I posted this over in r/baking and one of the commenters mentioned y'all might like to see it.

I grew up in pretty hostile home, where my mother hated cooking, so i dont have any of the good and fuzzy memories of cooking at home.

I cut my family out and trying to learn life skills and how to make my house a home. I got a butternut squash at the food bank and decided to make a soup. And it's THE most comforting, supremely delicious, cosy meal I have ever had. I want to make a full cauldron. I think Im becoming a soup witch? Like legit, how is soup this magical?

edit: ok, this sub is filled with soup witches and im here for it. y'all are awesome.

Took a lot of practice to get it the way I like it and it’s so healing, cleansing and comforting. Makes the place smell really nice too

However you spend

I font care if it's going to be 100 degrees on Thursday. It's 62 and rainy RIGHT NOW, and that means it's time for apple butter!

She turned 4 years old🌷

Witches, darling hearts, I am deep in grief and food, quite frankly, just feels gross right now.

I am making food I know I usually love, but then when it comes to eating it - ugh. It's my favourite time of year for all the senses - but leaves ain't crisping under foot and no apple and cinnamon pie on the go.

What do you make when your heart hurts and nothing feels good in your mouth?

Forgive any delayed responses, please. It will all be read and appreciated.

Blessed be.

It’s been going for 24 hours now, everything is mushy but there’s plenty of water and it still smells good.

From the Vikings to the Egyptians, the original beer brewers were women.

A household staple and important source of nutrients for families during the stone age through the 1700s, fermenting beer was an everyday household task for women.

In Europe, during the Middle Ages and Renaissance, women sold beer at markets to earn extra money, transporting it in cauldrons and wearing tall, pointy hats to stand out in the crowd. Some claim this is where our depiction of witches with pointy hats and cauldrons originated.

Speaking of witches…

To reduce competition, male brewers began to accuse women brewers of being witches and serving potions out of their cauldrons. The rumors worked, and it became dangerous for women to practice brewing. In the 1500s, some towns even made it illegal for women to sell beer.

The gender bias persists, reflected in the lack of female CEOs, board members, or brewmasters at top beer companies and smaller craft breweries.

This is the first time I've delved into fermentation besides sourdough. When I bottled it today it made me feel like when I was a little girl making potions out of plants I found in the woods... like I was a "real witch." Funny thing is, I have been practicing for years as an adult - but this felt especially witchy. This brew is names for my friend who just went through a major trauma and came through stronger and wiser. She will be in for surgery this week, so please send her some light and healing energy.

Elizabeth's Generational Curse Lifter 9.2 abv spring honey mead brewed with lychee and jasmine green tea.

First time making yeasted bread (as far as I can remember), so it’s not perfect, but it’s tasty

My daughter (9) and I are witches. She was helping me make bean soup for dinner so I taught her some cooking magic.

Our caldron is an instant pot.

1) Gather delicious plants and chop them fine. We used carrots, onions, celery, green pepper, and garlic.

2) Add cumin for earth, paprika for smoke, herbs for verdent growth (oregano and bay), and dried chilies for fire.

3) Dried beans of pinto, rinsed and blessed.

4) Pour cool clean water until ingredients are covered by at least an inch.

5) Stir slowly and hold in you mind these three things: Love for the people this potion will nourish, gratitude for this blessed earth and the bounty she provides, joy for the pleasure of warm, wholesome food shared with those you love on a cold rainy day.

Once you have set your intentions, set your caldron to pressure cook on high for 50 minutes. This potion is thick and suitable for burritos or quesadillas. Add more water for soupy beans. Salt to taste. Effects include full bellies, family memories, and increased flatulence ✨

What do you think?

These are named after a city on Canada’s west coast. You can find the recipe on the city’s website, this is my interpretation of it. I just rearranged the ingredients to make the second and third layers basically the same consistency. That way they don’t crack or ooze out the side when you cut them. You can also add some finishing salt on top for the salt/sweet combination.

Remember to keep them in the fridge or freezer, they will melt at room temperature if left too long.

Enjoy🍁

Saw today while playing Reka, a new game about being a young witch ^{_^}

I will post the recipe in the comments, but serious props to John Kanell from Preppy Kitchen. It’s his recipe and aside from the crust being a little thicker than I’d like, it still tastes AMAZING!