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Category: recipes

  • Anointing Oil From Aaron to the New Levites

    Anointing Oil From Aaron to the New Levites

    Here’s and interesting intersection of Biblical Religion and new Magick and all the traditions of, from Chaos to strict Catholic Theurgy.

    The Anointing Oil the that (Fictional) Moses, poured on the (Fictional) Aaron to make him head of the priestly caste of Hebrews despite all his shenanigans, like fashioning the Golden Calf have held the recipe of Anointing Oil from Exodus in high regard. It ends up in occultism from the Sacred Magick of Abramelin the Mage, or simply as the Anointing Oil of Abraham the Jew. If you translate Jesus the Christ as Yeshua the Anointed you can see the importance to earlier and later Biblical Sects.

    The formula was encoded from the earliest times as to not be reproducible without the key, and current formularies completely disregard the Onycha in the recipe as untranslatable, and use both cinnamon and cassia, which is pure ignorance as they are two forms of the same spice, and Crowley’s formula via a mistranslation from French common to both Wescott and Mathers translates Calamus Root, available in the Middle East, as Galangal, which was very much not available.

    Cinnamon comes from Ceylon, or known today Sri Lanka, and Cassia was the almost identical substitute that was readily available to the former slaves of post Babylonian Exile Jews. The difficulty and price of securing true Cinnamon was unlikely for the subjects of Exodus. Just read the stories of the characters. They would not have equated equal parts cinnamon and cassia as any kind of reasonable recipe. What we have is a place holder in one of those spices, and the lost ingredient Onycha. Now Onycha meant nails, particularly human nails, and can be seen as foreshadowing for the death of the anointed one, if either Cinnamon or Cassia is replaced with clove. Dried clove buds were regularly available and referred to as pegs or nails because you could use them to nail another seasoning to a food item the same way we use cloves to nail a bay leaf to an onion piquet for saucery today. In the second stating of this recipe there are also Stacte, Frankincense and Galbanum, also typically misleading as the Church equates Galbanum with Catholic Gum Benjamin or Benzoin, when it could equally be Storax, which smells nice when burned, Galbanum Resin when burned smells like shit. Needless to say, even apart from the double bind on Cinnamon and what nails means, and scholarly digressions on the kosherness of snail buttholes, this was meant to be understood only by a certain class of priest.

    Now I’m giving this information out for free, because there are other pieces of this puzzle you are never going to figure out without direct support of the Kemetic church project. One secret of the ages, misread completely and badly translated by occult luminaries, much jockeying about meanings and intentions have been sold as the reason Exodus oil has has Cinnamon and Cassia and Golden Dawn/Crowley oil has Galangal. Symbolic jockeying 3 card monte and roundabout admission of error.

    If you want the real deal, you will come to the Etsy store at https://senseworldfarms.com you’ll pay for the balm without haggling, and if you proceed in the grades you may get a full ingredient list one day. Until then, keep buttering your temple implements with toxic ginger, or double plus cheap cinnamon substitute.

    Aside, (Note Ed.) if you’re into the Greeks or Homer you might remember that at one point one of Ulysses/Odysseus few surviving friends mentions, hey the reason you look like so much shit and keep getting your ass kicked everywhere you go is you haven’t oiled up you ashy bastard. We can agree on this importance of anointing thing.

  • And Now for Something Completely Different

    And Now for Something Completely Different

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    As the real point of this blog from the beginning is healing through food. As in “Let food be thy medicine and medicine be thy food” the quote attributed to Hippocrates,(though we stray widely in the mission,) in this post holiday feasting season, old snswrld needed some soul food. So after attempt 3 I’ve finally figured out to get a damn good pot of rice and beans out of the instant pot knockoff with some pretty straightforward measurements.

    This isn’t red beans and rice, as the man in charge only has a few varieties of beans on hand, so I make it with black beans, and medium grain rice. I’m lucky enough to have Nishiki right now, but any medium grain rice works.

    One of the problems in translating to instant pot, is liquid measures are not the same as stove-top or oven recipes, and there’s no standard conversion guide, but I’ve been experimenting with measures and times, and I’ve got it for you.

    Dry beans, around the size of a black bean, will absorb the same amount of water as an equal portion of rice, if this method is followed. And extra moisture to finish the whole thing perfectly comes from other ingredients.

    One 4 cup box of Chicken Broth. If we’re standardizing, this is the perfect place to start. The trick is, other ingredients add a touch of the moisture needed to perfectly cook both dry beans and rice to the perfect consistency.

    So here we go. This is a little indulgent for my own personal tastes and can be simplified and adjusted, but ratios temps and times remain the same.

    2 cups dry black beans

    I medium yellow onion, sliced

    I whole bulb garlic just smashed and peeled, no chopping necessary.

    One whole tube of dirty Mexican Chorizo sausage with all the lymph nodes guts and assholes that implies. This is one of the problems living in white people country is that a lot of “chorizo” is prime cuts of pork sausage and fat, and doesn’t melt into sludge in the pan. Nobody’s Abuela thinks that’s chorizo. You need the offal bits, chemicals, food waste and the whole deal. Get the cheap tube. The other is spiced cut pork.

    For my flavor profile, beyond all the fistfulls of chorizo and alliums, I cheat a little, because I might be poor but rich with chilies and spices.

    1/4-1/2 Tsp of smoked serrano powder. It’s a sneeze maker but worth it.

    1/2 Tsp of Ancho Powder.

    1/2-1 tsp of dried Oregano to taste.

    Fresh ground black pepper to taste.

    Dash of cumin.

    3 Tbsp, butter. Trust me. I used Amish.

    I also added about 1/3 cup of chipotle salsa.

    I usually make my own seasoned salts, and haven’t had the opportunity lately, so I used a couple shakes of Slap Your Mama seasoned salt. It’s decent. If you see it on sale grab a shaker. You don’t need to add much salt, if you have full-sodium broth and real chorizo. Couple shakes will do ya.

    Now here’s where the trickery comes in. The charts in the book and the settings on the machine aren’t going to get you there.

    You’re going to cook this whole pot of beany greasy liquidy chili goodness for a full hour on high pressure and heat, before adding any rice. I don’t care what the rules say, or anyone else’s estimate on liquid ratios or cook times. Your beans will not break down too far from a full hour pressure cook if they are dry-to-pot. Let em do their thing. Make a snack to deal with the delicious aromas in the kitchen and wait until the beans are done then vent to get the lid off.

    Then your 2 cups of dry medium grain rice, on the legit and accurate white rice setting for your cooker. Mine’s 6 minutes not including pressure build up. Stir that rice in well. Don’t add any more liquid. While the beans seems to take longer than forever, the rice cook time is just a few minutes, seal it back up and do the rice cook, but rather than venting immediately. Let the pot depressurize naturally before popping the lid. At least 4 minutes. If you’re starving, you can probably vent at 4.

    Stir it up, garnish with a little cheese or sour cream. Sprig of cilantro if you’re fancy.

    Please adjust to taste and enjoy. Any suggestions for adjustments or mods can be shared via the contact form or the reddit forum, and if they’re any good I’ll add them to this post.

  • The High Priest Dabbles in Kitchen Witchery

    The High Priest Dabbles in Kitchen Witchery

    As part of my ongoing plunge into what was known amongst the self-styled High Magic practitioners from the 18th and 19th Centuries as Low-magic. I’ve been diving deeper into Herbalism, Essential Oils, Contact with Nature, Gardening etc… Part of the reason I retreated to the mountains in the first place.

    I’ve been getting a lot better at herbal tea formulations, and have wanted to experiment with various fermentations so here we are.

    This is my little cheater gingerbug on day 2. I say cheater, because I live about an hour and 15 minutes away from the closest organic grocery store, and there was no way I was going to make that drive in my farm truck just for some organic ginger. Evidently they irradiate your non-organic ginger and it kills the wild yeast on its skin so it won’t produce a bug, for soda, or ginger beer on it’s own. I’m also out of brewer’s and champagne yeast, so like Erma Bombeck would have done just like her “sourdough starter,” We’re going to kick this off with some good old Red Star Yeast.

    Now commercial bread yeast isn’t going to produce the highest alcohol content, and it’s not in symbiosis with the house yeast or bacteria yet, but that’s fine we’ll get there.

    I didn’t want to start weak on fermented potions so first I got some flip-top bottles and sanitized them.

    Then I set about making a couple different elixirs for trial runs.

    The ones marked GHR, well those are Ginger, Hibiscus, Rose Syrup made with lightly brown organic cane sugar very syrupy and cooling overnight in the fridge before adding our bug. The ones behind are a little more potent herbal concoction for stress relief and cortisol reduction. Those are going to finish ferment as sodas, with a fraction of a percent of ABV, while the GHR syrup, we’re going to see if we can get a proper ginger beer beer out of that. Each of these bottles got about 1/4 c. of the strained and stirred bug which smelled nice and yeasty and bubbly.

    You can see the balloons as a vapor lock on the Ginger Beer while just tight lids on the medicinal sodas. Just look at the bubbles on top, that was after the first night of “buggin.” These are more active due to the commercial yeast so those sodas are going to need to be burped 2 or 3 times a day to avoid explosion, and will likely be ready to refrigerate after only 2 days. It would take at least 3 days with wild bug. Started to feel a little bad about cheating so hard though and remembered, you can make a pine bug with wild pine needles and sugar, just like a gingerbug. So the first little miss got a sister.

    Gingerbug the first is probably going in the fridge tomorrow, so I can slow down the feeding and not overproduce my bug, but also while she waits for little additions from the natural yeast starter from pine. Going to try and strike a nice balance of our local wild yeast and the commercial bread yeast, and over time phase in some champagne yeast as well. Once I hit the right balance, there’s no reason this cannot be used to make a fresh sourdough starter on overnights, which doesn’t require constant babysitting. Not being much of a baker even on my second attempt at sourdough starter I killed an 80 year old heirloom within it’s first month in my care. These two are much less high maintenance.

    I’ll let you know how the first trial runs in a update after I drink some.

    1st Edit Notes: Mostly pretty tasty. Some of the bottles were too sweet even though I’d cut back the recommended sugar in the recipe by about 1/4c. But the bug was really prone to suicide.The pine bug was great after the first overnight, but spoiled after the second. Luckily, I had already added a little of the good bit, to a third bottle that’s going to be a strains mixture of house blend active yeast. I take the settled yeast out of the bottom of the capped bottles, a little ginger bug, and different commercial yeasts over time and voila. The ginger bug, plus one night pine yeast started producing an alcoholic bug immediately. It is not tolerant of it’s own byproducts however and tends to suffocate or poison itself after 3-4 days. Today a batch of medicinal herbal tea, specially formulated for my various conditions, and balanced for constitutional weaknesses was bottled and started on ferment. Today’s yeasts addition was divided amongst all bottles and a little added to both surviving yeast colonies. We’re starting with the Red Star Champagne Yeast sampler pack, and the first addition is their Premier Rouge. Activated per instructions with filtered well water between 90◦ and 100◦ F and allowed to awaken for 20 minutes I added it to all bottles. Including a large wine bottle with a balloon Vapor Lock. This amount of yeast is supposed to be good for five gallons of wine, and I have probably around 3 Gallons of sugar water so we’ll see what happens next. (Note, the Ginger Hibiscus Rose, have wildly different characters between bottles upon drinking. I just sampled the second bottle, and it clarified the most on it’s own but is very-very sweet with almost no carbonation.)

  • Paywalling content to be reserved for YOGAPUNX

    Paywalling content to be reserved for YOGAPUNX

    You may notice that some of the deeper mystical and magical content of the site has now been moved behind a paywall. I can no longer solely bear the cost of your mystical education myself and am in need of support of the sites and the newly formed Kemetic Church of Ra. The items paywalled, can only be understood by those with a mystical practice anyway or some degree of initiation. For now, the library which contains many more initiated secrets will remain free temporarily while those that recognize there is a time limit for that generosity should not be surprised when that gets paywalled as well. If you’d like to keep resources like these available you must contribute and I can no longer tolerate the entire burden of the free rider problem myself. If this content is worth something to you, you can sign up here.

  • The senseworldcafe subreddit

    The senseworldcafe subreddit

    In order to try and make a place for discussion of these posts and topics and in order to avoid running a forum or allowing comments on the site itself we’ve created a subreddit devoted to just those things. Come by have a visit and make your voice heard. We take suggestions and criticism well, so feel free to chime in on what we post. Reddit community guidelines do apply, but we won’t ban your post just because you didn’t like something. Join the conversation!

  • Magic Mushrooms

    Magic Mushrooms

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    Love them or (maybe) hate them, mushrooms have been renowned for centuries around the world for their flavor, beauty and health benefits. In Asia, varieties like reishi and maitake are valued for their contribution to longevity, while in the Occidental West, Morels, Truffles and even the lowly Crimini are being touted for everything from a blood pressure cure to anti-cancer wonder foods. While some finicky eaters may complain about the flavor or, more likely, the texture of mushrooms, with proper preparation even strongly flavored mushrooms can be added to familiar dishes, and become a staple of the home pantry.

    Some unfamiliar mushrooms can cause intestinal distress upon first encounter, so it is usually wise to introduce them into diet slowly. In addition, making sure they are well cooked, can minimize the negative impacts on digestion, and often wild-mushrooms should be par-boiled before use.

    One signature dish I have used for years to introduce people to Morel mushrooms is a simple Linguini with Morel Cream Sauce. It is always served to rave reviews, and in fact I have had friends tell me they actually dream about this dish in springtime, when the mushroom hunting season begins.

    To begin this dish I start with about one pound of very fresh morels, which have been soaked in water to remove any forest duff or six-legged guests. These are drained and sliced into bite sized pieces. Along with one or two medium sized shallots sliced into a thin julienne. The shallots are sauteed in butter until translucent, then the mushrooms added and cooked until they begin to crisp and all liquid is reduced in the pan. Add two tablespoons of dry sherry and reduce again. Then add two cups of heavy cream. Let the whole sauce reduce over a very low simmer until the thickness can coat the back of a clean spoon, then finish with salt, a pinch of white pepper, and another small pinch of nutmeg. Serve over any favorite prepared pasta.

    The long caramelization of shallot and mushroom in this dish contribute a deep earthy flavor, and the texture of the small morel pieces please even avowed mushroom haters.

    Often, individuals who dislike mushrooms at first offer, can be won over by simply sauteing any mushrooms in butter and garlic until crispy and served over steaks or added to sauces. The crispness and garlicky goodness overcoming previous experiences of soggy, bland mushroom dishes. Otherwise, a long marinade in any vinaigrette before cooking, can improve the flavor enough to win over the haters.