Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It’s also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It’s a perfect time to clear the path for something new.
What am I reading?
The Winter Witch by Paula Brackston
https://bookshop.org/a/111301/9781250042705u
Winter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden
https://bookshop.org/a/111301/9781837833689
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
The Solstice Carole by Saffie
What’s for dinner?
Savory Solstice Pie
Ingredients:
- 1 lb ground beef or plant-based meat
- 1 onion
- Garlic
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1⁄2 tsp salt
- 1 cup stock
- 2 tbsp all-purpose flour
- 1 cup peas, fresh or frozen
- 1 cup diced carrots
- 1 cup diced potatoes
- 2 sheets of store-bought or homemade shortcrust pastry
- 1 egg, beaten
Instructions:
- Preheat oven to 40O degrees f.
- Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.
- Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.
- Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.
- Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.
- Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.
- Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.
- Pour the meat and vegetable mixture into the pie dish.
- Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.
- Cut a few slits in the top pastry to allow steam to escape.
- Brush the top with beaten egg.
- Bake for 25-30 minutes or until the pastry is golden brown and crispy.
- Allow the pie to cool for a few minutes before slicing. Enjoy!
Sparkling Cranberry Rosemary Mocktail
Ingredients:
- 2 cups unsweetened cranberry juice
- 2 cups sparkling water
- Juice two limes
- 2 rosemary sprigs
- Fresh cranberries
- 1–2 tablespoons honey or maple syrup
- Ice cubes
Instructions:
- Fill glasses with ice cubes.
- In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.
- Stir in sweetener until dissolved.
- Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.
- Add a few fresh cranberries into each glass.
- Pour the cranberry mocktail into glasses. Enjoy!
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