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The Witch's Kitchen

WE ARE WHAT WE EAT...

Come on into the kitchen and share your ideas on foods & brews as well as incense, oils and other things made in our kitchen.

This group's admin is:

    Minque Paw

 

Members: 47
Latest Activity: on Friday

Discussion Forum

AN INVITATION TO THE SPACES BETWEEN WITH ELDERFLOWER RHUBARB FAIRY CAKE

Started by SunKat. Last reply by MARGARIDA MARIA MADRUGA Oct 1, 2019. 2 Replies

The spaces between are filled with a different kind of light, an ethereal magic, a hidden portal. Think of an elderflower bush…Continue

Kitchen Witchcraft: The magic in your cupboards

Started by SunKat. Last reply by Mystic Wolf May 9, 2019. 2 Replies

FEBRUARY 13, 2017 BY RACHEL PATTERSONWhen you reach for magical ingredients for spell working or incense making where do you look for them?Some people will immediately…Continue

GOLDENROD CORNBREAD TO HAIL HARVEST SEASON

Started by SunKat Jul 30, 2018. 0 Replies

The air seems to shimmer with gold right now as the sunbeams start to noticeably lengthen. The bright peridot greens of early summer give way…Continue

REPLENISHING SUMMER PUNCH (WITH SUMAC, ROSE, HIBISCUS, NETTLE, MALLOW, AND ELECTROLYTES)

Started by SunKat Jul 17, 2018. 0 Replies

Here are the ingredients and their functions:Staghorn sumac’s red “berry” clusters (actually drupes) are full of a tangy…Continue

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Comment by Patricia Fross on Friday

Happy Valentine's Day

Comment by Arachnifauna on February 11, 2020 at 12:57pm

Good article...I don't drink green tea as it gives me a headache. 

Comment by Mystic Wolf on February 10, 2020 at 2:22pm

Green tea ingredient may ameliorate memory impairment, brain insulin resistance, and obesity

New research in The FASEB Journal identifies potential therapeutic intervention for memory impairment, neuroinflammation, and brain insulin resistance induced by a high-fat, high-fructose diet

Federation of American Societies for Experimental Biology

https://www.eurekalert.org/pub_releases/2017-07/foas-gti072817.php

A study published online in The FASEB Journal, involving mice, suggests that EGCG (epigallocatechin-3-gallate), the most abundant catechin and biologically active component in green tea, could alleviate high-fat and high-fructose (HFFD)-induced insulin resistance and cognitive impairment. Previous research pointed to the potential of EGCG to treat a variety of human diseases, yet until now, EGCG's impact on insulin resistance and cognitive deficits triggered in the brain by a Western diet remained unclear.

"Green tea is the second most consumed beverage in the world after water, and is grown in at least 30 countries," said Xuebo Liu, Ph.D., a researcher at the College of Food Science and Engineering, Northwest A&F University, in Yangling, China. "The ancient habit of drinking green tea may be a more acceptable alternative to medicine when it comes to combatting obesity, insulin resistance, and memory impairment."

Liu and colleagues divided 3-month-old male C57BL/6J mice into three groups based on diet: 1) a control group fed with a standard diet, 2) a group fed with an HFFD diet, and 3) a group fed with an HFFD diet and 2 grams of EGCG per liter of drinking water. For 16 weeks, researchers monitored the mice and found that those fed with HFFD had a higher final body weight than the control mice and a significantly higher final body weight than the HFFD+EGCG mice. In performing a Morris water maze test, researchers found that mice in the HFFD group took longer to find the platform compared to mice in the control group. The HFFD+EGCG group had a significantly lower escape latency and escape distance than the HFFD group on each test day. When the hidden platform was removed to perform a probe trial, HFFD-treated mice spent less time in the target quadrant when compared with control mice, with fewer platform crossings. The HFFD+EGCG group exhibited a significant increase in the average time spent in the target quadrant and had greater numbers of platform crossings, showing that EGCG could improve HFFD-induced memory impairment.

Comment by Arachnifauna on February 10, 2020 at 12:55pm
Comment by Arachnifauna on February 7, 2020 at 12:08pm

Comment by Minque Paw on October 26, 2017 at 5:13pmDelete Comment

How to Make Poison Apples
How to Make Poison Apples. These striking apples are a huge hit at parties and…
 
Ingredients
  • Ingredients
  • 2 C. Granulated Sugar
  • ½ C. Light Corn Syrup
  • ¾ C. Water
  • ½ t. Gel Icing Color
  • 12 small Apples
  • Wooden skewers
Instructions
  1. Instructions
  2. Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out).
  3. Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.
  4. Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.
  5. Add the sugar, water, and corn syrup to a medium saucepan.
  6. Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.
  7. Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!
  8. When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well).
  9. Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.
  10. Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.
  11. Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.
  12. Once the apples have hardened and cooled they are ready to eat!
  13. *These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.

Comment by RuneWitch on October 26, 2019 at 2:59pm

Comment by Patricia Fross on September 30, 2019 at 7:06pm

Looks good!

Comment by RobertO DurantE on September 30, 2019 at 4:25pm

a delicious canaries speciality of La Gomera where I live, called Almagrote

Comment by SunKat on September 30, 2019 at 3:41pm

Comment by SunKat on September 30, 2019 at 3:23pm

 

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