THE WONDER: Science-Based Paganism

January 18, 2021

Celebration, Hope, and Uncertainty

Remember, we welcome comments, questions and suggested topics at thewonderpodcastQs@gmail.com

S2E03 TRANSCRIPT:

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January 11, 2021

Holidays

Remember, we welcome comments, questions and suggested topics at thewonderpodcastQs@gmail.com

S2E02 TRANSCRIPT:

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January 4, 2021

Food, Paganism, Science and Recipes

Remember, we welcome comments, questions and suggested topics at thewonderpodcastQs@gmail.com!

Mark’s Mulled Wine

1 (375-ml) bottle of red or tawny port wine

2 (750-ml) bottle red wine, such as Cabernet Sauvignon (cheap! Don’t do this to the good stuff!)

1/2 cup honey

2 cinnamon sticks

2 oranges, zested and juiced

8 whole cloves

6 star anise

4 oranges, peeled, for garnish

Combine the red wine (not the port), honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Add port wine. Pour into mugs, add an orange peel to each and serve. Serves 8.

Yucca’s Winter Broth

Short version: Simmer bones in a big pot (or slowcooker, instantpot etc) for 12 to 48 hours. Add vegetable scraps for the last hour. Strain into mugs and enjoy.

Detailed version: Save the bones from your other meals in the freezer. Once you have several pounds of one kind of bone saved up, add them to a big pot of water or large slow cooker. Add a dash of something acidic like apple cider vinegar or wine. If you have small bones break them open to release more marrow-ey goodness.

Bring pot to a boil, then lower heat and simmer for 12+ hours. The longer, the better. Check water level periodically and add extra water if it gets low.

About an hour before your broth is done add in vegetable scraps. If you are going to add herbs, wait until the last half hour to add.

Strain the broth directly into mugs to enjoy or into glass containers if you plan to save it for later.

Do not be surprised to see your broth gel up if it cools. But be aware that if you simmer it for a long time the collagen may break down into its constituent amino acids and not gel, and that’s still perfectly fine and delicious!

S2E01 TRANSCRIPT:

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