Eugenia Van Vliet/ the Pink Door Tarot Reading

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Andrew Hudson's Memorial Fund organized by Tina Martin My name is Eugenia Van Vliet and my husband of 30 years passed away on July 25, 2020. Andr… Tina Martin needs your support for Andrew Hudson's Memorial Fund

want to let you know more about me. I have been aware of my abilities as a little girl, but was afraid of them. I started reading the cards in my twenties. When I moved to Seattle when I was 33 was when it all started to come together. I was put in touch with some really amazing people. I started reading the cards when I was 50 at the Pink Door. two years later I went to Stansted England to study at the Arthur Findlay Spiritualist College. It was there where I truly came into...
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Hi everyone. Now I am on the Pink Door Website Popup with all the information how to get me for a reading. You can call me, or email me, and also now I accept credit cards. I have come into the real world. Check out the entertainment section of the Pink Door to find me.' Come and have your Halloween reading.

I want to write a post about what Tarot readers do and what they don't. I Today readers really want to help people find themselves and perhaps take a path not taken before. If that person needs professional help, a good reader will suggest that they do that. We are not Psychologists!. Nor are we mind readers. While I possess certain abilities, they are ones that most people have but, do not develop. I was born with these abilities, but only chose to use them when I was around 28. I have been at the Pink Door in Seattle for 22 years and hope that I have helped many people deal with work issues, relationships, the death of a loved one, and an illness. I had a reading the other day with a person who asked many questions all aimed at to validating my abilities. Over and over the same questions about her work, including people, what they looked like, and were they out to get her. I will never read again for this kind of person. At the end of this reading I was shell shocked and and later I experienced being very angry at what I consider the constant questioning of my integrity. This rates with people wanting me to put love hexes on a person and offering to by me expensive bottles of perfume from Nordstrom..I am a very honest reader and use my abilities to help people, not harm. This was very upsetting to me and I want people to understand that most people who have abilities like I do come from a loving place.
Sincerely Eugenia Van Vliet

I will be sharing parts of the new book I am writing on Global celebrations. Let me know what you think.,

Hi everyone, autumn is just around the corner. It seems that it is the time that everyone wants to hunker down and sit and watch old reruns of the Golden Girls. Instead I challenge you to come to the warm and beautiful Pink Door, my spiritual home, for the last 22 years. Have a drink and nosh and a reading. Autumn readings are about preparing and taking stock of the year.They help you think about the next adventure or path you take. It is an important time a time of growth that is inward so that in the spring you can move outward. I have my private space now and that makes it special because I can give it my all. Guess what I can now take credit cards and phone readings. It is a good time to take stock. Call me at 206-437-9120 or email me at [email protected]. Hope to see or hear from you soon.

Below you will find one of my countries and their celebrations from my global celebration cookbook.

Afghanistan
Holidays: Nauroz: March 21st: Afghanistan
Cuisine: Afghanistan is a very poor country, where the two most important foods are bread and tea. Most families in Afghanistan do not have their own ovens, so daily bread is taken to the communal ovens to be baked. The oven is called a tandoor, and is a clay oven that is placed in in the ground. Regular bread is called nan, and is made with whole wheat flour and a yeast starter. Vegetables, such as chick-peas and all sort of greens are popular. Soups such as Sherwa-E-Tarkori , (meat and vegetable soup) is very popular. Grains and yogurt form a large part of a meal, with meat served usually only at holidays and weddings.

While Afghanistan is basically a Islamic country. One of the most important holiday's is Nauroz, which has its basis in Zoroastrianism.
This holiday is pre-Islamic and is celebrated in both Afghanistan, Azerbaijan and Iran. It is their New Year's Celebration. This holiday falls on the first day of Spring, March 21st and is celebrated in different ways in all these countries.. In Afghanistan, the dishes that are made include spinach cooked with rice (Sabzi Chalaw) and fried fish with Jelabi(a very elaborate sweet like a doughnut that is difficult to make). One that is most important is (Haft Mēwa) which is similar to a fruit salad, the exception is that the fruits release their own sugar during cooking. It is made of many different fruits including the Senjed (dried fruit of the oleander tree). It is likely that this dish has ancient origins as a ritual for planting Farmers celebrate by decorating their cows and other farm animals with flowers. In Kabul, farmers will descend on the city for a agricultural fair that takes place there. It is also time for families to go on picnics around the city to see the blooming of the Cercis plant. Children take kites along to fly. These are made of colored tissue paper and light wood. Interestingly, the rope is made of ground glass and is very sharp, so part of the fun of the kite flying is to try and cut thread of other kites.

On March 20th all houses in Afghanistan are cleaned and food is put out to welcome the ancestors who have passed away.. As soon as March 21st happens, when the sun enters Aries, the Nauroz celebrations start. On the Wednesday before Nauroz, one of the happenings connected to this holiday is the jumping over bonfires by the young boys of the country. Boys dare each other to jump over the flames, as they build them higher and higher. Women make copious amounts of sweets, and on Nauroz, people visit their family and friends.
Nauroz celebrations are very elaborate. with colorful ceremonies The most prominent is the Haft Sīn Table which includes seven items that correspond with the seven creations and the seven immortals whose job it is to guard them. Every family tries each year to make the best looking table including:

Sabzeh = Wheat, barley or lentil sprouts growing is a dish that symbolizes rebirth. The bowl is kept for 13 days and is tied with colored ribbons. On the thirteen day it is disposed of outside in running water.
Samanu=a sweet pudding made of wheat germ and sugar, meaning wealth
Senjed= The dried fruit of the oleander tree symbolizing love
Sīr= Garlic symbolizing medicine
Sīb= Apples which are beauty and wealth
Somaq=Sumac Berries, the color of the sunrise
Serkeh =Vinegar symbolizing the wisdom of age and patience

Other items might include coins, aajeel dried fruits and berries, lit candles, a mirror, decorated eggs, a bowl of water with alive goldfish, representing a new life and the sign of Pisces which has just left and the holy book the Koran. At the turn of the New year all family members gather around the table and look to see the symbolic egg wiggle, as it is said at this moment the great bull who balances the world on his horns moves it from one horn to another.
On this day new clothes are bought. Gifts are given, including cash, gold coins and gifts the children will like. On the 13th day people go to the park and have a picnic and stay there all day as to be the house is considered unlucky.

Sherwa-E-Tarkori (Meat and Vegetable Soup)
This is soup most likely been used as a start to the Nauroz celebrations as it includes the rare use of meat.

1/3 cup vegetable oil
2 medium sized yellow onions, minced
1 pound lamb stew meat, diced
1 8oz can diced tomatoes
6 cups water
2 medium sized potatoes, peeled and diced
1 large carrot, peeled and diced
1/4 cup cilantro, minced
Salt and pepper to taste

Heat the oil in a large soup pot. Add the onions, and sauté until golden brown. Then add the meat and continue to sauté until browned. add the rest of the ingredients except for the cilantro, salt and pepper. Reduce the heat, cover the pot, and cook for 30 minutes or until the vegetables are tender. Add the cilantro, salt and pepper. Cook for 5 more minute. Ladle into soup bowls. Serve this soup with nan.
Serves 4

Sabzi Chalau(Spinach with Rice)
This dish is a favorite at Nauroz, It is often served with meat but also by itself.
2 pounds spinach
1 large leek, cleaned and diced
4 tablespoons vegetable oil
1 tablespoon dried dill w**d
1/2 teaspoon fenugreek (optional)*
Salt and pepper

Chop the spinach into small pieces and wash thoroughly. Drain well. Cut up leeks into small pieces. Heat the oil and fry the leeks until soft and nearly brown. Add the spinach, dill and fenugreek. Cook well. Then add the salt and pepper.
Serves 6
*Fenugreek is a herb whose fresh leaves and seeds have been used in dishes as far back as Ancient Persia. It is used very sparely as it has very strong taste. In the above recipe the seeds are used. You can find Fenugreek in Middle Eastern grocery stores.

Chalau

2 cups long grained rice
4 1/2 cups water
Salt to taste
2 tablespoons vegetable oil
1 teaspoon ground cumin

Wash the rice several times until the water runs clear. Soak the rice for several hours. Bring the water to a boil and parboil the rice for 3 minutes. Drain the rice in a large sieve and mix it with the salt,
vegetable oil cumin and l cup water. Place in a large pot and cover with a lid. Cook on low heat for 30 to 45 minutes.
Serves 4-6

Kebab-E-Murgh
Chicken, is more than likely the dish served along with Sabzi Chalau, as the meat additon. While the name of the dish would imply a kebab to the Western mind, it is actually a dish made up of chicken pieces cooked in a casserole.

2 pound chicken, cut in serving pieces
1/2 cup vegetable oil
3 cloves of garlic crushed
Salt and pepper to taste.
3 tablespoons tomato puree
2 tablespoons chopped mint.

Place the chicken pieces in a 2 quart casserole. Rub the chicken pieces with 1/4 of a cup of the vegetable oil Sprinkle with the crushed garlic. Season with the salt and pepper. Place the chicken the refrigerator to marinate for 4 hours.

Preheat the oven to 350°F. Bake in the oven for 2 hours, or until the chicken is falling off the bone. Mix the rest of the oil with the tomato puree and spoon over the chicken. Bake for 15 more minutes. Place the casserole on the table and sprinkle with the chopped mint.
Serves 4

Haft Mēwa This is a traditional dessert served at Nauroz in Afghanistan. It is made up of dried fruits and nuts and Senjed the dried fruit of the oleander tree.

1 cup golden or green raisins
2 cups raisins
1/2 cup dried apricots, chopped
1/2 cup almonds
1/2 pistachios
1/2 cup walnuts, chopped
1/2 cup Senjed (the dried fruit of the oleander tree)*
1/4 teaspoon ground cardamom.
cold filtered water
*Senjed can be found in Middle Eastern Stores.

Place the Nuts in three separate bowls and cover each with boil water. Let the nuts sit for 1/2 hour. The rub the skins off the almonds and pistachios. Drain the bowls. Place all the dried fruit and nuts in a plastic container and add the cardamom and cold water to cover. Refrigerate for 2-4 days. The longer
it sits, the sweeter it will get. Haft Mewa will keep in the refrigerator
for up to 7 days.
Serves 6

Kulcha Naurozee (Ground Rice Biscuits)
This biscuit is also served on Nauroz. It is made daily and offered to company to drop by during this holiday time.
1 cup confectioners' sugar
1 cup butter
1 egg white
1 cup ground rice
2 cups white flour
1 teaspoon baking powder
2 tablespoons ground pistachios

Melt the butter over low heat,, and allow to cool. Add the sugar and the white of the egg. Sift together with the ground rice, flour and baking powder. Gradually add to the butter mixture. stirring after each addition. Remove from the bowl and knead on a floured board until the mixture is a smooth dough. Line a cookie sheet with parchment paper and break off a piece of the dough and roll out to a egg shape score the biscuit with lines. Bake at 300°F for 45 minutes. The biscuits should not brown. About
10 minutes before the end of the baking time sprinkle with Pistachios. Remove the biscuits from the baking sheet and place on a parchment lined platter. The Biscuits are crisp when removed from the baking sheet but become softer as they sit out.
Makes 24 biscuits.

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Hi Guys I have come into the real world of tech. I now can do readings on the phone and email with credit cards. Looking forward to hearing from you.
Blessings eugenia

Thank you all for looking at my post. it has been a hard month as my husband has been very sick. I am available any way to do readings.