Our in-house astrologer, Moira, has been with us for many year and now, for the first time ever, will be on Psychic Source’s Facebook page anwsering your questions! If you’ve never had a reading with Moira, now’s your chance to ask her a question…for FREE on the Psychic Source Facebook page!

First, a bit about Moira…

For over 30 years, Moira has worked as a professional astrologer and Psychic Advisor and couldn’t be happier helping guide people using the stars. People love her style, her empathy and her gentleness.

“Your compassion is amazing…” – Janice

“I appreciate your insight; many blessings!” – Nadine

“This reading was amazing, she understood my situation in such detail.”  – Andrew

Now, the Exclusive Event!

On December 16th, from 2 to 3pm eastern time, Moira will be available on our Facebook wall, answering your questions!  All who participate will be entered into a drawing to win a Free 15 min appointment with Moira!

We’re anticipating high volume during the event, so please narrow your post to include your name & just one question.  Moira will do her best to answer everyone, but due to the limited amount of time she’ll be available, your question may not be addressed. Remember, we’re on the East Coast too, so she’ll be available during Eastern Standard Time only.

Plus, all who participate will be entered into a random drawing to win a free 15 min appointment with Moira!

Save the date & time: December 16th from 2pm – 3pm eastern time. See you there!

*Questions involving medical, legal issues or those of illicit or illegal nature will not be answered.
Depending on time constraints, every question may not be answered. Questions will not be answered in the order receieved.

Pisces is a most creative, imaginative sign.  The twelfth house dwellers, they are very psychic and often wonderfully amusing guests.  Ruled by Neptune they are a water sign, so I am offering one of my all time favorite comfort soups this month.  This requires a little extra work, and the Hollandaise is important; and your Pisces will appreciate the extra effort! Serve the soup, a little wine and bread….then clear the table and let your Pisces read your Tarot cards.

“Billi bi” is a French soup made with mussels, onions, wine, cream and seasonings. The classic recipe strains the mussels to leave a smooth soup, but the mussels are often left in as an added bonus these days. (My personal preference).

Ingredients:
2 pounds mussels
2 shallots, coarsely-chopped
2 small onions, quartered
2 parsley sprigs
Salt and freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1 cup dry white wine
2 Tablespoons butter
1/2 bay leaf
1/2 teaspoon thyme leaves
2 cups heavy cream
1 egg yolk, lightly beaten
2 Tablespoons hollandaise sauce*

Preparation:
Clean the mussels to remove sand, dirt, and any beards. Place mussels in the bottom of a large Dutch oven. Add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf, and thyme. Cover and bring to a boil. Simmer 5 to 10 minutes until the mussels open, discarding any mussels that do not open.

Strain the contents through a double thickness of cheesecloth into a saucepan. Remove the meat from the mussel shells and set aside. Discard the mussel shells and vegetables remaining in the cheesecloth.

Bring the seafood stock in the saucepan to a boil. Stir in the heavy cream and remove the pan from the heat as soon as it begins to boil again. Whisk in the egg yolk and return the pot to the heat, stirring, only until the soup thickens slightly. Do not boil.

Stir in hollandaise sauce and mussel meat just before serving.
This seafood soup may be served hot or at room temperature.
Yield: 4 servings

Hollandaise sauce
Ingredients
1 tablespoon fresh lemon juice
2 tablespoons boiling water
2 large egg yolks
1/4 cup unsalted butter
1/8 teaspoon cayenne
1/4 teaspoon salt

Instructions
Melt the butter and keep it warm.   Heat the lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready.  Place the top of a double boiler over (not in) hot water.  Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water.

Now add the warmed lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

“We are the world. In the deepest ground of our being we remain in metaphysical contact with the whole of that creation in which we are only small parts. “– Thomas Merton

As someone who intuitively feels the emotions that other people experience, I find myself responding to the news of what is happening in Haiti with a sense of overwhelming compassion and empathy.  Truly, I feel blessed by this gift and I am grateful to be part of the community of Psychic Source, a company that understands and reaches out with me. 

Like many of you, I watch the news and have been deeply moved by the heroic actions of my fellow human beings. The intense love and hope of a husband calling to his wife, who was trapped in the rubble, as he dug with his bare hands to free her… the tears of joy when she was miraculously saved after six days and reunited with him. Sadly, these happy endings are rare. Children are lost, many are now orphans.  Families are torn apart.

Haiti is approximately 650 miles from Miami Florida. Miami the same distance from Atlanta and Atlanta is the same distance from Washington, DC. That’s about a two hour flight. Two hours is a very close neighbor. As Americans, we are very blessed. We are the flush, well heeled neighbors to Haiti and our neighbors need us now.

Rather than sit here and feel helpless in the face of such tragedy I choose, like most of you, to get involved. We respond with the wave of humanity; we watch the news, we lose sleep. We mourn. It is our Human way, our connection with something Divine.

Rumi said, “There is a community of the Spirit, join it and feel the delight of walking in the noisy street.”  How can we join in and help?  Really from where I sit, what can I do? My husband and I discussed this and decided to reach out to our community with a challenge. Give up something that you enjoy, something that you perhaps take for granted and donate the cost of that something to a benefit Haiti. Do more if you can.  

We regularly enjoy a dinner at our favorite Italian restaurant. My husband eats lunch out, and I love café mocha on Friday afternoon. This week we’ve decided to skip our weekly indulgences and donate the cash to charity, and I will personally be joining with other Psychic Source Advisors and staff in donating to Doctors without Borders .  I encourage you to assist in this effort with Psychic Source, but please, help in whatever way speaks to you. Our collective actions build to something greater, and together, we can bring help and hope to others in need.

There are many ways to help.  In the spirit of our global community, my family and the entire Psychic Source Community, invite you to join us in this small neighborly effort.  – Moira

Note: This weekend, Psychic Source is donating 2% of all sales to Doctors without Borders. You can assist these efforts by adding dollars to your account during this drive.

Login  to your account or call 1-800-732-0797 to add dollars to your acct and together we can make a difference.

Shrimp Fra Diavolo

Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon kosher salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine or vermouth
3 garlic cloves, peeled and chopped
1/4 teaspoon dried oregano leaves
¼ cup chopped fresh Italian parsley leaves
¼ cup chopped fresh basil leaves

Directions
Toss the washed, peeled shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. In a large skillet, heat 3 Tbls of oil at medium temp. Add the shrimp and sauté for one minute, toss, and continue cooking until just cooked through, approximately 1 to 2 minutes.

Remove shrimp to a serving plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.

Gently simmer for about 10 minutes, until the sauce thickens. Return the shrimp and juices to the tomato mixture; toss to coat, and cook for another minute; just until the flavors marry.
Stir in the parsley and basil. Serve with Vermicelli and enjoy!

It’s a new decade!

Make Your List
Before you go to the grocery store, you often make a list, so you don’t forget any item you may need. This way, when you walk into the store, you can organize your trip so you check off all items on your list, not forgetting anyone. Resolutions and goals are just the same. When you have an intention, it helps to be able to hold it, see it in black and white, so you can visualize the results.  By writing down what you’d like to see happen, you are more likely to accomplish it. Whether it be to spend more time balancing your inner peace or putting yourself out there romantically, write it down!

Practice Makes Perfect
If you were running a marathon, you’d train months in advance, so that you could gradually work up to your goal. Depending what your intention is, find realistic ways to incorporate it into your routine, so that little by little, you prepare for the results you are looking for. If your goal is to meet someone special, perhaps you should take small steps to going to new places, smiling at that handsome stranger, or simply hold your head up a little higher, so you take notice of the world. Small steps lead to bigger steps, which can lead you onward and upward!

Think Good Thoughts
Smiling feels and looks good and radiates farther than just your face! A positive attitude often makes all the difference when trying to accomplish something. If you think you can, if you keep your hopes high, then you’re halfway there! Positivity and affirmations are healthy and truly resonate within. If you feel yourself getting down about something, think about something that makes you smile, even if it’s only for a second. “You’re never fully dressed without a smile!”

Remember, anything is possible this Year!

To prepare for what’s in store for you, check your Weekly Love Horoscope. Our in-house astrologer, Moira, explains how the stars are aligning in your relationship corners. You can also get a quick glance at what each day has to offer by reading your Daily Horoscope, provided by astroSOURCE.com. Anything is possible this year…will you be ready for it?

Horoscopes are an interpretation of the position of the Sun, Moon and planets. A knowledgeable Astrologer is able to determine how these factors may influence your life. Having your birth data, including the time, date & place of birth, offers great insights. The more skilled the Astrologer, the more accurate and useful the horoscope!  The sign you were born under is like a tiny peak into your personality as well as a way for you to see who you’re compatible with. 

Here are a few of the Winter Signs and some of the personality traits that go along with them:�
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Sagittarius: You’re outgoing; a philosopher; a natural-born teacher, you are a visionary, but you like to procrastinate. Your friends may say you’re outspoken, but you love helping others, so it’s worth it! You enjoy freedom, travel & nature.

Capricorn: You’re patient & reserved. Your friends may say you’re pessimistic at times, but they admire your determination and discipline. You enjoy being at work & receiving praise & approval for a job well done.

Aquarius: You’re assertive & independent. Your friends may say you have strong dislikes & firm opinions, but they love your progressive thinking. You love your independence & inventing new ways of doing anything!

Pisces: You’re intuitive, emotional, mystical & adaptable to most any situation.
Your friends may say you’re imaginative & wishy-washy at times, but they love your romantic nature. You enjoy learning about mysticism & psychic phenomenon.

Anyone who’s interested in Astrology should experience a one-on-one reading with a trained Astrologer.  It’s a great way to learn more about yourself and to discover the best times to make decisions.

To receive your monthly Love horoscope, written by Psychic Source Advisor Moira, call our customer service department and let them know you’d like to be on our email list or you can login to your online account and update your communication preferences.

My mother and grandmother used to make these wonderful treats every year. Rugelach, which mean “little twists” in Yiddish, are cookies originally created by Jewish people from Poland. My updated version uses ricotta cheese and currents.

Enjoy and Happy Hanukkah!

The dough:
8 ounces ricotta cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 cups unbleached all-purpose flour
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The filling:
¼ cup unsalted butter, melted
½ cup sugar
2 teaspoons cinnamon
½ cup finely chopped walnuts
½ cup currents (optional)
1 egg beaten with 1 tablespoon milk, for egg wash
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The dough:

Place the ricotta cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Filling and baking the rugelach:

Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.

Mix the ingredients for the filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Brush the melted butter on first, and then sprinkle the combined walnut, cinnamon and sugar and the optional 1/2 cup of currents.

Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Sagittarius natives love social gatherings; plan a fun gathering and they will be the life and light of your next dinner party. The natural world traveler of the Zodiac, archers love adventure and they enjoy a wide variety of cuisines.  A little tour of Italy is fun and you can double or even triple these easy recipes to entertain a large party.  Think expansive, like the planet Jupiter – which is the Sag ruler. The more the merrier! Happy Birthday Sag!

Easy Time Chicken Florentine

Ingredients
-6 chicken breasts
-6 slices prosciutto
-1 large bunch spinach, steamed
-1/4 cup pine nuts, toasted
-2/3 cup ricotta cheese
-1/4 cup grated Parmigiano-Reggiano Cheese
-2 cloves garlic, finely chopped
-Salt and freshly ground black pepper
- Few grates nutmeg
-4 tablespoons olive oil

Directions
1. Preheat oven to 400 degrees F.

2. Drain spinach and squeeze out all water.

3. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg. 

4. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife.

5. Season the chicken with salt and pepper. Fill each with a small mound of spinach-cheese mixture.

6. Fold chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.

7. Place in baking dish and brush chicken with olive oil and roast 20-25 minutes until cooked through.
Serve the Chicken dish with this equally the easy pasta dish and a simple Salad of  Arugula, Pomegranate Seeds, and Toasted Pecans tossed with a vinaigrette of olive oil and lime juice.

Whole Wheat Penne with Gorgonzola Sauce
-2 (12-ounce) packages whole wheat penne pasta
-2 tablespoons butter
-2 cloves garlic, finely chopped
-2 tablespoons all-purpose flour
-1 cup chicken or vegetable stock
-1 cup cream
-8 ounces Gorgonzola, cut into small pieces
-2 ounces Parmesan Cheese grated
-A few leaves fresh sage, finely chopped
-Freshly ground black pepper
-2 handfuls baby fresh Basil leaves

Directions
1. Heat water to a boil for pasta, salt water and cook pasta to al dente.

2. Heat butter in a large sauce pot, add garlic, cook 1 minute then whisk in flour, cook 1 minute.

3. Whisk in stock, then cream, bring to a bubble and stir in Gorgonzola and Parmesan cheeses, until melted.

4. Stir in sage and a little pepper and cook 2 -3 minutes more. 

5. Drain cooked pasta and place in a large serving bowl. Toss hot pasta with sauce and fresh Basil. 

Serve immediately.

Scorpios have very discerning palates and they are often fantastic chefs. The natural born food detectives of the Zodiac, they can taste the mystery spices in any dish. If you are invited to their kitchen (a delightful honor) your Scorpio will charm you with rich delights and sweet treats that are often long kept secret recipes!

Here is one of my personal favorites: Happy Birthday Scorpios - We must have desert!

Yummy yellow Cupcakes dipped in Scorpio-Luscious Chocolate Ganache

Ganache is actually very easy to make, and even easier to love.  When this wonderful concoction is still warm it can be poured over a cake or torte for a smooth and shiny glaze. Let it cool to room temperature and it’s becomes a spreadable frosting or filling.  Chilled Ganache can be formed into truffles and rolled in cocoa and coffee!  In the words of my kids: “OMG. This stuff is amazing, why is it not a food group?”

Chocolate Ganache

-1 pound fine quality dark chocolate
-1 ½ cups heavy cream
-2 Tbls. Butter
2 Tbls. raw sugar
-1 teaspoon vanilla or brandy

1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.

2. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil.

3. Immediately pour the boiling cream over the chocolate, stir in butter until melted.  Allow to stand for 5 minutes.

4. Stir with a whisk until smooth. Add the vanilla or liqueur. Whisk until glossy!

When cupcakes have cooled, dunk them in the Ganache. One at a time, of course. Place cupcake upside down in Ganache. Give it a hearty dunk, up until the lip of the cupcake. Swirl the cupcake in Ganache, and pull up while twisting, to keep chocolate from dripping off. Now watch your cupcakes disappear; it’s magic!

Yummy Yellow Cupcakes

Our family likes the chocolate Ganache paired with these simple, yellow vanilla cupcakes. They are so light and yummy, and perfect with a thick chocolate top.

Ingredients
-3/4 cup unsalted butter (1 1/2 sticks), at room temperature
-1 cup sugar
-1 1/2 cups cake flour, sifted
-1 1/2 teaspoons baking powder
-1/4 teaspoon fine salt
-1/2 cup milk, at room temperature
-3/4 teaspoon vanilla extract
-3 large eggs, at room temperature, separated

Directions

1. Place a rack in the middle of the oven and preheat to 375 degrees F.

2. Line the muffin pan with paper cupcake liners. (one dozen)

3. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

5. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

6. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

7. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

8. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

9. Remove the cakes from the oven and cool completely.  Dip cupcakes in Chocolate Ganache (recipe above)

Enjoy!

Kale with Pinto beans and Roasted Red peppers

- Two bunches of Tuscan Kale (or curly kale)
- 3 tbsp olive oil
- 1 can pinto beans, drained
- 1 medium onion, finely chopped
- 5 green onions, chopped
- 1/2 jalapeno pepper, finely chopped (or whole depending on your taste)
- 1 cup parsley, finely chopped
- 1 cup cilantro, finely chopped
- 3 garlic cloves, minced
- 1 tsp cumin, freshly ground
- 1/2 tsp sweet paprika
- Salt and freshly ground black pepper
- 1 red pepper, roasted, peeled and finely diced
- The juice of 1/2 lemon

Directions

1. Wash the kale and remove the stems. Chop roughly and set aside.
2. Pour the olive oil in a pan over a medium heat. Add the onions, cover and cook until translucent but not browned, stirring frequently.
3. Add garlic, jalapeno pepper, cumin, paprika and herbs and cook for a few minutes until fragrant.
4. Add the chopped kale, cover and cook until wilted and the leaves turn bright green.  Season with salt and pepper.
5. Add the beans, drained, and the roasted red pepper.
6. Stir, cover and let cook for another 10 minutes for the flavors to marry.

Serve on a plate drizzled with some good olive oil, the lemon juice and sprinkle with chopped coriander and green onion. Yummy!

Sweet Potatoes Tagine

- 2lb sweet potatoes, peeled and diced
- ½ cinnamon stick
- A pinch of saffron
- ½ tsp ground turmeric
- 1tsp orange blossom water
- 1tbsp honey
- 1 cup water
- A pinch of salt
- 1tbsp sweet butter
- A handful of raisins to serve (optional)

Directions

1. In a saucepan, put all the ingredients and bring to a boil over a medium heat.
2. Reduce the heat and simmer, covered with a lid, until the potatoes are just tender, but not too mushy, and the sauce reduces to a thick syrup, about 20 minutes.
3. Serve immediately sprinkled with raisins or roasted, flaked almonds.

Are you a Libra? Maybe you know (or have a crush!) somone with a Libra birthday. Check out their astrology horoscope.