sauteed asparagus

Kitchen Witch Recipe: Protection and Prosperity Potatoes

Josh, I thought Foodie Friday wasn’t for a few days…

You’d be correct! However, just as I share other spells, I’d like to share some kitchen spells here and there! And what better way to start off than with protection and prosperity! Enjoy!

Fondant Potatoes for Protection and Prosperity

-3 large Russet potatoes (prosperity, wealth, health)
-3 tbsp butter (prosperity, wealth, health)
-2 to 3 tbsp Vegetable oil (protection - many vegetable oils are soy, which is linked to protection)
-Rosemary sprigs (protection, wealth, cleansing)
-Salt (cleansing, protection)
-Pepper (protection)
-½ to 1 cup Chicken broth (prosperity, health)

1. Preheat oven to 425 degrees (Fahrenheit). Cut ends off of the potatoes, then slice down the sides to peel and form cylindrical shapes. Cut the cylinders in half and soak in cold water for about 5 minutes to clean off excess starch. Pat dry with a paper towel.

2. Put oil in a non-stick, oven-safe skillet and put over high heat. When the oil is shimmering, add the potatoes with presentation ends down, and lower the heat to  medium-high. Pan-fry until well browned. Season top-facing ends with salt and pepper.

3. Flip potatoes and season the tops. Use tongs to hold a paper towel and blot the oil out of the skillet. Add butter and rosemary to the skillet.

4. Use tongs to hold a sprig of rosemary and gently brush butter over the potatoes using the sprig. Cook until the butter foams and turns from white to tan.

5. Pour chicken broth into the skillet. and transfer to the oven. Let it cook until potatoes are crisp on the outside, but very tender on the inside, about 30 minutes. If potatoes aren’t tender by 30 minutes, add a quarter cup more broth and cook for 10 more minutes.

6. Transfer to plate or serving platter and spoon rosemary butter from the skillet over the potatoes. Garnish with fresh rosemary sprigs, let cool for 5 minutes, and serve.

Culinary Notes

The main appeal to this dish is savory flavors, rustic presentation, and great texture. The aim is a very crispy exterior to the potatoes, with a tender, almost creamy interior. The flavor and aroma of the rosemary-infused butter will add a lovely touch to the chicken broth used to roast the potatoes. Serve either as a main or as an appetizer paired with meat dishes. (I made this as a main, with a side of sauteed asparagus with a thin balsamic glaze.)

Witchy Tips!

Cook with intent! The ingredients certainly have a lot of influence, but cooking a magical meal means adding each ingredient with the appropriate visualization and intent for what you’re aiming for with the spell.

Don’t be afraid to personalize! Add sigils to the non-presentation ends of the potatoes before cooking, draw the sigil with the oil when adding it to the pan, or trace symbols in the air over the dish before or during cooking. Whatever you feel may add to the spell, add!

Pairings always help! If you feel an ingredient needs to be substituted or paired with another, do so! Thyme is traditional with fondant potatoes, but I felt more inclined to use rosemary when casting this spell. Alternatively, one could use both thyme and rosemary for a double whammy! Likewise one could pair the dish with another dish - in the case of protection and health, perhaps it could be paired as a side dish with chicken cacciatore, or served with red wine to promote prosperity and health!

Confidence! One of the greatest lessons I’ve ever learned or needed to teach is that intent is the most important aspect to a spell. If your intention and heart is in the right place, you can’t mess up the spell! The same goes for cooking. Cook with confidence, and avoid second guessing, and you’ll end up with something flavorful and wonderful! This is why cooking and witchcraft go so well with each other! Intent is key for both skills!

May all your meals be blessed!
Blessed Be! )O(

Bento of:

- Sauteed Thai Asparagus
- Octopus Sausage
- Tsukudani (Simmered Konbu - the black thing. I got it from a packet.)
- Tomato and Rocket Salad
- 虾仁炒蛋 Shrimp Stir-Fried with Egg. (Fry some chopped garlic in oil until it gets really hot, put in 5-7 peeled raw shrimp and sear until cooked, throw in one beaten egg, and stir till oily and scrambled, and top with salt. Yay Chinese Food.)
-Umeboshi on rice.

The mum says I’m not feeding the Bottomless Pit enough. Would you get full on this?



Avocado Sashimi, Colorful Salad, Steamed Edamame Soaked In Soy Sauce & Garlic, Soy Sauce & Butter Sauteed Salami & Asparagus, Hirame(Flatfish) Boiled In Soy Sauce & Japanese Sake & Dassai(Japanese Sake) - May 2017

some kaiba bros headcannons
  • mokuba has full reign over a credit card, since seto knows it’d probably be impossible to blow through that much money so there’d really be no debt concerns
  • since mokuba can buy whatever he wants whenever, for holidays seto gets him what he can’t afford; time together
  • seto can get pretty soft around mokuba. once he patted his head and smiled during a negotiation and the business partners were terrified
  • mokuba sometimes wears seto’s shirts as large awkward dresses. Seto thinks its cute but they get wrinkled to hell and back.
  • after gozaburo’s death seto officially adopted mokuba. mokuba realized it was more of a comfort thing for seto to never be separated from his little brother again
  • after the 3rd time getting kidnapped he got microchipped, since a tracker on his phone would be useless when the kidnappers throw it out. they have an agreement only to see his location on it if he’s been kidnapped.
  • seto loves brushing mokuba’s hair. he always talks mokuba into letting him put it up in cute ways
  • mokuba can bake pretty well! seto only knows how to make a couple things from the orphanage, so when they bake together it’s a time where mokuba can show off one of his skills
  • seto eats barely anything, and mostly eats light food like sauteed lemon asparagus since he has a weak stomach. mokuba can eat 5 jumbo bags of cheetos in one sitting, which terrifies his brother.
  • mokuba has a hard time conceptualizing what average people buy since he was 5 when he was brought into money. “wait you mean you don’t put goldleaf on your cakes?”
  • one time a store owner didn’t recognize mokuba and told him that one of those items was a bit too expensive for him so he bought the entire store. seto was proud.
  • they both have slight claustrophobia
  • they tell each other everything. well more like mokuba does, but if asked seto will be completely honest to him. 
  • seto lets mokuba wear dresses. he much prefers that over his usual distasteful hobo looking outfits, and definitely prefers it over the possibility of him dressing up like a bondage slave like yugi does.
  • mokuba likes to dress seto up in different costumes, like as a bunny or princess. he just can’t say no to those eyes.

Picture 1 & 2: Beef Steak, Sauteed Asparagus, French Fries, Salami Salad & Red Wine - Dinner, April 14, 2015

Picture 3: Coleslaw, Banana, Cherry, Strawberry & Royal Milk Tea - Breakfast, April 15, 2015

この夕食と朝食の写真、どうしてつづきものになっているのかというと……朝食のお皿に載っているコールスローって本来は、前日の夕食用に準備しておいたものだったからです! 味を馴染ませているうちに、その存在を忘れてしまった!!



Pairing: PearlNet (Pearl x Garnet)

Rating: T / K+

Length: Around 4k words

One shot, canonverse

Summary: Garnet likes Pearl, whatever stupid things Pearl does. Pearl doesn’t think their mutual attraction is a good idea – just look at what happened with Sardonyx. The best defense (for the good them both) is to play it dumb, especially now that that they’re back on better terms.

Very special thanks to @redscarfterezi for the beta. (This wouldn’t have gone up without you!)

Keep reading


Bento Challenge Week Eight: Sushi

I tell ya, sushi week couldn’t have come at a better time! Usually I make my bentos the night before work, so by the time I open them up, they’ve been sitting in the fridge all night and usually for a few hours in my bag under an ice pack as well. Not very conducive to good quality sushi.

But this week I’m on spring break! Woo! So even though I didn’t have to go anywhere, I made myself a bento and ate it on the couch while listening to podcasts. It was also nice because I had the free time to do something a little more elaborate than usual. In the top picture, you can see my mise en place for the box, right before taking the sushi rice out of the rice cooker. 

In the bowls:

* Sushi vinegar

* Cucumber

* Purple turnip (I’m not sure what kind it is; we got it from our farm share. It’s huge and oblong and sports a beautiful purple starburst pattern in cross section.)

* Smoked lemon pepper trout (from the grocery store)

* Fried okra (I thought about putting these in the sushi rolls like tempura shrimp or something, but finally decided just to use them as a side dish. I just cut them into coins, dredged them in paprika, salt, and flour, and fried them in canola oil.)

* Sauteed asparagus

* Teriyaki sauce (from the grocery store)

* Mazekomi Wakame seasoning

* Sauteed dandelion greens (left over from last night’s dinner)

* Spicy sauce (from the grocery store)

* Furikake

* Panko

* Fake wasabi (I have real wasabi powder too, but I kinda prefer the flavor of the fake stuff)

* Shichimi togarashi

I also bought a prefab seaweed salad from the grocery store to add a bit of green to the meal. The rolls I wound up making were:

* Turnip and dandelion greens

* Turnip and trout

* Asparagus, panko, and cucumber

* Asparagus and trout

Plus various assorted condiments and toppings.

Pretty freaking tasty, if I do say so myself! I did three with the nori inside the rice and one with the nori outside of the rice, which made for a nice textural contrast. Best lunch I’ve made for myself in ages! Now I just have to get all the dishes done before my wife gets home from work.

Yesterday my boyfriend cooked for me after working 12 hours that night. I told him firmly he did not have to but he insisted since I cook for him. It was a surprise and I wanted it to stay that way so I didn’t ask.

Butternut Squash baked with olive oil, salt and pepper. Egg, feta and spinach in the middle.
Sauteed Broccoli and Asparagus with pepper, garlic, sea salt.

I loved it. I was impressed because he used some of my queues (like baking egg into something) and his presentation. Also kept it healthy. I was expecting some meats because he’s a big guy and steak and potatoes is all him but it was all Veggie and omg 😍😍😍.


Simple Home Cooked Meal:

Citrus and Spice Marinated Grilled Lamb Loin Chops and Butter Sauteed Asparagus with Bacon  

Sunday dinner and my husband was solely responsible for these perfectly grilled chops, tender and buttery asparagus spears with (literally) bacon confetti… any excuse to incorporate bacon in a dish and we always go for it. 


2.5 lbs Lamb loin chops (1 ½ inch-thick chops)


juice of 1 lemon

juice of 2 oranges

¼ cup extra virgin olive oil

½ teaspoon powdered dried oregano leaves

½ teaspoon dried thyme

1 teaspoon cumin powder

1 Tablespoon (Mexican) Adobo Seasoning

½ teaspoon black pepper

¼ teaspoon red chili flakes (optional)

2 teaspoons sea salt (or according to taste and DO NOT USE TABLE SALT)


1 lb Asparagus spears

1 Tablespoon Butter

Crisp bacon bits (3 rashers)


- Put lamb loin chops in a large ziploc bag. 

- In a bowl, combine all marinade ingredients and pour into the ziploc bag with the lamb chops. Securely seal bag and massage the marinade into the meat. Let meat marinate for at least 30 minutes before grilling (much better to marinate overnight for the marinade to completely sip-through the meat).

- Grill (cook) loin chops according to your preferred doneness. It is very crucial to rest meat (at least 8 minutes) before serving and eating it so that meat evenly cooks and stay tender and moist. 

- Put bacon bits in a cold non-stick skillet, fry until fat renders out and bacon bits are crisp. Drain on paper towels. Set aside.

- Saute asparagus spears in butter until tender. 

- Assemble everything. Serve. Eat. Belly Happy. 

Cook’s note: Juice of citrus fruits like lemon and orange in marinades help to tenderize meat. The acid in citrus breaks down the protein fibers of meat, therefore, making it tender. And these Lamb loin chops were very tender. 

Putting oil (fat) like olive oil, garlic oil, etc. in marinades help the meat (specially when it will be grilled) stay moist and succulent as it cooks. 

You can also serve these grilled chops with Chimichurri (a herbaceous Argentinean condiment made with chopped fresh parsley, oregano (or fresh cilantro), garlic, white wine vinegar, olive oil and chili) as if you are in a Churrascaria. 

My Mint Chimichurri

handful of fresh parsley, chopped

handful of fresh mint, chopped

handful of fresh cilantro/coriander, chopped

5 cloves of garlic (from a large head), minced fine

¼ cup white wine vinegar

juice of 1 lemon

½ cup extra virgin olive oil

red chili flakes (according to taste)

salt (to taste)

- Combine all ingredients together. Serve with grilled lamb chops.

Serves 3-4 

(My recipe / Hub’s cooking and photos)