I enjoy giving a nod to the seasons and to the myth and lore that are part of my heritage through the ancient dwellers of Eire. So, cozy up to the fire of your Yule log decorated with greenery, splashed with a tad of cider or ale and sprinkled with flour. Decorate your home with holly, mistletoe and greenery so that the nature spirits seeking comfort from the cold will feel welcomed. Give a nod to the goddess Brighid, patroness of craftsmanship (among many other skills) whose flame of inspiration is especially bright as the sun makes its re-emergence in the sky.
This is a time of rebirth, with traditions from the Etruscans to the Egyptians to the Norse, Greek, Christians, Native Americans and more celebrating the life death and rebirth of their gods. The light of the sun also makes this an optimum time for considering and progressing new beginnings.
A toast by the fire is in order. However, mead is not my beverage of choice (tried it once and that was enough). I did promise in my Murphys post to share the dessert beverage Jonathan at Val du Vino introduced us to.
Val du Vino Holiday Nog1. Wet the rim of your glass and tap it in cocoa powder 2. Fill ¼ to 1/3 with Val du Vino Corinth (a syrah) 3. Fill the remainder of the glass with a nice quality organic eggnog 4. Enjoy!
The easiest way to prepare the glasses is have a clean very damp cloth folded on a saucer and have a saucer with cocoa powder next to it, tap your glass on the wet and then in the cocoa. The amazing thing is I don’t like any red wine and I generally don’t drink eggnog as it’s too thick and bland for me – somehow putting them together makes this a marvelous. I’d been standing in Val du Vino insisting “no thanks” for me, nothing made with red wine – then took a sip of Kim’s and invited Jonathan to provide one for me as well. 🙂 I promptly bought their Corinth so I can share this beverage with everyone I’m seeing over the holidays. It’s yummy and so seasonal.
So, a toast to the season while we ponder new artistic craft adventures and look to the future.
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