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ד' בטבת תש"ע
Grael 6
A Yule gift to myself - this handcrafted 15" Goddess pendulum charged with nine hematite beads. Unique and very witchy!
"Ultimately, of course, the holiday is rooted deeply in the cycle of the year. It is the Winter Solstice that is being celebrated, seed-time of the year, the longest night and shortest day. It is the birthday of the new Sun King, the Son of God -- by whatever name you choose to call him. On this darkest of nights, the Goddess becomes the Great Mother and once again gives birth. And it makes perfect poetic sense that on the longest night of the winter, 'the dark night of our souls', there springs the new spark of hope, the Sacred Fire, the Light of the World, the Coel Coeth." At the Winter Solstice, the Circle is not yet a Circle; it is a Point. Specifically, it is the point at which spiritual energy manifests itself into the physical world. It is the divine spark, the sacred seed, the single cell, the incarnation, the universe in a mustard seed. In some ways, the Point is more inclusive than the Circle, since the Circle always implies a boundary, and a separation of that which is outside from that which is inside. The Point, however, can symbolize the All. At the Winter Solstice, we bless and purify this tiny dust-mote of Being, this Birth of the Circle, which is also All That Is. The Circle Is A Point.
It is believed that these Lemurian Seed Crystals were left by the Lemurians, an ancient race that seeded our planet eons ago; who departed from earth when conditions became too inhospitable and life could no longer be sustained. The legend goes that the vast majority of Lemurians left planet earth for other star systems while others elected to remain and continue to dwell in other dimensions of our "inner" earth's system, acting as guardians and protectors for the seed of our human race. It is these "inner" earth dwellers who are thought to be responsible for the discovery of these Lemurian Seed Crystals at this time. It is also thought that the Lemurian dwellers of "inner" earth continue to maintain a clear and conscious telepathic connection with their fellow Lemurians who traveled eons ago to other star systems through the crystals.
In a glass jar with one quart of white vinegar, add one tightly packed cup of leaves and stems for an infusion - more herb will strengthen the taste, but not the color. If the jar has a screw top, put waxed paper between the jar and the lid. To hasten the infusion, place the jar in a sunny window. Watching the vinegar turn color is fun. The acid in vinegar breaks down the plant material and it will begin to look unsightly. After about a month, strain out and dispose of the basil. A dwarf form of purple basil makes a lovely low border.
The experienced user of dreams is aware that dreams can be consciously directed to resolve conflicts. In a variation of this, something that bothers the dreamer is identified. The dreamer then directs that particular dream to come to a growth conclusion constructed by the conscious mind.
Barmbrack is usually baked in a round cake tin. I use a 20 cm (8 in) tin with a loose base, but the recipe works just as well with a rectangular loaf tin. The quantities given here will make one large loaf.
* 2 tea bags, or 3 tsp. loose tea (a strong black blend works best)
* 3½ cups (12 oz, 350 g) mixed dried fruit (raisins, golden raisins/sultanas, currants, candied peel)
* 1 cup (8 fl oz, 240 ml) milk
* 1 tsp. sugar
* 2 tsp. dried active yeast (not instant yeast)
* 3 cups (1 lb, 450 g) strong bread flour (I usually use white flour but you can also use a mixture of white and wheat meal)
* 1 tsp. salt
* ¼ cup (1 oz, 25 g) brown sugar
* 1/3 cup (3 oz, 75 g) butter or margarine
* 1 beaten egg
* 1 tsp. mixed spice (equal parts of ground cinnamon, cloves, nutmeg, allspice and mace, for example)
Oven: Pre-heat to 350F (180C).
Start by making two cups (16 fl oz, 480 ml) of strong black tea. Remove the tea bags, or strain the tea to remove the leaves. Soak the dried fruit in the tea. Ideally, the fruit should soak for several hours or even overnight, but if this is not possible, don't worry - just leave it soaking for as long as you can.
Warm the milk until it is hand-hot (you can do this in the microwave). Stir in the teaspoon of sugar and the yeast, and leave in a warm place for about 15 minutes or until it becomes frothy.
Mix the flour, salt and brown sugar in a large bowl. Rub in the butter or margarine. Add the frothy yeast, the beaten egg and the spice. Drain any remaining liquid from the fruit, then add the fruit to the mixture. Mix well to make a smooth dough (add extra flour if the mixture is too wet).
Turn the dough onto a floured board and knead it thoroughly. Place it in an oiled tin, cover with a cloth, and leave in a warm place to rise for 45 - 60 minutes; the dough should have doubled in size.
Place the tin in the oven and bake for about 30 minutes. Remove the loaf from the tin, turn it upside down and put it back in the tin or directly on the oven shelf. Bake for another 20 minutes or so. The loaf will be ready when it sounds hollow when you tap (atap tap tap) on each of the sides. Cool the loaf on a wire rack before serving.
Recipe for Barmbrack (August 2005)