Hearth, Home, Hygge￨Snowy & Cozy

If you connect with hearth witchcraft or identify as a kitchen witch, hygge is a concept you’ll eagerly welcome into your life. The Danish word hygge can be defined as a quality of coziness that comes from doing simple things such as lighting candles, baking, or spending time at home with your family (Cambridge Dictionary). Steaming cups of coffee, a crackling fire, soft blankets, cozy socks, flickering candles, freshly baked bread, soup bubbling on the stovetop, cuddling your favorite pet, engaging conversation, time in nature, snuggling up with a good book... all of these things are hyggelig! Put on some cozy mittens, lace up your boots, and enjoy this chilly walk in the woods as we eagerly await the snow and talk about all things hearth, home, and hygge!
What am I reading?

Winter is the Warmest Season by Lauren Stringer
My Hygge Home: How to Make Home Your Happy Place by Meik Wiking
What am I listening to on repeat?

There is a Light That Never goes Out by The Smiths
What’s for dinner?
Mushroom Risotto
Ingredients:

4 tablespoons butter
2 tablespoons miso paste
1-2 cups Mushroom medley
3 tablespoons olive oil
2 tablespoons roughly chopped fresh thyme or parsley
6 garlic cloves minced and divided in half
6 to 8 cups vegetable broth
2 large leeks or onion
1/2 teaspoon salt, plus more to taste
Freshly cracked black pepper
2 cups Arborio rice
2/3 cup white wine
1/4 cup parmesan cheese

• Instructions: Take the butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.
• Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.
• Cook the mushrooms and leeks/onions in olive oil for 8 to 9 minutes, until nicely browned, stirring only occasionally.
• Reduce the heat to medium. Add the chopped thyme and garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning.
• Add the creamed miso butter and stir into the mushrooms. Season with a pinch of salt and pepper. Set aside.
• Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat.
• Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated.
• Ladle in 1 cup warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time.
• Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.
• It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy.
• Add cooked mushrooms to the risotto, and stir to warm through.
• Remove from the heat, and stir in parmesan, if using. Season to taste, add fresh herbs. Enjoy!
Sweet Potato Brownies
https://www.wellplated.com/sweet-potato-brownies/#wprm-recipe-container-33710

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