Honey, fresh vegetables, lemons, oranges, summer fruits,
, ale, carrot drinks, mead.
A portal for dimensional living
LEMON OLIVE-OIL CAKE
3/4 cup olive oil (extra-virgin if desired), plus
additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
*You will also need a springform pan and
parchment paper for this recipe
Heat oven to 350°F. Grease springform pan with
some oil, then line bottom of pan with oiled
Finely grate enough lemon zest to measure 1 1/2
teaspoons and whisk together with flour. Halve
lemon, then squeeze and reserve 1 1/2
tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large
bowl with an electric mixer at high speed until
thick and pale, about 3 minutes. Reduce speed
to medium and add olive oil (3/4 cup) and
reserved lemon juice, beating until just combined
(mixture may appear separated). Using a wooden
spoon, stir in flour mixture (do not beat) until
Beat egg whites (from 4 eggs) with 1/2 teaspoon
salt in another large bowl with cleaned beaters
at medium-high speed until foamy, then add 1/4
cup sugar a little at a time, beating, and
continue to beat until egg whites just hold soft
peaks, about 3 minutes.
Fold one third of the egg whites into yolk mixture
to lighten, then fold in remaining whites gently
Transfer batter to springform pan and gently rap
against work surface once or twice to release any
air bubbles. Sprinkle top evenly with remaining 1
1/2 tablespoons sugar. Bake until puffed and
golden about 45 minutes.
EASY BANANA CAKE
1 yellow cake mix
1 t baking soda
1 cup water
Dump together all ingredients and mix until well
blended. Pour into 2 round greased and floured
pans and Bake at 350 for 25 minutes
Frost with Blended mixture of:
1 stick of butter
1 sick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans
DOUBLE CHOCOLATE CHIP COOKIES
3/4 cup margarine, softened
1 tsp vanilla
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cocoa
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup pecans
1 cup semi-sweet chocolate chips
Preheat over to 350F.
Cream butter, egg and vanilla. Add brown and
white sugars, mix well.
Add cocoa, flour, baking soda, baking powder and
salt. Combine well (you will have to get your
hands dirty to mix it up good).
Mix in the nuts and chocolate chips.
Roll into balls, about the size of walnuts. Place
2" apart on greased cookie sheet and bake 11-13
1 cup grated yellow squash or zucchini (Or a combo of each
would be good too)
1 green onion, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1 tablespoon melted margarine or butter
1 beaten egg
1 dash pepper
combine all ingredients and mix well. pour by spoonfuls onto
a hot pan. fry until golden brown.
TOMATO, BASIL, AND MOZZARELLA SALAD
This recipe is easy and adaptable simple choose a serving
dish and slice enough tomatoes to fill with a single, double
or triple layer.
Sliced Mozzarella cheese
fresh basil leaves
2 tsp. olive oil
salt and pepper
Slice tomatoes and arrange in dish, placing e a slice of
Mozzarella a basil leave on top of each tomato.
Drizzle olive oil over the tops and season to taste.
CARROT APPLE SMOOTHIE
3 medium carrots, peeled and sliced about 1 1/2 cupes
3/4 cups water
1 1/2 cups apple juice
In a small saucepan boil water. Add carrot and cook until
Cool then transfer carrots and cooking liquid to blender. Add
apple juice. Cover and blend until mixture is smooth.
Add additional apple juice to desired consistency. Chill.
2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 1/4 cups bread flour
1 1/3 cups rye flour
1/2 cup cornmeal
1 1/3 teaspoons salt
2 2/3 teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 2/3 tablespoons brown sugar
Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa,
and brown sugar. Add milk, oil, and molasses. Mix
thoroughly. When mixed well enough that the dough holds
together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes. Punch down, form, and
place into 9 1/2x5 inch pan. Cover with damp cloth and let
rise about 1 hour.
Bake in preheated 375 degrees for 25 to 30 minutes
Roasted Beet, Peach and Goat Cheese Salad
2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each
beet in two layers of aluminum foil, and place onto a baking
sheet. Bake in the preheated oven until the beets are
tender, about 1 hour and 20 minutes. Allow the beets to
cool slightly, then remove the skins. Let the beets cool to
room temperature, or refrigerate until cold. Once cooled,
thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add
the sliced beets and peaches; sprinkle with the shallots,
pistachios, and goat cheese. In a separate bowl, whisk
together the walnut oil, balsamic vinegar, salt, and pepper
until emulsified, and pour over the salad mixture. Toss well,
Litha or Summer Solstice on June 21st also know as: Alban Hefin, Sun Blessing, Gathering Day, Feill-Sheathain,
Whit Sunday, Whitsuntide, Vestalia, Thing-tide, St. John's Day, Litha is one of the ancient solar celebrations
that early agricultural societies marked as the high point of summer. This is the longest day of the year, the day
the sun reaches its zenith in the sky.
Litha is a time of joyous celebration, this is high summer a time of abundance, fertility when all the riches of
Nature are in full bloom. Use this energy to empower yourself. This is also a time for handfasting, weddings and
communication with the Nature spirits.