tag:blogger.com,1999:blog-3551819741937048712024-02-07T18:23:37.587-08:00Witch KitchenCrimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-355181974193704871.post-77694006923776675872013-07-06T06:19:00.000-07:002013-07-06T06:19:37.622-07:00Beating the HeatI don't know about the rest of you but where I live in New England it is <strong>FUCKING </strong>hot out (sorry if the word offends you but it's appropriate and it fits). That being said I have had little to no interest in running my oven. It's about 90º in my apartment and all of us have been sweating buckets. <br />
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I don't know about you but when I'm that hot I really don't feel like standing over a hot stove, or in front of a hot oven adding even more heat to our little place. So here is a simple list of meal ideas to avoid oven use and keep you cool. Sure it's been done before but it's my blog and I can post whatever I damn well please. <br />
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<u>Sandwiches</u>- You can pretty much turn anything into a sandwich when you've got a couple slices of bread, hell if your sick of bread stuff it in a wrap. I'm pregnant right now so I'm trying to avoid lunch meat but tomato sandwiches are delicious! Not to mention, chicken salad, tuna salad, grilled chicken, fish sandwiches, and as you can see the list is really endless. Add some veggie sticks to the side of that sandwich and it'll be more than enough to satisfy you.<br />
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<u>Salads</u>- You can top salad greens with pretty much anything you want. Protein, chopped veggies, fruit, nuts, cheeses, really you can go crazy. Opt for veggies high in water content like cucumber and tomatoes and not only are you getting a healthy salad but you're helping your body stay hydrated. Try to stay away from really heavy dressings. Heavy meals will only make you feel hotter.<br />
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<u>Appetizers</u>- Fill your plate with some of your favorite munchies with no cooking required. Shrimp cocktail, cheeses, whole grain crackers, pita bread and hummus, raw veggies, and raw fruits. Filling and fun. Perfect for a date night during a heat wave. Besides who doesn't like food you can eat with your fingers.<br />
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Alright that's all my heat addled brain can come up with for now and if you've got any no cook meal ideas of your own, by all means add them in the comments. As for now, try and stay cool :-)Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-30803103966109004092013-07-03T05:16:00.000-07:002013-07-31T05:04:00.665-07:00Pinterest My HeroIf you read my other blog you may have gotten the notice yesterday that we're having a baby. Exciting stuff! <br />
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Today's going to be busy with grocery shopping, recycling, and a Dr's. appointment for me. I'm just now in the past week or so getting over my morning sickness and full body pregnancy exhaustion and let me tell you that shit is no joke. So for the past two months we've been living off a lot of convenience meals, i.e. anything that can be made in a crock pot, or heated through with little effort. That being said it's left me in a little bit of a cooking rut. I'm ready and willing to get back in the kitchen and do my magic but after the past weeks of everything from peanut butter to poultry turning my stomach I'm a little short on inspiration.<br />
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Then like a White Knight sweeping in from my computer (and the handy little app on my phone) <a href="http://pinterest.com/">Pinterest</a> has come to save the day. With offerings like <a href="http://pinterest.com/pin/481814860105033031/">Italian Drunken Noodles </a>and <a href="http://pinterest.com/pin/481814860105030097/">Raspberry Swirl Sweet Rolls</a> how could someone not be inspired to get into the kitchen and whip up a little food magic? You can make boards for just about anything (the psychotic perfectionist that I am I find myself organizing and editing mine constantly) and it definitely makes menu planning a little easier. So if you've been avoiding the Internet and have yet to find Pinterest.. you poor poor souls.. get into it. You can give <a href="http://pinterest.com/crimsonrose1014/">my</a> boards a follow to get you started and I promise you won't be disappointed. Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-91295629323829204822013-07-01T05:48:00.000-07:002013-07-01T05:48:03.036-07:00Maryland CrabcakesMaybe it comes from being from New England but for some reason every<a href="http://crimsonrose1014-witchkitchen.blogspot.com/p/summer-sabbats.html"> Summer</a> I get the hankering for <strong>fish</strong>. Catfish and shellfish are my <em>favorites, </em>followed in close second by any firm white fish that can be battered and fried. <br />
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I have yet to make these beauties first hand but I have eaten them and they are divine. I found the recipe while digging around in my recipe box and couldn't resist sharing. Enjoy!<br />
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<strong>Ingredients:</strong><br />
<ul>
<li>1 pound Maryland crab meat</li>
<li>2 eggs</li>
<li>1/4 cup mayonnaise</li>
<li>1 tsp old bay seasoning</li>
<li>1/4 tsp cracked black pepper</li>
<li>2 tsp Worcestershire sauce</li>
<li>1 tsp dry mustard</li>
<li>1 1/2 cups cracker or bread crumbs</li>
</ul>
<strong>Directions:</strong><br />
<ol>
<li>In a bowl, mix together eggs, mayonnaise, seasonings, Worcestershire sauce, and mustard.</li>
<li>Add crab meat; mix evenly and gently. Add crumbs evenly.</li>
<li>Shape into 6 cakes and saute in oil for 5 minutes on each side.</li>
</ol>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-20222848060740914172013-06-29T06:41:00.000-07:002013-06-29T06:41:46.016-07:00Couscous with Garden VegetablesWhat better way to celebrate the first harvest of the year than with a big delicious bowl of couscous loaded with veggies fresh from the garden. <br />
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<strong>Ingredients:</strong><br />
<ul>
<li>1 cup couscous</li>
<li>1/2 small orange bell pepper chopped</li>
<li>4 scallions sliced (avoid the dark green bits)</li>
<li>12 small cherry tomatoes halved</li>
<li>2 Tbsp Olive Oil</li>
<li>1 Tbsp lemon juice</li>
<li>Lemon zest</li>
<li>Salt & Pepper to taste</li>
</ul>
<strong>Directions:</strong><br />
<ol>
<li>Place couscous in a heat proof bowl. Pour 1 cup boiling water over couscous. Cover and let stand for 10 minutes. Fluff with fork.</li>
<li>Whisk oil and juice together with salt and pepper and dress couscous</li>
<li>Mix in cut veggies and sprinkle with lemon zest.</li>
</ol>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-7863608596967461252013-06-27T06:31:00.000-07:002013-06-27T06:31:20.585-07:00Paul Deen and the N-word<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.metrocookinghouston.com/wp-content/uploads/2012/07/PaulaDeen2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://www.metrocookinghouston.com/wp-content/uploads/2012/07/PaulaDeen2012.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source : <br />
<a href="http://www.metrocookinghouston.com/paula-deen/">http://www.metrocookinghouston.com/paula-deen/</a></td></tr>
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Unless you've been living under a rock at some point in the last few weeks you've probably heard about the <a href="http://abcnews.go.com/Entertainment/apologetic-paula-deen-food-network-racial-slurs-controversy/story?id=19459030">Paula Deen scandal</a>. <br />
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While I do watch a lot of shows on <a href="http://www.foodnetwork.com/">Food Network</a> (Mainly <a href="http://barefootcontessa.com/">Barefoot Contessa</a>, <a href="http://www.giadadelaurentiis.com/">Giada</a>, and <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>) I've never really been a fan of <a href="http://recipes.pauladeen.com/">Paula's show</a>. That being said I also don't have any personal problem with the woman, she's never done anything to me and I have nothing to hold against her. <br />
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From everything I've seen there seems to be two sides to this debacle. Those who are relishing in her downfall convinced of her racist ways and those <a href="http://www.cbsnews.com/8301-207_162-57590592/fans-of-paula-deen-target-food-network/">rallying to her defense</a>. This post is not about me giving my personal opinion of the Butter Queen. I've never met her and she's never done anything to me but I do find use of that word completely and utterly abhorrent. People are not allowed to use it around me in ANY context. This is more my commentary on the arguments and the use of the word itself. <br />
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I've seen comments such as <em>I'm sure she didn't say anything worse than the higher-ups at food network have said themselves only they didn't get caught, this is just a witch hunt. </em>Okay first let me say that this is pure speculation. Paula <strong>admitted</strong> to using the word. Yes she also tried to down play it's significance and has insisted it is not proof that she's racist but she did admit to using the word. Not once has she denied it. All she's ever said in her defense is that she was misunderstood. She's personally admitted to everything her and her brother were accused of. <br />
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There was also the classic <em>It should be just as bad for black people to be racist but no one goes after them.</em> Okay sure but have you seen any court depositions that accuse Sunny (the host of<a href="http://www.sunnyanderson.com/"> Cooking for Real</a>) and her family of making derogatory statements about white people, or suggesting that all white people host a family function reminiscent of the days when said white people were slaves to black people? No? Oh that's right because the Civil War freed BLACK people.. silly me I forgot that little caveat. I agree racism is a disgusting, backwards, and hurtful thing, no matter who it's from but I can tell you right now that no one is going to ever attempt to suppress my husband's right to vote. No one cracks jokes about our family being strung up due to the color of our skin. The argument is irrelevant and is nothing more than an attempt to down play real racism. It's just as ridiculous as saying we shouldn't prosecute wife beaters until we hunt down every woman who's ever hit a man. The old "but everybody's doing it" excuse is tired and invalid and doesn't solve a damned thing. <br />
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Last but not least there was <em>it was said in private, it was never meant to hurt anyone, whatever happened to free speech. </em>I'll tell you what happened to free speech. What started as something that was meant to empower people and give them the right to share their views without fear of persecution has been turned into a weapon and a joke. Yes you have the right to say whatever you damned well please, as does the KKK, the WBC, and Fox News. However when what you say incites more anger than inspiration and tears people and the society at large down rather that build up don't be surprised when you meet some reprisal. I have every right to walk into a public forum on Easter Sunday and scream that they stole the whole holiday from pre-Christian religions but they also have every right to boo me away. Not only that but not everything she said was in private. It was said in the work place. That is not in private, and she said herself that she can not personally determine what someone else may find offensive. That's why if you have any doubt you should keep your mouth shut. She chose not to. Food Network and Smithfield are making the choice not to associate with her brand anymore as they clearly can not trust her to personally determine what makes for appropriate speech. She can say whatever she wants but that doesn't mean anyone has to provide a platform for her.<br />
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I am not black. Have never been, nor will I ever be black and admittedly I have no close black friends to trot out as proof of my non-racism as seems to be the favorite tactic of white people. However I am a woman, I'm of a minority religion, and financially I'm considered lower-class so I do know something about being stigmatized. Really it's nothing more than the perpetuation of the belief that bullying is okay.. and it's not. I don't care who you are, how you were raised, where you grew up or how old you are. Bullying begets more bullying and to say that it's okay for some people to say some things about some people based on this or that factor does nothing more than gray and blur a very clear and black and white issue. You are accountable for what you say and no amount of tears can take back ignorant or hurtful words. <br />
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If you like Paula Deen, good for you that doesn't make you a bad person. She still has a personal website, products, books and recipes. Go to those sites, buy her books, cook her food, get a couple pounds of butter in her honor, just remember that your personal feelings about the woman do not make what she said okay and does not obligate any corporation to condone her actions because really just letting it go because she's "sorry" or because someone else somewhere might have said something similar would be to condone her words, the feelings associated with those words and the actions of the time in which those words were considered appropriate. Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-14428656858619024412012-11-21T12:19:00.000-08:002013-07-31T05:08:58.263-07:00My Famous StuffingTomorrow is Thanksgiving, which for me means getting dressed, watching the Macy's day parade, and eating lots of yummy food with my family. Despite the controversy surrounding this holiday I still can't help but get excited. I hold no illusions that Thanksgiving is representative of a culturally diverse meal shared in the first November of a young America. I'm well aware of the blood that stains our history. However, seeing as all of that took place many years before I was born and banging my head on a rock now will not erase time I choose to enjoy the holiday for what I feel it represents in the modern world, togetherness, family, thankfulness, and the wonders of seasonal vegetables, turkey, and assorted side-dishes.<br />
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This year we're going to my parent's for the feast, but don't think that means I would give up cooking. I'm bringing a pumpkin pie and my famous homemade stuffing, although when it's not in the bird I believe it's called dressing. My husband could live off of the stuff. I made it for the first time for my husband when we first met (long story) and he's been in love with it and me ever since. This year I decided to photo log the stuffing making process and share it with everyone. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-L_R2ouXTqXR79Wty5UBxVw3mk1V4okzZYNOFSyVxC89RwWo7Wp0Q1vXv_J32zVhMxb_uwhZ7zjRuwKHVVCYRZrI9vtqsC3G1zwug0Vj5sboavM5Y09ZuvoZ8_91cwiisVAcH5xfq8Z3/s1600/DSC00088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-L_R2ouXTqXR79Wty5UBxVw3mk1V4okzZYNOFSyVxC89RwWo7Wp0Q1vXv_J32zVhMxb_uwhZ7zjRuwKHVVCYRZrI9vtqsC3G1zwug0Vj5sboavM5Y09ZuvoZ8_91cwiisVAcH5xfq8Z3/s320/DSC00088.JPG" width="320" /></a></div>
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My stuffing started on Tuesday with bread (I know, big surprise) It really doesn't matter what bread you use, so use what you like. I've used a different type of bread literally every time I've made this stuffing. This year we chose 2 packages of King's Hawaiian Savory Butter Rolls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4gNLIxpN4cqdXVTemMBhBFXkDajHZ_vts9KnxtFP7tybXf_2yasgCLwksV-zsZgKXVxxNXaVFCwsDvO_wp5u_ZfTfn83EgttzQKGA6sgySIGbpCm4wh_im3emwRyNfkaCRLDDs7Vio4O/s1600/DSC00092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4gNLIxpN4cqdXVTemMBhBFXkDajHZ_vts9KnxtFP7tybXf_2yasgCLwksV-zsZgKXVxxNXaVFCwsDvO_wp5u_ZfTfn83EgttzQKGA6sgySIGbpCm4wh_im3emwRyNfkaCRLDDs7Vio4O/s320/DSC00092.JPG" width="320" /></a></div>
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First I cube the bread then I spread it out on a cookie sheet and season it with pepper, onion powder, garlic powder, and parsley. After it's been seasoned I bake it in a 300 degree oven until some of the pieces are brown. <strong><u>Some, not all.</u></strong> After it's baked I let it cool completely and I bag it up for the next day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFd3GtVPXaOhIl9nozeNKp8bSJozVfr5AYpqmVpT7tiOzDNfbiNUSfvzmUj8HR9IXneq1xQs3V9Qtzys8KvhmuFyxNVvfbfF5X7imywKwZY1RXitDQAkhBrveWFxk5jXVqgRFWr3yTdOU/s1600/DSC00093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFd3GtVPXaOhIl9nozeNKp8bSJozVfr5AYpqmVpT7tiOzDNfbiNUSfvzmUj8HR9IXneq1xQs3V9Qtzys8KvhmuFyxNVvfbfF5X7imywKwZY1RXitDQAkhBrveWFxk5jXVqgRFWr3yTdOU/s320/DSC00093.JPG" width="320" /></a></div>
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The day after I've prepared the bread I put the stuffing together. I dice 2 stalks of celery, 1 large carrot, 1 yellow onion, about 5 large button mushrooms, and mince 2-3 cloves of garlic. This delicious mixture gets seasoned with salt, pepper, and herbs de provence (my all time favorite herb blend) and sauteed in a TBSP of butter.. delicious golden butter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvNaQhEgrSxcLbYwMQGcT4_wS_jj__FcbXb6HhHxrfztT5yWchKS06HEKXq3AsHzEvZunToH916oXKWOQV32GMRCYZ9X1aem55gbAtwhMIik9U7A9NkCUWGt-paAOLPh32CA7gl6CErMI/s1600/DSC00094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvNaQhEgrSxcLbYwMQGcT4_wS_jj__FcbXb6HhHxrfztT5yWchKS06HEKXq3AsHzEvZunToH916oXKWOQV32GMRCYZ9X1aem55gbAtwhMIik9U7A9NkCUWGt-paAOLPh32CA7gl6CErMI/s320/DSC00094.JPG" width="320" /></a></div>
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After the veggies are sauteed until tender and set aside I brown up a pound of Jimmy Dean Sage Sausage. Nothing else will do, I use the same brand and type of sausage every year, I feel remiss that I didn't take a picture of the package. I love it that much and yes I'm aware it is a sickness.</div>
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After the sausage is browned and I've finished my mantra reminding myself not to nibble on it I break out the dried bread cubes from the day before and into the giant mixing bowl they go. </div>
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Then in goes the veggies, sausage, and a 32 ounce box of chicken broth. The amount of chicken broth used is really up to whoever is making the stuffing but if you're making this keep in mind that if it's too moist it turns to mush and if it's too dry it won't hold together properly. </div>
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After it's all well mixed I tip it into a greased baking dish (the crayon on the table is of course optional). This is for tomorrow so I covered it with tinfoil and put it in the fridge. Tomorrow it'll be put in a 350 degree oven until the edges are nice and toasty and the middle isn't soggy anymore.</div>
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I hope you enjoyed the journey of my stuffing and to all who celebrate, Happy Thanksgiving.</div>
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Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-62824498171471418072012-11-19T07:59:00.001-08:002012-11-19T08:00:21.397-08:00Pumpkin MadnessI love squash. I love, acorn, and butternut, and pumpkin and far too many others for me to list them right now. Just after Mabon I get this itch for Pumpkin, I could eat it all the fall long with and in everything (and usually do), pumpkin bread, cookies, pies, bars, soups, casseroles, and just by itself with salt, pepper, butter, and a pinch of brown sugar. <br />
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Yesterday we went a bit Pumpkin crazy. I bought a humongous pumpkin for carving and unfortunately due to my husbands work schedule we just never got around to carving it. Well there was no way I was letting that giant ten dollar beauty go to waste, so we cooked it. I had cooked a sugar pumpkin a few weeks before and figured it would be just as easy, WRONG. I think each <strong><em>half</em></strong> of the pumpkin took about 2 hours in the oven minimum. By 10:00 last night all of it was finally cooked, scooped pureed and bagged. So for ten dollars I ended up with 14 cups of pumpkin puree. Not a bad deal if I do say so myself. <br />
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<tr><td style="text-align: center;"><a href="http://www.parchednomore.com/wp-content/uploads/2010/10/pumpkin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="http://www.parchednomore.com/wp-content/uploads/2010/10/pumpkin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It occurred to me after the pumpkin was cooked (isn't that how it always is) that I should have take a picture of our lovely. So here's someone else's picture of a beautiful pumpkin.<br />
Source: <a href="http://www.parchednomore.com/pumpkin-truffle-martini">http://www.parchednomore.com/pumpkin-truffle-martini</a></td></tr>
</tbody></table>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-91547721569951551852012-10-24T09:22:00.000-07:002012-10-24T09:22:09.055-07:00Homemade Applesauce<div style="border: currentColor;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.edupic.net/Images/Plants/red_apples654.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="130" src="http://www.edupic.net/Images/Plants/red_apples654.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture courtesy of edupic.net</td></tr>
</tbody></table>
One of our favorite things to do as a family in the Fall is go apple picking. We always end up with tons of apples, sometimes more than we know what to do with. Apples can be used to make so many things from sweet to savory. My son loves apples and his favorite apple treat is homemade applesauce. It is super simple to make and <strong><em>very </em></strong>tasty, oh and did I mention cost effective? All you really need are apples, plus whatever you have on hand for extra flavor. Brown sugar, cinnamon, I've never tried it but I bet even some maple syrup would be delicious. </div>
<br />
To make the applesauce:<br />
<ol>
<li>Core, peel, and chop roughly 4* apples; you can use what ever kind you want but the sweeter varieties make for better applesauce.</li>
<li> Boil until fork tender.</li>
<li> Blend in a food processor with whatever flavorings you like (I just use cinnamon) until it reaches the consistency you want. </li>
</ol>
*This makes about a medium sized container full, obviously if you want to make more, use more apples.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-84930436089252226602012-10-23T08:17:00.001-07:002012-10-24T09:12:59.607-07:00Canned Tomatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img4-1.allyou.timeinc.net/i/2011/02/canned-tomato-l.jpg?400:400" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://img4-1.allyou.timeinc.net/i/2011/02/canned-tomato-l.jpg?400:400" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture courtesy of Allyou.com</td></tr>
</tbody></table>
<br />
This is going to be a relatively short post, and is mostly a question. Canned tomatoes are pretty much a staple in my pantry. Crushed or diced, sauce or paste. I LOVE tomato products. Like most people I try to be an informed consumer. One way I do this is by keeping track of the ingredients in my food. <br />
<br />
Every can of tomatoes I buy seems to have Calcium Chloride, a food additive that is meant to help the canned tomatoes keep their shape and also prevents tomatoes on the vine from rotting. From the bit of research I've done this additive seems to be a natural salt however I'm not entirely sure I think it belongs in my food. I've heard that Tomatoes canned for overseas markets don't seem to have the additive and it's mostly for the USA market. <br />
<br />
What do you Kitchen Witches out there think? Who buys with and who buys without? Has anyone bought both and noticed a difference? Does anyone know if the addition has any type of health side effects?<br />
<br />
Leave a comment and let me know.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-67993372152153404122012-10-20T12:11:00.000-07:002012-10-20T12:12:48.923-07:00Fall ProduceI'm feeling like a very forgetful blogger indeed. It's been far to long since I've posted, checked in, or really done much on line at all besides haunt facebook and my email. Being as this is a season of much change I really feel like I've rediscovered my creativity and voice and while it's here I'm sure as hell going to use it. So to kick us off I thought I'd fill you in on the lovely produce that is available this time of year. As always if I've left anything out, please let me know!<br />
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</div>
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<strong><span style="font-size: large;">A</span></strong></div>
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Acorn Squash</div>
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Apples</div>
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Arugula</div>
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Asian Pear</div>
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Avocado</div>
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</div>
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<strong><span style="font-size: large;">B</span></strong></div>
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Bananas </div>
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Barbados Cherries</div>
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Beets</div>
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Bell Peppers</div>
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Black Crowberries</div>
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Black Salsify</div>
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Belgian Endive</div>
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Broccoli</div>
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Brussels Sprouts</div>
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Butter Lettuce</div>
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Buttercup Squash</div>
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Butternut Squash</div>
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</div>
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<strong><span style="font-size: large;">C</span></strong></div>
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Cabbage</div>
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Cactus Pear</div>
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Cape Gooseberries</div>
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Cardoon</div>
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Carrots</div>
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Cauliflower</div>
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Celery</div>
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Chayote Squash</div>
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Chinese Long beans</div>
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Crab Apples</div>
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Cranberries</div>
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<strong><span style="font-size: large;">D</span></strong></div>
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Date Plum</div>
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Delicata Squash</div>
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Diakon Radish</div>
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<strong><span style="font-size: large;">E</span></strong></div>
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Endive</div>
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</div>
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<strong><span style="font-size: large;">F</span></strong></div>
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Feijoa</div>
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Fennel</div>
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<strong><span style="font-size: large;">G</span></strong></div>
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Garlic</div>
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Ginger</div>
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Grapefruit</div>
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Grapes </div>
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Green Beans</div>
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Guava</div>
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<strong><span style="font-size: large;">H</span></strong></div>
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Hearts of Palm</div>
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Huckleberries</div>
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</div>
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<strong><span style="font-size: large;">J</span></strong></div>
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Jalapeno Peppers</div>
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Jerusalem Artichokes</div>
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Jujube</div>
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</div>
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<strong><span style="font-size: large;">K</span></strong></div>
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Kale</div>
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Key Limes</div>
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Kohlrabi</div>
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Kumquats</div>
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</div>
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<strong><span style="font-size: large;">L</span></strong></div>
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Leeks</div>
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Lemons</div>
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Limes</div>
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</div>
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<strong><span style="font-size: large;">M</span></strong></div>
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Muscadine Grapes</div>
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Mushrooms</div>
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</div>
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<strong><span style="font-size: large;">O</span></strong></div>
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Ong Choy Spinach</div>
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Onions</div>
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<strong><span style="font-size: large;">P</span></strong></div>
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Papayas</div>
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Passion Fruit</div>
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Pear</div>
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Persimmons</div>
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Pomegranate</div>
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Potatoes (Sweet, and White)</div>
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Pumpkin</div>
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</div>
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<strong><span style="font-size: large;">Q</span></strong></div>
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Quince</div>
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</div>
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<strong><span style="font-size: large;">R</span></strong></div>
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Radicchio</div>
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</div>
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<strong><span style="font-size: large;">S</span></strong></div>
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Sapote</div>
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Sharon Fruit</div>
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Sugar Apple</div>
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Sweet Dumpling Squash</div>
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Swiss Chard</div>
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</div>
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<strong><span style="font-size: large;">T</span></strong></div>
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Turnips</div>
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</div>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-11906818083999722062012-07-11T16:09:00.000-07:002012-07-11T16:09:25.339-07:00Tangerine ChickenThis dish is perfect for the end of summer, the heat of the cinnamon and the dark orange of the sauce perfectly compliments the spirit of Lughnasadh. Wonderful served over rice or with rustic bread and a garden fresh salad. <br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>3 Tbsp Butter</li>
<li>4 Chicken Breasts</li>
<li>Salt & Pepper to taste</li>
<li>2 Tbsp flour</li>
<li>1 cup frozen orange juice concentrate</li>
<li>1/2 cup water</li>
<li>1/4 tsp cinnamon</li>
<li>2-3 Tangerines, peeled and sectioned</li>
<li>1 Tbsp Tangerine zest</li>
</ul><strong>Directions:</strong><br />
<ol><li>In a large skillet melt butter. Add chicken and season with salt and pepper. Brown chicken on both sides until chicken is thoroughly cooked. Remove chicken and set aside</li>
<li>Add flour to skillet. Cook over low heat for 1-2 minutes stirring constantly. Add orange juice concentrate, water and cinnamon. Simmering, stirring until sauce is thickened.</li>
<li>Return chicken to skillet, spooning sauce over chicken. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve.</li>
</ol>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com1tag:blogger.com,1999:blog-355181974193704871.post-46769582914868353232012-06-23T15:42:00.000-07:002013-07-30T07:59:36.497-07:00Kitchen Witch in the Shower... SometimesOkay I'm just going to come out and say it, people bathe entirely too often for their own good. I'm not saying there is anything wrong with cleanliness, or personal hygiene by any means, if you're dirty, wash up it's that simple. However, there is no use in bathing when you don't need to and really too much bathing can cause more harm than good. <br />
<br />
I take a full shower every 4 days. Now that doesn't mean I'm not bathing in between. When it's really hot out I'll jump in every day, but I don't wash my hair every day and I don't use soap every day. Most soaps (shampoo included) strip our bodies of their natural oils that are necessary for protecting our skin and hair and keeping them healthy. Why should we subject our selves to this on a daily basis to then mask our self-abuse with lotions, conditioners, and other chemically based beauty products. <br />
<br />
Still not convinced? Let's start with our hair. Did you know that our hair (for the most part) naturally produces as much oil as it needs to keep it healthy. You know what that means don't you? Every time you wash your hair and strip it of it's natural oils your sending signals to your scalp to create <u><strong>more</strong></u> <strong><u>oil</u></strong>. It stands to reason that if you wash your hair less your scalp will secrete less oil, and since it's the oils in our hair that attract dirt and pollutants washing less will actually keep it cleaner longer. Does that mean we should all stop washing our hair? No. Everyone gets dirty and everyone's body chemistry is different. Some people will need to wash their hair more than others. What it does mean though is that people should pay attention to the needs of their own body. If you're someone who washes your hair every day try switching to every other day for two weeks. In the beginning your hair will still get oily every day so on your off day work a little baby powder into your scalp to absorb the excess oil. By the end of the second week you may notice you don't need the baby powder. You might even be tempted to try going every 3 days. Try to find an amount of time that works best for you.<br />
<br />
For the ladies who shave you might be thinking to yourself, well if I don't shave every day my legs and underarms will get all picky and I just can't stand that. Let's think about this for a minute. Our bodies are constantly working at an imperceptible level, our dead skin cells flake off, our hair and nails grow, teeth accumulate plaque, we secrete water and oil (truth be told the human body is starting to sound a little gross), anyway, the hair on our bodies doesn't all grow at the same rate. You shave in the morning, your all prickly by night time right? That isn't the hair you shaved that morning. It's latent hair from beneath the skin that hadn't grown long enough to be shaved that morning. If you shave less than every day your actually shaving more hair. That's right, shave less and your legs and underarms will stay smoother longer. <br />
<br />
Thinking all of this is sounding to good to be true, just wait, it gets better. Did you ever think that showering or bathing less might actually make you more desirable sexually? My guess is going to be no. We all have our own personal fragrance, over bathing washes that scent away. No I'm not talking about BO, I'm talking about an almost indiscernible scent that attracts other people to us. I've never been one to shower every day, it dries out my skin. However I've been told on multiple occasions that I smell nice.. particularly to men, although I've had a woman or two pick up on it as well ;-). What do I smell like I ask? Their answer every single time is that there is nothing like it and nothing they can compare it to, I just smell like me. It's also interesting to note that the less I shower the more my husband is all over me. Now don't get me wrong, he still loves my cherry vanilla perfume, but just a tiny hint of it to enhance and add an exotic accent to the scent that is all me. <br />
<br />
So for those of you I've hooked into my way of thinking or just need a little bit more of a push, here are some simpler but still important benefits. Less bathing means less water and product usage (i.e. greener and more economical). You can devote all of that extra time into doing other things, and now that it's not an every day chore it can be a sumptuous ritual of self. <br />
<br />
Take your time ( you don't have to feel guilty for spending a long time in there when you barely shower once a week. Work a small amount of your shampoo of choice into your hair for an initial clean. Once you've rinsed it out completely lather up again. Now you're really getting that rich lather they're always talking about. When you rinse it the second time you'll feel the difference. Your hair will feel thick and smooth. Work as much conditioner as you need into your ends. Leave it in while you lather your body. Smell the wash, gel or soap you plan on using and really enjoy it. When your ready rinse and feel how fresh you are all over. Have a fluffy towel waiting for you. Take your time getting dressed. This is when I pluck my eyebrows and give myself a facial.<br />
<br />
All of this is my own opinion and based on my own personal observations of course. Feel free to disagree. If you have a comment or a question don't be shy.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-81703376598465172452012-06-15T11:39:00.000-07:002012-06-15T11:39:50.491-07:00Hello with a Tip<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0I_2Qa-35lluj5NIB5GKOmuSBESK65h9mo04jL6Iu6xJUbsKw_37at0YQ3a9Py_TjaI1wb-oGfiAHq8fIedD54aPqdIxu9-cNaftUp1-mlHcsXdFS7M0NuNHEcp811Gi69aguOY_9oKX/s1600/DSC00033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0I_2Qa-35lluj5NIB5GKOmuSBESK65h9mo04jL6Iu6xJUbsKw_37at0YQ3a9Py_TjaI1wb-oGfiAHq8fIedD54aPqdIxu9-cNaftUp1-mlHcsXdFS7M0NuNHEcp811Gi69aguOY_9oKX/s200/DSC00033.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a glimpse into my little spice <br />
corner that resides in my <br />
kitchenette<br />
<br />
<div align="left"><br />
</div><div align="left"></div></td></tr>
</tbody></table>I'm Ba-a-ack! It feels like forever since I've popped in. I've made a few appearances over at Witchy Woman so people know I'm still breathing but I missed my kitchen. We're finally in our new apartment and it is so peaceful! Who knew I'd find relaxation in the middle of a city. <br />
<br />
Slowly but surely we're getting our new home up in working order. <br />
It's so nice being able to lay things out the way I want them. <br />
<br />
Anyway that was all, just wanted to pop in and say hi and to leave you with a little kitchen tip for those who love to recycle (If you don't you should).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.staticflickr.com/3426/3360450162_930d899754_z.jpg?zz=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="http://farm4.staticflickr.com/3426/3360450162_930d899754_z.jpg?zz=1" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Recognise this? If you buy bread I'm sure you do. <strong>This is not trash! </strong>At least it isn't yet anyways. Ever see those colorful half-moon shaped pan scrapers that cost 97 cents or more? This makes a wonderful and <strong>free</strong> substitute. I have 3 sitting next to my kitchen sink and they really do work. Throw them away if they break or get too crusty to use but until then don't let them go to waste. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com2tag:blogger.com,1999:blog-355181974193704871.post-9868563978814413332012-05-31T12:09:00.001-07:002012-05-31T12:15:34.991-07:00Chores and LunchIn the midst of packing our belongings I've come across some of my valuables that I haven't seen in <strong><em>years. </em></strong>One item in particular was the stand for our wedding flutes. It's silver and needless to say it was horrendously tarnished. So I popped on to the Internet and looked up how to remove tarnish. I found <a href="http://www.ehow.com/how_6540519_remove-tarnish-silver.html">two</a> <a href="http://scifun.chem.wisc.edu/homeexpts/TARNISH.html">pages</a>, both of which gave the same information. I am far too impatient to both A: wait for it to soak and B: go around setting up my soaking station, so I came up with my own method.<br />
<br />
<ol><li>Mix 2-3 Tbsp Baking Soda with just enough hot water to make a paste.</li>
<li>With an old toothbrush or a cleaning rag rub the paste into the tarnished silver.</li>
<li>Watch as the tarnish disappears!</li>
<li>Rinse with warm water and dry.</li>
</ol>Seriously it is that easy, no lining a pan with tinfoil, no boiling water, no waiting impatiently as it soaks. <br />
<br />
On another note, have you looked at the bottom of the page to see the other great blogs I recommend? <a href="http://glutenfreeredhead.blogspot.com/">Gluten-Free Redhead</a> is a <u>must</u>. I urge you as soon as you are done reading this go to her blog and look up her post about <a href="http://glutenfreeredhead.blogspot.com/2012/05/garlicky-good-hummus.html">hummus</a>. With my silver polishing done I treated myself to a bowl of her hummus and a toasted bagel cut into dippable chunks. Can you say <strong><em>amazing!</em></strong> Just thinking about how good it was makes me want to go grab a spoonful of it. <br />
<br />
So that was my day, polishing silver, delicious hummus, anxiously awaiting hubby to come home tonight and looking up stuff on container gardening. This will be my very first garden that is all my own. Any tips or tricks from you Green Witch's out there? If so please share!Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-59804290850543511872012-05-29T13:58:00.000-07:002012-05-29T13:58:07.691-07:00Grilled Rosemary Sausage SkewersI'm going to buy a grill next week this is deffinatly going to be on the menu in one of the coming weeks, it is a perfect summery dish. <br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>Assortment of bite-sized veggies (I usually use cherry tomatoes, chopped Bell Peppers and Mushrooms)</li>
<li>3 Sprigs of fresh Rosemary</li>
<li>1 Cup of Olive Oil</li>
<li>1 Garlic Clove minced</li>
<li>Juice from 1 <a href="http://crimsonrose1014-witchkitchen.blogspot.com/2012/05/learning-about-lemons.html">Lemon</a></li>
<li>1 pound Italian Sausage cut into bite-sized pieces</li>
</ul><strong>Directions:</strong><br />
<ol><li>Alternate veggies and sausage on a skewer.</li>
<li>Remove Rosemary leaves from sprigs and chop finely. Combine with garlic, olive oil, and <a href="http://crimsonrose1014-witchkitchen.blogspot.com/2012/05/learning-about-lemons.html">lemon</a> juice.</li>
<li>Baste skewers with mixture.</li>
<li>Grill 5-7 minutes on each side.</li>
</ol>This dish goes well with crusty bread and a fresh salad.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-90658678897949835372012-05-27T16:22:00.000-07:002012-05-27T16:22:27.147-07:00Easy Battered FishHave you tried going out for fish and chips lately, Good Goddess it is expensive. Being the money conscious Witch that I am I just don't see spending so much money for a nice piece of battered white fish and potatoes, at the very least not when I can make something just as good at home. I was sent this recipe a while ago and it never fails. The biggest trick to making it perfect however is making sure you have the oil at the right temperature. There are three easy ways to check the temperature of the oil. <br />
<ol><li>Toss in a chunk of potato, if it turns golden and rises to the surface the oil is the right temperature, if doesn't cook fast enough it's not hot enough and if it cooks too fast it's too hot, remove it from heat for a minute or two and turn down the stove. </li>
<li>Use the same method from above but instead of using a chunk of potato use a drop of batter</li>
<li>Stick the handle of a wooden spoon or a chopstick in the oil, If bubbles begin to form around the spoon it's ready, if not it's still to cold, if bubbles seem to be rising at lightning speed, begin cool down method. (This is the trick that I use)</li>
</ol>Now on to the recipe.<br />
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<strong>Ingredients:</strong><br />
<ul><li>1 1/2 pounds Fish (white fish is usually best)</li>
<li>1 Cup Flour</li>
<li>1 1/2 Cups Pancake mix </li>
<li>1 1/2 Cups Club Soda</li>
<li>1/2 Tsp Onion Powder</li>
<li>1/2 Tsp Season Salt</li>
</ul><strong>Directions:</strong><br />
<ol><li>Dip moist pieces of fish into the flour and dust off any excess.</li>
<li>Beat club soda and pancake mix to the consistency of buttermilk, add onion powder and season salt to the batter.</li>
<li>Dip fillets into batter and fry about 4 minutes per side</li>
<li>Bake in a 325 degree oven until cooked through.</li>
</ol>This is one of those recipes that is fun to play with. You can mix up the flavors as much as you want as long as you keep the measurements of the base ingredients the same. You can swap plain club soda for <a href="http://crimsonrose1014-witchkitchen.blogspot.com/2012/05/learning-about-lemons.html">lemon</a> flavored club soda, or you can swap out the onion powder and season salt with different spices. Make it your own.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-90801627299726654882012-05-27T12:32:00.000-07:002012-10-20T13:20:27.129-07:00Summer ProduceMore and more people are trying to make sure they're eating seasonally. Eating this way provides many benefits. The food tastes better and has more nutrients, it costs less, and is more likely to come from local farms. The first day of June is less than a week a way. That being said I thought I would provide a little list of foods that will be in season for June, July and August. <br />
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Apricots</div>
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Asian Pear</div>
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<strong><span style="font-size: large;">B</span></strong></div>
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Barbados Cherries</div>
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Beets</div>
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Bell Peppers</div>
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Black Crowberries</div>
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Black Currents</div>
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Blackberries</div>
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Blueberries</div>
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Boysenberries</div>
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Breadfruit</div>
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Butter Lettuce</div>
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Cantaloupe</div>
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Casaba Melon</div>
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Champagne Grapes</div>
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Chayote Squash</div>
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Cherries</div>
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Cherries, Sour</div>
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Chinese Long Beans</div>
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Corn</div>
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Crenshaw Melon</div>
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Crookneck Squash</div>
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Cucumbers</div>
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Durian</div>
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Eggplant</div>
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Elderberries</div>
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Endive</div>
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Edemame</div>
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Figs</div>
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Garlic</div>
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Grapefruit</div>
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Grapes</div>
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Green Beans</div>
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Honeydew Melons</div>
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Jackfruit</div>
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Jalapeno Peppers</div>
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Key Limes</div>
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Lima Beans</div>
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Limes</div>
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Loganberries</div>
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Longan</div>
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Loquat</div>
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Lychee</div>
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Manoa Lettuce</div>
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Mulberries</div>
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Nectarines</div>
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<strong><span style="font-size: large;">O</span></strong></div>
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Okra</div>
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Passion Fruit</div>
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Peaches</div>
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Peas</div>
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Persian Melon</div>
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Plums</div>
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<strong><span style="font-size: large;">R</span></strong></div>
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Radishes</div>
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Raspberries</div>
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Sapodillas</div>
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Sapote</div>
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Shallots</div>
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Strawberries</div>
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Sugar Apple</div>
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Sugar Snap Peas</div>
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Summer Squash</div>
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Tomatillo</div>
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Tomatoes</div>
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Watermelon</div>
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Winged Beans</div>
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<strong><span style="font-size: large;">Y</span></strong></div>
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Yukon Gold Potatoes</div>
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<strong><span style="font-size: large;">Z</span></strong></div>
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Zucchini</div>
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Let me know if I've left anything out</div>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-28971372195314205422012-05-26T19:58:00.000-07:002012-05-26T19:58:22.503-07:00Seafood Stuffing.. Sort OfI don't know about you but I <strong>love </strong>seafood. I mean L-O-V-E. Especially lobster, steamed to perfection and dipped in garlic butter...mmmm... okay I'm gonna stop now before I need a moment alone. Anyway, one day I got it in my head that I was going to make stuffed lobster tails.... for a random weeknight dinner.... when I had never made it before.... because that's just how I roll. Like most people in the digital era I hopped on line for a good recipe. Every single recipe I found for stuffing seafood had crab, or shrimp, or a combination of crab and shrimp. I was already having lobster tail, I didn't want to stuff it full of more shellfish.. it would have been like a Turducken of the sea. So off went the computer and off <em>I</em> went to the kitchen to come up with one of my own with stuff I already had. <strong><em>Oh My Goddess!</em></strong> It was freaking amazing, and has stuck with me ever since, and here it is for you to try on your own.<br />
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<strong>Ingredients:</strong><br />
<ul><li>6 Tbsp Butter</li>
<li>1/8 Tsp paprika</li>
<li>1/2 a large Onion, minced</li>
<li>2 Cloves Garlic, minced</li>
<li>2 Tbsp Sherry</li>
<li>2 Carrots, minced</li>
<li>4 large Mushrooms, minced</li>
<li>1 stock Celery, minced</li>
<li>Juice of 1 <a href="http://crimsonrose1014-witchkitchen.blogspot.com/2012/05/learning-about-lemons.html">Lemon</a></li>
<li>1/2 Cup Bread crumbs</li>
<li>1/4 Cup Parmesan</li>
</ul><strong>Directions:</strong><br />
<ol><li>Combine vegetables, butter, and paprika. Cook over medium heat until veggies are tender.</li>
<li>Add bread crumbs, Parmesan, sherry, and <a href="http://crimsonrose1014-witchkitchen.blogspot.com/2012/05/learning-about-lemons.html">lemon</a> juice and mix thoroughly.</li>
<li>Remove from heat add salt and pepper to taste.</li>
<li>Use to stuff seafood, chicken, or pork.</li>
</ol>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-68394297020961600922012-05-25T07:12:00.001-07:002012-05-25T07:16:40.542-07:00Homemade Sloppy JoesThese are my husbands absolute <strong>favorite</strong>. I think he'd be happy if I made them every day of the week. I found the recipe in a magazine 5 years ago and I've tweaked it to meet my needs. These are so much better than the awful canned sauce you mix with ground beef and only take a little bit more effort. This meal is the best thing to make on a rainy summer day (you know those late summer storms Lugh is so famous for) when you want the flavor of summer but your stuck inside.<br />
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<strong>Ingredients:</strong><br />
<ul><li>1 lb Ground Beef</li>
<li>1/2 Large Onion</li>
<li>2/3 Cup Ketchup</li>
<li>1/4 Cup Water</li>
<li>1/2 Tbsp Brown Sugar</li>
<li>1/2 Tbsp White Vinegar</li>
<li>1/4 Tsp Salt</li>
<li>1/4 Tsp Ground Mustard</li>
<li>1/4 Tsp Chili Powder</li>
<li>1/8 Tsp Ground Allspice</li>
</ul><strong>Directions:</strong><br />
<ol><li>Saute ground beef and onion until beef is browned and onion is translucent. Drain excess fat.</li>
<li>Add ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice. </li>
<li>Bring to a boil, reduce heat and simmer until thickened.</li>
<li>Serve on hamburger buns and enjoy!</li>
</ol>This recipe actually makes quite a lot of Sloppy Joe filling so you can easily feed four and have enough for sandwiches the next day.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com4tag:blogger.com,1999:blog-355181974193704871.post-42540598423413651042012-05-24T17:56:00.000-07:002013-08-09T08:28:21.202-07:00Magickal Housekeeping for a Green Witch Pt.2<div style="border: currentColor;">
Yesterday I posted about the House cleaning aids of a Kitchen Witch. So to round out the list I'd like to post about the magickal/ mundane tools used when cooking. Enjoy!</div>
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<a href="http://atlanticportal.hil.unb.ca/acva/loyalistwomen/en/context/gallery/images/hearth.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" qba="true" src="http://atlanticportal.hil.unb.ca/acva/loyalistwomen/en/context/gallery/images/hearth.jpg" width="200" /></a><strong><u></u></strong></div>
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<strong><u>Hearth</u></strong><strong>- </strong>The floor of a fireplace, usually extending into a room and paved with brick, flagstone, or cement. </div>
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What? You don't have one? Don't worry neither do I, only in my witchy fantasies do I possess something this lovely. Or stoves whether they be gas or electric are just as effective and perfect representations of the element of fire. Personally I love a gas stove with the actual flame, but that's just a preference.</div>
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<strong><u>Cauldron</u>- </strong>A large vessel, such as a kettle or vat, used for boiling.</div>
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No Witch's kitchen is complete without one. Don't let the picture fool you, you don't need to have one of these cast iron beauties in order to have a cauldron. Our modern day pots and pans work just fine. </div>
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I do have one of these but it's a micro version that I use primarily for lighting <a href="http://crimsonrose1014-witchywoman.blogspot.com/2012/01/indoor-fire.html">indoor fires</a>. The rest of the time a big sturdy pot takes it's place, and don't forget about our friend the tea kettle, the cauldrons little sister. Heating a cup of tea in the microwave just doesn't have the same effect.</div>
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<a href="http://us.cdn1.123rf.com/168nwm/melpomen/melpomen1109/melpomen110900089/10569107-cooking-utensils.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" qba="true" src="http://us.cdn1.123rf.com/168nwm/melpomen/melpomen1109/melpomen110900089/10569107-cooking-utensils.jpg" width="200" /></a><strong><u>Cooking Utensils</u>- </strong>Wooden spoons, whisks, ladels and measuring spoons.</div>
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I always think of these as the wand of the kitchen witch. You can make anything you cook a little more magickal by stirring in the shape of a pentacle, deosil, or widdershins depending on your intent. Etsy has these <a href="http://www.etsy.com/listing/94655730/pentacle-kitchen-wand">wood burned spoons</a> that I absolutely drool over.</div>
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<strong><u>Blade</u>- </strong>In most pagan practices there are two well known types of blades Athames and Bolines. <strong>Athames </strong>are black handled double edged ceremonial blades used to represent masculinity and <a href="http://crimsonrose1014-witchywoman.blogspot.com/2012/05/air.html">air</a> in ritual. Bolines are crescent shaped white handled blades used for cutting herbs. </div>
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A lot of people who just start out in paganism get themselves into a tizzy trying to buy all of the tools they <em>need</em> for their practice. Stop, just stop, as long as the intent is there any knife will do. Kitchen witches are resourcful, we use what we have. If however you have the finances and choose to aquire some of these lovelies there's nothing wrong with that. </div>
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<strong><u>Bowls</u>- </strong>A common vessel used to serve food. </div>
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Let's not forget preparing and combining as well and what the heck we'll include cups i.e. measuring cups, after all they're essentially the same thing.</div>
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Bowls and cups are representatives of the divine feminine and are associated with water. Not only are they handy when mixing a cake batter they make top-notch skrying dishes.</div>
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<strong><u>Herbs</u>- </strong>An herb is a plant that is valued for flavor, scent, medicinal, or other quantities, other than its food value. Herbs are used in cooking, as medicines and for spiritual purposes.</div>
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Herbs are deffinately a kitchen witch's most indispensable aid. Let's face it culinary or magickal when you're a Witch it's all the same. Toss a little Rosemary onto that roast for rememberance, want to spice things up in the bedroom why not a hot choclate nightcap with a cinnamon stick stirrer. </div>
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These are just six of the <strong>several</strong> tools and aids of a kitchen witch. If you'd like to see something added or have something you'd like to add contact me!</div>
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Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-3848963991053414442012-05-23T13:08:00.000-07:002013-07-30T08:02:54.216-07:00Magickal Housekeeping for a Green WitchI've been busily trying to move all of the useful posts from natural cooking over here and the result has been an awful lot of talking about food. While normally I wouldn't see that as a problem I did want this blog to be about more than just cooking. Another very important aspect of being a kitchen witch is keeping up with the house cleaning. Both the magickal and the mundane. <br />
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Hopefully in the next week and a half we'll be moving into our new apartment and I'm going to have to get stocked up on some cleaning supplies. So for your enjoyment and my own information I've compiled a small list of some basic cleaning tools and both their magickal and practical applications.<br />
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<a href="http://bellirosa.com/store/images/Besom_Broom.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" qba="true" src="http://bellirosa.com/store/images/Besom_Broom.jpg" width="199" /></a></div>
<strong><u>Besom/Broom</u>-</strong> An implement used for sweeping, usually consisting of a bunch of twigs, straw, or bristles bound together and attached to a stick or handle.<br />
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Besoms are associated with the Fae and are comprised of both masculine (the phallic handle) and feminine (bristles) components. These can also be used to replace a wand or staff. They are often used for protection and as a traditional tool in pagan handfastings. <br />
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Besoms are also often used for clearing out negative energy, next time you sweep the floor visualize all of the negative occurrences that have happened in that space being swept away<br />
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<a href="http://persephonemagazine.com/wp-content/uploads/2010/10/smudge_stick-300x237.jpg?d4fd08" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" qba="true" src="http://persephonemagazine.com/wp-content/uploads/2010/10/smudge_stick-300x237.jpg?d4fd08" width="200" /></a><strong><u>Smudge Stick</u>- </strong>A wand made of various dried leaves or herbs that produces fragrant smoke when burned, used originally among certain Native American peoples to cleanse places, persons, or objects of negative spiritual energy.</div>
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Usually these sticks are made of white sage. Simply light the tip, blow it out and let it smolder. For a basic smudging simply waft the smoke around doorways, corners, and windows. When your done open the windows and allow the smoke to carry the negativity away. On a mundane level it smells nice and I've heard it discourages insects.</div>
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<strong><u>Baking Soda</u>-</strong> A white crystalline compound, NaHCO<span style="font-size: xx-small;">3 </span><span style="font-size: small;">with a slightly alkaline taste, used in making effervescent salts and beverages, artificial mineral water, pharmaceuticals, and fire extinguishers. Also called <em>bicarbonate of soda, sodium bicarbonate.</em></span></div>
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From drain cleaning to facials baking soda makes for an effective cleaning and cosmetic agent. Anything with that many uses is going to be an effective tool for a kitchen witch. Not only is it multipurpose and economical it's a natural alternative to many harsh and dangerous chemicals, helping our wallets and mother earth all at the same time. </div>
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<strong><u>Essential Oils</u>-</strong> A volatile oil, usually having the characteristic odor or flavor of the plant from which it is obtained, used to make perfumes and flavorings.</div>
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As long as you're not allergic essential oils can be used for several household applications. They can be added to soap and water used for washing the floor or walls adding a pleasant scent to your whole home. They can be used to make homemade air freshener. Try this recipe from <a href="http://voices.yahoo.com/putting-little-magick-into-spring-cleaning-5638290.html?cat=6">Putting a Little Magick into Your Spring Cleaning</a>: Fill a mister bottle 3/4 full with white vinegar, add 1 teaspoon baking soda and 5-20 drops of your favorite essential oil. Once it has stopped bubbling, cap the bottle and spray away.</div>
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This is just a small sampling of the many uses of these four basic cleaning aids. Tomorrow we'll talk about magickal tools for the kitchen. If you'd like to see something added or you'd like to add something yourself drop me a line. </div>
Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-52608080570265384252012-05-22T09:47:00.001-07:002013-08-04T04:17:05.095-07:00Waste Not Want NotOne concern of a modern day Kitchen Witch is keeping things economical. A popular way of keeping our budgets under control is to reuse items, not only is it economical but it has the added benefit of helping mother earth. Less waste equals less trash at the dump. If you've got a freezer or cabinet full of odds and ends but simply don't know where to start here are some tips to get you motivated.<br />
<ol>
<li>Instead of throwing away all of those bread ends that no one wants store them in your freezer. Whenever you need bread crumbs simply pull them out, toast them in a low oven and pop them in your food processor. You can add Parmesan, herbs, or other seasonings to tailor them to your own taste without all of the extra sodium found in the pre-made store bought kind.</li>
<li>Vegetable peels and the cut off ends of heartier veggies can be bagged and stored. Once you have a full bag add fresh onions, garlic, and whatever seasonings you like. Add everything to a pot of water and bring to a boil then reduce the heat. Allow it to simmer until it reaches the concentration you're looking for. Remove from heat and strain all the yucky bits out. What you're left with is a rich and delicious vegetable broth, much cheaper than buying one pre-made. <strong>Note: The same can be done to make chicken, beef, or any kind of other broth/ stock. Simply save the carcasses of roasts and boil with fresh aromatics and veggies. </strong></li>
<li>If you have leftover stuffing combine with beaten eggs, veggies, and cheese for an amazing breakfast casserole.</li>
<li>Leftover rice can be turned into a tasty and healthy Asian stir fry.</li>
<li>If you've got veggies that <em>need</em> to get used right away but their doesn't seem to be enough for a meal add them to a quiche or fritatta for a filling protein packed breakfast.</li>
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It's like magick turnings something everyone thought was useless into a delicious meal. The possibilities are endless, and cost effective! Don't ever doubt your own creativity.Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com2tag:blogger.com,1999:blog-355181974193704871.post-73048699239896331082012-05-21T08:29:00.000-07:002012-05-21T08:29:38.489-07:00Burger Love<div align="center">With Summer so close I can taste it I can't help but talk about one of my favorite summer foods. <strong>Burgers!</strong> Now I love mixing ground beef, chicken, pork, turkey, or buffalo into various gourmet homemade patties, but every once in a while I want something fast and easy.That's where the frozen pre-made patty comes in.</div><div align="center"><br />
</div><div align="center"> My absolute <em>favorite </em>are <a href="http://www.bubba-burger.com/original.html">Bubba's Burgers<em></em></a>. They are made with 100% ground USDA choice chuck and are the most delicious, juicy, frozen hamburgers I have <u>ever</u> eaten. If you are a burger fan you have to try them out. The original are amazing, and the Vidalia Onion ones are twice as amazing. For spicy lovers they have a jalapeno variety and for something fun they have adorable sliders. All in all their are 9 different varieties! Not to shabby for a frozen patty. </div><div align="center"><br />
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</div>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-23945011302468781152012-05-20T16:07:00.000-07:002012-05-20T16:07:06.291-07:00New Blog Button<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedPSXYYXxDDcc5S5UFubP84tqk3f84k6xJIbjDq_IgWXyo6-AoWRsSOpEz1RRHmTnsK-QCLu2qXz8cS5u0NayVp42w3na5pC2-NRuk35oq_7-gqYBsSPsMbGI6CU8VAwsjQW7-E3X0_Kr/s1600/blog+button+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedPSXYYXxDDcc5S5UFubP84tqk3f84k6xJIbjDq_IgWXyo6-AoWRsSOpEz1RRHmTnsK-QCLu2qXz8cS5u0NayVp42w3na5pC2-NRuk35oq_7-gqYBsSPsMbGI6CU8VAwsjQW7-E3X0_Kr/s1600/blog+button+3.jpg" /></a></div><div style="text-align: center;">I've been so productive today I even got around to making a blog button!</div>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0tag:blogger.com,1999:blog-355181974193704871.post-11027007709106206532012-05-20T13:19:00.000-07:002012-05-20T13:19:49.174-07:00Sweet Tea<strong>Ingredients:</strong><br />
<ul><li>Simple Syrup (3 cups of water Mixed with 6 cups sugar)</li>
<li>1 Quart Water</li>
<li>3/4 Cups of Black Tea</li>
</ul><strong>Directions:</strong><br />
<ol><li>Boil water for tea</li>
<li>Shut off heat, add tea and steep for two minutes</li>
<li>Add 1 Quart cold water and simple syrup</li>
</ol>Crimsonrose1014http://www.blogger.com/profile/03807932999816481096noreply@blogger.com0