Charging your Crystals under the Full Moon

Before you put your crystals under the full moon it's a great idea to clean them first.

Sound cleansing is another way to prepare your crystals.

A bed of rice is considered the safest method of cleaning your crystal.

Fill a glass bowl with uncooked rice grains. 

Gently place the crystal on top of the rice or fully cover the crystal. 

Leave it there for at least four hours, any negative energy will be absorbed and transmuted into the rice, so do not cook and eat the rice or you will absorb the negativity! 

After the cleansing the energy of a full moon is perfect to charge your crystals.

A full moon is the brightest and it is the most effective way to cast off what is no longer serving you  – and your crystals.

Crystals absorb energy, just as you do. 

Your crystals will absorb the energy of their immediate environment, and if they are frequently handled or used for healing practice, they will need to be cleansed of that energy too.

Lay your crystals out on a natural surface. 

This gives an earthing effect, just like grounding your own body.

What time is best to put them outside?

Anytime after it gets dark is the perfect time. 

Dusk, when the sun is setting is ok too. 

This way the crystals that should avoid sunlight, such as Amethyst, are not put out until the sun has gone down.

When we bring the crystals inside and do we need to do anything special with them?

Bring them inside in the morning. You do not have to have them outside for any set length of time. 

There are some crystals that can eventually fade if left in direct sunlight. 

You do not need to do anything special to handle them while bringing them inside. 

Just bring them on in and put them in their normal homes around your house.

What if we can't put them outside? Will they still get cleansed if we put them on my window ledge?

It's ok if you can't put them outside. 

You can put them in front of your window.

Some crystals like Selenite are fragile and they need to be protected outside. 

If you have a window that moonlight can come into, that is probably best. 

However, if you can't do that, don't worry, any window will do. 

The energy is all around us. It won't be as strong as it would be outside, but you work with what you have.

It is cloudy or raining. I can't see the moon. Will my crystals still be cleansed? Does this effect the moon's energy? 

Regardless if we can see the moon or not, the energy is still there and is still effecting us and the planet. 

Clouds do not effect the moon's energy. 

It is still there and still shining, even though the clouds are in the way of us seeing it. 

If it is raining, just make sure that you put out crystals that are ok to get wet.

For example, keep Selenite and Malachite inside because the rain will damage them. 

Crystals like the Quartz family (Clear Quartz, Amethyst, Rose Quartz, Citrine, Smoky Quartz) are all safe to be outside in the rain. 

Recharging Your Crystals

 

Really Great Homemade Cinnamon Rolls

Here’s the recipe for some great homemade Cinnamon Rolls.

They are soft, fluffy, and gooey all at the same time. 

They melt in your mouth when they are still warm.

Fun to make, delicious and we wish to thank Rachel, the Stay At Home Chef.

INGREDIENTS

Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze

• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

INSTRUCTIONS

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
  
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  
• Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
  
• Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

NOTES

***Some have reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.

Rachel, the Stay At Home Chef.

German Bread Dumplings

German Bread Dumplings are absolutely delicious.

One of the most famous German side dishes and easy to make.

We do like to fry them up a little bit in a touch of oil, but that’s how we like them.

German Semmel Knoedel freeze well, so you can double or triple the batch, cook them, freeze them separated on cookie sheets, and then put them to ziplock freezer bags.  

Then when you want them all you have to do is thaw and reheat.

Ingredients

• 14 rolls
• 1 onion
• 1 bunch parsley
• 3 tbsp. butter
• 2 cups milk
• 6 eggs
• 1 ½ tbsp. salt
• ½ tsp. pepper
• ¼ cup bread crumbs

Instructions

• Cut rolls and onions into small cubes and add to a large bowl.
• Chop the parsley.
• Melt butter in the pan, add onions and fry until translucent.
• Add parsley and fry with the onions for one minute.
• Shut off the heat and add the milk to the pan.
• Pour the mixture over the bread cubes and mix well.
• Add the eggs to a bowl and beat lightly with salt and pepper.
• Pour the egg mixture over the bread cubes and mix well.
• Allow to rest for about 10 -15 min.
• Knead the mixture well for a couple of minutes.
• Add the bread crumbs and knead for another couple of minutes.
• Wet hands with a bit of cold water and form tennis ball sized balls.
• Bring water to a simmer and add salt.
• Lower the dumplings into the water with a slotted spoon or strainer and let simmer for about 15 to 20 min.
• Remove the dumplings from the pot and serve hot.