My Famous Stuffing

Tomorrow 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.

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.

 

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.

 

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. Some, not all. After it's baked I let it cool completely and I bag it up for the next day.

 

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.

 

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.

 

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.

 

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.

 

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.

 

I hope you enjoyed the journey of my stuffing and to all who celebrate, Happy Thanksgiving.

 

 



Pumpkin Madness

I 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.

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 half 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.

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.
Source: http://www.parchednomore.com/pumpkin-truffle-martini

Homemade Applesauce

picture courtesy of edupic.net

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 very 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.

To make the applesauce:

1. Core, peel, and chop roughly 4* apples; you can use what ever kind you want but the sweeter varieties make for better applesauce.
2.  Boil until fork tender.
3.  Blend in a food processor with whatever flavorings you like (I just use cinnamon) until it reaches the consistency you want.

*This makes about a medium sized container full, obviously if you want to make more, use more apples.

Canned Tomatoes

Picture courtesy of Allyou.com

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.

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.

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?

Leave a comment and let me know.

Fall Produce

I'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!

 

A

Acorn Squash

Apples

Arugula

Asian Pear

Avocado

 

B

Bananas

Barbados Cherries

Beets

Bell Peppers

Black Crowberries

Black Salsify

Belgian Endive

Broccoli

Brussels Sprouts

Butter Lettuce

Buttercup Squash

Butternut Squash

 

C

Cabbage

Cactus Pear

Cape Gooseberries

Cardoon

Carrots

Cauliflower

Celery

Chayote Squash

Chinese Long beans

Crab Apples

Cranberries

 

D

Date Plum

Delicata Squash

Diakon Radish

 

E

Endive

 

F

Feijoa

Fennel

 

G

Garlic

Ginger

Grapefruit

Grapes

Green Beans

Guava

 

H

Hearts of Palm

Huckleberries

 

J

Jalapeno Peppers

Jerusalem Artichokes

Jujube

 

K

Kale

Key Limes

Kohlrabi

Kumquats

 

L

Leeks

Lemons

Limes

 

M

Muscadine Grapes

Mushrooms

 

O

Ong Choy Spinach

Onions

 

P

Papayas

Passion Fruit

Pear

Persimmons

Pomegranate

Potatoes (Sweet, and White)

Pumpkin

 

Q

Quince

 

R

Radicchio

 

S

Sapote

Sharon Fruit

Sugar Apple

Sweet Dumpling Squash

Swiss Chard

 

T

Turnips

 

 

 

 

 

 

 



Tangerine Chicken

This 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.

Ingredients:

• 3 Tbsp Butter
• 4 Chicken Breasts
• Salt & Pepper to taste
• 2 Tbsp flour
• 1 cup frozen orange juice concentrate
• 1/2 cup water
• 1/4 tsp cinnamon
• 2-3 Tangerines, peeled and sectioned
• 1 Tbsp Tangerine zest

Directions:

1. 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
2. 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.
3. 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.

Kitchen Witch in the Shower... Sometimes

Okay 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.

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.

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 more oil. 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.

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.

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.

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.

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.

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.

Hello with a Tip



Here's a glimpse into my little spice
corner that resides in my
kitchenette



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.

Slowly but surely we're getting our new home up in working order.
It's so nice being able to lay things out the way I want them.

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).

Recognise this? If you buy bread I'm sure you do. This is not trash! 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 free 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.

Chores and Lunch

In the midst of packing our belongings I've come across some of my valuables that I haven't seen in years. 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 two pages, 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.

1. Mix 2-3 Tbsp Baking Soda with just enough hot water to make a paste.
2. With an old toothbrush or a cleaning rag rub the paste into the tarnished silver.
3. Watch as the tarnish disappears!
4. Rinse with warm water and dry.

Seriously it is that easy, no lining a pan with tinfoil, no boiling water, no waiting impatiently as it soaks.

On another note, have you looked at the bottom of the page to see the other great blogs I recommend? Gluten-Free Redhead is a must. I urge you as soon as you are done reading this go to her blog and look up her post about hummus. 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 amazing! Just thinking about how good it was makes me want to go grab a spoonful of it.

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!

Grilled Rosemary Sausage Skewers

I'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.

Ingredients:

• Assortment of bite-sized veggies (I usually use cherry tomatoes, chopped Bell Peppers  and Mushrooms)
• 3 Sprigs of fresh Rosemary
• 1 Cup of Olive Oil
• 1 Garlic Clove minced
• Juice from 1 Lemon
• 1 pound Italian Sausage cut into bite-sized pieces

Directions:

1. Alternate veggies and sausage on a skewer.
2. Remove Rosemary leaves from sprigs and chop finely. Combine with garlic, olive oil, and lemon juice.
3. Baste skewers with mixture.
4. Grill 5-7 minutes on each side.

This dish goes well with crusty bread and a fresh salad.

Easy Battered Fish

Have 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.

1. 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.
2. Use the same method from above but instead of using a chunk of potato use a drop of batter
3. 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)

Now on to the recipe.

Ingredients:

• 1 1/2 pounds Fish (white fish is usually best)
• 1 Cup Flour
• 1 1/2 Cups Pancake mix
• 1 1/2 Cups Club Soda
• 1/2 Tsp Onion Powder
• 1/2 Tsp Season Salt

Directions:

1. Dip moist pieces of fish into the flour and dust off any excess.
2. Beat club soda and pancake mix to the consistency of buttermilk, add onion powder and season salt to the batter.
3. Dip fillets into batter and fry about 4 minutes per side
4. Bake in a 325 degree oven until cooked through.

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 lemon flavored club soda, or you can swap out the onion powder and season salt with different spices. Make it your own.

Summer Produce

More 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.

A

Apricots

Asian Pear

B

Barbados Cherries

Beets

Bell Peppers

Black Crowberries

Black Currents

Blackberries

Blueberries

Boysenberries

Breadfruit

Butter Lettuce

C

Cantaloupe

Casaba Melon

Champagne Grapes

Chayote Squash

Cherries

Cherries, Sour

Chinese Long Beans

Corn

Crenshaw Melon

Crookneck Squash

Cucumbers

D

Durian

E

Eggplant

Elderberries

Endive

Edemame

F

Figs

G

Garlic

Grapefruit

Grapes

Green Beans

H

Honeydew Melons

J

Jackfruit

Jalapeno Peppers

K

Key Limes

L

Lima Beans

Limes

Loganberries

Longan

Loquat

Lychee

M

Manoa Lettuce

Mulberries

N

Nectarines

O

Okra

P

Passion Fruit

Peaches

Peas

Persian Melon

Plums

R

Radishes

Raspberries

S

Sapodillas

Sapote

Shallots

Strawberries

Sugar Apple

Sugar Snap Peas

Summer Squash

T

Tomatillo

Tomatoes

W

Watermelon

Winged Beans

Y

Yukon Gold Potatoes

Z

Zucchini

Let me know if I've left anything out

Seafood Stuffing.. Sort Of

I don't know about you but I love 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 I went to the kitchen to come up with one of my own with stuff I already had. Oh My Goddess! It was freaking amazing, and has stuck with me ever since, and here it is for you to try on your own.

Ingredients:

• 6 Tbsp Butter
• 1/8 Tsp paprika
• 1/2 a large Onion, minced
• 2 Cloves Garlic, minced
• 2 Tbsp Sherry
• 2 Carrots, minced
• 4 large Mushrooms, minced
• 1 stock Celery, minced
• Juice of 1 Lemon
• 1/2 Cup Bread crumbs
• 1/4 Cup Parmesan

Directions:

1. Combine vegetables, butter, and paprika. Cook over medium heat until veggies are tender.
2. Add bread crumbs, Parmesan, sherry, and lemon juice and mix thoroughly.
3. Remove from heat add salt and pepper to taste.
4. Use to stuff seafood, chicken, or pork.

Homemade Sloppy Joes

These are my husbands absolute favorite. 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.

Ingredients:

• 1 lb Ground Beef
• 1/2 Large Onion
• 2/3 Cup Ketchup
• 1/4 Cup Water
• 1/2 Tbsp Brown Sugar
• 1/2 Tbsp White Vinegar
• 1/4 Tsp Salt
• 1/4 Tsp Ground Mustard
• 1/4 Tsp Chili Powder
• 1/8 Tsp Ground Allspice

Directions:

1. Saute ground beef and onion until beef is browned and onion is translucent. Drain excess fat.
2. Add ketchup, water, brown sugar, vinegar, salt, mustard, chili powder, and allspice.
3. Bring to a boil, reduce heat and simmer until thickened.
4. Serve on hamburger buns and enjoy!

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.

Magickal Housekeeping for a Green Witch Pt.2

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!

Hearth- The floor of a fireplace, usually extending into a room and paved with brick, flagstone, or cement.

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.

Cauldron- A large vessel, such as a kettle or vat, used for boiling.

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. 

I do have one of these but it's a micro version that I use primarily for lighting indoor fires. 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.

Cooking Utensils- Wooden spoons, whisks, ladels and measuring spoons.

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 wood burned spoons that I absolutely drool over.

Blade- In most pagan practices there are two well known types of blades Athames and Bolines. Athames are black handled double edged ceremonial blades used to represent masculinity and air in ritual. Bolines are crescent shaped white handled blades used for cutting herbs.

A lot of people who just start out in paganism get themselves into a tizzy trying to buy all of the tools they need 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.

Bowls- A common vessel used to serve food.

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.

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.

Herbs- 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.

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.

These are just six of the several 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!

Magickal Housekeeping for a Green Witch

I'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.

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.

Besom/Broom- An implement used for sweeping, usually consisting of a bunch of twigs, straw, or bristles bound together and attached to a stick or handle.

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.

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

Smudge Stick- 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.

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.

Baking Soda- A white crystalline compound, NaHCO3 with a slightly alkaline taste, used in making effervescent salts and beverages, artificial mineral water, pharmaceuticals, and fire extinguishers. Also called bicarbonate of soda, sodium bicarbonate.

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.

Essential Oils- A volatile oil, usually having the characteristic odor or flavor of the plant from which it is obtained, used to make perfumes and flavorings.

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 Putting a Little Magick into Your Spring Cleaning: 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.

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.

Waste Not Want Not

One 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.

1. 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.
2. 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. 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.
3. If you have leftover stuffing combine with beaten eggs, veggies, and cheese for an amazing breakfast casserole.
4. Leftover rice can be turned into a tasty and healthy Asian stir fry.
5. If you've got veggies that need 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.

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.

Burger Love

With Summer so close I can taste it I can't help but talk about one of my favorite summer foods. Burgers! 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.

 My absolute favorite are Bubba's Burgers. They are made with 100% ground USDA choice chuck and are the most delicious, juicy, frozen hamburgers I have ever 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.

New Blog Button

I've been so productive today I even got around to making a blog button!

Sweet Tea

Ingredients:

• Simple Syrup (3 cups of water Mixed with 6 cups sugar)
• 1 Quart Water
• 3/4 Cups of Black Tea

Directions:

1. Boil water for tea
2. Shut off heat, add tea and steep for two minutes
3. Add 1 Quart cold water and simple syrup

Learning About Lemons

Lemons are the perfect summertime fruit with their tart scent and flavor. The bright yellow color and rounded shape liken them to tiny suns caught up in fresh scented glossy leaves. This highly acidic fruit has a mysterious history and a variety of uses making them a witches favorite summertime tool.

History
The exact historical origins of where lemons come from is as far as I've seen unknown (please correct me if you have knowledge otherwise). It would seem however that they most probably come from northwestern India. Like all citrus fruits lemons flourish in warmer climate and when grown in America mostly come from California or Florida.

Nutrition
Lemons are loaded with Vitamin C, Calcium, Potassium, and Vitamin A. They are also low in natural sugars, fat and calories. Lemons help the body absorb iron and contain individual amino acids considered to be the building blocks of protein.

Medicinal Uses

• A combination of lemon juice, honey, and hot water is a wonderful natural remedy for sore throats
• The same mixture as above as well as adding lemon wedges to ice water and tea are all thought to help promote weight loss.
• As a natural laxative when mixed with warm water
• When used on minor cuts and abrasions it can help to stop bleeding and disinfect the wound.
• Can reduce the swelling of bug bites.

Cosmetic Uses

• Gargling a combination of lemon juice and water helps to reduce bad breath
• A powerful astringent the juice can be applied to acne to reduce swelling and alleviate pain.
• Give yourself natural highlights by spritzing your hair with lemon juice before going out in the sun.
• Rinse hair in the shower with lemon juice for a healthy shine.
• Helps reduce cooking odors from your hands.

House Cleaning Uses

• Equal parts of water and lemon juice poured into a spray bottle makes for an effective all purpose cleaner. It can also be used to help deter ants.
• Rub a cut lemon over a cutting board to help remove stains and to deodorize.
• Run lemon wedges through a garbage disposal to deodorize.
• Warm a sliced lemon in the microwave to reduce grease build up from inside the microwave.
• Add a 1/2 cup of lemon juice to a load of whites before drying in the sun to brighten clothing.
• Combine 1 cup of olive oil with 1/2 cup of lemon juice for homemade furniture polish.
• Clean brass or copper with a paste made of baking soda and lemon juice.
• 4 Tbsp of lemon juice blended with a half gallon of water makes for an effective glass cleaner
• Hot lemon juice combined with baking soda can be used as an all natural drain cleaner
• Add a teaspoon of lemon juice to dish liquid to help cut grease

Magickal Uses
Lemons are associated with friendship and platonic love. Use lemon peel, seeds, and juice in spells and charms to help preserve friendships and make them last.

Lemon-Rosemary Grilled Chicken

Ingredients:

• 3 Tbsp olive oil
• 3 Tbsp lemon juice
• 1 Tbsp Honey
• 1 Tablespoon chopped rosemary
• 1/4 tsp salt
• 2 Garlic cloves (minced)
• 3 lbs chicken breasts

Directions:

1. In a small bowl combine all ingredients except chicken, mix well.
2. Place chicken in a shallow dish, brush or rub oil mixture on chicken breasts using all of it.
3. Cover and refrigerate one hour to marinate.
4. Heat grill and remove chicken from marinade.
5. Cook chicken on medium heat for 30 minutes or until juices run clear turning and brushing with leftover marinade 2 or 3 times.

Introduction Of A Kitchen Witch

I love being in the kitchen. I love every little thing about it. It's such a versatile room for working magick since it incorporates all of the elements. Let me elaborate on that a little bit.

Earth How can someone not find earth in the kitchen. There are herbs, food, stone wear, wooden utensils, and who doesn't have  the occasional potted plant kicking around. When I envision my perfect kitchen I see vibrant greens, dark woods, and gleaming metals. The ultimate place to get in and get my hands dirty.

Air Air is directly related to problem solving, intellect and conversation. Whenever people come to our house they inevitably end up chatting in the kitchen. The living room is nice of course but something about the kitchen (probably the likelihood of finding munchies) always draws them in. Let's not ignore all of the figuring out of measurements and judging what we need to balance out a recipe for just the right flavor. Last but not least the kitchen is filled with glorious smells wafting in the air.

Fire Can you say obvious. Our present day stoves represent the hearths of old. The kitchen is filled with heat. From the actual physical heat of our cook source to the spiciness of seasonings. What's a well stocked kitchen without cinnamon or chili powder.. or a little liquor (fire water anyone?)

Water What is the most common thing to do in a kitchen? Boil water! Beverages, broth, the sink, water is everywhere. Whenever we lose power the last first inconvenience that hits us is "Shit! There's no water." How are we supposed to wash dishes, make tea or cook pasta without water? Water is a necessity in the kitchen.

Spirit Spirit is everywhere but to me always seems the most present in the kitchen. Turn up the radio, get out your pots and pans and let your spirit sing. There's something very ancient about the art of cooking. Old recipes passed down through the ages (in my family it's meat stuffing), secrets shared over a warmed beverage, inherited utensils, and the fact that we are doing the very thing that has kept all of us alive for too many years to count. Oh yeah, spirit is in the kitchen.

The very act of cooking is magickal, transforming basic raw elements into innumerable delicacies. It's alchemy at its finest. All of our senses are engaged in the kitchen, it is an experience like no other.

By the way did I mention how much you can do in the kitchen? In case you didn't know, it's not just for cooking. Sure we need to eat but there's more to life and kitchens than food (hmm did I really just say that?) Got a bad case of poison ivy? Soak in a nice oatmeal bath. Need to polish your furniture? Mix some lemon juice with olive oil. Want to make a craft with the kids? Homemade play-dough should do the trick. Understand now why I love the kitchen?

That's why I'm starting this blog. A couple years back I started a cooking blog, and every now and then I visit it but I really don't have the same fun with it as I do with Witchy Woman. So I decided to retool it into an entirely new blog, one with a fun witchy spin that deals with more than just food and cooking. I'm letting the kitchen be the star that it is. So come on in, fix yourself a drink and let the kitchen witchery begin.