The Wiccan Rede


THE WICCAN REDE
Bide the Wiccan Laws we must In Perfect Love and Perfect Trust. Live and let live. Fairly take and fairly give. Cast the Circle thrice about To keep the evil spirits out. To bind the spell every time Let the spell be spake in rhyme. Soft of eye and light of touch, Speak little, listen much. Deosil go by the waxing moon, Chanting out the Witches' Rune. Widdershins go by the waning moon, Chanting out the baneful rune. When the Lady's moon is new, Kiss the hand to her, times two. When the moon rides at her peak, Then your heart's desire seek, Heed the North wind's mighty gale, Lock the door and drop the sail. When the wind comes from the South, Love will kiss thee on the mouth. When the wind blows from the West, Departed souls will have no rest. When the wind blows from the East, Expect the new and set the feast. Nine woods in the cauldron go, Burn them fast and burn them slow. Elder be the Lady's tree, Burn it not or cursed you'll be. When the Wheel begins to turn, Let the Beltane fires burn. When the Wheel has turned to Yule, Light the log and the Horned One rules. Heed ye Flower, Bush and Tree, By the Lady, blessed be. Where the rippling waters go, Cast a stone and truth you'll know. When ye have a true need, Hearken not to others' greed. With a fool no season spend, Lest ye be counted as his friend. Merry meet and merry part, Bright the cheeks and warm the heart. Mind the Threefold Law you should, Three times bad and three times good. When misfortune is enow, Wear the blue star on thy brow. True in Love ever be, Lest thy lover's false to thee. Eight words the Wiccan Rede fulfill: An ye harm none, do what ye will.
- Blessed Be -
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Tuesday, June 12, 2012

A Recipe by Fabio Viviani - Sausage and Peppers


A Recipe by Fabio Viviani
Sausage and Peppers





In tribute to the men in his life, Fabio makes a peasant meal fit for a king: spiced-up sausages, topped with his super simple marinara sauce.



Tips: Sausage 101: Fabio explains how to choose the best sausage for your needs, from the type of meat to casings. For Fabio, Pork is better because it has a higher fat content so the sausages stay crisp but juicy. Natural casings add flavor and crunch, but any casing's job is to keep the meat in shape and serve as a "juice jail." Cook low and slow to keep things juicy, with a fair amount of moisture.
Sausage and Peppers Recipe by Fabio Viviani
Yield: 2-4 servings
Ingredients:
5 links Italian sausage
1 large white onion, cut in half and sliced
3-4 tbsp. light olive oil
2 large green bell peppers, cut into strips
2 sprigs of fresh oregano
salt and pepper to taste
2 cups Fabio's Marinara Sauce
lemon zest
Parmesan cheese
1 c water

Method: Heat olive oil over medium heat in a large sauté pan with a lid.
Poke each sausage link with the tip of a knife, and place in hot oil.
Caramelize sausage on both sides, then remove to a plate and set aside.
Add sliced onions to the same pan and season with salt and pepper, and cook until caramelized.
Add bell peppers to pan, add oregano, and cook for approximately 5 minutes without stirring.
Stir contents of pan and cook another 3-5 minutes.
Return the sausage to the pan. Add water and marinara sauce.
Cover and cook 15-20 minutes, until sausage is cooked through.
Serve immediately.

1 comment:

Anonymous said...

nice posting.. thanks for sharing.

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