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Archive for January, 2012

Another blast from the past – now that we have started a new year, it’s time to find our year cards for 2012. What’s yours???

With this post, Ocean explains more about how to find your own Year Card. At the end of the post are links to additional posts that will explain the interpretations of the various cards, so that you can look up your own Year Card and discover what it means…

Merry Meet, Crossroads Readers!

I thought I would take a break from examining my own Year Card to help those of you who would like to learn more about your Year Cards. I shared a little about this in my first year card post, but let’s discuss it a bit further…

Most tarot decks are made up of 78 cards, divided into the Minor Arcana and the Major Arcana. The Minor Arcana is much like today’s standard playing deck – it has four suits to it. Although they go by different names in different decks, these suits are most commonly known as Wands, Swords, Cups, and Pentacles. Over the years, they changed into today’s modern suits of Clubs (wands), Spades (swords), Hearts (cups) and Diamonds (pentacles). These four suits represent the four directions of East, South, West, and North…and the four elements of Air, Fire, Water, and Earth. Each suit also has four face cards – the standard King and Queen, and then the Knight and the Page. In today’s playing deck, these last two have been merged together to create the Jack. Thus in a tarot deck each suit will have 14 cards rather than 13, and the entire Minor Arcana consists of 56 cards.

The Major Arcana is made up of 22 cards, numbered from 1 – 21, and then the 22nd card is the card of The Fool, who is said to have no number…he is everywhere and nowhere, wandering amongst the other cards. Indeed, the Major Arcana is sometimes known as “The Journey of the Fool” and tells the story of the Fool’s travels through the cards, what each card has to teach him, and the lessons he learns at each step along the path.

Each Major Arcana card shows a picture that represents that card and its meaning. Some of the cards will show a person (the High Priestess); some of the cards will show an object (the Wheel of Fortune). Often they will show both – a person holding a specific object, such as the Magician holding a wand, or the Hermit holding a lamp. The images on the cards are often symbolic, and have specific meanings that are important to understanding and interpreting that card.

It is the Major Arcana cards that are used for determining your own Year Card.

So how do you find your year card?

By using your date of birth – the month that you were born, and the day that you were born. You will add the month and day to the year that you are wanting to study.

For example: let’s say that you are considering making some major changes in your life next year, and you’re wanting to find out more about what the year might hold for you. You were born on April 23. April is the 4th month of the year, you were born on the 23rd day, and next year is 2012. Thus you would add these three numbers together:

4 + 23 + 2012 = 2039.

Now take the 2039 and reduce it down by adding up each of the digits… 2 + 0 + 3 + 9 = 14.

Your Year Card for 2012 would be the 14th card of the Major Arcana, which is the card of Temperance. Thus you would want to study the Temperance card to discover what lessons it might have to teach you for the year.

Now, if you are wanting to discover your card for THIS year, you would use the number 2011, since this is year 2011. To this you would add your month and day of birth.

Let’s take my Spirit Sister, Crystal Dolphin. She was born on September 27th. So to find her Year Card for this year, I would add up all the digits… 9 + 27 + 2011 = 2047…2 + 0 + 4 + 7 = 13. Thus her card is the 13th card of the Major Arcana, which is the Death card.

I would like to take a moment here to clarify that the Death card – contrary to what Hollywood might have you believe – does NOT represent actual death. Crystal does not need to worry that she’s going to die this year. Rather, it refers to change and transformation; the idea that something old must die in order for something new to take its place. It is actually a good card to receive, as it represents new beginnings and positive changes. This could end up being a very good year for Crystal.

But Ocean…I don’t really know much about the tarot. How do I find out what my Year Card actually is, and what it means?

Yes… this can be a challenge if you’re not familiar with the tarot.

So I have posted the traditional listing of the Major Arcana;  and without going too deeply into individual meanings and symbolisms, the basic meaning and interpretation of each card – the “theme” of that card that sets the foundation for your own theme of the year. You will find links to these meanings at the end of this post…because of the length, I have separated them into two – one for Year Cards 1 through 11, and another for Year Cards 12 through 22.

So go ahead, readers…do the numerology part here and now. Add up your month, date, and year and find your number for 2011 (or any other year, for that matter). Then go to one of these posts to find out what your specific card is, and what it means.

If your Year Number adds up to 1 – 11, click HERE

If your Year Number adds up to 12 – 22, click HERE

Perhaps in doing so you will gain some insight that will help you with the year!

So what is YOUR Year Card for 2011? How do you interpret it? What lessons do you feel it has to teach you for this year? Feel free to share in the comments below!


Special thanks to Mary K. Greer, tarot writer/teacher extraordinaire, for introducing me to the concept of Tarot Year Cards. I encourage my readers to check out her blog, and buy her books – this lady knows her stuff.

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“On the Twelfth Day of Christmas my true love gave to me twelve drummers drumming…”

Today is Epiphany, and thus the final day of the Twelve Days of Christmas. After today the holidays are officially over – I will be taking down all of my decorations and preparing for Imbolc and then the Spring season soon to come (actually it feels a bit like Spring right now – we are having quite warm weather here for this time of the year!)

So for my final day of feasting, what’s on the menu?

Twelve drummers drumming makes me think of drumsticks. So today I’m cooking up culinary drumsticks…

Turkey legs!

Anyone who has been to a Renaissance Festival has likely eaten a turkey leg – as they are commonly served at such events.

In addition, because they don’t require utensils, turkey legs can be an excellent recipe for picnics, tailgate parties, barbecues, etc. They are especially good when cooked outside on the grill, or cooked in a smoker. However, they can also be roasted in the oven if desired.

Be aware that turkey legs do take time to cook. If you’re cooking them outside on the grill, you might want to consider boiling them first to shorten the amount of grilling time. Some recipes call for boiling the legs in a lemon-lime soda, such as Sprite or Seven-Up. If that doesn’t appeal to you, just use water but add some seasonings – such as onion, garlic, herbs (sage, tarragon, thyme, etc.), salt and pepper.

It’s also possible to fry your turkey legs in a deep fryer or use your outdoor turkey fryer (which might be easier if your legs are large.) You could even fry them up and then baste them in a buffalo wing sauce to add some kick and get spicy legs.

In any case, I’m finishing off my twelve days by flashing a little leg…turkey leg, that is.

 

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“On the Eleventh Day of Christmas my true love gave to me eleven pipers piping…”

I love pasta…all kinds of pasta. So when I tried to think of what I could fix for the eleventh day, my mine went to cannelloni – which if you use a little imagination, does look a bit like the instrument the pipers are playing.

Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered with a sauce. The filling is often piped into the pasta, using a piping bag…thus another bow to our theme of pipes for today.

Cannelloni can be fixed a variety of ways. Some people stuff them with ground beef and cover with tomato sauce and cheese, so they look and taste similar to lasagna. One could also substitute ricotta cheese for the beef and then cover the cannelloni in a meat sauce.

Or you could go vegetarian and stuff the pasta with a spinach-cheese mixture and cover with the tomato sauce.

Some folks stuff their cannelloni with chicken, and I’ve seen some seafood recipes as well that look delicious. Basically you can stuff your cannelloni with pretty much anything. Some folks even stuff them with a sweet filling and serve with a dessert sauce…maybe a berry sauce or chocolate, perhaps with a scoop of ice cream on the side.

Or you could finish up your meal with another tube-shaped dish with a similar name – cannoli. Although actually Sicilian in origin, they are a popular dessert in Italian-American cuisine. Cannoli is a type of pastry dough filled with a sweet creamy filling – most commonly a sweetened ricotta, but one could use a sweet pastry cream or a custard. Sometimes the filling has additions such as pistachio nuts, chocolate bits, candied citrus peel, or candied fruit such as cherries.

Cannoli made a famous appearance in the movie “The Godfather” where Clemenza tells Rocco after the two had killed off Paulie to “Leave the gun. Take the cannoli.” Then in The Godfather Part III Connie Corleone kills off Don Altobello with a gift of poisoned cannoli.

Cannelloni and Cannoli. I’m not Italian, but I definitely could say “Buon Appetito” to a meal like this!

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“On the Tenth Day of Christmas my true love gave to me ten lords leaping…”

This one started out to be a bit of a challenge, but I resolved it pretty quickly.

After reviewing my menu for the last nine days, I noticed that I’d had a couple of poultry dishes, two soups, and a few sweets…but no red meat. Being that I am a carnivore who likes the occasional steak or hamburger, I decided that for the tenth day I would eat a dish fitting for any leaping lord – venison.

Back in medieval times, this would have indeed been the red meat of choice – either you hunted a stag or you killed a boar. Only Lords and Nobles were allowed to hunt deer back in these times, so venison would indeed have been a dish that would have been eaten by the upper class.

Besides my love for Renaissance Festivals (although admittedly venison is rarely served at such events), the idea of dining on a dish of deer meat was also prompted by my visit to Ireland last Fall, in which I visited Phoenix Park, one of the largest walled city parks in Europe. Since the 1600′s the park has been the home of a large herd of Fallow Deer. The deer are fairly easy to get close to and thus take photographs:

Ocean near a herd of Fallow Deer in Phoenix Park, Ireland 

Close-up shot of Fallow Deer in Phoenix Park, Ireland 

I can imagine that the ancestors of these deer fed a couple of Irish nobles in days long past. Of course, today they are protected and no hunting is permitted.

While I’ve never feasted upon Fallow Deer, I have enjoyed the meat of an American species – namely Odocoileus virginianus, better known as the white-tailed deer. Growing up in the mid-west, with its large white-tailed population, a drive out into the country in November or December would surely result in seeing a couple of hunters cruising down the highway, their trophies strapped on top of their vehicles.

While I don’t think I would enjoy participating in the shooting of Bambi, I must confess that I do like the taste of venison. The most common way I have eaten it is as sausage, and indeed venison does make an excellent sausage…although because the meat is lean it is necessary to add additional fat to assure a moist and flavorful sausage. Venison can be made into breakfast sausage or polish sausage, but my favorite is probably venison summer sausage.  The venison along with pork or beef is ground and then the two meats are mixed together along with various spices. Curing salts are added and the meat is allowed to cure for several days before it is then stuffed into fibrous casings. Next the stuffed sausages are gently smoked at low temperature, allow the meat to slowly cook without rendering out the fat. After smoking the sausages are rinsed in cold water to chill them and stop the cooking process, then they are dried and ready to be eaten or stored. They are often sliced and served on crackers, or in sandwiches. Quite delicious.

Of course, one could go with venison steaks or chops, but while they are good, one does have to remember that this meat has little fat on it, so it’s easy to overcook. If you like your steaks rare, then you would probably like venison…otherwise the more you cook it the more it is inclined to start getting (and tasting) tough. Basically you can cook venison much like you would beef – just be a little more careful.

Venison…it’s what’s for dinner.

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