WITCHES BREW
1 shot of melon liquor
1 shot of pineapple rum
1 shot of lemon rum
1 shot of pineapple juice
6 oz soda water
a few drops of green food coloring
SPLIT PEA SOUP
Cover 3 C of dried split peas with water until it is about an inch above the peas, add 1 chopped onion, 1 bulb of garlic peeled, leaving the cloves whole, 2 Tbls of Italian seasoning, 1/2 stick of margarine, and a dash of sea salt. Cook for about 2 hours. Add 1 can of coconut milk and cook on low until peas are tender.
SPINACH ALFREDO LASAGNA
Boil 9 lasagna noodles-aldente
In a bowl mix together 2-3 C chopped fresh baby spinach, 1 C shredded zucchini, 8-10 nice sized mushrooms sliced, 1 medium yellow chopped onion, 1 bulb peeled diced garlic, a handful and a half of shredded mozzarella cheese, a dash each of basil, thyme, oregano, salt, and pepper.
In another bowl mix a large container of ricotta cheese, a handful and a half of shredded mozzarella, 1/4 C grated parmesan, and a dash of basil, and garlic powder.
In a casserole dish drizzle alfredo sauce across the bottom of the dish and spread it around. Place 3 of the noodles side by side to cover the bottom of the dish. Spread all of the spinach mixture across the layer of noodles. Add another layer of three noodles across the dish. Spread the ricotta mixture across that layer of noodles. Add the last three noodles across the top. Pour alfredo on the top layer to completely cover the noodles. Top with shredded mozzarella. Cover with foil. Bake on 325 for about 45 minutes.
SMUDGE STICK
gather and dry for about 24 hours Russian sage, lavender, and pine needles. Place them together to form a bundle. Using string start at the bottom wrapping several times to form a base, as evenly as possible weave up and back down the bundle, once again wrapping several times at the base. Knot and cut the string. For the string I prefer Jute. But you can use just about any string that burns slowly.
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