Note: These are a collection of tips found in various places on the internet. While some of these are my own, they do not all belong to me.
•Mix together Salt and Pepper and sprinkle to prevent trespassing
•Add coffee to a bath to break a curse
•Place sachets of dried rosemary around the home for protection
•Sprinkle around garlic powder to keep evil at bay
•Add lime to your water for protection
•Carry a clove with you for courage
•Mint attracts business - try hanging a sprig above the door to your private workspace
•Place a sprig of thyme under your pillow to bring about prophetic dreams
•Hang a braid of garlic in a sickroom to trap the negative energies
•Put a vial of rosemary water in a sickroom to promote healing
•Stash an onion beneath a sickbed to soak up wandering negative and harmful energies
•Seaweed can be used to ward off evil spirits
•Scatter dried or fresh chilli peppers to break a curse
•Throwing rice into the air promotes rain
•Lilacs rid unwanted spirits
•Black Obsidian is great for scrying
•Stitch sigils into clothes, blankets, etc
•Too Cold outside to storm call? Storm calling / weather magick will work just fine when facing your window and looking out
•When showering, imagine all the impurities and negativity being washed off you by the water, and down into the drain
•The Fae enjoy sweets as offerings the most
•Wear your pendulum as a necklace when on the go
•Use amethyst crystals to recharge your energies. Left Hand - Out with the old. Right hand - In with the New.
•Soups and stews not only are great for healing the body, but they have many magickal properties too!
•Himalayan pink salt can get seriously expensive. Unless you plan on eating it, buy Himalayan Pink Bath Salts. They’re so much cheaper and you can buy them in even larger bags.
•Use coffee filters and elastic bands to make the perfect bath bags
•Use sea salt when sweeping the floor to soak up the negative energies and cleanse your home
•Store your Black Salt in a dark glass jar, away from sunlight.
Feel free to add all you like to this list and share it. Once again, I do not own every piece of information within this post. It is a collection of knowledge found from multiple sources. Blessed Be Dearies!
Now. This is a very, very close recipe to one I’ve posted before. In fact, it’s just a conversion to vegetarian/vegan. I’m still waffling with making the full switch but it’s always a good time to start trying to convert some of my older recipes while I’m ironing out the other bugs.
1 lb dried lentils (rinsed and cooked to package instruction)
2 cups of quinoa (cooked to the package’s instruction)
2 TBSP of oil, such as olive
½ large red onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
1 jalapeno pepper
2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
3-5 cloves of garlic
¼ cup apple cider vinegar
28 oz can of crushed tomatoes (low sodium or no salt added)
32 oz carton of vegetable stock (low sodium or no salt added)
15 oz can diced tomatoes (low sodium or no salt added)
2 TBSP tomato paste
1 ½ cups frozen corn
salt, to taste
¾ tsp black pepper
2-3 TBSP chili powder
1 TBSP paprika
1 TBSP cumin
1 tsp ground coriander
½ tsp cayenne pepper
juice of half a very ripe lemon
Directions: Prepare all the vegetables and set them aside. Start cooking your lentils while you’re prepping them, too. In a HUGE stewing pot heat up the cooking oil over high heat. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.
Hopefully, your lentils are tender by now, so drain them and add them; stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. After that’s all set up, add the crushed tomatoes, vegetable stock, diced tomatoes, tomato paste, and corn. Add a generous amount of your salt, but be mindful of the salt that might be in your liquids. Bring the heat up to high until the contents begin to boil.
Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12-14 massive portions.
Dill Pickle Soup Hearty, healthy, delicious and budget friendly! I first tried this soup at a local cafe and loved it! I had to try to make my own. I think it turned out amazing. Let me know what you think!
Ive been thinking about creating a Dragon Age themed blog based around recipes, as if the author is travelling around Thedas like Brother Genetvi and writing a cook book based on his local discoveries. A Taste of Thedas, im thinking of calling it. The only problem is that I work nights, am often very tired, and so would not be able to keep up a regular schedule for posts. Do you think I should go for it anyway?
Here is an example of what I have in mind -
A Taste of Thedas: Cullen Skink.
Despite sounding like a character from the esteemed author Varric Tethras's Hard in Hightown, Cullen Skink is a smoked haddock soup from the town of Honnleath, in South-West Ferelden. Somewhere between a fish soup and a stew, it is hearty, creamy, and wholesome, much like the Commander of the Inquisition it is named after. Locals consider it to be one of Ferelden’s national treasures, and, after sampling it, it is difficult to argue.
Originally simply known as, ‘Skink’, it was renamed, ‘Cullen Skink’ in honour of the Commander of the Inquisition, whose hometown this dish hails from.
Cullen Skink, as it were, is a meal in a bowl and a very good one, too. I could push the boat out and tell you that you need Kinloch Haddock to really do it justice, but I wouldnt be so cruel. Any smoked white fish will do in a pinch. You could even use a mix of white and smoked cod. You do, however, need the smoked fish to give it it’s distinctive special flavour. It is a perfect winter warmer, or a good dish on a wet summers day.
Keep left over mashed potato to make this. It’s a good use up.
Ingredients 750 mls / 1.6 pints full fat milk or a mix of milk and cream if you are feeling decadent.
A small handful of chopped parsley (reserving the stalks).
1 bay leaf.
12 black peppercorns.
450 gms /1lb Smoked haddock fillets or any firm white smoked fish or a mix of smoked and plain fish. Whatever you have or whatever you fancy.
5ogms/ 2oz butter.
1 medium onion chopped.
2 scallions finely chopped.
200gms/8 oz buttered mashed potato.
Salt and Pepper.
Chopped parsley and four poached eggs.
Method Pour the milk into a saucepan large enough to accommodate the fish. Add in the bay leaf, peppercorns, parsley stalks and fish. Bring to the boil and simmer for five minutes. Remove from the heat and allow to infuse for five minutes or more.
Remove the fish, strain the poaching liquid and reserve. Flake the poached fish removing any skin and bones.
While the fish is poaching heat the butter in another saucepan and fry the onion until soft but not brown.
Then stir in the strained poaching liquid, then the mashed potatoes until you have a thick creamy consistency.
Add the chopped parsley leaves, chopped scallions and the flaked fish and simmer for another 4-5 minutes. Season well with black pepper and salt if needed. Pour into serving bowls and garnish with chopped parsley and a poached egg.
Poached Eggs You can of course poach the eggs in a saucepan of boiling water. A short cut is to put boiling water and a little vinegar into a microwavable dish. Make sure the water is enough to cover the eggs well. Put on a high heat in a closed pan for a minute to make sure the water is good and hot. Swirl the water and drop in the egg and cook for five minutes per egg. They will not cook a great deal after removal but will keep hot.
During a stopover in Skyhold I asked the Commander to add a few comments for the book, unfortunately the good Commander merely grunted, “I dont like haddock”, in a rather brisk tone.
Ah well, c'est la vie, as they say in Orlais.
Admittedly im not a natural writer, and I have no artistic skills to speak of, so im a little unsure of proceeding with this. What do you think?
Hey, we think this looks amazing and should go for it! Please either give suggestions in the comments or message them directly!
Caramelizing Tomato Paste: A Time-Bending Chef Trick
Long cooking times let tomato sugars enrich the flavors of any dish, but if you can’t wait for that, caramelizing tomato paste is the perfect cheffy way to let those flavors sing in a fraction of the time.
When making a tomato based sauce or other dish like a soup or stew, cook tomato paste in the bottom of your pot or pan in a drizzle of olive oil until it smells rich and fragrant and loses that fresh tomato-y tang. Make sure to keep it moving with a spatula and not to burn it, so pay attention to the tomato paste as you work with it.
Then add your aromatics like onion and garlic (or a chopped shallot - mmm!) so they can cook down and caramelize in the tomato paste. Add some Kosher salt and pepper during this step to speed up the process. The salt draws out moisture from the onions and garlic and makes the mixture like a magic aromatic tomato jam. It’s heaven.
Add the rest of your ingredients and cook as normal.
This will make your dish so much richer and you’ll swear it was cooking for HOURS vs. less than that. (Another way you can make your sauce taste like it was cooking for a loooooong time is to use oven-roasted tomatoes, but then it might be TOO good.)
Also, it’s worth it to look for tomato paste that comes packaged in a tube. This style of packaging keeps it much fresher than the stuff that comes in a can because you can screw the cap back on, and it’s much easier to just squeeze it into your dish. Also it saves you from dirtying a can opener and a spoon.