Author: Myschizlife

Tarot: The Moon

Paganism, Tarot

Alternative Names: Illusion, Luna

Number: XVIII

Astrological Sign or Planet: Pisces, the fish

Element: Water

General Meaning: Hidden problems

Chakra: Third eye, for intuition

Key Meanings: Illusions, Dreams, and Crisis

Key Message: Be guided by messages from your unconscious.

Tarot: The Star

Paganism, Tarot

Alternative Names: Hope, The Stars

Number: XVII

Astrological Sign or Planet: Aquarius, the water carrier

Element: Air

General Meaning: Hope

Chakra: Higher Heart, for universal love

Key Meanings: Hope, guidance, inspiration, and creativity

Key Message: Be inspired, dreams come true

The Sphinx and Its Meaning

Ancient Egyptian Archaeology, Ancient Egyptian Mythology & Religion, Ancient World, Art

The Sphinx is said to be associated with Khafre during 2558-2532 BC, and it lines up with the Pyramid of Khafre at the foot of its causeway.

The Sphinx has the body of lion and the head of a king or god. In 1905 the sand was cleared away from the sculpture base to reveal how massive the Sphinx really is. The paws alone are 50 feet long and the entire body equals out to 150 feet long. The head is proportionally a lot smaller at only 30 feet long and 14 feet wide. The Sphinx is believed to have been quite colorfully painted at one time. Unfortunately, the bedrock it is carved into is sandstone so it does not hold up well to the elements and a lot of erosion has occurred.

The Sphinx lost its nose because Muhammad Sa’Im Al-Dahr was angered by peasants making offerings to it, so he destroyed the nose then was promptly hanged for vandalism. Other stories such as the claim that Turks shot off its nose during target practice or even Napoleon. More mystery surrounding the Sphinx is who it resembles. Some believe that the face resembles that of Khafre’s older brother, Pharaoh Djedefre. A German Egyptologist has also suggested that the Sphinx was built by King Khufu, Khafre’s father. So many rumors circulate around the Sphinx, but I do not think we will ever truly know what it’s true purpose was.

The Dream Stele is between the paws of the Sphinx. The stele tells the story of when Thutmosis IV fell asleep under the Sphinx, which at the time was covered in sand up to its neck. He had a dream that the Sphinx talked to him and told him that if he freed the Sphinx from the sand then he would become king. Some people do believe that the Sphinx has magical powers or that it has hidden passageways under it. But none of these have been confirmed.

Vegetarian Konbu Dashi

Culinary, Japanese Food, Stocks & Sauces

11/4 ounces konbu
5 cups cold water
pinch of sea salt

Gently wipe the konbu with a damp cloth. Add the konbu and water to a pan, cover with a lid and let it stand for 8 hours or preferably overnight. The longer the soaking time, the more flavoursome your stock will be. At the end of the soaking time, remove the konbu from the water, add a pinch of salt and mix well. The konbu dashi is ready to be used.

The dashi will keep in the fridge for up to a week or in the freezer for up to 3 months.

Vegetarian Dashi

Culinary, Japanese Food, Stocks & Sauces

8 cups cold water
14 ounces of vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon, Chinese cabbage, pumpkin, turnip, etc.
2 slices of root ginger
3/4 ounces of konbu

Place all the ingredients in a pan. Bring to the boil over a medium heat, then simmer until reduced by half.

Strain through a fine sieve and use as needed.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.

Traditional Fish Based Dashi

Culinary, Japanese Food, Stocks & Sauces

11/4 ounces konbu
5 cups cold water
2 cups dried bonito fish flakes

Gently wipe the konbu with a damp cloth. Fill a pan with the  water, add the konbu and leave it to stand, covered, for 6–8 hours. Remove the lid and, on a low heat, bring the water to a near boil.

Remove the konbu just before the water boils as it will give off a strong smell and bitter flavour if boiled at this point.

Bring the stock to a full boil then immediately add the dried bonito flakes, remove the pan from the heat. Do not stir and allow the flakes to settle to the bottom of the pan for a few minutes, skim any foam from the surface. Pass the dashi through a muslin-lined sieve without pressing it.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.