Witchin’ in the Kitchen at the Bubbling Cauldron

This freezes very well, nothing like the aroma of fresh from the garden basil in the dead of winter. I love it best as a spread for veggie wraps or tossed in hot pasta.

Basic Pesto

(from Feeding the Healthy Vegetarian Family by Ken Haedrich)

2 1/2 C packed fresh basil leaves
2-3 garlic cloves, peeled
2/3 C olive oil (the better the quality, the better the pesto)
1/4 C walnuts or pine nuts
1/8 t salt
3/4 C freshly grated Parmesan cheese

In a food processor or blender, process the basil, garlic, olive oil, nuts, and salt until smooth, stopping to scrape down the sides. Scarpe the mixture into a bowl and stir in the Parmesan. Cover and refrigerate until needed. If you don’t plan to use it within 4-5 days, freeze it.

source Lisa B-K

12 drops Patchouli Essential Oil
2 drops Ylang Ylang Essential Oil
3 drops Geranium Essential Oil
1 drop Cinnamon Essential Oil

Mix all the oils and allow them to marry for 7 days. Store in your favorite atomizer

SOURCE:
http://itsmynature.net/html/Household.html#anchor3119212

1 1/2 lb Ripe strawberries
1 c Sugar
2 ts Lemon juice

Wash berries well. Cut hull in half and slightly mash. Put all ingredients in a pan on a propane stove and boil for about 5 minutes, without stirring. Remove from heat and cool for 30 minutes. Pour mixture into baking pan, 9″x9″, and cover with plastic wrap. Place outside in sunlight for 3 to 8 hours, until it is thick. Pour into a jar and chill or use for a snack right away.

based on 1655 (?) recipe of “A cordial water of Sir Walter Raleigh”

2 lbs. frozen strawberries
6 cups 80-proof brandy
simple syrup: 2 c. white granulated sugar to 1 c. water

The frozen strawberries were put in a glass jar and covered with brandy, then left for 4-1/2 weeks but stirred each day. The solid material was strained out and squeezed through cheesecloth and the liquid then poured through unbleached coffee filters. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor. Very sweet but very drinkable.

SOURCE: unknown

My daughter and I were watching Everyday Italian on the Food Network and she insisted that we make this dish for her Dad for Father’s Day. Sounds yummy. I will most likely add basil or oregano, maybe some minced garlic to this as we like a good flavor. I’ll at least follow this recipe and tatse before changing it.

Penne a la Carbonara
Recipe courtesy Giada De Laurentiis

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper.
Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water.
Add pasta and cook until al dente, about 8 to 10 minutes.
Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick.
While the pasta is still hot, return it back to the pot.
Add the browned pancetta and mix well.
Add the cream mixture and coat the pasta completely.
It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
Add remaining Parmesan and chopped parsley.

Gather together: 1 litre of spring/rain water, 25mls rose water, 25mls
witch hazel water, 3 drops sandalwood oil, 2 drops of another favourite
oil, 1 teaspoon rock/sea salt, a glass bottle for storage and a spritz
spray bottle.

Blend the liquids and salt and oils together. Pour into the glass
bottle.

Shake and leave until salt has dissolved. Pour into a spray bottle.
Shake before each use.

Use to spray on yourself to cleanse your aura or dowse your self in the
shower with the mix.

(Source Unknown)

1 pound juneberries
1c. water
4 1/2c. sugar
1/2c. lemon juice
1 package pectin

Wash and crush ripe juneberries. Add water and simmer 15 minutes. To prepare juice; rest colander in a bowl or kettle. Spread cloth or jelly bag over colander. Place hot prepared fruit into cloth or bag. Fold cloth to form bag and twist from top. Press with masher to extract juice.
Measure 3c. juice into 6-8 quart kettle and add lemon juice and pectin. Stir well Place over high heat, bring to boil, stirring constantly. Bring to a full rolling boil. Boil hard exactly 2 minutes. Remove from heat. Skim foam and pour into glasses. seal with paraffin or use dome seals and boil water bath method.

Pick enough violets to fill a quart jar.

Rinse, remove stems and pack into a quart jar.
Cover violets with boiling water, let stand for 24 hours.
Drain juice (about 3 cups)from violets and discard violets.
To each cup of juice add the juice of l lemon, to this add l box of surejell.
Boil mixture then add 3 cups of sugar. Bring this to a rolling boil when stirring.
Boil for 1 minute, pour into sterilized jelly jars, cover with lids and rings.
Place jars in canner, cover with boiling water, bring back to a boil and process for 5 minutes.
Remove jars from water and cool on a towel.

Recipe makes approximately 5 jars of jelly.

SOURCE: unknown

1/3-cup butter
1 cup sliced fresh mushrooms
¼ cup minced onion
1/3-cup flour
½ teaspoon salt
¼ teaspoon nutmeg
1 cup canned chicken broth
1-cup light cream or half-and-half
1 egg yolk, slightly beaten
2 tablespoons sherry
3 cups chopped cooked chicken
½ cup whipping cream, whipped
1/3-cup Parmesan cheese

Melt butter. Add mushrooms and onion and sauté until tender. Blend in flour, salt and nutmeg.
Cook over low heat until flour is thoroughly blended. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for 1 minutes. Pour a little hot mixture into egg yolks; return all to saucepan, blending thoroughly. Blend in sherry. Set aside 1 cup sauce. Add chicken to remaining sauce. Spread ¼ cup filling on each crepe. Roll up. Place in buttered 13 X 9 baking pan. Fold whipped cream into remaining sauce and spoon over crepes. Top with Parmesan cheese. Broil 4 to 5 inches from source of heat until lightly browned and bubbling - approximately 6 to 8 minutes.

Makes 6 servings

from Eliz

4 large lemons (or limes)
1/4 cup, cider vinegar
1 pint distilled water
5 drops Lavender essential oil
5 drops Eucalyptus essential oil
5 drops, Tea Tree essential oil
Spray bottle

Squeeze the lemons and strain out the pulp. Pour into a pitcher and add
the vinegar and distilled water. Mix well by lightly whisking, then
carefully add the essential oils. Pour solution into a spray bottle, and
label. Store in a dry place away from direct sunlight, and use as a
disinfectant each time you clean the nursery.

From Miss Daney - Folklore, Magic and superstitions

1 cup of water to every 3 Roses

Pull off the rose petals, one at a time, all the while empowering
them with your desire, put them in a pot with the water. Simmer
slowly for about 15 to 20min., then cool. Strain the water and pour
into a bottle or closed container. Be sure to bury your flower
petals back in the soil of the plant you took the rose from. Use the
petals again to make Rose Oil. Sprinkle the water in your bedroom,
on self, around your work space or where you would like to encourage
love. If you rinse your hands with Venus Water before mixing a love
potion, the potion will be more effective. Can be used in any potion
that calls for water.. or in chalice for ritual. The more chants or
written spells.. the more powerful the Venus Water is so use your
imagination!! Triple the recipe and store in glass oil jars.

source unknown

2 cups distilled water
4 tablespoons vodka
½ cup chemical-free dried rose petals
½ cup fresh violet flowers

1. Combine the ingredients in a sterilized glass bottle.
2. Swirl the contents gently.
3. Store in a cool, dry place for a week.
4. Strain out the flowers using a strainer lined with muslin or an
unbleached paper coffee filter.
5. Bottle and enjoy.

(from www.Care2.com)

Rubbing Alcohol
Flowers - nice smelling
a small glass bottle with a tight fitting cap or a cork

1. Chop up the flowers and leaves into tiny pieces.*
2. Put the flower pieces into your bottle.
3. Add rubbing alcohol until it is almost completely full (leave room for the cap or cork)
4. Put on the bottle top and let the perfume sit for two weeks.
5. Strain to remove the flower pieces.
6. If the perfume is not strong enough, let it age one more week. If it still isn’t strong enough, add new plant pieces and repeat steps 4-6.
7. Label you perfume bottle and wear you new scent to attract a friendly Djinn.

*Fragrant flower suggestions ~ lavender, rose, mint, jasmine, gardenia,
lilac

(Source Unknown)

1 qt. cranberry juice
1 c. sugar
2 c. orange juice
1 c. pineapple juice
1/2 tsp. almond extract
2 c. chilled ginger ale
1 pint pineapple sherbet

Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered, until serving time. Just before serving, stir in the ginger ale and sherbet.

2 cups of fresh Strawberries
2 cups of Vanilla ice cream
2 cups of Sparkling Water
1 cup of fresh Pineapple, diced (canned can be used, crushed)

Blend until smooth. Serve chilled in rocks glasses.
Serves 4.