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Pagan Foodies: June 2011

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Thursday, June 2, 2011. Summer = Tabouli and Gazpacho, also a paean to kamut. It is too hot to cook here in the southern highlands of Appalachian. 90s. Horrible. So we must subsist on a diet of uncooked or semi-cooked things and one thing we love is tabouli. I make it with kamut- more on that later. Here's how it goes-. Grab a handful of parsley (and/or mint) from the back garden- chop it up. Chop up a medium sized tomato. Chop up 4 spring onions. Throw in a heaping Tablespoon of minced garlic. We believ...

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Pagan Foodies: October 2013

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Wednesday, October 23, 2013. I should probably begin by saying how sorry I am not to have written. But I won't because I'm not. It's been a marvelously busy year and any of you who are still somehow faithful to this little blog have no doubt had many delicious things to keep you occupied in my absence. We ended up with 5 gallons of gorgeous and flavorful juice and we made it into apple cider. Hard cider, I mean. It did its first couple of weeks in an ale pail, off-gassing merrily. Then it wen...I also ma...

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Pagan Foodies: Birthday Cake

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Monday, March 4, 2013. I love old Grange cookbooks. I have one that is called "Our Favorite Grange Recipes" and it was compiled in the late 1960s. The cover features a drawing of a smiling farmer with a bushel basket of vegetables. The sub-title is "a Collection of Rural Recipes Which Have Made Grange Cooking Famous Throughout the West Since 1870.". That pretty much says it all. 1 1/4 C sugar. 1 C hot water. 1 1/2 C cake flour. 1 t baking powder. I used regular cocoa for the first batch and dark cocoa fo...

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Pagan Foodies: Staying with the Cake Motif

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Sunday, March 24, 2013. Staying with the Cake Motif. I used to do decorated cakes all the time but haven't done much of that lately. But my dear sister-in-law asked me to help her with her daughter's wedding cake a few years back and since then I've helped with a few other food-related jobs. My personal preference is for a more dense and robust cake but I certainly enjoy wielding the pastry bag full of shortening/butter/powdered sugar icing. March 24, 2013 at 5:18 PM. I want that cake so bad right now.

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Pagan Foodies: Tamales and Candy

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Saturday, January 5, 2013. I have always loved tamales- from the time I was a wee child and my mother would buy Hormel tamales in that curious red sauce- the ones in a small glass jar? Later I discovered that I could order tamales at Mexican restaurant, even if they weren't on the menu. That was very good to know. My daughter is home from college and we decided last week to make some tamales. We have lots of meat in the house from the holidays and we got a bag of masa and read the directions. Ins...After...

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Pagan Foodies: What? Where?

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Tuesday, January 1, 2013. Did I starve last year? Was there no food about which to write? Erm No. I published a book in June and started a blog about that. I got a new blog platform at Witches and Pagans and did that. I gardened like a maniac. There were several deaths. Blah blah. Blah. I am hoping to inspire Peg to also return and to maybe add some more writers so we have a little more diversity of outlook. Anyway, it's 2013. Time to get serious about food, I reckon. What are you cooking today? We belie...

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Pagan Foodies: October 2011

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Thursday, October 20, 2011. Not a Hallowe'en Mystery. We're cleaning off the front porch because the roof has sprung a leak. All the loose canning jars are going into storage but the two partial boxes get to stay close by. Because now it's time to can pumpkin butter. Yeppers, apple butter, peach butter and pear butter are enough in my buttery world. Because pumpkin butter is healthy and yummy. It didn't take you gazing into a crystal ball to know there'd be a little more canning this season, now, did it?

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Pagan Foodies: Nettles. This time, tea.

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Sunday, April 14, 2013. Nettles. This time, tea. I harvested the first batch of nettles today. They had a lot of dirt from backsplash after last week's heavy rain, so it took a couple of washes to get them clean. Then I set a big pot of water to boil and when it was boiling, I used the tongs to jam the nettles in. I removed it from the heat, put the lid on and left it to steep for several hours. Here they are- the dirty little darlings- waiting for their first washing. April 14, 2013 at 5:33 PM. We belie...

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Pagan Foodies: November 2011

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Wednesday, November 23, 2011. Get a big fat orange. Wash it. Peel it carefully, leaving all the white on the sweet sphere. CHop the peel into fine-ish bits. Juice the orange. 1 C orange juice. 1 C sugar (or to taste). Bring to a bowl, stir, add 1 pound of crans. Boil gently, as the crans pop and the whole thing begins to gel up. It'll take 10 minutes of so. Once they start popping, reduce the heat to medium. Stir occasionally. Monday, November 21, 2011. I went out late last week to think the winter-over ...