Around 15 of us met for Imbolc.  I am surprised we had that many, after all it was Super Bowl Night.  Imbolc went well.  We celebrated the lactating ewes.   It is a time to be grateful for the abundance we have.  It has not always been that way.  Our ancestors used to suffer during this time.  Food sources were low.  When the ewes began to give milk that meant fresh milk and cheese.  A welcome relief to the dreary winter months.

We honored Brigit and the Dagda last night.  The coming of the sun and the Goddess of inspiration, healing and forges.

It was good to see everyone last night.

This Thursday night Angela starts her  Goddess class.  I am looking forward to it.

Loki

Bookmark to:

Candlemas Crescent Cakes

1 1/4cups flour

3/4 cup sugar

1 cup finely ground almonds

3 drops almond extract

1/2 cup butter or margarine, softened

1 tablespoon honey

1 egg yolk

In a large mixing bowl, combine the first four ingredients.

Add the butter, honey, egg yolk and mix together well.

Cover with aluminum foil or plastic wrap, and then chill for

1½ to 2 hours in the refrigerator.

When ready, pinch off pieces of the dough (about the size of plums)

and shape them into crescents.

Place the crescents on a well-greased cookie sheet and bake

in a 350-degree preheated oven for approximately 20 minutes.

The recipe yields about one dozen crescent cakes

Bookmark to:

Imbolc Cream Cheese Pound Cake 

3 cups sugar

3 sticks butter

3 cups cake flour

2 tsps vanilla

6 eggs

1 8-oz cream cheese

Cream cheese and butter until smooth. Add sugar; cream well. Add eggs 

one at a time and beat well. Add vanilla, then add cake flour slowly, 

creaming well. Pour into greased and floured bundt pan. Bake at 325° 

for 1 hour 10 minutes.

 ~author unknown ~

Bookmark to:

As the wheel turns we come upon Imbolc which is one of the four Greater Sabbats and falls on February 2nd. This Sabbat is known by many as Candlemas which is the Christianized version of the holiday. For many Pagans, Wiccans, and Witches Imbolc is a fire festival withrituals for Brigid the Celtic Triple Goddess of fire, healing and forges.

Imbolc is a time for me to look ahead. Imbolc reminds me that spring is just around the corner. There is a hint of new beginnings and new life, life coming forth from the cold death of winter. I begin to think of personal growth and the abundance of the Goddess.

As I approach Imbolc this year, I wonder about the new store. Starting a new business from the ground up can prove to be a difficult task. Each time I start a new path or goal I have to let go and walk on faith. I put one foot in front of the other and follow my Goddesses and Gods.

I have been reflecting on my reasons behind opening a metaphysical store. If my reasons were about money I would of decided to peruse another business or another line of work. Metaphysical stores are suffering right now. It is not the best financial move I could make. So then why I ask myself have I done this?

I love my Spiritual path. From the beginning it has been a love affair. I also have a good understanding how unpopular my path can be in mainstream society, especially in the Bible belt of the south. Over the years I have come to know many Pagans in this area. My thoughts on the new store is my vision, a vision of a safe place where people of all alternative spiritual paths may come and find a safe haven to learn and to network, to be able to pursue their chosen path.

I want Sacred Paths to be more than just a store. There will have to be focus on financial matters to pay the bills. Bills have to be paid. Families have to be taken care of. But I want the store to be more. I want Sacred Paths to be a place where we can come together and share our Gods and our Goddesses without acceptance and support. There is a need for Sacred Paths in our community, a place where we can band together and find strength from each other. I want others to experience the love affair that I have.

So as I reflect on Imbolc I think about the growth of Sacred Paths, the growth of a new store, but more than that, the growth of a new Spiritual community. I step out on faith knowing I was lead to this place by my Goddess. I am doing what I have been brought here to do.

Loki

Bookmark to:

Colcannon is a traditional Imbolc dish. It is a dish that comes from Ireland, one of the last places to loose there pagans-are-nature-oriented/">Pagan roots to Christianity.

There are many different recipes to try. The main ingredient of Colcannon is Potatoes. If you don’t have potatoes you don’t have Colcannon. Some people mix their potatoes with turnips or parsnips and other like leeks, kale and cabbage. Personally I like this leek and kale recipe.

If you study your history you will know that there is some controversy surrounding this dish. The main controversy is that the Irish did not have potatoes till the 16th century. Potatoes were a new commodity brought to Ireland from the new world. Columbus did not make it here to 1492 so we know that ancient Celts did not eat Colcannon as it is prepared today. Colcannon probably evolved from an older recipe using turnips and once potatoes arrived they became a staple of Ireland and were added to the recipe(this is conjecture on my part not fact). Colcannon is more likely a Candlemas tradition rather than a Celtic tradition. No matter what happened Colcannon has become a staple recipe to Pagans all over the world during the time of Imbolc.

This recipe makes a good amount of Colcannon. It will serve 6 easily.

The Recipe:

1-1/4 lbs Fresh Kale-Washed with the stems removed. If kale is unavailable use
cabbage.
1 Tblsp Olive oil and 2 cups water
1-1/4 lbs Potatoes-Cut into Quarters-Skins On
1 Cup Leeks-Clean and Chopped-Use only white part
1 Cup Milk
1 Pinch Mace, Salt and Pepper
½ Cup Butter Melted

Use a large pot and simmer the kale in the olive oil and water for 10 minutes.
Drain the kale and let cool. Chopping the kale fine and set it aside and cover to keep it warm.
In another pot bring the potatoes to a boil and simmer them until they are tender. Cover and keep warm.
In another pot (a lot of pots are used in this recipe) simmer leeks in the milk for 10 minutes an cover to keep warm.
Drain your potatoes and puree them into the large pot. Add your leeks with the milk, and the cooked kale. Beat with a spoon or whisk until fluffy, then season with mace, salt and pepper.
Top with the melted butter. You can se a garnish like parsley or some left over kale leaves to spiff it up for Imbolc.

Bookmark to:

BOILED CUSTARD

Boiled Custard is a wonderful Imbolc treat.

1 quart milk
4 large eggs
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla

Scald milk in heavy pan - do not boil, this is important because boiling will change the consistency.
Beat your eggs thoroughly, adding salt and sugar. Beat a little of the hot milk into the egg mixture, stirring constantly. Pour your egg mixture into the hot milk, stirring well.

Now, slowly bring just to a boil until mixture coats a wooden spoon. Remove from heat and beat until cool. Add vanilla and chill well.

You won’t be disappointed!

Loki

Bookmark to: