Category Archives: Recipe from my Kitchen

October 21, 2015 · 2:25 pm

The Wheel Turns to Samhain 2015……

“Suddenly the day was gone,
night came out from under each tree and spread.”
― Ray Bradbury  “The Halloween Tree”

OLYMPUS DIGITAL CAMERAMerry Meet my friends!  It’s been a bit too long since I’ve posted anything here on my blog.  As you all know, Autumn is my favorite time of year and I’ve been very much enjoying all the pleasures of this beautiful, magickal season!  We’ve had temps anywhere between cold, frosty mornings to unseasonably warm afternoons..like today! We went from 32* a couple mornings ago, to 74* today! It’s typical here for Ohio though lol.  I love it either way.  We are at peak color or close to it and it’s a brilliant year for color.  The skies have been clear, with star-filled, Moonlit nights that I love so much!   Crisp, autumn days with leaves crunching underfoot and falling in colorful waves upon the ground, pumpkins grinning from porches, and you gotta love sweaters and scarfs coming out again! I’m in my element that is for sure!.  I’m energized and content!

I hope that you all are enjoying the lovely season too!  Whether you are coming into spring in the southern hemisphere or the fall here.  I also hope that you have been reading and enjoying Samhain’s Sirens this month!  You will find amazing bloggers, music, information, pictures, recipes, crafts, give-aways and so much more!  My recipes are there on most days, so if you’re looking for wonderful Samhain recipes, you need only look there.  The link is on the right side of my post over there —–>  You’ll love it!

The veil is thinning as all witches and pagans know.  Our ancestors and loved ones wait to connect with us, to share with us, to impart knowledge and love to us.  We have only to listen.  I have many friends who have lost loved ones recently, as I have, and I know they look forward to feeling them close again.  Even our beloved pets.  It’s what Samhain is all about for me.  That connection to our family, friends, ancestors, and guides.  There are many forms of divination of which to use to this gain….but I find a quiet flame and quieting my mind, opening myself to them, is all it takes.  What is your best way?  Scrying? Tarot? Meditation? ….There are many.  I’ll be setting up my altar with many tools for that purpose, but being quiet and listening is the main thing for success, I have found.  I hope that you are so blessed with a visit from those you seek the most….and maybe you’ll discover someone else who is trying to reach you too!  Be open to all possibilities!

Samhain is also the Witch’s New Year!  We wind down a year of Sabbat celebrations, of Moon phases from new to full to dark. We have gone from cold, long nights to hot, long days.  We’ve had meteor showers, eclipses, Blood Moons, Supermoons and all the magick that we bring to our lives each and every day.  The New Year is a time to celebrate our past year, let go of those things unwanted..both physically and mentally, and look forward to planning our next year.  It’s a time for looking back and looking forward.  I find myself getting ready to nest in.  Even with the upcoming holidays, it’s knowing the dark season is upon us. Being by hearth and fire during long, dark, cold nights can be cozy, introspective, productive and filled with comfort and joy.  Even if you don’t have a fireplace, fill your home with the warmth of candlelight, bake and cook things that scent your home with goodness, have warm blankets and cozy jammies you love, a stack of books by your chair, a project or two you’d like to get done, and maybe something new to learn too.  Your winter will be wonderful.  I always look at it as a time to work on myself, my home and a time to increase my knowledge on something I want to learn!

Yesterday, my daughters and grandkids and I did something together that was so simple and so fun. We made homemade applesauce.  A really, yummy, cinnamon-y applesauce.  The kids got involved by learning how to use an apple slicer, stirring in brown sugar, measuring out cinnamon etc. They loved it as did my daughters and I.  It so brought to mind for me doing that very thing with my grandmother when I was a child. And while I don’t remember making applesauce with my girls when they were young, we certainly did a LOT of baking and cooking together.  Seeing my daughter teaching her children what she learned from me…well…it’s a special thing.  I can’t wait to tell my grandma, when I hear from her through the veil on Samhain night, all about it!  ❤

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I thought you might enjoy trying the recipe too since apples are abundant right now…. so here you go!  This is not the canning type of recipe.  This is for immediate use. Jarred up, it should last a while in your fridge.

 Cinnamon Applesauce

6 pounds of apples, peeled, cored and sliced into 8 slices (use your favorite kind..we used cortlands)

1 cup apple juice or apple cider

3 Tbs lemon juice

1/2 cup packed brown sugar. (we added 2 Tbs more)

2 tsp ground cinnamon

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Use a masher to mash down any chunks.  If you like it super thin, run it through a blender or food processor (we liked the texture without doing that)

Store in covered jar or plastic container.

So easy and you will love it!  Would be great in recipes calling for applesauce as well!

I am in the process of working on getting my altar set up.  I got my Mabon altar taken down, cleansed and cleaned my table and it’s ready to set up.  Samhain is my very favorite altar to do..well, I think it is. I love most of them. I’ll post a picture here as soon as it’s done.  I’ll also be back in a few days with more recipes as my recipe posts are my most popular 🙂

My coven of wonderful sisters will be gathering on the 30th.  Samhain night is Beggar’s Night here…so we have chosen the night before so we could be with our families for Trick or Treat with our kids and grandkids.  We will have a feast, a hearth fire, a ritual for our loved ones who have crossed the veil, and we will be in full Witch regalia which is so so fun!  I so love celebrating Samhain with them.  That includes those sisters I hold dear that live in other states….they know who they are ❤

Samhain is a magickal time. To me, the most wonderful time of the year.  (now that song is going through your head right? LOL!)  However you celebrate it, whether quietly or with full All Hallow’s Eve celebrations…enjoy it!!  I’ll be back soon!

Blessings and Love,

Autumn

*All pictures are my own.

 

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July 31, 2015 · 6:04 pm

Blessed Lughnasadh, Recipes and a Blue Moon………

3265027486_3541061edf_oMerry Meet!  What a beautiful day it is!  We have had a couple of gorgeous weather days.  Less humidity, sunshine, and nice breezes.  And the Moon…the bright Blue Moon!  She has been amazing!  I’ll be spending a lot of time under Her tonight..absorbing the energy, collecting and energizing Blue Moon water, charging crystals and tools, and drawing Her down.  All by a fire!  I’ll also be putting up fresh wards and protections too, again, using that energy.  I hope you’re taking advantage of it! After all, there won’t be another for some time!

My plans for Lughnasadh are in place.  Tomorrow, I’ll be baking bread and making herbed oils as I do every year. I’m planning on making rosemary olive oil and lemon balm olive oil.  They are my favorites! I’m also going to make my own perfume oils and charge them up under that Blue Moon.  Wearing them will give me that added boost of energy!  If I have time, I’ll be harvesting herbs again as well.  If not, I’ll do that on Sun day.  My grandkids are coming to spend the night on Lughnasadh night, so I’ll have to see how time goes in the morning 🙂  It’s been a while since they’ve spent the night at Nana’s house and we are planning lots of fun stuff to do.  So love having them over, making memories.

I promised I’d be back with a couple of recipes and I found a couple I’ll be trying as well.  You can find all the correspondence relating to Lughnasadh/Lammas if you use the search box on the right here on my blog.  But as a reminder, the foods for Lughnasadh are wheat, oat and corn breads, barley cakes, corn, potatoes, nuts, squash, berries, apples, pears, crab, grapes, beer and cider.  These recipes fit the bill just great!

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Fresh Apple and Pear Salad

4 medium apples, leave peels on and slice thinly

2 medium pears, leave peels on and slice thinly

1 medium cucumber, seeded and chopped

1 medium red onion, halved and sliced thinly

1/4 cup apple cider or apple juice

1 Tb snipped fresh dill

1 Tb olive oil

1 Tb spicy brown mustard

2 tsp brown sugar

1/2 tsp salt

1/4 tsp pepper

In a large bowl, combine apples, pears, cucumber and onion.

In a small bowl, whisk remaining ingredients until well blended. Pour over apple mixture and toss to coat well

Refrigerate.

*Makes 6-8 servings.

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Hot Baked Crab Dip

1 (8oz) pkg cream cheese, softened

1 cup sour cream

1 Tb lemon juice

1 tsp ground mustard

1 tsp seafood seasoning

1/8 tsp garlic salt

3 (6oz) cans lump crabmeat, drained

1/2 cup shredded cheddar cheese

1/8 tsp paprika

assorted crackers

Preheat oven to 325*

In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in the crab.

Transfer to a greased 9″ pie baking dish.  Sprinkle with cheese and paprika.

Bake at 325* for 20-25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers.

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Honey Whole Wheat Oat Bread

*makes 2 loaves

2 cups whole milk
1 cup old-fashioned rolled oats  plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast
1/2 cup honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups whole-wheat flour

2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.

Stir together whole-wheat flour, 1 1/2 cups all-purpose flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining all-purpose flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Lightly butter or spray loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each prepared pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)

Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

I think you’ll love these recipes!   I can tell you the crab dip is delicious and so is the bread! The apple-pear salad is a new recipe for me but I’ll be trying it and it sounds delicious!

As the grain dies, it transforms to bread,
and brings us life through the winter.
We bless this bread, and it blesses us in return,
and we are thankful for the gift of the harvest.”
– Patti Wigington

I want to wish you all a very Blessed Lughnsadh and may the Blue Moon shine Her very special energy on you and yours  tonight!  I also want to again thank my readers and friends for all the support for my blog over the years.  It continues to amaze me!  It’s so much appreciated.  I love your comments and when you let me know how my blog may have had some impact on your life, whether you’ve tried a recipe etc.  Thank you so much!

Blessings and Love,

Autumn

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June 17, 2015 · 1:59 pm

Summer Solstice Recipes 2015………..

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I question not if thrushes sing,
If roses load the air;
Beyond my heart I need not reach
When all is summer there.
~John Vance Cheney

Greetings my friends and readers.  As I write this, it is pouring rain.  Has been all day!  I was out this morning for a hair appointment. Made a quick stop at Costco..then I decided the rest of the errands could wait until the rain stops! lol.  So I just had lunch and I’m listening to some Blackmore’s Night while watching the birds and ground critters, and my gardens that are lush, green and wet..and decided to go ahead and write a blog post with those recipes I promised.

You will find in previous posts (just search Litha or Summer Solstice in the search box) that the foods that represent Litha are  Fresh fruits…especially citrus and in-season fruits, all vegetables, summer squash, honey, fresh herbs like thyme and lavender, pumpernickel bread, ale and mead.  Fresh seasonal foods as you can see 🙂

I’m going to start the recipes out with a wonderful mojito recipe to use up all of that peppermint herb growing like crazy in my herb bed.  I bet many of  you have a plethora of it too!  This recipe makes a glass but you can make a pitcher too!

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Classic Mojito

10 mint leaves, more for garnishing

2 ounces white rum

1 ounce simple syrup

2 tablespoons lime juice

soda water

For the simple syrup

1⁄2 cup water

1⁄2 cup sugar

Make the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.

For Mojito:

Pour lime juice and 1 ounce simple syrup into a tall glass. Add mint leaves and muddle it together.

Add rum and muddle a little more. Add ice and a splash of soda.

Serve garnished with fresh mint leaves and a slice of lime.

*I discovered how good these were just last year and just love them!  You can control the sweetness by how much of the simple syrup you use as well…use less if it’s too sweet!

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Strawberry Spinach Salad with Honey-Lime Dressing

5 cups fresh torn spinach, about 1 pound

2 cups sliced strawberries

2 ounces Gouda cheese, cut into thin strips

1/3 cup toasted pecans

Dressing:

1/4 cup fresh lime juice

2 tablespoons honey

1 tablespoon vegetable oil

1/4 teaspoon ground ginger

Toss together spinach, strawberries, cheese, and toasted pecans. Whisk together dressing ingredients in a small bowl.  pour over spinach mixture and toss just before serving. Serves 4-6

*Feel free to substiture the gouda cheese for blue cheese crumbles or feta cheese and the pecans for walnuts or almonds….you can play with this recipe 🙂

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Cucumber Pumpernickel Sandwiches

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 envelope Italian salad dressing mix
36 slices snack rye bread
1 medium cucumber, sliced

In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix.. Refrigerate for 1 hour.

Just before serving, spread over rye bread; top each with a cucumber slice.

Yield: 3 dozen

*Adding a little fresh dill would be really good too!

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Roasted Pineapple with Honey-Orange Glaze and Pistachios

1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges (I like to do the rounds)
1/4 cup crème fraîche or plain yogurt
1/3 cup  unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.

Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.

Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.

*while you can do this in the oven..I highly recommend you do it on the grill!  Yummy!  Also, you can use a vanilla yogurt or even vanilla ice cream if you’d rather..I highly recommend the ice cream! 🙂

Well, that should add to your list of possible recipes for the Solstice.  Or anytime throughout the Summer!  Don’t forget to do a search over here on the right ——>  for more recipes and more from me about the Solstice.

If it ever quits raining, I will post some pictures of my gardens, as I promised, for you. My herb bed is overflowing and I will most definitely be harvesting this weekend!  I love harvesting my herbs to dry…then watching them grow again!  Not to mention using them in my recipes, in my spells and rituals as well.

Yesterday was the New Moon……what new projects are you starting?  What old negative things are you banishing?  I hope you’re using the energies to your advantage.  Not to mention we are out of Retrograde! lol..can you feel a difference?

Hope you all have a great rest of the week!  I’ll be back in a day or two or at least by the Solstice!  Until then….Much love and may the Sun be shining on you and yours!

Blessings and love, Autumn

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April 26, 2015 · 1:05 pm

Beltane Recipes 2015………

“Sweet May hath come to love us,
Flowers, trees, their blossoms don;
And through the blue heavens above us
The very clouds move on.”
– Heinrich Heine, Book of Songs

 

Merry Meet my friends and readers!  It’s a beautiful sunny Sun Day afternoon here in Ohio.  Having said that, it’s been quite cold and quite windy!  This past week we had a small tornado hit a street in my neighborhood, just 3 blocks away!  We also had freezing temps at night and heavy frost 2-3 mornings. So Spring is still….well…2463875500_7b6e892984_olike it always is here in April. LOL.  It’s been cold enough we’ve had fires going in our fireplace for several evenings..which of course, I Love.

Looking outside though, the green is vivid, trees are bloomed or blooming, plants are coming up and some people have jumped the gun (in my humble opinion) and already planted new flowers in their beds.  At my house, a new garden bed is going in by the end of the week, at least, the sod will be pulled up and it will be mulched.  NO planting until closer to Mother’s Day or we risk losing the plantings.  My perennials are coming up nicely..most of them anyway.  I will have to do some replacing here and there.  I have garden ideas spinning in my head and I’m aching to get on it…but I must be patient.   One thing I was excited about…I finally got a rain barrel!  It’s from http://www.greatamericanrainbarrel.com company and it’s hooked up already.  Thanks to recent rains, it’s already got 60 gallons of fresh rainwater ready to go! I also love these particular barrels because they are recycled olive barrels..what a great way to use them.  It makes me feel great to be conserving water and nothing is better for plants than rain water 🙂  I’m a very happy Witch about that!

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I have been perusing recipes for Beltane and thought I would of course share a couple.  If you want more recipes, just do a Beltane Recipe search over on the right and you’ll find more.  Also, as you may know, I also am the Kitchen Witch for Imramma Magazine (link to the right) and there are more Beltane recipes there.  The issue just came out today.  AND every week, I also do recipes for The Sunday Stew (link on the right).  The Stew is out every Sunday except the Sabbat issues of Imramma. Okay?  Be sure and check both out ……there are a lot of great writers, bloggers, news stories, info etc in these publications.  I’m proud to be a writer for them.

Foods that correspond to Beltane are: Dairy, honey, oats, red fruits, herbal salads, May wine, red/pink wine, fruit punch, large round oatmeal cakes, and sweets. Keeping those in mind, here’s a couple recipes for you to consider making for you feast!

 

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Oatmeal Cake with Caramel Icing

For Cake:
1-1/4 cups boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
For Icing:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners’ sugar

In a small bowl, pour boiling water over oats; let stand for 10 minutes.
Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.  *You can use a bundt pan too!
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Immediately spread icing over cake. Let stand until set.

 

This next recipe isn’t really a recipe, but a wonderful way to get in some fruits and dairy for a Beltane treat.

Fruit and Cheese Skewers

6 Bamboo skewers

12 miniature balls fresh mozzarella cheese

12 small basil leaves

12 large blackberries

Balsamic vinegar

Thread each of the 6 skewers from the bottom to top with cheese ball, basil leaf and blackberry and repeat again so there are 2 of each item on the skewer

Serve cold, drizzled with small amount of balsamic vinegar.  Delicious!

*You can of course change this up however you like.  You use other berries like strawberry, blueberry, or raspberry.  You can use a different cheese too if you like.

 

And for something good with honey 🙂

 

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Cold Lemon Honey Tea

4 cups water

3 inches fresh ginger, thinly sliced

1/4 cup loose-leaf Darjeeling tea or other loose-leaf black tea

1/2 of a 12-ounce can (3/4 cup) frozen lemonade concentrate, thawed

1/3 cup honey

Ice cubes or crushed ice

Lemon slices and fresh mint for garnish

Vodka, gin or bourbon (optional)
In a medium saucepan, bring the water and ginger to boiling. Remove from heat. Add tea. Cover and let stand for 10 minutes. Pour tea mixture through a fine mesh strainer; discard ginger and tea leaves.

Transfer tea to a 1 1/2-quart pitcher. Stir in lemonade concentrate and honey, stirring until honey is dissolved. Cool for 30 minutes. Cover; chill for at least 4 hours or up to 24 hours. Stir before serving.

Serve punch in glasses over ice. Garnish with lemon slices. Chill remaining tea for up to 1 day.

For a single cocktail, pour vodka, gin, or bourbon (to taste) into a ice-filled glass; then add the lemon honey tea.

*I most definitely add a bit of vodka 🙂

 

I am hoping you’ll try these recipes and if you do, please let me know!  Your family/friends will love them.  I wish for all of you to have a very Blessed Beltane.  May you dance by the fires with the fairies!

 

Blessings and Love, Autumn

 

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March 15, 2015 · 8:17 pm

Ostara Recipes 2015………..

IMG_0857Merry Meet everyone and Happy Sun day!  It’s been a busy day here today.  My hubby is working on projects around the house and I had the laundry and the grocery to do.  Also, yesterday we had our ugly beige hallway and guest room painted in beautiful shades of green and “Vast Sky” blue, respectively.  So I had to put pictures back up on the wall, put everything back in it’s place etc.  The boring beige in the whole house is GONE and my home is warm in color as I like it 🙂  The Sun has been shining and we were in the mid 50’s…a lovely day but a bit chilly when the winds blow.  Tomorrow however we can look forward to hitting 70*! How wonderful!

Spring has sprung here..I believe it truly has!  Our bird and squirrel feeders are active.  I’ve seen cardinals, finches, mourning doves, and even two gorgeous male blue jays!  The squirrels are having a feast as well lol. There are tulips coming up in some areas, snow is all gone, and of course the days are getting longer.  I don’t see trees budding quite yet.  Now I live in Ohio, and I KNOW that we can see snow yet in April lol…but I think we can put Winter to bed pretty much 🙂  How about where you live?

I was perusing a few Spring issues magazines today.  I just love them don’t you?  There are always flowers and green and pastels on the covers.  So light and airy.  While I was looking thru them I found a few recipes I thought would be perfect for Ostara and thought I’d share them with you. They would be great to put in jars and take to the park for a picnic on a Spring day, great for your family gathering, and well, just for something light and healthy for every day!

 

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Fresh Fruit Salad with Lime Syrup

1/2 cup sugar

2 Tbs lime zest

1/4 cup fresh lime juice

1/4 cup water

3 cups fresh orange segments

2 cups fresh strawberries, sliced

1/4 cup fresh mint leaves, chopped

1/4 cup sliced almonds, toasted

In a small saucepan, combine sugar, and next 3 ingredients.  Bring to a boil over medium high heat, stirring occasionally until sugar dissolves.  Remove from heat, strain through sieve into a small bowl.  Let cool completely.

In a large serving bowl, combine fruits and mint.  Add lime syrup, stirring to combine.  Cover and chill for at least an hour. Sprinkle with almonds before serving.

 

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Spring Pasta Salad with Dill Vinaigrette

8 oz package orecchiette pasta

1/4 pound asparagus, trimmed, cut into into 1 inch pieces and blanched

1/2 cup diced carrot

1/2 cup diced yellow bell peppers

1/2 cup Dill Vinaigrette *see below

Garnish:  Fresh dill

 

Cook pasta according to package directions.  In a large bowl, stir together asparagus, carrot and peppers and pasta.  Add Dill vinaigrette stirring gently to coat.  Cover and refrigerate for at least an hour.  Garnish with chopped dill.

 

Dill Vinaigrette

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

3 Tbs white wine vinegar

1/2 tsp sugar

1/4 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp Dijon mustard

In a small bowl, whisk together all ingredients.  Cover and refrigerate for 2 hours or up to 3 days.

*I happen to think this recipe would be great with a greek or italian dressing too 🙂

 

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Lemon Cupcakes with Lemon-Lime Glaze

*makes 12 cupcakes

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

1 egg, room temperature

1 tsp vanilla extract

1/2 Tb lemon zest

Juice of 1 lemon

1/2 cup buttermilk, divided, room temperature

Lemon-Lime glaze *see below

Preheat oven to 350*  Line a 12-cup muffin tin with cupcake liners

In a small bowl, combine flour, baking soda and salt.  In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 3-5 minutes.  Add egg, and mix until blended.  Add vanilla, lemon zest and lemon juice, and mix until well blended.

*be sure to read this closely before starting 🙂  Working in batches, add 1/3 of flour mixture. Beat until combined, scraping down sides of bowl.  Add 1/4 cup buttermilk; mix completely; scraping bowl.  Add second batch of 1/3 of flour mixture; scraping down sides of bowl.  Add remaining 1/4 cup buttermilk.  Finish with last of flour mixture, scraping down sides of bowl until all is fluffy!

Pour batter into baking cups, filling each about 2/3 full.  Bake for 18 minutes or until toothpick comes out clean.  Let cool completely.

Lemon-Lime Glaze

1 1/2 cups confectioner’s sugar

2 tsps fresh lemon juice

2 tsps fresh lime juice

In a small bowl, whisk together all ingredients.  Pour by spoonfuls over cupcakes.

Don’t they all sound wonderful….so fresh and reminding of Spring 🙂  Hope you give them a try! Remember to stir in some magick while cooking!

 

I want to talk about one more thing real quick.  I have a dear friend, Deb Sunshine Hillman who has written a wonderful book…a small book filled with beautiful tales relating to Women and the Goddess.  As a follower of Goddess, and I’m a woman…..lol…these stories speak to me.  I hope you check it out…I’m so proud of you dear Sister Deb for making one of your dreams come true….publishing a book!

Here is the link for my readers if you’d like to check it out!

http://www.amazon.com/Cauldron-Full-Tails-Such-Stories/dp/1508600775/ref=sr_1_1?ie=UTF8&qid=1426463556&sr=8-1&keywords=A+cauldron+of+tails

 

 

I hope that you all have had a great weekend…..we are just 5 days from Ostara!  Have a very Blessed Ostara and may Mother Earth awaken and Spring break forth soon if it hasn’t already where YOU live! ❤

 

“March bustles in on windy feet
And sweeps my doorstep and my street.
She washes and cleans with pounding rains,
Scrubbing the earth of winter stains.
She shakes the grime from carpet green
Till naught but fresh new blades are seen.
Then, house in order, all neat as a pin,
She ushers gentle springtime in.”
– Susan Reiner, Spring Cleaning

 

Love and Blessings, Autumn

*All pictures are either my own or creative commons images.

 

 

 

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March 11, 2015 · 4:34 pm

I <3 Basil……….

Merry Meet my friends!  It’s a gorgeous day here in Ohio!  A Spring-like day!  It started out chilly and extremely as foggy as Avalon but later in the morning the Sun burned off the fog, it warmed up into the 50’s, there is a gentle breeze, the skies are blue, the birds are singing…LOL…well, you get the picture!  I was out running errands without a coat and when I got home I opened up a couple windows to let in the fresh Air!  It’s just wonderful and my spirits are joyful in it!  I sure hope you’re getting a taste of Spring too!

Of course my thoughts are turning more and more to my garden beds….and planting my seed starters as I talked about in my last post.  It’s also almost Irish day..March 17…..and it made me think of leprechauns and gold coins and then money….and I knew I would share info on basil for you all 🙂  Basil is an herb that starts great as a seed indoors…and it has amazing magickal properties, including drawing money 🙂  Now you see where I’m going with it right? lol.  Who knows, maybe it will draw gold coins your way!

Basil, one of the oldest herbs, is believed to have originated in India and spread to Europe by the Middle East. Throughout history it has been regarded as having extraordinary powers in the realms of religion, medicine and cooking. Its name is derived from the Greek ‘basileus’ which means ‘king’. It’s also associated with the snake, the basilisk, because it was used to treat snake bites!

Basil: Ocimum bacilicum is part of the mint family. There are many species of basil….wild, sweet, bush or greek, lettuce leaf, ruffles, and even a purple variety..my favorite!! It also comes in many wonderful scents and flavors like lemon, licorice, anise, camphor and cinnamon. May also be called sweet basil, common basil, garden basil, Luole {chinese}, St. Joseph’s Wort, Tulsi, devil plant and my favorite, Witch’s herb.

Basil is an annual and is easily grown from seed. You can start the seeds indoors in a sunny place for 3-4 weeks, then transplant it in warm weather (after the last frost) to a sunny spot in your garden or a pot on your sunny patio. Grows well indoors in your kitchen too if you have a sunny window sill or counter to set it on.

 

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Culinary Use
Its culinary uses are many. It’s used in Teas, Soups, Stews, Sauces, Salads, Pastas, Vinegars, Dressings, Meats and Fish. Great on pizza too! It’s a key ingredient in many Asian and Italian dishes.  I also love, at Lughnassadh, to make a basil infused olive oil for cooking and for salads. It’s a great way to use the last of my basil in my garden at the end of the growing season. Basil is best used fresh in most recipes. That’s why having it in your own garden or kitchen is so wonderful.

Medicinal Use
Basil has a plethora of medicinal uses as well. The leaves, seeds, and its essential oil are used and occasionally the root. It’s reported to contain many healing properties including antiseptic, antidepressant, a carminative, stimulates the adrenal cortex, expectorant, soothes itching, prevents vomiting, and reduces a fever. It’s also an antispasmodic, stimulant (breast feeding), tonic, diaphoretic, carminative, vermifuge and can be used as a mouthwash/breath freshener.
An oil infused with basil is good for tired, overworked muscles. A tincture or tea can be used as a mouthwash for mouth sores and infected gums. An infusion made with basil is good for chest infections and digestive problems. Oil of Basil is a wonderful treatment for acne and warts. Basil leaves in a sleep pillow will aid insomnia and depression. A basil balm will help heal skin wounds as well. Also said to cure warts. An infused tea of fresh or dried basil is good to aid in allaying nausea, vomiting and indigestion. Add basil leaf tea or a few drops of basil essential oil to a warm bath to help reduce stress and relax.
If you are outside, and the insects are bothering you, rub crushed leaves on your skin to repel insects and on insect bites to relief the itching and inflammation. If you need a quick breath freshener, chew on a couple of leaves to freshen your breath. Chewing fresh leaves may also help to calm a cough. According to Mountain Rose Herbs: “The essential oil is antibacterial, and drops of basil oil may relieve ear infections.”
*Warnings: Basil is safe in food amounts, and it seems to be safe in medicinal amounts when used by adults short-term. Long term medicinal use could cause health issues. In some people basil can cause low blood sugar.
Pregnancy and breast-feeding: Basil seems to be safe for pregnant and breast-feeding women in food amounts. But larger medicinal amounts might be UNSAFE.
Children: Basil seems to be safe for children in food amounts. But larger medicinal amounts might be UNSAFE.
*reference WebMD

Aromatherapy
Basil has a warm, earthy scent. Lemon basil is wonderful in citrus potpourri. Blends well with bergamot, lavender, orange, lemon, neroli and verbena. A blend of basil, orange and lavender essential oils in a base oil is wonderful! (in my opinion) 

Magickal Use
There are just as many magickal properties in basil as there are medicinal and culinary. Here are just a few I came across in my research and my own BOS.
Planetary: Mars
Astrological: Scorpio
Gender: Masculine
Element: Fire
Gods: Vishnu, and Krishna
Goddess: Erzulie

Magickal Properties: Love, Exorcism, Wealth, Flying, Protection, Visionary, Fertility, Funeral, Consecration, Immortality and Purification
~Basil added to vinegar water is a wonderful herbal cleanser/purifier for floors and walls. (perfect for your Imbolc cleaning!)
~Plant basil in your yard for protection and good fortune.
~Witches were said to have drunk a half a cup of basil juice before flying into the air.
~ Give a potted basil plant to a friend to bring them good luck
~Put a bundle of basil or a plant on your altar for Imbolc..for renewal
~Use basil tea or drops of essential oil in your cleansing bath before a ritual, initiation, or ceremony.
~ It may be burned as an offering to the Salamanders or fire breathing Dragons
~Stick some leaves in your pocket when on a date or with a loved one to bring good feelings and love to the night
~Grind it into a loose incense recipe
~Drink an infused tea before meditating or divining
~Sprinkle basil leaves or dried basil in the four corners of your home, your car, your place of business etc..for protection.
~Add it to a mojo bag for protection
~Add it to a sleep pillow to aid in astral travel
~Put leaves in your wallet or place on your altar with a green, lit candle to aid monetary needs
~Use it in your magickal potions/oils for love, money, health and protection
~Cook with basil  to keep your Lover at your side and infuse the feelings of love and happiness
~Make holy water with basil and use it to aspurge your altar, or sacred space. Many believe that basil consecrates burial sites as well.

 

 

Recipe

Here’s a delicious recipe for Pesto….it’s refreshing and green and you’ll love it!  And how much fun is it to pick your own basil out of your own herb garden to make it? Delicious on pasta and bruschetta!

CLASSIC BASIL PESTO

 

BasilkumPesto
2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Pecorino Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. olive oil
Salt & freshly ground pepper
Combine the basil, garlic, cheeses and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Add more olive oil if it’s too thick. Let stand 5 minutes before serving. Makes about 1 cup. Blend into Pasta of your choice and top with Parmesan cheese!

As you can see, the magickal ways to use Basil is endless. I know you’ll find ways to use it..any of the ways listed above. So this Spring, as your planning your garden, be sure to have a plant or two or three of basil at your disposal. I especially recommend the purple basil..it’s just gorgeous!

Blessings and Love, Autumn

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October 28, 2014 · 8:42 pm

The Wheel Turns to Samhain 2014……….

imagesCA0GN85BMerry Meet my friends.  I have been so busy I’m very late coming to my blog to write about my favorite Sabbat!  It should come as no surprise to anyone that it’s my favorite.  I’m a Witch after all!  Samhain is the Witch’s New Year, the night the veil between the worlds is the thinnest, the night we can commune with our ancestors who have passed on, and of course, it’s the night many Witches love to put on all of their witchiest clothes, jewelry and of course our pointy hat! For me, this year, it’s also Beggar’s Night. Little ones will be coming to my door looking for candy (my grandkids will be doing that here too!)  The leaves are falling, the nights are cold and crisp, the wind blows, pumpkins are lit, adults and kids alike shiver with both a little bit of excitement and a little bit of something magickal!

For Samhain night, my family will gather here  for dinner, a fire and of course to pass out candy and for the grandkids to go trick or treating in my neighborhood.  After the little goblins have gone home with their parents, I will do my own quiet ritual. Divination to hopefully have my ancestors come thru to me will be done.  Also, an offering to Mother Earth as she slowly quiets and goes to rest for the Winter.  I also always express my gratitude to God and Goddess for the abundant Summer and beautiful Autumn season of growth and harvest both in my garden beds but within me as well.  As the Wheel turns, I too change and grow…no matter how old I am…I still do.

On Saturday night, my Circle will gather in full Witch regalia for fire, feast, and ritual.  Dressing the part is such fun for Samhain, as of course, we don’t walk around in black dresses, striped socks and pointy hats on a regular basis 🙂  We will honor our loved ones who have passed on, including our beloved pets. We also will have quiet discussion together on what the past year has brought for each of us, and what we look forward to in the next year.  On Sunday evening, my hubby and daughter and I will have a Dumb Supper or Ancestor Supper. This will be a quiet and introspective evening for me especially.  I always look forward to the fun and busyness of this Sabbat…but it’s the quiet times that have depth of meaning.  The quiet can bring messages from our ancestors, from Goddess and from our own conscience.  Always find time to be quiet and still and to listen.

One of my most popular blogs here over the years, has been my Samhain Recipes.  I’d like to go ahead and give you a few this year too.  If you have been following Samhain’s Sirens this year (button on the right side here) you will have already seen these recipes…but I will share them again here for those who haven’t.

 

cider

 

Autumn’s Spiced Apple Cider

*The perfect Samhain drink….add rum or vodka if you wish 🙂

 

1 gallon apple cider

15 whole cloves

10 whole allspice

1 TB candied ginger

12 cinnamon sticks

1 cup packed brown sugar

Combine all ingredients except sugar and bring to a boil in a large pot on the stove.  Lower heat, add sugar and simmer 15-20 minutes.  Strain and serve or place in a thermos for your picnic or drive.  You can keep it warm on the stove or crockpot all day long.  Store the leftovers in the fridge.

*If you like, place orange slices in the pot too..adds a sweet bit of tang!!

 

finished

 

Apple-Brie Crostini

These little toasted Crostini are a wonderful appetizer to serve for any Samhain gathering!   They are sweet and wonderful.   Great for an after dinner treat too!

 

1 loaf French bread, thinly sliced

1/4 cup butter, melted

1/2 cup brown sugar, packed

1/2 cup chopped walnuts

13.2 oz pkg Brie cheese, thinkly sliced

3 Granny Smith apples, cored and sliced

Arrange bread on an ungreased baking sheet; bake at 350* until lightly toasted. Set aside.

Mix together butter, sugar and walnuts.  Top each slice of bread with a cheese slice, an apple slice and a teaspoonful of butter mixture.

Return to baking sheet; bake briefly until cheese melts.  *Makes 24-30

**Variations….a sugared pecan with a drizzle of honey to top it…or a nice dollop of apple butter!

 

Farmer’s Market Autumn Stew

*A great way to finish up your Summer harvest or that last visit to the Farmers Market veggies!

 1/2 lb stew beef, cut into small cubes

2   1/2″ thick boneless pork chops, cubed

1 TB olive oil

2 carrots, peeled and chopped

2 parsnips, peeled and chopped

2 potatoes, peeled and chopped

1 stalk celery, chopped

2 apples, cored, peeled and cut into small cubes

2 TB quick-cooking tapioca, uncooked

1 cup apple cider

1 cup water

2 tsps beef bouillon granules

1/4 tsp pepper

1/4 tsp dried thyme

1/4 tsp dried rosemary

Salt to taste

Brown beef and pork in oil in a large skillet over medium heat; drain.  Place vegetables and apples in a slow cooker; sprinkle with tapioca. Add beef and pork.

Combine remaining ingredients in a small bowl; pour over beef and pork. Cover and cook on low setting for 8-10 hours or on high for 4-5 hours. Add salt to taste before serving.

*Makes 6 servings

 

chocolate-chip-banana-cake-234

 

Chocolate Chip Pumpkin Cake

 

1 15 oz can of pumpkin

4 eggs, beaten

1 cup vegetable oil

2 cups sugar

3 cups all-purpose flour

2 tsps baking powder

2 tsps baking soda

2 tsps ground cinnamon

12 oz bag of semi-sweet chocolate chips

 

Preheat oven to 350* In a large bowl, mix together pumpkin, eggs, oil and sugar.  Mix in flour, baking powder, baking soda and cinnamon.  Stir in half the chocolate chips.  Pour batter into a greased and floured Bundt pan.  Sprinkle remaining chips over batter.

Bake at 350* for one hour, or until golden brown and inserted toothpick tests clean. Cool then remove from pan.  Top with fresh whipped cream to serve if you wish.

*Makes 12-16 servings.

Hope you enjoy the recipes if you try them.  I think you will!

 

I have gotten my Samhain altar done finally today. I particularly love Samhain altars.  This one literally gives me goosebumps.  Most of the time my altars are outdoors…simple and only a few necessities, but for Samhain, I love to go all out!  As you can see 🙂

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I’m working on writing up the rituals for my Circle gathering, and have a few cards to do yet.  But I am also very relaxed, using the fire in the fireplace to help me meditate, and again…..finding quiet time.  I hope you’re doing the same.  What loved one do you hope to hear from? What will you decide to let go in the old year and bring forth in the New Year?  Think on these things my friends.  Witch or not!

And finally, a favorite poem….I’ve posted it before but wanted to share again. Can’t you just feel the magick when you read it?   Blessed Samhain to you all…..Happy New Year!

 

The wheel has turned, the wheel of light

 stoke the fire and make it bright

Samhain call, Samhain come

 feel the rhythm , hear the drum

The veil it thins, the veil it shrouds

 the spirits rise upon darkened cloud

The time of orange , time of black

 time to move forward and not look back

Pumpkin lit , with candle burn

 away dark spirits this guardian turns

Night of the ancients, night of the olds

 remembered in stories now to be told

The Crone doth rise upon this night

 look into the shadows without a fright

Rituals and rites across the lands

 empowers the soul where they stand

 Trick or treat, heal or curse ,

 the hand should be crossed from a silver purse

The Wheel begins its time anew,

 the release of the old for the knowledgeable few

The time to scry to see the path we must take

 and of the choices we need to make

She comes to us in many guises

 the Crow and the owl her favourite disguises

The Earth gives us her last to give

 the bountiful harvest so we can live

We feast and drink in a sacred space

 behind samhain masks to hide our face

Through darkened day and moonlight night

 All hallows Eve is a beautiful sight!

(C) Copyright Phiona Hutton July 2010

Blessings and Love, Autumn

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September 16, 2014 · 3:25 pm

Blessed Mabon 2014…………

 

“Smoke hangs like haze over harvested fields,
The gold of stubble, the brown of turned earth
And you walk under the red light of fall
The scent of fallen apples, the dust of threshed grain
The sharp, gentle chill of fall.
Here as we move into the shadows of autumn
The night that brings the morning of spring
Come to us, Lord of Harvest
Teach us to be thankful for the gifts you bring us …”
–  Autumn Equinox Ritual

 

Merry Meet my friends!  Autumn has arrived here in Ohio!  Even though Mabon isn’t until the 23rd, Autumn is here none the less. I for one, couldn’t be more Happy about it! My favorite time of year!!  Already I feel like a heavy load has been lifted.  The heat and humidity of Summer makes me feel heavy, weighed down, and tired.  I am energized as the cool days and even cooler nights are upon us.  We have had our first (and second and third) fires in the fireplace!  There is nothing more cozy to me than a fire on an Autumn evening.

 

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My oven has been busy with baking. My crockpot is on the counter permanently, garden beds are cleaned up of flowers that are spent and I’m about to harvest a huge amount of herbs..most of them for the last time this year.  Summer couch covers are washed and put away, warm blankets have been brought out, the chimney and furnace have been inspected and cleaned, a cord of wood has been ordered, and Winter clothes are in the closets and Summer clothes put away for next year.  Autumn cleaning is near finished.

We are seeing some color in the leaves already as I showed you on my last posting.  Some trees have lost their leaves completely, but there is LOTS of color still to come.  Bees still abound in my gardens. Birds, squirrels, chipmunks, and other ground animals are gathering frantically.  This morning I had a huge amount of activity at my bird and squirrel feeders.  I had a couple dozen mourning doves, a pair of cardinals, 3, yes 3! male blue jays, a Flicker woodpecker and multiple finches, sparrows and other small birds.  Our white squirrel Luna, other gray squirrels and several chipmunks were also scurrying and gathering! It was wonderful to watch.  I still have my hummingbird feeder up for migrating hummers, but we haven’t seen one for a few days now. If you don’t already, please think about feeding these animals and birds…to help them through the long hard Winter we are being promised again this year.  You will get so much pleasure out of it!

 

IMG_0991

My Mabon altar is set up and plans are made for my Circle/Tribe to meet on Sunday evening here.  There will be an outdoor fire, weather permitting, desserts, spiced cider and good company!  Several of us are also attending our local Pagan festival on Saturday which we are looking forward to.  For several of us, it’s our first time to go!  I am usually on vacation this time of year so haven’t been able to attend.  I can’t wait!

 

Yesterday, I was flipping through a Taste of the South magazine and came across a recipe that sounded so yummy I thought I’d share it here with you.  It sounds soooo spicy and good for Fall!  The picture is theirs as well.

 

orange-cardamom-bread-296x197

 

Orange-Cardamom Bread

3 cups all-purpose flour

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking powder

2 1⁄2 cups sugar

1 1⁄2 cups whole milk

1 cup vegetable oil

3 large eggs

2 tablespoons orange zest

1 1⁄2 teaspoons vanilla extract

1⁄4 teaspoon ground cardamom

Orange Glaze (recipe follows)

Preheat oven to 350°. Spray 2 (8×4-inch) loaf pans with nonstick baking spray with flour. Set aside.
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In another medium bowl, beat sugar, milk, oil, eggs, zest, vanilla, and cardamom at medium speed with an electric mixer until well combined. Gradually add flour mixture, beating until smooth.
Divide batter evenly between prepared pans.
Bake 30 minutes. Loosely cover with aluminum foil, and bake until a wooden pick inserted in center comes out clean, approximately 30 minutes more.
Let cool in pans 10 minutes. Remove from pans, and let cool completely on a wire rack.
Drizzle with Orange Glaze.

 

Orange Glaze
2 cups confectioners’ sugar
1 teaspoon orange zest
1⁄3 cup fresh orange juice
In a medium bowl, stir together confectioners’ sugar and orange zest and juice until smooth.
I will be making this recipe this week.  It sounds yummy!  I think my Circle ladies will like it! 🙂  I hope you try it too!
I am most anxious for the next couple months of Autumn weather and the first snows of Winter.  There is just something about this time of year to me.  I call it nesting…coming indoors.  Warmth of fire, smell of woodsmoke and candles, something simmering on the stove or baking in the oven, warm beverages, perhaps crochet or a book on my lap (and a cat or two of course) are all just so cozy to me.  I turn more inward, I am a bit less busy, more time for introspection, journaling, writing, reading etc.  Having said that, this is also my favorite time of year to go for a walk, to spend time walking on crisp, bright colored leaves in my warm jacket and gloves, seeing Mother Earth in all her glory….well it’s just a NEED!  I know many of you have the same need!  To grab every minute we can of the beauty that is our Mother.
I’m wishing you all a very Joyful and Blessed Mabon!  To you and yours!  May you find the balance in your life as Mabon, the Equinox, brings balance of day and night.  Prepare yourself for the dark months of the Year.  Blessed Be!
Blessing and Love, Autumn

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August 17, 2014 · 6:00 pm

Happy Sun Day!…………..

sunflowersGreetings my friends!  I’m hoping this writing finds you all doing well.  How is your weather?  Are you experiencing cooler weather?  Here in Ohio as I’ve said before, we are having an extremely nice Summer.  Hot days have been rare, and we’ve had many days that were Fall-like in temps and feel.  This last week has been wonderful with 70’s during the day and as low as 50’s as night.  This has brought on many changes already.

Along with the shorter days/longer nights we have leaves already changing on the trees and  bushes, some trees like dogwood and crabapple have their berries,  the birds, squirrels and chipmunks are preparing for cold weather already, the gardens have lost some of their flowering beauty and my husband is mowing a bit less now. The Sun casts longer shadows in the morning, A/C is turned off and there seems to be a constant soft breeze.  We could use more rain here but had some yesterday so that was great!  Part of being a Witch, is feeling the changes in the Seasons.  Feeling the Wheel turning.  Many of us I know, have felt the change happening since before Lughnasadh, and no wonder! as it seems to be coming so much faster this year!

“Whilst August yet wears her golden crown,
    Ripening fields lush- bright with promise;
Summer waxes long, then wanes, quietly passing
    Her fading green glory on to riotous Autumn.”
–  Michelle L. Thieme, August’s Crown

I’ve been really busy with writing for both The Sunday Stew and Samhain’s Sirens. I’m studying a book with a book club, working on my herbalist certification when I have time, keeping up with my herbal shoppe and of course all the things you all do too.  Family, friends, house, grocery, cooking, my Circle gatherings, reading, etc etc.  A busy Witch am I!  I have to admit that I’m feeling about done with working in my gardens etc.  I’m ready to just enjoy the coming Autumn season.  I’ve been burning my favorite scents of apple, pumpkin, cinnamon and such already! 🙂  I’ve also been in the mood to bake and cook!  How about you?  There is just something about this time of year I want hot comfort foods, sweet baked goods,  homemade breads and good things from the last harvests of the gardens.

Last week I made my amazing Red Hot Chex Mix and can’t remember if I posted the recipe here…so I’m going to share it with you now!   Quick and easy, hot and spicy…you’ll love it!!  It gets inhaled around here! This is NOT the one on the back of the chex cereal boxes!

 

chex mix

 

Autumn’s Red Hot Snack Mix

*This is one of those recipes that I honestly have no measurements.  But it’s easy to make so I’m passing it on!

*Preheat oven to 250*

In a large roasting pan (I buy one of those aluminum throw away ones..so easy and no clean up!) place a stick of butter or margarine and put it in the oven to melt while the oven’s heating up.

When butter is melted, add to pan any of the following to fill the pan full…not so full you can’t stir it up but full!

1 box wheat chex
1 box corn chex
1 box rice chex
1 box cheese crackers
1-2 cans or jars of peanuts

*Now…this is up to each of you to do as you please.  You can do different cereals (not sweet ones) like Cheerios or any other corn, wheat or rice cereal.  You can use other things besides the crackers or other kinds of cheese crackers like goldfish, or you can use bugles, pretzels, corn chips, sun chips, sesame sticks, melba rounds etc etc….it’s endless.  I use cocktail peanuts or dry roasted peanuts…you can again use as you want.  But fill up the pan!!

Now give it all a good mix to coat with the butter.

Now add these seasonings…heavy handed!!

Worcestershire sauce
Red Hot Sauce
Lowry’s seasoning salt
garlic powder.

You can’t really do too much of this LOL.  The more the better!

Now don’t stir it….pop it in the oven for 20 mins.

Remove from oven, give it a stir, add seasonings again…yep…again….and put back in oven.

Do this 4 times!  The last time I may or may not add anymore of any of the seasonings.  If it’s looking well coated it’s done except for oven time.  If it still looks like it could use more..go for it!

After 4 x 20 mins of baking…dump the pan out onto a brown paper bag to cool.

This will make 2 gallon sized bags full!!

 

There is enough to share with someone or a couple someones so DO!  I’ll be back soon with info about another herb and soon….Mabon!  Hope you all are having a Magickal Sun day!

 

Blessings and Love, Autumn

 

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July 21, 2014 · 1:37 pm

The Wheel Turns to Lughnasadh/Lammas 2014……

Merry Meet my friends!  How are you all this fine day?  How has your Summer been so far? My Summer has been wonderful really.  We have had numerous days that stayed in the 70’s giving us a reprieve from the normal HOT and Humid days of July. We’ve had a good amount of rain, so lawns are still green and growing like crazy.  I’ve done two harvest on my herbs already and they are growing strong still…heading to a 3rd harvest.  Our garden beds and veggies have loved the rain and the cooler nights too so our flowers are still budding and blooming.  The SuperMoon was pretty amazing too…such energy!!

 

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Now…can you believe it…we are just 11 days from Lughnasadh/Lammas! The first Harvest festival!  Have you noticed that the wheel is turning to Fall?   The nights are getting longer again, the Sunlight has changed, the critters are gathering, even some of my bushes/plants leaves are changing colors already.  Corn is high is the fields, sunflowers are blooming, and yes, Halloween and Fall stuff are coming out in the craft shops 🙂  While we have a bit of Summer left…the subtle changes are there.

“The summer air is hot and still, the afternoon hazy; crickets call relentlessly from among the brown grasses, and ears of corn are the same heavy, burnished gold as the late-day sun. Hawks circle in the blue-white sky overhead, and seedpods ripen where flowers bloomed just a month before.

 But shadows begin to lengthen along the garden wall, and the nights come, just a bit cooler, perhaps; a settling begins in the Earth, a gathering, a slow, quiet turning toward the coming darkness.”

-Simple Wicca by Michelle Morgan

 

For Lughnasadh, I love to do a few things.  Harvest my herbs (which I’ve just done), make herbed oils and vinegars, and bake bread!!  Making breads from good grains to celebrate the harvest is a favorite thing to do for me.  And the scents that come from that put me in mind of Autumn immediately!  It won’t be long before apples and pumpkins will be everywhere and that just makes me want to bake too!

Magickally, I do a simple outdoor ritual to honor the first harvest, keeping in mind that our ancestors were VERY busy at this time of year to ensure that they had ample food for the Fall and long Winter that was to come.  Planting, tending, harvesting, and storing food took a great effort in order for them to eat when they could not just go to a grocery store like we do.  I love to do some canning this time of year too….this year I’m thinking apple butter, strawberry jam and I might try my hand at pickles 🙂  Seeing pretty jars of colorful goodness in my pantry just makes me happy..and reminds me how Blessed we are in our time.  Kitchen Witchin too makes this Witch very happy!

 

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Having said that, I know that some people aren’t as well off as others. There are people who don’t have enough food.  Keeping this in mind, donating to food pantries or your own neighbors who may need a little help, is a kind thing to do.  Share your harvest if you can.  I often pass tomatoes and fresh homemade bread over the fence to my neighbor, Jane.  No, she’s not hungry…but she lives alone and she is always thrilled to get something I pass over to her.  It makes me happy to do it too.

I thought I’d share a recipe with you for a muffin that is wonderful this time of year. I made them the other day, when we were cool and I was thinking about Fall all day 🙂  Filled with apples and cinnamon and crunchy topping..they are a huge hit at my house!

 

Autumn’s Apple Crunch Muffins

1 1/2 cups sifted flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 cup soft butter

1 egg, slightly beaten

1/2 cup milk

1 cup Granny Smith apples, peeled and diced (or your favorite apple )

 

Topping

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 tsp ground cinnamon

*Blend these ingredients in a small bowl.

 

Sift flour, sugar, baking powder, salt and cinnamon in a mixing bowl.  Cut in butter until fine crumbs form.  Set aside.  Combine milk and egg and add to dry mixture.  Blend well.  Stir in apples; blend well.

Spoon batter into muffin cups, filling about two-thirds full.  Sprinkle with brown sugar topping mix.

Bake at 375* for 25 mins or until golden brown. Remove from oven and let cool.

*makes 12

**ok…it says it makes 12…I only got 8 nice big muffins.  If you want more….I suggest you double the recipe.  Then take some to your neighbor 🙂

 

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These muffins will put you in a Lughnasadh state of mind…I promise 🙂  I want to wish you all a very Blessed Lughnasadh.  I hope your Harvest is abundant, your Joys plentiful, and that Goddess Blesses you this day and every day!

Oh…don’t forget that you can find the past 5 years of Lughnsasadh/Lammas postings, recipes, info etc by typing it in the search box on the right side here 🙂

 

Blessings and Love, Autumn

*Pictures are my own.

 

 

 

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Filed under Autumn, Family, Flowers, Garden, Gardens, Goddess, Herbs, Holiday, Lammas/Lughnassadh, Making Jam, My Writing, Nature, Photography, Quote, Recipe from my Kitchen, Ritual, Seasons, Summer

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