Hello, my Witchlets! We’re making food! Of course we are. These happen to be two dishes that both feature dry white wine! The best kind of white wine! So, kick back with a glass of your favorite and watch me make a fool of myself!
If anyone knows Gordon Ramsay or Alton Brown, could you let them know they should watch this video and tell me what “breaking the sauce” means, please! I’d be most appreciative!
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!!
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.
Learn about some Medieval spices and how to use them in a pasta-and-egg dish that is great for breakfast, lunch, or dinner!
TFW: You do your first, ever, livestream and it doesn’t go quite as planned. Just make the meatloaf and talk about it!
