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rockin' 39....

Unlike past years September will not being going out with a whimper and huge sigh of relief as I hide away from my birthday. This year I'll be fully enjoying what has come my way and celebrating the beginning of my last year in my 30's tomorrow.  I cannot even begin to recall all the changes that have happened since I turned 38. I would never have thought that a year later I'd be a college student and crammed into one room with my daughter, our cats and most of our worldly possessions.  I'd have been scared out of my wits I imagine. 

so yeah, life is going well.  Everything turned around this morning after receiving my grade for my first big anatomy & physiology exam.  It was the biggest and most difficult exam of the term and I managed to access enough of the info crammed into my tired brain to get a 92.5.  woo!  Five weeks gone, eleven more to go of the term and I've managed to slip back into school mode, I have to admit I was scared shitless that I would not be able to keep up but then I sit there each day and watch 18 and 19 year olds skipping classes and hurriedly finishing homework directly from the back of the book. gods, was I that witless once? probably, I guess age does bring a bit of wisdom to at least appreciate the opportunity given. 

damn, I had a big long entry to slap up here but I'm losing steam.  hope you all are well, I try to read along every few days or at least once a week so have the general idea of how things are with you all.

xoxo

Lucia



Happy Lucia to anyone celebrating. Wishing you love, light and clarity in the coming year.

yummy


These are the mincemeat spirals from this year's cookie list. If you love mincemeat you must try these, they are soooo good.


My first-ever batch of soaps, a little too heavy with the coloring...bleah...

Tags:

Global Orgasm- 22 DEC 2006

Whether it's with yourself or with a partner, help spread some positive energies out into this crazy world. (and if you are using a partner be sure to be safe and not spread a little something extra out there)

The Event

WHO? All Men and Women, you and everyone
you know.

WHERE? Everywhere in the world, but especially in countries with weapons of mass destruction.

WHEN?
Winter Solstice Day - Friday, December 22nd,
at the time of your choosing, in the place of your choosing and with as much privacy as you choose.

WHY? To effect positive change in the energy field of the Earth through input of the largest possible surge of human energy a Synchronized Global Orgasm. There are two more US fleets heading for the Persian Gulf with anti-submarine equipment that can only be for use against Iran, so the time to change Earth’s energy is NOW!

Global Orgasm

S is for.....

urban_homestead gave me an S, as with the previous entry I have to come up with 10 things I love that start with S.

Sex-one of my most favorite things.  Someday I'll meet someone who can keep up with me, or I'll get that harem of men... :D

Scotland-home of my great-grandfather and many of my ancestors.  I love scottish accents, men, men in kilts, drink, music, dancing, cooking.  even haggis.

Shakira-infectious music that makes my hips wiggle, I love to bellydance though I'll never move like her.

Simple Living-this world is too crazy, too focused on having things and keeping up with the neighbors. 

Solstice-Winter or Summer my two favorite times of the year.

Spice-in cooking, in scents, another S word here would be....

Speculaaskruiden-my favorite mixed spice.

Sma Kottbullar-little Swedish meatballs, saved for special occasions (mainly the month of December) because I limit my dairy intake.

Sausage Rolls-little bites of heaven, also limited to the December holidays.  made with a dab of chutney before sealing up in pastry.

Seaside-my most favorite place to be.


woo!  that was much easier..

Tags:

Pixie




I was about to step out the door to get the mail when I looked across the yard to see this. She had piled grass into her lap and they all came running to their "chicken mummy". She was delighted.


Nov. 19th, 2006

Mincemeat Spirals

1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)

In a large bowl combine all ingredients and mix on low just until blended.
Increase speed to medium and beat 2 min until well-blended.
Sprinkle a sheet of wax paper with flour.
With a floured rolling pin, roll dough into an 18x11 rectangle.
Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese.
Starting with the long side, using wax paper as a guide roll dough jellyroll style.
Cut into 1/2" slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool.
Store in refrigerator.

Yields: 3 dozen

Dublin Tea Cakes

urbanhomestead has me dreaming of fruitcakes, unfortunately I am the only one in my family and small circle of friends who adores well made fruitcakes so I rarely get to have some.  This is a recipe I have had for fifteen years or more, sadly part of the directions were eaten away by mice while packed away in my parent's barn several years ago so I tried to recreate it from memory.  These are moist, rich, dark cakes...stout is definitely the better choice of the two to use in this recipe.

Dublin Tea Cakes

1 jar (1lb) mixed candied fruits
1 pkg (10oz) currants or raisins
1 1/2c. chopped walnuts
2TB grated orange rind
4c. all purpose flour
2tsp. apple pie spice
1 tsp. baking soda
1 tsp salt
1c. butter
1 1/3c. firmly packed brown sugar
3 eggs
1c. stout or dark ale
heavey cream, whipped
candied cherries
walnut halves

Grease/dust with flour or line 24 muffin tins
Combine candied fruits, currants, nuts, orange rind in a very large bowl
Sift flour, apple pie spice, baking soda, salt onto wax paper.
Sprinkle 3/4 c. mixture over fruits and nuts, toss to coat.
Beat butter, brown sugar and eggs in a large bowl with mixer for three minutes or until fluffy.
Add stout and mix well.
Stir in remaining flour, 1 cup at a time alternating beating well after each addition.
Pour batter over fruits and nuts and mix well.  pour into muffin tins.
Bake in a slow oven, 275* for 1 hour.  Let sit and cool 10 min and turn out on rack to cool completely.

Wrap each cake tightly in plastic wrap then in aluminum foil.  Store tightly covered at room temp.
Just before serving, pipe a circle of whipped cream on top.  
Garnish with a candied red cherry and walnut if desired.

yields 24 cakes

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