• Crafting Articles

    Pixie Witch Kitchen

    Son of a Witch’s Cookies Today we are going to be making my sons famous chocolate chip cookies. He has played around with chocolate chip cookie recipes for years and this is the best one ever. I cant take any credit for this recipe its all his, Alexx Mascorro. Since he is my son and I am a witch we thought this would be a cute name for them. Son of a Witch’s Chocolate Chip Cookies. Ingredients 1 C. Bread Flour 3/4 C. All Purpose Flour 2 tsp. Salt 1 tsp. Baking Soda 1 C. Butter (melted) 1 C. Brown Sugar 1/2 C. White Sugar 1 tsp. Vanilla Extract 1…

  • Monthly Columns

    Notes from the Apothecary

    Notes from the Apothecary: Cherries   I’m inspired to write about cherries because of my next door neighbour. They have a huge cherry tree that hangs over into our garden. We don’t mind. In fact, we love it. Not only is it a beautiful tree, with strong, thick limbs and richly coloured bark, it encourages all kinds of wildlife. Just this afternoon, we all sat enraptured in the kitchen as a squirrel hopped around the back garden munching on the fallen cherries. They’re just starting to ripen as we leave the summer solstice behind, and the windfalls attract all manner of birds and small mammals. There are actually over 50…

  • Crafting Articles

    Pixie Witch Kitchen

    Potato Gnocchi Soup Today we are going to make a new recipe that I have been playing with and I finally got it to where my family loves it. It’s so creamy and not watery at all. If you don’t like potato gnocchi you can leave it out and add potato chunks or any other veggie you like. Just add it in right after you saute the onions and celery.   Ingredients 1 C. Yellow Onion finely chopped 1 C. Celery diced small 1 TBSP. Olive Oil 1 TBSP. Minced Garlic (3 cloves) 3 1/2 C. Warm Water 6 Tsp. Chicken broth powder 1 Tsp. Celery Salt Salt and Pepper…

  • Reviews & Interviews

    Book Review – Practically Pagan: An Alternative Guide to Cooking by Rachel Patterson

    Book Review Practically Pagan An Alternative Guide to Cooking by Rachel Patterson 288 Pages     Practically Pagan is a new series of books from Moon Books, a publisher which focuses on Pagan spirituality and related topics. The series is designed to give readers a new perspective on everyday topics, with this volume on cooking looking at a variety of ways to incorporate your faith, spirituality or pagan practices into the dishes you make. Rachel Patterson is a prolific author and famous as a Kitchen Witch. She heads up the Kitchen Witch Coven and is an Elder of the Kitchen Witch School of Natural Witchcraft. Previous books by Rachel include…

  • Monthly Columns

    Notes from the Apothecary

    Notes from the Apothecary: Jack by the Hedge I don’t get a huge amount of time to spend keeping my garden super tidy, but that’s ok, because I like it to run a little wild. Because of that, we get plants that come in from outside the garden, often spread by birds and small animals, or simply by seeds blown in on the wind. Once such plant which is a star of British verges and hedgerows is this lovely plant, pictured. It has many names, but my favourite one is Jack by the Hedge, Latin name Alliaria Petiolata. Jack by the Hedge is also called Garlic Mustard, or even Poor…

  • Crafting Articles

    Pixie Witch Kitchen … A Second Helping

    Yorkshire Pudding I thought for this months recipe I would do one of my favorite sides. Yorkshire Pudding. Nope its not a pudding at all, the name sure does confuse a lot of people. Its like an American popover but much, much better. Why do they call it Yorkshire pudding? The Yorkshire pudding was known as a “dripping pudding” because of its use of the juices from the meat — and was served as an appetizer to fill up the person due to the relative scarcity and usually small portions of meat that would be served. It is a British recipe started about 1737. It has been changed up a…

  • Crafting Articles

    Pixie Witch Kitchen

    Witchy Fingers Stew aka String Bean Stew   Today we are going to make a delicious stew that I call witchy fingers stew since the string beans look like a witch’s fingers. It is a great stew to serve up for Beltane. It has a little kick to it but if your not into spicy you can omit the cayenne pepper. The spice is for the fire of Beltane. The Earthy string beans, onions, celery and meat go so well together. Beltane is a time to celebrate fertility of the Earth, fire and abundance. It is celebrated on May 1st in the Northern Hemisphere and on November 1st in the…

  • Crafting Articles

    Pixie Witch Kitchen

    Goddess Stuffed Eggs Since Ostara is just around the corner I thought this would be a fun and delicious recipe to share with you. Its a bit different then the traditional deviled eggs especially with the ranch dressing and bbq sauce drizzled on top. Yep you read that right. A lot of people think eww that doesn’t sound good but once they try it they fall in love with them. I’ve made them for parties and Ostara rituals before and they vanish fast. So give it a try. You will love them, too. Have a Blessed Ostara. Ok lets start. Gather up the following ingredients. Ingredients 12 Large Eggs 1…

  • Reviews & Interviews

    Book Review – Herbs of the Southern Shaman by Steve Andrews

    Book Review Herbs of the Southern Shaman by Steve Andrews 152 Pages Herbs of the Southern Shaman is Steve Andrew’s follow-up to Herbs of the Northern Shaman and makes an excellent companion to it. This is a well-researched overview guide to entheogenic plants which grow in the Southern Hemisphere. It is a small book, 152 pages, that contains a wealth of information about more than 50 “teacher” plants we commonly associate with altered consciousness, like peyote and ayahuasca, and those we are more likely to find in the kitchen, like nutmeg. There is a bit of overlap with the Herbs of the Northern Shaman that Andrews references, as plants like…

  • Reviews & Interviews

    Book Review – The Mindful Kitchen by Heather Thomas

    Book Review The Mindful Kitchen by Heather Thomas 192 Pages     Chockful of yummy recipes, “The Mindful Kitchen” is a vegetarian (not vegan) delight. Ms. Thomas introduces us to the concept of bringing Nature back to our food and Nature back into our eating. “You Are What You Eat” While this concept is about plant-based eating and/or eating mindfully, it is also more. It is eating to become a caring part of Nature through a connection with our food. Each Chapter – Eating for Vitality – Eating for Comfort – Eating for Creativity – Eating for Connection – Eating for Celebration is filled with lots of seasonal recipes, together…