Volume 5 - Issue 1 - Samhain 2007 

Seasons of the Moon is a quarterly online magazine published by students and members of The Order of The White Moon, an eclectic international order of women dedicated to The Goddess. The Order provides personal empowerment and priestess training, and operates local groups. All contributions are original material submitted by our students and members. (We do not accept outside contributions.) Please direct comments and questions to the Ezine Editor.

Issue 1 - Samhain 2007: Contents

Holy Days
Samhain, Heathwitch
Day of the Dead, Lady MoonWolfe

Holistic Living
Crystal Healing: Onyx, Spiralotus
Honoring Yourself, Artemisia

Herb Corner
Allspice, Lady MoonWolfe

Sacred Sites
Labyrinths, Lila

A Special Tribute
Shekhinah Mountainwater's Obituary

Weaving the Web
Getting to know the Order of the White Moon


Holy Days



Samhain is celebrated from sunset of 31st October to sunset of 2nd November, though the most commonly accepted date is 31st October. It is the most famous of the Pagan festivals, as it is considered by many to be the Pagan New Year, and is also known as Halloween.

This is the third and final harvest, that of souls. It is the festival of darkness, of death and the Underworld, one of the two times in the year when the veil between the worlds of the living and the dead is believed to be at its thinnest (the other being at Beltaine). Samhain is the time to remember and honour our Beloved Dead, for welcoming their spirits into our homes and feast with them again, in a "dumb supper".

It is also a time of transition, maybe from an old job to a new one, moving home or similar, and is a good time to take stock of what's happened in the past and make your peace with it. It's a time for divination, magic, ghost hunts and working with the "darker" deities such as Hekate, Hel, Cerridwen, Hades, Anpu (Anubis), Arawn, and many others. Crone Goddesses and those connected to death and the Underworld are particularly honoured at this time.

Symbols of Samhain are the colours of black and orange, and skulls, bones,tarot decks, photographs of the dead/ancestors, candles, pumpkins, Halloween "decor" (e.g. skeletons, witches, ghosts…), and dying leaves are commonly found on altars at this time.

Foods for this sabbat include anything made with apples or cinnamon, pumpkins and squashes, gingerbread, pomegranates, meat dishes, mulled wine/cider, nuts and root vegetables.

© Heathwitch 2007

Heathwitch is a Witch, teacher, flower essence therapist and writer. She runs courses and workshops on energy work, healing, Witchcraft and magic. She is a High Priestess of the Circle of the Moon cove..


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Dia de Muertos ‐ Day of the Dead (All Souls' Day)


In Mexico this is much more than a Christian festivity. It is a celebration that mixes the pre‐Hispanic culture with the Catholic religion, in which the Mexican people are able to keep ancient traditions alive. This tradition combines contrasting sentiments, such as the pain felt because of the loss of a loved one and the color and fun of a "fiesta". The festival of Day of the Dead is divided into two parts, the first All Saints' Day on November 1st and All Souls' Day on November 2nd.


All Saints' Day (November 1st)

On this day is the festival dedicated to those saints who lead exemplary lives and to those who died as children. This feast is less important than All Souls' Day. The traditions for All Saints' Day include putting up altars to the saints inside churches and many families set up altars that honor children who have died. These altars are placed in the home or on the tombs of the children. The altars are decorated with colored paper, a special flower (cempasúchil), and if the altar is for a child there are toys like cars, dolls and even candy.


All Souls' Day (November 2nd)

This day is the most important festivity related to the dead in Mexico. The celebration is full of tradition and customs. Some people take flowers to the tombs of their dead, and for some this includes rites that begin in the wee morning hours. Families set up altars on the tombs of deceased family members and ancestors, altars which bear great significance, since it is believed that these altars help the dead to walk a good path. Families spend long hours working on the altar, many considered true works of art, reflecting work, dedication and creativity of the people involved. There are many ways to set up the altars, the simplest of which are often set up in homes on a covered table, with the picture of the deceased person, flowers and things that remind the family of the person. Other altars are done up according to tradition, which says that the altar must have 7 level or steps representing the 7 levels that the soul must pass through in order to rest. These altars are generally set up in places where space is not a hindrance. This space must be swept with aromatic herbs toward the four winds before All Souls' Day.

First the structure is set up with boxes, wooden or cardboard, or any other material that will allow the firm positioning of 7 levels. The 7th level is on the floor. Each level is covered in black and white fabric. Each one has a meaning and should carry specific objects:

  • On the first level goes a picture of the saint or the virgin of choice.
  • The second step is for the souls of purgatory.
  • The third step must have salt for the children of purgatory.
  • The fourth step has the "bread of the dead" decorated with sugar that represents blood. If possible, it should be baked by relatives of the deceased, since that makes it consecrated.
  • On the fifth step goes the food and fruit that were preferred by the deceased.
  • The sixth step holds the picture of the person the altar is dedicated to.
  • Last is placed the cross of a rosary made from crab‐apples and lemons.

The offerings that are put on the altar are:

  • Light 4 principal candles forming a cross that points in the four directions. Next to the altar must be a clay pot on a burner with aromatic herbs: basil, bay leaf, chamomile and others.

The altar should have the following elements:

  • Chains of purple and yellow paper that signify the union between life and death.
  • Cut out paper that livens the altar.
  • Flowers that welcome the soul. White flowers for heaven, yellow for heart and purple for mourning.
  • Candles whose flames represent the ascension of the spirit. They also represent the light that guides.
  • A new white cloth symbolizing purity and heaven.
  • A large pillar candle representing the soul itself.
  • Copal incense to symbolize the passing from life to death.
  • Corn representing the harvest.
  • Fruits that give a connection with nature: Sugar cane, oranges, crab‐apples, and jícama.
  • Skulls made from sugar which was an Indian custom.
  • Water that gives life and guides us on our path.
  • The dishes that the deceased liked best, to share with the living.
  • A picture of the person honored.
  • A crucifix for blessings.
  • A cross made of lime that symbolizes and points to the four corners.
  • Salt so that the body will not decompose.
  • A walkway from the door to the altar formed with cempasúchil flowers (they look like marigolds).
  • A staff to free the deceased from evil spirits.
  • Things that belonged to the deceased.

People sit up all night at the grave, waiting for the spirit of the deceased to come and enjoy their offering. In different areas of the country the traditions vary. In Oaxaca, enormous carpets of flowers are set up along main streets which are a true work of art of the people. Other ethnic groups have rites that their ancestors used to honor the dead.  

© Lady MoonWolfe 2007

Lady MoonWolfe is an Ordained Minister studying with the Daughters of the Greening  

Holistic Living

Crystal Healing: Onyx



Onyx is a form of chalcedony and a part of the quartz group. Onyx can be found in a wide range of colors which are often layered. Onyx is associated with the sign Sa gittarius and its energy is projective as well as connected with fire. When carried or worn, onyx is a stone that gives us strength. It is very useful for anyone who is under mental or emotional stress. This stone helps to balance the mind and body as well as strengthen a person which makes it an excellent choice for those who are nervous by nature. Onyx can help you to approach any task with a greater self - confidence. It can help you feel more in tune with your surroundings and cope with fears. It is also a stone of grounding and will help keep you in harmony with nature and the environment. Onyx is a wonderful stone to carry when you feel you need protection or you are exposed to negative energy. If you are doing a healing on yourself or someone else, you can lay a black onyx on the person on the root chakra for grounding

Onyx reduces sexual desires and one should watch how much of this stone is around the bedroom or the home. This stone is helpful for ending bad habits or patterns. It is a beautiful ston e that helps you achieve self - mastery, balance between in tuition and action, and self - control. It helps you honor your inner wisdom in decisions and helps you absorb positive energies from the environment around you.

During this time of year, when the vei l is thin, black onyx is a wonderful stone for a form of divination called scrying. The onyx works very well for this when it is shaped in a sphere. You can always cleanse and consecrate your stone using cronewort, otherwise none as mugwort, or Artemisia v ulgaris. If you decide to use an onyx sphere for scrying, you could consecrate it during the Samhain season

Works cited:
Cunningham's Encyclopedia of Crystal, Gem & Metal Magic, Scott Cunningham

© Spiralotus 2007

Spiralotus is High Priestess with the Order of the White Moon . As a Reiki Master and Herbalist, she trains women in the healing arts.


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Honoring Yourself



Did you know that you can maximize your energy levels by adjusting your food and exercise to match the season? Now Autumn is in full swing, and it's chilly. It's a lot more work for your body to stay warm, but you can ease the process by focusing your diet on warm dishes using seasonal foods to give yourself that extra nutritional boost and exercising regularly to heat your body up. Adding pungent and spicy herbs can warm you up too: garlic, oregano, thyme, onions, cayenne, chili, curry, rosemary, basil etc…

Colds, congestion and constipation are pretty typical this time of year. We're too busy to rest and exercise as much as we need or we indulge on sweets during the holidays or all of the above. These conditions are simply signals from the body that you need to simplify and cleanse a bit. To balance out: rest, hydrate, exercise and eat plenty of seasonal produce, especially in soup or stew form. Even the seasonal fruit is cleansing for your system. Check your local farmer's market, but it's likely you'll find these seasonal foods available: cranberries, apples, pears, pomegranate, oranges, pumpkins, squash, turnips, parsnips, beets, Brussel sprouts, peppers, and sweet potatoes, garlic, and onions.

One way to lower your chances of coming down with a cold or the flu this season is to practice deep relaxation on a daily basis. Often relaxing deeply will give you an energy boost because the energy your muscles were using to stay tense is now directed back into the body system and available for you to repair damage, neutralize a "bug", or simply to recharge. The simplest at home technique for deep relaxation is to sit comfortably and breathe slowly. Inhale for a count of four, pause briefly, and then exhale for a count of 8. Repeat for 5 or 10 minutes until you feel peaceful and calm. You can do this simple breathing exercise anytime and anyplace, while sitting in traffic, in a meeting, waiting in line, while on hold on the phone, when you first wake up, in bed to help you fall asleep, etc…

For many this time of year also means going to and from work in the dark. You might not be getting enough sunlight to regulate your body's rhythms so that you feel your best. If you can, expose your hands and face to the sun outside daily in the morning for 5‐15 minutes to let your body know it's time to be alert, awake and energized. If you can't get outside, consider investing in a natural spectrum lamp and give yourself a light treat every morning during breakfast for 5‐15 minutes. The resulting alertness and focus is quite amazing.

Whether your schedule is busting at the seams, you don't want to leave the house, or the usual holiday stressors are looming on the horizon, the best thing you can do for yourself to float through the holidays with peace and bliss this fall is to make self‐care a priority.

Schedule an appointment with yourself to relax and rejuvenate every day, or, at the very least, every week. And, keep this appointment with yourself like it's a date with someone important to you. (I hope you are important to you). Taking this time out on a regular basis is the key to being energized, staying calm, and feeling good about all the decisions you have to make during the busy time of year, about what you eat, what you buy, how you spend your time, etc…

I recommend you pull out your calendar right now and set aside your self‐care appointments before the holiday invitations start coming in. The trick is to honor these appointments with yourself by saying no to invitations that conflict, or if you can't or don't want to say no to an important event, rescheduling your self‐care appointment to another time that day or another day that week. The key is making self‐care a priority and sticking with your commitment to relax and rejuvenate.

© Artemisia 2007

Artemisia is a High Priestess of the Order of the White Moon. She is one of the co-founders of Sisters in Celebration. She lives and works in the Boston area as a Reiki & Wellness practitioner.


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Herb Corner



Most herbs only need a small space to grow, and most can be grown indoors if the temperature and soil is correct for the herb you are growing. A lot of your herbs can be found right in your own Kitchen, and costs about a dollar.

Herb Tip: Stick a label or marker next to the plants you want to divide or move in the spring. Markers are wonderful, you won't forget come spring, and the markers will be there for you when you are ready.

Allspice: This has many names most you will be familiar with, Clove Pepper, Pimento, Myrtle Pepper, Pimenta Dioica formally known as Pimenta Officinalis. Allspice comes from the Myrtaceae family. Some of its correspondences are as follows: Allspice is a Masculine Herb, associated with Fire and Yang. It is one herb associated with Aries, Scorpio and Leo. The best day to use allspice in Magic is Tuesday or astrologically in Mars or Uranus. Allspice is available whole or ground. You can use the leaves, fruit or oils from Allspice. It is an evergreen tree that reaches about 33 feet high and begins to produce fruit in its third year. Each fruit contains two kidney shaped green seeds, which turn glossy black upon ripening. With oblong, feathery, aromatic leaves from the glandular dots on their underside. It sheds its leaves twice a year.

Magically: Use allspice for prosperity, luck, healing, health, luck, productive imagining and talking with the dead. During Samhain through Imbolg is a great time to contact your loved ones who have passed to Summerland. As incense, Allspice is great. Burn allspice for prosperity spells. Allspice can be burned to attract money, luck and to provide extra physical energy. Whole Allspice may be added to good luck amulets and ground allspice can be added for luck, prosperity and success incenses which are based on intentions. Allspice makes a helpful addition to healing sachets and amulets. The whole berries can be strung on heavy blue thread and worn as a healing and aromatic necklace. Allspice is a great addition to any potpourri. Simmer a small handful of Allspice on the back of your stove to fragrance your home with a spicy, prosperous vibration. The aromatic fragrance smell of Allspice is pungent and fragrant. Allspice may be used as an ingredient or substitute for magick spells and formulas related to Mars (aggression, courage, defensive magick, exorcism, healing after surgery, hex-breaking, lust, physical strength, politics, protection, sexual energy, sexual potency, and strength).

Medicinal: Allspice is an aromatic stimulant. It has been known to help relieve colic, flatulence and other digestive disorders. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro‐intestinal tract. Allspice is a natural source of beta‐carotene and other important nutrients and acts as an antioxidant and anti‐inflammatory. Use allspice in treating diarrhea, and to help correct indigestion, and the griping tendencies of sharp pains and grumbling in the bowels, often associated with the use of laxative. A warming herb, it has a tonic effect on the digestive system, helps improve digestive disorders such as dyspepsia, colic and indigestion, and helps with appetite. Allspice is very warming and when used externally helps to relieve chest infections and the pains of rheumatism and muscle soreness. Allspice is considered an antioxidant or substance that prevents free radical or oxidative damage to body tissue and cells.

The essential oil in Allspice is considered a tonic for the nervous system and exerts a gentle, strengthening effect on the nerves. Also used for depression, nervous exhaustion, and stress. It can help with the muscles, joints and circulation, including arthritis, fatigue, muscle cramps, rheumatism, and stiffness. Used in tiny amounts, in massage oil for chest infections, for severe muscle spasm, to restore mobility quickly, or where extreme cold is experienced, Allspice is recommended for the following in respiratory areas, chills, congested cough and bronchitis. It helps with the digestive system in cramps, flatulence, indigestion and nausea.

Culinary: The warm sweet flavor of Allspice lends itself to a wide variety of foods. Allspice is commonly used in both savory and sweet foods. Try mixing ¼ teaspoon ground. Add Allspice with 2 pounds of ground beef to give a unique flavor to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavor. For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of ground allspice. Add a pinch of ground allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves. Its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Add a couple of whole allspice to your pepper grinder along with a mixture of black, white and green peppercorns for a unique seasonal blend.

NOTE: To grind allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastics.

Cautions: Be careful about substitutions for preparations that will be ingested or come in contact with the skin. Do not use if pregnant or breast feeding. Before taking any type of herb remember to consult with your physician. The principal constituent of Allspice is eugenol which irritates the mucous membranes and it has been found to cause dermal irritation too. Pimento leaf and berry essential oil should therefore be used with care in low dilutions only.


Spanish explorers happened on to the Allspice plant in Jamaica in the beginning of the 16th century. The Spaniards thought the fruits look like pepper so they gave it the name of Jamaican Pepper and pimento from the word "pimienta", Spanish for peppercorn. The English name "Allspice" was given because the spice is said to have the aroma of several spices including cloves, pepper and even cinnamon and nutmeg.

Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut, and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems.


The green Allspice berries are picked and then dried. They are very high in eugenol which is the main flavoring substance of the berry. Allspice is available as whole berries or ground. Grinding your own whole berries will provide the most intense flavor and longest shelf life.


Botanical name: Pimenta officinalis or Pimenta dioica. Use the botanical name when ordering seeds (bulbs, etc…), or when looking up information in the library. Common names vary by nation, culture, and region, and sometimes the same common name is applied to different plants.

Common name: allspice, bay rum berry, clove pepper, Jamaica pepper, pimenta, pimento

Arabic name: bahar halu, tawabil halua

Chinese (Cantonese) name: do heung gwo

Chinese (Mandarin) name: duo xiang guo

Danish name: allehande

Dutch name: piment

French name: piment de Jamaïque, poivre‐giroflee

German name: piment - pfeffer

Greek name: bahari, aromatoprperi

Indian name: kabab cheene, seetful

Italian name: pepe de Giamaica



Jamaican Jerk Spice

This spicy mixture is a commonly used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and sometimes more of a paste. The mixture can be stored in the refrigerator for at least 3 months.


  • 14 whole cloves
  • 4 heaping teaspoons whole allspice berries
  • 2 medium onions
  • 4 scallions (white and green parts) roughly chopped
  • 1 teaspoon fresh thyme leaves, lightly chopped
  • 2 ‐ 3 Scotch bonnet chilies (or 2 habaneras), cores, seeds and ribs removed.
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1½ inch piece of fresh ginger, washed and sliced (don't peel) 2 tablespoons kosher salt 1 tablespoon freshly ground pepper 6 cloves garlic

Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor. Blend for a couple of minutes until the mixture forms a slightly coarse paste. Yields 2 Cups. This paste will store 2‐3 months in your refrigerator.


Bistro Pumpkin crème


  • ¾ cup canned pumpkin
  • 2¼ cup whipping cream
  • 1 vanilla bean, split in half
  • 7 egg yolks
  • 1 cup granulated sugar ‐ divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 tablespoon chopped crystallized ginger

    In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside.
    Place the egg yolks and ½ cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water.
    Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.
    Slowly whisk in hot pumpkin mixture to the egg mixture and, stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes.
    Add the cinnamon, nutmeg, allspice and ginger and mix well.
    Pour into 6 custard cups and refrigerate for 3 hours or overnight. When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately.


    Allspice Spice Cake

    This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.


    • 2⅓ cups flour
    • 1 cup firmly packed light brown sugar
    • 1 cup granulated sugar
    • 2 teaspoons Ground Allspice
    • 2 teaspoons baking powder
    • 1½ teaspoons Ground Cinnamon
    • ½ teaspoon Ground Ginger
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 3 eggs
    • 1¼ cups milk
    • 1 cup vegetable oil
    • 2 teaspoons Pure Vanilla Extract
    • 1 cup raisins
    • ½ cup chopped walnuts

    Preheat oven to 350° degrees.
    Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl.
    Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.
    Stir in raisins and walnuts.
    Pour into greased and floured 10‐cup Bundt pan.
    Bake 55 minutes or until sides of cake pull away from pan.
    Cool in pan 20 minutes.
    Invert cake onto wire rack. Cool completely.
    Makes 16 servings.

    Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set.

    Caramel Glaze: Mix ¼ cup firmly packed light brown sugar, ⅓ cup butter, 4 to 5 teaspoons cream or milk and ⅛ teaspoon salt in 2‐quart saucepan.
    Bring to boil on medium heat, stirring constantly. Reduce heat to low.
    Stir in ¾ cup confectioners' sugar, sifted, and ½ teaspoon Pure Vanilla Extract until well blended and smooth.
    Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.

    © Lady MoonWolfe 2007

    Lady MoonWolfe is an Ordained Minister studying with the Daughters of the Greening.


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    Sacred Sites



    "Your life is a sacred journey and it is about change, growth, discovery, movement, transformation, continuously expanding your vision of what is possible, stretching your soul, learning to see clearly and deeply, listening to your intuition, taking courageous challenges at every step along the way. You are on the path... exactly where you are meant to be right now… And from here, you can only go forward, shaping your life story into a magnificent tale of triumph, of healing, of courage, of beauty, of wisdom, of power, of dignity, and of love." quote from Caroline Adams

    We are all on the path… exactly where we need to be. The labyrinth is a model of that path. It is an ancient symbol that relates to wholeness. It combines the imagery of the circle and the spiral into a meandering but purposeful path. The Labyrinth represents a journey to our own center and back again out into the world. It is a symbol that creates a sacred space and place and takes us out of our ego to "That Which Is Within".


    Labyrinths have been with us for thousands of years. We find them in Europe, Africa, Asia and even North and South America. These labyrinths appear to have been created at about the same time in history, around 5000 years ago. Labyrinths are known as sacred gateways and have been found at the entrances of ancient sites around the world. Often located at the center of subtle "earth energies" these temples enhance, balance, regenerate and confirm our unity with the cosmos. The prayer or meditation labyrinth, is one of the oldest contemplative and transformational tools nown, having been used for many hundreds of years for prayer, ritual, initiation, and spiritual growth.

    In recent years, there has been a resurgence of interest in the labyrinth symbol, which has inspired a revival in labyrinth building. Many newly‐made labyrinths exist today, in churches, hospitals and parks, beaches and backyards. They provide people with a meditative way to relieve stresses, bring about healing or as a place of prayer. Each time you walk the labyrinth you become more empowered to find and do the work you feel your soul is reaching for.

    How to walk

    There is no right way to walk a labyrinth. Quiet your mind and become aware of your breath. Allow yourself to find the pace your body wants to go. You may "pass" people or let others step around you. Do what feels natural.

    Pause and wait at the entrance. Become quiet and centered. Release thoughts and distractions. Begin your walk. You may choose a particular focus, a question or simply be present in the walk. As you walk, hold your intention in your mind/heart. When you reach the center, stay there as long as you like. It is a place of meditation and prayer. Open yourself to receive what is offered, an image, a word or phrase, an emotion. As you leave, follow the same path out. Offer thanks and gratitude for all you have received. This is the place of renewal and rebirth. After walking the labyrinth reflect back on your experience.

    Guided meditation

    Raise your hands, palms facing up and close your eyes. See the sun's golden radiance shining down, feel the warmth embrace you. Breathe in this golden light, in through your Crown Chakra, filling your head, your neck, your shoulders with golden light.
    Breathe light down your arms, into your hands and to your fingertips.
    Allow the golden radiance to pour through your chest, your abdomen, upper and lower back. Know that there is not one place untouched by the Golden Light.
    Breathe light down into your pelvic area, your hips and thighs, down your legs to your feet, out the bottoms of your feet and deep within the center of the earth where it blends with the fiery core at the heart of our Mother.
    Draw this fiery gold back up through the bottoms of your feet, back up through your physical form, out the top of your head and back to the source.
    Continue breathing in golden light through the top of your head and up from the bottoms of your feet. Center the golden light within your heart center. Expand it outward to encompass your entire being. Continue to expand it out, embrace the Earth with your golden light. Continue to expand until your golden radiance reaches the farthest ends of the universes both known and unknown. Now draw that energy back into your heart space. When you feel ready, begin your walk with an open heart and loving gratitude.

    © Lila 2007

    Lila is a student in the Sacred Three Goddess School  


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    A Special Tribute

    Shekhinah Mountainwater's Obituary


    Shekhinah Mountainwater

    October 24, 1939 ‐ August 11, 2007


    Shekhinah Mountainwater … Faery Bard, Radical Muse, Foremother of the Womanspirit movement, Author of Ariadne's Thread, Priestess of Aphrodite… crossed into the arms of the Great Mother at 2:30 pm PST on Saturday, August 11, 2007.

    Shekhinah was a beloved sister and a teacher to countless many. She dedicated her life to sharing and expressing the love of the Goddess in all ways. Her love and spirit will continue on in the hearts of those she touched… and beyond, for generations to come.

    Shekhinah was diagnosed with cancer in December 2005. She fought like an Amazon, in an amazing dance with her cancer. Always sharing her experiences, she was a teacher throughout her death transition, and continues to be even now.

    Her passing was quiet, peaceful, and even beautiful, with one last deep exhalation, her spirit crossed the veil. Thursday, August 9th, her sacred last rites were performed by Z Budapest… Shekhinah reminisced about this important, loving experience before falling into constant sleep. She was surrounded by sisters and her family at the time of her passing. She was honored with song, laughter, a few tears, the beautiful sent of roses, and lush robes…exactly what she always wished for the time of her crossing.

    Dearest Shekhinah, may your spirit fly with the stars, into the arms of the Mother. May your spirit be healed and cleansed in Her cauldron, may you be comforted and rebirthed in Her womb. Our love flies with you, as our tears wet the sweet Earth. Forever shall you be loved and honored.

    Syren and the Moonspells Community

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