{"id":13320,"date":"2017-01-01T01:10:01","date_gmt":"2017-01-01T06:10:01","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=13984"},"modified":"2016-12-29T20:05:02","modified_gmt":"2016-12-30T01:05:02","slug":"the-kitchen-witch-17","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2017\/01\/01\/the-kitchen-witch-17\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<p align=\"JUSTIFY\"><span style=\"text-decoration: underline;\"><strong><span style=\"font-family: 'Times New Roman', serif;\">The Magic of Bread Pudding<\/span><\/strong><\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">One of my favorite cookbooks is <\/span><span style=\"font-family: 'Times New Roman', serif;\"><u>A Kitchen Witch\u2019s Cookbook<\/u><\/span><span style=\"font-family: 'Times New Roman', serif;\">, by Patricia Telesco, originally published in 1994 and currently in its sixth printing and also available on Kindle. I bought it brand-new when it first came out when I was living in Cleveland Heights, Ohio at a wonderful bookstore called \u201cGifts of Athena\u201d \u2013 I think it\u2019s still there, on Lee Road. Fabulous store \u2013 if you are ever in the Cleveland area, check it out.<\/span><\/p>\n<p align=\"JUSTIFY\"><img decoding=\"async\" class=\"alignleft size-full wp-image-13985\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/Cooking1-1.jpg\" alt=\"cooking1\" width=\"139\" height=\"200\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\"> There\u2019s three parts to the cookbook. The first part talks of the magic of the pantry and the basic kitchen witchery. The second part has all the recipes \u2013 from simple salads to more esoteric edibles like \u201cMarigold and Dandelion Eggs\u201d from Medieval France and \u201cLove Potion #9\u201d! Part Three has tables and appendices \u2013 and quite honestly, this cookbook is worth having on your shelf simply for this section! Any kitchen witch worth her salt needs to know the correspondences between the goddesses (and gods, I suppose) she honors and the foods they like. Telesco\u2019s cookbook is a cornucopedia of such knowledge.<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\"> In the first section of the book, she writes about bread. In a passage titled \u201cKitchen Lore\u201d, she reviews various folklores concerning the kitchen such as the not letting the hearth fire die out, bringing a gift when you are invited to someone\u2019s hearth, not buying a new broom in May and other traditions. About bread, she writes, \u201cBread, as one of the traditional staples of the world, should never be wasted. To do so tosses away your luck and prosperity with the garbage. Give your leftovers to the birds or make breadcrumbs.\u201d (22)<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\"> I was raised never to waste <\/span><span style=\"font-family: 'Times New Roman', serif;\"><i>any <\/i><\/span><span style=\"font-family: 'Times New Roman', serif;\">food at all, let alone bread. But \u201cbread\u201d, given its association with money \u2013 remember the hippie term in the late \u201860\u2019s and early \u201870\u2019s \u2013 has a deeper connotation. I am literally unable to throw away bread. I really do believe that if I toss away bread, my bank account will dwindle away to nothingness. So yes \u2013 I do make bread crumbs from them. Often, I\u2019ll make croutons. But one of my favorite things to make with old bread is Bread Pudding.<\/span><\/p>\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">Bread Pudding is really quite easy. <\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">You need:<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">2 cups milk <\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">2 tablespoons butter<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">1 teaspoon vanilla extract<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">1\/3 cup sugar<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">Pinch of salt<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">\u00bd loaf of old bread \u2013 I usually use Italian or French bread \u2013 cut into cubes<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">2 eggs, beaten<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">1 cup raisins or dried cranberries (optional)<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">Preheat oven to 350 degrees. Grease a 4-to-6 cup baking dish &amp; fill it with the cubed bread. (Mix in raisins or cranberries, if you are using them).<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-full wp-image-13986\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/Cooking2-1.jpg\" alt=\"cooking2\" width=\"529\" height=\"396\" \/><br \/>\n<img decoding=\"async\" class=\"alignleft size-large wp-image-13987\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking3-1.jpg\" alt=\"cooking3\" width=\"523\" height=\"393\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">In a heavy saucepan, heat the milk until small bubbles form at the edge of the pan, stirring constantly.<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13988\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking4-1.jpg\" alt=\"cooking4\" width=\"538\" height=\"403\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13989\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking5-1.jpg\" alt=\"cooking5\" width=\"529\" height=\"396\" \/><\/p>\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">Add the sugar and stir well. Remove from heat. In another bowl, beat the eggs well and add the vanilla. Add a small amount of the milk mixture to the eggs and mix. Repeat this several times (this is called \u201ctempering the eggs\u201d).<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13990\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking6-1.jpg\" alt=\"cooking6\" width=\"703\" height=\"527\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13991\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking7-1.jpg\" alt=\"cooking7\" width=\"691\" height=\"518\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">When you have added about two full tablespoons of the milk mixture to the egg mixture and mixed it well, add the egg mixture back into the milk mixture and stir well. Add whatever seasoning you may want \u2013 I like cinnamon, nutmeg and a touch of cloves. Some people add bourbon or rum! Whatever you like! Pour over the bread cubes and push the bread cubes down into the custard mixture.<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13992\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking8-1.jpg\" alt=\"cooking8\" width=\"715\" height=\"536\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13993\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking10.jpg\" alt=\"cooking10\" width=\"703\" height=\"527\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">When all the bread cubes are immersed, put the pan into the oven and bake for about 30 minutes until golden brown.<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13996\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking11.jpg\" alt=\"cooking11\" width=\"600\" height=\"450\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13997\" src=\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2016\/12\/cooking12.jpg\" alt=\"cooking12\" width=\"584\" height=\"438\" \/><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<style type=\"text\/css\">\n\t<!--\n\t\t@page { margin: 0.79in }\n\t\tP { margin-bottom: 0.08in }\n\t-->\n\t<\/style>\n<\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">I serve it with maple syrup and whipped cream. Yummy !!<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\"> So if you have never read <\/span><span style=\"font-family: 'Times New Roman', serif;\"><u>A Kitchen Witch\u2019s Cookbook<\/u><\/span><span style=\"font-family: 'Times New Roman', serif;\"> by Patricia Telesco, I highly recommend it. And save all your bread and try making Magical Bread Pudding \u2013 it\u2019s good at any time of the day!<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"font-family: 'Times New Roman', serif;\">Happy New Year!<\/span><\/p>\n<p align=\"JUSTIFY\"><span style=\"text-decoration: underline;\"><strong><span style=\"font-family: 'Times New Roman', serif;\">References:<\/span><\/strong><\/span><\/p>\n<p align=\"JUSTIFY\"><a name=\"_GoBack\"><\/a> <span style=\"font-family: 'Times New Roman', serif;\">Telesco, Patricia. <\/span><span style=\"font-family: 'Times New Roman', serif;\"><u>A Kitchen Witch\u2019s Cookbook<\/u><\/span><span style=\"font-family: 'Times New Roman', serif;\">. St. Paul: Llewellyn Publications, 1994.<\/span><\/p>\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n<p align=\"JUSTIFY\">\n","protected":false},"excerpt":{"rendered":"<p>The Magic of Bread Pudding One of my favorite cookbooks is A Kitchen Witch\u2019s Cookbook, by Patricia Telesco, originally published in 1994 and currently in its sixth printing and also available on Kindle. I bought it brand-new when it first came out when I was living in Cleveland Heights, Ohio at a wonderful bookstore called \u201cGifts of Athena\u201d \u2013 I think it\u2019s still there, on Lee Road. Fabulous store \u2013 if you are ever in the Cleveland area, check it out. There\u2019s three parts to the cookbook. The first part talks of the magic of the pantry and the basic kitchen witchery. The second part has all the recipes \u2013 from simple salads to more esoteric edibles like \u201cMarigold and Dandelion Eggs\u201d from Medieval France and \u201cLove Potion #9\u201d! Part Three has tables and appendices \u2013 and quite honestly, this cookbook is worth having on your shelf simply for this section! Any kitchen witch worth her salt needs to know the correspondences between the goddesses (and gods, I suppose) she honors and the foods they like. Telesco\u2019s cookbook is a cornucopedia of such knowledge. In the first section of the book, she writes about bread. In a passage titled \u201cKitchen Lore\u201d, she reviews various folklores concerning the kitchen such as the not letting the hearth fire die out, bringing a gift when you are invited to someone\u2019s hearth, not buying a new broom in May and other traditions. About bread, she writes, \u201cBread, as one of the traditional staples of the world, should never be wasted. To do so tosses away your luck and prosperity with the garbage. Give your leftovers to the birds or make breadcrumbs.\u201d (22) I was raised never to waste any food at all, let alone bread. But \u201cbread\u201d, given its association with money \u2013 remember the hippie term in the late \u201860\u2019s and early \u201870\u2019s \u2013 has a deeper connotation. I am literally unable to throw away bread. I really do believe that if I toss away bread, my bank account will dwindle away to nothingness. So yes \u2013 I do make bread crumbs from them. Often, I\u2019ll make croutons. But one of my favorite things to make with old bread is Bread Pudding. Bread Pudding is really quite easy. You need: 2 cups milk 2 tablespoons butter 1 teaspoon vanilla extract 1\/3 cup sugar Pinch of salt \u00bd loaf of old bread \u2013 I usually use Italian or French bread \u2013 cut into cubes 2 eggs, beaten 1 cup raisins or dried cranberries (optional) Preheat oven to 350 degrees. Grease a 4-to-6 cup baking dish &amp; fill it with the cubed bread. (Mix in raisins or cranberries, if you are using them). In a heavy saucepan, heat the milk until small bubbles form at the edge of the pan, stirring constantly. Add the sugar and stir well. Remove from heat. In another bowl, beat the eggs well and add the vanilla. Add a small amount of the milk mixture to the eggs and mix. Repeat this several times (this is called \u201ctempering the eggs\u201d). When you have added about two full tablespoons of the milk mixture to the egg mixture and mixed it well, add the egg mixture back into the milk mixture and stir well. Add whatever seasoning you may want \u2013 I like cinnamon, nutmeg and a touch of cloves. Some people add bourbon or rum! Whatever you like! Pour over the bread cubes and push the bread cubes down into the custard mixture. When all the bread cubes are immersed, put the pan into the oven and bake for about 30 minutes until golden brown. I serve it with maple syrup and whipped cream. Yummy !! So if you have never read A Kitchen Witch\u2019s Cookbook by Patricia Telesco, I highly recommend it. And save all your bread and try making Magical Bread Pudding \u2013 it\u2019s good at any time of the day! Happy New Year! References: Telesco, Patricia. A Kitchen Witch\u2019s Cookbook. St. Paul: Llewellyn Publications, 1994.<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":1,"footnotes":""},"categories":[],"tags":[],"class_list":["post-13320","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/13320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=13320"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/13320\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=13320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=13320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=13320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}