Pashmina Giveaway Winner, More Experiences with Head Covering, etc.

I learned something today. While some women practice veiling especially when they have their period, I actually think I do better with my hair uncovered during that time. I just hope my hair doesn't get into the food...Bleack!

Speaking of the whole veiling thing, I wrote an essay and submitted it to The Witches' Voice. It will be featured next Sunday, so ch-ch-ch-check it out.

Now, on to the winner of the pashmina. I took all the entrants' names this morning and plugged them into a random line picker, and the winner is...a dude! The only male who entered. He has a special, very sweet plan for this pashmina, though, so I am glad he won. Congratulations, Rob Houston! Please contact me with your e-mail address when you can, and I'll get that pashmina to you ASAP.

Mindful Cooking and Perfect Pita

Maybe I've read "Like Water for Chocolate" too many times, but I never cook when I'm in a foul, pissy mood. I don't want that kind of energy going into the food I'm preparing. I prefer to infuse the dishes with love, care, protection, and peace.

Since I've started wearing my head scarf around the house (and to the grocery store, or out to lunch...), I've become more focused in my cooking and crafting endeavors. My Aussie has noticed it and commented on it as well.

I love to bake bread. I usually can't eat it because of my lap band (more on that later, perhaps), but I love to make it for others. It's one of those foods you really have to dig your hands into, and I love that. Kneading dough is my favorite part. It gives me a chance to meditate, to get in touch with how I'm feeling and what I want to put into the finished product. Sometimes I'll sing or chant a little. Today I asked my Aussie to drum and I kneaded the dough as I swayed to the music. What fun that was! And damn, that bread turned out fine!

I like to dedicate my pita baking to Hestia. I normally dedicate bread baking to harvest gods and goddesses, but I feel that this recipe is just for Her.

If you've never made your own pita before, you will be surprised at how easy it is to make at home, and how much more delicious it is than store-bought. As you work the dough, listen to some music. Make some music. Enjoy the feel of the dough. Meditate on getting closer to the harvest deities. Marvel at how a few simple ingredients can turn into such an important staple. Most of all, be blessed in the kitchen.

Perfect Pita
1 package dry yeast
½ cup warm water
1 tablespoon honey

2 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons salt
1 – 1 ¼ cup warm water

Dissolve the yeast and honey in the warm water. Allow to stand 10 minutes.

Mix together the flour and salt. Make a well in the center. Add the yeast mixture and stir.

Slowly add the rest of the warm water, stirring to form a sticky dough.

Turn dough onto a well-floured surface and knead, adding extra flour where needed, for 20 minutes. Dough will be smooth and elastic.

Coat a bowl with a few drops of oil. Turn the ball of dough to coat it and leave to rise for 2 ½ -3 hours.

Take the dough and roll into a log. Divide into 10-12 pieces. Roll the pieces into balls and let them rest for 5 minutes.

Heat the oven and a baking pan to 500 F.

Take each ball of dough and flatten into a 5-6” round.

Place the rounds on the hot pan 3-4 at a time.

Bake for 4 minutes on one side.

Turn over and bake another 2 minutes.

Remove with a spatula and flatten slightly.

Repeat until you have 10-12 pitas.

Store in an airtight bag if not using immediately.


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Giveaway Winner - The Vegetable Box

The winner of the box o' vegetable cookbooks is ManyStars of http://outlawstars.blogspot.com/

Congratulations! Contact me at hariscruff at yahoo dot com with your contact information.

The pashmina giveaway is open until Saturday, March 31. The winner will be announced on April 1, so there is still time to enter!

My Kitchen Witch Altar

This is another work in progress. It may turn into a shrine to Hestia, as most of the things on it are Her symbols - a key, amethyst, and, well, a statue that represents Her.

I just set these things up a few minutes ago. I said a little prayer to Hestia and invited Her into my space. I walked past the altar a few minutes ago and I felt this amazing energy. I just walked right through it. I got goosebumps. I haven't had an experience like that in YEARS. I guess I'm doing the right thing.

My Hestia Figures

I felt called to get out the polymer clay today. I crafted two Hestia figurines, in her colors of cobalt, lavender, and silver. The one in lavender is for my altar, and the one in cobalt (who is reminiscent of the Virgin Mary in dress), might get listed in my Etsy shop. I plan to make a few more to sell, as well. I am currently researching other veiled goddesses and the colors that go with them. We shall see what happens in the coming week!

Whole Wheat Molasses Oatmeal Bread

This recipe has more of a cool weather feel to it, but since some of you are still experiencing freezing temperatures (and some ice and snow for some people, I think!), I decided to go ahead and share this recipe. I've been experimenting with it for a while, and I think I finally came up with a formula that I like.

The whole wheat flour absorbs the extra moisture, yet doesn't leave the bread dry. The oatmeal gives it a very pleasant texture, while the molasses gives color, fragrance, and the tiniest hint of sweetness. It's excellent hot out of the oven or toasted with butter or jam. My personal favorite is blackberry jam.

Whole Wheat Molasses Oatmeal Bread

Makes 2 loaves

2 cups scalded milk (almost boiling)
1 cup rolled oats
1/2 cup molasses
2 tablespoons butter
1 tablespoon salt
1 packet yeast
1/2 cup warm water
1 1/2 cups whole wheat flour
2 1/2 cups bread flour, plus extra for dusting
1 egg, beaten
2 tablespoons rolled oats

Place the butter, salt, oats, and molasses in a large mixing bowl. Pour over the hot milk and stir. Leave for 1 hour.

In a small bowl, dissolve the yeast and water. (I usually add a pinch of sugar, too). Leave for 10 minutes.

Add the yeast to the oat mixture. Mix in the whole wheat flour. Mix in the bread flour 1/2 cup at a time. Stir to form a sticky dough.

Turn dough out onto a floured surface. Lightly dust your hands with flour and knead the dough until smooth and elastic, 20 minutes. Place the dough in an oiled bowl and turn to coat. Cover and set in a warm place* until dough has doubled in size, about 1 hour.

Punch down the dough and return to floured surface. Divide dough into 2 pieces and form loaves. Place loaves on baking trays. Using a serrated knife, slash the tops of the loaves 2-3 times. Let the loaves rise for 40 minutes.

Preheat the over to 350 F. Brush the tops and sides of the loaves with beaten egg and sprinkle with 1 tablespoon oats each. Bake for 35-40 minutes, until top is golden brown and loaves sound hollow when tapped.

Remove from the oven and set aside to cool before slicing.

* To proof the dough, heat a bowl of water in the microwave for 4-5 minutes. Take the water out and put in the bowl of dough. This hot, steamy environment will help the dough to rise adequately.

I love to bake bread. It's like a meditation for me. I use the kneading time to chant, pray, or meditate. It's good therapy. I highly recommend it. :)


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