Wednesday, December 26, 2007


February 2, 2008

Imbolc, (pronounced "IM-bulk" or "EM-bowlk"), also called Oimealg, ("IM-mol'g), by the Druids, is the festival of the lactating sheep. It is derived from the Gaelic word "oimelc" which means "ewes milk". Herd animals have either given birth to the first offspring of the year or their wombs are swollen and the milk of life is flowing into their teats and udders. It is the time of Blessing of the seeds and consecration of agricultural tools. It marks the center point of the dark half of the year. It is the festival of the Maiden, for from this day to March 21st, it is her season to prepare for growth and renewal.
The first of three Spring Festivals. Lavender and white candles can be burned in honor of the holiday. This is a good time to work in the house, changing curtains, room painting, etc. The Candlemas Sabbat marks the time to welcome the spring. This festival is for fertility and to celebrate the things that are yet to be born, just barely waking under winter's cold shroud.
Colors: White, pink, red and yellow
Herbs: Basil and heather
Stones: Garnet, Ruby and Bloodstone
Foods: Poppy seed cakes, all dairy products, garlic
Supplies: 8 fresh husks from ears of corn (or dried ones from a craft store)
several cotton-wool balls, string, and a pair of scissors.
  • To make the head and body, take a couple of corn husks and overlap them lengthways. Place a row of cotton-wool balls in the hollow of the husks, bend the husks over and tie them firmly at the neck and waist. Then slide a rolled husk, with the ends tied for hands, through the body.
  • Position the arms midway between the doll's neck and her waist. If the cotton stuffing spills out through the armholes, push it back inside the body.
  • To make the skirt, place some husks around the figure's waist so that they cover her head and body, and tie them firmly in place at the waist. Now fold the top ends down to make a skirt and trim them straight across the bottom.
  • Stand your corn doll upright on her skirt and keep her through the winter until the following spring, when the new crops start to grow.

Tuesday, December 4, 2007

Kentucky Kitchen Witch Yule Celebration

The Greenman

The name "green man" was coined in the late 1930s. Other names for this figure are Jack in Green or Jack of the Green. Many believe the greenman is related to the pre-Christian Celtic deity Cernunnos; others that it is simply an expression of the forces of nature, or even a reminder that we, too, are part of the cycle of life. There is no real evidence linking the images to any particular philosophy, cult, or belief, although the faces are strikingly uniform through time. The greenman is not a strictly European phenomenon- similar images appear in Asian, Indian, and Arabic architecture and art as well. Whatever his origin, the Green Man serves as the embodiment of untamed nature, an emblem of the male principal, and a symbol of fertility and vibrant life energy.

Yule Ritual

The Kentucky Kitchen Witch Circle will be celebrating Yule on December 9, 2007, at 5:00. Our Yule feast will include turkey, homemade cheddar herb bread, cauliflower salad, homemade caramel apple cake. We will be making individual Yule Log candle holders to take home (see directions below).
Tools Needed: Boline, myrrh or olive oil, sea salt, wine, one green candle, wooden matches, Yule log of either Pine, Fir, Evergreen.
  • Using your Boline carve a representation of the sun into the log.
  • Place the log in your fire place or a burning pit. Open a circle and call the four elements:

South (fire) rub the oil onto the carved sun figure saying, "The Wheel has turned full circle, we call you back to warm us." (L)

West (water) pour the wine on the log saying, "You, who have died, are now reborn." (R)

North (earth) sprinkling salt over the log saying, "Since time began we celebrated the birth of God. The darkest of nights gives birth to the new sun." (Corwin)

East (air) taking the wood match, light the fire saying, "I light this fire in honor of all. Thank you God for the light you will bring us. Thank you mother for the warmth of your son. Live within us." (Bet)
"So mote it be!"
Close circle.
Cheddar-Herb Bread
1 3/4 cup all-purpose flour
1/4 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/4 black pepper
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
4 oz. sharp cheddar cheese, cut into 1/2 inch cubes
1/2 cup thinly sliced green onions
3 tbsp. chopped flat leaf parsley
3 tbsp. chopped fresh dill
1 1/2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
2 eggs, lightly beaten
3/4 cup buttermilk
1/4 cup butter, melted
nonstick cooking spray
In a large bowl combine flour, sugar, baking powder, salt, pepper, allspice, and nutmeg. Stir in cheese, green onions, parsley, dill, thyme, and rosemary. In another bowl combine eggs, buttermilk, and butter; stir into flour mixture just until moistened. Let stand 5 minutes.
Lightly coat an 8x4x2 inch loaf pan with nonstick cooking spray. Spoon batter into pan, spreading evenly.
Bake in a 350 degree oven for 50 to 55 minutes or until a toothpick inserted near center come out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan, cool 30 minutes more. Serve warm.
Magickal Properties
Cheese- Element - earth
Energies - joy and health
Dill - Element - fire
Energies - love and protection
Parsely - Element - air
Energies - money and protection
Green onions - Element - fire
Energies - protection
Caramel Apple Cake

2 1/2 cups sugar
3 eggs
1 1/2 cups oil
3 cups all purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups dried apples

Preheat oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts and dried apples. Spread into a lightly greased and floured 13x9 pan; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center come out clean. When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping:

3/4 pound butter (3 sticks)
2 cups brown sugar
1/4 cup of milk

Heat all ingredients together over medium heat. Bring to boil, stirring constantly. Let boil 2 minutes. Pour over warm cake.

Magickal Properties

Apples - Element - Water
Energies - Love, Health and Peace
Butter - Element - Earth
Energies - Spirituality

Thursday, November 22, 2007

Yule Corn Pudding

Yule Corn Pudding
2 cups frozen or fresh corn (chopped)
2 tablespoons flour
1 teaspoon salt
3 tablespoons butter
3 whole eggs
2 tablespoons sugar
1¼ cup milk

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour into buttered casserole dish. Bake at 325 for 45 minutes. Stir once half way through cooking. When done, the pudding will be golden brown and a knife inserted into the middle will come out clean.
Magickal Properties of Corn
Corn is regarded as a food of prosperity, protection and spirituality.
Rulers: Sun, Aztec and Mayan deities, Earth Mother.

Wednesday, November 14, 2007

Celebrate Yule!

December 21, 2007

This is the shortest day of the year and the longest night. It is a solar festival that is celebrated by lighting a Yule log. The colors of this celebration are red and green. Holly wreaths and cookies are often used in the Yule ritual.

FYI December 23 is the Full Cold Moon. Here is the Farmer's Almanac's description of the Cold Moon. During this month the winter cold fastens its grip, and nights are at their longest and darkest. It is also sometimes called the Moon before Yule. The term Long Night Moon is a doubly appropriate name because the midwinter night is indeed long, and because the Moon is above the horizon for a long time. The midwinter full Moon has a high trajectory across the sky because it is opposite a low Sun.
Altar decorations: pine cones, holly, mistletoe, Yule log, candles in red, green and white.
Herbs: Bayberry for good luck, pine and rosemary.
Incense: Bayberry, pine, cedar.
Colors: Red, green, white, silver and gold.
Gemstones: Ruby and cat's eye.
Food: Eggnog, turkey, mulled wine, caraway bread, nuts, and fruitcakes.

How to make a Yule log:

  • Small log of Oak, Ash, Holly or Pine

  • Drill

  • Three votive candles in red, green and white

  • Holly, glitter, berries, leaves or other decorations

  • Glue gun

Shave the bottom of the log flat so that it sits flat and stable. Drill three holes in the top large enough to accommodate the votive candles. Decorate the log with chosen materials. Light the candles during your Yule festivities and enjoy!

A Yule Feast:

Caraway Rye Bread

3 packages dry yeast

1 1/2 cups warm water

1/4 cup molasses

1/3 sugar

4 teaspoons salt

3 tablespoons caraway seeds

1 3/4 cup flour

2 tablespoons shortening

31/4 cups white flour

1 egg white

2 tablespoons water

Dissolve the yeast in warm water. Stir in molasses, sugar, salt, and caraway seed. Stir in enough of the rye flour to make a smooth dough. Work in shortening. Using your hands, work in enough of the white flour to make a dough that is easy to handle. Turn onto a floured board and knead until smooth, about 10 minutes. Place dough in a clean, greased bowl, cover and let rise until doubled in bulk. Punch down. Shape dough into two rounds, slightly flattened on top. Place on a large, greased baking sheet with plenty of room to rise. Cover with damp cloth and let double in bulk. Preheat oven to 375 degrees. Combine egg white and water and brush on loaves. Bake for 30 to 40 minutes until done.

Celtic Folklore Cooking by Joanne Asala.

Chestnut Soup

Lightly salted water for boiling

1 Pound chestnuts

5 cups chicken stock

2 cups fresh milk

Pinch of nutmeg

1/4 teaspoon ground mace, or to taste

Salt and pepper to taste

Croutons to garnish

To skin chestnuts, make a cut along the flat side of each chestnut and drop them into a pan of boiling, salted water. Boil for about 5 minutes. Chestnuts must be peeled while hot, so only take out a couple at a time. Remove both the outer shells and inner skins. In a fresh pan of water, simmer the peeled chestnuts for about 15 minutes until they are tender. Be careful not to overcook them, or else they will fall apart. Discard the water and puree the chestnuts in a blender, then return them to the soup pot. Add the stock, milk, nutmeg, and mace. Season to taste with salt and pepper. Reheat and serve with croutons for garnish.

Celtic Folklore Cooking by Joanne Asala.

Tuesday, October 30, 2007

November Meeting

Our next formal meeting of the Kentucky Kitchen Witch Circle will be on Sunday, November 18, from 2-4 at the Good Foods Co-Op on Southland Drive.

FYI - November 24 is the Full Beaver Moon the Farmer's Almanac describes it as the time to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. Another interpretation suggests that the name Full Beaver Moon comes from the fact that the beavers are now actively preparing for winter. It is sometimes also referred to as the Frosty Moon. Here is a link to a short video.

I am bringing Pimento cheese spread with crackers for a snack on Sunday. Here is the recipe.

Pimento Cheese Spread

3 oz. cream cheese

1 cup shredded sharp cheddar

1 cup shredded Monterrey Jack

1/2 cup mayo

3 tablespoons pimento chopped

salt, pepper, garlic powder to taste

3 dashes Worcestershire sauce

Blend the cream cheese until light and fluffy, mix in all other ingredients. Store in fridge. This is best made the day before. You can serve it with crackers, veggies, or on a sandwich or burger! YUM

Agenda for November 18 meeting: (pictures of altar to follow)

  • Set up altar (altar cloth, orange, brown and tan candles, pomegranate, dragon's blood incense, crystal)

  • Review minutes from first meeting

  • Review action items

  • Voting on discussion protocol

  • Herb kit

  • Starting a magical cookbook

*We will be having a study group on Sunday, November 4, from 1:00 - 3:00 at Jacobson Park. Bring To Ride a Silver Broomstick for discussion.

Monday, October 22, 2007


We are celebrating Samhain on October 29, 2007, with a ritual, altar and feast of ham, dressed eggs, pasta, bread, cake, mead and cider. A picture of our altar is below.

This is the Witches New Year. Celebrations to honor the dead are done at this ritual, along with speaking with those who have passed over; divination is heightened on this night. It is said that on this night the veil between the worlds is weakest. Jack-o-lanterns, gourds, cider and other fares of the season can be used in ritual and family celebration. Black candles are used to ward off negativity, and of course, the colors for this holiday are black and orange. The Goddess is honored in her aspect as The Crone, the Goddess of the Dark Mysteries. The God is honored in his aspect as the Horned God of the Dead, not only of humans but of animals as well.

Herbs: sage, oak leaves, mandrake, and heather.
Incense: apple, mint, nutmeg
Colors: black, orange, white, gold, and silver
Gemstones: onyx and obsidian
Food: apples, pumpkin, nuts, pork, breads, soul cakes, cider and mead.

Pumpkin Candles


6 small baking pumpkins
Paraffin or soy chips
Candle dye
Candle scent in pumpkin, vanilla, ginger spice, or your favorite scent


Cut "lid" off pumpkin and scoop out insides scrapping as much flesh from the pumpkin as possible. Discard or save to make pumpkin pie! Melt the paraffin in a double boiler or the soy chips in the microwave. Add dye and scent to melted wax. Place wick in the pumpkin and slowly pour in the wax. Reserve a small amount of the wax for later. If the wick starts to fall you can prop it up with a skewer or butter knife. Allow wax to harden. If an indentation has formed around the wick use reserved wax to fill it in. Trim the wick to 1/4" and you are ready to burn your Samhain Pumpkin Candle. Never leave a burning candle unattended. The flesh of the pumpkin will burn easily so make sure to monitor it as it burns. Enjoy.

* * * * * * * * * * * * * * * * * * * * * *

Samhain Ritual 2007

Altar: table, table cover, tealights, apple, almonds, marigolds, photos of those we have lost, pumpkin candles, incense, saltwater, glasses of mead, athame.

  • Mark off Circle with 4 pillar candles placed in the four directions of north, east, south and west. Also mark Circle with pumpkin candles.
  • Cleanse area with saltwater or sweep the area clean.

  • Smudge one another with incense.

  • Close off Circle boundaries with athame. (Once this is done we do not leave the Circle until the ritual is over)

New Years Ritual (in unison)

"In sacred space we gather tonight

Asking Spirit to make wrongs right.

Element of fire cleanse our past

We start anew with this spell cast.

With harm to None - SO mote it be."

We then all burn our lists of negative things we want to leave behind for this new year.

Honoring the Dead (in unison):

"Tonight we honor the dead who have passed,

But live on in our hearts and minds.

Let the flame carry our blessings to those,

With whom our souls are entwined."

(We now light our remembrance candles)

"We are one in Spirit, returning to source of All,

Once our time on earth is through, we return home to Spirits call."

(Pick up your glass of mead/water)

"As above,"

(Lift your glass in toast - take a sip)

"So below."

(Pour the rest of your mead/water on the ground)

"Blessed be to those who have passed till we meet again."

(Take pieces of apple and almonds and scatter on ground as offering to the dead)

End the ritual by opening the Circle.

* * * * * * * * * * * *

UPDATE: Thanks to all my fellow Kitchen Witches for such a great night celebrating Samhain! Our little Circle is growing fast, it is great to have so many new friends!

Tuesday, October 16, 2007

Kitchen Witch Bottle

The witch bottle is a very old spell device. Its purpose is to draw in and trap evil and negative energy directed at its owner. A traditional witch bottle is a small flask, about 3 inches high, created from blue or green glass. Larger and rounder witch bottles, up to 9 inches high, were known as Greybeards, Bellarmines, or Bartmanns. Bellarmines were named after a particularly fearsome Catholic Inquisitor, Robert Bellarmine, who persecuted Protestants and, in consequence, was labeled as a demon by his victims. Greybeards and Bellarmines were not made of glass, but of brown or gray stoneware that was glazed with salt and embossed with severe bearded faces designed to scare off evil. Taken from Wikipedia.

Kitchen Witch's Bottle to aid against food contamination and to help you in all your kitchen magic!

  • Three needles
  • Three pins
  • Three nails
  • Small jar (mason, baby food, mustard, or anything you can find that fits the above)
  • Salt
  • Red Wax
Fill your jar with salt, needles, pins, and nails. Securely close the lid and shake vigorously nine times. Seal the jar lit with red wax. Store it in your kitchen cupboard to do its Magic!

Taken from SnowCat's Cave. A great little site with lots of information. Check it out

Friday, October 12, 2007

Our first meeting is coming up!

Save the date - Sunday, October 21, from 2:00 p.m. to 4:00 p.m. at the Good Foods Co op on Southland Drive. This will be a meet and greet. Please feel free to bring a snack although it is not required!
Also, brush up on your Pagan pronunciation by visiting this site. Offering "The Pagan Talking Dictionary". Pretty cool when Lughnasadh comes around, huh?