Open Thread (Off to Pagan Pride)

Jason Pitzl-Waters —  September 16, 2012 — 12 Comments

As I mentioned yesterday I’m off to the Columbia-Willamette Pagan Pride in Portland, Oregon. Once there I’m scheduled to have a public discussion with Anne Newkirk Niven, editor of Witches & Pagans, about Pagan media (3-4pm for those attending). Also, if you haven’t already, check out the article The Oregonian about the Pagan Pride event, featuring an interview with your’s truly. Because I’m about to hit the road, I don’t have time to do a normal update today, so consider this an open thread to discuss whatever you’d like. I’ll try to update this post later with pictures (and maybe some audio) from the event.

If you’re in the Portland area, why not drop by?

As always, keep it civil, be kind to your neighbors, and have a great day. Normal content will resume on Monday.

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Jason Pitzl-Waters

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  • coloradocelt

    Wanna share some recipes? I will start with my favorite Green Chili rec:

    Chile Verde
    1 tbsp olive oil
    1 large onion
    2 lbs lean boneless pork cubed
    3 tbsp flour
    1 tsp ground cumin
    4 cloves garlic (crushed)
    15 green chiles (roasted, peeled, seeded, chopped)
    salt to taste
    1 1/2 cup chicken stock
    Sour Cream

    Heat the oil in a skillet, and saute the onions until browned. Add the pork to onions and cook until no more pink can be seen. Slowly add the flour to pork and onions until thickened and no lumpiness. Add the meat and onion to a crock pot, with cumin, garlic, chiles, salt, and stock. Stir cover and cook on low for 6 hours.

    Top with cream and serve with warm tortillas!

    • Lēoht Sceadusawol

      I’m not the greatest cook in the world, but my favourite recipe goes something like this:

      Spit Roast Venison

      1 Deer.

      Hunt deer until dead. Skin and gut deer (keep skin aside for buckskin making). Put on spit. Roast.

      Yeah, not very inventive, but it tastes so good!

      • http://twitter.com/thelettuceman Marc

        Preferred method of taking said deer?

        • Lēoht Sceadusawol

          Quickly, and by surprise. Causing any stress on the animal not only causes a surge of adrenaline (which taints the meat) but also causes undue suffering. Two things I am keen to avoid.

          I’d go with bow over gun, but that is personal preference and is not an option in the UK (bow hunting is illegal.)

          Good question, though.

          • Ursyl

            Bow hunting in illegal in England?
            Shades of remembering Robin Hood?
            I never would have thought of that, considering the gun laws. Why is bow hunting illegal?

          • Lēoht Sceadusawol

            I believe the official reason is ‘ethics’ Apparently a bow can’t make as sure a kill as a gun.

            The funny part is that I don’t need to have a license to buy a bow, but I do for any serious gun. Meaning I can get a far more powerful bow than I could a gun.

          • http://twitter.com/thelettuceman Marc

            Interesting. I prefer the so-called “primitive” firearms. A bitch to clean, but so much more satisfying to fire.

          • Lēoht Sceadusawol

            I had some air rifle training as a youth, but since then, not had any real gun experience.

    • kittylu

      Since you guys have main courses taken care of, heres breakfast or a good snack:

      Lemon Ricotta Muffins

      2 cups all-purpose flour
      1/2 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      1 cup plus 1 teaspoon sugar for sprinkling
      1 stick unsalted butter, softened
      1 tablespoon finely grated lemon zest
      1 cup whole-milk ricotta cheese
      1 large egg
      1 tablespoon fresh lemon juice
      1/2 teaspoon almond extract
      poppy seeds (optional)

      Grease muffin pan, preheat oven to 350 degrees. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide batter among the prepared muffin cups. Sprinkle the tops with poppy seeds and the remaining 1 teaspoon of sugar. Bake until the muffins just become pale golden on top, about 22-24 minutes. Cool slightly. Serve warm or at room temperature.

    • Tara

      For the season…Spiced Cider

      5 gallons unfiltered apple juice (the cloudy, brown kind not the clear kind)
      half cup fresh ginger root, peeled and chopped
      3 tangerines or small oranges, cut into 4-6 wedges with peel on
      6 cinnamon sticks
      sprinkle ground nutmeg
      9 cardamom pods
      3 tablespoons whole cloves
      9 star anise pods

      Combine ingredients in large pot. Heat on low for 3+ hours. Strain by the cup. Also good with rum.

  • Kit Ketcham

    I am an Oregon resident these days, Jason, and was tickled to see the interview with you in yesterday’s Oregonian. I thought it was excellent! Nice going!

  • kittylu

    Since this blog sometimes mentions Native American issues, I thought I’d mention that the diplomat killed in Libya was a member of the Chinook tribe.