Hearthwitch Cottage

Photography // Portrait and Product Shoot

2012-02-26T20:21:00.001Z

Today I had the very enjoyable task of taking some photographs of a dear friend.

Anna Mackenzie is a local craft artist who is taking the very brave step of moving towards making a living from doing what she loves. You can find her over at Annie's Delight and at craft fairs around the South West.

And if you like what you see here, please pop over to my photo blog, Though Amy's Eyes for more photographic adventures.

Allotment Tales // Chitting Potatoes

2012-02-25T17:02:00.003Z

We planted our potatoes today.

Image courtesy of www.wegrowourown.co.uk

I think we're probably a bit quick off the mark, actually, so these will give us an early crop. However, we needed to get them in the soil as they were chitting so rapidly they had shoots of about two inches long!

You may well be asking - what on earth is 'chitting'?

Chitting is the term used for encouraging the seed potatoes to sprout before you plant them. When we got our seed potatoes, we cut them in half, so for each potatoes we should get two plants. You can begin chitting in late January or February and should do so around 6 weeks before you intend to plant out.

The easiest way to chit is by putting your seed potatoes into empty egg boxes or a crate, somewhere warm and light. Once the shoots are around an inch long, and the soil has warmed up, they'll be ready to plant. We've had much warmer weather this week and I'm hoping it is going to stay that way for our newly planted potatoes. Normally it is advised that you wait until mid-March to plant your early crops.

Three Word Thursday

2012-02-23T12:00:00.000Z

Opening new doors.

Hedgerow Ramblings // Crows

2012-02-21T18:46:00.001Z

I have always had a soft spot for crows.

For the past few years I have felt like they turn up whenever something significant is going on in my life - particularly big changes.

Furthermore, I often see a crow in my 'mind's eye' - it is a symbol which I believe guides me.

Whenever crows appear, I am reminded to focus upon the spiritual as well as the practical goings-on around me - something which I too often allow myself to be swept away with, forgetting to nourish my soul. It also reminds me that change is inevitable, natural - good even - and there is a bigger picture to look towards.

Many people fear crows and other dark birds - they have a reputation for being harbingers of death, omens of bad times. In legend and myth they are one of the prophetic symbols of war and the shape-shifting tricksters associated with the Morrigan - a goddess of war and strife.

However, the crows also have a great many positive facets in legend - most of which seem to have been buried beneath all this negativity. They have long symbolised resourcefulness, the law, a watchful eye, a link to the magick around us, change, justice, integrity and divination.

Do any of you have any animals you feel a strong affinity with?

Scavenger Hunt Sunday

2012-02-12T16:58:00.001Z

You can really tell my focus hasn't been here over the last couple of weeks, can't you?

In part this is due to snow and frost - there have been no trips down to the allotment as it's been too cold.

But mostly it has been due to...the other blog!

I completed my first Scavenger Hunt Sunday, today.

I'd love for you to pop over and take a look at my efforts!

Through Amy's Eyes

Wheel of the Year // Imbolc

2012-02-01T17:15:00.001Z

Brightest Imbolc blessings everyone!

As I have written about in the past, Imbolc - which falls at the beginning of February - is an important date in the pagan calendar. It is at this turn of the wheel that we call for the return of the sun, our warmth and light - often personified in the Goddess Brigid. You can read more information about the origins and traditions of Imbolc here and here.

In the Northern hemisphere, this is a really difficult time of year: dark and bitter cold in many places. Historically it would be the time of year when food supplies which had lasted through the winter would have been getting low. Fires would be lit to energise folk and call on the gods and goddesses who, it would be hoped, would bring warmth and life back to the Earth.

Nowadays, as most of us have central heating and a supermarket down the road, these concerns have melted away. Some of us still feel the bite of this time of year, however, with a sense of sadness and low energy which lingers from our ancestral roots. That is why I light a fire - or even a simple candle - for Imbolc. I invite Brigid to return to us, not because I need food or literal warmth, but because I need light and the internal warmth which will come from tending new growth as Spring arrives.

Love and light.

Allotment Tales // Winter Jobs

2012-01-29T17:00:00.001Z

Several people have asked me lately how much time we spend down at the allotment. During the summer we are there several evenings a week, but during winter, when it is dark before I return from work, it is really only at weekends that we get chance to visit and potter.

There is far less to do during the winter, as so much has died back and been tidied away. However, a few jobs remain.

January is the time for pruning back summer soft-fruit bushes such as raspberries. B has done a fabulous job here, training them along the wire to make our lives a little less 'tangled' next summer!

Several vegetables are still proving us with food: winter kale, cabbages, turnips, swedes and sprouting broccoli, for example. I love how purple this one is!

One of the biggest tasks we need to do at this time of the year is clearing debris, digging the plot over and digging in compost to provide nutrients for future crops.

I've had a wonderful Sunday, chipping away at some of these tasks, planning where things will go when we start planting and saying 'hello' to our little visitors.

Happy gardening, everyone!

Three Word Thursday

2012-01-26T09:00:00.000Z

New favourite thing...

Kitchen Magick // Prawn Laksa

2012-01-25T18:05:00.002Z

This recipe was experimental - but I really enjoyed it and it felt very healthy too. It would be perfect for anyone following a low-carb or low-GI diet and for vegans out there, simply substitute the prawns for more veggies (I think aubergine would work well), use red curry paste instead of laksa paste and replace fish-sauce with soy sauce.

You will need:

2-3 tbsp red curry or laksa paste (if you want to make your own from scratch there's a recipe here)

400 ml coconut milk (I used half-fat)

50g rice noodles

500 ml vegetable stock

1 tbsp fish sauce (or soy sauce)

A handful of beansprouts

4 chopped tomatoes

150 grams large, uncooked, king prawns

A small bunch of corriander, chopped

8 fresh mint leaves, chopped

2 tsp rapeseed / groundnut oil

Method:

1. Heat the oil in a large pan and add the curry or laksa paste - allow to heat for 2 minutes, until the spice vapours are being released. (If you are using vegetable alternatives, such as aubergines, carrots or pumpkin, add these now so they absorb the spice mix).

2. Add the tomatoes, beansprouts, coconut milk, stock and fish sauce as well as half the herbs. Bring to the boil and then turn down to a simmer.

3. Add the prawns and noodles to the pan - within around 3 minutes the noodles will be tender and the prawns cooked through. When they are thoroughly pink you know they are done.

4. Serve in a generous bowl, with the remaining herbs sprinkled over the top.

Hedgerow Ramblings // Which season is it?!

2012-01-15T12:15:00.003Z

Mild it has been here over the past month - so mild that the bulbs have been fooled into thinking Spring is here.

Poor, delicate, brave little daffodils have begun to open, offering a welcome flash of bright colour and the promise of what is round the corner. Sadly, yesterday's frosts brought a reminder that Mother Nature will always have the last word and they drooped wearily as the temperature fell below freezing.

We - along with the bulbs - are perching nervously on the cusp of the seasons: some days it definitely feels like Spring, but we are yet to leap clear of Winter.

Enjoy the bright crispness of this balance between the two.

Three Word Thursday

2012-01-12T17:07:00.000Z

Passage of Time

Through Amy's Eyes

Full Wolf Moon

2012-01-09T20:25:00.002Z

January's Full Wolf Moon is shining brightly, blessing us with bountiful energy. May she empower your intentions and provide the light for whatever paths you embark upon.

Brightest full moon blessings.

Allotment Tales // Winter Tasks

2012-01-08T15:35:00.001Z

Although there is nowhere near as much going on down at the allotment as in recent months, there are still tasks to complete, crops to tend and food to pick.

We still have spinach, kale, cabbage, chard and broccoli growing - they have provided all the greens we need through winter. Last week we also enjoyed a bulb of Florence fennel which added a sweet, aniseed tang to our salads.

Today we made sure our broad bean seedlings, which we planted in November and are now getting rather large, were tethered to canes to stop them getting damaged by the strong winds and ensure they grow tall and strong.

It is also the time of year for pruning fruit bushes such as raspberries, weeding around any overwintering onions or shallots you may have growing, and clearing and tidying patches for the sowing of seeds over the next couple of months.

Hearth and Home // Progress

2012-01-04T19:31:00.002Z

This time of year is all about planning and preparation - beginning to put down the groundwork, ready for the sowing of seeds. I am already looking forwards to the fruits I hope to grow this year, metaphorically as well as actually.

Each picture I take; each new experiment with my camera, tripod or editing software is another small step towards my goals.

I am thoroughly enjoying immersing myself in a new project and putting intention into each and every shot.

If you look back at my very first post here at Hearthwitch Cottage, almost two whole years ago (how did that happen?!) which spoke of wishes and how they come true, you will see that I hold a firm belief in the power of considered intention behind action - that is real magic.

Do pop on over to my other blog, Through Amy's Eyes, to see my progress with the 2012 366 photo challenge.

Brightest blessings.

New...

2012-01-01T19:05:00.000Z

One of my goals for the New Year is to develop as a photographer. With that in mind, I invite you to take a peek at my new blog, Through Amy's Eyes, which will chart the progress of my 2012 photography project.

I'd love for you to join me on this exciting new journey!

A Blessing for the New Year...

2011-12-31T22:08:00.001Z

...with thanks to the lovely Faerwillow at www.tofallorstumbleupon.blog spot.com for sharing.

Happy New Year one and all. I hope to see you in 2012. X

Hearth and Home // Falling again...

2011-12-29T22:54:00.002Z

...into a world of magic as woven by masters of word craft and storytelling.

In the past few days I have immersed myself in my most favourite of pastimes - reading. Not for work, for study or school - but for my own joy. I have finally made the time to read these recommendations, both of which I absolutely loved.

This is largely because I was incredibly lucky to be treated to an iPad for Christmas and therefore have instant access to a wealth of literature almost anywhere. But perhaps also because as the year draws to a close I am reflecting on where I am and where I want to be - and realising that I have neglected this love of mine. Wherever I find myself next year, I would like it to always be a small step away from falling back into that world of magical word craft.

Merry Christmas - Seasons Greetings

2011-12-24T16:15:00.000Z

To those of you who have already celebrated it - belated Yule blessings.

To those of you who are celebrating Christmas tonight and tomorrow, may it be filled with joy.

And to anyone else out there reading this - I hope the last week in December is cheerful, and I look forward to seeing you in the New Year.

Love and light,

Hearthwitch. xx

Three Word Thursday

2011-12-15T16:10:00.001Z

One day left...

Hearth and Home // Yuletide Movies

2011-12-12T11:59:00.000Z

After autumn's seasonal movie marathon, I am now working my way through my traditional Yuletide movie list.

These are my favourites...

That last one we always watch on Christmas Eve...I love family holiday traditions.

What are your favourite Christmas, winter or Yuletide movies?

Hearth and Home // Crafting a Robin Branch

2011-12-11T11:56:00.000Z

As promised last week, this post will hopefully show you how to craft a beautiful Yuletide branch of robins as a seasonal decoration. It is so simple, it barely needs any explanation!

You will need:

* Feather robin ornaments (as many as you wish). Ours came from a garden centre, but you should be able to find them at craft shops or on ebay too.

* A log or branch which is big enough to sit your robins on.

* A drill with a small drill bit.

As the robin ornaments are intended to adorn a Christmas tree, they come with wire already attached. If you have robins which don't, simply use a large embroidery needle to make a hole in the robin and push some craft wire into the underside, looped in half and twisted to secure in place - or twist the wire around their little feet.

Once your robins are ready, you will need to drill small holes in your log - one for each robin. Twist the wire attached to the robin until it is thick enough to push into the hole and stay in place.

All done!

You could spray the log with fake snow, or glitter - or for a natural look adorn with some pieces of real holly, glued in place.

Yuletide blessings and happy crafting!

Three Word Thursday

2011-12-08T09:13:00.000Z

Tis the season...

Hearth and Home // Holidays are coming...

2011-12-04T20:00:00.000Z

B and I have had a wonderful weekend at home, which is a rare pleasure these days.

We decided, as we are now into December (how did that happen?!) that we would put up a little tree...

It is our first Christmas tree as last year I opted for foliage from the hedgerow instead.

We decorated it together, made ourselves some winter spiced tea, ate mince pies and listened to Christmas tunes. Now I really feel in the festive spirit.

Don't you just love those cute little robins sitting in a row on a branch? There are some flying their way over to me in the next few days and once they arrive I will share some crafty tips on how to make your own little robin branch decoration just in time for Yule.

Festive blessings everyone!

Witchy Wanderings // Avebury

2011-11-20T20:24:00.000Z

Way back when I started writing this blog, almost two years ago, I wrote about visiting Avebury stone circle, here in Wiltshire.

Avebury is a really special place to me - it has become a bit of a tradition for B and I to visit there, usually on a Sabbat. For me, it is definitely a place I go to when I want to 'reconnect' with myself and my spiritual world.

Do you have any particular sites that you feel drawn to?

Wheel of the Year // Going to sleep

2011-11-13T20:44:00.000Z

Everywhere you look, at this time of year, you see that the earth has little left to give.

Summer's vibrancy and even the warmth of the autumn colours is fading - there is hardly any energy left.

All is pared back, to its barest form: the trees betray no sign of life, the birds quieten down and the hedgerow's creatures retire into hibernation.

This is no bad thing. It is not death, but sleep. The earth will rest and restore itself over the forthcoming cold months. When the light returns in spring, everything will wake up with renewed vigour. This is how it is supposed to be.

I too long to hibernate - to cosy up indoors and rest - yet each morning I have to force myself awake in darkness and work through, in spite of my body's natural instincts.

Do any of you struggle with low energy levels at this time of year?

It is a season I would dearly love, could I put work on hold and focus on hearth and home.

Five more weeks before a longed-for Yuletide rest...

Three Word Thursday

2011-11-10T18:01:00.002Z

Rocks my evenings.

Hearth and Home // Links to the past

2011-11-08T19:29:00.002Z

Several months ago I found an old 'Lubitel' camera that was my dad's. He had it when he was in his late teens and early 20s - back in the 1970s.

It looks beautiful - the twin-lens reflex instantly highlights its vintage appeal and we loved experimenting with different shots, using it as a prop this summer.

I love this picture of B, reflecting through the 'viewfinder'!

More exciting than that, however, are the results we got from testing a film...

As it is a medium format camera, we put some of our 120mm black and white film in and hoped for the best. The images we got back are quite eerie. They look exactly like they're from another time - softly focussed and grainy. Aside from the fact that, in some of the shots I'm carrying a digital camera over my shoulder, you wouldn't be able to tell these weren't taken back in the 1970s.

Allotment Tales // Parsnips

2011-11-03T13:17:00.000Z

Although most of the allotment seems to be winding down now and large areas have been dug over and sprinkled with the reddish browns and oranges of the falling leaves, there is still growth and we are still harvesting.

One of the vegetables we grew from seed is just beginning to produce crops - the parsnip.

Parsnips take up quite a bit of space for a large chunk of the year, so gardeners with smaller plots may avoid them. We were lucky this year to have an abundance of space and parsnips are one of my favourite vegetables so I was really keen to have a go.

Apparently parsnips grow best in quite heavy soil - those grown in thin, stony ground will grow small, misshapen roots. However, you shouldn't manure your soil as this can cause the parsnips to fork.

Some varieties of parsnip seed can be sown in late winter, but ours went in in late spring. We then thinned them out once they had grown their first set of full leaves and were about 5cm tall. They need a good 20cm between plants to allow those roots to grow.

Parsnips are ready to be harvested from autumn, when the leaves start to die back. However, many claim that their flavour is improved with some exposure to frost. You can leave parsnips over winter - come spring they will grow a new set of leaves - although they tend to be rather tough and woody by that point and would be little use for anything other than soups and parsnip wine. I'm going to be picking the majority of mine for Christmas but I will be making a batch of my favourite Parsnip and Rosemary soup in the meantime with the few we have just pulled. More on that next time.

Three Word Thursday

2011-11-03T08:20:00.000Z

The great escape.

Kitchen Magick // Pumpkin Pie

2011-11-01T13:15:00.001Z

Image courtesy of www.bbc.co.uk/food

Last night we made this spiced pumpkin pie and it was really delicious.

You will need:

* Shortcrust pastry to fill a 9inch pie tin - we used ready made, but if you have more time you could make your own

* 450 grams pumpkin flesh, chopped into small cubes

* 2 large eggs plus 1 egg yolk

* 75g soft brown sugar

* 275 ml double cream

* 1/2 tsp ground mixed spice

* 1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

1 tsp ground cinammon

~ Preheat the oven to 180 degrees C. Place the pastry in your tin and blind bake (using baking beans or hard chickpeas) for about 15 minutes.

~ While the case is baking, steam the pumpkin flesh until soft (this may take up to 20 minutes). I did this using a colander over a pan of boiling water.

~ Push the pumpkin down into a coarse sieve to drain any excess water.

~ Lightly whisk the eggs and egg yolk into a bowl.

~ In a small pan, heat the cream, sugar and spices until simmering gently.

~ Pour the cream mix into the eggs, continuing to whisk gently.

~ Add the pumpkin to the mixture and whisk to ensure it is thoroughly mixed.

~ Pour the filling mixture into the pastry case and bake for around 35 minutes. The pie filling should be firm but wobbly when you take it out, like a set custard.

It is delicious warm, but would also work well chilled, with some cream or creme fraiche.

Enjoy!

Blessed Samhain - Happy Hallowe'en!

2011-10-31T13:03:00.000Z

Someone asked me yesterday what - as a witchy person - I do for Halloween.

Well firstly, I call it Samhain (summer's end) and a lot of what I do is pretty much the same as what other people do...

I carve Jack O'Lanterns (but I try to make them friendly) because the folklore behind them, which you can read all about here tells us that they were traditionally carved to provide light and warmth for lost souls.

All Hallow's Eve is a Sabbat when the veil between this world and the Otherworld is at is thinnest - like at the opposite side of the wheel when we celebrate Beltane - and because of this, it is historically regarded as the one night of the year when the spirits of the dead return to earth. These Jack O'Lanterns are to guide them home.

At Samhain, another thing I do is honour those who are no longer with us. I do this simply, by having a photograph or memory of them on my altar and lighting a candle. When I drink my mulled cider, I raise a toast to them, in hopes that they are wandering free and happy.

Finally, as the Sabbat marks the end of the year and the end of the harvest, I try to cook up a feast of food which represents the season. This year we made pumpkin pie and I'll share the recipe with you later this week. We give thanks for all we have harvested during the year that has just passed and talk about our hopes, dreams and wishes for the new year to come. Sometimes we write these down and sometimes we cast them off into the wide world to allow the gods and spirits to help them come to fruition. We have done this in a whole range of ways over the past few years - writing them on a paper lantern and setting it free on the wind, tying them to a feather and casting them downstream, or burying them in the earth as seeds to grow.

Every hedge, hearth, kitchen, garden or any other kind of witch is different - as a solitary I have made the choice not to follow a ritualised path with ceremonies set out by others. I go with my heart and do what comes naturally each year - I find that it is what is inside that counts.

Whatever your choices, rituals, traditions, hopes, goals and dreams are at this turn of the wheel, I wish you love, light and laughter as you go about them.

Brightest blessings.

Countdown to Hallowe'en // Pumpkin and Peanut Curry

2011-10-23T11:32:00.002+01:00

Last year I shared with you one of my favourite recipes, for Thai Pumpkin and Prawn curry. This year I have a similarly coconutty-pumpkiny spicy treat, but it is totally veggie and surprisingly yummy.

Image courtesy of www.deliciousmagazine.co.uk

You will need:

* 2 tbsp crunchy peanut butter

* 1 tsp tomato puree

* Zest and juice of one lime

* 1 tbsp Thai fish sauce (thanks to Miss Claire who suggested using Soy sauce instead, if you are a non-fish-eating veggie)

* 1 tsp sugar

* Small handful fresh coriander

* 2 red chillis, halved and de-seeded

* 4 garlic cloves

* 1 cm piece fresh ginger

* 2 tbsp vegetable oil

* 2 red onions, chopped into fine pieces

* 800 g pumpkin or butternut squash, peeled, de-seeded and cut into cubes

* 400 ml coconut milk

1. Stir the peanut butter into a jug containing 200ml hot water until it dissolves. Stir in the puree, lime zest and juice, fish sauce and sugar. Set this to one side.

2. Remove the leaves from the coriander and chop the stalks as finely as possible. Also chop the chilli, garlic and ginger.

3. Heat the oil in a good sized pan and fry the onions until soft. Add the pumpkin and stir-fry for a few minutes. Stir in the chilli, garlic, ginger and coriander stalks and heat for 1 minute before adding the coconut milk and peanut butter mix. Stir well.

4. Cook at a brisk simmer for about 20 minutes until the sauce has thickened and the pumpkin is tender. Season to taste by adding more fish sauce (if it needs extra salty flavour) or sugar (if it needs sweetening).

5. Garnish with coriander and serve with sticky rice or on its own, more like a hearty bowl of soup.

Countdown to Hallowe'en // Pumpkins

2011-10-22T11:57:00.000+01:00

Pumpkins have historically been associated with Hallowe'en and for centuries, pumpkin carving has been a ritual aspect of the holiday in many countries.

There are many varieties of pumpkin - from tiny to giant - some orange, some striped, some green and many edible. The pumpkin is a member of the cucurbitaceae family, which includes cucumbers, melons and other gourds and squashes. This year we have grown two types of pumpkin, as well as butternut squash.

The tradition of carving pumpkins is believed to originate from the Irish legend of Jack O'Lantern. Jack was an Irish villain so wicked that neither God nor the devil wanted him. Rejected by both, after his death, Jack wandered the world endlessly, looking for a place to rest, accompanied only by the warmth and light of a single candle in a rotten turnip. The 'Jack O'Lantern' became the symbol of a damned and restless soul.

Irish children used to carve their Jack O'Lanterns from turnips or potatoes but when hundreds of thousands of Irish immigrants made their way to North America in the mid-1800s, they found the prolific pumpkins which grew there to be a suitable replacement for their traditional vegetable lanterns. Since then, the popularity of pumpkin carving to celebrate Hallowe'en has spread to many other parts of the world.

Gratitude Diary - Day Three

2011-10-21T21:45:00.000+01:00

Today I am thankful for...

*...feeling inspired about teaching this next term.

*...seeing my Ma and Bro and being able to spend some quality time with them.

*...a very, very, very comfy king size bed to sleep in tonight!

What are you thankful for today?

Gratitude Diary - Day Two

2011-10-20T21:10:00.001+01:00

Today I am grateful for...

* ...a few precious moments spent at the allotment, to collect some produce to take to my Mum's tomorrow - and seeing that we still have exciting things growing.

* ...sometimes, being in the right place at the right time.

* ...a camera to capture these precious moments and an eye to see them.

*...being thanked for my hard work this term.

*...that I'm now on holiday from work for just over a week - and I can spend some time with my loved ones.

What are you thankful for?

Gratitude Diary

2011-10-19T21:50:00.000+01:00

My personal task for this week is to keep a 'gratitude diary' - each day I am writing down things that I am grateful for. The idea is that the more you take note of the positives, the more your mind looks for good things and will see more positives.

Today I have lots of things I am thankful for - here are just a few:

* Hearing this on my way in to work this morning - it brought back happy memories of being at home as a youngster, watching 'Top of the Pops 2' with my dad. An old favourite refreshed in my mind.

* A lovely evening of catching up and laughter with a good friend.

* A night sky so clear that I can see a million stars.

* The goodwill of work colleagues who have made me feel very welcome in my new job.

* A partner who is incredibly supportive of me and my aspirations.

What are you grateful for today?

Three Word Thursday

2011-10-13T20:00:00.001+01:00

One week left.

Countdown to Hallowe'en // Mulled Cider

2011-10-09T15:02:00.000+01:00

One of my absolute favourite autumnal traditions, is making mulled cider - and later on as it gets even colder, mulled wine.

Served warm, with a stick of cinnamon, mulled cider is a seasonal treat which makes the most of the abundant apple harvests here in the UK at this time of year.

The recipe is really simple - for every 500 ml of cider (I use dry, rather than sweet), add about 100 ml of apple juice to sweeten it up, a teaspoon of ground mixed spice, a teaspoon of ground cinnamon, four or five cloves and a stick of cinnamon.

Heat the whole mixture through but don't allow to boil.

Enjoy steaming in a big mug and cuddle up under a blanket.

Blessings!

Countdown to Hallowe'en // Autumnal walks

2011-10-02T13:52:00.000+01:00

It's hard to believe we are in October. I mean, considering it is 23 degrees and sunny outside here in the UK, really hard to believe.

I don't think we had weather this good in the whole of August.

Incredulity at our balmy 'Indian Summer' aside, it is October, which means we are less than a month away from my favourite sabbat: Samhain - or 'Hallowe'en'.

This month I hope to post more about autumnal traditions, recipes and rituals as we count down to Hallowe'en. Please drop by for a cup of steaming mulled cider and maybe even a slice of pumpkin pie - I look forward to hearing your thoughts and musings, as we tread through this magickal season together.

To begin with, then, an autumnal walk around my local fields.

Although there is a sadness to see everything dying back and losing its lush green colour, there is also joy as the harvest season draws to a close - a sense of achievement and the knowledge that we will have plenty to keep us going through the winter.

Within myself I also feel a sense of hurry to make the most of our beautiful surroundings, while it is still warm and light enough to do so. Today it was so warm, in fact, that we even indulged in a little paddle in the river.

Blissful.

Hearth and Home // Magickal Movies

2011-09-27T21:51:00.000+01:00

As the nights draw in and we creep towards Hallowe'en and the darkening winter months, one of my favourite pastimes is snuggling up under a warm blanket, with a steaming mug of mulled cider or hot chocolate and magickal stories unfolding before my eyes.

B and I kicked off this year's traditional 'hibernation' with one of my favourites last weekend - Edward Scissorhands - Tim Burton's gothic take on the familiar 'Beauty and the Beast' yarn.

Over the next few weeks, the following will provide comfort and warmth from the cold outside...

(Always a favourite at any time of year!)

(I have a valid excuse this year - my sixth form class are studying Harry Potter!)

It has become a long-standing tradition that this childhood favourite is watched at Hallowe'en in my house...

And then before you know it we'll be on to the Christmas ones - and that will be a whole other post!

I can't wait! Do you have any seasonal movie traditions?

A day off...

2011-09-26T22:01:00.000+01:00

... is on its way on Friday. What bliss. I will be spending my luxury day doing this...

Editing wedding photographs, that is.

Not getting married!

Hearth and Home // Autumnal Altar

2011-09-25T18:58:00.001+01:00

Ashamedly, my altar had not been attended to in a long, long time, until today.

My time and energy has been focussed elsewhere - the allotment becoming my 'alfresco' altar over summer - and when I came to tend to it earlier today I was horrified to see a thick layer of dust covering its surface!

Now, I'm a real believer in the idea that the space you live in reflects your state of mind.

Looking at the sad, neglected, dust-covered tools that lay, untouched, on the small wooden table, I realised its no wonder my life is feeling somewhat stagnate and my mind rather 'fuzzy' at the moment.

The change in seasons marked by this week's equinox seems the perfect time to get my special, reflective space - and to some extent, my life - in order. So, as today was sunny and mild, B and I went for an autumnal walk and cleared the cobwebs away with a couple of hours spent tending the allotment. Clearing away patches of the earth, and collecting autumnal offerings along the way to adorn my newly dust-free altar, has helped me feel calmer and replenished my spirit.

As always, the change in seasons makes me reflect on where I am and where I would like to be as the coming months pass. The simple ritual of updating my altar has given me time to do this and enabled me to clear my mind of some of the 'fog' and tiredness caused by my job in recent weeks. Work can be like the dust on my table - it clings to and covers everything and works its way into every element of my life, making all else feel dull and lacking energy. Its essential for us all to clear work away sometimes; to take time for ourselves and put just as much energy into the things we want to achieve in other areas of life.

Autumn blessings.

Wheel of the Year // Mabon

2011-09-23T16:19:00.000+01:00

Blessed Autumn Equinox everyone!

Go and enjoy some mulled cider and light a candle to thank the gods for the apple harvests.

The nights are drawing in fast. Let's make the most of the last of the light.

Three Word Thursday

2011-09-22T17:45:00.000+01:00

Summer's last light.

Every witch needs one of these...

2011-09-21T20:15:00.000+01:00

I feel sad that she's so far away. Four weeks and we'll have our next rendezvous.

Hopefully one day I'll have a familiar of my own at home.

Allotment Tales // Autumn

2011-09-20T21:43:00.000+01:00

Although the last remnants of summer hold a wavering vigil to the dying light, it is clear as we look around the allotment now, that autumn is here.

Our late, lone sunflower is now drooping its ragged head, as though bowing in submission to the omnipotent force of the seasons.

The palette of the allotment seems to have changed suddenly - from lush, vibrant greens, to browns, burnished yellows and deep oranges.

Pumpkin vines have morphed into withered skeletons with bulbous skulls which every day deepen in autumnal colour.

At this time of year, we often imagine the work to be done - the harvest to be gathered; the rewards enjoyed. We could not be further from the truth. Yes, we have had a bounteous summer, enjoying the fruits of our labour - both physical and metaphysical. But there is still plenty to come. Through the autumn and winter we will gather smaller harvests - of squashes and pumpkins, broccoli, cabbage, parsnips and swedes.

When things seem to be getting darker and colder, it is easy to become encompassed in negativity, thinking there is little to look forward to until the light returns. I know I am guilty of this each and every year. It is then that I sit back and think of what is yet to come, and what can be planned and prepared for in the coming winter months. We wouldn't expect a harvest of fruit and vegetables next summer without tending the soil, clearing the debris and planting the seeds - why should it be any different with anything else we wish to achieve?

Herbcraft // Parsley

2011-09-02T07:29:00.001+01:00

Now, I've never been much of a parsley fan - particularly not the curly-leaf variety which I always associate with garnishes on gastro-pub food from the 1980s.

However, I am learning to make use of the flat-leaf variety in my culinary explorations - and it does have some fantastic medicinal qualities.

Parsley is actually from the same family as the carrot - they have very similar leaves - and there is a variety of parsley which has an edible root, much like its culinary cousin. It has a 'grassy' scent and flavour and works well as a palate cleanser.

Try adding parsley to soups, stews and pasta sauces for mild flavour or, if you really like the taste, you can whizz up a parsley pesto using a large bunch of flat-leaf parsley, a couple of garlic cloves, some pine nuts, parmesan cheese and a glug of olive oil in the food processor. This makes a lovely, fresh, summery pasta sauce - particularly with a generous squeeze of lemon.

Medicinally, parsley's beneficial effects seem to be endless: anti-microbial, anti-spasmodic, anti-rheumatic, laxative, mild brain tonic, diuretic, carminative, expectorant, gastric tonic, uterine tonic and a warming remedy for cold conditions.

Parsley has traditionally been used in the treatment of urine and bladder disorders, inflammation of the prostate gland, PMT and menopausal hot flushes. Mashed and unheated, leaves were once apparently applied to the breasts of nursing mothers to arrest the flow of milk.

Whether seeking to utilise its medicinal properties or simply adding some flavour to your cooking, it cannot be denied that, as it is so rich in minerals such as calcium potassium and silica, parsley is good for you. Apparently this combination of minerals will help to strengthen the hair, nails and skin - so it can make you beautiful too!

I am a convert!

Three Word Thursday

2011-09-01T17:45:00.001+01:00

Back to school!

Kitchen Magick // Spicy Courgette Chutney

2011-09-01T07:18:00.002+01:00

This is actually one of the easiest ways of getting rid of a small mountain of courgette and it creates delicious smells in your kitchen as its cooking down.

You will need the following ingredients:

500g (I actually used more like 750g) courgette, diced

500g tomatoes, chopped

2 onions, chopped

2 granny smith apples, peeled, cored and chopped

300g brown sugar

350 ml white wine vinegar

1 tbsp mustard seeds

1 tsp ground mixed spice

Thumb-sized piece of ginger, minced

4 cloves of garlic, minced

Simply place all the ingredients into a large pan and bring slowly to a simmer.

Leave to simmer with the lid off for around 2 and a half hours - by this point the mixture should look 'chutney-like'!

Pop the mixture into sterilised jars and seal. The chutney will be ready to eat in around 2-3 weeks and should keep for several months if kept in a cool, dark cupboard.

Allotment Tales // The Courgette Glut

2011-08-31T07:08:00.002+01:00

I have made...

Warm courgette, feta and pine-nut salad, with chilli, lemon and mint.

Courgette, Tomato and Parmesan Muffins

and

Italian Courgette and Parmesan Soup

Courgette Chutney (more on this tomorrow)

Courgette, chickpea and coconut curry

Courgette fritters

Courgette and pesto pasta (at least fifty times!)

Lemon and poppyseed muffins, using courgette instead of butter

We've given countless courgettes away to family and friends.

So how can this still be sitting in my kitchen??!

Please help! If you can think of any more (preferably freezable) courgette recipes, we've still got about 3kg to go!

Hearth and Home // Returned and rested...

2011-08-30T14:12:00.001+01:00

...after a wonderful holiday.

Thank you for your well-wishes - I hope you have been enjoying the last few days of August.

Back to school for me tomorrow - how time flies!

I will be back later this week with allotment and kitchen updates - keep your eyes peeled.

Gone flying - back soon!

2011-08-13T09:34:00.000+01:00

Dear lovely readers and followers,

B and I are off on a much needed vacation. Not too far over the horizon do we fly, but we shall be enjoying some much needed respite in a land of no-modern-magick.

Blessings to you all for a joyful week filled with sun and laughter.

We hope you will wish us the same.

Love and light.

Three Word Thursday

2011-08-11T15:42:00.001+01:00

Hugh's Fish Fight

Hearth and Home // Lemon, Blueberry & Poppyseed Muffins

2011-08-09T12:48:00.000+01:00

I have discovered a really tasty way of using up some of our courgette glut!

These healthy muffins contain very little fat or calories, thanks to the secret ingredient which acts in place of butter: grated courgette. Thanks to the rice flour and almonds, they are also wheat and gluten free.

You will need:

* Muffin tray (and cases if you prefer)

* 160g rice flour

* 180g ground almonds

* 2 tsp baking powder

* 1/2 tsp bicarbonate of soda

* 60g poppy seeds

* 3 medium free-range eggs

* 160g fruit sugar

* 250 g grated courgette

* Zest of 3 and juice of 2 large lemons

* 100ml buttermilk

* 150g blueberries

* Pinch of salt

1. Preheat the oven to 200c and line the muffin tray with cases. Combine dry ingredients (flour, almonds, baking powder, bicarb, salt and poppy seeds) in a bowl and set aside.

2. In another bowl whisk the eggs and sugar until a light creamy colour and consistency; then add the courgette, lemon zest and juice, blueberries and buttermilk.

3. Quickly stir the dry mixture into the wet and fold lightly, so as to keep as much air in as possible.

4. Spoon the mixture evenly into the muffin cases and cook in the oven for 25-30 minutes. Allow to cool thoroughly (they tend to stick to the muffin cases if they haven't cooled properly) before enjoying with a steaming cup of tea. Delicious for breakfast!

Allotment Tales // Onions

2011-08-07T13:01:00.000+01:00

For our first year of allotmenteering, we have done pretty well with onions, in spite of some worrying moments. We tried two different approaches: before we knew we had secured an allotment we planted some red onion seeds in a planter on the windowsill. These grew well - the seedlings are whispery thin - and we eventually knew we would have to plant them out for more space.

Image courtesy of Vegetable Garden Guide

Once we knew we had the allotment plot, we planted these out with lots of space between them and also bought some white onion 'sets' (tiny bulbs, each of which will grow into an onion) to plant. These grew more like a bulb would, with a thick shoot to begin with that very quickly developed into tall onion plants.

Image courtesy of Garden Direct

The seedlings and sets were planted out in late April, early May and by July were starting to show signs of decent sized onions poking up through the soil. Apparently, we planted our onions too deep, because we couldn't see much of the bulb protruding - most other people at the allotment, by this point, had onions almost sitting on top of the soil.

As the month progressed, we started to notice the leaves drying and blackening. A neighbour mentioned that this is a sign of blight and the onions at our allotment seem to be prone to it. I am unsure whether it is powdery mildew or onion leaf blight - if anyone recognises it, please comment to let me know! However, the neighbour assured us there would be nothing wrong with the onion bulbs, as long as we pulled them up quickly and dried them out - they may not last as long as unaffected onions, but would still be tasty and perfectly fine to eat.

We now have onions strung up around the whole house, to try and dry them out so they keep as long as possible. This is easily done by chopping off the leaves so a stalk of around 2 inches remains and simply tying string around the stalks.

Our onions are fairly mild tasting and absolutely lovely. We tried them in Nigel Slater's recipe for baked onions with parmesan and cream (number 5 on this list): very naughty but delicious with a side of garlic spinach and some home-cooked potato wedges.

What are you harvesting and cooking up this week?

Three Word Thursday

2011-08-04T12:55:00.004+01:00

More Lomography Love

Wheel of the Year // Lammas

2011-08-02T17:12:00.000+01:00

Lammas, which falls in the Northern Hemisphere on August 1st or 2nd, marks the half way point between Litha (Midsummer Solstice) and Mabon (Autumnal Equinox) on the Wheel of the Year. Its name derives from the words 'loaf-mass' because it is a celebration of the first wheat harvest.

Traditions which have passed down across the centuries, still associated with this day, are harvest festivals, wheat weaving (making 'corn dollies') and bread baking. It is a time of year where we begin to reap the rewards of our hard toils and harvest the fruits of our labour.

For B and I, Lammas falls at the time of our 'anniversary', so we always mark the day in celebration, saying thanks for the rewards of the work we put into our relationship; this year, of course we also have to say our thanks to the sun, rain and earth for the abundant harvests they have provided for us in our allotment.

Lammastide blessings.

Three Word Thursday

2011-07-28T13:13:00.000+01:00

We have grown.

Hedgerow Ramblings // Thistles

2011-07-27T22:59:00.000+01:00

Ted Hughes' words on the subject of thistles are far more eloquent than mine could ever hope to be.

I was rather pleased with this picture, however.

Thistles

Against the rubber tongues of cows and the hoeing hands of men

Thistles spike the summer air

And crackle open under a blue-black pressure.

Every one a revengeful burst

Of resurrection, a grasped fistful

Of splintered weapons and Icelandic frost thrust up

From the underground stain of a decayed Viking.

They are like pale hair and the gutturals of dialects.

Every one manages a plume of blood.

Then they grow grey like men.

Mown down, it is a feud. Their sons appear

Stiff with weapons, fighting back over the same ground.

Ted Hughes

Hearth and Home // Eating Seasonally - Zuccini cakes with dill and feta

2011-07-25T18:37:00.001+01:00

It was one of my resolutions this year to try and eat more locally sourced, seasonal produce. This mostly means vegetables as B and I barely eat meat nowadays and only really when we visit friends and family. The thinking behind these goals was both environmental and economical - buying produce which is out of season is costly and often requires long distance shipping. There were discussions about getting seasonal veg boxes delivered but then we lucked out with our allotment and we are now naturally eating what is in season and is locally grown!

Two of our favourite food writers - Hugh Furnly-Wurnly (as he is known in our household - to everyone else he is Hugh Fernley-Whittingstall) and Nigel Slater - have long championed fresh, seasonal, locally sourced produce and, as a result, their books are filled with delicious recipes categorised by season. Nigel Slater's The Kitchen Diaries has rapidly become my all-time favourite recipe book - if you can really call it that. There are recipes in it (by the fistful) but it is also a journal in the traditional sense, chronicling Mr Slater's day-to-day encounters with food. It is absolutely delightful to read and this recipe, from the July section was absolutely perfect for us to make use of the two things we have a glut of in the allotment currently: courgettes (zuccini) and dill! You can read my recent post about the benefits and other culinary uses of dill here, but this recipe is a great starting point.

You will need:

* 3 large courgettes (about 500 grams)

* 4 spring onions (or a medium onion)

* Olive oil

* 1 clove garlic

* 3 tbsp plain flour

* 1 large egg

* 100 g feta cheese

* A small bunch of dill (chopped)

* Salt and black pepper to season

Grate the courgette into a colander, sprinkle lightly with salt and allow to drain over the sink for around 30 minutes (you could do this into a tea towel and squeeze the water out if you are in a rush).

Chop the onions finely and warm them gently with a little oil in a pan. Add the garlic and courgette to the pan. When all is soft and turning a pale golden colour, add the flour and continue cooking for a couple of minutes, stirring occasionally. Beat the egg lightly and stir into the onion mixture, then crumble in the feta and chopped dill. Season to taste.

Finally, heat three tablespoons of oil in a shallow pan and drop heaped tablespoons of the mixture into the hot oil to cook. When golden on one side, turn over gently (they are pretty delicate so you will to be careful!). Lift the cakes out and drain on some kitchen paper. Serve as you wish...

We had ours with some home-made tzatziki and chunky potato wedges - also home-grown. Very satisfying!

Allotment Tales // An Impromptu Lunch

2011-07-24T18:46:00.000+01:00

A warmed pitta, stuffed with some cold, roasted beetroot, a few slices of cheese, fresh tomatoes and a handful of just-picked rocket; enjoyed at the allotment, on a break from weeding.
Delicious.

Herbcraft // Dill

2011-07-24T18:39:00.000+01:00

Dill is one of my favourite herbs - I absolutely love its flavour, largely, I think, because it brings back such strong memories of happy travelling experiences in Russia and Scandinavia, where it is native and used widely in culinary preparation.

Dill looks a lot like fennel, due to its bright green, feathery leaves and umbrellas of tiny flowers which turn to seed. However, it does not have the same aniseed scent, instead offering a sweeter, more subtle flavour that compliments fish well. The seeds are traditionally added to pickles in Russian and Scandinavian cuisine, and coupled with yoghurt and cucumber, make a fresh, cooling dip. More on the culinary uses of Dill to come later...

Medicinally, Dill has historically been used as a digestive aid, acting as a carminative, preventing gas and intestinal bloating. The seeds and leaves can be used in any number of recipes to calm the digestive system. Dill's essential oil can also be used to encourage milk production in breastfeeding women. However, Dill should be avoided during pregnancy.

Allotment Tales // Flowers as Food

2011-07-17T15:30:00.000+01:00

In addition to providing us with vegetables, fruit and herbs, gardens and allotments are places of sanctuary and enjoyment, so it is wonderful to see so many colourful flowers in bloom through the summer as well.

What is truly delightful is the thought that, as well as being visually pleasing, many of these flowers have culinary uses too.

As I wrote earlier in the month, herbs such as borage and chamomile produce incredibly useful and pretty flowers. Chives, likewise have lovely purple pom-pom flowers, which can be eaten cooked or raw and have a strong flavour - something of a mixture between garlic and spring onions.

Courgette flowers can also be eaten, stuffed with cream cheese and herbs, or battered 'tempura' style. Nasturtium flowers are another edible treat; they taste distinctly like cress and really brighten up any plate of food.

This meal was concocted almost entirely from allotment produce. I simply fried some chopped yellow courgette and chopped chive flowers in a little olive oil; cooked the pasta and stirred through with the cooked veg, some wild rocket and nasturtium flowers (well washed, as they do attract tiny beasties) and added a sprinkling of feta cheese.

Delightful summer food!

Three Word Thursday

2011-07-14T23:36:00.004+01:00

One more sleep...

Herbcraft // Drying Chamomile for Tea

2011-07-10T10:46:00.000+01:00

Chamomile tea is enjoyed world-wide as a relaxing, soothing drink. It aides sleep, calms frayed nerves and soothes skin conditions gently enough to be suitable for even the most sensitive skin.

There are two variants of chamomile - Roman (or English) and German - which are largely used to treat similar conditions. Roman Chamomile is valued for its anxiety-relieving properties and is used to treat the emotional symptoms of PMS, while German Chamomile is most effective in treating inflammation and soothe irritating skin conditions such as eczema and psoriasis.

This year I grew my own Roman Chamomile from seed, in the hopes that I could make my own tea. The crop is now producing an abundance of these daisy-like flowers, which are harvested and used to make the tea.

Once you have picked your chamomile flowers (no stalks or leaves) they will need to be washed gently. First, place the flowers in a colander or sieve. Next, fill a bowl with cold water and four or five teaspoons of salt. Place the colander in the bowl, so the water begins to swirl through and gently clean the flowers. Leave them like this for around 10 minutes and then pick out any unwanted bits and beasties that float out from the flowers.

Once you have cleaned the flowers, take them out of the water and place on some kitchen paper or a towel. Pat dry gently and leave for around 20 minutes.

At this point you have a couple of options. You could choose to air-dry or sun-dry your chamomile flowers - there are instructions for this here. Alternatively, you can do as I did and oven-dry them.

You will need to allow your oven to heat to 200 degrees C and then turn off. Place your flowers on a tray lined with baking paper and place in the oven. It must be turned off or you will burn the flowers. Leave a slight crack in the door to allow air to circulate and allow the flowers around 4 hours in the oven to dry out completely. You may find that the oven goes cold and you need to repeat the process of removing the flowers, reheating to 200 degrees and turning off again before replacing.

Once you have dried your flowers, place in an air-tight container and they should keep for around 6 months. To make a cup of tea simply place a teaspoon of flowers per cup of boiling water and strain before serving.

Deliciously soothing.

Alice's Mug

2011-07-09T20:30:00.001+01:00

For those of you who haven't already, you really should visit Alice's Bucket List

Alice is a beautiful, brave 15 year old girl who has terminal cancer. Her blog is her bucket list - a list of things she wants to achieve in the precious time she has left. In her words: 'You only have one life - live it!'

Today, Alice posted about one of her fantastic achievements since starting her blog - she has designed a stunning summery mug for Emma Bridgewater. You can buy it here, with a great-big £10 from every sale being contributed to Torbay Holiday Helpers Network, which supports families with terminally ill children.

Another of Alice's aims is to get EVERYONE to sign up to be a bone marrow donor. I'm going to take the first step towards doing so on Monday, when I go to give blood. (You need to be a blood donor, before you can be a bone marrow donor). While Alice and I have your attention, I would urge you to consider doing so also. When I look back at how much donor blood my dad needed when he was sick and consider that - had he been lucky enough - he would also have had a bone marrow transplant, it makes me so incredibly thankful for all those people who had taken the time and thought to donate. I'm ashamed to say I wasn't one of those people before then - I'm going to put that right now.

For more information about blood and bone marrow donation, if you are in the UK visit Give Blood and British Bone Marrow Registry or if you are in the USA visit The American Red Cross and National Marrow Donor Program.

Thank you.

Allotment Tales // Rocket and Mizuna

2011-07-08T18:03:00.001+01:00

Currently, we have more salad leaves than we know what to do with down at our allotment. We pick some every two or three days to have accompanying our meals and it just keeps growing in abundance!

This year sowed some rows of mixed leaves seeds and also some rocket on its own. What would grow from the mixed leaves was down to luck and the elements. This year we seem to have an abundance of mizuna.

Mizuna is an oriental salad leaf, sometimes also known as Japanese Greens or Japanese Mustard, because of its peppery taste. It is similar to rocket in that sense, but its leaves are more feathery. It grows vigorously and the stalks can get rather thick very quickly. As you can stir-fry them as well as eating them raw, this isn't really a problem. The smaller, tender leaves are great on their own or dressed simply with a bit of oil and balsamic or lemon juice. As it is a 'cut-and-come-again' variety, if you grow a patch, it should keep you going all through the summer.

Rocket is a bit trickier to grow - it isn't as vociferous in our patch and seems to be a real favourite for little beasties to chomp their way through. For this reason, I've started growing some more in a tray on the windowsill as well as outside. Most of what I pick from the allotment has tiny holes in it! A good wash and it's absolutely fine to eat, however, and I absolutely love its deep, peppery flavour with a few slices of parmesan cheese and a drizzle of olive oil and balsamic. It is rich in Vitamin C and potassium as well, and has long been considered an aphrodisiac!

What are you picking from your gardens and allotments this week?

Three Word Thursday

2011-07-07T18:30:00.001+01:00

Perfect night in.

Herbcraft // Borage

2011-07-06T18:22:00.000+01:00

Borage is a beautiful and, sadly, nowadays underused commodity in terms of medicinal and culinary herb-craft. Mostly it is grown commercially for its seed-oil and by savvy gardeners, who know that it attracts bees who pollenate their other plants.

Borage is also often known as 'starflower' thanks to its exquisite sapphire-blue star-shaped blossoms, which hang delicately for a day or two, before being scattered like confetti across the garden by even the lightest of breezes.

The nutritional and medicinal benefits of borage are wide-ranging. It is often used by medical herbalists as a metabolic regulator, hormonal regulator (making it useful in the treatment of symptoms of PMS or the menopause) and anti-inflammatory - particularly for respiratory inflammations such as bronchitis. Many gardeners also claim it improves the health and taste of vegetables and fruit next to which it grows.

You can eat raw borage leaves in salads; apparently it lends a flavour akin to cucumber. Also, the leaves can be cooked, similarly to spinach and used in soups and pasta dishes. In some Italian regions, borage is used to stuff ravioli - I love the sound of that! A cup of raw borage contains large quantities of vitamin A as well as several of the B vitamins, a significant amount of vitamin C, iron, magnesium, manganese, calcium, zinc and selenium - to name a few!

Borage flowers can also be eaten and provide a honey-sweet taste to deserts, salads and even drinks. A lovely trick to add interest and colour to summer drinks is to pop some of these flowers into your ice cube trays, before making ice. They add a beautiful summery something to a chilled glass of wine or elderflower cordial.

So if you have some of this delightful summer herb growing in your garden, try one of these traditional culinary uses before the flowers all scatter to the wind.

Thank you B...

2011-07-03T19:56:00.000+01:00

...for a truly wonderful weekend of picnics.

Allotment Tales // A Warm Summer Salad

2011-07-03T17:49:00.000+01:00

I was delighted this week to spend an evening working at the allotment, my reward for which was this handful of fresh produce to cook up for my dinner.

This time of year sees courgettes, mange tout and peas, as well as handfuls of fresh lettuce, spinach and chard growing in abundance. I just loved the colourful combination of the mange tout, yellow courgettes and blue borage flowers in my bowl!

When I got them home I gave them a rinse, chopped the courgettes and simply tossed them in some garlic oil in the frying pan for 2 minutes. They were served up with a dollop of tzatziki.

A delightful, warm summer salad.

Hearth and Home // Magick Mojitos

2011-06-26T14:28:00.000+01:00

Summer, to me, means BBQs, picnics and any other form of al fresco dining you can think of, preferably with lots of family and/or friends and refreshing drinks a-plenty. Yesterday, we decided to add a little minty magic to our annual family June BBQ and make mojitos. Mmmmm.

For whipping up some of these oh-so-fresh summery cocktails you will need...

* Limes

*Fresh mint sprigs

*Soft brown sugar

* Soda water

* Crushed ice

* White rum (this can be omitted if you're going 'virgin')

You should squeeze the juice of your lime(s) - the quantity you need will obviously depend on the number of drinks you are serving.

In the bottom of each glass put two teaspoons of the sugar and then pour over your squeezed lime juice. You don't need much, just enough to cover the sugar.

Next place two or three sprigs of mint (you can leave the stalks for extra minty flavour) and one or two lime wedges in the glass.

Now you're going to 'muddle'...

You can use the end of a wooden spoon or anything similar you have to hand in your kitchen for this. You basically bash the ingredients in the glass, to release all the minty, limy flavour.

Once this is done, add your crushed ice to the glass, pour a 50ml shot of white rum over the ice, (or not, if you're going alcohol-free) top up with soda water and stir.

Finally, enjoy!

Three Word Thursday

2011-06-23T21:50:00.001+01:00

This I love.

Papercut by Rob Ryan

Is anyone else as intrigued...

2011-06-21T16:55:00.000+01:00

...by this as I am?

Pottermore

http://www.youtube.com/JKRowlingAnnounces

What could it all mean?

Wheel of the Year // Litha Blessings

2011-06-21T15:58:00.001+01:00

Blessed Litha everyone.

Wishing you all a magickal Midsummer Eve!

Midsummer Eve - E.R Hughes

Allotment Tales // Beetroot

2011-06-21T06:44:00.002+01:00

One of the most wonderful things about having an allotment, is the sense of community spirit and generosity it promotes. So far we have been inundated with helpful tips from our gardening neighbours and even had some pumpkin plants donated to our patch.

This week we have been given a handful of beetroot from one of our co-allotmenteers' early harvest.

We do have some of our own beetroot growing from seed but, as we only found out we had successfully acquired an allotment in April, we are quite behind many of the others. Hopefully we will have a bunch of our own deep-red roots later on in the season, to return the favour.

Beetroot seems to be a pretty hardy vegetable to grow - we had no problem with it in a tiny scrap of stony earth last year, although the lack of space did make the beets rather small. It prefers moist, fertile soil and a sunny spot and grows best when seeds are sown directly into the ground from mid-Spring.

As for what to do with it - once you get past the thought of jar upon unopened jar of the pickled stuff - its actually pretty versatile and yummy. Tonight we had ours roasted, with some other veg and cous-cous but you could try it in a warm salad, add it into some brownies, make a delicious, Russian-inspired borscht soup or even add it to some fruit in a nutritious smoothie. Not only does it add a splash of colour to any meal, beetroot is high in nitrates proven to lower blood pressure. See here for more information on the health benefits of this seasonal vegetable.

What are you harvesting and cooking up this week?

Wheel of the Year // Litha

2011-06-20T21:49:00.004+01:00

Midsummer - or Litha to many pagans - is the point on the Wheel of the Year where the Sun is at its peak: the Summer Solstice. June 21st marks the longest day in the Northern Hemisphere and it is on this day that many pagans join in celebration of the power of the Sun. Traditionally, many cultures around the world have celebrated this day with feasts, dancing and bonfires - and often weddings - to joyously mirror the energy provided by the Sun at this time. Even today it is a time of thanksgiving for the Sun's warmth and light which enables the Earth to bear fruits.

This Summer season I am thankful for...

* An allotment which is growing beautifully - we are now able to eat what we have sown.

* A long holiday from school, just around the corner, in which I can focus on bringing my personal goals into fruition.

* Being situated in a place where I can see the wheel turning all around me; where the changing seasons are evident with every footstep.

* Time spent with B.

* Being a part of my own friends' celebrations of love and growth, yet to come, later in the Summer season.

What are you thankful for this Summer?

Summertime Goals

2011-06-12T07:28:00.000+01:00

As you can see, I've already put pen to paper (a ritual which always focusses my mind) in order to extract from the tangled mess of school-work-related-tasks, the goals that I...that's me, myself, I...want to achieve this summer. B and I have also written a list of 'together' goals - fun activities we both want to try together over the summer holidays. That list involves a lot more adventure in the traditional sense: surfing, camping, exploring new places. My list is more about personal, internal journeys and adventures.

It's become really important to me to utilise my school holiday time effectively this summer, particularly as so much of my holiday time in the past year has been taken up with illness and family sadness. This summer I want to make sure some of the little creative tasks I've been meaning to do forever get done - I want to fill my days with things that nurture my mind and soul.

Things like:

* Finally get round to finishing painting my desk chair and upholstering the seat (this has been part finished for about three years!)

***

* Get an Instax Mini camera and take lots of fun photos of family and friends

***

* Use some of the pretty patterned fabric I've gathered over the years to make a book bag.

***

But mostly I want to do lots of this...

What are your summertime goals this year?

Allotment Tales // First Harvests

2011-06-11T16:24:00.002+01:00

One of the reasons I haven't been blogging so much lately is that B and I are lucky to have been able to rent an allotment this year and much of our free time is spent down there planting and tending. We are loving it and our first rewards are beginning to be reaped.

With heartfelt thanks to the sunshine and rain.

Hopes for my week 'off'

2011-05-28T17:24:00.002+01:00

Although I do have a pile of Year 10 mocks to mark, what I hope I will be doing with my half term week is this...

...and this...

...and a bit of this...

...and, finally, this...

Hearth and Home // Orange Tree Progress

2011-05-28T17:04:00.002+01:00

You may remember a while back I was having a few problems with our orange tree.

I was really worried it wasn't going to make it, but eventually new leaves sprouted.

And now this...

...flower buds!

What a reward for a perseverance.

Analogue Love

2011-05-18T17:01:00.000+01:00

For Christmas my wonderful beau B, who knows me very well, bought me a new toy.

An analogue camera.

To be precise, a Diana F+ by Lomography.

The Lomography philosophy can be most easily defined by their 10 Golden Rules:

1. Take your camera everywhere you go

2. Use it any time – day and night

3. Lomography is not an interference in your life, but part of it

4.Try the shot from the hip

5. Approach the objects of your Lomographic desire as close as possible

6. Don't think (William Firebrace)

7. Be fast

8.You don't have to know beforehand what you captured on film

9. Afterwards either

10. Don't worry about any rules

I absolutely love this ethos - it takes photography back to its roots and forces you to, once again, experience the wonderful mystery of developing a film and having no clue how your shots will emerge.

While there is now a permanent place in my life for digital photography, I also want to make space for analogue. Having seen my first 'test' reels of film, I think its going to have to be quite a big space!

So happy with how these came out.

These treats...

2011-05-10T22:13:00.001+01:00

...were to be found in my letter-box today. What a lucky witch I am!

My birthday was actually in December, but my wonderful friend Zanna sent these gifts belatedly.

And I happen to think belated birthdays are the best kind of birthdays.

You never expect they're coming so they're always a fabulous surprise!

Joyful blessings and thank you, Zanna. xx

Wheel of the Year // Belated Beltane Blessings

2011-05-02T19:48:00.002+01:00

May 1st marks the beginning of Summer here in the Northern Hemisphere and this turn of the wheel is celebrated by the fire festival, Beltane.

A half turn of the wheel from Samhain (Hallowe'en, 31st October), this festival is its polar opposite in meaning as well as seasonal position. Where Samhain symbolises death, the end of harvest and the arrival of winter and the 'dark' months, Beltane is a fertility festival, celebrating life, the beginning of the harvest season and the arrival of summer - we are almost at the 'lightest' point of the year. For more information about the origins and meaning of the sabbat, read last year's Beltane post, here

Beltane blessings - albeit belated - to you all.

Herbcraft // Lavender and Lemongrass Tea

2011-04-27T08:51:00.004+01:00

On warm summer days we need refreshment and this tea is fragrant and fresh enough to do just that.

Step One: Gather dried herbs - lemongrass and lavender flowers.

Step 2: Mix herbs together - 2 parts lemongrass to 1 part lavender.

(If you want a milder lavender flavour, try 2 1/2 parts lemongrass to 1/2 a part lavender).

Step 3 - Option A: Put a teaspoon of the mix into teabag sachets, and use one per cup.

Step 3 - Option B: Add herb mix direct to your teapot if you have a strainer.

Enjoy the soothing and refreshing properties of these wonderful herbs...

Lavender: eases depression, benefits the digestion, antispasmodic, soothes anxiety and tension headaches, relieves exhaustion and migraines.

Lemongrass: antispasmodic, soothes the digestive system, has a positive effect on nervous conditions and provides a boost if you're feeling tired.

Hedgerow Ramblings // One Swallow Doesn't Make a Summer...

2011-04-26T08:43:00.003+01:00

...but how about a sky-full?

Wheel of the Year // Easter Eggs

2011-04-25T14:12:00.003+01:00

To both Pagans and Christians, this time of year signifies rebirth and resurrection. Whichever gods and goddesses you believe in, and whatever religion you follow, these ideas are evident all around us as we watch the Earth come back to life, ever fertile and filled with new hope.

The egg is an eternal symbol of these concepts - new life waiting patiently within the confines of its protective shell, ready to break free when it is strong and ready. Whether you consider this to be an allegorical representation of Christ's resurrection or a symbol of the fertility goddess Eostre, I wish you a happy Easter and I hope you enjoy your eggs as much as I will enjoy nibbling on these.

Blessings.

Hedgerow Ramblings // Lords and Ladies

2011-04-24T12:14:00.005+01:00

While on my hedgerow walks, I have often noticed these funny looking little cones protruding from the undergrowth an wondered what they were. I could guess they were part of the Arum family, but I didn't really know anything about them. As they are so odd in appearance, I just had to find out more...

Indeed they are part of the Arum (Araceae) family, related to the Arum lillies you have probably seen in fancy flower bouquets or the Peace Lillies you can find in the indoor plants section of the garden centre.

Arum maculatum is wild woodland plant, relatively common across Europe and variously known by an abundance of names: Lords and Ladies, Wild arum, Jack in the Pulpit, Devils and Angels, Cuckoo-Pint, Naked Boys, Adam and Eve, Cows and Bulls - to name a few!

Fascinatingly, as you can see in the diagram below from the Wild Arum's very own wikipedia page, the flowers are actually hidden within the spathe (the bit that looks like a giant folded petal) under the spadix (the poker shaped protrusion) - fig.3.

Having read this, I can only assume the name 'Lords and Ladies' comes from the unusual coupled formation of male and female flowers - if any readers out there know differently, please feel free to correct me! I thought it was particularly apt that they have sprung up now, in the days leading up to Beltane, as such a clear symbol of the fertile combination of male and female.

In the autumn, the female flowers forms into a cluster of bright red or orange berries (fig.4) which are highly poisonous - they irritate the skin and, if eaten, result in the swelling of the throat, difficulty breathing, burning pain and upset stomach. So this one is absolutely a 'look-with-interest-but-under-no-circumstances-touch' plant. You have been warned!

Hedgerow Ramblings // Bluebells herald the arrival of summer

2011-04-23T07:40:00.002+01:00

With Beltane almost upon us here in the Northern Hemisphere, it is clear that Summer is around the corner.

Here in England we have been blessed by some astonishingly warm, sunny weather of late and everywhere you look you can see how fertile and full of life the Earth is.

Cultivated Spanish Bluebells

Bluebells are perennial bulb plants which flower yearly around May-time. For me they will always be associated with woodland walks near my mother's house around this time of year - when the floor beneath the trees becomes carpeted with vibrant blues.

Although the plant has some medicinal uses, the bulbs themselves are highly toxic. This toxicity led to their use as a source of glue for bookbinding - silverfish which would commonly attack the books would be discouraged by this toxicity.

Spanish bluebells in the wild

In myth and legend, tales tell of the bells summoning faerie folk and any human hearing the summoning of the bells, or wandering into a ring of bluebells, being doomed to die. Some superstitions state that wearing a wreath made of bluebell flowers would compel the wearer to speak only the truth; others say that if you successfully turn a flower inside out without tearing it, you would win the one you love.

Native Bluebells - image courtesy of Really Wild Flowers

Although prevalent in much of Britain and Ireland, bluebells are scarce in the rest of Europe and do not grow wild in the rest of the world. Globally, they are considered a threatened species, particularly as loss of habitat and people pulling up the wild bulbs for their gardens has resulted in a huge decline in the last 50 years. In Northern Ireland, native bluebells are now a protected species.

To complicate matters further for the native bluebell, the Spanish bluebell has been widely planted here in Britain, resulting in the hybridisation of the species. Wild hybrid bluebells are becoming widespread, as can be seen in the second image, resulting in the further decline of the less-vigorous native species, which cannot compete. Spanish bluebells and hybrids have bells produced from all sides of the stem which stands upright; native bluebells, as seen in the final image, have bells on only one side of a drooping stem.

Mindfulness

2011-04-22T21:38:00.002+01:00

Mindfulness: n. The practice of paying full attention or giving full awareness to the present moment.

In Buddhism, mindfulness is one of the seven factors of enlightenment.

In modern psychology, this spiritual practice has been incorporated into cognitive-behavioural therapies, often using techniques such as meditation, breathing and yoga, to enable individuals to become more aware of their thoughts and feelings, in order to better manage them.

Having spent some time practising yoga, meditation and breathing techniques, I have never really found they have enabled me to wholly hinder my mind from wandering away from the present. What does seem to work is having a camera in my hand.

Whilst wandering, with my camera, I am aware of so much more - I give the world around me my full attention (the people who I am with, less so!) and I lose myself in the moment, connecting with what I am viewing.

Thoughts of what is for dinner / whether I have left the oven on / who I have to telephone that evening disappear; my mind slows and focusses on exactly what I am doing in that instant. Deliberately, I find myself trying to view things from different perspectives and capture as much as I can of the world around me. It is wonderful.

What enables you to achieve mindfulness?

The Passage of Time

2011-04-15T21:11:00.001+01:00

A year has passed in what feels like the blink of an eye.

Looking back, I have difficulty grasping the truth of the fact that the wheel has turned fully since Dad passed away, last year. I know now that even though I have lived, grown, changed, done, made, achieved a year, I haven't really experienced it. Not fully; not with my eyes open; not in the moment; not with my 'real' self.

Instead I have walked through the days as my 'shadow self' - the part of me that is waking and breathing. The other part of me - the part which really feels - has hidden itself away inside, protecting itself until it knows it is safe to come out again.

As each day passes I think it awakes a little more. Today, exactly a year since Dad died, I have been able to process these thoughts and put them into some semblance of syntactical sense: that is a start.

Hedgerow Ramblings // Blackthorn

2011-03-30T23:05:00.001+01:00

Delicate white blossoms are twinkling in the hedgerows like miniature stars, this week.

The blackthorn cleverly disguises its sharp, black thorns with these miniature flowers; all who dare touch are swiftly reminded of this tree's protective power.

Celtic tree and wand-lore states exactly that: the blackthorn wood's greatest power is that of protection.

In harmony and balance, the protection offered by the black thorns is combined with the symbolic white of the flowers, representing the tree's second magickal property: purification.

The duality of protection and purification make a blackthorn wand perfect for rituals and magickal workings which focus on grounding and stabilising inner emotions; providing internal clarity and a guarding against external forces of negativity.

Blessings.

Full Moon // Fulfilment

2011-03-19T21:39:00.001Z

Today's Full Moon seems to have sent me into overdrive.

March's full moon is known as the Storm Moon or Seed Moon.

It brings with it fertility and growth and marks a time of preparation for the harvests to come.

Growth indeed is all around Hearthwitch Cottage at the moment - and nowhere more evident than in the triumphant daffodil blooms. My little patch of Earth is circled by them - a battalion of yellow trumpeters, all standing on guard.

Something about this moment in the turning Wheel of the Year always kicks me into action. My natural clock must be telling me to prepare for the coming seasons. Today I have Spring cleaned the house from top to toe!

It feels so good to wipe away the cobwebs, the remnants of the dark months, and let the light and air back through the house.

May the season bring you much joy and fulfilment and may tonight's full moon bless you with growth in whichever area of your life you seek it.

Brightest blessings.

Hedgerow Ramblings // The light...

2011-03-18T19:58:00.003Z

...is returning.

Look what it did.

Beauty is waking all around us because of its nurturing warmth.

Tonight it was aglow.

Captivating and warm.

Utterly perfect.

New York

2011-03-14T20:14:00.002Z

Just a few pictures of my recent broom-ride away...

A wonderful holiday was had - rejuvenating and restful.

It is good to be home though.

Three Word Thursday

2011-02-10T21:19:00.005Z

Stunning shot by Dario Gianelli

New York booked!

Hearth and Home // Pottery

2011-02-06T17:45:00.001Z

On my Saturday mornings, I have begun a short course in pottery at the quirky Bristol Potstop, where master of clay, Neil, is teaching us to open our minds as we create with our hands.

So far, I would describe my attempts as 'rustic'...

...and tentative...

...but I am learning...

...that 'perfect' and 'perfectionism'...

...are two totally different things.

Wheel of the Year // Imbolc

2011-02-02T07:06:00.005Z

To those who celebrate the pagan Wheel of the Year, February 1st-2nd marks the Celtic fire festival of Imbolc, which heralds the returning of the light and the beginning of Spring.

So named after the Celtic word 'oimelc', which is believed to mean 'in the belly' or 'ewe's milk', it refers to the life-giving milk of lactation recommencing. It is at this time of year that the lambing cycle begins and the earth warms up to allow new life to grow.

Ancient celebrations fell on this day to honour the powerful bringer of light - the goddess Brigid (Brid, Bride, Brigit) - who would breathe life, warmth and fertility back into the dead, cold lands and begin a new season of growth and fruition.

Today, people still celebrate this important turn of the wheel, by lighting fires and candles to reflect the light returning and inviting Brigid to warm their hearths and the Earth itself. As it is a time to prepare for new growth, ask Brigid for her assistance in bringing your hopes and dreams to being. Prepare the ground for the planting of seeds which will flower in the coming seasons - both literally and metaphorically.

Brightest Imbolc blessings to you all.

Wheel of the Year // Welcome...

2011-02-01T17:32:00.001Z

...to February.

Squeals of joyous delight rang through my kitchen this evening as I discovered these pretty little narcissi opening, at my hearth-side just in time for Imbolc: the most beautiful altar decoration I could have wished for.

I will be celebrating tomorrow - the 2nd - but for those of you honouring Brigid this evening, I wish you brightest Imbolc blessings.

Love and light.

Hearth and Home // Orange Tree Healing

2011-01-31T07:15:00.004Z

Although I have had a fair bit of luck with my first real attempts at nurturing my own garden, my green fingers sadly lose their magickal touch when it comes to orange trees.

B brought one with him when he came to live with me and that promptly shed its leaves and left this world, never to return. I felt awful. To console ourselves we bought a new, beautifully healthy orange tree earlier this month. I viewed this tree as a new start for a new year and I was so looking forward to seeing (and smelling) the beautifully scented blossoms in late Spring.

Two weeks in and there was a growing pile of leaves on the carpet. A few more days pass: cue mini oranges dropping with quiet thuds that seem to reverberate in my ears; little echoes of guilt at my inability to look after this special tree.

We have read countless blogs, forum posts and advice websites about orange tree care and all seem to say the following: don't over-water and keep warm. If the tree is getting lots of light but the roots aren't above at least 10 degrees C, the tree will lose its leaves (and probably die, says my brain).

Yesterday, as I watched our tree dropping its leaves, at a rate that seemed like every few minutes throughout the morning, I decided to take hasty action. I ran over to the local garden centre and asked to speak with a citrus expert. If they even had a citrus expert. Luckily they did.

She told me to keep the tree in a cool spot over winter. Around 5 degrees C will do, as long as it has loads and loads of light. Only if the tree is at risk of frost should you move it away from the light of a windowsill. Central heating is the most likely reason for my tree losing its leaves.

So I bought my tree a beautiful new terracotta pot, which should prevent frost getting to the roots, re-potted it in nourishing citrus compost and fed it with citrus feed for winter (there are different kinds for winter and summer, according to my new favourite citrus expert). I also kept whispering softly to the tree how sorry I was for not going sooner to find accurate information and how much I really hope it will be okay.

Come on, little tree.