Just spreading some color into social media, y’all. 💕
Part I: Garden walkabout. It’s been a minute, y’all, but I wanted to share how it’s going and throw something beautiful into social media.
Happy Saturday, y’all. ♥️
Late afternoon walkabout. 💚 Hope y’all are having a beautiful day.
I realize that Dino kale is fairly easy to grow. Quite honestly, that’s exactly what we need in our persnickety summer gardens. I always start with a pat of butter and a little olive oil, and then sauté red onions and garlic before adding in my julienned kale. Then, it’s all about that half cup of chicken stock, a generous pinch of sugar, and a little salt and pepper. Pop the top on that, and let it simmer until the kale is tender. Remove the lid and simmer down those juices a little bit. Last night we had this as the side dish for cheesy-scrambled eggs from our coops and roasted tomatoes with a touch of balsamic vinegar.  Here in the deep south, we don’t get a lot of greens that grow well in our heat. This darling plant is a lifesaver. 
Sorry for the quality of the video y’all, but it was late and I was very happy. A listener over on Patreon heard me gripe and complain about my squeaky ass chair, and guess what came in the mail? Thank you so much Josephine. Just know that all of the podcasts I do in the future will be from this beloved gift. Witchify every damn thing, y’all! (My twenty-year-old chair will have a home of honor in my little witch writing cottage.🖤)
Dinosaur Kale, aka Tuscan kale or Cavolo Nero, is a nutty and versatile variety that can change the game in your garden. It’s truly a kitchen witch’s dream. And it will grow in pots!! I’ve harvested most of mine for the week, but it will keep going forever. Slightly sweet, super earthy. 🍃 Next time, I'll show y'all what it looks like before I take over half of it for dinner. I just plop it in the corners of things and boom! Happiness for days. Get your garden magic on!
As usual, I am late because I was too busy practicing to actually put anything up on Facebook. Blessed Beltane to all.  May your fires burn brightly!
Happy, um, "third week in April" y'all. May we all get to chill for a moment and thank Nature for her bounty. ;)
Blessed Be!
xoxo
So, one of the best things I’ve ever eaten in my entire life are roasted tomatoes. Now these are exceptional, because I’ve drizzled them with olive oil and dusted them with sea salt and infused them with a little blackberry balsamic vinegar. Then I roast them until I see them give way a little bit and get slightly brown on top. They’re fantastic by themselves as a side dish, but they’re also really good if you smear a little ricotta cheese over toasted ciabatta bread and then dollop this on top. Add a little basil leaf and you’re good to go. Thought I’d share with y’all. Happy Saturday! 🍅
#kitchenwitch #witchlife
Morning in the Azaleas. 🐝🦋
Happy New Year, y'all! xoxo
Whatever you call today, it is a harvest in my hemisphere. May we all have a blessed Autumn/Spring equinox (depending on where you live). I wanted to film something longer—but I’ve got a podcast to do!! Blessed Be, y’all—and don’t forget to witchify every damn thing. 🔥🧹🐈⬛🌙🖤
(My allergies/eyes/nose are just killing me--but it's worth every minute of picking goldenrod, lol.)
My tech guy Wulfbrand is building me a whole new system for the podcast. Most of the bells and whistles scare me—way over my head. I may have had several breakdowns over the change…new mic, system, interface…
But. I’m like baby witch when this happens. (Yeah. I know. It’s mundane. But still!) Celebrate the small things. ❤️