full moon in january

The first Full moon of 2024 approaches us this week on Thursday, January 25th. This moon, according to The Old Farmer’s Almanac, is called a “Wolf Moon.” The name comes from observing that wolf howls are loudest this time of month and year. I take this to heart. Why howl? And why now?

It is known that wolves breed with one another in January specifically. Perhaps their howls can be heard then as the sound of their longing –– the vulnerable, unmitigated expression of the desperate yearning to find, and be found.

I would be wise to heed this wisdom of the wolves. I believe we humans are in need of recovering more spaces, places, and relationships (a relationship with the moon counts) where the sound of our truth can be heard in its purest, most raw form.

I’ve felt the importance of letting the wolf’s cry be heard in some of my closest relationships this month. Beneath the layers of self-protection and intellectualization, lies the tender, quaky howl that’s waiting to be heard –– “I’m so scared,” he says. “Please don’t leave me,” she says. “I’m so confused,” she says. “I need help” she says.

The human heart speaks in simple words –– in a language more represented, I believe, by the cry of a wolf, than articulate conversation.

I hope you feel invited and inspired here to make space for the howl of your heart to be heard.

May wildness and gentleness abound for you t––

Lily

P.S. I’m writing here again sooner than I anticipated, feeling inspired by the moon, and creatively revived in the new year. This pattern will likely not sustain itself, but in the case it does, it will only ever be sent near the new or full moon!

food

“Balandeliai” Lithuanian Stuffed Cabbage Rolls:

In Lithuanian, Balandeliai means “little doves” which I find humorously delicate and darling for the hearty dumplings that these are. It feels in line with the same eastern European logic that doesn’t consider “eating fish” “eating meat”, and calls a 12 course meal without meat (that includes fish) fasting. There are many different recipes and variations of these yummy meat pockets within Lithuania and throughout eastern Europe. Here is one that I enjoyed! They are easier to make than you think.

Ingredients:

• 1 head cabbage, about 4 pounds

• 1 cup finely chopped onion

• 1 cup finely chopped celery

• 1/2 cup finely chopped carrot

• 2 tablespoons unsalted butter

• 1 cup cooked white rice

• 1 1/2 pounds ground beef, lamb, pork, or a combination

• 1 teaspoon finely chopped garlic

• 1 large egg, beaten

• 1 pinch marjoram

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 cup tomato puree

• 1 cup beef stock

• 3 tablespoons sour cream

Preparation:

1. Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a Dutch oven or large saucepan.

3. Sauté chopped onion, celery, and bell pepper in butter in a large skillet until tender, and let cool.

4. In a large bowl, mix cooked rice, cooled onion mixture, meat, garlic, egg, marjoram, and salt and pepper until well combined. Don't overmix or the meat will become tough.

5. Place about 1/2 cup of meat on each cabbage leaf.

6. Roll away from you to encase the meat.

7. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope.

8. Once again, roll away from you to create a neat little roll.

9. Place the cabbage rolls on top of the chopped cabbage in the Dutch oven, seasoning each layer with salt and pepper. Combine tomato puree with beef stock and pour over rolls. Bring to a boil, cover, reduce heat, and simmer on the stovetop for 1 hour.

10. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.

    *recipe courtesy of the spruce eats

music

There’s no time like deep winter for some melancholic piano. Cue Gia Margaret’s album, Romantic Piano. My favorite tracks are “A Stretch” and “Cinnamon.”

joke

Credit for this one (that he may not want public credit for) goes to Colby.

_{Where might you look if you’ve lost your toothbrush?}

_{The Flossed and Found.}

poetry

_Love 

^{is the manna}

^{that falling}

^{makes you}

^see

^{the desert}

^{surrounding you}

^{is a desert.}

^{Makes you think dirt is not where you were born.}

^{Frank Bidart}