Tonight we’ll be treated to a full moon, bless, so today is the perfect day to make a big batch of ghee in order take advantage of that delicious moon energy. Traditionally, ghee is made during the full moon, known as shukla paksha, as this time is considered very auspicious. Additionally, ghee is extremely absorbative; it will soak up whatever energy is in the universe, the room, and even the person making it. Because of this, it’s really important to hold only good thoughts when making your ghee; put on some cheerful music, maybe even open the windows and doors to let the fresh air swirl around your kitchen while you cook. // My recipe for ghee is as follows: Melt 1 lb of unsalted, organic (and preferably grass fed) butter in a heavy-bottomed pan over medium heat. Watch it closely; don’t step away for a second because ghee can burn quickly. After about 10 minutes, give or take, you’ll notice that a white foam begins to rise to the top and the milk solids will sink to the bottom. The butter will take on a deep caramel colour and your whole kitchen will smell like buttery croissants. At this point, turn off the heat and carefully skim off the top layer of foam (this step is actually optional, you can leave the foam if you wish). Then, *carefully* strain your ghee through some cheesecloth or any sort of straining fabric (nut milk bags work, too) into a glass jar, catching all the milk solids in the cloth. Allow the ghee to cool completely (it will become solid and opaque), then it’s ready to enjoy. Refrigeration is optional, but use only clean utensils to scoop your ghee — no double dipping!