Over the last decade there has been a growing trend of people wanting to get back to their roots, and old ways of doing things – particularly in the Kitchen. The Kitchen is the Hearth & Home of many households, it’s where company comes to visit and where magic is made for all to enjoy.
Each time you create in the Kitchen – you infuse your ingredients with love, intent and will. It’s why the Kitchen Witch usually has a herbal & vegetable garden, and most likely farms where an abundance of organic meat, milk & eggs is available to them. Perhaps they are hunters & gatherers as it’s very important to a Pagan to have fresh organic food and know where it comes from. So when they are creating magic with food, there is a much more positive influence on what you are providing for your family & friends.
Tips on creating a good workspace and some positive atmosphere in your magical space;
~dedicate a cupboard to your altar (so your tools are accessible) Items such as candles, cauldron, incense, etc.
~store your dried herbs in beautiful sealed jars that you can collect and display to have on hand.
~keep your herb garden close to the kitchen or have a few planted pots of herbs in the kitchen ready on hand.
~cleaning rituals are important in the kitchen – keep your space clean and fresh – simmering potpourri helps enchant the kitchen and lift your senses to increase creativity.
~Buy good knives and sharpen them regularly, same goes for cutting boards. Have cutting boards dedicated just for meat so there is no chance of cross contamination. Bleach or sanitize your meat cutting boards often. If you have the proper tools in which to create then the experience will be that much more magical!
~Collections of recipes & books should be well organized.
~Collect aprons – It’s like putting on a Witch’s cape, they always put me in a great mood for being creative (plus I keep all my shirts clean.)
~I like to hum or sing or whistle when I’m in the Kitchen, playing some background music can really help channel the love.
~Take pictures of your food and create a file of them on your laptop complete with the recipe so you never forget your creations.
Paganism – the largest of the Neopagan religions. Pagan/Wiccans have great reverence for the Earth and for their Goddess and her consort, the horned God. Their main rule of behavior is the Wiccan Rede which forbids them from harming people, including themselves, except in some cases of self-defense. It’s a very gentle religion (belief system) and it’s always a self chosen one. It’s important that we educate ourselves about what it is, and what it isn’t…
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Spiced Apple Pie Moonshine, Honey Lime Vinaigrette, Merlot Infused Sea Salt, One Shot Vanilla
Yule – Winter Solstice (dec 21) – The longest night of the year. How will you celebrate the return of the sun? Long time traditions have people gathering around fires, candles – it’s a time to rest and reflect. Everything lies dormant in the silent night, a sacred time of rest before the awakening, and the slow build toward longer days.
The yule log is a remnant of the bonfires that the European pagans would set ablaze at the time of winter solstice. These bonfires symbolized the return of the Sun.
The Yule Log – The oak log should be very dry so that it will blaze well. On the night of Yule, carve a symbol of your hopes for the coming year into the log. Burn the log to release it’s power. In the fireplace or bonfire area, dried kindling should be set to facilitate the burning of the log. The Yule log can be made of any wood (Oak is traditional). Each releases its own kind of magick.
Ash – Brings protection, prosperity & health
Aspen – Invokes understanding of the universe
Birch – Signifies new beginnings
Holly – Inspires visions & reveals past lives
Oak – Brings healing, strength & wisdom
Pine – Signifies prosperity & growth
Willow – Invokes the Goddess to achieve desires
What will you choose as your Yule log this year?
Winter Solstice Brunch – Egg Nog French Toast
Still a raving favorite in this household through the holidays. Use a few days old thick sliced cinnamon toast, dunked in a mixture of store bought EggNog – 1 & 1/2 cups of eggnog + 1 egg + 1 tsp vanilla – beaten together makes dip for 6 slices of EggNog French Toast.
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Good idea to have this on hand through the Winter months.
This is wonderful for a sore throat, congestion, cough and even symptoms of nausea. Honey is antibacterial, anti-viral and immune building, plus it soothes a sore throat quite nicely. The ginger calms a nauseated belly and it is extremely anti-inflammatory. The lemon aids digestion, promotes detoxification of the liver and is a wonderful source of immune boosting vitamin C.
- Omit the seeds and squeeze 5 whole lemons into a mason jar
- Add 4 tbsp of grated fresh ginger
- Add 3 tbsp of Apple Cider Vinegar
- Fill the space left in the mason jar with honey, preferably unpasteurized* to get the healing benefits of the honey
- Good Whiskey 2 tbsp (for adult versions) to be added to your cup of hot water.
How to enjoy: For a sore throat or cough, take a tsp of this syrup as you would a cough medicine. For a bedtime cup of tea to help you sleep – Place 2 tsp of elixir (aka magical potion) into 1 cup of hot water. Let cool slightly before drinking. Keeps for several weeks in the fridge. Tastes like heaven!
There’s all the typical pickling and freezing you can do at this time of year. But one of the staples for my kitchen is homemade Sundried Tomatoes and Roasted Garlic.
With Garlic, I lay a tinfoil tray on the BBQ (just purely because of the strong odor your house will endure for days). Set your BBQ on low, cut the tips off your bulb of garlic line the tray with as many as you can fit, then lightly spray or coat them with olive oil. Loosely set a piece of tinfoil over the top so they won’t dry out too fast. It takes about an hour – but keep an eye on them. When the outer layer of each bulb starts to turn light brown they are done. Set them aside until they cool and then pop each clove out into a sealable jar, and top it with good olive oil. I add a 1/2 tsp of sea salt to each jar to stop the olive oil from hardening in the fridge.
Slice Roma tomatoes (fresh from your local veggie stand) in four (once down the middle starting from the top) then slice each half from the top. Lay on a cookie sheet, sprinkle with salt and dried basil, then spray or coat in olive oil. Put it in a 300 degree oven for 1.5 to 2 hours – until they become darker and gooey. Let stand until cool. For thinner slices pack in olive oil. For thicker slices – bag and freeze for gourmet winter sauces.
These are both key ingredients when I cook in my kitchen – there’s nothing like having these on hand when you make homemade hummus or salads.