Merry Meet everyone! Blessed Lughnasadh/Lammas to you and Blessed Full Corn Moon! What a night we will have huh! 🙂 I always love when there is a Full Moon on a Sabbat…the magick is palpable! It makes everything we do to enjoy this wonderful Harvest festival..even better!
I have been a busy Witch today. My plans completely changed today when my day at home turned into a fun day with my daughters and grandkids. We had a lovely lunch and talked and played with the kids. After she left..my hubby, who is on his last day of a small vacation…had an early dinner and ran a couple of errands. Once home, I harvested my herbs…which I’m very pleased with! I have had to baby these herbs along this year because of our extreme heat and extreme dryness. I watered and watered and almost gave up..but with the help of a bit of rain last week..and more watering..I have some herbs hanging happily in my kitchen and scenting the whole house with the most wonderful smells :)) Here’s a picture!
I spent some time this evening putting out my Witch’s protection bottles, some wards around my property, smudged the house and am now writing here to you all 🙂 In a while, I’ll be outside, celebrating the Sabbat and the Full Moon with a simple ritual and just bask in Her amazing energy and light!
I found a couple more recipes I thought you all might like…I am anxious to try them myself as they use fresh herbs and wonderful late Summer produce!
Lemon Balm Bread
3/4 cup milk
1 cup plus 2 tbs fresh lemon balm
1 tb fresh lemon thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
zest of one lemon
1/2 cup powdered sugar
1 1/2 – 2 tbs lemon juice
Combine milk, one cup lemon balm and thyme in a saucepan; gently bruise herbs to release the oils. Bring to a boil then remove from heat; cover and let cool. Strain and reserve liquid, discard herbs. Cream butter and sugar; beat in eggs one at a time.
In a large bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture, a small amount at a time, alternating with reserved milk. Chop remaining 2 tbs of lemon balm and add to batter; blend in lemon zest.
Pour batter in a greased and floured loaf pan. Bake at 325* for 45 mins or until wooden toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then continue cooling on wire rack.
Combine powdered sugar and lemon juice, mix until smooth and pour over cooled bread.
Basil and Tomato Soup
1 large onion, chopped
2 tbs oil
2-3 tomatoes, chopped
1 1/2 lbs squash, chopped
3 cups chicken broth
1 cup buttermilk
1/4 cup fresh basil, minced
Garnish: fresh basil
Saute onion in oil over medium heat until tender. add tomatoes and continue to cook until they become soft, about 5 mins. Stir in squash and chicken broth; bring to boil. Reduce heat and simmer 15 mins or until squash is fork tender. Spoon mixture into a blender or food processor and puree with buttermilk until mixture is smooth. Sprinkle in basil and stir. Serve and garnish.
Fajitas and Grilled Vegetables
1 lb boneless sirloin
3/4 cup salsa
2 tbs olive oil
2 tbs lime juice
2 tbs tequila
2 garlic cloves, minced
1 large red pepper, halved
1 large yellow pepper, halved
4 red onion slices
1 small zucchini, cut lengthwise
1 small yellow squash, cut lengthwise
8 7-in flour tortillas, heated
1 cup mexican-blend shredded cheese
Place meat in a large plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine all ingredients and to coat the meat. Add vegetables and coat. Marinate in refrigerator at least 2 hours. Remove meat and vegetables from marinade. Reserve marinade.
Grill beef and vegetables 4-5 inches from heat for about 5 mins per side or until beef is medium rare. Remove to carving board; slice beef and peppers into thin strips, squash into slices and separate onion into rings.
To serve, divide beef and vegetables among tortillas. Heat remaining marinade to a boil and drizzle over beef and vegetables. Sprinkle with cheese; roll and serve with marinade on the side.
*Add sour cream if you’d like!
and of course something light and sweet :))
Lemonade Pie
6 oz can frozen lemonade
14 oz can sweetened condensed milk
2 drops yellow food coloring
8 oz whipped topping
9 inch graham cracker pie crust
Mix together lemonade and milk. If desired, add food coloring for a lovely lemony color. Fold in whipped topping, and pour into crust.
Refrigerate a few hours or overnight.
“Whilst August yet wears her golden crown,
Ripening fields lush- bright with promise;
Summer waxes long, then wanes, quietly passing
Her fading green glory on to riotous Autumn.”
– Michelle L. Thieme
Well, I am off to enjoy my bread and my family and then some time outside. I wish all of you a very Blessed Lughnasadh/Lammas and a very Blessed Full Moon. May you have a life filled with Joy and Abundance…always!
Blessings and Love, Autumn
My Moonlit Path..... 