23 November 2018

Post-Festival Updates

Outlands Area

Greetings from Outlands!
We had an absolutely amazingly wonderful SetUp, Festival and TearDown with everyone who braved the cold and wet - with a bit of sunshine - for a Most Excellent Samhain. 

Thanks to all who were able to participate in person and to those sending Loving Energy from afar. You are all appreciated. 

Although there were less than 10 of us at our area meeting on Saturday (including a member from S.A. area who decided to stop by and visit) ... we now have 50 Outlanders on our FB Group.  I know there must be even more CMA Members hiding in the Outlands bushes. Rattle and Shake them out.  Ask them to join us on our group AND on the Village to keep up with things happening at Spirit Haven and other areas. 

We are excited to announce Arrick has agreed to be an Outlands Area Rep for 2019. Thank You Arrick! 

Please ... really - Please let us know if there is anything we can do to help as you all do your own promoting of CMA memberships and events from wherever you may live or travel to. We are a world wide organization with members almost everywhere.  

We have Business Cards, WorkEnd and Event Flyers for YOU to hand out/put on message boards, etc ...  <nudge, hint, nudge>  Let us know if you need any for networking. We'll get them to you.  

If you have any events in Your area of Outlands, let us know and we can help Boost the Signal. 

Do you know of any pagan FB groups in Texas or other states which you've noticed I'm Not sending out the CMA event posts? Please share those with me and I'll add them to my list - it's close to 30 right now. 

It takes community to build community.

We are looking forward to seeing you during next festival at our Outlands Area Meeting at 11am in VolkVe on Saturday, April 20th, 2019. 😉🙂😍🤩

Outlands Area Lead Rep 

CMA Outlands Area FB group:


Fire & Flow Performance Society

WOW was that an amazing Samhain. The weather could have been a little better but the energy and magic were on point as always.Fire and Flow Society is growing folks and its because of all of you that it is however there are some special thanks that need to be said. Willow Dove and Badger stepped up with CMA admin and made things happen for us like a BOSS. They went that extra mile for us folks and much was accomplished. Also Riker, Aaron Brown who was our entertainment coordinator for this event and James Dylan Bell, the head fire safety guy worked hard to make Fire and Flow the success it was this festival. My right hand and best friend Alchemy as always was at my side helping make things happen and fill in the blanks when I needed it. Welcome to all the new members and well wishes to all those who could not make this event. We hope to see all of you at Beltane.
Patrick S Thomas
CMA Fire & Flow Performance Society Lead


CMA Drummers and Musicians Society

CMA Drummers and Musicians society is looking for a new leader since Toni announced he is leaving CMA and has stepped down. Need someone who can lead us in reaching out to increase society membership, participation and doing workshops. If interested please contact Chuck Morris on Facebook or email at morris.chuck@gmail.com. We will vote at Beltane if more than one person is interested.


16 November 2018

Recipe Edition: Italian Anisette Cookies, Cookies of Joy, Dutch Oven Dublin Coddle

Italian Anisette Cookies

When I was a wee Doom, my grandmother making these cookies signaled the start of the holiday season. I’ve pulled out the old recipe card, translated it from Italian and thought I would share it with you.


For the Cookies:
  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 teaspoons anise extract 
  • (Optional) 1-2 tablespoons of anise seeds
For the glaze
  • 2 cups confectioners’ sugar, sifted
  • 2-4 tablespoons milk


For Cookies
1: Melt butter and shortening together. As it melts add sugar and mix well. Add the eggs, one at a time beat well after adding each. Mix in anise extract and optional anise seeds.
2: Sift or whisk together flour, baking powder, and salt in separate bowl.
3: Add the creamed mixture gradually. If the dough is too sticky to roll add flour until firmer, however, the dough should be very soft.
4: Roll dough into small balls and place on ungreased cookie sheets.
5: Bake at 375 degrees for 8-10 minutes. The bottoms should be lightly browned but the tops should remain light. Remove cookies and place on wire rack to cool completely.

For Glaze
1: Mix milk very slowly into confectioners sugar to make a thick glaze.
2: Dip top of each cookie into glaze. You can add sprinkles, I like to sprinkle additional anise seeds on mine.
3: Dip about 10-12 at a time. Make sure you keep a piece of wax paper under the wire rack to help with any cleanup. I like to sprinkle once I dip and put them back on the rack.

Note: Rolling ¾” balls this makes about 100 cookies.

-Doom Cookie


Cookies of Joy

This is a very old recipe. You can find a lot of variations around the internet on it, but I'm particularly fond of it, especially around this time of the year. It's based on a recipe from around 1157, written down by Hildegard Von Bingen, who was an abess, musician, writer, philosopher, mystic, and many other things. Enjoy!


  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves


Preheat the oven to 350°
  1. Cream butter and sugar.
  2. Beat in egg.
  3. Sift dry ingredients together in separate bowl.
  4. Add half the dry ingredients to the butter and mix.
  5. Add the second half of the dry ingredients and mix thoroughly.
  6. If you need to chill the dough to make it workable, do it.
  7. Roll the dough into walnut-sized balls. Place each ball on greased and floured cookie sheet or cookie sheet lined with parchment paper. Press flat.*
  8. Bake 12-15 minutes until edges are golden brown. 
  9. Cool for 5 minutes on pan, then remove to cooling rack. 

* To press flat, I found it's easier to do with the bottom of a glass. I usually dust the bottom of the glass into plain white sugar before using the glass to flatten the cookies. This also helps the cookie to release from the bottom of the glass. This is a great way to make more uniform, very nice looking cookies without specialty equipment. 

-Laura Jones


Dutch Oven Dublin Coddle

It’s getting colder out there. Perfect time for some traditional Dublin Coddle.


  • 8 thick slices of bacon, chopped into small pieces
  • 1 pound high-quality pork sausages 
  • 1 tablespoon all-purpose flour
  • 1 bottle Guinness beer 
  • 2 pounds potatoes, peeled and cut into bite-sized pieces
  • 2 large onions, cut into slices, Alternatively. I prefer to use 2-4 Leeks instead
  • 4 cloves garlic, minced
  • 4 tablespoons fresh minced parsley
  • 3 bay leaves
  • 1 teaspoon dried thyme or rosemary as it suits you. 
  • Fresh cracked black pepper
  • 2 cups beef, ham, or chicken broth


  1. Preheat the oven to 300°.
  2. Heat a large, oven-proof Dutch oven over high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven.
  3. Add the sausages in, a few at a time (don’t crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1″ pieces.
  4. Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.
  5. Whisk in the bottle of Guinness
  6. Place half of the potatoes in the gravy, followed by half of the onions or leeks, half of the garlic, half of the bacon, half of the sausages, half of the parsley, the bay leaves, the thyme, and black pepper. Repeat layers with the remaining ingredients.
  7. Pour the broth over the whole thing. Place lid on, and bake in preheated oven for at least 2 hours 


  • If you can find traditional Irish sausages (Bangers) then great. If you can’t, any good-quality pork sausage will do., I like to use boar sausage. 
  • This dish is rather salty, do not add salt without tasting it first
  • If you want to skip using beer, add another 1.5 cups of broth. 
  • So this will be ready to eat in about 2 hours. However it can easily stay cooking for 3-5 with no consequences. 
  • This can be done over a campfire. 

-Doom Cookie

12 November 2018

Book Review: Drawing Down the Moon

Book Review By Valna Asterman

Have you Read???

Hi Y'all,

Today I will share with you one of my favorite resources for the pagan community...Drawing Down the Moon by Margot Adler. The first edition came out in the late 1970s. The second edition was released in the mid 1980s and the latest edition was printed in the mid 2000s. What makes this book such a remarkable resource is the amazing lists of pagan leaders and groups in the USA. Our wonderful Judy Carrosone, who refused to let CMA fade away during our first decade, had a delightful article about her and CMA. There are stories about the “Radical Fairies”, “The Church of all Worlds” and many of the leaders who are no longer with us. Each edition was edited and the latest has information about the new groups and new pagan leaders. And guess who is the first group listed in the latest edition? That's correct...CMA is the first group listed in the resource for groups in the USA.
If you're new to Paganism or if you'd like to look up groups you can visit across the USA, this is the best reference you can get. I found it on Amazon.com!*:) happy

May you have a blessed Season... I look forward to seeing you at Beltaine.

In service to the Goddess in all her many forms.

Valna Asterman