The Witchy Kitchen is a tested collection of remedies, concoctions, sweet treats, and some random magic. All of which is inspired by my love for the study of nutrition and the mystical world in which we live. So peek into my kitchen and be tempted by relief, wellness, or something delicious!
Sardinian Purcavru in Agru Durci
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Pin it Purcavru in Agru Durci garnished with mirto I told you all I was
going to be making things interesting on here with different recipes from a
variety...
Who's on Pinterest?
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Pinterest.com is my latest obsession!
If you are interested in following my adventures on Pinterest.com here is
my boards: http://pinterest.com/ClosetCooki...
Red Velvet Whoopie Pies
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Horrible Holiday # 1
I still didn't get a puppy.
Red Velvet Whoopie Pies
2 1/2 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking...
Ambiance – a French name or two.
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Some of our villages have some real tongue twister names here in the
Correze countryside. Just because it is weekend, I’m leaving you with one
or two to st...
Soft Sugar Cookies
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Sometimes you just want to sink your teeth into a soft, crumbly, sweet
sugar cookie. The kind of cookie that breaks apart in your hand as soon as
you take...
Interview: Victoria Moran
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The latest guest in my Namely Marly Podcast interviews is Victoria Moran.
Victoria is a life coach, whole living health consultant, worldwide speaker
and a...
LIVER RENDANG - RENDANG DE FOIE
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[image: Rendang 4 1 bis]
Inspiration is wonderful when it happens, but the writer must develop an
approach for the rest of the time... The wait is simply ...
The Lovely List
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This is a picture of Toy Boat Cafe in San Francisco. Many moons ago during
high school, I spent countless hours in this place. I took Maeve there last
mont...
White Chocolate Raspberry Cheesecake haz sugar
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A couple of weeks ago, I made the grave *blunder* of attempting to give up
sugar. It was a rookie mistake, because, as most serial giver-uppers will
tell...
9 Months
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Dear Alex,
Last week marked your nine month birthday. What have you been doing up
it? After weeks of stubbornly resisting it you have started to crawl. ...
Indian Beef Stew / Guisado Indiano / Guisado Indio
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*The beef became folk tender and juicy and what a wonderful deep rich
flavour from all the mixture of various spices that created rather mild and
sophistic...
Donna Hay Photo Challenge
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Simone of Junglefrog Cooking has a monthly photo challenge. She picks a photo (and recipe) from Donna Hay Magazine and challenges us to replicate the photo a...
Easy Peasy Bean Soup
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As flight attendants we are often home for only a day at a time. This makes
it difficult to prepare nutritious and well balanced meals for our trips.
Wh...
Deep Fried Salt & Pepper Prawns
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Ok, so either I’ve totally caught your attention with the words “deep
fried” or I’ve sent you running in the other direction. Those of you still
here with ...
Gourmand Recipes
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*I no longer update Almost Bourdain. *
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*If you are still interested in my recipes, please head over to my new site
at Gourmand Recipes.*
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*Thank you.*
Asheville Wine and Food Festival
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The Asheville Wine and Food Festival was an outstanding event, so much to
see, so many wonderful tastes and of course the best part, I got to spend
time ...
Fresh Ground Curry Powder
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[image: Photobucket]
Reasons to make your own curry powder:
1) This stuff is obscenely fresh. No little foil seal on top of
store-bought jars can compete w...
Rose Apple Spinach Salad
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[image: rose apple spinach salad]
*Beauty deprived of its proper foils and adjuncts ceases to be enjoyed as
beauty, just as light deprived of all shadows ce...
Sweet Potato Cake with Cream Cheese Frosting
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Is it bad that I am extremely excited about the fact that I have only ONE
more day of classes left for this semester? I am literally counting the
days unt...
POM Wonderful Pomegranate Dinner Party
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As some of you may have already read in an earlier post, I was selected by POM
Wonderful to be one of one hundred hosts of a dinner party featuring POM
W...
Ethiopian-Style Chickpea Stew
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Bob's stew with left over pulled beef.
When it comes to cooking, my skill level is less-than-novice at best. I
say this because I lived at home for foreve...