Monday, February 05, 2018

She Walks in Beauty

She Walks In Beauty

She walks in beauty, like the night
Of cloudless climes and starry skies;
And all that's best of dark and bright
Meet in her aspect and her eyes:
Thus mellowed to that tender light
Which heaven to gaudy day denies.

One shade the more, one ray the less,
Had half impaired the nameless grace
Which waves in every raven tress,
Or softly lightens o'er her face;
Where thoughts serenely sweet express
How pure, how dear their dwelling place.

And on that cheek, and o'er that brow,
So soft, so calm, yet eloquent,
The smiles that win, the tints that glow,
But tell of days in goodness spent,
A mind at peace with all below,
A heart whose love is innocent! 

Lord Byron

Thursday, January 05, 2017

Classic New England Clam Chowder

Chatham Pier Fish Market Classic New England Clam Chowder

Yield: 8 to 10 servings

    3 strips thick-cut bacon
    4 tablespoons unsalted butter
    1 large onion, cut into 1/4-inch cubes
    1 rib celery, cut into 1/4-inch cubes
    1 teaspoon chopped fresh thyme leaves
    2 bay leaves
    2 medium-size white potatoes, peeled and cut into ¼-inch cubes
    1/2 cup all-purpose flour
    4 cups bottled clam juice, divided
    1 pound chopped fresh clam meat, with juices (see Note)
    Kosher salt to taste
    3 cups light cream
    1 teaspoon white pepper

Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.

Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook, stirring often, until onions are tender and translucent, 6 to 8 minutes.

Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.

In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.

Turning back to the onion/bacon mixture, increase the heat to medium-low.

Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook 5 minutes.

Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.

Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.

Add the cream slowly; then stir in the white pepper.

Discard the bay leaves before serving. Serve hot.

Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.


Thursday, December 29, 2016

In The Winter Time

Wednesday, December 21, 2016

Winter Solstice

Winter Solstice

DIY Spot Makeup Brush Cleaner

DIY Spot Makeup Brush Cleaner

This brush cleaner recipe is used for in-between deep cleaning of brushes. Use this spray method after you are done using your brushes, for a quick cleaning to get them ready for the following day.
This spot brush cleaner method is best for eye shadow brushes, blush, powder brush, etc. not for brushes that you would use for foundation or concealer.

1-cup filtered water
1/4-cup witch hazel or rubbing alcohol
1-tablespoon conditioning shampoo or regular shampoo or dish soap
1/2-tablespoon leave in spray conditioner (optional)

Mix ingredients in a spray bottle.  To use, just spray on your brush and wipe back and forth on a face cloth or paper towel, spray again and do the same process until the brush is clean. The brush will dry quickly and will be ready for next use.

Another DIY (deep) brush cleaner to use on all brushes.  Mix two parts antibacterial dish soap (Dawn) to one part of extra virgin olive oil on a clean plate or bowl. This cleans and conditions brushes. Watch video below!

Sunday, December 04, 2016

Misty Fog

Misty Fog


Saliva – All Because of You

Saliva – All Because of You - I love this tune :)

Brimstone Sulfur (“Leviathan Cross”)

Brimstone Sulfur “Leviathan Cross”) 

I was looking at symbols and came across this cool symbol. I love that it has both the infinity symbol and double cross on it.
Here is the meaning of this symbol:

Brimstone Sulfur (“Leviathan Cross”) – A symbol for the alchemical element Sulfur
which is spiritually analogous to the human soul. Alchemically, sulfur has the qualities of masculine, hot and dry. Combined with Mercury (feminine, cool and moist), the pair were considered the parents of all metals. Alchemical drawings often portray Sulfur as the sun.
The symbol of sulfur is often used as an identifying symbol by Satanists, due to sulphur’s historical asociation with the devil.
It really has nothing to do with Satan, just people wanting a cool symbol and since it is not your typical cross and many don’t know what the symbol actually stands for, they use it.

Another symbol that I love is the Fire Element symbol (because it’s my element as a Sagittarius) and being a pyramid triangle shape it’s mystical.

Fire (Elemental Fire, “Blade”)
The upward pointing triangle is the alchemical symbol for fire. One of the four classical elements, fire has the properties of heat and dryness, and symbolizes the “fiery” emotions- love, hate, passion, compassion, empathy, anger, etc., as well as spiritual aspiration- those actions of intent which bring us closer to the divine. Fire is represented in numerous cultures as the triangle, symbolizing a rising force. The symbolism of the upward-pointing triangle symbolizes rising energy. The element is sometimes represented by a sword or knife; when paired with the chalice of water, it is referred to as the blade. In Paracelsian alchemical tradition, the elemental spirits of fire are salamanders. The fire symbol is derived from the medieval magical Seal of Solomon. Zodiac signs ruled by the element of fire are: Aries, Leo, and Sagittarius.

London After Midnight Sacrifice


London After Midnight Sacrifice

Here we go again
We’ve taken it to the end,
With every waking moment
We face this silent torment.
I’d sacrifice,
Sacrifice myself to you,
Right here tonight
Because you know that I love you.
I’d sacrifice myself to you,
Here tonight,
Because you know that I love you.
Darkness is all I want to see-
I could never put in to words,
What it is you mean to me…
I’d sacrifice,
I’d sacrifice myself to you,
Right here tonight
Because you know that I love you.
I’d sacrifice myself to you,
Here tonight,
Because you know that I love you.
Love you,
Love you…
The candle’s burning low-
At the window to my soul…
The reaper’s at my door now-
And he’s come to take me home…
I’d sacrifice,
I’d sacrifice myself to you-
Right here tonight,
‘Cause you know that I love you.
I’d sacrifice myself to you,
Here tonight,
Because you know that I love you…
I’d sacrifice,
I’d sacrifice,
I’d sacrifice,
Myself to you,
Right here tonight,
‘Cause you know that I love you.
I’d sacrifice,
I’d sacrifice,
I’d sacrifice,
I’d sacrifice…
I’d sacrifice,
Sacrifice myself to you,
Right here tonight
Because you know that I love you.

Monday, November 28, 2016

Lovers in the Rain

There is something so utterly romantic as a walk in the rain, with your lover sharing an umbrella.  Something about the sound of rain, the scent in the air, you look at him and he at you…. and something magical happens as you kiss in the rain.

Letting Go

And I began to let him go.
Hour by hour.
Days into months.
It was a physical sensation, like letting out the string of a kite.
Except that the string was coming from my center….

Augusten Burroughs

Wood For Magick Wands

Wood For Magick Wands

Wood to use on magick wands:

Different trees are associated with different magical uses. When choosing the type of wood for your wand, you may wish to take into consideration the following correspondences between magical intent and type of wood:

ALL PURPOSE: oak, hazel, rowan.
BANISHING: birch, elder, juniper.
DIVINATION: cherry, fig, orange, pomegranate, willow.
FERTILITY: hawthorn, olive.
HEALING: apple, blackberry, cedar, eucalyptus, sandalwood, willow.
LOVE: apple, cherry, elm, willow.
PROSPERITY: blackberry, maple, pine.
PROTECTION: poplar, ash, elder, elm.

Gothic Dinner

Gothic Dinner

This lovely Gothic dinner menu can be served during the Summer time or even in the Autumn. Instead of grilling steaks in the Autumn/Winter you can broil them in your oven.

All served on black dinner ware or burgundy red plates. Table set with black lace table cloth or other Goth theme – silverware, lots of candles, and wine glasses. Red rose centerpiece in a skull vase or other Goth theme centerpiece.


-Red Wine
-BBQ Steak
-Purple Cole Slaw
-Grilled Mushrooms
-Black Beans
-Vanilla Ice Cream With Berry Sauce

Red Wine (lots to drink through the meal)
BBQ Steak (rare to medium rare)

Serves 2 if you want to serve more people buy more steaks.

2- (1-1/4- to 1-1/2-inch-thick) New York strip or beef rib-eye steak
Vegetable oil
Kosher salt
Freshly ground black pepper
*Other seasoning if you wish like garlic, onion powder*
Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
Heat a gas or charcoal grill to high (about 450°F to 550°F) and rub the grates with a towel dipped in vegetable oil.
Meanwhile, season the steak on all sides with salt and pepper (other seasonings).
When the grill is ready, place the steak on the grates and cover the grill. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to minutes. Flip, cover the grill, and cook until the steak’s medium rare, about 4 minutes more. To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register between 125°F and 130°F.
Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.

Purple Cole Slaw
Serves 10 to 12
For the slaw:
1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix)
2 to 3 large carrots (3 to 3 1/2 cups shredded)
1 tablespoon salt, optional
1 1/4 cup coleslaw dressing
Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.
Shred the carrots: Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.
Toss the shredded cabbage and carrots together.
Whisk the dressing: Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.
Toss the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots.
Toss gently to combine.
Refrigerate for at least 1 hour before serving

Grilled Mushrooms
Yield: 4 servings.
1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Thread mushrooms on four metal or soaked wooden skewers or use a grill basket. Combine butter, dill and garlic salt; brush over mushrooms.
Grill over medium-high heat for 10-15 minutes or until tender, basting and turning every 5 minutes.

Black Beans
Serves 2 to 4 (depending how much you give each person)
1 (16 ounce) can black beans
1 small onion chopped
1 tablespoon chopped fresh cilantro or parsley
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Vanilla Ice Cream With Berry Sauce

Simple Berry Sauce
Yield: 1 1/4 cups
2 cups frozen berries (I used a mixture of cherries, strawberries, blueberries and raspberries)
1/3 cup sugar
Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes. Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes. Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use.