Spice of Life Part XIII Cardamom

Description:
Cardamom comes from the seed pod of the Elettaria cardamomum, a perennial plant in the ginger family. The entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species. It has a warm, pungent, sweetly aromatic flavor.

Cardamom can be used in both savory and sweet dishes. It’s a popular seasoning in Indian and South Asian dishes, especially curries. In Scandinavia it’s used in pastries and mulled wine. Cardamom is a key ingredient in Arabic and Turkish coffee, as well as masala chai.

History:
Cardamom is one of the most ancient spices in the world, dating back at least 4000 years. Initially it grew wild in South West India where the native tribes harvested and sun dried it to trade. It was brought to merchants who took it to the ports along the Malabar coast. From there it found its way to the various trade routes.

The Egyptians used it in medicine and also added it to the oils used for preparation in the mummification process. The Arabian traders introduced cardamom to the Romans and Greeks, and it became a popular trade item with the Babylonians, Mesopotamians, and Assyrians as well.

The Vikings came cross it in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. During the 19th century, British colonists set up cardamon plantations, some of which are still in use today, although Guatemala is the largest commercial producer of cardamom. In some areas, it’s considered an even more valuable crop than coffee.

Medicinal Uses:
The Ancients used cardamom to help with digestion issues, specifically indigestion, nausea, and relief from ulcers. It’s both an antioxidant and a diuretic that may help lower blood pressure, and it’s believed to contain cancer fighting compounds. Its anti-inflammatory compounds may help protect from chronic diseases such as liver disease.

Chewing gum often contains cardamom to fight off the bacteria in your mouth that cause bad breath, although chewing on cardamom pods after a meal can have the same effect. Breathing in essential oils containing cardamom can help relax your airway, stimulating your oxygen intake which is helpful when treating asthma. Cardamom extracts and essential oils have compounds that fight many strains of bacteria that can cause fungal infections, food poisoning, and other stomach issues.


Recipes:

Cardamom Sun Tea

Ingredients:
6 cups water
1/4 cup loose white tea leaves
6 whole cardamom pods
Honey

Directions:
Place water, tea leaves and cardamom pods in large container or pitcher. Stir. Cover with lid or plastic wrap. Let stand in sun for 3 to 5 hours.
Strain tea, discarding tea leaves and cardamom pods. Serve over ice or refrigerate until chilled. Sweeten with honey, if desired.


Indian Rice Pudding

Ingredients:
2/3 cup jasmine rice
5 cups milk
1/2 cup sugar
2 tablespoons flaked coconut
6 whole cardamom pods
2 teaspoons pure vanilla extract
2 tablespoons toasted sliced almonds
2 tablespoons raisins

Directions:
Combine rice and milk in medium saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce heat to low; simmer 30 minutes or until rice is tender and creamy, stirring frequently.
Stir in sugar, coconut, cardamom and vanilla. Pour into bowl. Cover surface with plastic wrap. Refrigerate 2 hours or until ready to serve. Remove cardamom pods. Sprinkle with almonds and raisins before serving

Spice of Life Part XII Anise

Description:
Though similar in flavor to star anise, anise is quite different. It comes from the Pimpinella anisum plant, which is part of the parsley family. It has a sweet, aromatic flavor that is much like black licorice. In fact, it is often used to flavor licorice as well as black jelly beans.

It comes from the Mediterranean region and is a key ingredient in candy and alcoholic drinks, such as Ouzo, Sambuca and Absinthe. It pairs well with seafood, and can also be used in dairy products, gelatins, meats, and breath fresheners. In Europe it’s used in cakes, cookies, and sweet breads, while in the Middle East and India it’s used in soups and stews.

History:
It’s generally agreed that the Egyptians were the first to have cultivated anise, more that 2,000 years ago. Both biblical and ancient Egyptian texts mention its use for both culinary and medicinal purposes, and the seeds were often entombed with the bodies of Pharaohs.

It was also cultivated by the Greeks and Romans, and made its way to Europe by the Middle Ages. By the 14th century, anise could be found throughout the Mediterranean as well as Germany and England. Anise seeds were introduced to the New World by the Spanish and the Virginia colonists, and made its way to Mexico where it became a staple in many Mexican dishes.

Medicinal Uses:
Anise is most commonly used for indigestion, and to reduce the pain and bloating of irritable bowel syndrome (IBS). A cup of anise tea before bed is thought to reduce the symptoms of asthma and sleep discomforts due to allergies. Anise seed extract has been taken to reduce the frequency of hot flashes in menopausal women. It is sometimes used as an expectorant for dry coughs, and aniseed tea can help alleviate the pain of a sore throat.

Other Uses:
Anise has a wide history of use in folklore. Ancient Greeks and Romans believed anise seeds had the ability to avert the evil eye. It was also believed to act as an aphrodisiac. It was used in voodoo and lunar rituals, and it was believed that filling a small pillowcase with anise seeds will prevent nightmares, while the fresh leaves will ward off evil spirits.

In modern use, anise seed extract is used in perfume, soap, creams, sachets, and toothpaste. It can also be mixed with lard for a treatment for insect bites.


Recipes:

Anise Milk

Ingredients:
1 cup milk
1 teaspoon crushed anise seeds

Instructions:
Place milk and anise seeds in a pot and bring to a gentle boil. Strain into a mug. Add sweetener if desired.


Bizcochitos (Anise Cinnamon Sugar Cookies)

Ingredients:
1 cup butter
1 3/4 cups sugar (divided)
1 1/2 teaspoons aniseed
1 large egg
2 tbsp rum
3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon ground cinnamon

Instructions:
Preheat oven to 300 F. Grease a baking sheet or line it with parchment paper.
Cream the butter and 3/4 cup of the sugar until light and fluffy.
Crush the aniseeds in a mortar and pestle.
Add the crushed aniseed, egg, and brandy to the creamed mixture and combine thoroughly.
Add the flour, baking powder, and salt. Stir to combine.
Divide the dough in half and pat each half into a 1-inch thick disk.
Wrap disks of dough in plastic and chill for at least 30 minutes.
In a medium bowl, combine the remaining cup of sugar with the cinnamon.
Working with one disk at a time, roll out the dough to about 1/4-inch thick on a well floured board. Cut the dough into shapes.
Dip in the cinnamon-sugar mixture and put on prepared baking sheet. Repeat with the remaining dough.
Bake for 12 to 15 minutes.
Transfer to a rack to cool.

Spice of Life Part XI Star Anise

Description:
Star anise comes from the illicium verum, an evergreen shrub native to Southwest China and Vietnam. The star shaped pods are picked before they’re ripened and then dried in the sun, turning brown or rust in color. It has an intense, licorice-like flavor with hints of mint and clove.

In Europe it’s used in cakes, cookies, and sweet breads, while in the Middle East and India it’s used in soups and stews. The French use it in mulled wine and coffee, and it also pairs well with fish. It’s widely used in Chinese, Indonesian, and Vietnamese cuisine.

History:
Star Anise has been used in Chinese and Vietnamese cooking and medicine for over 3,000 years. In the late 1600s an English navigator was introduced to it in the Philippines and brought it back with him to England. By the 17th century it was being traded in the western civilizations and the Mediterranean and by the 18th century it had spread along the tea routes to Russia and Germany.

Medicinal Uses:
It has both antiviral and antimicrobial properties and has shown promise as a treatment for influenza. It may also lower the risk of cancer, prevent fungal infections, and boost circulation. The relatively high amounts of antioxidants it contains can help improve skin health and help old scars and blemishes to fade as well as support respiratory health.

Star Anise has been shown to possess sedative properties which can aid in sleep issues. It has a high level of iron, which helps boost red blood cell production. It has long been used for digestive issues, including easing cramping and flatulence, and maintaining bacterial balance in the gut. For women it is effective for regulating menstrual cycles and controlling mood swings.

Other uses:
The oil from star anise oil is extremely fragrant and is also used in perfumes, soaps, toothpastes, mouthwashes, and skin creams. In Chinese folklore, it was considered good luck to find a star anise with more than eight points.

Warnings:
When using star anise is used for medicinal purposes, its important that you use Chinese star anise and not Japanese, which is poisonous.


Recipes:


Star Anise Tea
Ingredients:
4 cups water
2 tea bags (black tea or green tea)
2 cinnamon sticks
6 star anise
2 teaspoons honey (optional)

Directions:
Bring the water to a boil and pour into a tea pot. Add the tea bags, cinnamon sticks, star anise and honey.
Stir the tea, and leave it to steep for about 5 minutes. Remove the tea bags, add any extra sweetener if you want, then serve!


Honey Glazed Chicken

Ingredients:
½ cup soy sauce
½ cup liquid honey
2 tbsp rice vinegar
2 tbsp fresh ginger, cut in thin strips
6 star anise
2 cloves garlic, minced
3 pounds boneless chicken (breasts or thighs)

Directions:
Combine all ingredients except chicken in a bowl, mix well.
Pour into a zip lock bag with chicken and refrigerate 2 hours.
Preheat oven to 350°F
Grease a 13x9 inch baking dish (or line with tin foil).
Place chicken pieces in baking dish and pour remaining marinade over top.
Bake for 45 minutes, or until done, basting every 10 minutes.


Serve with rice or Chinese noodles.

Spice of Life Part X Cumin

Description:
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. It has a distinctive, slightly bitter, warm flavor and can be found as either whole dried seeds or as a ground powder. It’s a common ingredient in many spice blends, and a staple spice in a variety of cuisines such as Mexican, Indian, African, and Asian.

It works well in soups, stews, and curries. Ground cumin is stronger than the seeds, and adds a distinctive flavor to marinades for poultry, lamb, or pork. It’s used in both meat and vegetable dishes, and can be added to chili or sauces.

History:
Cumin is one of the more ancient spices. It was used in preserving mummies in Egypt as well as a spice. Mention of it is made in both the old and new Testaments of the Bible. The Romans introduced cumin to Europe where it was valued both as a spice and for its medicinal qualities. Traders from Arabia introduced cumin down the Persian Gulf and into South Asia and China.

After its popularity peaked in Europe and Britain during the Middle Ages, the Spanish took cumin with them when they settled the Americas. It became integral to Spanish and Mexican cuisine and is a key ingredient in chili powder.

Medicinal Uses:
Cumin has a long history of medicinal use, mostly for digestive and bowel problems. It has also been proven helpful for those trying to lose weight, lower their cholesterol, or control their blood sugar. It can improve symptoms of irritable bowel syndrome such as bloating and stomach pain. As an antioxidant it helps the body handle stress and can help improve memory.


Recipes:

Cumin Tea

Ingredients:
1 teaspoon cumin seeds
2 cups water
1 teaspoon honey

Instructions
In a sauce pan, add water and cumin seeds.
Bring the water to a boil. Reduce heat and simmer for 5 minutes.
Strain liquid into a mug. Add honey and stir well.
Can be drank hot or cold. Lemon can be added for extra flavour

Spiced Pork Chops

Ingredients:
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
¾ teaspoon garlic powder
¾ teaspoon ground cumin
¼ teaspoon dry mustard
⅛ teaspoon ground allspice
⅛ teaspoon ground red pepper
4 bone-in, ½ inch thick loin pork chops
Cooking spray

Instructions:
Combine first 9 ingredients; rub over both sides of pork.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Add pork; cook for 3 minutes on each side.
Reduce heat to medium, and cook for 10 minutes or until done, turning occasionally.
Remove from pan; let stand 5 minutes.

Spice of Life Part IX Saffron

Description:
It takes more than 225,000 stigmas from the crocus sativus to produce one pound of saffron. No wonder it’s considered the world’s most expensive spice. The stigmas, called styles, are collected and dried, and often ground into a fine powder before being sold.

Saffron is subtle and fragrant, and has a spicy, pungent, somewhat bitter flavor with a sharp and penetrating odor. A little goes a long way and it’s most often found in Spanish paella, Italian risotto, rice, chicken, seafood stews, and many Middle Eastern dishes.

History:
Pigments made from saffron have been found in 50,000 year old prehistoric cave drawings. It is mentioned in Chinese medical texts dating back to 300 BC. Early uses include ritual offerings, a source of dyes, perfumes, and medicines, and was one of the sweet-smelling herbs mentioned in the Song of Solomon.

The saffron crocus was cultivated in Iran and Kashmir and was introduced into Cathy by the Mongol invasion. It was cultivated by the Arabs in the mid-900s. It was used in Roman cuisine and it was one of the spices they took with them when they settled in southern Gaul. It next appeared in the 14th century as a treatment for the Black Death. Europe imported large quantities of saffron from the Mediterranean. A fourteen-week-long war, called The Saffron War, was precipated when one of the shipments of saffron was stolen.

It was introduced to the Americas in the 1700s where it was cultivated by the Pennsylvanian Dutch. The Spanish occupying the Caribbean purchased large amounts of this saffron, creating a high demand for it and driving the price up. This lasted until the War of 1812 when so many saffron laden ships were destroyed it collapsed the trade. Today, saffron is usually imported from Iran, Greece, Morocco, and India.

Other uses:
Aside from its long history of use in traditional medicines, saffron has also been used as a fabric dye and to perfume bath water. In Asia saffron was a symbol of hospitality and in India people used it for caste marks to indicate wealth. Minoan women used it in cosmetics and Medieval monks added it to egg whites to create a yellow glaze that could be substituted for gold in their manuscripts.

Medicinal Uses:
Saffron is a source of compounds known to have antioxidant, antidepressant, anti-carcinogenic and anti-inflammatory properties. It’s effective in reducing inflammation, reducing appetite, and aiding in weight loss. It can help improve your mood, memory, and learning ability. It may aid in lowering blood pressure and blood sugar levels, and improve eyesight in adults with age-related macular degeneration. Research has shown it useful in the treatment of depression and tests have shown it to selectively kill colon cancer cells or suppress their growth.

Recipes:

Spiced Saffron Tea

Ingredients:
4 cups water
2 teaspoons loose leaf tea, preferably white
¼ teaspoon saffron
1 pinch sugar
1 3 inch cinnamon stick
2 cardamon pods
1 tbsp fresh ginger slices
liquid honey

Instructions:
In a saucepan, boil water and add tea.
Add cinnamon, cardamon, and ginger. Turn off the heat and let steep for 5 minutes.
Grind up the saffron threads and sugar into a powder using a mortar and pestle. Add to tea steep for another 3 minutes.
Add honey to taste.

Saffron Rice

Ingredients:
1 1/2 cups basmati rice
2 1/4 cups water
1 cinnamon stick, broken in half
5 cloves
2 bay leaves
1/4 teaspoon saffron threads
1 teaspoon salt
2 tablespoons butter, softened

Instructions:
Rinse the rice until the water runs clear.
Place cinnamon, cloves, bay leaves, and saffron in a cheesecloth bag.
In a medium non-stick pot, add everything except the butter.
Bring to a boil, reduce heat to low and cook, covered, for 15 minutes.
Remove from heat and let sit without removing the lid for 10 minutes.
Remove cheesecloth bag. With a fork, gentle stir in the butter and serve.

Spice of Life Part VIII Paprika

Description:
Paprika comes from the Capsicum annuum family, which includes sweet and hot peppers as well as chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. The striking red peppers are dried and powdered, and range in taste from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.

The version you find in the spice aisle of your average supermarket is very mild in flavor, with a sweet taste and subtle touch of heat and is best used to sprinkle on a finished dish, such as deviled eggs, and to add color to grilled meat like in a rib spice rub. The stronger Hungarian paprika is very versatile and is good in egg dishes, meat and poultry stews, game, rabbit, fish, soups, boiled or steamed vegetables, rice, and cream based sauces.

History:
Historians believe the peppers used in paprika were first cultivated in the area of South America that is now part of Brazil and Bolivia. They were discovered by Columbus on one of his voyages to the New World at the end of the 15th century. Though at first the pepper plants were used as a decorative plant, they spread from Spain through Europe. The Turks introduced the pepper plants to Hungary (which was under Turkish rule) in the 16th century. It was at first used as a cure for fever and typhus in Hungary before it was used as a main spice for Hungarian cuisine.

The Turks introduced paprika as a spice to the Balkan Peninsula in the 18th century, and it was not used in the west until the mid-1900s. The paprika from Europe was somewhat hot, but through careful cultivation and grafting, growers were able to produce a sweeter, milder paprika.

Medicinal Uses:
Paprika is loaded with vitamins A, E, and B6 as well as iron. It also contains antioxidants which help fight cell damage due to chronic ailments such as cancer and heart disease, and may help protect against inflammatory conditions like arthritis. It also contains nutrients that promote better eye health and lowers the risk of cataracts. As well as improving cholesterol levels, it may also improve blood sugar levels and stave off anemia.

Recipes:

Tomato Cocktail

Ingredients:
16 oz tomato Juice
1 oz red wine vinegar
1/2 tsp salt
1/8 tsp paprika
1/2 tsp dried basil
1/2 tsp black pepper
1 cucumber - peeled and pureed
4 wedges lime - for garnish

Directions:
Add all ingredients, except lime wedges, to a pitcher and stir well.
Chill for at least 2 hours.
Serve in highball glasses full of ice, garnished with a lime wedge each.


Hungarian Goulash

Ingredients:
1 3/4 lb of stewing beef, cubed
4 red peppers
2 tbsp of flour
1 3/4 oz of butter
3 medium onions, thinly sliced
2 tsp smoked paprika
1 cup beef stock
1 pkg egg noodles
1 cup sour cream
1 tbsp of chives, chopped
3 pinches of salt
1 pinch of pepper
2 tbsp of olive oil

Instructions:
Preheat the oven to 350.
Peel the peppers, then cut them in half lengthways and de-seed. Lay in a roasting tray, cut-side down, then drizzle with a tablespoon of oil and season with a pinch of salt and pepper.
Cook in the oven until soft, approximately 10 minutes. Remove and allow to cool, then cut into 1/2 in slices and set aside - leaving the oven on.
Combine a pinch of salt with the flour in a bowl. Lightly coat the diced beef in the seasoned flour and brown in batches in the butter in a frying pan. Remove with a slotted spoon and set aside.
Add the onions to the same pan and cook for 4-5 minutes until golden. Stir in the paprika and peppers and cook for another minute.
Place meat, onions, and peppers in a casserole dish and add the beef stock. Cook in the oven for 1 ½ hours until the beef is tender and cooked through.
Once the meat is almost tender, cook the noodles in salted boiling.
Remove the casserole dish from the oven, season (if necessary) and skim off any fat that has risen to the surface. Stir in the sour cream.
Divide noodles into bowls. Spoon the goulash on top and sprinkle with the chives. Serve immediately.

Spice of Life Part VII Cloves

Description:
Cloves are the reddish brown flower buds of the clove tree [syzygium aromaticum], a tropical evergreen tree of the myrtle [myrtaceae] family. In stores it can be found in both whole and ground forms. The flavour is strong, hot, and pungent.

It goes well with allspice, bay, cardamom, cinnamon, fennel, ginger, and nutmeg and is used in recipes around the world, particularly in Middle Eastern, Indian, and North American cooking. Because of its strong flavour a little goes a long way and should be used sparingly. It’s delicious in baked goods and pies, and also pairs well in savory foods, particularly rice dishes, spicy meat dishes, and curries.

History:
Archaeological evidence has the first appearance of cloves dating back to 1721 BC, where cloves were found in a ceramic vessel from Syria. In 200 BC emissaries from Java are recorded having brought cloves to the courts of China, where it was used to freshen the breath of those seeking audience with the emperor. There is evidence that cloves were found in Rome in 1 AD, Egypt in 176 AD, and Sri Lanka in 900 AD.

Native to the Indonesian Spice Islands, during the Middle Ages cloves were traded by Arabs in the Indian Ocean trade. Late in the 15th century, Portugal took over the trade and brought cloves to Europe where it became a valuable commodity. The Dutch took over the spice trade in the 17th century and kept a tight control over the production of the spice to keep it rare and therefore profitable. In the 18th century the French managed to introduce the clove tree to Guiana, Brazil, the West Indies, and Zanzibar, thus breaking the Dutch monopoly. Today, Indonesia is still the world’s largest producer of cloves.

Medicinal Uses:
Like many of the warmer spices, cloves contain eugenol, which is a natural antioxidant. Antioxidants help prevent diseases such as heart disease, diabetes, and even cancer. The eugenol found in oil of cloves is also a natural analgesic and antiseptic, and is used for relief from a toothache or as a remedy for colds coughs, fever, and sore throat. Topically, oil of cloves is used on acne, warts, and scars. It may can help lower blood sugar and supports liver health.

Other Uses:
Clove cigarettes, often to be considered more of a cigar, are smoked throughout Europe, Asia, and the United States. The bioactive chemicals of cloves make it an effective an ant repellent – my aunt used to scatter cloves throughout her trailer when she was winterizing it to keep pests away. The effective component of cloves, eugenol, is often used in germicides, perfumes, and mouthwashes. An orange, studded with cloves, was often given as a yuletide gift and even now is used as a seasonal decoration


Recipes:

Hot Toddy

Ingredients
1 ½ tsp honey
1 ½ tsp lemon juice
1 tsp sugar syrup
1 ½ ounces scotch whiskey
3 cloves
boiling water

Instructions
Warm a mug or heatproof glass. Add the whisky, lemon juice, syrup, cloves and honey. Top up with boiling water and garnish with a lemon skewered with cloves and a cinnamon stick. Give it a quick stir and serve immediately.

You can also simmer whole cloves in boiling water for 5–10 minutes to make a soothing cup of clove tea.

Spiced Pork Tenderloin

Ingredients
1 1/2 pounds pok tenderloin
1 tablespoon fine sea salt
1 tablespoon ground black pepper
2 teaspoons nutmeg
2 teaspoons ground cloves
Zest of one orange
Cooking Spray

Instructions
Preheat oven to 350 degrees. Coat a baking dish with cooking spray, making sure that the dish is large enough to allow room around the tenderloin.
In a small bowl, combine sea salt, pepper, nutmeg, cloves ,and orange zest. Rub all over pork tenderloin and place in the baking dish.
Bake uncovered for 35-40 minutes or until thickest portion registers are 155-160 degrees. Allow to rest for 5 minutes before slicing into 1-inch pieces.

Spice of Life Part VI Pumpkin Spice

Description:
This fragrant spice blends together cinnamon, ginger, nutmeg, cloves, and allspice. In the beginning it was used pretty much exclusively to give flavor to the somewhat bland pumpkin being used in pies, but when McCormick’s began selling it commercially in the early 1950s the name got shortened to pumpkin spice and it began to see a wider range of uses.

With the blend made more convenient, people began to put it into other foods as well as beverages. As well as pies, you can use pumpkin spice in cookies, cakes, vegetables, stews, and fall soups, such as squash soup. It’s delicious sprinkled on oatmeal, or used in pancakes.

To make your own pumpkin spice, combine ¼ cup of ground cinnamon with 2 tablespoons of ground ginger, 2 teaspoons of ground nutmeg, 2 teaspoons of ground cloves, and 2 teaspoons of ground allspice.

History:
Like the spices used in this blend, pumpkin spice got its start with the Dutch East India company when it was known simply as “mixed spice.” Cookbooks from the late 1700s included it as an ingredient for pumpkin pie.

In 1934, McComick introduced the blend as “pumpkin pie spice” since it was intended to enhance the flavour of pumpkin pie. In the 1960s the name was shortened to pumpkin spice. In the 1990s, other coffee companies began to experiment with adding pumpkin spice to their coffees, but it wasn’t until 2002, when Starbucks created their Pumpkin Spice Latte that pumpkin spice hit its stride.

By 2015 people had become obsessed with pumpkin spice and it began to dominate the fall season in everything from scented candles to take-out coffees. By 2018, pumpkin spice was a $600 million industry.

Medicinal Uses:
The spices that make up pumpkin spice have been shown to be beneficial to your health: cinnamon is excellent for balancing blood sugar levels; ginger is highly anti-inflammatory and supports immune health; nutmeg and cloves are rich in antioxidants, plus they have anti-viral and anti-microbial actions; and allspice has anti-bacterial and anti-cancer properties. However, when pumpkin spice is used as flavoring in lattes or processed foods there are often artificial flavors, sugars, and fats that are added.


Recipes:

Pumpkin Spice Latte

Ingredients

1 1/2 tablespoons sugar
2 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 cup (4oz / 115g) strong brewed coffee
1/2 cups (4oz / 115g) milk

Instructions
Add all ingredients to a saucepan.
Stir and bring to a simmer.
Pour into a mug.
Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon.


Libby’s Pumpkin Pie

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Step 1 Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Step 2
Pour into pie shell.
Step 3
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
This is the recipe my family traditionally uses, taken right off the back of the can’s label.

Spice of Life Part V Allspice

Description:
Allspice, also known as Jamaican pepper, is the dried fruit of the Pimenta dioica plant. The fruit is harvested when it is green and unripe and traditionally dried in the sun. Once dry, the fruit is brown and looks like large brown peppercorns. It comes from the West Indies, southern Mexico, and Central America and can be found in both dried fruit form and as a powder.

It is a pungent, aromatic spice that seems to embrace a combination of nutmeg, cloves, ginger, and cinnamon. In fact, that’s how it got its name. Whether in kernel or powdered form, it should be stored in a cool, dry place.

Allspice is an essential ingredient in Jamaican jerk seasoning. It’s used to flavor stews, meat dishes, and tomato sauce. You can also find it in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Many patés, terrines, smoked and canned meats include allspice.

History:
Allspice comes to us from the Caribbean. Christopher Columbus discovered it during his second voyage and, thinking it was pepper, named it pimiento (Spanish for pepper). It was introduced to Europe and the Mediterranean soon after, although it only became popular in England where it became known as allspice because it seemed to be a combination of spices.

Jamaican allspice is considered superior to any other, but today it is also grown in Guatemala, Honduras, Mexico, Tonga, and Hawaii.

Medicinal Uses:
Allspice contains an oil called eugenol, which produces a warming effect. During the Napoleonic war, Russian soldiers would put allspice in their boots to keep their feet warm. As well as the warming effect, allspice also has a mild anesthetic, which makes it valuable as a home remedy for arthritis and sore muscles when used in a poultice. It can also be applied directly to the affected area for muscle pain and toothaches.

It has been used for indigestion, intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, and diabetes. Allspice tea can be used to treat nausea or settle an upset stomach. Eating more allspice can be a low-risk treatment for easing the symptoms of menopause.


Recipes:

Wassail

Ingredients:
4 quarts apple cider
2 quarts orange juice
1 quart cranberry juice
2 cinnamon sticks
12 allspice (whole)
18 cloves (stuck into 1/2 a large orange)
1/2 cup(s) brown sugar (or to taste)

Instructions:
Bring all to a vigorous boil for 5 or so minutes then reduce to low simmer for 45 minutes to 1 hour. Sprinkle ground nutmeg and cinnamon on top of the finished Wassail. This is much better the next day when spices have blended and mellowed.


Jerk Chicken

Ingredients:
1 onion, coarsely chopped
1/2 cup chopped scallion
1/2 teaspoon dried thyme
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1 small hot pepper, seeded, finely chopped
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut into 8 pieces

Directions:
Combine all ingredients (except chicken) in a food processor, and process until a smooth puree forms.
Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling.
Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill.
Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

Oven Method:
Jerk chicken is best done on the grill, but if this isn’t possible you can cook it in the oven (although the taste will be milder).
Prepare marinade and chicken as above.
Preheat oven to 350°F. Place chicken pieces in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes.

Spice of Life Part IV Nutmeg

Description:
Nutmeg comes to us from Indonesia, from the dried seeds of the Myristica fragrans, a tropical evergreen tree. It can be purchased whole or in powdered form. Grating the seed directly imparts a fresher, cleaner taste than the powder. Whole nutmeg will stay fresh indefinitely, but like the powder should be stored in an air-tight container away from heat, light, and moisture.

Nutmeg can be used in both sweet and savory dishes. It has a pungent aroma and a warm, slightly nutty, slightly sweet taste. It’s featured in many baked goods as well as puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog, coffee, and hot chocolate. Sprinkle it over oatmeal or other breakfast cereals, fruit, pumpkin, sweet potatoes, or winter squash.

History:
Evidence suggests that nutmeg was brought to Constantinople by Arab traders as early as the 6th century. The source of the spice, the Banda Islands, part of the Maluku Island chain, was a closely guarded secret.

In the late 1400s the Ottoman Turks took control of the land trade routes, which prompted several European countries to search for the source of the spice. The Portuguese discovered the Banda Islands in the early 1500s, torturing and killing the Bandalese in order to establish a monopoly.

The Dutch East India Company ousted the Portuguese in 1603, but the British managed to acquire seedlings and planted them in several British colonies in the East Indies. In the late 1700s the French smuggled nutmeg seedlings to their colony on Mauritius where they flourished, breaking the Dutch monopoly for good.

Medicinal Uses:
Nutmeg contains powerful antioxidants, and as such has anti-inflammatory properties which help protect against heart disease, diabetes, and arthritis. It has also been shown to have antibacterial properties that can inhibit the growth of harmful bacterial infections, including cavities and gum inflammation.

Precautions:
While nutmeg in small quantities is not only flavorful but beneficial to your health, taken in large doses it can have several adverse side effects – rapid heartbeat, nausea, disorientation, vomiting, and agitation. Taken in large quantities, one of its early uses was as a hallucinogen, but this can also be accompanied by loss of muscle coordination and organ failure.


Recipes:

Butterbeer

Ingredients:
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butterscotch sauce
1 tablespoon unsalted butter, softened
6 (12-ounce) cans vanilla cream soda, or one 2-liter bottle

Directions:
In a small bowl, combine the cream, spices, butterscotch, and softened butter.
Whisk for 2 minutes to mix. Avoid whipping it so long that it becomes whipped cream, but it should thicken and increase in volume slightly.
Place the bowl in the freezer for 15 minutes to give it a good chill. If not using immediately, cover the bowl and store in the refrigerator for at least 2 hours.

Assembling:
Fill a frosty glass about two-thirds full with cold vanilla cream soda.
Pour the chilled batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast. Serve it with a straw or drink it straight from the glass (and experience the foamy mustache).

You want a frosty mug or tall glass for your butterbeer. For a quick chill, rinse each glass with cold water and place them in the coldest part of your freezer for at least 2 hours.


Nutmeg Cake

Ingredients:
3 eggs, room temperature
½ cup butter, softened
1 ½ cups white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground nutmeg
¼ teaspoon salt
Caramel Icing:
½ cup packed brown sugar
3 tablespoons cream
¼ cup butter
1 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
Sift together the flour, baking powder, baking soda, nutmeg, and salt.
Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.

Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Spice of Life Part III Ginger

Description:
Ginger got its name from the Sanskrit word srngaveram, which is a description of the root meaning “horn body.” Ginger grows best in warm, humid climates. Mature plants are typically 2 to 3 feet high with long spikey leaves and yellow flowers. Harvesting is done by simply lifting the rhizomes from the soil. The rhizomes vary in colour from dark yellow to light brown.

Ginger has a slightly biting, peppery taste. It can be used in both sweet and savoury dishes. It’s used in curries, baking, sauces, breads, drinks, and soups, and is excellent in meat, vegetable, fish, and poultry dishes.

Fresh ginger can be substituted for ground ginger at a ratio of six to one, but the flavours differ slightly. Ginger comes fresh, dried, pickled, preserved is syrup, and crystallized. Fresh it can be chopped, sliced, crushed, or cut into matchsticks. Powdered ginger is typically used in baking.

History:
Ginger has been cultivated in tropical Asia for over 3,000 years. Although its exact origins are unknown. it’s believed to have originated in Southeast Asia and was one of the earliest spices to be exported to Europe. It was valued for its medicinal properties as much as for its culinary purposes in China, Ancient Greece and Rome, the Middle East, and the Mediterranean.

The Spanish took it with them to the West Indies where they established a flourishing ginger trade between Jamaica (under Spanish rule) and Europe. Both raw and preserved ginger was a big import into Europe during the Middle Ages. By the 14th century, a pound of ginger cost the same as a sheep in England.

Today, India is the largest producer of ginger.

Medicinal Uses:
Ginger has been used in folk medicine since ancient times. Sweetened with palm tree juice, it was used in Burma to prevent the flu. In Japan it was used to help the circulation of blood. In India it was made into a paste and applied to the temples to relieve a headache

In more modern usage, the most common medicinal use for ginger is to relieve nausea and vomiting. This includes everything from morning sickness to sea sickness. It also has anti-inflammatory properties that are effective for pain relief and reducing swelling and discomfort from osteoarthritis and rheumatism. A little ginger can help alleviate a unsettled stomach when you’ve overindulged. It’s also effective to combat a cold or flu because it’s a natural diaphoretic, which means it will make you sweat. Some studies also indicate it might be effective in lowering glucose levels in Type II Diabetes and encourage weight loss.

But although it’s recognized as safe, ginger can also have several adverse effects. If you find you’re allergic to it you might end up with a rash. It can also cause heartburn, especially if it’s taken in powdered form. It can also adversely affect people with gallstones and interfere with blood thinners.


Recipes:

Ginger Hot Toddy

Ingredients:
2 cups water
1 1/2-inch piece ginger root, thinly sliced
4 cloves
1 lemon, halved
4 tbsp honey or maple syrup
2 ounces rum or whiskey
Lemon slices, as garnish

Instructions:
In a medium saucepan, add water, ginger root slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat for a gentle boil. Cook for 10 to 20 minutes. Strain into two mugs; add 2 tbsp honey or maple syrup and 1 ounce rum or whiskey to each mug. Garnish with lemon slices and serve.


Old Fashioned Gingerbread

Ingredients:
2 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ tsp cloves
½ cup soft butter
¾ cup molasses
1 egg
1 cup boiling water

Instructions:
Preheat oven to 350 F
Grease and flour a 9 by 5 loaf pan (or line the pan with parchment paper.) *
Sift together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake 50-55 minutes, or until loaf springs back when lightly touched.

*Add some extra sugar and spice to the flour before sprinkling it in the greased pan to give the bread a little extra flavour.

Spice of Life Part II Cinnamon

Description:
This delicately fragrant, brown spice has a warm, sweet flavour. Cinnamon is native to Sri Lanka, Burma, and the Malabar Coast of India, and is also grown in South America and the West Indies. It comes from the inner bark of the Cinnamomum tree. The outer bark of the tree is peeled away from the branches and the inner bark is rolled into quills, about one inch in diameter.

It comes to us dried, either rolled into sticks or ground into powder and is best kept in an airtight container in a cool, dark place. In Europe it’s mainly used in sweets, and in the Middle East it’s used in meat stews, especially those made with lamb.

It’s used in cakes, puddings, cookies, and bread, and can also added to meat and game stews, vegetables, stewed fruit, and curries. It can be sprinkled in coffee or tea and is delicious in hot chocolate.

History:
Cinnamon is one of the oldest known spices, dating back as far as Ancient Egypt where it was used in embalming and religious ceremonies. It was brought to Europe by Arab traders who kept their source a secret in order to protect their control over it. Because cinnamon was transported via land routes that were difficult to traverse, it was very expensive. Its high cost made it into a status symbol in Europe. Along with being a sign of wealth, cinnamon was also popular because of its ability to preserve meat in the winter.

It was the most profitable spice in the Dutch East India Company trade, so much so that in the 17th century they seized the island of Ceylon from the Portuguese and then arranged to have the cinnamon sources along the coast of India destroyed so they could keep a monopoly on it. The French later seized Ceylon from the Dutch, then England seized it from the French. At that point other countries found it could be easily grown in other tropical climates, thus breaking the monopoly.

Medicinal Uses:
Medieval physicians used cinnamon in medicines to treat coughing, hoarseness, and sore throats.

Cinnamon is rich in antioxidants, which have anti-inflammatory properties that help protect against disease. Its pre-biotic properties promote gut health and help fight bacterial and fungal infections. There is some evidence that suggests it can help lower blood pressure, and it has proven effective in lowering blood sugar levels in type 2 diabetes.

Recipes:

Mexican Hot Cocoa

Ingredients:
1 cup unsweetened cocoa powder
1 teaspoon ground cinnamon (plus more for garnish)
1/4 teaspoon fine sea salt
1 pinch cayenne pepper
3 cups milk
2 tablespoons honey
1 finely grated orange zest
1/4 teaspoon vanilla
1/4 cup heavy cream
1 tablespoon honey

Directions:
In a medium saucepan, whisk together cocoa powder, cinnamon, salt, and cayenne. Whisking constantly, add milk in a thin stream until combined. Whisk in honey and orange zest.
Heat over medium, whisking occasionally, until mixture is steaming and bubbles start to appear on the sides of the pan. Remove from the heat and whisk in vanilla.
In a medium bowl or the bowl of a stand mixer fitted with the whisk, beat cream and on medium speed until cream is softly whipped.
To serve, divide cocoa between 4 mugs, top each with 1 tablespoon whipped cream, and sprinkle with cinnamon.


Cinnamon Chicken

Ingredients:
1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

Directions:
First make marinade.
In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.

To cook, preheat the oven to 350 degrees.
Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
Bake about 20 minutes and serve.

Superstitions XIV – Odds ‘N Ends

One of our most enduring superstitions is making a wish and blowing out the candles on a birthday cake. If you can blow them all out in one breath, your wish will come true. The ancient Greeks would bake round honey cake and top it with candles, symbolizing the moon, as an offering to the goddess Artemis when they wished her favour. It was believed the lingering smoke would carry wishes to the gods as it rose in the air.

You should never place two mirrors facing each other. The infinite reflections are pretty cool, but facing mirrors open a doorway for the devil.

Never give a blade as a gift as it will sever your relationship. If you receive a knife, or even a pair of scissors, as a gift, you need to give the giver a coin in return.

Going home directly after a funeral will invite a bad spirit to tag along and enter your home. You should make a stop at a restaurant or store along the way, just in case.

Whistling indoors is thought to summon demons.

Greek mythology has it that if you toast with a cup of water you’re actually wishing death upon the people you’re drinking with.

It’s bad luck to place someone’s shoes on a table as it used to be of the ways of letting the family know they had passed away. .

The Egyptians believe that if you see or hear an owl it means terrible news is coming. The Italians, however, believe that an owl in your house means someone is going to die.

Wedding bells are meant to ward off evil spirits who might try and ruin the marriage.

Singing at the dinner table means you’re singing to the devil for your food.

Some people hold their breath when they pass a cemetery, but you should actually tuck your thumbs in to protect your parents from death.

Be careful not to step on a manhole that has the letter A on it or it will bring you a broken heart and bad luck.

Never cut your nails after the sun goes down – it can cause premature death.

Superstitions XIII - Luck

Good Luck

Luck from a wishbone dates back to the Etruscans, who used chickens to predict the future. They believed the collarbone, or wishbone, of the chicken was sacred and would dry them in the sun to keep for luck. To share the luck they would break them apart. The person who gets the biggest piece gets the bigger share of the luck, or wish.

If you say “rabbit rabbit” on the first day of the month, it ensures good luck for the month. It’s a little unclear why this is a common belief in Britain and North America, but it’s also believed that a rabbit’s foot (the left hind foot) is also lucky.

Crossing your fingers to bring good dates back to early Christianity. Two people would cross index fingers, making a cross, when making a wish, the one in support of the other. Anything associated with the shape of the cross was considered lucky. In time crossing fingers for luck became something someone could do on their own.

While accidentally stepping in dog poop might seem like a bad thing, it’s only bad luck if you step with your right foot. If you step with your left foot it’s considered lucky.

Bird poop is also considered lucky, especially if it lands on you, your home, or your car. It signifies money will be coming your way.

In Spain, instead of kissing someone at midnight on New Year’s, you should eat twelve grapes one after another to bring good luck for the year.

Once upon a time, it was considered extremely lucky to get your hands on a piece of the bride. To keep the dress and veil in one piece, brides began throwing their bouquets in the air to distract the crazed guests. Today it’s believed that whoever catches the bridal bouquet will be lucky in love and the next one to marry.

A belief in beginner’s luck is an example of confirmation bias. This is a psychological condition where a person believes events that fit their world view. If they believe they are going to win because they’re a beginner, they’re more likely to remember all the times this was true in the past and forget the times they lost.

Bad Luck

Bad luck coming in threes is another example of confirmation bias. If something goes wrong, you begin to look for other bad things to happen and ignore the good.

Walking into a room with your left foot is bad luck – you should always enter or leave a room with your right.

You should never wish someone a happy birthday before the day arrives or it will cause bad luck.

Opening an umbrella indoors has been thought to bring bad luck since the time of the pharaohs. The parasols ancient Egyptians used were believed to be magic because they protected them from the sun. When one is opened indoors, out of the sun’s rays, it offends the sun god and incurs bad luck.

A flock of birds going from left to right means that bad luck is on the way.

The Greeks find Tuesday the most unlucky day of the week, but especially Tuesday the 13th. It was on Tuesday 13, 1204 that Constantinople fell to the Crusaders.

But they’re not the only ones who have a thing about Tuesday. Many countries in Latin America believe you shouldn’t get married, go on a trip, or leave your house on a Tuesday because you’re sure to have bad luck.

In Italy it’s considered bad luck to lay bread upside down on a table or in a basket. Bread represents the body of Christ and therefore needs to be treated with respect.

According to Welsh tradition, it is unlucky to cut a baby’s fingernails before they’re six months old. The mother should bite them off instead.

The Japanese believe that sleeping with your head to the north is bad luck because that's how the deceased are laid to rest. The same superstition exists in Africa for sleeping with your head to the west.

Better not take any chances and sleep with your head to the south or east tonight.

Pleasant dreams!

Astrology Part Five - Leo

Quick facts for Leo:
You were born between July 23 and August 22
Your sign is the Lion
Your planet is the Sun
Your element is Fire
Your metal is gold
Your birthstone is the sardonyx and ruby
Your flower is gladiolus
Your color is orange
Your body part is the heart and spine
Your Tarot card is Strength

Strengths:
Creative, passionate, generous, warm-hearted, cheerful, humorous

Weaknesses:
Arrogant, stubborn, self-centered, lazy, inflexible

Likes:
Theater, taking holidays, being admired, expensive things, bright colors, fun with friends

Dislikes:
Being ignored, facing difficult reality, not being treated like a king or queen

Your best matches are those born under the sign of Sagittarius or Aries and to a lesser degree those born to Gemini and Libra.

* ~ * ~ * ~ * ~ *

The lion is the natural symbol of kings and rulers, so it’s no wonder that Leos are self-confident, and obvious leaders. They make good friends or lovers, putting their heart into every relationship. They’re generous and loyal, self-confident and attractive, and have the ability of uniting different groups of people to lead them towards a shared cause.

Leos have a great deal of respect for those in authority or power, and are often interested in politics. They’re almost impossible to bully. They like to be in charge, often ruffling a few feathers to get there, and they’re good at delegating to others. Their ambition and drive will have them seeing any project they undertake through to completion.

As a Fire sign, Leo is warm-hearted and in love with life. They’re outgoing, dramatic, creative, and self-confident. While they can be generous, it’s usually only to boost their own reputation. They’re brave in an emergency, easily taking the initiative to resolve complicated situations. When there are no emergencies or problems to solve, they tend to be very casual and take their own superiority for granted.

Famous Leos include: Napoleon I; Alexander the Great; Aldous Huxley, Alfred Hitchcock, Chris Hemsworth, Jason Mamoa, Arnold Schwarzenegger, Antonio Banderas, Bill Clinton, J.K. Rowling, Jennifer Lopez, and Barack Obama.

Astrology Part Four - Cancer

Quick facts for Cancer:
You were born between June 22 and July 22
Your sign is the Crab
Your planet is the Moon
Your element is water
Your metal is silver
Your birthstone is the ruby and the pearl
Your flower is water lily
Your color is turquoise
Your body part is the breast
Your Tarot card is The Chariot

Strengths:
Tenacious, highly imaginative, loyal, emotional, sympathetic, persuasive

Weaknesses:
Moody, pessimistic, suspicious, manipulative, insecure

Likes:
Art, home-based hobbies, relaxing near or in water, helping loved ones, a good meal with friends

Dislikes:
Strangers, any criticism of Mom, revealing of personal life

Your best matches are those born under the sign of Pisces and Scorpio, and to a lesser degree those born to Taurus and Virgo.

* ~ * ~ * ~ * ~ *

Cancers care deeply for their families and are often found in the caregiver role. They are very loyal and form close attachments to those they love. They’re able to empathize with the pain and suffering of others and are quick to offer help. But they are just as quick to avoid conflict, and often suffer from mood swings. They can also be somewhat controlling.

Their homes are their sanctuaries, and they’re excellent hosts. Entertaining is one of their favorite pastimes. They are most happy and content when they are surrounded by family in a harmonious home.

Cancers are highly intuitive and sensitive, and often sentimental. Like the crab, they’re shielded by hard external shells and are extremely self-protective. At first glance they can seem cold or distant, but in time their gentle nature and compassion will shine through.

Famous Cancer include: Julius Caesar, Helen Keller, Nelson Mandela, Pearl S. Buck, Louis Armstrong, Meryl Streep, Tom Hanks, Robin Williams, Sylvester Stallone, Kristin Bell, Tom Cruise, Will Ferrell, Kathy Bates, and Harrison Ford.

Astrology Part Two – Taurus

Quick facts for Taurus:
You were born between April 21 and May 20
Your sign is the Bull
Your planet is Venus
Your element is Earth
Your metal is Copper
Your birthstone is the emerald
Your flower is lily-of-the-valley or rose
Your color is deep yellow
Your body part is the neck and throat
Your Tarot card is The Hierophant

Strengths:
Reliable, patient, practical, devoted, responsible, stable

Weaknesses:
Stubborn, possessive, uncompromising

Likes:
Gardening, cooking, music, romance, high quality clothes, working with hands

Dislikes:
Sudden changes, complications, insecurity of any kind, synthetic fabrics

Your best matches are those born under the sign of Capricorn or Virgo, and sometimes Pisces or Cancer

* ~ * ~ * ~ * ~ *

The second sign of the Zodiac, Taurus enjoys the good life - both physical pleasure and material goods. But although like the bull they can be somewhat bull-headed and stubborn, sometimes that stubbornness is simply commitment, their desire to finish a task no matter what. Taurus isn’t afraid to roll up his sleeves and work hard to earn big rewards. They find it easy to make money and they’ll stay on the same project for years until it’s completed.

Taurus is modest and doesn’t seek popularity. They’re sensitive, keen witted, and humble by nature. Their truthfulness makes them good-natured, reliable, and faithful friends. They’re always there for the people they love. The influence of Venus ensures they enjoy being surrounded by beauty and love, comfort and luxury.

As an earth sign, Taurus has the ability to see things from a grounded, practical, and realistic perspective. They tend to be overprotective, conservative, and devoted to both people and ideals. They’re patient, loyal, dependable, and often somewhat conservative. However, they don’t like sudden changes or criticism.

Famous Taurus include: Queen Elizabeth II, William Shakespeare, Robert Browning, Bing Crosby, Fred Astaire, Sigmund Freud, Kelly Clarkson, Barbara Streisand, Renee Zellweger, Dwayne Johnson, and Audrey Hepburn.

Astrology Part One - Aries

Quick facts for Aries:
You were born between March 21 and April 20.
Your sign is the Ram
Your planet is Mars
Your element is Fire
Your metal is Iron
Your birthstone is the diamond
Your flower is honeysuckle
Your color is deep red
Your body part is the head
Your Tarot Card: The Emperor

Strengths:
Courageous, determined, confident, enthusiastic, optimistic, honest, passionate

Weaknesses:
Impatient, moody, short-tempered, impulsive, aggressive

Likes:
Comfortable clothes, taking on leadership roles, physical challenges, individual sports

Dislikes:
Inactivity, delays, work that does not use one's talents

Your best matches are those born under the sign of Sagittarius or Leo, and sometimes Aquarius or Gemini.

* ~ * ~ * ~ * ~ *

Being the first sign of the zodiac, it’s no surprise that Aries loves to be number one. Aries rules the head and often literally walks head first, leaning forward for speed and focus. They tend to be brave, bold, and ambitious. They’ll dive headfirst into a challenge and like to throw their weight around.

They like to be the first in everything - from work to social gatherings. They make good leaders and managers and have excellent organizational skills, but they don’t usually like working for other people. Often they don’t finish what they start, preferring to leave it to others.

The ram symbolizes energy, initiative, and aggression; Aries can be blunt and to the point, often ramming their ideas down other people’s throats. As well, they’re known for their tempers, which can be explosive, although an outburst will likely fizzle out as quickly as it starts.

Famous Aries include: Adolph Hitler, Vincent van Gogh, Leonardo da Vinci, Charlie Chaplin, Sigmund Freud, Niccolo Machiavelli, Elton John, Mathew Broderick, Robert Downey Jr., Heath Ledger, and Quentin Tarantino.

Astrology – Introduction

Did you read your horoscope today? Chances are, even if you didn’t you at least know what sign of the zodiac you were born under. Astrology seems like the logical thing to follow my series on divination. After all, what better way to tell your fortune than through the stars?

Astrology has been around since 3,000 B.C. when ancient star-gazers studied the heavens and realized the stars followed a cycle every year. The Babylonians realized it took 12 lunar cycles (months) for the sun to return to its original position. They then assigned names to the 12 constellations that were linked to the progression of the seasons.

With their newly created astrological charts, they were able to predict the recurrence of the seasons. This enabled them to create an agricultural calendar that predicted the dates for the sowing of crops and harvesting,

Astrology was introduced to the Greeks early in the 4th century B.C. Later it was embraced by the Romans (the Roman names for the signs of the zodiac are still used today) and the Arabs. Now it has spread throughout the entire world.

The signs of the zodiac are as follows:

Aries, the Ram - March 21 to April 20, ruler of the head
Taurus, the Bull - April 21 to May 20, ruler of the neck and throat
Gemini, the Twins - May 21 to June 20, ruler of the arms
Cancer, the Crab - June 21 to July 22, ruler of the breast
Leo, the Lion - July 23 to August 22, ruler of the heart
Virgo, the Virgin - August 23 to September 22, ruler of the stomach
Libra, the Scales - September 23 to October 22, ruler of the kidneys
Scorpio, the Scorpion - October 23 to November 22, ruler of the pelvis
Sagittarius, the Archer - November 23 to December 21, ruler of the thighs
Capricon, the Seagoat - December 22 to January 19, ruler of the knees
Aquarius, the Waterbearer - January 20 to February 19, ruler of the legs
Pisces, the Fish - February 20 to March 20, ruler of the feet

Some interesting Zodiac facts:

The term zodiac derives from Latin zōdiacus, which comes from the Greek zōdiakos kuklos, meaning circle of animals.

Astrology is considered to be both a science and an art. It has scientific status because it requires mathematics and an understanding of Astronomy, and art because interpretation is necessary to bring the different aspects together.

Interest in astrology waned with the rise of Christianity, but became popular again when Nostradamus published his book of prophecies in 1555.

Those born under the signs of Aries, Gemini, Leo, Libra, Sagittarius, and Aquarius tend to be extroverts, while those born under the signs of Taurus, Cancer, Virgo, Scorpio, Capricorn, and Pisces tend to be introverts.

At one time astrology and astronomy were considered part of the same science, however while astronomy went on to become one of the hard sciences, astrology is often thought to be a pseudo-science.

More than one third of all Americans believe in astrology.

Astrologers claim that the moon has the same effect on humans as it does on the ocean. If the moon can affect the huge tides it cannot fail to affect the human body, which consists of 75 per cent water.

The zodiac cycle starts with Aries because March 21 is the spring equinox.

Adolf Hitler is thought to have used an Astrologer throughout the Second World War.

Join me here next week to explore the first sign of the zodiac, Aries.