kitchen cooking

Best kitchen tip my Grandma ever taught me

I keep veggie peelings, cuttings, herb clippings and all other veggie compost in a freezer bag in your freezer for up to a month. At the end of every month I dump this bag into my crockpot, add 6-8 cups of water and cook on low for 6 hours. I drain out the veggies and herbs, and viola! You have like 8 cups of veggie broth.

I save things from veggies like: celery, garlic, onion, carrots, kale, squash, parsnips, peppers, etc. Basically any vegetable that would go into a soup, I save.

I also save bits of herbs that don’t make it into other recipes, or veggies about to go bad I have no other intention for. It’s an amazing way to cut back on costs and food waste. This stock can make enough soup to feed a whole family, or you can freeze it if you are only feeding yourself and thaw as needed.

You can customize with herbs and spices now, or when you go to make your soups. I like to at least toss in garlic, onions, a bay leaf, pepper and rosemary to the broth itself.

I havent bought soup broth in years, and I can make sure my broth is salt free or at least low salt!

It’s such a simple thing to do, and its noticable in your food budget.

Man, witches are just so good

☆ Kitchen witches who have herbs drying all over and always have flour on their clothes from baking pies with sigils in the crust.

☆ Garden witches who have permanently dirt-stains on their knees from taking care of their succulents and watering them with all the moon water they can provide.

☆ Crystal witches who are constantly buying more shelves to store all their new babies and having their windowsill overflowing every full moon to get all of its energy.

☆ Sigil witches who always have a paper and pen on them and sketch out positive sigils and leave them around for passerby’s to be affected by them.

☆ Divination witches who wake up an extra hour or so before starting the day to see what their cards, runes, or pendulums have in store.

☆ Tech witches who have a notebook on them at all times to write down new additions to their online altar code or grimoire and are always sending emoji spells to their friends.

☆ Elemental witches who have candles all over the floor, random bowls of water precariously perched in odd places, incense always in stock, and piles of salt around doors and windows.

☆ Familiar witches who cater to their animals every day and often spend more on the animals than they do on themselves.

Just. All witches are so good. If you’re a witch, you’re lovely and valid and amazing. ❤

Honey Milk for Restful Sleep

You’ll need:

✨1 cup of your favorite Milk

✨1 tsp+ of Honey



Warm the milk however is best for you. Mix in the honey to taste (I use extra) and add a pinch of cinnamon, nutmeg, or any spices you like here.


This is a calming drink that’s common to have warm before bed, but I like it cool as well.

This is a good base for adding some magic too! Enchant your mug, draw sigils with the honey, or whatever works for you.

Witchy Kitchen:  Rose Cremes

Rose Creams

  • 3 tablespoons each heavy cream and Rooh Afza syrup. Next time I might tweak this to 4 tablespoons cream, 2 Rooh Afza
  • 10+ ounces powdered sugar
  • 12 ounces semisweet chocolate chips
  • 2 teaspoons peanut oil

In a medium bowl, whisk together heavy cream and Rooh Afza syrup. Sift 10 ounces of powdered sugar and stir into the liquid until thoroughly combined. Add more sugar by the tablespoon until the mixture is very thick and starting to come together as a ball (although the Daily Mail wants you to be able to knead this on the counter, mine wasn’t anywhere close to that and wasn’t getting there even after 6 tablespoons, so I stopped there. Things worked out ok).

Cover with plastic wrap and put in the fridge for at least an hour and up to overnight.

Use the mixture to make ½ tablespoon-sized balls, which you can flatten slightly into disks, then place them in two batches on powdered sugar-dusted plates. Make sure the mixture stays cool so it doesn’t get too sticky, and coat your hands well with powdered sugar to make rolling them more manageable. Place in the fridge while you prepare the chocolate.

In a double boiler, melt the chocolate chips with the peanut oil, stirring occasionally. When they are thoroughly melted, remove from heat and cool for 10 minutes.

Line a baking sheet with wax paper. Using two forks, dip and roll each of the rosy fondant disks in the chocolate to coat, working quickly so as not to melt them. Place each on the wax paper and cool completely until the chocolate has hardened.

Makes about 30 disks, give or take a couple.