Archive | March 2, 2015

Sister Goddesses

Found a poem I wrote about my coven sisters in 1991

Sister Goddesses

Spider spinning, spinning

Weaving, whirling

Weaving light and life and air

Shadows playing, leaping

Growing , shrinking

Now they’re here

And now they’re not

Dancing, loving, disappearing

Coming back to love again

Sapphire glowing, winking

Flashing, smiling

Bringing us a new idea

Playing us some new found music

Listening,  a heart that’s clear

Rose, growing, changing

Rearranging, gathering

Shining lightstone bright and clear

Warm of touch and warm of spirit

Gift of goddess, light and rare

Brigid burning, learning

Seeking, following

Strength of purpose

Flight of fear

Crystal strong and crystal brilliant

Ringing her truth loud and clear

Kwan Shee Yin flowing, guiding

Calming, centering, singing,

Center of peace, ocean of calm

Loving path of ancient healing

Shelter from a fiery storm

25% of the people have a 4th cone and see colors as they are ;p

https://www.linkedin.com/pulse/25-people-have-4th-cone-see-colors-p-prof-diana-derval

Cool!I can see all 39 and I do not have a single yellow thing in my wardrobe or orange for that matter. Yellow is okay on flowers but not much else. This explains why my mom always made me match her thread and sewing notions colours when she needed them and never sent my brother or sister. My sister insists that one of my canes is silver but it’s baby blue.

The Mac & Cheese my mom made.

This is my favourite recipe for Macaroni and Cheese, it’s from a 1958 Good Housekeeping pamphlet and the one my mom always made.

Susan’s Baked Macaroni and Cheese

1 TBSP of salt

½ lb of macaroni in 2 ½ inch pieces or elbow macaroni (about 2 cups)

(Mom used the big elbow macaroni not the tiny ones like ones in Kraft mac & cheese

1 small onion

2 TBSP of butter or margarine

1 TBSP of flour

¼ tsp of dry mustard

¾ tsp salt

Speck of pepper

2 cups of milk

½ l of Cheddar cheese (about 2 cups)

Topping:

¾ cup fresh bread crumbs (I leave these out because I don’t like them)

4 tsp of butter or margarine

  1. In a large kettle bring to boil 3 qts of water with 1TBSP of salt.

Start heating oven to 400 degrees. Grease 1 ½ qt casserole

  1. Drop macaroni into boiling water; boil, uncovered, stirring often with fork, about 9 minutes

Or until piece rubbed between fingers parts fairly easily.

  1. Meanwhile, mince onion, (about 4 tsps) put in double boiler with 2 TBSP of butter. When butter is melting, stir in flour, mustard, salt and pepper; cook until smooth and hot, stirring often.
  2. Slice about 3/4 s of the cheese right into the sauce; stir until the cheese is melted. ( if preferred, slice or grate cheese ahead, using medium grater)
  3. When the macaroni is tender, drain into colander; turn into casserole. Pour cheese sauce over macaroni, tossing lightly with fork so that all the macaroni gets nicely coated. Top with rest of cheese.
  4. Toss bread crumbs with 4 tsp of melted butter. Sprinkle over the cheese.
  5. Bake uncovered; 20 minutes.

Makes 4 servings as a main dish and 6 when served instead of potatoes.

For 2 servings:

Use the following ingredients: 1/3 lb of cheese, 1 1/3 cups raw macaroni, 1 TBSP of minced onion, 4 tsps of butter, 2 tsps of flour, ¼ tsp of dry mustard, ½ tsp of salt, speck pepper, 1 1/3 cups of milk. ½ cup fresh bread crumbs, and 1 TBSP butter. Bake in 1 qt casserole at 400 degrees for 20 minutes.