my computer refuses to start no matter how much I stroke it lovingly and offer it mulled wine, so I will be offline until further notice.
So sorry about the lack of blog posts but there is little I can do, I will check the blog as often as I can until the computer is working again, and try to make a few posts.
26 December 2005
22 December 2005
The Origins Of Yule.
My Blogging friends have expressed an interest in the origins of the Yule festivities, so I’ve decided to prepare an article for the Blog. Our religious holidays are called Sabbats Yule represents the rebirth of light around the 21st Dec is the longest night, it is also when we believe the Goddess gave birth to the Sun God. It’s a time for leaving old regrets behind and awakening to new goals.
Yule coincides closely with The Christian Christmas, which was once a moveable festival that could be celebrated at any time of the year, Dec 25th was chosen by pope Julius I in the 4th centaury AD to coincide with the pagan winter Solstice (or return of the Sun God) in the hope of replacing the pagan festival with a Christian one, and it seems to have nearly worked too!
The Christmas tree also is taken from Pagan tradition, we used to bring in a live tree so the tree spirits had a warm place to live, and hang bells on it so we new if spirits were present. Food and treats were hung on the branches for the spirits, and a five pointed start (pentagram) was placed on the top. Red and green are also traditional pagan colours for this time of year, and the custom of giving gifts.
The Stag reindeer is also a reminder of the Horned God, a solar God, and most Christmas decorations have some sort of significance in pagan tradition, Christmas carols like “The Holly And The Ivy” also mention pagan things.
We also traditionally find a small log and engrave the sun symbol on it and then burn it, a symbol of death and rebirth, and there are other spells involving fire that can be performed at this time of year to help with our symbolic rebirths.
21 December 2005
The First Day Of Yule
Here's the first blurry photo's of my Yule/Christmas Decorations, and above it a picture of the next lot of Jewel biscuits, plus the Italian recipe that went a bit wrong, as I added the chocolate chips at the beginning instead of melting them over the top when finished like I was supposed to.For those of you who don't know Yule is when Wiccans celebrate the birth of the God from the Mother God (you can see where Christianity nicked it all from now can't you?)
18 December 2005
More Yule Recipes
Chocolate Crinkles
Kathleen Collins
From Beiskaldi
½ C vegetable oil
4 sq. unsweetened chocolate, melted
2 C sugar
4 eggs
2 tsp. vanilla
2 C flour
2 tsp. baking powder
½ tsp. salt
1 C confectioner’s sugar
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder & salt into oil mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoon-fuls of dough into confectioner’s sugar. Roll in sugar, shape into balls. Place on greased baking sheets and bake 10-12 min. Makes 6 doz.
Notes:
1. This is a great recipe for making with kids or a helper, since it is much easier to have one person measuring the dough into the sugar and one (or more) rolling them in the sugar. Otherwise hands need to be cleaned between each batch going into the sugar, as getting it into the bowl will make the dough dry and harder to roll into cohesive balls.
2. Substitute ¾ Cup cocoa for chocolate squares, and use ¾ Cup vegetable oil instead.
++++++++++++++++++++++++++++++++++++++++++++++++++++
Shannon's Lemon Biscotti With Dark Chocolate And Almonds
contributed by Shannon
Biscotti is a type of Italian hard cookie, meant to be dipped in a hot drink (like tea or coffee, or hot chocolate) and promptly eaten.
* 6tbs. butter
* 1c. sugar
* 2 eggs
* 1tsp. vanilla
* zest of one lemon
* juice of one lemon
* about 2 1/3 c. flour (adjust as necessary for for wetness or dryness of your mixture)
* 1tsp. baking powder
* 1/4 tsp. salt.
* 1 package dark chocolate chips
* about 2c. thinly sliced almonds toasted
Set aside chocolate chips and almonds, to be used later. Preheat oven to 350 degrees farenheit. Mix all wet ingredients and sugar until smooth. Add all dry ingredients except flour and mix. (make sure there are no lumps in the salt or baking powder, no one wants to bite into a clump of that!) Add flour, starting out with 2c. and then slowly adding more until dough just pulls away from sides of bowl. (It'll be a little sticky, you want it to be somewhere in between chocolate chip cookie dough and bread dough) flour your hands and separate dough into two approx. even balls. Form dough into two logs approx. 10in (or so, doesn't have to be exact) in length and place on greased cookie sheet (make sure there's a couple of inches in between). When Shannon did this she covered her cookie sheet with aluminum foil and greased that, which made cleanup much easier. Bake in a 350 degree oven for half an hour. Take out and let cool completely. When cooled, slice on diagonal (about a 45 degree angle), and place cookies cut side up on baking sheet. Still at 350, bake cookies for about 8 min., take out, turn over, and bake for another 8 min. or so (for harder crunchier cookies, bake for longer, for softer ones, decrease cooking time. This dough is actually not as crunchy as many, so keep that in mind when adjusting for personal tastes).
Melt chocolate chips in the top of a double boiler over not in boiling water. Carefully spoon melted chocolate over 1/2 of biscotti on both sides (by one half I mean 1/2 of the length) holding it over pot of chocolate to let drips fall back into pot. Be careful, 'cause the cookies may be a little crumbly and you don't want to loose half of your cookie in the chocolate! While chocolate is still warm, press toasted almonds into chocolate, and then lay biscotti out on wax paper to let the chocolate cool. Enjoy!!
Stollen
* 1 tablespoon active dry yeast
* 2/3 cup warm milk (110 degrees F/45 degrees C)
* 1 large egg
* 1/3 cup white sugar
* 1/2 tablespoon salt
* 1/3 cup butter, softened
* 2 1/2 cups bread flour
* 1/3 cup currants
* 1/3 cup sultana raisins
* 1/3 cup red candied cherries, quartered
* 2/3 cup diced candied citron
* 6 ounces marzipan
* 1 tablespoon confectioners' sugar
* 1 teaspoon ground cinnamon
DIRECTIONS:
1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
Kathleen Collins
From Beiskaldi
½ C vegetable oil
4 sq. unsweetened chocolate, melted
2 C sugar
4 eggs
2 tsp. vanilla
2 C flour
2 tsp. baking powder
½ tsp. salt
1 C confectioner’s sugar
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder & salt into oil mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoon-fuls of dough into confectioner’s sugar. Roll in sugar, shape into balls. Place on greased baking sheets and bake 10-12 min. Makes 6 doz.
Notes:
1. This is a great recipe for making with kids or a helper, since it is much easier to have one person measuring the dough into the sugar and one (or more) rolling them in the sugar. Otherwise hands need to be cleaned between each batch going into the sugar, as getting it into the bowl will make the dough dry and harder to roll into cohesive balls.
2. Substitute ¾ Cup cocoa for chocolate squares, and use ¾ Cup vegetable oil instead.
++++++++++++++++++++++++++++++++++++++++++++++++++++
Shannon's Lemon Biscotti With Dark Chocolate And Almonds
contributed by Shannon
Biscotti is a type of Italian hard cookie, meant to be dipped in a hot drink (like tea or coffee, or hot chocolate) and promptly eaten.
* 6tbs. butter
* 1c. sugar
* 2 eggs
* 1tsp. vanilla
* zest of one lemon
* juice of one lemon
* about 2 1/3 c. flour (adjust as necessary for for wetness or dryness of your mixture)
* 1tsp. baking powder
* 1/4 tsp. salt.
* 1 package dark chocolate chips
* about 2c. thinly sliced almonds toasted
Set aside chocolate chips and almonds, to be used later. Preheat oven to 350 degrees farenheit. Mix all wet ingredients and sugar until smooth. Add all dry ingredients except flour and mix. (make sure there are no lumps in the salt or baking powder, no one wants to bite into a clump of that!) Add flour, starting out with 2c. and then slowly adding more until dough just pulls away from sides of bowl. (It'll be a little sticky, you want it to be somewhere in between chocolate chip cookie dough and bread dough) flour your hands and separate dough into two approx. even balls. Form dough into two logs approx. 10in (or so, doesn't have to be exact) in length and place on greased cookie sheet (make sure there's a couple of inches in between). When Shannon did this she covered her cookie sheet with aluminum foil and greased that, which made cleanup much easier. Bake in a 350 degree oven for half an hour. Take out and let cool completely. When cooled, slice on diagonal (about a 45 degree angle), and place cookies cut side up on baking sheet. Still at 350, bake cookies for about 8 min., take out, turn over, and bake for another 8 min. or so (for harder crunchier cookies, bake for longer, for softer ones, decrease cooking time. This dough is actually not as crunchy as many, so keep that in mind when adjusting for personal tastes).
Melt chocolate chips in the top of a double boiler over not in boiling water. Carefully spoon melted chocolate over 1/2 of biscotti on both sides (by one half I mean 1/2 of the length) holding it over pot of chocolate to let drips fall back into pot. Be careful, 'cause the cookies may be a little crumbly and you don't want to loose half of your cookie in the chocolate! While chocolate is still warm, press toasted almonds into chocolate, and then lay biscotti out on wax paper to let the chocolate cool. Enjoy!!
Stollen
* 1 tablespoon active dry yeast
* 2/3 cup warm milk (110 degrees F/45 degrees C)
* 1 large egg
* 1/3 cup white sugar
* 1/2 tablespoon salt
* 1/3 cup butter, softened
* 2 1/2 cups bread flour
* 1/3 cup currants
* 1/3 cup sultana raisins
* 1/3 cup red candied cherries, quartered
* 2/3 cup diced candied citron
* 6 ounces marzipan
* 1 tablespoon confectioners' sugar
* 1 teaspoon ground cinnamon
DIRECTIONS:
1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
16 December 2005
Hospitals Refuse to help dying man! (Blog Advance user groups writing prompt submission)
A man in a cheap suit staggered up to the admissions desk of his local hospital “Please help me” he said emphatically “I’m dying” and collapsed on the ground unconscious.
Unfortunately for him there was no one behind the desk as he had inconveniently arrived during the receptionists coffee break. A passing doctor noticed the unconscious man and tutted to himself, he later instructed another member of staff to remove the mans not yet lifeless body, as that was no place for him to die.
If only the man had the foresight to fill out an admissions form before collapsing he could have been saved, sadly the hospital had to refuse to help him as he hadn’t signed a disclaimer.
Unfortunately for him there was no one behind the desk as he had inconveniently arrived during the receptionists coffee break. A passing doctor noticed the unconscious man and tutted to himself, he later instructed another member of staff to remove the mans not yet lifeless body, as that was no place for him to die.
If only the man had the foresight to fill out an admissions form before collapsing he could have been saved, sadly the hospital had to refuse to help him as he hadn’t signed a disclaimer.
15 December 2005
Welcome New Readers
I've added the site to few Pagan link pages updated various bits of the site and added new links so hopefully there will soon be new readers, welcome if you are one.A few days ago I posted a link to a free download of an ebook "The little book of Witchcraft" Here it is again just click these words. You'll need adobe acrobat reader to open it.
If anyone has any suggestions for more links I can add or places to post my link please let me know in a comment.
The Trouser Quandary Resolution: Experimental Mishaps
Upon reading this post I felt I had to comment upon the important work the author is doing in the investigation of Nursery Rhymes and their concequences.
Keep up the good work my friend and be sure to find some better asisstants, I've heard the Grand Old Duke Of York has 10 thousand men who are highly trained in marching up and down hills, though their water carrying talents are yet to be tested.
Keep up the good work my friend and be sure to find some better asisstants, I've heard the Grand Old Duke Of York has 10 thousand men who are highly trained in marching up and down hills, though their water carrying talents are yet to be tested.
14 December 2005
Where Are All The British Pagans?
Upon browsing the internet I realize there is a sad lack of British Pagan websites, where are all the British pagans?
I was searching for Yule recipes, and when unchecked “UK Only” on Google, bingo, millions. Pagan traditions are supposed to originate from the British Isles, but we clearly haven’t mastered using the internet to network
Yet if my search results are anything to go by. If any British pagans do happen to stumble upon my site please leave a comment to let me know you were here.
12 December 2005
Yule Chestnut Soup
Here's another Yule recipe I found, more of a savoury one to go with all the sweets
Ingredients:
1 large onion
2oz butter
1 lb. chestnuts
1 potato
4 sticks of celery
2.5 Pts of veg stock
0.05 oz plain flour
2 tbs. sherry
0.05 pts single cream
small clove garlic
salt and black pepper to taste
Method:
Slit each chestnut shell with a sharp knife and add them to a pan of water. Bring to the boil and simmer for 30 mins. Drain the chestnuts and allow to cool. Remove the shells and rub off the brown skins from the nuts. Prepare and chop all the veg and add herbs to taste. Melt butter in a pan, and soften the onions and the garlic. Pour the stock into the pan and the add the chestnuts and other veg. Simmer for approx 15 mins or until the chestnuts are soft. Cool and then blend in a food processor. Season with salt and pepper to taste and then return to the heat and gently warm, stirring in the cream and sherry. DO NOT BOIL! Serve with fresh crusty wholemeal bread and a sprinkle with parsley.
G-A-Z-O-O
This is the new way of writing Gazoo's to stop people using search engines by the way, so if you're surfing Blogazoo click it.
Ingredients:
1 large onion
2oz butter
1 lb. chestnuts
1 potato
4 sticks of celery
2.5 Pts of veg stock
0.05 oz plain flour
2 tbs. sherry
0.05 pts single cream
small clove garlic
salt and black pepper to taste
Method:
Slit each chestnut shell with a sharp knife and add them to a pan of water. Bring to the boil and simmer for 30 mins. Drain the chestnuts and allow to cool. Remove the shells and rub off the brown skins from the nuts. Prepare and chop all the veg and add herbs to taste. Melt butter in a pan, and soften the onions and the garlic. Pour the stock into the pan and the add the chestnuts and other veg. Simmer for approx 15 mins or until the chestnuts are soft. Cool and then blend in a food processor. Season with salt and pepper to taste and then return to the heat and gently warm, stirring in the cream and sherry. DO NOT BOIL! Serve with fresh crusty wholemeal bread and a sprinkle with parsley.
G-A-Z-O-O
This is the new way of writing Gazoo's to stop people using search engines by the way, so if you're surfing Blogazoo click it.
10 December 2005
Yule Recipes
Here are some Yule Recipes for you taken from the Vegan family website, enjoy. I'm going to be trying them myself the biscuits sound wonderful, I've found another one to add tomorrow for a festive soup so check back if you're interested.
Jewel Biscuits
This recipe makes about 25 medium (3 inch/9cm) biscuits
Ingredients:
150g/5oz/three quarter cup caster sugar
150g/5 oz/three quarter cup vegan margarine
5 tablespoons of soya milk
300g/10 oz/1and a half cups of plain flour
teaspoon vanilla extract (or according to pack instructions)
boiled sweets - different colours is good
Preheat oven to 200C/400F and grease baking sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands. You should have a workable dough (add more flour if it's too wet or more soya milk if too dry and doesn't hold together well). Roll out on a floured board (to just under 1 cm thick) and cut into shapes - cutters in festive shaped such as stars, trees and angels are lovely but plain round ones are effective too - you can use a drinking glass if you don't have cutters. Lay on baking sheets. Make a hole in the middle of each biscuit - plain round, diamonds, stars - whatever you like, as long as it is big enough for your sweet! Place a sweet in each hole. Bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones. The sweets will melt down and fill the hole in the oven and then reset once cool.
If you want these for tree decoration ONLY you can prelong their life by replacing the sugar in the recipe with salt and adding a couple of tablespoons of PVA glue to the mix (do not eat after doing this option!!) Prior to baking make a small hole in the top with a drinking straw - once cooked and cooled you can thread ribbons through for hanging.
Festive Sweets
Making your own sweets is actually quite fun - children have a great time with this too. They are also nice gifts if placed in a pretty box or packet.
Vegan chocolate - I recommend Maya Gold for these - it's orange spiciness is perfect for this time of year.
Nuts of your choice (hazel, walnut, pecan, almond, brazil)
Vegan marzipan (many supermarkets stock this)
Dates
Dessicated coconut
Cocoa
Icing sugar
Crystalised angelica
Glace cherries
Flaked almonds
It's very simple! Melt the chocolate and then dip things in it - nuts, marzipan balls, dates - and then place them on a sheet of grease-proof paper to set. Decorate with angelica, glace cherries (can be made to look like holly) and flaked almonds before the chocolate sets and then you can sprinkle with cocoa, coconut or icing sugar.
Dates can be destoned and stuffed with marzipan for a non-chocolate treat.
Place in petit four cases and enjoy!
Jewel Biscuits
This recipe makes about 25 medium (3 inch/9cm) biscuits
Ingredients:
150g/5oz/three quarter cup caster sugar
150g/5 oz/three quarter cup vegan margarine
5 tablespoons of soya milk
300g/10 oz/1and a half cups of plain flour
teaspoon vanilla extract (or according to pack instructions)
boiled sweets - different colours is good
Preheat oven to 200C/400F and grease baking sheets. Cream together the sugar and marg. Mix in the soya milk and vanilla and then the flour. The mixing of the flour is best done with your hands. You should have a workable dough (add more flour if it's too wet or more soya milk if too dry and doesn't hold together well). Roll out on a floured board (to just under 1 cm thick) and cut into shapes - cutters in festive shaped such as stars, trees and angels are lovely but plain round ones are effective too - you can use a drinking glass if you don't have cutters. Lay on baking sheets. Make a hole in the middle of each biscuit - plain round, diamonds, stars - whatever you like, as long as it is big enough for your sweet! Place a sweet in each hole. Bake for about 10 minutes for soft bake cookies or a little longer for dryer, crunchy ones. The sweets will melt down and fill the hole in the oven and then reset once cool.
If you want these for tree decoration ONLY you can prelong their life by replacing the sugar in the recipe with salt and adding a couple of tablespoons of PVA glue to the mix (do not eat after doing this option!!) Prior to baking make a small hole in the top with a drinking straw - once cooked and cooled you can thread ribbons through for hanging.
Festive Sweets
Making your own sweets is actually quite fun - children have a great time with this too. They are also nice gifts if placed in a pretty box or packet.
Vegan chocolate - I recommend Maya Gold for these - it's orange spiciness is perfect for this time of year.
Nuts of your choice (hazel, walnut, pecan, almond, brazil)
Vegan marzipan (many supermarkets stock this)
Dates
Dessicated coconut
Cocoa
Icing sugar
Crystalised angelica
Glace cherries
Flaked almonds
It's very simple! Melt the chocolate and then dip things in it - nuts, marzipan balls, dates - and then place them on a sheet of grease-proof paper to set. Decorate with angelica, glace cherries (can be made to look like holly) and flaked almonds before the chocolate sets and then you can sprinkle with cocoa, coconut or icing sugar.
Dates can be destoned and stuffed with marzipan for a non-chocolate treat.
Place in petit four cases and enjoy!
9 December 2005
A Free ebook every Witch should have and a cool site.
I've found an exellent web site offering free content I can distribute through my own site including a lovely little ebook. I've had trouble finding Wiccan themed content for my blog, so I was exstatic when I found witchology.com giving away free wiccan content. So here it is my friends get it while it's hot.
It's called "The Little Book Of Witchcraft" and is beautifully illustrated throughout, we're very lucky to find it free. To download the ebook click this word and follow the prompts, you'll need adobe acrobat reader. There's a whole series of these books ("The little book of...") about all different subjects, you find them in the "New Age" and "Self help" sections in book shops, now there's one for us!
The website is excellent and well worth visiting, there are more ebooks to be had amongst other wiccan themed freebies I may offer from here at some point. You can also volunteer to review things for them, I have and am waiting to hear back I'll let you know what it happens. Pagan themed web pages are so hard to come by and this one is fantastic please visit it if you can.
Update- this file expires when it's not downloaded for a while, if you're trying to get it and it's not there leave a comment on a more recent post and I'll get it back up.
Update may 2007- I just renewed the file the link should be working.
Free wicca ebook
free pagan ebook
8 December 2005
Organisation
Just a quick post before I go out to say I’ve done some cleaning around the blog, and indeed my computer it is now so organised it’s obscene. I know where absolutely everything is now so I will soon start sharing some of the many images I’ve collected over the years.
I’ve also put some new symbols in the sidebar to enhance the place and added a make a donation button. After all I do sit here all day maintaining this blog plus my myspace profile and being an editor for Britblog all for nothing. Not that I don't enjoy myself and gain personal satisfaction from my work you understand, it's just hard to keep going, I am on disability at the moment as well.
Any amount you can spare would help it really would I’ll try not to mention it anymore after this post. As a thank you for your readership in the top left corner is a picture of a Psychadelic Cat I downloaded somewhere years ago.
7 December 2005
The Chocolate Tasting Club November Selection Review
The Chocolate tasting club November Selection arrived this week to my delight, well packaged as usual and containing the usual menu score card and Chocolate news letter. Their Christmas Catalogue is wonderful, I will order a few things and review them if I can afford it.
This months selection included fudge which is unusual though it was chocolate covered and called "Ariba Fudge by Hachez Feodora" only made with premium ingredients including madagascan vanilla and arriba cocoa from Ecuador. It was lovely delicately wrapped in foil and paper, melting easily in the mouth and not over sweetened.
The Competition winner “Sexy Almonds by Sonia Meaden and Ickkx” was one of my favorites, the center was beautiful and the almonds in the sprinkled on top (inside the Chocolate) enhanced it perfectly.
My second favorite had to be "Feuilletine by Delice" the crispiness of the small pieces of crepes dentelles in the soft center was wonderful, and I love Hazelnuts so it was just perfect.
And of the truffles The Dark Jamaican Truffle by Coppeneur‚” was the best this month, truly warming on the cold November evenings, I gave it 10 out of 10.
5 December 2005
My Besom
Here's a picture of my besom, it is still unfinished there are more twigs to be tied to it.I use it to protect and cleanse my house (symbolically) it has an unusually long handle as this is the only one that came to hand. I will make a smaller one when I find a handle of the correct length, though this one is working very well for now.
Here is an interesting page telling all about brooms, they are used for many things, ideal for sweeping leaves off the lawn without damaging it. Also used after pagan weddings (the couple jump over the broom) but they are mainly used for dispelling negative energy and for protection.
Every house should have one. G-A-Z-O-O
4 December 2005
Frank Zappa
Before the day runs out there is still time to mention that it's the anniversary of Frank Zappa's death.
I found a picture of him playing the guitar as I feel he is underated as a guitarist. His lyrics went where no one else dared to go but so did his guitar style, let us not forget that.
He died on this day in 1993 of Prostate cancer in LA, may he rest in Peace.
My Mothers Birthday
Today is my late mother Pauline's birthday she would have been 54, she died early in 1991 of Diabete's related illness.Above is a picture of her and me when I was a baby she was still healthy at this point, and this is the first time I've posted a picture of my face here too I believe, Maybe soon I'll get brave and post a more recent one.
3 December 2005
Tabitha Sleeps.
Thought it was about time I posted another Picture of my cats since I haven't for ages, I'm also reading lots of books at the moment so will have another book review for you soon also. It's incredibly hard to find chocolate that doesn't have any vegetable oil or soya in it, but as soon as I find some I'll review that too.
2 December 2005
channel4.com - News-US executes 1000th Prisoner
A story from Channel 4 News today, the US has executed it's 1000th Prisoner by lethal injection, he was double murderer Kenneth lee Boyd.
I've always been anti the death penalty, as I don't think anyone should have the power to sentance another human being to die. This is not because of Christian beliefs I am a pagan, it's more to do with my belief in karma and that everyone get's what they deserve in the end anyway.
For some murderers death is an easy way out and having to live with what they have done in captivity for the rest of their lives is a far better punishment than an early death.
This particular story is particularly sad as the man should have got deminished responsibility by the sound of things, I don't know what the American words for that would be, click the post title to read the full article.
And on a lighter note here is a song I wanted to share with you all, it's by aband called the Bonzo Dog Band and is called equestrian statue, they were a British comedy Jazz band, it's one of my favourites by them.
If it's popular I may publish a series so comment if you want to hear more, the song is downloadable so no one is annoyed by it auto playing, and I'll do the rest that way too.
I've always been anti the death penalty, as I don't think anyone should have the power to sentance another human being to die. This is not because of Christian beliefs I am a pagan, it's more to do with my belief in karma and that everyone get's what they deserve in the end anyway.
For some murderers death is an easy way out and having to live with what they have done in captivity for the rest of their lives is a far better punishment than an early death.
This particular story is particularly sad as the man should have got deminished responsibility by the sound of things, I don't know what the American words for that would be, click the post title to read the full article.
And on a lighter note here is a song I wanted to share with you all, it's by aband called the Bonzo Dog Band and is called equestrian statue, they were a British comedy Jazz band, it's one of my favourites by them.
If it's popular I may publish a series so comment if you want to hear more, the song is downloadable so no one is annoyed by it auto playing, and I'll do the rest that way too.
1 December 2005
Recent Picture Of The Sky Outside
Here's a photo I took recently as the sun was going down, it's a bit dark but I love the colours in the clouds.
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