Hello! Thank you all for your responses to the typeform I put out, as well as all the well wishes I’ve received. I’m happy to be back!
Back in June of 2017, I actually started planning all of this before being forced to put it aside. I’ll be moving over to the blog that I made at that time: cauldroncook. I decided on the name change as the content of this blog pertains much more to the practice of witchcraft than paganism as a whole.
The blog is still under partial construction, but over the next little bit I’ll be moving recipes there and adding more content to it, as well as a few more social media platforms. I also want to have more of a focus on engagement with all of you, as well as putting a bit more work into the recipes themselves (ie. always making them and taking photos of the finished product myself). When this blog was started it was more for myself as sort of an online BoS, but since it has gained something of a following, I plan on taking it a little more seriously in that respect.
For now this blog will remain up as is, and it won’t be deleted at all, but I’ll likely put a redirect theme on it once the move is finished so that people can still find cauldroncook when they click on a thepagancook link.
TL;DR I’m glad to be back! Thepagancook is now moving to cauldroncook.
Hello! Thank you all for your responses to the typeform I put out, as well as all the well wishes I’ve received. I’m happy to be back!
Back in June of 2017, I actually started planning all of this before being forced to put it aside. I’ll be moving over to the blog that I made at that time: cauldroncook. I decided on the name change as the content of this blog pertains much more to the practice of witchcraft than paganism as a whole.
The blog is still under partial construction, but over the next little bit I’ll be moving recipes there and adding more content to it, as well as a few more social media platforms. I also want to have more of a focus on engagement with all of you, as well as putting a bit more work into the recipes themselves (ie. always making them and taking photos of the finished product myself). When this blog was started it was more for myself as sort of an online BoS, but since it has gained something of a following, I plan on taking it a little more seriously in that respect.
For now this blog will remain up as is, and it won’t be deleted at all, but I’ll likely put a redirect theme on it once the move is finished so that people can still find cauldroncook when they click on a thepagancook link.
TL;DR I’m glad to be back! Thepagancook is now moving to cauldroncook.
Hello! Thank you all for your responses to the typeform I put out, as well as all the well wishes I’ve received. I’m happy to be back!
Back in June of 2017, I actually started planning all of this before being forced to put it aside. I’ll be moving over to the blog that I made at that time: cauldroncook. I decided on the name change as the content of this blog pertains much more to the practice of witchcraft than paganism as a whole.
The blog is still under partial construction, but over the next little bit I’ll be moving recipes there and adding more content to it, as well as a few more social media platforms. I also want to have more of a focus on engagement with all of you, as well as putting a bit more work into the recipes themselves (ie. always making them and taking photos of the finished product myself). When this blog was started it was more for myself as sort of an online BoS, but since it has gained something of a following, I plan on taking it a little more seriously in that respect.
For now this blog will remain up as is, and it won’t be deleted at all, but I’ll likely put a redirect theme on it once the move is finished so that people can still find cauldroncook when they click on a thepagancook link.
TL;DR I’m glad to be back! Thepagancook is now moving to cauldroncook.
It’s been a weird and sometimes scary few years for me- throughout it, though, I’ve always fully intended on eventually coming back to this blog. I’ll spare you the long post or sob story. There are a few things I’m looking for here:
Are my followers still active? I mean, I can see this blog still gets a decent amount of activity, but do people still use the blogs they followed me with? (I plan on continuing this anyways, ofc, it’s mostly out of curiosity, and also connects to my next question)
I’ve spoken about moving this blog elsewhere before, and I know that to be something I want to go through with. I regret making this a sideblog. But should I keep it on tumblr, or move it somewhere else, like wordpress? I’ve been torn on that for a while.
If you have the time, I’d ask that you please please fill out this quick typeform for me to help me get a good idea of these!! I want to try and be as accessible as I can be with this blog, and answering these questions will help me out with that immensely.
Hi I'm trying to find a recipe you posted (I'm almost certain it was your blog), mozzarella and mushrooms together in a melt. An appetizer, seemingly. I can't find it. Does this ring a bell? Thank you, my sister...
I’m not sure I’ve posted anything like this before- but after having a quick poke around the internet, could it be something like this?
It’s been a weird and sometimes scary few years for me- throughout it, though, I’ve always fully intended on eventually coming back to this blog. I’ll spare you the long post or sob story. There are a few things I’m looking for here:
Are my followers still active? I mean, I can see this blog still gets a decent amount of activity, but do people still use the blogs they followed me with? (I plan on continuing this anyways, ofc, it’s mostly out of curiosity, and also connects to my next question)
I’ve spoken about moving this blog elsewhere before, and I know that to be something I want to go through with. I regret making this a sideblog. But should I keep it on tumblr, or move it somewhere else, like wordpress? I’ve been torn on that for a while.
If you have the time, I’d ask that you please please fill out this quick typeform for me to help me get a good idea of these!! I want to try and be as accessible as I can be with this blog, and answering these questions will help me out with that immensely.
Hello! We got our first snow today in Minnesota so I decided to tackle your Snow Pudding recipe! I do not currently have the means to an ice bath, so I decided to use the snow outside instead. Thought you might be interested :D
Love your blog!
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Hey!! This is super awesome!! Thank you so much for sending me this!!! I’m sorry it took me so long to respond ahh. ;~; (first snow?? welp)
Awesome problem solving there too, pfft. I’m going to have to try this next winter. Let me know how it turned out! :’)
The way you format your posts is a BLESSING seriously !! It's so so helpful to have the breakdown of magical properties alongside the recipe rather than always having to look it up. Your blog is awesome !
Thank you so much ahh!! It was definitely something I noticed frequently as a kitchen witch looking up recipes for various spells and holidays and such. Most witchy cooking sites don’t have them, and it takes such a long time to look them up (hence why I started compiling an index as well, haha).
So, uh. It’s been a while. Roughly 8 months, to be exact.
A good long while ago, I convinced myself not to stress too much about the frequency of my posts. Real life comes first, and if people care enough to stick around, they will, I told myself- which I now know to be true. This blog is still getting notes somewhat regularly, and it sits at exactly 1,620 followers (which is incredible, actually. I’ll have to do something to celebrate when I reach 2000. Giveaway, maybe? Gosh, I honestly wish I had made a regular blog for this instead of a sideblog).
Regardless, 8 months is quite a while to go without so much as a quick post. I’m really, genuinely sorry about that. So, where have I been, exactly?
Actually, I’m in my first year of university. (yay!) I’m living in a dorm, with nothing but a kettle, a mini crockpot I’m not *technically* allowed to have, a fridge, and a microwave. So... yeah. Not much cooking has happened around here, and I really prefer to post recipes I make (or at least have tested out) myself.
Still, you might say, I could have posted crockpot or no-bake recipes, or asked for submissions (which are always open, by the way), or posted sourced recipes from other cooks. The reason that hasn’t happened is honestly because depression has been kicking my ass these past few months.
Most of my time has been spent in bed. I barely have the motivation to get up and go get caf food, let alone trying to find creative ways to make food within my little room. This is also the main reason I haven’t posted a note explaining my apparent unannounced hiatus.
Cooking is a huge stress reliever for me, as well as an activity I enjoy immensely, and as for most people, the end result is a huge comfort thing. So, living off of food from a cafeteria (and honestly... way, way too much subway), while not the only environmental factor, has probably had a big impact on my mental health.
Exam’s are now though (welp... kind of haven’t been to most of my classes this semester, so wish me luck) and will be over at the end of April. After that, I’ll be moving out of dorms and into an apartment with my best friend, where I’ll be able to cook and sing and have pets and do all the things that I love that keep my head a little bit healthier. At that point, I’ll be able to cook again, and will hopefully get back into posting here more regularly.
Part of me is also considering a full revamp, including moving the blog. I’m hesitant, as the amount of followers I have is actually really cool, the most I’ve ever had on any account anywhere... but as I said above, I’d really like to have this NOT be a side blog and instead be its own thing. Either way, I’ll likely redo the theme and maybe commission some art... ahh, we’ll see.
In the meantime, before I come back, though, there are other places you can find me if you want! My witchcraft blog can be found @bonesofiron, and my personal blog is @hobiswhisky. I’m definitely more active on my personal blog, though.
Also, if you’ve taken the time to read this far-too-long rambly post of mine, I’d really appreciate it if you could give it a like! There are still a few notes pouring in on my activity page every day, but I’d like to get an idea of how many people actually see and read this.
Lammas is coming up soon. As a harvest festival, a large part of this holiday includes wheat- but instead of a simple bread recipe, spice up the day with some yummy focaccia bread! Source
Prep time: 1 hour 30 minutes
Cook time: 20 minutes
Ingredients
1 bunch fresh basil, leaves picked
1 large handful ripe cherry tomatoes, halved
Sea salt
Freshly ground black pepper
Extra virgin olive oil
White wine vinegar
2 cloves garlic, peeled and sliced
30 g Taleggio cheese
1 small log goat's cheese
1 handful Parmesan cheese, grated
1 sprig of fresh rosemary, leaves picked
400 g strong white bread flour, plus extra for dusting
100 g fine ground semolina flour or strong white bread flour
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml water, lukewarm
2 red onions, finely sliced
A few sprigs of fresh thyme , leaves picked
6 tablespoons balsamic vinegar
Materials
Baking tray
Fork
Frying pan
Large bowls
Measuring spoons
Oven
Paring knife
Tea towel
Instructions
Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl.
Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
While the dough is rising, preheat your oven to 220°C/425°F/gas mark 7 and prepare the toppings.
For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, then leave to cool.
For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all.
To cook the focaccia, as soon as the dough has risen, pound it then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
Divide the onion and the tomato toppings over two thirds of the focaccia. For the three-cheese and rosemary topping, break up the Taleggio and the goat’s cheese over the remaining third of the focaccia. Sprinkle over the grated Parmesan and rosemary leaves and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt. Leave to prove for a further 20 minutes then bake for 20 minutes, until golden on top and soft in the middle.
Magickal Breakdown
This would be a good recipe for an offering on Lammas, or for harvest related magic.
Basil: Used often in English folk magic and know to some as being a very witchy herb. It was said that they drank basil juice before flying on their brooms, and therefore might be used for astral travel or projection. Associated with the element fire and the plane mars. Used in spells for love, money, luck, and especially protection.
Black pepper: Used in spells for dispelling negativity and for protection. Can be used in curses and to ward of evil.
Garlic: Sacred to Hecate. Used in spells for exorcism, attracting love, spell breaking, protection, and curses. Used as a ward against vampires.
Milk & dairy: Used in offerings, especially those related to faeries. Strong associations with the holiday Imbolc and with new life, motherhood, childhood, and springtime.
Olives & olive oil: Olive oil can be used in salves and ointments. Associated with fertility. Olives bring good luck, and one can hang an olive branch above their door to prevent evil from entering. Can be used as offerings for Gods, especially Greek ones.
Onions: Used to ward off magical attacks and dispel (or absorb!) negativity.
Rosemary: Connected with fire and ruled by Leo; a masculine herb. Used in ritual baths and for cleansing. Sacred to Aphrodite and Hebe. Can be used in spells for infidelity, dispelling jealousy, enhancing memory, and is also used in dreamwork.
Salt: Salt is powerful when it comes to absorbing energy, and is regularly used for protection. It can also be used for cleaning and healing, and has many purposes.
Sugar: Used in spells for love, good looks, and attraction, as well as summoning entities. Can also be used in offerings.
Thyme: A feminine herb, associated with Aphrodite and Freya. Often used in spells for strength and courage. Used to dispel negativity, especially after a tragedy.
Tomatoes: A member of the nightshade family. Associated with Venus, Aphrodite, and Hera. A feminine plant. Can be used in spells of love and passion, as well as for protection against evil and negativity.
Vinegar: Can be used in curses, or, with added herbs, can be used defensively.
Wheat: A symbol of the goddess, prosperity, and fertility.
Yeast: Can be used in magic for growth, prosperity, and money. It is said to be bad luck to borrow yeast.
hello everyone! i just wanted to pop in and say thank you for over 500 followers. holy wow!! i never expected to get that many. im hoping to pump out a few recipes in the next few days with lughnasadh coming up, so look forward to those!
If you’re interested in cooking on the wild side, then stinging nettle soup is a good place to start. You can buy some if you like, or if you know what you’re doing, throw on some gloves and go foraging yourself. Nettles have a taste similar to that of cabbage or spinach, and it’s a great spring recipe. Source
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
1 tbsp olive oil, plus extra for drizzling
1 onion, chopped
Carrot, diced
1 leek, washed and finely sliced
1 large floury potato (Maris Piper or similar), thinly sliced
1 cube vegetable stock
400g stinging or dead nettles, washed, leaves picked
50g butter, diced
50ml double cream
Materials
Bowls, for serving
Saucepan
Wooden spoon
Instructions
Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Magickal Breakdown
As the main ingredient in this soup is nettles, it might be especially good for protection, banishing spirits and negative energy, and breaking curses- not to mention being pretty good for you even before the magic gets involved.
Milk & Dairy: Used in offerings, especially those related to faeries. Strong associations with the holiday Imbolc and with new life, motherhood, childhood, and springtime.
Nettles: Used in protection spells and to keep negative energy at bay. Sometimes used to break curses. Good for fatigue and anemia- very high in a variety of vitamins and minerals. Often used in tea or soup.
Olives & olive oil: Olive oil can be used in salves and ointments. Associated with fertility. Olives bring good luck, and one can hang an olive branch above their door to prevent evil from entering. Can be used as offerings for Gods, especially Greek ones.
Onion: Used to ward off magical attacks and dispel (or absorb!) negativity.
Potato: Has many medicinal uses. Can be used raw and mashed on burns, hot to soothe joint pain, or to reduce inflammation. Potatoes can be used in spells for protection, image magic, money, luck, and healing. Information Source
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