new moon visioning + a recipe for radish top pesto
Last night was the new moon. And you were feeling circa 2014 so decided to kick it with some non-digital visioning. Journal, glue sticks - the fat kind, scissors, secondhand magazines. Smudge with red cedar to attract the good spirits + release negative energies. You're reminded to start with a question. Oh yeah, of course.
What wants to be born?
You wonder out loud if that's the right question. Is it too vague? But you stick with it and let your eyes start scanning for words + images that draw you in. You're mind wanders in the spaces of conversation to the galaxies you saw through a telescope a few nights prior. M13, M51. All the galaxies, starting with an M, named after Charles Messier. A man who became obsessive in his wanting to discover a comet and have it named after him. Who ached to achieve the same notoriety as Halley. And instead, in his unrelenting searching, discovered nebulae and now has entire galaxies catalogued to his name.
You cut out words RHAPSODY HUNTING SINGULAR NOTHING and there is pleasure in the not knowing of how they will all come to be. Photographs of wildflowers and women and softness are ripped into the proper size. You talk about Rose: A Feminine Study, a muse. It doesn't need to make sense. This is what wants to be born and this is what is being pieced together on paper. Glue that goes from purple to clear. The new moon pulling everything forward into a new beginning. There is so much power in this one and you bask in the inner flower-child that communes with earth, sky, and galaxies.
Radish Top Pesto
yields about 1 1/2 cups of pesto
- 2 bunches of radish greens, thoroughly washed
- 2-3 cloves of garlic
- 1/3 cup grated pecorino cheese
- 1/4 cup-ish of extra-virgin olive oil
- pinch of coarse salt
Throw everything in a food processor and blend on high, stopping to scrape sides down often. Add more olive oil, if needed, for desired consistency. Check seasonings. Add a splash of lemon if you don't care for rules.
I let mine sit in the fridge overnight, because I like what that does to the flavor. Impatient folks can skip this step without fear.
Top with as much extra pecorino as you want, I want judge you.