Colors:

White, silver

Symbols:

The full moon,

lunar eclipse,

calendars

Attributes:

Menstruation,

marriage, home,

woman protector

Animals:

Fox, mountain

lion, serpent,

puma

Metals:

Silver

Relatives:

Inti, Viracocha,

Manco Capac and

Mama Ocllo

Mama Quilla is an Inca Goddess of the Moon, she was also the Goddess of marriage and the

menstrual cycle, and protector of woman. She was also very important to the Incan calendar,

being that she was a moon Goddess.

One myth of Mama Quilla was how the Inca’s accounted for the Dark Spots on the Moon.

They believed that a fox once fell in love with Mama Quilla, but when he went to the sky,

she squeezed him against her, thus creating the dark spots. The Inca’s were afraid of the

Lunar Eclipses because it was said that lunar eclipses occurred because Mama Quilla was

crying tears of silver, as she was being attached by an animal. The animal that attacked her

was possible a mountain lion, serpent or a puma. Because of this the people would try and

scare away the animal by throwing weapons, raising their hands to the sky and making as

much noise as they could. They thought that is the animal succeeded in killing Mama Quilla

they would be left I darkness forever.

Even after the Spanish converted the Inca’s to Catholicism, they continued to fear the lunar

eclipses. The Spanish used this to their advantage of course. The Inca’s were in awe at the

Conquistadors, as they were able to predict when the lunar eclipses would occur.

Sources:

http://en.wikipedia.org/wiki/Mama_Quilla

http://www.goddessaday.com/mayan/mama-quilla

You can use this craft to scare away the

animals attacking Mama Quilla!

Things You’ll Need:

Gourd

Scoop to clean out gourd

Wooden dowel

White glue

Sawdust

Gourd seeds or pebbles

Paint or lacquer

Purchase gourds at farmer's markets or

grocery stores, if not home grown

Cut off the small end of the gourd and scrape

out the inside thoroughly with a butter knife

or spoon, keeping the seeds to use for the

rattle. It is important to scrape all of the

membrane from the inside to speed the

drying process and avoid the growth of

molds and fungi.

Dry the gourd by placing in an area that is

warm with good air circulation.

Place the dried seeds back in the gourd or use

a small handful of pebbles or beans.

Buy or make a dowel you can use as a

handle. It must fit neatly into the hole in the

gourd. Push the dowel all the way through

the gourd, and then glue in place with white

glue.

Mix a white glue and sawdust paste and

fashion a collar where the dowel joins the

gourd. Let the glue dry and then sand the

dried paste until the dowel blends smoothly

with the gourd.

Paint your gourd with moon symbols and

anything else you feel is appropriate for

Mama Quilla.

Shake that Rattle!

Mama Quilla is the protector of

women and also a Goddess of

marriage. I bring her into my life as

I strive to continue to better my

marriage, gain understanding, and

learn to forgive. I also call upon her

to thank her for all the blessings and

good times I have in my marriage,

for I know I am very lucky.

Use your rattle as you chant this

song to Mama Quilla!

Darkness! It comes!

The light begins to fade!

Bash! Bang! Clash!

To scare the animals away!

Mama Quilla we call to you!

Protector of us all!

Great Goddess, Mother to us all!

Darkness! It comes!

The light begins to fade!

Bash! Bang! Clash!

To scare the animals away!

Silver tears! Cry no more!

All our fears! We give to you!

Great Mother, Goddess, protector!

Darkness! It comes!

The light begins to fade!

Bash! Bang! Clash!

To scare the animals away!

White Bean and Artichoke Salad

INGREDIENTS (Nutrition)

3 cups white beans, drained

1/2 (14 ounce) can artichoke hearts,

drained and quartered

2/3 cup diced green bell pepper

1/3 cup chopped black olives

1/4 cup chopped red onion

1/4 cup chopped fresh parsley

1/4 ounce chopped fresh mint leaves

3/4 teaspoon dried basil

1/3 cup olive oil

1/4 cup red wine vinegar

salt and pepper to taste

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DIRECTIONS

In a large bowl, combine beans, artichoke

hearts, bell peppers, olives, onion,

parsley, mint, and basil.

In a jar or small bowl, combine oil and

vinegar; shake together or mix well. Pour

oil and vinegar over the salad, and toss to

coat.

Cover and chill in refrigerator for several

hours or overnight, stirring occasionally,

to let flavors blend.

China Moon Salmon

INGREDIENTS (Nutrition)

1 teaspoon olive oil

1 dash sesame oil

2 cloves garlic, minced

1 tablespoon julienned fresh ginger

1 tablespoon Chinese black bean and

garlic sauce

1 teaspoon red pepper flakes

1/2 cup chicken broth

4 (4 ounce) fillets salmon

salt and pepper to taste

DIRECTIONS

Begin heating water in the bottom of

steamer pot.

Heat olive oil and sesame oil in a

saucepan over medium heat. Saute garlic

and ginger for 1 minute. Stir in black

bean sauce and red pepper flakes. Cook

for 5 minutes. Remove from heat, and stir

in chicken broth; set aside.

Rinse salmon, and pat dry. Season each

side lightly with salt and pepper. Place in

a small shallow pan. Spoon black bean

mixture over salmon. Place in steamer

pot over boiling water.

Steam for 10 to 12 minutes, or until

salmon flakes easily with a fork.

Zesty White Wine Green Beans

INGREDIENTS (Nutrition)

2 tablespoons olive oil

2 cloves garlic, minced

salt and ground black pepper to taste

2 (14.5 ounce) cans French-style green

beans, drained

1 cup white wine

DIRECTIONS

Heat the oil in a skillet over medium

heat; brown the garlic in the oil; season

with salt and pepper. Add the green beans

and toss to coat. Pour the white wine over

the green beans; simmer until the wine

reduces in volume by half, stirring

occasionally, about 15 minutes. Serve

hot.

Macaroni with White Sauce

INGREDIENTS (Nutrition)

1 1/2 (16 ounce) packages uncooked

elbow macaroni

2 tablespoons vegetable oil, divided

2 cubes chicken bouillon

1 large onion, chopped

1 3/4 pounds ground beef

4 tablespoons tomato paste

salt to taste

ground black pepper to taste

1/4 cup vegetable oil

3/4 cup all-purpose flour

3 cups milk

1/2 teaspoon ground white pepper

3 cups shredded mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees F (175

degrees C). Grease a 9x13 inch baking

dish.

Bring a large pot of lightly salted water to

a boil. Add pasta, 1 tablespoon oil and

bouillon cubes, and cook for 8 to 10

minutes or until al dente; drain.

Heat 1 tablespoon oil in a large skillet.

Saute onion until golden and add ground

beef. Cook over medium heat until

evenly brown. Stir in tomato paste, salt

and pepper; simmer over low heat until

heated through.

Heat 1/4 cup oil in a deep saucepan; stir

in flour, then milk. Cook over medium-

low heat until sauce thickens; stir in salt

and white pepper. Pour half of the sauce

over the cooked macaroni and stir in

mozzarella cheese. Spoon half of the

macaroni into prepared dish and top with

ground beef mixture. Spoon the

remaining macaroni over the ground

beef, and top with remaining white sauce.

Bake in preheated oven for 30 minutes,

or until golden brown.

Midnight Moon Cake

INGREDIENTS (Nutrition)

1/2 cup shortening

1 1/4 cups white sugar

2 eggs

1 cup hot water

1/2 cup unsweetened cocoa powder

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

1 1/2 cups confectioners' sugar

1 teaspoon lemon zest

2 fluid ounces lemon juice

DIRECTIONS

Preheat oven to 350 degrees F (175

degrees C). Grease and line with

parchment paper one 9 inch round cake

pan.

Cream shortening, add white sugar

gradually and cream until fluffy. Blend in

the well beaten eggs.

In a separate bowl, slowly add hot water

to cocoa and mix until smooth, dissolving

cocoa completely.

In a third bowl, sift together the flour,

salt, baking soda, and baking powder;

add to creamed mixture alternately with

the cocoa mixture. Blend in vanilla. Pour

batter into one 9 inch round pan.

Bake at 350 degrees F (175 degrees C)

for 30 to 35 minutes or until cake tester

comes out clean. Let cake cool then ice

with Lemon Icing.

To Make Icing: Combine confectioner's

sugar with enough lemon juice to make

the icing spreadable without being runny

or stiff (about 1/4 cup). Stir in the grated

zest. Pour icing over top of cake. See the

full moon.

White Peach Sangria

INGREDIENTS

1 (750 milliliter) bottle dry white wine

3/4 cup peach flavored vodka

6 tablespoons frozen lemonade

concentrate, thawed

1/4 cup white sugar

1 pound white peaches, pitted and sliced

3/4 cup seedless red grapes, halved

3/4 cup seedless green grapes, halved

DIRECTIONS

In a large pitcher, combine dry white

wine, peach vodka, lemonade concentrate

and sugar. Stir until sugar is dissolved.

Add sliced peaches, red and green grapes.

Refrigerate sangria until well chilled, at

least 2 hours, or overnight to blend

flavors. Serve over ice, and use a slotted

spoon to include sliced peaches and

grapes with each serving.