Bubbling Cauldron: Monthly Spellcrafting Activity

[mrsdavid1975]

I would like to offer a blue chalcedony elixir ..... Rain water, blue chalcedony with druzy Quartz, .... Charged by the last blue moon .

Finally, a way to start using my gallons of rain water.

hehe. Right!

[Seraphin]

Guys, are we wanting to incorporate the cooking procedure in our spell or this should be prepared beforehand? I personally don't have a problem if we include this. I always enjoy cooking -- that's de-stressing for me.

And Azure! Thank you for sharing us your recipe! This sounds good but I thought we're going to drink gem elixir (water infused with crystals).

Well yeah, I'd thought of adding the crystal to the lemonade but honestly, I've never been tempted to add crystals or other gem stones to any juices, teas or formulas I made, regardless of whether it's alcohol or water based before. Do you guys think it would work? I kind of view that herbs and fruits and crystals as a separate, albeit complementary, modality. But no worries, I'm very amenable to this, I just want to hear your thoughts?

I cant wait to see the chicken recipe though Azure.

[Seraphin]

I would like to offer a blue chalcedony elixir ..... Rain water, blue chalcedony with druzy Quartz, .... Charged by the last blue moon .

Thank you mrsdavid! So far we have three stones for our elixir: amethyst, blue chalcedony and quartz! Yes!

[keria]

Yay I ordered my crystals yesterday. I can't wait! The chicken recipe sounds so good! I think I'll divide the drink recipe in half tho lol

[Seraphin]

Yes.I may hit the Witchcraft Supply store in my area in any case since my Amethyst --I have two pieces -- already have their own uses. One is in my mini wand and the other larger is a chakra stone that I always use in mediation.

[Seraphin]

Oh we only have 7 days to complete this people, please continue throwing your ideas into the mix! WE LOVE TO HEAR THEM!

[keria]

Did we decide wether to use crystal infused rain water or make Azure's peach lemonade recipe and put the crystals in that?

[mrsdavid1975]

I like her lemonade recipe.

[mrsdavid1975]

You could use water infused w crystals , then take them out and use the infused water to make her lemonade.

[mrsdavid1975]

Since this is a dinner , an easy thing is to use herbs in breads and soups. ..

You can add star anise, poppy seeds, and lavender to cakes as well.

[Seraphin]

You could use water infused w crystals , then take them out and use the infused water to make her lemonade.

Keria! I think we could do this!

[Seraphin]

Azure, seems has been having a lot on their plate so any recipes you have there that we could possibly incorporate these ingredients are welcome!

Balsam Fir (Silver Fir) (aka The Christmas Tree), Pine, Sage, Acacia, Sunflower, Rue (Herb of Grace), Hazel, Cypress, Clover, Almond, Peach, Honey

anise, primrose, arnica flowers, camphor, eyebright, bay leaf.

[keria]

I don't have anywhere I can get some of these ingredients (or the money right now). Is it ok to substitute or leave out?

[Seraphin]

Hmmm... we'll decide after we have the recipe.

[Naudia Threng]

Oh gosh! Sorry! I really have and been quite busy, but I'll go dig out the recipe now!

YIELDS: 8

FOR THE CHICKEN, CUT:
6 bone-in chicken pieces, skin removed (2 breasts, 2 legs, and 2 thighs)

COMBINE:
5/8 cups crushed sliced almonds
⅝ cups crushed sliced hazelnut
11⁄4 cups panko bread crumbs
1⁄4 cup chopped fresh sage
2 cups buttermilk

FOR THE GRAVY, HEAT:
1 cup low-sodium chicken broth
1 cup skim milk

MELT:
2 Tbsp. unsalted butter
3 Tbsp. all-purpose flour

STIR IN:
2 tsp. chopped fresh thyme
1⁄2 tsp. kosher salt
1⁄4 tsp. white wine vinegar
1⁄8 tsp.black pepper


Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet.
For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, hazelnut, panko, and sage in a dish. Place buttermilk in a separate dish.
Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven.
For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3–4 minutes.




IM SO SORRY THAT TOOK SO LONG!