An Ahh-mazingly Astrologically Grateful Thanksgivikkuh

Once I start something it's hard to let go of it, I've been that way since I was a child, I dive in with all the gusto I can muster, so to even think about taking the holiday off from The Pure Pollino show this week was a struggle to say the least. I resisted it, until I started getting ready to write my blog and looked at the astrological configurations for the week. That, along with my Deepak and Oprah meditations. (you should really do these and they are free) I realized that this week it's time to take a step back and each day give thanks to everything we have in our lives. This week is about not just giving thanks but in the true spirit of the collision of holidays, it's also about seeing the light. Hanukkah is the eight day festival called the festival of lights, it commemorates the re dedication of the temple by Judas Maccabaeus in 165 BC, symbolizing coming out of the darkness and into the light. And looking at the configurations for the week I think many of us will feel ahh-mazingly grateful for the friends and family we have with us, we also feel spiritually connected to the earth through the food we eat, in sense shedding a whole lot of light onto this thought: spiritual connection through food and family.

When I tell people about my show I explain it as 2 things: astrology/spirituality, the other is food. To me both are about the same thing, being connected to other people through these avenues. This holiday is a perfect example of how to the two are actually one. Food is our connection to this earth, it is from this earth, it is sourced from us, by us and given to us to sustain us. It also takes center stage at every holiday ( all are spiritually centered ) on earth, even ones where you are fasting it is still at the core as you go without.

What is extremely interesting is this week the strongest configuration in the sky is retrograde Jupiter in Cancer (family-friends-home) opposing Venus in Capricorn (practical-earthy-disciplined). This opposition says we are going to overindulge and be extravagant - at least temporarily- we will give in to indulging for the day, both emotionally and gastronomically! There may even be some tears of joy, because of the genuine love you may feel. And that feeling will come through the spiritual connection of food and family.

 Thanksgivikkuh will be the day of the feast, luckily we have the Virgo moon in the beginning of the week to get us ready for overindulging and Mercury and Saturn getting together Monday night will give us the mental discipline to make sure we are ready for Thursdays extravagance. Also this week Neptune (dreams) snuggling a little close to Chiron (wounds) is squaring or creating tension with the Sun in playful Sagittarius, as we try to create the perfect balance of what we want Thanksgivikkuh to look like spiritually and letting things unfold and accepting with grace and ease the day's events. Being really aware of your expectations and yet being spiritually open to whatever the day brings is the key to really enjoying this week. If you have no plans, - plans will soon arrive, if you have friend over, and more want to come - open your door. And if you have 20 family members coming over, 3 kids and this week you adopt a stray dog - expect the unexpected. Or if you have a show that connects you to thousands and thousands of people each week across the globe, take sometime to feel gratitude for that and tell them you will be back on the air with them Tuesday following the holiday!.


Really all our lessons are right there before us, and this holiday has the best energy I've seen in a long time. Let go of your expectations, but take the time, in the few days before, to plan accordingly. Use grace and kindness to those knocking on our door, even if its a stray, everyone deserves love and we give that love on this holiday through the food we share. At the table give thanks, say a prayer for that meal, hold each others hands, human touch is such a beautiful thing.

Below is one of my favorite recipes from Pure Pollino this past week courtesy ofPace Webb enjoy! and Happy Thanksgivikkuh!
xo,m

 
 
 
Photo by Scott Clark
 
 
Butternut Squash Fritters with Aioli and Pom Arils
 
 
Ingredients:
 
 
Fritters
1 butternut squash
1/2 cup flour (gluten-free ok)
2 whole eggs
2 tablespoons olive oil
salt to taste
2 quarts oil for frying (peanut, canola or any vegetable)
 
 
 
Basil Aioli
 
 
1 bunch basil, leaves, blanch and shock, drain well
1 teaspoon ascorbic acid
2 cloves garlic, crushed and made into a paste
1 egg yolk
1/2 cup olive oil
1/4 cup vegetable oil
salt to taste
pomegranate arils from one small pomegranate
 
 
Method:
Preheat oven to 375 degrees. Heat oil to 350 degrees. Cut butternut squash in half and scoop out seeds. Drizzle olive oil and salt over squash and roast flesh down until tender, about 20 minutes. Cool and scrape flesh into a large bowl. Mash together and then add flour, eggs, and salt to taste. Add eggs last so you can adjust salt. With a one ounce portion scoop, make fritters and immediately fry in hot oil. Drain on a cake cooling rack with a half sheet underneath. Keep warm in 200 degree oven until ready to serve.
Blend basil leaves and ascorbic acid with oils.  In a separate small mixing bowl combine egg yolk and garlic In a very slow stream pour the basil oil mixture into the egg yolk mixture all the while whisking. Add oil to desired consistency. Thin with water if necessary. Season to taste with salt.
 
Garnish fritters with basil aioli and pomegranate arils. Serve warm.

Best,

Michelle Pollino

Host, Pure Pollino

www.MichellePollino.com

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