Day 26-44 Days of Witchery-A witchy podcast.

I've got nothing, the last podcast I listened to was over 5 years ago when they were first hitting the scene.  A blogging friend name Serenity had started a witch in the city-themed podcast which I enjoyed.  

Ok, so maybe I have something, I just did a search and found her in new homes.  Serenity has many podcasts now, I haven't listened in years so no idea how they've evolved.  I always loved her podcasts so I'll be giving them a listen.

This post is part of the 44 Days of Witchery

Day 21-31 Days of Samhuinn Cooking-Low Carb Grilled Pork Chops with Chive Cream

This recipe is an adaptation of a South Beach diet recipe.  I adjusted the flavors, sorry but lemon extract is just...bleah.  I prefer natural oils fresh from the peel.  Also, trying to reduce the fat content I subbed coconut milk (the new rage coconut milk now found in the dairy aisle, not the canned stuff you find in asian food aisle)

Low Carb Grilled Pork Chops with Chive Cream

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground white pepper
1 shallot, crushed
1 clove garlic, crushed
3 pounds pork chops (4 large chops)

CHIVE CREAM:

1 cup coconut milk
grated peel of 1/2 lemon
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives

In a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.

Chive Cream: In a small saucepan over medium heat, place coconut milk and lemon peel. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.

Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm. Serve chops immediately, drizzled with Chive Cream.

Makes 4 servings

31 Days of Samhuinn Cooking!

Day 25-44 Days of Witchery-How do your close ones feel about your witchy path? Do they know? Why or why not?

I've been on a pagan path for 27 years next week.  I think I came out of the closet about 5-7 years after that.  I was raised Catholic and my mother goes between thinking I'm going to hell to thinking I can be lured back to the church.  Her mother was my biggest supporter, despite being LDS she was very open to other religions (she was raised Methodist) and encouraged me to find what path was best for me.  Everyone close to me knows and has for most of the time I've been pagan, how could they not?  I strive to live my spirituality and I am blessed to live in an area of the world where bible beating isn't as widely spread as in other parts of the country. I think given my region's history we learned centuries ago what happens when religious zealots persecute those they perceive different from themselves.

This post is part of the 44 Days of Witchery

Day 20-31 Days of Samhuinn Cooking-Pixie's Poulet avec Gruyère et Pommes

Today's recipe is a combined effort with my darling daughter.  Our efforts to find a boneless pork roast locally was not successful so we had to hold off another pork dinner for the girl.  We did find some chicken breasts so while I made a batch of my pumpkin risotto today and Pixie worked on apples for her choice of an apple and cranberry pie we were tossing out ideas for what to add as a dish with our risotto.  I was lamenting the lack of brie for another yummy round of my favorite chicken stuffed with brie and apples so Pixie suggested the apple-smoked Gruyère we have in the fridge and this is the delicious yet simple end result.  Food coma commencing in 3...2...1...

(the name is my nod to her currently learning French)

Pixie's Poulet avec Gruyère et Pommes

3 boneless chicken breasts
1 apple, fine chop
1 cup shredded Gruyère cheese
2 cloves garlic, minced
3 tsp fresh thyme leaves
salt and pepper, to taste
olive oil

Preheat oven to 375*. 
Flatten chicken breasts between two sheets of plastic wrap until 1/4in to 1/2in thick.
Lay chicken out on parchment lined baking sheet.  Mix garlic and thyme with cheese.
Salt and pepper each breast and then layer apple and Gruyère, both divided equally.
Drizzle lightly with olive oil and bake about 25 min (depending on thickness) until done.

serves 3


~Stephanie Lowell-Libby

31 Days of Samhuinn Cooking!

Day 24-44 Days of Witchery-Your moon sign.

My Moon is in Capricorn and I've sometimes found this the bane of my existence.  The Moon sign reflects our emotional self and Capricorn, for me, manifests especially during times of stress.  It seems to temper my abundance of Scorpio energy and passion and belies a cold and remote demeanor.  So, when the Scorpio has it's way and emotions explode like a pyroclastic eruption, it tends to surprise those witness to it who may have had no idea the depth of feeling.  We Cappy Moons feel very deeply, we just have this insane need of control so we work hard to keep a calm, serene surface.

We crave order and security, both physical and emotional. Some thrive in the spotlight, I find being the center of attention a fate worse than death. 

My Moon placement brought a lot of challenges to my natal chart, it squares a lot of planets and my Sun so the battle of wills within is frequent!


Moon in 3rd House
(from horoscopeswithin.com)

With the Moon in the Third House your feeling and instinctive nature will find expression through social intercourse, daily mental diversions and general conversation. Your speech and thought are heavily influenced by feelings and moods. At times others may view you as changeable, Indecisive and a bit of a dreamer. Your day to day response to circumstance is strongly conditioned by environmental factors, especially social and domestic discussions. There is also a love of traveling and a desire for constant change.


Looking for your Moon sign?  My favorite sites for that, and more, are alabe.com/freechart and cafeastrology.com

This post is part of the 44 Days of Witchery

Day 19-31 Days of Samhuinn Cooking-Spiced Pumpkin and Date Scones

I also make these with toasted nuts on occasion, if I am feeling ambitious.  These are delicious served with spiced pumpkin or apple butter. The sifting is necessary to bring a bit of lift to this heavier flour.  If you do not have buttermilk then equal amounts of milk with a tsp or two of vinegar to sour it will work in a pinch.

Spiced Pumpkin and Date Scones

2 cups white whole wheat flour
2 tsp pumpkin pie spice*
1 tsp baking soda
2 tsp cream of tartar
1 tsp sea salt
1/3 cup demarera sugar
1/2 cup cold unsalted butter, cubed
1/2 cup chopped dates
1/2 cup canned pumpkin (not the pie mix)
1/3 cup buttermilk (might need a bit more)

Preheat oven to 400*

Sift first 5 ingredients into a large mixing bowl. Stir in sugar.
Cut butter (I use my fingers and rub it in) into flour mixture until it resembles coarse breadcrumbs. 
Stir in dates and pumpkin and slowly add buttermilk until dough is soft but not sticky.

Now here you have a few options.  Either spoon out dough onto a parchment-lined baking sheet or press out on a floured surface until 1in thick circle and slice into 8ths or cut with 2 in round cookie cutter.

Bake about 10 min or until golden.  Serve warm.



~Stephanie Lowell-Libby



*Pumpkin Pie Spice

4 teaspoons cinnamon
2 teaspoons nutmeg
1 tsp cloves
1/2 tsp ginger

Mix and store in a small container.

Yields 8 teaspoons

31 Days of Samhuinn Cooking!

Day 23-44 Days of Witchery-A favourite candle.

 

Not sure what favorite candle this means, so for me....I adore beeswax candles.  their homey scent and ability to cleanse the air as the burn.  (something about ions, I haven't had coffee yet so this is as good as it gets.)  For scents, I love spicy, earthy.  though lilac in spring is a favorite too.  I am very particular about my candles after seeing what a very popular brand does to the air.  Too toxic despite it's homey yankee scents.  So I favor beeswax and soy

This post is part of the 44 Days of Witchery