Candles

How far that little candle throws its beams! So shines a good deed in a naughty world.
-
William Shakespeare, The Merchant of Venice.

CandlesA candle is one of the basic components not only for spellcasting, but also for a romantic meal. There is no better way to create an atmosphere of safety and relaxation than to light a room with candles, and of course everyone looks more attractive in candlelight. But candles are so much more than just a flattering light source : they are a decorative element in their own right, with a variety of shapes, colours and ornaments, they can act as incense if scented, they can even serve as an auxiliary heat source.

All this can be obtained from a ready-made candle, but candlemaking is still popular enough to warrant an industry, supplying home manufacturers with necessary equipment and materials. Candle molds, pre-made wicks and all sorts of tools can be bought to aid in hand-crafting candles, and the results will often astonish even Yourself.

However, this semi-professional approach is not the one I wish to present today. Being a practical, down-to-Earth Kitchen Witch, I am against cluttering my kitchen with gadgetry that will most likely stand unused for long periods of time. Usually I am content with what I can buy, but still, there are moments when I just have to make a candle myself. A spell will sometimes call for a specific candle : white or green for protection, red or pink for love spells. Those, too, can be bought, and making one would require a specific wax dye anyway, so usually I don’t bother.
But there might come a moment when You need a candle with more properties than just a pretty shape. As I’ve mentioned when writing about garlic, many of the spellcasting ingredients can be used in hand-made candles to give them additional use.  Today I want to share my simple technique : it allows for easy making of a spell-specific candle, imbued with herbs that You need.

Components of a candleThis specific candle is made for a prosperity charm, so it uses cinnamon and nutmeg. Of course, the herbs have to match the purpose.

Ingredients :

  • white wax – I use paraffin leftovers and cuttings from older candles
  • piece of natural string – whatever You use for a wick must be 100% natural. Synthetic strings produce toxic fumes and horrible smell when burning
  • powdered nutmeg – a spoonful
  • powdered cinnamon – another spoonful

Tools :

  • double boiler – actually, just two saucepans, one small enough to fit inside the other and leave some space
  • mortar and pestle – to powder the spices
  • large, clean paper sheet
  • old newspapers

Preparation :

The wax must be melted in the double boiler, so pour some water into the larger pot, and put the wax in the smaller one. Place the water on the stove over medium heat and put the saucepan containing wax into the water. As the water heats, it will pass the heat onto the other pot and melt the wax, but without the risk of burning it. You can also leave it simmering over a small fire and the wax won’t set. This is actually the best way for melting anything solid in the kitchen, be it paraffin or chocolate.

Meanwhile, powder the herbs You want to use in the candle and keep them ready. Line a flat surface with old newspapers to prevent wax stains, and get a clean paper sheet. Fold each of the edges to form an oblong shape limited on every side. The candle will be made by rolling up the wax spilled onto the paper, so take a moment to think about its dimensions : they determine how long and how thick the candle will be. (Of course, if the amount of wax is limited, it will influence the dimensions as well, so this takes some trial and error. But don’t worry.)

Rolling a candle

When the wax is ready, add the chosen herbs and stir it rapidly (a thin, metal object is best for that) so that they don’t all end up at the bottom. Pour the wax onto the paper sheet. Now, take the wick string and soak it in the molten wax. As You wait for it to set on the paper, mold the wick so that it is straight and stiff. When the paraffin on the paper is set, but soft – You can tell by the way it becomes opaque, but still warm and supple – place the wick at one end and start rolling up the wax, peeling off the paper in the process. This takes some practice, but is actually easier than it sounds.

Proceed delicately, taking care not to tear up the wax layer and evening out the candle, since the thickness of the wax will probably vary. If You made the layer too thick, the wax inside might still be liquid and spill at this point, but that’s no disaster. However, a thin layer is better than a thick one, and if You have some wax left over, all the better, because it can be used for finishing.
Once You have rolled the wax up, give the candle a few finishing touches : even up the thickness, set the wick straight and generally try to make it look pleasing. If You have some wax left over, stand the candle on a flat surface, hold it by the wick and pour the rest of it over the wick into the center of the candle, filling any loose space that might have been created during the rolling.  Of course, it will never be as perfect a shape as obtained from the mold, but it is an object of Craft created by You for Your own purpose and suited to Your needs.

Additional Crafty Observations :

  • Ready rolled candleDried herbs are best for adding to molten paraffin, and the smaller the particles, the better their diffusion in the liquid. If You are using oils, it’s better to soak the wick in it.
  • If You are making a candle for a specific spell – which, I imagine, will be the most common case – don’t make it a huge pillar. It is recommended to burn the whole dedicated candle during the casting, so You’re better off creating a number of smaller candles. The easiest technique to achieve that is to roll a long, thin candle and cut it into several fragments. When the wax is still soft this is very simple.
  • The size of the wick determines the flame. The thicker the wick, the bigger the flame. Take this into consideration when making candles that are to be put inside luminaries or on shelves.
  • You can buy blocks of raw paraffin instead of using leftovers like I did in this case. However, being frugal and not wasting things is a quality worth cultivating, and this candle recipe gives You a chance to do that. There are techniques that require big blocks of fresh wax, but I’m not sure how interesting they are to You Kitchen Witches. Maybe we will dwell on them more in the future.

Remember to focus on Your desire when making the candle. Visualize the goal You wish to achieve by the spell, and remember that You need to work on it like You worked on the candle.

***

P.S. I apologize for the week-long hiatus, but my camera was on strike. I had to bribe the little devil with a new charger.

Tomato and pesto salad

To make a good salad is to be a brilliant diplomatist – the  problem
is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.
Oscar Wilde.

 

Pesto salad ingredientsA salad – sounds like the easiest thing to prepare, even for an inexperienced cook. However, it is a common misconception that any vegetables can be mixed in any proportion and soaked in vinaigrette to produce it. Actually, a good salad is not easy to make, because not only the proportions must be right, but the vegetables must be of good quality, since they are eaten raw. Another common mistake is chopping the ingredients any old how, on the basis that it’s taste we’re after, not looks. However, the portion size can influence the taste heavily, so all these things have to be observed if You want to make a really good salad.
My favourite mix of tomatoes and feta cheese is a good example here : if the tomato is diced too small, it will secret an excess of juice that risks to drown the cheese. If the cheese is diced too small, it will gather at the bottom and You will be eating the salad in layers. If either is chopped too big, the salad will probably be eaten in single bits and the tastes won’t connect.

Taste harmony is what a good salad is all about ; I have seen people mix green peas with smoked salmon because they’ve had pineapple and chicken salad before. Thinking on the lines of “something from a can + bits of animal + sauce” is the reason for my somewhat strict attitude towards salads. But so would be Yours, had You been unlucky enough to be around and so forced to eat those monstrosities.
This particular salad is as simple as can be, but it is quite nutritious. If You are on a diet, or just don’t feel like having a whole, two-course dinner, You might want to try this recipe as Your main meal.

Ingredients:

  • Tomatoes – two per person, unless they’re very big
  • Feta cheese – 50 g. per person will be enough
  • Pesto – a teaspoon (alternatively a spoon of olive oil and some basil leaves)

Preparation:

 

Dice both tomatoes and the cheese into bits about 1 cm across. This will allow them to mix nicely while still keeping them firm and giving You something to bite into. Put them in a bowl and add the seasoning. If You are using pesto, don’t add anything else. The tomatoes will have leaked some juice by now which will allow the pesto to spread nicely. If You are seasoning with olive and spices, a drop of vinegar will make it more pronounced.

Pesto salad

This particular salad is best served as a meal of its own, accompanied by a piece of bread to soak up the sauce. If You are intent on matching it with a ‘real’ meal, the best bet would be something equally mediterranean. White wine is recommended, as red would overwhelm the taste.

Basil (ocimum basilicum)

Basil has an enmity with amber, which does not attract it,
but repulses even a smallest shred. Its smell can revive spirits
- Hildegard of Bingen

Basil - fresh and dried

One of the most common seasoning herbs in the world, basil is a great friend to any Kitchen Witch. Its unique aroma will make Your cooking so much tastier than just the dull salt and pepper. Most of the mediterranean dishes will require it somewhere along the way, and the recipe will probably call for fresh leaves. But don’t despair : basil is not a very demanding plant, so You can easily grow it in a flowerpot and enjoy the natural supply of fresh herb for Your cooking by simple means of watering the plant regularly.
A nice trick for obtaining a healthy basil plant is to buy it fresh (some stores offer whole plants in little plastic pots) and then move the entire thing – apart from the plastic – into a larger flowerpot with more soil. What the manufacturers supply is usually very poor, but You only need to top it up and the plant will be fine.

When cultivating basil at home, it’s important to remember that once the plant flowers, it stops producing leaves. The stem becomes woody and the oil withdraws from it, so it has no further use as a condiment. To prevent this, You should pick the flowers before they bloom. However, this happens separately for each stem, so You can leave the flowering one for decoration and harvest from the others.

Some recipes that require basil:

Listing those recipes is actually quite pointless because of their sheer number. Besides, condiments can be added according to our tastes and modified in almost any dish. However, these are the ones I make most often, and You’ll be seeing them all here.

When using basil for cooking, remember not to chop it with a knife. If the leaves are too big, rip them to pieces with Your fingers – much less oil is lost that way. For decoration, a few whole leaves make almost any meal look elegant and healthy.

  • Medicinal uses

The medicinal uses of this herb are still being studied ; however, tradition shows us at least some areas of interest. Hindu medicine has made use of basil as an auxiliary in treatment of stress, and the essential oil shows disinfectant qualities similar to those of mint oil. Hildegard of Bingen claims basil can ‘ease the childbirth’, but she does not supply any specific information.

  • Magic uses

As with most herbs which have a strong, pleasant smell, basil can be used for protection spells and for cleansing the house of negative influence. It is also used, sometimes, in charms that are to bring luck and prosperity, which are all good reasons to keep it in Your kitchen. However, personally, I am never using basil for spells, much preferring sage or lavender for protection, and cinnamon or nutmeg for prosperity. With basil, I am content to add it to my dishes, and thus profit of its power from within.

Pesto

Pesto ingredients

After quite a wild time, I’m back in my kitchen and determined to tell You about something special. Considering how useful, and delicious, pesto can be, making it at home is quite a good idea. Of course, You can buy it, but food made with our own hands is a different quality altogether.

Pesto is a sauce, or a condiment – it depends on what do You mean by those words, really – that originated somewhere between today’s France and Italy. There are numerous versions, since the name refers to anything that is made by pounding or grinding in a mortar. The word ‘pestle’ comes from the same root. This is the recipe for pesto alla genovese, or ‘green’ pesto.

Ingredients :

  • Fresh basil – at least 20 leaves
  • Olive oil – a teaspoon, hardly more
  • Parmesan, grana or peccorino cheese – two spoonfuls of grated cheese
  • Cashew or pine nuts (optional)

Tools :

The exact amount of these depends on how much pesto You want to make, but it takes a lot of basil. Be ready to sacrifice a whole plant, since the quantities given above result in three spoonfuls.  And if You don’t have any fresh basil, don’t try to make pesto from dried leaves.  It won’t work, so You’ll only be wasting time and effort.

Preparation :

Making pesto is actually very easy. It only takes a lot of patience, but there’s nothing complicated about it. Rip the leaves into small pieces, and be sure to do it by hand. If  You use a knife, the ethereal oil will evaporate faster and the herb will lose its aroma. Put them in the mortar. If You want to add nuts, do it now. Pour a drop of olive oil – not much, because the leaves will only swim around then – and start grinding. This will take some time, so it’s best to make it while You have something else to think about, or if You are watching a movie. Slowly, patiently, grins the leaves using a circular motion. When the contents of the mortar start to blend, grate the cheese and add it to the mixture. Proceed with grinding untill the ingredients produce a shiny, dark-green mass.

Serving:

Pesto on cheese slices

Pesto can be served on its own, on sandwiches and in salads, or added to other dishes. It can be poured onto hot pasta and serve as a sauce all of its own, but it can also be added to, for example, napoli sauce, to produce a new interesting dish. It is of great help when decorating food or preparing party dips and canapes. I’m sure that as Kitchen Witchcraft progresses, You will be seeing it on the ingredient list from time to time.

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