Seasonal Shifts ￨ Unfinished Business

The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to? 

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What am I reading?

The Book Witch by Meg Shaffer 

https://bookshop.org/a/111301/9780593983584

Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer 

https://bookshop.org/a/111301/9781982185626

What’s playing on repeat

Dirty by Grandson 

What’s for dinner?

Pastina Soup

Ingredients:

• 2 tablespoons olive oil 
• 1 cup finely diced yellow onion 1 onion
• 1 cup finely diced carrots 2 carrots
• 1 cup finely diced celery 2-3 ribs
• 1 tablespoon minced garlic
• 5 cups chicken or vegetable stock
• 1/2 teaspoon Italian seasoning  
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed rosemary 
• Salt and pepper to taste
• 3/4 cup pastina or other tiny pasta
• 2 cups shredded rotisserie chicken or beans of choice 
• 2-4 tablespoons freshly squeezed lemon juice optional, but so good

Serving Suggestions 

• Parmesan cheese optional, for topping
• Crusty buttered bread optional, for serving
• Dried or fresh parsley, added to taste
• Dried or fresh dill, added to taste

Instructions:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this step
• Pour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
• Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.
• Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. 
• Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!

Black Magic Cake

Ingredients:

FOR THE BLACK MAGIC CAKE

• 230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 
• 70 g unsweetened cocoa powder (2.5oz / ¾ cup) 
• 2 cups caster sugar (superfine sugar) (400g / 14oz) 
• 2 teaspoon baking soda (bicarbonate of soda)
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs, room temp
• 1 cup buttermilk (250ml)
• 1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
• ½ cup vegetable oil (125ml)
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE BUTTERCREAM AND GANACHE

• 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
• ½ cup thickened cream (heavy cream) (125ml)
• 170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
• ⅓ cup unsweetened cocoa powder (30g / 1oz)
• 1 ½ cups icing sugar (powdered sugar) (195g)
• 1 teaspoon vanilla
• Pinch salt

https://www.sugarsaltmagic.com/wprm_print/black-magic-cake

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