A Witches Cauldron of Chili

I thought I'd share a fun recipe with you today I found somewhere on the net a few years ago: A Witches Cauldron of Chili! It's still nippy outside in my area and cold in other parts of world... if you like chili then try this one out! :D

A Witches Cauldron of Chili

1 1/4 Pounds ground goblin gizzards (ground beef 15%
fat) *Vegans and Vegetarians leave out the ground goblin gizzards

1 Medium eye of Cyclops (onion)

1 15 Oz. Can soft shelled beetles (kidney beans)

1 28 Oz. Can blood of bat (V-8 juice)

1/8 Teaspoon pureed wasp (prepared mustard)

1/4 Teaspoon common dried weed (oregano)

1 Dash Redtailed hawk toenails (crushed red
pepper)

2 Teaspoons ground sumac blossom (chili powder)

1 Teaspoon hemlock (honey or sugar)

1/2 Cup fresh grubs (sliced celery)

1 Tablespoon eye of Newt (pearled barley)

1 Tablespoon dried maggots (uncooked rice)

Water from a stagnant pond (tap water)


Preparation :

Substitutions are in parenthesis. Best made during the last phase
of the moon, if that is not possible, just do the best you can in a
softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the
siding off of a haunted house, add chopped eye of cyclops and simmer
until the pieces of eye become translucent again, add blood of bat,
and soft shelled beetles, bring to a slow bubbling boil. At this time,
add the common weed, maggots, toenails, sumac,
grubs, hemlock, eye of newt and the pureed wasp.
As it cooks you may want to adjust the consistency with pond water.
You can tell it is done when the eye of newt swells and the vertical
tan colored 'cats eye' appears on one side.

The Triskelion Rite Of Tea

Purpose: The purpose of this working is to pay homage to the Gods
and to reflect on Their blessings upon this your life.

Tools:

Herb(s) for tea
Container for herb(s)
Cup(s) and Tea Pot
Decanter of Pure Spring Water
Brewing dish with candle
Scrying Candle
Prepare By: Placing a small table or platform in the center of your
working space and arranging the Brewing dish, herbs, cup(s), Tea Pot
and spoon on the table. Also place the cauldron with scrying candle
within for use during the meditation. (Use the diagram, which
follows, as a guide for arranging of the tools.) Prior to casting
the Circle, light candle and fill the Brewing dish with Spring Water
from a decanter. Keep the Brewing Dish covered during the Casting,
as I have found this helps the water to heat faster and hotter.



The Blessing of the Herbs
With the tip of your Athame touching the Herbs, intone this blessing:

Thou has grown by favor of the Sun,
The Moon, and of the dew.
I make this intercession, ye herb:
I beseech thee to be of benefit to me and my rite,
For thy virtues are unfailing.
Thou art the Dew of all the Gods,
The Eye of the Sun,
The Light of the Moon,
The Beauty and Glory of the Sky,
The Mystery of Terra.
I purify thee so that
Whatever is wrought by me with thee may,
In all its powers,
Have a good and speedy effect with good success.
Be purified by my prayer and be powerful!

So mote it be!




When water is hot enough, place the herbs in the Tea Pot and add
water from the brewing dish, give it a couple of stirs.

While the tea is steeping, intone this Prayer.

Earth Mother
Giver of life
Strengthen me during my life-long strife.
Teach me Your ways of perfect love,
Peace, and wisdom true.
Spawn from my purest heart
These words to You
May this prayer help me to better
Myself in word and deed,
To a higher plane I shall succeed.
Beautiful Light of Goodness Fair
Lore of old we both do share
A Witch's brew, I drink to You
My love for You, by day, by night
In thought and in sight
Will my soul learn
The meaning of this life again.



Pour out a cup for all present, including one for the Gods, and
enjoy.

Sit before the table and meditate on the blessings that the Gods
have bestowed upon your life. You may use the scrying candle here to
focus upon for your meditation. If the Gods so choose They may give
you a Message or Vision through the blessings of the Sight.

You may relax now and finish off the pot. (Note: this rite is not to
take the place of The Feast, but is to be used as a time of blessing
and communing with the Goddess).

Tea Time

TEA TRAVELS (TM)
A SPRINGTIME TEA Menu
By Ellen Easton Reva Paul C. 2004 All Rights Reserved A springtime tea is the perfect time of year to embrace the luxuries of fashion. Whether your party is an indoor formal affair or outdoor garden celebration, it is a great excuse to put on your favorite dress, pearls and gloves with the added indulgence of a fabulous new hat. Invite your friends and loved for a festive gathering.

SANDWICHES and SAVORIES
Honey Ham & Sliced Asparagus with Watercress Butter in rolled White bread
Cheddar Cheese and Chopped Chive spread on Brioche slices
Crab, Avocado & Bacon with Dill Butter in Whole grain Bread cones
Chicken, Granny Smith Apple and Golden Raisin salad in Cucumber Cups
Chopped Egg, Tomato and Fresh Mint in Celery Boats
Lavender Scones with Rose Petal Jam and Devon Cream

SWEETS
Mini Meringue Cups with Whipped Cream, Currant Jelly & Raspberries
Pastel Iced Vanilla Petit Fours
Orange Blossom infused Chocolate Truffles
Lemon -Lime Curd Mini Tarts
Caramel Glazed dipped Jumbo Strawberry

TEAS*
SHANGHAI ROSE- Rose Petals & White Tea
LADY GREY-Bergamot, Lavender Flowers & Black Tea
CITY HARVEST GREEN- Jasmine, Apple & Green Tea (20% to City Harvest)

ROSE PETAL JAM
yield: one pound

1/2 pound pink or red edible rose petals
2 cups sugar
4 1/2 cups water
juice of 2 lemons

Cut white bottom off of each petal. Place rose petals in a bowl and sprinkle sugar to coat each petal. Save overnight. In a saucepan place remaining sugar, water & lemon juice. Dissolve contents over a low heat. Stir in rose petals, simmer 20 minutes. Bring to a boil, continue boiling for 5 minutes until mixture thickens. Pour into a clean, warmed jar, cover & label. Store in a cool place.

LAVENDER SCONES
YIELD: 12 Scones

2 cups all purpose flour
1 Tablespoon baking powder
4 Tablespoons (1/2) stick) sweet, unsalted butter
1/4 cup sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped
2/3 cup milk, plus extra for glaze

Preheat oven to 425 degrees. Grease & flour a large baking sheet. Sift flour and baking powder together in a large mixing bowl. Mix in the butter until the mixture looks like fine bread crumbs. Stir in the sugar and lavender (save a small amount to sprinkle on top of scones before baking). Add enough milk to make a soft, sticky dough. Turn dough out onto a well floured surface. Cut dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar. Bake for 10 to 12 minutes, until golden brown. Serve with rose petal jam and Devon cream.

ORANGE BLOSSOM infused CHOCOLATE TRUFFLE
YIELD: 40 Truffles

1/4 cup sweet, unsalted butter,chopped
1/3 cup heavy cream
7 oz. semi sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel
2 tablespoons zest of mixed citrus peel (orange, lime, lemon)
2 tablespoons Grand Marnier (or substitute 1 teaspoon Orange extract or to taste)
unsweetened cocoa powder

In a small saucepan, combine butter and cream. Over a low flame, heat until the butter melts and the cream bubbles around the edge. Remove from heat, add chocolate. Cover and let stand until chocolate melts. Stir until smooth. Stir in egg yolk*. Mix in orange peel, citrus peel and Grand Marnier. Chill until firm. Roll into balls. Roll balls in cocoa. Refrigerate in airtight container. Will hold for two weeks. * If eggs are a problem in your area, omit egg yolk from recipe.



A Summer Rose Tea
By Ellen Easton C. 2003 All Rights Reserved According to the folklore of tea, once upon a time a lady was not allowed to socialize unescorted except in her rose garden. It was here women met, unrestricted by social rules of etiquette, to speak freely amongst the roses.

Throughout Europe, during the 1800s, the theme of the rose continued to weave a thread, as afternoon tea flourished in both the public gardens and tearooms.

Fashionable women's tea gowns embraced the delicate pastel palate of a summer bouquet. Their elaborate bonnets were adorned with floral displays of roses embellished in silk, ribbon and natural petals.

The decoration of tearooms included accoutrements,fabrics, vances and trellises of roses to insure that their patrons would once again feel free to gossip under the roses.

There are unlimited was to incorporate the theme of the rose into your own tea. Whether you are simply enjoying a single cup of tea or entertaining, be adventurous and creative in exploring the possibilities.
ROSE INSPIRATIONSATTIRE: Hat, parasol, gloves, fans, print dress, skirt or top; fresh, silk or jeweled rose pin.

INVITATIONS, PLACE CARDS & MENU CARDS: Purchased or self made.

TABLE DECORATIONS: Center pieces, linens, napkin rings, china, crystal, silver, baskets.

MENU: Rose petal tea*, rose tea jelly, rose petal drop scones, edible rose adorned savories, hand decorated rose sugar cubes*, handmade embossed oval rose white chocolate mints*. Rose shaped cookie cutters to prepare sandwiches and sweets.
ROSE PETAL TEA JELLY8 oz. ROSE PETAL TEA*
8 oz. BOILING WATER
4 oz. SUPERFINE SUGAR
1 TBS. ORANGE JUICE, strained
1 oz. (1 envelope) GELATIN

Make a pot of very strong rose petal tea. In another pot add water, sugar and orange juice. Heat until sugar is dissolved. In a cup, add a little boiling water to the gelatin. When dissolved, ad to water, pour in strained tea. heat slightly, pour through strainer into jars, seal and refrigerate. Serves 24.
ROSE PETAL DROP SCONES
The Wildflower Inn on Cape Cod2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR
2 tsp. SUGAR
2 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
3/4 tsp. SALT
1/2 tsp. cinnamon
1/4 Cup (1/2 stick) UNSALTED BUTTER
1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted)
1 Cup HEAVY CREAM
1 TBS. ROSE WATER
2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES.

ICING

1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY

Pre - heat the oven to 425 degrees. In a large bowl, combine the flour, sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix until coarse crumbs form. Stir in the pistachios.

In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a soft dough forms. Drop dough by the teaspoonful onto an ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. Prepare the icing. In a small bowl, combine the powdered sugar, rose water and the red current jelly. Whisk until smooth. Add another teaspoon of rose water if the mixture is too thick. Drizzle over the warm scones. Serves 24.




Happiness Tea

2 parts chamomile
2 parts lemon balm
2 parts rose petals and hips
1/4 part lavender blossoms

Mix herbs together. Use one tablespoon per cup of hot water, steep,
and enjoy an uplifting cup of herbal tea. (This is also good,
because it is relaxing as well) Store this tea in a glass container
away from sunlight and dampness.

3 Uses for Vinegar

Herb Vinegar

One of the simplest recipes for using herbs is this 19th-century
hint for making flavored vinegar: Pour plain vinegar over herbs in a
bottle and let it sit for a month in the sun. What could be easier?

A more refined vinegar can be made by taking approximately 1 cup of
fresh herbs (basil, tarragon, or thyme, for example) and placing
them in a clean quart jar. Heat vinegar just to the boiling point
and pour it over the herbs, filling the jar to the top. Seal and
store in a cool, dark place for at least three weeks for the fullest
flavor. Strain the vinegar into 2 pint bottles and add a fresh sprig
of the herb. (Use decorative bottles if you're planning to give
these as gifts.)

You can use a single herb in plain white vinegar, or try a medley of
herbs in other vinegars (such as cider vinegar or red or white wine
vinegar). Here are a few suggestions to get you started, but feel
free to experiment and invent your own blends: white vinegar with
tarragon leaves, basil leaves, and peeled shallots; sherry vinegar
with fresh rosemary leaves, minced horseradish, or chopped dried
chilies; red wine vinegar with sage, parsley, and shallots.



Raspberry Vinegar

Add a bit of raspberry vinegar anytime you're baking something
chocolate. It will boost more than just the flavor – though it does
that too! To make raspberry vinegar - fill a bottle ¾ full with
fresh raspberries (okay, frozen works also) then add a good apple
cider vinegar to the top. Set this in a sunny windowsill for 2 weeks
(besides the warmth helping to "cook" the concoction, the light
streaming through the ruby red potion is beautiful!). Strain; add
more raspberries and set it back for another couple of weeks.

Add about 2 or 3 Tablespoons to a chocolate cake batter or a batch
of brownies; a teaspoon or two to frosting, hot cocoa etc.

Sweetened & combined with sparkling water, this also makes a
refreshing, old fashioned summer drink. Fresh mint leaves (slightly
bruised) added to this also taste wonderful! – but don't use them if
you are making "the Potion". Mint does nothing for the libido -
it's more "cerebral".



Chest Cold Vinegar

1 Large onion (sliced)
1/2 Cup Dried Mullein Flowers
7 Cloves Garlic (crushed)
2 Tablespoons (Crushed or grated) Horseradish
2 Tablespoons Fresh Grated Ginger
2 Tablespoons Honey
Apple Cider Vinegar

Fill jar with layers of these ingredients until full. Then top with
Apple Cider Vinegar Refrigerate and use after 24 hrs. Take 2-3
teaspoons of the juice 2-3 times daily. Keeps for 6 Weeks.