blackbirdie1022

comparativetarot:
“The High Priestess. Art by Paula Millet, from Boadicea’s Tarot of Earthly Delights.
”

The High Priestess. Art by Paula Millet, from Boadicea’s Tarot of Earthly Delights.

tarot-dreams:
“Queen of Cups.
She held you close under her arm. It felt like home. Her comfort was that of a lover. In her embrace you felt safe. She was a honey moon in a soft morning blue sky. She sat quietly behind the trees. In full bloom, in...

Queen of Cups.

She held you close under her arm. It felt like home. Her comfort was that of a lover. In her embrace you felt safe. She was a honey moon in a soft morning blue sky. She sat quietly behind the trees. In full bloom, in brilliant green. She watched your every move through the eyes of a protector. A goddess. A lover. Your shelter.

She’d been tempted by fate. Tempted by a false profit. She couldn’t remember what her father once told her. But she wished she could. It felt important. A secret code. Passageway to the other side. But they wouldn’t let her in. Not without saying the words. She knew it would end as it always does. Sorted out in the same usual way. Seated against a great wall of illuminated glass. Transfixed by the amber glowing images. How could she have become so lost? How would she ever find her way home?

(via tarot-dreams)

luc3:

thecollectibles:
At Moonrise by Tomas Honz
@graveyarddirt

(via graveyarddirt)

comparativetarot:

Six of Cups. Art by Laura Bello, from Secrets of Paradise Tarot.

Source: kickstarter.com

kitchenwitchtingss:

Originally posted by whatsoeverislovelyandpure
LUGHNASADH BLACKBERRY DANISHES
This recipe is surprisingly easy to make and can be eaten for dessert or breakfast. For Luhgnasagh, blackberries are just in season so it fits to use them.
Did you know?: Not only was Lughnasadh a time to honor the harvest, but was also treated as a festival for feasting, matchmaking, athletic competition, and trading back in the ancient pagan days.
INGREDIENTS:
store-bought puff pastry (you can always use your own)
1 cup blackberries
1 tbsp granulated sugar
1 tbsp honey
½ tsp cornstarch
4 oz softened cream cheese
2 tbsp sugar
1 tsp vanilla extract
¼ tsp almond extract
1 tbsp lemon juice
Powdered Sugar (to top)
Sliced almonds (to top)
DIRECTIONS:
Thaw out puff pastry dough. Preheat oven to 400 F.
To make the cream cheese filling, in a bowl combine, cream cheese, sugar, vanilla extract, almond extract, lemon juice, and a slight bit of lemon zest together into a bowl. Mix until creamy and combined.
Macerate your blackberries by adding sugar, honey, and cornstarch to a bowl and let sit for 10 minutes.
Roll out pastry dough until thin and even. Cut into rectangles that are about 3 inches. You should have about 6-8 Danish Rectangles.
Using a knife, score the edges about ¼ of an inch away from the very edges of the rectangle. Do not cut all the way through, you’re only scoring the edges.
Add about a tbsp of the cream cheese mixture, and then a spoonful of the berries. Brush egg wash on the edges and sprinkle a tiny bit of sugar around the edges if wanted. Make sure to avoid adding too many berries, you should be able to see the cream cheese mixture from underneath.
Bake for 20 minutes, or until the edges are a nice golden brown.
Top with powdered sugar and sliced almonds. Enjoy!
Have a blessed Lughnasadh ^_^