A photo tour of Ms. Graveyard Dirt's day off #People#bones#cooking#UK September 27 | Guest post by Ms. Graveyard Dirt Let me introduce you to my new Flickr obsession, Ms. Graveyard Dirt. MGD is a witch living in the UK. Here, she gives us a tour of one day this summer — in ten photos. When you work at home, a day off is never really a day off. Just because I trade in my mud-encrusted sneakers for a pair of bird-stained slippers (when you cohabit with a disabled crow long enough you eventually learn how to live with its non-negotiable mess; namely, treading over shit — literally — with waterproof house shoes), it doesn't excuse me from all responsibility that day. Working closely with the land is a full-time job that dictates its own hours, projects and "office spaces"; if the indigenous vegetation and wildlife doesn't take days off, then neither should I. The first item on the agenda: exhuming the skeletal remains of #01 (body), #02 (skull and body), #03 (skull), #04 (skull and body) and #05 (skull) from the roadkill altar, and submerging the lot into water-filled buckets to begin the process of bone cleaning via cold water maceration. Part of my sovereign duties involves rescuing roadkill animals, which I ceremonially skin, butcher, and break down into usable parts. To ensure nothing's wasted we eat whatever's safe for human consumption, and I clean and preserve the remains to sell to people who are looking for ethically sourced animal bones, organs, skins, and skulls. Related Post Strange pantry cooking: Creative culinary concoctions from someone else's kitchen Cooking in another person's kitchen awkward and daunting. However, once you get the hang of it, the opportunity for creativity abounds! Vacation rental kitchens are... Read more Second day off duty: shaking up the contents of my Hedgerow Hooch. Sticky, but satisfying work. Pictured above is my plain wild necro-raspberry gin, the other batch of gin's been flavored with a vanilla bean and spices. One important aspect of working closely with the land is recognizing — and harnessing — the unique characteristics and histories of certain areas. One of my favorite places to pick wild fruits to make hedgewitch liqueur is an old kirkyard (a traditional Scottish term for graveyard) situated near/on two cairns (a prehistoric repository for human remains). I jokingly refer to those homemade libations as my "necro hooch" since the fruit was harvested from a site that's been exclusively interring the dead for thousands of years. After soiling myself with dead deer — and accidentally anointing myself with homemade hooch — it was time for my favorite chore: cooking. In this case, it was a very special meal made with homegrown and locally foraged ingredients for a Mercury-talented husband. Since Poulet Marengo is a braised dish, I swapped the chicken for our first guinea fowl (from Gressingham Foods; if you're in the UK be sure to check this welfare-concerned company out — most major grocery stores seem to carry a portion of their catalog) but before I could braise anything I had to pan fry guinea fowl portions in olive oil and butter until crisply golden. Even though I was involved in some serious cooking I couldn't resist a quick break to admire the rainbow cresting over our crossroads rowan tree through the kitchen window. I've also got to make something dark and sweet to mop up boozy dinner juices. Both Marsala and brandy are featured in this dish, along with fresh mushrooms, tomatoes and homemade vegetable stock. The end result is a sauce that'd ecstatically inspire the heavenly motherfucking host. On the menu for this: a gluten-free quick bread made with buttermilk, brown sugar, and molasses. Another day off duty: prepping even more recently picked chanterelles for the dehydrator while the guinea fowl braises and the Boston Brown Bread bakes. The braised guinea fowl's become so tender that it's begun pulling away from the bone. A special dinner requires a special atmosphere, so the kitchen lights were turned off, the stars were turned on and I further illuminated the room with the soft glow of candlelight. Our ancestors, friends, and roommates with benefits were invited, but their setting wasn't as grand as the ancestral altars I usually build during special feasts and holy days. On more low key occasions their table setting is just as fancy as ours, but I always situate the bread next to them because I know where I get my ravenous bread appetite from. Ukraine is known as "Europe's Breadbasket." In fact, our flag has only two colors: blue for the sky and yellow for the fields of wheat. And the last day off duty of the day? Sitting down with 30+ cookbooks to yank out every motherfucking recipe that involves gooseberries and black currants since both of those have recently come into season at my graveyard garden. Join our community! Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Guest post written by Ms. Graveyard Dirt Ms. Graveyard Dirt is an Aries (with Pisces and Mercury in her moon and Leo as her ascent) born at Resurrection Hospital during the year of the monkey. Almost nun, devil worshipper, ecstatic harlot, maenad, sacred whore, virgin bride and unrepentanting, semi-feral wild woman. Witch; the fairy tale, man-eating kind. http://www.facebook.com/msdirty PREVIOUS How playing a Star Wars video game helped my parenting skills NEXT Rainbow house ideas: inspirations for adding color like WHOA Show/Hide comments [ 6 ] I'm always looking for a new place to get ethically sourced bones! Reply cool shtuff, particularly the first picture! but my cross-contamination-wary self cringed at the photo of the guinea hen on the same cutting board as the produce. too many close calls with the Health Inspectors at my old job, I guess. 1 agrees Reply I was totally dyingggg to see if I could get some of her gluten free recipes because the baked goods look completely amazing. But apparently her actual blog isn't happening anymore. :/ 2 agree Reply It'll be back — she sent me a note that there's a problem with her hosting. I'll ask MGD to let me know when it's live again! Reply I wanna be friends with this lady! I love reading about fellow "nature weirdos". I've never picked up roadkill, but I do have a pronghorn skull on my deck that I found at a jobsite. 🙂 Reply That hooch looks devine – any chance for a recipe? I live in South Africa and summer is on our doorstep, with lots of lovey fruit and warm days that need a drink around the pool! Reply Join the conversation Cancel Reply Your email address will not be published. Required fields are marked *Comment Participate in this conversation via emailGet only replies to your comment, the best of the rest, as well as a daily recap of all comments on this post. No more than a few emails daily, which you can reply to/unsubscribe from directly from your inbox. No-drama comment policy Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.