Just Peachy

I was so excited to make this one! I’d never made a cobbler before and I didn't know how cool it was until I started looking at recipes. This one has some science to it and that science actually helped me with some cool ideas for the Kitchen Witchery side of things! There is definitely something here for both practitioners and non-practitioners. Or maybe I get excited over small things, who knows?

I actually made this for my family when they came over for a small, socially distanced visit and it was quite the hit. As with most of the things I make you can definitely switch up a lot of the parts in this recipe but rather than give away all my secrets at once we’re going to stick to a simple peach cobbler this go-around. By all means though get creative in your own kitchen and let me know how things turn out!

PEACH COBBLER

Ingredients

¼ cup unsalted butter
½ cup AP flour
1 cup sugar, divided ½ cup and ½ cup
½ tbsp baking powder
Pinch of salt
1 cup milk

2 cup sliced peaches
½ tbsp lemon juice

First things first, melt your butter in an 8in by 8in baking pan. You can melt in it in your preheating oven or just melt in the microwave or over the stove. Your oven should be pre-heating to 375 as there will be reactions happening in your other ingredients once you start mixing.








Start your fruit filling by placing you peaches, lemon juice and half a cup of sugar in a pot on medium heat. As the fruit cooks it will let out its juices and soon you'll have a thick and chunky peach sauce. You’ll want this mixture to come to a boil.

** pro tip ** different cuts of your peaches will give you slightly different results. Try slices, dices or wedges

While that's cooking mix together your dry ingredients (AP flour, ½ cup sugar, baking powder and salt.) When those peaches are starting to resemble a sauce it's time to stir your milk into your dry ingredients. You don't want to do this too early because the baking powder will begin to react with the liquid and we want to save that for while it's in the oven. You don't want to over stir this for the same reason you don't want to mix in your liquids too soon.

** pro tip ** there’s nothing stopping you from throwing in your favourite baking spices to your fruit or the dough or sprinkling them on top just before you bake

Now that all your parts are ready, pour your flour mixture into your pan. Don't stir. Now pour your peaches on top of that. Don't stir.

Place pan in your preheated oven and cook for 40- 45 minutes. Until it’s golden brown on top. While it’s cooking is when that science happens that i was talking about. The batter is going to rise and that's what gives you that classic fruit and batter splotchy look. I always thought the fruit and batter were dolloped in to get that splotchy look, I guess I never really paid attention. I thought this was really cool.

 

Et Voila!

So onto the metaphysical stuff!

Peach: femininity, female fertility, protection, love, vitality, fertility

Feminine, Water, Venus

I think the idea of protection along with a cobbler goes very well. And I think it can play out in a very specific way. Because of the way cobbler is made the bottom layer comes to the top as it cooks and I think this can coincide with bringing things to the light. So if you feel like there is something that is just beyond view that you may need protection from, peach cobbler may be the right recipe for you. Ask your cobbler to bring to light the things you need to protect yourself from and go from there.

** witch tip ** keep your pits, dry them out and use them to create protection amulets. You can carve sigils or petitions into them to add to their protective nature.

Of course this idea of bringing things to light can be applied in other ways with your cobbler. Even in sticking with peaches as peaches are heavily associated with love, femininity and fertility. If you are having problems in these areas you can ask the cobbler for the same thing, bring to light that which needs to be dealt with.

I had a fun idea while I was writing this actually, I'm not quite sure how well it would work but, perhaps we can take this even further and try using a scrying method similar to that of cloud scrying. Bring your focus in the same way you would before meditating, reading cards or beginning spellwork. Now, look for shapes in the cobbler, whether in the risen dough or in the peachy negative space and see if you can glean anything from that. Let me know if this works for you!

SHORT AND GRITTY

Ingredients:

¼ cup unsalted butter
½ cup AP flour
1 cup sugar, divided ½ cup and ½ cup
½ tbsp baking powder
Pinch of salt
1 cup milk

2 cup sliced peaches
½ tbsp lemon juice

Directions:

1. preheat oven to 375
2. melt butter in 8x8 baking dish
3. mix peaches 1/2 cup sugar and lemon juice in pot and bring to a boil, simmer until thick
4. mix dry ingredient
5. add milk to dry ingredients, don't over mix
6. pour batter into dish, don't stir
7. pour peaches over batter, don't stir
8. place in oven, bake for 40 -45 minutes, until golden

Correspondence? Association? Correlation? Yes: Kitchen Witchery Basics Part 2

Back again with a Kitchen Witchery Basics post (if you missed the first one check it out here.) This is the second part of the topic I wanted to tackle last time but I had way too much to say apparently. The main goal of magick is to manifest a goal. In order to manifest a goal most spellwork requires both intention and correspondence (although as you will see in part 3 of this topic there is some leeway here, but I’m getting ahead of myself.) So our second topic is correspondence.

Merriam-Webster defines it best for our purposes with this definition: a relation between sets in which each member of one set is associated with one or more members of the other. If we look at it using this definition the first set is our ingredients and the second set is the outcomes or manifestations we’re working toward. An example would be basil in the first set and in the second set would be peace, love, luck, money, purification, protection and stress relief.

When we talk about correspondences the wording can go in a few different ways but this is the basis of what it means. Sometimes people will refer to the item as correspondence and the things it corresponds to as associations. Sometimes the concepts are referred to as correspondences. And sometimes the word is interchangeable for both. I generally fall into the first category and to be honest I’m not sure any of these could be considered the “right” terminology.

The main point I want to get across in this post for newcomers is that correspondences are super varied. If we continue talking about these in the two sets I used as the example above and talk about it using the first way in terminology (I know I’m getting a little confusing in my wording so hopefully you can follow along and I’m doing an okay job) we can expand on the idea a little further. I’m going to label the first set (Basil in the example) as correspondence and the second set (peace, love, luck, money, purification, protection and stress relief) as associations.

With my groundwork laid down let's get into it!

Correspondences can be things like: colour, ingredient, direction, temperature, texture, density etc. it’s basically anything that you can perceive with your mundane senses. We can also look at correspondences as types of energy which is why the terminology gets a little muddled but I’ve decided to group them below for the purposes of Kitchen Witchery.

Associations are divided into two types but essentially break down to one: the goals of the manifestation, things like: success, power, passion, creativity, health, happiness, protection, banishment, etc. it's basically anything that isn't tangible and is more about energy. This of course is a little grey as something like success may be measured in a tangible way but isn't something in and of itself.

The second way we look at associations is through a larger lens. We associate things with celestial bodies, elements, yin/ yang, masculine, feminine etc. but in the end these end up breaking down into the aforementioned associations. For example cinnamon is associated with the element fire but that energy gets broken down further into things like passion or quickness. As another example tomatoes are associated with Venus which is further associated with love.

The reason I think it's important to talk about these two types of associations in relation to kitchen witchery is that the basis of our correspondences is usually ingredients (and when it’s not it’s still usually something physical (like direction or flavour) so I feel this is the easiest way to get started. Whereas other spellwork might be scheduled by celestial bodies which would then make that celestial body the correspondence I find this less common in Kitchen Witchery (but not altogether unheard of.)

The other thing to look at when we use energies as associations is it’s an easy way for you to attach your workings to your practice in general. You may or may not work with celestial bodies or elements or deities. You may feel the terminology of masculine and feminine to not quite line up with your beliefs (I have a post idea for that brewing so if that's something you're interested in let me know and also feel free to send me your ideas and maybe I'll feature readers ideas in that post) There are loads of reasons why some of those things might not work for you but at the same time because you know the sun corresponds with fire which corresponds with passion you may still find the information useful to adapt it to your own practice. And on the flip side of that if you are super into one of those things, for example astrology, you can work with them stronger knowing basil is associated Mars and Oregano with Venus.

The final point I want to make is that you don't have to use all of the things! If you want to work specifically with colour magic you can! If you’re making a recipe to promote healing maybe you just want to throw in as many green ingredients as you can despite what the internet tells you are their traditional correspondences! I think often newcomers get overwhelmed when trying to work with correspondences (I know I was!) when they see a list of 20 different things from 4 different avenues; deities and zodiac signs and elements and planets, it’s too much information sometimes. That being said I do often research what ingredients are associated with what (especially for blog posts) but you’re not writing a blog; you’re manifesting for you and your family. Your intention is a far greater tool than any correspondence ever will be. And that will be my topic for the next Kitchen Witchery Basics Post.

Let me know if you’re enjoying these more magick based posts and let me know what you want to learn about next! Also, please ask any questions you have about this post.

And to piggyback on that… Do you want me to start doing Cooking Basic posts too?! What would you be looking for from that?

SABBAT SERIES: Mabon -- Root Veggie Salad

So Mabon is just around the corner. For those of you who are new to all of this I’m going to give you a run down of what this holiday is all about.

Mabon can easily be seen as a thanksgiving stand-in if you only celebrate Pagan holidays (which means those of you not participating in Pagan holidays could easily add this to your Thanksgiving feast instead!) We are to be grateful for the harvest (whether an actual garden or summer projects) and we share in those accomplishments with our community and family. If we look to our ancestors and where this holiday comes from it's about giving you the strength to ready yourself for the coming winter months.

If you follow me on Instagram you’ll see that I paired this with mini-meatloaf and sauteed beet greens but for Mabon I would suggest a corn roast! I would regularly tell you to have a potluck in the backyard but with the way the world is right now that's not possible or safe for most of us. So instead gather up the people in your home, or your bubble if that’s what you’ve got going on, and have a smaller version. Everyone can still take part in the creation of the meal if you want to have that community aspect. One person cutting fruit, another at the grill, one more tossing a salad… you get the picture.

Just a quick word, I forgot to pick up parsnips when I did my grocery shopping ARGH! So I used potatoes instead to keep with the aesthetic side of cooking (which I enjoy as much as any other part)

Without further adieu…

ROOT VEGGIE SALAD
w/ horseradish vinaigrette

Ingredients:

2 medium sized beets
2 parsnips
2 carrots

Cooking oil
A dash ea. Salt and pepper

⅓ cup vinegar (I used white but apple cider or rice wold work)
⅓ cup oil (EVOO is my preference but any high quality, light tasting oil will work)
1 tbsp prepared horseradish
1 tbsp dijon mustard
½ tbsp dried sage
1 tsp dried basil
1tsp dried oregano

*pro tip* you could also use fresh varieties of herbs to add a little more colour to your dressing andI think fresh is always a good idea if its an option for you...

** witchy tip** especially for Sabbats.

First, the veggies. You’ll want to get these roasted early in the day or even the day before because you’ll need them to be cool by the time you’re serving them. You can go about roasting them any way you feel comfortable (I find beets to be a huge pain in the rear which is why I went the way I did) more specifically if you want to roast them whole and cut when they are cooled or chop them up and then roast them. The second option means they will cook and cool faster but I find peeling and chopping beets to be easier (and safer) after they're cooked.

So, I peeled my carrots and “parsnips” and chopped the beard and stem from my beets then threw them all in a bowl and tossed them with a little bit of canola and salt and pepper. I wrapped them individually in aluminum foil, placed them on a cookie sheet and roasted them in an oven heated to 425. The timing will be different spending on the size of your veggies so check them for doneness at 40 minutes. Your carrots and parsnips should be good to go and if you have smaller beets they may be as well. I find some beets take upwards of an hour. As long as you can easily prick them with a fork you are golden.

If you decided to chop your veggies before cooking, follow similar steps: chop and toss with oil and salt and pepper, place on a lined cookie sheet and roast at 350, checking them for doneness at 30 minutes. Again, as long as you can easily prick them with a fork you are golden.

While you have your veggies roasting let's make the dressing. Simply take all the ingredients and mix them together. Cover and store in the fridge until you're ready to dress your salad. I found that after being in the fridge it was easier to emulsify the oil and vinegar so that’s something to keep in mind.

Once soft, allow your veggies to cool. If you haven't peeled your beets now is the fun part! The skins should slip right off with your hands! If not, or you don't want to risk having red hands for the day, simply use a peeler but it should be much easier now.

I like to cut my carrots and “parsnips” in a triangle because it looks fancy but coins, semi circles, haphazard chunks… they all work just fine. I would usually cut my beets into wedges but for some reason I sliced them. I wonder if somewhere in my subconscious I thought, “Circles represent cycles and Mabon signifies the end of the growing cycle.”







For aesthetic reasons I dressed my beets and the other two separate to keep the red from bleeding too much but this is definitely not necessary! You may even like the look of the red changing the lighter coloured veggies.


You can either serve right away or you can let it sit like this (in the fridge) for the veggies to absorb a bit more of the flavour. I served right away this time around and it was a great hit!

MABON

Mabon’s the second harvest holiday and signifies the coming of the end of the witch's year (Samhain being New Years’ on October 31-November 1) and therefore ends of cycles, death (or the Death card in tarot,) and success or accomplishment. We see this as we slowly switch over to autumn as the leaves change colour and fall to the ground and we see our gardens being picked cleaner and cleaner of the fruits of our labour. As we switch over to the dark half of the year, the half more attached to spirit, it is all the more important to ground ourselves and being around all of these root veggies and earthy colours is a great help to that. In addition to grounding during this holiday the spiritual and magickal aspects include: balance, death, gratitude, preparation, sharing, success, agriculture, community, and family harmony.

As with any Pagan holiday, (and for some of us we try to do this all the time,) seasonal food is very important. The one thing that is the same throughout the holidays is FOOD, specifically Cakes and Ale ceremonies or feasts. For Mabon we find ourselves turning to the real dirty, earthy foods that grow underground like beets, potatoes, turnips, parsnips and carrots as well as wheat, grains, pomegranates, apples, gourds, squash, corn, seeds, nuts, beer, and cider.

With today’s recipe I don’t think it's important to list every possible correspondence; I just want to focus on a few that i think really hit the nail on the head for Mabon.

Sage: wisdom, good luck, guarding the home, and grounding
With winter coming we are preparing to be in the home and hoping for the winter to be successful. Wisdom and good luck foster this success. And grounding is important as we enter the spirit half of the year.

Carrot: dispel illusions, and protection
Helps us to see what truly lies ahead and to rid us of the naivety that everything will turn out fine even if we don't work at it. Surviving winter was a lot of work. Providing protection to us as well as the crops that are to sustain us through winter.

Beet: blood (literally and metaphorically,) ancestors and, grounding
As the spirit half of the year dawns, connection to our ancestors becomes stronger and so anything that strengthens that ability as well as keeping us from straying too far from our own reality is a great two-for-one.

Parsnip: health, prosperity and, protection
Our harvest season isn't quite over so any added prosperity is a plus. And then echoing the other protection from carrots with the added health benefit is to set up our success for making it through the winter.

Obviously I stuck to very traditional goals for these correspondences but I did it for a reason. This is a fairly ancestor related holiday so I think it's good to look back at what they were celebrating and going through around this time. In the same vein, I think it's important to be thankful that we (most of us at least) aren't going through the same hardships. We’re here in this time and place because they were able to make it through the hardships we look back on today.

How are you celebrating Mabon? I want to hear from you! Check the sidebar for all the other places you can find me on Social Media and let me know!

SHORT AND GRITTY

Ingredients:

2 medium sized beets
2 parsnips
2 carrots

Cooking oil
A dash ea. Salt and pepper

⅓ cup vinegar (I used white but apple cider or rice wold work)
⅓ cup oil (EVOO is my preference but any high quality, light tasting oil will work)
1 tbsp prepared horseradish
1 tbsp dijon mustard
½ tbsp dried sage
1 tsp dried basil
1tsp dried oregano

1. Roast veggies ahead of time
2. While they're cooking combine all ingredients from vinegar down
3. When cooled, chop into bite sized pieces if you haven't already
4. Toss veggies in dressing. Serve immediately or let rest in fridge.

Autumn: Pumpkin Spice It Up

Mmmmm, Autumn is in the air! I love Autumn. I’ve noticed that I have come to like all seasons for different reasons but Autumn is definitely still my favourite. I love cozy sweaters, warm beverages and brisk breezes. And I simply couldn't start Autumn off without Pumpkin Spice. It’s become a well known staple despite being a long time used blend its popularity definitely came with the Pumpkin Spice Latte (or PSL.) So today I kind of have 2 recipes for you but they’re both virtually the same thing in different forms. I’ll give you a base for a dry, baking spice mix and then I also made my own Pumpkin Spice Syrup!

PUMPKIN PIE SPICE BLEND
I’m giving 2 batch sizes so you can easily make a large amount to use throughout autumn and winter for all your baking needs

1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves

Yielding ~ 1 ½ tsp

OR

5 tbsp ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
2 tsp ground cloves

Yielding 8 tbsp total

Simply combine all ingredients together. If making a large batch store in an airtight container.

PSL SYRUP
Of course you can use this in oatmeal, over ice cream, in hot chocolate and a bunch of other ways too

1 cup water
1 cup white sugar (you could also use brown sugar)
1 cinnamon stick
2 whole cloves
½ in slice of fresh ginger, rough chop
⅛ tsp fresh nutmeg, grated or sliced

First we’ll start by making a simple syrup which is equal parts sugar and water. We want to bring this to a simmer over medium high and dissolve the sugar. Turn the heat down to medium heat.

* protip *flavoured simple syrup is a fun way to jazz up coffees, cocktails and sparkling water. so experiment! or let me know you crave more ideas and i can do a post all about it!

Place your fresh spices into the syrup and allow to steep for 5 minutes. You can go longer or shorter depending on how strong you want your syrup to be just as you can simmer for a longer period of time to create a thicker syrup.

Once the syrup is as strong as you like, strain the ingredients through a fine mesh sieve and store, in the fridge, in an airtight container. I lucked out and had a clean honey jar in my cupboard.

Of course with both of these recipes you can play around with ratios of ingredients as well as adding in some extra ones. I’m a huge fan of cardamom personally.

* protip * If you choose to add cardamom you could also add black pepper and then you suddenly have a chai spice mix or syrup which is also perfect for the Autumn season.

Pumpkin Spice

Pumpkin spice is associated with the element of fire, masculine energies and the planets Mars and Jupiter.

Overall it can easily be used for good luck, love and/or money drawing as all the components share these correspondences.

Within these four ingredients we see a few other correspondences shared between more than one ingredient, namely: protection and healing.

As with any other blend you can also focus on one spice and this blend specifically lends itself to that very nicely as some of the spices (cinnamon and ginger) are power boosters meaning that while they have their own correspondences they will also boost any other correspondence you happen to blend them with. 

For an example you could focus on the divination and clairvoyance of cloves and nutmeg while asking cinnamon and ginger to add power and speed to your manifestations.  

In addition to their magickal correspondences these ingredients share some mundane qualities as well. They all contribute to healthy digestion by alleviating discomfort from nausea or indigestion and stimulating when things aren't running quite right. However, while they may promote healthy digestion and ease discomfort too much of a good thing can be bad. Consuming too much may lead to over stimulation (moving waste too quickly), heartburn and stomach upset (cinnamon is particularly ruthless when over consumed.) Nutmeg in particular can be extremely harmful so be careful with your consumption levels as it is toxic and can cause mental disturbances as well as other physical maladies, it is recommended to not consume more than ¼ tsp (which in reality is a lot for a single serving.) If you are pregnant or suffer with ulcers these may not be the right home remedies for you. And of course ALWAYS TALK TO YOUR DOCTOR before using home remedies. Some may interfere with medications or conditions you have so please do not use these on my recommendation alone.

Additional correspondences to look at:

Cinnamon: spirituality, success, healing, adds energy, protection, prosperity, good luck, love, happiness, money, enhance the male libido

Nutmeg: wealth, luck, love, divination, money drawing, health, fidelity, clairvoyance, encourage visions

Ginger: Balance, grounding, love, clarity, money, success, power, stability, healing, adds power, and adds passion to existing relationships

Cloves: Protection, clarity, banishing evil, love, stopping gossip, money, clairvoyance, keep good friends close, good luck, prosperity exorcism, purification 

Mundane uses:

Cinnamon: upset stomachs, including car sickness and morning sickness, and digestive problems, including gas, vomiting, and diarrhea

Ginger: treatment of upset stomach, anti-inflammatory 

Cloves: antibacterial and anesthetic, antiviral, stimulant, improve digestion, prevent and relieve flatulence and relieve nausea and diarrhea

A little PIZZA my heart: Dough Variety

We’re tackling yet another variation on that DOUGH recipe from the first post! Everyone’s favourite… PIZZA! Yes, you can use the exact same recipe to make yourself a pizza dough. While there are other recipes that are just as simple I really like the idea that I can memorize one recipe and use it for so many things.

Something I especially love about making my own pizza dough is that I can easily accommodate fussy eaters and large groups! You have the choice to make individual pizzas, a “regular” pizza or a rectangle pizza which provides options for different topping combinations and easier cutting for large gatherings as well as you can use whatever sort of sheet pan you have laying around! I’m lucky to have inherited a pizza pan when I moved out of my parents place but you could just as easily use a regular cookie sheet too!

Along with all the different ways you can form your dough the sky is also the limit with sauces and toppings! As per usual I’ll drop a few of my favourites below the recipe but don't let it block your creativity or intuition when you go to make your own!

First things first, you're gonna have to make your dough, I’ll drop the Short and Gritty here but if you need more of a refresher you can find the original recipe here.

The Short and Gritty:

Ingredients:

2 1/2 cups Flour
1 tsp Salt

2 1/2 tsp Yeast
1 1/2 tsp Sugar

2 tbsp Oil
1 cup Warm water

Directions:

1. Mix first two ingredients.

2a. If you're using active cry yeast include the next two ingredients.

2b. If you're using traditional yeast mix last four ingredients together and let sit for 10 minutes.

3. Add wet to dry, mix in the bowl until it comes together into a ball.

4. Turn out onto floured surface and knead for about 5 minutes adding small amounts of flour when it becomes too sticky.

5. Place back in the mixing bowl after greasing it and cover with a clean tea towel. Allow to rise for about an hour

PIZZA

Ingredients:

1 batch dough

~ 1/2 cup sauce of choice

~ 1/4 - 1/2 cup each (more or less to preference) toppings of choice
      vegetables, proteins

~3/4 to 1 cup (more or less to preference) cheese

*pro tip* prepare any toppings you need while the dough is proofing to be efficient with your time and also help to stop from your dough sitting too long after you’ve rolled it out. You should also precook your meat now if you haven't already; just keep in mind it will add a little heat and remove a little humidity from your kitchen.

So now that you've proofed your dough in a bowl for about an hour, turn it out onto a lightly floured counter and roll it out into the shape (or shapes) you're looking for. You want it to be pretty thin. We are going to let it rise again so keep that in mind for your personal preference of crust thickness. I like to fold the edges back in to give the outer crust a little extra height sometimes.

*pro tip* If you want to get super fancy you can throw some cheese around the edge and fold in the crust to make stuffed crust pizza! Just make sure you seal the open edge to keep that ooey gooey goodness inside.

Once you’ve rolled out your dough brush it with a little bit of oil and flip it onto a greased pan of your choosing. I really like this round pizza pan but any sheet pan will do. It's really important to do this now and not after you've got toppings on it!


Slather on your sauce of choice, when I'm rushed or feeling lazy I like to opt for a premade pasta sauce like Classico as there is almost always an open one in my fridge. Of course you can make your own or even opt for something that isn't tomato based!

*witchy tip* while spreading you can use the same technique as stirring to add intention (clockwise to draw in and counterclockwise to banish). You can also use your sauce to draw sigils before spreading it out fully.

Hopefully you followed my pro tip above and have all your toppings prepared from cutting of vegetables, precooking any meats and shredding cheese. Now it’s as simple as throwing your toppings on and covering it in cheese.

*witchy tip* Now's a great time to place your toppings with intention. Just like we talked about in the intentions post you can tell your ingredients why they’re being added as you place them on top.

Once you've arranged things the way you'd like let the dough rise for about 10 to 15 minutes while you oven preheats to 375 and bake for 20 minutes.

*pro tip* Just like with a loaf you can brush the crust with an egg wash (or oil or butter) to have it come out a deeper brown colour.

Voila! You have a pizza made from fresh dough!

Now as promised here are some of my favourite topping combinations:

Tomato sauce, green olives, pepperoni and mozzarella.

Basil pesto, black olives, red onion, chicken and goat cheese.

BBQ sauce, chicken, sauteed peppers and onion.

Of course you can mix and match any and all. You can make something that barely resembles pizza such as using burger toppings! The sky is the limit and I'd love to see what you’ve got cooking!

As for the metaphysical obviously this has so many ways it can change with the toppings so I’d like to focus more on what pizza itself might suggest. I see pizza as something you share with many people; everyone gets a piece of the same pie. So the two biggest things I feel are togetherness and community. Therefore I see pizza as being something that brings people together. So, if you feel a divide building, maybe it’s time to make a dedicated pizza for this person and sit down and share it. Think about adding toppings and intentions that promote communication, openness, acceptance and love. These might include green peppers, yellow peppers, tomatoes, and red onion and if you both like blue cheese that would be a fun one to throw in. My focus for choosing these was more to the colour magic side of things. I can get into that in a future post if you’re interested! I chose some for chakra colour associations (green peppers for heart and blue cheese for throat) and others because of what I associate colour with (red tomato with love and yellow pepper with openness and acceptance.)

Another way to interpret the sharing aspect is to bring together a group that is just meeting for the first time. Think about how many new friends you made in school or at a sporting event sharing a slice. I would choose similar ingredients to the ones above or keep it simple to make everyone feel welcome and put your intentions more into the dough and how you spread the sauce.

Let me know what kind of elements you see pizza bringing into our lives; what do you associate with it? Check out the sidebar to find out where else you can do that or drop a comment below!

Short and Gritty

Ingredients:

1 batch dough

~ 1/2 cup sauce of choice

~ 1/4 cup each (more or less to preference, more cheese) toppings of choice
      cheese, vegetables, proteins

 Directions:

1. make one batch dough and proof in a greased mixing bowl for about 1 hour

2. roll dough out into deired pizza shape on a ligtly floured surface

3. slather with sauce and top with toppings

4. let rise about 15 minutes while your oven preheats to 375

5. bake for 20 minutes