Witchy House￨Hunt Part 5

There’s a reason people say that buying and selling a home is one of life’s most stressful experiences. As this witchy house hunt saga drags on, the need for a deeper practice continues to grow. How do we know if we’re hearing our inner wisdom vs the voice of fear? How can we tell if our choices are aligned with our soul’s calling rather than social conditioning? In short, how do we know if we’re on the right path? This episode will attempt to shed light on these burning questions. When in doubt, turn into yourself, and tune the rest out! What am I reading?https://bookshop.org/shop/witchywomanwalkingIn the Company of Witches by Auralee Wallace Waking the Witch: Reflections on Women, Magic, and Power by Pam Grossman What am I listening to on repeat?Microphone by Coconut RecordsWhat’s for dinner?Spinach scramble w/ toast Ingredients:EggsMilkCaramelized onionsFresh spinachGarlicParmesan cheeseSalt and pepperBerry Lemon Ricotta Cake½ cup extra-virgin olive oil, plus more for pan 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries (about 8 oz.)2 Tbsp plus 1 cup (225 g) sugar1½ cups (188 g) all-purpose flour1½ tsp. baking powder1 tsp salt½ tsp baking soda1 Tbsp finely grated lemon zest3 large eggs2 tsp. vanilla extractJuice of 1 large lemon8 oz. whole-milk fresh ricottaDirections: Preheat oven to 350°. Brush a 9"-diameter cake pan with extra-virgin olive oil. Line bottom with a parchment paper round. Combine 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries and 2 Tbsp sugar in a medium bowl. Using a fork, mash together until sugar is hydrated and no dry spots remain. There will be some totally smashed berries, but some should still be intact. Set berry mixture aside.Whisk 1½ cups all-purpose flour, 1½ tsp. baking powder, 1 tsp salt, ½ tsp. baking soda in a medium bowl to combine. Set aside.Place 1 Tbsp finely grated lemon zest and remaining 1 cup sugar in a large bowl. Using your fingers, work lemon zest into sugar until sugar starts to clump and mixture is very fragrant. Add 3 large eggs, 2 tsp vanilla extract, and remaining ½ cup extra-virgin olive oil and whisk vigorously until mixture is pale and smooth. Add juice of 1 large lemon and 8 oz. whole-milk fresh ricotta and mix just until combined. Add reserved dry ingredients and mix with a rubber spatula until incorporated and batter is mostly smooth.Scrape batter into prepared pan and spoon reserved (now syrupy) berries on top. Bake cake until golden brown on top and a tester inserted into the center comes out clean, 45–50 minutes. Transfer to a wire rack; let cool in pan. Invert cake onto a large plate; peel away parchment and discard. Turn cake right side https://www.elephantjournal.com/2024/02/10-steps-to-cultivate-inner-wisdom-for-everyday-decisions/Support the show