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Tuesday, March 17, 2009

7 Serpent/CHICCHAN

Greetings on this day of 7 (mystical), Serpent/Chiccah (Instinctual; Connecting earth bound to heavenly aspirations)

Galactic Tone 7
7 is considered a mystical number and associated with the Jaguar by the Mayans. It is associated with the source of creation and the flow of divine will. 7 stands as a mirror to divide light and dark and to reflect all that is and that which is not.

Serpent/CHICCHAN
Sensual and dramatic, this Day Keeper Sun embodies intense instinctual wisdom and creates a connection from Earth bound, to Heavenly aspirations, through movement and the creation of time. Serpent opens our hearts and expands us toward service to others. Just as serpents are adaptable and fluid, we are encouraged to approach this day with those attitudes in mind.

GREEN KIN #: 85
The Kin number of the day is similar to the Julian date on the Gregorian calendar. This is the 85 day of the 260 day Mayan year, and one of the 52 “portal days” for activation.

Portal days are time cycle intersections that help facilitate the receptivity of cosmic knowledge. Within the grid of the Tzolk’in that uses the mathematics of 28, connecting portal days to the cycles of the moon through mathematics. This calendar “grid” resembles the strands of our DNA.

On portal days, we feel the effect of two powerful cycles at once. We find that cosmic remembrance is clearer and very activated on these days. We also find major events happen on portal days. (The next portal day falls on the Spring Equinox.)

The combination of 7 Serpent/CHICCHAN offers a foundation for insight – 7 illuminating dark from light, Serpent/CHICCHAN indicating an opening for instinctual wisdom, and all activated by the Green Kin day, suggesting an opening for new knowledge and level of awareness of the connection between heaven and earth.

A good day to be flexible and open to new inspiration.

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The Journey - Conversations With God

Love in a Recipe - Mom's Chocolate Sheet Cake

One of the things I love about my Mom, is that everyone who enters the door is offered something wonderful from her kitchen - this is my favorite thing. This is seriously one of the best recipes in my entire collection - the fastest and BEST chocolate cake you will ever lay hands on. You just can't screw this up!

Mom's Chocolate Sheet Cake

The Cake...
2 Cups Flour
2 Cups Sugar
1 Stick Butter
5 Tablespoons Hershey's Cocoa
1 Teaspoon Vanilla
1 Cup Water
1 Teaspoon Soda
1/2 Cup Buttermilk
2 Eggs
1 Teaspoon Salt
1/4 Teaspoon Cinnamon
1/2 Cup Oil

First - preheat the oven to 400 degrees (that is not a typo).
Get a big sauce pan, you are going to mix the batter in there. Melt the butter with the oil, water, and cocoa and bring to a boil. Take off the stove immediately, and add all the dry ingredients, EXCEPT THE SODA. Dissolve the soda in the 1/2 Cup of Buttermilk, then add this, the eggs, and vanilla and mix till smooth. Pour batter into a sheet cake pan - those big pans that are a little deeper than a cookie sheet. (I line mine with parchment paper, or grease and dust it with flour.) Bake for 20 minutes ONLY, or until it springs back.

The frosting...
You are going to use the same saucepan, so rinse and start over for the frosting. This doesn't take long, and you pour it over the cake while it is still hot - only 5 minutes out of the oven... so I usually start this about 5 minutes BEFORE the cake is done.

1 Stick Butter
5 Tablespoons Hershey's Cocoa
1/3 Cup Buttermilk
1 Teaspoon Vanilla
1 Box (2 1/2 Cups) Powdered Sugar
1/2 Cup chopped pecans (optional)

Melt the butter with the cocoa til well dissolved. Add the buttermilk and vanilla - mix. Add the powdered sugar and keep this on a low burner... just to keep it from setting while you are mixing. By now, your cake should be out of the oven - add the nuts if you want them in the frosting - then pour this over the cake. (The frosting sets up like a homemade MMMMM fudge and holds all the moisture in the cake... will stay moist for days like that.)

OMG - Never baked this for ANYONE that they didn't go ape over it. You can leave out the cinnamon, though just a tad is unrecognizable - just "something" good people can't quite put their finger on. TRY IT.

I'm packing boxes for my move, and just couldn't bear the thought of not being able to find this recipe that I love so much. Hope you enjoy it. AND THANK YOU MOM!