Spitz & Sammi's 10 year Anniversary (music by Sisters of Mercy)

Fun Times

The Many Faces of Sammi Diamond

My Colliuge

It's a Beautiful Sunday

Hi there everyone on this beautiful Sunday, I'm spending my day with my cousin Altia and we had a good time so far, and probably tonight also...Thanks Altia

and Thanks to all of you....Lot Of Love Sammi )0(

Eggshell Candles for Ostara

Perfect for the ritual altar, these candles are easy to make and pretty to look at.

You Will Need:
Raw eggs
Wax beads
Birthday candles
Egg dye (optional)
Craft scissors
Knife

Tap the egg gently but firmly on the top, "pointed" end. Peel back a small section of shell and allow the egg to fall out. Try to keep the bottom 3/4 of the egg intact. Reserve the eggs for recipes.

Rinse the inside of the eggshells very carefully with very hot water. Set them on a rack to dry.

If you like, take a craft scissor and trim around the broken edge, or break off pieces by hand for a more jagged look.

At this point, if you want to dye the egg shells, you can do so. Again, be careful with the delicate shells. Set them again on a rack or paper towel to dry.

Fill the candle ½ to 3/4 of the way with craft wax beads. Insert a birthday candle into the center for an easy wick. If necessary, trim off the bottom of the birthday candle so that it is even with the wax beads, or you can just let it burn down.

Set it in an egg holder or a candle holder where it fits snugly.

Roasted Lamb for Ostara

Lamb is in season during the spring, so this is the perfect Ostara meal for us carnivorous types. For many of our ancestors, lamb was the first real meat they got each year, after the cold winter months. It's warm and tender, and the citrus marinade helps make it nice and juicy. Serve it with a side of homemade mint chutney to add a bit of coolness to the flavor.

Ingredients:

• Leg of lamb
• 1 C white cooking wine
• 2 cloves garlic, minced
• juice from 2 oranges (or 1/2 C orange juice)
• 1 Tbsp. freshly chopped rosemary
• Pepper and sea salt to taste
• Olive oil (about 2 Tbs.)

Preparation:

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for abut twenty minutes before serving. This will help he roasting process finish without drying out the meat.

and that is how to make a good and deli-sous lamb. Good Luck! and Good Eats!  Sammi )0(