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Fathead Burger Buns

Yep. It’s that kinda day.

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!

Pendulum Work & GRAND OPENING

Yeah, I’m not sure, either

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.

YesBottom = This is a new path that you must go down (Yes, don’t be scared) // Top = Time to push forward with this (Yes!!)

NoRight = Have strength and don’t give up (No, right now…) // Left = Let it go, it no longer serves you (No.)

UnknownBottom 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)

MaybeBottom 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!

Blessed be.

Thanksgiving Prep: GF Sides & Desserts

“Lasers”

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!

Pumpkin Pie

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!

Dressing & Stuffing a Turkey

I know I’m going to get stuff under my nails….

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!

Pumpkin Chili

When other people talk about how it’s “Pumpkin Spice” season, I’m just talking about pumpkins because I love pumpkins. I’m not even sure why. They just make me incredibly happy. Which is why I bought 3 sugar pumpkins a few weeks ago so I could make some of my favorite pumpkin treats! We’ve made, pumpkin purée, pumpkin shortbread, and now, pumpkin chili! I still have a pumpkin left and I plan on making pumpkin pie with that! Though, I also want to make pumpkin butter. Hmm. We’ll see. I’ll probably have plenty of purée left over from my pie to make some pumpkin butter.

I found this recipe back in, I want to say 2011 or 2012, when I first decided to do a Paleo diet and start powerlifting. I’ve made it many times over the years because it’s my favorite chili. This time, I made modifications to the recipe by omitting the sweet potato and adding bell pepper and jalapeños; I also omitted the fresh basil, oregano, and cilantro and, naturally, added hot sauce.

Normally, I do this recipe in the crock on low for 8 hours. This time, however, I’d had this idea that I’d fill the pumpkin shell with it, but that turned out to be a bad idea, so I just did it on the stovetop. It’s not all that long of a recipe to make–probably about 45 minutes. I would not walk away from your chili, though. It has a serious potential to burn onto the pot, and you do NOT want that! Stay vigilant!

Thanksgiving is coming up soon and I guarantee I will have at least two videos about Thanksgiving foods! They will be low-carb, gluten-free, and delicious! I’ll even have a video (on a Thrusday) about how to dress a turkey (using Cornish game hens because there’s only two of us and I have no need–or place to store–a 12+lb turkey). Patreons have some videos just for them already posted–and we may even do a special Thanksgiving Patron-only video for a from-scratch, gluten-free green bean casserole! If you’re not already a patron and you want to see these videos, the $5 is where you want to be! You’ll get exclusive content in addition to what you find here!

Regardless of what you choose, thank you for your support! We’ll see you next time!

Paleo/Keto Pumpkin Chili

All Hail CAThulhu!

When other people talk about how it’s “Pumpkin Spice” season, I’m just talking about pumpkins because I love pumpkins. I’m not even sure why. They just make me incredibly happy. Which is why I bought 3 sugar pumpkins a few weeks ago so I could make some of my favorite pumpkin treats! We’ve made, pumpkin purée, pumpkin shortbread, and now, pumpkin chili! I still have a pumpkin left and I plan on making pumpkin pie with that! Though, I also want to make pumpkin butter. Hmm. We’ll see. I’ll probably have plenty of purée left over from my pie to make some pumpkin butter.

I found this recipe back in, I want to say 2011 or 2012, when I first decided to do a Paleo diet and start powerlifting. I’ve made it many times over the years because it’s my favorite chili. This time, I made modifications to the recipe by omitting the sweet potato and adding bell pepper and jalapeños; I also omitted the fresh basil, oregano, and cilantro and, naturally, added hot sauce.

Normally, I do this recipe in the crock on low for 8 hours. This time, however, I’d had this idea that I’d fill the pumpkin shell with it, but that turned out to be a bad idea, so I just did it on the stovetop. It’s not all that long of a recipe to make–probably about 45 minutes. I would not walk away from your chili, though. It has a serious potential to burn onto the pot, and you do NOT want that! Stay vigilant!

Thanksgiving is coming up soon and I guarantee I will have at least two videos about Thanksgiving foods! They will be low-carb, gluten-free, and delicious! I’ll even have a video (on a Thrusday) about how to dress a turkey (using Cornish game hens because there’s only two of us and I have no need–or place to store–a 12+lb turkey). Patreons have some videos just for them already posted–and we may even do a special Thanksgiving Patron-only video for a from-scratch, gluten-free green bean casserole! If you’re not already a patron and you want to see these videos, the $5 is where you want to be! You’ll get exclusive content in addition to what you find here!

Regardless of what you choose, thank you for your support! We’ll see you next time!

Hypocras & Mulling Spices

Jazz Hands!

As the weather turns colder, our drinks turn warmer–whether through heating them (like hot chocolate) or adding spices to them (like mulled apple cider or mulled wine). Mulling spices are a good and simple gift for people who like the taste of the fall and winter holidays. This recipe calls for about a cup of mulling spices, 12 9-inch circles of cheesecloth, 4-ish 9-inch lengths of a natural fiber yarn (such as cotton or bamboo), and two 8-ounce mason jars. There’s no set amount of each spice to use in your mulling spices. You’ll just need to break up your cinnamon sticks and, likely, your star anise. Everything else is perfectly fine as it is.

You’re going to put about 2-3T of the spice blend in the center of your 9″ circle, then pull up the edges and tie them up to make a little pouch. Put that into your mason jar and do it again! Make sure you’re tripling up on the cheesecloth! Stuff these little bags of heaven into your mason jars and then you can cut out a piece of cardstock to write your message of cheer on and stick it over the lid, under the band (to hold it in place). You can add a ribbon with bells and mini pinecones if you want, but it isn’t necessary. Voila! The perfect, simple gift for the holidays!

But, how do you use it?!

Easy. If you want to add some spice to your apple cider, simply pour your cider (about 1 quart should be plenty) into a pot, add your bag of spices, and let it simmer for about 10-15 minutes. Discard the bag and enjoy some mulled cider. The same can be done with wine or grape juice.

Speaking of spiced wines… Hypcoras is a medieval spiced wine that actually dates back to at least the Roman era! My friend over at Tasting History has a great video on the history and making of Hippocras (better than this one, for sure)! Romans enjoyed spiced wines, but the recipes weren’t always written down. The oldest extent recipe for a spiced wine dates to approximately 1340. It was called a piment and is what Hippocras developed from. There are many, many, many recipes about on the web for Hippocras. There are some that are very complex and some that are quite simple–like the one I made here. Hippocras/Hypocras/Ipocras/etc. is only as good as the wine you use. Mine is a very inexpensive Cabernet Sauvignon that is a bit sweeter than other Cabs I enjoy. To that end, I only used 2T of Swerve sweetener–and even then was hesitant! You should let it stand for at least two hours before straining and the preference is that it stands overnight. Despite the amount of sweetener in it, the Powder Douce is the stronger flavor and makes this drink a good mix of spicy and sweet. Hippocras can also be made with grape juice, but you will definitely want to adjust the sweetener for that (or just eliminate the extra).

Normally, I reserve my alcohol videos for my Patrons. If you’re not supporting me there, head over now and select your level of support! If you want to just tip me, $1/mo will get you access to my Discord server and the live streams I do there. If you want more content, $5 will grant you access to videos and blogs specifically for my Patrons! You may even get to see Cameraman Ken, too, on air!

That’s all for now. Merry meet, merry part, and merry meet again. Blessed be.