Tarot Blog Hop: Ostara

March 20, 2019 Off By Katie Horn

PREVIOUS BLOG | MASTER LIST NEXT BLOG

Tarot Blog Hop: Ostara

This post is part of a topical communal blog hop which happens every 6 weeks or so to celebrate sabbats. It’s fun, and it’s a great community, so please take the time to hop around posts from other members by following the links above! This time our writing challenge is:

Shuffle and randomly choose a card out of a deck that you feel is connected to the Spring Equinox. Please briefly mention in your blog what deck you used and why you feel it conjures up feelings of Spring for you. Now, imagine cracking an egg open and you find the card that you randomly choose inside of it. The card is your secret ingredient. Your source of inspiration. The challenge is to create a recipe that describes the energy of the card.

So, as I have started with my Paulina Tarot, a deck which resonates Spring due to its quaint fairy grotto imagery… I used it last year as well to create an Ostara Sabbat Spread based on an egg, representing the fertility and new growth this Sabbat symbolises. And the card drawn was the 3 of Cups, a card associated with joyous reunion.

Now, as daft as it might sound, the recipe springing to mind is rhubarb cake. Every Spring I start baking for my friends, just to use the rhubarb up from the garden; and it seems the more I bake, the more rhubarb grows! And I’m not keen on crumble. I like rhubarb crumble very much, but I’m lazy, and crumble takes patience. Especially when it comes to washing the grease off my fingers. So I make cake, since the Kenwood does most of the work for me, and any mess I get on my fingers (which is usually deliberate anyway) can be easily licked up.

So here’s my recipe, exactly as I make it:

Ingredients

  • 2 eggs
  • about half a lump of butter
  • sugar to taste
  • a splodge of flour
  • a sprinkle of ginger
  • a dash of milk to compensate for the over addition of flour
  • a stick or two of rhubard

Method

  1. Peel and dice rhubarb.
  2. Whisk eggs in the mixer.
  3. Add butter in small cubes and keep mixing.
  4. Pour in sugar and keep mixing.
  5. Sieve in flour and ginger and keep mixing.
  6. If it’s too dry then add a splash of milk.
  7. Stir in the rhubarb.
  8. Scrape 9/10s of the mix into a greased cake tin.
  9. Stick in oven on 190 for about 40 or 50 minutes.

I have a friend who watches me bake with horror as I just throw the ingredients in. She is one of those who believes exact measurements are the key to success in baking. Me? I’m not so worried. These have turned out (surprisingly often) like Victoria sponge cakes, and sometimes like pancakes, biscuits (wrong flour) and Flapjacks, even, using oats instead of flour and honey instead of eggs…!

All of them have been great – this is a carefree recipe…. reminiscent of the carefree attitude of these ladies dancing in the 3 of Cups.

So which ingredient would I attribute to the 3 of Cups? Well in this case the rhubarb…. it’s the rhubarb which, for me, heralds the start of the coming together and sharing of the fresh food which we cultivate in our gardens in a celebration of Mother Nature. Not to mention the zing that rhubarb brings to the whole dish – the zing that resonates through the 3 of Cups.

PREVIOUS BLOG | MASTER LIST NEXT BLOG

Please, before you hop along to the next blog, could you leave a comment here?

STOP THE PRESS!!!

Naturally, as this hop was going live I had to make a rhubarb cake, since I’d been thinking about it all day! Here’s the result:

About Post Author