Posted by Runa Troy on

Merry Part…

To Everything There Is A Season

Runa & MareLin getting up to good trouble.

Dear fellow Country Dwellers listeners, followers, and friends:

We know it’s been a few weeks since we put out a podcast, and we wanted to let you know that we have entered a crossroads time for this project, Country Dwellers. We know that it is going to morph into something new and¬†amazing,¬†but how that looks is going to be vastly different than it is currently. However, it’s likely going to be a bit before that transformation is complete. More on that as things develop, so keep a look out down the road.

In short, please stay tuned because Country Dwellers is not done yet

We have realized that we have come to the end of this current journey as it is and at this time our energies are needed elsewhere. 

MareLin is a year into¬†homeschooling¬†her children unexpectedly (thanks ‘Rona!) and continues to handle some ongoing medical issues. More importantly, her¬†Path of the Moon ‚Äď A Journey in Witchery¬†Classes are so successful (yay!) she¬†needs to¬†spend more time with her¬†students and the required curriculum building. If you love MareLin, you can always find her¬†on Instagram and facebook via¬†The Old Tree Shoppe and¬†join in on her monthly moon circles via her Facebook Group, Moon Tribe of the Old Tree.¬†¬†She¬†also hosts Thursday‚Äôs Random Readings, ¬†a weekly Tarot pull and spirit message session via¬†InstaGram Live at Noon (Pacific) on¬†@TheOldTreeShoppe¬†and joins The Painted Goddess for the Witches Coffee, an IG Live, every Tuesday at 10 a.m. (Pacific) for Tarot & Astrology.

As for Country Dwellers’ OG Mama, Runa Troy, she is in the midst of writing another book, this one specifically for the Witch Community, as well as tending Villa Westwyk and her Magical Flea Market, especially doing dream interpretations and Rune Readings. Her new blog, is also keeping her busy and she would love you to join her Witchy conversations there. You can find her doing Solitary Shenanigans on Fridays on InstaGram Live¬†(@RunaTroy)¬†¬†at 2 p.m. (Pacific) where she shares all an ol’ crone knows and does Rune Castings. She’d love to have you come kick off your weekend with her for a quick Happy Hour.

We appreciate you being with us for so long and supporting our desire to teach the things we’ve learned as long-time witches and mystics through Country Dwellers. We hope that you will continue to support us as we make magic in different ways. In the meantime, we invite you to re-listen to the podcasts that remain, as there is a ton of information for all things Witchcraft there.

As with the Wheel of the Year, everything in our world has a time of winter. This is Country Dweller’s winter, our time to head to the underworld and then emerge again as something new and transcendent. So it is.

Please don’t be a stranger and visit MareLin and Runa in the work they continue to do, and we’ll see you on the flip side!

Blessed Be.

Much Love,

Runa & MareLin

Posted by Runa Troy on

Crescent Cakes for Imbolc

They may not necessarily look like the moon, but they sure do taste good.

Coming down off a ritual requires something special. There’s a reason that besides the social aspect of the post-circle or post-ritual “cakes & ale” there is a need to fill back up. Magic is work. These traditional crescent cakes are so delicious, you really won’t care what they look like. Enjoy with some tea or a cup of coffee and your body, mind, and magic will all be restored.

I make these each February in celebration that Spring is on its way. They are a traditional Imbolc treat in our home. This recipe helps to make an Imbolc celebration rich.

If you can’t source ground almonds, it’s easy enough to make them in your food processor.


11/2 cups flour
1/2 cup sugar
1 cup finely ground almonds
1/2 teaspoon vanilla extract (alternatively 3 drops of almond extract)
1/2 cup butter or margarine, softened
1 tablespoon honey
1 egg yolk

Make sure your butter is softened, because otherwise you’ll be mising forever.


Unless you can source almonds already ground, you’ll need to use a food processor. Then in a large mixing bowl, combine the ground almonds with the flour, sugar, and vanilla extract. Add the butter, honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 11/2 to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a parchment-lined or, alternatively, a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes.

Don’t forget to save one for the good neighbors.

This recipe should make about a dozen cakes.

Posted by Runa Troy on

Season 3; Episode 16

Happy New Year, Witches!

Happy New Year Witches!! S3 E16 Country Dwellers Podcast Join Runa and MareLin in a New Year discussion and Words as Magic. Explore the uses of Rosemary Salt and Wreaths. How a change in perception can change your Life, Mercury in Aquarius. We include Rune and Tarot talk, and a New Moon Affirmation to end it up. Thank you for listening. #CountryDweller #CountryDwellersPodcast #RunaTroy #MareLin_PNWHPriestess #Tarot #Runcasting #WitchesOfInstagram #WitchWithPodcasts #WitchWithMe #HighPriestess #Crone @Runa.Troy @TheOldTreeShoppe

Posted by Runa Troy on

Season 3; Episode 15

A Top 13 List for Winter Solstice Giving

Welcome to our last podcast of 2020, thank you for continuing to join us. We will return after the calendar new year. In the meantime, we’re cackling our way through the holidaze and hope that you’ll appreciate our list here. You can find deep details for it here. As usual we talk about What’s in the Sky; Witches Brew; Divination via Tarot and Runes; Heal the Earth; Witchy Self Care; and our Spell of the Week.

Thanks for being here with us and we wish you a Bright Solstice and Blessed New Year. ~MareLin & Runa

Posted by Runa Troy on


A Witch’s Brew That’s Good For Your Gut

KimChi brewing in Runa’s kitchen at Villa Westwyk


  • Cutting board and knife
  • Large bowl
  • Gloves (optional but highly recommended)
  • Mason Fermenting Kit, or a plate and something to weigh the kimchi down, like another mason jar filled with water
  • Colander
  • Clean 1-quart jar with canning lid or plastic lid
  • Bowl or plate to place under jar during fermentation


  • 1¬†medium head napa cabbage (about 2 pounds)
  • 1/4¬†cup¬†iodine-free sea salt or kosher salt
  • Water, preferably distilled or filtered (this is important!)
  • 1¬†tablespoon¬†grated garlic (5 to 6 cloves)
  • 1¬†teaspoon¬†grated peeled fresh ginger
  • 1¬†teaspoon¬†granulated sugar
  • 2¬†tablepoons¬†fish sauce or salted shrimp paste, or 3 tablespoons water
  • 1 to 5¬†tablespoons¬†Korean gochugaru sauce or red pepper flakes (note: the more you add, the spicier it is)
  • 8¬†ounces¬†Korean radish or daikon radish, peeled and cut into matchsticks
  • 4¬†medium scallions, trimmed and cut into 1-inch pieces


  1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips. You will likely need more cabbage than you think, so get the biggest head of Napa Cabbage you can find.
  2. Salt the cabbage.¬†Place the cabbage in a large mixing bowl (non metal — plastic or glass is best) and sprinkle with the salt. Using your hands, (you don’t need the gloves yet here) massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage.¬†Rinse the cabbage under cold water 3 times. You know us witches love the number three. Seriously, get as much of the salt out as you can. If you have one of those lovely salad spinners, those work well here, but aren’t necessary. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
  4. Make the spice paste.¬†Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru sauce, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3.3 tablespoons – there’s that magic number again); set aside until the cabbage is ready.
  5. Combine the vegetables and spice paste.¬†This is where you’ll want those gloves. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions. Mix thoroughly.¬†Using your hands, gently work the paste into the vegetables until they are thoroughly coated.¬†
  6. Pack the kimchi into the jar. Put the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Runa uses a muller to get this done, but you can use a smaller jar filled with water of the back of a large spoon. Seal the jar.
  7. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid. Runa ferments her for the full 5 days because The Viking and she love those probiotics to be very active!
  8. Check it daily and refrigerate when ready.¬†Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean muller or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

We keep a jar in the fridge all the time; it works as a nice side dish at lunch to get some veggies in and keep that gut healthy.

Posted by Runa Troy on

Season 3: Episode 14

Attitude of Gratitude

Happy Holidays Everyone. Sending you all Vibrations of Love and Togetherness!!! In this episode we do some magic towards easy Gratitude to get us through the Pandemic Holidaze, to include our typical sections on Self-Care, Heal the Earth, Witches Brew (Pumpkin Seeds), Yoga Focus, and In the Sky. As always we leave you with a Spell of the Week.

Posted by Runa Troy on

Roasted Pumpkin Seeds

Whether you grow your own pumpkins or pick one up at the local farm stand or grocery store, you get two bits of goodness out of it, not only the pulp as in our featured Roasted Pumpkin Soup, but also the seeds.

If you have enough seeds saved for your garden next year, then roast those babies up and have yourself a yummy and healthy treat.

Pumpkin seeds have a good amount of fiber in them, are a great low-carb treat, and pack a protein punch. They also are a good source of Omega-6s and Vitamin K. Careful of how much salt you put on them and you’ve got yourself a guilt-free munchie!


Baking sheet pan

Parchment paper or cooking spray


Mixing Bowl


Fresh pumpkin seeds (**)

Oil of choice


Spices of choice(***)


Heat oven to 300 degrees F. Line your baking sheet pan with parchment paper, otherwise you may want to do a light coating of cooking spray. Put the seeds in a bowl, Add about 1 tablespoon of oil and 1 tsp of salt per 1 cup of seeds. Mix thoroughly. Put the oiled and salted seeds in a single layer on the prepared roasting tray. Make sure they aren’t too crowded. The more space between them the better. Feel free to roast your seeds in batches if you have carved up a larger pumpkin. Roast for about 20 minutes. Keep an eye on them, because they can go from perfect to perfectly burnt quickly. When a light golden brown (a bit darker if you’ve put spice on them), remove from oven. Cool for about 5 to 10 minutes on the pan and then enjoy. Keep in an airtight container for up to 4 days; however, they never last that long in Runa’s house.

(**) You can wash your seeds until they are clean like the above photo, just be sure they aren’t soaking wet when you go to roast them, ensure they are as dry as possible or they won’t roast properly. Otherwise, you can just get the big chunks of pumpkin off and roast them as is. Runa likes to do the later and the bit of pumpkin that remains on the seeds, cooks off in the oven and adds an extra bit of flavor to them.

(***) Runa makes hers with paprika and black pepper; but you can experiment — you could even do a little nutmeg and cinnamon to echo a pumpkin pie. Your call. But salt is a best partner regardless.)

Posted by Runa Troy on

Season 3; Episode 13

That’s What I said!

In this episode we talk about Apotropaic Magic and what that means. We teach you a tea-time self-care ritual, brew up some pumpkin soup, give you tips on healing the earth, and divine tarot and runes. As always we leave you with a spell for the week. Next episode we’ll be talking about Gratitude. Have questions for us? Please leave a comment below.