RITUALS and CIRCLE NIGHTS
(Calgary)
May 1 - Beltaine Ritual - Grove of Mysteries
May 10 - Circle Night - Calgary Circle of Pagans
May 17 - Lunar Ritual - Twilight Mysteries
May 24 - Circle Night - Calgary Circle of Pagans
May 29 - Online Chat - Lianas of Grove of Mysteries
June 14 - Circle Night - Calgary Circle of Pagans
June 15 - Lunar Ritual - Twilight Mysteries
June 21 - Summer Solstice Ritual - Grove of Mysteries
contributed by RavenDreamer
When you get the dates and times on Calendars, they are in Grenwich mean time, so it is off by at least 7 hours.
Please note that the new and full moons are considered
full for three days with the date given as the fullest (or newest) time.
Beltaine (Traditional) May 02 2003
Beltaine (Calculated) May 06 2003 3:06:00 AM
First Quarter May 9 2003 4:48:00 AM
Full Moon May 15 2003 8:35:00 PM
Last Quarter May 22 2003 5:34:00 PM
New Moon May 30 2003 9:18:00 PM
First Quarter June 7 2003 1:20:00 PM
Full Moon June 14 2003 4:14:00 AM
Last Quarter June 21 2003 7:49:00 AM
Summer Solstice June 21 2003 12:28:00 PM
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Congratulations Leo's Rain on your Liana Initiation into the Grove of Mysteries! Your fun spirit and love of life are a welcome asset to our circle!
Welcome to Aurora and SilverFox as seedlings of Spira! May this be an exciting and insightful year for you!
Come out and show your support for the Adrea Jolyn Studios "Summer Lovin'" Broadway recital! June 21, 7:00pm at Bow Valley Christian Center
contributed by Kiera
LEMON LINGUINE
This recipe is divine!!!! It tastes great and requires virtually no effort. It takes as long to make as the pasta takes to cooks.
Please do not be afraid of the egg yolks in the sauce. Many people are scared of getting sick, but the heat from the pasta and the burner are more than enough to safely cook the eggs. If you are still afraid, try the sauce without, maybe substituting more cream.
1 packet of linguine ( about 750g)
2 egg yolks
150 ml. whipping cream ( if fat content is an issue, half and half may be substituted)
1/4 cup freshly grated parmesan ( do not use the bottled shakey type!!!!)
zest and juice of 1 lemon
2 Tbs. butter or margerine
chopped fresh parsley
Cook the lingune according to packet instructions.
While the pasta is cooking, mix the egg yolks, parmesan, lemon juice and zest (very finely grated) together. When the pasta is done, drain it and return it to the cooking pot. Replace the pot on the still hot, but now turned off, burner and mix the butter in with the lingune. When all the pasta is shiny and coated, pour over the sauce. Mix everything together. Serve with parsley dusted over the top.
PAVLOVA
This desert is named for the famous ballerina Anna Pavlova. It is supposed to resemble the many layers of tulle of her tutu.
This is the perfect spring desert, not terribly sweet or heavy, but still rich and foamy. It can be made completely non-fat by leaving out the whipped cream. I would recommend trying it with the cream ( the real stuff you whip yourself) however, both for how good it is and for authenticity.
4 egg whites at room temp
9 oz. granulated sugar
2 tsp. cornstartch
1 tsp. white vinegar ( as long as it's a pale subtle one, it will do; apple cider, white wine, etc.)
1 tsp. vanilla extract
300 ml. whipping cream, whipped till firm ( low fat tub whip could also be used)
2 handfuls of cut fruit ( strawberries, raspberries, kiwi, etc....nothing too juicy)
Preheat oven to 180 C/350 F
Line a baking tray with parchment paper or wax paper.
Beat the egg whites with a pinch of salt until they are making soft peaks ( litterally, they pull up and flop gently over). Beat in the sugar a third at a time, until the meringue is stiff and shiny ( the mixture stands in stiff peaks when lifted up). Sprinkle over the cornstarch, vinegar and vanilla and fold in gently ( with a spatula or metal spoon, cut into the center of the mix, pull down and over. Be gentle, you don't want to deflate it). Mound the mix onto the tray in a circle ( or as close as you can get it) and flatten the top and smooth the sides. Place your meringue in the oven. IMMEDIATELY reduce the oven temp to
150 C/300 F and cook for 1 1/4 hrs. Do not be alarmed at how crunchy this gets, it is supposed to, and any pieces that fall off can be re-applied later or greedily snacked on befor final assembly. Turn off the oven and leave the pavlova (for so it now is) in there to cool with it. About an hour later, the pav will be cool and you can make it regal. Invert the pav onto a big plate and remove the paper. Pile the cream on top and strew with fruit. Dig in and wallow :)
contributed by Sora
MAY
Michael J. Larkin 2002
Makes me forget old winter's scene;
Of northwind blowing its loud gale,
With sleet and snow, of cold and hail.
Your yellow daffodils make me
Forget the churning winter sea;
Your forest clumps of sweet morels,
Obliterate December chills.
Young calves who frolic in the dale,
Dim the thoughts of winter's gale;
Dandelions dressed in yellow,
Make thoughts poetic, always mellow.
You jezebel! Your lies sublime
Destroy my memories of time!
Your promised days so warm, serene;
Belie the winter, wild and mean.
Your morning showers do often drench
The Earth's desire to be quenched;
Your evening breezes so sublime,
Remind me of an older time.
The robin's early morning song,
Wakes me to days both warm and long;
The cardinal in evening's breeze,
Sings Mother Nature's symphonies.
Oh May, you have so captured me,
I fear no time that I'll be free;
Nay, let me linger in your arms,
Enamored with your many charms.
Long let me lie beneath your soil,
My days long past of earthly toil;
That I may gaze upon your trees,
My soul inhale your evening breeze.
The midpoint between the vernal equinox and the summer solstice is a time when the sun is gaining in strength yet is still not at its fullest. It is a time of planting and marriage. This festival is known by many names including Beltaine, May Day, Cetsamhain, Walpurgisnacht, Floriala, and Roodmas (catholic). Within Spira, we refer to it simply as Beltaine. Beltaine is the first summer festival, celebrated on May 1st. Beltaine is a festival of fertility that focuses on union and sexuality. It is a time when male and female energies are at the same time polarized and merged thus symbolizing the awesome power of creation. It is from this wild energy, we find our passions and our desires. It is a time to let loose and take hold of what our heart desires. It is a time of ripeness and creativity, when inspiration fills our bodies and spirits, ready to explode into bloom. Beltaine is a time of celebration. The earth is budding and blooming as the summer season settles in, which is reflected in the spirit of the revelry and energy we feel inside. It is the great celebration of love, sexuality, marriage and life.
- The Essence of Spira by RavenDreamer and Sora Nalani
contributed by Aurora
MAIA
The month of May is named in honor of the goddess Maia, the Greco–Roman goddess of the earth. Originally she was known only as a mountain nymph, born of Atlas and a sea nymph Pleione. She is later identified as the most beautiful of the Seven Sisters, know as the Pleiades. Her father Atlas was the younger titan god of daring thoughts. After rebelling against Zeus he was condemned to bear the heavens upon his shoulders. Maia was later wooed and made to be Zeus’ consort. She bore Zeus a son, Hermes, the God of magic.
She is the shy and gentle goddess, patron of mothers and nurses, to whom sacrifices were made, to insure the growth of crops. Beltane is the welcoming of spring, the time for growth, lovers, and fertility. A time for the ancient Celtic festival, the maypole dance, and the hawthorn gathering. It was once the tradition for maidens to spend the night of Beltane in a forest near the village, weaving crowns of spring flowers for themselves, and then bathing themselves in fresh morning dew in the hopes that mother earth would make then beautiful.
In Maia’s honour, May Day became mostly a time of unashamed human sexuality and fertility, where customs such as archery tournaments, dances, feasting and music were conducted to celebrate the coming of spring. The Druids instituted May bonfires to assure successful planting and plentiful harvests. She can be seen in the night sky with her sisters in the constellation Pleiades, located between the hunter Orion and Taurus the Bull.