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Wishing everyone celebrating a happy and safe Thanksgiving. Although my harvest celebration was back in October, I continue to be grateful for all the people social distancing and wearing masks these last long months.
Stay safe ♥
Aspasía S. Bissas
It’s the most wonderful time of the year– and to give it some of the appreciation it deserves, I snagged this tag from A Geek Girl’s Guide. Feel free to post it yourself (please share your link) or leave your answers in the comments 🎃
Wow, I have to pick only one thing? In that case, what I like best about October is that everything about it feels like home to me. It speaks to my spooky, pumpkin-loving, pagan soul.
I used to be. I’d decorate the house, carve a jack o’ lantern, and do all kinds of Halloween-themed cooking and baking. I’d have people over and shell out (give out candy). The last few years…not so much. I’m hoping to get back to proper celebrations in future.
Nothing will ever scare me more than the original Alien movie. As far as I’m concerned it’s the perfect horror film.
I would never willingly choose a big night out. A cozy night in with The Nightmare Before Christmas and a few other spooky/scary movies is perfect.
Confession time: I haven’t liked wearing a costume since I was a kid (I won’t bore you with reasons). But when I was a kid, I went as a fortune teller a couple of times and remember having fun with it. (I should also add that costumes back then were always ruined because it was so cold where I lived. We couldn’t go out without extra layers under the costumes, as well as gloves, hats, scarves, a winter coat, and– worst of all — snow pants on top.)
How about some divination instead?
I haven’t lately, but I used to go all out with the decorating and cooking and handing out candy, among other things.
Anything where regular humans are the monsters. There’s enough of that in real life.
When it got dark and dinner was over and my parents would f i n a l l y let me go out.
The feeling in the air.
Scary. Always.
Chocolate, although I’m the weirdo who also likes candy corn and those molasses candies that exist only at Halloween.
I love all black kitties because they are awesome, but I especially love my black kitty, who chose our home to be his home ♥
What’s your favourite thing about Hallotober? Share in the comments!
Looking for a spooky read? Download my books…
Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books
If you prefer a good paperback to an ebook, use this link to order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥
Cheers,
Aspasía S. Bissas
Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained in botany and herbalism when she was still human, she continues to study plants and have a garden. This post is ninth in a series exploring Mara’s plants. Are you interested in botany, gardening, or plant lore? So are some vampires…
Please note: Medicinal uses are given for informational purposes only. Always consult a medical professional before diagnosing or treating yourself or anyone else.
Please also note: Nettle is known as stinging nettle for a reason. See “Caution” below.
Botanical Name: Urtica dioica
Common Names: Stinging nettle, common nettle, nettle leaf, stinger, burn nettle, burn weed, burn hazel, feuille d’ortie, slender nettle, tall nettle, wild nettle. (Not to be confused with dead nettle, Lamium spp.)
History: Native to Europe, temperate Asia, and parts of northern Africa, nettle can now be found throughout the world. It grows abundantly in areas that receive regular rain, such as the Pacific Northwest, and locations that have been disturbed by humans (e.g., ditches and fields). The German idiom “sich in die Nesseln setzen,” or to sit in nettles, means to get into trouble. The medical term for hives, “urticaria,” comes from the Latin word for nettle: Urtica (from urere, “to burn”). It has been used as medicine, food, tea, and as a raw material for textiles since ancient times.
Language of Flowers Meaning: Rudeness, coolness, scandal, pain, slander, cruelty, protection (no two sources I found gave the same meaning).
Cultivation: Perennial. Nettle needs moist, rich soil (it’s also an indicator of fertile soil wherever it grows wild). Start seeds indoors about 4 to 6 weeks before the last frost date, or sow seeds directly in spring or autumn. Transplant hardened seedlings in spring, spacing plants 30 cm (12 inches) apart. Make sure to grow nettle away from high-traffic areas in your garden. The plant grows 1 to 2 m (3 to 7 ft) tall in summer and dies back in winter. Harvest leaves in early spring (don’t use once the plants have flowered) and roots in autumn. Nettle spreads easily via rhizomes, so if you’d like to grow it but don’t want it taking over your yard, keep it contained with a barrier around its roots (if it gets invasive, regular and persistent tilling can help get it under control; otherwise, you may need to resort to herbicides). Add nettle leaves to compost as a source of nitrogen (or make compost tea). You can also forage for nettle in green spaces and open woodland (just be sure it hasn’t been sprayed with pesticides or steeped in car exhaust).
TIP: Aphids love nettle. Grow nettle to keep aphids away from other garden plants (like roses).
Uses:
Medicinal: The fresh plant is a traditional spring tonic. Fresh or dried leaves and the powdered root have been used to treat disorders of the kidneys and urinary tract, and for sore muscles, osteoarthritis, rheumatism, and gout. The leaves are also used for skin conditions, to treat anemia, and to reduce hay fever. There is some evidence that nettle lowers both blood sugar and blood pressure. Some folk practitioners still practice Urtication, or flogging with nettles, to treat arthritis and rheumatism, and to increase circulation (although this has been shown to be effective, before you try it keep in mind that Urtication has also been used as a sentence for criminals).
Hair Care: A tea made from nettle leaves can be used as a hair rinse to add strength and shine. Some people believe it also stimulates hair growth, but that is purely anecdotal.
Culinary; Nettles are rich in Vitamins A, B, and C, as well as iron, potassium, calcium, and protein. Use young plants picked in spring (plants that have flowered or gone to seed contain gritty particles that can irritate the urinary tract and kidneys). The sting can be removed by cooking or drying nettles, or by soaking them (I can confirm that cooking and drying works, but I’m hesitant to try the soaking method– please let me know if you have, and how it went). Fresh nettle can be used like spinach or other greens, or made into chips or pesto. Dried or fresh leaves and flowers can be made into tea. You can also brew beer from young nettles.
Fun Fact: There’s a World Nettle Eating Championship, where people compete to see who can eat the most fresh nettles. Those with a low pain tolerance need not apply.
Wildlife: Nettle provides food for the larvae of several species of butterflies and moths. Ladybugs (a beneficial garden insect) also prefer laying their eggs on nettle. When harvesting, watch out for eggs and caterpillars (a curled leaf can be a sign of a resident) and avoid damaging those leaves.
Textiles: Nettle has been used to make a linen-like fabric for at least 3,000 years, and unlike some plants (looking at you, cotton) nettle doesn’t need pesticides. Some modern European manufacturers are starting to produce nettle fabric again.
This short video demonstrates how to make nettle fabric:
And this video shows how to make paper from nettles:
Natural Dye: Nettle produces yellow dye from its roots and a yellow-green or grey-green hue from its leaves.
Caution: The leaves of most nettle species are covered in hollow needle-like hairs that inject histamine and other irritating chemicals into the skin when touched, causing a stinging sensation and contact dermatitis (known as contact urticaria). The sting is removed when nettles are cooked or dried. Wear gloves and use caution when handling the fresh plant. Dock leaves are a traditional remedy for nettle stings, and dock often grows close to nettle (you can also use spotted jewelweed, plantain, antihistamines, or anti-itch creams).
Caution 2: Nettle has been deemed likely unsafe to take during pregnancy, as it could potentially cause a miscarriage. Although it has a history of being used to induce lactation, it is now recommended to avoid nettle while breastfeeding. Nettle can also interfere with some medications; let your doctor know if you are using it.
Mara’s Uses: Mara would include nettle in tinctures and teas to help strengthen bloodletters (human volunteers used by vampires for their blood) and to prevent or treat anemia.
Cheers,
Aspasía S. Bissas
Further Reading
Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books
If you prefer a good paperback to an ebook, order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥
Canadian Wildlife Federation (includes recipes)
Gardeners’ World: 10 Uses for Nettles
Penn State Hershey (medicinal use)
Surprising Ways to Use Stinging Nettles (with recipes)
Stinging Nettle: Useful and Delicious
How to Use Nettle as a Fertilizer
Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained in botany and herbalism when she was still human, she continues to study plants and have a garden. This post is eighth in a series exploring Mara’s plants. Are you interested in botany, gardening, or plant lore? So are some vampires…
Please note: Medicinal uses are given for informational purposes only. Always consult a medical professional before diagnosing or treating yourself or anyone else.
Read more of the WHO’s coronavirus/COVID-19 advice here.
Botanical Name: Allium sativum
Common Names: Ajo, Allium, Clove Garlic, Camphor of the Poor, Poor Man’s Treacle, Stinking Rose, Serpent Garlic, Spanish Garlic, Common Garlic
History: Native to Central Asia, garlic has naturalized in many areas and can even be a weed in some places. Garlic has been used in food, medicine, and in religious rituals for thousands of years. Ancient Greeks left it at crossroads as an offering to the Goddess Hekate. Medieval European folklore claims that garlic can be used to repel demons, vampires, and werewolves. Historically, garlic has been used to improve strength and endurance; to treat snake bites, arthritis, and respiratory illnesses; as a cure-all; and as an antibiotic (it was used in both World Wars to prevent gangrene in wounds).
Victorian Language of Flowers Meaning: Courage, strength, or as a ward against illness or “evil spirits” (unwanted suitors).
Cultivation: Perennial. Hardy in Zones 4 to 9, but can be grown in Zone 3. Prefers full sun and loose, dry, well-drained soil high in organic matter. There are two sub-species of garlic: hard necked and soft necked, as well as hundreds of varieties and cultivars. Hard-neck garlic generally grows in cooler climates and produces larger cloves; soft-neck varieties are smaller and tend to be grown in hotter climates. Garlic can be grown year-round in milder climates. In colder climates, plant individual cloves about 6 weeks before the ground freezes. To plant, loosen soil to a depth of 8 inches and plant cloves (pointy end up) 3 to 4 inches deep. Garlic can be planted close together (as long as there’s room for the bulb to mature) and can also be grown in pots. Cover planting area with about 6 inches of straw to help protect the cloves over the winter. Harvest in late spring or early summer. Garlic bulbs are susceptible to a few diseases, as well as to leek moth (AKA onion leaf miner).
Uses:
Culinary: The bulb and scapes are edible and used in a wide variety of savoury (and some sweet) dishes. The flowers are also edible, although they have a much milder flavour than the bulb or scapes. Immature (or “green”) garlic can be pulled and used like scallions. Black garlic is heat aged over several weeks to create a subtle sweet flavour that can be slathered on bread or added to vinaigrettes and sauces. Garlic can be dried or stored in vinegar, but storing in oil can result in botulism poisoning (see below for link on safely storing and preserving garlic).
Some popular garlic recipes include:
Traditionally served as a sauce with fish or roast meat, skordalia is also good as a dip with vegetables, french fries, and pita bread triangles.
2-3 medium to large potatoes, peeled, and cut in half
10 large cloves garlic, minced or grated finely
scant 1/4 cup white vinegar
1/2 teaspoon salt
1/4 cup olive oil (or vegetable oil for a milder flavour)
1/2 cup reserved cooking water (optional)
Place potatoes in medium saucepan over high heat. Add enough water to cover. Bring to boil and lower heat to medium. Cook until potatoes are soft (about 30 minutes). Drain potatoes, reserving cooking water. Leave potatoes in saucepan and mash. You should have about 2 cups of mashed potatoes. Add minced garlic to mashed potatoes. Add vinegar and salt, stirring briefly after each addition. Add oil. Stir well. If serving as a dip, no further additions are necessary. If serving as a sauce, add reserved cooking liquid, a little at a time, until desired consistency is reached. Serve at room temperature. Note: This keeps well refrigerated for 4-5 days.
Makes 6 to 8 servings
Tip: Garlic breath can be most effectively minimized by drinking milk with the garlic (it doesn’t work if you drink milk afterwards or with skim milk).
Companion planting: Garlic is said to repel rabbits and moles, and to improve roses when planted near them.
Mosquito repellent: Anecdotal evidence suggests that eating garlic makes you less attractive to mosquitoes. Research shows that garlic may repel ticks, although not as well as commercial tick repellents.
Crafts: You can braid soft-neck garlic (see link below).
Medicinal: Garlic supplements vary widely in quality and efficacy– make sure to buy one (preferably enteric coated to protect the stomach) from a reputable manufacturer. Cooking garlic may remove some of its medicinal benefits, while raw garlic can cause indigestion or gastrointestinal distress, although black garlic retains its medicinal benefits without causing irritation. Garlic is most commonly used to boost immunity against infection, for lowering cholesterol, to prevent atherosclerosis, and to both prevent and help recover from heart attacks and other cardiovascular diseases. Research has shown that it may lower your chances of developing some kinds of cancer.
Caution: Don’t take garlic supplements if you’re taking anticoagulants (blood thinning medication) or have a clotting disorder. Garlic can also interfere with some medications, including some antibiotics and hypoglycemic drugs. Avoid taking garlic medicinally while pregnant or breastfeeding.
Caution 2: Applying raw garlic to the skin can cause burns, especially in children.
Mara’s Uses: Mara does not use garlic in any form because it is toxic to her and other vampires (find out why in Love Lies Bleeding). Blood from humans who take garlic supplements is unpalatable to vampires. Blades are sometimes coated in garlic oil as a way of exacerbating a vampire’s wounds.
Cheers,
Aspasía S. Bissas
Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books
If you prefer a good paperback to an ebook, then order Love Lies Bleeding from an independent bookshop and support small businesses when they need it most. Click here and scroll down for the full list of available online shops.
Further Reading
How to Safely Store and Preserve Garlic (pdf)
What are the benefits of garlic?
Historical Perspective on the Use of Garlic
How to Braid Garlic (video)
Somewhere among all the COVID-19 updates in your feed you might have noticed that people seem to be baking a lot of bread these days. It makes sense– bread is one of those things that are suddenly in short supply in shops, but is easy to make at home (especially if you have a mixer with a dough hook). As soon as I realized our local store was out, I broke out the flour (and was grateful that there was still one pan I hadn’t packed yet). Although bread is now easier to find and yeast is selling out, baking is still a good distraction– and there is seriously nothing better than fresh bread from the oven.
Have you been baking lately? What else are you making while you’re stuck at home? Share in the comments…
(Pictures and recipe are originally from an old post on my other blog.)
Basic White (or Semi-White) Bread
This recipe came with my mixer and has quickly become my favourite bread recipe.
½ cup low-fat milk [I use 2%–you can use whatever you have on hand, including non-dairy milks]
3 Tbs sugar [you can use honey or whatever sweetener you have on hand, but not sugar substitutes]
2 tsp salt
3 Tbs butter [you can also use oil or margarine or any fat that will melt]
2 packages [or 2 Tbs] active dry yeast
1 ½ cups warm water [105F to 115F, or in other words, warm but not hot enough to burn you]
5 to 6 cups all-purpose flour [You can replace 1 ½ to 2 cups of all-purpose flour with whole wheat flour if you’d like your bread to be more nutritious but not too heavy.]
Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in 1 ½ cups warm water in warmed mixer bowl. Add lukewarm milk mixture [Tip: if the milk mixture seems like it’s still too hot, you can cool it down by pouring it against the side of the mixer bowl in a thin stream instead of dumping it all at once into the yeast mixture.] Add 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, ½ cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about an hour or until doubled in bulk [the time it takes depends on your yeast, as well as the temperature in the room].
Punch down dough and divide in half. Shape each half into a loaf and place in greased 8 ½” x 4 ½” x 2 ½” loaf pans. Cover again and let rise again, about an hour or until doubled in bulk. Before placing the loaves in the oven you might want to add something on top. I’m partial to sesame seeds but you might prefer poppy or sunflower seeds or chopped herbs. Just gently brush the tops of the loaves with milk or egg white and sprinkle with your toppings of choice.
Bake at 400F for about 30 minutes. Remove from pans immediately and cool on wire racks. [Tip: the standard test to see whether bread is fully cooked is to tap on the bottom. If it sounds hollow you’re good to go. I recommend using a spoon to avoid burned knuckles.] Try to resist the fresh bread long enough to let it cool down a touch before slicing and slathering with decadent amounts of butter.
You can halve the recipe if you want, although extra dough is ideal to use in recipes such as Tiganopsomo (fried bread) and Wrapped Sandwich Loaf. You can experiment with add-ins too: try adding raisins and cinnamon to the dough for raisin bread, or add herbs and grated cheese. It also freezes well.
Makes 2 loaves
Cheers,
Aspasía S. Bissas
