Ok, Kat, I know this is incredibly and shamefully overdue.  But, I promised this to you MONTHS ago.  I never forgot, just procrastinated.  I’m famous for that.

Now, since it’s been a few months since my experience, it’s a bit foggier than it should be.  But, I’m getting old. *wink*

Raven and her husband bought a bottle of Lucid.  According to my research, this is the most authentic Absinthe allowed in the United States since the absinthe ban of 1912.   Lucid is made with Grande Wormwood and contains thujone.  From what I understand, the FDA ban of thujone has been lifted, but there is a cap on how much thujone a product can contain.

Now, it must be noted that I am becoming a bigger chicken the older I get.  I used to be right and ready to try anything mind altering, but I was a little concerned about the absinthe.  I’d promised Raven I’d have some, so I did.

Raven and her husband prepared the absinthe using and absinthe glass and spoon.  They added a small amount of absinthe in the glass, placed 2 sugar cubes on top of the spoon, then very slowly poured ice cold distilled water over the sugar until it melted.  The absinthe was now cloudy, sweetened, and ready to drink.  We all shared in the absinthe and had several glasses.  I drank it, but I couldn’t take huge gulps of it due to my strong dislike of it’s licorice-type flavor.  Ugh, I hate licorice!!  I did, however, feel the effects of the absinthe after about the 3rd shared glass.  It’s effect, for me, was different from typical alcoholic beverages.  I had a “buzz”, certainly, but I also retained an amazing clarity of mind and found my thoughts wondering to things more intelligent and creative.    There were certainly no effects that were hallucinagenic, or that made me feel “altered” in an uncomfortable sense.  There was nothing drug-like in it’s effect and I didn’t get stupid and giggly like I do when I drink tequila or other spirits.

My experience with Absinthe certainly left me with the desire to have another one.  No, I don’t like the taste but I did very much enjoy how I felt afterwards.  None of us drank enough to get intoxicated, but enough to enjoy a good sprinkling of the Green Fairy’s magickal dust!  I would like to try absinthe again when I am in a creative frame of mind or when I wish to carry on a long and deep conversation.

There is something about Absinthe that opens windows in our minds.  It’s effects are, after all, the result of Wormwood, a very magickal herb. I also think it would be interesting to have some absinthe and do some divination.

I hope this is the sort of description you were hoping for, Kat.  It’s about all I remember since it’s been so long.  I wish I had written more down while it was fresh in my mind – way back when you asked me.  I apologize for the fact that this is so long overdue.

And since it is, I thought I’d share a few Ostara / Easter ideas with you (for whatever you celebrate)…

My Mom and I have many traditions that we celebrate together.  One is egg dyeing and decorating.

Every “Easter Eve”, I go to my mother’s house with a bunch of dye, vinegar, glitter, paint, and several dozen eggs.  We hard boil and dye/decorate all but 1 dozen eggs.  Those eggs we use to make little fragile, special eggs for everyone (and some for just fun!) Here’s what you do:

* Take an embroidery needle and tap two holes in the egg – at each pole.
* Take a puff of an inhaler nearby, because you’re about to need some lung   capacity! lol!
* Blow contents of egg out into a bowl. (We save these eggs for Easter       breakfast!)
* Carefully rinse eggs out with cold water.
* Eggs are ready to decorate with oil paints and glitter.
* When dry, Spray each egg with a clear polyurethane.

We usually write the name of each kid on the egg and decorate it in a style which appeals to each child.  Make sure you date the egg, too!  These make GREAT keepsakes for each Easter/Ostara during childhood.  Just get a small egg crate to keep your child’s eggs in from year to year – and keep them put away.  You can give them back when they get older.  Alternatively, you can buy some little egg cugs and display them in a curio.

I also always make some candy for the kids baskets and for the grown ups to gnaw on.  You know that one of the most popular candies this time of year are chocolate covered marshmallow eggs!  Well, I’ve invented a cool (and delicious) alternative to that.

As many of you know, I am a seasoned divinity maker.  I’ve been making divinity since I was about 12 years old, so I’ve had enough years to perfect the technique.  One thing I’ve learned is that divinity, when properly prepared, has a window of pliability before it sets.  During that stage, one can shape the candy however they like (within reason, of course lol).  So, I shape the divinity into egg shapes (and sometimes little long eared bunny shapes) and then dip them in milk chocolate once they’re set!  Oooh it’s uber-fantastic-delicioso!

So, to make my divinity, you’ll need

* 2 1/2 cups of granulated sugar
* 1/2 cup light corn syrup
* 1/2 cup water
* 1/2 tsp salt
* 2 large egg whites
* 1 tsp vanilla
* 1/2 cup finely chopped pecans (hazelnuts are good too)
* 1 package milk chocolate bark.
(also you can use chocolate shell – it’s very easy – you just squeeze it onto the candy rather than dipping it)

In large saucepan, stir together sugar, corn syrup, water, and salt.  Over medium heat, bring to a boil.   Insert candy thermometer.  While candy is coming to temperature, beat egg whites until stiff peaks form. (It’s best if you have a stand mixer for divinity – I’ve burned up many a hand mixer!).  Bring candy to 250 degrees F on your thermometer.  Pour out 1 cup of the hot candy mixture into a measuring cup.  Reduce heat to med/low and return syrup to the heat.  Meanwhile, *slowly* pour 1 cup of syrup into the egg whites whilst beating on medium speed.  When remaining syrup reaches 275 degrees, slowly pour it into the already beating candy.  Add vanilla.  Beat approx 5 – 10 minutes or until candy can hold it’s shape (ie, soft peaks).  Stir in pecans with a wooden spoon.  Drop by teaspoonfulls onto waxed paper. Work quickly.  When all divinity is spooned out, go back and begin shaping the divinity into little robin egg shapes.  Leave on wax paper at least 1/2 hour to set and cool.  Melt chocolate in double boiler.  Dip each divinity egg into the chocolate and place back on wax paper.  Sprinkle with spring themed sprinkles, if desired.  When chocolate is set, wrap each egg in colored foil or colored plastic wrap.  This will make about 2 dozen little eggs.  I usually make 2 batches.  If you’re careful and economic with the chocolate, 1 lb of bark will cover two batches of divinity.

Another thing I traditionally make for Ostara (never Easter) is Hot Cross Buns.  Yes, I know their symbolism in Christianity and that they are generally a Good Friday Tradition, but I prepare the dough the evening before Ostara and bake them on Ostara morning.  Now, I have just gone searching for my hot cross bun recipe and I fear I have misplaced it. *panic and gasp – I’ll need it next week!*

So, I’ve gone a’searching on the net for a recipe similar to mine.  And, this is a good one!  It comes from www.joyofbaking.com (one of my FAV sites!).  I’ve omitted the mixed peel that was in this recipe.

HOT CROSS BUNS

3/4 cup (180 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 3/4 – 4 cups (525 – 560 grams) all purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup (4 tablespoons) (56 grams) unsalted butter, room temperature

2 large eggs

1/4 cup (25 grams) raisins or currants

Egg wash:

1 large egg

1 tablespoon milk or cream

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted

1 tablespoon milk or cream

In a small saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F/38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit. 

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 minutes).

Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun.  Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Glaze:  Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small ziplock bag. Cut the end of the cone or bag and pipe a cross in the cut marks of each bun.

Makes 12 buns.

Adapted from ’Baking with the American Harvest” newsletter by Cindy Mushet

**Now, alternatively, you can omit the glaze and make a moderately stiff dough out of flour and water and shape your “cross” that way.  I don’t make crosses on mine.  I will make a glaze that is thick and pipeable.  I then pipe five pointed starts onto the buns.  So, I guess mine are actually “Hot Star Buns”. Hehehe.

A few further Ostara Kitchen Witchy tips follow:

~ Planting on Ostara is traditional.  If you’re planting a garden, flowers, or pots, it’s a good idea to sprinkle some ashes from your Ostara Eve fire into the soil for prosperity, fertility, and good luck

~  Ostara, as you know, is one of the equinoxes.  It is a time to celebrate balance. Remember, on this day, to celebrate both light and dark. You can light white and black candles in rememberance. It’s also a good time to cleanse your house and property and gently and merrily farewell the winter spirits.

~ Practice egg divination (oomancy).  You do this by separating your eggs and dropping the whites into very hot water.  Divinate based on the shapes the egg white assumes in the water.

~  Collect and display blooming flowers like daffodils and shamrock.

~  If you blessed seeds at Imbolc, plant them now.

~  Clean your home.  This is the perfect time to do some housekeeping both in your home and within yourself.

The possibilities are boundless this time of year.  For Ostara/Easter/Lady Day/Ostre – however you say it or celebrate it – remember that Spring has come and the Earth blooms anew!  Enjoy it.  Celebrate it!  If you do nothing on Ostara more than walking out on your porch at daybreak and inhaling the scent of the Earth – just remember to celebrate it in SOME way.

From my hearth and heart to yours…

Blessed Ostara!

My mother is very ill and in hospital with double pneumonia. My friend Raven’s kids have two seperate strains of influenza. So our trip is postponed until the last week of March. Hopefully everyone will be recovered by then. Sigh. The kids and Shayne are rotten with colds too. It just sucks.

I miss my best friend, too. I am so hurt, upset, and disappointed in her and haven’t spoken to her in almost a month. She just is not as understanding of my feelings as I thought she was. That, in and of itself, is a huge disappointment. She has treated me horribly, yet I still love and miss her. Glutton for punishment, perhaps.

I feel yuck. And sad.

I don’t have anything to say yet.

♥♥