Category Archives: Cooking

Wild Violets Taste Like Spring

By | Cooking, Folk Magic, Herbalism, Recipes, Wildcrafting | 4 Comments

Wild violets taste like green and purple; clean and fresh, they are like clover, budding leaves, and sunlight. The sun came out for a brief, warm flash and brought spring with it, suddenly, everything blooming like an unexpected orgasm. I found an expansive patch of viola adunca a short walk from my home and buried my face in the sweet purple fragrance. I picked every flower I could reach finding bright red lady bugs hugging the leaves and watching honey bees make love to pollen-covered stamens. “All flowers growing in untrodden dells and shady nooks, uncontaminated by the tread of man, more especially belonged” to Venus and Diana. — Thiselton-Dyer It is no surprise that violets belong to Venus and the water element. They are so sweet and delicately feminine, their shy purple heads hiding in shady, moist places under trees and near water.  Peaceful, healing, and soothing, when carried or eaten violets will protect from wicked spirits and help to heal wounds physical or spiritual. Mixed with lavender they create a powerful potion of love and lust. Make a wish on the first violet you see and it will be granted. Eat violets to change your luck for the better….

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Adventures in Homebrewing

Adventures in Homebrewing

By | Brewing, Cooking | 20 Comments

This summer and autumn have been full of brewing for me: brewing with friends, liqueur experiments, mead parties, and mead-making.  My motto when it comes to alcohol has always been “drink to enjoy the taste, not to get drunk.” With many of my friends being beekeepers and home brewers, alcohol is a big part of my social life. Between me and Thicket, we’ve taught just about every mead maker in our local pagan community minus those who taught us. STRAWBERRY-VANILLA MEAD Bitten by the mead bug from her first batch of pomegranate-blackberry mead this spring, my friend Nikiah had me back over after Midsummer and we started a batch of strawberry-vanilla mead made with local over-ripe strawberries, three fresh vanilla beans, and local wildflower honey. When it comes to fresh fruit, there’s no such thing as too many pounds per gallon – bring it on! It smelled so good in the primary fermentation – this one screams aphrodisiac. She had me back over to her century-old house a week later and we strained and racked it into a carboy and there is sits, getting fed more honey now and then. FRUIT-INFUSED VODKA LIQUEURS I ran out of bottled mead after the…

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The Ritual of the Duck

By | Bones & Blood, Cooking, Entheogens, Herbalism | 18 Comments

I have a lot of new readers of late who don’t know too much yet about the kind of magic I practice and how I get my hands dirty. Just a friendly warning that if you’re not okay with taxidermy and meat butchery, then my blog probably isn’t for you. But, if you have a collection of animal skulls and the idea of venison braised with port and cherries gets you hot, then you might want to stick around. Yesterday I made Aves Flying Ointment. A recipe I created a couple of years ago combining the traditional herbs with the more grisly shapeshifting ingredients of bird fat, bird bone dust, and feather ashes. After thanking it for its gift to we humble spirit workers, I process the local duck from the butcher into fat, meat, organs, and bones using my very sharp ritual knife with its antler handle. I keep the duck heart and preserve it. I keep all the vertebrae and tail bones to deflesh and turn into bones for sacred jewelry and fetiches. The rib cage and pelvis are frozen to make a soup stock with later. The fat gets rendered down on the stove until it becomes a…

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The Witch’s Magical Winter Adventure

By | Books, Brewing, Cooking, Entheogens, Herbalism, Recipes | 19 Comments

A very magical couple and dear friends (who I’ll call Thicket and Huntress) picked me up on Thursday and off we went to Granville Island to visit the market and the artisans. We saw dozens upon dozens of handwoven brooms with handles from every tree imaginable (can’t you just picture one in Baba Yaga’s hut deep in the forest?). They were so witchily tempting, but each of us already had their like at home and which we really do use to sweep our houses with. We played handmade drums and rattles in the music shop, made fun of the incense prices in the magic shop, and went to see the silk weavers’ cottage where I bought plied red silk for weaving rowan cross charms. Then we had dinner in the market and, all of us being dirty-minded, just had to pick the European sausage stall. There was bratwurst and sauerkraut and friend onions and at least half a dozen mustards to choose from. Then it was off and away to Kits to visit Banyen Books & Sound (I’ve gone on about them before). Thicket went to look at books while Huntress and I went right to the drums and to fondle…

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Midwinter Mulled Mead

By | Brewing, Cooking, Recipes | One Comment

To me, nothing is more festive for the winter holidays than mulled anything; mulled cider, mulled wine, and, since I am a mead-maker, I had to make mulled mead. I used a bottle of my sugar pumpkin spice mead that has been aging for three years, delicious honey from Honey Grove Farm, citrus, spices, and a sprig of the Rocky Mountain Juniper I harvested this week. If you want to make your own mulled deliciousness I’ve included a recipe below: Mulled Mead 1 bottle of mead (750 ml) 1/2 a small lemon 1 mandarin orange, halved 1 small sprig of fresh juniper 2 cinnamon sticks 8 whole cloves 6 peppercorns 3 slices of fresh ginger 3-6 tbsp of unpasteurized honey to taste A bottle of sack or metheglin mead is best (aka plain), but fruit meads can also be delicious – think mulled black currant, elderberry or cranberry or pomegranate… mmm. If you don’t make mead and can’t find some to purchase substitute with a sweet white wine like a Riesling or a Gewürztraminer. Pour the mead into a pot on the stove or into a crock pot and add all the ingredients. You can get creative and make a…

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