Kitchen Witch’s Hearth: Protective Pickled Onions & Everyday Magick

This time we’re really in the kitchen. Leandra Witchwood and Elyse Welles invite you into a cozy, hands-on “Kitchen Witch’s Hearth” session to make quick pickled red onions two ways—while weaving intention, protection, and cleansing into every step. From knife skills and jar-charging to stirring deosil and widdershins, you’ll hear how intuitive cooking becomes spellcraft, why onions and garlic are powerhouse allies, and how ingredients like vinegar, caraway, and even a lemon-and-salt ward can support energetic hygiene. It’s tactile, candid, a little teary (thanks, onions), and full of practical witchery you can taste. If you love hearth magick, seasonal pantry projects, and turning everyday food into living ritual, this one’s for you.

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Transcript

This time in the Magick kitchen. We are coming to you. From the kitchen. From the actual kitchen. I'm Leandra Witchwood and I'm Elyse Welles. And welcome to the Magick Kitchen Podcast where we talk about Magic Kitchen, witchcraft, herbs, and everything in between. If you've been feeling a quiet tug, a deep need to better understand the natural world around you, I'm here to invite you to my newest container, a six week guided experience where we will learn to connect with the wild spirits around us the plant spirits, animal messengers, and elemental forces that want to walk with us on our path. And right now, if you join this live container, you'll receive a free travel ritual kit crafted by my own hands to help you keep the magic alive no matter where you are. But supplies are limited and they are going fast. Click the link in the show notes to get more information or visit Leandra witch. Com. I'll see you in the grove. We are going to be doing a Kitchen Witches Hearth special for this episode, where we're actually going to cook something with you all and talk about the magical significance behind it all as we do so. Mhm. Tell them what we're making. Leandre. I feel like we're hosting a very different show now. It is like so. So just to give you a background like this is something totally new to us. We're kind of like feeling it out as we do it. So if this is something you guys really like, like let us know. Yeah. Because it's harder. So it's way harder. If no one says they like it, we probably won't do it again. We probably won't go through all this effort. Yeah. So let us know. So Elyse and I were talking a while ago about, um, pickled onions. So I don't know how we got on the subject. We were talking about pickled onions. Well, I think because we both like them. And I had out like a bag that I bought, and I was like, I wish I could make them, but every time I make them, for some reason, every pickle I try to make, they mold. They always mold and fast. Like by the end of the week. Mm. That's weird, I know. So. So I'm gonna help her out today, and I'm gonna share with you guys my pickled recipe, my pickled onion recipe. Now, disclaimer I will come away from this and I will figure out the ratios because I don't cook with ratios. That's why it's so hard for me to come up with recipes because I kind of just go with it. And when the plants, when the meal tells me enough is enough, I stop. So I go off instinct, I go off experience. And a lot of that means that I don't have a recipe in my head. I'm like, I think that's about the right amount. So that's what we're doing right now because I don't have the recipe. But as we're going through, I'll make notes. You can help me. And, um, we're gonna make two different styles. So we're going to make the one that I typically do, which is onion and garlic. And then we're gonna add some spices and some extra stuff to the other one. So we have two different options for you. And one thing I want you to understand is this isn't rocket science. So don't feel like you have to follow exactly the way I'm doing it, the way we're doing it. And same with the recipe. When when I finally get that together and I have that out for you guys to download, It's an approximation. So if you have onions that have a little more water, maybe you want to back off the water a little bit. Whatever works, but I'm not. This is where your intuition, it really I mean, this is kitchen witchery. Like we're not we're not. This is this that is that linear, um, style of of anything. It's it's intuition. So, yeah, very much flow. Yeah. That's why I don't do any French recipes because they're like. They're very precise. At least thirty seven whisks. And I'm like, no, I'm not counting any whisks. Well, and that's probably why I'm not a baker, too, because baking is very precise and I'm more of like, um, you know what? Last time I put in a pinch of salt, this time I think I'm gonna put a quarter teaspoon. Last time I put in a quarter teaspoon of cinnamon. You know what? I think it needs a half. So these are the kinds of. Yeah. And that's that's really what Kitchen Witchery is, is you're listening to your dish in the moment. You are making sure that you're tuned in. Yeah. And this is one of the reasons why I recommend always using fresh, whole ingredients as often as possible. Now I'm going to show you a couple of different options for this with the garlic. But I prefer fresh whole ingredients because they will whisper to you, they will talk to you. They will tell you when enough is enough, when more is needed, when the time is right. And our cravings tell us a lot about what we need. You know the medicine of these plants. We can take it as oh, it's just an onion and garlic. But what a powerful protector. Yeah. Yeah, that can be, especially when made with the intention of protection. And then taken with that when you eat it. That same intention. Yeah, absolutely. Yeah. Yeah. I'm excited to talk through kind of the purpose behind what we're going to make too. Like what the what? This pickled onion, uh, dish can be good for when you can use it. Why? You might want to make it, but I think what I love about this is it literally evolved from me just wanting good onions. So that's also, I think part of Kitchen Witchery is like, I don't always crave pickled onions. So what is in them that that you need, I need. And what's interesting is I think I know the answer. You brought out your lemon. Yes. So this was on Instagram. You may have seen it in its new form, but I had three days in a row of awful anxiety, like crazy anxiety, like waking up as if I was about to get like, attacked. It was a really scary anxiety and I don't often I wake up, I wake up with anxiety sometimes, but that was a different level. And I also had flies in the house and I was like, okay, that's two for two. Bad energy is being sent towards me. Um, which I think I actually did tell you this. I think this morning I figured out the culprit of it. Oh, no, you haven't told me yet. Okay. So I'll I'll share that with you all, too. But. So I called Leandra up that day, and I was like, dude, this is happening. Uh, what do I do? And she said, well, roll half a lemon in salt. And if it, you know, dries out naturally. Um, then you're good. If there is black stuff, then if it molds or rots, it's not. And what's interesting is I have a little bit of both. Yeah. The bottom is is all rotted. So if you're watching this on the video you can see this. Um, and this video is available in both of our communities. So you can go watch it over there. Um, so yeah, I definitely had some bad energy coming towards me. I think it took care of it, though, because the rot has not traveled. It's dried. Yeah. You're good. So it feels better. And the flies died the day after, so this absorbed all the energy. I'm thinking I need to, like, bury it somewhere, um, and get rid of it. Or I might go throw it in Mama Susquehanna down the road. Yeah. Um, but also, I figured out, I think I figured out what it was, but what's weird is it was posted and deleted about three months ago, but Reddit apparently catalogs it's deleted posts, and I was googling myself because I was looking for SEO. Like how my stuff was ranking. How you're showing up. Yeah, we were testing out our new, new website. One of the behind the scenes things that we have to deal with. Yeah. And like the tenth or twelfth result was this deleted Reddit post from I remember the comment exchange a nasty comment on Instagram. So it was really interesting. Like they had like tried to like I guess cancel me or whatever. And it looks like the post was deleted last week, which is when I put this guy out. Very interesting. Yeah, not a coincidence at all. Absolutely not. Yeah, it was crazy because, you know, they always say like, haters are a sign that you're, you know, you're doing well, doing the right thing. Yeah. Yeah. So that felt, uh, felt kind of cool, honestly. Having some real, real deal haters. So yeah, there we are. So that's I think also why I've been craving these guys is like, because yeah, we'll talk about this while we're cooking. But this is a highly protective and cleansing recipe. So this is great if you are feeling that way. If you feel like you need some nourishment, but also you need to cleanse some energy out of your life, and that might include people. So be careful. We've talked about that. We'll talk about it more when we're doing this. So should we get started? Yes. All right. So what we're going to do first is I have two red onions here. And we're going to slice them however you want to slice them. It's up to you. I typically, um, try to make them as thin as possible because we're actually going to cook them. Can you grab a jar? We're actually going to cook them in the jar. So we have what you're going to want is your desired style size of jar, whichever one you like. And you want enough onion to fill your jar and then enough liquid to cover the onions. So what we're going to do is we're going to slice the onions really thin, and we're going to put some vinegar with a little bit of water. Again, I don't know the ratios yet. I will figure that out for you. Um, and so garlic, vinegar, water, salt, pepper. Bring that to a boil and sliced onions. Go in the jar. Pour the hot mixture over the onions. Make sure it covers. Close it, seal it up and let it can on its own. Let it cook on its own so you just leave it out on the counter. Super simple. It literally takes fifteen twenty minutes. Yeah, I'm hopeful that after I learned this, I can just make them and keep them around. So some of the ingredients we're using, we have white vinegar and garlic. So that's going to be our first one. So just plain old white vinegar if you want a more sharp flavor. If you want to tone that down you can use apple cider vinegar I like white vinegar because I like it sharp. I want to know that it's there when I'm putting it in my food. Um, one of the reasons I make this, one of the reasons I use this recipe, is to cut the richness of meals for flavor wise. But also I want to know that it's there. If I'm using it magically, I want to know that I am. My intention is is relevant and evident. That's the word evident. Yeah. So onions are really good for communication. They're good for cleansing. And the garlic protection. Super simple. So cleansing and protection all in one. So I have two different kinds of garlic here. So I have the your regular garlic cloves that you recognize. But then I also got the pre minced garlic. Now if you're my daughter you're doing the ill right now. Yeah I use I can use sometimes the, the one that's like a can and it has like the already pieces but the paste I don't think I've ever used before. I love it, especially if I'm in a hurry, because all I have to do is squeeze out the right amount and I'm done. I don't have to sit there and chop because sometimes one teaspoon is one clove, it says. So that's easy because sometimes when you're chopping, it gets sticky. And then you have to rinse your hands, and then it gets sticky and it's all over. And yeah, it can become a whole thing. So if you don't have time to spend time with your garlic, you can use this pre-made paste in the jar or whatever you like. It's it's still good. It's still gonna work. All right. Ready? All right. So do we want to both chop onions if we want to, or one of us can do it. It's fine. Yeah. And I brought two different knives. These are from my house. Um, I always like to emphasize, make sure that you are using really sharp knives. You don't want dull knives. Amazing. They're really good knives. And, um, the reason we do that is because you don't want to accidentally cut yourself. So if you're forcing your knife through something, you run the risk of really cutting yourself. Yeah. Yep. Been there. I remember the first time I used a mandolin, I literally lost about a quarter of my pinkie and it was like two a m Because I'm Greek, I like to have my salad when I want to have my salad. So I was making like a Greek salad literally at like two a m and summer break. I was a teacher at different times and, um, yeah, I literally lost like half my pinkie. Two a m I was not about to go to the emergency room. Can be an eight hundred dollars visit, so I just wrapped it up and check it out. People. No scarring. It looks great. That's good. Slice like rings, right? I don't do rings, so I would cut it in half because when I was teaching, um, Teen Battle chef, we always taught the teens to make a flat surface, so they're not rolling around. So we never did rings. So. Yeah, just just like that. And if you want to go the other way, it's totally up to you. Yeah, I'm left handed, and this might be the first time it's ever been relevant on a podcast. So what I'm going to do over here is I'm going to. Yeah. Perfect. I just want the vinegar and the garlic. And if you both of them are the paste, I'll use this one. And then if you need the apple cider vinegar it's up on the tippity top there. Let's do that one on the next one. Okay. Apple cider. So okay so what I'm going to do. So I'm gonna estimate are we gonna do the one onion or do you want to do two onions. I mean I will eat them. Okay. Yeah we can do two. So I'm gonna estimate if I can get the thing open. I'm gonna try and estimate how. And like I said, I don't have. Do you want. Do you want a measuring cup? Um, I have one of those, like, liquid, actually. Okay. No, actually, I'm going to show you. Show you guys a trick. So if you don't want to pull out the measuring cup, I'm gonna show you a trick. This will give you more liquid than you need, but this will give you a good idea of how much you need. Or at least you'll have more. Just use your your jar to measure how much vinegar you want. Oh. That way, you know it's gonna fill the jar. And then I'm gonna add a little bit of water. Um, I'm probably adding. So that was about sixteen ounces of vinegar. I'm guessing here, it's like, what, three ounces of water? Yeah. Those about. I'd say that's a third cup of water. That's about fourteen ounces of vinegar. And that's about two ounces of water. Yeah, that looks more like a half cup of water. Yeah. So I get to my European friends are always like, what is your American Cup? This cup that. One of my friends was like, all the books published in America. There's just something about them that I just. I just try to avoid them. When my friends was telling me that in Greece, like all the cookbooks, I should say. Yeah, all the cookbooks. And I was like, what do you mean? Like, is it because American foods like toxic or she's like, no, I don't know what the heck a cup is. Have you guys all have the same size cup? Cause we do. That's funny. Yeah. So I added the vinegar in the water and then bring that to temperature. And then I'm gonna add some salt. So you notice I'm taking the lid off the salt because I want to I want a little more than just a little bit. Well and it also like when I'm cooking and some people are like that's gross. But when I'm cooking, I don't just add a spice to the top. I always put it in my hand first. Yeah. And then sort of like, distribute it so that I can get contact with that. The spirit of that plant. Yes, yes. And we can have that moment there as we're about to slice, slice. I'm about to slice as we're about to add an ingredient to our pot or our food. It allows us to set the intention literally with our palms, with our hands. Absolutely. Because what is our hands if not our energy centers? They are the place to start. So I added about a half a teaspoon of salt and maybe a quarter teaspoon of pepper. You can adjust that to taste. I always recommend salt and pepper. Adjust it to taste. You don't want to just be exact because not everything is the same. If you get an onion that's not quite in season, it's not going to have oh they're getting they're getting you. Oh my God. It's just like the other time Leandro was over for fourth of July. Do you want me to take over maybe. Oh, they're getting me and I'm not. I'm putting about get me. I'm putting about a tablespoon of garlic in there of the paste. All right. Tablespoon of garlic. Yeah. So a lot more garlic than you than you did everything else. Holy jebus. I'm gonna clean that off a little bit. I'm gonna move these there. Okay. I announced my retreats to Delphi and Sacred Greece for twenty twenty six, in early July. and my Delphi retreat sold out in just eight days. I have now added an additional retreat for May of twenty twenty six, with payment options including biweekly payments, monthly payments or paying in your custom installments. If you are feeling the call to deepen your practice by connection to the sacred lands where many of the West's witchcraft and pagan practices derive from, join me in twenty twenty six on an immersive pilgrimage in sacred waters. Meet the monk seals the ancient seals that Homer writes about in Artemis and Eleusis. Meet Hecate and the goddesses that help us with shadow work and healing our feminine wounds. Swim at the temple of Hera. Meet the oracle. Be one of the few who have met the oracle in modern times at sites unexcavated and left abandoned. For thousands of years, I have been working intently with the land of Greece for the past five years, deepening my personal connection to the land to be shown these special places that I am now being given permission to share with you. Don't miss this opportunity if it's calling you. Visit Seeking Retreats for more information or follow the link in the show notes. Oh man, I swear I have like a special issue with onions. Like when they get me, they get me. This is why I don't wear eye stuff. Yeah, I don't wear any mascara. Yeah. Do we want these? This garlic situation stirred up? Yeah. I can go ahead and stir that. And then once that's all stirred and ready to go, we'll leave it to boil. Actually, that's kind of thick. Oh, and I can talk about magical intention with the containers that you use. So the jars that you use for a special something, you know, like, okay, like in my situation, I've got this potential negative energy coming at me. If I'm making a, making a doing a kitchen spell for that, you know, these onions are for protection. I'm going to eat them every meal for maybe a moon cycle. Right. To keep that energy clear. Yes. Keep the negativity away. You can get really detailed with this. You can decide that maybe on the night of the full moon, you're going to take the jars outside to bask in the full moon and be blessed by the moon's energy. Yep. Maybe you take it outside to get the sun's energy. Maybe you decide that this is more, you know, a masculine problem. Maybe you know who's sending the negative energy and you're like, Apollo can take care of this. Yes, yes. Um, so that's a really fun way to enhance your kitchen witchery is if you can plant, if you're planning ahead at all, you can make your jars part of the fun. Yeah. Yep. Stick them under the moon. Charge them. And same with your utensils. This utensil is from Cucina Aurora. Um. Dawn hunt honestly, is a really special story. I have had this spoon since I was, I think, seventeen years old. I went to and I only use it for kitchen witchery. I went to Faery Fest at Spout Wood in Pennsylvania, and it was the first time I went out as a witch out of the broom closet. And it was in public. Like, that was the first time I ever did that. Oh. It's boiling. Okay. Yeah. Just let it go for, like, a minute. Okay. I am filling the jars over here with the onions. Nice. They look beautiful. And they will. And the great. I love this because first of all, red onions are so full of antioxidants and phytonutrients. And then when we start, when we pickle things, when we ferment things that, like, gets ramped up, like our body is like. Yes. More, please. Should I turn it down? Yeah. Go ahead and turn it down a little bit. Yeah, just let it. Antioxidants are so underrated. People are always worried about nutrition, protein. In America, people are really obsessed with getting enough protein, right? Um, but yeah, I think it's it's all about amino acids and antioxidants. More than we realize. Okay. And we can fill let's fill this one because that was what I measured it for. Okay. Go ahead. And just so we just boil that vinegar and pour it right over salt pepper and garlic. And then we pour it right over your left hand up the spout. All right. So this is also an important lesson in commitment. What do you want in this life. Are you committed to this protection for it. There you go. Excellent. And then you should have a little bit left over. And you can. We can either, um, maybe pour in this one. Yeah, actually, it's a little in the little one. He can maybe be the mixed. Yeah, it might be. Oh no. No, he's gonna do it right. Oh, perfect. Yeah. I'll go a little overboard. Yep. That's fine. Okay. And then we'll just cap those and let them steep. So right now, what you see is that it's. They're pretty light, but that hot liquid is gonna start cooking those onions, and we're gonna leave it out on the counter to do its thing, and then they'll turn like a beautiful, like, purple fuchsia. They'll turn great. I can't believe how easy this is. It's so easy. It's comically easy. It's so easy. They'll seal themselves. So, like, for those who don't know, traditional canning is like hard work because you have to seal it properly. And sometimes people will like, you can get heat sealing, you can do this. You can get machines that do it for you. But how long with this type of sealing, how long will things last? Um, I've had a jar. Um, that's a month old now. Wow. And it's good and it's good, and it's unopened. I do, I do stick them in the refrigerator after I seal them. After they. Yeah, after they start their thing. I do stick them in refrigerator because we're not doing an acid seal. Mhm. Another canning thing. So um, because it's not I mean it is an acid seal. It could go in the, in the cupboard as long as you don't open it. But I prefer to keep them in the refrigerator. Look at them in there guys. They're doing great. They look beautiful. I'm so excited to eat them. Yeah. Are they good on a barbecue sandwich? Oh, yeah. Anything that has, like, richness or like a, like, it's got, like, the creamy, fatty, um. Texture's really good. I love my salads. I'll eat them on sandwiches. Um, charcuterie. Really good on charcuterie. Wow. Yeah. I definitely need to expand my horizons on my red onion. Like, you can put them in everything. Everything. So for the next one, are we gonna do something fancy schmancy? Let's do. Let's do the red wine vinegar or the apple cider vinegar. And if you want to add some of your spices to it, you were talking about like caraway. Yes. I was thinking caraway seeds. Because, truthfully, because I had it once in sauerkraut. And it was really tasty. Gotcha. This is caraway that I actually got in, um, in Greece at Shout out free shout out to Cleopatra, which is the Egyptian, um, foodstuffs. Like they it's just a pipeline. They just bring it over right from Egypt to this store in Athens. So it's my grandmother's favorite place in the world. She's. She's Greek. Egyptian. So she loves all food from the region, but she makes everything with just a bit of an Egyptian flair. In fact, I'll show you since we're on camera. Everybody, this is her Egyptian all spice mix that she made me. So she literally throws this on everything. It's seven spice if you Google seven spice. Yeah, I remember your story about that. Yeah. It's good. No one's mad about it, but it's funny. So yeah, I think Caraway would be good. And sometimes you're drawn to an herb and you don't really know the details for why. Like I said, I think this time, truthfully, it was because I liked it. And another thing that I had. But Leandra brought the classic the one, the only classic, Scott Cunningham's Encyclopedia of Magical Herbs, which you've got like a nice uh oh. It's the expanded and revised. I have the OG from goodwill when I was in middle school, trying to, like, build a magical library on a nonexistent budget. Yep. Good times, good times. So let's take a look. So books like this are the best, because you can go right to the back and find what you're looking for. So we're looking for caraway. Oh, these are buy elemental elemental rulers. Yeah. If you actually if you want to do the actual caraway. Oh, there. I just saw it. It's by Alpha. Oh, okay. He has his own page. Yeah. He's he he was. He did such a good job at. And there's little drawings of each herb should be there. Nice. The next one book is old. Yeah. There it is. I should bring mine and keep it in the kitchen. I have it up in the herbal section. It's a good idea. Yeah. So Caraway, um, has the folk name Kumul and Al Karavia. It is masculine in gender, which for the gender thing, people. The way I've come to think of it over the years, which, you know, Scott Cunningham is no longer with us. He's one of the greats. Um, he he he was gay, right? I believe so, yeah. Yeah, he's an LGBTQ leader. It's either him or Raymond Buckland, but I think it was Scott Cunningham. But a lot of the elders of witchcraft, the original authors who came out with a lot of books in the twentieth century, um, were part of that community. So, you know, it's always been the case. It's not just some new fangled thing, um, but with the binary of genders in plants, I honestly just see it as which side of the polarity do they hold, right? Because there's polarity. That's how energy moves. So what we call that polarity doesn't really matter. But left and right you know, whatever. But masculine is just the word that has been used the longest. I'm still waiting for something better. Well, and I think we get confused that we think masculine. We think male. That's not the case. It's human men. Yeah, it has nothing to do with them. Really? That's not what we're talking about. It's just an attribute. So apparently it is for protection health. Anti-Theft, which is nice. Yep. Um, nice level of protection and mental powers. So I don't know about that one. Um, lust as well. Yep. A lot of them are lust, but. So think of lust as not just lust as sexual, but lust over something. Um, like your desire. Obsession towards more obsession. Um, that makes me think of Vedic astrology. Vedic astrology. They have. We all have in our charts in Vedic astrology, um Rahu and the other one starts with an N and it's basically your North and South pole for those who do traditional Western astrology. But the difference is Rahu. I hope I'm not getting him switched around if I am. If there's a Vedic astrologer out there, let us know. We'd love to have you on the show. That would be awesome. Yeah. It's so. It's so interesting. But. But instead of just north and south being like, this is the thing that draws you and this is the thing, like your North Node is the thing that you're meant to do in this life. Um, Rahu is what repels you. It's what will keep you away from it. You know, it'll maybe for you that Rahu might be in your house of, like, civic unrest. So, like, anytime something looks bad, you just. You turn off that TV right away, right? Um. And. But maybe yours is the opposite. Maybe yours is in, like I said, not a Vedic astrologer, but the the one of the twenty seven nakshatras that tells you that you're supposed to stand up for injustice, you know? And you're repelled by people who don't. So all those things come into it. So that makes sense. Like lust. More like being your North Node. Or more like being your thing. That starts with an N that isn't rendu in Vedic astrology. Well, we have to remember, like a lot of the times when these attributes are being established, they didn't use the same language we do. Meanings of words were different. You know, like the word virgin didn't mean somebody who was abstinent, you know. It was more of someone who was unto themselves. I wonder if he has anything in here about apple cider vinegar? Because I was thinking about it. And it's apple. It is. So is that still going to bring in like to me, it's like we're bringing in the five elements. You're still bringing in the apple element? Yep. So you're still bringing in the the vitality and the prosperity and um, yeah, all of that. Yeah. And Apple is also often considered the the fruit of the goddess, or the god or the witch, because if you cut it open, you've got the five pointed star in the middle. Yes. So they call apple feminine? Yeah, it is feminine. So over here, what I did was I did the apple cider vinegar, salt and pepper. I didn't put the garlic in. I put the garlic in here in the jar. So that's a little bit different. And then I put the caraway seed. So again didn't measure. I asked the caraway seeds I don't know if you if we caught that, but I was asking the caraway seeds how much they wanted to be in there or how, how much of them wanted to be in there. So again, I didn't measure, but it was like a tablespoon maybe, or maybe a teaspoon. Yeah. It was it wasn't a whole lot. So I'm going to let that because it's got caraway seed in it. I'm we're gonna let that boil just a little bit more, a little more of a simmer and then um, then we'll pour it over. And if you look, These are already starting to turn pink. Oh, so they're already cooking and they'll keep cooking. Awesome. Yeah! This is so awesome. This is. This is one of my favorite things to do. I used to can and preserve all the time. And like you said, it's such a chore. It's it's a whole day event. It's a whole day event because I used to do my own tomatoes, I used to do all kinds of stuff and it just became this. I would spend a weekend in the kitchen and that's all I would do. Yeah. So there was no actually cooking meals. It was just preserving, I think. And that's a reminder of we were never meant to just do it on our own in our house. We were supposed to go to our friends or grandmas or cousins. It was a social event. It was a communal event. Yeah. Maybe once I get my act together on gardening, we can do it again together. And then it won't be so boring. Maybe. Yeah, yeah, yeah. Because, I mean, a friend of mine also, she was like, do you want to come over? We're doing Canning day. And she actually but this was when we were a lot younger and her grandmother was still with us. Her great grandmother was still with us. Like it was amazing. Like her mom. Her. And we all grew up out in Amish country. So I think it was a communal thing. Kept going. Yeah. So that was really fun. And the other day. Oh, it's gonna make me a little sad. The other day, I asked her like, why she doesn't can anymore. And she said, well, it's just me now. Yeah. My mom doesn't want to drive out here. And grandma's are both gone. Yeah. So I think that's really keeps their memory alive. It does. And I think that's one of the reasons why we lose these arts and these styles of cooking. Because the elders die out and we don't continue. Yeah. We don't pass it on to the next generations. Yeah. Oh, and another note on the spooning thing here. I'm gonna make it boil. Boil a little bit. I always, when I'm doing kitchen witchery, I like to stir in clockwise. Jessel. As we say in old fashioned witchcraft. Uh, no one knows that word anymore. No. They don't. It looks like deosil. Yeah. So if you've been reading that word in your head. It's the same word. It's the same word. It's just. Yeah, and that's how I say it, because that's how people recognize it. Really. Dio. Because day. But yeah, but I say DSO because nobody knows. So yeah, I used it the other day and one of my friends. She's like, huh? Turning. Huh. What's widdershins. Yeah. And then so yeah, I stir in three times what I'm intending, you know, the good things that I'm inviting towards me. And then widdershins or counterclockwise, I banish what I no longer want. So, you know, the negative energies, the creeps. So with this one, widdershins or, um, anti deosil or anti clockwise would be an ideal way to stir this because if we're using this as a specific cleansing technique, you want to you want to pull away. You don't want to attract in. And it's funny because I always I don't know if it's like a a nervous thing. But whenever I stir things in I always do both. I always invite and I always banish. Well, no. No, that's a good practice. Because when you're banishing something, there's going to be a void. Yeah, yeah. So what do you want to fill it? Yep. What do you want to fill that void with? It's like when we, you know, we see people do this all the time. They leave their husbands, or they break up with their boyfriends or girlfriends or partners, and then they decide to get into a new relationship that same weekend. Oh, you know, it's like, well, no, you can invite something else. It doesn't have to be another partner. It can be that hobby you've been wanting to pick up. It can be that book club you've been wanting to join, but it's too far across town. Well, now you've got time to go. Yep. So. All right then, here we have them. Here they are. They're all ready to go crazy. They're cooking in their jars. They look so good. Yeah. I'll show this to camera. Hot is so hot. Look how cute. Oh, and Willie's coming to inspect the unofficial mascot of. Hey, buddy. We actually have, like, four cats in this Magic Kitchen podcast team all together? Yeah. Two of them you don't ever see because they're hiding in the house. Yeah. I feel like everybody who's got two cats knows there's a hider. Yeah. Willie, you wanna say hi to the people? Yeah. Yeah. Hi, buddy. There he is. How you doing? He's always. It stink like onions and vinegar in here. He's really sniffing. I don't know if Mike's picking him up. He is not thrilled. He's like, why is it so smelly in here? Smells like food, man. He's like, I'm gonna go drink water. Yeah. Can I eat some of my food now? Yeah. Yeah. He. He loves being in the the frame when we're sitting down on the couch and filming. He really does. So I hope you all enjoyed this experiential kitchen witches adventure. And if you want us to keep witches hearth, keep this up. Like, let us know, because it's a lot of work. Yeah, yeah. But we'd love to do it again. So just let us know if you like it. Let us know if you're gonna watch it. Yeah. Yeah, absolutely. It's finally time. My book, Sacred Wild An Invitation to Connect with spirits of the land, is now available for pre-order. Pre-orders are the number one key to a book's success. They help Sacred Wild reach more readers and even bestsellers lists. If you love The Magick Kitchen Podcast, this is a great way to support my work. Pre-order now at pre-order. Thank you so much for listening. Mary Meets Mary part and Mary meet again. Thank you for joining us on the Magick Kitchen Podcast. Please visit my website, Leandra comm for news information and more episodes. I'm Elyse Welles and I can be found at seeking Numina on YouTube, Instagram and Facebook and SeekingNumina.com that's seeking N.U.M.I.A