Engaging in a solitary practice is fulfilling and deeply engaging for many witches. But sometimes it's really nice to pull a card, perform a ritual, or simply have a chat with a like-minded witchy soul. In today's episode, I share a special moment sitting by the ocean with my favorite witchy woman... my sister! The conversation explores her definition of what it means to be a witch, the power in finding your own special brand of witchcraft, and even the hidden opportunities for city witches. Enjoy a ramble through the woods and a detour to the beach in this very special conversation!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Mistress of Spices by Chitra Banerjee Divakaruni

The Wheel of the Year: A Guide to Sabbats, Lunar Cycles, and the Stars Above by Nikki Van De Car 

What am I playing on repeat?

Brand New Cadillac by the Clash 

What’s for dinner?

Asparagus Risotto

8 cups vegetable broth
2-3 tablespoons olive oil
2 cups Arborio rice
Garlic (till your heart’s content) 
Head asparagus
Baby Bella mushrooms
Prosciutto 
Juice and zest of one lemon
Grated Parmesan 

Instructions: Bring broth to simmer. Cut asparagus into one inch pieces, add to broth for three minutes, remove from broth, place in bowl. Add olive oil to a Dutch oven, Sauté garlic and mushrooms for a few minutes, then add to asparagus, set aside. Add a little more olive oil to Dutch oven, odd 2 cups of rice and 1/2 cup broth, stir until absorbed. Continue adding 1 cup or broth at a time, stir until all the broth is absorbed. You want the rice to become creamy, but not mushy. Slow and steady wins the race! When the rice reaches the desired consistency, add the vegetables back into the pot. Top with chopped prosciutto, Parmesan, and lemon juice and zest. Mix thoroughly. Enjoy! 

 Peach Crumble

2-3 lbs peaches
Sprinkle of granulated sugar
Juice of one lemon
2 tablespoons of flour

Crumble topping:

1 cup all purpose flour
3/4 cup brown sugar light or dark
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter melted

Instructions: preheat oven to 375 degrees. Slice peaches, add to big bowl. Sprinkle with flour and granulated sugar, add the juice of one lemon. Mix until all the fruit is coated. In a separate bowl, melt the butter, add brown sugar, flour baking powder, salt, and cinnamon. Mix with a fork until combined. Add peaches to a greased baking dish, top with crumble mixture. Bake for 35-45 minutes until fruit is soft and crumble is golden brown. 

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