Yule Reflections￨Light Ritual

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you’d like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you’ll honor the flame within.What am I reading?https://bookshop.org/shop/witchywomanwalkingWinter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What’s playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What’s for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yuSupport the show