. The number 12 is often associated with completion, so it makes sense that the number 13 can symbolise death and rebirth into a new cycle. This is part of the Death card’s meaning – transformation and renewal.
The Dracula Tarot
One of the key symbols in the Death card is the white rose. White roses epitomise purity, humility, reverence and innocence. They symbolise new beginnings and are therefore popular at both weddings and funerals.
For this Friday the 13th, I thought I would play around with the rose from the tarot Death card and the dessert called Death by Chocolate. There are so many ways this could have gone, but I really felt like a nurturing milk drink. I concocted two Death by Chocolate Delights – because I really couldn’t choose between them 🙂
Rose Water Iced Chocolate
1 cup milk
1 tablespoon rose water (or to taste)
1 scoop chocolate ice cream
Place the milk and rose water in a glass and stir until combined. Add the chocolate ice cream.
Chocolate and Rose Water Milkshake
1 cup milk
1 tablespoon rose water (or to taste)
3 scoops chocolate ice cream
Add the milk, rose water and ice cream to a blender or milkshake maker. Blend until smooth.
As I walked my dogs early Sunday morning, they raced to a cluster of white speckled weeds. I pulled them away thinking the white speckles were weed killer. But as I took a closer look I saw something I hadn’t seen in a while – frost. I stared at the icy weeds and thought about the last time I had been out this early in the morning and the last time I had felt this cold. It’s been a while! This July has been one of the coldest in Melbourne for quite a few years. What better way to celebrate the cold then with an icy morning walk followed by a trip to the country to visit the even colder town of Daylesford.
After enjoying a warming coffee and a visit to the Daylesford market we set off to the Convent Gallery for scones and art. The former convent is now an art gallery with a cafe, bar and souvenir shop. I loved seeing the artworks juxtaposed against the backdrop of catholic iconography – especially the nudes. It was a beautiful blend of history, religion and modern art. The scones were great too. I washed them down with a Pimms and lemonade garnished with fruit grown in the convent gardens.
We ended our trip to Daylesford with a visit to Lavandula, a Swiss Italian Farm. There were so many things to enjoy here but one thing grabbed my attention.
Two pomegranates, way past their use by date, posed decoratively in front of an old lantern on a rustic table. Every time I see pomegranates I think of Hades and Persephone, and the sweet fruit that “trapped” the even sweeter Goddess in the Underworld. I thought the paired, rotted fruit were a beautiful and poignant symbol of the God and Goddess, reliving the cycle of the seasons; from birth to death, from spring to winter. Persephone “escapes” every spring but for now she is underground and we are in the midst of a cold, harsh winter. It made me smile. It reminded me that spring is just around the corner.
Spring heralds the return of Persephone, the return of warmth, light and life, and the return of many creatures dwelling in the Underworld. I’m not looking forward to the return of some of those creatures! But for now, like Persephone, I will embrace the bitter cold while it lasts and enjoy the fruit of the Underworld in all its forms. Could the Lord of the Underworld tempt you with these deadly white treats?
Persephone’s Death By White Chocolate and Pomegranate Clusters
200g white chocolate, broken into small pieces
1/2 cup pomegranate seeds
Line a mini cupcake tray with mini cupcake cases.
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 white chocolate and slowly melt, being careful not to burn the chocolate. Remove from the heat. Gently stir in the pomegranate seeds until just combined.
Dollop into prepared cases and refrigerate until firm.
Bring the chocolates to room temperature before serving.
The first Wiccan ritual I ever attended was Southern Hemisphere Halloween 25 years ago.
I can still remember walking towards the circle. The night was cold and I was happy that I was wearing a cloak. A drum beat an eerie rhythm as we walked towards our destiny. I saw the drummer and realised he was naked. My first thought was one of horror “NO, don’t tell me I have to get naked!”. My second thought was “isn’t he freezing?” Thankfully we didn’t have to remove our clothes. The night passed in a cacophony of drums, chanting, invocations and prophesies by campfire. We ended, as most rituals do, with cakes and wine.
So for Halloween tonight I would like to share with you one of my latest creations – my version of Death By Chocolate. These rich and decadent dark chocolate and black olive brownies are the only way to die.
death by chocolate brownie
olive oil for greasing
170g unsalted butter
1 cup dark brown sugar
3/4 cup cocoa powder
1 teaspoon pure vanilla extract
1/2 cup plain flour, sifted
1/8 teaspoon baking powder
1/2 cup finely chopped black olives
Preheat oven to 180C / 350F.
Line a 25cm x 25cm square baking pan with baking paper. Allow paper to drape over the sides. Lightly oil the paper.
Melt butter in a medium saucepan then add sugar, cocoa and vanilla. Remove from heat and allow to cool slightly.
Vigorously whisk in the eggs one at a time and stir until the mixture looks shiny and well blended.
Add sifted flour and baking powder. Mix vigorously until well combined. Add the olives and mix until just combined.
Pour evenly into prepared pan.
Bake for approximately 20 minutes. Make sure the centre is still slightly moist.
Allow to cool before lifting out.
Cut into squares and serve.
I’m always looking for new recipes and food ideas. Let me know your favourite Halloween recipes or Autumn/Winter foods.