Wisewoman’s Cookery

Wisewoman’s Cookery at the Taboo Sex Show

Find us at the Taboo Sex Show this Thursday through Sunday at the Vancouver Convention Center – we would love to see you!

Joyous Yultide!

The time of merrymaking is upon us! A time for feasting and being with loved ones. Yule is a Pagan Festival; a celebration honouring Winter Solstice, the shortest day of the year.

May we offer you these arousing, festive recipes for your enjoyment.

FIVE SPICE NUTS

This unique mixture of spice represents the five elements in Chinese lore: water, fire, wood, metal and earth – sweet, bitter, sour, salty and pungent.

~ Preheat oven to 400 degrees. Heat 1 tablespoon of Szechaun peppers in a dry cast iron frying pan for 2 to 3 minutes until you can smell the flavour of the spice.
~ Remove the pan and crush the peppercorns into a bowl with 2 teaspoons Star Anise powder, 1 1/2  teaspoons Fennel powder, 1/2 teaspoon clover powder and 1 tablespoon Cinnamon powder, mixing all the spices  together.
~ Melt 1/2 teaspoon honey into 1/8 cup soya sauce, let cool. Place 2 cups almonds into the soya sauce-honey mixture. Add spices and thoroughly coat the nuts.
~ Rub a cookie sheet with a light covering of grape-seed oil and spread the coated nuts evenly onto the pan. Bake for 8 to 10 minutes turning them to be sure they do not burn.

CHILI NUTS

~  Mix together 1 teaspoon chopped dried chili pepper, 1 tablespoon Cumin, 1 teaspoon sea salt.
~ Coat nuts with egg-white and add to spice mixture, covering the nuts with the spice.
~ Place the nuts on a lightly greased pan (grape-seed oil) and bake for 8 minutes at 400 degrees.

GREEN TOMATO SALSA

~ Dice 6 medium green tomatoes and 2 large red tomatoes
~ Chop fine and add to tomatoes:

• 1 medium onion
• 5 cloves of fresh garlic
• 1 bunch cilantro
• 3 fresh red or green peppers

~ Add the juice of 1 fresh lime and salt to taste. Stir and serve with some freshly made corn chips!

HERB GARLIC PRAWNS

Create some body heat at your holiday gathering with these herb-garlic prawns, barbecued to perfection, and drizzled with a chili/vodka/marmalade glaze.

~ Freshly shelled prawn tails: slice along the back, in the center of the tail, and discard the vein as you rinse the shrimp.
~ In a small saucepan, melt 1 heaping tablespoon of butter with 1 clove of crushed garlic.
~ Add 1/2 teaspoon each of dried Basil, Oregano, and crushed Rosemary
~ Barbecue 3 to 5 minutes, add a pinch of rock salt, serve with glaze drizzled on top.
~ Glaze: melted lime marmalade with dried chilis and vodka.

CARROT RIBBONS

These carrot ribbons are quite a bit milder on the palette than the spicy delights above.
Add them to your holiday feast for variety.

~ Clean and wash carrots.
~ Cut off the end and peel with a potato peeler
~ Continue peeling the carrots, making long, lat ribbons. Add these few ingredients:

• 1 tablespoon of vinegar
• 1 teaspoon of fresh finely chopped Dill
• 1/2 teaspoon of rock salt

~ Combine all ingredients and leave to marinate in the fridge for at least 1 to 2 hours before serving.

Eat, Drink and Enjoy Merriment!!
Shannon and Mary

Winter Booty – a Comfort Food Series – Rosemary

Hello,

We hope you’ve had the time to throw together our Mother Earth Spinach Salad and play around a little with our ink recipe!

This week we would like to share with you the magic of Rosemary. “Rosemary has always been one of the cherished herbs of the Goddess Foremothers. Infused with spring water, it was used to ground and purify the mind, body, and psyche. Rosemary smudge pots were burned as offerings to keep bad spirits away and were a constant companion in the birthing room, at house blessings, and on the battlefields.” ~ see below for instructions for making Rosemary smudge wands.

“The provocative scent of Rosemary awakens the body to sexual arousal in an enchanted way, like a vision or a dream. This beloved herb has long been woven into wreaths and bridal bouquets as a symbol of everlasting love and remembrance. Hung in sprigs above the bed it will help bring harmony into your love life.”

We are very pleased and excited to offer you one of our favourite recipes – the delectable Rosemary Beef on a Bun.
This recipe has been in our families for decades, is so very easy to prepare and makes for a wonderfully satisfying and filling meal.

ROSEMARY BEEF ON A BUN

“Three basic cuts of meat guarantee a great-tasting roast – sirloin, sirloin tip, or inside round
(Baron or Beef.) What you are looking for is a nice solid meat with a small amount of marbling
for tenderness and gravy drippings. Choose the size according to the number of people
you are feeding.”

“We always rinse any meat before cooking. Slice some garlic – 4 cloves for a medium size roast – into slivers and push it into the meat along the fat line of the roast. Do this on both sides. When you slice the meat, you will have garlic in the slice, along the marble of the beef.”

“Rub the roast with a good covering of olive oil, then a generous amount of coarse salt. Pat on enough mustard to coat the whole roast. Prepared mustard works great. If you want more zest or tang, use Dijon or hot mustard.”

“For a medium-size roast, take 1/3 cup fresh Rosemary and 1/3 cup fresh peeled garlic and chop together into small pieces.”

“Press this mixture onto the roast, making sure you have a nice thick covering on all sides.”

“Place the roast on a rack in your roasting pan. You need a rack to get all the drippings for your gravy. For darker gravy, add 2 to 3 sun-dried tomatoes to the bottom of the pan. Cut a large onion into thick slices and place around the roast.”

“Add enough water to cover the bottom of the pan – not much, you do not want to steam the roast – making sure not to let the bottom dry out during the cooking process. Do not cover with a lid.

Bake at 325 degrees for 20 minutes per pound.” Throw on your favourite bread or bun and get ready to be astounded!

ROSEMARY SMUDGE

“Where Rosemary flourishes the Lady rules.”

Smudging Rosemary is nowhere near as commonplace as smudging Sage. Each has its unique uses  and purposes; smudging Rosemary evokes ethereal wisdom – its smoky presence in the air strengthens virtue, stimulates the senses, and improves clarity of mind.

To capture its potent blessing, dry branches of a Rosemary plant you have grown yourself.
Clip 5 equal-sized pieces about 12 inches long.
The number 5, like the 5 points on the pentagram,
represents spirit, water, fire, earth and air.

When encased in a circle, the pentagram symbolizes the Goddess. Gather the stalk ends of the branches and bind them together with 2 pieces of twine knotted at the end.
As you wrap the twine around the stalks,
cant or sing a blessing – a wishing of
well-being, a charm of protection, the gift
of the third eye for inner sights, a bringing
of action to manifest wealth and prosperity – each and every time you knot the cord.
Wrap the twine one third of the way up
the stalk, leaving the end to burn.

Now hang it in a cool dark place to dry for 2 to 3 days.

When you are ready to cant your blessing and smudge either the person you are trying to help of the house you are trying to heal, light a candle and run the fire up and down the Rosemary wand, twirling it at the same time, catching the outer stems on fire. Quickly blow out the flame, allowing the smoke to spirit through the air.

As always, we would love to hear about your experiences – leave us a note here or find us on facebook at http://www.facebook.com/WisewomansCookery.

Enjoy!

Winter Booty – a Comfort Foods Series – Beetroot

Despite a common misconception of a lean and mean winter, colder months still bring an abundance of delicious and fresh ingredients for all sorts of culinary and sensual delights – but only if you know what to look for and when!

Lucky for you, our dearest reader, your favourite wisewomen are featuring a Winter Booty Series to get you through these short days and long, dark nights. Make sure to check back every week for a new recipe.

Winter is a time for relaxation, recuperation and rest. It is a time to release the stress of the year’s onslaught and cleanse yourself for the coming of Spring.

This delightful Mother Earth Spinach Salad featuring our winter favourite, the almighty Beetroot,
will do just that.

MOTHER EARTH SPINACH SALAD

Beets: raw, peeled and grated, steamed or boiled, peeled, chilled,
sweet pickled, sliced or diced.
Freshly washed spinach leaves
Sweet onion, sliced thin
Orange sections, fresh or canned
Sliced almonds, optional
Feta cheese, optional

Ah, but the beetroot`s prowess does not stop at titillating your taste buds. Take a few hours for yourself and your lover to explore the beetroot`s reputation as a powerful aphrodisiac and engage in the ancient practice of body painting with the beetroot`s luscious blood red and striking orange hues. Indeed, this may turn into a day long activity quite easily.

“Sacred ink, a seduction ritual – visible to the naked eye to intensify the sexual act.”

~ Anoint your breasts – decorate your body for
sexual offering.
~ Paint your lover with ancient symbols of sex and abandonment – the luring, the enticement,
the willingness to surrender to the symbols and your lover.
~ Paint the hands – savour the look of the hands on
the naked body, caressing, holding (the swollen sex of your desire.)
~ The painted feet – the intoxication of pleasure;
sucking on toes.
~ The feel of the brush – the anticipation of
the “painted one.”

SACRED INK CRAFT

Clean and cut 5 beets (leave skin on.) Use a juicer to juice the beets and make 1 cup of beet juice.

Strain the beet juice through a fine cheese cloth. Pour
the beet juice into a pot – add 1/3 cup of white vinegar.

Simmer for 5 minutes, Add dye thickener (3/4 spoon Sodium Alginate.)

Simmer for 10 more minutes constantly stirring the thickener into the juice.

Let cool to allow for the ink to set.

If you do not have a juicer – fine grated and strained beets will work just as well with a few more beets to make up a cup for juice.

Don’t forget to turn to page 87 to check out our take on the beetroot classic – Borcht.

And as always, we would love to hear about your experiences with our recipes for the food, or otherwise.

Enjoy….

Happy Harvest

The last of the Harvest is upon us as the season changes from fall to winter. Comfort food warms the body and nurtures the soul. Here is a great recipe full of late harvest vegetables.

Enjoy and be happy!

MEDITERRANEAN STEW

1 Medium Onion

5-7 cloves of Garlic

30 Green Beans (more if you like)

4 medium-large Potato

2 medium Zucchini

5-6 Carrots

Olive Oil

Tomatoes

~ Take the onion and cut in to large pieces . Clean and peel the garlic.

~ Pour 1/2 cup of Olive Oil into a large pot. Heat the oil to sizzle point -

oil should be hot enough to sizzle when you add the vegetables, this keeps them fresh and crispy – add onions and garlic.

Cook for 3-4 minutes at med-high heat. (keep veggies sizzling).

~ Clean and cut beans into 3 inch pieces – add to pot and sauté 3-4 minutes.

~ Peel the potatoes and wash the carrots – cut into large chunks and add to the pot – sauté for 5-6 more minutes.

~ Cut zucchini into 1 inch pieces, add these last and continue cooking at a brisk pace until the vegetables are lightly browned on all sides.

~ Pre-heat oven to 350 degrees.

~ Gently stir in ½ can of stewed Tomatoes (or approx. 6 large, peeled fresh tomatoes – to peel fresh tomatoes see

“How-To” section of our book “Wisewoman’s Cookery ~ Food, Sex, Magic & Merriment”).

~ Add 2 teaspoons each of Basil and Oregano.

Salt and Pepper to taste.

~ Now pour your “Mediterranean Stew” into a baking dish and bake at 350 degrees for 45 minutes until the potatoes and carrots are sufficiently stewed.

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