Snow Moon & A Pagan Primer

We in New York found ourselves in a very timely snow storm. I have to say, we've been lucky in my part of the state. This is the first (and hopefully last) big snow storm of the year. Mother Nature is treating us to about a foot of snowfall, in which I decided to test my Primal ambition and take a 9-mile trek to and from the grocery store. A very powerful workout. My legs are killing me.
 

I say the storm is timely because it falls just before February's Full Moon- often called the Snow Moon. Cultures around the world often named the full moons to help them track the seasons. Since the snowfall tends to be heaviest in February, Native Americans have named this moon Snow Moon. Sometimes it's called Full Hunger Moon, or Little Famine Moon as this is a point in the year when food is most scarce. Winter stores are running low and spring has not yet come.

In my current state of Paganism, I tend not to go all out and perform a ritual for the Full Moons anymore, but I do try to find some little way to celebrate and connect with Her. This year I decided to totally embrace the Snow Moon, with a long walk and a modest dessert. 

Snow Ice Cream

2 cups fresh white snow
3 ounces of coconut milk
1/2 teaspoon vanilla extract
Honey & Walnuts for garnish

Have all of your ingredients on hand. The snow melts quickly so you want to be prepared.

Mix your coconut milk and vanilla together and set aside.

Gather your snow and place in a bowl. Stir in your coconut/vanilla mixture.

Top with walnuts and a drizzle of honey.

Eat it quick before it melts!

*Note: It helps to chill your coconut milk to slow down melting.


Also, I have been asked to write a little something about my beliefs and my path.
First I'll start by saying that my path is ever-evolving. What I am today is not what I was a year ago, or five years ago. Recently I discovered myself to be a Kitchen Witch. My kitchen is the life center of my home, where nearly all my magic takes place. Different foods, ingredients, and herbs have their own magical personalities, and when you blend them together with intent, into a home-cooked meal, beautiful things can happen. Chicken soup lovingly prepared to heal a friend. A romantic meal to entice a lover. Growing, and cooking with herbs that attract money, harmony, health, protection... all within the scope of what a Kitchen Witch does. Did you know that growing basil not only attracts money, but repels pests?

Kitchen Witchery is more than just cooking, however. It's a whole collection of beliefs and practices, many of which I'm sure we could recognize in our grandmothers and great grandmothers. Beyond the combining of ingredients into meals, we make our household chores an enjoyable part of our day. Cleaning and tidying are just as magical as any meal. They're important, meaningful tasks that honor our sacred space and the gods that watch over it.

Most of us garden. Gardening is very important to the Kitchen Witch. When you can sow your seeds and tend your garden with intention, you grow foods and herbs with purpose. Gardening, even for city Witches, is a great way to connect with Mother Nature and be close with the Earth.

Other very important parts of a Kitchen Witch's life involve living in tune with the season- cooking and eating seasonal foods, gardening, and decorating our homes through arts and crafts. Most all of us honor the Goddess in some manner as well. Many connect with Hestia or Vesta, Gaia, Demeter, Sekhmet, or Lakshmi. I have always felt closely connected with a different goddess- Artemis, who is not a domestic goddess, but a wild goddess of hunting (among other things.) I am sure this influences my cooking and my spells in several ways. I am much more at home cooking up coyote than I am baking bread!

My birth name is a derivation of the Roman Goddess, "Diana," but I have always prefered her Greek name, Artemis when I honor Her. She has, and always will be my patroness even while I make offerings to various other Roman gods. If you'd like to know more about what the Religio Romana is, check out NOVA ROMA's website.

Like most Pagans, I try to live in tune with the seasons and celebrate the Wheel of the Year- the 8 major Sabbats, or holidays. You will find them highlighted throughout the blog, starting with Imbolc. Many of us celebrate the Full Moons as "minor" holidays, or Esbats. My celebrations are mixed and varied, incorporating many cultures, so you will find some Roman traiditions, while others may be Celtic or Native American in origin.

And lastly, the part that intrigues most people. Spells...

Spells are prayers put into practice, and occasionally I will share mine with you. I don't believe there's anything inherently good or bad about lighting a candle or burning some herbs. I don't believe there's anything wrong with sharing knowledge of the deeper properties of seemingly common items, though other Pagans may disagree. I don't believe you have to call yourself a Witch to perform a successful spell, but practice does make perfect. It's like praying or meditation, except that it's acting out intention in a physical form. Sometimes it's charging and lighting a candle, carrying a crystal in my pocket, cooking up a potion, or even casting a circle... as rare as that tends to be. Spells are a way of shaping energy to perform a purpose for me. Most of them are so mundane, most people wouldn't recognize them, or simply find it odd... like hanging a prism in the kitchen window, having a few iron nails in a jar of salt, or placing a mirror outside my front door. Just little influences of protection and peace that make a house a home.

I am always open to questions about what I do, who I am, and what I believe. If you have questions feel free to ask. It'll give me an opportunity to share in later posts, as well as give me ideas for this blog.

Be Well,
Diana Renata

(Deviled) Balsamic Pickled Eggs

Trust me when I say I am *really* excited to write this post. It's by far one of my best experiments.

Thanks to some wonderful Amish neighbors, I am up to my eyeballs in fresh farm eggs. Being the scavenger-type, I'm not one to turn down good food, especially at a low price. However, it does leave me with a dilemma. What to do with all these eggs!?

I did Oopsie Pizza, omelets, and made some very yummy custards. I put them in my morning protein shakes and fry them up for lunch daily, but they didn't use up the eggs quite fast enough, and the foods only last so long. Then the thought crossed my mind, and I got a craving for pickled eggs. It was as if the gods spoke, "Pickle the eggs, you fool!" And so... I did.

Of all the vinegar options, I love balsamic vinegar the most. It's not too harsh, and has a sweetness to it that is just irresistable. The recipe is very basic and takes very little preparation. Best of all, the eggs are beautiful, exotic-looking and DELICIOUS. I'm really having some trouble staying away from them.

You will need:

2 dozen eggs
4 cups balsamic vinegar
4 cups of water
2 large onions, sliced
1 bulb of garlic, crushed

A large pot for the eggs
A smaller pot for the vinegar
A ladel
A funnel
Wide mouth jars of any size

Put your eggs into the large pot and cover with water. Heat on the stove until boiling, remove from heat, cover and let it set for 7-10 minutes.

While the eggs are cooking, Add your vinegar, water, onions and garlic to the smaller pot. Reserve a few slices of onion for the canning. Heat to boiling and remove from heat.

Cool your eggs under water and peel them. Put them in your jar(s). Scoop the onions out of the vinegar and layer them in the jar with the eggs. When the jar is full, pour your warm vinegar over the top, add a few slices of raw onion, put the lid on and put it in the fridge.

Let your eggs soak in the vinegar for at least a week before eating. The longer they set, the better they taste.

When I finally sampled my eggs they were amazing. I decided to dress them up as deviled egs for dinner and they looked lovely! Not only that, but they taste heavenly. Instead of mayo, I decided to stay in season with some goat cheese, as the goats will very soon be milking. The goat cheese really plays off the pickling flavor.

Ingredients:

3 balsamic pickled eggs
2 ounces goat cheese (or neufchatel, cream cheese)
1/8 tsp dill
cured kalamata olives for garnish

After cutting your eggs in half and removing the yolks, soften your cheese. I stuck it in the microwave for just a few seconds to get it nice and creamy.

Mash the egg yolks into the cheese until thoroughly mixed. Mix in your dill.
Fill your egg whites with the cheesy mixture and top with a kalamata olive.

Ohh... and notice the interesting "marble" pattern on the egg. I noticed this comes from these very fresh eggs, where part of the outer membrane stays on the egg in some spots and not on others. Some eggs have no membrane and come out very light, while some eggs have the full membrane and look very dark. I do like the marbled look. Very exotic-looking.

Beef Tongue with Mustard Sauce

This post has been a long time coming. In my Primal journey I have become a huge fan of beef tongue. It's by far one of my favorite meats. It takes a little extra care to prepare but it's totally worth the time.

When I do beef tongue I like to marinate it first. It adds extra flavor to this very mild meat. You can use practically any marinade, so if you have a favorite, use it.

Marinade:
1/2 cup red wine
1/2 cup red wine vinegar
5 cloves of garlic, minced
1 onion, minced
1 tbsp cumin

Put the beef tongue in a container just large enough for the tongue and some liquids and add your marinade ingredients. Add a little water until your tongue is completely covered. Let in marinate in the refrigerator for a day, or more if you like. I got busy so mine ended up marinating two days.

When your tongue is good and ready, add it to a crock pot or a large pan, along with your marinade. Add water to cover and cook on low to medium-low heat for 40-50 minutes.

Remove the tongue from the pot and place on a cutting board to cool. While your tongue is cooling prepare your mustard sauce.

Mustard Sauce:

1/4 cup of your cooking broth

1 tbsp spicy brown mustard

1 tbsp balsamic vinegar

1 tsp cumin

1 tsp onion powder

Wisk ingredients together in a small pan until blended, and reduce down into a prepared mustard texture.

When you can safely handle the tongue, peel the skin off and trim the fat. If you're in a hurry (as I sometimes am) you can use a pair of tongs and cut the tongue hot. Cut the tongue crosswise into 1/4 inch slices. Sometimes it's easier to peel the skin after slicing.

If you like, quickly sear your beef tongue slices in a hot pan to crisp the outside. I skipped this step as I prefer the tongue meat to be softer texture and slightly pink. Top tongue slices with mustard sauce and serve.

I have a recipe for pickled eggs to post next. I know some of you have been waiting on me. I just want them to set a good long time. The longer the better I say!

Cumin

When it comes to cooking, I've learned how important it is to get to know your ingredients, to understand their nature. Like instruments in an orchestra, every ingredient brings something different to a dish. Their flavors and aromas blending together to create a symphony of taste. For a cook such as myself, where food is not only physical nourishment, but spiritual nourishment, knowing your ingredients is ever so important.

Cumin is by far one of my favorite spices. It has such a pungent, warm, earthy aroma that I really take to, with a slight bitter-sweet "after scent." The plant is native to the eastern Mediterranean through east India, growing in hotter, drier climates, which is reflected in its flavor. 

Aphrodisiacs & Love Potions

Aphrodisiacs, be they food, drink, perfumes or powders, have been used by both men and women to entice and arouse their partners (or potential partners) for thousands of years. I've always fancied aphrodisiacs, though I rarely have gotten (or needed) to use them in depth, though we all put them to use at some extent every Valentine's Day. Assorted chocolates... a glass of wine... a dozen roses... perhaps some oysters at a fancy restaurant?

According to tradition, aphrodisiacs should only be prepared and administered when the moon is either waxing or full. If used prepared or used during the waning phase, it may very well have the opposite effect. There is an extremely long list of foods and herbs commonly used as aphrodisiacs, ranging from asparagus, to garlic, to onion, to vanilla. Cayenne pepper, caviar, champagne... so many possibilities to explore. For now though, I'll stick with a few "normal" Valentine's Day recipes and potions.

Chocolate

Everybody in their right mind loves chocolate. But does it possess magical properties? The Aztecs believed so. In their time chocolate was a bitter and spicy ritual beverage. It was recognized as an aphrodisiac that bestowed both mental and physical vitality on those who consumed it. Following Cortez' conquest of Mexico, chocolate was exported to Europe, along with tales of chocolate's amazing ability to boost energy and enhance labido. The Europeans skipped the chilies and added sugar, cinnamon and nutmeg, and served the drink hot. Drinking chocolate became fashionable and popular, even to the point that chocolate houses (much like coffee houses) were opened everywhere. Spanish women were said to have gotten into trouble for allegedly using this hot drink to cast love spells. Today we know that chocolate contains phenylethylamine, a stimulant similar to those released during sex.

My Favorite Chocolate Love Potion

      You don't need a lover to enjoy this love potion. While it works wonderfully to share a cup or two with a lover on a cold night, this potion can be enjoyed alone to "treat" yourself after a long day of work and chores. After all, you can't love another until you first love yourself!
     I have recently modified this recipe to include my new favorite hot chocolate powder, Dagoba's Xocolatl.

     1 cup coconut milk (or I prefer 1/2 cup half & half mixed with 1/2 cup water)
     4 Tbsp Dagoba Xocolatl
     1/8 tsp cardamom
     1/8 tsp vanilla extract
     1/8 tsp nutmeg

If you don't have Xocolatl, any hot chocolate mix or two-inch square of chocolate will work. Simply add to the recipe:
     1/8 tsp cinnamon
     1/8 tsp chili powder
     honey to taste (also an aphrodisiac)

Heat your liquid to steaming, stirring constantly, visualizing your intentions of love. Add your chocolate and spices, speaking or visualizing your intent. Gently stir in a clockwise rotation until it's all blended together. Serve in an attractive cup to your lover, or drink from your favorite mug. Your favorite spirits can be added to further spice up this potion. I recommend Chambord, but use whatever works for you (and your lover!)


Roses

Who doesn't love roses? They are, after all, the ultimate symbol of love and romance.
     Folk customs give different meanings to the different colors of roses. Giving roses of different colors has symbolic meanings. Red roses indicate passionate love or lust. A new suitor, however, may prefer to give pink roses rather than red ones. Red could imply he is assuming too much at the beginning of a relationship.
     Pink roses are great to give to friends or family for birthdays or other celebrations, as pink is the color of friendship. Some people prefer white roses and view them as spiritual, white roses being a symbol of piety. White roses also symbolize peace.

Rose Potion for Love   

1 heaping tablespoon of dried rose leaves OR

1 heaping teaspoon of dried and finely crushed rose hips.
(I prefer the rose hips.)

Pour your leaves or rosehips into a small cauldron or jug. Any vessel will do. Add one and a quarter cups of boiling water, and speak your wish for love as you stir your brew.

Cover tightly with a lid and infuse for 10 minutes as you visualize your intent. Strain into a teacup and sweeten with honey to taste.

Wine

    Wine, particularly red wine, is a common ingredient in a number of love potions. This is one of my favorite potions. The basic formula includes cardamom, cinnamon, coriander seeds, and licorace root.

Dreams of Delight Potion

     The aroma of simmering Dreams of Delight may be so inviting that drinking may not be necessary. Merely inhaling the fragrance with its subliminal message of love and seduction may be sufficient for the purpose.

Fill a pot with wine your favorite red wine. Sweeter wines typically work better.

Add 1/2 teaspoon of each of the dried botanicals and warm to a simmer. Stir gently in a clockwise motion, whispering your wishes into the wine. Do not boil.

When you feel the wine is full of intent, strain the solids out and serve the warm potion to the one you love.

Vanilla Wine Aphrodisiac

Vanilla is also a very potent aphrodisiac in both food and perfumes. This recipe is quite powerful for arousing loving feelings, so use it with caution. Of course more is not necessarily better, and too much may quickly deflate any potential desires, especially when served warm.

You will need:
One bottle of good red wine. Sweeter is better.
One vanilla bean
1/4 teaspoon ginseng root
A piece of rhubarb
2 cinnamon sticks
Cloves to taste
A sliced orange

Start by pouring the wine into a pot and heating gently. Scrape the vanilla bean with a pin and add it to the wine. Add the ginseng, rhubarb, cinnamon sticks, cloves and orange. Let the potion steep, then strain through a fine seive. Serve as is, or place the strained wine back in the pot and heat to simmer.


Honey

As you can see, this sticky, sweet food is a common ingredient in love potions and aphrodisiacs. It's no coincidence that the romantic getaway after a wedding is called a "honeymoon" as mead was drunk by the newly wedded couple. It was said to boost labido. Since honey is rich in natural sugars and B vitamins, it aids neurotransmitters responsible for arousal.

Lavender too, is an aphrodisiac for many. It has been known throughout history as an herb of love. It stimulates the senses while simultaneously relaxing the mind.

Aphrodisiac Lavender Honey

1 cup of honey
1/4 cup fresh or dried lavender

Warm the honey in a double boiler. Add the lavender blossoms and heat gently. When the honey begins to bubble, remove it from the heat. (Don't let it scorch!) Let it sit for 30 minutes, then strain out the lavender. Use the honey while it's still warm.

Lavender does have the opposite effect on some people, working as an anaphrodisiac, dampening sexual desire rather than enhancing it. You may want to test how this herb affects you and your mate before using it for the first time.

Oopsie Pizza!

We Primals seem to be always looking for ways to enjoy our old favorite "conventional" foods in a healthier way, and pizza is no exception. In fact, it may be the rule entirely. 

There have been a lot of recipes floating around out there that use a range of flour substitutes, from nut flours to cauliflower, and even eggplant. Most of them are really good, even if they don't have the taste or texture of "real" pizza. Depending on what ingredients I have in the house, I may make one kind or another. I stumbled across a recipe for "Oopsie Rolls" and decided to see how it would work on one of my favorite junk foods.

As I mentioned earlier this week, I have an over-abundance of eggs. The Amish have been very generous in providing me with eggs, and apparently I am one of their best customers. So I have several (as in seven) dozen eggs in my refrigerator, and may be getting another 6 dozen or so in a couple weeks. It's time to start finding ways to use up these eggs!

Creamy Cauliflower Soup

I can't tell you how many times I've changed my mind on what to post this weekend. There are just too many possibilities right now. Mostly eggs. I have dozens of them from the Amish right now, so I've been playing with custards, meringue cookies, oopsie rolls, not to mention adding them to protein shakes, eating them fried, scrambled, frittatas, quiches, and fritters. I have eggs coming out my ears!

Today's blog does not include eggs, ironically.

The big news this weekend, besides the Super Bowl, is the record snowstorm hitting the east coast. I was lucky enough to dodge that bullet, but it is colder than a nun's fanny (and has been for weeks.) That makes it perfect weather for some comfort food. For me, nothing says comfort like soup.

My mom found this recipe, and I decided to Primal-ize it a bit. It's creamy and warm, and could really use the addition of ham, if I'd had any on hand. It's heavy enough from the fats to be a meal all on it's own, but would do nicely to start a meal as well.

Creamy Cauliflower Soup

Ingredients:

5 cups cauliflower florets

2/3 cup chopped onion

1/4 cup butter

1 tbsp arrowroot powder

2 cups chicken broth

2 cups half & half cream

1/2 tsp wheat-free tamari

3/4 tsp salt

1 cup (4 ounces) shredded cheddar cheese

Minced chives or fresh parsley for garnish

In a large saucepan, bring 1 inch of water and cauliflower to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and reserve 1 cup of liquid; set aside.

In the same saucepan, saute onion in butter until tender. Add arrowroot; cook and stir until bubbly. Add broth, bring to a boil over medium heat; cook and stir for 2 minutes until thickened.

Reduce heat; stir in 1 cup cooking liquid, cream, and tamari sauce. Stir in cauliflower and salt. Remove from heat. Add cheese and stir until melted. Garnish and serve.


We decided, since we didn't have any herbs on hand, to just top with some of the extra grated cheddar and it turned out wonderful. Cheesy, buttery, creamy perfection. I can't wait to try this again... with the addition of meat.