Today's full moon was of the nature cardinal earth and cardinal water and it's polarity, therefore, is Cancer-Capricon. The Moon in Capricorn is a moon in exile with its ordinarily expressive emotions kept in check. Within a birth chart this position runs the gamut of unexpressed emotional life unless accompanied by modifying aspects. There are quite quite a few accompanying aspects, most notably: with Venus, the capacity for amorous expression in the zodiac, in Leo, the sign of the ego and closely connected to the theater and acting, and, therefore, emotional expression; with Mars, the capacity for assertive physical expression in the fixed fertile earth sign of Taurus--imbuing it with strong oral expression; The Sun, the capacity of self-motivation, the other part of the polarity, in emotionally expressive Cancer--in a birth chart this would be a personality guided and protected by feelings.
This is an astrological combination full of creative tension.
All these elements combine to make for, if nothing else, an emotionally eventful weekend--especially for those who would be effected by this combination--and coming on the tail end of the Solstice, it also emphasizes the extreme maternal and paternal aspects of the world we live in, or, if you will, the yin and yang, the active and the passive, the masculine and the feminine ...
The perfect place for the human expression is on the beach and in celebration of this we posted some of David Morgan's better photos celebrating the men of Summer.
Nourishment again comes from two favourites who seem to know about good nutrition and the men pictured here are nothing, if not well-nourished. The first is from Diana Shaw utilizing whole wheat penne and virtually perennial cabbage, something from the good earth. She reminds everyone that whole wheat pasta (pasta integrale) "is neither new or American ... the best imported whole wheat pastas [Barilla and De Cecco] have body and bite, and the faint nutty flavour of good, hearty grain."
Extra Virgin Olive Oil
Onion, one thinly sliced
Carrot, peeled, thinly sliced
Red Cabbage, 2 cups shredded
Red or White low-starch Potato, peeled and sliced paper thin
Whole Cumin Seeds, 1 teaspoon
Fontina or Taleggio Cheese, thinly sliced, 125 grams
Dried Whole Wheat Penne (3 cups)
1. Heat the olive oil in a skillet over medium heat, as the temperature peaks add the onion, carrot, cabbage, potato and cumin.
2. Saute for about eight minutes until the onion achieves softness and limpness.
3. Cover for about 12 minutes while the cabbage achieves tenderness and the potato cooks through.
4. Turn off the heat.
5. In the meantime the penne are cooking and when drained they are tossed thoroughly within the skillet while adding the cheese.
6. Serve right away.
And from the sea are two summer dishes from Julee Rosso's Great Good Food. The first is very Tuscan and one of the mainstays of that hearty and simple cuisine:
Tuna and White Bean Salad
Cannellini Beans, 500 grams, rinsed and sorted
Sea Salt (or Kosher Salt) one teaspoon
Fresh Italian Parsley, chopped
Scallion, green and white parts, one cup coarsely chopped
Tuna, grilled, about 200 grams, flaked (or a can packed in water)
Fresh Lemon Juice, four tablespoons
Red Wine Vinegar, two tablespoons
Olive Oil, three tablespoons
Freshly Ground pepper.
Rosso doesn't say so, but you would be better off with balsamic vinegar, virgin olive oil and sea (or kosher) salt. Of course, the beans need to be soaked and cooked as usual for dry beans. This is a full day process. Actually this simple dish, if using dried beans, could take up to two days to prepare.
1. Once the beans are cooked and have achieved tenderness, combine them with the parsley and scallion.
2. Fold in the tuna.
3. Whisk the lemon juice, vinegar and three tablespoons of olive oil, pour it over the beans and combine.
4. Salt and pepper to taste. Refrigerate for eight hours.
5. Serve over greens.
And one more from the sea from Ms Rosso:
Minted Monkfish Fillet
Monkfish Fillet, one kilo, trimmed
Butter, unsalted, one tablespoon, melted
Fresh Italian Parsley, minced, two tablespoons
Lime Zest, two tablespoons
Fresh Mint, minced, one half cup
Dry Vermouth, quarter cup
Freshly Ground Pepper
Oven Pre-heated 375F
1. Place the monkfish on aluminium foil large enough to wrap it
2. Brush the fillet with the melted butter and then sprinkle it with parsley, lime zest, mint, vermouth, and pepper to taste.
3. Fold the foil over the fillet and tightly seal the edges.
4. Place the package on a baking sheet and bake for 25 to 35 minutes.
5. Remove from oven. Fish should be opaque and should flake easily.
6. Serve immediately on a platter with its juice.