It’s October! Some might argue that this is the witchiest time of year; a time for diving deeper into your practice. But what if you’re still not sure which path is for you? What if you find yourself asking, “Which witch am I?”. In today’s episode, we’ll explore a variety of witch types from traditional witches to eclectic witches, from sea witches to tea witches, and a bit of everything in between! As we stroll through the autumn-hued trees, imagine all the paths before you. Let your spirit lead as you discover which witchcraft is the one (or ones!) for you.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Last Witch in Edinburgh by Marielle Thompson
The Witching Year: A Memoir of Earnest Fumbling...   by Diana Helmuth

What am I playing on repeat?
Pride & Joy by Stevie Ray Vaughan

What’s for dinner? 

Sweet Potato Curry

Ingredients:

• 2-4 medium sweet potatoes, cubed
• 4 cloves garlic, minced
• 1 cup bell pepper
• 1 15 oz can chickpeas, drained
• 1 14 oz can full fat coconut milk
• 1/2 cup onions, chopped
• 4 Tbs red curry paste
• salt, pepper to taste
• 1-2 large handfuls spinach

Instructions:

1. Heat a bit of oil. Add garlic, onions, and bell pepper. Sauté all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then add spinach, cook another minute.
3. Serve over rice.

Fall Chocolate Chip Spiced Cookie

• 12 Tablespoons unsalted butter 
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 Tablespoons molasses
• 2 cups all-purpose flour
• 1 teaspoon baking soda 
• 1 teaspoon cornstarch
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 1 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• Just a dash of ground cloves 
• 1 1/2 cups chocolate chips 

Instructions:

• Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
• Add molasses and egg and mix for 1 minute longer.
• Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips. 
• Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.
• Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.

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