The Witches Cook book
Magick'ly Delicious
20 Recipes for the Kitchen Witch
A free ebook from Lorna
Tedder, Shannon Bailey, and Aislinn Bailey
Compiled by Spilled Candy
Books P O Box 5202 Niceville FL 32578 www.spilledcandy.com
copyright
2000-2001
Fresh Start Lamb Chops
Imbolc (around 2 February)
is a time of purification and historically the time of newborn
lambs. Try this recipe for the Imbolc celebration or whenever
you need to exorcise negative thoughts from your life and make
a fresh start.
Begin with 8 4-ounce lamb
chops. As you trim any
excess fat from the lamb chops, imagine trimming away the
negatives in your life. Take your time. Trim twice if you need
to. Slice away all those bad feelings of not being good enough,
of guilt, of long-ago rejection. This is a time for fresh
starts, a bitter winter's promise of the spring that is to
come.
Next, combine 2 tablespoons coarse grained
mustard,
1 tablespoon cracked
pepper, and
1 tablespoon soy
sauce in a small glass
dish. Stir in clockwise 1 finely chopped green
onion. As you stir in the
onion, visualize the negatives in your life being stirred away,
bringing you purification and healing.
Continue stirring clockwise as you add
1 minced clove of
garlic. With each stir,
imagine complete healing and purification. When you feel the
negatives in your life begin to melt away, stop stirring and
dip one side of each lamb chop in the mixture.
Fire up your outdoor grill, bringing the coals
to a medium-hot temperature. Fire, too, is a symbol of
purification, but if an outdoor grill is impractical, heat your
oven to 400F and use a broiler pan or baking rack. Carefully
place each chop on the grill or rack, with the coated side up.
Grill each side for 5 minutes, or until the meat is as done as
you want it to be. While the chops cook, watch them carefully
in the heat and visualize the end of whatever has held you back
and the coming of your own fresh start.
Garnish, if desired.
Makes 4 large servings or 8 small servings.
From
Gifts for the Goddess
on a Cold Winter's Eve C2001 by Lorna Tedder and Shannon Bailey
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