Wiccan Research

Solstice Blessing

2010-08-07T20:59:00.000-07:00

Solstice Blessing

On this night so long, My Lady
Keep me in you loving care.
I await the sunrise, My Lady
And the Sun King who will bear
Light and warmth and love, My Lady
As he has in years before
So guide me to the dawn, My Lady
this Solstice Night and evermore
--- Akasha

Yule Chant

2010-08-07T20:57:00.001-07:00

Yule Chant

Brightly burns the Yule Log tonight
Music dances in the firelight
Hold my hand and join the song
Raise the Sun King bright and strong
Dark is giving way to light
As brightly burns the Yule Log tonight!

---Akasha

Yule- Activites

2010-08-07T20:56:00.000-07:00

Activities of Yule

Yule is a Sabbat to welcome back the Sun King. The sun is vital to all that exists on Earth. It is the giver of light and warmth, and causes the rebirth of this past years crops by warming and gently coaxing the seeds that have been sleeping underground during the winter. Traditional methods of celebrating this Sabbat are mostly inside activities.

Yule Log Hike

Materials:
Warm clothes, a sense of adventure.
This is an activity that can be done the weekend before Yule. On a bright crisp morning, dress the family warmly and head for the park, mountains, or beach. As you hike along, looking for that special Yule Log to place in your hearth, also be looking for decorations to make it personalized by each member of the family. Select a proportionally sized log that will fit easily into your fire place. Ash, oak, or cedar make great Yule Logs. Try to find one that has already fallen and is on the ground. On the beach, driftwood can be found and obtained for your log. As you are on your hike, or on your way back home look for natural decorations to adorn your Yule Log with. Traditional adornments are pine cones, leaves, holly sprigs, mistletoe sprigs, rosebuds, winter flowers, wheat stalks and corn husks. If you must cut anything from a living plant, remember to ask and thank the plant for its gift. If you don't have a fireplace, select a smaller log, slightly flat on one side so that it doesn't roll. Adorning the logs will appear further along in the activities. (Explain how the Yule Logs was set ablaze on Solstice Night to help vanquish dark and add strength to the returning sun.)

Sun Welcoming Center Pieces

Materials:
Flat or bowled wicker basket, evergreen boughs, oranges and apples, white cloves, walnuts, hazlenuts, wheat stalks, flour, red, green and gold bows or string.
Children of all ages will delight in both making and giving these delightful center pieces. Place the basket at the center of the table. Lay a couple of evergreen boughs in bottom of basket so that the tips flow out from all sides. Spike the oranges all the way around with several whole cloves. Arrange the oranges and apple on top of the boughs. Arange in a couple of walnuts and hazlenuts. Place a couple of the wheat stalks standing up amidst the fruit. Lightly dust with flour. Tie bows to the handle and outside the basket. (Tell the children about each special part of the centerpiece. Explain that the baskets were used during the harvests during the season before. The evergreen boughs are symbols of immortality, reminding us that the Sun King is not dead, but reappears at Yule each year to lengthen, brighten and warm the days ahead. The oranges and apples are symbols of the Sun King, the nuts symbolize the seeds as they lay sleeping and awaiting the Sun King's return. The wheat stalks symbolize the yearly harvests and the flour represents the triumph of the forces of light and life.)

Sun Bursting Ornaments

Materials:
Ruler or Compass, scissors, thin cardboard, gold foil paper, glue stick, heacy thread and needle
Help child cut out 4 inch cardboard circle. With this template, the child can trace out and cut 14 circles from the foil paper. One by one, fold a circle in half, half, and half again. Unfold the circle and cut along the fold lines, stopping about 1/2 inch from the center. Repeat until all the circles are cut. Form the points on the sunburst by wrapping each of the eight segments around the point of the sharpened pencil. Point of pencil should face away from the center of the circles. Secure each point with a dab of glue. Thread a needle with 19 inches length of thread. Insert the needle through all the centers of the circles from the foil side of the first seven and the plain side of the last seven. Gently pull the circles together, bunching them into a ball. Tie off a knot, and use the excess thread to form a loop for hanging the ornament. (Hang up in windows to reflect the sunlight or on the tree for decoration, explain to the children how the sun gets stronger, climps higher, and lasts longer in the sky each day starting at Yule.)

Welcome Sunshine Bells

Materials:
Thin cardboard, pencil and scissors, one light yellow and one bright yellow felt square (10 inchx10 inch), 7 small jingle bells, 12 inch gold string or cords, white glue, buttons, glitter, sequins
Help child draw a circle 7 inches in diameter, and another circle 7 inches in diameter with eight 1 inch triangle rays on the cardboard. Cut out for patterns. Place circle on the bright yellow felt square, trace and cut out. Do the same with the "rayed" circle on the bright yellow felt. Using a drinking glass as a guide, trace a circle in the center on the back side of both felt cut-outs. Carefully fold each circle in half, and make a cut from one side of the center circle to the other. Repeat 3 times for a total of 4 cuts per piece. This is how you will get the decoration over the doorknob. Next, line up the circle and the cuts so that the rays extend 1 inch from behind the light yellow felt circle. Glue together. Allow the child to draw designs on the front of the ornament with glue. Sprinkle with glitter and glue on some sequins and buttons. Cut gold string or cord into three 4 inche strands. Tie jingle bells (spaced) onto the gold string or cord. Glue string/cord to the bottom of the sun decoration on the back side. Allow to dry. Place on a doorknob that the bells will jingle as the door is opened and closed. (Tell children that more than just the sun brightens our lives everyday. Explain the way to welcome the Yule Sun back into their lines is to keep the brightness in their hearts all year long. Jingle bells make a warm and inviting sound, and therefore should jingle each time someone enters or leaves the room.)

You are My Sunshine Garland

Materials:
Pencil, scissor, "rayed" circle pattern (above), bright yellow poster paper, glue, glitter, gold garland, gold thread and needle, photos
For each frame, trace and cut out 2 rayed circles from the poster board. Cut a 2 inch circle in the center of one of the cut outs. This will be the front of the frame. Decorate the cut outs with gold glitter. Place photo between the cutouts, with the face, peering through the center circle. Trim photo to fit frame if necessary. Glue the frame together. Allow to dry. Thread needle with gold thread and poke needle through the top ray of the frame. Pull some thread through and tie frame to gold garland. Make enough sunshine picture frames for all family members, including pets. Tie each to the garland, and place on tree, over a door, on the wall, or other prominent place. (Explain to children that each family that each family member is like a piece of sunshine smiles and laughter brighten our spirits and warm our hearts.)

Cup O'Sunshine

Materials:
Terra-Cotta pot, paints and paintbrushes, styrofoam block, string, scissors, 1 yard x 2 inches wide green ribbon, yellow, red, and orange lollipops and sugar sticks, jelly beans.
Clean terra-cotta pot if necessary. Allow to dry. Paint outside and down to first lip of inside with a bright solid color. After this base coat dries, decorate with other colors. When completely dry, place a block of styrofoam in the bottom of the pot. Cut green leaves out of the ribbon and tie to lollipops with string. Push the lollipop sticks into the styrofoam back to anchor them. Add the sugar stick and fill rest of pot with loose jellybeans (Explain to children that during the dark part of the year, some times we need to make our own sunshine. Let them know that bright colored gardens and flowers will be back in the spring, and little this little pot of sunshine will cheer up a sick friend or relative.)

Dough Art Decorations

Materials:
4 cups flour, 2 cups water, 1 cup salt, cookie cutters, wire ornament hangers, acrylic paints.
Combine four, salt and water in a large bowl. Dough should kneed easily, but not sticky, if so, add more flour. On a flat surface, lay down some waxed paper. Take a handful of the dough and roll out with a rolling pin. Cut dough into shapes with cookie cutters. Make a hole in top of "cookie" for wire hanger Place on ungreased cookie sheet and pat in oven at 400 degrees for 8-10 minutes or until slightly brown. Remove from oven, and allow to cool thoroughly. Paint with acrylic paints. Allow to dry, place hanger in hole and adorn tree packages, or hang in windows. (Allow children to make-up Yule stories to go along with each decoration they are making.)

Adorning the Yule Log

Materials:
Holly, mistletoe, rosebuds, pine cones, evergreen sprigs, gold string/cord, gold bowls, apple cider, flour.
After cleaning off the Yule Log, let the children decorate it how ever they choose. Glue, wire, or small holes in the log will help to adhere the decorations. Once the log is decorated, "Wassail" (toast and douse) it with a libation of apple cider. Finally, dust the log with white flour, set in grate in fireplace, and set ablaze (parents only). (Explain to children how Yule logs used to smolder for 12 days before there was another ceremony to put the log out. Then apart of the log was strapped to the plow the next spring to spread the blessings over the land, and another piece was saved to light the Yule's Log, the next year.)

Sunny Disposition Wreath (For older kids)

Materials:
1-2 large bundles evergreen boughs, 1 bundle holly, 1 wreath frame (wire or styrofoam), garden clippers, spool of fire green wire, 2 yards red ribbon, adornments
Cut boughs into 6-8 inch pieces. Same with Holly. Cut about Twenty 15 inch pieces of wire. Gather a bundle of boughs together, thicker at the back, and fanning out in the front. Wrap wire around the bundle about 2/3 from the top. Hold bundle in place and wrap wire around the bundle and the frame. Repeat this step, only adding a sprig of holly in front. Repeat steps 1 and 2, adding holly to bundle every other time. Make sure that all the bundles face the same direction. Where the last bundle meets the bottom of the first bundle is usually barer than the rest of the wreath, so that is where you can attach a large yellow, orange, red, or gold bow to symbolize the Sun King. Now you are ready to wire on all sorts of adornments, candies, pine cones, rose buds, sea shells, small bells, or anything to make it more personal. (Tell kids about how evergreen boughs and holly were hung both inside and outside of the homes to extend an invitation to the nature sprites to join in the Yule celebration.)

Samhain- Activities

2010-08-07T19:53:00.000-07:00

Activities of Samhain

Samhain is the third and final harvest of the year. Although most of today's Pagans are no longer countryfolkes, growing crops and tending cattle or other livestock, this can still be celebrated as a harvest, the harvest of the "thought-seeds". Also the Celtic (and Witches') New Year. This is a day for remembering the past and forecasting the future.

Bright futures

Materials:
10-12 flower bulbs, a trowel, or small shovel, a small spot of earth for a flower bed.
Decide where you want the flowers to bloom in spring. Dig the holes for each bulb, two and one half times the diameter of the bulb. Place or pour some fertilizer into the bottom of the hole. Place in the bulb, root side down, and cover with dirt. Water the area well. (Tell the children about how the bulbs are buried just as the Sun God starts his journey to the Underworld. Just as he is not really dead, neither are the bulbs. They are warm and alive beneath the ground, in the womb of the Mother Earth, gathering strength for when they emerge and bloom as bright as the sun, come next spring.)

Turnip the Lights

Materials:
1 turnip and one flashlight per child, spoon and sharp knife (adults only)
Slice off the top of each medium size purple-top turnip. Hollow out the middle with the knife and spoon. Save the turnip meat (remind children "Waste not, want not") for cooking later. Carefully carve facial features through one side of the turnip. Cut a circle in the bottom of the turnip to fit snug over the head of a flashlight. Turn on the flashlight to go trick-o-treating (tell the children about how the Celt children would all dress in white, dress up as the opposite gender, or wear straw disguises to fool the spirits out walking around Samhain.)

Jack-o-Twist Lantern

Materials:
1 mini pumpkin and taper candle for each "lantern" to be made.
Cut off top of a mini pumpkin, make sure the opening is no larger than a quarter. Remove the seeds with a small spoon or the tip of a peeler. Allow children to paint faces on the pumpkins before sticking taper candle into it. Carefully cut center out of the top of the pumpkin, slightly smaller hole than the radius of the pumpkin itself, and slip over the candle. Press the top down gently until it is a tight fit (explain to the children how the Pagans used turnips rather than pumkins to make the Jack-o-lanterns, as pumkins were not indigenous to Europe, but rather introduced after the discovery of North America.)

Natural Old Maid

Materials
21 leaves, 21 index cards, glue, felt markers
This is a two part activity. Start a couple of days before Samhain by sending the children outside to gather leaves. These leaves should not be thoroughly dried and crinkled up, but rather turning color and still pliable. Explain the importance of getting the leaves from the ground rather than off the bushes or trees. Press the leaves leaves by placing them between paper towels and stacking books on top of them. After 2 or 3 days, remove the leaves a select 10 pairs and one odd-one-out. Glue the leaves to the index cards, and allow the children to decorate each pair as desired. Shuffle the cards till all the cards are delt. Each child picks a card from the one on their left, laying down pairs for all to see. Play continues until all pairs are matched. The child holding the odd card wins!

Nature Says...

Materials:
Acorns, pine cones, rocks, seeds, leaves, twigs, or any other natural items.
Have the child(ren) gather all natural items in the back yard, or if hiking along the trail. Assign an action to each type of item, such as "rock-jump", "twig-hop" etc. Start by showing one object and the children calling out the associated action, then acting it out. As they catch on, start laying out the items in "sentences" on the ground. Watch the silliness and laughter grow. (explain to the children that in ancient times children made games with only natural materials. That there were no TVs or radios, or bikes, etc. Remind them that Nature is not only beautiful, but fun, too.)

Hide and Seek

Materials:
Rocks and sticks
This can be played in the back yard, along a nature trail, or at the bech. First the adult goes down the path and leaves "directions" for the children to follow. The directions are made by placing piles of rocks and twigs along the side of the path. Perhaps three rocks and a twig sticking out to the left means that the next clue is three steps forward and to the left. One rock in a circle of things could mean to stand still, turn slowly in a circle for the next clue. Next, the child and a second adult will start down the path and try to find you. (Explain how the villagers and others would find their way to each other and back home again by leaving natural secret clues along the various paths.)

Samhain Door Wreath

Materials:
items from nature, fire wire, sheet or corrugated cardboard, collection sack, small nail
First, take a Nature hike. Have the child collect items from nature, such as pine cones seeds, leaves, berry bunches (remind the child how important it is to thank the plant for its gift, and to take only what is needed.), acorns and caps, flowers, etc. When you get home, spread out collection on some newspaper cut out a circle about 15 inches in diameter, from the cardboard. Cut a smaller circle out of the middle. Have the child choose which objects go where on the cardboard background, and hand the object to you. Wrap the wire around each object so it can be fastened to the cardboard. Poke two small holes in the cardboard ring for each item. Feed the wire through and twist in back. Keep fastening objects onto the ring until it is full and no cardboard shows. Hang the wreath on the front door with the nail (Explain that "wreaths of bounty" used to symbolize giving thanks for a prosperous year, and an invitation for others less fortunate to share in the good fortune.)

Making a Besom

Materials:
4 feet dowel 1 inch in diameter, ball of twine, scissors, straw or other pliable herb stock
Take the straw or other herb stalk that you have chosen and soak overnight in lukewarm salted water. The water swells the stalk slightly for bending without breakage and the salt dispels former energies. When ready, remove stalks from the water and dry for just a bit. Not too much or the stalk will stiffen up again. Place the dowel on a table where you have room to work. Start lining the stalks along the dowel, about 3 inches from the bottom, moving backwards. Begin binding the stalks to the dowel with the twine. Tie very securely. You may add as many layers as you like, depending on how full you want the Besom to be. When stalks are secure, gently bend the top stalks down over the binding. When all have been bent over, secure the stalks again with more twine a couple of inches under the first binding. Allow to air for a day or two. The dowel can then be sustained, painted, or canned into to make personal. Remember to concentrate and charge at the next full moon. (Explain to the children that the Pagans used to "rise" their Besoms through the fields, jumping as high as they could. This was to show the God(s) and Goddess(es) how high they wanted their crops to grow the next year. Also, jumping over bonfires at the Sabbat festivals was for good health and prosperity.)

Activites

2010-08-07T03:03:00.001-07:00

>.< So I forgot a vital part of ALL the Sabbats so...I'm just gonna add them all on right now XD sorry everyone.

Mabon- Ritual

2009-12-27T03:17:00.005-08:00

Mabon Ritual

Tools:
In addition to your Magickal tools, you will need:
A red altar cloth
A wicker basket
A red apple
Assorted fruits and vegetables of the second harvest (berries, squash, corn, etc.)
A bell
A fallen tree branch
A bolline
A sprig or two of Ivy
An Autumn Blend incense
Any other personal items of choice
Preparation:
Sweep area, moving in a deosil manner. Outline your circle with a red cord, low vibration stones, or various Harvest items such as wheat, corn, beans, etc. Set up your altar and place the red altar cloth over it. At center top, place the wicker basket, filled with the assorted fruit and vegetables. Place the apple and the bolline on you pentacle on a plate. Place the tree branch on the right of the basket. Place the rest of your tools and props according to your preference. take a shower or bath or purity. Sit quietly and meditate to ground and center. When you are ready, begin by playing some soothing music associated with the Sabbat and your ritual. Cast the circle and call Quarters, pick up your wand in your hand, face your altar, and with arms stretched out above your head say:

"I honor Thee, Autumn Queen, and Thy consort, the God of the Harvest. The wheel has once more turned,and the change of the season begins. What will be is. What was will be. The Equinox is upon us, and the time to reflect, at hand. All time comes together, here and now in this sacred space. And I, but a moment in time, feel the change as I pass from one season to the next. The season Harvest was been reaped, and the time of rest is deserved. Go now My Mother and slumber. Go now my Father and dream of the re-birth. I shall be here to greet the on your return."

With arms still out-stretched lower your head and close your eyes. Contemplate what your have just spoken when ready, open your eyes and lower your arms. Pick up the apple and place it in the center of the pentacle/plate. Cut it crosswise with the Bolline to reveal the natural pentagram at it's core. Then lift half the apple, pentagram up, as if in offering, while saying:

"As the wheel turns, the seasons pass, and the years give way to the next. Guide me, most Wise Ones, lest I forget every beginning has an ending and every ending is a new beginning."

Take a bite of the apple. Put the rest aside to share later with the wildlife. Pick up the tree branch and snake once at each direction, starting with North, saying:

"As the days grow colder, and the nights last longer, may I remember the summer past. With sunlight fading and hearth inviting, my memories will warm my soul. From a season of hard work and hard play. I hear Mother's voice calling me forward. While I rest, shall she lull me, with songs of a dream . As close to her bosom I cling."

Face the altar and hold the branch out in front of you with both hands, saying:

"With memories of the summer, least I never forget and aspirings for the colder months to come, least I never stop striving, I honor thee with this symbol of nature. Keeping it, and thee, in my home and heart, that I may see it and pause to reflect on the ancient mysteries, leading me to a better understanding of myself, and of others, and all that is life."

Put the tree branch on the altar, into the basket of the fruit so that it sticks out, back in your direction, contemplate on the various memory symbols that you have attached to it. Also contemplate on the various projects for autumn and winter that you have attached to it. Close your eyes and feel the seasons pass within the circle from summer to autumn. When ready, say:

"Between the worlds I stand in this sound place. All time is here and now. As I leave this circle, the season shall have changed, I will have changed with it. May I use the short time of winter finding to draw strength and power from within as I quest for vision, understanding and peace."

Pick up the sprig (s) of ivy, and wrap around your arms, from the elbow to the wrist. Pick up the bell with your right hand, and ring thric, to toll the passing of the first three seasons of the year. Now place it in your left hand and ring once to usher in the fourth and last season of the year. Place the bell on the altar and the ivy in your cauldron (for burning later).

"In life is death, and in death is life. The sacred dance goes on and on from whence we came, we shall return, and com eagain. Seasons pass, and pass again, the circle stores unbroken. Heed the words of your child, here, through your wisdom I have spoken."

It is now time for meditation and spellworking. Associated spellworkings would include those for protecvtion, wealth, security, and self-confidence. If there is no spellworking, celebrate with Cakes and Ale, then release the circle. Clean up, you are done. Fine an appropriate place in your home to display the decorated tree branch.

Mabon- Recipes

2009-12-27T03:17:00.003-08:00

Recipes of Mabon

Baked Apples Indiana Style (makes 16 ounces)

12-14 large apples
1 cup granulated sugar
1/4 cup flour
1/4 cup tapioca
3/4 cup warm water
Peel, core and quarter enough apples to fit comfortably in a 9x13 baking pan. Corningware or Pyrex pans are better than metal ones for baking. Preheat oven to 375 degrees Fahrenheit. Place the apples in the baking pan. Mix the remaining ingredients and pour over the apples. Sprinkle with cinnamon or nutmeg. Bake for 45-50 minutes. Serve with a scoop of ice cream.

Texas-Style Pecan-pie (makes 2 nine inch pies)

2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter (real butter is best), melted
2 cups brown sugar, packed
1 3/4 cups corn syrup
2 1/4 teaspoons vanilla
2 1/3 cups chopped pecans
Preheat oven to 350 degrees Fahrenheit slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the 2 pie shells. As the mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your over. Cover the pie with pecans. Bake for about an hour.

Sea turtle wisdom bread

2 teaspoons active dry yeast
1 cup warm water
2 teaspoons sugar/honey
3/4 teaspoons salt
2 teaspoons vegetable oil
2 1/2-3 cups all-purpose flour
raisins
1 egg
Water
Green food coloring
Dissolve yeast in warm water. Whisk in sugar/honey, salt and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured counter top and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into a ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise in 30 minutes (shouldn't spring back now.) After the dough has risen once, punch it down and form balls for the shell (6 inches in diameter), head (3 inches), and legs (2 inches), and assemble on agreed cookie sheet. Etch a criss-cross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 minutes. Preheat oven to 375 degrees. Brush lightly with egg wash (1 egg whisked with 1 tablespoon of water and a couple of drops of green food coloring.) and bake for 25 minutes, or until golden brown. Makes 2 turtles.

Harvest Morning Muffins (12 muffins)

3 eggs
1/2 cups sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. Lightly grease a 12 muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, bread the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tin and bake for 25 minutes.

Lunch crumble (6 servings)

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
2 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
2 tablespoons apple juice or orange juice
Preheat the oven to 375 degrees. Lightly butter a 9 inch square baking pan or casserole of the equivalent size, then dust it with flour. Peel, core and slice apples, and arrange them in a pan. I the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt, and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly oven the apple slices and sprinkle with the juice. Bake for 35 minutes. Serve warm with chilled fruit and vegetable plates, buffet style..

Cinnamon Apple Butter Sandwiches (1 1/2 cups)

9-10 apples, peeled and cored
1 cup apple cider
2 teaspoons apple pie spice (or 1/2 teaspoon of each nutmeg and allspice, and 1 teaspoon cinnamon.)
Cut apples into 1 inch chunks (don't worry about making them perfectly sized.) Placed in a large bowl, nonreactive sauce pan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat until the apples are soft. Cool the mixture divide it into the batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir spread mixture evenly in a 3x9x2 inch pan. Bake in a 300 degree oven for 2-3 hours, until thick and deep brown, stir every 20 minutes. Color the apple butter and then scoop it into a clean jar with a seal able lid. It will keep for up to two months in your refrigerator
Also:
Create your favorite turkey sandwich buffet with sliced turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use cinnamon apple butter instead of butter or mayonnaise.

Share the wealth Applesauce (2 1/2 cups)

24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 teaspoons
cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired Stir light for a chunky sauce, and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Pour into resealable jars, decorate to give as harvest gift to relatives, friends and neighbors.

All things harvested pot roast (8 servings)

4-5 pounds pot roast
1 stick of butter
1 large onion, sliced
3 celery stalks, chopped
1 garlic clove, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1 bay leaf
1/8 teaspoon black pepper
1/4 teaspoon salt
Two 10 ounce cans french onion soup
3 large potatoes quartered
One 8 ounce package raw baby carrots
One 16 package frozen broccoli/cauliflower mix
In dutch oven or oven safe pot with lid. Brown both sides of the roast, using half of the butter. Set the roast aside. With remaining butter, saute the onion, garlic, and celery until onions are tender and beginning to brown. Add thyme, parsley, bay leaf and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for about 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.

Mabon Caramel Apples (6 servings)

1 package kraft caramels
6 red or green apples, destemmed
6 popsicle sticks
Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple and dip the apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet and refrigerate till caramel hardens. Remember! An apple a day keeps the dentist, doctor, and dermatologist away!! :D

Mabon- Facts

2009-12-27T03:17:00.001-08:00

Mabon (September21st)

Mabon, (Pronounces May-ban, May-bone, Mah-boon, or Mah-bawn) is the Autumn Equinox. The Autumn Equinox divides the day and night equally, and we all take a moment to pay our respects to the impending dark. We also give thanks to the waning sunlight, as we store our harvest of this Year's Crops. The Druids call this celebration, Mea'n Fo'mhair, and honor the Green Man, the God of the Forest, by offering libations to trees. Offerings of ciders, wines, herbs and fertilizer are appropriate at this time. Wiccans celebrate the aging Goddess as she passes from Mother to Crone and her consort the God as he prepares for death and re-birth. Various other names for this Lesser Wiccan Sabbat are SEcond Harvest Festival, Wine Harvest, Feast of Abalon, Equinozio di Autunno, Alben Elfed , or, Cornucopia. The Teutonic name, Winter Finding, spans a period of time from the Sabbat to October 15th, Winter's Night, which is the Norse New Year. At this festival it is appropriate to wear all of your finery and dine and celebrate in a lavish setting. It is the drawing to and of family as we prepare for the winding down of the year at Samhain. It is a time to finish old buisness as we ready for a period of rest, relaxation and reflection

Symbolism of Maybon
Second Harvest, The Mysteries, Equality and Balance

Symbols of Mabon
Wine, gourds, pine cones, acorns, grains, corn, apples, promegranates, vines, such as ivy, dried seeds and horns of plenty, grapes, garland, burial cairns, rattles, indian corn, sun wheels

Herbs of Mabon
Acorn, berzoi, ferns, grains, honeysucksle, marigold, milkweed, myrrh, passion flower, rose, sage, solomon's seal, tobacco, thistle, vegetables

Foods of Mabon
Breads, nuts, apples, pomegranets and vegetables such as potatoes, carrots and onion, the foods of Mabon include grains, fruits and vegetables, especially corn. Cornbread is traditional fair, as are beans and baked squash

Inscence of Mabon
Autumn blend- benzoin, myrrh and sage

Colors of Mabon
Red, orange, russet, maroon, brown, gold, violet

Stones of Mabon
Sapphire, lapis lazuli, yellow agates, amethyst and yellow topaz

Activities of Mabon
Making wine, gathering dried herbs, plants, seeds and seed pods, walking in the woods, scattering offerings in harvest fields, offering libations to trees, adorning burial sites with leaves, acorns and pine cones to honor those who have passed over

Spellworking of Mabon
Protection, prosperity, security and self confidence, also those of harmony and balance

Mabon is considered a time of the mysteries. It is a time to honor the Aging deities and the spirit world. Considered a time of balance, it is when we stop and relax and enjoy the fruits of our peronal harvests, whether they be from toiling in our gardens, raising our families, or just coping with the hussle-bussle of every day life, may your Mabon be memorable, and your hearts and spirits be filled to overflowing!

Other names of Mabon
Autumn Equinox, Fall Equinox, Second Harvest, Festival of Dionysus, Wine Harvest, Alban Elfed, Cornucopia.

Deities of Mabon
Wine Deities, Aging Deities

Taboos of Mabon
Passing burial sites and not honoring the dead.

Animals of Mabon
Dogs, wolves, birds of prey

Plants of Mabon
Vines, ivy, hazel, cedar, hops, tobacco

Meaning of Mabon
Celebrating the second harvest, balance, honoring the aging deities, honoring the spirit world, darkness overtaking light, celebration of wine

Attunement teas of Mabon
All berries, grape drinks, heather, hops, sassafras

Ritual oils of Mabon
Apple blossom, hay/straw, black pepper, patchouli

Goddesses of Mabon
All Grape-Berry Goddesses, All Fruit-Vegetable Deities, Akibimi, Anupurna, Cessair, Epona, Harmonica, Lilitu, Mama Allpa, Madron, Morgan, The Muses, Nikka, Ninga, Ninkasi, Pamona, Rennutet, Sin, Snake Women, Sofia, Sura

Gods of Mabon
All Wine Gods, All Non-Grain Harvest Gods, All Gods of Fruits, All Gods of Abandonment, Dionisus, Bacchus, Haurun, Hermes, The Great Horned God, Hotei, Iacchus, Mabon, Orcus, Thoth.

Lore of Mabon
A traditional practice is to walk in wild places and forests; gathering seed pods and dried plants. Some of these can be used to decorate the home; others saved for future herbal Magick

Lughnasadh- Ritual

2009-12-27T03:15:00.002-08:00

Lughnasadh Ritual

In addition to Magickal tools, you will need:
Golden yellow center cloth
1 gold candle
1 silver candle
Summer blend inscence
Harvest vegetables
Golden stones or other sun symbols
Cornbread cupcakes
Cauldron
Apple cider
Any other personal items of choice
Preparation:
Sweep area, moving in a deosil manner. Putline the perimeter of your circle with cornmeal or yellow sand. Place gold center cloth on the altar and garnish with harvest vegetables (corn, squash, etc.), Grains, (oats, rice, wheat, rye, etc.) and fruits (apples, berries, cherries, plums. etc.), on the altar. Set the Gold God candle to the top right center, and surround with gold stones or sun symbols. Place the Silver Goddess Candle to the top left center. Place your (cauldron, if cloven) chalice fall of cider in the center and surround with cornbread cupcakes. Take a shower or bath for purification. Sit quietly and meditate for a while,. Then ground ad center. When ready, play some soothing music in correspondence with the ritual. Cast the circle and call Quarters. Pick up your wand with your right hand, face the north with arms stretched out above head, and say:

"What will be is. What was will be. The wheel of the year forever turns. Dark to light, light to dark, each seaso passes with lessons leared. We plant with loe, tend with respect, and at Harvest time our yields reflect the bounty of our mother earth, ripened by our Father Sun. Now upon our humble hearth, gifts he offer the two that are one. As each day passes, shorter than the last. May we each be reminded of the Goddess back in May, her womb swollen with life anew at summer Solstice Day, all this time the Father Sun has shone with so much pride. Rising early, setting late, and now that he's supplied the warmth and light to bring to bear, the Goddess and the lands he knows that his death is drawing near, but this secret he understands. That with the turning of the wheel, his rebirth hasa been planned."

Place your hand upon the altar with both hands gesture to the Harvest Vegetables, brains and fruits you have adorned the altar with.

"Truly blessed are we that recieve the bounty of the Harvest, Blessed Be our Mother Earth, Blessed Be our Father Sun, a he teaches us of life, death and rebirth. I honor thee, the two that are one."

Pick up one of the cornbread cupcakes and offer up to the God and Goddess, saying:

"Blessed Be the Harvest, Blessed Be the Corn Mother, Blessed BE the Grain God, for together they nourish both body and soul. Many blessing I have been given, I count them now by this bread."

Now name all the things that you are currently grateful for. With each item that you name, break off a piece of the cornbread cupcake and it it up. Sip from the chalice filled with apple cider as well. When finished with a list of blessings, take the small handfull of the Grain from your altar and hold it in your open hand at face level, saying:

"Guarding of the East, I pray for your indulgence. Hear me now as I request your aid in the Cycle of life. Carry loosened seeds upon your back that they may fail amidst the soil that is our Mother Earth. She will cover them in times of storm, protecting and nourishing them until they sproud next Spring, beginning life anew."

Blow gently across your hand as if imitating the wind taking the seeds air-born. Continue:

"I give thanks to the Great Mother, Goddess of Fertile land. And to the Great Father, consort and provider. For us their bounty sustains my lie, so does their bounty sustain my brethereen; All living creatures of wood and field of lake and stream, and of air. Of these blessings I partake and share. Blessed be this Harvest Night , the givers and the gift."

Face the altar and assume the Goddess position saying:

"All things have their season. Again the wheel has turned and brought us to the season of the First Harvest. A time when we think about sacrifices and reborn hope. A time when we reflect on what we have sown by what we reap, a time when we think about sacrifices and reborn hope. A time when we gatherer our memories, and from those lessons that we have learned. We plan for the future. Blessed Be our Mother, whose womb containd and bears all life. Blessed Be our Father, whose seed plants all life. Blessed Be the Two that are One, from them life flows and flows back again."

Now is the time for meditation and spellworkings. If no spellworkings are to be done, proceed wwith the cake and ale ceremony, followed by releasing the circle.

Lughnasadh- Recipes

2009-12-27T03:15:00.001-08:00

Recipies of Lughnasadh

Cornbread (Serves 4)

3/4 cups flour
3 teaspoons baking powder
3/4 cups milk
1 tablespoon sugar
1/2 teaspoons salt
1 1/2 cups yellow corn meal
1 egg
2 tablespoons butter, melted
Preheat oven to 425 degrees farenheit. Grease a 9x9 baking pan. Mix all ingredients. Pour the mixture into the pan and place it in the oven for 20 minutes or until done. Serve hot with butter or honey.

Different Corn Bread Recipie

2 eggs
2 cups buttermilk
3 teaspoons shortening melted
11/2 teaspoons salt
2 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoons baking soda
Beat eggs, add buttermilk and melted shortening and mix well. Mix dry ingredients and add to egg mixture. Beat until smooth, pour into greased pan, bake at 375 for about 25 minutes. Serve hot.

Brigid's Blackberry Pie (Makes 1 nine inch pie)

4 cups of fresh black berries (Thawed froze berries are ok)
1 1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust
Preheat oven to 325 degrees farenheit. :ine a deep pie dish with the pie crust or purchase a commercially made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet" mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. Then score the top several times with a sharp knife. Bake for one hour or until the top crust is a golden brown.

Beef barley soup

2 quarts water
soup bone with meat on
1/2 cut celery tops
1 tablespoon salt
1/2 teaspoons pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly sliced onions
1 can of 12 ounce tomato paste
Combine water, bone and celery tops. Bring to boil and cover lightly, simmer for 2 hours. Remove bone and chop meat. Stir in barley and chopped meat. Cook for 30 minutes. Add remaining ingredients and simmer for 30 minutes or until veggies are tender.

Berry Parfait

Just layer strawberries, then whipped cream, blueberries, then whipped cream, then raspberries and lastly, whipped cream.

Lughnasadh- Facts

2009-12-27T03:14:00.006-08:00

Lughnasadh (July 31st/August 1st)

Lughnasadh means the funeral games of Lugh (pronounced Loo), referring to Lugh, the Irish Sun God. However, the funeral is not his own, but the funeral games he hosts in honor of his foster mother Tailte. For that reason,, the traditional Tailtean craft fairs and Talitean marriages (which last for a year and one day) are celebrated at this time. This day originally coincided with the first reapings of the harvest. It was known as the time when the plants of spring wither and drom their fruits or seeds for our use as well as to ensure future crops. As autumn begins, the Sun God enters his old age, but is not yet dead. The God symbolically loses some of his strength as the sun rises farther in the South each day and the nights grow longer. The Christian religion adopted this theme and called it Lammas, meaning Loaf-mass, a time when newly baked loaves of bread are placed on the altar. An alternate date around August 5th (old Lammas), when the sun reaches 15 degrees Leo, is sometimes employed by Covens.

Food of Lughnasadh
The foods of Lughnasadh include bread, blackberries and all berries, acorns (leached of all their poisons first), crabapples, all grains and locally ripe produce. A cake is sometimes baked, and cider is used in place of wine

Herbs, Plants and Flowers of Lughnasadh
All grains, grapes, heather, black berries, sloe, crabapples, pears, corn, rice, wheat, ginseng and rye

Incense of Lughnasadh
Aloe, rose, sandalwood

Sacred Gemstones of Lughnasadh
Carnelian, yellow diamond, peridot, citrine

Special Activities of Lughnasadh
As summer passes, many Pagans celebrate this time to remember its warmth and bounty in a celebrated feast shared with family or Coven members. Save and plant the seeds from the fruits consumed during the feast or ritual. If they sprout, grow the plant or tree with love and as a symbol of your connection with the Lord and Lady. Walk through the fields and orchards or spend time along springs, creeks, rivers, ponds and lakes, reflecting on the bounty and love of the Lord and Lady. Baking bread, gathering first fruits, astrology.

Colors of Lughnasadh
Red, gold, yellow, green, orange, citrine

Other Names of Lughnasadh
Lammas, Lughnasa, Festival of Green Corn, First Harvest, Ceresalia, August Eve, Elembiuos, Feast of Cardenas

Symbol of Lughnasadh
Corn, all grains, bread, full moon, wheat

Deities of Lughnasadh
Sun Gods, Mother Goddesses

Taboos of Lughnasadh
Not sharing food

Animals of Lughnasadh
Roosters, calves

Meaning of Lughnasadh
Honoring the Parent Deities, honoring the sun Gods, celebrating the First Harvest

Attunement Teas of Lughnasadh
Alfalfa, cornsilk, golden seal

Ritual Oils of Lughnasadh
Ecalyptus, corn, safflower

Goddesses of Lughnasadh
All Grain Deities, All Mother Goddesses, All Livestock Goddesses, Aine, Alphito, Ashnan, Cabria, Carmen, Ceres, Chicomecoatl, Damia, Demeter, Frey, Goddess of Mundus, Habondia, Hani-Yasa-NoKami, Ishtar, Kait, Kornjunfen, Libera, Morcia, Mama Alpa, Morgay, Nisaba, Persephone, Pirua, Po Ino, Nogar, Qocha Mana, Robigo, Saning Sri, Selvu, Taillte, Tailltiu, Tea, Tuaret, Uti Haiti, Zaramama, Zythiamatka

Gods of Lughnasadh
All Father Gods, All Grain Deities, All Livestock Gods, Athtar, Bes, Bran, Dagon, Ebisa, Ghanan, Howtu, Liber, Lono, Llew, Lugh, Neper, Odin, Xochipilli

Lore of Lughnasadh
It is appropriate to plant the seeds from the fruit consumed in ritual. If they sprout, grow the plant as a symbol of your connection with the God and Goddess. Wheat weaving (the making of corn dollies, etc.), is an appropriate activity for Lughnasadh. Visits to fields, orchards, lakes and wells are also traditional.

Litha- Ritual

2009-12-27T03:14:00.005-08:00

The Litha Ritual

Tools:
In addition to your magickal tools, you will need:
A golden yellow altar cloth
Small cloth pouch of summertime herbs
cauldron
1 cup fresh spring water
red Sun God candle
green Earth Goddess candle
Summer Blend incense (Jasmine, rose lotus, wysteria, or combination)
Preparation:
Sweep area, moving in a Deosil manner. Set up quarter candles and any accessories symbolizing the elements of the quarters. Decorate the altar with seasonal flowers, especially sunflowers. Prepare your pouch of summertime herbs and as you make it, pour your troubles, pains, sorrows, illness and regrets into it. Place the cauldron in the center of your altar. The red Sun candle to the right of it, the green Goddess candle to the left of it. Place the cup of fresh spring water in front of the Goddess candle. Take a shower or bath for purification. Sit quietly and meditate for a while, then ground and center. When ready, play some peaceful music for the ritual. Cast the circle, pick up your want, and with arms upraised, face the south and say:

"I celebrate the Mid-of-Summer, held in honor of the Blazing Sun God. All of nature vibrates with the fertileness of the Goddess and of the God. The Earth basks in the light and life of the Sun. The ever turning wheel of the Year has made the light even stronger and the light has kept growing longer, until today...The middle of time of light, Litha, Midsummer's Day, Summer Solstice. From here, the light begins to fade, again, until once more the wheel turns to the time of darkness, Yule, Winter Solstice. Yet for today, the sun is high, the light is bright, the Earth is warm. As the Sun God blazes above may the fires of my rite flame below."

Face the altar, put down your wand, and light the green Goddess candle to the left of your cauldron, saying:

"Oh, Mother of Nature, She that brings the meadow to bloom, Green Forest Moter, from lakes and streams your children spring fourth. Blessed Lady of the stars and the Moon, fruitful womb of which I honor, task of Thee, Thy Blessings."

Light the Red Sun God candle to the right of your cauldron, saying:

"Oh, Father of all things, He that plants the Seed and nrtures Life. God of Fertility and fruitfulness. From hill and forest, your children emerge. Blessed Lord of the Blazing Sun, potent consort of which I honor and of Thee, Thy Blessings."

Take the herb pouch and hold above your head, saying:

"By thy power, oh sacred herbs, may the Lord of the Sun Burn away the hurtful, the troublesome, and the painful, Leaving me purified through His warmth and Light."

Hold the pouch over your main Alter Candle to take flame. While it is burning, drop it in the cauldron, saying:

"Great Goddess and Great God, from the all powers flow fourth. The two that are One, Great Spirit of All-That-Is, by thy powers, and the powers of Air, Fire, Water, and Earth, by thy powers and the powers of the Sun, Moon and Stars. I banish these negatives from my life."

Visualize the negatives banning away to nothingness. When all that is left is ashes, douse the ashes with the cup Fresh Spring Water, feel as if the water were being poured over you and your negatives washed away. Air dry by dancing and running your hands up and down your arms, body, and legs. Don't foget your head! Lay it back and shake, running your fingers through your hair. When done, face the altar, wave your hand over the cauldron and say:

"As the Phoenix rises from the ashes , so let this water be pure and new, Mother Goddess, bless this water so that it may bless and renew me. Father God, your rays of the Midsummer Sun bless and nourish me. Two that are one, may your blessings sustain me as I journey, anew."

Pass your cupped hands over the cauldron pausing briefly each time to "pour" in wishes for wealth, prosperity, and good fortune to be part of your life. Dip the forefinger of your right hand into the cauldron water, and brace a pentagram on your forehead, saying:

"Let my mind be open to the truth."

Anoint your lips saying:

"Let my lips always speak the truth."

Anoint your heart area, saying:

"Let my heart seek the ways of the Goddess, now and always."

Anoint the centers of your palms, saying:

"Let my hands be gifted to work in Magick always."

Anoint the soles of your feet, saying:

"Let my feet ever walk upon the sacred paths!"

Now is the time for meditation and spellworkings. Midsummer spellworkings include: Prosperity, fertility, and plentiful harvests. Finish by having the cakes and ale ceremony and releasing the circle. Clean up. The ritual is done.

Litha- Recipes

2009-12-27T03:14:00.003-08:00

Food of Litha

Buckeyes (Makes 4 dozen)
1 pound melted margarine
2 1/2 pounds smooth peanut butter
3 pounds powdered sugar
36 ounces semi-sweet chocolate or chocolate chips
1 square cooking paraffin
To make the insides:
Mix the margarine, peanut butter, and powdered sugar together in a large mixing bowl. It will be thick and heavy. Roll the mixture into small balls about 3/4 of an inch to an inch across melt the chocolate (chocolate chips melt the best!) in a double boiler with 1 section of paraffin. Dip the balls in the chocolate mixture 3/4 of the way so they look like buckeyes. Lay them out on wx paper and let them set long enough to harden before eating.

Zucchini casserole (serves 6-8)
5 zucchini, grated
2 eggs, beaten
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 cups mozzarella cheese, grated
1 teaspoon basil
1/2 easpoon ground oregano
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground rosemary
1/2 teaspoon black pepper
1 cup fresh or canned mushrooms
1 small chopped tomato
1/2 cup bacon bits or ham cubes
2 cups prepared croutons
1/4 cup parmesan cheese, grated
preheat oven to 350 degrees farenheit. Mix all of the ingredients together in a large mixing bowl. Place the mixture in a lightly greased 9x13 baking pan and bake for 30 minutes

Sun's Up Cobbler (6 servings)
1 pound 14 ounce can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tablespoon cornstarch
1/4 cup butter or margarine, melted
1/4 teaspoons salt
1/3 cup sugar
1 tablespoon lemonjuice
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1/4 teaspoon ground nutmeg
Drain peaches, reserving 1 cup syrup. In a pan, combine starch and salt and slowly blend in reserves syrup. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for two minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.
Cut bread lengthwise into mixture of sugar, cinnamon and nutmeg. Arrange over peaches. Bake at375 degrees for 25 minutes or until toasty. Serve with cream (optional)

Lunchtime Cranberry Sun Mold
2-3 ounce packages orange flavored gelatin
27 ounce bottles gingerale
1 pound can whole cranberry sauce
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 83/4 crushed pineapple, undrained
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto serving dish with a layer of lettuce leaf bedding. Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a "punwheel" array. Serve as salad or dessert.

High-In-The-Sky Sunny Sandwiches (4 servings)
4 french rolls
4 slices pressed ham
butter or margarine, softed
4 slices salami
several lettuce leafs
2 hand cooked eggs, sliced
4 ounces sharp cheddar cheeses
french salad dressing
split rolls lenghtwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine.
For each sandwich:
Cover bottom with a couple lettuce leafs, then slice cheese and cut lengthwise for julieanne strips. Add a few strips, fold slices of ham and salami. Place egg slices (3) atop folded meats. Drizzle approximately 1 tablespoon of french salad dressing over each sandwich.

Setting Sun Taco Salad
1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1/2 cup shredded sharp cheddar cheese
1 medium headof lettuce, shredded
1-5 ounce package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings seperated
In skillet, brown the ground beef. Sprinkle in the package of taco mix and stin in the water. Simmer uncovered from approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, spoon mixture on top and garnish with chips

Bright Memories Parfait (Serves 6)
1 23/4 ounce package vanilla custard mix (no bake type)
1/2 teaspoon vanilla
2 cups milk
1 pound 5 ounce can pineapple pie filling
2 three ounce packages cream cheese, softened
In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling seperately until ready to serve. When ready to serve, spoon alternate layers of mixture and pir filling into parfait of juice glasses. Top with some type of berries if desired.

Warm Glow Applesauce (makes four 1 cup servings)
8 medium apples, cored, pared and cubed
2 tablespoons lemon juice
1/4 cup sugar
5 orb drops red food coloring
1/4 cup water
Put apples, sugar, water, lemon juice, and food coloring in blender. Cover and blend until smooth. Heat in sauce pan on low to serve warm or chill.

Midsummer cookies (3 dozen cookies)
3/4 cups softened batter
2 cups brown sugar
2 eggs
1 teaspoon lemon juice
2 teaspoons grated lemon rinds
2 cups sifted flour
1 cup finely chopped pecans
Cream butter in a large non-metallic mixing bowl. Gradually add the brown sugar, mixing well. Add eggs, lemon juice and lemon rinds. Then mix well until mixture is well blended. Cover the bowl with a white or yellow towel or cloth napkin, and refridgerate overnight. The next day, shape down into one inch balls and place approximately 3 inches apart on a greased cookie sheet. Bake at 375 degrees for about 20 minutes.

Litha- Facts

2009-12-27T03:14:00.001-08:00

Litha (June 21st)

Although the name Litha is not well attested, it may love from Saxon tradition- the opposite of Yule. On this longest day of the year, light and life are abundant. At mid-summer, theSun God has reached the moment of his greatest strength. Seated on his Greenwood throne, he is also lord of the forests, and his face is seen in church architecturepeering from countless foliate masks. The Christian religion converted this day of Jack-In-The-Green to the Feast of St. John the Baptist, often portraying him in rustic attire, sometimes with horns and cloven feet (Like the Greek Demi-God Pan). Midsummer Night's Eve is also special for adherents of the Faerie faith. The alternative fixed calendar date of June 2th (old Litha) is sometimes employed by Covens. The name Beltane is sometimes incorrectly Assigned to this holiday by some modern traditions of Wicca, even though Beltane is the Gaelic word for May.

Symbols of Litha
Fire, the sun, blades, mistletoe, oak trees, balefire, sun wheels, faeries

Other names of Litha
Summer solstice, Midsummer, Alban Hefine, Sun Blessing, Gathering Day, Feill-Shethain, Whit Sunday, Whitsuntide, Vestalia, Thing-Tide, St. John's Day

Herbs, Plants and Flowers of Litha
Mugwort, vervain, chamomile, rose, honeysuckle, lily, oak, lavender, ivy, yarrow, fern, elder, wild thyme, daisy, carnation, mistletoe, frankincense, lemon, sandlewood, heliotrope, copal, saffron, galangal, laurel, ylang-yang

Colors of Litha
Blue, Green, Gold, Tan

Deities of Litha
Father Gods, Mother Goddesses, Pregnant Deities, Sun Gods

Activities of Litha
Jumping Balefire, Gathering herbs, clan gathering, well dressing, an ideal time to reaffirm your vows to the Lord and Lady or your dedication to follow the old traditions

Taboos of Litha
Giving away fire, sleeping away from home, neglecting animals

Animals of Litha
Robin/Wren, summer birds, horses, cattle

Stones of Litha
Emerald, Jade, Tiger's eye, lapis, lazuli, diamond

Meaning of Litha
Honoring of Sun/God at his power, saying farewell to the waxing year, preparation for harvest, honoring the pregnant Goddess, beginning of waning year.

Attunement teas of Litha
Anise, Carrot drinks, Lemon, nettle, orange

Ritual oils of Litha
Heliotrope, cinnamon, sandlewood, lavender, orange, all mint oils, cameo, saffron

Woods burned on Litha
Oak

Goddesses of Litha
All Pregnant Goddesses, All Young Mother Goddesses, Most War Goddesses, Aine, Aestas, Atemis, Athena, Banba, Bona Dea, Cerd, Chup-Kamui, Dag, Damonan, Dana, Dia Griene, Djanggawanl Sisters, Elat, Eos, ERce, Eriu, Freya, Gerd Gokarmo, Grian, Hathor-Tiamet, Indra, Isis, Jord, Juno, Kali, Keca Aba, Kou-Njami, Kuplo, Mabd.Maeve, Marci, Mitra, Nut, Olwen, Robinsgus, Sekhmet, Shekina, Vesta, Wurusema, Xatel-Ekwa, Zoe

Gods of Litha
All Sun Gods, Most War Gods, Most Thunder Gods, Apollo, Baal, Balder, Bochica, Chacol, Dagda, Donnus, Dharma, El, Hadad, Helio, Hyperion, Ganges, Gwydion, Legba, Llew, Lugh, Maui, Oak/Holly King, Orunjan, Prometheus, Ra, Sol/Helios, Thor, Upulero, Xiuhtecutli, Zeus

Lore of Litha
Litha is practically the classic time to preform Magick of all kinds. Healing, love Magick and protections are especially suitable. Herbs can be dried over the ritual fire if you're celebrating outdoors. Leap the fire for purifications and renewed energy

Food of Litha
Fresh fruits are standard fair for Litha, such as summer squash, lemons and oranges

Beltane- Ritual

2009-12-27T03:13:00.003-08:00

The Beltane Ritual

There is no current formal ritual for Beltane, but when I'm more expierenced, I'll make my own and probably post it on here for you guys to try out! :)

Beltane- Recipes

2009-12-27T03:13:00.001-08:00

Recipes of Beltane

Beltane Cream pie (Makes One Nine inch pie)

1 cup whole milk

1 cup rich cream

1/2 cup butter (NOT margarine)

3 tablespoons cornstarch

1 1/2 cups sugar

1 1/4 teaspoons vanilla

1 1/4 teaspoons ground nutmeg

1 prepared pie crust, baked

melt the butter in a wide pan over medium heat. In a seperate bowl, slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all of the other ingredients, except the vanilla, to the cooking pan. Stir constantly, over medium heat until the mixture becomes thick. Remove from heat and stir in the vanilla. Pour the mixture into the waiting pie shell and sprinkle with nitmeg. The Pie may be eaten while it is still warm as long as it has set, or it may be chilled and eaten later.

Farls

3 cups real mashed potatoes

2 cups dry oats

2 tablespoons margarine or butter

1/2 teaspoon cornstarch

1/2 teaspoon baking powder

1/8 teaspoon salt

pinch of pepper

pinch of rosemary (optional)

Soak the oats in warm water for 15/20 minutes until soft and slightly swollen. Mix them with all the other ingredients in a large mixing bowl. Kneed until the mixture is like a dough. If it seems too moist or thin, add a teaspoon or two of flour. When it is thoroughly mixed, form small sections into round patties. Fri the patties in hot vegetable oil in a small skillet until lightly brown. Serve immediately.

Oatmeal Bread

1 cup evaporated milk

2 tablespoons vegetable oil

1 tablespoon vinegar

1 cup all purpose flour

1 cup firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins or chopped nuts

bea milk, oil and vinegar in mixing bowl until smooth, add oats, flour, brown sugar, baking soda and mix well. Add nuts or raisins turn into loaf pan bake at 350 degrees for 50-60 minutes until done depending on the oven.

Quiche

1 unbaked pie shell

2 eggs

1 cup half and half

1/2 teaspoon salt

dash of red pepper

3/4 cup gruyene cheese

1 tablespoon flour

7 1/2 ounce crab, muschoom, peppers, whatever you like

Bake pie shell at 450 degrees for 10 minutes or until slightly browned. Beat eggs, half and half, salt and red pepper, set aside, combine cheese, flour, your ingredients and sprinkle into the bottom of the pie shell. Poir the egg mixture over it. Bake at 450 degrees uncovered for a boat 45 minutes or until a knife inserted comes out clean

Yogurt

2-3 tablespoons prepared yogurt

1 quart skim milk

1/2 cup instant non fat milk powder

Allow yogurt to reach room teperature. Bring milk to scalding then cool to 110-115 degrees, add dry milk and pour into bowl, cover, then wrap in large towel, set in warm place for 6-8 hours. When semi-solid store in fridge. Add fruit when just before serving.

Beltane- Facts

2009-12-27T03:12:00.004-08:00

Beltane (April 30th)

Symbols of Beltane
Eggs, Flowers, Chalice, maypole, butterchurn, flower chaplet, may baskets

Other names of Beltane
Beltaine, Mayday, Walpurgisnacht, Walpurgisene, Mayeve, Rudemas, Celtic Summer

Foods of Beltane
Foods traditionally come from the dairy, and dishes such as marigold custard and vanilla ice cream are fine, oatmeal cakes are also appropriate

Colors of Beltane
Red, Green, White, Dark Yellow

Stones of Beltane
Sapphire and Bloodstone

Activities of Beltane
Wrapping the Maypole, the Great Rite, gathering flowers

Taboos of Beltane
Giving away fire and giving away food

Animals of Beltane
Goats, rabbits and honey bees

Attunement teas of Beltane
Burdock, damiana, hibiscus, rose hips and saffron

Ritual Oils of Beltane
Passion flower, rose, tuber rose, vanilla

Deities of Beltane
Marriage/Sexual union of Deities, all Mother Goddesses

Goddesses of Beltane
All Virgin Mother Goddesses, All Goddesses of Song and Dance, All Flower Goddesses, All Goddesses of the Hunt, All Fertility Goddesses, Aima, Aphrodite, Ariel, Artemis, Baubo, Blodewedd, Chuang-Mu, Cupra, Cybele, Damara, Devana, Diana, Erzulie, Fand, Flidais, Flora, Freya, Hilaria, Ilamatecuhtli, Kakibani, Lofn, Meilikki, Perchta, Prithbi, Rainbow snake, Rhea, Rhiannon, Sarbanda, Skadi, Tuulikki, Var, Venus, Xochiquetzal

Gods of Beltane
All Gods of the Hunt, All Fertility Gods, All Gods of Love, All Young Father Gods, King Arthur, Baal, Bel/Belanos, Beltene, Cernunnons, Chores, Cupid/Eros, Faunus, Frey, Herne, The GReat Horned God, Lono, Manawyddan, Odin, Orion, Pan, Puck, Robin Good Fellow, Telipinu

Plants of Beltane
Primrose, cowslip, hawthorn, rose, birch, rosemary, lilac

Meaning of Beltane
Union of God and Goddess, Sacred marriage, all new life, fertility for all living things, end of winter (celtic)

Lore and Beltane
Weaving and plaiting are traditional arts at this time of year, for the joining together of two substances to form a third thing is the spirit of Beltane.

Ostara- Ritual

2009-12-27T03:12:00.003-08:00

The Ostara Ritual

There is no current formal ritual for Ostara, but when I'm more expierenced, I'll make my own and probably post it on here for you guys to try out! :)

Ostara- Recipes

2009-12-27T03:12:00.001-08:00

Recipes of Ostara

Hot Cross Buns (1 1/2 dozen)
3 cups flour
3/4 cup sugar
1 cup evaporated milk
1/4 cup butter or margarine
1/4 teaspoon salt
1 package (1 ounce) dry yeast
1 large egg, beaten
1 teaspoon cinnamon
1/8 teaspoon allspice
3/4 cup raisins (optional)
2 cups confectioners' sugar
1 tablespoon milk
2 cups orange juice
Combine all ingredients except years and eggs and mix well. Dissolve yeast in 1/4 cup of hot water. Add yeast and eggs to the rest of the rest and mix well. Cover with a cloth and allow the dough to rise in a warm spot until it has nearly doubled, this will take about an hour. Preheat oven to 400 degrees farenheit, shape the dough into round balls about three inches across and place them on a lightly greased cookie sheet or jelly roll pan. After 5 minutes, remove the buns and cut into the dough about 3/4 of an inch down, slicing equilateral crosses into the tops. Return to the oven. Allow to bake for another 15-20 minutes. Remove the buns from the oven and drizzle on the honey cake frosting as mention on the Imbolc section.

Egg Nog (1 gallon)
12 eggs, seperated
1 pound confectioners' sugar
2 quarts whipping cream
3/4 teaspoon ground nutmet
1/4 teaspoon salt
1 teaspoon vanilla
1 cup tap water
1 cup milk
Mix the egg yolks, sugar, alcohol, and salt and let stand in the refrigerator overnight. The next day, beat the egg whites until just stiff, and mix them and the rest of the ingredients together, serve chilled.

Pashka
2 1/2 pounds small curd cottage cheese
1 1/4 cups sugar
3/4 chopped almonds or pecans
3/4 cup chopped peaches
1/2 cup maraschino cherries or dried cherries
1 1/4 teaspoons vanilla
2 stucks butter, melted
1/4 teaspoon salt
2 cups evaporated milk or cream
2 eggs
Mix all ingredients except the cottage cheese in a large pan over low heat until it thickens to the consistency of pudding. Remove from heat and allow to cool completely. Mix in the cottage cheese and beat well for about three minutes. Place in a cake pan and chill overnight. Decorate the cake with candies, eggs, flowers, chocolate, or other spring delacacies. Keep refridgerated.

Poppyseed cheese bread
1 cup shredded cheese
1 cup biscuit mix
1 1/2 cup milk
1 egg
1/4 cup chopped onions
1 tablespoon poppyseeds
Combine 1/2 cheese and all biscuit mix in bowl. Add milk and stir until moistened. Pat dough and combine remaining cheese, egg and onion and spread over biscuit dough, sprinkle with poppy seeds at 425 degrees farenheit for 15-20 minutes.

Violet salad
1 tablespoon raspberry vinegar
1 tablespoon minced shallot
1/2 teaspoon dijon mustard
fresh ground black pepper
1 1/2 teaspoon vegetable stock
1 1/2 teaspoon virgin olive oil
1/2 pound mixed greens, washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes. Whisk in stock, then oil. Toss greens with dressings, top with violets and strawberries and serve immediately.

Ostara- Facts

2009-12-27T03:11:00.001-08:00

Ostara (March 21st)

Symbols of Ostara:
Eggs, New Moon, Butterflies/Cocoons

Other names of Ostara:
Eostre's Day, Spring Equinox, Vernal Equinox, AlbanEiber, Bacchanalia, Lady Day

Food of Ostara:
Foods in tune with this day (linking your meals with the seasons is a fine method of tuning with nature) Include those made of seeds, such as sunflower, punpkin and sesame seeds, as well as pine nuts, sprouts are equally appropriate, as are leafy, green vegetables, flower dishes such as stuffed naturtiums or carnation cupcakes as their place here. Dairy Foods.

Incense of Ostara:
Jasmine, rose, strawberry, floral of any type

Colors of Ostara:
Grass green, yellow, pink, All pastels, Robin's egg blue

Stones of Ostara:
Jasper, Aquamarine, Rose Quartz, Moonstone

Activities of Ostara:
Planting seeds or starting a Magickal Herb Garden. Taking a long walk in nature, with no intent other than reflecting on the Magick of nature and our Great Mother and her bounty, dying eggs, looking for spring growth.

Taboos of Ostara:
No known

Animals of Ostara:
Rabbits and Snakes

Attunement Teas (Individually or blended):
Dandelion, Egg drinks, hyssop, linden

Ritual oils of Ostara:
Lotus, Magnolia, Ginger

Dieties of Ostara:
Youthful and viril God and Goddess

Goddesses of Ostara:
All virgin Goddeses, All Goddeses of Love, All Moon Goddeses, All Androgynous Dieties, Some Fertility Goddeses, Anna Fearina, Aphrodite, Astarte, Athena, Coatlicue, Cybele, Doda, Eostve, Erce, Eriu, Flidais, Gaia, Garbhod, Hera/Juno, Ishtar, Iris, Isis, Lady of the Lake, Libera. Madhusnir, Ma-ku, Melusine, Minerva, Moon Mother, The Muses, Ova, Persephone, Renpet, Rheda, Salamaona, Vesna, Vesta, Venus

Gods of Ostara:
All Gods of Love, All Moon Gods, Some Fertility Gods, All gods of Song and Dance, Adonis, Attis, Cernunnos, Dagda, Danh, Dylan, Gwali, The Great Horned God, Lord of the Greenwood, Mithras, Odin, Osiris, Ovis, Pan

Herbs and flowers of Ostara:
Daffodil, Jonquils, Woodruff, Violet, Gorse, Olive, Peony, Iris, Narcissus and all spring flowers, crocus, Jasmine, Irish Moss, Snowdrop, Ginger

Meaning of Ostara:
Balance, New Life/Rebirth, Goddess and God in Youth, End of Winter (Non-Celtic), Light Overtaking Darkness

Lore of Ostara:
A traditional Vernal Equinox pastime: go to a field and randomly collect wildflowers (be sure to thank the flowers for their sacrifice before picking them). Or, buy some from a florist, taking one or two of those that appeal to you. Then bring them home and divine their magickal meanings by the use of books, your own tuition, a pendulum or by other means. The flowers you've chosen reveal your inner thoughts and emotions. It is important at this time of renewed life to plan a walk (or ride) through gardens, a park, woodlands, forest and other green places. This is not simply excercise, and you should be on no other mission. It isn't even just an appreciation of nature. Make your walk celebratory, a ritual for nature itself. Other traditional activities include planting seeds, working on magickal gardens and practicing all forms of herb work- magickal, medicinal, cosmetic, culinary and artistic.

Imbolc- Ritual

2009-09-06T01:33:00.001-07:00

The Imbolc Ritual

Tools:
In Addition to Magickal tools, you will need:
A white altar cloth
Light green taper goddess candles
13 white 4 inch stick candles
Light yellow taper God candle
Brideo`ga
Small woven basket with white flowers
Pentacle candle wheel
Handful of acorn
Cauldron
Snow/crushed ice
Small white pillar candle
Potpourri holder
Tea lite
Basil, bay, heather flowers, cinnamon and vanilla potpourri blend
Long wooden stick matches

Sweep area, moving in a deosil direction. Outline your circle with white cord Angelica leaves. Place Pentacle candle wheel in the center of altar. Place the light green taper Goddess candle to the top left altar, and the light yellow taper God candle to the top right of the altar. Put the white flowers in the basket as bedding for the Bride's Bed, then place the Brideo'ga atop the flowers. Place the basket in front of the Goddess candle, to the left of the Pentacle Candle Wheel. Place the acorns in front of the God candle to the right of the Pentacle Candle Wheel. Place the tea lite in the bottom of the potpourri holder, and put holder at front center of the altar. Place white pillar candle in the middle of the cauldron, fill cauldron about one to two inches with snow or crushed ice, and position on floor in front of altar. Put the container with potpourri where it can be reached easily. Place the rest of your tools and props according to personal preference. Bathe or shower for purification. Ground and center. When ready, put on some soothing music associated with this Sabbat and your ritual. Cast a circle by holding out your right hand and tracing over the cord leaves in a clockwise direction. As you trace over the outline envision flowers of pure white rising up along the perimeter. When the beginning and the end join, the circle is complete. Step up to the cauldron and light the white pillar candle, saying:

"Amidst the darkness the Lady is stirring, gently awakening from frozen dreams, all the world has awaited this moment. The return of The Maiden, and the promise of the oncoming Spring."

Call quarters. As this is a time to honor the Mother Earth as she wakes from her winter's recovery of giving rebirth to the Sun King at Yule, start with the North and the element Earth. Pick up the container of the potpourri, step up to the altar and pour some into the holder, saying:

"Power Earth, the Maiden awakens! Come join the circle and share in the light."

Put the container back where it was. Light the white candle at the North point of the Pentacle Candle wheel. Continue, by waving your hand over the potpourri as if to create a breeze on which to carry the scent, saying:

"Powers of Air, The Maiden awakens! Come join the circle and share in the light."

Light the white candle at the East point of the Pentacle Candle Wheel. Light the tea candle in the bottom of the potpourri holder saying:

"Powers of Fire, the Maiden awakens! Come join the circle and share in the light."

Light the white candle at the South point of the Pentacle Candle Wheel. Pour some water into the holder with the potpourri, saying:

"Powers of Water, the Maiden awakens! Come join the circle and share in the light."

Light the white candle at the West point of the Pentacle Candle Wheel. Remove the white candle from the top point of the Pentacle. Since Akasha is the omnipresent, it need not be invoked. Light the candle and invoke the Goddess and the God by lighting the light green Goddess candle and the light yellow God candle with the white candle. Place the white candle back in the top point of the Pentacle Candle Wheel, saying:

"Be with me now, oh Ancients, eternal, hear now my prayers, hopes and dreams. The Goddess has wakened, once more as the Maiden by loving caresses from the strengthened Sun King."

Light the inner cross points of the Pentacle Candle Wheel, starting with the cross point to the right of the North point. Light all five cross points in succession, saying:

"The Earth now grows warmer as the Wheel again turns and as each passing day adds strength, to the sun King's Rays the Maiden, of his gift of life, now silently does yearn."

Take a couple of the acorns from in front of the God candle and place them in the Bride's Bed with the Brideo'ga. Light the three aspects of the Goddess candles. All the aspects are white because She is the triple Goddess appearing as the Maiden, pure and renewed. Step back from the altar and contemplate the light that is brought about by the reunion of the God and Goddess saying:

"Behold the God and Goddess, lord of the forest and his Bride, once again the Earth is blessed with life anew inside. Seeds shall soon begin to sprout and creatures shall young bare fourth is the promise, the Cycle of Life that is born of the love they share."

Now is the time for meditation and spellworkings. Spellworkings associated with Imbolc include those for fertility, defining and focusing on goals for the future, organization, health and protection. Next, celebrate with Cake and Ale (Poppyseed cakes and spiced tea) ceremony, saving some for the wee Folkes, outside. Thank the god and Goddess for their presence stuff their candles. Thank and release the quarters, saying:

"Though you leave this circle, tonight, Water, Fire, Air and Earth your symbols shall linger on awhile Blessing my home and Hearth. The herbs that scent this room tonight, were chosen with loving care, to bless me, my family, and my friends, and my sisters and brothers everywhere."

Snuff each of the white candles at the directional points of the Pentacle Candle Wheel, starting with the candle at the top point first, then the west point and working in a widdershins direction. Snuff the inner cross point candles also in a widdershins direction. Finally snuff the three aspects of the Goddess Candles. Step back from the altar and face the cauldron with the white pillar candle still burning brightly saying:

"I honor thee, Maiden, most blessed Bride as your candle burns through this night and thank you for the renewed life you offer us all as you emerge from the dark to the light."
Release the circle. Clean up, place the cauldron from the floor onto the middle of the altar. Let the candle burn out by itself. Place the potpourri in a spot where its scent and blessings fill the house. You are done.

Imbolc- Recipes

2009-09-06T01:08:00.000-07:00

Recipes of Imbolc

Swedish Waffles (4 servings)
1 teaspoon granulated sugar
1 cup evaporated milk or cream
3 eggs
¼ cup melted butter (not margarine)
1 ½ cup flour
2 teaspoons baking powder
¼ teaspoon salt
Prepare and heat waffle iron. Mix all ingredients until mixture takes on a slightly fluffy appearance. Pour the batter into a hot waffle iron and bake until done (about 3 minutes)

Honey cake
2 ½ cups flour
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 heaping teaspoon allspice
¾ teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon ground ginger
4 eggs, beaten
1 ¼ cup granulated sugar
½ safflower oil
1 cup raw honey
Preheat oven to 350 degrees. Grease and flour and a 9x13 baking pan. Combine all ingredients well, pour into the pan and bake 45 minutes. This cake is traditionally served unfrosted, but you can make frosting with:
2 cups confectioners’ sugar
1 tablespoon milk
1 1/3 cups unsweetened orange juice
Mix together and drizzle on top of cake

Maiden wakes muffins (makes 8 servings)
2 cups flour
2 carrots grated
1 green apple, peeled, cored, grated
1 cup sugar
2 teaspoons baking soda
3 eggs
2 teaspoons cinnamon
2/3 cups vegetable oil
½ teaspoons salt
2 teaspoons vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes drain thoroughly. Preheat oven to 350 degrees. In a large, non-metal bowl, mix flour, baking, soda, cinnamon, and salt. Stir in carrots, raisins, and apple. In a separate bowl, beat eggs, oil and vanilla until well blended. Stir egg mixture into flour mixture until just wet. Grease muffin pan with a little butter, or use cups. Bake for 20-22 minutes, or until golden brown. Let cool 5 minutes before serving.

Returning sun spice bread (Makes 8-10 servings)
1 ¼ cup flour
1/8 cup poppy seeds
2 teaspoons baking powder
¾ cup raisins, plain or golden
½ teaspoon baking soda
½ cup butter/margarine
½ teaspoon ground ginger
¾ cup Karo golden corn syrup
½ cup light brown sugar
4 tablespoons milk
1 large egg, beaten
1 teaspoon mixed spices (equal parts of cinnamon, nutmeg, and allspice)
Sift flour, baking soda, baking powder into a non-metal bowl. Add the mixed spice and ginger. Next, add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, the pour the liquid into the well. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2 pound loaf pan, and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age.

Bride’s Brunch (makes 6 servings)
2 nine-inch pie shells
3 tablespoons green onions/chives (finely chopped)
½ teaspoon salt
8 eggs
¼ teaspoon pepper
1 tablespoon milk
Line quiche dish with 1 pie shell. Break 7 eggs into the dish, pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt and pepper. Cover remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes.

Ewe-L” Love this potato soup (makes 6 servings)
2 ounces butter/margarine
1 clove garlic, crushed
2 medium onion peeled
Salt and pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish
Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don’t let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives.

Winter’s light creamed cabbage (makes 6-8 servings)
1 heaping teaspoon flour
1 firm white cabbage
½ teaspoon each salt and pepper
1 cup cream
Grated nutmeg
Cut cabbage in half, then into flour (for small head), or six (for large head), pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under tap water. Drain again. Slice across the grain in ¼ inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper and a dash of grated nutmeg. Next, add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Lower the heat, cover the sauce pan, and let the mixture simmer for about 30 minutes, serve hot.

Blessed Bride’s cake
1 cup sugar
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 teaspoon baking powder
Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9”x9”x2” square baking pan. Bake 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.

Imbolc Ritual Cake (makes 8 servings)
13/4 cups all-purpose flour (??)
¾ cups water
¾ cups sugar 1/3 cups vegetable oil
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 teaspoon baking soda
2 tablespoons lemon juice
½ teaspoon salt
Powdered sugar
This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9”x9”x2” baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar.

Imbolc- Facts

2009-08-10T10:24:00.000-07:00

Imbolc (February 2nd)

Symbolism of Imbolc
Purity, growth and renewal, the reunion of the Goddess and the God, fertility, and dispensing of the old and making way for the new

Symbols of Imbolc
Brideo’Gas, besoms, white flowers, candle wheels, Brighid’s crosses, Priapic wands (acorn tipped), ploughs, candles, the bride, burrowing animals, grain dolly, sun wheels
Other names of Imbolc
Imbolg, Oimelc, Candlemas, Disting-Tid, Feast of Brigid, Festival of light, Feast of the Virgin, Festival of Milk, Anagantios, Feast Day of St. Blaize, St. Bridget’s day, Candelaria, Imbolgc, Brigantia, Imbolic, Disting, Lupercus, The Snowdrop Festival, The Festival of Lights

Herbs of Imbolc
Angelica, Basil, Bay Laurel, Blackberry, Celandine, Colts foot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers

Food of Imbolc
Pumpkin seeds, sunflower seeds, poppy seed cakes, muffins, scones, breads, all dairy products, peppers, onions, garlic, raisins, spiced wines, herbal teas

Incense of Imbolc
Basil, bay, wisteria, cinnamon, violet, vanilla, myrrh

Colors of Imbolc
White, pink, red, yellow, light green, brown
Stones of Imbolc
Turquoise, amethyst, bloodstone, garnet, ruby, onyx

Activities of Imbolc
Candle lighting, stone gatherings, snow hiking and searching for signs of spring, making of Brideo’Gas and bride’s beds, making Priapic wands, decorating ploughs, feasting, and bonfires (maybe lit)

Taboos of Imbolc
Cutting or picking plants

Animals of Imbolc
Robin, burrowing animals, sheep, lamb, dragon deer

Attunement teas of Imbolc (individually or blended)
Chamomile, red clover, rosemary, blackberry

Ritual Oils of Imbolc
Jasmine, apricot, carnation, sweet pea, neroli, olive

Deities of Imbolc
God and Goddesses as children, all virgin goddesses.

Goddesses of Imbolc
All Virgin Goddesses, All flame goddesses, Anu, Aradia, Arachne, Arani, Arianhrod, Artio, Athena, Attar, Audhumla, Blaize, Branwren, Brigid/Brid, Brynhild, Cardea, Dahud, Februa, Frima, Gaia, Inanna, Kebehut, Laufe, Luciana, Selene, Triduana, Vesta

Gods of Imbolc
All dragon-heated gods, Aengus Og, Bannik, Braggi, Cupid/Eros, Dianichi, Diancecht, Dumuzi, Essus, Februus, Pax, Trusto

Lore of Imbolc
It is traditional upon Imbolg, at sunset or just after ritual, to light every lamp in the house, if only for a few moments. Or in honor of the sun’s rebirth, alternately light a kerosene lamp, with a red chimney and place this in a prominent part of the home or in a window. If snow lies on the ground outside, walk in it for a moment, recalling the warmth of summer. With your projectile hand, trace an image of the sun in the snow. Imbolc, (pronounced "IM-bulk" or "EM-bowlk"), also called Oimealg, ("IM-mol'g), by the Druids, is the festival of the lactating sheep. It is derived from the Gaelic word "oimelc" which means "ewes milk". Herd animals have either given birth to the first offspring of the year or their wombs are swollen and the milk of life is flowing into their teats and udders. It is the time of Blessing of the seeds and consecration of agricultural tools. It marks the center point of the dark half of the year. It is the festival of the Maiden, for from this day to March 21st, it is her season to prepare for growth and renewal. Brighid's snake emerges from the womb of the Earth Mother to test the weather, (the origin of Ground Hog Day), and in many places the first Crocus flowers began to spring forth from the frozen earth. The Maiden is honored, as the Bride, on this Sabbat. Straw Brideo'gas (corn dollies) are created from oat or wheat straw and placed in baskets with white flower bedding. Young girls then carry the Brideo'gas door to door, and gifts are bestowed upon the image from each household. Afterwards at the traditional feast, the older women make special acorn wands for the dollies to hold, and in the morning the ashes in the hearth are examined to see if the magic wands left marks as a good omen. Brighid's Crosses are fashioned from wheat stalks and exchanged as symbols of protection and prosperity in the coming year. Home hearth fires are put out and re-lit, and a besom is place by the front door to symbolize sweeping out the old and welcoming the new. Candles are lit and placed in each room of the house to honor the re-birth of the Sun. Another traditional symbol of Imbolc is the plough. In some areas, this is the first day of ploughing in preparation of the first planting of crops. A decorated plough is dragged from door to door, with costumed children following asking for food, drinks, or money. Should they be refused, the household is paid back by having its front garden ploughed up. In other areas, the plough is decorated and then Whiskey, the "water of life" is poured over it. Pieces of cheese and bread are left by the plough and in the newly turned furrows as offerings to the nature spirits. It is considered taboo to cut or pick plants during this time.

Yule- Ritual

2009-08-09T01:50:00.000-07:00

The Yule Ritual

Tools:
In addition to Magickal tools, you will need
A green altar cloth
A cauldron with lid or cover plate
Holly sprig wreath
Mistletoe sprig wreath
12 low vibration stones (flat river rock work well)
1 black votive candle
1 green 12” taper candle
1 white 12” taper candle
1 gold 12 hour pillar candle
Pine incense
Bowl of water with pine sprig in it
Plate of sand
Athame
Other personal items of choice

This ritual should be preformed right after sunset. About an hour before, sweep area, moving in a deosil manner. Yule symbols such as poinsettias, pine cones, and even a decorated Yule log nearby (if too big for altar) adds to the ambiance. Place the proper candles and symbols at the four cardinal directions. Place the gold God pillar candle at right top of alter, and the white Goddess taper candle at the top left. Place your pentacle (or plate with a pentagram drawn on it) in the center of the altar. Place your cauldron to the right of the alter, with the black votive candle, holly sprig wreath around it, inside. Cover cauldron with lid or cover plate. Place the green taper candle with mistletoe wreath where they will be behind you at the beginning of the ritual. Outline your circle perimeter, with 11 of the low vibration stones (save 12th to close circle when you enter). Place the rest of your tools and props according to personal preference. Take a shower or bath for purity. Sit quietly for a period to ground and center. When ready, put on some soothing music associated with the Sabbat at your ritual. Enter the standing stone circle and close with 12th stone. Cast circle by envisioning flames of Yule colors red, green, and gold coming up between stones. When all becomes continuous line step up to the altar and begin:

“From the darkness is born the light, from the void fulfillment emerges. The darkest night of the year’s at the threshold, open now the door, and honor the darkness.”

Take the lid/plat off the cauldron and give silent honor to the Holly King, the ruler of the dark half of the year. Call the quarters, start by lighting yellow candle in East:

“Powers of Air, step fourth from the darkness, enter my circle, as dark gives ‘way to light. Bring along with you the essence of pine trees, remind me of springtime as I face Solstice Night.”

Light the pine incense and place on candle in the candle in South:

“Powers of Fire, step fourth from the darkness, enter my circle, as dark gives ‘way to light, bring along with you the first glint of tomorrow, remind me of summer as I face Solstice Night”

Pick up the Athame and brandish it in the flame of the candle to reflect the light, place on the pentacle/center plate. Light the blue candle West:

“Powers of Water, step fourth from the darkness, enter my circle, as dark gives ‘way to light, bring along with you bittersweet memories, remind me of Autumn as I face Solstice Night.”

Pick up bowl of water, sprinkle water with pine sprig in pentacle center plate. Light brown candle in North:

“Powers of Earth, step fourth from the darkness, enter my circle as darkness gives ‘way to light, bring along with you the land that now slumbers, remind me of winter and this cold Solstice Night.”

Pick up the plate of sand, sprinkle sand in a line around the other symbols. Step back from the altar for a moment and contemplate the seasons of the past year, and know their lessons have brought you to where you are today. When ready, begin again:

“Dark my surroundings, and cold be this night but thy labor, blessed mother, has reborn the sacred light…The child diving, the most honored sun shall return with the sunrise again, two will be one”

Remove the holly wreath from the black votive candle with your right hand, present it to the four elements in a deosil manner. Finally, in a clockwise motion, place it behind you, to signify the death “passing” of the Holly King. Turn back to the altar, then with your left hand, reach behind you, and in a clockwise motion, bring forward the mistletoe wreath and the green candle in its holder in the cauldron. Light the green candle with the black votive candle:

“Hark! Behold the rebirth of the King of the Woodlands! Behold the Oak King, strong and vital he rises!”

Snuff the black votive candle with your right hand, place it behind you in a clockwise motion. Turn back to the cauldron, close your eyes and silently honor the Oak King, begin again:

“Awaken now Thy Mother, thy love, thy lady. Awake now Thy Goddess of life, death, rebirth.”

Take the green candle out of the cauldron and light the white Goddess candle on the altar. Replace the green candle in the cauldron. Take the white Goddess candle with both hands and hold out at arm’s length over the cauldron:

“Awaken, my Lady, look upon thyne diving child, his rebirth while you slumbered was subtle and silent. The Stag Ling, the Green Man, Lord of Fertility, he awaits thy wakening gentle and benevolent.”

Place the white Goddess candle back in its holder at the top of the altar. Step back and assume the Goddess position. In bold voice:

“All hail the Oak King, his rebirth a promise all hail the Divine Child giver of life all hail the Blessed Sun reborn to the Mother for he retake his throne at the end of Solstice Night!”

Now is the time for meditation and any spellworkings. Spellworkings associated with Yule include those for peace, harmony, love and happiness. Next, celebrate with cake and ale (fruit cake and spiced cider) ceremony, saving some for the wee folks, outside. Thank the Goddess and snuff Her candle. Thank and release the Elements

“Carry sweet tidings ‘round the world and beyond, I charge thee as messengers Earth, Water, Fire and Air, let all rejoice loudly in the Oak King’s return teach all that you meet, with the glad tidings you bear.”

Stuff each quarter candle in a widdershins manner, step back and face the cauldron and the green candle still burning bright.

“Before my circle, tonight, I close my blessings I ask for this house and my kin tomorrow at day break when I arise a special flame I will carry within… and a gold candle upon my upon my altar I’ll light adding my will to the Sun King’s intent to climb aloft in the vaulted skies and for strength back to me; three times the strength I’ve sent.”

Snuff the green candle. Take the mistletoe wreath and place it on the other symbols on the pentacle/center plate. Release the circle. Clean up leaving the gold God pillar candle on in center front to light upon rising in the morning. You are done.

Yule- Recipes

2009-08-08T17:39:00.000-07:00

Recipes of Yule

All purpose Holiday Cookies (2 ½ dozen)
2 cups all-purpose flour
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 ¼ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoon vanilla
1 egg beaten
1/3 cup vegetable oil
¼ cup milk
Prehead oven to 400 degrees F. Mix the dry ingredients and the oil together in a large mixing bowl. Beat remaining ingredients until light and fluffy. Add to the mixing bowl with the mixture and stir together. Allow the misture to chill overnight, divide into four sections. Roll dough out on floured cutting board until it’s 1/8 inches thick. Cut with cookie cutters and place cut-out onto ungreased cookie shee, bake 7-8 minutes until they are stiff and light golden brown, do not bake until they are brown.

Gingerbread men and women (3 dozen)
1 cup brown sugar, packed
1 cup dark molasses
¾ cup shortening
¼ cup butter or margarine
4 cups flour
2 eggs, slightly beaten
2 teaspoons cinnamon
¾ teaspoon powdered cloves
1/8 teaspoon allspice
4 teaspoons ginger
1 ½ teaspoons baking soda
Prehead oven to 350 degrees F. Mix all ingredients except the flour, add the flour slowly, mixing each addition thoroughly. The dough should be slightly stiff. If the mixture seems too dry add a teaspoon or two of water, if too wet, add more flour. Roll out the dough on a floured cutting board to about ¼ inches thick. Use cookie cutters shaped like little dough people to make the shapes, place these on a lightly greased cookie sheet and bake for ten minutes (time is only approximated.) transfer the cookies onto wax papar to cool (Parchment paper would be better, no waxy flavor) give your gingerbread people features by using colored frosting from a pastry tube.

Yule log cake (serves 8)
1 package commercial cake mix, preferable chocolate
2 cans (24 ounces) pre-made frosting in dark brown color
Several tubes of cake decoration frosting in green, red, and white
Several toothpicks
Preheat oven to 300 degrees F. Grease and line a jelly roll pan with waxed paper (parchment paper if possible) pix the cake accordingly to the package instructions and pour a thin layer no more than ¼ inches thick into the prepared jelly roll pan. Bake the cake until just underdone, if you can’t tell by looking, then use the knife test. When the knife emerges not quite clean from the center of the cake, and when a light touch does not bounce easily, it needs to come out. Check the cake at seven minutes, and then every two minutes after that. DO NOT OVER BAKE OR THE DOUGH WILL BE DRY AND HARD TO WORK WITH. Remove the cake from the oven and let it cool slightly. Then remove the cake from the pan by lifting out the wax/parchment paper. With the dark frosting, coat the top of the cake, carefully life one end of the cake and begin gently rolling it up as if you were rolling a map. When you are done, anchor the cake with tooth-picks and let it cook for about five or more minutes. Cool the cake for 30 minutes then frost it with the dark brown icing. Next, take the tubes of colored cake decorating frosting and make holly and mistletoe over the top. You can use artificial greenery until it is time to eat the cake, to finish, take the toothpick and etch lines into the frosting to resemble bark.

Original Wassail (makes one large punch bowl)
1 ½ cups water
½ cup heavy cream
6 baked apples, cut into small pieces
5 egg whites
1 ¼ cups granulates dugar
½ teaspoon nutmeg
2 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ginger
8 whole cloves
Bring water and cream to a slow boil and remove from heat. Beat the egg whites as well. Thoroughly mix in all the remaining ingredients. IF GLASS BOWL: allow this mixture to cool slightly, enough so the heat from it will not crack your punch bowl, and be sure to offer the traditional toast to the old apple tree before drinking

Hot spiced Wassail (12 servings)
4 cups cranberry juice
6 cinnamon stick
5 cups apple cider
1 orange studded with whole cloves
1 cup water
1 apple, cored and sliced
½ cup brown sugar
Mix juice, cider and water into large sauce pan or crockpot, add cinnamon sticks, clove studded orange and apple slices, simmer mixture for 4 hours, serve hot.

Morning julegroed
4 cups milk
1 rounded teaspoon of butter/margarine
¼ cups suger
1 cup washed rice
A pinch of cinnamon powder
½ cup thick cream
In a large sauce pan, heat the milk until boiling. Add butter/margarine, then add rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream serve in small bowls with sugar and cinnamon sprinkled on top.

Sun up egg squares (12 servings, can be halved)
1 ¼ cups bisquick
4 ounces mushrooms, sliced
12 eggs
½ cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 ½ teaspoon salt
2 cups mozzarella cheese, shredded
½ teaspoon pepper
½ teaspoon oregano
Layer mushrooms, onions, tomatoes and cheese in a well greased 13”x9”x2” baking dish, beat together the remaining ingredients in a non-metal bowl and pour over mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes) cut into 12 3 inch squares.

Yuletide slaw (8 servings)
4 cups red cabbage, shredded
¼ cup lemon juice
½ teaspoon black pepper, corse ground
1 teaspoon salt
½ cup green onions chopped
2 teaspoons sugar
¼ cup salad oil
2 teaspoons parsley
1 green bell pepper chopped
Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over vegetable mixture. Refrigerate for 1 hour, toss briskly before serving.

Solstice surprise salad (6 servings)
1 large unpeeled cucumber
4 ounces cheddar cheese
3 tablespoons cheddar cheese
3 tablespoons French dressing
Wash and dry cucumber. Cut into quarters lengthwise, then thinly slice into a non-metal bowl, grate cheddar cheese and add to cucumber. Toss mix and add French dressing, chill for one hour before serving

Brighter Day Cheese Ball (24 servings)
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley
Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables.

The best for last bars (12 servings)
¼ pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounce bittersweet chocolate
3 ½ cup sugar
7 ounce jar marshmallow crème
1 heaping tablespoon of instant coffee
1 teaspoon vanilla
In a heavy saucepan or double broiler melt butter. Add evaporated milk, sugar and coffee. Bring to a rolling boil, stirring constantly, remove from heat and add raspberry chocolate chip and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until well blended. Stir in the vanilla. Pour into slightly greased 9”x13” pan. Refrigerate. Cut into bite-sized bars when cooled.

Yule- Facts

2009-08-08T15:27:00.000-07:00

Yule (December 21st)

Known as “solstice night” darkest night of the year, as well as longest. Yule log is burned cannot be bought, must be given as a gift or come from house holder’s land.

Symbolism of Yule
Rebirth of the sun, longest night, of year, the winter solstice, introspect, planning for the future, rebirth of God, honor of the Triple Goddess

Symbols of Yule
Yule log/small Yule log with three candles, evergreen boughs/wreaths, holly mistletoe hung in doorways, gold pillar candles, basket of clove studded fruit, a simmering pot of wassail, poinsettias, Christmas cactus, evergreen trees, eight spoked wheel, and spinning wheels.

Other names of Yule
Midwinter, sun return, Alban Arthan, Pagan New Year, Satunalia, Winter Solstice, Finn’s Day, Yuletide, Festival of Sol, Great Day of the Cauldron, Festival of Growth

Herbs of Yule
Bayberry, Blessed Thistle, Evergreen, Frankincense holly, laurel, mistletoe, oak, pine, sage, yellow cedar

Food of Yule
Cookies and caraway cakes soaked in cider, fruits, nuts, pork dishes, turkey, egg nog, ginger tea, spiced cider, wassail or lamb’s wool.

Incense of Yule
Pine, cedar, bay berry, cinnamon

Colors of Yule
Red, green, white, gold silver, yellow, orange

Stones of Yule
Rubies, bloodstones, garnets, emeralds diamonds

Activities of Yule
Caroling, wassailing the trees, burning the Yule log, decorating the Yule tree, exchanging of the presents, kissing under the mistletoe, honoring Kriss Kringle the Germanic Pagan God of Yule, storytelling

Taboos of Yule
Extinguishing fire, Travel

Animals of Yule
Stags, squirrels, wren, robin

Attunement teas of Yule (Blended or individual)
Cinnamon, mullein willow bark, yarrow

Ritual oils of Yule
Rosemary, myrrh, nutmeg, saffron, cedar, pine, wintergreen, ginger

Deities of Yule
Newborn God, Triple Goddess

Goddesses of Yule
All Spinning Goddesses, Albina, Angerona, Anna Perenna, Befana, Brigitte, Brighid, Changing Woman, Demeter, Diana, Eve, Fortuna, Frey, Gaia, Gaea, Hannah, Heket, Isis, Kefa, Lilith, Lucina, Ma’at, Metzli, Nox, NuKua, Pandora, Pax, Shekinah, Spinning Woman, Thea, Tiama, Virgin Mary, Yachimato-Hime, Zvezda

Gods of Yule
All re-born sun gods, Aker, Apollo, Attis, Balder, Braggi, Cronos, Father Sun, Helios, Hyperion, Janus, Jesus, Lugh, Maui, Mitra, Mithras, Ngau, Nurelli, Oak/Holly King, Odin, Ra, Saturn, Sol, Ukko, Yachimata-Hiko

Lore of Yule
One traditional Yuletide practice is the creation of a Yule tree. This can be a living, potted tree which can later be planted in the ground, or a cut one. The Choice is yours. Appropriate Wiccan decorations are fun to make, from strings of dried rosebuds and cinnamon sticks (or popcorn and cranberries) for garlands, to bags of fragrant spices which are hung from boughs. Quartz crystals can be wrapped with shiny wire and suspended from sturdy branches to resemble icicles. Apples, oranges, and lemons hanging from boughs are strikingly beautiful, natural decorations, and were customary in ancient times. Many enjoy the custom of lighting the Yule log. This is a graphic representation of the rebirth of the God within the sacred fire of the Mother Goddess. If you choose to burn one, select a proper log (traditionally of Oak or Pine). Carved or chalk a figure of the Sun (such as a rayed disk) or the God (a horned circle or a figure of a man) upon it, with a white-handled knife, and set it alight in the fireplace at dusk on Yule. As the log burns, visualize the Sun shining within it and think of the coming warmer days. Yule, (pronounced EWE-elle) is when the dark half of the year relinquishes to the light half. Starting the next morning at sunrise, the sun climbs just a little higher and stays a little longer in the sky each day. Known as Solstice Night, or the longest night of the year, much celebration was to be had as the ancestors awaited the rebirth of the Oak King, the Sun King, the Giver of Life that warmed the frozen Earth and made her to bear forth from seeds protected through the fall and winter in her womb. Bonfires were lit in the fields, and crops and trees were "wassailed" with toasts of spiced cider. Children were escorted from house to house with gifts of clove spiked apples and oranges which were laid in baskets of evergreen boughs and wheat stalks dusted with flour. The apples and oranges represented the sun, the boughs were symbolic of immortality, the wheat stalks portrayed the harvest, and the flour was accomplishment of triumph, light, and life. Holly, mistletoe, and ivy not only decorated the outside, but also the inside of homes. It was to extend invitation to Nature Sprites to come and join the celebration. A sprig of Holly was kept near the door all year long as a constant invitation for good fortune to pay visit to the residents. The ceremonial Yule log was the highlight of the festival. In accordance to tradition, the log must either have been harvested from the householder's land, or given as a gift... it must never have been bought. Once dragged into the house and placed in the fireplace it was decorated in seasonal greenery, doused with cider or ale, and dusted with flour before set ablaze be a piece of last year’s log, (held onto for just this purpose). The log would burn throughout the night, then smolder for 12 days after before being ceremonially put out. Ash is the traditional wood of the Yule log. It is the sacred world tree of the Teutons, known as Yggdrasil. An herb of the Sun, Ash brings light into the hearth at the Solstice. A different type of Yule log and perhaps one more suitable for modern practitioners would be the type that is used as a base to hold three candles. Find a smaller branch of oak or pine, and flatten one side so it sets upright. Drill three holes in the top side to hold red, green, and white (season), green, gold, and black (the Sun God), or white, red, and black (the Great Goddess). Continue to decorate with greenery, red and gold bows, rosebuds, cloves, and dust with flour. Deities of Yule are all Newborn Gods, Sun Gods, Mother Goddesses, and Triple Goddesses. The best known would be the Dagda, and Brighid, the daughter of the Dagda. Brighid taught the smiths the arts of fire tending and the secrets of metal work. Brighid's flame, like the flame of the new light, pierces the darkness of the spirit and mind, while the Dagda's cauldron assures that Nature will always provide for all the children.

Spellworkings of Yule
Peace, harmony, love and increased happiness

Plants of Yule
Holly, mistletoe, evergreens, poinsettias, bougainvilleas, tropical flowers, bay, pine, ginger, valerian, myrrh

Samhain- Ritual

2009-08-08T14:44:00.000-07:00

The Samhain Ritual

Tools:
In addition to Magickal tools, you will need:
An orange altar cloth
Cauldron
1 black taper Goddess candle
1 black taper God candle
2 carved turnip candle holders
1 black votive candle
1 white pillar candle
1 apple
A bolline
A plate of fruit, vegetables and bread
Pictures or mementoes of departed loved ones
Samhain incense (mint, nutmeg, apple)

Sweep area, moving in a deosil manner. Outline your circle with a black cord, fresh turned earth, or salt. Place the black taper Goddess candle to the top left on alter, place the block taper God candle to the top right on the altar, place the black votive candle in the cauldron, positioned on the floor in front of the altar. Plate of fruit, vegetables and breads should be put in-between Goddess and God candles at top center of altar. Apple bolline should be placed in center of altar, on a pentacle if possible. Arrange the rest of your tools and props according to personal preference. Bathe or shower for purification, if you have Magickal jewelry or jewelry passed onto you by departed loved ones, this is the ritual to wear them. Sit and meditate to ground and center. When ready begin, play some appropriate or soothing music for ambiance. Last the circle and call quarters invoke the crone aspect of the Goddess by lighting the black taper Goddess candle and saying:

“Dark mother, ruler of the night, Goddess of death and rebirth, heal and behold your child this night at I honor thee and thy realm. I stand humbly before thee, asking for thy blessing and favor. Lift, now, the veil between the worlds, as this time-out-of-time begins, that I may commune with my ancestors as they journey into the summerlands."

Step back from the altar and concentrate on the Goddesses candle’s flame. Should it rise and flicker, proceed, if not, silently project your wish to commune with your loved ones that have passed on. When you feel that your wish has been acknowledged, invoke the God by lighting the black taper God candle saying:

“Dark father, aged consort of the crone, lord of the underworld, hears and beholds your child this night as I honor thee and thy realm. I stand between thee and thy lady, asking for blessing and favor as this time-out-of-time approaches, stands ever guard as the veil lifts, keep safe my ancestors, and all of my loved ones as they journey to the summerlands.”

Step back from the altar and concentrate on the God candle’s flame. If it rises and flickers, proceed, if not, silently project your wishes that your loved ones be kept safe on their journey, when you feel that your request has been acknowledged, step back up to the altar and pick up the apple saying:

“Tonight as the barrier between the two realms grows thin, spirits walk amongst us, once again. They be family, friends and foes, pets and wildlife, fishes and crows. But be we still mindful, of the Wee Folke at play, elves, fey, brownies and sidhe.”

Cut the apple crosswise with the bolline to reveal the symbolic pentagram at the core. Take a bite of one half of the apple and set it back on the pentacle. Continue:

“Some to trick, some to treat, some to purposely misguide our feet. Stay we on the paths we know, as planting sacred apples we go”

Now take your wand in your projective hand to bless the “Feast of the Dead” Wave it over the plate of fruits, vegetables and breads saying:

“This feast I shall leave on my doorstep all night. In my window one candle shall burn bright, to help my loved ones find their way as they travel this eve, and this night until day. Bless my offering, both Lady and Lord of breads and fruits, greens and gourd.”

Replace the wand on the altar, step back and bow your head. Stay silent for a minute or two as the blessing is given. Proceed by lighting the black votive candle in the cauldron and saying:

“Dark mother your cauldron is a well of death and rebirth, dark father your sword both protects and annihilates, hear me now as the past year slowly dies, only to be reborn again. Today the last of the harvests is complete. This symbolic harvest is of my thought seeds, planted and nurtured throughout this past year. May the good come to pass and the bad be cast aside with your divine guidance and protection, I step into the New Year, may I have good health, prosperity and happiness.”

With the flame of the black votive candle light the white pillar saying:

“As the New Year is born, we are all reborn with new hopes and dreams. Guide we in the future as in the past. Give me strength and courage, knowledge and fulfillment; assist me as I attempt to achieve my goals.”

Stuff out the black candle and replace it. Remove the white pillar candle from the cauldron, and place it in the center of your altar. Stare into the flame and think about the goals that you’re setting for the upcoming year, when done say:

“Every beginning has an ending, and every ending is a new beginning. In life is death and in death is life, watch over me, my loved ones, and all of my brothers and sisters, here and departed, who, tonight, are joined together again for a fellowship and celebration. Bless us all as we light our bonfires, our hearth fires, and the eternal fires in our hearts. Guide us and protect us tonight and throughout the coming year. Blessed Be! Blessed Be!”

As you say “Blessed Be!” Stretch out your arms over your altar as if to embrace all of your ancestors, your departed loved ones, and everyone on Earth. As you say “Blessed Be!” again, embrace yourself with a reborn love and pride. It is now time for meditation and spellworking. Associated spellworkings would include those for protection, self confidence, and dissuading harm. If there is no spellworking, celebrate with cakes and ale, then release the circle, clean up, and you are done! Leave the white pillar candle burning somewhere it won’t be disturbed, some use it as the single candle in their window, but others leave it on the altar and use an electric candle in the window to dissuade a fire!

Samhain- Recipes

2009-07-27T14:38:00.000-07:00

Recipes of Samhain

Chocolate de Mexicanos (Serves 4)
4 ¼ cups of milk
4 ounces of semi-sweet baking chocolate, melted
5 tablespoons of sugar
½ teaspoon vanilla
1/8 Teaspoon allspice
Place all ingredients in large saucepan and bring to a boil. With hand held mixer or traditional molonillo (a wooden beater resembling a honey dipper), beat the mixture until it stops boiling and becomes slightly frothy. Serve immediately in mugs garnished with cinnamon sticks.
Colcannon (serves 8)
4 cups mashed potatoes
2 ½ cabbages, cooked and chopped fine
½ cup butter (avoid corn oil margarines, as they do not add the needed body and flavor)
½ cup evaporated milk or cream
¾ cup onion, chopped fine and sautéed
¼ teaspoon salt
1/8 teaspoon white pepper
Sautee onion, boil the potatoes and mash them (do not use artificial potato flakes). In a large pan, place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green color; keep stirring occasionally until the mixture is warm enough to eat.

Samhain Cakes (makes three dozen, dough must be chilled sever hours to overnight) ½ cups vegetable oil
4 squares unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups pastry flour (not hard, sifted, or cake flour)
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioners’ sugar
Mix oil, chocolate and granulated sugar, blend in one egg at a time until well mixed. Add vanilla, measure flour by dipping method or by sifting, stir flour, baking powder, and salt into oil mixture (Chill). Heat oven to 350 degrees roll about a tablespoon of dough into a ball (Yes it’s messy) drop balls into confectioners’ sugar and roll around until coated. Place about 2 inches apart on greased baking sheet 10-12 minutes, will be a little soft, but not mushy. Edges should be firm
Eye-Opening fried cornmeal mush (6 servings, must be chilled overnight)
1 cup cornmeal
1 cup cold water
1 teaspoon salt
1 teaspoon sugar
2 ¾ cups in a pan
Bring the 2 ¾ cups of water to a boil. In a bowl, combine the cornmeal, cup of water, sugar and salt. Gradually add this mixture to the boiling water, stirring constantly. Cover and cook over low heat for 10-15 minutes. Pour into a shallow loaf pan (chill). In the morning, turn out of pan onto a platter or a flat countertop, cut into ½ inch slices. Fry slowly in hot fat (Bacon or sausage drippings) or a very small amount of vegetable oil. Turn once, when browned serve warm with butter, syrup or fresh fruit.

Bewitching apple pancakes (12 pancakes)
2 cups sifted all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 well beaten egg yolks
2 cups milk
2 teaspoons butter/margarine melted
1 cup finely chopped, peeled and cored apples
2 stiffly beaten egg whites
In a large non-metal bowl, sift together all dry ingredients, in a smaller bowl, combine the milk and egg yolks. Pour the mixture into the dry ingredients and stir well, stir in the butter/margarine an apple. Fold in the egg whites, let the butter set for a few minutes. Cook on a hot griddle in a large frying pan, using ½ cup of batter. Sprinkle with powdered sugar and roll up into log, top with slightly heated applesauce and a dash of cinnamon

Spirited cheese stuffed apples
1-3 ounce package softened cream cheese
4 medium apples
1 1/3 ounce of apple cheddar cheese
Beat together both cheeses with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells and ½ inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours, cut into small wedges.

Hallow Stuffed Mushrooms (preheat oven to 425) 2-6 ounce cans of broiled mushroom crowns
1 tablespoon of finely chopped onion
1 teaspoon vegetable oil
¼ cup smoked cheese spread
1 tablespoon catsup
¼ cup finely chopped turnip
1 teaspoon minced garlic
Fine soft breadcrumbs
Drain the cans of broiled mushroom crowns, hollow out and chop up enough of the pieces to make three tablespoons. In a saucepan combine the mushroom pieces, onion, turnip and garlic. Add the vegetable oil and cook slowly over low heat. Stir in the cheese spread and catsup, stuff the slightly cooled mixture into mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine soft bread crumbs, and bake for 6-8 minutes

Thought-seed crackers
1 box family favorite crackers
Butter/margarine
Melted onion or garlic powder
Caraway, celery, poppy and sesame seeds
Dill weed
Brush the crackers lightly with butter/margarine. Sprinkle lightly with onion or garlic powder and ever so sparingly dill weed. Top with combination seed mix. Bake on ungreased cookie sheet at 350 degrees for 5 minutes or until crisp and hot.
Legendary Oven Hash (4 servings)
2 cups coarsely ground potatoes
¼ cup coarsely ground onion
¼ cup shipped fresh parsley
2 teaspoons Worcestershire sauce
1-6 ounce can evaporated milk
¼ cup fine dry bread crumbs
1 tablespoon butter/margarine melted
In frying pan, combine and cook potatoes, onion, parsley, Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 quart casserole dish. Mix breadcrumbs with melted butter/margarine and sprinkle on top, bake in over at 350 degrees for 30 minutes.
American Traditional Pumpkin Pie (6-8 servings)
3 eggs
½ cup sugar
¼ cups packed brown sugar
2 cups pumpkin mush
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon salt
1-12 ounce can evaporated milk
1 pie shell
Preheat oven to 450. In a large non-metal bowl, combine sugars and eggs; add in the pumpkin mush, the spices, salt and evaporated milk. Pour in the filling into the pie shell. Bake for 1 minute then reduce heat to 350 degrees and bake for 50 minutes or until pie sets.
***Pumpkin Mush*** (Makes 4 cups) Cut a medium pie in half. Prick the skin several times with a fork and place on a cookie sheep with cut side up. Bake for 50 minutes, or until very soft when poked with a fork. Let the pumpkin cool, then scoop seeds with a spoon. Scoop out the pumpkin meat, and then throw away the skin. Mash the pumpkin meat with the potato masher or puree in a blender/food processor.

Samhain- Facts.

2009-07-27T13:52:00.000-07:00

Samhain (October 31st)

Celebrated on “Halloween” Wiccan new year, originally called “Feast of the dead” When the veil between the living and the dead is thin. Pronounced SOW-in SAH-vin or SAM-hayne

Symbolism of Samhain
Third harvest, the Dark Mysteries, Rebirth through Death

Symbols of Samhain
Gourds, apples, black cats, Jack-o-lanterns, besoms (a bundle of twigs attached to the end of a stick, used as a broom) balefire, masks, The Cauldron, Waning moon.

Other names of SamhainHalloween, Hallowmas, All Hallows Eve, Day of the Dead, Feast of the Spirits, Third Harvest, Samonios, All Saints Eve, Martinmas, Celtic New Year, Samhuinn, Celtic Winter, Samana, Festival of Pamona, Vigil of Todos, Santos

Herbs of Samhain
Mugwort, Allspice, Broom, Catnip, Deadly Nighshade, Mandrake, Oak Leaves, Sage and Straw

Food of Samhain
Beets, turnips, apples, corn, nuts, gingerbread, cider, mulled wines, gourds beef, pork, poultry

Incense of Samhain
Heliotrope, mint, nutmeg

Colors of Samhain
Black, orange, white, silver, gold, red

Stones of Samhain
Obsidian, onyx, carnelian, jet, all black stones

Activities of Samhain
Divination past life recall, spirit contacts, meditation, drying winter herbs

Taboos of Samhain
Travel after dark, eating grapes or berries

Animals of Samhain
Bats cats and dogs

Attunement teas of Samhain (individually or blended)
Apple cider, angelica, catnip, Indian hyppo, sage, valerian

Ritual oils of Samhain
Frankincense, basil, yarrow, lilac, ylang-ylang, camphor, clove

Deities of Samhain
All Crone Goddesses, the Dying/Dead God

Goddesses of Samhain
All Crone Goddesses, Al-llat, Babd , Bebhionn , Brunhilde , Carlin , Cerridwen , Devanyani , Edda , Eris , Frau Holde , All Under World Goddesses, Baba Yaga , Bast , Bronach , Caillech/Cailleac , Cassandra , Crobh Dearg , Dolya , Elli , Fortuna , Frigga/Frey , Hakea , Hel , Inanna , Kali , Kele-De , Macha , Mari , Marzana , Nicnevin , Psyche , Remati , Zorya Vechernaya , Hecate , Husbishag , Ishtar , Kalma , Lilith , Mara , Mari-Ama , The Morrigu/Morrigan , Pamona , The Queen of Elphame , Rhiannon

Gods of Samhain
All Death Gods, All Aged Gods, All Underworld Gods, Am-Heh , Arawn , Corn Father , Coyote Brother , Dis , Eite-Ade , Ghede, Hades , Heimdall , The Great Horned God , Kronos/Cronus , Loki , Maderha , Nefertum , Odin , Pluto , Rangi , Samana , Sekhet , Woden , Xocatl

Lore of Samhain
It is traditional on Samhain night to leave a plate of food outside the home for the souls of the dead, and a candle placed in the window guides them to the lands of eternal summer, and burying apples in the hard packed earth “feeds” the passed ones on their journey. It is generally celebrated on October 31st, but some traditions prefer November 1st. It is one of the two "spirit-nights" each year, the other being Beltane. It is a magical interval when the mundane laws of time and space are temporarily suspended, and the Thin Veil between the worlds is lifted. Communicating with ancestors and departed loved ones is easy at this time, for they journey through this world on their way to the Summerlands. It is a time to study the Dark Mysteries and honor the Dark Mother and the Dark Father, symbolized by the Crone and her aged Consort. Originally the "Feast of the Dead" was celebrated in Celtic countries by leaving food offerings on altars and doorsteps for the "wandering dead". Today a lot of practitioners still carry out that tradition. Single candles were lit and left in a window to help guide the spirits of ancestors and loved ones home. Extra chairs were set to the table and around the hearth for the unseen guest. Apples were buried along roadsides and paths for spirits who were lost or had no descendants to provide for them. Turnips were hollowed out and carved to look like protective spirits, for this was a night of magic and chaos. The Wee Folke became very active, pulling pranks on unsuspecting humans. Traveling after dark was was not advised. People dressed in white (like ghosts), wore disguises made of straw, or dressed as the opposite gender in order to fool the Nature spirits. This was the time that the cattle and other livestock were slaughtered for eating in the ensuing winter months. Any crops still in the field on Samhain were considered taboo, and left as offerings to the Nature spirits. Bonfires were built, (originally called bone-fires, for after feasting, the bones were thrown in the fire as offerings for healthy and plentiful livestock in the New Year) and stones were marked with peoples names. Then they were thrown into the fire, to be retrieved in the morning. The condition of the retrieved stone foretold of that person's fortune in the coming year. Hearth fires were also lit from the village bonfire to ensure unity, and the ashes were spread over the harvested fields to protect and bless the land. Various other names for this Greater Sabbat are Third Harvest, Samana, Day of the Dead, Old Hallowmas (Scottish/Celtic), Vigil of Saman, Shadowfest (Strega), and Samhuinn. Also known as All Hallow's Eve, (that day actually falls on November 7th), and Martinmas (that is celebrated November 11th), Samhain is now generally considered the Witch's New Year.

Wiccan Sabbats

2009-07-24T15:47:00.000-07:00

Wiccan Sabbats (Will be modefied with colors)

Samhain
Yule
Imbolc
Ostara
Beltane
Litha
Lughnasadh
Mabon

Introduction

2009-07-24T13:45:00.000-07:00

Hello and Blessed Be, you have stumbled upon my little blog because of three reasons
1. I gave you the link
2. You clicked on the link from one of my various websites
3. ...you just made up a random URL and discovered it acctually exists!

My name is Evangeline Pelagia Cynthia Pamuya, but psh, that's a mouthful. Just Eve. Comment if you please :)

I am Pagan, and I feel I'm not truly Pagan until I research for a full year and a day, if not more. and I am putting all of my research onto this website, my fellow coven members are going to be using my research I guess, I'll just give them the link whenever. Any questions? My AIM is Jojobrant or you can email me at Jojobrant@aol.com

Thanks for coming onto my research blog, by the way :)

The websites I've used Are:
http://www.wicca.com/celtic/cc002.htm
http://www.angelfire.com/realm2/spirits_of_light/index.html
http://www.angelfire.com/on/wicca/MainPage.html
http://www.witchway.net/goddess/glossary.html

I'll also be researching gothica, and other supposedly "demonic" religions, psh, yeah, just misunderstood
http://gothic-portal.awardspace.com/full-moon-madness.htm