Witchy Woman Walking

Expansion can be challenging, especially when life puts roadblocks in our way. It's easy to believe that these setbacks are a sign that we're not meant to stretch and grow. But what if these bumps in the road are actually signs that we're heading in precisely the right direction? Perhaps, these are invitations from the Universe to push ourselves a little further. Holding the vision requires trust and vulnerability, and sometimes a little audaciousness! As we ramble through the autumn woods, reflect on the setbacks in your own life. Before you give up, consider the possibility that these initiations are here to guide you toward even greater heights!
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What am I reading?
Letters From the Last Apothecary by Bita Behzadi
https://bookshop.org/a/111301/9798318602054
The Dabbler's Guide to Witchcraft: Seeking an Intentional Magical Path by Fire Lyte 
https://bookshop.org/a/111301/9781982174347

What’s playing on repeat?
Best I Ever Had by Vertical Horizon

What’s for dinner?
Sweet Potato Burrito
Ingredients:
1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling 
Kosher salt and freshly ground black pepper 
2 cloves garlic, minced 
1/2 onion, finely diced 
1 jalapeno, seeded and finely chopped 
1 tablespoon chili powder 
1 tablespoon tomato paste 
1/2 teaspoon dried oregano 
2 cups packed fresh baby spinach 
One 15-ounce can black beans, drained 
One 14.5-ounce can diced tomatoes 
1 cup crumbled queso fresco 
Juice of 1 lime
Ten 10-inch whole-wheat tortillas 
1 bunch fresh cilantro, chopped 
Hot sauce, as desired 
Instructions:
Preheat the oven to 425 degrees F.
Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. Enjoy!

Japanese Milk Tea 
Ingredients:
1 cup water
1 tbsp Darjeeling tea leaves, loose 
1 cup milk
2 tsp granulated sugar, more or less to taste
Instructions:
Fill 2 tea cups with the hottest water from your tap. This will keep the cup warm until you are ready to put the tea in it.
Add the 1 cup water into a small saucepan over high heat. Heat until it comes to a boil.

Add 1 tbsp tea leaves into the water and boil for 2 minutes.

Add 1 cup milk into the tea and reduce the heat to medium. Heat the milk, stirring occasionally, until it just barely comes to a simmer. Do not allow the milk to boil.

Pour the Royal Milk Tea through a fine mesh strainer or tea strainer, removing all of the loose tea leaves.
Once strained, pour the hot water out of your tea cups. Then divide the tea amongst two warmed tea cups.
Flavor with 2 tsp granulated sugar if desired! Enjoy!

https://foreignfork.com/japanese-milk-tea-recipe/#Japanese_Milk_Tea_Recipe

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As the weather starts to cool and the autumn energy settles in, many of us feel the pull to slow down. But there’s actually a powerful energy of expansion available to us between Mabon and Samhain. Before we retreat into the cocoon of the darker months, we have the opportunity to stretch ourselves. The balance of these autumnal energies encourages growth and replenishment. Where do you go to rest and retreat? Where do you go to feel expansive… and maybe even a little uncomfortable? As we wander the leaf covered paths, consider how you might step out of your comfort zone this fall. Rest assured that retreat will be available to you as we journey closer to Samhain. 

Support the Show & Stay Connected 
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📚 My Bookshop.org Page
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What am I reading?
Beyond the Graves Waits Mist and Sea by Kathleen Kaufmann
https://bookshop.org/a/111301/9781496753946
Everyday Elixirs: Mocktails, Matchas, and Seasonal Drinks to Inspire Wellness by Blair Horton
https://bookshop.org/a/111301/9781496753946

What's playing on repeat?
Au Pays du Cocaine by Geese
Fire Fire by Steam Powered Giraffe

What's for dinner?
Million Dollar Soup 
Ingredients:
2 cups peeled and cubed butternut squash
1 (11-oz.) pkg. chicken sausage, sliced
2 tsp. olive oil
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. fresh cracked black pepper, divided
10 sprigs fresh thyme, divided
5 slices center cut bacon, chopped
2 Tbsp. unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced
3 Tbsp. all-purpose flour
3/4 cup dry white wine
5 cups chicken stock
2 (15.5-oz.) cans cannellini beans, drained and rinsed
2 Tbsp. heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Instructions:
Prepare oven and baking sheet: 
Heat oven to 350°F and line a baking sheet with aluminum foil.

Roast squash and sausage: 
In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
Roast until squash is softened and sausage has begun to brown, 25 minutes.

Cook bacon: 
Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently. 

Remove bacon from pan: 
Remove bacon with a slotted spoon, reserving fat in pan.

Cook garlic, onion, and celery: 
Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.

Make roux: 
Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.

Add stock: 
Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.

Blend some of the soup mixture: 
Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape.  Blend until smooth and  stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.

Stir in squash and kale: 
Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.

Garnish and serve: 
Top individual servings with extra thyme leaves and bacon.

https://www.southernliving.com/million-dollar-soup-8742015?print=

Creamy Spiced Rose Hip Elixir
Ingredients:
1 tablespoon dried rose hips
3 ounces boiling water
1/2 ounce full-fat coconut milk
1 teaspoon vanilla bean paste
Pinch ground cinnamon
Pinch ground cardamom
Pinch sea salt
Instructions:
Place rose hips in small bowl and add boiling water, steep 20 minutes. 
Fill a shaker with ice, strain rose hips through sieve into the shaker. Discard the solids. 
Add the coconut milk, vanilla is a paste, cardamom, cinnamon, and salt. Shake vigorously. 
Strain into a glass filled with fresh ice, Garnish with cinnamon stick, enjoy! 

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We’re living in a moment where light is being shined onto the darkest of places. Atrocities that once remained hidden in shadow, are finally being exposed. Patriarchal systems are still ever-present, but something else is trying to emerge… the feminine is rising! As the sacred feminine steps forward, the sacred masculine must bravely step beside her. Both energies are needed to shift the poisonous repeated cycle of oppression and violence. As we process the fury of the past week, let’s also make space for the sacred, this is the energy needed to create a better world for all. 

Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
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What am I reading?
The Haunting of Hecate Cavendish by Paula Brackston 
https://bookshop.org/a/111301/9781250865632
Spells for the Apocalypse by Carmen Spagnola
https://bookshop.org/a/111301/9781682689516

What’s playing on repeat?
Wings by ILUKA

What’s for dinner?
Farro Sausage & Baby Broccolini 
Ingredients:
8 ounces farro
1 package sausage of choice
Bunch of baby broccolini
1 zucchini
Garlic (as much as you like)
Sun-dried tomatoes in olive oil
Juice of one lemon
Fresh Parmesan cheese
Salt & pepper
Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy!

Pumpkin  (or Roasted Honeynut Squash) Crumb Cake 
Ingredients:
Crumb Topping 
½ (packed) cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin spice blend
Pinch of salt 
¼ cup unsalted butter, cold and cut into cubes
Cake:
1 (packed) cup brown sugar
2 large eggs
1 cup canned pumpkin purée or roasted honeynut squash
¼ cup unsalted butter, melted
¼ cup neutral oil
1 tablespoon pumpkin spice blend
½ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups all-purpose flour
Instructions:
Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs.

In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top.
Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy!

Articles:
https://www.elephantjournal.com/2019/10/traits-of-the-sacred-masculine-miguel-dean/

https://science.howstuffworks.com/life/evolution/society-run-by-women.htm

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Mabon season is upon us! The autumn equinox offers us the opportunity to explore many themes; such as, gratitude, transition, and letting go. This is also a time to reflect on the balance or lack of balance in our lives. It's a chance to dance with the light and shadow within. As we welcome the day on this dark and chilly morning, consider the spaces in your life that need a little more balance and light. Nature shows us the way if only we take the time to see its wisdom. 
Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
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📚 My Bookshop.org Page
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What am I reading?
The Forest Becomes Her by Julie Carroll Dalton 
https://bookshop.org/a/111301/9781250889751
Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack 
https://bookshop.org/a/111301/9780762488971

What’s playing on repeat?
Devil Like Me by Rainbow Kitten Surprise 

What’s for dinner?
Roasted Butternut Squash Soup
Ingredients:
3 ½ pounds butternut squash
1 tablespoon olive oil
1 small yellow onion, halved
1 small garlic clove, peeled
½ tablespoon maple syrup
1 teaspoon salt 
freshly ground black pepper, to taste
¼ teaspoon ground nutmeg 
¼ teaspoon ground ginger
3 to 4 cups vegetable broth
Optional garnish: pepitas, parsley, and freshly ground black pepper
Instructions:
Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. 
After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper

https://downshiftology.com/recipes/roasted-butternut-squash-soup/#wprm-recipe-container-33834

Pumpkin Scones 
Ingredients:
2 cups all-purpose flour 
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/3 cup + 2 Tablespoons heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree, blotted*
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking
Maple Glaze
2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt, to taste
Instructions:
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper. Set aside.
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. 
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. 
Bake the scones for 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. Enjoy!

Mabon (Autumn Equinox) by dwulf
https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4

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What a milestone! It’s been three years since the launch of Witchy Woman Walking! And what better way to celebrate than to talk about the wild energy of autumn?! The fall is known for its vibrant beauty, but there’s an even deeper magic to be found in the smell of the air, the feel of the wind, and the spicy tastes on your tongue. It’s an energy that inspires creativity and unleashes the wild wonder within. As we usher in the autumn equinox, consider the seasonal and elemental shifts that spark your unique brand of wildness. As an added bonus, enjoy a (mid-episode) rainy chat with a very special guest. Happy autumn equinox! 
 Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

What am I reading?
Isabella Nagg and the Pot of Basil by Oliver Darkshire
https://bookshop.org/a/111301/9781324130796
Earth Power: Techniques of Natural Magic by Scott Cunningham 
https://bookshop.org/a/111301/9780875421216

What’s playing on repeat?
Breezeblocks by alt-J

What’s for dinner?
Autumn Potato Soup 
Ingredients:
1 tablespoon extra virgin olive oil
1 large yellow onion, peeled and diced
2 cloves garlic, crushed
2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
1 pound zucchini, sliced
2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
1 tablespoon fresh thyme leaves
1 teaspoon cumin
1/2 teaspoon ground ginger
Pinch cayenne pepper (or more to taste)
3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
1/3 cup creamy peanut butter, or more to taste
Salt and pepper, to taste
Chopped roasted peanuts or fresh thyme leaves for garnish(optional)
Instructions:
Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.
https://toriavey.com/sweet-potato-soup/#recipe

Apple Cider Muffins
Ingredients:
Muffins:
3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
1 and 3/4 cups (219g) all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (113g/120ml) vegetable oil or melted coconut oil 
1/2 cup (100g) light or dark brown sugar 
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1/4 cup (60g) unsweetened applesauce 
1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
3/4 cup (90g) chopped walnuts (optional)
Topping:
1/2 cup (100g) granulated sugar 
1 and 1/2 teaspoons ground cinnamon
2 Tablespoons (28g) unsalted butter, melted
https://sallysbakingaddiction.com/apple-cider-spice-muffins/#tasty-recipes-150404
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