The Full Worm Moon (Native American) 16* Virgo will culminate on March 7, 2023 4:42AM PT / 7:42AM ET (Farmers Almanac).
The Worm Moon is letting us believe in ourselves once again. Letting the inner limelight unfold so we step into taking care of ourselves and knowing what our next steps should entail. Mating calls are beginning to resonate deeper yet in you; and you’re ready to find satisfaction in friendships and relationships. What has been lying dormant is reawakening.
At times you think you’re satisfied, but career goals, social skills, and healthy tips and tricks have all been a recurring theme and you’ve needed a boost to realign.
It’s as though Mother Earth has a voice and she’s been whispering for you to awaken cheerfully, to make the most of your life and to really live. The earth will cradle us everyday if we let her. We have to work smart not hard. We must move our bodies to make progress; action speaks louder than dreams or words.
Money is make believe, start believing you have it in your personal sphere. In your meditations and visualizations, it is not pie in the sky, rearrange your viewpoint to see gold at your feet. And as you call prosperity into your life, cooperate with yourself. Giving is as good as receiving, practice patience, and be authentic.
Write a paragraph on where you can improve…How can you shine
Do you doubt yourself.
Do you trip up and say things like: life is getting in the way.
Have you been paying enough attention to your health.
Have you been paying enough attention to your confidence and self-worth.
Do you take time to be good at everything you do.
How do you proceed with your ability to create
How do you proceed with your short term goals
What is affecting you and how do you fix it
——How do you take care of your mental health. How do you take care of your physical health. You came to earth to handle it. What is the motivation, the desire and the basics to get your soul motivation back on track.
—-“Life is a song – sing it. Life is a game – play it. Life is a challenge – meet it. Life is a dream – realize it. Life is a sacrifice – offer it. Life is love – enjoy.” —Sai Baba
Lughnasadh is the harvest and reaping great rewards, it is also a day of feasting. Lugh, is the Celtic God of Light and this Pagan Sabbat is the midpoint between the Summer Solstice and the Autumn Equinox. Some bake a figure of the “corn god” in bread, and then symbolically sacrifice and eat it. The tradition of eating and sharing the first fruits, vegetables and grains of the season started with Lughnasadh in Ireland. In England, it became the medieval festival known as Lammas day. In keeping with the Lughnasadh tradition, the first grains were offered to the gods, the form of a baked loaf of bread. The loaf was blessed and cut into four pieces, with one piece placed in each corner of the home for good luck.
The non-sporting competitions in festivals were singing, dancing, poetry-reading and storytelling. Trial marriages were performed, couples would join hands through a hole in a slab of wood. The experimental marriage would last one year and a day, after which it was annulled without question.
Celtic festivals like Lughnasadh was an opportune time to make political, social and economic deals. All weapons and rivalry’s were laid down so the neighbors could get to know one another. Chieftains held important meetings, farmers would make trade agreements about crops or cattle for the coming season.
A common tradition of Celtic festivals were to visit holy wells. People would give offerings to the wells and decorate them with flowers and garlands, they could leave coins or clooties (cloth). They would walk around the well in a sun-wise direction praying to the Gods.
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
White Spaghetti Casserole
4 ounces spaghetti, broken into 2-inch pieces
1 large egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) french-fried onions, divided
Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
Pasta Pizza Skillet Casserole
8 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
2 cups sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1/4 cup sliced ripe olives
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon Italian seasoning
Preheat oven to 400°. Cook pasta according to package directions; drain. In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes. Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.
Layered Fruit Salad
1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes
Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick. Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
½ cup all-purpose flour
1/8 teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar
Sprinkle berries with lemon juice; set aside.
Fit half of pastry in a 9-inch pie plate according to package directions.
Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar
Bake at 400° for 35 minutes or until golden.
Cover edges with aluminum foil to prevent over browning, if necessary.
Serve with vanilla ice cream, if desired.
Lughnasadh or Lammas is a harvest festival. In other languages:
Irish – Lá Lúnasa
Welsh – Gwyl Awst (August Feast)
English – Apple Day (drinking Apple juice, Apple cider, or Mead
Lughnasadh Harvest Spell
sit down in the middle of a circle of candles (tealight)
Cup your hands ready to receive
Thank you Mother Earth and our Amazing Land
Thank you for the seeds creating the food
Thank the nourishment feeding everyone we love, Thank the Farmer for tending the crops
Thank the handlers to get the crops to market, Thank you for the market representatves
Thank you Food Preparers, Thankful for Food. Let us Pray. So Much to Be Thankful For
The Sustenence, the Healing, The nourishing and the nurturing. Blessed Be
The Full Flower Moon (Native American) at 25* Scorpio will culminate May 15, 2022 9:15pm PDT/ May 16, 2022 12:15am EDT (Farmers Almanac).
This Full Flower Moon with an eclipse are about change or letting go, it can be to bring something exciting or illuminating into your life. These aspects are letting us know we can begin to plan a better way, free from limitations, and broken promises. Scorpio brings you deep understanding and accessing your personal power, if you are brave enough to look at practical ways to progress. No confusion or half hearted trying will work, especially as this aspect is considered intense. What you’ve been stomaching is no longer good enough. You really need to align yourself with the true flow of your being. Personal power is yours, if you can listen to sageness as you work on self-discipline. Remember to hone your mind as a tool, your energy as a force. You’ve wanted to get a handle on thrusting yourself forward to stabilize yourself. This is the time to put those suggestions into action.
Deep introspection of your soul goals come into play. How is your passion these days. Don’t let your inhibitions or anyone hold you back from your manifesting abilities. It could be time to reassess your friendships and groups you belong. You want to experience life as you have dreamt and desire it to be, you can seek easy re-programming.
your mantra: I create my reality, yes…..I do.
What are your limitations
Do not be invisible, how can you stand out
Outside the home
Personal Power or weakness
What or who inspires you
Time to advance and express yourself with a good attitude, with persistence life becomes a clear journey. “Always be willing to bring something to the table”.
“We must let go of the life we have planned, so as to accept the one that is waiting for us.” ~ Joseph Campbell (March 26, 1904 – October 30, 1987) was an American writer.