December Descends

As my hemisphere sinks deeper into the darkness of the season's cauldron, the time comes ripe and ready to add the elements of desired manifestation. ::nods:: As we approach the winter solstice, it's vital that our intentions be focused on our most precious desires, not our distress 'n' distractions. As we approach the winter solstice we make ready to stir in all that is good and right, all that is whole and holy, all that nourishes and sustains... all life. The life of Gaia. 

Every choice we make in this season - and every season - has a holistic ripple effect on our own lives, on the lives of those around us, on the lives of all life. Now is the season to give attention to the ripples we are making, and to the ripples we desire to make. Now is the season to collect the shimmering gems that hide in the darkness, to make ready to add and stir these elements to our cauldrons when winter arrives. And to keep stirring. 

This. This is a big part of the mystery and magick of the season. This is the mystery and magick that makes manifest in our collective future. This is the mystery and magick that we make manifest together as the ripples of our collective desires join in creation.

May your December embrace you in the mystery and magick of the season, may you return the embrace, and may you manifest a better world for yourSelf, for your community, for the world, for Mama Earth.

Peace. 🕊

Homemade bacon

Homemade bacon. ::swoon::

A couple weeks ago we started our first bacon. I can’t believe we never made it before now. After all, Mr. Spouse Boy's dad (my fishing buddy) used to make it. ::shrugs:: In any event, our new adventure (and my new obsession) began with a gorgeous pork belly and jowl from Howling Flats Farm.

We cut the belly in two - well, three pieces, the thick end of which was roasted with garden veggies. The two slabs were cured for about a week with salt and sugar, draining daily, and reapplying the cure where needed. When the curing was done and the salt removed, we soaked one slab in white wine and left the other half plain. Neither of these are smoked. That'll be next-up.

The jowl was cured with salt and sugar, garlic, smoked paprika, fresh ground black pepper. After the curing salt was removed it was soaked in ale, dried and more pepper and paprika applied before hanging it to age.

It’s all hanging in our cool room, and we’ve been enjoying the belly bacon. It's aMaZiNg, despite its simplicity. And the jowl will age for a while before tasting. How long depends on how long I can wait.

I'm looking forward to the next meaty adventure. ::nods::

Peace.

Hot Pepper Ferment

I was gifted these beauties a short time ago. Remember?

I set some to fermenting.

I strained them, blended the solids, returned them to their juice to "finish" fermenting.

I strained it all again, bottled the deliciously fiery liquids...

...and set the marc to dehydrating. I thought I'd powder it, but it really doesn't want to powder, so I'm leaving it in flakes; delicious flakes of various sizes, the best being those I can easily pick out with my fingers to savor like tangy, spiced candy. ::nods::

Today, I'll be doing... something with the who-knows-how-many pounds of green tomatoes.

And we haven't had a real frost to speak of... so we still have beans, celery, celeriac, peppers, lemon grass, beets, parsley, lettuce, carrots, etc., and a host of other cold-hardy friends in the gardens.

And while this "harvest season" is lingering and invoking weariness, and while I'm looking forward to the first "killing" frost, I am grateful. Mightily.

Peace. 🕊 

Fresh Parsley Salt

The parsley grew with enthusiasm this year. And while I’m enjoying as much chimichurri with every meal as I possibly can, I’m seeking other ways to preserve the flavor and Medicine of the humble parsley, aside from dehydrating it, that is; I already have plenty of that.

So this morning while the pears were coming to a simmer, I made parsley salt. It’s in the dehydrator now, and I’m hoping the finished flavor and color thrills me as much as I think it will. ::fingers crossed::

And for those wondering, I chopped the fresh parsley fine until I had at least three gently packed cups, and to that I added a cup of kosher salt. In small batches, I ground it all to a mash in my suribachi (any mortar 'n' pestle will do), and then it's ready for the dehydrator.

You can do this with any fresh herb, or blend of herbs. ::nods:: 

Peace. 🕊

Autumn Fey

The sketch was made last week, and embellished with watercolor this morning.

My practice of heART journaling is always good Medicine.

Peace. 🕊

October Blessings.

Autumn is a busy season, until it isn't. So, too, with October. This first day of the month commences with a large pot of tomatoes, onion, garlic, vinegar, herbs-n-spices simmering into ketchup to can, and a three-bean salad also heading for the canner, both started on the last day of September. There are cranberry beans to harvest for drying, and still much growing and producing in the gardens ‘n’ wild spaces; botanicals for Food and Medicine to collect and tend.

For me, October is a month of frantic stillness. It is a ritual month for rooting, reflecting and projecting. Holistically. I make time 'n' space to dive deep into waxing shadows, the choices and challenges that impact my personal, interpersonal, social, global, and spiritual realms, all the while doing my best to stay rooted in The Moment. These considerations and meditations fit sweetly into the activities of the season, as they all mesh to nurture, sustain, and comfort me – and others – in the days of ahead.

May your thoughts and actions serve you – and our world – in ways that nurture, sustain, and comfort.

Peace. 🕊

Holy Hot Pepper Sauce

Yesterday the big bowl came out to accommodate the big bag of hot peppers generously gifted by a family member. Organically grown, and so beautiful. I could feel the heat around my eyes just looking at them, and that intensified with washing... and I was actually sweating around my eyes when chopping them. It was a generous heap of hot peppers, and I'm grateful for them.

I made a quick hot sauce in the blender with horseradish-infused apple cider vinegar, salt and garlic. Half of that was sweetened with a touch of honey, the rest kept basic, with potential for additions after it melds and mellows. It's already tasty, and hot, but the flavor will improve after a week or so, when I'll be able to make more meaningful adjustments.

The rest was packed into a half-gallon jar layered with onion, garlic and kosher salt. I packed it down with my cedar "tool" throughout the day, until it produced its own liqueur to cover the peppers, which had shrunk by volume a third. And here it will continue to ferment on the kitchen counter (or thereabouts) until it reaches the flavor I'm after... or whenever I get around to using it. And I may add some other flavor-makers for the garden (the basils, shiso, chives...). When I'm ready to use it I puree it, bottle it, and label. Just like with botanical creations: Label. Label. Label. 

Last year I made an end-of-season ferment for sauce, with hot and sweet peppers, and just a bunch of whatever from the gardens. I forgot about until I noticed it in the spring. It was the best sauce ever. I'll be repeating the process again this year, for sure. I LoVe this kind of creative use-what-ya-got process, and fermenting is so accommodating to it, and I'm rarely - if ever - disappointed with the outcome. 

Peace. 🕊

...What Awaits...

Autumn arrives and with it a bump-up in harvesting and preserving (as you may already know). There's still plenty in the gardens and wild places to keep me busy. And that sense of urgency intensifies with each day. And I collaborate with this verve, as I countdown to the coming frosts, the arboreal color show and falling leaves, the planting of garlic, the hay-bailing of crops to harvest in winter, and the eventual exhale that comes with the waxing silence of the evenings, the wintering sky, the first fire in the fireplace, and the hunkering down for the season. Familiar patterns, one and all.

This heART journal page is shared with my creative friends at Art Journal Journey, Mix it Monthly, and Moo Mania. Head over to see what other creative souls are making manifest!

Peace. 🕊