Aphrodite Doodle From This Neat Little Comic (i Didnt Know Her Canon Colours

forget about touching grass, i need to touch THE SEA I NEED TO GO INTO THE WATER I NEED TO DIVE INTO THE SEA!!!!!!!!!!!!

Hera and Ares sketch 👑 twitter

Just wanted more Apollo with puppies in my life.

sometimes you just gotta sit in your room and watch ghibli movies as you feel your heart overflowing with love for the little but overwhelmingly beautiful things this life can give us

Reblog if you think public libraries are important and should be maintained.

Shield of Light: A Simple Protection Spell

Ingredients:

A white candle

A small piece of clear quartz or black tourmaline

A pinch of sea salt

A small bowl or dish

Instructions:

1. Preparation:

 Find a quiet and comfortable space where you can focus without distractions. 

Set up your altar or sacred space with your materials.

2. Grounding and Centering

Take a few deep breaths, grounding yourself in the present moment

Visualize roots growing from the soles of your feet, anchoring you to the Earth

Feel your energy centering and aligning with your intentions

3. Candle Preparation

Light the white candle

Hold the quartz or black tourmaline in your hand, infusing it with your intention of protection

4. Casting the Circle

Using the small bowl or dish, create a circle around the candle with a pinch of sea salt, moving clockwise.

As you sprinkle the salt, envision a shimmering barrier forming, shielding, and protecting you from all negativity.

5. Invocation

Call upon the divine or any deity or spirit guide you feel connected to for protection. You can use your own words or try the following:  "I call upon the divine light and protection, Surround me with a shield, strong and true. Guard me against harm, negativity, and deception, May only love and light pass through.“

6. Charging the Crystal

Hold the crystal in your hands and visualize it filling with radiant, protective energy.

State your intention clearly, such as, "This crystal is charged to shield me from all harm and negativity.”

7. Activating the Shield

With the charged crystal in hand, pass it over the flame of the candle, visualizing the flame igniting a powerful, protective light.

As you do this, repeat your intention of protection, reinforcing the shield’s strength.

8. Closing the Ritual

Express gratitude to the divine or any entities you called upon for their protection and assistance.

Extinguish the candle, knowing that the shield of light remains active and present.

9. Maintenance 

Keep the crystal with you, carrying it as a talisman or placing it in a safe and sacred space.

Repeat this spell as needed, especially during times when you feel particularly vulnerable or when facing challenging situations.

Remember, the most powerful protection comes from within. This spell serves as a tool to focus your intentions and amplify your energy, but it’s crucial to cultivate a mindset of self-awareness, discernment, and personal responsibility in maintaining your well-being and protection.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   If you enjoy my posts please consider supporting me HERE  

Zeus and Hera

I’ve seen several posts defending Zeus lately and honestly I love it. Entire cultures called Zeus father; he’s a protector of the home, foreigners, and sacred hospitality, among many other things.

For me, at first he felt scary and unapproachable even as the good king of the gods. I eventually incorporated Zeus Erkeios and Ktesios into my household prayers, but not much else.

Little by little, our kharis has grown, and Hera, patient mother that she is, has guided her daughter on the path of devotion to her husband. I am still learning, but now, Zeus feels fatherly and kind.

It’s difficult to explain, but I surprised myself today by praying to “Father Zeus” extemporaneously and just sharing my feelings with him. I’m not close with my own dad, so to be able to do that means a lot.

I guess what I’m saying is that I don’t understand the negative perception of either Hera or Zeus, because in worshipping them, I feel as though I’ve found a family. I love my gods, but I’m always overwhelmed and blown away by how much they love me in return.

the real reason mikey way used to be so quiet and stoic was because his jeans were too tight for anything to fit in his pockets, so he held it all in his mouth

Carmen <3

This year's Saturnalia is in less than a week, meaning that the time of feasting and indulgence is not so far away either. Food was a very important part of the festivities in the Ancient Times because the entire holiday season in Ancient Rome was meant to give the people a chance of tasting delicious meals and otherwise indulging.

I am covering a few of the Roman Saturnalia recipes and, in order to give everyone a chance to celebrate, some modern recipes that match the theme and requirements of the holiday.

Some of the recipes included contain ingredients not everyone can eat, such as meats, nuts, or dairy. I will be offering substitutes for these ingredients. For cheeses, I'd like to suggest some recipes of dairy-free cheese substitutes you can make if you are allergic.

The first recipe I'd like to go over is Mustacei, or Roman Must Cakes. The first notion of it comes from Cato's De Agricultura where he says:

Mustaceos sic facito. Farinae siligineae modium unum musto conspargito. Anesum, cuminum, adipis, casei libram, et de virga lauri deradito, eodem addito, et ubi definxeris, lauri folia subtus addito, cum coques.

Translated, this recipe sounds like this:

This is how to make Mustaceos. Moisten 1 modius of wheat flour with must; add anise, cumin, 2 pounds of lard, 1 pound of cheese, and the bark of a laurel twig. When you have made them into cakes, put bay leaves under them, and bake.

While this recipe is relatively simple, the measurements is where difficulties arise since Cato uses Roman modius. There are many methods of making these cakes, here's the one I'd like to offer:

INGREDIENT LIST

400-500g plain flour (you can use gluten-free flour)

150-200ml of 2-3 day old grape juice (can be fresh)

1/2 tsp dried yeast (optional)

25-60g cheddar or pecorino cheese, grated (or vegan pecorino or cheddar)

2 tsp ground aniseed

2 tsp ground cumin

50-80g pastry lard or hard vegetable fat

olive oil

bay leaves (15 or 20)

DIRECTIONS

Prepare a bowl and add the grape juice in. Dissolve yeast in the juice. The yeast is optional, you can use just the must (grape juice).

Take a bowl, put in the flour, cumin, and aniseed. Mix. Add grated cheese into the flour mix.

Add lard or vegetable fat into the flour mix, mix until it comes together. Add the juice mix.

Knead until the dough is done. Roll the dough up and cover it with a towel. You can let it stay overnight.

Prepare and oil up your baking tray. Place bay leaves on it.

Roll the dough on a floured board until it's about 1 cm thick.

Use a pastry cutter to make individual cakes around 5 cm in diameter each.

Place the cakes on the bay leaves and bake for about 45 min at 180°C.

Serve warm.

The second meal idea follows another Ancient Roman cookbook, this time by Apicius, De Re Coquinaria. He says the following:

2Elixatas cucurbitas exprimis, sale asparges, in patina compones. Teres piper, cuminum, coriandri semen, mentam viridem, laseris radicem, suffundes acetum. Addicies cariotam, nucleum, teres melle, aceto, liquamine, defrito et oleo temperabis, et cucurbitas perfundes. Cum ferbuerint, piper asparges et inferes.

Which, if translated, sounds approximately like this:

Press the water out of the boiled pumpkin, place in a baking dish, sprinkle with salt, ground pepper, cumin, coriander seed, green mint and a little laser root; season with vinegar. Now add date wine​ and pignolia nuts ground with honey, vinegar and broth, measure out condensed wine and oil, pour this over the pumpkin and finish in this liquor and serve, sprinkle with pepper before serving.

Some people replace date wine with grated dates moistened with wine, some don't: that part is up to you. However, there are some general methods of cooking this recipe with modern measurements in mind:

INGREDIENT LIST

1 pumpkin, squash, or gourd

1 tsp peppercorns

1 tsp cumin

1 tsp coriander seeds

3-4 mint leaves, shredded

1 garlic clove

3-4 tbsp vinegar

30-60 g dates, finely chopped

45-70 g blanched almonds, finely chopped

2 tbsp clear honey

4 tbsp Wine or Grape Juice

15-30 ml olive oil

Sea salt to taste

DIRECTIONS

Cut the squash or any alternative you're using. Place into a steamer or cook on the stove until done.

Remove the excess water. Transfer the pulp to a saucepan or skillet. Whilst the squash is cooking, grind the spices or prepare them if you're using grinded spices.

Add the mint and garlic, grind or mix together with spices. Add the mix to the squash.

Next add the oil, dates, almonds and the honey. Mix it all together.

Place the final mixture back on the heat and simmer for the flavours to combine.

Serve sprinkled with salt and black pepper.

The last recipe I'd like to describe is that of a beverage. You don't have to have any sort of alcohol to enjoy Saturnalia, this is completely optional. This is purely for educational purposes.

Disclaimer: Do not do this unless you are completely certain what you're of age, you're doing, and know how to properly store it.

In the original text by Apicius, or Apicio, the following is said:

Folias rosarum, albo sublato, lino inseris ut sutilis facias, et vino quam plurimas infundes, ut septem diebus in vino sint. Post septem dies rosam de vino tollis et alias sutiles recentes similiter mittis, ut per dies septem in vino requiescant, et rosam eximis. Similiter et tertio facies et rosam eximis et vinum colas et, cum ad bibendum voles uti, addito melle rosatum conficies, sane custodito ut rosam a rore siccam et optimam mittas. Similiter, ut supra, et de viola violacium facies, et eodem modo melle temperabis.

If we translate this passage, it becomes this:

Make rose wine in this manner: rose petals, the lower white part removed, sewed into a linen bag and immersed in wine for seven days. Thereupon add a sack of new petals which allow to draw for another seven days. Again remove the old petals and replace them by fresh ones for another week; then strain the wine through the colander. Before serving, add honey sweetening to taste. Take care that only the best petals free from dew be used for soaking.

INGREDIENT LIST

A bottle of dry white wine 1 1/2 cups of rose petals Honey, to taste

DIRECTIONS

Take a bottle of premade or store bought wine and pour into a large pitcher or jar.

Pluck the rose petals from the flowers and place them on a piece of cheesecloth. It's best to use freshly collected petals but you can use dry ones, too.

Tie the cheesecloth and submerge it in the wine, leaving to sit in the refrigerator for a few days up to week. After the time has passed, fish the sachet from the wine and replace with more fresh rose petals in new cheesecloth.

Repeat this twice, so the wine steeps for a total of three weeks.

Once it is done sitting, serve the wine with honey to taste (and optional rose petals for garnish).

Before we speak on modern dishes, I'd like to mark down a few honorary mentions of Roman foods that are taken from Ancient cookbooks and follow Ancient recipes but were not included in the list above to save space and time.

If you want to follow Ancient Roman recipes and have the ingredients to do so, you can make: Arrosto di maiale con salsa allo zafferano, Aliter Ius in Avibus, Dulcia Piperata, Chiacchiere, Globi Dolce, Prosciutto in crosta dell’antica Roma, and more. I will be linking all sources on these recipes as well as some cookbooks on my Navigation page.

I also want to recommend some wines as mulled wine was a very prominent part of the celebration. Here are some wine types, not brands, that I personally recommend for the Saturnalia: Chianti Riserva, Sangiovese, Primitivo, Nero d'Avola, Montepulciano, Pinot Grigio, Candoni Moscato. Only get those if you're an adult and know how to deal with alcohol.

These are modern recipes that fit the general theme of the Saturnalia. All of these recipes contain typical ingredients of the festive feast. You don't have to use meat, you can replace it with cauliflower, tofu, and any meat analogues you'd like. For sweets, you can replace eggs with yogurt or heavy cream whereas flour can be non-gluten. You absolutely can replace other gluten-containing ingredients with gluten-free alternatives, and replace nuts with crushed dried fruits or other ingredient with a similar texture.

Links to recipes will be in my Sources.

ANTIPASTO & MAIN COURSES

Rotolini di speck e fichi - Speck and fig rolls

Lonza di maiale in salsa di noci - Pork in walnut sauce Carré di maiale alle mele - Pork with apples Honey Garlic Pork Tenderloin

DESSERTS & BREAD

Struffoli - Honey Balls Noci Dolci - Sweet filled walnuts Crostata di mele - Apple crust cake Buccellati - Sicilian sweet fig pastry

Lievito madre or pasta madre - Classic Italian sourdough Libum or Focaccia al Formaggio - Cheese focaccia Focaccia morbida - Soft focaccia

Sources are in my pinned.