sage and spice

Witch’s Black Salt

Black Salt is fantastic for spells of protection, purifying, banishing, and curse-breaking. It is also quite useful for empath rejuvenation as it absorbs psychic energies from the day.
You will need:
-Salt (Sea Salt or Pink Himalayan are best, but any salt will do just fine!)
-Activated Charcoal
-Ground Black Pepper
-the Ashes of a Sigil (I used my protection sigil)

Optional Ingredients:
-Ground Dried Herbs
-Ashes of Incense
-Ashes of Sage
-Kitchen Spices

Combine all ingredients, and mix or shake well. You will need about a o e portion of charcoal for every four portions of salt.

Enjoy, witch fam!


I said I would, and so I have. There are still a few more herbs I’d like to put up, and I have four more empty tins, so this isn’t the finished collection…but it’s getting there. I love this idea. I love these little herb boxes. They all fit well in my big bag kit and can go places fairly easily. 10/10.

Creamy Vegan Butternut Squash Linguine with Fried Sage

Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal.


  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium celery, chopped
  • ⅛ teaspoon red pepper flakes 
  • Salt to taste
  • Freshly ground black pepper
  • 2 cups Jain broth (boil water, salt, celery stalk, broccoli stalk)
  • 12 ounces whole grain linguine or fettuccine
  • Buncha sage


  1. Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
  2. Add celery, squash, red pepper flakes to skillet. Season with salt and pepper. Cook for 8 to 10 minutes. Add Jain broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
  4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
  5. Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
  6. Serve pasta topped with fried sage, more black pepper and salt if desired.

I was convinced that putting herbs into my tiny bottles was a good idea and I got carried away…and made a rainbow of herbs and spices. 

Red pepper, cinnamon, chamomile, rosemary, sage, lavender, sea salt, black peppercorns. 

things you do not know about tumblr user sunspeared until you live with her

1. all of her joints crackle like when you first pour milk into cereal

2. literally never wears pants. even when it is fuckstupid degrees outside and in danger of her pussoir freezing solid and clattering like windchimes when she walks

3. will make you do yoga

4. acts like it’s weird to eat out of a measuring cup

5. doesn’t like rosemary, considers sage a “white people spice”

6. can, while standing, lift her leg up and rest her ankle on your shoulder, and will do it for absolutely no reason, and it is terrifying, since when can grown people do that

7. has warm feet like? all the time?

8. bathes with teabags

9. you think you know how much she likes puns but you don’t. you don’t know. she has a stance and a facial expression specifically for telling an awful pun