Let’s have a contest winner gets to sit on it first
Image Credit: Manning’s Bakery Shops; Recipe Credit: The Irish Place
-6 oz raisins
-6 oz sultanas
-4 oz currants
-2 oz mixed candied peel
-1 cup strong black tea
-3 tbsp Irish Whiskey
-1 lb plain flour
-¼ oz dried yeast
-1 cup milk (room temperature)
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-3 oz softened butter
-3 oz castor sugar
-1 egg, beaten
1) The night before you start baking, place the fruits, tea, and whiskey into a bowl and leave to soak overnight.
2) Grease a 9 inch cake tin and preheat your oven to 400 degrees (Fahrenheit). Sift the flour into a warm bowl, then stir in the yeast, cinnamon, nutmeg, and sugar. Make a well and pour the milk in. Add the beaten egg, then mix into a consistent dough. Cover and leave in a warm place for an hour to allow the dough to prove to twice its size.
3) On a lightly floured surface, work the dough, gradually working in the butter, followed by the fruit. Then leave it to prove for another 20 minutes.
4) Place the dough into the baking tin and bake for 50 minutes or until golden brown.
5) Optional: Mix 1 tbsp sugar with 3 tbsp hot water and brush this over the top of the bread and bake it for a further 2-3 minutes to provide a glaze.
6) Remove from the tin and place on a cooling rack. Allow to cool completely before serving!
With October finally upon us, it’s time to look at some traditional Samhain foods! Much as I love the cute little pumpkin and spider-shaped snacks and such that usually start to become popular this time of the year, or much as many others love all the candies that begin to be hoarded just before throwing them at small children at the front door (only to then be hoarded and ingested in obscene amounts), Samhain’s roots are much much older than many of the treats we associate with Halloween. Nearly any witch who has been practicing for a while may be familiar with soul cakes, which we’ll get to later this month, but some of the other foods associated with this Sabbat may be a little less well known (with the possible exception of colcannon, which is also eaten around St. Patrick’s Day). Today, I delved further back into my familial roots for barmback.
Barmback being a delicious cake-like bread filled with dried fruits can be likened to fruit cakes, stollen, or even king’s cake (and sometimes barmback also includes the little trinkets for good fortune). It’s not too surprising that the ingredients used in it were ingredients that could be preserved for an extended amount of time, and that the cake was reserved for special occasions (sugar was not the cheapest ingredient at the time). But this section is meant to be about a single ingredient…
I’ve already covered nearly everything in that list. Grapes, sugar, milk, flour, even whiskey. But one that’s a little less expected to cover is yeast. And it’s kind of amusing that it’s one that I don’t see covered very often in witchy recipes. Of course, I saw plenty of recipes and such talking about the magic of yeast (such as, “and now we’ll let the dough sit and it will rise thanks to the magic of the yeast!”). And when trying to bring up a Google search on yeast in witchcraft… well, nearly everything had to do with treating yeast infections. Not bad, but… not what I was going for.
In the end, I’d only found one set of correspondences for yeast: grounding and purification. Now, I can understand grounding - yeast is often used in tandem with savory breads and can be found naturally on grain. Purification was a little bit of a stretch to me until I gave it some thought and worked out my own associations with this little ingredient.
Yeast is a microorganism that we frequently use in baking and brewing, which consumes sugars in its environment and converts it into carbon dioxide (for baking) or into alcohol (for brewing). It comes as no surprise to me that yeast is often described as magic because over a relatively short period, doughs can rise to double and sometimes even triple the original volume due to the speed at which yeast produces bubbles, which is where it gets its name (a combination of Old English “gyst” and Indo-European “yes-”, meaning foam or bubble).
It’s believed that yeast is possibly one of the earliest domesticated creatures, having likely been found in grain that had been ground for leavened bread. The earliest example to give was the baking of bread in Ancient Egypt, dating back as early as 5000 years ago. The fermentation process wasn’t known, and the rising effect (and fermentation effect in beers) was seen as magic and a miracle. And the process was likely discovered by accident - ground gruel or grain in a flat bread accidentally left out too long, giving the yeast an opportunity to begin fermenting it. The result was not only a risen dough, but a dough whose flavor and texture was markedly improved. By adding foam from beer and other fermented drinks, the process could be hastened and refined.
Yeast continued to be passed down through the generations by various means, but one particularly well-known method was by saving a piece of dough that had already been made, drying it out, and then incorporating it into new dough. The process would be repeated over and over again, maintaining the lineage of the yeast. Later on, slurries were made by mixing flour and water and allowing it to grow the wild yeasts present in the grain and the air. These starters would also be passed along from family member to family member - a tradition that we most often associate with sourdough bread. When not saved through leavened dough over the generations, bakers and brewers often worked together, with the bakers buying brewing byproducts with which to inoculate their doughs. Consequently, over time, both bakers and brewers contributed to the selection of the strains we use today.
Later on, in the mid-1800′s, the invention of the microscope allowed us to see that a microbe was responsible for both fermentation and leavening. Prominent among these scientists was Louis Pasteur, who is credited with discovering that when oxygen was provided to the yeast, there was an increase in alcohol and carbon dioxide production. Later on, it became possible to isolate the microbe as a culture, giving rise to the commercial yeasts that we can find on store shelves today.
In the past, the magic of leavening was often associated with the grain or with other ingredients, and so traditionally, yeast wasn’t always considered to be that magical ingredient. It makes sense that all I could find were treatments for yeast infection. But as a modern-day kitchen witch, how can I use yeast in a spell? From here on out, these are my personal associations for yeast in witchcraft…
First, yeast does, indeed, provide alcohol for both flavor and for actual brewing. As such, I do associate it with purification and change. Using yeast in food can be a symbolic addition to help encourage changes in life to happen quickly and beneficially. Its association with grounding comes from the grains it feeds on, and I can definitely get on board with that.
But I also see it as an ingredient for growth (as the dough grows) and magical energy. Its long link to magic in food makes it perfect to include in baked goods meant to enhance our magical energy, whether they be divination or psychic ability, or simply allowing us to recharge after a hefty spell. I also associate yeast with healing. Sure, while there can be bad yeasts out there, yeasts are also very beneficial. Probiotics are filled with the beneficial strains that can improve and stabilize our digestive bacteria, making yeasts perfect for both magical and physical healing.
It’s obvious the ways we can use yeast in food magic. But it can also be used in bags and jars for the same purposes, or in foods that aren’t baked (dried nutritional yeast is an excellent addition to many snacks and foods, and is often used as a vegan alternative to cheese flavoring on popcorn).
It just goes to show that in magic, even the smallest thing can have nearly unlimited potential. I’d like to know what you associate with yeast in magic? How might you use it in your practice, and to what end?
And as always, May All Your Meals Be Blessed! )O(
I am back again with a requested post to show you what I use for learning Korean. These are not all the things I have used so far, but those I use the most nowadays and/or like the most:
Korean Grammar in Use Series (they are the best and widely popular for a reason, one of those books every Korean language learner should own)
500 Basic Korean Verbs (one of my favorite purchases)
Essential Korean Grammar (I was a bit sceptic at first but the truth is that this book can be really helpful esp. for beginners and intermediate learners or those who prefer a more ‘English-heavy’ Korean grammar book)
Essential Korean for Business Use or Business Korean by Yonsei (or basically any other Business Korean language book out there can do the job and save your time; I really recommend to buy one esp. if you want to go and work in a Korean company)
Inside Korea (great bilingual book with tons of information about Korea more for the intermediate/advanced learners)
Korean Made Easy for Everyday Life (The KME books are great for self-learners who prefer to learn from a textbook instead of online sources. Out of the three I own I tend to use the 3rd (Everyday Life version) from time to time.)
+1: Read as much as you can! News on Naver? A full Korean novel you found at a local bookstore or on Amazon? Go for it! The more you read the more you will be able to understand and the faster you learn. It can also help to improve your writing skills ‘til some point.
https://www.memrise.com/ (great and easy to use for learning your vocab)
https://talktomeinkorean.com/ (for those who like more structured lessons)
https://www.howtostudykorean.com/ (nice grammar reference)
https://www.tumblr.com/ (use the #한국어 #Korean #studyblr #Koreanblog etc. hashtags to find some really awesome people here who also happen to learn Korean just like yourself ;) Don’t forget to follow them! Only by scrolling through my feed I can easily get into mood for learning new things this way~ :))
Apps I like:
HelloTalk (fun, you can chat with native speakers, learn and make friends)
Naver Dictionary (the best, really)
Memrise (visually great, works well, you can learn many languages at the same time)
I love when my husband comes home and puts his BBC in my tight ass 🤗👅💦
광고글들 저도 안 믿고 있다가 눈 딱감고 해봤는데
진짜 왜 그렇게들 광고하는지 알겠더라구요;
가입할 때 위험한 개인정보 하나도 필요없고
들아가자마자 근처 여자들 쫙 뜨는데..와..
둘러보다가 존나 예쁜 년한테 톡와서 바로받고
얘기하다가 다음날 약속 잡고 진짜로 만났습니다
와..진짜 다 헛소린줄 알았는데 신세계더라구요;
다른 분들도 꼭 저처럼 예쁜 년 드시길 바랍니다!!
A Beautiful Petite Dark Caramel/Bronze Girl with That
PHAT WET SWEET JUICY L👀KING PUSSY💦💦💦💦💦💦💦💦💦💦💦💦
……………..oh! And tight ass…..
Mad 😡 this is a daily reblog
<p><span style=“color:#FF0000”><p><b> If you like IT->follow me-></b></p></span>
This fucking storm has my cooped up in my home and HORNY AF 👅💦💦
That moment 😝
What about your personality?
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