Faster than a speeding bullet, grabbing information seemingly out of
thin air, Gemini is all about speed and knowledge.
The archetype of Gemini is the little yellow guy on the FTD flower
trucks, speeding along to his destination. Actually that little yellow
man is a take on the ancient symbol for the god Mercury. (I love when
modern businesses invoke the ancient gods but yet so many think
Astrology is a silly thing.) Mercury is our fastest planet, zipping
around the Sun in only 88 days. Someone deeply into the sign of Gemini
doesn’t have the patience to sit around for complicated dinners.
The 3rd house is the where Gemini is most secure; the house of
communication, education and relating that information to our peers.
Gemini is symbolized by the twins, the sign of duality and it is not
uncommon for a Gemini to argue one issue and then take the opposite view
with the same vehemence. It is all about getting out the information –
any information – for them.
Positive aspects of Gemini include:
versatility, good communication skills and the love of information,
education and conversation.
Shadow aspects of Gemini include:
nervousness, irresponsibility, inconsistency, and the inability to
commit to pretty much anything of permanence.
Foodie aspects of Gemini include:
a love of dual tastes which appeals to their twin nature, fast foods and
foods that encourage movement and conversation.
Famous People with Gemini Rising
Tony Blair – Known for his ability to communicate well to his people.
Do you remember the “People’s Princess” speech he made after the
death of Princess Diana? In such a typical Gemini fashion, when he was
asked about his favorite food he said spaghetti, another time he said
fish and chips and then he made a local London haddock shop famous
because he went there so often and said that theirs was his favorite.
Kathie Lee Gifford – Well, as I said, the shadow is irresponsibility.
She is a great example of the Gemini who keeps chattering on. Remember
when she gushed over Martin Short about his wife and their terrific
marriage– even though his wife happened to be dead for a more than a
year? Anyway, I found one of her favorite recipes on an NBC website
called “Tasty Morsels.” How Gemini is that – only time for a
Geminis like to talk and eat. Well, they like to talk and do just about
everything. This is a good “grab and go” appetizer that is good for
a crowd. Gemini loves to hold forth in front of a crowd. This does
require some marinating time so plan accordingly.
2 pounds chicken wings
2 tablespoons soy sauce
8 garlic cloves, roughly chopped
2 adobo chilies, roughly chopped
1 teaspoon white wine vinegar
1 tablespoon fresh ginger, thinly sliced
Slice through the joints of the chicken wings and cut off the tips. Grab
the part of the wing that has the single bone and gently push the meat
towards the end of the bone. Use a paring knife to scrape the meat off
of the bone so that you have a clean bone “handle” and all of the
meat on one end of the wing. Take the part of the wing with the 2 bones
and start scraping the meat toward one end. Remove the smaller of the 2
bones and again, clean the bone while pushing the meat to the end.
Folks, this sounds spookier than it is, trust me. Aries and Sagittarius
don’t get crazy with the knife, and Pisces and Aquarius don’t go off
into la-la land and you will be fine.
In a large bowl mix the soy sauce, garlic, chilies, vinegar, ginger,
paprika and salt. Place the chicken wings in the sauce, cover and
refrigerate for 1- 4 hours.
Whisk the eggs in a large bowl and spread the panko on a sheet of wax
Heat the oil in an electric frying pan or Dutch oven over medium-low
heat. Dip the meat part of each chicken wing in the egg and then roll in
the panko. Gently place in the oil and cook for about 8–10 minutes
until the bread crumbs start to turn medium brown. Drain the cooked
chicken on a large dish covered with paper towels.
Soup Jean Garofalo Porte’s Escarole,
Sausage and Bean Soup
I love soup but I also have that Gemini South Node which makes me
impatient, especially when I am dying for a good bowl of soup. As usual
Mom came to the rescue. This is my mother’s delicious escarole,
sausage and bean soup that is fast and yummy. I often use kale in place
of the escarole which is hard to find in some areas. You can really use
any hearty green; collards work fine too. This soup freezes very well so
you can make some batches up and defrost quickly when Gemini drops by
with his latest book club or two.
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 ½ pounds good Italian sausage
– mild or spicy depending on your preference
1 teaspoon fresh thyme, minced
1 15-ounce can cannelloni (white kidney) beans
In a large soup pot heat the oil over medium heat, add the garlic and
sauté carefully until lightly browned. Garlic burns fast so be careful.
Remove the garlic to a side dish. Add the sausage and cook on each side
about 3 minutes, until it is well browned. Stir in the thyme. Remove the
sausage, let cool and cut into ¼-inch pieces. Return the sausage pieces
to the soup pot add the beans and stir to combine totally. Pour in the
chicken stock and bring to boil. Add the escarole and cook about 3
Place in bowls and shave the cheese over the top before serving.
*Whatever green you use needs to be small enough to fit on a spoon. You
don’t want your guests having to cut the greens in their soup.
1 tablespoon paprika
1 teaspoon kosher salt
3 eggs, beaten
1 ½ cups panko bread crumbs
2 cups canola oil
4 cups chicken stock
(you can use canned but for more taste make your own – see page 44)
2 heads escarole, washed and roughly chopped*
1 cup Parmigiano-Reggiano cheese, shaved
A note on garlic peeling: One trick to get that pesky peel off of garlic
is to cut off the root part and then smash the remaining head with the
heel of your hand against a cutting board or counter. Place the head in
a bowl and cover it with another bowl of the same size. Shake it like a
crazy person for a few minutes. When you take the top bowl off you
should see that the peel is off.
Excerpted from "Signs of the Tines: The Ultimate Astrological Cookbook" by Joan Porte. Copyright © 2013 by Joan Porte. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided solely for the personal use of visitors to this web site.