Episode 40, Season One, Beltane Business, April 28, 2018

The Princess of Wands drops in on us.

Welcome back, listeners! MareLin & Runa are so excited for the warmer business of Beltane. But first we have a visit from the Princess of Wands. Then we discuss the Witch’s Creed. Moon cycle is second quarter waxing Gibbous, or the Moon of Endings, landing in the sign of Libra. As always MareLin tells you what to expect, how to cope, magic to do and crystals to play with during that time. We also play guess that stone as Runa cleans out her witchy studio. Then its Beltane celebrating, cooking, flower-getting, and spell making.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

 

Technical Note:  There’s some small audio gremlins in this episode, so please forgive these small glitches. 
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Cauldron Cooking: Mediterranean Halibut

Mediterranean Halibut with a side of roasted asparagus. So good and so good for you.

There’s nothing better than eating a meal you can feel super good about. This is one of those. The magic in this meal is about amping up the love in your life, whether that’s strengthening the love of your family and friends, or romantic love with you and your lover. As you make it, envision how leveling up the love quotient in your life looks like. Each time you add an ingredient to this recipe,

Everything you need to level up the love in your life and feed your heart and belly.

as you prepare it, see that image again. See the people eating it feel the love you have for them, as well.

Notes: 

I can’t stress enough how easy it is to make your own broth. Try it. Or find your local kitchen witch who can cook some up for you. Be sure that the halibut is wild-caught, fresh. If you can get directly at your local fisherman’s wharf, even better. If you’re landlocked, sleuth your way to the vendor that has the freshest fillets.

If halibut is out of your price range, any white, meaty fish could be replaced, such as sole or Mahi Mahi. I’ve made this recipe even with

If you don’t have an indoor griddle, you could make this on the barbecue; but I like hte temperature control of my griddle better.

catfish. Experiment if you like.

This is an easy recipe that doesn’t take too long to make either, so if you want to amp up the love on a week night, go for it.

I serve this meal with a side of roasted asparagus. It’s a perfect pairing.

You’ll need a cast-iron frying pan and a cast-iron griddle pan for this recipe.

Sauteeing the vegetables in steps is the key to success in this recipe.

Ingredients:

1 tablespoon olive oil, plus 3 tablespoons

4 (6-ounce) halibut fillets

1/4 teaspoon salt, plus more for seasoning fish

1/4 teaspoon freshly ground black pepper, plus more for seasoning fish

2 shallots, sliced into thin rounds

2 cloves garlic, minced

1 pound frozen artichokes, thawed; or, jarred artichoke hearts, rinsed

Step Two.

1/2 cup white wine

1 1/2 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 teaspoon minced fresh thyme leaves

Step Three

Fresh lemon slices (optional for garnish)

Instructions:

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white

Look at that halibut goodness

wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper (or more to your taste). Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled

A close up of love in a bowl.

halibut. Serve immediately with fresh lemon slices, if desired.

Leave comments on your attempt to make this or any questions you might have.

BB,

~Runa

Roast asparagus in your oven to complement this dish. Totally optional, but again, super loving.

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Episode 39, Season One, Infusing & Growing, April 21, 2018

Greetings Listeners and Fellow Country Dwellers:

Runa would like to ask your pardon for her cold-recovering voice. Regardless, this episode is packed with all the great pagan-path goodness, as always. We have a visit from the Sun card. We give you tips for growing a Chakra Garden. MareLin gives us all the ins and outs of the Cancer Moon, focusing on growth, financial increase, but also including a good cry and some creativity burst. We learn about Selenite and Blue Calcite and some future crystal plans. We make Poor Man Gyros and clean our hairbrushes. We share some juicy Old One’s Wisdom and leave you with a Spell of the Week.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~Runa & MareLin

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Cauldron Cooking: Poor Man’s Gyros

Gyro Salad Topping ingredients

Hummus ingredients.

This is the best garlic sauce to use on your Poor Man’s Gyro. Here in Western Washington, the local QFC’s carry it. So good.

Let me apologize straight away that there’s no image of the final product. Everyone ate so fast, I wasn’t quick enough to get the “plated” photo. Forgive me. Just know this is a well-loved recipe and my go-to for a pick-me-up meal in the middle of the week, when we all need a little boost.

Your cauldron for this meal is a cast-iron skillet.

The magic in this recipe is about balance and grounding. This is a meal in itself and is very balanced, especially if you include the hummus and the cucumber and tomato salad inside of the flatbread sandwich. Imagine each of the ingredient’s vibrations grounding you and those who partake of this meal to balance your emotional, physical, and spiritual being.

 

Notes:

You’ll need at least a cast iron frying pan for this one. If you have a food processor, that makes the hummus making easier; but, you can smash away with whatever you have available. I make hummus no less than once a week, so I’ve invested in a food processor.

You’re going to need a good-sized lemon, juiced. No need to zest it. One tablespoon of the juice is going to be saved for the gyro meat; the rest for the hummus. Lamb and lemon juice were made to go together. Regardless, one of your first prep steps is to juice that lemon.

Make the hummus first. The day before if you can manage it, especially if no one will eat it all before the gyros are made. That doesn’t always happen here. So if you need to make it right away, no worries. If you’re doing by hand, get comfortable. It may take an extra minute or twenty.

No need to make fancy meat patties like many homemade gyros recipes call for. Remember, this is “Poor Man’s Gyro.” You can be poor on time or energy…what have you. But after you eat these, you’ll know that the patty method doesn’t change the deliciousness.

For your flatbread or pita, you can warm the bread by putting it between two damp – not dripping wet – and microwave for 30 to 45 seconds. You may also heat in a low oven (190 degrees F) wrapped in foil, while you prepare the meal.

Ingredients:

For the gyro filling:

2 pounds of ground lamb

No need to make a fancy meat patty, just cook up the ground lamb like you would a sloppy joe or taco meat or meat sauce.

1 onion, diced (you want enough to cover the bottom of your skillet

1 Tablespoon of lemon juice (reserved from juiced lemon in hummus ingredients)

2 garlic cloves, minced, more if desired

For the salad topping:

1 English cucumber, cut into bite-sized quarters

1 pint of cherry or grape tomatoes, cut in half

4 oz. of feta cheese, or more if desired

1 shallot thinly sliced

Parsley (fresh or dried), to taste

Greek dressing, to taste

All the hummus ingredients ready in the food processor before whipping into yumminess.

For the hummus:

1 can of chick peas/garbanzo beans, liquid drained

1 Lemon, juiced, with reserved 1 Tablespoon for gyro filling

Olive oil, about 1/3 cup in total

Tahini (2 tablespoons)

1 Tablespoon, Minced garlic

1/2 Tablespoon, Dried mint (optional)

Harissa seasoning, to taste (1 rounded teaspoon is a good starting point) (optional)

For making the sandwich:

Your favorite flatbread or pita

Garlic or Tzatziki sauce, to taste (see photo above)

Instructions:

Hummus is great not only for making Poor Man’s Gyros, but also as a snack with raw veggies.

Hummus: Drain the beans, add 1/4 cup of the olive oil, and then put all the ingredients into a food processor and work until smooth.  After it’s smooth and creamy, scrape into a bowl that you can cover, add a sprinkle of olive oil, Harrissa seasoning, and some parsley. Refrigerate until ready to use with gyros.

Salad Topping:  Slice the shallots and put into a bowl. Cut the cherry/grape tomatoes into bite size pieces — at least in half and put in bowl on top of shallots Cut cucumber into quarter slices. Put on top of tomatoes in bowl. Put feta cheese crumbles on top of cucumbers. Sprinkle with a light coating of Greek dressing. Toss. Set aside.

Gyro Filling:  Heat cast-iron skilled on medium until hot. Saute garlic for one minute. Put chopped onion in and cook 1 minute. Add lemon juice and ground meat, and then cook until pink is gone. I have found that if I let it cook down on low after the pink is gone, most of the grease of the meat is gone. You can drain grease if you like. But lamb is way leaner than beef, so be careful not to burn your filling.

Put it all together:  Take your choice of flatbread or pita and spread a thin layer of hummus on it. Take the gyro meat – use a slotted spoon if necessary – and spread a thin layer over bread. Top with garlic tahini sauce. Then spread gyro salad topping on top of that. Serve immediately.

Enjoy the balance of yumminess and healing to all parts that are you and your dining guest!

Food is Everyday Magic,

~Runa

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Episode 38, Season One, Moon Children One and All, April 7, 2018

When one door closes, another opens…

Greetings Country Dwellers:

This episode has a clear message:  endings and beginnings are here. Like a forever circle. The unending moon cycle. Then we smoke some ribs, and visit Walden Pond, and leave you as always, with a Spell of the Week.

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~Runa & MareLin

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Cauldron Cooking: Smoked Ribs

Ready for the oven for a few and your favorite sauce. Or eat dry. Your call.

Time to start practicing a little strong family and community magic with some barbecue, or BBQ, however, you’d like to spell/call it. We’re smoking some pork ribs today for our Cauldron Cooking. The cauldron being either a genuine smoker or your own grill.

Notes:

Runa makes her own rub for ribs and the recipe is included here; however, you can use what you like and don’t like — it’s up to you. This is a recipe you have to set some time aside to do, that’s why it’s paired with lazy summer Sundays and the like. Baby back ribs are what is shown here. You’re going to need to remove the membrane. To do so, lay the ribs on a flat surface –meat side down. A sharp knife is absolutely essential here. Take a knife and get purchase under the membrane from one corner near the bone. Once you have a good-sized piece peeled back, grab it with your fingers (if it’s too slippery you can use a kitchen towel or paper towel) and pull. Once the membrane is removed, rinse off the ribs again and pat dry with some paper towels. When smoking pork ribs, Runa prefers apple wood chips; but, again, use your preference or whatever you have on hand.

Remove this membrane for a tender rib smoke and tastier eating experience.

Ingredients:

2 racks of ribs, membrane removed

Your favorite barbecue sauce

Smoking chips

For rub:

1 T kosher salt

1 T cracked pepper

1 T paprika

1 T ground cumin

1/2 T ground mustard

1 T dried sage

1 T dried onions or onion powder

1 T dried oregano

1 teaspoon cayenne pepper

Instructions:

Be sure to rub both sides of the rib rack with all that herbs and spice goodness. Imagine a strong happy family and community, while you do it.

Combine the rub ingredients and then massage into meat. Cover lightly and refrigerate at least two hours or overnight. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. You’re going to smoke the ribs in your smoker at about 200 degrees for two to three hours, replenishing your wood chip tray/box/pan as necessary. A medium-sized smoker requires about once an hour. Once they are smoked, you can eat dry, or move the ribs to an oven-proof tray and put in a 400 degree oven brushed with your favorite barbecue sauce for long enough for the sauce to be warm and not burned (about 10 minutes or so…check after 5 minutes). Let rest for 5 minutes and then slice up, serve with your favorite sides (hopefully you invited neighbors to bring potluck!) and watch the smiles all around.

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