photo RSMAtnWebAdRed13.jpg

The Midas Touch

By Tim Hazell

Banking can be traced back to first civilizations. In ancient Iraq, Mesopotamian cultures constructed elaborate storage facilities for grain, a unit of Sumerian currency, before 3100 BC. Egypt, like Sumer, controlled the storage and distribution of its harvest finances from centralized warehouses. Papyrus ledgers of deposits and withdrawals were meticulously kept by scribes. Owners of accounts who had made investments of quantities of grain could negotiate withdrawals in times of poor harvest or conveniently pay off debts and taxes to creditors and Pharaoh. “Grain banks” functioned for the state even after Roman coinage was introduced during the late empire.

Long after the arrival of the Spaniards in Mexico, cocoa beans were still regarded as being of equal value to minted coins. Gold has always set an international standard for its beauty and durability. Ancient and medieval entrepreneurs traditionally preferred this element as the medium for business transactions and conversions of their assets.

Voodoo lore includes spells using coinage to help bring about material success, the focus of this prescription for “money drawing.”


Charged Gris Gris Bag


1 green candle

incense for money drawing

money drawing oil


magnetic sand

1 green bag

1 buckeye nut

1 tablespoon of five-finger grass

beach sand or earth

a few coins



Light the green candle and burn money drawing incense. Place lodestones on a cloth. Take a good pinch of magnetic sand and sprinkle on top of the lodestones to charge them. Concentrate on desires for money and prosperity. Place lodestones in the green bag with the buckeye nut, five-finger grass, beach sand or earth, and coins. Anoint the bag with the money drawing oil. Pass the bag through the flame of the candle while envisioning yourself in the financial position you would like to achieve. Repeat the following phrase: “Money flow, bring it directly to me. No more financial woes, I will be free.”

Many Asian countries treasure recipes that are prepared for “good luck.” Here is one from China.


Chinese Curried Shrimp


1 tbsp. cornstarch

2 tsp. curry powder (or more, according to taste)

1/2 tsp. sugar

1 tbsp. light soy sauce (Kikkoman)

1 tbsp. rice wine vinegar

3/4 cup chicken broth

1 tbsp. oil

1 red bell pepper, seeded, stems removed, diced

1/4 lb. snow peas (about 20), optional

1 inch peeled ginger, grated

2 large garlic cloves, minced

3/4 lb. medium shrimp, peeled and deveined

Coriander, chopped, for garnish



Combine cornstarch, curry, and sugar in a bowl. Mix in soy sauce, vinegar, and chicken broth. Set aside. In wok or heavy skillet, heat 1 tbsp. oil over high heat. Add bell pepper, peas, ginger, and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto a plate. Add the shrimp and stir-fry until pink, about 1 minute. Return vegetables to the pan. Stir sauce mixture and pour into pan. Allow to heat through. Serve immediately over rice. Garnish with coriander. Hao woikou (good appetite).


Comments are closed

 photo RSMAtnWebAdRed13.jpg
 photo RSMAtnWebAdRed13.jpg

Photo Gallery

 photo RSMAtnWebAdRed13.jpg
Log in | Designed by Gabfire themes All original content on these pages is fingerprinted and certified by Digiprove