Blessed Ostara

So I'm still having a slight case of writers block but I wanted to jump on here and wish everyone a very Blessed Ostara this year. I will try to remember to post some pics and try to do a lil blurb on our Sabbat this year. We will be celebrating Thursday with the family and Saturday with our coven. Sooooo excited cant wait. Much love and light and Blessed Be my friends.

Monday already...

Just wanted to jump on and wish everyone a great day today and an even better week ahead. My household is getting excited for the upcoming of the Blue Moon, Pagan Pride Day and Samhain. We cant wait!!!!
Here's a little pic to put a smile on your face.

Love and Light,
Mel

Yes I'm a HOT WITCH!!!

LOL, yep cause it's gotten to 107 degrees where I live.
Ugh so strange I was born and raised in the desert and I've never liked the heat. I can see a big change in our Mother Gaia as it has never been this hot for so many days straight and gotten there so fast. Our winters here are colder. No snow but last year we got a lot of freezes and I have never seen that before.
Even at 8pm it's still very hot. My honey works nights and gets home around 4:30am and we have to water then or at 9pm. Either way we are doing it in the dark.
4th of July is coming up and that is my mothers birthday and we are trying to think how to pull off her being comfortable and cool while having a bbq. Sheesh I just dont know.
Well whatever your plans are I wish everyone a fun and safe 4th please watch your fireworks/embers cause our mother earth cannot afford to have more fires going on then she already does. And lets send some good energy out there to help all who have been affected by these forest fires.
Love and Light.......

Candied Pumpkin

Being that we are headed to the Fall season I just wanted to share one of my favorite things to make. I normally make it for Samhain/Dia de los Muertos treat. Hope you try it out and like it.

Calabaza En Tacha- Candied Pumpkin Cook Time: 2 hours,

Ingredients:

    * 5 lb pumpkin (approx.)

    * 4 cinnamon sticks

    * zest of one orange

    * juice of orange

    * 2-4 parts piloncillo

    * 4 cups of water

Preparation:

Cut off the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece and then cut the flesh into approximately 1 to 2-inch pieces. Place into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.

OPTIONS-

    * If you don't have piloncillo, substitute 1 3/4 cup dark brown sugar and 1/4 cup          molasses. (note when using molasses the flavor is more tart than sweet)

    * You may leave the skin on the pumpkin.