Tag: chicken

New Virgo Moon & Autumn Eclipse

by Tara Sutphen, posted in Fall Equinox, sorce the moon, Tara Sutphen

Fall Equinox – Mabon 

By Tara Sutphen 

Autumn Equinox, 2nd Harvest, September 20/21/22/23 September 22, 2025 (Almanac) Mabon, (pronounced MAY-bun, MAY-bone, MAH-boon, or MAH-bawn) is the Autumn Equinox. A partial solar eclipse will occur at the Moon’s descending node of orbit on Sunday, September 21, 2025, with a magnitude of 0.855. It will be seen in New Zealand and corresponds with their Spring Equinox. The Northern hemisphere is now heading toward “Fall”. Eclipses are about change, and solar eclipses are about getting a gift of some kind. They can be auspicious. It can be to bring something exciting or illuminating into your life.

The Autumn Equinox divides the day and night equally, and we all take a moment to pay our respects to the impending dark. We also thank the waning sunlight, as we store our harvest of this year’s crops. The Druids call this celebration, Mea’n Fo’mhair, and honor the Green Man, the God of the Forest, by offering libations to trees. 

Offerings of ciders, wines, herbs, and fertilizer are appropriate at this time. Wiccans celebrate the aging Goddess as she passes from Mother to Crone, and her consort, as he prepares for death and rebirth. Various other names for this Lesser Wiccan Sabbat are The Second Harvest Festival, Wine Harvest, Feast of Avalon, Equinozio di Autunno (Strega), Alben Elfed (Caledonii), or Cornucopia. 

The Teutonic name, Winter Finding, spans a period of time from the Sabbat to Oct. 15th, Winter’s Night, which is the Norse New Year. At this festival, it is appropriate to wear all of your finery and dine and celebrate in a lavish setting. It is the drawing to and of family as we prepare for the winding down of the year at Samhain. It is a time to finish old business as we ready for a period of rest, relaxation, and reflection. 

Symbolism of Mabon: – Second Harvest, the Mysteries, Equality, and Balance. 

Symbols of Mabon: – Wine, gourds, pine cones, acorns, grains, corn, apples, pomegranates, vines such as ivy, dried seeds, and horns of plenty. 

Herbs of Mabon: – Acorn, benzoin, ferns, grains, honeysuckle, marigold, milkweed, myrrh, passionflower, rose, sage, solomon’s seal, tobacco, thistle, and vegetables. 

Foods of Mabon: – Breads, nuts, apples, pomegranates, and vegetables such as potatoes, carrots, and onions. 

Incense of Mabon: – Autumn Blend-benzoin, myrrh, and sage. 

Colors of Mabon: – Red, orange, russet, maroon, brown, and gold. 

Stones of Mabon: – Sapphire, lapis lazuli, and yellow agates. 

Activities of Mabon: – Making wine, gathering dried herbs, plants, seeds, and seed pods, walking in the woods, scattering offerings in harvested fields, offering a ritual pouring to loved ones —Flowers and trees, adorning burial sites with leaves, acorns, and pine cones to honor those who have passed over. 

Spellworkings of Mabon: – Protection, prosperity, security, and self-confidence. Also, those of harmony and balance. 

Deities of Mabon: – Goddesses-Modron, Morgan, Epona, Persephone, Pamona, and the Muses. Gods: Mabon, Thoth, Thor, Hermes, and The Green Man. Mabon is considered a time of the Mysteries. It is a time to honor Aging Deities and the Spirit World. Considered a time of balance, it is when we stop and relax and enjoy the fruits of our personal harvests, whether they be from toiling in our gardens, working at our jobs, raising our families, or just coping with the hustle and bustle of everyday life. May your Mabon be memorable, and your hearts and spirits be filled to overflowing! 

Recipes: Salad Fixings—-Lettuce: any kind Add:

  • Sliced radishes
  • Shelled edamame
  • Cucumbers
  • Onions
  • Mushroom
  • Tomatoes
  • Peppers
  • Sliced fruit, like pears, apples, and mangoes
  • Berries, blueberries, raspberries, strawberries
  • Grilled salmon
  • Roasted garlic, Wild rice, quinoa, or other whole grain
  • Beans, like pinto, garbanzo
  • White beans
  • Celery
  • Italian Parsley
  • Wheat berries
  • Fresh basil (especially nice with a deep balsamic vinegar)
  • Nonfat ricotta cheese (a little goes a long way)
  • Scallions
  • cabbage
  • Grilled chicken breast
  • tofu
  • Roasted beets
  • bell peppers, thinly sliced
  • Dill

Any Dressing of your choice. Autumn Apple Cider Chicken or Vegan Soup

  • Chicken (optional) cooked using Pam spray, browned in a cast iron skillet (preferably)
  • Cut into cubes for the soup pot

In a big soup pot or crockpot

  • 3 cups apple cider or juice
  • 1 carton reduced-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons Himalayan salt (optional)
  • 1/4 to 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 medium potatoes, peeled and cubed
  • 4 medium carrots, cut into pieces
  • 3 celery ribs, cut into pieces
  • 2 medium onions, cut

Sweet Potatoes & Ground Turkey or Vegan Casserole

  • 5 sweet potatoes or yams, cooked, peeled, and cubed

Saute’

  • 1 or more pounds ground turkey (optional)
  • 1 medium onion, chopped
  • 5 Green Onions, chopped
  • 3 garlic cloves, minced
  • 1/4 cup low-sodium tomato paste
  • 1 cup low-sodium chicken broth
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon pepper

Add the sweet potatoes or yams, cooked, peeled, and cubed

  • Dash crushed red pepper flakes (optional)
  • Minced fresh mint (optional)

South of the Border Casserole

  • 4 cups uncooked pasta shapes (whole wheat/ gluten-free)
  • 4 cups vegetable broth or water
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14-1/2 oz) diced low-sodium tomatoes, undrained
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1 can (10 oz) enchilada sauce

Add –

  • 1/2 cup shredded cheese

Combine in a pot, bring the pasta and ingredients to al dente, and the sauce has thickened slightly, 12-15 minutes. Add cheese, melt in the oven, and serve Apple-Cranberry Pie

Dough for 2 pies with lattice tops

  • 2-1/4 cups sugar or Monk sugar (same equivalent)
  • 1/3 cup whole wheat flour or rice flour

pie filling –

  • tart apples, peeled and sliced (about 8 cups)
  • 3 cups fresh or frozen cranberries
  • 2 tsp grated orange zest
  • 1-1/2 tsp nutmeg
  • 1-1/2 tsp cinnamon
  • 6 cups frozen or fresh raspberries

Bake at 375°F 45-50 minutes. Hot apple cider — In a medium-size bowl, mix sugar or honey, cinnamon, cloves, allspice, mace, and nutmeg. Heat the apple cider until hot, and add 1 to 2 teaspoons to the apple cider. Repost Enquire: Sessions & Seminars +1-310-303-8188 taraappointment@gmail.com

Lughnasadh

by Tara Sutphen, posted in spiritual

Lughnasadh

By Tara Sutphen

Lughnasadh is the harvest and reaping of 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.

Recipes

Farm Fresh Quiche

Ingredients

* 1/4 cup olive oil

* 1 bunch broccoli, cut into florets

* 1 small onion, finely chopped

* 3 cups chopped fresh mustard greens or spinach

* 3 garlic cloves, minced

* 1 sheet refrigerated pie pastry

* 4 large eggs

* 1 cup 2% milk

* 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

* 1/2 teaspoon salt

* 1/2 teaspoon pepper

* 1/2 cup shredded smoked cheddar cheese, divided

* 1/2 cup shredded Swiss cheese, divided

Directions

* 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.

Wild Rice Chicken Casserole

Ingredients

* 1 small onion, chopped

* 1/3 cup butter

* 1/3 cup all-purpose flour

* 1-1/2 teaspoons salt

* 1/2 teaspoon pepper

* 1 can (14-1/2 ounces) chicken broth

* 1 cup half-and-half cream

* 4 cups cubed cooked chicken

* 4 cups cooked wild rice

* 2 jars (4-1/2 ounces each) sliced mushrooms, drained

* 1 jar (4 ounces) diced pimientos, drained

* 1 tablespoon minced fresh parsley

* 1/3 cup slivered almonds

Directions

* 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 

Ingredients

* 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

Directions

* 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

Ingredients

* 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

Directions

* 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 the same skillet, heat the remaining oil. Spread pasta evenly in the skillet to form a crust. Cook until lightly browned, 5-7 minutes.
Turn the crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sautéed vegetables, and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

Layered Fruit Salad

Ingredients

* 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

* FRUIT SALAD:

* 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

Directions

* Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove the cinnamon stick.
Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Berry Pie

Ingredients:

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

Method:

Sprinkle berries with lemon juice; set aside.

Fit half of the pastry in a 9-inch pie plate according to package directions.

Combine 1 cup sugar and the 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 a rolling pin to remove creases in pastry.

Place pastry over filling; seal and crimp edges.

Cut slits in the top of the crust to allow steam to escape.

Brush the top of the 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

Repeat Aloud:

Thank you, Mother Earth, and our Amazing Land  

Thank you for the seeds, for creating the food

Thank the nourishment feeding everyone we love, Thank the Farmer for tending the crops

Thank the handlers for getting the crops to market. Thank you to the market representatives

Thank you, Food Preparers, Thankful for Food. Let us pray. So Much to Be Thankful For

The Sustenance, the Healing, the nourishing, and the nurturing. Blessed Be

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Yule, The Winter Solstice

by Tara Sutphen, posted in spiritual

Winter Solstice & Yule

By Tara Sutphen

Dec 21: The Winter Solstice is a celebration of the heart, vessel of our dreams. Through the darkest time on the planet we are to find solace once again, returning to our inner resting place. Gallantly gazing upon our life’s daily uncertainty and unknowing future. May the earth fold us in comfort away from any harshness. As the light dims we are to harmonize and begin to sincerely replenish our hearts and minds. The pagans called this holiday Yule, where the people of Europe and Scandinavia made festive. It is not considered religious. The pagans were naturalists, such as the Native Americans and other indigenous communities around the world. They followed the course of the sun, the moon and cycles of the seasons for planting food and generally planning survival strategy. As winter comes we recognize our need to rest our minds, hearts and bodies while warming at the hearth. And as we come back out of the darkest day-night of the year and begin to gain more minutes of sunlight and replenishment each day. We linger for a glimmer of light to awaken, reconnecting our spark to life, to the sun and the conviviality of our own beating heart.

Recipes for Winter Solstice & Yule

Hot Apple Cider

Juice Apples or Buy Apple Cider

6 cups Apple Cider

½ tsp whole cloves

¼ tsp ground nutmeg

3 cinnamon sticks

Heat ingredients, simmer, strain & serve hot

Hearty or Veggie Stew

1 ½ pounds Beef stew meat

water (optional)

Vegetable Broth (for Vegetable stew)

¼ c. flour

Add tomatoes, carrots, potatoes, onion

1 tsp thyme

2 tbsp mustard

Salt/pepper

Cook until meat is cooked and vegetables are tender

This can be a vegetarian dish if you prefer

Carrot Casserole

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced        carrots, thawed

1 cup mayonnaise

1 tablespoon grated onion

1 tablespoon prepared horseradish

1/4 cupshredded cheddar cheese (optional)

2 tablespoons crushed crackers (rice optional)

Bake

  • Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
    In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Turkey-spinach Casserole

1 can (14-1/2 ounces) reduced-sodium chicken broth

3 tablespoons butter

3 cups stuffing mix

3 cups cubed cooked turkey

2 cups fresh baby spinach

1/2 cup dried cranberries

3/4 cup shredded cheddar cheese

Bake

Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil.     Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries.
Transfer to a greased 11×7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.

Squash Casserole

6 c. diced yellow squash or zucchini

Onion

Garlic

Salt/pepper

Butter or oil

Add into casserole dish

Bake 325* bake until squash is tender 20-45 mins

Alternative added ingredients into squash casserole

Crushed crackers

Cheese

Sour cream

Yule Log Cake

10×15 inch jelly roll pan – line with parchment paper & butter the paper.

Pre-heat oven 400*

4 eggs room temperature

2/3 c. sugar — 7 minutes beat eggs while adding sugar 1 tbsp at a time

Add sifted flour ½ c, to batter – stir don’t beat

Add other ½ c. of flour – stir

Pour into pan – BAKE 10 min. Do not overcook

While hot- put cake into clean dish towel sprinkled with powdered sugar so it doesn’t stick.

Remove parchment paper, still warm – roll the cake with the dishtowel in. Let cake cake cool.

Unroll cake – spread desired filling, jam, or frosting onto cake and re-roll cake.

Frost outside & decorate, Refrigerate to set overnight

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