Merry meet and blessed be!
I was originally going to host an Ostara Circle, but California is taking the coronavirus pandemic seriously and has enacted bans on groups of 10 or more people, as well as non-essential travel. So, I hosted it virtually!
If you go to the YouTube video, the spell is in the description. Please feel free to use it, as you may need. Feel free to change the words to be more appropriate to you. Most importantly, though, stay safe; stay healthy.
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.
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!!
Mmm… chickie nuggies & hot sauces…
I made a sourdough starter! I followed King Arthur Flour‘s guide to making the starter, only I’m sure I didn’t do it completely correctly all the way through. Which is fine since I still ended up with a starter and I’ve used said starter in some sourdough hamburger buns for dinner tonight (and video for next Tuesday)! They smell amazing.
I’m filming every night this week. My day off was Monday–and that’s only because I didn’t realize my sourdough buns were going to need to prove for 8+ hours. Oops. We bought corn dogs (they make gluten-free ones) and had a junk food night. It was much appreciated.
Make sure you’re subscribed to the channel and ring the notification bell so you can be alerted when new videos are uploaded! You won’t want to miss Thursday’s video–we’re makin’ chickie nuggies and using 3 different Torchbearer sauces for dipping sauce–which is where tonight’s dinner idea was born (but you’ll have to wait til next Tuesday for that video)!
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Happy (belated) Fastnacht Day!
In a world where everything could go wrong… it does! Well, not everything. The pasties turned out delicious! I just missed some bits in the filming. And there seems to be a lot of “Rocky, move!” being yelled. Rocky is my youngest kitty (at 11!) and is a black and white sweet boi who just happens to love fish, turkey, chicken, and rum. He makes an appearance in the video. Cats make everything better. 🙂 Please enjoy!
Remember to like/subscribe/ring the notification bell so you can be alerted as soon as these videos go live! Don’t forget, I also have a Patreon and a Discord server! Come join the party!
In which we come out and tell stories about Scotch Eggs, plus have a video release!
This has been an interesting week. I’ve been fighting depression, anxiety, and ADHD all wrapped up in a neat little package I call my Brain. So, I decided to do an extra video, this week, for a quick breakfast item. I’m pretty sure I’ve talked about this dish before.
I hope you enjoy watching this video! Thanks for your support and do feel free to pop into my Discord server, and if I’ve earned your support, consider supporting me on Patreon! There are several levels to choose from, ranging from $2 to $50!
Just a note on the Discord server: It’s a safe space for everyone from LGBTQ+ (of which I am a part… I’m the “B” plus demisexual and polysexual), PoC, and disabilities. I’m pretty vocal about my health issues, so I encourage people to join and find support and love in the Kitchen.
This is a rather simple meal featuring boned and rolled beef ribs that have a two-part roasting session. A total roasting time of 85 minutes and the meat is tender and cooked to perfection! The parsnips, a little under done for my taste, start off on the boil, then get roasted in the oven, as well. Very delicious and very satisfying.
