~ THE TURNING OF THE WHEEL ~
Winter Solstice 2011
In this Edition: Hex Announcements Kitchen Medicine & Magic: Yule Baking Springerle Cookies Runic Reflections: Othala
Hex Issue 9 Autumn/Winter 2011 is Here!
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21 Dec 2011
Winter Solstice 2011 In this Edition: Hex Announcements Kitchen Medicine & Magic: Yule Baking Springerle Cookies Runic Reflections: Othala Hex Issue 9 Autumn/Winter 2011 is Here! 1 Aug 2011
~ THE TURNING OF THE WHEEL ~ Feast of Bread 2011 Leather Bound Limited Edition of Issues #5–8 + CD!
21 Mar 2011 We grow an organic vegetable garden which means that we rely heavily on companion planting. Companion planting brings balance to the garden, as plants help each other to repel bugs, encourage high yields, and attract garden allies. Edible flowers are indispensable companion plants. They serve their ecological purpose, while at the same time, they are beautiful to gaze upon and good to eat. … 21 Mar 2011 We are 100% addicted to kefir in this household. If we miss drinking it for some reason, the whole rest of the day feels “off.” Dairy or milk kefir is a delicious probiotic, a cultured milk drink that has over 2,000 years of history. The story of Kefir takes us back to the Caucasus Mountains, located between Europe and Asia. Shepherds there noticed that milk carried for long periods of time in leather pouches or animal hides would sometimes ferment to create an effervescent beverage. … 21 Sep 2010 I get very inspired to cook Norwegian foods at this time of year. When I lived in Norway I really enjoyed all the special foods that were served and enjoyed during the Yuletide season. So when I came back to the US, I decided that I would celebrate the Winter Solstice by feasting on Nordic cuisine. … 21 Sep 2010 Just last week I accidentally bought an unusually large squash, weighing close to 2 kg (4 lbs. 6 ½ ounces). It was a butternut, obviously coming from a healthy vine, with beautiful colour and shape and just perfectly ripened. What to do with it? A giant pumpkin soup was the obvious answer! … 21 Sep 2010 In Scandinavia, drinking spiced wine during the holiday season is a celebrated event. Norwegians have special holiday parties dedicated to drinking spiced wine during the winter holidays. The most common wine is called Gløgg. Here is a different version called Bisp… … 21 Mar 2010 I would like to share some traditional Swabian recipes associated with the seasonal period from Landsegen (“Land-Blessing” or “Charming of the Plow”) to Ostara, together with some of their associated customs. Seasonally, the time between these two tides is marked at the beginning by the soil being ready for sowing and at the end by the start of crop growth. After Ostara, Walpurgis marks the point when grain begins to sprout from the new crops, and summer is the time of grain growth and maturation. While the outward festivities of Fasching, i.e. the revelries more commonly known as Shrovetide or Carneval, are the better-known public face of the season leading up to Ostara, it is also privately and inwardly a time of meditative self-examination, moderation, and purification. Some mistakenly believe that this is a Christian custom associated with Lent. It is not, for it was part of the agricultural rhythm of life in Swabia long before there were Christians. Why is this the case? … 21 Sep 2009 The longer they ferment, the better the flavor… … 21 Sep 2009 This is a recipe that will fill your Home with the familiar fragrances particular to the Yule Tide. … 21 Sep 2009 There is nothing finer than to come in from a cold, wet day to enjoy this hearty stew. … 21 Sep 2009 This is an extraordinarily rich beverage, and will no doubt contribute to the weal of your “winter coat”! Prost! … 21 Sep 2008 The first thing you notice is the color. Horsemeat is a startling blood red in hue, an effect produced by its myoglobin content. The fat, distributed in a sleeve around the meat, is tinted yellow from corn or pasture flora and is easily sliced off. Succulent equine flesh is sweeter than beef, with a finer grain, most similar to deer in flavor (an inexperienced taster probably could not distinguish between the two), and recommended by dieticians in many countries for its healthfulness. … 21 Mar 2008 This is a rather strong syrup, you probably won’t want to drink it straight. … 21 Mar 2008 Lamb is a spring meat, to be sure, and if you use new carrots, new potatoes and new onions in this recipe, the whole dish is a delicious homage to the fresh first growth of the season. … 21 Mar 2008 Freshly emerged dandelions herald spring—and good eating. Dandelions grow in abundance everywhere in the spring, it seems, but be sure to only choose the ones which grow well away from the road. Your own backyard is best. Is there anything more enriching than picking your own wild dinner greens right outside your own door? Here is our own recipe for dandelions. … 21 Mar 2008 This is a creamy dressing that can be used to liven up just about any combination of sweet fresh fruits. … 21 Sep 2007 Here is a recipe for Jule Ham that takes only two weeks to brine and provides a nice “soup” into which the whole family can dip. … 21 Sep 2007 Fermented food provides the body with probiotics, which are beneficial bacteria that started colonizing our bodies thousands of years ago. They also provide amino acids, vitamins and minerals, boost immunity, and help the body to digest, and absorb essential nutrients. They are detoxifying, and powerfully anticarcinogenic. … |
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