#klickwitch

[foodandfolklore]

Easy Ways to Kitchen Witch

If you're new to the craft, or if your path is recently at a cross roads where you're feeling more drawn to kitchen witchcraft, you might be looking for some easy ways to start. So often when you picture Kitchen Witchcraft, you think of elaborate meals of baked goods beautifully decorated. And sure, that can be part of it; but if you try to make Instagram worthy food for every meal, you'll burn out real quick. So how can you Be a Kitchen Witch without braking bank or burning out?

Stirring your intentions

This is going to be brought up any time talking about Witchcraft and Food, so I figured I'd get it out of the way first. The idea being if you want to add energy or personal intention to food, so that when it's consumed the magic activates. A lot of witches swear by: Stir Clock Wise to Add, Stir Counter Clockwise to banish (Get rid of bad stuff in food). I've mentioned this before, I personally don't feel like this makes a difference. Instead, what makes a difference is stirring towards you to add Energy and intentions. Stir away from you to Banish or remove. Which direction is Towards/Away? Whatever way feels right to you.

The neat thing about stirring is you can do it with any food or drink. You don't need to be actively cooking to do some stirring. You can use a straw, a fork, a spatula; whatever. And if you have something that can't be stirred, like a slice of pizza, try turning the plate.

Candle to Raise Power

Any time you're cooking in the kitchen, or doing anything in the kitchen, consider lighting a candle. I have a round candle holder with a lid that I wash and reuse. Just plop a tea light or votive candle in there. Candles are great at heightening the energy in a room, and as someone who's struggled with depression and motivation, I've found this little ritual/routine helps gets me going.

A few tips, first you wanna make sure the candle is in a place where you can see it but not in a place where it may get in the way. I keep mine on the back of my prep counter. Next, avoid strong scented candles. Scented candles can be great for a lot of occasions, but the smell of the candle can muddle or mute the smell of the food. Finally, as with any time you use candles, please practice good fire safety.

Spell Ingredient Correlations can Carry Over to Food

Have you done extensive research on Parsley, Sage, Rosemary and Thyme? Well I got good news! All of that research was not for nothing! Herbs and Spices used in Witchcraft and Spells are commonly used in food. If you use cinnamon in a lot of your spell work for prosperity and success, try throwing some in your food with similar intentions and see how it goes.

Granted, this is not going to apply to every spell ingredient as many plants used in witchcraft are toxic. Or at the very lest can be problematic when consumed in large amounts or if pregnant. So please use some caution and common sense. A little research can take you a long way.

Simmer Pots

These are great ways to elevate your home's energy. Also a good way to use up some dried ingredients that's been laying around. A simmer pot is not anything special. You can take any small pot you got, fill it about halfway with water, add dried or fresh herbs, and leave it on the lowest heat setting on your stove, uncovered. Everything will simmer and release amazing aromas and energy. The properties of the ingredients in your pot can release into the air of your home. This can be good to do in colder months when cleaning. Just warms up everything.

Saucy Symbols and Sigils

If your oils and sauces are in easy pour bottles, consider getting a little creative when you use it. Gunna put some Ketchup or Siracha on that? Why not draw a pentacle. Oiling a pan? Maybe cook your food in a symbol of infinity or life. Or create your own symbols and meanings. Add them to your food to help elevate their magic. You may feel limited by the pour spout, but remember it comes down to intention. But if it makes you feel better, you can always transfer your sauces to bottles with more precise pour.

Make a Magic Potion

If you are not a huge fan of Cooking or Baking, remember there's still options for Kitchen Witchcraft. Magic Drinks. You can infuse your magic into syrups, juices, teas, cocktails, mocktails, smoothies, and more. There are options for people who can't consume alcohol, caffeine, dairy, sugar, any dietary restriction. I think I a lot of people write this option off because they think it focuses too much on alcohol or they don't like tea/coffee. But there's a lot of options when it comes of conjuring drinks.

Cook with Sun and Moon Water

If you're not familiar with Moon water, it's fairly easy to make. You fill a glass jar and leave it out in moonlight to charge with moon energy. Same idea for Sun Water. I find Sun Water is better for general Cooking and Moon Water is better for Teas as the energy from moon water is more mellow.

Adding some Solar Energy with Sun water to soups or to cook your rice and pasta in can help infuse your food with some Solar energy. It ups the overall energy and power of the magic in the food, as well as adds success and thus increases the chance of things working. There's also many other benefits, but listing them all might be worth their own post.

Kitchen Witchcraft is more than Cooking

I think the most important thing to remember is that Kitchen Witchcraft is not just food. Kitchens are often the heart of a home, and many things will go on and get done in a kitchen. Family meetings or get togethers may happen in the kitchen, people may do their reading or web surfing there. Or maybe it's where they do their homework or paperwork. They may do their hobbies at the table or counter. There's more than just food going on in the Kitchen.

So, feel free to expand out. Do some crafts with kitchen supplies or for your kitchen. Protective charms and garlands made out of cinnamon sticks and other items. Or just try other kinds of Magic. Maybe you like the idea of knot magic and want to try knitting a protective scarf. Or you like plants and want to get into garden magic. You don't need to stay in some box; try some stuff out!

[foodandfolklore]

Tools and Ingredients to keep on hand; Kitchen Witchcraft Elevated Pt. 2

Alright time for Part 2, Ingredients! Again, this is my person preference, and it's like my third time trying to write this out so bear with me. These are things I tend to keep on hand, and this list is not going to just include Salt, Pepper, Garlic; You got that already. I hope. If you're looking for info on Tools, check out Part 1. Onions: I keep a bowl of onions on one of my shelves in my kitchen. I find they keep better outside of the fridge, and I can easily see when I'm running low. Onions have strong protective and good cleansing properties so I tend to add them to my pot or pan before adding any other food. I also like to let them caramelize to get that transformative element.

Lemons: Lemons are great to use in so many dishes, both sweet and savory. You can zest the peel for it's oils and fragrance. You can squeeze the lemon for it's juice and acid. They're associated with beauty, longevity, positivity, mental clarity, cleansing; ect. One of the great things about lemons is thanks to their peel, you can leave them out at room temperature for long periods of time, so long at the peel is unbroken. So if you need to make space in your fridge, pull out your lemons.

Cinnamon Sticks: Okay so every witch has ground cinnamon. It's one of the easiest and cheapest spices to get. It's in every beginner box of witchy herbs. And it that's because it's absolutely fantastic to use. The problem with cooking, however, ground cinnamon isn't always the best option. The power is very fine, but also gritty. So it can be hard to strain out if you are just wanting to infuse some cinnamon. It's why I keep sticks on hand. They're also great for seasonal garlands and bundles.

Italian Seasoning: Rosemary, Thyme, Basil and Oregano. That is what's in Italian seasoning. Do I have these seasonings separate? Yes I do. And there are other seasonings in there like Marjoram, Summer Savory, Sage, Parsley; it varies a little from brand to brand. But if I'm in a rush, I can grab that Italian seasoning to make my food tasty and include one (or all) of the spice correlation properties. Quick note; if you're buying yours, check the ingredients. It should list what spices it's using. I bought a big thing of "Italliano" once without checking and my food was just not emotionally the same. I checked the ingredients and is was mostly dried bell peppers and salt.

Cayenne: It's cheap, spicy, and banishes bad shit. That's all I ask of it.

Vinegar: This may seem odd since vinegar is largely associated with souring spells and Hexes. But it also has strong cleansing an protecting properties too. You can also use it as a preventative property to deture people from asking uncomfortable questions or bringing up touchy topics. But vinegar is also an important tool in the culinary world. A lot of the time, if you taste your food and it tastes flat or bland, even with lots of seasonings, a little acid and brighten it up. Sure you can use lemon juice, but sometime you just need a tsp, and opening a jar of vinegar is easier than juicing a lemon. Vinegar is a key component in many sauces and marinades. Not to mention being used in pickling. Then they are a lot of uses outside cooking, like help with cleaning. My MIL's favorite way to wash windows is still spray with white vinegar and wipe with newspapers.

Canned Milk: So we all keep some kind of milk in the fridge. Dairy milk, Oat milk, Almond Milk, Soy Milk, lots of wonderful kinds of milk. So why keep canned milk? Well, canned milk tends to be thicker and creamery than regular fridge milks. Yes, I can go out and get cream, but it's often cheaper and easier to just use some canned milk I have laying around. Plus, sometimes cream is too rich for what I want. The three main kinds of canned milk I keep on hand are Evaporated Milk, Sweet and Condensed Milk, and Coconut Milk. If you drink only dairy milk, I recommend keeping at lest one can of coconut milk on hand too. In case one day you find yourself cooking for someone who can't have dairy milk.

Soy Sauce: This is a great, inexpensive flavor enhancer that I add to soups, curries, and meats. I buy it in bulk, and I always get more before I run out. Because of it's dark color, and it's made from soy, it has strong protection and banishing properties for me.

Cumin: This is a weird one for me. I go through waves of using cumin and not using cumin. I'll use it for every other meal one month, then not touch it again for another month. So, to preserve it's flavor and aroma, I buy whole cumin seeds, and crush them as I need them. But I like keeping cumin on hand since many recipes online will include cumin in their spices.

And that's all I got for now. If I think of more stuff later, maybe I'll make a part 3

[foodandfolklore]

Signs you might do well as a Kitchen Witch

If you don't check any of these boxes, but consider yourself a Kitchen Witch, fret not! You likely are one. This is more for people on the fence or for people who may be looking to branch out.

You feel happiness when your home is well stocked with food. Not so much snacks but ingredients. This is because you not only feel secure having food, but you have options in what you can make/eat.

Even if you eat the same thing every day for time or budget reason, you still find yourself changing things up. Maybe the ratios, maybe some seasoning, maybe you'll be in the mood to add an extra something, that kind of thing. Common examples of this are meals like Oatmeal, pasta, and soup.

You like to watch cooking videos even though you have no real plans to recreate the dish. You might; one day. But mainly you enjoy experiencing learning about the food and how to make it.

You have a favorite mug, glass, and/or bowl. It's your go to when your make yourself single servings of food or beverages.

You have been looking for or have already found your ideal apron. You may not always wear the apron. And everyone's ideal apron is different. But the fact of the matter is, you've been thinking about it.

Any time someone mentions a mild ailment like a cough or sore throat, your instinct is to recommend food or drink that may help.

Food is one of your love languages. If someone gifts you say, some homemade cookies or cake, that's a big warm hug.

The main thing stopping you from cooking or baking more is time and/or the dishes that need to be done after.

You hate wasting food, and appreciate all the steps involved in getting food from the farm to our tables.

You tend to prefer cooking on a whim over following a strict recipe. You may look up a recipe for an idea, but you're comfortable making alterations based on what you already have.

[foodandfolklore]

Jar of Sunshine - Lemon Curd

So I've shared stories about Lemons and I've shared stories about Eggs. Both items are staples in cooking and baking, but I thought I'd share a recipe that uses mainly these two ingredients. Lemon Curd.

Now, I'll be the first one to admit that the name "Lemon Curd" for a dish is not the most appetizing sound. It almost sounds like milk that has curdled so bad, it's as sour as lemon juice. Instead, I call it a jar of sunshine, as magically, it harnesses the best parts of the ingredients' solar energy. Lemons have been connected with the sun and this recipe uses mainly Egg Yolks. This allows you to help bring out some of the best aspects of solar energy like Passion, Courage, Energy, Inspiration, Rejuvenation and Joy. The later two I find I get the most out of with this recipe.

Need: 1 Cup White Sugar 2 Tbsp Lemon Zest 6 Egg Yolks 1/2 Cup Lemon Juice 1/2 Cup Butter 1/2 tsp lemon extract (Optional)

Zest your Lemons and add to sugar. Incorporate these together well to activate the oils of the lemon zest. You can shake in a bag, use a food processor, or just mix really, really well.

Juice your Lemons, taking care to keep seeds out. Add your juice and egg yolks into a pot. Whisk well. Slowly add your sugar and lemon zest mixture, stirring well with whisk. If you want lemon extract, add it now.

Place your pot on low heat and whisk continuously. Keep stirring until the mixture thickens and starts to bubble. This is going to take a while, but don't stop stirring or turn up the heat. It’s ready when you stick a wooden spoon in and it coats your spoon in yellow.

Remove from heat, and add your butter. Make sure it is cold and cubed. Continue stirring until butter has melted.

Pour your finished mixture through a fine mesh strainer. This will ensure your curd is smooth and silky. Put mixture in a glass jar with lid. Let cool at room temperature for an hour before lidding and putting in fridge. It will set completely in fridge. Will last several weeks in fridge and months in freezer.

Tip: -Do not stop whisking when eggs are on heat. Failing to do so may cause the eggs to overcook and become lumpy. -If your stove doesn’t go low enough, consider cooking in a double boiler. -Two Lemons should yield your needed Zest and Juice. -Use fresh lemon juice. The pre squeezed stuff you can get in a bottle will not cut it. -You can easily separate egg yolks from the egg white by tipping the egg back and forth between the shells. Or Gently use your hands to separate the yolk from the whites. -Do not fret if some egg white mixes in with your yolk. -Let your lemon curd cool completely before using it in baking. -When you make your lemon curd and you want it to have max solar energy, make sure you are cooking during the day. Not at night or in the evening. -Use less or even no lemon extract if you do not want your lemon curd to taste too strong.

[foodandfolklore]

Tools and Ingredients to keep on hand; Kitchen Witchcraft Elevated Pt.1

I'm just going to say now this is just my opinion. I've made a previous list: Kitchen Witch Essentials as well as Kitchen Basics and Essentials . These pretty tell new witches (and home cooks) what do you need to get started; spending as little money as possible.

But I've wanted to expand on this because, this is no where near all I use. So if you're just starting out, check out the first two lists first. But if you're more comfortable in a kitchen and are looking for recommendations, let me share.

Tools

Stick Blender

Also called an emersion blender. I use this for so many things from soups to sauces to smoothies. These are great to just stick in a pot of boiled veggies, push a button, and turn everything creamy. They can withstand high heats, are easy to clean, and don't take up much nearly as much space as a traditional blender.

Whisk

As much as I love my wooden spoon, it can't do everything. Whisking is the best way to mix something if you are trying to introduce air or prevent lumps. Metal is my preferred material. Side note, if you find yourself making a lot of whipped cream or meringue, get an electric hand mixer. I only use mine like once every 3 or 4 months but I'm so happy when it's there.

Silicone Spatula

Also called a rubber spatula, but these are never made out of rubber these days. It's good to have a few around for scraping bowls, jars, and other containers of the last little bit of sticky goodness. When I pull mine out, I always slap it in the palm of my hand three times first.

Chopsticks

I use these SO often, they've almost become my new wooden spoon. They're great for stirring things in jars since they're long and skinny. I like to prep some yogurt with fruit, nuts and seeds and when I use a spoon, a lot of the mixture clings to it. Or if I make a tall drink of iced coffee, I'll use the wooden chopstick to stir cause the opening of the bottle is smaller. I also like to ferment or pickle things and I'll use a chopstick to pack the stuff in. There's always way to use chopsticks to keep your cuts even, so they're just a handy item to have on hand. Plus, it's the best way to eat ramen.

Cooking Scissors

These are Scissors you use just on food. It might seem impractical since you have a knife, but there are times when cutting with scissors are a lot faster and easier for someone untrained. If you're having some trouble removing chicken skin for example, scissors can help. I like to cut green onions. But it's also good for a more ritualistic sense. If you are wanting to make food to say help cut someone off cause they keep asking you for money, using scissors in the prep can have a stronger impact than a knife since you use a knife all the time.

Cheese Cloth/Fine Mesh Strainers

Strainers are just helpful in general in general cooking. I grew up with a colander which helps you drain pasta. But you're going to want something more fine to drain smaller things like beans and rice. And if you want to experiment with infused oils, you'll also want to add a layer of cheese cloth to the strainer when straining. Cheese cloth can also be handy for a few other things. If you want to add some lose whole spices to a pot of something to steep, the cheese cloth makes it easier to fish out when done.

Tea Pot with Infuser

A tea pot with a built in strainer is so helpful. It not only allows you to make lose leaf and herbal teas. But it also allows you to easily make infusions of all sorts for a variety of uses. Lemon peel steeped in hot water is my go to for a cleansing spray. Just make sure the infuser/strainer can be easily removed and cleaned.

Digital Scale

Even though I don't Bake a ton, I still use this a lot. See, Cup sizes actually vary from country to country. It's not standard world wide. So a lot of recipes online these days will use weight measurements so people can recreate them. If it's just one ingredient, yeah you can look up the conversion. But if it's all 12; it's easier to pull out the scale.

Okay, I don't wanna overload ya; and my squirrel brain is kicking in. I'll make a part 2 later.

[foodandfolklore]

Ingredients you do NOT need

I made a brief post about some tools you can probably pass on in the kitchen. You can find that here if interested. But I thought I'd get more controversial and talk about ingredients. Now, this is not a list of ingredients you should never get. This is more about stuff you really don't need to keep on hand that I find a lot of newer kitchen witches might think they need it.

Vanilla Beans Have you ever bought a vanilla bean? They are so expensive! For day to day stuff, it's not worth it. Just get some vanilla extract. If you want the magical properties, maybe invest in real vanilla extract. I get a big bottle as a gift from my Step Mom when she travels. But if you're just wanting vanilla flavor, just get the artificial stuff. Some people are put off by the fact it's made with things like beaver glands or waste molecules, but I think that's pretty amazing personally. Vanilla tip: add to your food when it's cool. Heat breaks down some of vanilla's complex flavor.

Saffron This is literally the most expensive seasoning in the world. It's the center prong things of a flower. But each flower only has 2 or 3 of them. If you're making something super special and want to get some, go for it. But you don't need to keep it on hand. Magically there are alternatives. Taste there are alternatives. If you want that colour, use some dried turmeric.

Multiple Salts It may seem weird that a Kitchen Witch is telling you not to keep salt on hand. But I'm saying don't keep ALL the salts on hand. There are multiple different kinds and colours of salt that can be added to food. Volcanic black salt, red salt, gray salt, pink salt, rock salt, flakey salt, TONS of salt. I hyper fixated one day and got them all. You know what I use in my cooking most often? Simple kosher salt. Got a big box of it for like 2 dollars. Salt is important for cooking; but don't get carried away.

Cooking Wine Cooking wine has alcohol in it, but it's at a higher concentration so it's cooked out faster. This can cause the cooking wine to taste like a weak vinegar as a result. Either use wine to cook with, or use it's red/white wine vinegar counter parts (in smaller amounts). You don't need special cooking wine. And wine vinegar can be used in ways cooking wine can't, like in dressings.

Shelf Stable Parmesan Cheese I get it, I grew up shaking this stuff on my pasta as a kid too. But that's really the only thing you can use it for. It's dehydrated cheese, so it should be refrigerated after opening. And it only lasts about half a year. You can't use it like regular cheese as it won't melt. And it's basically not cheese anymore so it's magical benefits are out the window. An alternative I recommend is nutritional Yeast. It has much more versatility and is actually shelf stable. It is transformative, expands ideas, allows for growth, change, and uplifting.

Truffle Oil I saw this everywhere a few years back. I think the hype has died down, but if you're still clinging to your truffle oil; just get olive oil. That's all it is. Truffle oil is Olive oil that's been infused with truffles. If you're lucky; a lot of the time it's just added chemicals to mimic the aroma. You can make your own if you want a little bit of truffle oil for something. Or you can experiment with infusing oil with other flavours. I think that's more fun.

Things you don't eat on the regular Look, there's nothing wrong with trying something new. You're at the grocery store, see something interesting, and want to try it. Fine, that's a great thing to do. But have a plan. Don't do something like look at all the jars of curry pate, and decide to grab a few flavors despite never making curry before. Cause most recipes you look up for curry are not going to include the step for adding store bought curry paste. So now these jars of curry paste are just taking up space in your kitchen. Or you see a spice you've never tried before. Don't buy the huge bag of it. Get a smaller quantity. Sure, the larger bag may be more bang for you buck. But you have no idea if you like the spice, if it pairs well with your cooking, or if it resonates with your magic intentions. And yeah spices don't go bad, but they do go stale.

[foodandfolklore]

Sugar Plums

If you live in a Western country like myself, you've likely heard the story or Poem 'The Night Before Christmas' It's a Christmas tale, written during Victoria England in 1823 By Clement Clarke Moore in the Troy Sentinel. It established a lot of things into long standing Christmas tradition. The hanging of stockings, a flying sleigh pulled by reindeer and their names, Santa (Still being called St. Nicholas) is descried as fat, jolly, with a white beard who comes in through the chimney. It's all pretty consistent with what we picture a snapshot of Christmas to be.

So what the hell are sugar plums? "The children were nestled all snug in their beds, While visions of sugar-plums danced in their heads;"

When I heard this as a kid, I pictured it as some kind of candy or desert that was light an airy. After all, there's a ballet song called the 'Sugar Plum Fairy' so it must be absolutely magical. And it was! For it's time.

One of the reasons we don't have sugar plums to look forward to anymore is because, frankly, we've been able to procure better Christmas goodies. Sugar plums were chopped up dried fruit and nuts, formed into a sticky ball then rolled in sugar. Fruit was a huge treat for the Victorians, so being able to not only have sweet, dried fruit but ALSO dip it in sugar must of been an absolute treat for children.

If You want to try these yourself, I have a recipe I found.

Sugar Plums

You will need: 3oz Dried Prunes (longevity, clears obstacles) 1oz Dried Dates (Rebirth) 1oz Dried Apricots (Rejuvenation, eases anxiety) 1oz Dried cranberries (Celebration, Rejuvenation, Bring people together) 2oz Walnuts or Other Assorted Nuts (Wishes, Prosperity) 1/4 teaspoon Cinnamon (Success, Happiness, Prosperity) 1/4 teaspoon Cardamom (Love, Courage) 1/4 teaspoon Nutmeg (Luck, Happiness, Prosperity) 1/4 teaspoon Cloves (Love, Friendships, Protection) Teaspoon of Honey (Happiness, Prosperity, Love, Friendship) 1/4 teaspoon salt Course Sugar

Chop your dried fruit and nuts until very small and fine. Add your chopped fruit, nuts, spices, salt, and honey to a bowl. Mix until well combined in a large ball. This is going to take some arm strength.

Once your lump is mixed, start rolling out smaller balls with your hand. Use the palm of your hands to help shape the small ball. Once you have your small ball, roll it in your sugar.

You have now made a sugar plum. Repeat until all the mixture has been rolled and covered.

[foodandfolklore]

Tools and Ingredients to keep on hand; Kitchen Witchcraft Elevated Pt. 3

A few more items I'd like to recommend to my kitchen witches. This is going to start getting a little more specific to my own style of cooking and practicing. So if there's anything on this list that makes you go "That's dumb, why would I need that?" then it probably is not for you. Don't go out and get it! But if you think "Huh, that's a good idea" maybe try it out. You can also check out Part 1 and Part 2.

Terracotta Disk Okay let's be real; anyone who's opened brown sugar before knows the struggle of hard sugar. Brown sugar dries out and becomes rock hard. Now, there are lots of solutions that have been presented, but each of them have a new issue. Adding a piece of bread for example. Well now I gotta worry about crumbs, mold and gluten contamination (I'm very mindful of allergies, despite not having any myself). I've also heard of adding a marshmallow to your sugar. I've tried this, but I'm not sure if it's the environment I live in, but it just doesn't work well for me. Plus both feels kind of wasteful. Then I saw a Terracotta disk at the dollarama for about 2 bucks. You soak it in water then drop it in your jar. Boom. Soft brown sugar in a few hours.

Rice Vinegar I know I already suggested vinegar in general, but rice vinegar tends to be more mellow than white vinegar or balsamic vinegar. I like to make a lot of quick pickle stuff like pickled Daikon, Pickled Carrot, or pickled onion. It's also a common ingredient for many Asian sauces and dishes. So if looking up a recipe, it'll often call for Rice Vinegar in some form or fashion. It's also nice to add to plain white rice.

Tortillas Anytime I can find these for cheap in the store, I stock up and throw them in the freezer. Yeah, I can make my own for cheaper, but I've never been 100% happy with how they turn out. They can be too thick, or get a hole, or are not the right size; I dunno. Sometimes I'll make them when in the mood, but mostly I prefer to have them premade. Tortillas, whether made from wheat or corn, have strong solar energies. They also have good protection properties. When you wrap your food in a tortilla, imagine it to be like a protective blanket. It's great for tacos, burritos, fajitas, or just lunch/breakfast wraps in general. But you can also use them non conventionally. When a pizza craving hits, I'll throw some sauce and toppings on a tortilla and bake. Or I may cut the tortilla up into triangles and bake if I need something to go with a hot dip. Monosodium Glutamate Better known as MSG. There has been a lot of misinformation and hate regarding MSG. Starting when Chinese food became popular in North America, but people worried about the quality and cleanliness of food cooked by a foreigner. After all, other countries had different rules about what was considered acceptable when it came to food. So when people were experiencing headaches or stomach aches after eating Chinese take out, they were appalled to find out it was cooked with MSG. MSG was reported to be the cause of these health problems and demonized it. Except.....it was all dog whistling.

I want to be clear: There is NO causation link to MSG having a side effect of pain or stomach problems. What's more likely to have happened is people had an adverse reaction to deep fried food, combined with mass hysteria. MSG is like Salt, Sugar, or Citric Acid. It occurs naturally, and we humans found ways create the product in it's purest form. MSG can be found in all kinds of food like tomatoes, mushrooms, soy, cheese, fish, grapes, and a ton more. Now that doesn't mean you can just eat as much MSG as you want. Like Salt and Sugar, too much over a long period of time can have negative health impacts. But a pinch or two in a dish while cooking is great to help enhance the Umami or savory flavor. MSG also has way less sodium than regular salt. While I don't think it'll replace salt, it can be good to try adding first for flavor if you're trying to reduce your sodium intake.

Cane Sugar There's a lot of different kinds of sugar. Granulated sugar, brown sugar, yellow sugar, icing sugar; most people keep some kind of sugar on hand for baking or sweetening drinks. But I like to keep Cane Sugar on hand as it has a more complex flavor profile. Magically, I find while Cane Sugar sweetens demeanors just like any other sugar, Cane Sugar is able to have people be more...understanding. Instead of finding a new reason to like you or tolerate you, Cane Sugar makes it more likely people sees things your perspective. It makes people more attune to their empathy when engaging with you. If that makes any sense. Oh, and it's my go to for fermented drinks. I actually ran out experimenting with things like ginger beer. Whoops. Scrub Mommy Listen, I hate cleaning. Especially dishes. I chuck as much as I can into the dishwasher, but some things need to be done by hand. So I'm always looking for way to clean them as quickly and easily as possible. But I also don't want to use harsh chemicals or keep buying steel wool that I'll throw away. I saw the Scrub Mommy be used in a lot of videos, so I gave it a try, and holy crap. I bought one for 6 dollars a year ago. I still have it. It doesn't shrink, it doesn't mold; I can toss it in the dishwasher if it needs a clean. And it gets the food off SO easily. I still need to give stuff a soak every once in a while. But most stuff comes right off. Even jars when I'm getting labels off and I got that sticky residue, scrub mommy it with some dish soap. It's gone in like 30 seconds. I still hate doing dishes. But at lest now I can do them without putting every fiber of my being into them.

[foodandfolklore]

Tepache; A Fermented Pineapple Drink

If you hate waste, you're gunna love Tepache. Tepache is a drink made by the Mexican first nations by fermenting pineapple. Specifically, the pineapple peel. If you've ever processed a pineapple yourself, you know that when peeling a pineapple, a lot of the fruit comes off with it.

Pineapple is a great fruit for Happiness, Friendship, Prosperity and Vitality. It was used by locals as a staple crop for food, medicine, and even fibers for clothing. Later the Pineapple was used by Europeans as a symbol of wealth and hospitality because pineapples were hard to get from the Americas to Europe.

When you Ferment something, you are introducing Transformation and Growth properties. It's also good for opening secretes or reveling a new truth.

So how do you make Tepache? It's probably the easiest fermented drink and is made very quick by fermentation standards. The draw back being it needs to be drank soon. It can turn vinegary very quickly. In a large quart jar, pack it with pineapple peels. You can also use pineapple cores, but you want the skin of the pineapple in there. That's going to be the source of the natural yeast.

Add about a third cup of cane sugar. You can use more sugar if you want it sweeter, but I like sweet and a third cup was plenty. If you can't find cane sugar, you can use brown or yellow sugar.

Add some whole spices. You can use cinnamon sticks, as that's the most popular. But you can also try cloves, all spice, dried chilis, ect.

Top your jar with filtered water. Lid your jar and give it a quick shake to help dissolve the sugar.

Remove the lid, and now cover with a cloth or coffee filter. Secure with a rubber band.

Now leave you jar out at room temperature. Check after two days. Things should be bubbling and you should hear a slight fizzing. If not, give it another day. If you live in a cooler climate you may need more time. Mine took about three and a half days.

Once ready, you can either strain everything and keep the liquid (this will reduce the fizz but give you a cleaner drink) or take the chunks out manually with a utensil (Save the fizz, but a chunkier drink)

Pour over ice and drink. Store in the fridge to extend lifespan. About a week or two before it gets too sour for my liking.

[foodandfolklore]

Kitchen Witch Essentials

I want to preference this by saying your priorities of tools for your craft will vary as you get more experienced. If you get more into baking, you may choose to invest in a kitchen mixer. If your path goes more down drinks, you might want to get a French press. This list is for those starting out or looking to maintain general witchy cooking. Nothing on this list is mandatory, so don't feel like you need to go spend money just because it's on this list.

This list will also assume you have general kitchen stuff, like pots, pans, and knives. You may not have everything, but you have enough to cook.

Wooden Spoon

If for whatever reason you don't have a wooden spoon, and you want to do kitchen magic, I strongly recommend you go and get one. You can get them at any store that sells Kitchen Utensils, including the dollar store.

For some kitchen witches, the wooden spoon is like a magic wand. Allowing the witch to direct energy. Personally, I just enjoy using natural materials whenever I can. Also, it's just such a useful tool to have when cooking. You can stir your food on stove top, and since it's made of wood you don't need to worry about damaging non stick surfaces. If you're boiling pasta, stirring with a wooden spoon helps get rid of the foam overboil. You can also just leave the spoon over the pot to prevent pasta water overboiling. Baking bread? Flip the spoon around and use the handle to bring the dough together.

Some people choose to add sigils or other symbols onto their witchy spoons. If you decide to do this, please do not use paint or stain, as this can come off while cooking. Unless this will be a display only spoon, of course. Safest way is to laser burn a design. Check etsy for custom spoons.

Herbs/Spices you know the properties of

I'm sure you already have some non perishable Herbs or Spices in your pantry or spice rack. Black Pepper, Garlic powder, Cinnamon, Paprika, that kind of thing. I want you to pick one and deep dive into the history of that Herb/Spice. What it's been used for in the past, what are some common magical properties and associations; what do YOU associate with it. Write down the magical association, like protection, banish negativity, prosperity, ect. Start with one, work your way up to three. If you have trouble memorizing, keep a little cheat sheet near by.

Now when you add these seasonings, you know what energies you can add/attract with your food.

Mortar and Pestle

If you already have another way to grind spices, like a coffee grinder, this does not need to be a priority. And if you have arm or shoulder issues, I don't recommend using. The main benefit to using a mortar and pestle is the crushing style of grinding tends to release more aroma and flavor then the cutting style of a coffee grinder. If you plan to just use for dry spices, you won't need a very big or fancy one. 20 dollars should get you something small and solid.

Make sure you are getting one made of stone. I tried a wooden one and it's garbage. I use it to hold messy spoons. There are also metal ones, and while I've never tried one, I encourage caution. I worry about long term use stripping whatever coating is stopping it from rusting.

Jars

Glass Jars are so great to have in the kitchen. Leftover sauce? Put it in a jar. Suddenly made a jam? We got jars to put it in. Meal prep overnight oats? Jars are here for you! They're just great for storage. And you don't need to buy them. Lots of things come in jars; just give them a hot soapy soak, scrap the label off, wash and reuse. If you prefer mason jars, I recommend washing the lids by hand. The lids aren't meant to be reused for jarring, so they rust fairly quickly after a few washes. You can buy replacement lids, however.

Plastic Containers

Jars are great, but things get a little dicey when you want to put stuff in the freezer. Water likes to make sure everyone knows it's cold by puffing up bigger; like look at me, I'm freezing here! Which means, there's a chance your glass jar can shatter.

But freezing food is the best way to preserve food since you don't need to add anything like extra salt or sugar. So get some freezer safe containers. I love making batches of broth and stock, and freeze it for later. Or if we have a lot of leftovers, I'll freeze enough for a dinner another week, incase I don't have enough spoons to make dinner one evening. And don't worry, you can wash and reuse plastic containers too.

I'll also freeze food I notice is starting to go weird. If I buy a huge bag of baby spinach, but can't get through it all, I'll transfer it to a freezer bag. Adding frozen spinach to food as it cooks is one of the easiest ways to up your nutrients. You can also freeze other vegetables, just make sure you cut them up first.

Crock Pot/Slow Cooker

Every Witch Needs a Cauldron, and these are Electric Cauldrons. Prices vary mainly based on the size you want. There are different brands, different colors; you can even get some in the theme of your favorite fandom. But they all have the same 3 core settings: High, Low, and keep warm.

Slow cookers are....well, slow. Which is great for certain kinds of food that need to sit for a long time, like meats. But it's also great for Kitchen Witches with a lot going on. Non witches will "Set it and forget it" but it's a good idea to stir every once in a while. Which is where the magic comes in. So, if you're a scatter brained Witch, Like me, or have ADHD and have trouble focusing, an electric cauldron might be for you. Throw everything together in 15 minutes, then give it love and attention when you remember. Normally that happens when you start to smell the food.

Again, this is my preference. Some Kitchen Witches I know prefer to identify a specific pot as their cauldron. Some went and got an actual full size, cast iron cauldron; which is amazing but not feasible for most. I grew up using a slow cooker, so I'm very comfortable around one. But if it's not your thing; that's fine. Maybe your cauldron will be a rice cooker or a Boston Shaker.

[foodandfolklore]

That Secret Magic Ingredient

For some people, doing kitchen magic just doesn't have the same impact vs something more glamorous. Crystals and candles and cauldrons and wands- all that looks and feels very Witchy from the start. But cooking...it's just so mundane. We've been cooking and eating our whole lives. It just doesn't feel special enough.

And while I prefer to encourage people to follow a path they are more drawn to, I'm aware Kitchen Witchcraft is a very useful path for those still "in the broom closet". You want ways to do magic without being noticed or exposed.

So I wanted to offer something I started doing as a way to add more magical energy on days I have low energy. It's a premade magic powder. Magic powders are common on many paths, as a way to add extra magical energy to a spell. They may also be used to ward areas. But not all transfer well into food, as some of the items used in magic powders are dangerous to consume. Glitter is commonly used.

While my magic powder is safe to eat, keep in mind of allergies. If you forget what's in the powder, don't use it for anyone who has allergies. This powder also works best in Savory foods, as it will not disrupt the flavor profile too much for most foods. I'm still figuring out a combo that works well in Sweet Foods, so let me know if interested.

1 Tbsp fine salt 1 tsp powder ginger 1 tsp Paprika 1 tsp ground celery seed 1/2 tsp garlic powder 1/2 tsp Oregano

Mix Together well in a small bowl or a mortar and pestle. Do this in a sunny place as solar energy can really help kick start the magic energy in your powder. Perhaps choose to sing an uplifting song or put on some music as you mix to ensure all energy going into the powder is positive. You may also wish to leave the powder in the sun to charge longer, or use other means to help charge. -Light an orange candle near by -Place the bowl of powder in another container of sunflower seeds -Rest a clean Crystal on the powder, like Citrine or Red Jasper. -Whatever feels right to you.

Once you feel your powder is well combined and charged, transfer it to an air tight container.

To use: Take a small pinch of the powder and add it to your food while cooking. The powder will help elevate the magical energy you already added to the food while making it.

[foodandfolklore]

The Queen Bee ~ Honey and it's associations

Honey is a staple is Kitchen Magic and Witchcraft. Honey jars and sweetener spells have become very popular in recent times. You fill a jar with the tag locks of a person you are aiming the spell towards, and their attitude towards you sweetens. Helpful in times when you may be feuding with a neighbor or have a problem colleague who just refuses to cooperate. Makes them more likely to be agreeable to reasonable requests.

That's also what honey can do in the kitchen. Add it to foods so when consumed by people it'll improve relations, strengthen friendships, and invoke peace. Honey is also heavily associated with Love, Passion, Healing/Health, Happiness, Prosperity, Spirituality and Wisdom.

Ancient cultures all over the world believe honey or bees were connected to the Gods. In Greek mythology, Zeus drank honey as a baby while his mother hid him from Cronus. The muses put the ability to sing in honey. Egyptians believed Bees carried messages from the Sun God Ra, and we've found honey in Egyptian tombs. The Celtics from Europe also had a similar belief that the bees carried messages from Gods; going back and forth between our world and their world.

Greeks, Romans, Norse, and more all considered Honey and Mead (An ale made from honey) to be nectar of the gods. Some cultures believed if you could consume enough of both, it would equate to ambrosia. A food that would grant you God like immortality and eternal youth. Even the book of Exodus could not deny how amazing honey is. As God promised the Israelites to free them from slavery and deliver them to a land flowing with Milk and Honey. Then while in their wandering limbo, God rained down a white snow for food that tasted like honey. This idea of Honey being tied to divine existence and better being is so tightly woven into our cultures. When Canada was trying to get more people to move from Europe to settle, they advertised with the tagline: Canada; a land of Milk and Honey. Honey is also a common term of affection for people in relationships or close family members.

But the Story I'm about to read has little to do with honey directly. It's just probably one of the more well known fairytales that has bees and honey in them. A Brothers Grimm tale, of course. But it showcases a lot of classic aspects of the effects honey can have, such as sweetening the demeaner of those around you, attracting love, and living life happy. Interestingly, this is a case where a character described as a 'Dwarf' does not seem to have a thick beard and lives in mines. Instead, we have a story staring a legitimate Little Person, which I thought was pretty cool.

The Queen Bee

Two kings’ sons once upon a time went into the world to seek their fortunes; but they soon fell into a wasteful foolish way of living, so that they could not return home again. Then their brother, who was a little insignificant dwarf, went out to seek for his brothers: but when he had found them they only laughed at him, to think that he, who was so young and simple, should try to travel through the world, when they, who were so much wiser, had been unable to get on. However, they all set out on their journey together, and came at last to an ant-hill. The two elder brothers would have pulled it down, in order to see how the poor ants in their fright would run about and carry off their eggs. But the little dwarf said, ‘Let the poor things enjoy themselves, I will not suffer you to trouble them.’

So on they went, and came to a lake where many many ducks were swimming about. The two brothers wanted to catch two, and roast them. But the dwarf said, ‘Let the poor things enjoy themselves, you shall not kill them.’ Next they came to a bees’-nest in a hollow tree, and there was so much honey that it ran down the trunk; and the two brothers wanted to light a fire under the tree and kill the bees, so as to get their honey. But the dwarf held them back, and said, ‘Let the pretty insects enjoy themselves, I cannot let you burn them.’

At length the three brothers came to a castle: and as they passed by the stables they saw fine horses standing there, but all were of marble, and no man was to be seen. Then they went through all the rooms, till they came to a door on which were three locks: but in the middle of the door was a wicket, so that they could look into the next room. There they saw a little grey old man sitting at a table; and they called to him once or twice, but he did not hear: however, they called a third time, and then he rose and came out to them.

He said nothing, but took hold of them and led them to a beautiful table covered with all sorts of good things: and when they had eaten and drunk, he showed each of them to a bed-chamber.

The next morning he came to the eldest and took him to a marble table, where there were three tablets, containing an account of the means by which the castle might be disenchanted. The first tablet said: ‘In the wood, under the moss, lie the thousand pearls belonging to the king’s daughter; they must all be found: and if one be missing by set of sun, he who seeks them will be turned into marble.’

The eldest brother set out, and sought for the pearls the whole day: but the evening came, and he had not found the first hundred: so he was turned into stone as the tablet had foretold.

The next day the second brother undertook the task; but he succeeded no better than the first; for he could only find the second hundred of the pearls; and therefore he too was turned into stone.

At last came the little dwarf’s turn; and he looked in the moss; but it was so hard to find the pearls, and the job was so tiresome!—so he sat down upon a stone and cried. And as he sat there, the king of the ants (whose life he had saved) came to help him, with five thousand ants; and it was not long before they had found all the pearls and laid them in a heap.

The second tablet said: ‘The key of the princess’s bed-chamber must be fished up out of the lake.’ And as the dwarf came to the brink of it, he saw the two ducks whose lives he had saved swimming about; and they dived down and soon brought in the key from the bottom.

The third task was the hardest. It was to choose out the youngest and the best of the king’s three daughters. Now they were all beautiful, and all exactly alike: but he was told that the eldest had eaten a piece of sugar, the next some sweet syrup, and the youngest a spoonful of honey; so he was to guess which it was that had eaten the honey.

Then came the queen of the bees, who had been saved by the little dwarf from the fire, and she tried the lips of all three; but at last she sat upon the lips of the one that had eaten the honey: and so the dwarf knew which was the youngest. Thus the spell was broken, and all who had been turned into stones awoke, and took their proper forms. And the dwarf married the youngest and the best of the princesses, and was king after her father’s death; but his two brothers married the other two sisters.

[foodandfolklore]

Gold-Tree and Silver-Tree

This is another Celtic Folk Tale that I found, but I have a feeling this one was touched more by Westernization in it's translation. It was apparently collected and translated by Joseph Jacobs. The same author who wrote Jack and the Beanstalk and the Three Little Pigs. So I suppose it's not too surprising his writing takes on a more fairytale like esthetic.

When I was reading the story, I thought it was another version of Snow White, as the driving force of the story was the Queen's vanity and Jealousy. I even noticed some small elements of Sleeping Beauty. Both are Brothers Grimm stories. Is Celtic folklore where the German brothers got their inspiration? Did Jacobs just really admire their writing style and harnessed it in his translations? Or is it all just a really weird coincidence?

To be fair, it's not the exact same story. There are no Dwarfs along for the ride, and it seems polyamory is what saves the day.

Gold-Tree and Silver-Tree

Once upon a time there was a king who had a wife, whose name was Silver-tree, and a daughter, whose name was Gold-tree. On a certain day of the days, Gold-tree and Silver-tree went to a glen, where there was a well, and in it there was a trout.

Said Silver-tree, "Troutie, bonny little fellow, am not I the most beautiful queen in the world?"

"Oh! indeed you are not."

"Who then?"

"Why, Gold-tree, your daughter."

Silver-tree went home, blind with rage. She lay down on the bed, and vowed she would never be well until she could get the heart and the liver of Gold-tree, her daughter, to eat.

At nightfall the king came home, and it was told him that Silver-tree, his wife, was very ill. He went where she was, and asked her what was wrong with her.

"Oh! only a thing—which you may heal if you like."

"Oh! indeed there is nothing at all which I could do for you that I would not do."

"If I get the heart and the liver of Gold-tree, my daughter, to eat, I shall be well."

Now it happened about this time that the son of a great king had come from abroad to ask Gold-tree for marrying. The king now agreed to this, and they went abroad.

The king then went and sent his lads to the hunting-hill for a he-goat, and he gave its heart and its liver to his wife to eat; and she rose well and healthy.

A year after this Silver-tree went to the glen, where there was the well in which there was the trout.

"Troutie, bonny little fellow," said she, "am not I the most beautiful queen in the world?"

"Oh! indeed you are not."

"Who then?"

"Why, Gold-tree, your daughter."

"Oh! well, it is long since she was living. It is a year since I ate her heart and liver."

"Oh! indeed she is not dead. She is married to a great prince abroad."

Silver-tree went home, and begged the king to put the long-ship in order, and said, "I am going to see my dear Gold-tree, for it is so long since I saw her." The long-ship was put in order, and they went away.

It was Silver-tree herself that was at the helm, and she steered the ship so well that they were not long at all before they arrived.

The prince was out hunting on the hills. Gold-tree knew the long-ship of her father coming.

"Oh!" said she to the servants, "my mother is coming, and she will kill me."

"She shall not kill you at all; we will lock you in a room where she cannot get near you."

This is how it was done; and when Silver-tree came ashore, she began to cry out:

"Come to meet your own mother, when she comes to see you," Gold-tree said that she could not, that she was locked in the room, and that she could not get out of it.

"Will you not put out," said Silver-tree, "your little finger through the key-hole, so that your own mother may give a kiss to it?"

She put out her little finger, and Silver-tree went and put a poisoned stab in it, and Gold-tree fell dead.

When the prince came home, and found Gold-tree dead, he was in great sorrow, and when he saw how beautiful she was, he did not bury her at all, but he locked her in a room where nobody would get near her.

In the course of time he married again, and the whole house was under the hand of this wife but one room, and he himself always kept the key of that room. On a certain day of the days he forgot to take the key with him, and the second wife got into the room. What did she see there but the most beautiful woman that she ever saw.

She began to turn and try to wake her, and she noticed the poisoned stab in her finger. She took the stab out, and Gold-tree rose alive, as beautiful as she was ever.

At the fall of night the prince came home from the hunting-hill, looking very downcast.

"What gift," said his wife, "would you give me that I could make you laugh?"

"Oh! indeed, nothing could make me laugh, except Gold-tree were to come alive again."

"Well, you'll find her alive down there in the room."

When the prince saw Gold-tree alive he made great rejoicings, and he began to kiss her, and kiss her, and kiss her. Said the second wife, "Since she is the first one you had it is better for you to stick to her, and I will go away."

"Oh! indeed you shall not go away, but I shall have both of you."

At the end of the year, Silver-tree went to the glen, where there was the well, in which there was the trout.

"Troutie, bonny little fellow," said she, "am not I the most beautiful queen in the world?"

"Oh! indeed you are not."

"Who then?"

"Why, Gold-tree, your daughter."

"Oh! well, she is not alive. It is a year since I put the poisoned stab into her finger."

"Oh! indeed she is not dead at all, at all."

Silver-tree, went home, and begged the king to put the long-ship in order, for that she was going to see her dear Gold-tree, as it was so long since she saw her. The long-ship was put in order, and they went away. It was Silver-tree herself that was at the helm, and she steered the ship so well that they were not long at all before they arrived.

The prince was out hunting on the hills. Gold-tree knew her father's ship coming.

"Oh!" said she, "my mother is coming, and she will kill me."

"Not at all," said the second wife; "we will go down to meet her."

Silver-tree came ashore. "Come down, Gold-tree, love," said she, "for your own mother has come to you with a precious drink."

"It is a custom in this country," said the second wife, "that the person who offers a drink takes a draught out of it first."

Silver-tree put her mouth to it, and the second wife went and struck it so that some of it went down her throat, and she fell dead. They had only to carry her home a dead corpse and bury her.

The prince and his two wives were long alive after this, pleased and peaceful.

I left them there.

[foodandfolklore]

Flu Bomb

Something's been going around, and I've been feeling off the past little while. I hope everyone has been doing alright. Since Cold season is getting into the swing, I figure I'll share my Flu Bomb recipe. Super handy to drink at night if you feel something coming on, or if other people around you may be sick. It doesn't taste terrible so it can even be given to children.

In a jar, combine: -1 Tbsp dried turmeric (You can use fresh) -1 Tbsp fresh ginger, grated -1/4 tsp black pepper (this activates the turmeric) -The Zest and Juice from one Lemon -Dash cayenne pepper (You can leave it out for kids) -1/4 Cup Honey. Local or Raw is preferred. Mix Until Well combined. Add a tablespoon of the mixture to a mug and add hot water. Stir and drink like a tea. You can store the leftovers in the fridge for up to 2 weeks. Bonus: You can add a clove of garlic to your flu bomb if you feel like you need an extra kick. You don't NEED to drink all the chunks, but give it a try.

[foodandfolklore]

Tools you Do NOT need

I got more things I want to add to my list of recommendations of what to keep on hand as a kitchen witch. But I figured it may be more productive to share my opinion on things most Kitchen Witches don't need. Now, this will be my experience and based on what I've heard from others. And if you have anything listed and love it, don't get rid of it or stop using it! Just if you see some of this stuff on videos or advertised; maybe pass on them.

Silicone Spoon

Silicone is great for a lot of things, and I highly recommend you have a silicone spatula for scraping. But a Silicone spoon is so impractical. It tends to be a plastic form spoon covered in a layer of silicone, so it doesn't have the same flexibility as a silicone spatula when scraping edges. Silicone also tends to be soft, so it's not unusual for it to cut or tear. For a spatula that's fine, because it's a solid piece so it can still work fine with a few nicks. But for a spoon that has a layer of silicone, it means there's a change for moisture to get in-between the layer and cause it to start separating. Not to mention the fact Silicone will melt at high heat. So if you're mixing something that can get very very hot, like oil or sugar, your spoon may melt. Then there's just the fact nothing sticks properly. Which sounds great for cleaning, but can be a pain if you're trying to check if a sauce or custard is done. Stick with a wooden spoon and use a silicone spatula when you want to scrape.

Garlic Press

A controversial one for sure! You see these used all the time in cooking videos. But they are so impractical. All the garlic doesn't even go through the press, and you still need to sever the end from the press. Mincing garlic with a chef knife is far more effective. However, I know not everyone has the dexterity to mince garlic. So, some alternatives: Blend a big batch using a food processor, and freeze portions for later. There's a few videos on ways to do this, but my favourite way I've seen uses a ziplock bag and chopstick. Use a microplane grater. Just grate the gloves using a microplane and you'll easily get the fine pieces you are after. The neat thing is a Microplane can be used for a variety of foods, while a garlic press is limited to just...well garlic.

Egg Separator

These can be really cute and funny and sometimes make fun decore. But, realistically speaking, they don't work any better than just using your hands. Or if you hate touching egg, tipping the yolk back and forth between the cracked shells. Every single fancy egg separator I have seen is just as effective, and yolks have the same break rate (which is low) Save your money, save your space, don't get these. Oh and a quick note about eggs; don't get egg holders. Yeah they're cute, but for something that only has one purpose, they can take up a fair bit of space. Instead, try using standard shot glasses. It's what my parents had us use when we were kids.

Specialty Peelers/Cutters

I'm talking big, turn style apple peelers, pineapple peeler and corer, banana slicers; anything that's for one specific type or size of food. You really don't need it, and it takes up space. Just use your vegetable peeler and knife. If you have trouble cutting evenly, perhaps consider a mandolin. These allow you to slice a variety of foods thinly. Just take great care, as these are very sharp and it can be easy to slice off a finger tip if you are not using proper safety measures.

Turkey Baster

I have one of these in my kitchen drawer since moving in with my SO years ago. Neither of us have ever used it. A baster is used for 1 thing which can be substituted for a ladle or large spoon. Many people still see this as an essential for cooking meat though, so take this with a grain of salt. I'd also add roasting pan; since any time I make a roast now I grab my Crock Pot. But I'm aware a roasting Pan has it's uses for other people.

More Jars and Containers

This might seem weird cause I put glass jars down as a needed must for Kitchen Witchcraft. This is not a PSA for those of you who have just started your collection and have maybe 20 jars. This is to those of us who have accumulated over 200 with realistically only enough space for half that. Stop it. Maybe start giving some of your jars away that you've washed and reused from products. Same goes for plastic containers. I have a habit of saving my large yogurt containers, but they just started taking up too much space. Find a balance is all I'm saying.

I may make an ingredient list later; but that's far more subjective.

[foodandfolklore]

Book Recommendation: The Stinky Cheese Man and Other Fairly Stupid Tales 

I remember reading this book in class while in grade school and thought it was the funniest thing ever. Like peek humor for 8 year old me. It's a book, first published in the 90s, that is basically a parody of popular fairytales.

The Stinky Cheese Man and Other Fairly Stupid Tales by Jon Scieszka

It retold well known fairytales like the Ugly duckling. Who never became a swan, he just stayed ugly. Or chicken little being crushed by the table of contents. There's a narrator and some 4th wall humor. For some reason, this book popped back into my mind after literal decades. So, if you happen to enjoy this kind of thing, or want to give someone a unique gift, look up this book.