Category: Recipe

DIY All-Purpose Cleaner

Posted on by Th3D0ct0r
I’m not saying it was aliens…

Merry meet!

I love making these videos as much as I love making the food videos! These ones are way more relaxed. In this video, we’re going to make a really fantastic all-purpose cleaner. You’ll need a 16oz spray bottle and some funnels. Here’s a list of everything else:

1/2c apple cider or distilled white vinegar
1 T water (I used distilled)
10 drops of essential oils/essential oil blend (mine was 4 lemon, 3 lavender, 2 pine, 1 Peppermint)
2 T baking soda
about 1-1/4c Distilled water to top off

You’re going to put your liquids into the container first. Your vinegar, oils, and water, then gently shake them. Then you’re going to add your baking soda S L O W L Y. Ask me how I know to do it slowly. Because I’m a dunderhead and didn’t and there was a bit of an explosion because this was filmed early in the morning before my coffee had a chance to hit my brain and say, “Hey! You! The girl who aced chemistry. This is basic acid-base reaction…”

Once you’ve slowly added your baking soda, top the mix off with the water and give it a gentle shake. It’s now ready for use!

You can make this “enchanted” either by imbuing it with your intentions or by using essential oils that have spiritual properties. I, personally, use the ones I use because I know their spiritual properties, as well as their cleaning properties and I like the smell of the blend.

As I said, this is my go-to all-purpose cleaner. On my floors, I use 1/4c. ACV and 16 drops of essential oils/blend to a gallon of water. Again, I choose my oils based on their spiritual and cleaning properties. I love washing my floors and I know my cats aren’t going to get sick from the floor wash! Cameraman Ken wasn’t too enamoured with my homemade dish soap, so I’ll have to find another recipe for him and try again. I do like my dry laundry soap, though I need to make more and re-enchant that. I suppose that could be another video!

Blessed be, my Witchlettes!

Low-Carb Carrot Cake (for 2!)

Posted on by Th3D0ct0r
It worked! Yay!

I love when I can make single (or double) serve recipes! I love them more when I can make them in the microwave (like the Keto Tiramisu)! This recipe was really tasty and actually satisfies that carrot cake craving. The only thing I would do differently is double up the cream cheese frosting.

The black walnuts are seriously “Elder Millennial” age. Cameraman Ken remembers when they received them from his grandfather (in Boone, IA) back in the early 1980s (no later than 1983. I was 5 in 1983)! They’ve been in the freezer/deep freeze pretty much ever since. His mother, Linda, was a packrat and only used things like those black walnuts on “special” occasions. She passed away in January of 2018; sadly, Cameraman Ken found her after a week on her kitchen floor. There was a lot surrounding it, but it was a super difficult time for everyone. She would have loved this carrot cake! And the crab cakes!

I’m not one for nuts in my food. I like Hershey bars with almonds; I prefer the Snickers with almonds, and my favorite non-chocolate bar is Payday. But, honestly, that’s as far as I go. I don’t like nuts in my cookies (except the macadamia nut & white chocolate chip cookies…which is the only way I like white chocolate), brownies, fudge, etc. And I especially do not like them in my carrot cake!

Except this time. With black walnuts. Those black walnuts really pulled all the flavors together and enhanced the richness and texture of the cake itself. Now, admittedly, the cake was a bit dry, but that could have been fixed with more cream cheese frosting. Which, y’know, when I make them again, we will add to!

As far as my weight-loss is concerned, I have a feeling I’m not going to really lose any more weight. It sort of makes me sad, but at the same time, I’m feeling healthier than I did 7 years ago when I was powerlifting and on a Paleo/Primal diet. Definitely feeling the best I’ve felt since the autoimmune issues hit me 6 years ago. The day I filmed this video, I was having some weather-change/Lupus flare up issues, but none so great as to keep me in bed all day. Just swollen, tender joints.

I hope you all are remaining in good health, washing your hands, and wearing your masks. We’ll get through this pandemic and we’ll be healthier for it.

Low-Carb Crab Cakes

Posted on by Th3D0ct0r
Yeah, I’m not sure what’s going on, either.

It’s been so many years since I’ve had crab cakes. Once I found that I couldn’t process wheat, crab cakes became verboten for me. I was quite the sad panda. I mean, I was already not supposed to eat them because I was allergic, also, to iodine, which is found in shellfish. But, that was worth the risk. Hives are much easier to deal with than intestinal distress for days.

Still. I haven’t had crab cakes in a very long time. So, finding this recipe was so awesome and amazing.

We bought canned crab meat specifically for me to make this recipe. Cameraman Ken said, “I’m going to get lump crab meat because if we need it broken up, we can just break it up.” He grabbed 3 cans and we went about our business. I pulled out said cans to make this dish and, low and behold, it was not lump crab meat. It was “regular” crab meat.

It still worked. Mostly. The lump crab meat would have probably worked better and had a better texture. Even after sticking them in the freezer for about 45 minutes, they were still difficult to put into the pan to fry up. Still tasted delicious.

I really liked the flaxmeal in this blend, as opposed to the almond flour. I find that almond flour has a stronger flavor than I’d like and the flaxmeal does not. I also want to note that I had fish two days in a row! Fish Friday this week was a low-carb fish & chips, featuring cod and zucchini fries. I really miss my air fryer. I think that would have been better for the zucchini. Regardless, that was a tasty meal and the homemade tartar sauce was very good, as well…though…missing something. Probably vinegar.

If there’s something you’d like me to film and talk about, let me know in a comment or join my Discord server and check out my Patreon. For as little as $2/mo., you can help me upgrade my recording equipment, my cooking utensils, etc. Plus, you can connect straight to Discord by becoming a Patron! It’s obviously not required, but it is something that would definitely help me out–especially during the pandemic!

Look! Noods! With Alfredo!

Posted on by Th3D0ct0r
Consider the ball of dough….

Such a snappy and witty title! But, hey, I was really feeling like some fettuccine alfredo and I happen to have a recipe for keto noodles and alfredo sauce, so magical times happen!

I know I’m drinking rye whiskey in this video and I look absolutely happy to be doing so–but I am not. I love whiskey; I love rye; it does not love me in return. Sadly, I have developed an allergy, of sorts, to caramel-colored alcohols, so I limit myself to ONE a day.

Anyway, as you will see in the video, I am an absolute dunderhead when it comes to rolling out dough. I probably should have filmed Cameraman Ken fixing my mistakes, but I didn’t. So, it’s just me making mistakes and continuing on with everything (because that’s what we do, right?). Cameraman Ken kept reminding me these videos aren’t about perfection; they’re about entertainment and sharing my experiences with all of you.

What an important thing to remember during this pandemic! Sharing experiences with each other is about the only type of human interaction most of us can get, so do it with wreckless abandon (but, wash your hands and wear your mask)! I can see a light at the end of the tunnel; it could be an on-coming train, but you know what? I’m Wonder Woman, and I will take that train head-on, and I will win.

Please, take care of yourselves. Hydrate, my Witchlettes, just like the plants who grow from the earth, remain grounded and hydrated, stretching up towards the sun or moon and releasing your positivity into the air. So we can burn the world with Kindness.

Projects for Lughnasadh

Posted on by Th3D0ct0r
I’m wearing catears. That have snakes on them. I love them.

I’m back with another Lughnasadh video! We’re making “First Harvest” Potpourri (dry) and Habanero Jelly!

Cameraman Ken (aka The Husbeast) lost his sense of smell through (chronic sinusitis). So, he enjoys foods that have spice, but more importantly, flavor. I have hot sauces sitting on my table that would make mere mortals cry (they do me!), but they are very flavorful and add just enough heat to enhance whatever it is we’re putting them in.

It is important to note that the jelly is not Keto-friendly. It is made with 4.5 cups of sugar. This is not something you can just swap out to Swerve or Truvia or Monkfruit. That isn’t to say that you can’t make low-carb jams and jellies. This recipe, specifically, cannot be modified because of the type of pectin it uses. Admittedly, I don’t know much about pectin because when I make preserves, I don’t use it. My fruit preserves are made with sugar and the natural sugars of the fruits. In the future, I may try to make a Keto-friendly preserves recipe, but today is not that day. Please, don’t use a sugar substitute for this: It will not set up.

Also, yes, I maced myself again cooking the habaneros. You’d think I’d learn by now. That’s why I’m an entertainer and not an actual chef! You get to laugh at my dumbass!

On to the First Harvest Potpourri! I forgot I was making it, which is why my apples ended up desiccated. You need to pre-heat your oven to 200F and if you’re going to use both racks, check them after about 45 minutes and switch the baking sheets around. They shouldn’t be burnt (like mine); they should be dried nicely. Should take about 90 minutes. Check on them. The oranges may take a bit longer. You want the fruit to be dry enough that it won’t rot while sitting out.

…which is funny because…

Potpourri literally means “a pot of rotten.”

For this, I used two red apples and two medium oranges, 4 fresh cinnamon sticks, a small package of star anise, and a bunch of whole cloves. I sliced the apples using a mandolin and had Cameraman Ken slice the oranges. You want these to be thinly sliced–1/8th inch is about where I was with them. Spread them in a single layer on however many baking sheets you need. You’ll want to cover the sheets with parchment paper. Probably should have mentioned that first. Anyway! You don’t have to do anything to the fruits, just check to make sure they’re not burnt.

I put my apples into a baggie and crunched them to pieces to make them fit better into containers. Cameraman Ken cut up the oranges for me and broke my cinnamon sticks. I added the star anise and the cloves and shook up the bag. I had enough potpourri to make two 4oz jars for the guys upstairs (gave them a jar of jelly, too), plus two small bowls of potpourri. One is on my altar, the other is on my desk in the bedroom. It’s strong when close to it, but it’s a nice, subtle scent when you enter the apartment.

The potpourri will be good for about a month. Before you toss it, however, put it into a pot of water on your stovetop and simmer it til the scent is gone. Just make sure you keep enough water in it so it doesn’t burn onto your pot. If you have a small crockpot, you could also put it in the crock, on low, and let it simmer. It’s a wonderful way to get the last little bit of scent from your potpourri! AND! It should be good til right around the next Sabbat: Mabon (the Autumnal Equinox), which is September 22.

Have a happy, safe, and blessed Lughnasadh!

Blessed be.

Keto Cheeseburger Stromboli

Posted on by Th3D0ct0r
There are some serious vibes here…

I used a recipe from a keto diet app…site. It’s not too bad; I probably won’t make it, exactly, again, though. It’s very … muchy. I definitely liked the crust and I will use that again, probably for a pizza crust. It crisps up nicely. So, I’m thinking of rolling it out (1/4″ thick), then giving it a bit of a lip like a regular crust, and then blind-baking it for about 10 minutes. Not sure what I’ll put on it yet, but I’m sure it will be tasty.

Now, with this… I wasn’t a fan of the beef. I didn’t like the way the flavors came together and it just didn’t seem to work for me. I’m not really sure how I’d change it, but probably change it by making it a calzone or a “regular” stromboli.

I’m officially down 10lbs since June 1! Hooray! But, my blood pressure has crept up much higher than I’d like, so I’m trying to see what I can do about that. I may have to add in some more carbs to my diet and switch to maintenance mode (Mediterranean diet) sooner than I’d hoped. But, I should be okay.

Short post today. It’s 11pm on June 20; I’m tired, and the 21st is going to be stressful. I would much rather cocoon, but, alas, I cannot. See ya Thursday for more videos!

Keto Philadelphia Cheesesteak Skillet

Posted on by Th3D0ct0r
I am very steampunk in this. Also, this is the first time I’ve been able to wear this since I bought it in 2018.

One of my favorite meals when I was little was Philly Cheesesteak sandwiches. I just didn’t like the cooked veggies that went on them (silly child). I did not grow up in Philadelphia; I did, however, grow up in Pennsylvania, so even though you can’t get a proper cheesesteak outside of Philly, you can get pretty close. I’ve since been to Philly and suffered through the stomach distress of having a very glutinous, but very authentic cheesesteak sandwich.

Cheese whiz, by the way, is not authentic. Cheesesteak sandwiches were invented in 1930 by Pat Olivieri, a hot dog vendor. Cheese Whiz was invented in 1953 by Kraft and it is nothing more than over-processed oil that is given a cheese-like flavor. It’s gross and no one should eat it, but especially not on Cheesesteak.

This recipe really didn’t want me using actual onions, but that’s how I’ve always had them, so I used actual onions. To be honest, were I to make this again (which I will), I’ll probably caramelize the onions and use Swiss cheese instead of Provolone. But, I mostly followed the recipe for the first time. It wasn’t bad, it just wasn’t cheesesteak.

You can make this meal in a cast-iron skillet (or another oven-proof skillet) or you can use a baking dish. Either way is acceptable. I ended up adding three more slices of provolone to cover the whole thing. Yay, more cheese!

Please enjoy and, as always, if you like what you see and want me to keep making these videos, consider supporting me via Patreon.

New Video: Chester Pudding (Kinda)

Posted on by Th3D0ct0r
Does this shirt make me look fat??

Well, well. We were supposed to produce a lovely Chester Pudding for dessert. We ended up producing a huge mess and a lemon curd tart. So, one of those was awesome (spoiler: Not the Mess).

I’m terrible at making meringues. I’ve tried and always seem to fail. But, it’s okay. Someday I will learn. Everything takes a little practice!

If you’re able, hit up my Facebook Page where I’m conducting some Arts & Sciences classes, virtually, for the SCA. I have three up there, and plan to do at least two more (one on period deodorants, and another on how to make infusions). It’d be spiff to “see” you!

Newest Video: Shepherd’s Pie w/Rutabaga Topping

Posted on by Th3D0ct0r
No shepherds were harmed in the making of this video.

Hello! And welcome to the day before the last day of public interactions! This video was filmed Saturday, March 14, in the morning. I and my husbeast/cameraman were going to drop off House-Guest-Xander in Santa Paula and then head to Newberry Park for gaming with some friends. While we were drinking tequila and eating delicious food, Governor Newsom put California on lockdown for the Coronavirus. We had one more public outing on Sunday (brunch with our new Reeve and Reevess for her birthday!), and then the moritorium came in.

This Shepherd’s Pie was a huge hit with the gamers. Each bite elicited responses of, “Ohm’go’ thi’is so goo’!” and “Ru’abaga?! Really?!” So, it went over well! As did the Heathen Cakes. As we face the real possibility of a strictly enforced quarantine, I’ll start into videos explaining how the poor of the medieval times extended the life of beef and other meats and rely on some budget-friendly cooking to help get us all through this Plague (hey, ’20s…we didn’t want a repeat of 1920… or 1820… or 1720…..).

Please stay safe and make sure to follow me on Facebook for the twice weekly classes on helathcare and other “witchery” things to keep you safe during the lockdown/quarantine.

New Video: Heathen Cakes

Posted on by Th3D0ct0r
“Gooooo, TEAM!”

What better dish to serve up on a witchery channel than a Heathen Cake! They’re more pies, really. In fact, you use a pre-baked pie crust for them.

They’re called cakes because of the etymology of that word. Cakes were usually what “the poor man” ate: Hearty pie crusts filled with meat and hearty vegetables. This particular recipe is from 14th Century Germany and features beef, apples, a full dozen eggs, and bacon.

Remember: I don’t eat pork. The bacon I used was a package of beef bacon. I also used ground beef in this, but I think a good stew meat of some type would have been better. Regardless, it was still extremely tasty! You have to boil the meat, thus creating a stock (which is why ground meat doesn’t work well in this dish). If I were still in Central PA, I would probably bribe a friend for some venison and make this with venison. It’s got a lot of flavor and it really will stick with you.

I hope you enjoy the video!!