nancylebov (nancylebov) wrote,

West Philly Pagan Potluck

Last night was the first West Philly Pagan Potluck, and hopefully the first of many more. If you're interested in future potlucks, contact three_blade(at)dca(dot)net. I was surprised at how many people showed up (many from within just a few blocks) from rather little publicity.

There were a dozen people, a little meditation on just being human, good food, good conversation, a ritual invocation/demand for spring addressed to Brigid and Ostara, and more good food and conversation. The ritual had a included an invocation done as a spoken round, and it was surprisingly energetic.

I made an experimental thing for the potluck:

1 pound of buffalo burger (Trader Joe's)
1 medium onion (chopped)
some brown rice--volume somewhat less than the burger
some of Auntie Arwen's Midnight Sun Hearty Viking Fish Mix[1]
olive oil
2 eggs
some corn starch
dried porcini mushrooms
mystery mushrooms from the Asian market[2]

The rice was already cooked and the hamburger was thawed.
I soaked the porcinis, then heated the oil and threw in the onion and herb mix. When the onions were partly done, I added the hamburger and when it was partly done, I added the mushrooms.

When they were done, I added the eggs and a little of the water the porcinis had soaked in and stirred everything around. When the eggs were firm, I put some cornstarch into the rest of the porcini water and added that to the mix, then kept stirring until it was reasonably solid, then salted it.

The result was reasonably tasty and people ate almost all of it. It probably could have used more flavoring, but I'm not sure what. Black pepper? More of the herb mix?

When I was planning it, I was thinking about the flavor, but I was a little surprised at how brown it was.

It only took a half hour to knock together.

[1] dill weed, sesame seed, lemon, basil, tarragon, celery, thyme, garlic, marjoram, onion, 90 & 40K HU cayenne, salt, black pepper, oregano, white pepper, paprika oil

[2] The flavor is in the Shitake range, but their flesh is lighter though the skin of the caps is brown. Sometimes there are lines of the light underlayer showing on the caps. The stems are too dense to be good eating (though they might be good in a stew), but they aren't woody or thin like shitake stems. Anyone know what they might be?

The other interesting food item was red cabbage/green apple/sugar/fennel soupy thing made by someone else. I had no idea low-fat comfort food was possible.

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