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The team of All In with Chris Hayes puts out a daily request on Twitter asking their followers to send them the things they find most interesting on the internet. These are their finds for December 16, 2013

The shortest day, the longest night, for those of us who reside in the Northern climes Winter Solstice is here. The sun reaches is most Southern destiny and touches for but a moment, the Tropic of Capricorn and immediately reverses her course. That moment will occur on December 21 at 12:11 EST.

The Winter Solstice is a special night for those who practice the craft and has a rich history from many cultures. In old Europe, it was known as Yule, from the Norse, Jul, meaning wheel. It is one of the eight holidays, or Sabbats, that are held sacred by Wiccans and Pagans around the world. In Celtic traditions it is the battle between the young Oak King and the Holly King:

the Oak King and the Holly King are seen as dual aspects of the Horned God. Each of these twin aspects rules for half the year, battles for the favor of the Goddess, and then retires to nurse his wounds for the next six months, until it is time for him to reign once more.

Often, these two entities are portrayed in familiar ways – the Holly King frequently appears as a woodsy version of Santa Claus. He dresses in red, wears a sprig of holly in his tangled hair, and is sometimes depicted driving a team of eight stags. The Oak King is portrayed as a fertility god, and occasionally appears as the Green Man or other lord of the forest.

The re-enactment of the battle is popular in some Wiccan rituals.

As we prepare for the longest night, we decorate our homes with red, green and white, holly, ivy, evergreen and pine cones. We honor the solar year with light. We place candles in the windows facing the North, South, East and West to ward off the darkness and celebrate the return of the sun/ With the setting sun, fires are lit in hearths and fire pits and kept burning to keep us warm until Sol returns at dawn.

There is food a plenty, roasts and stews and winter vegetables and sweets, chocolate and peppermint candy, apples and oranges and sweet breads. All these reminding us of the last harvest, the gifts of Gaia, Mother Earth and the hunts by Hern of the Wild Hunt. Of course there will be honeyed and spiced wine and hearty, dark beers, some made by friends who will join the festivities.

What ever your beliefs, or none, may the traditions and celebrations bring you peace and joy. Blessed Be. The Wheel Turns.

Republished from 11/6/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.

Somebody at Organizing For America (aka Obama For America, OFA) thought that a twitter campaign featuring a be-speckled twenty something wearing plaid pajamas would be a good way to #GetTalking about the Affordable Care Act (aka Obamacare).

Until the the “reality based” twitter community decided to counter the White House propaganda machine with their own version of #PajamaBoy

h/t to RainbowGirl @ Corrente

Lewis Black feels let down by a future that several doctors told him he would not live to see.

The team of All In with Chris Hayes puts out a daily request on Twitter asking their followers to send them the things they find most interesting on the internet. These are their finds for December 10, 2013

1. Blues Brothers mall chase, Legos style.

2. Christmas trees being loaded onto a truck by a helipcopter

3. Moon orbiting earth!

Nights from the Alhambra was recorded in 2006, before a live audience by Canadian singer, song writer and harpist Loreena McKennitt at the Palace of Charles V, in the Alhambra, Granada, Spain for the PBS series “Great Performances.”

Deranged millionaire John Hodgman describes the dilapidated liberal wasteland New York City will become under Mayor Bill de Blasio.