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The Care of Magical Tools-Blessing and Consecrating

January 20, 2013 in Hearth and Home, Hearth Witchery

In the previous installment I discussed the physical and energetic methods of cleansing magical tools, the next step is to bless and amp them up. Empowering is simply charging a person/place/thing or idea with energy; your intentions and the forces you invite are what creates magic. Blessing is inviting energy of the highest good to manifest in a person/place/creature/thing or at an event. Consecrating means you are dedicating a person/place/thing for a specific function. It’s good to know some general information about each element, so I’ll give a brief description of associations.

Earth energy is connected to green or brown, nurturing, growing, grounding, stability, fertility, prosperity, darkness, quiet, winter, all kinds of soil, sand, rocks, roots, plants, crops, mushrooms, moss, salt, nuts, and grains. You might want to use grain, meal or rice in a bowl, or sand, soil, or nuts in a bigger container, you could use a hunk of moss or even material coloured brown or green. It would be good to keep in mind that whatever symbol you choose is normally sprinkled, wiped or wrapped around the item being blessed.

Fire energy is connected to red, purifying, cleansing, heat, smouldering, speed, courage, energy, strength, influence, sex, protection, light, storms, summer, stinging nettles, thorny plants, volcanoes, deserts, candles, fireplaces, spicy foods. The most common way to bless with fire is to pass the object through the flame; a candle works nicely and is the easiest method.

Water energy is connected to blue, purifying, soothing, healing, love, emotions, psychic awareness, dreams, peace, relationships, flow, all bodies of water, water lilies, seaweed, roses, gardenia, most flowers, wells, shells, darkness, washing, and bathing. Again, water is either poured or sprinkled over the object being blessed so you could use a cup of water, or sprinkle water from a shell or sprinkle rosebuds over your tools.

Air is connected with yellow, movement, flying, floating, freshness, fragrance, breath, wind, incense, and smoke, fragrant flowers, flying creatures, windy places, divination, learning, knowledge, freedom, travel and hearing. The easiest way to represent air is with incense and again the tool is passed through the smoke to bless it.

Decide what materials you wish to represent each element, the simple list: incense, incense burner, candle and candleholder, matches or lighter, shell or cup with water inside, bowl holding your earth element, you also need a spirit candle, snuffer, altar cloth and space where you can work comfortably without being disturbed. Set up the altar, the spirit candle is in the center, the elements arranged in your tradition (many Wiccan’s follow the east-air, south-fire, west-water, north-earth arrangement) this is your ritual so do what works for you!

Do whatever it is that gets you ready to be in sacred space, have everything you need in easy reach, light the spirit candle and ground into the earth letting any worries go. Visualize the earth energy reaching towards you, flowing up your body, just like water through the roots, trunk, branches and leaves of a tree, imagine the energy overflowing from just above your head and returning to the earth. When you are ready, cast a circle or make sacred space in your usual way.

The first step is to declare the symbols of the elements as being sacred, you can say something like

“I bless and consecrate these symbols to represent the four powers of the elements and to lend their energies to this rite, (light the incense, the fire candle, dip fingers in water, touch the earth representation) I bless and honour the spirit that is in all things, (palm above spirit candle) in the names of the Lady and Lord so mote it be! “

Take the first tool and pass it through the incense smoke say something like “I bless you with the powers of air, may you help me to have clear thought, freedom, knowledge, to study and learn, to communicate openly and listen wisely in all I do. Blessed Be!”

Pass the tool through the fire flame, “I bless you with the powers of fire, may you help me to take action when required, to know my strength and will, to be courageous, daring and empowered. Blessed Be!”

Bathe the tool in the water, “I bless you with the powers of water, may you help me to dare and be receptive, to know and face my emotions, to discover the mysteries and to flow through life. Blessed Be!

Sprinkle the tool with the earth substance, saying “I bless you with the powers of earth, may I know when to be silent, bring stability, abundance, wisdom, grounding, strength and help me remember my connection to the earth, her people and my ancestors. Blessed be!”

Now pass the tool over the spirit candle and say” I bless you with spirit that is in all things, may you be a creature of magic, change, and transformation. Blessed Be!”

Then cradle the tool in your hands, thinking of the energies placed within it. Be aware of any messages, thoughts or feelings associated with your magical helper, you may even be given a name for it.  Take a deep breath filling your lungs, then blow your over the tool and say “I breathe my life into you to be with you. You are a symbol of my spirits desire to help focus my will, thoughts and ideas; we are in service to the Goddess and God for the best and highest good of all concerned. (I name you ___ [optional])So Mote it Be!”

Before you finish remember to thank the energies you invited, and to bid them hail and farewell, and if you cast a circle to open it. Remember to snuff the candles, it’s a respect thing and actually use the tools you have blessed, you are bonded together, they don’t like to be neglected! There are other ways to charge up magical tools using the sun, moon phase, crystals, smudge etc. I’ll tackle that next time.

Abundant Blessings

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Specialty Cooking

July 18, 2012 in Hearth Witchery

Now this particular post isn’t strictly magickal by any means, but seeing as gluten allergies, lactose intolerance, nut allergies, and the choice of veganism are things that affect families from every walk of life I felt that it would be appropriate to mention specialty cooking in some way. Many people find specialty cooking very intimidating, almost scary, and like many things in life this fear stems from the unknown. I myself, even growing up with a diabetic best friend never even thought about branching out into the shadows of the culinary world.

Not that long ago though I began talking to a man that I had met in culinary school, and during the twenty questions phase of getting to know each other I asked him what his favorite flavor of ice cream was and his answer absolutely blew me away. “I can’t eat ice cream.” That simple statement sent my ice cream addict mind into a flurry of unrest. I found it so tragic in fact that I promptly jumped onto google and began searching for recipes. After finding one for roasted apricot ice cream with an almond praline ripple that seemed rather striking and a trip to the grocery store I made my first ever specialty dish! It was no harder than making regular ice cream; in fact with a simple one ingredient switch it was easy.

Since then I’ve made a few delicious dishes that are completely gluten and dairy free just by making simple changes like keeping a container of almond milk in my refrigerator, and done a lot of research on the topic I’ve seen that this side of things really isn’t so dark and scary after all. So for all of you with someone in your life here is a list of my new favorite sources! I hope that you can find use for them as I have.

http://glutenfreegoddess.blogspot.com/

http://www.theppk.com/blog/

http://diabeticsrejoice.blogspot.com/

 

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7 Things Every Witch Should Have in the Kitchen

July 4, 2012 in Hearth Witchery

1.      Homemade Cleaners:
All-Purpose Scrub
1/2 cup baking soda
Plant-based liquid soap
1/2 of a lemon
Pour baking soda into a bowl. Add just enough liquid soap to make a creamy paste. Spread mixture on the flat side of lemon and scrub. The lemon acts as a sponge and leaves a natural citrus scent. Use a damp rag or sponge to wipe away any residue. You’ll find the paste will stay moist for a few hours.
Helpful Hint: To save leftover scrub, add in a few drops of vegetable glycerin (a thick, clear syrup derived from plant oils, available from mountainroseherbs.com) and seal in a glass jar.
Window Cleaner
1/2 teaspoon Castile or plant-based liquid soap
3 tablespoons distilled white vinegar
2 cups water
Pour all ingredients into a spray bottle and shake. Spray onto window and wipe clean with newspaper or a 100 percent cotton cloth.
Helpful Hint: The liquid soap included in this recipe helps remove any streak-causing wax left on the window from commercial cleaners used in the past. You can eliminate the soap after a few washings. Safety note: Always be careful to label containers of homemade cleaners intended for storage and keep them well out of the reach of children.
Floor Cleaner
1/8 cup plant-based liquid soap
1/8 cup distilled white vinegar
1 gallon water
10 drops essential oil (scent of your choice)
Mix all ingredients in a bucket and mop as usual.
Helpful Hint For ceramic and stone floors, eliminate soap (which leaves a film) and use 1/4 cup of vinegar with 1 gallon of water. Don’t use water on unsealed wood floors. Instead, combine 2 cups of vinegar with 1 tablespoon of olive or jojoba oil in a bucket. Spread a thin coat over the floor with a mop or soft cloth. Let it soak in for 20 minutes; dry mop to absorb excess liquid. Open windows to air out the vinegar smell.

Mold + Mildew Spray
2 cups distilled white vinegar
Pour vinegar into a spray bottle and spray on infected area. The smell will dissipate in a few hours (open a window to speed up the process).
Helpful Hint: For areas with persistent mold problems, use tea tree oil instead of vinegar, combining 2 drops of tea tree oil with 1 cup of water in a spray bottle. A natural antiseptic and fungicide, tea tree oil costs more than vinegar but will kill most types of mold and help prevent new growth.

2.      First Aid Kit:
In most homes the kitchen is command central, so it’s more logical to keep your kit easily accessible in the kitchen instead of tucked away in a linen closet or bathroom. Some items to keep in mind when building your first aid kit are:
- Tweezers
- Oral thermometer
- Sterile gauze pads of various sizes
- Ace bandages
- Scissors
- Non latex gloves
- Adhesive cloth tape
- Packs of different sized band aids
- Any homemade items like the aloe spray and cut slave listed blow

Healing Salve for Kitchen Cuts:
½ cup all-vegetable shortening (at room temperature)
10 drops tea-tree essential oil
10 drops calendula extract

In a small bowl, whip ingredients together using a small whisk or spatula until thoroughly blended. The salve should have the look and feel of fluffy, orange butter-cream frosting. Store in a labeled plastic or glass container in a cool place for up to 3 months, or refrigerated for up to 1 year.

Remember please that there are some types of injuries you should leave be and let the doctor take care of, animal bites of any kind for example are always on that list, as far as cuts go, if the cut if more than a quarter inch deep, or bleeding more than it should, leave your salve for another day and go see a doctor.

Aloe Spray for Burns:
4 oz. aloe juice
1/2 tsp vitamin E oil (or 2, 400-I.U.capsules)
1/8 tsp lavender essential oil
Combine ingredients and pour into a spritzer bottle (which can be
found at most drugstores). Shake well. Spray on burn as needed. The
vitamin E will promote healing. Make sure that you use aloe vera
juice, not gel, which will clog the sprayer.

I chose to give you a spray recipe because it is so much easier than trying to rub a cream onto a sensitive burn. If your burn is excessively bad however, I recommend seeing a doctor.
3.      Baking Soda:
- Be sure to keep an extra box of baking soda by your stove in case of grease or electrical fire.
- Wash garbage cans with baking soda.
- Deodorize your fridge and freezer by putting in an open container of baking soda to    absorb odors. Stir and turn over the soda from time to time. Replace every 2 months.
- Polish silverware with dry soda on a damp cloth. Rub, rinse and dry.
- To remove strong odors from your hands, wet your hands and rub them hard with   soda, then rinse.
- Apply soda directly to insect bites, rashes and poison ivy to relieve discomfort.     Make a paste with water. 

4.      Salt:
- Sprinkle salt on your shelves to keep ants away.
- A tiny pinch of salt with egg whites makes them beat up fluffier.
- Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.
- Eliminate excess suds with a sprinkle of salt.
- Add raw potatoes to stews and soups that are too salty.
- If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice.  The mess won’t smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.
 5.      Vinegar:
- Rinse glasses and dishes in water and vinegar to remove spots and film.
- Prevent grease build-up in your oven by frequently wiping it with vinegar.
- Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy water.
- Pour boiling vinegar down drains to unclog and clean them.
- Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath.
- Vinegar promotes skin health: rub on tired, sore or swollen areas.
- Add 1 tsp. vinegar to cooking water for fluffier rice.
- Boil vinegar and water in pots to remove stains.
- Remove berry stains from hands with vinegar.
6.      Lemons:
- Ants, fleas, and roaches really hate the smell of lemons, so to keep your pest problem down squirt some lemon juice into holes and cracks where the ants are coming in. Place small pieces of lemon rinds or peels around the house and mix the juice of 4 lemons (along with the rinds) with 1/2 gallon (2 liters) water and wash your floors with it.
- Lemon can disinfect germy hands. So skip the hand sanitizer, and grab the nearest lemon.
- For dry skin, you can use a lemon-sugar scrub, or rub a cut lemon on particularly dry areas, such as knees, elbows, or heels. Be careful when applying to cracked skin.
- Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture.
- Furniture polish. For varnished wood, add a few drops of lemon oil into a cup of water. For unvarnished wood, mix equal parts of olive oil and lemon juice. Use dry cotton rags to wipe the furniture.
- Make lettuce crisp again. You can “revive” it by squeezing half a lemon into a bowl of ice water. Soak the soggy lettuce for about an hour. Rinse and dry the lettuce before serving in a salad or sandwich.
- Combine the juice from two lemons with ½ cup of vinegar to create a powerful grease-fighting cleaner.
- Cut a lemon up into chunks, place in the garbage disposal and turn it on for a good clean and fresh scent.
7.      Love:
You’ve heard me say it before and you’ll hear me say it again, intent is everything. The most important part of the kitchen is the love you put into it. It is not simply a space to accomplish a chore; it is the scared place where you nurture your family with the most basic necessity to survive so you might as well make it enjoyable for everyone involved by creating a warm, loving, safe atmosphere.

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Handfasting Cakes!

June 20, 2012 in Hearth Witchery

For a baker summertime means one thing, weddings! With so many blushing brides looking for that perfect cake summer is naturally our busiest season. Thinking about this I decided it would be fun to talk a little about Handfasting cakes! Of course you can go the modern route and have a crazy big beautiful fondant covered masterpiece, there’s nothing wrong with that if you can afford it (or if maybe you have a baker friend that will do it at cost of supplies as a wedding gift.) The alternative route however is the more traditional one.

 

While the taste of those long before us were very different than ours, (your guests probably wouldn’t love the heavy, strongly spiced and sweetened fruit cakes they would have served at the original Handfastings) you could follow that direction with a spice cake, simply decorated with a glaze, powdered sugar, fresh fruits, or candied things like mint leafs, flower petals, or citrus peel. Make sure to check if your guests have allergies before you head to your local bakery! If for example one of them has a gluten allergy, a small four inch round flourless chocolate cake to go with the main cake would hardly be expensive. If spice cakes just aren’t your thing, you can always go with a lighter citrus cake instead. Or you can do it the most magickal way and make it yourself! Remember everything is about intent! Pour love into your cake! From great ingredients for love and lust like ginger, cinnamon and cloves in the spice cake, and lemon and rosemary for love, friendship and to ensure fidelity in the lighter cake, you really can’t go wrong.  With these ideas in mind I leave you with a Molasses Spice Cake Recipe, an alternative Lemon-Rosemary Cake Recipe, and of course some garnishing tips!

Molasses Spice Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon freshly ground pepper
  • Pinch of ground cloves
  • 4 large eggs, room temperature, lightly beaten
  • 1/3 cup sour cream, room temperature
  • 1/3 cup unsulfured molasses
  • 3 tablespoons finely grated fresh ginger
  • 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
  • 1 1/3 cups packed light-brown sugar
  • Cream Cheese Frosting
  • Brown-Sugar Glaze

Directions

  1. Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
  2. Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
  3. Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
  4. Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
  5. Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

Apple and Pear Chips

Ingredients

  • 1 apple
  • 1 pear
  • 3/4 cup sugar

Directions

Heat oven to 200 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet. Using a mandoline or a very sharp knife, slice apple and pears into very thin translucent rounds (slice pears lengthwise). Do not remove seeds or cores.

Place sugar on a plate; dip both sides of fruit slices into sugar to coat. Transfer slices to baking sheet.

Bake until edges begin to ruffle, about 1 hour. Turn slice over and continue baking until golden brown, about 1 hour more.

Transfer chips in a single layer to a wire rack to cool and harden.

Lemon-Rosemary Cake

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon snipped fresh rosemary
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 egg yolks
  • 3 tablespoons cooking oil
  • 1/3 cup lemon low-fat yogurt
  • 2 teaspoons finely shredded lemon peel
  • 2 egg whites
  • 1 recipe Lemon Glaze
  • Fresh strawberries, quartered (optional)
  • Lemon slices, cut into sixths (optional)
  • Sifted powdered sugar

Directions

1. Lightly coat an 8×1-1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, rosemary, baking powder, baking soda, and salt.

2. In a large mixing bowl combine granulated sugar, egg yolks, and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat just until combined.

3. Thoroughly wash beaters. In medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.

4. Bake in a 350 degree oven for 25 to 28 minutes or until the top springs back when lightly touched.

5. Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up. If desired, top individual servings with strawberries and garnish with a lemon piece. Sprinkle with powdered sugar. Makes 8 servings.

 

Lemon Glaze

Ingredients

3 tablespoons lemon juice

2 tablespoons sifted powdered sugar

Directions

In a small bowl stir together lemon juice and powdered sugar.

 

Candied Lemon Slices

Ingredients

          1 whole Lemon

1 cup sugar

1 cup water

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

Candied Rosemary

Ingredients

2 C. boiling water

3 sprigs fresh rosemary, washed

1/2 C. sugar

3 sprigs fresh thyme, washed

 

Directions

Bring the water to a boil and pour over thyme. Steep three to five minutes. Meanwhile, place the sugar in a shallow bowl.

Dip sprigs of rosemary into the hot water one at a time. Using a spoon, sprinkle each sprig generously with sugar. Then set them aside to dry.

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Midsummer Recipes

June 6, 2012 in Hearth Witchery

With Midsummer right around the corner, I took some time to compile some recipes for you lovely readers. These recipes feature a lot of fruit and melons to celebrate the season, there’s also some vegetables and honey thrown in. Create the entire meal, or pick bits and pieces to customize your holiday buffet!

 

Appetizers:

Fruit Kabobs w/ Fiery Dipping Sauce

Grilled Pizza with Asparagus and Sundried Tomatoes

Main Dish:

Lemon-Rosemary Marinated Grilled Halibut

Sides:

Grilled Vegetables

Honey Cornbread

Summer Herb Potato Salad

Desserts:

Cheesecake Stuffed Strawberries

Melon  Carving

Drinks:

Fairy Float

White Sangria

 

Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce Recipe

9 servings

  • 2 honeydew melons
  • 2 cantaloupes
  • 8 ripe pears, peaches, or apples
  • 18 (6-inch) long bamboo skewers, soaked in water for 20 to 30 minutes
  • 2 cups sugar
  • 2 cups water
  • 1/2 cup lime juice
  • 2 fresh jalapeno peppers, seeds and veins removed and roughly chopped
  • 4 tablespoons red chili powder

Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.

Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.

Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.

Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining chile sauce for a real fiery fruit kabob finish! Or, if you don’t like spicy simply leave off the marinade.

 

Grilled Pizzas with Asparagus and Sun-Dried Tomatoes Recipe

Serves 9

  • 1 bunch asparagus (about 1 pound), thick ends removed
  • 1 bunch scallions, trimmed
  • 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
  • 1 pound store-bought pizza dough, thawed if frozen
  • 1 cup ricotta
  1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
  2. Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
  3. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
  4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut into one inch squares, and serve.

Lemon Rosemary Marinated Grilled Halibut Recipe

8 servings

  • 6 tablespoons dry white wine
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • 2 tablespoon chopped rosemary
  • Eight halibut steaks, (6 ounces each)
  • Salt and freshly ground pepper

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Grilled Vegetables Recipe

6 servings

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Cast-Iron Honey Cornbread Recipe

6 to 8 servings

  • 2 cups yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 large egg, lightly beaten
  • 5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon vegetable oil
  • 1/4 cup plus 2 tablespoons honey
  1. Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
  2. Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
  3. Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
  4. Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.

 

 

 

Summer Herb Potato Salad Recipe

Serves 8

  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste
  1. Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
  2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

Cheesecake Stuffed Strawberries

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

If you really want to make an impression on your guests, check out this website http://www.watermelon.org/Carvings/Carvings-Entertainment.aspx for some beautiful watermelon carving tutorials, which look disastrously complicated, but really are pretty easy!

Fairy Float Recipe

Serves 8

  • 2 quarts melon mineral water
  • vanilla ice cream
  1. Fill glasses with melon mineral water or melon soda. Spoon a dollop of ice cream on top of each glass and watch it fizz. Serve immediately with straws.

 

 

 

White Sangria Recipe

3 heaping spoonfuls of sugar

3 tbs apple liquor

Seasonal fruits (lemons, limes, and berries are always delicious)

Your favorite white wine

 

Stir together sugar and apple liquor in a pitcher until sugar is dissolved, layer in fruits until ½ to ¾ full, pour in the wine, give it a stir, and all done! I recommend making this the night before, give it time for the flavors to really meld together, but it tastes just fine right after mixing too!

 

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Baking Bread for Meditation

May 23, 2012 in Hearth Witchery

Meditation isn’t something that came naturally for me. It has taken a lot of practice and a lot of patience that I don’t really have to be able to do it… sometimes, when the mood is right. That was until I realized that you don’t have to be sitting perfectly still forcing yourself to clear your mind (which really, simply makes you think about other things more) in a quiet room to achieve a meditative state. I discovered this completely by accident, of course.

Learning how to make bread was almost a life changing moment for me, I found that I loved it so much; I wanted to make all of my own breads at home. With no fancy mixer I resorted to my favorite (and in my opinion easiest without a mixer) recipe for Italian bread, and I began to bake two small loafs a day. During a particularly difficult time (disagreements with my family) the stress was really getting to me; I was having nightmares consistently, my head just wouldn’t stop aching, and my back, neck, and shoulders were so tied up in knots that it was a wonder I didn’t look like a pretzel, but my household duties needed to get done, no matter how stressed out I was, so I tended to them.

When I came to baking my daily bread I went through the motions as I always do, not thinking one lick about it. It wasn’t until the bread was in the oven that I stopped; my headache was gone. I got myself a glass of iced tea and sat down to contemplate (a three day headache doesn’t typically just poof and disappear on its own,) as I sat I realized the tension in my body had gone as well, I felt utterly and completely relaxed, and my stress and woes had given way to a content, peaceful feeling that I took a few moments to simply enjoy. I mentally retraced my steps, and while I wasn’t aware of it at the time, I remembered how as I kneaded the bread, my mind first focused on the task, then fuzzed out into a blissful nothingness, how working out my flimsy arm muscles on that lump of dough loosened my body and it clicked: hey, I meditated.

I was surprised, I had only reached that content peaceful state with meditation a handful of times before, and I never really thought it was possible to do so while standing up, kneading dough of all things, but it had happened. From then on whenever I wanted to meditate, I would bake a loaf of bread, and loose myself in the process, and it is still my favorite technique till this day. So why not give it a try?

Italian Bread Recipe:

  • 8 fl oz warm water (cold will stunt the yeast, hot will kill it)
  • 20 g                 active dry yeast
  • 14 oz               bread flour
  • 1/4 oz              salt
  • 2 g                   honey

To begin, in a large mixing bowl stir together the flour and salt. In a separate bowl stir the yeast and honey into the water until yeast is mostly dissolved. Create a well in the flour and pour the water mixture in, stir with a wooden spoon until mixture begins to come together. From there you can cover your hands in flour, or spray them with nonstick cooking spray, and knead the dough on a floured surface until smooth. This is the part where the gluten forms to give the bread its structure, so don’t be stingy! Try for at least ten minutes, and if your arms get tired, let them (and the dough) relax for a couple of minutes.

Form your dough into a smooth ball. Grab another bowl, preferably twice the size of your dough ball, and spray with cooking spray. Place your dough inside of the bowl and lightly spray the top. Cover loosely with saran wrap. Now, you can proof your dough in one of two ways, just let it sit, or heat a small bowl of water in the microwave until it’s nice and steamy, and put the dough inside of the microwave (DO NOT TURN ON THE MICROWAVE WHILE THE DOUGH IS INSIDE. This microwave trick substantially speeds the rising time,) you’ll know it’s ready when it’s doubled in size and when you poke it, it springs back.

Remove dough from the bowl and begin the “degassing.” Really you’re just kneading the dough again to get all of the big air bubbles out. When it’s nice and gas free, you can shape it in one of two ways, simply roll it into an elongated shape (which results in a slightly more rustic looking loaf and is my preferred method,) or you can roll it out until long and flat, taking the long side and rolling it up like you would a newspaper, pinching the creases tightly as you go, finish this method by pinching under the ends. Now, grab a cookie sheet, place a piece of parchment paper on it, spray lightly with cooking spray, set the loaf onto it, spray the loaf lightly, and loosely cover with saran wrap for the second proofing. This one typically takes about half the time of the first. Now is the time to preheat your oven to 425 degrees.

When your loaf is nice and puffy (judge by the same methods as the first proof) remove the saran wrap, get a really sharp knife and score it by cutting four lines at an angle across the top. You want to go deep enough that you can see the markings when the loaf is baked, but you don’t want a huge split in your bread either, no deeper than a ¼ inch. Here you can either use a pastry brush to brush a light coating of water onto your loaf, or if you have a clean spray bottle you can spritz it (I prefer to spritz.) Your loaf of bread is now ready to bake! Put it into the oven on the middle rack, check after 5 minutes, if you notice one side browning more than the other; rotate it. Every oven cooks differently, and cook times depend on altitude, size of loaf, and so on. It may take 8 minutes, it may take 30. The best way to tell if a loaf of bread is done it to knock on the bottom, just as you would a door. If it sounds nice and hallow it’s done, if it doesn’t, but you have a good golden brown color, cover with tinfoil and continue baking until it does.

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Do You Have a Witch in Your Kitchen?

May 9, 2012 in Hearth Witchery

I’ve been asked many times what sorts of magick Kitchen Witches do. All sorts. Magick for me (and for most pagans I would assume) is not restricted to sitting in a circle and chanting. Even the simplest tasks are made magickal with intent. When I prepare meals, I do so carefully. I respect the ingredients I use, I respect the process of putting it together, and I chose herbs and spices not only for taste but for beneficial properties, I realize and understand that when I am preparing a meal I am not simply dealing with a necessary task, I am giving life. When a friend is feeling stressed out, maybe I’ll make them chamomile cookies to delight their taste buds and soothe their nerves. When I need hair spray, I’ll boil down some oranges to get a natural aerosol-free hold. I put together bath teas for various conditions and ailments; I make facial scrubs, birthday cakes, storage baskets, gifts for friends, and crafts with the kids, cleaning products, cake stands; but most importantly I create an atmosphere.

When you realize that your everyday mundane practices are rituals in themselves, when you begin to utilize this and pour meaning into everything that you do, the energy you put into it shows. Home is meant to be a sanctuary, a place of comfort, rest and recuperation, where all the tensions of the outside world melt away. In order to achieve that you must tend to it, as the living, breathing organism that it is… and the beating heart of the home? It’s the kitchen of course. What is better for the soul than walking into a warm, clean home, full of people you love, to the smell of a stew that’s been simmering all day and freshly baked herb bread, hearing the soft waft of music, and sitting down to a nice meal to reconnect with your loved ones?

Someone once told me that I sounded like a glorified housewife when I tried to explain these things to him, I didn’t even have to think before agreeing. My home is not only my scared space, but my families as well; of course I do what I can to nurture and care for it because in doing so, I am also taking care of them. He then asked me why I don’t just call myself a homemaker instead of a Kitchen Witch. To that I laughed and responded with a question of my own. “When was the last time you saw a normal ‘homemaker’ invoking gods to help them make cupcakes?” All that leads to a final statement, my personal definition of being a Kitchen Witch: making the mundane magickal.

 

Here I leave you with a simple recipe for Lemon Tartlets, the benefits of lemon are too many to count, the biggest for me though is its cleansing properties and its rather uplifting effect and almonds are excellent for energy levels. Feed this to someone feeling a little blue to help them clear out negativity and give them a sunshiny boost:

3 ½ tbs butter, soft

1 ½ egg yolks

¼ cup sugar

½ cup + 1 tbs flour

¼ tbs baking powder

¼ tsp salt

1 tsp almond extract

¼ cup ground almonds (optional)

¼ cup white chocolate

Lemon Custard (recipe below)

Best butter and Sugar until light and fluffy, about 4 minutes. In separate bowl whisk together egg yolks, sugar and almond extract until pale and thick. Add yolk mixture to butter and beat until combined. Add remaining ingredients until well combined. Place dough onto a lightly floured surface, shape and refrigerate 1 hour or overnight. Roll dough to 1/8 of an inch thick, cut with appropriate sized circle cuter and place into tart shells (or if you don’t have those, fit into greased, parchment lined muffin pans so the dough comes up the sides about ¾ of an inch.) Score the bottom of the cups by poking them a couple times with a fork to prevent a bubble at the base of your tart. Bake at 375 degrees for about 8 to 10 minutes or until lightly golden. When cookies are cooled, melt white chocolate over a double boiler and brush a thin layer into the shells (the chocolate creates a barrier keeping the custard from making the cookies soggy.) Spoon custard into a piping bag and fill the cookies.

Lemon Custard:

14 oz water

7 oz sugar

2.5 oz egg yolks

1.5 oz cornstarch

2 oz sugar

1/8 tsp salt

2 tsp lemon zest

1 oz butter

3 oz lemon juice

In saucepan boil 7 oz sugar and water until dissolved. Meanwhile, in large bowl whisk together egg yolks, cornstarch, 2 oz sugar, salt, and lemon zest. When the water is done pour in a slow stream into egg mixture, whisking vigorously. (Or, do it like I do and pour a small amount in at a time, its easier than having to hold the pot and whisk at the same time, this is called tempering, and keeps you from making scrambled eggs.) Return mixture to the pot over low heat, stirring constantly (make sure you get the bottom and corners of the pot really well, custard scalds easily.) Mixture will thicken, you’ll know it’s done when it starts to bubble and ‘spout’ all over. Immediately remove from heat and stir in butter and lemon juice. Pour into a shallow container, place saran wrap on top, touching the surface of the custard to prevent a skin, and refrigerate until cold.

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Spring Cleaning

March 9, 2012 in Hearth Witchery

Ostara is the perfect time for spring cleaning.  The Equinox is the day when day and night are equal in length, and after this day the light will grow.  The flower of summer is opening, and it’s best to greet it with a clean face, so to speak!  Natural cleaners are best, of course – and you can even add a little magick into your housecleaning.

For general cleaning if a surface isn’t too dirty, I use vinegar in a spray bottle.  I personally love the smell of vinegar, so it isn’t a problem for me.

I use a natural scrub for just about anything that needs a little more abrasive power.  I use baking soda, with crushed rosemary, and a little water added at the time of use to make a paste.  For a little extra cleaning power, if it is needed, spray on some vinegar and let it work.

This list of course wouldn’t be complete without adding lemons in.  Lemons are great for cleaning a garbage disposal, just run half a lemon through.  You can use lemons to clean wooden cutting boards – just rub the cut side of a lemon on it.  If I’m going to be cleaning one thing with lemon, I then tend to clean everything that day with lemon – you don’t want to was what you have!

What do you use to clean with?  Do you do your spring cleaning around Ostara?

Goddess Bless,

Stacy

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Keeping Hearth in the Hospital

February 26, 2012 in Hearth Witchery

I haven’t posted in a very long time, and you’re about to find out one of the reasons why.  At the beginning of January, my husband called me from work to tell me he was being driven to the hospital.  He was dizzy, having chest pains, and his arm felt numb.  We have no clue what happened, but whatever it was apparently was not a heart attack.  A week and a half later, the same thing happened again.  My husband has quite the history of heart disease in his family, and so we have to take these things seriously.  We went to the hospital again, and this time they found the hormone that indicates there has been damage to the heart.  Yet, through all the tests of the following weeks, no heart damage was found.  With all of the hospital visits, both in the emergency sense and for tests, I’ve started carrying a few extra things around in my bag, and they probably aren’t what you think.

I have in my bag (a big messenger one.  Everything fits in it, so I call it my bag of holding.  +2 to nerdiness for anyone who gets that reference.) I have a small drawstring back about the size of my hand which contains a small altar kit.  It has a tiny candle, element markers, a small pentacle disc, and of course symbols of the Goddess and God.  I also carry around consecrated salt and consecrated water.  Whatever branch of Paganism you come from, there are things that could be included in an altar kit small enough to take with you anywhere.

Hearth can be kept anywhere, for whatever amount of time you reside in a place.  That includes hospitals, of course.  Any place where you may be residing for an undisclosed amount of time can be a place where you keep hearth.  Automatically, the first thing I do when I get to go back into the room my husband is in is fold his clothes.  He rarely does at home, and I certainly don’t expect him to at the hospital.  Keeping Hearth is about so much more than keeping things tidy and clean – it’s about those little rituals that make a person feel more comfortable where they are, especially if they aren’t at home.  It brings a little piece of home to where ever you happen to be.

Goddess Bless,

Stacy

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Hearth Witch Tips for a less-stress Yuletide!

December 16, 2011 in Hearth Witchery

Yule is one of my favorite times of year.  It is, however, one of the times of year when we work the hardest.  Remember that no one person has to take care of everything!  Whether you celebrate Yule or Christmas, there are things you can do to make life a little easier.

Instead of using a metal rack in the bottom of your turkey roaster, use carrots.  Those metal racks are ridiculous to clean.  So take some long, large carrots.  Peel them, and cut them in half lengthwise.  Lay the flat part on the bottom of the pan, with the curved half facing up.  Place a carrot half every half an inch to an inch.  Place turkey on top, and roast!  When the turkey is done, take out the carrots – which will be soggy – and mash them with some honey and dill.  Instant side dish!

Keep an electric kettle already filled with some water handy.  If you only have a little while to sit and relax between things you need to do, a cup of tea will go a long way.  Don’t count on being able to use a stove-top kettle either, if that is your preferred method.  You will probably have far too many things on top of the stove to fit a kettle on there!

There are also a few things that you will always want to have on hand.  What should you always have on hand?  Extra butter, for one.  You never know how much butter your guests will want to put on their mashed potatoes, or their dinner rolls, or…whatever.   You just never know.  However, you DO know that people will need to go to the restroom.  So, buy extra toilet paper.  This is something that you NEVER want to run out of with a house full of people who have just eaten too large of a meal.  You should also always keep a package of gravy mix on hand.  No matter if you usually make your gravy completely from scratch, a gravy mix is a great alternative if something…goes wrong.  You DO know something will go wrong, right?  It’s one of those ways that the Gods tell us not to take ourselves too seriously.

If you feel yourself getting stressed, as will happen, go into an empty room.  Bathroom, bedroom, or other empty room.  Burn some incense, light a candle and just spend five minutes with no one but yourself.  It will help.

What else?  Buy extra Kleenex.  As some friends of mine put it, Christmayulukah tends to be a time of year when people get extra emotional.  As long as they don’t bring the tree down with a brawl, (my husband has interesting family) everything will end up fine.

Blessed Yule, everyone!
Goddess Bless,
Stacy

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