Diary of a Chaotic Homesteader

07/30/2026

Green Witchcraft Tips
Take what you must
Leave what you will

So you have any to add ?

Spend time in nature as often as you can. The earth has a way of grounding your energy and teaching you lessons if you’re willing to listen.

Grow your own magical herbs, even if it’s just a few pots on a windowsill. Building a relationship with the plants you work with makes your magic even more meaningful.

Keep a nature journal or Book of Shadows to record the seasons, moon phases, herbs, trees, wildlife, and magical experiences you encounter.

Harvest herbs mindfully. Always ask permission, take only what you need, and offer gratitude back to the land.

Work with the energy of the seasons rather than against them. Each season carries its own wisdom, lessons, and magic.

Collect natural treasures such as fallen feathers, acorns, pinecones, shells, and stones to use on your altar or in your spellwork.

Use herbs in your everyday life by making teas, baths, incense blends, oils, spell jars, or sachets filled with intention.

Create moon water to nourish your plants, cleanse your tools, bless your home, or add to your magical workings.

Learn the folklore of the trees and plants that grow where you live. The local land spirits often have the most to teach.

Practice gratitude every time you step into nature. Green witchcraft is about building a relationship with the Earth, not simply taking from it.

Remember that every seed planted, every flower admired, and every mindful walk through the woods is an act of magic. Your local hedgerows hold as much wisdom as any ancient grimoire.

Blessed be
Moonstone
Thecelticwitch ©️

07/05/2026

Our cold room is getting a bit sparse!

07/02/2026

Lilac Lemonade!! I made some lilac syrup in June when my flowers were ready. I had meant to make the lemonade for a bbq but ran out of time. So the lilac syrup sat in the fridge since then.

I had my minions — err— kids juice 6 lemons for me and to that I added:
2/3 cup of lilac syrup
6 cups of tap water
Filled the rest of the 4 L jug up with ice.

To make lilac syrup:

For the recipe it calls for
4 cups of lilac florets
2 cups of white granulated sugar
2 cups of water
A handful of blueberries (optional for colour)

Bring the water to a boil, add sugar stirring to dissolve.

Turn burner off and add the blueberries (if adding) and lilac florets. Let steep for 4-8 hours.

Strain into a mason jar and refrigerate.

Optimal use within about two weeks.

I plan on freezing the rest of the syrup in ice cube trays so we can enjoy outside of lilac season ❤️💜

03/18/2026

A video I made featuring favourite photos I’ve taken over the past few years. I hope you enjoy 😊

A selection of photographs from over the past few years that I've enjoyed working on and loved the result. Set to the cinematic musical scores of MaxKoMusic...

03/04/2026

From screen to jar! Couple of oops but I’m ok with that!

by Mrs. Brown’s Kitchen

03/02/2026

My cat Luna(tic) trying to explain how she leads a double life as a catnip seed packet model.

02/26/2026

Next on my list of things to tackle…. Learning how to heat press. This thing has been sitting in the box unopened for over a year. I finally got it out of the box.

I’ll try an apron or dish towel, first.

Anything you want to try but fear holds you back?

02/25/2026

Milk kefir is a tangy, creamy, and bubbly fermented milk. It is rich in gut-healthy probiotics, simple to make, and can be easily incorporated into your diet. *recipe linked in comments*

02/25/2026

I managed to secure a 22 pound bag of unbleached all purpose flour for $11. This is the flour I mainly use for feeding my starter, The Mighty Superdough, and making my sandwich bread.

As much as I appreciate a good workout, lifting that heavy bag was not really helpful for me as a neurospicy individual with executive function issues (my get up and go never really comes and it’s an act of pure non existent willpower to get up and do anything).

So accessibility is key. This is doable.

Going to make some vinyl to put on the jar.

I’m thinking “Sourdough Food”.

by Mrs. Brown’s Kitchen