Imbolc,
pronounced [ewe's milk]
is the beginning of the
of the Sun Festivals and
the time of new life and
spring. It is the day that
the Goddess Brighid the
triple goddess of musing,
crafting, and healing. This
is the time of purity, newness,
wildfolk, and the time to
chase away the Hag of Winter,
Cailleach. The Maiden is
to return to use a virgin
for a time of fertility.
It is a time of dance, festival,
creating new endeavours,
planting for the fertilization
of summers blossoms, and
finding new energy after
a long rest of the Lunar
Festivals and inner workings.
It is freshness of breathe,
life, sensing and being
with all of the Goddess
beings who have been in
hibernation. Walking of
rivers, new pathworkings,
new projects and outer growth.
Places
for gathering are best in
the wilds of the woods for
welcoming in the new tiding
of the station wheel, pitching
tents and breathing in the
fresh air as we gather and
begin again anew. The candle
of Brighid is lite and passed
around to all for celebrating
Imbolc, lite from the previous
year to be lite a new in the
new year. The time of the
light to regain power over
the dark and to learn the
balance of the two in order
to be one. Time for re-connection
to the Earth.
Herb
crafting [ willow, rowan,
and birch], pathworking with
trees, mirror scrying, barding
and the wildfolk.
Making
of willow wands, altar plates,
incenses and sachets.
In
the Kitchen
Much
of what is eaten is finger
foods and wines. However,
do remember that you must
leave an offering for Brighid
at the end of all festivals
or place one for her at
a well before they begin.
Cheese
and Potato Fritters
{Source
Pagan Feasts Seasonal Foods
for the Eight Festivals,
by Anna Franklin}
3
potatoes, grated
2 oz flour
White Pepper
Milk 8 oz cream cheese
1 egg
Salt to taste
Oil for frying
Mix
the potatoes, cheese, flour,
egg, white pepper and seasoning
with a little milk to make
a smooth batter. Drop in
spoonfuls into the hot oil
and fry each side till brown.
Curried
Chicken [Source:
Family Recipe]
2
whole chicken breasts
1 T cornstarch
1 T curry powder
1 tsp chicken bouillion
granules
1/2 tsp dried thyme
1 T Oil
1 clove garlic, minced
3 stalks of celery, thinly
bias sliced
1 medium onion, sliced into
thin wedges
8 cherry tomatoes, halved
1/2 C peanuts
1/2 C raisins
Hot rice cooked
Procedure:
Skin
and de-bone the chicken
breasts, cut into 1 inch
pieces.
For
the Sauce:
Stir
cornstarch, curry powder,
bouillion, thyme, and 1
1/4 cup cold water. Set
aside.
Preheat wok and add cooking
oil [add as needed], stir
fry garlic for 15 seconds.
Add celery, onion, stir
fry for about 3 minutes,
or till celery is tender.
Remove.
Stir
fry chicken for 3 minutes
or till done. Push chicken
to the side in the wok. Add
sauce to centre of wok, cook
and stir till thick and bubbly.
Cook and stir fry for 2 more
mintues. Return vegetables
to wok and stir all together
to coat w/sauce. Add tomoatoes,
cover and cook 1 minute. Add
peanuts and raisins.
Serve
immediately over hot rice.
Springtime Spinach
Salad [Source:
Family Recipe]
1
bunch fresh spinach
2 slices bacon, crisp and
drained
2 hard boiled eggs, chopped
1 slice sharp chedder cheese,
diced
Salad
Dressing:
2/3 cup vegetable oil
1/3 cup ketchup
1/3 cup red wine or tarragon
vinegar
2 tsp. Worcestershire
1/3 c Artificial Sweetner
Procedure:
For
Salad Dressing: Combine
all ingredients in a jar,
shake and mix well and chill
for 2 hours.
Brighid
Cakes {Source
Pagan Feasts Seasonal Foods
for the Eight Festivals, by
Anna Franklin}
1
lb. plain flour
4 oz sugar
3/4 pint milk
1 tsp bicarbonate of soda
4 oz sultanas
4 oz margarine
2 oz chopped peel
Pinch of salt
1 tsp. cream of tarter
Method:
Sieve the flour and salt,
cream of tarter and biocarbonate
of soda into a bowl. Rub in
the margarine, then add the
peel, sugar and sultanas.
Add the milk and knead into
a dough. Place in greased
7" tin and bake in a
hot oven at 200°C/400°F/gas
mark for 6 for 60 minutes.
Turn the oven down to 180°C/350°F/gas
mark 4 til golden. Cook in
the tin and cut into fingers.
Midwinter
Solstice Incense
©
by Anna Franklin
2 parts
benzoin
1 part willow
wood
1 part crushed
rowan berries
1/2 part
perwinkle flowers
1/2 part
of lily of the valley flowers
The ratio
of herbs to each other is
more important in the recipe
than the amount . In a bowl
or with mortar and pestle,
blend the benzoin with the
willow wood, then add the
crushed rowan berries. Add
perwinkle and lily of the
valley, mix well.
Self igniting
charcoal blocks are the
best way to burn loose incense.
Most stores carry them.
They are packed in foil
and just light on the stove
or with lighter and place
in a bowl or shell and place
the incense on the charcoal
block.
This
is from the Witches
2002 Datebook a
must have for all witches.
Enjoy!
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Coven Book of Shadows ~ Sacred
Words. ©Copyrights 2000,
2002, 2003, 2004. All Rights
Reserved®. Lady of the
Isle of Tara, Jana Iona Skye,
Pagan SilkyRose and Lord of
Dragonsfire. Orginally Founded
Oct 15, 2002, mother site
Originally Founded Aug 1,
2000.
