Musings: The Southern Fried Witch Blog
The Southern Fried Witch Podcast
Let’s chat about resisting dogma, working from your own habitus, and the sacred nature of Land-Witchery.
In memory of Seba's beloved friend and father to her son, Billy the Kid.
Seba answers listener questions and muses on a rooster.
Wounds-- and how to handle them.
Seba interviews Wulfbrand, her student and tech guy.
A little chat about keeping the balance between the flora and the fauna in your own abode.
Get to know yor’ local country witch. Seba dispels some misconceptions about the craft . . . or does she?
Let’s talk about growing, evolving and warding.
BLESSED BE Y’ALL!
Southern Magic Recipes
For about three years, I was under a cornbread curse. Yup. I couldn’t remember the ratios of the recipe, more than anything, but also tried to use an off-brand flour and baking powder. No matter what I did, the cornbread (while okay) was not the one that made me swoon.
Y’all, all I remember from last year’s decision to grow grain corn (and popcorn, which is another post) is that . . . it was just so pretty in the seed catalog. Yup. I’m weak like that. But then, BAM. A field of beautiful Cherokee White Eagle looming over me and I had no idea what to do with it.
Here’s two new kitchen witcheries for the Deeply Southern table: Simmered Fall Pears and Cherokee Puddin’
You know that urgency you feel when all of the tomatoes come in–but won’t ripen fast enough? Me, too. As the hubby is allergic to apples, this recipe satisfies his craving for tart/sweet/cinnamony goodness and my need to harvest something early.
2 ounces Vanilla Vodka
3/4 ounce Coffee Liquor
1 ounce Amaretto
1/2 ounce simple syrup (less or more depending on taste)
Dash good vanilla extract
Shake until chilled, serve with sliced vanilla bean or strawberry.
Valley French Taters (aka Tartiflette, Southern Style)