Wow, today had an awful lot going on!
Most of my focus today was on cooking a really fancy meal for Inanna and Dumuzi because of the Full Moon. Since I've been dating the sanctuary, I have had an unusually hard time attending Temple and so it felt important to me to honor Inanna (and Ninshubur) (and, oh yeah, I guess Dumuzi and Geshtinanna as well :-p ) here with my Faemily.
I did and everyone loved it and it was good. Mommy Eris showed up a lot, though, which was interesting and at one point kinda caused an outbreak of tlazolli, leaving me stuck in all my internalized bullshit. But I pushed through and everyone seemed to enjoy it, so that's a yay.
Today was Edward Carpenter's birthday, so I posted about him to the Wolf Creek Radical Fairy Facebook page and I made him an offering plate from the dinner I cooked. I actually made a full four dinner plates, one for Sanctus Edward Carpenter, one for Gnostic Saint Ulrich von Hutten, one for the gods themselves, and one for Diua Matidia, who was named Augusta on this day.
aI tried to honor Raksha Bandhan via Facebook, giving e-rakhi and prayers and e-tilak, but I got super selfconscious in the middle of it and stopped after only my Big Brother and Big Sister. yeah, that was at the peak of the tlazolli moment I was dealing with.
Like for all of the anniversaries of Howard Phillips Lovecraft's writing achievements, I celebrate the writing of the self-parodic poem "The Dead Bookworm" by reading it. Except . . . I don't seem able to find the text online :-( Saved I am, however, by Youtube! Here is a video of someone calling themselves Ms Poopee Doodee (I simply ADORE their name!) reading "The Dead Bookworm":
<iframe width="420" height="315" src="https://www.youtube.com/embed/zk9jVolp7PA" frameborder="0" allowfullscreen></iframe>
And, to celebrate Chithira, I offer some research about what it commemorates (in the form of linksoup) and a recipe for pappadams from Kerala!
Onathappan and ഓണം
Wikipedia's article about മാവേലി
Wikipedia's article about वामन
Wikipedia's article about अहंकार, of which it suggests മാവേലി is a symbol
2 cups urud dal
¼ tsp baking soda
½ tsp salt
ground black pepper, optional
1. Mix all of the ingredients with ¼ cup of water to make a thick and smooth dough. Ground black pepper can be added to make the Pappadams spicier.
2. Divide the dough into ping-pong-sized balls. Place each ball on a wooden board and roll it out with a rolling pin. The regular size of a Pappadam is 6 inches in diameter.
3. Dry each Pappadam in the sun or in an oven that is heated to 175 degrees. This step usually takes days to complete. When dry they are ready to be fried or roasted.
4. To cook the Pappadams, head about 3 cups of oil in a large pan to a very high temperature. When the oil starts smoking, cook the Pappadams one by one. They will expand and bubble then remove them from the oil when they turn light brown.
Fried Pappadams, an easy vegetarian recipe, can be stored in an air tight container for about a week but they taste best when just made.
Saturday, August 29, 2015
Friday, August 28, 2015
Birthday of Sanctus Karl Heinrich Ulrichs and Atham (first day of ഓണം)
Today is the third day of my budding muppet nun practice, in which I have set aside 9 times during the day for prayer to the mup gods and operating with a schedule that includes 3 hours a day set aside for spiritual reading (so far that means checking on the new blog posts of the blogs to your right, catching up on Aedicula Antinoi, and reading The Flower and the Scorpion: Sexuality and Ritual in Early Nahua Culture), and 8 hours of work here at Wolf Creek Radical Fairy Sanctuary, every day. I've been thinking, inspired by some writings at Gods & Radicals and by my friend and co-religionist Finnchuill, about the connections between monastic practices, drag, and anti-capitalist pagan/ploytheist practices. To re-enchant the world, we must destroy Capitalism; to destroy Capitalism, we must re-enchant ourselves. Both monasticism and drag are or can be about re-enchanting ourselves. I get the sense that Orthodox monasticism might be closer to my thinking on this than my native Catholicism . . . . Expect more writing on this in the future!
It also means that I will be incorporating more of the Book of Days practice back into my life, honoring and celebrating the holidays of the various traditions from which mup draws its gods and its practices. Today, for example, is the birthday of Sanctus Karl Heinrich Ulrichs and also Atham, the first day of the Kerala holiday of ഓണം!
For Sanctus Karl, I waited until just now (it's about halfway between my sunset prayer and my full dark prayer to make an offering to him. Here at the Sanctuary, we have an altar for the dead (specifically, the Plague Dead) next to the bridge that allows access to the land. At that shrine, I offered Karl a cup of coffee, praying that it give him some of the quickness of life, that he might live for a short time again. I then sang Ignis corporis infirmat, ignis sed animae perstat (the standard Ekklesia Antinoou prayer for the dead) and ended with a round of Haec est undes. It was nice to be on faggot/queer land for these rituals, the first time I felt I could be as loud as I needed to honoring a Sanctus. Hopefully, Karl appreciates my efforts!
Most of the celebrations for ഓണം seem like a little much for me to whip up on the fly, sadly, so to celebrate the holiday, I will be posting two or three ഓണം-related things to this blog for the length of the festival!
First, Wikipedia has thankfully provided the lyrics (and a translation!) of a traditional song sung at ഓണം, so here they are:
"Maveli nadu vaneedum kalam,
manusharellarum onnupole
amodhathode vasikkum kalam
apathangarkkumottillathanum
kallavum illa chathiyumilla
ellolamilla polivachanam
kallapparayum cherunazhiyum
kallatharangal mattonnumilla
adhikal vyadhikalonnumilla
balamaranangal kelppanilla
”
... (Translation)
“
When Maveli ruled the land,
All the people were equal.
And people were joyful and merry;
They were all free from harm.
There was neither anxiety nor sickness,
Deaths of children were unheard of,
There were no lies,
There was neither theft nor deceit,
And no one was false in speech either.
Measures and weights were right;
No one cheated or wronged his neighbor.
When Maveli ruled the land,
All the people formed one casteless races"
And, second, a recipe for Kerala-style plantain chips, which seem to be a traditional beginning to the feasts of the festival.
How to Make Kerala Style Banana (Plantain) Chips
Make yourself the famous Kerala banana chips - a.k.a - " kaya varathathu "
1
It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails. It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails.
Comment
2
Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang
Comment
Recommended For You
Main image for 'How to Cook Salted Egg Yolk Prawns' How to Cook Salted Egg Yolk Prawns
Profile Photo for Jasmin Foo by Jasmin Foo
20
Main image for 'How to Make a Prawn & Spinach Salad With an Asian Touch' How to Make a Prawn & Spinach Salad With an Asian Touch
Profile Photo for Karin Siöö by Karin Siöö
13
Main image for 'How to Make Shrimp Pad Thai Zoodles' How to Make Shrimp Pad Thai Zoodles
Profile Photo for Cilla's Cooking Chronicles by Cilla's Cooking Chronicles
21
3
Carve straight on the skin, this gives you a slit to remove the skin. Carve straight on the skin, this gives you a slit to remove the skin.
Comment
4
Open with your thumb, if you have to peel a lot I suggest using a thumb protector Open with your thumb, if you have to peel a lot I suggest using a thumb protector
Comment
5
You should get something like this You should get something like this
Comment
6
Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins
Comment
7
The turmeric wash is only for cleaning and has no color adding value. Plantain chips can be bright yellow even without doing a turmeric wash. You can skip this if you don't get turmeric or dislike it
Comment
8
Add half a teaspoon of turmeric powder Add half a teaspoon of turmeric powder
Comment
9
Ready for adding water to submerge all plantains Ready for adding water to submerge all plantains
Comment
10
Leave for 30 mins Leave for 30 mins
Comment
11
Take the plantains out of the solution and pat them all dry
Comment
12
Pat dry the plantains Pat dry the plantains
Comment
13
Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time. Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time.
Comment
14
Heat coconut oil ( or any oil of your choice ) - remember the oil that you choose adds to the taste.
Comment
15
Use pure coconut oil for authentic taste Use pure coconut oil for authentic taste
Comment
16
Let the oil get hot Let the oil get hot
Comment
17
When the oil is quite hot ( sacrifice some tester bits to see if the small pieces go down the pool of oil and surface back up with bubbles around the edges ) start slicing the plantains directly in.
Comment
18
Put a tester Put a tester
Comment
19
When the tester bits are put in they should surface up When the tester bits are put in they should surface up
Comment
20
The bit surfaces up
The bit surfaces up
Comment
21
Don't worry about some getting over cooked etc. Just keep your pace and try to finish one plantain at a time into the hot oil. ( Important - do not rest your slicer on the wok ) Take care HOT OIL.
Comment
22
All getting fried All getting fried
Comment
23
You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready. You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready.
Comment
24
Prepare this salt ( optional - sugar ) solution Prepare this salt ( optional - sugar ) solution
Comment
25
If you want sweet and salty add sugar If you want sweet and salty add sugar
Comment
26
Dissolve it in water Dissolve it in water
Comment
27
You should get something like this You should get something like this
Comment
28
Now before you carry them out sprinkle salt water as per your taste. ( Be very careful as this step splashes out a lot of hot oil and water mixture out ) - You can also try salt and sugar solution
Comment
29
Be careful when you add water to oil
Be careful when you add water to oil
Comment
30
Strain out excess oil and carry the fried chips out of the oil and rest them on a big bowl with newspaper or oil absorbent paper as backing.
Comment
31
There you have it nice crispy, salty plantain chips. Store in an air tight container. There you have it nice crispy, salty plantain chips. Store in an air tight container.
Comment
INGREDIENTS
1 Bunch Raw banana ( Plantain )
½ kilograms Coconut oil or vegetable oil
1 Big wok or deep fryer
Salt to taste
1 Turmeric powder
1 Vegetable slicer
1 Big bowl
1 Air tight container
It also means that I will be incorporating more of the Book of Days practice back into my life, honoring and celebrating the holidays of the various traditions from which mup draws its gods and its practices. Today, for example, is the birthday of Sanctus Karl Heinrich Ulrichs and also Atham, the first day of the Kerala holiday of ഓണം!
For Sanctus Karl, I waited until just now (it's about halfway between my sunset prayer and my full dark prayer to make an offering to him. Here at the Sanctuary, we have an altar for the dead (specifically, the Plague Dead) next to the bridge that allows access to the land. At that shrine, I offered Karl a cup of coffee, praying that it give him some of the quickness of life, that he might live for a short time again. I then sang Ignis corporis infirmat, ignis sed animae perstat (the standard Ekklesia Antinoou prayer for the dead) and ended with a round of Haec est undes. It was nice to be on faggot/queer land for these rituals, the first time I felt I could be as loud as I needed to honoring a Sanctus. Hopefully, Karl appreciates my efforts!
Most of the celebrations for ഓണം seem like a little much for me to whip up on the fly, sadly, so to celebrate the holiday, I will be posting two or three ഓണം-related things to this blog for the length of the festival!
First, Wikipedia has thankfully provided the lyrics (and a translation!) of a traditional song sung at ഓണം, so here they are:
"Maveli nadu vaneedum kalam,
manusharellarum onnupole
amodhathode vasikkum kalam
apathangarkkumottillathanum
kallavum illa chathiyumilla
ellolamilla polivachanam
kallapparayum cherunazhiyum
kallatharangal mattonnumilla
adhikal vyadhikalonnumilla
balamaranangal kelppanilla
”
... (Translation)
“
When Maveli ruled the land,
All the people were equal.
And people were joyful and merry;
They were all free from harm.
There was neither anxiety nor sickness,
Deaths of children were unheard of,
There were no lies,
There was neither theft nor deceit,
And no one was false in speech either.
Measures and weights were right;
No one cheated or wronged his neighbor.
When Maveli ruled the land,
All the people formed one casteless races"
And, second, a recipe for Kerala-style plantain chips, which seem to be a traditional beginning to the feasts of the festival.
How to Make Kerala Style Banana (Plantain) Chips
Make yourself the famous Kerala banana chips - a.k.a - " kaya varathathu "
1
It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails. It would be good if you apply some oil on your hand, plantains discharge a gluey serum that is both hard to get off the skin and also gets between your nails.
Comment
2
Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang Get fresh raw plantains. Ripe ones can also be used, if you use ripe plantains the chips will have a sweet tang
Comment
Recommended For You
Main image for 'How to Cook Salted Egg Yolk Prawns' How to Cook Salted Egg Yolk Prawns
Profile Photo for Jasmin Foo by Jasmin Foo
20
Main image for 'How to Make a Prawn & Spinach Salad With an Asian Touch' How to Make a Prawn & Spinach Salad With an Asian Touch
Profile Photo for Karin Siöö by Karin Siöö
13
Main image for 'How to Make Shrimp Pad Thai Zoodles' How to Make Shrimp Pad Thai Zoodles
Profile Photo for Cilla's Cooking Chronicles by Cilla's Cooking Chronicles
21
3
Carve straight on the skin, this gives you a slit to remove the skin. Carve straight on the skin, this gives you a slit to remove the skin.
Comment
4
Open with your thumb, if you have to peel a lot I suggest using a thumb protector Open with your thumb, if you have to peel a lot I suggest using a thumb protector
Comment
5
You should get something like this You should get something like this
Comment
6
Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins Take a big bowl and put the peeled plantains and half a teaspoon of turmeric powder and add water until all plantains are submerged. Slightly stir and set aside for 30 mins
Comment
7
The turmeric wash is only for cleaning and has no color adding value. Plantain chips can be bright yellow even without doing a turmeric wash. You can skip this if you don't get turmeric or dislike it
Comment
8
Add half a teaspoon of turmeric powder Add half a teaspoon of turmeric powder
Comment
9
Ready for adding water to submerge all plantains Ready for adding water to submerge all plantains
Comment
10
Leave for 30 mins Leave for 30 mins
Comment
11
Take the plantains out of the solution and pat them all dry
Comment
12
Pat dry the plantains Pat dry the plantains
Comment
13
Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time. Here is a picture of my tools and plantains getting ready to dive into hot oil one slice at a time.
Comment
14
Heat coconut oil ( or any oil of your choice ) - remember the oil that you choose adds to the taste.
Comment
15
Use pure coconut oil for authentic taste Use pure coconut oil for authentic taste
Comment
16
Let the oil get hot Let the oil get hot
Comment
17
When the oil is quite hot ( sacrifice some tester bits to see if the small pieces go down the pool of oil and surface back up with bubbles around the edges ) start slicing the plantains directly in.
Comment
18
Put a tester Put a tester
Comment
19
When the tester bits are put in they should surface up When the tester bits are put in they should surface up
Comment
20
The bit surfaces up
The bit surfaces up
Comment
21
Don't worry about some getting over cooked etc. Just keep your pace and try to finish one plantain at a time into the hot oil. ( Important - do not rest your slicer on the wok ) Take care HOT OIL.
Comment
22
All getting fried All getting fried
Comment
23
You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready. You should get these kind of chips after some few minutes. Now when you start moving these with a strainer you should hear nice crackling sound. That is when they are ready.
Comment
24
Prepare this salt ( optional - sugar ) solution Prepare this salt ( optional - sugar ) solution
Comment
25
If you want sweet and salty add sugar If you want sweet and salty add sugar
Comment
26
Dissolve it in water Dissolve it in water
Comment
27
You should get something like this You should get something like this
Comment
28
Now before you carry them out sprinkle salt water as per your taste. ( Be very careful as this step splashes out a lot of hot oil and water mixture out ) - You can also try salt and sugar solution
Comment
29
Be careful when you add water to oil
Be careful when you add water to oil
Comment
30
Strain out excess oil and carry the fried chips out of the oil and rest them on a big bowl with newspaper or oil absorbent paper as backing.
Comment
31
There you have it nice crispy, salty plantain chips. Store in an air tight container. There you have it nice crispy, salty plantain chips. Store in an air tight container.
Comment
INGREDIENTS
1 Bunch Raw banana ( Plantain )
½ kilograms Coconut oil or vegetable oil
1 Big wok or deep fryer
Salt to taste
1 Turmeric powder
1 Vegetable slicer
1 Big bowl
1 Air tight container
Subscribe to:
Posts (Atom)