Its here! Summer Solstice! Yay! PSG started yesterday and after a flurry of excitement this past week, the message board has gone almost completely silent! I’m DYING for Friday to come so I can be there already! Ahh! I don’t want to rush the week for the rest of the people though =)
Blessed Solstice to you all!
I’ve decided to begin putting together information on each sabbat and crafts, recipes, and rituals as well! I think it will be a great resource to share with friends and I LOVE cooking and crafting for the sabbats!
We celebrated Father’s Day early, on Saturday, along with Litha. Rain was/is forecasted for yesterday and today so we knew if we wanted to do anything outside, we better do it on Saturday! We went to the beach and had a glorious day in the sun and water!
Here is the rewrite of the Lithan menu:
Grilled Summer Vegetables
- 4 bell peppers (your choice of colors)
- 2 onions
- 2 yellow squash
- 4 portobello mushrooms (personally, I would leave these out, lol)
- 2 zucchini
- a bunch of green onions
- 1/2 lb of asparagus spears, trimmed
- olive oil
- salt and pepper
- balsamic vinegar to taste
- 3 cloves of garlic, minced
- fresh rosemary
Preheat a grilling pan over medium heat. Wash and trim all vegetables. Cut the larger ones, like zucchini and eggplant (if you choose to use it), into slices. Place the veggies in a bowl and drizzle olive oil on them. Shake the bowl so that all the veggies are lightly coated. Sprinkle with salt and pepper to taste.
Add vegetables to the grilling pan and grill them until they are tender. They should be lightly charred which will take anywhere from 8 to 12 minutes. Its best to do this in small batches unless you have a really big grilling pan.
While the vegetables are grilling, combine 1/4 cup olive oil with the balsamic vinegar, garlic, rosemary, and oregano. Remove the veggies from the grill and place them in a bowl. Pour the dressing in and toss the vegetables to coat the veggies!
Note: some vegetables tend to grill poorly so be careful which ones you choose. Avoid veggies with a high water content like cucumber, celery, and leafy greens.
Recipe taken from here
- 2 Tbsp butter
- 4 boned and skinned chicken breast halves
- 1/4 cup chicken stock or water
- 1/4 cup agave nectar (or honey)
- 1/2 cup orange juice
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 tsp curry powder
- dash ginger
- dash paprika, salt, and pepper
Melt butter; brown chicken lightly on both sides; remove and set aside.
Mix together chicken stock, agave nectar (or honey), orange juice and lemon juice. Blend in cornstarch, curry powder, ginger, paprika, salt, and pepper. Pour into a skillet and bring to a boil, stirring as it thickens.
Return chicken to skillet and simmer until cooked through, about 5 minutes.
Arrange the chicken on a platter and spoon the sauce over it. Garnish with orange slices and toasted almonds if desired!
Makes 2 large servings or 4 small servings.
Recipe taken from here
- 3 eggs
- 1 cup white sugar
- 1 tablespoon orange zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons orange juice
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one
9 inch round pan.
Separate the eggs while cold, then bring to room temperature. Beat egg yolks, sugar and grated orange rind until light and
Mix flour and baking powder together. Alternately add flour
mixture and orange juice to the egg yolk mixture.
In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat
egg whites to stiff peaks, and fold into batter.
Pour batter into prepared pan and bake at 325 degrees for 50 to 60 minutes.
Honey Lavender Ice Cream
- 1 cup milk
- 4 oz lavender honey
- 2 egg yolks
- 1/2 cup heavy cream
Bring the milk to a boil, and add the honey. Stir and bring back to the boil.
Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed.
Add the boiling milk-honey mixture and whisk vigourously (you can
do the last two steps in a food processor)
Color it with a very little food coloring, or blueberry juice, if
Strain into an electric ice-cream maker, and churn and freeze until
the mixture sets. Alternatively (and not as good a texture) freeze
in a shallow plastic container, taking out and whisking well when
*Lavender honey can be made by adding dried lavender buds to honey and heating for about 30 minutes, letting it cool slightly, then putting it in the sun for 3 hours (optional), and finally, straining out the lavender.*
*this recipe should sit for at least 4 months, but best results for a year!*
- 10 lbs wildflower honey
- 5 lbs frozen blueberries
- 4 gallons of water
- 3-4 packets of dry mead yeast
- 5 lbs wildflower honey
- 5 lbs frozen blueberries
Boil 3.5 gallons of water to eliminate chlorine
When cooled to 160 degrees, steep fruit in a cheesecloth for 30 minutes. Remove slowly and let it drip until it stops.
Return the mixture to 140 degrees, remove from heat and dissolve honey in it.
Chill to 65 degrees
Aerate by stirring and put in 4 packets of the dry mead yeast
Ferment one month in a large, five gallon, glass jug
Add honey (you’re on the 2nd fermentation now) and stir it until it dissolves.
Add the second round of berries
Ferment another month of two and rack (siphon off the sediments) into a second five-gallon jug
Ferment another 4-6 months before bottling if you can wait that long!
*Recipe by Phil Wilcox
Thanks for being patient while I wrote these out again! =)