New beginnings

Welcome to the Imbolc Tarot Blog Hop, in which our wrangler has asked us how we can “best foster the energy of the Aces” in our lives. Before I explore this topic, here are the navigation links for this Hop:

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Message from the Dark Side

Welcome to the Winter Solstice Tarot Blog Hop. Our wrangler has said that “it’s time to go back to the Dark Side of the Winter Solstice” and instructed us to “pick a card or cards or develop a spread that you think reveals a useful message from the Dark or Hidden realm of life”.
Before we dip a toe into that particular realm, here are the navigation links to shine a light on this dark path through the Hop:

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Labour of Love

I recently spent the day reading Tarot at Witchfest, held this year in Brighton for the first time. Sadly, I didn’t have much opportunity to look around Brighton as we were pretty busy all day and by the time we finished I was too exhausted. We did a lot of readings, a LOT of readings, but it was a very satisfying experience.

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Alas…

10329296_1421073688154919_6295224645325141367_nWelcome to the Hallowe’en Tarot Blog hop post. In this edition, we have been asked to seek guidance from our ancestors or ghosts on what we need to work on in the year to come, but before we tweak that veil to seek them out, I must guide you to my neighbours:

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Everyday Magic

10329296_1421073688154919_6295224645325141367_nWelcome to the Autumn edition of the Tarot Blog Hop. The theme this time is “Foodies Guide to the Tarot” and the brief is to take your readers on a gastronomy tour of the Tarot. How could I resist? Before I attempt to tickle you tastebuds, however, I must provide you with the navigation links to my neighbours and the master list:

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Conferring in 2016

Dinner

I’ve just got back from another hugely enjoyable TABI Conference in Birmingham. Everyone is always very friendly and inclusive, so the social aspect is great fun, as you can probably see from the pic of Friday night’s dinner.

As something of a veteran – I’ve been to almost all of them, and helped organise several in my time – it was lovely to see old friends, put voices to online faces and to meet newcomers to the event. This year, we had something of an international gathering with attendees from Germany, Switzerland and even Australia!

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Frugal Or Perhaps Not

4786d69012ebe86981e88208cea20d03If you are following my progress on the Historic Food and Feasting course, you’ll know that I am now up to Week 4 on this blog. We’ve looked at the sort of foods eaten during the reigns of Henry VIII, Elizabeth I and George I, the latter including the introduction and rise of chocolate. This week is the turn of George III. Yes, the mad one 🙂

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Black Magic

chocolateI know you’ve been waiting in breathless, drooling anticipation for this post about…chocolate!

As part of the Historic Food and Feasting course, we covered the arrival and subsequent popularity of chocolate, imported to Britain from the newly opened up New World in the early 18th century. We are not talking about the bars of confectionary that we think of as chocolate today, however. Until the 19th century, chocolate was drunk, much like tea and coffee. Indeed, there are many similarities with coffee in particular, insofar as it is made from ground roasted beans.

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All The Sweet Things

1942Thus, racing through Week 2, we come to Week 3 covering the early Georgians, specifically George I and focusing heavily on sweet things and…chocolate. Don’t get too excited just yet – I’m saving my experiments with that for the next post 😀

Britain’s love affair with sugar was well-established by this time. From the early luxury of Persian imports in Henry VIII’s day, through Elizabeth I’s reign when sugar became much more readily available and therefore cheaper via Europe (pre-EU). By George I’s day, the New World had been opened up and sugar was being grown and imported from there, further increasing availability and blackening the nation’s teeth.

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More Tudor Food

Sánchez_Coello_Royal_feastAfter a busy few weeks, I’ve been playing catch up on my Historic Food and Feasting course. Last week, I wrote up my efforts at making Tarte Owt Lent from Week 1. This week will be a bit of a veritable treat of recipes from weeks 1 and 2, with week 3 hot on their heels.

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