Permission to Practice ￨ Claiming Space

Have you ever felt like an imposter in your own life and practice? Do you find yourself waiting for permission to claim the identities you know to be true? Far too many of us are failing to fully step into our own lives. We make art, but are afraid to call ourselves artists. We write poetry, but never call ourselves writers. We engage in witchy practices but avoid the identity of witch, even when we wish to claim it. We forget that honest practice and intentional participation are often more important that mastery. You don't need to be an expert to engage, you must simply show up with honesty and integrity. As we wander through the sweltering summer woods, consider the areas where you have avoided taking up space. 

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What am I reading?

The First Witch of Boston by Andrea Catalano
https://bookshop.org/a/111301/9781662526008

Outrageous Openness by Tosha Silver
https://bookshop.org/a/111301/9781476793481

What’s playing on repeat?

Summer Ain’t Over (‘Til It’s Over) by Michael Franti 

What’s for dinner?

Roasted Tomato Eggplant Soup

Ingredients:

2 cans diced tomatoes

1 onion

Garlic (as much as you like!) 

1 red bell pepper

1 eggplant peeled and diced 

Mushrooms 

3 tablespoons sun-dried tomatoes in olive oil

Red pepper flakes

Salt and pepper 

4 cups veggie broth

1 can coconut milk 

Instructions: 

Preheat oven to 375 degrees. Line baking sheet with parchment paper. Add two cans diced tomatoes to baking sheet. Add chopped pepper, onion, eggplant, garlic, and sun-dried tomatoes to diced tomatoes. Season with salt, pepper, and red pepper flakes, mix together. Roast until veggies become soft and fragrant. Add veggies to soup pot with broth, simmer for a few minutes, blend with immersion blender. Add coconut milk to blended soup, stir, season to taste. 

Banana Bread

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, large
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3-4 medium bananas (or 2 large bananas)
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 350 degrees and line two 8x4 bread pans with parchment paper (or grease well with butter or baking spray).*
• In a medium sized bowl, use a fork to mash the bananas until they are well mashed (I like them to be well mashed with small bits of banana pieces for texture). Set aside.
• In a separate bowl, use a hand mixer or standing mixer to cream the butter and sugar together.
• Once combined, add in the eggs. Cream the mixture until well combined.
• Next, add in the flour, baking soda, and salt. Mix until combined.
• Lastly, add in the mashed bananas and the vanilla extract. Mix until all the bananas have been incorporated into the batter.
• Divide the batter evenly between the two bread pans and bake for about 35-40 minutes, or until the top is puffed, brown, and a cake tester comes out clean when inserted in the center.