We are coming upon the time of the second harvest, Mabon. Before going into my plans and talking a little more about Mabon, yes I know it’s not actually an old name, that it was made up to sound old and blah blah blah. I will continue to use it, because it resonates and speaks to my original roots in Wicca and new age spirituality almost 20 years ago.
As I was saying, it’s time for the second harvest. This is the Autumnal Equinox, opposite the Vernal Equinox for spring. The two days where the day is evenly split between light and dark. For me, I take this time welcome the harvest that I am reaping in this year’s magickal workings. There, of course, has been a lot going on in my year. I have seen huge changes and shifts in my own life that speak to a more peaceful and abundant future. I am working at healing myself on every level so that I can ultimately find true happiness WITHIN as well as out. It’s a lot of work.
As my shifting perspective moves from summer into fall, I come to several conclusions about the year thus far. It has been hell on wheels. It has been transformative. It has been amazing. It has been sad. It has been angry. My goals are simple, I want to be healthier, I wanted my friends to stick by me as I went through some personally trying and dark stuff. I needed people to understand that I am not going to always be right there and ready or willing to do things or even talk all the time. I have to be able to do this self-healing work. I’m sorry that my healing affected my friends. That was never my intention. I am a different person than I was even two months ago.
Every morning, I wake up and breathe deeply, thankful that I have made it to another day. Each morning, I give my family all the love I have and then I give the same amount to friends that cross my path in that day. It will not always be the same people but everyday I am sending a little more love into the world. You see, the more I love myself, the more I have to share with the world. My mind is expanding, it’s perceiving things differently and I am more balanced than I have been in years. Not there yet, but it’s happening.
This Mabon, I am going to make my red wine Mabon Pot Roast, I am going to share that with friends and family. What is left, I might just package up to give to some homeless folks. I am thankful to still be here. I am thankful to have friends who truly care about me. I am thankful to the family that loves me. I am thankful to my Coven. I am thankful to my Circle. I am thankful to my Tribe.
What are you thankful for this Mabon?
As I continue walking my path and working on eliminating more and more of the processed foods from our diets, this means I am cooking A LOT more. I made this one day last week for dinner and it came out really good. I took a meal my mom used to make for us growing up as “salisbury steaks” and made it my own with some interesting results. I use cubed steaks from the grocer (thin steaks that have been tenderized in a cube pattern on the meat) and beef gravy. Here’s my process.
- 1 package cube steak (I got a package with 4 steaks)
- 1/4 medium yellow onion (thinly sliced)
- 2 tbsp minced garlic (not dehydrated)
- 1 tbsp Sriacha Sauce
- 4 medium Gold Potatoes
- 1/2 package frozen green beans
- 1 packet low sodium brown gravy
- 1 cup water
- 2- 1/2 cup red wine (I used a merlot)
- 1/2 stick butter
- 1 tsp Herbs du Provence
- Preheat oven to 400 degrees F.
- Thinly slice potatoes and place in a round casserole dish. Between layers of potatoes lay thin slices of butter and add seasoning of your choice. I used a sprinkling of Herbs du Provence.
- Once the potatoes have been placed in the casserole dish, add a final layer of thinly sliced butter and then top with the frozen green beans, another thin layer of butter and a sprinkling of herbs.
- Bake in oven until potatoes are tender with a fork (approximately 25-30 minutes)
- In a small sautee pan place 1 tbsp butter and your thinly sliced onions. Sautee until they begin softening then add minced garlic and 1/2 cup of wine. Continue at medium heat until the wine begins to reduce. Add sriacha and complete the reduction until the mixture resembles a compote. turn off heat and set aside.
- In a large skillet brown and cook the Cube steaks with seasoning of your choice. I added a smidge of sriacha, garlic and pink salt.
- When the cube steaks are almost complete make your gravy in another pan with the 1 cup of water, and 1/2 cup of red wine. Warm it until thickened but may be a little thinner than a normal gravy.
- Pour gravy atop the cube steaks and cook approximately 3-5 minutes.
When serving place your steak to one side of the plate with your potato + vegetable to the other side. Top meat with the compote onion/garlic reduction and then a drizzle of brown gravy. Add gravy to potatoes and green beans if inclined and enjoy!
I have been a busy witch in the kitchen this week. I have one more recipe aside from this one to type up but this is tonight’s dinner so it’s going to be first while it is in the oven. 😉 This is a recipe from All Recipes but modified as I felt some of the elements that make chicken cordon bleu were missing. 😉 This actually came out really tasty and hearty. Serves 4-6 depending on appetites.
- 2 skinless boneless chicken breasts (diced or cubed)
- 8oz package wide “egg” noodles (I used no yolks dumpling size )
- 8oz thinly sliced honey ham
- 8 oz. swiss cheese (I used block cheese and sliced it “medium”)
- 10.75 oz. reduced sodium cream of chicken soup
- 1/2 cup 2% milk
- 4 tbsp. unsalted butter
- 1 cup panko bread crumbs
- 1/2 cup shredded parmesan cheese
- 1/4 cup dijon mustard
- 1/2 cup Sour Cream (I use Crema – Mexican Table Cream)
- 1 tbsp Herbs du Provence
- Preheat oven to 375 degrees F (175 C). I used a glass casserole dish, if yours is not non-stick you may wish to lightly grease your casserole.
- In a medium saute pan brown chicken seasoned with the Herbs du Provence (I put a smidge of olive oil in the bottom of the pan). When thoroughly cooked remove from heat.
- In a large pot of water, cook egg noodles until cooked but firm, 5 minutes should be perfect then transfer to your casserole dish.
- Transfer cooked chicken, ham and swiss cheese (in that order) to the casserole dish.
- In a mixing bowl combine soup mix, sour cream, dijon mustard and milk.
- Pour soup mix over noodle mixture.
- Melt butter in a small saute pan over medium heat, season with additional sprinkling of Herbs du Provence and brown lightly.
- Put panko and butter mixture on the top of the casserole.
- Sprinkle parmesan cheese atop the bread crumb mixture.
- Bake for approximately 30 minutes (until bubbling and lightly brown.
- Allow to cool for 10 minutes before serving.
Last night I made a modified version of a brat & cheddar soup I found on pinterest, originally posted by Serious Eats. The modified version was REALLY good and I imagine as good as the original recipe.
Bratwurst & Beer Cheese Soup
- 1 package Bratwurst (I used Johnsonville Beer Brats but Cheddar Brats would be ideal)
- 12 ounces light-bodied beer (I used a bottle of Pacifico)
- 2tbsp Butter (not margarine)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Extra Virgin Olive Oil with a pinch of red pepper flakes
- 1 medium yellow onion finely chopped
- 2 strips of bacon, chopped
- 3 cloves of garlic, minced
- 2 medium potatoes (red skinned)
- 1/4 cup drained and finely chopped jarred roasted red pepper
- 1 tsp ground mustard
- 1 tbsp Dijon Mustard (I used Grey Poupon)
- 2 tbsp Sriacha
- 1 Organic Broth Chicken Low Sodium – 32 Oz
- 1 El Mexicano Crema Fresca Casera – 15 Fl. Oz.
- 3 Shredded Extra Sharp Cheddar Reduced Fat 2% – 8 Oz
- 1 Shredded Pepper Jack Reduced Fat 8oz.
- In a large and deep skillet, pour beer. Add bratwurst and heat at medium for approximately 20 minutes. Turning once during cooking.
- Remove bratwurst from beer and slice thinly
- In a large sautee pan, place the olive oil with red pepper flakes, warm to medium/medium high and add bratwurst to the oil. Cook until browned with some crisp markings. Turn off heat and return bratwurst to beer and set aside.
- In a large stockpot, melt butter and olive oil over medium heat. Add onion and cook. Stir and continue cooking until the onion begins to soften. Add bacon and cook until browned. Stir in garlic and continue cooking for approximately 3 minutes while occasionally stirring.
- Stir in potatoes, roasted peppers, dry mustard, dijon mustard, worcestershire sauce and sriacha. Raise heat to medium-high.
- Add reserved brat and beer mixture along with chicken broth.
- Add Crema to soup and bring to a boil.
- Add cheeses and stir to combine.
- Reduce heat to simmer, stirring occasionally until the soup is thickened and potatoes are tender. (about 20 minutes)
- Serve and enjoy.
**We served with sweet rolls or crescent rolls can be substituted.
Southern Style Biscuits & Sausage Gravy
When I made these, we were cabin camping with limited equipment so I served over Pillsbury Grands Biscuits. This was one of the most filling meals I’ve made for breakfast in a long time and cannot wait to duplicate this at home this weekend for my husband.
This is a modified recipe based on one I found on All Recipes. The modifications, while not essential absolutely *made* the recipe in my opinion.
1 roll Jimmy Dean Sage Sausage
1 roll Jimmy Dean Maple Sausage
1 Cup Buttermilk
1/2 cup lowfat milk
1/2 cup flour (*you may not use all of it or you may need a little more)
1 tbsp Butter
1 can evaporated milk
Salt & Pepper to taste
1. Brown both packages of sausage in a skillet together. Be sure the sausage is completely cooked with no pink remaining.
2. Sprinkle flour onto sausage mixture (do not drain) until sausage is well coated and appears to “soak” up the sausage drippings.
3. Slowly pour in buttermilk and milk.
4. Stir milks in until the sausage is completely covered and well mixed.
5. Mix in Evaporated Milk
6. Cook for 5-10 minutes until thoroughly cooked and thickened. *add flour if the gravy mixture is not thick enough.
Add salt and pepper to taste and enjoy.
I love being in the kitchen. There is something to be said for infusing your meals with energy and magick while still providing necessary sustenance to life. Plus I really like sharing some of the goodies I make. 😉
OK So I don’t share things like this often but I’ve been on the hunt for a great M&M Sugar Cookie recipe. I don’t eat them often and when I do bake I send the goods off to the offices with Keith to share with his co-workers.
After trying a horrific recipe and well it was HORRIBLE, I found and modified another recipe and it was a WINNER!
- 2 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup softened butter
- 1 1/2 cups cane sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- Preheat oven to 375 degrees F (190 Celsius)
- In a small bowl combine flour, baking soda and baking powder then set aside
- In a larger bowl, cream the butter and cane sugar
- Beat in egg and vanilla extract
- Gradually blend in the dry ingredients
- Drop teaspoons of the batter onto an ungreased cookie sheet
- Add M&M’s to the top of the cookie batter (they will spread out as the cookies flatten out)
- Bake 8-10 minutes (bottoms will be golden brown)
This recipe is the closest I have been able to get to Mrs. Fields cookies and in my opinion this is tastier than those. I like using cane sugar instead of white sugar it gives them a bit of a warmer flavor. Hope you enjoy!