There’s a reason people say that buying and selling a home is one of life’s most stressful experiences. As this witchy house hunt saga drags on, the need for a deeper practice continues to grow. How do we know if we’re hearing our inner wisdom vs the voice of fear? How can we tell if our choices are aligned with our soul’s calling rather than social conditioning? In short, how do we know if we’re on the right path? This episode will attempt to shed light on these burning questions. When in doubt, turn into yourself, and tune the rest out!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

In the Company of Witches by Auralee Wallace 

Waking the Witch: Reflections on Women, Magic, and Power by Pam Grossman 

What am I listening to on repeat?

Microphone by Coconut Records


What’s for dinner?

Spinach scramble w/ toast 

Ingredients:

Eggs
Milk
Caramelized onions
Fresh spinach
Garlic
Parmesan cheese
Salt and pepper

Berry Lemon Ricotta Cake

½ cup extra-virgin olive oil, plus more for pan 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries (about 8 oz.)
2 Tbsp plus 1 cup (225 g) sugar
1½ cups (188 g) all-purpose flour
1½ tsp. baking powder
1 tsp salt
½ tsp baking soda
1 Tbsp finely grated lemon zest
3 large eggs
2 tsp. vanilla extract
Juice of 1 large lemon
8 oz. whole-milk fresh ricotta

Directions: 

Preheat oven to 350°. Brush a 9"-diameter cake pan with extra-virgin olive oil. Line bottom with a parchment paper round. Combine 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries and 2 Tbsp sugar in a medium bowl. Using a fork, mash together until sugar is hydrated and no dry spots remain. There will be some totally smashed berries, but some should still be intact. Set berry mixture aside.

Whisk 1½ cups all-purpose flour, 1½ tsp. baking powder, 1 tsp salt, ½ tsp. baking soda in a medium bowl to combine. Set aside.

Place 1 Tbsp finely grated lemon zest and remaining 1 cup sugar in a large bowl. Using your fingers, work lemon zest into sugar until sugar starts to clump and mixture is very fragrant. Add 3 large eggs, 2 tsp vanilla extract, and remaining ½ cup extra-virgin olive oil and whisk vigorously until mixture is pale and smooth. Add juice of 1 large lemon and 8 oz. whole-milk fresh ricotta and mix just until combined. Add reserved dry ingredients and mix with a rubber spatula until incorporated and batter is mostly smooth.

Scrape batter into prepared pan and spoon reserved (now syrupy) berries on top. Bake cake until golden brown on top and a tester inserted into the center comes out clean, 45–50 minutes. Transfer to a wire rack; let cool in pan. Invert cake onto a large plate; peel away parchment and discard. Turn cake right side 

https://www.elephantjournal.com/2024/02/10-steps-to-cultivate-inner-wisdom-for-everyday-decisions/

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