Fresh Ginger Gingerbread for a Twelfth Night treat — from Porters Seasonal Celebrations Cookbook.

Elizabethan Chicken from Porter’s Seasonal Celebrations Cookbook for Twelfth Night dinner.

Chicken marinated and braised with dried plums, pears, cinnamon, ginger, clove, red wine and vinegar.

@msgraveyarddirt the gift that keeps on giving.

Cookies with Krampus? Dec. 5th? Y/N?

Too much going on IRL to host Hagging Out, but I think I can swing a #KrampusCookies social this year. ❤️

Prepping the St. John’s Eve/Midsummer Night sauerkraut—rinsed kraut, thinly sliced apples and onions, garlic, ham broth to marry with the pork of the brats, butter, spices and herbs.

Cucumber and strawberry salad served on Great-Grandma Caldie’s (Scottish branch of the family) best China! From Porter’s Seasonal Celebrations, Midsummer section.

Midsummer Iced Tea Punch from Porter’s Seasonal Celebrations! With Earl Grey Blue Lady tea from @msgraveyarddirt ‘s tea merchant.

Remember, because of my hospital stay I didn’t get to a challenge for May—but I’d still love to reblog any special May recipes! Tag me!

I made my first cup of honeysuckle oolong tea this morning. I may write it up for @graveyarddirt ‘s hagging out this month, but I need to check and see if I’ve done it one of the other years since I make this every May!

Wensleydale pudding from Porters Seasonal Celebrations Cookbook.

@graveyarddirt the gift that keeps on giving . . . . 😉

The Witch’s Sister Rides a Bat

Ida Rentoul Outhwaite from The Enchanted Garden, circa 1921.

A happy Hexennacht to my Porters Posse partner in crime @graveyarddirt and all you other posse members who celebrate!

If you do ANY cooking over the weekend do share. I never did a May Day challenge because of my hospital stay, but I’d love to see what you got up to!

— @pagan-stitches

German village maypole                            

Sweet and savory spring pancakes with Allium oleraceum and candied spiderwort flowers.

I’ll include the recipe when I do my write up for @graveyarddirt ‘s hagging out.

Due to my hospital stay I wasn’t able to pull a challenge together for May Day/Beltane/Walpurgisnacht/Hexxenacht. So, I’m inviting my friends to tag @portersposse with ANY May cooking that you do so we can see what everyone is getting up to.

Midsummer is one of my big faves so be on the lookout 👀 for that as our next official challenge.

I’ll try to pull together a wrap up for Easter this weekend!

Thanks everyone for your patience!

@hechizoh @hrusewif, @lupinelace @lurelurk, @msgraveyarddirt, @pagan-stitches, @satsekhem, and @woolandcoffee

Strawberry rose syrup for May Eve tea. I’ll be doing a proper write up later for @graveyarddirt ‘s haggingout

Oh my goodness this sounds amazing!

Porter's Posse Easter 2023

A belated entry due to life happenings, but it was indeed a delicious experience nonetheless.

I decided to make the violet ice cream as I don't normally make desserts. It's difficult to see from the photo but ice cream came out a pale purple. Due to the lack of available forgeable violets in my area I had to forgo the candied violets in the dish, but I added more creme de violette to make up for it and allow the floral flavors to shine.

This is absolutely a dish I'm keeping in the recipe cards. It's light, refreshing, and easily suited for spring or summer.

Thank you @portersposse !

It looks amazing! I can’t believe the variety of recipes we’ve had. Everyone is trying something different!

I am late in putting together my post for @portersposse Ostara/Spring Equinox/Passover/Easter Seasonal/ Cooking Challenge, but things have been a bit hectic so better late than never!

Ostara was several weeks before Easter this year (something that I wish all the crunchy health food stores putting out "Ostara" incense days before Easter despite Ostara lining up with the Spring Equinox would realize), so I got to start celebrating spring ahead of some others this year. My Ostara ritual involved blessing and planting the barley seeds that will serve as the body of the Sacrificial God-King. This is a newer tradition to me, and the first year I'm growing barley myself. It's already been quite an experience!

My partner and I celebrated the arrival of spring with the Asparagus Flan in the Easter section of Porter's Seasonal Celebrations. Now personally, I would call this a tart, not a flan, but it was good just the same. Asparagus is just coming into season here, which made this a truly perfect dish for celebrating Ostara. All the textures in the dish - crumbly pie crust, creamy egg, roasted asparagus - mixed together beautifully. I've already made a mental note to make this again next year. When I do, something I'm going to try to be more purposeful on is the placement of the asparagus in the tart filling. I tried to arrange them in a pattern that would look nice and make cutting easier, but gave up pretty quickly. Next time, I think I'll practice laying out my asparagus in the pie pan before cooking them so that I can pre-cut them to the size they need to be to fit neatly. But otherwise, this was delicious and a lovely treat to share with friends.

Looks amazing! Sorry to hear you didn’t feel up to the beer battered apples, I was kinda curious about those!

It's Not What You Think It Means

I'm late for @portersposse's Ostara / Spring Equinox / Passover / Easter Seasonal Cooking Challenge. But consider I haven't done one in a hot minute, and I lost the photos and had to track them back down again, and I've been ill lately ... I'll forgive myself.

My Husband and I made the 'Fadge' from page 42 (Hardcover edition) in the St. Patrick's Day section.

There was some ... Uh ... Confusion- what with our being southern, and my own accent being a bit strange additionally in more ways than one ... On what exactly I was even saying at first whenever I suggested the recipe to him 🤣

It's a simple recipe, which is why I chose it. Just Potatoes, Butter, and Flour. Boil, Mash, Mix, and Fry. Easy Peasy. And for once when a recipe looked that easy, it actually was ... Except it did have a penchant for sticking to my counter; pro-tip: Flour you counters beyond liberally once you get to the rollout stage!

I made it with Yellow Potatoes because they're nice and starchy, and they- along with Reds- are some of the only Potatoes I can eat the skins on without issue (anything to get some extra nutrients at this point). And of course, I used my cute squiggly-edged cookie cutters to cut them out. Then we did as suggested and had Breakfast-for-Dinner with it; serving it up with Bacon and Sausage Patties.

They have a very strong Potato flavor that we really enjoyed. And they make great leftovers the next day, refried as essentially a French Toast alternative with Syrup. We're definitely making them again.

I had also picked out the 'Beer Battered Baked Apples' from page 74 of the Easter section- which is really more of an Apple Fritter type thing, actually. Unfortunately I never got around to making it because I got caught in a cycle of flare after flare with my digestive issue. And unfortunately Fried Foods and Beer are rough on my stomach.

I'll have to try them another time.