PaganSquare.com - WitchesAndPagans.com PaganSquare is a community blog space where Pagans can discuss topics relevant to the life and spiritual practice of all Pagans.
This is a good recipe for big, horsey, late-season asparagus, served either chilled or at air temperature: just the thing for a Midsummer picnic.
Sesame Asparagus in a Tamari Reduction
1 bunch asparagus
1 tablespoon sesame seeds
¼ cup tamari
¼ cup rice vinegar
1 tablespoon sugar
¼ teaspoon salt
How about a nice tall glass of lemonade on a hot summer day? If you make up some sugar syrup ahead of time, you can make some for yourself any time you wish. Simple syrup in your fridge, fresh lemons close at hand, ice cubes and a tall glass and you're good to go. Mix half to a whole squeezed lemon into a glass or perhaps a frosty mug, add simple syrup you make yourself, to sweeten, stir well and add ice.
...
“Let food be your medicine.”
(attributed to Hippokrates of Kos)
I started this batch of pickled garlic back before Yule, and made the mistake of setting it out on the Yule board, well before its time.
Yikes. Each clove of garlic burned in the mouth like a red-hot glede.
Disappointed, I set the pickle aside and, basically, forgot about it.
Thank Goddess.
Last week I came across the jar again and, some five months on, decided to give it another try. “If ever my immune system needed a boost, it's now,” I thought.
Ohmigods.
No longer does the garlic burn: it's now like a kiss. Everything else tastes pallid by comparison.
So here's your chance to make your own. Just be sure to let it ripen well.
Yes, I know, I'm a son of Northern Europe living in Minnesota, and this is an Asian recipe. But you know what they say about warlocks.
We sure do get around.
Old Warlock's Kick-Ass Pickled Garlic
From the garden snacks
Even if you don’t go in for the fruit and veg plot in your garden you can still grow a few herbs or even eat some of the edible flowers and add them to recipes.
...
Though I've never had it or made it myself, I remember Goldenrod Eggs--a dish made with hard boiled eggs that my mother served at luncheon parties. The eggs were carefully hard cooked—never boiled as this turns the yolks green. The whites were chopped up and stirred into a white cream sauce. This was spread over toast with the crusts cut off and made into triangles. The yolks were then pressed through a sieve and sprinkled over the top of the creamed whites
This was a pretty dish yet far too labor intensive for me. Besides, I prefer hard boiled eggs cut up and made into egg salad or stuffed—but not by me. I can't get the whites out of the shells easily. However in the days when I was little there was more time for cooking because life was simpler and less hectic. In addition, women like my mom had luncheons in their homes because her friends were home with their kids too and did not have to go out to work.
...
...
Many of us probably ate too much over the holidays. It's easy to do when party potluck invitations bring out people's desire to celebrate with good food. There is a temptation to try "just a little" of every dish and that includes the usual array of desserts and tasty treats special to this time of the year. Salads don't tempt most appetites and hearty soups do, however, what really makes the tongue sit up and take notice are sauces and condiments that can enliven jaded appetites.
...
