egg and vinegar

  • Newt: [singing as he colors eggs] In my Easter bonnet/ with all my frills upon it,/ I'll be the grandest lady in the Easter parade.
  • Newt: [holding up a finished egg] Look at that one, huh? Half-purple and half-yellow with a chickadee sticker. I'm good.
  • Graves: Can I ask a question? Why do we do this?
  • Newt: Wha... what do you mean, "Why do we do this?" It's Easter!
  • Graves: Right, so why do we color eggs?
  • Newt: Well... so that the Easter bunny can find them.
  • Graves: Yeah, but why?
  • Newt: Percy, Easter celebrates the day that Jesus was resurrected after being crucified for our sins.
  • Graves: So we dip eggs in colored vinegar and a giant rabbit hides them?
  • Newt: [still coloring eggs] That's right.
  • Graves: You don't see the missteps in logic with that? Look, I'm just saying that somewhere between Jesus dying on the cross and a giant bunny hiding eggs there seems to be a... a gap of information.
  • Newt: Percy, just dye your goddamn eggs!
OUR NEXT SABBAT, BELTANE, SOME TRADITIONAL BELTANE RECIPES

Beltane, May Day, Food Recipes

ASPARAGUS WITH CHIVES AND BLOSSOMS

2 Tablespoons Fresh Chives, snipped

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

Source: FLOWERS IN THE KITCHEN by Susan Belsinger

CHICKEN BARLEY STEW WITH HERBS

2-3 LB chicken breasts on the bone

1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit,

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-½ hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Serves 8

MEDALLIONS OF PORK WITH RIESLING SAUCE

12 ounces Pork tenderloin, cut into 1" rounds

1 Tablespoon Green peppercorns, ground

¼ cup butter, chilled & cut into pieces

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add ¼ cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork

1 Dishpan full of young dandelion leaves

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.

Preheat oven to 375 degrees, and combine:

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.

Source: Ann Moura Aoumiel’s book Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft, Llewellyn Publications, 1996

Elder Flower Fritters- Medieval England

The French use elder flowers to pack apples. They claim that this enhances the

2 cups elder flowers, freshly picked & cleaned

Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & ½ teaspoon salt. Variation: If you can’t find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.

Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience.

Can also be eaten on Lammas, St. Valentines Day, or Hallows

These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat ½-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.

1 C Assorted Edible Flower Petals- small pieces Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers. Beltane Lemon Curd Mousse Cake To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Servings: Makes 10 to 12 servings.

1 ½ sticks unsalted butter, cut into ½-inch cubes

2 cups shortbread cookie crumbs- about 7 ½ ounces

1 ½ cups chilled heavy whipping cream Lemon slices, cut into quarters for garnish

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours - Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.

Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 ¾ cups lemon curd in large bowl. Stir ¾ cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear-do not boil. Whisk warm gelatin mixture into ¾ cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread ¾ cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve- Can be made up to 8 hours ahead. Arrange lemon slices between rosettes. Cut cake into wedges.

From Bon Appetit

3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

1-3oz package softened cream cheese

Beat cream cheese and butter until smooth.

Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon ¼" of jam into center of disc. Gather edges into three equally spaced corners-like a tricorn hat and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc.

from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham

1 cup un sprayed marigold petals

Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

This lovely spring tonic makes good use of pesky weeds to rejuvenate the body with the earth’s reawakening. Dandelions are high in vitamins and legends claim that Hecate once entertained Theses with dandelion water. Magickal Attributes: divination, wind magick, wishes and goals, communicating with the Spirit World.

Clean off the dandelion petals with cool water. In the meantime, warm the orange juice and lemon together, then add dandelions. Make certain you only have petals (no green parts). Add the sugar, stirring constantly until dissolved: strain juices and chill. Add ginger ale for a light bubbly drink. VARIATIONS: Prepare this recipe with lemonade instead of orange juice and juice of one orange instead of a lemon. This is refreshing, purifying quality and poured over crushed ice, is wonderful on a hot summer day.

1 bottle of white wine- German is ideal

Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled We try to credit all articles but sometimes don’t know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!

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REPOSTED BY, PHYNXRIZNG

To Reduce Callousness in Another Person

You need:
- an egg
- a crayon/marker/pencil
- a glass jar
- 12 oz. or so of vinegar

Write the name of the person on the egg with the writing implement. Pour enough vinegar in the jar to fully submerge the egg. Gently drop the egg into the vinegar and let it soak until the shell becomes translucent and gelatinous, turning as needed. When this has been accomplished, pour out the vinegar and bury the egg in the earth.

Fic Rec: Easter Edition

An extraneous egg-xpedition by yogini

It’s time for the Easter egg hunt and Derek’s been planning for weeks where to hide the eggs and what candy to put in them, almost as excited as he’d been when he was a kid himself.

He should have remembered, though, that when Stiles is around, sometimes not even the best laid plans are enough…

Easter isn’t Complete Without the Chocolate Eggs by Ezlebe

Honestly, Stiles’ only hope going in was that chocolate wouldn’t kill werewolves.

Happy Easter by reedpayne

The point was, there was a whole long list of things Derek could be doing right now that would make him happy, and following his smart mouthed little sister around a fair full of screaming kids was certainly not one of them.

Chocolate Covered Macadamia Nuts by YumKiwiDelicious

“Stiles, who are those for?”

“Me,” he answered much too quickly, only realizing his mistake when the green eyed man frowned deeply at him. His heart had practically skipped a beat at the lie. “What…man can’t enjoy Hawaii’s gift to the world?” he questioned weakly, reading the box where it quivered in his hand.

“Stiles, you’re allergic to chocolate.”

the eggs by redhoodedwolf 

“God, it stinks in here,” Derek mutters as Stiles drags him into the kitchen. Stiles sits him down at the table.

“That’s because we use vinegar to dye the eggs. And vinegar stinks like a bitch.”

Pesto, tomato, and caper spinach salad w/ some eggs over easy and tofu (fight me).

Since this isn’t really a “recipe” I’ll opt for an ingredients list. 

  • baby spinach
  • grape tomatoes
  • capers
  • salt
  • black pepper
  • red pepper flake
  • garlic
  • pesto (jar or homemade, of course)
  • red wine vinegar 
  • eggs
  • tofu

Of course, you can always do breakfast sausages (or another meat sub). Tofu is just what I have on hand! I normally wouldn’t pair it with Italian flavors, but–hey, I gotta eat something and I hate spending money. 

This can be dairy free if you omit cheese from the pesto as I have. Yes, a little magic might be missing but I’m happy as a clam with a mouth full of fresh basil.

Also, I bought a pretty nice cantaloupe so I (futilely) cut it up and had some banana. Fun fact, I suck at cutting everything. I make my fiance do it and call him my sous chef. Sometimes, I must fend on my own, though! I don’t normally have anything in my coffee but I’m having a very; hmm, flighty appetite today so I put some coconut milk in my coffee for the sake of tossing in a few more calories. 

This is the last breakfast I had at my parents’ house. Pork tocino, fried eggs, fried rice and spicy vinegar dip.

Mama knows I love tocino for breakfast, and she tried to make it as often as she can while husband and I were there.

That morning though, the tocino didn’t taste good. The eggs were blah and the rice forgettable.

I was overwhelmed with sadness.

My parents told me they didn’t want to be at the airport with me. Too hard, they said. So we said goodbye at the house. I hugged my father twice.

I got in the car, as the car was backing out of the driveway, my parents stood on opposite sides, waved and closed the gate.

It was the hardest thing I’ve done.

I will never forget how broken hearted my parents looked that day.

Egg magic!

Eeey guys, let’s do something mighty cool.

You will need:

Some red cabbage
Vinegar
Eggs

Chop the cabbage up a bit and put it in a pot.

Add water.

Simmer for 45 minutes.

The water will be dark purple. Now take out the cabbage and throw it away. Add a dash of vinegar.

Take some eggs. Boil them if you want to serve them afterwards, or use unboiled ones and put back in the pack after if you want to surprise somebody… or just have a mighty cool pack of eggs :D

Now put the eggs in the colored water and let them lie there for 1-3 hours. Turn them over once in a while.

“Oh, are you making purple eggs?” you ask.

NOPE.

TADAAA!

Blue, starry sky eggs :D

Eat your heart out, Easter Bunny.

Add some colour to your Easter table with naturally dyed eggs.

An Easter tradition the whole family can enjoy is to dye your own eggs - using all natural colourants makes it even more fun!

This is what you need:

  • Eggs
  • Vinegar
  • Cooking oil
  • Turmeric = yellow
  • Onion skin = brown
  • Birch leaves = light green
  • Beetroot peel = brownish-red
  • Grape juice = purple
  • Red cabbage, whole leaves = purple
  • Red cabbage, chopped = blue
  • Beetroot juice = pinkish-red

This is how you do it:

  1. Bring water, a couple of tablespoons of vinegar (will not give taste to the eggs), and a colourant to boil in a saucepan.
  2. Add the eggs. Play around with the boiling time and the amount colourant to get different shades of colour.
  3. After dyeing, allow the eggs to cool down and dry. Rub with oil to make them shiny.

Tip: You can make beautiful patterns on the eggs. Before dyeing, wrap the egg in a piece of nylon stocking with flowers or leaves tucked in.

Alternatively wrap rubber bands around the egg.

Shiitake and basil Chawanmushi 茶碗蒸し 


Ingredients (serves 2)


Shiitake mushrooms

Fresh basil leaves (whole)

½ cup of dashi broth

½ tbsp of rice wine vinegar

¼ tbsp of soy sauce

pinch of salt

1 egg


Prepare your steamer over a rolling boil. 


Whisk together one egg, rice wine vinegar, soy sauce, salt and dashi broth. Strain the mixture. In two ramekins, place dry ingredients. Pour egg mix into ramekins, remove with bubbles by passing over a lighter flame. Cover with tin foil. 


Reduce heat to a simmer. Place into the steamer and cover. Let it steam for 15 to 20 minutes.


SERVE

2

I am Earth, wearing Earth, receiving Earth, and transforming: How I cleanse and clear my yoni eggs by India Ame’ye

I have been receiving yoni eggs deeply since 2009.

If it’s within your harmony, allow yourself to soften in this moment. Take a deep in-breath and on the out-breath, let go any tension. With every in-breath, more openness, more growth, more light, more receptivity…. and now read on!!! Oy yeas honey, you’re ready to unfurl now!!!!

I initially discovered yoni eggs while studying about feminine energy in 2007. The only person selling them was one feminine empowerment teacher and she only sold jade eggs so I ordered one but never used it. It wasn’t until a few years later when I met a woman who had moved to Atlanta from New York and discovered that she sold a variety of them!! This time I was ready and purchased 3 and was given 4 overtime by two different yoni egg dealers. 

I’ve always been attracted to settling into a place of deeper and exquisite connection with myself, with others, and with the world around me. What I love most about yoni eggs are the opportunities to connect with nature (mineral elements) as Nature (my body temple), to connect with presence and vitality, to water my body with my attention, and to have awareness of the sensations it produces at any moment. I also love to turn my attention inwards into a sacred space where I feel most connected to. Oh those orgasms are raw fiyah too and we all know what fire does!!! {transforms everything around it} –blooming tip!!! 

Everybody has their own way of cleansing and clearing their eggs from boiling in hot water to smoking it out with sage.  I don’t boil my yoni eggs, soak in vinegar, or do anything else that can change the molecular structure of the egg. Inside my headwrap (picture 1) isn’t “hair,” it’s lots of banded pieces of rosemary (the smell of the divine) that I wear all day long–as hair– to heighten my energy and aura. I am Earth, wearing Earth, receiving Earth, and transforming everything around me into love. What you don’t hear often is that you, Beloved, can clear and cleanse anything by the power of your command. Sage and incense are cool “tools”, but they are not more potent than a body temple that has been nourished for love. nourished for healing. and nourished for clarity. So essentially I raise my vibration by clearing my energy (through wearing rosemary–smelling the rosemary–connecting my heart to the rosemary) then I access my magical powers to integrate my heightened wellness. I am reminded of the wisdom of the elders that say all you need is your spit (water) to clear anything!! Once I’m clear, I sing to, blow on, and wonderfully kiss…my yoni egg and command it to ‘clear.’ If my body has been stressed for any reason (which happens to me from time to time), I will wait until I am feeling more balanced before I engage clearing. Sometimes I place my eggs into a glass of cool, moon-charged water (intention-infused water that sits out under the moon overnight), then I tune into my heart and simply insert when my body temple is ready to receive it, allowing Earth to nourish itself. 

When I’m not wearing my eggs, I place them into a plant with (organic soil) that sits in my windowsill. It’s my moon magic abundance plant–and there’s a whole story behind that plant that I will surely share one day. Full to brim with nutrients, charm, and elements, my plant (and plants) breathe life into my yoni eggs as the yoni eggs breathe life into the plant then the yoni eggs breathe life into my body temple and as I breath life into anyone I encounter. You see how all this magic is connected!?! No one or nothing is separate! :-)

One loveliness, India Ame’ye, AUTHOR “You Look Like Something Blooming”

Swirling Mist Soup
This warming dish, with its delicate threads of egg in a steaming broth, does indeed bear a resemblance to swirling mist. The sliced fish will cook very quickly, so do not add until mere minutes before you intend to serve.
  • 1 filet tilapia
  • 1 Tbsp vegetable oil
  • 1 tsp minced fresh ginger
  • ⅛ tsp red pepper flakes
  • 4 cups chicken broth
  • 3 tablespoons cornstarch
  • 2 eggs
  • ¼ tsp salt
  • 1 Tbsp rice vinegar
  • ¼ cup mirin
  • ½ cup water chestnuts, thinly sliced (optional)
  • ½ cup frozen “baby” peas
  • 1 green onion, finely sliced
  • 1 tsp sesame oil
Partially freeze the fish so that it will be easier to cut, and cut lengthwise along the seam. Slice thinly into bite-sized pieces. Set aside.

Set ¼ cup of chicken broth aside and mix with the cornstarch. In a separate bowl, whisk the eggs with a tablespoon of water until smooth. Leave both for later.

In a large saucepan, lightly toast the ginger and red pepper in the vegetable oil until fragrant, then pour in the other 3 ¾ cups broth and heat to a boil. Add the rice vinegar, salt, and mirin, then bring to a simmer. Turn off the heat.

Gradually pour the egg mixture into the hot soup in a thin stream, stirring in one direction with chopsticks or a fork so that the eggs become silky “flowers” as they cook. Stir in the cornstarch and broth mixture. Add the sesame oil, water chestnuts, green onion, and peas, and simmer until thickened. Add the fish last of all, cooking until it is just barely opaque, and serve immediately.

Pure white skin, a demarcation of the leisure class, was the most important feature of Roman beauty. Native Roman women weren’t naturally fair-skinned and spent their time outside with oils on their faces, requiring whitening makeup to fit their model of beauty.

Women would often prepare their faces with beauty masks prior to applying makeup. One recipe called for the application of sweat from sheep’s wool (lanolin) to the face before bedtime, emitting a stench often criticized by men. Other ingredients included juice, seeds, horns, excrement, honey, plants, placenta, marrow, vinegar, bile, animal urine, sulfur, vinegar, eggs, myrrh, incense, frankincense, ground oyster shells,onions with poultry fat, white lead, and barley with vetch. Bathing in asses’ milk was an expensive treatment that worked like a chemical peel and was used by wealthy women such as Cleopatra VII and Poppaea Sabina.

After their baths, they would then apply face whitener, such as chalk powder, white marl, crocodile dung and white lead. The Roman recognition thatlead was poisonous underscored their point of view on how important white skin was. Other ingredients used in whiteners included beeswax, olive oil, rosewater, saffron, animal fat, tin oxide, starch, rocket (arugula), cucumber, anise, mushrooms, honey, rose leaves, poppies, myrrh, frankincense, almond oil, rosewater, lily root, water parsnip and eggs.

The Romans disliked wrinkles, freckles, sunspots, skin flakes and blemishes. To soften wrinkles, they used swans’ fat, asses’ milk, gum Arabic and bean-meal. Sores and freckles were treated with the ashes of snails. The Romans pasted soft leather patches of alum directly over blemishes to pretend that they were beauty marks. Criminals and freedmen used these leather patches, which came in both round and crescent shapes, to conceal brand marks.

With the exception of hair on her head, hair was considered to be unattractive on a Roman woman. Consequently, women removed hair by either shaving, plucking, stripping using a resin paste, or scraping with a pumice stone. Older women faced ridicule for their depilation because it was viewed primarily as preparation for sex