Comments on: A CELEBRATION EVERY DAY: “The Moon of Long Nights” (& My Mom’s Chicken Soup) http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/ Fri, 30 Jul 2010 22:54:22 +0000 hourly 1 http://wordpress.com/ By: A CELEBRATION EVERY DAY: Sap Moon « THESE NEW OLD TRADITIONS http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-547 A CELEBRATION EVERY DAY: Sap Moon « THESE NEW OLD TRADITIONS Wed, 24 Mar 2010 15:32:22 +0000 http://newoldtraditions.com/?p=569#comment-547 [...] Sap Moon! The last few moons in our A Celebration Every Day series (Hunger Moon, Wolf Moon, The Moon of Long Nights) have been kinda depressing. What a relief to finally get to a moon that’s all about sugar! [...] [...] Sap Moon! The last few moons in our A Celebration Every Day series (Hunger Moon, Wolf Moon, The Moon of Long Nights) have been kinda depressing. What a relief to finally get to a moon that’s all about sugar! [...]

]]> By: heshwesh http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-407 heshwesh Fri, 12 Mar 2010 19:22:50 +0000 http://newoldtraditions.com/?p=569#comment-407 Well, I got the original idea from the book on preserving by Terrevivante (can't find my copy to tell you what it is called but the recipe did have a name). But basically, as I have done it, you finely chop any combination of the following: leek, carrot, celery, fennel bulb, garlic, parsley, fresh herbs (I used rosemary). Etcetera. (This spring I am eagerly awaiting wild garlic leaves/ramsons and young nettle tops.) Then you add a fourth or fifth in volume of salt. Keep it in a jar somewhere cool. Use it soon, use it later, whatever. What I found was I could make really good stock, and strain out the bits, or I could just use it in the beginning of any soupmaking. Or just sip it-- and actually I made a great vegan (quite chickeny in flavour) chicken soup with this and red lentils.... Beware the salt when cooking however.... Well, I got the original idea from the book on preserving by Terrevivante (can’t find my copy to tell you what it is called but the recipe did have a name).

But basically, as I have done it, you finely chop any combination of the following: leek, carrot, celery, fennel bulb, garlic, parsley, fresh herbs (I used rosemary). Etcetera. (This spring I am eagerly awaiting wild garlic leaves/ramsons and young nettle tops.) Then you add a fourth or fifth in volume of salt. Keep it in a jar somewhere cool. Use it soon, use it later, whatever. What I found was I could make really good stock, and strain out the bits, or I could just use it in the beginning of any soupmaking. Or just sip it– and actually I made a great vegan (quite chickeny in flavour) chicken soup with this and red lentils…. Beware the salt when cooking however….

]]> By: ernski http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-405 ernski Fri, 12 Mar 2010 15:05:43 +0000 http://newoldtraditions.com/?p=569#comment-405 I'm TOTALLY interested. A natural fermented alternative? Sounds great, do tell! I’m TOTALLY interested. A natural fermented alternative? Sounds great, do tell!

]]> By: heshwesh http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-402 heshwesh Fri, 12 Mar 2010 04:15:53 +0000 http://newoldtraditions.com/?p=569#comment-402 Lovely, thank you! I love the connections you weave.... My mother always said to use a bouillon cube. I have rejected bouillon in my adult life, LOL, and have a great natural fermented alternative if you are interested... let me know... Lovely, thank you! I love the connections you weave….

My mother always said to use a bouillon cube. I have rejected bouillon in my adult life, LOL, and have a great natural fermented alternative if you are interested… let me know…

]]> By: Briar http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-73 Briar Wed, 23 Dec 2009 04:24:14 +0000 http://newoldtraditions.com/?p=569#comment-73 Well said, wise woman. This makes me think of this article I read in the darkness of last winter. http://www.thesunmagazine.org/issues/385/through_a_glass_darkly Well said, wise woman. This makes me think of this article I read in the darkness of last winter.

http://www.thesunmagazine.org/issues/385/through_a_glass_darkly

]]> By: Mister E http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-60 Mister E Sat, 19 Dec 2009 02:00:04 +0000 http://newoldtraditions.com/?p=569#comment-60 Wow, I loved this. Now I need to make the soup! Wow, I loved this.

Now I need to make the soup!

]]> By: ernski http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-57 ernski Fri, 18 Dec 2009 12:31:27 +0000 http://newoldtraditions.com/?p=569#comment-57 Thanks, "Ellen." :) I agree with you about the burrowing in... it's hard to remember at this moment because of the busy Holiday season, but generally winter is a much slower time in my life. Times that I've spent more "out in the country" that burrowing in aspect has been even more visible. Winter means there's less to do... more time to read and drink tea and smile at loved ones. Thanks, “Ellen.” :)

I agree with you about the burrowing in… it’s hard to remember at this moment because of the busy Holiday season, but generally winter is a much slower time in my life.

Times that I’ve spent more “out in the country” that burrowing in aspect has been even more visible. Winter means there’s less to do… more time to read and drink tea and smile at loved ones.

]]> By: Ellen http://newoldtraditions.com/2009/12/17/a-celebration-every-day-the-moon-of-long-nights/#comment-55 Ellen Fri, 18 Dec 2009 03:51:19 +0000 http://newoldtraditions.com/?p=569#comment-55 Wonderful thoughts. You are perfect the way you are and the way that you think is wonderful and creative. You know that I am your biggest fan! And the winter brings such a nice "burrowing in" and enjoying the long evenings and reflecting within. It can be a wonderful time. That is what I have come to learn in the past few years. Wonderful thoughts. You are perfect the way you are and the way that you think is wonderful and creative. You know that I am your biggest fan!

And the winter brings such a nice “burrowing in” and enjoying the long evenings and reflecting within. It can be a wonderful time. That is what I have come to learn in the past few years.

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