Tuesday, October 16, 2018

Brewing Wormwood Bitters {Absinthe Inspired} for Ritual Use

{***Please be sure to do your own research, find out if it is safe for you to use plants such as wormwood, and that you use proper dosages. There are several health conditions and situations where wormwood and related plants are not safe for folks to use. And please, for the love of all that is sacred, dilute before using and use responsibly.***}


This morning I started a brew of absinthe-inspired wormwood bitters, which I am looking forward to using to aid in travelling and divination during the upcoming dark half of the year. This is my first time making absinthe, so it is a bit of an experiment. In my own brew I added the following herbs, after giving them a good going over with a stone mortar and pestle:

wormwood
fennel
anise
hyssop
peppermint
lemon balm
coriander seed
dandelion root

I then added in some 80 proof vodka, enough to cover the herbs and then some. Most of the ingredients are traditionally found in absinthe recipes, and many have the delightful associations of what I plan to use it for. I added dandelion root as a extra, for it's association with seeing, ancestor work and the Otherworlds. 

I will brew it for at least a week, shaking it every day, saying a little charm as I do so. While it sits, I will have it covered in black, with a pendant that I wear during some rituals, to inform the brew of its intended use. 


It will then be strained and bottled, and use diluted. Below is the video I got inspiration from to make this, which I encourage people to check out.



Friday, July 27, 2018

Rebirth Under a Full Buck Moon


The skull of a white-tailed buck skull waits patiently to be revealed under the full moon tonight, a suitable time, as July's moon is often referred to as a full buck moon. And this one is going to be a doozy, being the longest blood moon eclipse this century. Also auspicious, as this skull had been reddened before being wrapped to be symbolically reborn and consecrated to his new station. 

At some point I intend to do an in depth post on the whole process of reddening, rebirthing, consecration and binding a sacred object to oneself. 

{Deer skull was found by another in the forest, after dying a natural death}


Friday, July 13, 2018

Waning & Twilight





The waning moon being her pretty self in the early twilight hours.

Saturday, June 2, 2018

The Beauty of May


"Sweet May hath come to love us,
 Flowers, trees, their blossoms don."


I am really beginning to appreciate the beauty that this area has to offer, and in some ways it is no more apparent than around Bealtaine time. From the ephemeral flowers of the woods, the blossoms on the trees, to the lush green of new growth, sadly none of that beauty lasts long. So with that in mind, I tried to get out as much as I could to my favourite spots to enjoy it all while it is here. Below are pictures that I took while out and about during May.

















Thursday, May 24, 2018

Brigid's Flame for the Women of Ireland


Today is my flame vigil for a Brighidine order of flamekeepers that I belong to. My vigil has been dedicated to the women of Ireland. My hope is that tomorrow people will vote yes, so women there can have the same reproductive rights and freedoms as we have here in Canada.

Thursday, May 17, 2018

Plan B Garden

Basil seedlings in desperate need of being potted up
Last year I had planted a bunch of perennials on my balcony garden, which was my first growing season in this apartment, after quite a few years of being lucky enough to have land to garden on. I was careful to choose plants that were at least two hardiness zones lower than the one I am in, used large storage totes to plant them in, and did my best to shield them from the elements. Even with all of that, it doesn't look like any survived the extra harsh winter we just came out of.

So instead of spending more money or babying along perennial seedlings, just to probably have them croak on me again, I am going to go the free route and grow annuals of seeds I already have. My balcony doesn't get full sun, but I am still going to chance some sun-lovers. Even if it is a fail, it won't cost me anything. And me with no garden is like a boat with no water. 'Taint happening. The following are what are going to be a part of this year's experiment:

Basil {a mix}
Black Futsu pumpkin
Borage
Broom corn
Calendula
Cilantro
Cornflower
Cosmos {Rubenza and Sensation mix}
Datura
Dill
Greens {kale, arugula, chard, and lettuces, where ever I can find room for them}
Jasmine scented nicotiana
Nasturtiums
Poppies {Angel Wings and Opium}
Scarlet Runner beans
Sweet peas {Cupani and Black Knight}
Teddy Bear sunflowers
Tomatoes {Black Krim and Indigo Rose}
Wild tobacco
Zucchini {Black Beauty & Yellow Pattypan}

I am also growing seedlings for an heirloom and pollinator garden at my work, which is in retirement/nursing for the elderly. It will be interesting to see if they remember any of the varieties that we will be growing there. I am happy to see gardens there for them to enjoy.

Hope you all are getting your hands dirty too!

Monday, May 14, 2018

Wild Leek/Ramp Pesto


Recently at a local farmers' market I picked up some wild leeks/ramps from the lovely folks at Wood Nettle Farm. Before I could even ask about views on wildcrafting practices, Tibrata mentioned the importance of harvesting them in a sustainable way, only taking some from any particular patch and only taking the leaves instead of harvesting up by the roots. That was all I needed to hear. And if you happen to be the area, they have what looks to be some amazing workshops and other events, including potlucks. I will definitely be checking those out and visiting them again at the market.

I am freezing some of my ramps, and decided to make a small batch of pesto. I have tried a few different recipes, some call to sautée the leeks, but I prefer to just use them raw. Below is how I made this particular batch, which yielded about 1/2 a cup of pesto.

2 1/4 cups roughly chopped raw ramp leaves
1/3 cup shelled pumpkin seeds
1/3 cup olive oil
1/2 teaspoon sea salt

I just put everyone together in the food processor and that's it. Even easier than basil pesto.