#this is the magic soup

[poorly-drawn-mdzs]

Soup solves everything.

[justaz]

au where merlin doesn’t know balinor is his father and he and arthur are chilling in his cave and balinor mentions hunith and merlin Locks In as he subtly questions the random man and boom arthur and merlin are aware that the last dragonlord is his father.

[saydesole]

Pho🍜

[raplinenthusiasts]

💐 @cordiallyfuturedwight

{© namuspromised}

[itsdefinitely]

this would happen to simon petrikov i think

[skaldish]

I think people tend to forget that magic largely works through mundane means.

If I were to cast a financial wealth spell, the money would come through whatever channel has the best money potential: It could be a gift from a relative, a bonus paycheck, or just finding some extra cash I stashed away at some point and forgot about.

The money doesn’t just pop into existence, because doing magic doesn’t produce magical results. It produces results.

[mewguca]

"There once was an Ugly Scavenger. He was so ugly that everyone died. The end."

uhhh dont question the mechanics behind this one too much

[felicitea-va]

this is my peak nothing else i make will ever be as great as this

[mtg-cards-hourly]

Hot Soup

"Comin' through!" Designed by James Ernest

Artist: David Palumbo TCG Player Link Scryfall Link EDHREC Link

[aesethewitch]

Pumpkin & Squash Autumn Soup

‘Tis the season for autumnal dishes and treats! A few weeks ago, I had a delicious autumn harvest soup at a little mom and pop restaurant, and I just had to create one of my own. This recipe is the result! (You might've seen me #soup posting about it recently!)

This recipe makes a lot of soup! It can feed a crowd all at once, provide lunches all week long, or even be frozen for long-term soup enjoyment. Just be careful reheating!

Enjoy!

Ingredients:

1 Butternut Squash

1 Small Pumpkin

2 T Oil

1 T Honey

1 T Salt

1/2 Small Onion, diced

2 Cloves Garlic, diced

��Chicken or Vegetable Stock

1 1/2 c Apple Cider or Apple Juice

1/2 c Brown Sugar

2 T Cinnamon

2 t Allspice

1 t Salt

1/2 t Pepper

Apple Cider for pureeing (optional)

3/4 c Heavy Cream

Instructions:

Preheat the oven to 350 degrees F.

Peel and halve the squash. Halve the pumpkin. Scoop the innards out of both gourds. Drizzle the cuts sides with oil and honey, then sprinkle with salt.

Lay the pumpkin cut side down and the squash cut side up on a lined baking sheet.

Roast for 45 to 50 minutes or until easily pierced with a fork.

Allow to cool slightly to avoid burning yourself. Peel the skin from the pumpkin, then cut both gourds into large cubes.

In a large soup pot, saute the onions and garlic until soft and translucent.

Add the pumpkin, squash, stock, cider, brown sugar, cinnamon, allspice, salt, and pepper. Mix thoroughly.

Simmer gently for 15 to 20 minutes.

Allow the mixture to cool some, then puree in batches. If needed for a smoother puree, add 1 tablespoon of cider per batch.

Transfer the pureed soup to a clean pot. Stir in the heavy cream gradually.

Heat the soup gently over low heat. Do not allow it to boil.

Serve with a sprinkle of cinnamon and brown sugar and a drizzle of heavy cream.

Recipe Notes:

If your stock is particularly oniony or garlicky, omit the onions and/or garlic. The soup will end up tasting of onions otherwise, and that’s not the flavor profile we’re looking for! If the stock isn’t strongly flavored, you can use as much as 1 cup of stock; if you do, decrease the amount of cider or juice accordingly. The liquid should add up to about 2 cups.

If you’d rather use milk than heavy cream, I would use no more than a cup. It should make the soup creamy but not watery or too loose — this soup is meant to be quite thick! If you substitute with a non-dairy milk, I would suggest unflavored soy milk. Something with added flavors will change the soup’s overall taste, possibly even overpowering the other ingredients.

It’s really important to let the pureed mixture cool before adding the heavy cream, and to bring the soup back up to serving temperature gently, without boiling! If you add it while the mixture is hot, it has a chance to curdle and break, ruining the soup’s texture. Similarly, boiling the mixture with the cream in it can cause scorching. Be gentle in your reheating. If it becomes too thick due to evaporation, add a couple tablespoons of water or cider to loosen it.

On that note, this recipe makes quite a bit of soup. When reheating leftovers, I recommend not using a microwave. Instead, I would reheat it on the stovetop. You can use a microwave, of course, but I would heat it in short increments, stirring in between to keep it from boiling in the microwave.

This soup is on the sweeter side. It would make a solid companion to a salty sandwich or spicy salad. It would also go well with a savory biscuit like my rosemary biscuit recipe! If you’d prefer to have it be a little less sweet, you can reduce or completely omit the brown sugar.

When you scoop the innards out of the pumpkin and squash, don’t throw everything away! Separate out the seeds and give them a rinse and let them dry. Then, toss them in a light coating of oil and sprinkle some salt on them before roasting in an oven at 325 degrees F for about 15 minutes (stirring halfway through). Pumpkin and squash seeds make a tasty, crunchy snack! Or, you can use them to garnish your soup!

Other spices you could add that would fit well include clove, nutmeg, and ginger. These flavors are ones you might recognize as being part of a pumpkin spice blend! If you would prefer, you could absolutely substitute a pre-mixed pumpkin spice blend for the cinnamon and allspice in this recipe.

Magic Notes:

Pumpkin and squash are both emblematic of the autumn season where I’m from. They’re classic harvest foods. I most often use them for abundance, gratitude, and reaping what I’ve sown. I’ll also use them (particularly the seeds) to “replant” luck magic that lasts all year long. It lies gently dormant over the winter so that in the spring, it’ll sprout and grow throughout the following year.

Apples are another symbol of the autumn harvest where I live. I grew up harvesting them with my family, communing with the same orchard of trees since I could walk on my won. Each variety has its own particular energy. The cider I chose has a blend of apples, but it’s primarily made with bright, sour-sweet, early-season apples. In general, I use apples for love of all types, joy, and health. Cider also often has spices in it, but this orchard makes their cider without. I prefer it that way so that I can control the flavor and magic impact more closely.

Speaking of spices, we’re adding cinnamon and allspice to this recipe. Both are warm, fiery spices. I tend to use cinnamon as a sort of “battery” to give spells a bit of get-up-and-go. Allspice is a spice I frequently use for general good luck purposes and the sort of warmth you’d find near a hearth fire. It’s a comforting, soothing sort of luck.

Brown sugar is brown because of the molasses in it. Molasses is sweet, but it’s sticky and slow. I tend to use brown sugar for a gentler, slow-burn sort of affection. I find that it lasts longer than white sugar’s effects, but it does also tend to be on the subtler side.

The primary magic in this recipe is in the sharing. If you’re using whole gourds, you’re going to end up with a lot of soup. I would strongly suggest directly serving this to others, speaking or thinking a short incantation, blessing, or prayer over each individual bowl to bring that person prosperity and comfort for the upcoming cold season. Serve yourself last, wishing yourself the same.

As with many of my other recipes, a cup of this soup makes a wonderful autumnal offering for a spirit altar. Pair it with a cup of warmed cider, salty biscuit, and chocolate dessert, and you’ve got a really solid dumb supper.

This recipe can have any number of magical effects, depending on what you choose to focus on. My top suggestions are: gratitude, love (familial and platonic, in particular), joy, and luck.

I hope you enjoy this delicious soup recipe!

If you enjoy this recipe or like my other content, consider throwing a couple dollars in my tip jar, commissioning me (for a unique recipe of your own or for divination services!), or buying a recipe card from my shop! Supporters of all types saw this recipe a full week early, and they get full access to all locked posts — even ones from last year! Monthly members get even more perks like discounts and exclusive monthly tarot readings.

You can also view this recipe over on Ko-Fi here.

Happy soup season!

[betweenlands]

in honor of the new kenadian video, have the best and most finished contiguous bits of a fic i was trying to write for the @mcyt-builds-contest prison edition and never completed. personally, i think giving ken access to modded materials could only lead to good things.

previous bracket fic here if you haven't read it! image transcript under the cut! (surprise! this was arcosc all along!)

---------

“Why’re you so worried about this, anyway?” he finally says, because he’s pretty sure worry is the expression he’s reading on Legundo’s face.

“I have…” the King in the North says, grimacing, “a bit of prior experience with prisons, you could say. Both illager and player-made.”

Viking gets the feeling he’s touched a nerve, and nearly slaps his hand over his forehead as he belatedly remembers the first time the King in the North had mentioned some sort of dungeon built by – something about iron crocodiles, he thinks. Come to think of it, that building had come up earlier in this tournament.

“Forge, right? The Prison of the Iron Crocodiles that lost to Pandora in the first rounds?”

“That’s one of them,” the King in the North confirms. “Speaking of which, do you have any idea where Forge went after his dungeons lost the contest to this prison?”

Viking shrugs. “Nada. Maybe he just slunk off?”

“It’s not like him to vanish without any sign of reemergence,” the King in the North mutters, tapping his fingers against the table. “My version of Shadow, maybe. Forge? He should’ve caused trouble somewhere by now. Made some sort of uneasy or paranoid alliance with another person that lost the first round.”

“Come to think of it,” Viking says, “I haven’t seen that Asgaard guy anywhere after we shook hands and called it a good match. I was hoping he’d stick around for color commentary on worldbuilding or something, but maybe he just had a project to do?”

The King in the North shakes his head. “I don’t think so. I think something’s going after other people on the bracket. This other finals entrant – I know you’ve been busy on your own front, but have you seen them yet?”

“Nope,” Viking says. “And I haven’t seen the guy who looks kind of like they’d be my cousin if I was a catboy, either. Which… wait. Wait, that’s really weird! His entire thing is prisons and escape rooms, they should be at this match, he would definitely have something snarky to say about it!”

“About that,” a slightly familiar voice says. “I kinda got put in a tube.”

The catperson crouched on a chair at the far end of the room raises their hand with a wave and a wry grin. “Sorry I’m late. Train ran slow. Also the whole getting put in a tube thing.”

“You got –” Viking gestures. “Wait. First question. How did you get down here?”

Kenadian examines his clawed fingernails with one raised eyebrow. “Hopped around waystones for a bit until your hat layers loaded in on the tab screen. Composter glitched so I could look around underground. Saw a stronghold. Dug straight down. Don’t worry, I covered it back up.”

Viking unconsciously reaches up to his very unhatted head, adjusting his goggles slightly. Next to him, the King in the North seems to be in a very similar state of confusion. 

“Tab… screen?” he finally manages.

“Composter glitch?” Viking adds.

“Oh, we’re from a world that doesn’t have diegetic game mechanics, that’s just great,” Kenadian huffs. “Anyway. Aren’t you a ghost? Can’t you just chug a fire resistance potion and walk through the walls?”

“I already explained that to him,” Viking says, recovering from the brief shock of some random guy he’s only met once breaking into his secret underground headquarters base. “Phantoms can’t pass through obsidian or crying obsidian.”

“God you guys are hopeless,” Kenadian says, slapping one hand over their face. “Just make them not obsidian, then! You can literally just do that!”

“I…” Viking says, “what?”

Kenadian stands up again and tosses something onto the table with a loud clatter, crossing their arms with a smug expression.

Viking blinks down at the diamond-tipped chisel on the table with a confused expression on his face. “Why are you giving me a chisel?”

“Oh my god do I have to spell everything out for you,” Kenadian groans. “Bit blocks only carry so much internal info and most of it’s either transparency or whether or not they give off light. Just take a single voxel – oh, sorry, bit – out of any walls in your way and they stop being obsidian and start being bit blocks. It’s literally just that simple.”

[poorly-drawn-mdzs]

Never underestimate the healing power of a good meal!

(For @nibbelraz!)

[elminx]

French Onion Soup: A Look Into Single Ingredient* Kitchen Witch Spells

*There are actually eight ingredients in my recipe, but I am only using one (onions) for the purpose of my witching

Last weekend, when my partner announced they were taking the short ribs out of the freezer to dethaw, I knew my dark moon banishment had been decided for me: it was time to make my yearly batch of French Onion Soup. I always make this soup with a combination of the au jus from the short ribs and broth made from the leftover bones; it is part of our goal to use as much of the animal as we can. But French onion soup does more than fill our bellies: it fills the entire house with the essence of onions.

This, as a kitchen witch, I can USE.

Some background on what I call Single Ingredient Kitchen Witch Spells

One of the things that I have found when pursuing Kitchen Witch spells is that the writers often try to attribute a magical intention to every ingredient they put into their food. Although this is well intended, if one is actually enchanting their meals (rather than just "asking" the ingredients to impart some magic - which is valid), it becomes - in my opinion - very energy-intensive and cumbersome. That's not what I am all about when I'm witching in the kitchen.

My idea of a good kitchen witch spell is one where you spend a hot minute cooking your food (stirring and returning to your meal is a LOT of where I impart magic into food) but where the actual magic is fairly simple. In this way, I am drawn to a spell where one type of magical intention is highlighted by using only one ingredient or a (small) combination of ingredients that all work towards a common goal.

I find this approach easier for witches who are to kitchen magic and low-energy witches like me. This doesn't mean that you need to stick to very simple recipe to enchant kitchen magic, instead, we are focusing on one or a handful of ingredients for the material of our spellwork. Sometimes flavoring (everything else) can just be flavoring.

I will point out here that by my thinking, whatever primary ingredient you are enchanting for your kitchen magic SHOULD be a primary ingredient/flavor in the dish that you are making. While a pinch of salt can and will cleanse, I wouldn't call your dish a cleansing spell just because you added a pinch of salt. In this way, this type of magic works best with ingredient-forward dishes like pesto (basil), pies (fruit), or - in this case - French Onion Soup which calls for multiple cups of Sweet Onion.

The Magic of Onion

In my opinion as a witch and amateur herbalist, the magic of onion lies in its organosulfur compounds. It is unmistakable if you have ever cut or eaten an onion (or other members of the allium family) that they carry a distinctive smell and taste of sulfur. Sulfur, also known as brimstone, has long been associated with banishment or dispelling magics of all kinds.

Notably, here this association carries over to onion both in the metaphysical realm where it is believed to banish or keep away evil and ill will, but also in its physical properties as onion is antiseptic and antibacterial. Perhaps, in this way, we can imagine that onion chases away the bad by removing it from our bodies.

That's something that I can get behind.

French Onion Soup: a Banishment for the Body and the Home

If the magic of onions is found in its organosulfur compounds (as I believe), this is activated thrice in the making of French onion soup.

Firstly, when you cut the onions. Secondly, when you caramelize the onions (fumigating your home), and thirdly when you eat the onions. We've been talking a lot lately about the magic of the number 3 - a number that can naturally increase or decrease depending on how it is used. This a decreasing 3-spell, and could be used as an adjunct to a more traditional decreasing spell. For example, I might start a banishment or decreasing candle spell and then make and eat the soup while the spell was burning.

Note here that I think that the PRIMARY banishment stage comes during the caramelization process, this is where I focus the energy of my banishment.

You will need:

6 cups thin sliced Sweet Onions

8 cups beef broth, homemade preferred, but boxed is okay

A small bundle of Thyme, fresh preferred

1/2 Stick of Butter or comparable oil substitute (EVOO)

1/2 cup dry wine, optional

Baguette or other crusty bread, sliced into 1/2-inch pieces

Gruyere cheese, grated

Salt and Pepper to taste

Prepare your kitchen Do this in any way you prefer before starting a kitchen witch spell. I like to have a hearth candle that I light when doing kitchen magic to help create the proper mood.

Thin Slice Your Onions We want the onions in the soup to have a thin ribbon-like texture. It helps with caramelization to have all your onion slices be the same size, but this may not be possible if you start with very differently-sized onions. This is your chance to connect with the spirit or powers of the onion. Very quickly, you will begin to physically experience the effects of onion's sulfuric nature as the syn-propanethial-S-oxide gas released by cutting the onions mixes with the water content in our eyes, creating sulfuric acid. This is part of the banishment properties of onion; although it might not be pleasant, thank the onion for doing what it is doing. Depending on your magical traditions, you may choose to interact with onion in any manner of ways. Remember here that this is the first of three banishment steps in this process - whoever cuts the onions will get the direct and most focused banishment of the entire spell. If the intended recipient of the spell is you, cut the onions yourself. If it is someone else, consider asking them to cut the onions for you. I wanted to work this spell for both myself and my partner, and I knew that they would still be out of the house when I caramelized the onions, so I asked them to cut the onion for me. You can choose to talk to the onions, pray over the onion, carve sigils into them before you cut them, or do anything that feels appropriate to your path during this time. This step will take a while, especially if you need to take breaks to cry your eyes out over onions. This can be done up to a day ahead of time - store your cut onions in the fridge until you are ready to use them.

Camarmelize Your Onions I thought about giving you the basics on caramelizing onions here, but this is a kitchen witch blog. I assume you have some proficiency in the kitchen if you are attempting a spell like this. Besides, the process of doing this will change drastically depending on how wet your onions are, the general humidity, and how your stove manages heat. The butter, onions, thyme, and salt go into the pot in this step. Start on medium heat and adjust up or down as you need to so that your onions cook until they are golden brown. Expect this to take at least an hour, and be happy if it takes less. The secret to caramelizing onions is that you need to consistently stir the pot so they do not stick to the bottom and burn. This is where I put the majority of my magic into this spell - each time that I return to the pot, I draw a banishing sigil over my onions. I also stir in the anti-clockwise direction of removal. You should adapt this to how you perform kitchen magic, of course. I will note here that my apartment has a relatively open floor plan and I intentionally do not turn on the kitchen fans so that the oniony goodness vents into my house, not out of it. This is the step that I use to banish unwanted energy from my physical space - I speak words over the steam rising from my onions and ask it to assist me in this process. If I lived in a place with a less open floor plan, I would open any doors and windows needed to get the steam/smell into as many parts of the place as I could. If you just want to focus on your physical body, you can skip this step but I find that if my energy has gotten off enough to require a banishment, my place needs cleansing, too.

Heat Your Broth You want your broth to be at a similar temperature to your onions. This doesn't need to get done at the beginning of your caramelization process as you might evaporate more than necessary, but you will want your broth up to temperature by the time your onions are at their desired doneness.

Construct the Soup When the onions are ready, deglaze the pot with wine or beef broth. Scrape the bottle to reincorporate any stuck residue back into your base. Add 1/2 cup of flour and mix to form a weak roux. Slowly add beef broth by the ladle full into the base, stirring as you go. Cook on a simmer for 10 minutes. This is the time for any last intention setting,. You can adjust for salt and add pepper as a final pop of banishing if you are so inclined.

Serve and Eat All of our magic has already been accomplished, so now it is time to plate (bowl?) our meal. French Onion Soup is traditionally served in individual ramekins with a slice of bread and melted Gruyere on top. This is accomplished by putting the soup into the ramekins, topping with the bread and cheese, and then popping those suckers under the broiler. I don't do this. I just grill the bread and top with thinly grated cheese. There isn't enough difference here to wait the extra few minutes after I've already been standing over the stove for an hour. You can say a few words over your meal if that's you thing, but you don't need to here. The rest of the magic will be fueled by your own digestive system. It is done French onion soup keeps for a couple of days in the fridge and freezes nicely so long as you omit the bread and cheese.

If I could choose one thing for you to take away from this writing, it is that kitchen witchery does not have to be complicated. You don't need to know the magical associations for every ingredient you put into your meal. You only need to know one and use it well.

Do you like my work? You can support me over on Kofi.

[witchunderthewillow]

Kitchen Sink Soup: The Ultimate Comfort Dish for Using Up Veggies 🥕🫑🍅

Got a fridge full of random vegetables you’re not sure how to use? Soup is a usual answer! It’s a great way to clean out your veggie drawer while creating a delicious meal.

I’m a super picky eater when it comes to veggies. So this recipe is a wonderful way to get picky eaters to eat all the nutrients. I put all of the veggies into a food processor before cooking to finely chop them for easier cooking!

The Base Recipe: Kitchen Sink Soup

This recipe makes different servings depending on how many and what veggies you throw in.

Ingredients

• 1 large onion (I used red but use what you have)

• 3-4 minced garlic (measure with your heart)

• 2-3 celery stalks

• 2 bell peppers (again I used yellow and green but use what you have)

• 3-4 carrots

• 1 large sweet potato, peeled

• 5-6 small sweet peppers

• 5 fresh tomatoes (or canned)

• 2 small jalapeños (optional, for heat)

• 2 tbsp olive oil or butter

• 3-4 cups broth (whatever you have on hand)

• 1 tbsp tomato paste (optional, for richness)

Seasonings

I don’t measure my seasonings. I just pour until I feel like it. I base it on smell a lot of times. These are guesstimates

• 1 tbsp paprika

• 2 tsp cumin

• 2 tsp ground ginger

• 1 tsp ground jalapeño and chili powered

• 1 tbsp powdered garlic

• 2 tsp dried parsley

• 2 tsp each of sage, rosemary, and thyme

• 2 tsp Salt and white and black pepper

Instructions

1. Prep the Veggies

• Place all vegetables (onion, garlic, celery, bell peppers, carrots, sweet potato, sweet peppers, tomatoes, and jalapeño) into a food processor. Pulse until finely chopped.

2. Sauté the Veggies

• Heat olive oil or butter in a large pot over medium heat. Add the finely chopped vegetables to the pot and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

3. Season and Build the Soup

• Stir in the tomato paste (if using), followed by all the seasonings: paprika, cumin, ground ginger, ground jalapeño, powdered garlic, parsley, sage, rosemary, thyme, salt, and pepper. Mix well to coat the veggies.

4. Simmer

• Pour in the broth, ensuring the vegetables are just covered. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are fully tender.

5. Blend

• Use an immersion blender to puree the soup until smooth and creamy. (No immersion blender? Let the soup cool slightly, then carefully blend it in batches using a countertop blender.)

6. Finish with a splash of heavy cream

• Stir in the heavy cream. Taste and adjust seasonings

Serving Suggestions

This soup is versatile and pairs beautifully with:

• Grilled Cheese: A golden, melty sandwich is perfect for dunking.

• Angel Hair Pasta: Toss the soup with cooked angel hair pasta for a hearty and filling twist.

• Naan or Crusty Bread: Because no soup is complete without some bread for scooping. It’s very similar to a curry.

Good for whether you’re trying to use up leftovers or just want a comforting meal.

What veggies are you throwing into your version? Let me know—I’d love to see how you make it your own! 🍅🍆🫛🥒🌶️🫑🌽🥕🧄🧅🥔🍠🫚

[anthropwashere]

I tried making cabbage soup for the first time yesterday and I finally understand why this bitch was in a million books I read as a kid

Like I only had a mug of it fresh because that's what was left after storing it in no fewer than 3 containers (2 in the freezer because I'm attempting to adult in that Food Prep Life kinda way for once) and I still needed to finish off the last of the Delicious Hungarian Mushroom Soup (finish off as in eat the largest bowl of soup in my life so I could wash the container) AND I also made bean and potato soup in the slow cooker because the chicken had gone bad and the potatoes were on the cusp and I had an extra can of white beans laying around so I had a bowl of THAT yesterday for lunch and only snacked for dinner SO THIS is my first real bowl of the cabbage soup

and I get it I get it I get it, I used SO many veggies that otherwise would've been wasted AND so many spices AND there's that Good Cronch, how did I once scoff at the concept of cabbage soup this bitch is so GOOD

(I used no fewer than 3 bell peppers, one of each color, and a cucumber, and lazily threw in a cup of baby carrots, and committed to a WHOLE ASS onion in one dish instead of roughly half like I normally do, this bitch is good this bitch is good hell YEAH this bitch is good!!!)

[theruxpinator]

ok so. psychics with hydrokinesis can control liquids other than water, as seen here:

and here

[btw. hydrokinetic quentin??? hi. you and raz should talk about that i think. anyways] so does that mean we can have

SOUP BENDING?!?!?!1