Seasonal Shifts ￨ Unfinished Business

The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to? Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter🔥 Join the Hearth📚 My Bookshop.org Page☕ My Buymeacoffee Site📪 [email protected] am I reading?The Book Witch by Meg Shaffer https://bookshop.org/a/111301/9780593983584Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer https://bookshop.org/a/111301/9781982185626What’s playing on repeatDirty by Grandson What’s for dinner?Pastina SoupIngredients:2 tablespoons olive oil 1 cup finely diced yellow onion 1 onion1 cup finely diced carrots 2 carrots1 cup finely diced celery 2-3 ribs1 tablespoon minced garlic5 cups chicken or vegetable stock1/2 teaspoon Italian seasoning  1/2 teaspoon dried thyme1/2 teaspoon dried crushed rosemary Salt and pepper to taste3/4 cup pastina or other tiny pasta2 cups shredded rotisserie chicken or beans of choice 2-4 tablespoons freshly squeezed lemon juice optional, but so goodServing Suggestions Parmesan cheese optional, for toppingCrusty buttered bread optional, for servingDried or fresh parsley, added to tasteDried or fresh dill, added to tasteInstructions:Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this stepPour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!Black Magic CakeIngredients:FOR THE BLACK MAGIC CAKE230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 70 g unsweetened cocoa powder (2.5oz / ¾ cup) 2 cups caster sugar (superfine sugar) (400g / 14oz) 2 teaspoon baking soda (bicarbonate of soda)1 teaspoon baking powder¾ teaspoon salt2 large eggs, room temp1 cup buttermilk (250ml)1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)½ cup vegetable oil (125ml)1 teaspoon vanilla extractFOR THE CHOCOLATE BUTTERCREAM AND GANACHE140 g dark chocolate (70% cocoa solids), finely chopped (5oz)½ cup thickened cream (heavy cream) (125ml)170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)⅓ cup unsweetened cocoa powder (30g / 1oz)1 ½ cups icing sugar (powdered sugar) (195g)1 teaspoon vanillaPinch salthttps://www.sugarsaltmagic.com/wprm_print/black-magic-cakeSupport the show