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.