Paganistan: Notes from the Secret Commonwealth

In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.

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Posch, You've Gone Too Far: In Which Our Intrepid Blogger Indulges Himself in a Thoroughly Tasteless—If Tasty—Bit of Satire

“Seriously, what is it about witches and cannibalism?”

(Sabrina Spellman)


As every witch knows, unbaptized baby is a delicious, nutritious, and—in this overpopulated and increasingly nonreligious world—readily available food.

These days you can even get organic ones at Trader Joe's.

But—you might ask—is it really worth all the effort? And—on a strictly practical level—who has a large enough oven any more?

Now, plenty of witches have oven issues, of course: completely understandably, let me say. But do remember that, when properly jointed, what is traditionally known as hornless goat* will fit quite easily—even allowing ample room for plenty of vegetables—into the average roasting pan. If it will hold a turkey, it will hold a baby.

As for difficulty of preparation, let me assure you: it's all in the technique. Once you know what you're doing, the process is no harder than roasting a turkey. For first timers, there's plenty of “how to” information on the web (just search: “hornless goat, preparation”). And thank Bensozia for Youtube: the instructional videos that you can find there will make your enfant rôti the talk of the covendom.

By the way, in case you've ever wondered about the traditional preference for unbaptized meat, well, there's really a very practical reason: it's the difference between tough and tender.

Baptism ruins the texture.

Good hunting, and happy eating!


*For the benefit of those new to the Craft, let me mention that, in European-derived traditions, the socially acceptable name for unbaptized food these days is hornless goat. The term long pig is culturally specific, and its extra-cultural appropriation is inauthentic at best, if not downright offensive.






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Poet, scholar and storyteller Steven Posch was raised in the hardwood forests of western Pennsylvania by white-tailed deer. (That's the story, anyway.) He emigrated to Paganistan in 1979 and by sheer dint of personality has become one of Lake Country's foremost men-in-black. He is current keeper of the Minnesota Ooser.


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  • john stitely
    john stitely Wednesday, 27 November 2019

    Martha Stewarts recipe for Unbaptised Dutch Baby

    1/3 cup all-purpose flour
    1/2 cup whole milk
    2 large eggs, lightly beaten
    Pinch of freshly grated nutmeg
    Pinch of coarse salt
    4 tablespoons unsalted butter
    2 tablespoons confectioners' sugar
    Juice of 1/2 lemon
    Jelly, jam, or marmalade, for serving
    Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy. 1. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes. 2. Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade

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