Witchy Woman Walking

Samhain is officially here and many of us feel called to connect with those on the other side. For some, ancestor veneration can be quite intimidating, but connecting with those across the veil doesn’t have to be a complicated process, it can be as simple as a cuppa with your grandma. Instead of focusing on elaborate rituals, perhaps we can simply hold space and remain open to the signs of communication that follow. With a humble candle, a physical item of remembrance (if we have it), and an open heart, we can ask for the guidance and support that we seek. As we trek through the colorful autumn trees, consider your support system on the other side. Get the kettle ready, it's time for coffee with the ancestors!
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What am I reading? 
A Dark and Secret Magic by Wallis Kinney
https://bookshop.org/a/111301/9798892423298
Season of the Witch: A Psychiatrist’s Case for Magic by Ellen Vora MD
https://bookshop.org/a/111301/9780593977583

What’s playing on repeat?
Woman Gone Mad by ILUKA 

What’s for dinner?
Pumpkin Risotto
Ingredients:
2 tbsp olive oil
A handful of fresh sage leaves
1 tbsp butter
1 medium yellow onion, diced
2 cloves of garlic, minced
1/2- 1 cup pumpkin or butternut squash, chopped 
½ tsp ground black pepper
¾ cup risotto rice
2 cups vegetable stock
¼ cup grated parmesan cheese
Instructions:
Heat olive oil over medium heat and fry a handful of sage leaves until they're crispy. Set aside for later.
In the same pan, melt butter over low-medium heat and add chopped onion. Allow the onions to cook until translucent.
Add minced garlic and chopped pumpkin. Cover and cook for 5 minutes.
Add the risotto rice and mix well.
Keep adding stock, a ladleful at a time, and stir. Wait for the rice to soak up all the stock before adding more. Keep doing this for 15-20 minutes until the rice is al dente.
Add and mix freshly grated parmesan cheese.
Serve hot and garnish with fried sage leaves and grated parmesan. 

Spiced Coffee (or Tea!)
Ingredients:
1 ½ cups milk of your choice
½ cup water
1/2 mug freshly brewed coffee , substitute strong black tea if preferred
1 cinnamon stick
6 cardamom pods, crushed
Maple syrup to taste (if you like sweetened coffee)
Ground cinnamon and cardamom for sprinkling
Instructions:
Add the milk, cinnamon, and crushed cardamom to a medium pot.
Bring to just below boiling point - you don’t want to boil it. Let it sit for about 60 seconds to allow spices to infuse and then add back to the heat and repeat twice more. Strain into the mixing cup. Then add sweetener if desired.
If you have a frother, froth the milk to desired frothiness. 
Fill mug halfway with freshly brewed coffee, top with frothed milk and a sprinkle of cinnamon and cardamom.
Enjoy with an ancestor! ✨
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Samhain is a time when boundaries between worlds feels thinner than ever. It's also a natural time to reflect upon our own personal energetic boundaries. Are your boundaries rigid or porous? Do you feel comfortable holding your boundaries or are you quick to release them in order to please others? Do you respect the energetic limits of others or do you push their boundaries to suit your own needs? There is great magic to be found in learning how to honor your sacred boundaries, alongside the boundaries of others. As we stroll through the ever-changing autumn woods, consider how you might create healthier energetic limits in your own life and practice.

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What am I reading?
The Somewhat Wicked Witch of Brigandale by C.M. Waggoner 
https://bookshop.org/a/111301/9798217188239

Wisdom Untethered: The Time for Questions by Michael A. Singer
https://bookshop.org/a/111301/9798900220345

What’s playing on repeat?
Apocalypse by Cigarettes After Sex 

What’s for dinner? 
Sheet Pan Warm Kale Salad
Ingredients:
For the Salad:
1 Medium Butternut Squash peeled and chopped in 1/2 inch pieces 
1 Small Red Onion thinly sliced
1 Tablespoon Olive Oil
1 Pound Ground Mild Italian Sausage
1 Bunch Dino Kale stems removed and chopped into bite-sized pieces
⅓ Cup Dried Cranberries
⅓ Cup Pistachios coarsley chopped
1 Cup Feta Cheese crumbled
For the Maple Dijon Dressing:
¼ Cup Olive Oil
3 Tablespoons Maple Syrup
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Dijon Mustard
3 Cloves Garlic
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
Instructions:
To make this salad, start by preheating your oven to 425 F.

If using whole butternut squash, prepare the squash by removing the seeds and chopping it into 1/2 inch pieces. If you're using pre-cut butternut squash (which I recommend - it's so much easier!) you can skip this step.

Add the chopped butternut squash to a sheet pan. Then, chop the red onion and add it to the baking sheet.

Add the olive oil, a pinch of sea salt, and a pinch of ground black pepper, and toss the squash and onion until they're fully coated in both. Make sure they're both spread out into an even layer on the sheet pan.

Transfer the baking sheet into the oven for 20 minutes.

While the veggies are in the oven, prepare the sausage. Heat a pan, on the stove, over medium heat, and add in the sausage.

Use a spoon to break the sausage up well, then allow it to cook until browned. Once the sausage is cooked through, remove it from the heat and set it aside.

Then, prepare the dressing. Add all of the dressing ingredients (the olive oil, maple syrup, apple cider vinegar, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.

Once the veggies are done, remove them from the oven.

Then, add the kale and cooked sausage to the sheet pan, along with 1/4 of the dressing, and toss until they're fully incorporated with the veggies.

Return the sheet pan to the oven and allow everything to cook together for 15 more minutes.

Once the salad is done, remove it from the oven and allow it to cool for 10 minutes before adding the feta cheese, dried cranberries, and chopped pistachios.

Finally, drizzle the remaining dressing on top and toss to fully combine. Serve immediately and enjoy!

https://kalejunkie.com/sheet-pan-warm-kale-salad/#wprm-recipe-container-32889

Apple Cider Matcha Latte
Ingredients: 
1/2 tsp matcha
2 tbsp water
1/2 cup local apple cider
1/2 cup plant-based milk
Apple slices
Cinnamon 
Instructions:
Warm the apple cider and plant milk together (or keep cold over ice for an iced version). Whisk the matcha with room-temperature water until smooth. Combine the matcha with the apple cider mixture and garnish with a sprinkle of cinnamon and fresh apple slices.
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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!
Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
🔥 Join the Hearth
📚 My Bookshop.org Page
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📪 witchywomanwalking@gmail.com

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 
🌙 Sign-up Monthly Newsletter
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

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
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

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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