I am talking about the popularity of the movie Frozen and it's impact on Letting Go Myst. Yup, I am talking about THAT song, sweeties-Let it Go.

"Be the good girl you always have to be"

"Conceal, don't feel, don't let them know"

Many of us feel that we are never good enough...some wear a mask to cover their fears & insecurities... Or, perhaps we are afraid to show our true emotions, hiding behind the pain, judging ourselves by our own standards. Stop trying to please everyone & don't be afraid to be different & true to yourself. Stop being the "good girl."

Years ago I saw the off Broadway play, Bad Girls, written by playwright Lori Brady. An excerpt:

I swallowed myself to make you like me. Swallowed myself like the moon swallows her soul and darkness swallows the earth.

I swallowed my words, my honor, my pride...all the things that make me human... imperfect... real...I am picking up the pieces from the day I shattered, the day I stopped swallowing myself.

All the words I never said came streaming out of my throat, bright water over my hands. Here I am. This is what I am. I no longer make excuses for my imperfection.

 'Let It Go' is exactly what we all need to do! So my question to you is this: Do you really know how to 'Let it Go'? If not, what is it that is really holding you back?

This Celtic holiday symbolizes the start of summer or the "light half of the year". It focuses on the  renewal of fertility & abundance after a lean winter. On this sacred day, couples, were encouraged to   make love & celebrate new life. Traditional foods honor the fertility of the earth. The late Scott Cunningham gave us a delicious

recipe

2 cups milk

 1 cup unsprayed marigold petals

 1/4 tsp. salt

 3 Tbsp. sugar

 1 to 2 inch piece of vanilla bean

 3 egg yolks, slightly beaten

 1/8 tsp. allspice

 1/8 tsp. nutmeg

 1/2 tsp. rose water

 Whipped cream

 Using a clean mortar & pestle  pound marigold petals or crush with a spoon. Mix the salt, sugar & spices together. Scald milk with the marigolds  & the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.