Is The Pixie's Pocket Closed for Business?

Our new friend Sandy, Eric, and a very happy Swamp Pixie.
Not pictured: Akasha, Queen Kitty.

Well....while it might seem that way, that isn't the whole truth.

Eric and I have been blessed with full-time jobs that we enjoy, and that benefit us in more than financial security.  That blessing has left me with much less time to devote to packaging things and sending them out, and as I'm sure a few of my last customers could attest to, I was doing a less than stellar job.

My website, PixiesPocket.com, is still up and running.  I am offering divination services there, and will also likely be listing excess wildcrafted herbs from my yard and organic garden this year.

It is not likely that I will be listing the herb-infused honey anytime soon, as that is the most time-consuming and high-cost items for me to create.  I still make small batches, but not enough to stock a shop with...and when I was most busy and "successful," I found myself no longer enjoying the process.  But if I have a few spare jars of yummy to share, I will post them for sale there!

I'm happy to hear any questions, concerns, special requests, custom orders, etc.  Feel free to hit me up here via Swamp Pixie Herbal, or through the site.

August Wildflower Mead - A Success and Recipe of sorts

In August 2012, I took it upon myself to wander around the yard and gather some lovely flowers

Queen Anne's Lace
by Modern Scribe Photography

together to make a gallon of wildflower mead - affectionately referred to around my home as "yard-clippin booze."

Into a pot went just about 3/4 gallon of filtered water, and as it came up to boiling, I added in:

One handful each of Primrose flowers, Queen Anne's Lace flowers, Chicory flowers, Red Clover
Four dried Hibiscus flowers
1 small dried slice of Lime
Roughly 1/8 cup dried elder flowers
1 fingertip sized nubbin of ginger

Once boiling, I turned off the stove and to the hot water, I added 3 lbs of local honey (just about 4 cups).  I stirred it until mixed, and strained and poured the wort into a waiting sanitized gallon jug.  I added cold water to fill to the neck of the jug, and once it was cool enough, I added one packet of bread yeast and a fermentation cap.

It bubbled happily for a while, and then ceased.  I allowed to sit on a dark spot in my kitchen until early March.

I used a straw to taste the mead.  It was good, but I know that most people prefer a sweet mead, and the yeast had eaten all the sugars away, making it a nice dry mead with a hint of flowers and honey flavor.

I bottled just one swing-top wine bottle of the dry mead, as it will one day pair nicely with a fish dinner. YUM.

To the remainder, I added a simple sugar syrup.  I re-sanitized the fermenation cap and let it sit until this weekend, when I was sure that there was no more fermentation.  I bottled up the rest, and I must say, it is one of my most favorite meads so far!

My camera is broken, so no pics I'm afraid, but take my word for it when I tell you that it is the clearest, cleanest, most well-rounded mead I've made yet!

Next on the list?  A five gallon batch!

5 Days Left for the Festival of Legends Kickstarter!

 
This is a great event, and Eric and I will be attending and frolicking as merry fae must when spring arrives!

If you are in North Carolina or nearby, consider visiting this fun festival.  You have 5 days left to get VIP tickets via Kickstarter, which is a good deal.  Eric and I are getting VIP parking, swag bags, and Festival of Legends beer stein and shotglass.  Whoo!

If you do come out, look for a faun and a kender running around causing mischief.

Happy Spring, lovelies!