It is hotter than hell today in New York, even with air conditioning. I’m taking a break from a full day of cooking to write this and it’s a nice chance to sit own under a fan and rest my feet. I have deepest respect for the women in our ancestral lines who spent the majority of their time running a home, cooking, cleaning. I love to cook but don’t have to do so daily and I forget how exhausting it can be. It’s good to be reminded sometimes and I find it helps me connect more to my female ancestors overall.
Anyway, Hermes did us a good turn recently and asked for chicken. I divined to see if He wanted full sacrifice but the answer was no, cooking chicken for Him would suffice and since He always seems to approve of citrus dishes (especially sweets) when we offer them, I’m making lemon chicken. (I’ve included all the recipes below. He also wanted pie). Whenever I do a divination session, I ask if it’s ok to close the session. We literally could not close the divination until we’d worked out what meal to cook for Him. Unlike with sacrifice in our house, we’ll share in this meal too, unusual for us, but something He wanted.
So, in case anyone is interested, I wanted to share the recipes. Don’t poo-poo the vinegar pie. It’s an Appalachian dish, dating to the early 18th century, a poor-man’s lemon tart. It does not taste like vinegar at all, but like a lemon pie or tart citrus custard. So, give it a chance. You won’t be disappointed.
Ingredients: 3 pounds of chicken or 4 breasts with bone.
4-6 lemons cut into slices
2 TBLS dried oregano
salt, pepper to taste
Preheat oven to 425 F. Rinse chicken and pat dry with paper towels. Coat bottom of baking dish with olive oil. Arrange lemon slices on olive oil. Combine spices and rub thoroughly over chicken. Place chicken skin side down over lemon. Bake 20 minutes. Turn chicken skin side up. Reduce heat to 350 F and continue cooking 35 minutes (longer if necessary but until chicken is very tender You can, if you wish, broil it for a few minutes to cook the skin).
Basic White Sauce and Creamed Spinach
Equal parts butter and all-purpose flour (about 1/3 stick of butter). Put it in a pan. Melt and whisk together. Add spices – since I’m doing this with spinach, I used red pepper flakes, salt, and nutmeg. Add at least two cups of milk – eyeball it. Add until you think you’ve added too much. Stir continuously until it thickens. Add spinach. Keep stirring – it WILL cook down and get creamy just when you think it won’t.
Two and a half pounds of all-purpose potatoes
1 TBLS salt, 1 tsp pepper, olive oil, 4 finely chopped shallots
3 large chopped garlic cloves.
Preheat oven to 450 F. Coat bottom of pan with 2/3 cup olive oil. Cut potatoes into quarters if they’re small, or dice them if large. Spread in a single layer on the oil. Add spices, shallots, and garlic. Toss thoroughly. Cook for 20 minutes. Turn and stir. Cook for another 25 minutes, stirring occasionally.
4 eggs, 1 ½ cups white sugar, ½ cup butter melted (one stick), 2 TBS. apple cider vinegar, ½ tsp. cinnamon, ¼ tsp. nutmeg, 1 ½ tsp vanilla extract.
Preheat oven to 425 F. Combine everything and mix well with mixer. Pour into 9” pie shell. Cook 25 minutes. This WILL BE WOBBLY when it is done. Just relax. Let it cool before you cut it and it’ll firm up as it cools. LEAVE IT ALONE UNTIL IT IS COOL. Trust me on this one.
(I made a whole-wheat pie crust today for this, but you could use any type of pie crust. I have various recipes that I use and it just depends on how lazy I’m feeling. Lol).
Now I’m off to finish my prep for dinner.
Yesterday, my husband and I were out and about and we decided to stop for lunch at Dutchess Diner in Poughkeepsie. We left ill and in my case, pissed off. The food was, quite simply inedible: tasteless, unseasoned, and gross. It actually made my husband sick to the point of vomiting because it was so poorly thought out. Now, usually I’d just file this under ‘never eat there again’ and be done with it, but it irritated me to the degree that I realized it crossed into space that violated my food taboos and I have many, particularly surrounding food (this is one of the joys of being a priest and vitki: one acquires various taboos and, to use an Irish term as there isn’t one that I know in English, gessa. In other words, there are things I cannot do in service to the Gods and things I must, respectively). Hospitality and food specifically are huge areas where quite a lot of sacred things come together.
Firstly, food is fucking sacred. Be it plant or animal something has laid down its life to sustain ours. It is the predator-prey cycle. And for all those vegetarians who feel morally superior to everyone else because they don’t consume flesh, consider this: science has proven that not only are plants sentient in their own way, but they know when you’re about to cut and kill them. I read one article years ago that said one study showed they even scream. We just can’t hear it. (My gardener friend just told me that the smell of cut grass is grass warning other grass and plants that cutting is coming, because they are being slaughtered. Again, there were a couple of studies done. They exude chemicals when they are dying that is akin to crying. They cry as they are dying). You do not actually have the moral high ground. It’s a good lesson about how we shouldn’t prioritize one form of life over another. It’s ALL valuable. It’s all full of consequence.
This is one of the Vanic mysteries: to draw sustenance from the land and to give back to the land in return. To grow something, tend it, nourish it, and then consume it drawing upon its nourishment is a powerful cycle. Modernity has utterly corrupted it, removed us from the land, from the slaughter of our own animals, from the tending of our own crops, from buying meat and crops grown naturally and by our neighbors. We fill our food with chemicals and by- products and utter shit to the point it no longer qualifies as food. It’s obscene. The corollary is that we also don’t really give a shit anymore about properly preparing it. Far too few learn from their parents how to cook and maintain a home.
To prepare food is a grace, an honor, an expression of hospitality. It is nourishment, of course on the basest level, but spiritually ever so much more. Cooking is alchemy. It’s a combination of elements to product, through some weird chemical process, a different, more nourishing whole. To show disrespect for food is to show disrespect to the Gods. Part of being respectful is learning how to cook properly. This includes cooking for yourself; and as with allowing media to take up space in one’s mind, being mindful of what ingredients one uses, of what one allows to take up space in one’s body is equally important. Worry about the integrity of the food rather than the calories. Just eat less of a portion of actual food. You may find you need and want less.
I’m going to digress here for a moment. Let me talk about salt. Salt was a prized commodity to some of our ancestors. It was precious. They knew its value. They hadn’t yet been exposed to a corporate pseudo-health industry trying to convince them that man-made chemicals are better, or that food should be left ill-prepared. Salt is magic. Salt brings out the flavor of food, particularly meat. It must be added during the cooking process, NOT after, for the proper chemical and alchemical process to happen. Adding it after cooking will not work. Apparently, it’s the fad now to cook everything, including meat without salt. It’s positively disgusting; it’s like eating cardboard. Now, I understand moderating one’s salt but if you’re not willing to cook a thing properly than just don’t cook it at all; it’s the same with butter. Margarine is filled with chemicals. It’s gross. Use butter and if you must be careful, use less. Substituting good, natural, wholesome ingredients with processed shit is like spitting in Frey’s face.
This is why it drives me crazy when people (who haven’t been properly brought up, i.e. had parents who for whatever reason didn’t teach them how to handle themselves in a kitchen – and there are many reasons this may happen, including the parents not having been taught themselves) try to take short cuts in the kitchen. Stop. Just stop. Do things as they are meant to be done. If you don’t understand the process, trying to experiment or take short cuts is a quick road to disaster. Learn how to do things properly.
When I cook, I am honoring my ancestors, every last one of them who did this every day to feed themselves and their families. I am forging and re-forging a connection to them through the work of my hands. When I cook, I’m honoring the Vanir and often pray as I prep my food, because everything I’m doing is possible because of Their gifts. To walk into a place and pay money – also something sacred, a form of nourishment, a thing with transformative power ruled by the Duergar—for something poorly prepared, treated with utter lack of care, disdainfully and foolishly is a violation of every one of those tenets. It goes right back to the old maxim: if you can’t do something right, don’t do it at all.
For those wanting to better their cooking skills, I recommend taking a couple of classes from a local culinary school if you can afford it (they often offer classes for the lay person). Otherwise, there are youtube videos, magazines, grandmothers—not necessarily your own. Old people, know things lol. ;). Get a good set of knives, a good skillet, a cooking pan, a mixing bowl, and a crock pot (a great book to start with is Make it Fast, Cook it Slow which offers 365 recipes for the crock pot), mixing spoons and cups (they are not the same). Also, when working on a budget, it’s better to use simple ingredients that are real, like beans and rice and a lot of flavoring than to buy a bunch of processed, frozen crap or fast food, even if that can be deceptively filling. Don’t be afraid to experiment. Yes, mistakes will happen and some things as you learn will be inedible. This is ok. It’s part of the learning process and it’s a far cry from presenting to guests something that should be edible but isn’t in the mistaken guise you’re competent.
It’s that time of year again when most of us start thinking about our dead. Of course I’m of the mind that every day is the proper time to think about our ancestors, but many of our religions give special focus to them in autumn (Dia de los Muertos, Samhain, Winterfylledh, etc.).
One of the things that my ancestors like, and almost demand this time of year, is that I cook for them; specifically, that I cook traditional family/ethnic recipes. My German, Swiss, and British Isles ancestors don’t seem to care (They’ll eat anything LOL) but my Lithuanians really, really, really want me cooking recipes that I got from my father who got them from his mom, and so on. Perhaps it’s because I don’t have as many points of connection as I would like with that part of my line, or perhaps there are reasons known only to them, but they are most insistent that I cook for them in a traditional way.
Usually, they’re happy if once in awhile I make my grandmother’s bread, though they’d prefer if I made all the bread consumed in my house (not a possibility due to my health issues. It takes hard work and endurance to cook like that!) but around this time of year and generally through Yule they want everything: vertinas, apple cake, bow tie cookies, breads, soups, stews, everything. I started by making bread last night.
To honor them, I’m going to share some of those recipes here. I encourage y’all to share your own ancestor recipes too. The kitchen is the heart of the home. So much family lore, history, and bonding has taken place over the centuries in the kitchens, in the work that nourishes the family. It’s no wonder that our ancestors like us to remember that, as they nourish us too.
Weird Ancestor Porridge : )
The first dish that I want to mention is a traditional dish served for the ancestors in Lithuania. I don’t have an actual recipe. It’s just a porridge made from various heritage grains. I usually combine nine different grains, some oat flour, corn meal, etc. I boil them on the stove top adding a ton of honey, dried fruit, sometimes almonds, salt until it tastes ok to me. Then I put cinnamon, sometimes nutmeg on it, sometimes sugar, put it into a special dish I have and offer it to the dead. The combination of grains I use varies and sometimes I’ve substituted lentils or peas for one of the grains. Use what you have.
Mamoom’s Basic Sweet Dough
Bread is such a powerful thing, almost a sacrament in Lithuanian tradition. It represents everything good and holy, everything that nourishes life, and it can even be used in esoteric cleansings. (I can’t do a damn thing with traditional egg cleansings, but give me bread and I’m good to go). This is my grandmother’s favorite recipe.
8-9 cups of flour
1 cup of sugar
1 teaspoon salt
3 packages of dry, active yeast
1 ½ cups milk
1 cup (two sticks) butter
½ cup water
- In a large bowl combine two cups of flour, the sugar, salt, and yeast.
- In a medium saucepan heat the milk, water, and butter until very warm. The butter doesn’t have to melt all the way.
- With a mixer at low speed gradually pour liquid into dry ingredients. Increase speed to medium and beat for two minutes. Stir in the additional flour and the eggs to make a soft dough. (At this point you may add a cup or two of raisins. I prefer to use golden raisins. This is optional).
- Turn onto a lightly floured surface and knead until smooth and elastic – about ten minutes. Shape into a ball and put in a greased bowl, turning all over so top of dough can get greased (I use butter to grease the bowl). Cover with a dry towel and let rise in a warm place until doubled – about an hour.
- Punch down dough. Cut into thirds or halves, cover and let rise fifteen minutes. Put in greased pans and let rise 1 ½ hours.
- Bake at 350 F for 35 minutes.
Dad’s Bow Tie Recipe
(eat them warm ^__^)
Every culture seems to have some version of this: dough covered in powdered sugar. It’s a little bite of bliss. They take awhile to make though so be prepared.
12 egg yolks
4 Tablespoons of sugar
a pinch of salt
1 teaspoon baking powder
1 teaspoon rum
1 pint sour cream
flour as needed.
- mix all this up well adding five or six cups of flour gradually. Roll the dough very, very thin and cut into rectangles. Cut a slit in the center of each rectangle and pull one end through to make a little bowtie.
- Fry until golden in oil 375 F.
- Roll those suckers in powdered sugar right away
(mine never look this good! They taste good, but never LOOK this fine)
I hate making these. I love eating them but I hate making them. They take forever but they are so very worth it.
Meat: four pounds of pork loin deboned (I don’t like pork so I use ground beef)
Dough: beat three eggs. 1-2 teaspoons salt, 2 cups milk. While beating add 5-6 cups flour until dough is soft enough to handle.
Prep the meat: 1 onion chopped fine, 2 slices of bread crumbled, 2 eggs with a little milk to soften, 2 teaspoons salt, ½ teaspoon pepper.
Roll the dough out thin, cut it into circles, fill the circles with a teaspoon of meat, and fold over, crimping the edges with your fork, or folding and pinching the dough.
Drop them in boiling water for 20 minutes. When they rise, they’re done.
Later this week, I’ll share some recipes from my adopted mom and bio mom. Enjoy, folks.