NWK

NWK

Sunday, June 14, 2015

Dreaming of October...

Don't I always wish it were fall? It's not that I'm not enjoying the summer. It's just that I long for the season of the witch, all year long.

We're almost ready for Midsummer! Well, y'all might be, but it's crept up on me again and I don't know if I'm going to have the time and energy to get prepared. I don't even have a menu planned. Can you believe that??

What I DO have, however, is a menu plan for every other sabbat through Yule. Yeah, yeah, I know...Priorities.

As usual, I will share the menus now and promise recipes later. I truly am terrible, aren't I? I will even attempt to get some decent photos. I'm just so ashamed to let anyone see how cluttered this tiny space is!

Anyhell, here are some sabbat menus:

LAMMAS
·         Pork chops (grilled) with orange, cumin, chipotle glaze
·         corn pancakes with whole corn
·         toppings: avocado, green onions, sour cream, shredded cheese
·         frijoles rancheros – pintos with bacon, onion, and jalapeño
·         garden salad with Green Goddess dressing: salad mix, spinach, red onion, orange bell pepper, shredded carrot, shredded cabbage, sugar snap peas, broccoli florets
·         cherries jubilee with vanilla ice cream  (cherries done outside)

MABON
·         Baked vegetarian kibbeh  (potato, onion, and bulgar with chickpea-pine nut filling)
·         Yogurt sauce
·         Lemon-herb roast chicken
·         Persephone’s salad
·         Ginger pear upside down cake

SAMHAIN
·         Cornmeal-dredged fried catfish with tartar sauce
·         Hoppin’ John
·         Cornbread
·         Apple crisp
·         Sweeeeeeeeeeeeeeeeeeeeeeeeeeet tea

YULE
First course:
·         Buckwheat blinis with with duck, red cabbage, parsnip, ginger-cranberry-orange sauce  - lightly sauté cabbage and parsnips

Main course:
·         Maple-mustard glazed pork tenderloin with fruit stuffing
·         Duchess sweet potatoes with garam masala
·         Stuffed onions
·         Swiss chard with curry powder and hazelnuts

·         Persephone’s Salad

·         Butternut Squash Flan

Monday, June 8, 2015

Already Planning for Samhain

My heart is rather heavy as I am called to start making plans for Samhain already.

A few hours ago, I received the call that a sweet friend of mine died by apparent suicide. I am not completely surprised, but I am saddened. I'm also a bit upset that he acted on impulse instead of reaching out, but I understand, too, in a way. I've been on the brink of acting on those same impulses. I weep because I had someone to catch me, and he did not.

I have been focusing on sending him love and light and praying that he is in a place that does not know sorrow, sadness, or loneliness. I have also asked that he visit me this Samhain.

As Bill was a good Southern boy, I believe we'll be having fried catfish. I imagine Hoppin' John, a traditional New Year's dish, will make an appearance, as will some cornbread and, in his word, "tooth-meltingly sweet" iced tea.

Rest for now, Bill. I will always think of you fondly. You are welcome at my Samhain table this year and every year that I'm alive to keep it.


Sunday, June 7, 2015

Finally cooking again (a bit!)

I bought two bags of frozen chicken wings at Save a Lot last week, and I've been playing around with slow cooker wings.

Thursday's experiment was a success. I just put today's batch in a few minutes ago, so we'll see.

For Thursday's wings, I have to admit I didn't measure anything. I used a LOT of honey, and a fair amount of harissa powder. Harissa powder can be found here: http://www.spicesinc.com/t-searchresults.aspx?keywords=harissa.  I cooked them for about 3-4 hours on high and added a cornstarch slurry to thicken the sauce toward the end.

Today, I measured. Here we go:

1/4 cup each Major Grey chutney and honey
Sriracha and salt to taste (I may have gone overboard with the sauce here)
3-4 tablespoons sweet curry powder

I put them on low and am going to keep them there for about 5 hours.  I think they will be delicious. We shall see!

What are you up to in the kitchen?