Instructions

Add lime juice, lemon juice, triple sec, tequila, and ice to a blender and process until fully slushed. Use a lime wedge to moisten the rim of two glasses, and dunk each rim into a plate of kosher salt. Pour your margs in, and commence with a circular dance around the nearest table.

Note, these drinks are best served at midnight and never after consumption of belladonna (it's important to be peppy for all the dancing).

Instructions

Melt butter in a medium sized pot over medium heat until foaming. Add onion and celery with a pinch of salt and pepper until caramelized, about 8 minutes, lowering heat if necessary to prevent burning. Add garlic, sage, and rosemary with a pinch each of salt and pepper and continue to cook for another two minutes until the mix smells lightly like Thanksgiving stuffing. I hear the smell is just GREAT for the pores.

Add chicken broth to the pot and bring to a boil. Reduce heat, add navy beans to the pot, and simmer for roughly 30 minutes.

Add squash and cornmeal to the pot and simmer for another 2 minutes, waiting for the temperature to equalize and the soup to thicken a bit.

Finally, add your kale to the pot and stir until just wilted (about 2 minutes). Season your soup with salt and pepper to taste, and serve!

Instructions

Preheat your oven to 400.

Roll out 1/3 of a puff pastry sheet until about 1/8 inch thick and a little over 3 inches wide (the photo below is a LITTLE deceptive-- I doubled the recipe for testing). Add a bit of water to your egg and whisk until fully incorporated. Brush the surface of your puff pastry with egg wash, and sprinkle with salt and pepper.

Add your parmesan, sprinkling the surface of your pastry evenly and pressing slightly into the dough to prevent cheese from dropping off as you work with the dough. Using a sharp knife or pizza cutter, cut your pastry dough into long strips about 1/2 inch thick.

Next, twist your dough to create a corksrew pattern (see below). Place on a parchment or sil pat lined baking sheet, with each "rope" strand about an inch apart. Sprinkle with additional salt and pepper.

Bake your rope pieces for 15 minutes until pastry has puffed and turned golden brown.

Allow to cool for a couple of minutes before serving as an appetizer or alongside your Owens brew.

Instructions

First assemble your ingredients.

To prepare your oranges, remove the rind with your fingers or a vegetable peeler, getting rid of as much as the white pith as possible. Slice into full circles, about 1/4 of an inch thick.

Whisk olive oil, honey, and lemon juice in a bowl. Toss orange slices in your dressing and let sit for about 15 minutes to allow the flavors to meld together.

Now it's time to assemble your salad! Place your oranges on a shallow bowl or plate, and sprinkle mint and goat cheese on top. Finish with Nigella seeds.

Instructions

Begin by sifting all of your dry ingredients (excluding the chocolate chips) together in a medium sized bowl.

Next, in a separate bowl, melt your butter and add your milk, vanilla, and egg (in that order, or the hot butter will cooking the egg)-- whisk together until fully mixed.

Add this wet mixture to your flower mixture and stir to combine. Don't overmix! If you do, extra gluten will develop and you'll end up with chocolate rubber instead of chocolate pancakes. You'll know you're done stirring when you have scraped up all the dry ingredients from the bottom, but there are still some lumpies in your batter.

Allow your batter to sit for about 5-10 minutes before cooking. At this point, you can throw in your chocolate chips.

Melt half a tbsp in a non-stick skillet or griddle pan over medium heat until foaming. Using a 1/3 cup measure, pour batter into the pan and do your best to maintain a round shape. Cooking for about 40 seconds, until little air bubbles form at the top of the batter, then flip!

I swear I flipped them in the air. I just couldn't do it while holding the damn camera. Cook for another 30 or so seconds, and set aside on a plate while you cook the remaining pancakes each in 1/3 cup batches. You should end up with 3-4 sizeable pancakes. I was bad and snacked on one as soon as it was done...

Wrap pancakes loosely in plastic wrap and keep in a warm space (near, but not on the warm stove, is a good option).

Now for the whipped cream: in a medium sized bowl, beat 1/2 cup of heavy whipped cream with a hand mixer until soft peaks form. Add vanilla extract and confectioners sugar, and beat for another minute until stiff. It's that easy!

Now layer your pancakes, spreading some whipped cream between each layer and laying a big dollop on top. Dust with extra cocoa powder if you have it, and repeat after me: Black as night, erase death from our sight. White as light, Mighty Hectate make it right.