Anna Sultana’s Rum Granita, Full Buck Moon and the longest Lunar Eclipse of the Century

A couple of years ago, during another heat wave, I posted the recipe for Ma’s lemon granita.

It was something we grew up with, as Ma often had it in the freezer during the summer.

She always served it to us when the thermometer rose.

Our parents, I noticed, had something similar, but a bit darker in colour.

They were having rum granita, which has a bit of a kick.

Granita uses a simple syrup as a base for a cold dessert.

it’s not as fruity as a sorbet.

But you can serve it plain or with as much fresh fruit as you want.

Granitas don’t require any special equipment at all.
All you need is water, coffee, a bit of sugar, and your favourite alcoholic beverage.
Don't wan't alcohol? No problem. The lemon granita is a crowd pleaser. 

Hints:

If you decide to use a spiced rum you should know that they can have a spicy chocolate flavour.

Vodka also gives a kick, without the colour or chocolate taste, if you want something lighter to serve with summertime fruits.

As with the lemon granita, the measurements are a starting point.

If you want it sweeter or stronger, no problem.

Adjust the amounts of coffee and / or sugar.

It’s like making a cup of instant coffee.

You don’t exactly measure the coffee crystals or the sugar. You just suit yourself.

If, after you've first placed the container in the freezer, the slush has become as hard as a rock, don’t panic.

You can leave it at room temperature and eventually it will be soft enough to scrape.

If, when you are ready to serve it, it has frozen too hard, let the granita sit at room temperature for a few minutes. Then work the mixture with the fork.

                        Rum Granita

Serves 8-10 servings

In a small pot combine 

1/3 Cup dark brown sugar, firmly packed

1 Cup cold water

Stir over medium heat to make a simple syrup. 

Once the sugar has dissolved, remove the pot from heat.
Set the simple syrup aside.

Place in a large container 

1 Cup ground coffee

5 Cups cold water

Stir until completely blended. 

Allow to sit at room temperature for 18 to 24 hours.

Strain the cold brew through a fine sieve and discard the grounds. 

Stir in

the reserved simple syrup 

1/2 Cup rum, or other alcoholic beverage

Transfer to a 9 x 13 inch metal pan and cover with plastic wrap. 

Place in the freezer for 45 minutes. 

Remove and scrape the mixture with a metal fork or spoon, then return it to the freezer.

Repeat this step every 30 to 45 minutes for about 4 hours.

You want the mixture to resemble shards of ice.

It can be served as is, or with berries or sliced fruit.

About the sky, thanks to the folks at The Farmers' Almanac…

The Moon’s closest companion in the sky is our ringed-planet Saturn - so close they fit within the same binocular field. Look to the South to spot these two only 2 degrees from each other.

July 26 - Mars comes into opposition in our sky for the first time since May 2016. At opposition, Earth as the third planet from the Sun passes between the Sun and a superior planet which in tonight’s sky is Mars. This results in Mars shining at its brightest in the skies.

July 27 - Full Moon! Longest lunar eclipse of the 21st Century! At 4:20 p.m. EDT there will be a Full Buck Moon.

This also presents the longest lunar eclipse from 2001-2100, lasting a whole 1 hour and 43 minutes. There is a catch however - if you live in North America you won’t be seeing any of this historic event as its primarily visible in the Eastern Hemisphere. Read more about it here. 

The planet Mars will reach “opposition,” the moment when the Sun, Earth, and Mars form a straight line. When a planet reaches opposition, it lies exactly opposite the Sun in the sky: It rises at sunset, reaches its highest point in the sky at midnight, and sets at sunrise.

July 30 - Catch the daytime Moon this week! No matter where you are on Earth, look to the West after sunrise to see it in a clear blue sky during the day. The Moon is now in a waning gibbous phase causing it to rise after nightfall and setting westward after the Sun rises.

July 31 - Mars will come within 35,784,000 miles of Earth at 3:50 a.m. Eastern Daylight Time, which is within about 1.1 million miles of the closest it can possibly come.

Just so you know… starting on July 26 there’ll be a Mercury retrograde in Leo. It will last until August 18, when Mercury goes direct.

Anna Sultana’s Strawberry Sangria and June’s Full Strawberry Moon

The May we had in Winnipeg has been on the brisk side.

To be honest, so cold we had the heat on last week.

But now it’s June, and that means Summer.

Okay, not really for three more weeks, but the cottages have been readied and everyone has summer on the brain.

Sangria is perfect for this time of year.

It has something alcoholic (usually wine - either red or white) and chopped fruit. 

The alcohol is a bit watered down, so there’s less risk of dehydration.

Think of it as a warm weather version of mulled wine.

In honour of June’s Full Strawberry Moon, why not make a pitcher of Strawberry Sangria.

People first talked about sangria in the 18th century. 

Some say they got the name from the Spanish word sangre (blood) because of the red colour of the drink.

Others say it comes from Sanskrit as in the Urdu word sakkari (sugared wine).

Whatever… in the late 1940s Hispanic Americans and Spanish restaurants introduced Sangria to the United States and it really became popular when the 1964 World's Fair in New York was in full swing.

Hints:

Dry white wines such as a Rueda, Jumilla, or Valdepeñas are traditional for sangria with white wine.

Other popular choices are Pinot Grigio, moscato and Sauvignon Blanc.

You can also use red or rose wine.

Don’t have strawberries? No problem. You can use whatever fruit you have on hand, such as apples, peaches, melon, berries, pineapple, grapes, kiwifruit or mangoes. 

You can sweeten it with honey, sugar, syrup, or orange juice. 

Seltzer, Sprite or 7 Up can be used to top up the pitcher. 

Allow the sangria to mellow in the refrigerator for several hours, or a full day.

Add the soda (if you’re using it) just before serving.

Have on hand plenty of ice to refill the bucket. 

This way your friends can add as much ice as they want, and the flavour won’t get watered down.

For the kiddies you could make sangria using ginger ale, lemon juice, orange juice and sugar.

And lots of fruit!

                        Strawberry Sangria

Yield: 8 servings

Cut into thin slices

1 lemon or orange

Slice

3 Cups fresh strawberries

Pour into a large pitcher 

2 750 ml. bottles of dry white wine (see above for ideas)

Add 

2 Cups strawberry-cranberry juice or strawberry nectar or pomegranate juice

the sliced strawberries

the lemon or orange slices

Cover the pitcher and place it in the refrigerator. 

Let chill for several hours or overnight.

When ready to serve fill glasses 3/4 full with the sangria mixture.

Be sure to get some strawberries and lemon or orange slices in the glass, too. 

Top off each glass with 

Chilled club soda or sparkling water

Garnish with 

mint leaves and a whole strawberry

Have on hand plenty of ice for people to serve themselves.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 3 - Venus is farthest from the Sun. Look to the south after sunset to see the waxing gibbous Moon just 2 degrees north of Jupiter. The Moon and Jupiter will be two brightest and the first objects out at dusk. The bright star Spica in the constellation Virgo, will also join the pair, below them and to the left.

June 4 - Look to the east after the Sun sets to see this trio: the waxing gibbous Moon with the star Spica below it; to the right is Jupiter.

June 9  - Full Strawberry Moon at 9:10 a.m. See how this Moon got its name in this short Farmers’ Almanac video. When the full Moon rises it will be just past apogee - its farthest point from Earth, at a distance of 252,526 miles. It will, in fact, be the smallest (to us) full Moon of 2017.  See if you can detect its smaller-than-normal size that night. Compared to the so-called “Supermoon” of last November 14th, the June full Moon will appear 12.3 percent smaller.

June 12 - Look for the Big Dipper asterism, the most recognizable star pattern in our night sky. It will be high in the north during the evening hours during the month of June.

June 14 - Earliest sunrise of 2017. This happens every year around mid-June, despite the year’s longest day - the Summer Solstice - is one week away.

Toast Canada's 150th Birthday with a Caesar on Victoria Day

This year Canada is 150 years old!

The Caesar Cocktail was created in Canada.

National Caesar Day is the Thursday before the Victoria Day long weekend, the kick-off to our long awaited summer.

Why not toast Canada’s 150th birthday with a Caesar Cocktail or two!

Ah, the Caesar Cocktail… it was one of those great moments in Canada’s history…

Walter Chell wanted to celebrate the opening of the Calgary Inn’s new Italian restaurant in 1969.

His invention - the Caesar Cocktail - quickly became a popular mixed drink.

It’s been said that over 350 million Caesars are consumed annually in Canada.

Chell said his inspiration came from the Italian dish Spaghetti alle vongole, spaghetti with tomato sauce and clams. 

He thought that if the mixture of clams and tomatoes made a good sauce it would make a great drink, so he mashed a few clams and then mixed the goop with vodka and other ingredients.

Brilliant or what!!

Well, Chell was a genius.
The drink was an immediate hit with the folks who went to the Calgary Inn.

Within five years the Caesar became Calgary's most popular mixed drink. 

Okay… here’s where it gets Karmic.

In 1970 Motts was developing Clamato, a mixture of clam and tomato juices.

That’s right, this happened one year after Chell created his cocktail.

Like I said, Karmic.

Clamato wasn’t as popular as Chell’s Caesar. 

But then somebody got a blast of inspiration and realized he could use Clamato to make the Caesar Cocktail.

An easier way to make an alcoholic drink?
Of course word spread like wildfire!

By 1994 half of all Clamato sales were made in Western Canada.

Motts claims that the Caesar is the most popular mixed drink in Canada.

The thing is, very few people outside of Canada know about the Caesar Cocktail. 

In the states it’s only known in bars along the shared border.

Most Americans just make do with a Bloody Mary. How sad!

Some say the Caesar is a hangover cure.
A 1985 University of Toronto study showed that drinking a Caesar when taking aspirin could protect a person's stomach from the aspirin.


In 2009, the Caesar Cocktail’s 40th anniversary, a petition to make it Canada’s official mixed drink was launched. Calgary’s Mayor, Dave Bronconnier, celebrated the drink's anniversary by declaring May 13 as Caesar Day.

Contests held across Canada in 2009 encouraged variations. Some ideas:
the glass being rimmed with Tim Hortons coffee grinds
Caesars with maple syrup
Caesars with bacon-infused vodka

Hail, Caesar!!

Want something to eat? Serve your Caesar with a Caesar Salad.

Hints:

The Caesar can be mixed in bulk and stored for a period of time before drinking.

Tabasco sauce and horseradish are frequent additions.

Vodka is occasionally replaced with gin, tequila or rum.

If you replace vodka with beer it’s called a Red Eye.
A drink without alcohol is a Virgin Caesar.

                        Caesar Cocktail

Moisten the rim of a highball glass with a lime wedge and dip into celery salt. 

Add 

1.5 ounces vodka

2 Dashes of Hot Sauce

3 Dashes of Salt and Pepper

4 Drops of Worcestershire sauce

5 ounces Mott’s Clamato 

ice 

Stir and garnish with a celery stick and a lime wedge.

                        Caesar Cocktail II

Moisten the rim of a highball glass with a lime wedge and dip into celery salt. 

Add

6 ounces Mott’s Clamato 

1 to 1 1/2 ounces vodka

2 Dashes of Hot Sauce

4 dashes Worcestershire sauce

Celery salt

Freshly ground pepper

ice

Stir and garnish with a celery stick and a lime wedge.

Anna Sultana’s Honey Wine / Mint / Eta Aquarid Meteor Shower

Yes, it’s been a while since I posted.

Sorry... but I do have an explanation.

My birthday - Number 66 - happened last weekend and it’s been a bit hectic.

Plus I don’t have the energy I used to have.

In its own little way, the birthday, the chores and the lack of energy combines to make a perfect storm.

But now I’m back… more or less.

In honour of my birthday, I relaxed with a glass of Honey Wine, an old Maltese favourite.

Honey Wine is not the same as Mead.

It’s more like mulled wine.

Honey is very traditional for anyone Maltese.

Some say that the name Malta came from the Greek word meli, honey.

The ancient Greeks called the island Melitē meaning honey-sweet, thanks to a species of bee that lives on the island. 

The Romans, a few years later, called the island Melita.

Others say that the word Malta comes from the Phoenician word Maleth, meaning a haven or port since Malta has many bays and coves.

Whatever…

The Romans were very big on wine, both as a beverage and as an industry.

Imperial Roman edicts in Britain from 92 - 277 AD prohibited the planting of new vineyards to protect the established vines they had in the Mediterranean. 

The Maltese climate has always been ideal for grape cultivation.

Archeologists suggest a very strong wine production there during Roman times.

Some clever Roman decided to combine a bit of the native honey to the wine and, Wallah!!!, a favourite Maltese drink was born. 

If you want something similar, without the alcohol, mulled apple cider is also nice.

Having the gang over? Why not make a pitcher of sangria?

Hints:

Mint, as well as being as popular Maltese seasoning, is also a natural remedy.

Eating or drinking some mint can help ease heartburn, nausea, abdominal cramps, morning sickness, and irritable bowl syndrome.

Mint can help clear sinuses, relieve sore throats, calm coughs, and soothe asthma and bronchitis. 

Mint oil is a good thing to have on hand.

A spoonful can help prevent diarrhea and reduce flatulence.

Apply mint oil to pimples, skin rashes, sunburn, bug bites, and hemorrhoids. 

The oil can also speed the healing of minor cuts and scrapes.

Rub mint oil over sore muscles and achy joints, injuries, or arthritis. 

Mint oil on your temples can help soothe headaches, including migraines.

Mint oil is easy to make.

Just pick, wash, and dry some fresh mint, and release the oils with a mallet. 

Place the crushed mint in a jar and cover it with a flavourless oil, such as jojoba or almond oil, and shake to combine. 

Place the jar in a warm place for 24 hours, then strain the oil through a piece of cheesecloth to remove the mint leaves.

                        Honey Wine

Have on hand

1 bottle white wine

Place in a medium saucepan

6 ounces of the white wine

Warm gently over low heat.

Stir in

4 Tablespoons (more or less) honey

Add

A sprig or two of fresh mint

Allow the wine to cool. 

Remove the mint and mix in the remaining wine.

Pour the wine into a bottle with a cover and place it in the refrigerator.

Serve cold. 

About the sky this week…

There’s a new moon tonight. Can’t see it. You knew that.

On Monday, May 9, Mercury will cross directly in front of the sun, an event that hasn’t occurred since 2006 and won’t happen again until 2019. This happens about 13 times every century.

If you missed out on seeing Halley’s Comet in 1986, you’ll have an opportunity this week to see bits and pieces of it in the Eta Aquarid meteor shower. It’s usually the year’s richest meteor shower for Southern Hemisphere observers, but north of the equator it’s one of the more difficult annual displays to observe. The shower remains active at roughly one-half peak strength for a couple of days before and after the maximum. 

You might see an Earthgrazer, meteors that skim the top of Earth’s atmosphere like a stone skipping across the surface of a pond. They appear when the radiant of a meteor shower is near the horizon, spewing meteoroids not down, but horizontally overhead.

If you're wondering... Halley’s Comet won’t return until the summer of 2061.

The Full Worm Moon, Easter, and a Planters' Punch Recipe for the Family

Well, it’s been a bit of an busy time.

A week ago we had Daylight Savings Time.

Sleepy or not, we soldiered on to bake traditional foods to celebrate St. Patrick’s Day, then St. Joseph’s Feast Day.

Yesterday was both the First Day of Spring and Palm Sunday.

That’s right, Easter is this Sunday.

I know, you haven’t finished setting all the clocks in the house and car ahead an hour.

Too bad.

Easter has to be held on the first Sunday following the first Full Moon of Spring, which is happening this Wednesday.

March 22 is the earliest Easter can occur, and April 25 is the latest.

No real reason, it just was decided to do Easter this way in the Fourth Century.

If you’d like to plan ahead, here are the dates for the next four Easters:

2017    April 16

2018    April 1

2019    April 21

2020    April 12

So, yes, it’s a bit early this year.

Too bad.

If you’re in the Eastern Orthodox Churches, thanks to the Julian calendar, you can ignore all of the above.

You usually have a bit more time.

Don’t gloat.

If you’re not so lucky, you might be hosting the family Easter dinner this Sunday.

I know, it just gets better and better.

I’ve posted a page with links for Easter Recipes.

Also a page that has some of Carmela Soprano’s best family dinner menu items: appetizers, vegetable and pasta courses, main meat courses, and desserts.

Hopefully they’ll help you plan your menu.

You’re welcome.

But, since the family is coming, it might be a good idea to have something on hand to, well, smooth over the rough edges.

Like when everyone's favourite uncle comments on the fact that a certain nephew is still living with his parents.

Back in his day, a man that age was a man…

Yeah, family… gotta love it.

Planters' Punch is a simple cocktail made of dark rum, lemon juice, Grenadine syrup and a dash of Angostura bitters.

So it’s quick and easy to make more of  this punch to keep those glasses filled.

This recipe has been around a while.

The September 1878 issue of the London magazine Fun mentioned it.

The recipe is a classic that everyone will most likely enjoy.

In the 1942 spy thriller Across the Pacific Humphrey Bogart and Mary Astor both order a Planter's Punch at a bar in Panama.

The movie's plot was set on the eve of World War II.

If the writer thought a glass or two of Planters' Punch could help Humphrey Bogart get through an oncoming world war, well, who am I to disagree?

Hints:

Some people also add orange juice and pineapple juice.

The glasses can be garnished with a cocktail cherry and a pineapple slice.

                        Planters' Punch

In a large pitcher pour

a fifth of dark rum

1 Cup lemon juice

3/4 Cup Grenadine syrup

1 teaspoon Angostura bitters

Stir well.

Pour into tall glasses filled with ice.

Garnish with 

a cocktail cherry and an orange slice

About the sky this week…

According to the Farmers Almanac:

On March 20 we welcomed spring with the Vernal equinox. This marks the change of seasons where the length of daylight hours begin to win out over the length of nighttime hours.

On March 21 the waxing gibbous Moon is very close to the planet Jupiter, which will be just northwest of the Moon.

On March 23 we’ll have the first Full Moon of Spring. 

See the video on how March's Full Worm Moon got its name.

On March 25, and for the next two weeks, look to the western sky for the Zodiacal light or “false dawn,” in the early evening.

On March 30 the Moon reaches its southernmost point, sometimes referred to as lunar standstills.

Anna Sultana’s Colcannon and Irish Cream for St. Patrick’s Day

Back in January I posted two recipes for Shepherd’s Pie.

One recipe was a handy way to use leftovers.

There was also a hint for a vegetarian version.

But there’s nothing like an actual vegetable recipe to round out a meal.

Colcannon is a great Irish vegetable dish.

Perfect for St. Patrick’s Day.

As are a serving of boxties or a slice or two of Irish Soda Bread.

And a glass of Irish Cream would hit the spot!

Colcannon is a traditional Irish dish made from mashed potatoes with kale or cabbage.

It means white-headed cabbage and is usually served with boiled ham or Irish bacon.

Just like the drinks Margarita and Piña Colada there’s a song for Colcannon:

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.

No, I don't know the tune.

Hints:

About the Colcannon…

An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the fluffy green-flecked dish. 

I don’t suppose the cops would come if you wanted to do this for St. Patrick’s Day.

But it might be a good idea to warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage: 

heat a knob of butter and cook the cabbage for 5 minutes.

It should still be just a little crunchy.

About the Irish Cream…

Some people use coconut extract instead of the almond extract.

                        Colcannon

Mince

3 green onions

Peel and quarter

2 pounds russet potatoes 

Boil potatoes in salted water until tender, about 15 to 20 minutes. 

While the potatoes are boiling, shred

kale or cabbage 

Shred enough to make 3 - 4 Cups. 

Blanch in boiling salted water for 2 - 3 minutes.

Drain and set aside. 

In a small pot melt

1/4 Cup butter or margarine 

Drain the potatoes and mash them in the same pot they were boiled in. 

Beat in

2/3 - 3/4 Cup light cream or milk 

Add enough to make them smooth.

Don’t forget you’ll also be adding butter, so don’t make the potatoes too thin.

Place the pan over low heat.

Stir in the blanched kale or cabbage, the melted butter and the minced onion.

Beat together until well blended. 

Taste for seasoning and add salt and / or pepper if desired.

Serve hot.

Spoon out a portion and make a small indentation on top.

Add a pat of butter or margarine in the well.

Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

                        Irish Cream

Place in a blender

1 cup heavy cream 

1 (14 ounce) can sweetened condensed milk 

1 2/3 Cups Irish whiskey 

2 teaspoons instant coffee granules 

2 Tablespoons chocolate syrup 

1 teaspoon vanilla 

1 teaspoon almond extract 

Blend for 20 to 30 seconds.

Pour into a jar that has a tight lid. 

Store in the refrigerator for 8 hours. 

Shake well before serving.

Serve over cracked ice.

Add

a dollop of whipped cream (optional)

Serve with a nice Irish toast:

May you always have 

Walls for the winds, 

A roof for the rain, 

Tea beside the fire, 

Laughter to cheer you, 

Those you love near you,

And all your heart might desire! 

A Winnipeg Staycation by Margaret Ullrich - Margarita recipes

Is there anything that feels longer for Winnipeggers than the six weeks we have to live through while waiting for Spring to come?

Some folks wimp out and fly off for a few weeks.

They figure it’s a necessary mental health expense.

Most of us tough it out here at home.

A few years ago I posted about how Eaton’s, a Department store, would take pity on Canadians and have a sales promotion known as ‘Uncrate the Sun’ at about this time.

There’d be fancy displays and posters, as well as a few exotic dishes for us to try.

Hard to believe, but in the late 1970s we thought eating a five-cent taco was exotic fare.

Amazing what a minus 40º C week can do to a person.

Well, a little pretending can be fun.

National Margarita Day is celebrated on February 22. 

As Jimmy Buffett sang in Margaritaville: 

But there's booze in the blender

And soon it will render

That frozen concoction that helps me hang on…

It’s time to pull out the straw hats and have a staycation.

The Margarita recipe was first published in the December 1953 issue of Esquire.

Some say it was invented in 1938 by "Danny" Herrera at his restaurant Rancho La Gloria in Mexico.

He created it for former Ziegfeld dancer Marjorie King who, allergic to many spirits, enjoyed tequila.

Marjorie is a variation of Margaret, so I guess he thought the Spanish variation, Margarita, would look better on the menu.

There are a few other stories - most involving women - but I like this one.

A bit of History trivia…

The first frozen margarita machine was invented on May 11, 1971 by Dallas restaurateur Mariano Martinez. 

The machine was originally a soft-serve ice cream machine and now sits in the Smithsonian National Museum of History.

If you’d like to cook something Mexican to go with the Margaritas, here are some spice mixes you could easily make at home:

Spice Blends: Fajita, Chili, Taco Seasoning Mixes 

Crushed Red Pepper / Homemade Chili Seasoning Mix and Taco Seasoning Mix 

It’s National Chili Day on February 25… Celebrate!!   

You could also offer your guests a choice by making a Piña Colada or two.

That drink also inspired a song.

Hints:

Margarita can be served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up).

Use glasses ranging from cocktail and wine glasses to pint glasses and schooners.

The drink is traditionally served in the margarita glass, a stepped-diameter cocktail glass that looks like an inverted sombrero.

In formal settings margaritas are served in a cocktail glass, while in informal settings, particularly with ice, margaritas may be served in an old-fashioned glass.

Besides Cointreau, other orange-flavoured liqueurs that might be used include Grand Marnier, Gran Gala, other brands of triple sec, or blue curaçao (for the blue margarita).

Alternate fruits and juice, such as mango, peach, strawberry, banana, melon, or raspberry, can also be used in a margarita. 

It’s traditional to prepare the glass in this way:

Place salt in a smal bowl.

Rub the rim of the glasses with a lime slice.

Dip the rim of the glasses in the salt.

Set aside.

                        Margarita, as in Esquire magazine, December 1953

Pour over crushed ice

1 ounce tequila

Dash of Triple Sec

Juice of 1/2 lime or lemon

Stir and carefully pour into prepared glass.

                        Margarita ll

Pour into a blender or shaker with crushed ice

7 ounces tequila     

4 ounces Cointreau    

3 ounces lime juice 

Blend or shake very well until smooth.

Carefully pour into the glasses, taking care not to dislodge any salt.

Garnish with 

a lime slice

About the moon and sky next week…

According to the Farmers Almanac:

February 22 – February’s Full Snow Moon at 1:20 p.m. Learn how it got its name in this short Farmers’ Almanac video.

On February 22 Jupiter shines as a brilliant silvery “star” in Leo low in the eastern sky as evening twilight is ending. Jupiter will arrive at opposition to the Sun on March 8th and thereafter will now appear to climb higher in the evening sky. 

This giant planet is ready for telescopic observing by 9:30 p.m., roughly one-third of the way up from the horizon.  It reaches its highest position in the south around 1 a.m. and is heading toward its setting in the west after sunrise.

February 23 – Look to the east in the evening and see Jupiter sitting just 2° to the upper left of a nearly-full Moon.  Usually when the Moon is this bright, it will overwhelm most stars that are this close to it, but not Jupiter.  

Please don’t call the local radio station to say you’ve seen a UFO!

February 29 –  Castor and Pollux, the brightest stars of Gemini are nearly overhead at around 9 p.m.