Old and Young, I Dance

When my bones were new and my soul already old, my laundromat was a river. On Saturdays, we scrubbed grime from fabric until fingers bled clean. We smacked tough stains against stones, laid our garbs to be kissed by the sun, while the river cleansed fatigue and sweat from our flesh.

When my thoughts were young and my mind still old, the river was Gaia’s milk, her tears, her blood. On the Winter Solstice, we sat on the west side of the riverbank with the dying Sun… We faced east, waiting for the Sun to be reborn. From across the river, sunlight kissed treetops and skin.

I am far away from my river, my laundromat, her milk, her tears, her blood. My bones and thoughts are nearly as old as my soul. The Sun still dies and will again be reborn. On the Winter Solstice, I stand on the west side of my terrace with the dying Sun… I face east, waiting for the Sun to be reborn. From across the street, sunlight kisses treetops and skin. Shiny eyes soak in the new warmth, breathe in the world, smile, and close—I am dancing by the riverbank… I’m young, I am old, I’m young…

in the dark,
winter births the sun
and all life

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Stories of Yamasá, 4 (for more tales of Yamasá, follow the link to my Web Serials page).
The Twiglet #3 (“from across the room”)
Imaginary Garden with Real Toads, Tuesday Platform
* If you are here for The Twiglet or The Garden, then you are already done. If not, read on…
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Tomorrow, the Northern Hemisphere welcomes the Winter Solstice. Yep, my Wicked Luvs, the baby Sun (a bunch of fantastic people) and I will be celebrating the shortest day of the year. Well, I’m actually celebrating that the days will get longer (but don’t you tell the dark I said that… I’ve heard Lady Darkness can hold a grudge). Anyhoo, I always welcome the reborn Sun with something yellow and yummy—usually an orange. But it’s freaking cold outside. So this year, I’m opting for soup.

Roasted Kabocha Soup

Ingredients:
– 1½ cups of roasted kabocha squash, cubed
– 1½ cups of water
– 1 teaspoon of coconut oil
– 2 tablespoons of pecans, crushed and roasted
– Ground cumin, dill, salt

Preparation (about 45 minutes/239 calories):
– Preheat oven to 375°F. Coat the kabocha with the coconut oil, place on a baking sheet (lined with parchment or foil). Bake until the squash is a bit browned and soft (about 28 minutes). Let the squash cool a bit, then remove the peel from the flesh. Set the (yummy crunchy) peel aside.

Add the water, cumin, dill and salt to saucepan. When it comes to a boil, add the squash. Simmer on low for 5 minutes or so. Let it cool for a bit, blend, and yum-yum!
Roasted Kabocha Squash Soup

While the squash cools a bit, chop the peel and mix with the pecan. It makes a delicious snack.
Kabocha Squash Peel and Pecans

Or, if you are feeling wild—I often do—add the mix to the soup.
Roasted Kabocha Soup with Pecan

Happiest Winter Solstice, my Luvs.

Green Beans, Mushrooms, Broccoli and Roasted Pecans

I was craving a bit of crunch. And since The Boy has been asking for quick, healthy recipes with yummy veggies in them, I grabbed some green beans, mushrooms, pecans, broccoli stalk… and crafted a meal to please the tummy and The Boy.

green-beans-mushrooms-broccoli-and-roasted-pecans

 

Ingredients:
– 1 cup of green beans, cut
– 1 cup of mushrooms, sliced
– ½ cup of broccoli stalk, remove the skin and then cut in small chunks
– 13 pecan halves, crushed and roasted
– 1 tsp. of olive oil
– 1 tbsp. of vinegar (you can use less, I just like my vinegar)
– dill, turmeric, salt

Preparation (about 30 minutes):
– Heat the oil in a medium size pan. Sauté the veggies on high heat (broccoli bits first, after a minute add the green beans, after another minute add the mushrooms). Stir often (I’m paranoid, so I stir continuously). When the beans reach your preferred degree of tenderness (about 9 minutes for me), add the dill and turmeric. Cook, while stirring, for another minute… then add the vinegar and salt.

Please note that because of my tummy issues, I don’t eat onions or garlic or anything too spicy. So, feel free to experiment… I always do. I add dill, turmeric (and ginger) to most of my meals because of their healing properties (and because they taste freaking yummy). This is a whole meal for me. 301 calories.

So, my Wicked Luvs, what are you cooking today?

Dessert with Skulls

We devoured a skull whose eye sockets were jammed with crimson… pomegranate seeds. The Little Princess ate an eye socket, my in-laws split half of the upper and lower jaw, and my Piano Man and I shared one side of the brain. It was delicious… how it grinned at us the whole time. I was supposed to save the other side of the brain for The Boy, but… my teeth betrayed my sense of giving. I might’ve eaten the remaining eye socket, too. I must bake another skull for The Boy.

skull-cakeboxed spiced cake mix
(for extra yum, add a cup of fresh graded carrots, and
replace ¼ of the required water with Baileys Irish Cream Caramel)

playing-sorry-after-skull-cakeAfter we had dessert with skulls (um… with skull),
there was a game of Sorry! (my Piano Man was not sorry at all)
*by the way, we had pumpkin chili for dinner*.

half-of-a-skull-cakeBefore the Sorry! bit started, the skull had already lost half its head.
Hm… the remnants of the missing pomegranate seeds
give the plate an interestingly-reddish look, don’t you think?

This is our traditional Halloween dinner. But we had it a week ago, in order to share it with my in-laws. What are you cooking today, my Wicked Luvs? Are you going to send me a wee bit? You should… particularly, if the meal grins at you while you eat it. Muahahaha— *cough* ha!

…a wee note…
If you have a minute or three, fly over to Poems United… to read “Poems for a Witchy Hallowe’en”—poetry and a wee bit of conversation by Sherry, Rosemary and moi.