Lakefront Pagan VoiceAuthor: Scarlet
26 May 2019

Lakefront Pagan Voice

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A pagan voice from the beautiful western shores of Lake Michigan.

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    LPV 92: Taking Stock

    Music by Lucrecia-

    Counting Backwards

  • Posted on 27 Jan 2018

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    This is an important PSA.

    I'm deadly serious.

  • Posted on 26 Dec 2017

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    LPV 90: Body Temple

    Back for another ep.


    This time about body image, body usage and some personal experience.  Reading tarot for skeptics, revisiting the myth of Sekhmet and making salt scrub

    1part Salt

    1part Sugar

    1part Skin-nourishing oil


    Music - Spirit Body by Ketsa and Body is Perfect by Derek Clegg.

  • Posted on 25 Nov 2017

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    LPV 89: Death Will Have Her Due

    In this come-back episode (or at lease "breif re-appearance" depending on circumstances) Scarlet finally talks about Death as a figure.

    Additional music:

    Castaneta Death Rattle - Chase Alan Willis

    Death - Fyodorovitch

    My Name is Death - Allister Thompson

  • Posted on 02 Jan 2017

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    LPV 88: The End of Days

    Music -

    Creator Destroyer - Wendy Rule

    The End (Chopin Prelude #4) - The Good China

    The End of the Film - Tony Gage

    The End of the End of the End - Morusque

    Almond Biscotti

    2 3/4 cups flour

    1 1/2 tsp baking powder

    1/2 teaspoon salt

    1 1/4 cups sugar

    1/2 cup of butter melted

    2 tsp almond extract

    3 eggs

    1 1/2 cups roasted almonds, chopped

    Mix together the flour, baking powder and salt. In a seperate bowl, cream the sugar, butter and almond extract.   Add the eggs one at a time.  Then gently add the flour mixture and avoid overmixing.  Refridgerate the dough for about an hour or overnight.  Once firm enough to handle, preheat the oven to 350F and carefully remove from the bowl. Divide it into two equal portions and form into two loaves about 12 inches long and two inches wide, about 3/4inches high. Place these onto a baking sheet, preferably lined with parchment paper or a silpat. (Make sure they are at least three or four inches apart).

    Bake the loaves for about 25 to 30min or until the edges are golden brown.  Once out of the oven and cooled a bit, they should be fairly solid and set through. Cool for at least 15min before cutting carefully with a serrated knife in a sawing motion into even slices, about a 1/2 inch thick.  Lay them out on the same parchment lined baking sheet you baked the original loaves on, cut sides up, and put them back in the oven for about 18 to 22 minutes, or until fully dry and crisp.  

    Feel free to turn your oven down a bit if you’re worried they will burn and then leave them in a little longer.  I usually put it down to 300F and put it on the lowest shelf, then turn the oven off after the buzzer goes off and leave them in a little longer before removing them from the oven, just to make sure they are fully dried out. Serve with coffee or tea and dunk to your hearts content.

  • Posted on 27 Feb 2016


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