#Ginger and Hibiscus Jelly

[askwhatsforlunch]

Ginger and Hibiscus Chocolates

If watching Wonka inspired you to make (more!) chocolates, then you might want to give these a try! My sister and Dad love white chocolate, and so whenever I make chocolates, I do make a batch of these for them, filling them with something sharp and tangy, which I think contrasts well with the sweetness and creaminess of the white chocolate. This year, I made these merry, bright and fragrant Ginger and Hibiscus Chocolates, which make a lovely gift to bring to any New Year's Party you're invited to!

Ingredients (makes 15 chocolates):

180 grams/6.35 ounces good quality white chocolate

Ginger and Hibiscus Jelly 

Ginger and Hibiscus Jelly 

I In a medium bowl over simmering water, melt 130 grams/4.5 ounces white chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining white chocolate with a spatula, to help chocolate cool. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.

Using a clean brush (like a small paint brush), coat the bottom of sides of twelve indentations in a silicon chocolate mold with melted white chocolate. Chill in the refrigerator, half an hour, then reapeat, to make sure there is no uncoated spaces left. Return to the refrigarator, to chill and harden, another half hour.

Spoon about ½ to ¾ teaspoon of Ginger and Hibiscus Jelly into each white chocolate case, and return once again to the refrigerator to chill, a quarter of an hour.

Finally, spoon about a teaspoon of melted white chocolate onto the Jelly of each chocolate, spreading to the edges to form the base. Return to the fridge and chill overnight.

Enjoy these delicious Ginger and Hibiscus Chocolates with  a cup of coffee or tea, or well-chilled Champagne!

(GIF not mine)

[disneythingsilike]

Twisted Wonderland at Tokyo Disney Resort

『ディズニーツイステッドワンダーランド』の各寮をイメージした特別なコース料理が、期間限定で提供されます！

[Twisted Wonderland] Special course meals inspired by each dormitory will be available for a limited time at Disney Ambassador Hotel! !

Here is the website for details about the location, the Empire Grill restaurant, as well as how to make reservations.

The price for each set is 13,000 yen, which is roughly $88. Starting at the beginning of the month of April, special courses will be offered over 8 periods that last a week each.

The first period ran from April 1st-7th with Heartslabyul being that period's theme.

The Heartslabyul Set details:

~Plate in the top center~ Strawberry scented gazpacho red snow crab brandade

~Big plate with the card suits on the left~ Galician style octopus Sardine and paprika confit Beef falsomagro Grilled scallop and salpicon salad Grilled salmon marinaded in dill sauce Beef tongue arancini

~Plate in the top left corner~ Green onion and scallop linguine with garlic and oil awa-odori chicken consommé soup

~Plate in top right corner~ Grilled domestic beef sirloin with fresh onion puree Peperonata and beef jus

The dessert plate at the bottom is a white yogurt rose with mandarin orange sorbet inside that you can 'paint' red with mixed berry sauce.

The set also came with a Heartslabyul Dorm charm.

The Heartslabyul Magical Drink costs ¥1,600 It contains apple juice, grape juice, iced tea, rose syrup, and strawberry syrup.

Coffee and tea are also available.

The second period will run from May 13th-19th with Savanaclaw as the theme.

The Savanaclaw set details:

~Plate in top center~ Cold fresh green onion soup and Parmesan tuile beef extract consommé jelly

~Big plate on the left~ Pear compote with prosciutto Spinach and bacon cake salé with semi-dried tomatoes Daisen chicken rillettes and gougères with Ras El Hanout accent Braised lamb and turmeric couscous Colorful pickled vegetables 3 kinds of port in aspic and mustard

~Soup Plate in top left corner~ Beef shank and chickpea potage

~Plate in top right corner~ Grilled lamb and roasted vegetables Chimichurri and thyme flavored beef jus

~Dessert plate on bottom right~ Mango mousse on banana confiture with lime and ginger sorbet.

This set also comes with a corresponding dorm charm.

The Savanaclaw Magical Drink looks like a yellow version of the Heartslabyul one. It contains grape juice, green tea, grapefruit juice, and pear syrup.

The third period will feature the Octavinelle Dorm and run from June 24th-30th.

The Octavinelle set details:

~Plate at top center~ Cassis jelly and mascarpone mousse Mini fishcake burger

~Big plate in bottom left~ Seasonal vegetable grecque and dried mullet roe Grilled octopus and mustard-flavored risoni consommé jelly Grilled marinated scallop with blood orange sauce with a side of caviar Flounder brandade and marinated angel shrimp on bamboo charcoal toast Escargot croquette with shellfish sauce aurore Herb marinated salmon with hibiscus pepper

~Plate at top left corner~ Squid ink spaghetti with seafood ragu Garnished with orange

~Plate in top right corner~ Grilled beef fillet with mushroom fricassee and purple sweet potato puree Ris de veau frites and spiced beef jus

~Dessert plate~ Blueberry mousse in blueberry confiture with apricot sorbet

This set also comes with a corresponding dorm charm.

The Octavinelle Magical Drink looks like a purple version of the Heartslabyul one. It contains grapefruit juice, lemonade, butterfly pea flower syrup and lychee syrup.

The website teases that sets for Scarabia, Pomfiore, Ignihyde, and Diasomnia will be "-Coming Soon-"

A "Secret" set is also teased. It seems that it will come after Diasomnia.

[lee-romee]

summer recipes

desserts

apricot basil shortbread cookies

blueberry, basil, goat cheese hand-pies

blueberry & peach greek yogut cake

carmelized apricot upside-down cake

hibiscus cake with vanilla frosting

hibiscus-glazed baked donuts

honey lemon chamomile cake

indian fruit custard

japenese honeydew bread

mango shirkhand tarts (gujrat, india)

drinks

pomegranate lemonade

violet lemonade

queen anne's lace soda with peaches

entrées/mains

grilled lime shrimp

honey-lime chicken

cucumber-dill rotisserie chicken salad

seasame ginger steak skewers

tuscan garlic chicken

vietnamese prawn summer rolls

zucchini risotto

salads

cherry tomato salad, with basil chive oil

melon & purslane salad

sauces & spreads

fig chutney

garlic lime cilantro sauce

honey vanilla peach butter

kiwi pineapple jelly

nasturtium & sumac hot sauce

watermelon rind jam

[lolo3hwriting]

I really love plants, so I wanted to list what plants I associate with each of my OCs. Funnily enough, a lot of them already have plant related traits in their character

Ivy the Serperior - Variegated English Ivy (Hedera helix ‘Variegata’) and Grape Ivy (Parthenocissus tricuspidata)

Jones the Dandleiom Jelly Cookie - Common Dandelion (Taraxacum officinale)

Lotus the Star Warrior - Lotus Flower (Nelumbo nucifera)

Taylor the EVP - Ginger (Zingiber officinale)

Victoria the Lass - Persimmon and Ebony (Diospyros Genus)

Eve the Brionne - Hydrangea (specifically the big leaf hydrangea, Hydrangea macrophylla, and the ones with the ones with the mop head flower clusters)

Kody the Kitten Waddle Dee - Garden Roses (Rosa hybrida) and Hardy Hibiscus (Hibiscus moscheutos)

Wendy the Wildflower Cookie - Wildflowers of any kind but mostly those in the Daisy (Asteraceae) and Mint (Lamiaceae) Family

Wynn the Rising Star - Boxwood (Buxus Genus)

Matt the Profreshional - Horseradish (Armoracia rusticana)

[adalidda]

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Ginger Powder

Dried Ginger

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Photo: Dried Hibiscus (Public domain)

[valgasnewsthings]

Macaronic dishes cook in salted water as 50 gr of salt in 6l. of water, and one kg of product.

Vermicelli cook 15 min, noodles are 30 min, cooked dishes add on sieve, mix with melted butter oil, that against stickiness, and serve with cheese, curd, oil, and you can cook of theirs baked puddings.

Vermicelli milk.

For 250 gr ready dish a milk 150 gr, vermicelli 50 gr, butter oil , sugar 5 gr.

Proteins 9.5 gr, fats 9.3 gr, carbohydrates 46.7 gr, energy value 302.1 kcal, dish use for diets nr 1,5, 5 a , 5 p, 7-10, 7 b, 11,15.

Without a harmful cholesterol.

Carp with ginger by Vietnam.

700 gr of carp , 50 gr dried mushrooms, 30 gr fresh ginger, 2 kohlrabies, 3 onions, onion  leek, 3 tbl.sp. white wine, glutamate natrium, one tbl.sp. starch, one tbl.sp. soya sauce, vegetable oil, salt, grinded pepper, rubbing green onion, glass for fish broth or water.

Fish cut on portion pieces, salt, roll in starch, and fry . Infuse for fat run-off, fry onion, add broth, or water, add soya sauce, wine,salt, pepper grinded, glutamate natrium, and kohlrabi.Add wetted and cooked mushrooms, ginger to fried fish. Stew  under lid, remove fish, add in sauce, and thicken of one tea.sp. wetting in cold water starch, after put fish on plates, and pour over sauce, decorate green onion.

Diet nr , rubbing variant .

Recommending meal.

Snacks of not spicy cheese Holland, Russian, shredding, caviar of salmon or granular as on the less quantity, jellied meat of boiled legs, of gelatine, without extractors.

Sauces of vegetable broths, fromage, in butter oil, flour for fry not use with oil.

Sweet not fruit berry, vegetable juices, not grape, diluting , not concentrated, hibiscus drink, weak tea with milk, wear coffee surrogate as Inka with water and milk.

Beer yeasts and baked using in diet, thanks for containing proteins, vitamins and other substances regulating metabolism.

Sauce fromage yeast.

For 80 gr ready dish are broth 50 gr, fromage 30 gr, butter oil 5 gr, flour millet 5 gr, yeast baking  25-30 gr, water 25 gr, yolk 1/2 piece.

 Yeasts dilute in cold water, cook 15 min, add in hot fromage sauce, raw yolks, put on fire and keep till thickness.

Proteins 12.7 gr, fats 17.7, carbohydrates 5.4 gr, energy value 229.7 kkcal.

Dish use for diets nr 2, 3,9, 11, 15 , 4 a, 5 but here of vegetable infusion, flour dry without oil, 7-10  salt free.

Diet nr p.

Prohibited products.

Fried, hot pastry of dishes, are brains, liver, lungs, fish, meat sauces smoked, fried, fast food of, marinades, spicy, spices, canned, smoked sausages, cholesterol meal as fat meat,  chicken, pork, lard, yolks of eggs, creams fat, milk , fromage, gas cold drinks, alcokol, chocolate, ice cream, beer, white cabbage, sorrel, radish, spinach, broccoli, onion, garlic. Products with organic acids as sour berries, fruits, currant, gooseberry, cherry red, lemons, sour apples.

Diet nr p.

Rubbing variant.

Your daily menu., First breakfast.

Buckwheat porridge rubbing, sugar-free, tea with milk.

Second breakfast. Balls meat, baked apple sugar-free.

Lunch. Pearl soup rubbing with carrot, cutlets meat stewed with carrot purée, dried fruits compote rubbing, sugar-free.

Afternoon snack.

Curd pudding sugar-free.

Dinner. Boiled fish with potato puree, roll meat stewed, tea.

For night. Fresh cooked curd, rubbing, with fromage, kisel fruit glass of  xylitor .

For all day a white bread 300 gr, sugar 30 gr, hibiscus drink 200 gr.

Belyashi with lentil filling. Lean dish.

Yeast pastry cook of one l. water, 2 kg flour, 0.5 glass vegetable oil, 20 gr yeasts, one tea.sp. salt, 3 tbl.sp. sugar, and put his in warm place for approach on 1.5-2 hours.

Cook filling of one kg lentil cooked in salted water, add on sieve, for filter water. After to mince meat  lentil till same mass. Rub and add 3 garlics pieces, shred, fry onion of 2 halves big, and add in lentil. 

Of pastry cook small flatbreads on 7-10 mm in thickness, on ten cm in diameter, in a middle put lentil mass, form big belyashi  and fry in oil on weak fire in closed lid, periodically turning over , till their's frying.

Soups vegetarian cook of vegetable broth, that cleaned vegetables to wash for 2 times in cold water, put in boiling water, and cook till ready on weak fire ,after filter, and use for soups cooking.

Pearl soup vegetarian.

For 450 gr ready dish a potato 150 gr, pearl 20 gr, fromage, carrot 10 gr, oil butter 8 gr.

Proteins 5.1 gr, fats 10.6 gr, carbohydrates 38.1 gr, energy value 255.8 kcal, use for diets nr 2,3,4 a, 4.7-10, 10 c.

  White egg omelet

  from Valga s health news,gardening,and cooking ,and beauty . https://ift.tt/qXFCzxQ via https://ift.tt/mD8iGtY

[healthyartsforseniors]

Drinking Flowers.

Sorrel by Ann Marie

When Ann Marie surprised us with with the festive and refreshing Sorrel tea in our "Cooking Up Feminism" session today, I was transported to the warm homes of my beloved Jamaican friends who always invite me over for the winter holidays. Sorrel is a versatile, unique drink that can be served hot or cold, and is a staple in most Jamaican homes, especially during Christmas time. The floral scents and deep red pigments evoke imagery of a leisurely stroll through a lush garden.

Related to the Hibiscus tree, Sorrel's dried form is used to brew this traditional Sorrel drink. The addition of ginger adds spicy undertones to the tart, crimson flavours that stain the lips and tongue with utter delight.

Apart from being served and enjoyed in drink form, Sorrel can also be transformed into equally delicious syrups, jams and jellies. Ann Marie recalls her childhood and Christmas holidays celebrated at family gatherings where the elders would brew one batch of Sorrel drink for the adults, infused with alcohol, such as rum, and a children's version that was sweetened, and served without alcohol. "I remember my first encounter with alcohol when my father gave me a glass of Sorrel with rum in it and warned, that I could only have it when he was around."

Ann Marie's eyes lit up with joy as she reminisced over festive holidays with her family. "This mug I'm drinking the Sorrel tea in right now was actually a gift from an international student." Pointing to her mug through the screen, we all inched forward in our seats to take a good look at the vessel, eager to know more. "Our family has regularly hosted international students and many of them have been from Asian backgrounds. One girl came to us when she was only 15 years old to attend high school in Canada, and I was the happiest person in the world when she graduated years later from university. I love her so much, and I am so close with her. This mug is a precious gift from her."

Apart from the enjoyment factor, Ann Marie also shared with us that the health benefits of the Sorrel drink are now being researched and lauded worldwide. Not only is the drink packed with Vitamin C, but can help alleviate hypertension symptoms and inflammation. We are reminded, yet again, that in many of our ethnic food cultures, food is not approached through the lens of hyper-consumerism and commodification, but rather as a source of healing, for the mind, body and soul. Food is medicine.

All of the recipes and stories we share in "Cooking Up Feminism" will be published in a unique cookbook by Scarborough Arts, available to the public in 2023, so stay tuned. Bookmark our blog and follow along. Thank you for your support.

~Mariam Magsi (Workshop Facilitator, Scarborough Arts)

[mushroommsims]

Highschool Sweetheart's CC

DEFAULT SKIN: Papillon Default Skin blend

Sydney Baker:

Skin Details: Skin Overlay HONEY SKINBLEND / Blush Booboo Blush / Face Light & Pores Face Light and Pores / Nose Shader Nose Shader / Nose Shadow Simandy Nose Shadow / Freckles Freckles N1 / Nose Detail Slythersim Under Cover Nose Detail / Face Highlight highlight #19 mm

Tattoos (More skin details): Hairline HAIRLINE N1 / Body Freckles Azalea Freckles

Body Hair: Hair «viola» hair / Eyebrows V1 Eyebrows / Eyelashes MMSIMS Eyelash v5

Makeup: Eyeshadow Wet Eyeshadow / Eyeliner Cosimetic / Blush UKYIO BLUSH / Lipstick Pomegranate Jelly Lip / Eyes contacts #101          

Emma Anderson:

Skin Details: Skin Overlay HONEY SKINBLEND / Blush Booboo Blush / Face Light & Pores Face Light and Pores / Nose Shader Nose Shader / Nose Shadow Simandy Nose Shadow / Nose Detail Slythersim Under Cover Nose Detail / Face Highlight highlight #19 mm

Tattoos (More skin details): Hairline HAIRLINE N1

Body Hair: Hair Hibiscus Bob Hair  / Eyebrows Eyebrows G17 / Eyelashes 3D EYELASHES AND 3D Eyelash Set  

Makeup: Eyeshadow Eun Eyeshadow / Eyeliner Eyeliner N72 / Blush UKYIO BLUSH / Lipstick  GINGER LIPGLOSS / Eyes contacts #101   

[spatheandspadix]

I only exist as an internet phantom these days so I observed Botany 2022 by trying to "collect" as many plant families as possible in my bubble tea and other drink selection during the online conference.

Day 1: Fuku Tea blueberry black tea with lychee jellies and a blue butterfly pea lemonade. Families: Teaceae (tea family), Poaceae (grass family, sugar), Ericaceae (heath family, blueberry) Sapindaceae (soapberry family, lychee) Rutaceae (citrus family, lemon) Fabaceae (bean family, blue butterfly pea)

Day 2: Donkey Coffee vanilla chai latte. Families: Orchidaceae (orchid family, vanilla), Zingiberaceae (ginger family, ginger, cardamom), Apiaceae (carrot family, anise), Myrtaceae (myrtle family, clove), Lauraceae (bay family, cinnamon).

Tsaocha melon mojito with mango boba, pineapple passion green tea. Familes:  Oleaceae (olive family, jasmine), Passifloraceae (passionflower), Bromeliaceae (bromeliad family, pineapple) Anacardiaceae (sumac/poison ivy family, mango) Cucurbitaceae (squash family, melon), Lamiaceae (mint family, mint).

Day 3: Tsaocha purple potato milk tea and Blue Monkey violet macaron black tea. Dioscoraceae (yam family, purple yam), Euphorbiaceae (euphorbia family, boba), Malvaceae (mallow family, hibiscus), Rosaceae (rose family, almond, apple), Violaceae (violet family, blue violets)

Fuku Tea kiwi green tea w strawberry popping boba. New families: Actinidiaceae (kiwi family, kiwi)

Day 4: Fuku tea dragonfruit lemonade, taro milk tea w coconut jelly, chocolate orange pu-erh, Blue Monkey black currant black tea, a random throat comfort tea from my closet. Families: Asteraceae (aster family, cornflower), Grossulariaceae (gooseberry family, currants), Ulmaceae (elm family, slippery elm), Scrophulariaceae (figwort family, mullein) Piperaceae (pepper family, black pepper)

Some families I had on the planning spreadsheet but didn't get to for lack of time include Lythraceae (pomegranate), Rhamnaceae (jujube), Vitaceae (grape), Pedaliceae (sesame)

[little-butterfly-writes]

Seasons Cafe Menu

Welcome to our cafe! You may be asking, where does our name come from? Well, we decided that this would be best, considering how we make limited drinks and desserts during each season. Please enjoy your time here!

Hot Beverages

Coffee (make it your way)

Espresso

Mocha

Latte

Cappuccino 

Macchiato

Americano

Flat White

Chamomile Tea

Mint Tea

Sage Tea

Honey Lemon Tea

Ginger Brown Sugar Tea

Earl Grey Tea

Chai Spice Tea

Matcha Tea

London Fog

Hot Chocolate 

Hot or Cold

Chai Lattes

Oat Milk Coffee with Honey

Milk (any)

Hibiscus Tea

Cold Beverages

Iced Coffee

Caramel Frappes 

Thai Tea

Brown Sugar Milk Tea

Desserts

Macarons

Buttercream Frosted Cookies

Jelly Centered Cookies

Meringue Cookies 

Sugar Cookies

Non-Bake Peanut Butter, Chocolate and Oat Cookie

Chocolate Cake

Seasonal Drinks

Spring - Cherry Blossom Tea, Iced Strawberry Drink, Honey Lavender Tea

Summer - Iced Tea, Lemonade, Coconut Water, Shirley Temples

Fall - Apple Pie Cider, Pumpkin Spice Latte, Witch's Caramel Chestnut Coffee 

Winter - Peppermint Hot Chocolate, Snowman Blend (mainly cream and milk with a small amount of hot chocolate), Cinnamon Tea

Seasonal Treats

Spring - Almond Cookies, Strawberry Pudding, Cherry Cake

Summer - Lemon Custard, Raspberry Mousse, Strawberry Shortcake

Fall - Apple Crisp, Pumpkin Rolls, Chestnut Bread

Winter - Chocolate Crinkles, Gingerbreadmen, Candy Cane Macarons

[askwhatsforlunch]

Ginger and Hibiscus Jelly

The most surprising use of this versatile and fragrant Ginger and Hibiscus Jelly might be as a condiment for oysters; but it works! The sharp tang of the jelly beautifully balances the salty creaminess of the shell! But if you prefer it on its own, as a condiment for venison, with which it also pairs gorgeously, for dessert or at breakfast, this lovely, wobbly thing will suits your fancies nicely!

Ingredients (makes about a cup):

1 thumb-sized piece fresh ginger

1/4 cup dried hibiscus flowers

1 1/2 cup water

1 gelatin leaf

2 tablespoons caster sugar9

Peel ginger and cut into thin strips.

Combine ginger strips and dried hibiscus flowers into a small saucepan. Pour in the water. Heat over a low flame. Once boiling, remove from the heat and allow to infuse, 15 minutes.

Soak gelatin leaf in a bowl of cold water.

Strain mixture thoroughly and return collected ginger and hibiscus water to the saucepan. Bring to a slow boil over medium heat. Stir in caster sugar until dissolved. Simmer, a few minutes.

Squeeze water out of the gelatin leaf and stir it into the hot ginger and hibiscus mixture until completely melted. Remove from the heat, and pour ginger and hibiscus jelly into a shallow plate or small silicon molds. Allow to set overnight, in the refrigerator.

Serve Ginger and Hibiscus Jelly as a condiment for oysters, on its own or onto yoghurt or toasts...

[stitchlesswitch]

💀 🥀 ❤️ Spell Jar

for Strengthening Existing Love ❤️ 🥀 💀

Timing: 🕰

Day of the Week: 🌈

Friday 🐝

Moon Phase: 🌙

Waxing Moon 🌒🌓🌔

Full Moon 🌕

Ingredients: 🍄

Cleanse first! 🌬

Solids/Other 🗝

Jar⚱️

Wax 🕯(pink🌸, red💄, white👻,—I used blue 🦋because it was lavender. Purple 🔮 can also work. (Any color, really—it doesn’t matter.) I also put three drops of black 🖤for protection.)

Jelly beans to represent my partner 🍬

Coffee beans for strength ☕️

Pink Himalayan salt for love, cleansing, and protection 💖💝

Sand and sea shells for protection 🐚🏝

My tooth for strength 😬

Small fabric roses for love 🌹

Dried hibiscus flowers for love 🌺

A dried carnation my partner gave me for our love 🌷

Rose quartz for love 💕 💎

Herbs: 🌱

Lavender for strengthening love 💜

Basil for love, happiness, peace 💙

Cloves for prosperity, friendship, good luck, aphrodisiac 💚

Ginger for passion 💛

Cinnamon for love and success 🧡

Rosemary for love and loyalty ❤️

Thyme for strength 💕

Liquids: 💧

For Love

Rose oil 🌹

Patchouli oil🌷

Lemon (to represent my partner) 🍋

Raspberry 🍓

Sweet pea 💐

Lavender spritz 🔮

Other

Vanilla (love, protection, healing) 🍦

Pine (everlasting)🌲

Eucalyptus (healing) 🌿

Sandalwood (protection) 🌳

Myrrh and frankincense (protection) 🐌

How I Charged it after sealing it with wax: 🔥

Prayer 🙏🏻

Shook it 👋🏼

Kissed it 💋

Happened to be bleeding, so I’m smeared blood on it. 💉

Set it on top of my white, pink, and red crystal case 💎

[the-witch-with-red-hair]

Another Magical Monday!

Good morning, my witches and warlocks! 'Tis I, Zinnia, bringing you another Magical Monday blog post! Today, we are going to be looking at one of the eight sabbats - Ostara!

Ostara, also known as Eostre, is the Spring Equinox which occurs every year around March 21st. It is the turning point from winter to spring, where life begins to reawaken. Night and day are of equal length and in perfect equilibrium - dark and light, masculine and feminine, inner and outer, in balance. The natural world is coming alive, the Sun is gaining in strength and the days are becoming longer and warmer.

Ostara takes its name after the Germanic goddess, Eostre/Ostara, who was traditionally honoured in the month of April with festivals to celebrate fertility, renewal, and rebirth. Some Pagans/Witches still choose to celebrate this Sabbat even today in honor of what it symbolizes in nature, following the yearly cycle.

Symbols of Ostara

As you might have guessed, the symbols for this sabbat are the hare and the egg. In Celtic tradition, the hare is sacred to the Goddess and is the totem animal of lunar goddesses such as Hecate, Freyja, and Holda. The goddess most closely associated with the Hare is Eostre, or Ostara. The nocturnal hare, so closely associated with the moon which dies every morning and is resurrected every evening, also represents the rebirth of nature in Spring. Both the moon and the hare were believed to die daily in order to be reborn - thus the Hare is a symbol of immortality. It is also a major symbol for fertility and abundance.

The egg contains 'all potential', full of promise and new life. It symbolizes the rebirth of nature, the fertility of the Earth and all creation. In many traditions, the egg is a symbol for the whole universe. The 'cosmic' egg contains a balance of male nad female, light and dark, in the egg yolk adn egg white. The golden orb of the yolk represents the Sun God enfolded by the White Goddess, perfect balance.

Ostara Correspondences

Symbolism: rebirth, new life, new beginnings, resurrection, fertility, balance, youth.

Symbols: rabbits, bunnies, eggs, chicks, daffodils, tulips, baskets, sprouts, lambs, ribbons, butterflies, bees.

Colors: pastel green, yellow, pink, gold, grass green, robin's egg blue, red.

Food/Drinks: hard-boiled eggs, deviled eggs, honey cakes, dairy, leafy green vegetables, flower dishes, sprouts, fish, hot cross buns, sweet bread, milk, chocolate, jelly beans/eggs, lemonade, fresh fruit.

Herbs: acorn, celandine, crocus, daffodil, dogwood, easter lily, ginger, hyssop, linden, honeysuckle, iris, jasmine, narcissus, peony, rose, violets, woodruff, forsythia, spring flowers.

Deities: Eostre, Ostara, Aphrodite, Athena, Cybele, Gaia, Isis, Persephone, Venus, Maiden, Pan, Cernunnos, Green Man, Adonis, Mars, Osiris, Thoth.

Crystals/Gemstones: amethyst, aquamarine, rose quartz, moonstone, bloodstone, red jasper.

Animals: rabbits, hares, chicks, robins, lambs, snakes, unicorns, dragons.

Magic: Ostara is the sabbat of new beginnings and life. Fertility magic and garden/seed blessings are commonly performed during this time. Use this Sabbat to perform magic to break away barriers, start new projects or inventions, and breathe new life into your home/garden. This is also a great time to celebrate balance. You can also use colored eggs to attract different things such as love, fertility, wealth, and prosperity.

10 Fun Ostara Activities

1. Dye eggs! It is always a fun activity - try dyeing them with natural food colorings. Using beets will color your eggs pink/red. Onion peel will color your eggs orange. Turmeric will color your egg yellow. Hibiscus will color your egg dark green. Purple cabbage will color your egg sea blue.

2. Make Ostara baskets!

3. Hide eggs and do an egg hunt!

4. Go outside and look at all the baby animals and blossoms. See life in nature being reborn and springing to life!

5. Grow grass in pots. Start preparing your garden by planting seeds inside and watch them grow!

6. Decorate your house for spring! Hang up flower wreaths, place decorative eggs around, hang up pastel colored ribbons, etc.!

7. Read up on the history and lore surrounding Ostara.

8. Talk about new beginnings. What would you like to start new?

9. Make some Ostara art! Draw a spring field, bunnies, etc.

10. Honor the birds. Leave some seed out for them, go birdwatching on a hike, etc.

Wrapping Up

There are so many wonderful ways you can celebrate Ostara. Even if you don't have much to offer, you can still take part by simply lighting a pink candle on your altar or write down on a piece of paper what spring means for you.

I hope you all have fun this upcoming Ostara. Until tomorrow!

May the Sun guide your way at day and the Moon guard you as you sleep. Blessed be!

_____

References:

Eostre - Wikipedia [en.wikipedia.org]; Ostara | The Goddess and the Greenman [goddessandgreenman.co.uk/ostara/]; Flying the Hedge [flyingthehedge.com/2016/03/ostara-correspondences]

[careforyourkinself]

Monika - Doki Doki Literature Club Self Care

Jasmine Body Frosting | Strawberry Hibiscus Soap | White Tea & Ginger Bath Salts |

White Hair Bow | Monika Keychain |

Pore Refiner Cleansing Jelly | Sleep and Poetry Perfume | Peach Nectar Body Wash |

[kin-kitchen]

Caduceus Clay Kin

sweet treats and drinks

Ginger Green Citrus Smoothie

Ginger Cardamom Tea

Hibiscus Tea and Poppyseed Shortbread

Honey Elderflower Cordial

Vegan Flower Shortbread Cookies

Yokan Jelly Dessert

Matcha Mochi Donuts

[valgasnewsthings]

Macaronic dishes cook in salted water as 50 gr of salt in 6l. of water, and one kg of product.

Vermicelli cook 15 min, noodles are 30 min, cooked dishes add on sieve, mix with melted butter oil, that against stickiness, and serve with cheese, curd, oil, and you can cook of theirs baked puddings.

Vermicelli milk.

For 250 gr ready dish a milk 150 gr, vermicelli 50 gr, butter oil , sugar 5 gr.

Proteins 9.5 gr, fats 9.3 gr, carbohydrates 46.7 gr, energy value 302.1 kcal, dish use for diets nr 1,5, 5 a , 5 p, 7-10, 7 b, 11,15.

Without a harmful cholesterol.

Carp with ginger by Vietnam.

700 gr of carp , 50 gr dried mushrooms, 30 gr fresh ginger, 2 kohlrabies, 3 onions, onion  leek, 3 tbl.sp. white wine, glutamate natrium, one tbl.sp. starch, one tbl.sp. soya sauce, vegetable oil, salt, grinded pepper, rubbing green onion, glass for fish broth or water.

Fish cut on portion pieces, salt, roll in starch, and fry . Infuse for fat run-off, fry onion, add broth, or water, add soya sauce, wine,salt, pepper grinded, glutamate natrium, and kohlrabi.Add wetted and cooked mushrooms, ginger to fried fish. Stew  under lid, remove fish, add in sauce, and thicken of one tea.sp. wetting in cold water starch, after put fish on plates, and pour over sauce, decorate green onion.

Diet nr , rubbing variant .

Recommending meal.

Snacks of not spicy cheese Holland, Russian, shredding, caviar of salmon or granular as on the less quantity, jellied meat of boiled legs, of gelatine, without extractors.

Sauces of vegetable broths, fromage, in butter oil, flour for fry not use with oil.

Sweet not fruit berry, vegetable juices, not grape, diluting , not concentrated, hibiscus drink, weak tea with milk, wear coffee surrogate as Inka with water and milk.

Beer yeasts and baked using in diet, thanks for containing proteins, vitamins and other substances regulating metabolism.

Sauce fromage yeast.

For 80 gr ready dish are broth 50 gr, fromage 30 gr, butter oil 5 gr, flour millet 5 gr, yeast baking  25-30 gr, water 25 gr, yolk 1/2 piece.

 Yeasts dilute in cold water, cook 15 min, add in hot fromage sauce, raw yolks, put on fire and keep till thickness.

Proteins 12.7 gr, fats 17.7, carbohydrates 5.4 gr, energy value 229.7 kkcal.

Dish use for diets nr 2, 3,9, 11, 15 , 4 a, 5 but here of vegetable infusion, flour dry without oil, 7-10  salt free.

Diet nr p.

Prohibited products.

Fried, hot pastry of dishes, are brains, liver, lungs, fish, meat sauces smoked, fried, fast food of, marinades, spicy, spices, canned, smoked sausages, cholesterol meal as fat meat,  chicken, pork, lard, yolks of eggs, creams fat, milk , fromage, gas cold drinks, alcokol, chocolate, ice cream, beer, white cabbage, sorrel, radish, spinach, broccoli, onion, garlic. Products with organic acids as sour berries, fruits, currant, gooseberry, cherry red, lemons, sour apples.

Diet nr p.

Rubbing variant.

Your daily menu., First breakfast.

Buckwheat porridge rubbing, sugar-free, tea with milk.

Second breakfast. Balls meat, baked apple sugar-free.

Lunch. Pearl soup rubbing with carrot, cutlets meat stewed with carrot purée, dried fruits compote rubbing, sugar-free.

Afternoon snack.

Curd pudding sugar-free.

Dinner. Boiled fish with potato puree, roll meat stewed, tea.

For night. Fresh cooked curd, rubbing, with fromage, kisel fruit glass of  xylitor .

For all day a white bread 300 gr, sugar 30 gr, hibiscus drink 200 gr.

Belyashi with lentil filling. Lean dish.

Yeast pastry cook of one l. water, 2 kg flour, 0.5 glass vegetable oil, 20 gr yeasts, one tea.sp. salt, 3 tbl.sp. sugar, and put his in warm place for approach on 1.5-2 hours.

Cook filling of one kg lentil cooked in salted water, add on sieve, for filter water. After to mince meat  lentil till same mass. Rub and add 3 garlics pieces, shred, fry onion of 2 halves big, and add in lentil. 

Of pastry cook small flatbreads on 7-10 mm in thickness, on ten cm in diameter, in a middle put lentil mass, form big belyashi  and fry in oil on weak fire in closed lid, periodically turning over , till their's frying.

Soups vegetarian cook of vegetable broth, that cleaned vegetables to wash for 2 times in cold water, put in boiling water, and cook till ready on weak fire ,after filter, and use for soups cooking.

Pearl soup vegetarian.

For 450 gr ready dish a potato 150 gr, pearl 20 gr, fromage, carrot 10 gr, oil butter 8 gr.

Proteins 5.1 gr, fats 10.6 gr, carbohydrates 38.1 gr, energy value 255.8 kcal, use for diets nr 2,3,4 a, 4.7-10, 10 c.

  White egg omelet

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