St. Lucy's Day is currently most often associated with Sweden, one of the celebrations of light in the midst of winter's darkness. Little Christmas, or the Feats of Saint Lucy, is a favorite advent celebration. In the early morning, the Lucia Bride, usually the youngest daughter, is dressed in a long white gown with a myrtle or bilberry crown and lighted candles. She awakens the family, often bringing coffee and tea, and braided Lucia twists, flavored with saffron and cardamon. After the family is served, she visits the barns, taking food to the animals.

In addition to the home celebration, the young girls attend services at the church dressed in their lighted crowns. St. Lucy represents the promise of the light in the darkness and the sun's return. 

Saint Lucy is the patron saint of the blind and those with visual challenges. Lucy was born in Syracuse, Sicily in the 3rd century. She was born to wealthy Christian parents and at an early age she secretly vowed to remain a virgin and serve God by helping others. 

Her father died when she was young. When she came of age, her mother arranged her marriage to a pagan but Lucy rejected him. It was the time of the Diocletian persecutions and when her suitor denounced her as a Christian, she seemed destined to death by burning or life in the brothels. Her fate was to be martyred by a sword through her throat. 

In another story she escapes the marriage by tearing her eyes out in frightful desperation. She is often depicted carrying her eyes on a tray. 
Miraculously, her sight was restored and she was able to serve God and mankind as she has intended. She is celebrated for giving sight to the blind, food to the hungry, and light to the darkness. The name Lucy comes from the root word Lux, meaning light. 

Bread

I teaspoon saffron, soaked in 1 cup boiling water for 10 minutes. Let cool

2 packages dry yeast
1/4 cup warm water
4 T softened butter
3 eggs
3 T sugar
1 teaspoon salt
I cup slivered almonds
1 cup dried bilberries (blueberries) or raisins
5 to 6 cups unbleached flour

1. Prepare saffron.
2. Dissolve yeast in water. 
3. Mix the butter with eggs, sugar and salt in a large bowl. 
4. Add milk to butter and eggs.
5. Add almonds and dried fruit
6. Stir in saffron mixture.
7. Add flour gradually and stir with wooden spoon until it is is smooth and forms a ball. 
8. Place on floured board or counter and knead until smooth - about 5 minutes.
9.Put into a greased bowl, turn it over and cover with a towel in a warm place until double, about an hour and a half. 
10. Punch down dough, divide into 3 sections. Braid and form into a circle shape. 
11. Place on cookie sheet and let rise until double - about 30 minutes.
12. Preheat oven to 350 degrees. 
13. Bake about 30 minutes or until toothpick comes out clean.
14. Remove from oven, cool and ice.

Icing

2 cups confectioner's sugar 
1 teaspoon almond extract
Combine and gradually add water until it is the consistency of icing. 
Drizzle on to bread. 
Decorate with slivered toasted almonds and/or dried fruit if desired. 
Top with candles

Calendula blossoms gathered and prepared to dry. 

Red and Golden Beets and Mangos in  Honey, sprinkled with Calendula
​

2 medium red beets, peeled and diced
2 medium golden beets, peeled and diced
Cover beets with water, bring to a boil, and simmer until tender. Drain. 
​
Add
2 Tablespoons honey
​1 mango, peeled and diced
Heat until all  ingredients are warm.
Sprinkle with calendula and serve. 
​

The first step in preparing the pumpkin seeds is to cut open your pumpkin! If you can find a peanut pumpkin,I think you'll be delighted! I was! They look like they are covered with peanuts and are a little sweeter than most pumpkins. And baking your own pumpkin, instead of using canned, is always worth the effort. What a difference!
​Directions for baking the pumpkin are in an earlier post. Do a search on the welcome page!

Add one or two tablespoons of olive oil to thoroughly coat. 
The final amount will depend on the size of your pumpkin and the amount of seeds.
(about 1 teas. oil per 1/2 cup of seeds) 

Add 1 teaspoon pink  Himalayan sea salt and 1 teaspoon smoked paprika
(inspired by Kevin  Lee Jacobs - a favorite!)
​

Heat oven to 350 degrees. 
Spread on a cookie sheet and bake for 25 to 30 minutes. Cool and serve warm!

Watch them closely so  they don’t burn but be certain to cook them until crisp so they won’t be tough!
​

 This is on of many options. You'll find a lot of recipes for savory, as well as sweet, roasted pumpkin seeds on line.  If you come up with your own variation, add it in the comments below! Enjoy!

 
!/2 watermelon, seeded and cubed
Juice of two lemons
Puree watermelon and lemon juice in food processor. 

Raspberries - i cup
Fill center column with raspberries. 

Pour watermelon mixture into pitcher. Fill with water to the top of the center column.

Wait several hours or overnight for the flavors to blend.
Serve over ice and garnish with lemon slices and raspberries. 
 

Autumn always inspires  me to make acorn cookies! 

2 cups walnuts (pecans will work too!), finely chopped but not ground
Put 1/2 cup aside for later
​

1 cup  butter, softened
3/4 cup dark brown sugar
     combine in food processor or mixer
3 cups flour
1/2 teas baking soda
​     add flour, baking powder  and 1 1/2 cup nuts
1 teas. vanilla extract
     add vanilla and process until dough is mixed
Refrigerate  until  firm for a  couple of  hours or overnight.

Preheat the  oven to 350 F 
Line 2 cookie sheets with parchment paper.
Shape dough into 1 inch balls -  should make about 3 dozen cookies. 
Bake until firm and lightly browned on the bottom. 
Cool.

Roast remaining 1/2  cup nuts on parchment paper on a  cookie  sheet  in 350 F oven until brown, stirring occasionally to brown evenly. 
​

Combine
1 cup chocolate morsels, dark  or milk chocolate, based on your preference - 
​2 teas. shortening
in  a  small microwave safe bowl. Heat for 30  seconds. Stir. Heat for 30 more seconds.
Stir until evenly melted and ready for dipping.
​

The cookies are very rich  so handle carefully.
Dip about a third of  the  end  of each cookie in chocolate and  then dip into the nuts! 
​Enjoy!

People frequently cringe when I order anchovies on pizza but Caesar salads certainly seem to be popular!  Anchovies add spark to tapenade as well. This one is a favorite!

This week I'm working on Orange for my Exploring Rainbows class and my asparagus cheddar pie turned out to be more orange than expected so I thought I'd share. More orange will follow on my Lost in a Rainbow section after next Tuesday's class. Here's the recipe - very easy.
​

Heat oven to 375 F

Partially baked 10" home made pie crust - I baked mine for 5 minutes in a 375 degree oven.

Brush the bottom of the baked pie crust with 1 T dijon mustard, optional

I pound asparagus,, cooked
4 eggs
3/4 cup light cream
salt
pepper
3 cloves garlic, minced
1 T fresh dill, optional
2 cups grated cheddar cheese separated into 1 1/2 cups and 1/2 cup for topping. 
Hot Hungarian paprika

Cut the asparagus stalks in half and reserve the top halves. Cut the bottom halves into smaller pieces - about one inch - and place in pie shell. 

Combine eggs, cream, garlic, spices and 1 1/2 cup cheese and pour over asparagus. 
Arrange the top pieces of asparagus with the spear heads facing in towards the middle. 
Top with remaining half cup of cheese.
Sprinkle with paprika.
Bake at 375 degrees for about 40 minutes (until the eggs are set and knife inserted in the center comes out clean).

Honey lemon tea can be used alone or with black tea or any combination of herbal teas.

Sterilize wide mouth canning jar or glass container. 

Ingredients

• 1 pound lemons, thoroughly wash, thinly sliced with seeds remove
• 1 pound honey, local is best. It will help with allergies.

Place lemons loosely in jar. Slowly pour in honey, using a knife to pull lemons away from the sides and allow honey to flow  cover entirely. 

Place jar in refrigerator and let marinate for seven days.

To serve, use 2 or 3 Tablespoons per cup or to taste,