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Green Chile Braised Oxtail

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Flat-lay image of Green Chile Braised Oxtail in a cast-iron pan set on a weathered table. Braised Oxtail Recipe

The rich, meaty deliciousness of oxtail is hard to describe. Once you’ve tried it, however, you’ll want it again and again. The hardest step in this recipe is to find a source. We recommend trying your favorite butcher. When it’s ready to serve, you will be impressed with both the tender meat and the savory gravy. Please remember to have a crusty baguette on hand to mop up every drop.

What Does Oxtail Taste Like?

Oxtail really sets itself apart from other cuts of beef with a flavor and texture you truly won’t find elsewhere. It has an intensely rich, beefy flavor that’s also a little gamey. A lot of its taste comes from the bones and marrow, which release their flavors during the long cooking process. The meat of the oxtail is tender and after a long time cooking should almost melt in your mouth. The result is a luscious, velvety texture that coats the palate rather than fighting with it. Though just like any protein, the flavor and texture all depend on your cooking method and the ingredients used, such as red wine, herbs, and spices.

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Flat-lay image of Green Chile Braised Oxtail in a cast-iron pan set on a weathered table. Braised Oxtail Recipe

Green Chile Braised Oxtail


  • Author: Anna Franklin

Description

The green chile adds a kick of heat to this savory dish.


Ingredients

Scale
  • 2 tbsp olive oil
  • 4 lb oxtail, 1-inch cut
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 4 tbsp Hatch green chile, fresh or frozen
  • 8 sprigs thyme
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 1 1/2 tsp cloves, whole
  • 1 1/2 tsp allspice, whole
  • Salt to taste
  • 2 tsp fresh ground pepper


Instructions

  1. Drizzle olive oil into a cast-iron skillet with lid, or a Dutch oven, and brown both sides of oxtail over medium-high heat. You may need to work in 2 or more batches. Drain excess oil leaving just enough to sauté onions, garlic and thyme.
  2. After the onions, garlic, chiles, and thyme are sautéed, add tomato paste and sauté until toasty and brown. Deglaze your pan with the red wine and then return oxtails to the skillet and add 2 cups of beef broth to cover a quarter of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid.
  3. Season with salt and ground pepper, cover, and put into a preheated 350-degree oven for roughly 2 hours or until the oxtails are very tender. Time can vary depending on the size of the oxtail.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Caramel Apple Rice Pudding

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Flat-lay image of apples filled with caramel baked rice pudding on a weathered table. Caramel Apple Rice Pudding Recipe

Is there a fire in the fireplace? Did someone offer a tiny nightcap of brandy? Did the chef of the house mention dessert? If the answer to at least two of these questions is yes, consider this delicious hybrid of baked apple, caramel, and rice pudding. Perfect for fall, the hour-long simmering of the rice pudding pays off big time in this mouthwatering finale to a grand autumn meal.

Tips for Making Rice Pudding  

Making your pudding is all about timing and proportion. You don’t want to get thick, soupy pudding, so make sure you’re rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too gummy. And don’t overcook, stop cooking when the rice is tender but still slightly firm, as it will continue to thicken as it cools.

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Flat-lay image of apples filled with caramel baked rice pudding on a weathered table. Caramel Apple Rice Pudding Recipe

Caramel Apple Rice Pudding


  • Author: Anna Franklin

Description

Serving rice pudding in a beautiful apple shell just makes it so much better.


Ingredients

Scale
  • 6 cups whole milk, divided
  • 1/4 cup sugar
  • 1/4 cup soft caramel candies
  • 1/2 tsp salt
  • 1/2 cup long grain white rice (I use a heaping ½ cup)
  • 2 tsp vanilla extract
  • 4 apples, cut lengthwise with the middles scooped out
  • 1/4 cup melted butter
  • 1/2 cup caramel syrup
  • Ground cinnamon, optional


Instructions

  1. In a large saucepan, combine 5 1/2 cups milk, sugar, caramel candies, and salt. Bring to a boil over medium-high heat.
  2. Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.
  3. Stirring occasionally, cook for 50-60 minutes. Mixture should thicken up to consistency of yogurt.
  4. Once thickened, remove from heat and stir in vanilla.
  5. Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving.
  6. Place apple halves on parchment-lined baking sheet and drizzle with butter. Roast at 375 degrees until the apples are completely cooked through, about 30 minutes. Let cool.
  7. Stir remaining 1/2 cup milk into the rice pudding and fill each apple. Drizzle with caramel syrup and sprinkle with cinnamon before serving.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA

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Paleta Popsicles

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Various dark red and orange colored fruit popsicles sit on green wood. Paleta Popsicles Recipe

Replenish afternoon energy levels with something fresh, natural and delicious… and so easy to make. Pick the family’s favorite fruits and transform them into something no member of the household will refuse: Paleta Popsicles. Save a few in the freezer for dessert. Parent pro tip: at cocktail hour, pour yourself a very light vodka and soda, and pop a paleta into it. Stir slowly and sip. You’ll think you’ve landed at a luxury resort for a quick pre-dinner craft cocktail.

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Various dark red and orange colored fruit popsicles sit on green wood. Paleta Popsicles Recipe

Paleta Popsicles


  • Author: Alekka Sweeney
  • Yield: Makes 10 1x

Description

Fresh fruit popsicles are just better.


Ingredients

Scale
  • 6 cups pineapple, kiwi, mango, strawberries, or seasonal fruits, fresh or frozen
  • ¼ cup sugar or honey
  • ¼ cup fresh lime juice
  • Water, if needed
  • Tajin, optional


Instructions

  1. Choose the fruit you want to use, then divide it in halves. Finely chop half and set it aside.
  2. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
  3. Stir chopped fruit into blended mixture. Pour into popsicle molds, leaving a little space at the top for them to expand.
  4. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
  5. To serve, run the mold under warm water for a few seconds, then remove paletas. Mom and Dad, and kids with an adventuresome palate might like a sprinkle of tajin for a little extra kick.

Recipe by Alekka Sweeney
Story by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce

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‘Asada: The Art of Mexican-Style Grilling’ Celebrates The Thrill of the Grill

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A hand sticks a chip in a green dip

For Bricia Lopez — restaurateur and author of James Beard nominated Oaxaca: Home Cooking from the Heart of Mexico — carne asada is more than meat. For Mexican-born and LA-based Lopez, an asada is a backyard gathering of friends and family where food is the guest of honor and the grill is king.

people gather around and serve themselves from a table filled with Mexican food

Food tastes better when surrounded by friends and family.

She shares her recipe for a successful asada in Asada: The Art of Mexican Style Grilling. Yes, meat is center stage with recipes for dishes like Salsa Borracha Ribs, Rib Eye Para Taquear, and Citrus and Spice Costillitas. But there is more than meat In Asada. Salsas, like her Roja Ranchera with chiles de árbol, guajillo chiles, tomatillos and lots of ripe roma tomatoes, are stars too. There is a whole chapter devoted to Las Botanas or starters, like her two different guacamoles that promise to keep peckish guests happy while you man the grill.

Lopez opened Las Vegas’ first-ever mezcal bar so not surprisingly she includes recipes for boozy beverages like her Smoky Paloma (a mix of mezcal and tequila blanco with a triple grapefruit hit from grapefruit wedges, juice and soda) or her Frozen Watermelon Mezcal Juice.

three bowls filled with various salsas sit on blue table and tablecloth.

When I dip, you dip, we dip.

It’s joyous food: exuberant, boisterous, and colorful. The biggest challenge in hosting your own Asada? Making sure you’ve got enough food. All in all, a small problem for a late summer celebration.

Asada: The Art of Mexican-Style Grilling Book Cover

Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral.
Copyright (c) 2023 by Bricia Lopez and Javier Cabral.
Photos copyright (c) 2023 by Quentin Bacon.
Published by Abrams.

Story by Julia Platt Leonard

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Check out Lopez’s recipes for Elotes Asados and Arrachera Verde.

Arrachera Verde

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A pair of hands runs Arrachera Verde on raw chicken. Arrachera Verde Recipe in a white bowl.

Quick marinades can save your life at a carne asada. This one breaks down meat in about 30 minutes and is inspired by chimichurri — except much spicier. It’s a great way to add some brightness to your carne asada.

This recipe has been kindly shared with TABLE readers from Asada: The Art of Mexican-Style Grilling. Discover more about the cookbook in our review.

Arrachera Verde

Serves 4

INGREDIENTS

1 cup loosely packed fresh basil (leaves and tender stems)
½ cup loosely packed fresh mint (leaves and tender stems)
½ cup loosely packed fresh parsley (leaves and tender stems)
¼ cup fresh oregano leaves
2 Fresno chiles
3 large cloves garlic, peeled
Zest and juice of 1 lemon (about ¼ cup)
¼ cup olive oil
1 tsp citrus vinegar
2 tbsp sea salt
2 pounds flap steak

For serving:
Warm tortillas (preferably homemade)
Salsa de Piña Tatemada (recipe follows)

  1. In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar, and salt. Pulse until a smooth paste forms. Pat the steak dry with paper towels and place in a large bowl. Rub the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or overnight.
  2. Remove the meat from the refrigerator to allow it to reach room temperature before grilling, if possible. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
  3. Remove the meat from the marinade and put it on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes.
  4. Slice the meat against the grain. Serve with warm tortillas and the salsa.

Salsa de Piña Tatemada

Makes 2 cups

INGREDIENTS

3 cloves garlic, peeled
1 large red onion (10½ ounces), minced
1 medium pineapple, peeled, cored, and cut into
¾-inch-thick slices
2 habanero chiles, stems removed
2 tbsp fresh lime juice
1 tsp sea salt, plus more as needed
¼ cup olive oil
½ cup minced fresh flat-leaf parsley

  1. Start a charcoal or gas grill. Gas should be set to high. If using a pellet grill, preheat your grill to 425 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
  2. Wrap the garlic and red onion in separate aluminum foil packets. Place them on the grill until the garlic and onion have softened, about 15 to 20 minutes.
  3. Meanwhile, place the pineapple slices and habaneros directly on the grill. Cook until the pineapple has charred evenly on both sides and the skin of the habaneros has charred evenly, too, about 5 to 10 minutes.
  4. Turn every 2 to 4 minutes for even cooking. When charred, remove everything from the grill.
  5. On a cutting board, chop the grilled pineapple into ¼ inch cubes. In a serving bowl, mix the pineapple with the grilled onion and the lime juice. Reserve. Add the salt and garlic to a molcajete and grind until the garlic has dissolved into a paste. Next, slowly incorporate the habaneros and the olive oil, continuing to grind until you are left with a paste.
  6. Add the habanero paste to the bowl of pineapple and onion, add the parsley, and stir to combine. Taste for salt, adding more as needed, and serve.

Story and Recipe from Bricia Lopez and Javier Cabral’s Asada: The Art of Mexican-Style Grilling / Photo Courtesy of the Publisher

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Elotes Asados with Roasted Garlic Butter

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4 Elotes covered in roasted Garlic Butter sit on a paper plate. Elotes recipe

Slathering some grilled corn with butter, mayonnaise, cotija cheese, lime, and chile powder is as Mexican as the Mexican national anthem. It has become an iconic street food, and you’ll see it around the world on menus at Mexican and non-Mexican restaurants alike. I like to add some roasted garlic to our elotes to make it even more savory. Half the fun is getting it all over your face! There is just something uniquely satisfying about picking off every last kernel on a cob with your teeth. The only other sensation that comes close is eating meat off a bone. I leave some corn on the grill a little longer until some kernels are charred extra well-done for those who prefer it bien quemadito (well-charred!). You know who you are…

This recipe has been kindly shared with TABLE readers from Asada: The Art of Mexican-Style Grilling. Discover more about the cookbook in our review.

Elotes Asados with Roasted Garlic Butter

Serves 4 to 8

INGREDIENTS

1 head garlic, peels on, cut in half crosswise
1 tablespoon unsalted butter
4 ears corn, husks on
1 cup mayonnaise
1 tsp ground coriander
½ tsp sea salt
1 tbsp fresh lime juice
½ cup crumbled cotija
2 tbsp piquin chile powder or ancho chile powder

INSTRUCTIONS

  1. Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 425 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
  2. Lay the garlic on a square sheet of aluminum foil, brush with the butter, and wrap tightly. Place the corn and wrapped garlic directly on the grill. Grill the garlic for about 40 minutes, undisturbed. Grill the corn for about 45 minutes, flipping once. Remove both from the grill.
  3. In a bowl, mix the mayonnaise, coriander, salt, and lime juice. Add the pulp of the roasted garlic by squeezing the head like you would squeeze a lime. Stir to combine.
  4. Pull back the husks from the top down. Spread the garlic mayonnaise all over each ear with a brush and sprinkle the cotija cheese all over the mayonnaise. Finish with a sprinkle of ground chile all around. Serve whole, or cut each corn on the cob into thirds.

Story and Recipe from Bricia Lopez and Javier Cabral’s Asada: The Art of Mexican-Style Grilling / Photo Courtesy of the Publisher

Subscribe to TABLE Magazine’s print edition.

Jamaican Jerk Pork

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Jamaican Jerk Pork sits on a bed of rice in a silver bowl.

Sweet, sticky sauces, slow-smoked meats, and savory sides: there’s nothing like the smell of barbeque in the summer. Aficionados know that “barbeque” is a sweeping term that includes American-regional styles like South Carolina’s vinegar-based sauce or Memphis-style slow-smoked, rubbed ribs, as well as many international traditions. Korea hits the sweet-savory mark with their thinly-sliced, grill-marked meats, and tender pork topped with smoky, hot jerk sauce brings the Caribbean into the grill game.

Goat curry and jerk chicken are just some of the outstanding BBQ eats at 2 Sisters 2 Sons. The authentic, family-owned Caribbean restaurant offers a menu full of traditional meals: oxtail, beef patties, rice and peas, seafood, and more. Add a bit of spice to your home grilling this summer with jerk seasoning, straight from savoir faire of the chefs at 2 Sisters 2 Sons.

Jamaican Jerk Seasoning Recipe

INGREDIENTS

Imported garlic powder
Imported onion powder
Jamaican meat seasoning
Fresh garlic
Fresh ginger
Fresh green onion

INSTRUCTIONS

Combine ingredients and put on meat of choice.

Jerk Pork

INGREDIENTS

1 lb pork
Vinegar
2 tsp Jamaican garlic powder
2 tsp Jamaican onion powder
2 tsp Jamaican meat seasoning
½ cup Jamaican jerk seasoning
1 red pepper
5 stalks green onion
1 red onion
1 clove fresh garlic
1 cup Jamaican fresh thyme
½ cup ginger
½ cup olive oil
Salt and pepper, to taste

INSTRUCTIONS

Wash pork with vinegar, and then put garlic powder, onion powder, meat seasoning, and a small amount of the jerk seasoning on it. Place the pork in a pot, then cover with water and let boil for 1 hour.

While pork is boiling, blend all the pepper, onion, garlic, thyme, ginger, and jerk seasoning together with olive oil. Once the pork is done, pour the water off and put the blended seasoning onto it. Cook for 30 more minutes, then let sit for about one hour. To finish, throw it on the grill until the outside is brown and the inside is soft.

Recipe by 2 Sisters 2 Sons / Story by Maggie Weaver / Photography by Matt Dayak / Styling by Quelcey Kogel

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Rio Cocktail, Inspired by Duran Duran

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Two identical cocktails in iridescent wine glasses garnished with dragon fruit pinwheels and mango rolls made to look like roses.

Like a river that twists through a dusty land, our Rio Cocktail, Inspired by Duran Duran, will leave you feeling like you should be dancing in the sand. This cocktail was created with the tropical, vibrant flavors one might enjoy sipping while on the sandy beaches of Rio de Janeiro, the original exotic location inspiration for the song as imagined by John Taylor. But it was Simon Le Bon who wrote the track’s lyrics and decided rather than the city; the song would be about a girl named Rio.

Rio Cocktail Recipe

INGREDIENTS

1 oz Bacardi Tropical Rum – Limited Edition
1 ½ oz Jose Cuervo Gold Tequila
4 oz fresh margarita mix (recipe below)
Garnish: thin sliced dragon fruit wheel and thin sliced mango rose

INSTRUCTIONS

  1. Add ice to your cocktail shaker.
  2. Pour in tropical rum, gold tequila, and margarita mix, and shake.
  3. Pour over crushed ice in a tall wine glass.
  4. Garnish with a thin slice of dragon fruit (wheel), and then add a mango flower (roll a thin sliced piece of fresh mango, creating a rose).

Fresh Margarita Mix Recipe

INGREDIENTS

1 ½ cup fresh squeezed lime juice (about 8 limes)
½ cup fresh squeezed orange juice (1 large orange)
½ cup fresh squeezed lemon juice (1 Lemon)
1/3 cup organic agave nectar
1 cup filtered water

INSTRUCTIONS

  1. Add all ingredients into a glass jar with a lid and shake until combined.
  2. Store in the refrigerator. This fresh margarita mix will keep in the refrigerator in a sealed container for 3-4 days.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

Try these other cocktails in our Summer Concert Series:
You Proof Cocktail, Inspired by Morgan Wallen
Forever Young Cocktail, Inspired by Rod Stewart
Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

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Your 2023 Fall Horoscope

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A mushroom collage with blooming open shrooms. Fall 2023 horoscopes

The autumn equinox, with its balance of light and dark, signals a time for responsible engagement. The planets suggest steady, thoughtful, and ever-forward momentum, so let’s get out there and do the work we are meant to do! See what your 2023 fall horoscope predicts below.

As the Sun enters Libra on September 23, marking the autumn equinox, the waxing first quarter Moon in Capricorn is at a critical point in its cycle where symbolically, a new reality has taken root. The Moon at this time appears divided, equally dark and light. The days as well surrounding the equinox are half dark and half light. While the Sun in Libra is now entering its darker half of the year, the Moon is gaining in light at equinox, suggesting a decrease in collective individualism versus an increase in collective care and understanding of infinite differences. With new realities comes the urgency of engagement and responsibility. Diplomacy amongst collective growing pains is of note in this fall’s astrology. The Moon is in a supportive aspect with Mercury in Virgo and Jupiter in Taurus, an earth sign configuration that comes with an agreeable sense of steadiness. It encourages us to deeply ground ourselves while paying close attention to our thoughts and articulating them wisely. With every decision made something is left behind. Mercury, Venus, and Mars are all in direct motion (or, not retrograde) implying forward momentum, yet with Saturn retrograde in Pisces guiding the Moon in Capricorn we proceed with thoughtful hesitation. There is a no-nonsense orientation to the beginning of autumn’s astrology that is reflected in the horoscopes to follow.

Consideration and devotion to the greater good is welcomed while Saturn, still retrograde, is slowing down to turn direct in Pisces. Here, Saturn’s slow drag forms multiple whirlpools of possibilities that are interesting yet nearly impossible to discern efficiently. On November 4, Saturn will station direct at 0° Pisces where it has specific strength marking a turning point in the year where the choices we make have lasting spiritual and emotional outcomes. These issues are mystifying in Pisces but Saturn acts as a sieve, straining solids from the immeasurable over time. Each of us contributes our unique gifts within the larger-than-life story of humanity. Saturn at this time cuts puzzle pieces out of a boundless vision for the future that can only be revealed slowly, piece by piece. Saturn now direct in Pisces forms a maze with a beginning and end but draws no map. This fall, using a balance of logic and intuition, we must feel our way to winter’s door at the solstice in December.

Aries

Your planetary guide Mars has taken a long and winding path over the past year or so. Most notably its extended retrograde in Gemini where you revision modes of communicating. Then it passed through Cancer where Mars must use utmost caution and care while at high speeds, irritating the foundational roots of your home life. It recently opposed stern Saturn retrograde in Pisces in your 12th house adding salt water to wounds you’d rather no one see. But an important cycle is about to end and be reborn as this October Mars, who represents you in your astrology, will return home to its preferred sign, Scorpio. This regenerative time will culminate with the cyclical meeting of the Sun. Mars with the Sun in Scorpio is intensely focused on slow and deliberate processes. After a year of heavy lifting and emotional rip tides, the conjunction with the Sun replenishes your confidence, vision, and trust in the more subtle forces of change. Amidst a tense but ultimately supportive opposition from Jupiter in Taurus, take this moment to pause, reset, and feel resourced by the fruits of your labor this past year. From here on your cup is assuredly half full.

Taurus

The lunar eclipse in Taurus on October 28 will be in your first house of identity and the body. It is the final eclipse in the Taurus and Scorpio axis bringing closure to a year and a half of subconscious rewiring. Specifically, at this eclipse consider easing the unreasonably high expectations of yourself and others. Be aware of what expectations have been imprinted upon you versus what feels inherently comfortable. Deciphering the two is harder said than done, but this eclipse offers a potent opportunity for embodying a healthy acceptance of your established moral codes and capacity for setting boundaries. Venus, your guiding planet, is in Virgo, your fifth house of pleasure and creativity. Sensual Venus in Virgo, the sign known for being particular, further embosses the theme of acceptance over criticality. Rather, tap into Venus in Virgo’s ability to make the beautiful tangible through acts of creation and leisure. Pass lightly through fall’s eclipse season within the realms of a good book, an afternoon mastering a luxurious recipe, or painting plein air amongst the changing autumn leaves.

Gemini

You’ve felt the tug and pull of responsibility with Saturn in slippery Pisces as it recently was retrograde in your 10th house of reputation, visibility, and career. Early this fall Mars will be transiting your sixth house of work albeit in its preferred sign of Scorpio and a place where it can be quite constructive. You’re working on making sense of some ambiguous circumstances around your career and or the work you do. Meanwhile, Mercury, your planetary guide, will enter Sagittarius in your seventh house of relationships on November 10 where it will form a harmonious aspect with Venus who is at home in its sign Libra, in your fifth house of pleasure, casual romances, and creativity. Your professional life feels void at the moment, but Mercury and Venus suggest you have amusement in mind. Flirtatious Mercury emboldens you with amorous feelings that wield the upper hand over topics of career at this time. This fall is a reminder that no amount of work and grind at the job will have the divine payoff that a little play and romance can bring. Ideally consider not separating the two.

Cancer

The solar eclipse on October 14 near the south node of the Moon in Libra is transiting your fourth house of home. The south node has a connotation of soulful change and the discomfort that comes with letting go. The forthcoming eclipses occurring in your fourth house until spring 2025 will have you reconsidering the contents of your nest. At this solar eclipse Mars will be in the early degrees of Scorpio where it is exceptionally strong, sparking a creative approach to solutions around the house. Give alms to these south node eclipses by considering an autumn tag sale or donating excess clothing and books to charity. Take the vow during this time that if something enters your house, something must leave. Honor the shadowing of the Moon and Sun’s light during these eclipses with a candle lit at breakfast, lunch, and dinner. Consider dimmer switches on every light in the house. Rearrange the furniture in reaffirming configurations. Repair what is broken if it is of value. Resist adding more while developing reverence and resourcefulness for the already essential and lovely.

Leo

On October 4 nimble Mercury enters Libra in your third house of interpretation and the familiar. Mercury in this house deftly scrolls the screen of fleeting thoughts crossing your mind on any given day, hour, minute, and second. We live in a world so saturated with images and words it is increasingly difficult to know who, what, and where you are. Untethered, you’re eager to simplify the complex without making it simple. Come October 20, Mercury will conjoin the Sun also in Libra near the south node of the Moon. At this sensitive moment Mercury with the Sun is in the calm of an information storm. If you’re feeling hungry for more, for more’s sake, the south node of the Moon close by suggests a reboot. If possible, shutdown all technology. Unfollow at will. Rest quietly in the calm of this storm. Become your own AI scanning, filtering, and refining one image from the archive of your own mind. Gently pull and carry this thread of intention throughout the rest of fall, free of unlimited influences.

Your New Moon in Virgo Horoscope: September 2023

Virgo

In our culture which prides itself on eternal progress, establishing meaningful growth takes resistance and patience. It is said it takes at least three tries to learn something new but Virgos prefer to get it right the first time, leaving no trace. The autumn equinox begins with your planetary ruler Mercury in Virgo, still in the shadow of its recent retrograde. Retrogrades roam the same portion of the zodiac in three consecutive passes: forward, backward, and then forward again. Mercury is potent in Virgo and the first house where your spirit and soul meet in delicate communion with your surroundings. Retrogrades in the first house repave our habits that in turn reframe our realities. Matters of health and initiating new methods of self-care are prioritized. Also, your sense of values are easily swayed in our slippery culture of loose-ended virtues. More applicable than at the new year, commence new regimes at this time. New habits require repetition and there is a hidden aspect within this astrology suggesting they be grounded in pleasurable and leisurely experiences. Not simply a new to-do list.

Libra

Early this fall you are balancing the instinct to be present for others while reserving clarifying time alone. Mars, who is the planetary guide of your relationships is in Libra in your first house at the time of the equinox, indicating there may be someone you know romantically or otherwise in need of your advice and attention. Libra, you are prone to pleasing others for the sake of keeping peace but at this time you may need to let someone know your truth. This truth stems from an obscure place in your consciousness and requires mindful reflection to put into words. Your planetary guide Venus will transit Virgo in your 12th house picking up on subtle indications of where you are not communicating self- defeating dynamics in relationships. By the second week of November, things should become clearer while you and this significant other enter a more resolved state of mind. From here on spend quality time alone uncoiling within familiar spaces. Savor quiet open-ended time frames while leaving a window cracked for personal insights carried on crisp autumn breezes.

Scorpio

Mars, your planetary guide, enters your first house in Scorpio on October 12 in a portion of the zodiac where it is exceptionally empowered. After a year of resistance as Mars transited a few rough spots in your astrology, you are primed for a fresh start. Stealth in its preferred sign Scorpio, Mars quietly inspires a purposeful focus on self-perception. Immediately upon this ingress Mars is applying to a supportive aspect with Saturn, retrograde in Pisces in your fifth house of delight and generative potency. Venus, planet of beauty, is opposing Saturn at this time forming great creative tension. This planetary brew inspires the child within you to play an unexpected character. Saturn in Pisces invokes oddly beautiful approaches. Friends too are eager to watch you dance in a different light. If you’ve ever considered throwing a Halloween party this is the year to do so. While experimenting with costumes and masks, remember identity is a form of magic making, casting spells over its master and those around them. Invite only those who will celebrate your exploration of intrigue with warm intensity.

Sagittarius

Since June 17, Saturn has been in retrograde in Pisces in your fourth house of home, origin, and land. During this time, you may have felt a longing for yet disconnection from your family roots. Saturn is the guide of your resources, siblings, cousins, and distant relatives. Connection is a mystical experience that must be nurtured, fed, and practiced. Saturn retrograde in Pisces corrupts the emotions of want and interdependence. In your fourth house you may have experienced some chaos and sentimental labyrinths considering family, the land you live on, and your relationship to its mysterious wellsprings of belonging. On November 4, Saturn will station direct at 0° Pisces and begin again its two-and-a-half-year passage through said sign. The fog lifts a bit as there is a beneficial aspect with Jupiter, a beacon in Taurus where it holds the key to compassion inherent in the work it takes to keep family ties alive and thriving. This time does not bode well for material improvements of the home but instead commit to the family of your dreams, born of blood or chosen.

Eat Your Way into the Autumn Equinox with These 6 Fall Recipes

Capricorn

At the moment of the autumn equinox the Moon is in Capricorn in your first house of the body and mind. In its waxing phase, increasing in energy and light the Moon is in a tense yet separating aspect with the Sun now in Libra in your tenth house of visibility. There is a tense relationship between your emotional state and the places where you feel seen. You seek comfort that is difficult to name as well. Friends and colleagues especially may be a great source of stress which idles and drains your otherwise colorful enthusiasm to manifest great works of beauty. The Moon in Capricorn is reticent and finds it challenging to be adaptable. But fear not, the Moon is applying to a supportive aspect with Jupiter in Taurus who graces you with optimism and imagination. November 8, Venus enters Libra in your 10th house where you should feel an existential weight lifted and a sense of peace restored. Remember, too, that a bit of light-heartedness will go a long way as the skies clear.

Aquarius

Saturn, your planetary guide is transiting Pisces in your second house of finances and sustenance. Here Saturn considers seriously what life feeds you in optimal nourishment. The quality of time, a signification of Saturn, is also an asset that is of great value to our livelihood when well spent. Time squandered can have grave effects on our health and happiness. Saturn signifies austerity while Pisces guided by beneficent Jupiter offers abundance and wealth. Together they ask paradoxically, what is essentially more than enough? Time and money spent during Saturn’s time in your second house could have a sandcastle effect, built only to be easily washed away. Thoroughly parse wants versus needs. Be conscious of vague spending. Look for leaks in your bank account like subscription services no longer in use. Purchases made in haste will come with greater than normal regrets. Instead look to Jupiter in Taurus in your fourth house of home where resources will support foundational lifestyle investments that can be better cared for with deeper roots and long-term growth.

Pisces

Mercury is in Virgo at the time of the equinox in your seventh house of relationships. When in Virgo, quick-witted Mercury has the acumen to pull the abstract into reality. Rarely straightforward Pisces, you are drawn to yet mildly annoyed by Mercury’s cleverness. For you, here lies an opportunity for focused attention with others. Thanks to a supportive aspect with your guiding planet Jupiter in your third house of communication, you are further blessed at this time with compassion for mutual understanding. The Moon in Capricorn is applying to a cooperative aspect with Mercury as well but carries more difficult and emotional qualities to the relationship. Romantic Venus has a subtle involvement here but is averse to the situation, further emphasizing a complicated connection with someone’s peculiar allure. Regardless, trust and place your fascination with this significant other on a pedestal. Acknowledge, pardon, and celebrate their forgivable flaws as unique personality quirks. Mercury in Virgo is nimble, matter-of-fact, and like you, adaptable. Remember that it is okay to commit within contradictory circumstances.

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Story and Imagery by Shane Powers, Enon Valley Astrology

Eat Your Way into the Autumn Equinox with These 6 Fall Recipes

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A Stylish Do-Over in Pittsburgh’s North Hills is Like a Breath of Fresh Air

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You could say this living room remodel in the North Hills area began in the UK. The owner found a photo she liked of an apartment in London with a black and white hearth and a deep green velvet sofa. She showed it to Steve Shorthouse of the interior design firm DesignFive, and asked him to use it as an inspiration to transform her living room.

A velvet green couch against a wall with six frames on the wall

Instead of going green with envy, the owner used a London apartment as inspiration.

Room With a (New) View

The original space was — to put it mildly — dreary, with a single window looking onto the driveway, redwood paneling, an “ominous” bookcase, and no benches on which to sit. To create an overall lighter feel, Shorthouse installed two Pella windows, which added not only extra illumination but also an appealing view of the backyard. To make the space more user-friendly and intimate, he had custom white casework — including more manageable bookshelves and cozy window seats — built in, finishing it off with custom cushions and a scattering of throw pillows.

And the windows provide more than just a nice view. Using black sashes, says Shorthouse, is a technique he often employs. “When you have white window sashes, it kind of stops your eye. But when you have dark ones, it more frames the view.” Decorative elements include objects with meaning for the owner, including a set of framed pieces on the wall behind the sofa, a set of menus from a restaurant in Hawaii where her parents went on their honeymoon.

Black window sashes draw the eyes.

The Center of Attention

For the green sofa, DesignFive sourced a quite large (90” long), deep, and particularly comfortable example with a single down-filled cushion from Rowe Furniture. “We love this sofa style because we knew that there were going to be opportunities for people to be able to really lounge in here — and maybe even for somebody to lie down.” The large round coffee table is 60” in diameter with storage space underneath, handy for art books, and is from Restoration Hardware. A pair of armchairs — yard sale finds — were reupholstered and bring something a bit unexpected to the space. “We like that eclectic mix of this very traditional-looking, bench-style velvet sofa with these mid-century wood frame chairs.”

Story by Stephen Treffinger

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