Samhain Goals and Other Goals

It's October 18 already. Holy crap! My household has been here with me for a week, and guess what? That's right - we're still unpacking! Including the kitchen. Oh, boy.

One problem I have (out of 2847987259873972 or so) is getting too far ahead of myself. Putting too many irons in the fire. It is difficult for me to focus on one task at a time, but I am doing my best.

October Goals:
- Unpack and organize kitchen stuff
- Plan my Samhain menu for the living and the dead
- Tweak my post-Samhain vegetarian menu plans

Short-Term Future Goals:
- Put together plans for menus using Yule foods
- Continue recipe development for the larger cookery book project

This Samhain, I still need to decide what I want to purge. I'm slowly getting rid of physical items that I no longer use, but for Samhain, I need to get rid of some hangups, some baggage.

I need to believe that I can be successful. There's a first time for everything, right? I need to work on letting go of some of this horrible self doubt. I need to believe that someone somewhere is interested in what I am trying to accomplish. There's a serious lack of support in my life, unfortunately. Yes, some people are busy with their own things, but for the most part, people simply do not care because it's not about them.

That leads me to believe I need to purge some of these unsupportive buttholes from my life, as well. Time to make a list.

What are your Samhain plans? I am still trying to figure out what I will be able to do. A lot of it depends on the unpacking process. Soooooo, I think I will go downstairs and see what can be unboxed and put away.

Autumn is a-cumen in!

September is a little more than a day away here.  Are you as excited as I am?  Temperatures are still pretty warm, but thunderstorms are coming to cool us down a bit.  Mabon will soon be here, and then...Samhain!  The countdown to Samhain began ages ago for me, but I'm not about to forget the autumn equinox, oh, no!

Our second harvest festival in the northern hemisphere, the autumn equinox/Mabon is a time to start turning inward a bit more.  It's a time to start focusing on things we want to get rid of at the end of the year, a time to meditate on future goals, and a time to really start connecting more with our inner selves.  It's a time to get in touch with our spirituality and prepare for the long, dark winter.

At my parents' house, it's a time for canning and freezing everything from the garden.  Tomatoes, peppers, and green beans are being preserved in jars. Pickles have been made.  Corn is going into the freezer.  My parents are enjoying delicious turnips, raw with salt and pepper.  Here, since I have no garden, I am getting ready to de-clutter the house.  I have bundles of clothes to give away, books to organize, and other assorted bits of junk to get rid of.

Celebrating the second harvest and enjoying the beginning of autumn are joyful activities. The air will soon grow cool and crisp. The days are already noticeably shorter.  Pumpkins already decorate the front of the grocery store.  Today, I baked a pumpkin spice latte cheesecake. The time is nigh!

Below is a list of activities and foods for the autumn equinox. If you're having trouble thinking of ideas for decorations, activities, or dishes, perhaps it will help you.

Mabon  Ideas for Heart and Home

·         Simmer water with cinnamon sticks and whole cloves on the stove.

·         Smudge with rosemary, sage, and thyme.  Simmer some of the herbs in water and add it to your mop water.  Clean the floors, counters, and cabinet doors.  Add some sea salt for extra protection and cleansing.

·         Decorate with autumn leaf gardens that you can purchase from a craft store.

·         Place leaves on a canvas or piece of foam board. Dip an old toothbrush into some orange, red, brown, and yellow paint.  Splatter. Remove the leaves.

·         Can the rest of the fresh green beans and tomatoes.  Make pesto with the last of the summer basil and freeze it.  Freeze the corn.  Hang bundles of herbs to dry.

·         Fall cleaning.  Get rid of clutter and give away anything you don’t use or wear.

·         Make a besom. Scent with cinnamon oil.

·         Meditate on Persephone’s descent into the Underworld.  Eat pomegranate seeds while doing this.

·         Harvest seeds.  

·         Think of your goals for the coming year.

·         Think of what you want to get rid of at Samhain. What is cluttering your mind and your life?

·         Make corn dollies.

·         Make dried apples for snacks and decoration.

·         Decorate the altar with bundles of corn.  Hollow out apples to use as candle holders. 

Foods:

·         Squash soup

·         Corn bread

·         Apple pie, crumble, or cake

·         Pinto beans cooked with smoked ham

·         Sauteed  greens

·         Stuffed onions

·         Sweet potatoes – mashed, baked, in pie form

Let the Countdown Officially Begin!

Yesterday we observed the summer solstice, the longest day of the year.  From here on out, days get shorter.  The temperatures may soar for a few more months, but there will be cooler weather soon.  Even though we are in the middle of summer, my eyes and my heart look to autumn, my favorite season.

Autumn is truly the season of the witch, and although I love cooking dishes using summer's bounty, I look forward to the harvest holidays the most.  Autumn is the time I enjoy most of all, before the biting, bitter cold of winter.  It may seem like the season of dying for some, and I suppose it is, but it is when I come to life.  It is when I feel the strongest connection to the earth, when life turns inward for a season of introspection and inner growth.

Then there is Samhain...Ah, Samhain. Beautiful, wonderful Halloween/Samhain, followed closely by the Day of the Dead.  It's a time of remembrance and feeling a stronger connection with those who have come before.  It is a time to revel in the mysteries of the wise and aged, a time to take their wisdom to heart and put it into practice.  Plus the cobwebs and dust in my house look like decorations!  Ha!

What season do you like best?

C is for Cauldron

The cauldron is much more than a simple pot used for cooking over a fire. The cauldron is a symbol of Cerridwen.  In Welsh mythology, Cerridwen is the keeper of the cauldron of inspiration and transformation.

  The leprechaun’s pot of gold is a cauldron full of coins.  The cauldron has appeared in mythology and literature throughout the ages.  Who can think of Shakespeare and not picture the three witches making their diabolical potions while chanting about newt eyes and bat wings?   

 It is not only a cooking vessel, but also a symbol of the divine feminine.   I see the cauldron as a symbol of the womb, a place of amazing growth and transformation, the place from which all life springs forth.  As a cooking vessel, I see the cauldron as a place of amazing transformation as well.   

As in the womb, a few basic elements combine to create something completely new and different.

Years and years ago, I bought a little cast iron “cauldron” on eBay.  It has been used for spirit flames, for burning the old year’s problems at Samhain, and for making black salt.   These days, I use a Dutch oven for some things, but my big soup pot is my modern cauldron.   Even a slow cooker can be used for a modern cauldron (since it seems to take nearly a year and a day for some things to cook!).

In the fall and winter, I enjoy making soups and stews and other comforting things that bring nourishment and warmth.   Humming as I work, stirring deosil for positivity, I happily putter around the kitchen around my modern-day witches’ cauldron, making culinary magic happen.  As I do so, I am reminded of the sacredness of food and flame.  I think of warmer days when the earth gives up her bounty to sustain us through the darker part of the year.

A cauldron (or a pot) is an essential tool for me.  Give me a pot (cauldron), wooden spoon (wand), and a good knife (athame, anyone?), and I’m quite happy.   Cooking is the most basic form of magic for me, having been doing it since I was quite young.   I recognize the individual gifts and elements each ingredient contributes to the final project, and above all, I honor the cauldron’s sacred power of transformation.   Much like Cerridwen’s cauldron, mine is also full of inspiration.

For this blog post, I will share two recipes.  One is for a soup cooked on top of the stove, and the other is for a dish that is cooked in the crock pot.

Curried Peanut Soup

I like making this for Imbolc because the spiciness and earthiness remind me that Mother Earth is awakening slowly in the northern hemisphere.  The warmth cuts through the winter’s brutal cold, and the lovely color reminds me of the sun and the first golden flowers of spring.

1 medium onion, chopped

5 or 6 cloves garlic, chopped

1 inch ginger, peeled and chopped

1-2 chilies, seeded or not, chopped

2 small sweet potatoes (about 2 cups), peeled and cubed

1/3 cup natural peanut butter

1 ½ cups coconut milk, light or regular

2-3 tablespoons coconut oil

2 tablespoons each ground cumin and hot Madras curry powder

8 cups chicken broth

In your soup pot/cauldron, heat the oil over medium heat.

Add the onions, ginger, and chilies.  Cook for 5 minutes before adding the garlic.  Cook 2-3 minutes longer.

Add the sweet potatoes, cumin, and curry powder.  Stir to coat everything with the spices.

Add the chicken broth and bring to a boil.  Reduce the heat and allow the soup to simmer until the sweet potatoes are tender (15 minutes).

Add the peanut butter and stir well. 

Ladle the chunky parts of the soup into a blender. Add the coconut milk and puree until smooth.

Return the mixture to the pot.  Heat gently. Season with salt and pepper to taste.

Slow Cooker Baked Beans

This recipe makes a pot full of sticky sweet, rich and satisfying baked beans.

½ bacon, cut into 1” pieces

1 medium onion, finely chopped

1 ½ cups navy beans, cleaned and sorted

¼ cup dark brown sugar

¼ cup tomato paste

¼ cup molasses

½ cup apple juice or cider

2 teaspoons each ras el hanout and smoked paprika

Salt and pepper to taste

Water to cover the beans

If you are cooking beans in a crock pot/slow cooker as in this recipe, you don’t necessarily have to soak them.  

Put the chopped onion in the crock pot first.  Then, add the bacon and the beans.

Dollop in the tomato paste and brown sugar. Pour over the molasses.

Add the liquid and stir to combine.   Cook on low for 8 hours or high for about 5-6 hours, until beans are tender.

Season with salt, pepper, ras el hanout, and smoked paprika before serving. 

Oh, so *that* explains it!

When writing about autumn, one of the adjectives that gets tossed around is “introspective”, as in ‘Autumn is an introspective time’.  Hell, I’ve used it myself.   It’s not that it isn’t true; it’s that I’ve finally figured out the connection I have to winter.  Introspection is the keyword.

Introspection – n.  The examination of one’s own thoughts, impressions, and feelings, especially for long periods.

During the autumn and winter, we have months and months in which to turn inward and examine our beliefs and feelings.   Some people, however, spend most of their time this way.   That’s not necessarily a bad thing.  I don’t believe it makes that person selfish or narcissistic or self-absorbed in any way; rather I find very sensitive people tend more toward introspection because it’s just…easier somehow. At least it is for me.

I’m also a very introverted person.  I wasn’t always that way, but things happen and personality traits can changed.  Nature vs. nurture.  I’m shy.  I communicate better through writing than speaking, especially when it comes to dealing with deep feelings.  Some things only come out through writing, you know?

At work, in the classroom, I’m all open and energetic. I sing, I dance, I perform. ( I rarely sing or dance, but has been known to happen. )  Outside of the classroom, I am quiet.  I moved to the other side of campus to be on my own, away from the other offices.  There are three of us in that part of the building, and we don’t bother each other.  It’s so nice. 

Whoa.  I’m going off on a tangent.  To sum up, I like autumn because, well, I *am* autumn in a lot of  ways.  I like being alone with my thoughts.  I like to take time to examine what I’m feeling and how I perceive things.  I’m quiet and I like being alone sometimes. 

Autumn is the perfect time for that.  The weather often keeps us inside.  Autumn is the time of death so that rebirth may occur.  It’s a spooky time of year for some.  We’re reminded of our own mortality.  The shorter days give us more time to think about death… Maybe that’s just me.  Maybe it’s because of the SAD and clinical depression. Who knows.   I’m interested in hearing your thoughts on autumn and why you like it/identify with it.

A Mabon Menu

The Autumn Equinox is a ritual of thanksgiving. It is the penultimate harvest. It is the time of balance between light and dark, turning toward the dark. It is the season of the witch.

At Mabon, we give thanks for the fruits of the harvest and share with those in need. We feel the chill of autumn and know Samhain is just around the corner. The leaves change and we begin to gather our winter supplies around us.
Spiritually, we begin to turn inward, as fall and winter are times of introspection.

Mabon is probably my second-favorite Sabbat, following Samhain. I love that it is a time of abundance and thanksgiving. For this kitchen witch, it is a time to take the edible gifts of the earth and give thanks for them by preparing them with love and sharing them with as many people as possible.

Mabon represents thanksgiving, abundance, equality, and balance.

Symbols are acorns, pomegranates, grains and corn.

Appropriate foods are meat, vegetables such as corn, potatoes and carrots, bread, pomegranates, nuts, wine and ale

My Mabon menu:
Roasted pork with garlic, thyme, rosemary, and sage
Cornbread
Roasted potatoes
Glazed carrots
Green beans with bacon and tomato

Green Beans with Bacon and Tomato

1 lb fresh or frozen green beans
4 slices bacon, cut into small pieces
1 shallot, minced
1/2 cup tomato, diced small (canned is fine)
2-3 cups chicken broth
salt and pepper to taste

Begin by cooking the bacon until crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the shallot in the bacon drippings until tender, 3-4 minutes. Add the green beans (ends snapped off of fresh ones, please) and chicken broth. Cook until green beans are tender (about 10-15 minutes for frozen, 25-30 for fresh). Add tomato and warm through. Season with salt and pepper to taste. Add the bacon and serve.

Seafood Curry

Okay, here is the experimental recipe I talked about in my last newsletter. I've made some changes and wanted to share the final recipe. I wish I could share pictures of this beautiful, green-flecked golden curry, but alas, I've no digital camera right now. Here is the Seafood Curry with Crispy Fish for autumn:

½ pound sea scallops, cut in half if large
1 pound shrimp, peeled and de-veined
½ cup chopped onion
4 cloves garlic, minced
1 small chili (deseeded for less heat)
1 tablespoon ginger or ginger paste
1 can coconut milk or light coconut milk
1 -2 tablespoons Madras curry powder
¼ cup chopped cilantro
Green onions
2 tablespoons oil, plus nonstick cooking spray

4 white fish filets, such as tilapia
flour to coat
salt and pepper


Heat a nonstick skillet over medium high heat. Coat with spray before heating. Lightly dust the fish with the seasoned flour and cook 3-4 minutes per side until the fish is flaky and the outside is crisp. Remove and set aside.

Coat the skillet with more nonstick cooking spray. Sear the shrimp and scallops for about a minute on each side. Remove and set aside.

Heat two tablespoons of oil in the same skillet. Cook the onion for 2-3 minutes. Add the garlic, chili and ginger and cook 2-3 minutes more, making sure the garlic doesn't burn. Sprinkle over the curry powder and stir. Add the coconut milk and lower the heat to a simmer.

Gently place the seafood into the sauce and submerge is as best as you can. If the sauce doesn't cover the seafood entire, turn it once. Simmer 3-4 more minutes, turn the seafood and simmer another 2-3 minutes, until shrimp is pink and scallops are opaque and cooked through. Season with salt and pepper to taste.

Place a mound of jasmine rice onto a plate. Layer the crispy fish and cover with the seafood and coconut curry sauce. Add fresh chopped cilantro and green onions to garnish. Serve with sugar snap peas (love).

This recipe, like most of the others, will serve about 4. You could get six servings out of this curry, however, because it is very rich. Try cutting the recipe in half for a romantic dinner for two. Magic might happen...

Pecans

Planet: Mercury
Element: Air
Energies: Money, employment

Eat pecans when seeking employment.

Pecans are falling from the trees here in the South. It's time to pick up a sack and start collecting! Imagine a warm, gooey homemade pecan pie devoured at the next new moon. What a delicious way to stir up some money magic! I also added pecans to my Prosperity Shortbread.

Pecan Pie recipe from www.simplyrecipes.com


Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.
Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

Autumn's Bounty: Squash

Information courtesy of Cunningham's Encyclopedia of Wicca in the Kitchen

Planet: Sun
Element: Fire
Energies: Spirituality

Lore: Squash was cultivated in the Americas as early as 4000 B.C.E. Several Indian tribes honored this plant. One striking Hopi kachina is depicted with a squash head, and squash blossom necklaces are modern reminders of the original sacredness of this simple plant.

Magical uses: Eat this vegetable in dishes designed to increase awareness of the nonphysical reality around us. It is a fine spirituality-inducing food. At least for magical purposes, a squash is a squash, baked or fresh, acorn, hubbar, or zucchini.

Many people, of course, dislike squash. If you're one of them. avoid this food or eat sweetened zucchini bread.

My favorite zucchini dish is mucver, a Turkish zucchini fritter.

Recipe from almostturkish.blogspot.com
http://almostturkish.blogspot.com/2009/07/zucchini-fritters-mucver.html

Leftover Magic

Thanksgiving leftovers? Never fear, the kitchen witch is here! I wasn’t able to enjoy the traditional Thanksgiving feast this year, but I am still here with ways for you to use up some of the leftover food you may have, and stir up some witchin’ in the kitchen to boot.

The following soup is just the thing to lift you out of the post-Thanksgiving slump. In fact, it’s good for helping lift you out of the winter doldrums, so it’s a good one to hang on to until spring. Plus, being a spicy soup, it’s good not only for warming and protection, but you can also serve it at Imbolc.

Curried Pumpkin Soup

First, let’s talk about that pumpkin. As we have discussed before, this is an excellent symbol of the harvest. Its round shape represents fertility and abundance. The seeds are also symbols of fertility and can be toasted and eaten, or dried and marked with runes for divination. If you like to do things the slower way, maybe you’ve purchased a pumpkin and roasted it yourself. If so, good for you. Roasting the pumpkin intensifies the flavor and brings out a lovely sweetness. If you’re short on time, however, canned or raw pumpkin will work just as well. This recipe is partially about the spice.

Ingredients:
2 medium onions, chopped
2-3 cloves garlic, minced
1 ½ tablespoons fresh ginger, finely minced or grated
1 hot red chili, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/8 teaspoon ground cardamom
½ teaspoon ground cinnamon
3 ½ cups pumpkin (used canned or roasted, whichever you have)
3 cups water
2 cups chicken or vegetable stock or broth
1 14-oz can coconut milk
3 tablespoons butter or oil
Salt and pepper to taste

In a large soup pot, melt butter and cook onions until soft, about 5 minutes. Add the garlic, ginger, chili, and spices. Stir to coat everything with the spice mixture and cook 2 more minutes.

Add the pumpkin, water and broth and simmer, covered for about 30 minutes. Add the coconut milk and continue simmering for another 5-10 minutes. Puree the soup in batches in your blender or use a stick immersion blender to blend until smooth and creamy. Add salt and pepper to taste and serve hot. Soup can be thinned with a little extra water or stock if it’s too thick for your liking.

Garnish with fresh chopped cilantro leaves if desired.

Not in the mood for soup? You can also turn this into a satisfying, chunky curry to serve over rice. Use cubes of roasted pumpkin instead of canned, and omit the water and stock, keeping the coconut milk.

Dark Goddess Series, Part III: Hecate

I know I'm a bit late for the Night of Hecate but I've been very busy at work. Please accept this slightly late post and know that you can certainly honor Hecate at any time. :)


Who is Hecate? Today’s Witches and Pagans associate her with the crossroads, magic, witchcraft, and ghosts. She has also been associated with everything from childbirth to dogs. During the Hellenistic period she was depicted as a three-faced woman. The earliest depictions of Hecate, however, were of a single-faced goddess. Some neo-Pagans refer to her as a crone goddess, although this conflicts with her former characterization as a virgin.

Hecate was a pre-Olympian goddess, the only Titan Zeus allowed to retain any authority once the Olympians took over. Often classified as a moon goddess, Hecate actually reigned over the earth, sea and sky. Her ability to create storms or to hold them back made her the protector of sailors and shepherds.

Like her cousin, Artemis, Hecate retained her independence and solitude, remaining unwilling to give up this independent nature for the sake of marriage.

Another similarity between the two goddesses is the presence of sacred dogs, although the dogs, much like Hecate herself, were thought to each have three heads and the ability to see in all directions at once (and even the past, present and future). Hecate is depicted as either a beautiful woman with three heads, or a woman with the heads of a snake, a boar, and a horse.

Hecate became Persephone’s friend and confidant during the latter’s time in the Underworld. Her ability to see into the Underworld made her comfortable in the presence of those who would normally be shunned by others. Her friendliness toward Persephone gained her a permanent invitation to Underworld from Hades.

Hecate was not only called upon to help ease a mother’s labor and to aid her child’s transition into this world, but she was also called upon to help the dying make their journey. Hecate is there to help us when we have a journey to make. She waits at the crossroads, waiting to help us find our way.

Now that you have a tiny bit of background information on Hecate (and there is so, so much more that could be said, believe me!), it is time to think about how to honor her in the most sacred room of the home: the kitchen.

The first step is to thoroughly clean the kitchen. Scrub the grease off the stovetop, wash and put away the dishes, sweep and mop the floor, and take out that smelly trash! Next, spiritually cleanse the area.

Rosemary is one of those all-purpose herbs and can be used for protection and cleansing as well as remembrance and love. However, it is ruled by the sun, and as Hecate is a moon goddess, you may wish to find something a bit closer to the cool, silvery energy of the moon. Cleanse the area with sage, which is more traditional, and light candles of black, white and silver. Welcome Hecate into your home in the way you deem fit. If you need help finding your way, or have something you wish to be rid of, ask for her assistance. Again, you the words that you deem appropriate.

Some suitable offerings for Hecate are moon foods: Brussels sprouts, cabbage, cauliflower, coconut, lemon, lentils, melon, milk, mushrooms, potatoes, and pumpkins.

Some ideas (recipes provided upon request):
Lentil salad with lemon and cucumbers
Roasted Brussels sprouts
Potato-cauliflower soup
Potato-mushroom gratin
Pumpkin soup

Another suggestion is to leave some food outside for stray neighborhood dogs, or make a donation of dog food to the local animal shelter. Do this in Hecate’s name in honor of her sacred hounds.

Dark Goddess Series, Part II - Baba Yaga

Baba Yaga (Baba Ye-gar) is prominently featured in many Russian tales. She is the stereotypical evil witch in appearance, with the long, down-turned nose, pointy chin, and numerous warts. Known also as “Old Bony Legs”, this fearsome hag flies through the air in a mortar, using the pestle to propel herself, and sweeping her tracks with a silver birch broom.

Baba Yaga lives in a house that is perched on chicken feet. The gate around her house is topped with human skulls and she is known as an eater of children. She has a very short temper, yet in some stories she has a helpful side.

She is also the keeper of fire, and the skulls around her home have a fire in each of them. In some stories the fire is green. She has three horsemen – a white rider on a white horse, a red rider on a red horse, and a black rider on a black horse – who represent day, sunrise, and night, respectively.

In one of the more famous stories, a girl named Vasilisa is sent to Baba Yaga by her stepmother. Vasilisa’s mother died some time before, but not before giving her daughter a magical doll. Sent by the stepmother to get coal for the fire, Vasilisa ends up spending several days in Baba Yaga’s house completing tasks such as separating poppy seeds from soot. As in Cinderella, Vasilisa is rewarded and the stepmother and stepsisters are punished in the end.

Vasilisa can be seen as the Maiden who must come into womanhood by completing certain rites of passage –i.e. the tasks Baba Yaga asks her to complete. Baba Yaga herself is, of course, the Crone. She is seen by some as evil, but to others she can be a source of wisdom and help, much as other Crone or dark aspects of the Goddess.

Baba Yaga is the arch-Crone, the wise one, the symbol of the death that we must all face. She is also a symbol of transformation, represented by the mortar and pestle she uses to fly. A mortal and pestle grinds course grains and seeds, wearing them down to reveal the newly transformed material. A poppy seed, for example, is transformed into oil, which is its next phase. So are we transformed through death and rebirth, from one incarnation into the next.

There are so many more things that can be said about this scary woman, but you can look into her information and wisdom on your own time if you wish. Does she really eat children? Is she really as terrifying as she is made out to be? Stories say that those who seek her of their own free will seem to fare better than others. I do not know.

Baba Yaga: The Black Goddess: http://www.mythinglinks.org/BabaYaga.html
More stories of Vasilisa and Marusia: http://www.oldrussia.net/baba.html

Now, if you are in the mood to honor the Crone and her wisdom, you can set aside the 20th of January to honor Baba Yaga/Baba Den, as they do in Bulgaria. Grandmothers, doctors, wise women and others who help bring children into the world are also honored on this day. Children visit and take them flowers.

For Baba Yaga or Baba Den:

Decorate the altar or table with birch branches to represent the broom she uses to sweep away her tracks. If you have a mortar and pestle, place that on the table as well. Burn sandalwood or patchouli incense. Place geraniums on the table and light candles in black, white and red. Do these also if you wish to request her aid in banishing.

Foods:

Banitza – Phyllo pastry with cheese

10-12 sheets phyllo/filo pastry (you can purchase this in the freezer case of the grocery store)
1 lb/500 gr. Brined white cheese, such as a mild feta
½ stick butter, melted
3-4 eggs
1 cup soda water
Pinch of salt

Butter a medium-sized baking dish. Put on a layer of pastry and brush with melted butter. Keep the rest of the pastry sheets covered under a damp cloth so they don’t dry out.

Sprinkle the crumbled white cheese onto the pastry. Cover with another sheet of pastry and repeat the process.

In a bowl whisk together the eggs, salt and soda water. Pour onto the banitza and allow it to soak in.

Bake at about 425 F for approximately 40 minutes, or until the banitza is golden brown and has risen slightly. Allow to cook for 30 minutes before serving.
You can add sautéed spinach to the cheese, or even sautéed cabbage.

Accompany this dish with mushroom stroganoff, buttered poppy seed noodles, and maybe a nice roast chicken with walnut sauce. This menu is a mixture of Bulgarian and Russian recipes, but you could skip the banitza and make (frozen) piroshky instead.

Oh, and don’t forget the vodka.

After the Darkness, Light

It’s the dark half of the year and seasonal depression is kicking my ass. I could try to fight it but I know I would ultimately lose, so why not just go with the flow? Since I’m in a dark mood, I’ve decided to look at some of the darker aspects of the Goddess and work on dishes to honor them.

We shall begin with Kali, a goddess to whom I have long felt a closeness. Kali, whose name means “black”, is the Hindu goddess of time and change. She has often been looked upon as violent and bloody, and this concept of a goddess of annihilation still carries some influence. However, she is also viewed as a redeemer of the universe, and some new devotees look upon her as a benevolent mother goddess. In reality she is all of these. She is the beginning and the end, the creatrix and the destroyer, the one who births you and the one who removes you from this life.

Kali is the consort of Shiva, upon whose body she is often depicted standing. Kali, in her role of destroyer, became drunk from drinking the blood of the dead and found it impossible to stop her dance of destruction. Mythology tells us that Shiva lay down in front of her in an attempt to stop her. Another version states that Shiva was but an infant when he is sent onto the battlefield to stop her. She ceases her rampage and picks up the infant Shiva to comfort and nurse him. This is Kali in her mother goddess aspect, as aspect which is not as widely recognized in the Western world.

The lesson she has for us is similar to that of other dark goddesses: life cannot exist without death. If we are to accept her blessings in life, we most also face the terrors of the grave. This is an easy concept to pay lip service to, but when you really start thinking about it, or are actually faced with the prospect of meeting Her in death, it becomes quite different. I believe those who truly struggle with certain ailments – mental as well as physical- are closer to this reality than they would like to acknowledge. Suddenly the thought of the cycle of birth, death and rebirth is not so comforting. It becomes a rather frightening concept, or at least one that causes nervousness, discomfort, and worry.

What are we to do, then? We cannot avoid death. Our end is just as inevitable as it has been for everyone else who has walked upon this planet. I think it best to accept the fact that all of us must meet the same fate, but that doesn’t mean it’s necessarily going to happen anytime soon.

When I get into one of these dark, introspective moods and over think my own mortality, I find it best to do something to get my mind off things. I hit the kitchen. That’s what kitchen witches do, is it not? In the kitchen I am more at ease and am able to release some of my anxiety and some of my thoughts of the cold lonely grave and embrace life and joy through cooking.




When I want to open myself up to Kali, to receive any wisdom she wishes to pass my way, I cook up some Indian food. One of my favorite dishes is rajma masala, which is full of ingredients that are ruled by the element of fire. Fire is a good representation of Kali, as it an element that can destroy and purify at the same time.

*Note: Followers of Jainism and Vaishnavism , as well as devotees of Krishna, do not use onions and garlic. Instead, they use asafetida. As far as I know, Kali has no problem with onions and garlic.

Rajma Masala

2 cups kidney beans, soaked over night
Water
1-2 bay leaves
1-2 onions, finely chopped
1 tablespoon each finely chopped/grated ginger
1-2 tablespoons finely minced garlic 1
½ teaspoon turmeric powder
½ teaspoon asafetida powder, optional
1 teaspoon cumin seeds
2 teaspoons red chili powder
2 large tomatoes, finely chopped, or one small can
1 teaspoon cumin powder
1 teaspoon garam masala
2 tablespoons ground coriander
3 tablespoons vegetable or canola oil
Finely chopped cilantro/coriander leaves for garnish

Cook the kidney beans until they are soft. Some recipes recommend a pressure cooker but most people don’t have these. You’re more than welcome to use canned kidney beans, which most people can get. They’re safer. If you’re using canned beans, use two large cans.

Heat the oil in a heavy skillet. Add the cumin seeds and let them sputter for a minute. Add the bay leaves, asafetida (if using), garlic and ginger. Stir-fry so the garlic doesn’t burn. Add the onions and fry until lightly golden. Add the rest of the spices except the garam masala. Add the tomatoes. Fry for 5-6 more minutes.
Add the beans and either a ladleful or two of the cooking water, or a 2 cups of regular water. Add salt to taste. Simmer for about 15 minutes.

Add the garam masala last. Cover and turn the heat to low. Let the dish simmer on low heat for another 5 minutes. Garnish with the fresh cilantro leaves. Serve with Basmati rice.

Offer some of this with a prayer of thanks for life. Offer up your apprehensions regarding mortality and ask for a deeper understanding of the cycle. Breathe in the aroma of garlic, onion, and chili and visualize the dish’s ingredients warming you and revitalizing you.

Light flame-colored candles and decorate the table with marigolds or other golden flowers. Share this meal with your loved ones and know that this darkness will pass.

Suggested music
George Harrison: All Things Must Pass
Traditional Indian music
http://www.raaga.com/channels/sanskrit/moviedetail.asp?mid=S0000025

Fruits of the Season - Pumpkin

Okay, technically pumpkins are vegetables, but "Vegetables of the Season" didn't sound as good.

What's more autumnal than pumpkin? Who can picture October, especially Halloween/Samhain, without a carved pumpkin or two on the front porch? What would Thanksgiving be without pumpkin pie? When many people think of fall, they think of pumpkins.

Pumpkins, round and orange like the Harvest Moon, are ruled by (surprise, surprise)the Moon. Their element is earth, and the energies associated with the pumpkin are money and healing. They are also used for protection, especially when a spooky face is carved into the flesh.

As many of you probably already know, the modern jack o'lantern is a take on the turnips that were carved and used to scare away evil spirits. The Irish didn't have pumpkins until they emigrated to North America. I guess they made the switch because pumpkins are a lot easier to carve than turnips!

The round, full shape of the pumpkin is symbolic of the Mother Goddess and represents fruitfulness. Decorate or carve a pumpkin for prosperity or protection, and then use the seeds as divination tools on Samhain. The seeds can be toasted and eaten as a tasty snack, or you can use a felt-tip marker to draw runes on them.

From a culinary perspective, pumpkins are good for more than just pie. Pumpkin soup is a warming, nourishing dish to serve at Samhain. Remember to leave some for the spirits of your ancestors if you set up an altar. A pumpkin pie can be a delicious way of attracting money when cinnamon, cloves and nutmeg are added to the mix. I will share a few pumpkin recipes in the next post.

More Recipes for Mabon

Corn Chowder for Mabon

There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.

Version 1

2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste

Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.



Southwest Corn Chowder

2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro

Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.

As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!

Note: If you make the meatball soup, black bean soup, or this version of corn chowder at home, please let me know! By making these recipes at home you are helping me tweak and perfect them for the cookbook and I would be most grateful. If something needs adjusted, let me know what you did at home. I'll continue to develop and test things here as well.

Mabon Recipes

Mabon is almost upon us. Many consider Mabon to be the Pagan version of Thanksgiving, and some prepare large feasts to mark the occasion. Whether you are hosting a dinner, a potluck, or just taking some post-ritual refreshments, a question you may have is, ‘What do I prepare in honor of this holiday?’ Never fear, the kitchen witch is here!

For those of us in the northern hemisphere, autumn is here. The weather begins to cool down and the produce of summer dwindles. This half of the earth is preparing for rest and for shorter days and colder temperatures.

Mabon marks the second harvest. The fertility of the land is dissipating as the goddess begins to embrace Her Crone aspect. Grain gods and goddesses are in their element. Grains are a very appropriate food for this time of year, especially corn. We can honor the Corn Mother, Demeter (remember that non-Westerners used the word ‘corn’ to mean any type of grain), and Mesopotamian goddesses such as Ashnan, Nissaba, and Ninbarshegunu. * Honor Thor and the Green Man, among others.

Besides corn, squash and beans are appropriate foods for Mabon. Prepare a satisfying pot of corn and bacon chowder, or a stew made with corn, beans and squash, the three most important food plants to Native Americans. Bake a fresh loaf of whole wheat or rye bread and offer some to the gods. Purchase some locally brewed beer if you can.

Another thing you can do to celebrate the harvest is to help those who do not have enough food. Make a donation to your local food pantry if there is one nearby. If not, visit www.thehungersite.com and click daily to generate food donations. May all be fed! That is one of this kitchen witch’s goals.

Now, on to some recipes.

My Spicy Black Bean Soup

2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped

In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).

(This recipe will be in the cookbook, should I ever get off my duff and finish it!)


Z’s Family Cornbread

My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.

3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening

Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.

Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.

For dessert, serve up an apple or pumpkin pie, or maybe a nice gingerbread. (The Williams-Sonoma recipe for carmelized pear upside down ginger cake is so unbelievably delicious! I’ll link anyone who wants it.)
Mabon blessings to you and yours.

Let's Talk Potatoes

Who doesn't love potatoes? Many Americans, when asked to name their number 1 comfort food, will name mashed potatoes. French fries/chips are the most popular "vegetable" side dish in many restaurants and homes. The Potato Famine in Ireland drove a couple million people from their homeland and into America to avoid starvation. Clearly this is an important crop. But what do we know about it?

Potatoes are from South America, specifically Peru. People in Peru first began cultivating this plant around 34000 B.C.E. That's a long damn time! The potato didn't make it to Europe until the 1500s.

Like the tomato, it is a member of the nightshade family. Also like the tomato (which we know is a fruit), the potato is used for protection. Potatoes are ruled by the moon and their element is earth.

Potatoes are an excellent full-moon food and also good for grounding. Potatoes eaten for protection should be seasoned with onions, chives, rosemary, parsley, or dill for maximum effect. Potato dishes are good to eat after energy has been raised, in order to help ground the participants. I have served potato soup after meditation workshops to help people ground themselves.

If you're looking for a warm, comforting soup to serve this autumn, here is a recipe for maximum comfort: Loaded Baked Potato Soup. Who doesn't love a loaded baked potato, with cheese, sour cream, bacon and green onions or chives? My mouth is watering just thinking about it!

Ingredients:

8 ounces bacon, chopped into small pieces
2 1/2- 3 lbs potatoes, scrubbed, peeled and cut into cubes
1 large onion, diced
2-3 cloves garlic, minced
2 tablespoons AP (all-purpose) flour
4 cups low-salt chicken broth
1 cup whole milk
2 cups shredded cheese - Colby, Cheddar, what you will
3-4 green onions, sliced thin, for garnish
sour cream, for garnish
salt and pepper to taste

Cook the bacon in your soup pot until crisp. Remove with a slotted spoon but reserve the drippings. Cook the onion in the bacon drippings until soft. Add the garlic and cook 1-2 minutes. Stir in the flour and cook about 1 minute. Whisk in the broth and milk. Add the cubed potatoes and bring the mixture to a boil. Reduce the heat to medium and cover Cook until the potatoes fork-tender, 7-10 minutes. (Cut the cubes fairly small so they will cook more quickly.)

Remove about 2 cups of cooked potato cubes and set aside. Puree the rest of the soup in a blender or using a stick blender. Reheat the soup over low heat. Remove from heat and stir in the cheese to melt. Return the reserved pieces of potato to the pot. Season with salt and pepper.

To serve, ladle soup into bowls and garnish with crispy bacon, sliced green onions, and dollops of sour cream.

I think I'll be making this over the weekend. A friend of mine returned to the United States yesterday and gave me some bacon before leaving. Woo hoo!

Meatball Soup for a Cool Autumn Day

Here is the recipe I plan to make this evening. It's full of veggies, beans, pasta and little meatballs. This is a hearty soup and needs only a few accompaniments - good bread, maybe a salad, and a nice red wine.

For the meatballs:

1 lb ground beef
1/3 cup bread crumbs
1/3 cup Parmesan cheese
¼ chopped parsley
2-3 tablespoons grated onion (you can also use dehydrated minced onion, but only use 1 tablespoon)
1 egg, lightly beaten
Salt and pepper

Combine ingredients in a large bowl. Use your hands to fully incorporate all the ingredients. Roll the mixture into 1-inch meatballs and set aside.


For the soup:

½ cup small pasta (e.g. thimble, ditalini, small shells, etc.)
2 cups cooked white beans (I used frozen)
2 carrots, washed, peeled and sliced into rounds
2 small zucchini, diced
1 onion, diced
5-6 cloves garlic, minced
1 cup frozen green beans
2 banana peppers, cored and sliced into rings
1 red pepper, cored and chunked
1 tsp dried oregano
2 tsp fresh rosemary, minced
2 tsp fresh basil, minced
1 can diced tomatoes
2-3 tablespoons tomato paste
4 pints stock or ½ water, ½ stock
Salt and pepper

Optional: 3 Italian sausages, sprinkle of chili flake
If using the sausages, brown along with the meatballs. Slice before adding to the soup.
(I would add the sausages if I could find them, but they aren’t available here. Most pork products are not readily available here.)


In a soup pot, add 2 tablespoons oil. Lightly seal and brown the meatballs so they don’t lose their shape when cooking. Remove with a slotted spoon and set aside. Lower the heat and add the chopped onion and pepper. Cook for 5-6 minutes until slightly tender, then add garlic. Cook for 2-3 more minutes. Add the zucchini and carrots and allow them to cook for a couple more minutes.

Combine the rest of the ingredients (except for the pasta) and bring to a near boil. Skim off any foam from the meatballs. Reduce heat and allow soup to simmer until meatballs are cooked and veggies are tender. You may need to add some additional liquid during the cooking time. Keep warm water or stock handy. Don’t use cold as it will reduce the temperature of the soup.

While the soup is cooking, bring salted water to a boil in another pot. Cook the pasta until just al dente. Keeping the pasta separate will keep it from getting mushy. To serve, put some pasta in the soup bowl and ladle over the soup. Garnish with freshly grated Parmesan cheese.


Notes: The ingredients are really flexible. If you're super short on time, use all frozen vegetables. You can buy frozen onions and peppers together as well as frozen Italian vegetable mixes. I'm using frozen barbunya again like I did in the chili recipe because the canned beans can be too mushy. You could even use frozen meatballs but I think they're rather disgusting and prefer to make my own. I can't get a lot of frozen products here, anyway.

Use chicken or beef broth or stock in this recipe. Feel free to leave out the tomato paste if you want a less "tomato-y" soup. Use dried herbs or fresh, but remember to use about half the amount of dried. I have some bush basil growing on on my balcony, and rosemary grows in front of one of the apartment buildings here.