Tag: winter solstice

Winter solstice blessings

Vancouver snowTurning now to winter time in Vancouver, and the turning of the year and the planet, let’s take a look at the splendid Vancouver beauty after our second snowfall of the winter. Oh, actually, they were both in the fall! For today is the first day of winter! But the snow doesn’t care about the date. And it has covered Vancouver in a soft white blanket. Too bad it will be all gone by Christmas! So often the way here in Vancouver!

I will be heading up to William’s Lake for Christmas, so I will get to enjoy a white Christmas anyway. And it is truly a miracle, but I have already purchased and wrapped all the little gifties that Santa’s going to bring on my behalf this year. Sweet!

PrezziesAs I look at the year behind, it was a year of many gifts and blessings. I sold Monkey Valley, which was a tremendous blessing, especially because it brought so many wonders to the new owners, and they are caring for the land so beautifully. I also had many career blessings, with five wonderful clients, and three of them repeat clients!! That is an abundance of joy! And a lot of hard work, too… But I did manage to take two months off, and go on the vision fast. As well as two Diamond Approach retreats, and my Vancouver DA group met 3 times. I had my share of struggles and painful learnings this year as well, including the fight with Treo. In the end they gave me four free toll crossings! The year concludes with a feeling of connecting to my people around the world with a clear golden light, while held in the velvety black mystery, so strong at this time of year.

May all beings be happy on this winter solstice. And special blessings to our dear earth.

Blessings for the winter solstice – pecan fudge pie!

Winter solstice greetingsMay the trees rest peacefully this winter, under their blanket of snow. May the earth continue her turning, gently nudging the darkness toward light. May all beings be happy, fed, and warm.

The winter solstice gathering at Monkey Valley was cancelled due to early snow and overworked snow plowers. I drove out of the valley last Saturday evening, through 7 inches of sparkling, light, fairy-dust snow. I was very proud of the Tracker, in 4WD low and with new winter tires, for driving out of there like a tank, over 12 KM of unplowed roads! It was -15° Celcius, and the snow was still falling. Truly a magical drive, with the roads completely drifted over, and the snow-laden boughs of the pine trees hanging low on either side, giving friendly wishes for my safe journey.

Vegan a Go-GoSo instead of having a gathering on the land, I will have a small tea party in Vancouver, taking tea with my friends Geoff and Azusa Blake. In honour of the solstice, I am going to bake a pie (instead of the traditional bread). I’ve never baked a pie before, so this is quite momentous! I’ve been inspired by my expert pie-making friend, Devona Snook. And just today my friend Tim Kelly gave me a fantastic book for travelling vegetarians, called Vegan A Go-Go, by Sarah Kramer. I’m going to try her Fudge Pecan Pie. If it works out, I’ll let you know! Though if it doesn’t, I will probably blame it on pie babyhood, not the recipe.

So I invite you to take a moment to notice the deep darkness of the longest night. Feel that brief moment when the earth makes a tiny shift in rotation. Wish her blessings on her journey. And then celebrate with friends, with or without pie. Happy winter solstice.

Basic Flaky Pie Crust

  • 1.25 c flour
  • .25 t salt
  • .5 c vegetable shortening
  • 3 T very cold water

Stir together the flour and salt. Cut in the shortening until well mixed, then add the water. Mix until a dough forms. On lightly floured surface, knead for 1-2 minutes, then roll into a ball. Wrap dough in wax paper and chill for 30 minutes. Roll the dough into a pie crust with floured rolling pin.

Fudge Pecan Pie

  • .5 c water
  • .25 c vegan margarine
  • 2 T unsweetened cocoa powder
  • .75 c chocolate chips
  • .33 c flour
  • 1 c sugar
  • .175 t salt
  • .5 c soy or rice milk
  • 1 T vanilla
  • 1 c pecan halves
  • 1 9″ prepared pie crust (see above)
  • 2 t soy or rice milk

Preheat oven to 350° F (175° C). Bring water to a boil in a pot, then remove from heat. Stir in the marg, cocoa, and choc chips and whisk until melted. Add flour, sugar, salt, .5 c milk, and vanilla, and whisk until smooth. Stir in pecan halves and pour into pie crust. Bake for 55-60 minutes, until a toothpick or knife inserted into the middle comes out clean. Brush top with 2 t milk. Let cool to room temperature before serving.

Easy-peasy! (As my old friend Bev Lytton used to say. I hope all’s well with you, Bev.)