This weekend, I did a craft fair. It was a really small affair, in the crop room of a local scrapbooking shop. Only a few vendors came, but I had a great time with the other women. I made jewelry while we waited for customers. I ended up making $45, but better than that, I went by myself, and was actually very happy with how I felt about it. I was a happy camper last night.
Then, today! The red fairy visited, and I felt like poo all day. So, I babied myself. Went to my moms, and visited my sister and niece (and BIL, of course), My sis had an awful reaction to H1N1- she's asthmatic and was scarily sick. SCARY. Lots of prayers went up for her this week. So, other than sleeping late (slept like shit last night) and resting I just babied myself all day. I just got out of a candlelit shower and feel relaxed.
I popped my deep fryer cherry today and made fried mushrooms (and zucchini 'cause I had leftover batter). It was a great red wine and garlic butter. It smelled like The Melting Pot to me. They will forever be known as "Melting Pot Mushrooms" from now on.
The end is coming!
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At least, the end of my online classes! And not too soon, as Wicca 101 classes start up at the end of November. I love the Wicca 101 classes, and its great having sisters who will volunteer to teach, so I don’t get burned out. The online classes sometimes end up feeling like a chore. I think, if I got paid, rather than doing it out of the “goodness of my heart” I might feel better about it. It’s just that the students move on afterwards, and I end up feeling empty. Maybe it’s because with my regular classes, the students are working toward initiation, and at the end of the day, I receive feedback and continued interaction with them. They (usually) integrate into my coven family, and we all become sisters. And then I feel like my hard work and energy actually influenced someone, rather than being a 12 week blip on their calendar.
I’m wrestling with whether or not I should continue to be the manager of the Circle of Teaching. I don’t know that I’ll be able to give it the time I feel it deserves in 2010, as I have some new projects that I have launching, including trying to turn my crafting into a business, and a Pagan networking project I’d like to give some time to. I’d also like to focus on my personal studies, something that I have totally flaked out on. I do MUCH better with structure, and support- though it didn’t always used to be the case. I need to focus on tarot more, and work on a daily devotional. I just need to figure out a way to structure that so I actually FOLLOW through with it.
I’m wrestling with whether or not I should continue to be the manager of the Circle of Teaching. I don’t know that I’ll be able to give it the time I feel it deserves in 2010, as I have some new projects that I have launching, including trying to turn my crafting into a business, and a Pagan networking project I’d like to give some time to. I’d also like to focus on my personal studies, something that I have totally flaked out on. I do MUCH better with structure, and support- though it didn’t always used to be the case. I need to focus on tarot more, and work on a daily devotional. I just need to figure out a way to structure that so I actually FOLLOW through with it.
Samhain!
Samhain night was wonderful! Here are a few photos of our altar!
Pork Empanada/Pasty Things
Makes 16-20
Ingredients:
1 pound ground pork
pork chop seasoning packet
small can of sliced new potatos
dried chopped onions
garlic powder
salt/ pepper to taste
olive oil
Package of 2 refrigerated pie shells
Directions:
1. Take out the pie shells to thaw a bit.
2. Get out a medium sized skillet with raised sides. Drizzle the bottom with olive oil, and turn the burner on medium heat. Put the ground pork in the skillet, and break up with a spoon or spatula. Brown the pork, about halfway through sprinkle half the seasoning packet over the meat, as well as some of the dried chopped onion (to your taste).
3. Open the can of potatoes and dice them. Once the pork is pretty much cooked through, add the potatoes, and shake some garlic powder over the whole pan, stir lightly to get everything seasoned. If it looks a little dry, add more olive oil. Turn off heat.
4. Pre-heat oven to 400 degrees.
5. Roll out a pie crust on parchment paper. Use a wide mouth glass or circle cookie cutter to cut circles (at least 4") out of the pie crust. Repeat with other pie crust. Ball up the rest of it, and roll out to get as many circles as you can.
6. Take each circle and use a rolling pin to flatten into an oval. Spoon a bit of the pork mixture onto the pastry and fold over. Crimp edges with a fork.
7. Place on a baking sheet and cook for 15-20 minutes at 400 degrees.
This is good for potlucks, just refridgerate afterwards, and then warm up in an oven before serving.
And what Sabbat blog post would be complete without a recipe! And as Samhain is the third harvest festival, the meat harvest, a traditional food to eat is pork. Below is my recipe for Pork pastries.
Pork Empanada/Pasty Things
Makes 16-20
Ingredients:
1 pound ground pork
pork chop seasoning packet
small can of sliced new potatos
dried chopped onions
garlic powder
salt/ pepper to taste
olive oil
Package of 2 refrigerated pie shells
Directions:
1. Take out the pie shells to thaw a bit.
2. Get out a medium sized skillet with raised sides. Drizzle the bottom with olive oil, and turn the burner on medium heat. Put the ground pork in the skillet, and break up with a spoon or spatula. Brown the pork, about halfway through sprinkle half the seasoning packet over the meat, as well as some of the dried chopped onion (to your taste).
3. Open the can of potatoes and dice them. Once the pork is pretty much cooked through, add the potatoes, and shake some garlic powder over the whole pan, stir lightly to get everything seasoned. If it looks a little dry, add more olive oil. Turn off heat.
4. Pre-heat oven to 400 degrees.
5. Roll out a pie crust on parchment paper. Use a wide mouth glass or circle cookie cutter to cut circles (at least 4") out of the pie crust. Repeat with other pie crust. Ball up the rest of it, and roll out to get as many circles as you can.
6. Take each circle and use a rolling pin to flatten into an oval. Spoon a bit of the pork mixture onto the pastry and fold over. Crimp edges with a fork.
7. Place on a baking sheet and cook for 15-20 minutes at 400 degrees.
This is good for potlucks, just refridgerate afterwards, and then warm up in an oven before serving.
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