The video is posted; the accompanying blog will come in the next couple days. I’m suffering with a severe back spasm that’s been going on for going on 5 days…
The post & video are about mincemeat!
The video is posted; the accompanying blog will come in the next couple days. I’m suffering with a severe back spasm that’s been going on for going on 5 days…
The post & video are about mincemeat!
We’re back with another Yuletide gift idea to make for yourself or your loved ones! The Magickal Dream Pillow!
There’s a lot that can be said about these pillows–everything from “they’re just placebo” to “they work wonders” to “…haven’t these been around since the middle ages?” And all these statements are correct!
In this application, the herbs and flowers you’re using inside the pillow are chosen for their magickal or spiritual properties, rather than their medicinal ones. So, in a way, if you believe they will work, they will work (which is like the placebo effect). Some people are greatly affected by dream pillows; some are slightly affected.
As for the Middle Ages…
In an herbal I have that is a collection of recipes involving roses, one of the recipes was for a sweet bag (aka sachet or dream pillow), originally published in 1606 in Little Dodoen:
“Take dry rose leaves keep them in a glass which will keep them sweet and then take powder of mints, powder of cloves in a grosse powder. Put the same to the Rose leaves then put all these together in a bag and take that to bed with you and it will cause you to sleep, and it is good to smell unto at other times.”
This particular blend works well for anxiety, as well. This is one of the items I made and sell for SCA re-enactment folks. Apparently, it works for dogs, too, as a friend of mine had a couple of very anxious pups who loved having the sachet near them.
You can really use just about anything in the pillows. You can also make them any size; just remember, you’re filling them with herbs.
My fabric was about 5″ to 6″ squares. I use about 1/4″ seam allowance and just a straight stitch. The grey pillow contains 2T each of lavender and chamomile (and it resides under my pillow). The gold and red pillow contains about 1.5T each of cloves, rosemary, and mugwort (and it resides under Cameraman Ken’s pillow).
The lavender pillow is just to help with sleep. It seems to work alright for me. It’s not an overpowering scent, either, so it’s not giving me allergy issues. The mugwort pillow is for “inspired dreams,” meaning it’s meant for relaxation and divination. You’ll remember from the blog about the Divination Tea for Samhain that mugwort is used to elevate your psyche. Cameraman Ken hasn’t mentioned any of his dreams to me, so I will simply assume it’s doing what it’s supposed to and his dreams just aren’t insane like mine, so he doesn’t remember them.
You could make a dream pillow with the recipe for the sweet bag and set it in your pet’s bed if your pet is prone to anxiety. Let me know how it works if you decide to do that. Also, I will require pictures of your pet with their pillow. Or just your pet.
That’s all for this week. Next week, we’ll have another couple of videos, one of which will be a Yule ritual, so make sure you’re following me all the places!
Hello, my Witchlets!
Today, we’re talking about zucchini, Meatless Monday, and why Meatless Monday is a good idea for the environment.
This is the second time I’ve made this dish. I made it per the recipe here the first time I made it. This is the second time. This time, I used a kale alfredo sauce, ricotta (instead of cream cheese like I did the first time), and white wine vinegar because I do not currently have any white balsamic. We really enjoyed this version–possibly even more than the regular version!
I try to do Meatless Mondays and Fish Fridays every week. Not because I’m trying to be special or whatever, but because I really am trying to eat more fish and help the environment by reducing my carbon footprint through the food choices I make.
What do I mean by this?
First, we can all agree that ultra-processed foods can have a negative health impact on our bodies. The Laborers’ Health & Safety Fund of North America has a really good article on ultra-processed foods, as does Medical News Today.
Second, we can agree that greenhouse gasses are a threat to our environment through global warming. According to Gerber, Steinfeld, Henderson, et. al (2013), 15% of greenhouse gas emissions come from the production of meat and dairy. I worked on a dairy farm for a few semesters in my undergrad, and I’ve seen just how much energy goes into milking and feeding the cows. Also, as a side note, baby cows are adorable, but their noses are made of slime. It’s a serious detractor from their adorableness. Anyway, the mass production of meat and dairy contributes significantly to not just greenhouse gasses, but also deforestation, species reduction/decline, water usage, and more.
I am not at all saying we must all be vegetarians or vegan. I would probably die because I wouldn’t get enough protein from plants. What I am saying, however, is that if we had one day a week where we didn’t eat meat, we would be helping the environment. Here is some more information about Meatless Mondays that you can read over. If we want a sustainable future, we need to make choices now to achieve it.
I have trouble giving up dairy, though. I like my cheese. And my heavy cream.
Regardless, I do try to have Monday as a completely meatless day. I don’t always succeed, but I do make sure that if we’re eating meat, it’s leftovers. I have Linda McCartney’s “Home Cooking” vegetarian cookbook and I’ve made many things from it. I have several Keto Vegetarian dishes that are my go-to’s. Impossible Ground is my friend. I make a really good vegetarian loaf with Impossible ground. I have learned to make tofu and actually enjoy it. I have TVP (total vegetable protein) that I haven’t figured out how to use yet; and nutritional yeast that I can make taste like cheese. There are so many different things you can do to not have meat for one day a week.
I challenge you to try it out: Meatless Monday.
Maybe we’ll talk more in-depth about Fish Friday. I know it’s a religious thing for a lot of people (not really sure how or why); I just chose Friday as my fish day because a) alliteration and b) it’s a night where I have nothing scheduled, so if I end up not liking the fish, I can make something else or order takeout. Fish really isn’t my thing, but I’m getting better at it.
Join me for Meatless Monday and Fish Friday! Let’s enjoy awesome food together, but apart. Wash your damn hands!
So, I have a new website and you’re supposed to be able to log in from Patreon to it. I had trouble logging in, personally, with that plugin. If anyone cares to give it a whirl and give me feedback, that would be great!
I’m also trying to see if I push posts from my site to Patreon (I don’t, apparently) or if I need to push from Patreon to my site (I do, apparently). So, here’s today’s video and blog, as a link, because I’m very behind and didn’t copy pasta my stuff. I’m sorry. Growing pains. I’ll get it all worked out!
Before I talk about the recipe I’m making in this video (which can be found here), let me just mention that I shot three videos on this particular day (Sunday, November 29), and I feel that none of them are particularly amazing simply because I was in so much pain that I couldn’t move very well.
And then when I woke up this morning (Monday, November 30) to put together the blog posts and such for the week, I thought I was going to die. Not to be graphic, but we’re going to talk about gas because there may be another change in the recipes I make. I’ll probably know more after my quarterly RA appointment on Wednesday.
For the past… two years? I’ve been getting very random, intense gas pains in the lower left quadrant of my abdominal cavity. In fact, I can pin point the pain to just above the protruding bit of my pelvis. Naturally, I have trouble with left and right (mostly because I was a tour guide in Hershey for a few years in which my right was Left and my left was Right and that really messes you up, after a while) and freaked myself out because I thought, “Maybe…this is appendicitis!!” I was frantically texting Cameraman Ken (who was just in the next room), panicking. Turns out, the appendix is in the upper right quadrant, so I had absolutely nothing to freak out about. When has that ever stopped me, though.
Anyway, today is day 3 of this pain. Sunday when I was filming was the worst, but I had to get it done. Cameraman Ken asked me the normal questions (like, “When was the last time you evacuated your bowls?”) and was surprised that everything, aside from the intense pain, was absolutely normal. It’s not bi-lateral pain, either. It’s located at that one point at my pelvis. So, whilst squirming in bed, trying not to throw up from the pain, I grabbed my phone and did some searches. I came across this information from Johns Hopkins:
“We see SIBO in patients who have had abdominal surgeries such as roux-en-Y gastric bypass or conditions such as diverticulosis of the small bowel. It’s more common in people with systemic diseases such as long-standing or poorly controlled diabetes, scleroderma, lupus, Crohn’s disease, celiac disease, and those with a lowered immune system.”-Hazel Marie Galon Veloso, M.D., “How to Get Rid of Gas Pain”
Great. I have at least two of those things: Lupus and celiac disease. This is not something that happens incredibly frequently, but it does happen every few months. This is probably the 2nd time since June this has happened (that I recall…what even is time in this Covid-19 Nation!?), and prior to that, I think it had happened 3 or 4 times since January? Anyway, it’s very irritating and can be alarming. But, now you know what’s going on behind those dead eyes in the video. 😉
On to the fathead rolls!
I have made this recipe four times, now. The first time I made it, I made a half batch and really liked it. The second time, I made it into a pizza crust; the third time, I didn’t cut them before I put them in the freezer; and the fourth time, I made them for you! Cameraman Ken slipped some wax paper between the two halves of each bun, as well, before putting it in the freezer. I asked what that was for and he said, “To keep them from freezing together.” Oh. Right. That makes sense.
This recipe would definitely be easier if you have access to a food processor. The way I did it in the video seems to work the best for me, personally, since I do not have current access to a food processor. Plus, as much as I hate stuff under my nails, I do enjoy kneading dough. Plus, if the dough starts getting sticky or cools down too much, just pop it back in the microwave for 15-30 seconds and you’re good to go.
Simple recipe. Delicious recipe. You can also form these into hotdog buns, if you’d prefer or need. If you’re looking for a loaf of bread for sandwiches, I would use a different recipe for that, like this one. It has a very good flavor and is very sturdy. I’ve used it for grilled cheese and it’s wonderful! It does not rise like other breads, so keep that in mind, but it is quite good in its own right. I keep mine in the refrigerator.
Hope you enjoyed the post and the video! I’m still messing around with the plugins on this site, so please let me know if something doesn’t work that you think should!
Happy (U.S.) Thanksgiving! I am so thankful for the support of all of you who have been watching my videos and reading my blogs! There are some changes afoot, namely, I’ll be redirecting from http://kwos.food.blog to https://kwos-food.com! That’s right, I have my own domain!
Even more exciting, at least for me, is the Grand Opening of The Witchery, my very own shop for all things KWOS and Witchery! Currently, I have anointing oils and loose incenses for the sabbats (except Ostara because I don’t have some of the things I need for it), 10-packs of 33mm charcoal disks, and the simple KWOS-brand Pendulum Board used in today’s video! If you’d like to download the printable pendulum board, it’s $1.00–but you know what else you can get for $1.00? Access to my discord channel by supporting me on Patreon! And for just $5/mo, you can also get access to exclusive Patreon-only content (like a video that features Cameraman Ken, released earlier this morning)! There will be exclusive discounts for Patreon supporters, as well.
Eventually, the store will also have custom altar cloths (specific to the sabbats) which are handmade by me; custom, physical pendulum boards, KWOS attire (such as aprons and oven mits), and much more.
But enough about the excitement that is this new chapter of KWOS and more about pendulums and pendulum boards!
For me, pendulums have always had an odd place in my heard. Growing up in a very fundamentalist environment, I was always taught such things were bad. So, imagine my surprise when I went to my first metaphysical shop to get essential oils for a project I was working on, when the crystal featured in this video nearly leapt of the rack at me!
I could feel its vibrations. I could hear it calling to me. When started sifting through the crystals, it was quivering. When I brushed against it, I felt a surge of electricity rush through me and I knew it was The One. It is my favorite pendulum (noted by the fact it is not one of the missing other two), and it has never steered me wrong. Ornery as it may be (like its manipulator), it gives the answers it believes is correct and best to the questions asked.
It’s pants at locating missing items, though. Note the still-missing other two crystals.
To use the pendulum board, print it off and place it on a flat surface (any flat surface will do). Ground and center yourself, focusing your intentions. When you are ready, hold your pendulum out from your body and say, “Show me a Yes.” Allow the pendulum to move in whatever manner it has selected to designate yes. Follow that desire with, “Show me a No,” and allow it to do so. This way, you will be prepared just in case your pendulum decides to be ornery and not follow the notations on the pendulum board.
Now, hold your pendulum over the center of the pendulum board and focus your intention. Ask your yes/no question and allow the pendulum to move where it needs. You will notice there are two Yes, two No, two Maybe, and two Uncertain on the board. Each has a significance.
Yes – Bottom = This is a new path that you must go down (Yes, don’t be scared) // Top = Time to push forward with this (Yes!!)
No – Right = Have strength and don’t give up (No, right now…) // Left = Let it go, it no longer serves you (No.)
Unknown – Bottom Right = It’s time to try some manifestation to make things happen (Affirmations, visualizations, etc) // Upper Left = Practice gratitude and review lessons previously learned (You’re missing something important; reflect)
Maybe – Bottom Left = Only you can inspire action and create options (This is completely in your hands) // Top Right = More needs to be released in order to find clarity (You aren’t sure what you want, perhaps there’s trauma you need to address?)
If you’re looking for more probing questions, I would recommend a more detailed pendulum board. Many resemble spirit boards with letters and numbers on them for the crystal to spell out answers for you. I will, eventually, offer this type in my shop, as well. You would use them in the same way, writing down the letters/numbers the pendulum points to.
I hope you found this video and post useful! Please feel free to leave a comment and let me know what you think! Also, feel free to share this with others. Have a blessed Thanksgiving (if you’re in the U.S.) and we’ll be back with more next week!
This video is longer than I normally post, but we’re also going on an adventure through four different dishes that we’re making in preparation for Thursday. I thought it would be a good idea to do this one in advance, in case anyone wanted to use any of these recipes.
I’ll try to go in the same order as the video. I didn’t plan it out well, though. Which, I mean, that’s what everyone has come to expect from me.
Oh, really fast before I continue: If you like this blog and follow it for updates, please consider creating an account for WordPress.org–because this blog is moving! In efforts to expand this blog and the YouTube channel, I have purchased kwos-food.com and have been importing all of my posts to the blog there. There will be more about this on Thursday, but I wanted to let all of you know about the impending change. When you visit this URL (starting next week), you will be redirected to kwos-food.com to read the content there. I would love for you to join me there and continue supporting this blog. To do the things I want to do, it would be extremely cost-prohibitive to keep the WordPress.com site going.
Now! Onto the food!
I used the recipe from WholesomeYum for the filling. Mostly. I made my own pumpkin puree, though. Because it’s me and I love pumpkin. Not pumpkin spice; pumpkin. But I also made my own pumpkin spice blend. There are many different recipes available on the internet for it. It’s a lot of cinnamon, not as much ginger and nutmeg, then a little allspice and clove. Even though the pie crust was store-bought, so it’s only gluten-free and not low carb, I still chose a low-carb option for the filling. Same with the cranberry curd tart we’ll talk about in a few minutes.
Gluten-Free, Paleo Dressing
I’m used to cooking a Paleo/Primal style Thanksgiving dinner. In last week’s post about dressing a turkey, I made one type of stuffing that is made with ground meat (I think the recipe wanted pork; I used turkey. Lamb would have been better). This dressing (or stuffing, if you want to go that route) is made with a variety of veggies and some fruits. It cooks up pretty quickly and smells amazing. I’m sure it will also taste amazing.
Boozy Cranberry Sauce
Tori Avey is one of my favorite people to follow. She is a real person with a real life and has amazing recipes that favor a variety of diets, but specifically are kosher-friendly. She is Jewish, after all. Her recipe for boozy cranberry sauce came to my attention via Cameraman Ken and we decided to try her recipe instead of the one I do every year that is pucker-your-mouth tart. If we decide to use this recipe forever, I will definitely plan to make some sugar-free Cointreau or Triple Sec specifically to use in this recipe. I also need to make sugar-free Limoncello. But, that’s a story for another time–as well as another video!
Cranberry Curd Tart
One of my Facebook friends posted a link to a beautiful and vibrant red tart. I read the words “Cranberry Curd” and decided I needed to, at least, make that part. I was originally going to wait til after Thanksgiving to make the curd, but Cameraman Ken suggested that, since I had two pie crusts, I could just use both and make the tart, as well. By the time I got to this part in filming, though, I was out of spoons (or spell slots, whichever you identify with). I was having a difficult time recalling anything and my hands were starting to not work anymore. Cameraman Ken ended up doing the straining of the cranberry puree through a medium-mesh strainer, off-camera.
This entire 33:18 video took a total of 5 hours of prep and work to do. That’s also after we had to run an errand first thing in the morning. Long day was long.
Thank you for taking the time to read this post. If you like what you see here, please consider heading over to Patreon and supporting me there. I do have content for Patrons-only, starting at the $5 tier. Let me know if you decide to make any of these dishes for your Thanksgiving. Stay safe. Wear a mask; wash your hands; stay 2m apart! Have a Happy and Healthy Thanksgiving!
Originally, this was going to be two separate videos. Cameraman Ken suggested just making it one video both for content and my sanity. I also got a new toy that we were playing with throughout this video–it’s a light ring. Let me know if it helps the lighting at all? I don’t normally watch my own videos until a lot later, so commenting or, if you’re a Patron, pinging me on Discord is the way to go.
First of all, what is the difference between stuffing and dressing? Technically, stuffing gets stuffed into whatever you’re stuffing and dressing is baked on the side or in its own container. The recipe in this video is, obviously, stuffing from Primal Palate, one of my go-to websites for Paleo/Primal dieting. We’ve been stuffing meats since the medieval times, honestly. I had stuffed tilapia the other night for Fish Friday. It’s not a new concept. Dressing is simply how a meat is prepared. Salting, peppering, and dry rubbing a steak are how you dress the steak. When did this get confusing? The Victorian era. Everyone was so prudish–which was funny because Queen Victoria herself, was not. They also, apparently, had the humor of a 9-year old boy and found the term “stuffing” to be mildly offensive–especially when it came to birds. If you need a little help with that one, I’ll just leave this post here and say no more.
So, “stuffing” became “dressing,” despite it still being shoved into the carcass of a bird. They really confused everyone, but now it’s more of a regional thing. Some place–I think the South–refer to stuffing as anything with bread in it and dressing as anything else. I think? I don’t know. I use the terms to indicate if the dish has been cooked inside the meat or if it’s been casserole’d, basically. So, you’ll notice in this video, I talk about the stuffing inside the chicken, but the dressing in the casserole dish. That’s just for clarity. For me, they’re pretty interchangeable. Especially since I can’t have regular bread and any bread I make molds before it goes stale.
When it comes to dressing a bird, there’s so many different things you can do. I’m using a chicken for this video because I don’t have room for a turkey in my fridge. Truth be told, I barely had room for the chicken! I don’t like skin. I can’t think of a single animal whose skin I eat. I don’t like the texture and it’s just… icky. So, I have Cameraman Ken remove it for me while I prep up other things I’m going to need for dressing my fowl. So, if you like skin, my recommendation is to peel it back and put small cubes of butter under the skin to help keep the bird moist and crisp up the skin. Rub it down with salt and pepper and any other spices you’re using, and make sure to get the inside of it, as well. Stuff your bird, and then tie its legs together. I was struggling, mostly because my brain shut off almost completely and I couldn’t figure out how to tie the legs. Cameraman Ken says to do a Figure-8…which I then had to figure out how to do because my brain was just done.
I can’t remember if I said this, but you’re going to roast your chicken or turkey for 20 minutes per pound (so a 6lb bird goes for 120 minutes, or 2 hours) at 325F. Please note, your bird is not done until it reaches an internal temperature of 165F at the thickest part of the meat. The USFDA doesn’t recommend stuffing turkeys or chickens because of “Food Safety,” meaning a lot of people just take out the bird when the timer goes off instead of verifying it’s safe to eat. Get yourself a meat thermometer and use it. Clean it off after each use to avoid bacteria and transfer.
Make sure to stay tuned for more Thanksgiving-related cooking and projects, and if you’re not already a Patron, consider becoming one and, as always, thank you for your support!
PS: It’s my parents’ 54th Wedding Anniversary today! Congratulations, Mum & Dad!
Grand Opening Sale Event! Use code LAUNCH2020 for 20% off your total! Dismiss