That Bitch Witch

i recently had to leave my civilian job due to injuries/my disability and go back to sex work but its covid and i'm in a new city starting out so business is bad right now

my roommate cant afford to cover my rent this month and due to bills and being denied ebt im really short

plz if u cant donate then spread this around we cant afford to lose our home!

cashapp: $unfriendlyblackwitch

venmo: @unfriendlyblackwitch

paypal.me/cispicious

I could not be happier with my new Star Spinner Tarot by @trungles !! Every card is beautifully illustrated and coloured, and uses interesting and unique imagery inspired by a multitude of fairytales, folklore and myth from around the world. While there is often a serious lack of diversity in tarot, this deck is highly inclusive, portraying not only characters with a variety of skin tones, but also four different Lovers cards to represent the LGBT community.

Each and every card is gorgeous, but here are just a few of my favourites.

I am so excited to say that I made violet syrup for the first time this week!  I love wild crafting and have tons of local wild sweet violets so I couldn’t wait to try out this wonderful experiment.  Plus, its gorgeous and came out amazing!

A word of wild crafting: if you are going to consume any wild plants, please make sure that you know and understand the risks.  Eating plants that have been sprayed with chemicals = eating the chemicals.  Also, be careful of leeching of other chemicals.  For instance, I love in an old mill town and wild flowers grow in many ditches on the sides of the roads.  These are NOT SAFE TO EAT because they likely have absorbed mill chemicals from the soil.   I collected the violets from the yards of two friends who I know care for their lawns without the use of toxicity.

Firstly, you need wild violets.  I collected 4 cups worth.  The original recipe called for 3-3.5 cups.    The first step is to make a violet “tea”.  Boil one cup of water and let the water sit for 5 minutes - this is so that you don’t burn the color out of the violets with boiling water.   Then let the violets sit for 12-24 hours - the longer you let the violets steep, the better the color and flavor.  I wanted to make mine during the sunlight to get good photos, so I let mine steep for about 36 hours.

Once your violets have steeped, you need to strain them out of the water. As you can see, the leftover “tea” was a beautiful deep indigo color.   This is normal - violet syrup is almost always blue at first.  You can make it purple again later in the process…we’ll get to that.

Next, take your cup of violet tea and combine it with 2 cups of sugar on a VERY LOW HEAT to make a complex syrup.  This will take a while - be patient.   Do not increase the heat as this will burn the color out of your syrup and (I at least) think that the color is a wonderful addition to this recipe.   You want to stir this until the water becomes see through again. Your syrup will most likely still be blue though as you can see, the sugar turned mine back to a lighter shade more reminiscent of violet.  

If your violet syrup is too blue, you can add a dash of lemon juice to it to color it purple again.  Be careful here - a little goes a long way - I made the mistake of trying it with a bit and turning it bright pink, not violet at all!

Then, let you violet syrup cool on the counter.  This is so that the sugar doesn’t crash back out of the mixture, undoing all of your hard work.  When cool, store in an air tight container in your fridge - complex syrup can keep for up to 2-3 months.    What should you do with your violet syrup?  It can be used in Spring cocktail recipe, as a drizzle over pancakes or waffles, or in any other culinary way that you see fit!  It is sweet and floral and pairs well with gins as showed below.

If you’d like to learn more about the magical properties of violet, you can check out my post here.   And as always, if you’d like to support my work, you can Buy Me a Ko-fi.

When people complain about tarot readers asking to be payed for their work... smh

“I’m Immersed In What I’m Doing”