Apple Picking and Magic

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With how much Cody and I have been working, it is rare that the both of us have an evening off together, let alone a whole day… But yesterday both of us were fortunate enough to be off work all day long with one another. Originally, we were talking about doing a lot of much needed shopping, running errands, cleaning house, then making dinner and calling it an early night; practical and boring, but thing that needed to be done.  However, as soon as we woke up and saw what a beautiful day it was, we decided an adventure was in order.

apple-picking-7We got dressed, threw together some snacks, and jumped into the car and set off for Blue Ridge, GA. There is a family run apple orchard there called Mercier, which hosts a “U Pick,” where guests can pay for a bag and pick all the apples they could possibly ask for. Cody and I spent the day in the Orchards and picked more apples than I could ever dream of eating, so I imagine I will be spending the next several days putting  together obscene amounts of baked goods for my loved ones.

With all the time we spent in the orchards, surrounded by the mountains and apples, it was hard to not thing about all the wonderful, magical properties in which the apple possesses and the many ways that you can incorporate said properties into your magical and mundane life.

The magical properties of apples:

  • Health and fertility
  • Financial Abundance
  • Happiness
  • Protection
  • Divination
  • Connecting to the feminine
  • Emotional and romantic love

apple-pickingAs you can see, apples can be used for nearly anything you can possibly imagine, and using apples for these purposes are incredibly easy. For health, bless and apple before you eat it. Add apple seeds to a financial security mojo bag. Bake apple pies for your loved ones. Place apples on your altar to protect and bless it.

As you can imagine, you all will be flooded with magical apple crafts for the next week or so- in fact, as we speak I am waiting for my sweet potato and apple dog treats to come out of the oven, so you will be getting a post on the baking process within the day.

Apples…apples for days. I have a life time of magic laying across my counters at the moment (and at least a week’s worth of baking… at least), so I will leave you here for the moment. I hope you all enjoied your long weekend (if you did indeed have a long weekend).

Be Blessed,
-D

 

Celebrating the Solstice

I’ve been struggling to keep my head above water lately, so I am sorry that I’ve been going to long between posts. My new job is starting off a little rocky for me and I’m still trying to get this house in order, but I am trying to get back on top of my game.

So, the Summer Solstice and the full moon… Can you think of a better time to practice magic? Instead of giving you a history lesson on the solstice or telling you all the ways that you could possibly celebrate it, I’ve decided to tell you what I am doing today.

If you have been reading my page for even a short amount of time, you will find a pattern with me: when I am getting ready to celebrate a holiday (or when I’m stressed) I clean. I hate cleaning, but I love a clean house. I feel like a clean, clutter free home lends itself to successful magic making- that having a fresh open room makes it near impossible for negative energy to gather in corners. So today, I clean.

When I am fished with my cleaning, I am baking blueberry and orange muffins as a summery treat and as an offering to the fae. Cody brought home tons of fresh blueberries and I bought more oranges than I can eat, so I am tinkering with muffin recipe and trying to come up with the perfect summery treat.

Other than that, we are simply going to enjoy dinner out on the patio with a glass of sweet wine… perhaps I’ll paint outside as well. But it is officially summer now, so I am planning on staying outside as much as possible.

What are you guys doing tonight?

 

Magical Beans: Coffee

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Loving this picture that was recently send to me!

It is no secret to my friends and family: I drink a lot of coffee. Coffee is the reason I get out of bed in the morning. Coffee is the reason I put on a bra and go to work. Coffee is the reason I don’t stab the customers that like to come in and ask dumb questions like “how come you guys charge more money for double bacon on my sandwich.” Half of the reason I began dating my fiancé is because he worked at a coffee roaster and came home smelling like my own personal brand of heaven and gave me a free pound of whatever bean I wanted every Friday… I’m addicted and I don’t care who knows it.

 

Though I drink it every day and in mass amounts, it wasn’t until last year did I think, “huh, maybe I can start adding this to my metaphysical practices.” Though I haven’t actually found any other articles on using coffee in your craft or the magical properties of the bean itself, I began to create my own ways to use this bean in my own crafty ways.

Ways I like add coffee into my magical life:

  • Take two seconds to bless your first cup of the morning and empower it to help you be more productive and positive throughout the day.
  • If you have a kitchen altar, add whole beans to it as decoration.
  • Add the grounds to spells regarding lack of energy and motivation.
  • When you need extra help to break a bout of sadness, add coffee grounds to your soap and bath with it. It will help wake up your mind and soul.
  • If you like tea leaf divination, but are sick of drinking tea, use coffee in place of it.
  • Bless your coffee and use the left over grounds as a compost. You blessings will be returned to the earth.
  • Drink it for it is good and your body needs it.

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Get some coffee in your life!

-D

Beltane St. Germain Elixor

Today, my head is straightened out a bit and I’m feeling a little better. Still have a bit of moodiness in my heart, but overall I have an intense desire to be creative and be outside with the bees…  I had my moment of sadness and now I am ready to move forward from it.

beltanepole2Beltane is fast approaching, in just a blink it will be here. It is the longest day of the year, a time to be fertile, a time to celebrate flowers upon flowers, a time to share fruits with your friends… When I close my and think of Beltane, I am transported to bonfires, people laughing, fresh cut fruits, and the smell of roses in the air. If I could capture and bottle up that feeling I get just thinking about it, I would. So, I am going to try.

At work, we have a cocktail made from St. Germain and champagne, which served as my inspiration. If you have never had it before, an article from the Huffington Post describes it best:  *If you want to view the full article I pulled this from, click HERE. They have great cocktail ideas as well!*St-Germain-Elderflower-liqueur

Saint Germain liqueur seems to bottle the taste of the these warm floral notes. Still produced in an artisanal manner, the liqueur is made from flowers that are gathered from the hillsides in the French Alps during a short four- to-six-week period in spring. According to the company’s website, the picked flowers are bicycled to a collection depot (yep, bicycled) where they are immediately macerated to preserve the fresh flavors of the bloom. Extracting the flavors of this flower is not an easy process, and the Saint Germain company keeps theirs a family secret.

Sounds heavenly, right? Now, this liquor is a little bit on the pricey side, about $35-$40 a bottle, but in my opinion, it is well worth it. Beltane is no ordinary day, so splurge a little.

For this cocktail, you will need:

  • One bottle of St. Germain
  • One or two bottles of your favorite champagne- if you need to go cheaper to combat the price of the liquor, barefoot moscato bubbly would work very well with this.
  • About half a cup of sugar- or more if you like it sweeter.
  • A handful of fresh rose petals
  • A handful of fresh lavender
  • two cups of dices strawberries
  • 2 lemons, cut into wedges

Strawberries-and-LemonsI chose the flowers and fruits because of their properties- all of them are rich in things I am currently lacking AND they corresponded very well with the holiday itself. The rose and lander is good for deflecting depression by aiding in matters of the heart. The flowers represent a more feminine, softer side. The lemon and strawberries also deflect depression, but by giving energy. These fruits represent a masculine feeling. Because I have representations of both the masculine and feminine, I feel as if I am honoring the celebration of fertility.

How to make this marvelous concoction?

  1. In a large tea pitcher, toss in your lemon wedges, diced strawberries, rose petals, and lavender. Sprinkle your sugar on top and stir it together.
  2. Add the entire bottle of St. Germain on top and stir it all together. Let it sit overnight in the fridge.
  3. The next day, invite your friends over to have their minds blown.
  4. Fill your favorite glass with ice. Pour your St. Germain mix about half way full, then top the rest off with the champagne.
  5. Enjoy!

This cocktail is the perfect mix of floral, fruity, and sweet and can be altered to suit anyone’s taste. My fiancé suggested we add dandelions or pansies to the mix, or perhaps using orange peels in place of lemons… it all works with this liquor. It is perfect for a summery day of barbecuing with your loved ones, or to simply enjoy on your patio while watching the sun set. I have a sneaking suspicion that any leftovers would make a wonderful offering for the fae, or you could use this drink for your “cakes and ale,” after a ritual…
For me, I am planning on sipping this cocktail and letting all of its magical properties run through me, banishing my sadness and empowering me with the traits of the masculine and feminine (aka the sun and the moon).

Happy Sipping
-D

 

Left over Ostara eggs?

Better late than never, right?  I had posted this the day after Ostara, but unfortunately I was having issues with wordpress at the moment, so it never uploaded. If you have any colored eggs left over from your Ostara or Easter celebration, this the perfect dish to use them up. My whole family loved it, even my picky eater father-in-law.

I used a very basic recipe I found online that called for 6 eggs, 1 1/2 cup milk, and lots of shredded cheddar cheese. However, I was feeling adventurous, so we did things a little differently… It was wonderful.

What you will need to recreate this dish:

  • 6 eggs
  • 1 1/2 cups half and half
  • 2 uncooked 9 inch deep dish pie shells (I just used Kroger brand, still half way frozen)
  • 2 handfuls of an Italian blend cheese
  • one small container of ricotta cheese
  • one small onion, diced
  • one small red bell pepper, diced
  • a bundle of fresh spinach
  • a bundle of asparagus, ends removed, chopped in half
  • salt, pepper and whatever seasonings you love
  • a small splash of olive oil

What you need to do:

  1. Preheat your over to 350 and set out your frozen pie shells to thaw a little.
  2. In a large sauté pan, splash a few table spoons of olive oil and heat. Brown your diced onions lightly, then add your bell peppers. Once both the peppers and onions soften, add your asparagus and sauté until tinder. Once all of your veggies in the pan have began to cook nicely, you can start wilting your spinach a little at a time. Season to taste, then remove from heat.
  3. Take out your semi thawed pie crust and add one heaping handful of your Italian blend cheese to the bottom of your crust.
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  4. Slowly add your cooked veggies directly on top on the cheese, making it as even as you possibly can.
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  5. Open your ricotta container and sprinkle in a small amount of salt and pepper and stir it together. This will season and soften the cheese.
  6. Take a large spoon and add several large dollops of ricotta cheese to the veggies.
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  7. In a large bowl, crack all six of your eggs and beat thoroughly. Then, a little at a time, begin mixing in your half and half into a smooth custard. Once everything is combined, you can season your mixture in any way you would like… I just added a pinch of black pepper and garlic salt.
  8. Slowly, pour an even amount custard into both pie dishes.
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  9. Put in the oven and bake at 350 for about 30 minutes, being careful not to overcook your egg mixture.
    I started to check the quiches at about 25 minutes, but it was not ready until about 35 minutes into baking.
  10. Remove from the oven and let it cool and set for a short spell.
  11. Eat that delicious quiche!

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Seriously, I had never made before and was halfway expecting a flop, but I was very happy with how everything turned out. We sat on the patio, drank mimosas, and enjoyed our quiche… it was the perfect way to welcome spring. The fact that we used our Ostara egg and that we made it together made the experience all the more magical for us.

If you try our recipe or  have any other suggestions on what to make next, leave a comment!  Happy Spring, y’all!

-D