Tuesday, June 30, 2009

Dream Getaway Spell

British Airways Pictures, Images and Photos

Dream Getaway Spell

Do you have a place that calls to you, a place you long to travel to? If you can't travel there in person, plan a trip in imagination. Get out maps. Plan an itinerary. Cook foods that you would eat at your special getaway. Wear the clothes that you would wear at your special place. Put on the music of your favorite place. Light a candle, saying:

As I have plotted my journey, dressed for my special place, eaten the foods of my special land, and listened to the songs of my heart home, let my heart rise up as it would if I were there. I will now be there in spirit. I celebrate my love for another place. Blessed be.

Spicy Honey-Glazed Chicken

Honey and Lime glazed chicken Pictures, Images and Photos

Spicy Honey-Glazed Chicken

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup honey
2 teaspoons hot pepper sauce
1/2 teaspoon chili powder
1 teaspoon lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple — peeled, cored and cut into 8 thick rings

1.In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.

2.Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3.Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.


White Red Wines & Beers

wines Pictures, Images and Photos

White Wines

If you like wine that's: Bubbly
Then choose: Champagne, prosecco or cava
Here's why: Slightly sweet, these sparkling white wines really pop.
Pair with: Many kinds of dishes, especially fried foods, salty snacks, light fish dishes and frittatas.
Good to know: Low alcohol

If you like wine that's: Crisp
Then choose: Pinot Grigio, Sauvignon Blanc (unoaked), Soave
Also try: Albariño, Chardonnay (unoaked), Chenin Blanc, Muscadet, Pinot Blanc, white Rioja, Vinho Verde
Here's why: Light and clean tasting, these whites feature lemony citrus, green apple and unripe fruit flavors.
Pair with: Goat cheese, light seafood dishes, salads and vegetables.
Good to know: Low alcohol, low sugar and higher acidity also make them refreshing on their own.
Bargain tip: A chardonnay from outside the U.S.—like Australia—can be a great, tasty deal.

If you like wine that's: Floral
Then choose: Gewürztraminer, Riesling
Also try: white Bordeaux, Grüner Veltliner, Pinot Gris, Sauvignon Blanc (oaked)
Here's why: You'll pick up honeysuckle, peach and apricot flavors in these whites.
Pair with: Veggie-filled and spicy dishes (think Indian, Spanish or Korean-style foods) and fruit-based desserts.
Good to know: Low to medium alcohol

If you like wine that's: Buttery
Then choose: Chardonnay (oaked), Fumé Blanc, Sauternes
Also try: white Alsace, white Burgundy, Muscat, Roussanne, Sémillon, Viognier
Here's why: These creamy whites have notes of vanilla, toast and butter.
Pair with: Rich seafood and poultry dishes and cream- and butter-based sauces (the wine's big enough to handle it).
Good to know: Medium to high alcohol

Red Wines

If you like wine that's: Fruity
Then choose: Beaujolais, Rosé, Pinot Noir
Also try: red Burgundy, Gamay, Nebbiolo, Rioja Crianza
Here's why: You'll taste ripe plums and lots of luscious berries in these juicy reds.
Pair with: A wide variety of dishes, from spicy fish to poultry to game and braised meats.
Good to know: Light to medium alcohol
Bargain tip: Pink wines are often a steal! And speaking of good deals, try a fruity red from Portugal, one of the world's best regions for affordable wine.

If you like wine that's: Spicy
Then choose: Côtes du Rhone, Merlot, Shiraz/Syrah
Also try: Barbera, Cabernet Franc, Dolcetto, Grenache, Malbec, Petit Sirah, Sangiovese, Tempranillo
Here's why: These reds have hints of black pepper and warm spices like clove and nutmeg.
Pair with: Grilled meats or veggies, burgers, beef stew and spicy beef kebabs, as well as with tomato-based sauces and hard, sharp cheeses like parmesan.
Good to know: Medium alcohol
Bargain tip: Shiraz can give you bang for your buck.

If you like wine that's: Woodsy
Then choose: Barolo, Cabernet Sauvignon, Chianti, Rioja
Also try: Barbaresco, red Bordeaux, red Rhône
Here's why: You'll find nutty, earthy flavors in these reds like leather, tobacco, cedar and chocolate.
Pair with: Cheeses like Swiss and brie, lamb and dishes that include equally earthy flavors like mushrooms and onions.
Good to know: Medium to high alcohol

If you like wine that's: Jammy
Then choose: Brunello, Nero d'avola, Zinfandel
Here's why: These rich reds are packed with flavors of dried fruit, blackberry or cherry jam, caramel, light molasses and vanilla.
Pair with: Tender cuts of beef, pork chops, bacon, pungent blue cheeses and dark chocolate desserts.
Good to know: High alcohol

beers Pictures, Images and Photos


If you like beer that's: Clean and crisp
Then choose: pilsner, helles, red ale
Here's why: Dry and simple, these light-bodied beers have a touch of breadiness.
Delicious with: fried foods, shellfish, oily fish, prosciutto and Indian dishes.

If you like beer that's: Bright and citrusy
Then choose: hefeweisen, wit bier, lambic
Here's why: These light-bodied brews have subtle citrus and banana flavors.
Delicious with: egg dishes, leafy greens, salads, grilled fish, lobster, sushi and fruit-based desserts.

If you like beer that's: Fruity and bitter
Then choose: American pale ale, India pale ale (ipa), extra special bitter (esb)
Here's why: You'll taste candied fruit flavors and a refreshing bitterness in these robust beers.
Delicious with: grilled vegetables, pizza, spicy foods, guacamole, burgers, lasagna, mac ’n’ cheese and aged cheeses.

If you like beer that's: Herbal
Then choose: biere de garde, saison, tripel
Here's why: Strong and earthy, these beers also have herb and spice flavors.
Delicious with: roasted chicken, pesto, tuna, risotto and goat cheese.

If you like beer that's: Toasty and caramelly
Then choose: dubbel, tripel, bock, brown ale
Here's why: Bread, caramel and sweet spice flavors really stand out in these robust brews.
Delicious with: bacon, mushrooms, beans, burritos, steak, pork

If you like beer that's: Roasty and smooth
Then choose: stout, porter
Here's why: They're medium-bodied to robust, with coffee and chocolate flavors.
Delicious with: steak, barbecue, salami, shrimp, black beans, chocolate desserts and ice cream.


Friday, June 19, 2009

Baked Potatoes & More Recipes

Baked Potatoes

1/4 c. butter or margarine
3 lg. baking potatoes, peeled
Salt and pepper
2 tbsp. grated Parmesan cheese

Preheat oven to 475 degrees. Melt butter in small pan or in the
microwave. Halve potatoes lengthwise, then slice crosswise into
1/8-inch-thick slices (they will be half-moon shape). Do not put
potatoes in water after slicing. Immediately line up in buttered
13x9-inch baking pan with slices overlapping. Pour melted butter over
potatoes. Season with salt and pepper. Bake 20 minutes.
Remove from oven; sprinkle with Parmesan cheese. Bake an additional 5-7
minutes or until cheese is melted and slightly browned.


Fried Green Tomatoes

1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil

Combine egg and milk; set aside. Combine cornmeal, flour, salt and
pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in
oil until golden brown.



1/2 c. margarine
1 egg
1/4 c. sugar
1-1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 tsp. nutmeg
1 c. unsweetened applesauce
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 375 degrees. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend. Sift together dry ingredients. Add to
margarine mixture alternately with applesauce, mixing well after each
addition. Stir in vanilla and nuts. Spoon into 12 cupcakes pans sprayed
with vegetable pan spray. Bake 15 to 20 minutes.

Yield: 12 cupcakes. Serving size: 1 cupcake.


Grandma's Meatloaf

1 1/2 lb. hamburger
1 c. cracker crumbs
1 c. milk
2 eggs
1 sm. onion, chopped
Salt & pepper

Mix all the ingredients and bake 1 hour at 350 degrees.


Cream of Tomato Soup

1 (32 oz.) can diced tomatoes
1 (9 oz.) can chicken broth, undiluted
1 oz. butter (1 tbsp.)
1 tbsp. chopped onion
Pinch of baking soda
2 c. cream (I use 2% milk)

Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1
hour. Heat cream in double boiler. Add cream to hot tomato
mixture. Ready to serve and enjoy.


Peanut Butter Rice Krispie Treats

1 c. brown sugar
1 c. white Karo
1/2 c. peanut butter
1 box Rice Krispies

Bring Karo and sugar to a boil. Remove from heat and stir in peanut
butter and stir until dissolved. Add cereal and stir until mixture is
well coated. It will probably take only 1/2 box of cereal. Pour up
in buttered pan or drop by spoon on wax paper.


Impossible Chocolate Pie
(Makes its own crust)

2 eggs
1 c. milk
1 tsp. vanilla
1 c. sugar
1/4 c. butter
1/2 c. biscuit mix
2 squares unsweetened chocolate, melted

In blender, blend 1 minute, pour into greased pie plate. Bake in 350
degree oven for 30 minutes. Before serving, top with whipped cream.



(10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Tuesday, June 16, 2009



tulip Pictures, Images and Photos

Fertility, Luck, Love, Protection, Prosperity.

The tulip is worn to safeguard against poverty and bad luck in general. "Tulip" means "turban" and the flower is often worn in the turban in Middle Eastern countries for protection.

Tulips are placed on the altar during love spells. Tulips would be an appropriate flower to use as a healing herb for a broken heart. Place white tulips on the altar when trying to conceive a child.

Use red tulips around the home to ensure a healthy delivery. Yellow tulips bless both mother and the newborn child. Pink tulips promote sexual flirtations and are great to use when you want someone else to make the first romantic move.

Pentagram Protection Spell

Pentagram Pictures, Images and Photos

Five Points of the Pentagram Protection Spell

Get drawing paper, and draw a large pentagram on it, without drawing a circle around it. Take five votive candles,
and place them at each corner of the star. Get your broom, and light each candle saying this:

With each corner that I light,
this star of all stars so bright
will show my way and my path
to protect loved ones from anger and wrath.
Let this path be one of ease,
as we walk through the trees
with this fire I command tonight,
blessings upon those who walk it right.
So mote it be.

Face outward, and sweep your broom one full circle counterclockwise around your pentagram. Finish your pentagram
by drawing a circle around it.

Saturday, June 06, 2009

The Genesis of Freemasonry - Dr. David Harrison Book Out Now!


Few know the origins and the mysteries surrounding Freemasonry. Here the author Dr. David Harrison takes you on a journey to find the true meaning and origins of this mysterious brotherhood.

'The Genesis of Freemasonry' by Dr. David Harrison

This is a groundbreaking book which reveals the true history of the most secret of societies

using actual historical archive material and documents, Dr. David Harrison has woven together the origins of the Craft

Harrison traces the beginnings of the mysterious Masonic ritual, which was inspired by magic, alchemy and necromancy, and explored the search for the divine measurements of Solomon's Temple

This new modern ritual caused rebellions in within Masonry, these rebellions are explored by Harrison, and the leaders of the society discussed.

Out now in all major book outlets - Get yours now and find the answers.

Published by Lewis Masonic, 2009

'I can commend its purchase to any curious brother' The Square

'An excellent read' Mike Chapple - The Daily Post

'An amazing book - Highly recommended' - Bob Davies www.borders.co.uk

'A revealing and thoroughly enjoyable journey' - Lewis Masonic