Wishing you all a happy (and creepy!) Hallowe’en/Samhain! Are you doing anything special to celebrate? Share in the comments….
For me, this year feels sombre. My lost loved ones are on my mind, so I’ll be honouring them today. I’ll probably also indulge in some movies: Nightmare Before Christmasfor sure, and possibly something else, as well. Any suggestions for a film on the lighter side of the horror spectrum?
If I have time, I’d also like to make Pan de Muertos, AKA Bread of the Dead. If you haven’t tried it, Pan de Muertos, a lightly sweet bread, is traditional during Dia de Los Muertos (Day of the Dead). It’s usually shaped into skulls and bones, but you can make it in any shape that suits you. This recipe is very close to the one I use: Pan de Muertos.
If you prefer paperback, 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! ♥
I don’t think it’s too much to hope for a better year in 2022, so I’m sending you all my best wishes for good things ahead!
There are a few different New Year’s traditions in my family that come from our Greek culture. The one I’ll be indulging in tomorrow is making Loukoumades, or Greek doughnuts. These were a highlight of the holidays growing up, and I thought I’d share my mom’s recipe. Enjoy!
Loukoumades (Greek Doughnuts)
This recipe makes enough for at least 6 people. Feel free to halve the amounts to make less.
Like with clouds, it can be fun to try to figure out what the different shapes remind you of
(Apologies for the lack of precise measurements– my mom was one of those cooks who just knew how to make things. Luckily the recipe doesn’t need to be too precise.)
2 highball glasses/tall drinking glasses of warm water
3 soup spoons yeast
1/2 teaspoon salt
4 soup spoons vegetable oil (or olive oil, if you want to be authentic)
2 to 3 highball glasses/tall drinking glasses all-purpose flour
Mix together water, yeast, salt, and oil in a large bowl. Add flour, mixing in thoroughly. Batter should have a similar consistency to pancake batter (not too thick nor runny). Cover the bowl with a clean tea towel and let sit until mixture has doubled in bulk.
Once the batter is ready, pour vegetable oil several inches deep into a saucepan (don’t fill the pan more than halfway). Heat oil over high heat. To test if it’s hot enough, carefully drop a small amount of batter in; if the batter floats and oil bubbles around, you’re ready to start making the loukoumades. (If the batter immediately turn brown, the oil is too hot. Turn it down and test again in a few minutes.)
Lower heat to medium-low. Carefully drop in scant tablespoons of batter (the loukoumades puff up, so you don’t want to make them too big). Don’t crowd the pan. Fry loukoumades, turning them until they are lightly golden and crispy. Remove them with a slotted spoon and place them in a bowl or large dish lined with paper towels. Continue until you’re out of batter, adding more oil to the pan, if necessary.
SYRUP
2 cups unpasteurized honey
3/4 cup to 1 cup water (depends on whether you prefer a thicker or thinner syrup)
Simmer water and honey together in a small saucepan for 3 to 4 minutes. Lower heat to minimum and keep warm.
TO SERVE:
If you prefer crispy loukoumades like I do, pour some syrup into an individual bowl, sprinkle with ground cinnamon, and dip loukoumades into the syrup as you’re eating them.
If you prefer softer/sweeter loukoumades, place them in a serving bowl. Pour the syrup over them and sprinkle with cinnamon. Eat while still warm.
You can also reheat loukoumades in the oven at 350F (175C) for about 15 minutes. Loukoumades are best eaten the same day.
I’m sure it’s no surprise to anyone familiar with me, my work, or this blog that this is my favourite time of year. I love the energy in the air, the myth and magic surrounding Hallowe’en, and the general spookiness of it all. It’s also my favourite time to cook and bake, so I’m sharing a couple of recipes that perfectly capture the season.
I wish you all a memorable night tomorrow, full of high spirits (and maybe definitely some candy)! See you on the other side…
Jack o’ Lantern Soup
Whenever we have a jack o’ lantern, I make this soup. It makes use of the pieces of pumpkin you carve out, and it’s mildly pumpkiny and delicious. (Recipe originally found in Ancient Ways by Pauline and Dan Campanelli.)
This picture makes me realize how much I need to work on my food photography.
pieces of pumpkin cut from your jack-o-lanterns water butter 1 chopped onion per cup of mashed pumpkin 1 1/2 cups milk per cup of mashed pumpkin 1/2 tsp salt per cup of mashed pumpkin dash pepper per cup of mashed pumpkin 1/4 tsp curry powder, or according to taste, per cup of mashed pumpkin cinnamon or nutmeg
Peel the outer skin from the pieces of pumpkin and boil them in water until very tender, about 20-30 minutes. Mash pieces with a potato masher.
Meanwhile, in a pot of appropriate size, melt some butter and saute chopped onion(s). When onions are ready, add the mashed pumpkin. Add milk, salt, pepper and curry powder. Cook until heated through. Bowls of the soup can be garnished with a dash of cinnamon or nutmeg just before serving.
Pumpkin Seeds
While you’re at it, you should also save and roast the seeds from your jack:
Rinse and drain seeds (if they’re really wet, you might want to pat them dry with a towel) and place in a bowl. Drizzle with oil and sprinkle with salt (you can also sprinkle with a bit of cayenne or chili powder). Stir well. Spread on a large, greased baking sheet. Place in preheated 325F (160C) oven for about ten minutes, stirring occasionally. Keep an eye on them as they burn quickly. Best served warm.
Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained 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.
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! ♥
Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained 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.
COVID-19 Note:
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).
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.
If you prefer paperback, 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! ♥
Aspasía S. Bissas 