Lughnasadh

July 30, 2012 in Sage & Scourge

It’s funny; for all that my significant other and I are getting close to going into being together for our third year, I’ve never gotten to celebrate a Litha or Lughnasadh with him. He leaves for his summer tour right after Beltane and gets back around Mabon. Our coven jokes about the fact that we have no idea what our tradition does during these holidays because he’s never here to do them with us (He is the only actual initiate that we have). So, for these holidays, I usually have to pull out the old pirate flair to celebrate the turning of the wheel, which will involve things like making little household spells for the coming months, celebrating the Wren, decorating the house with flowers and attempting to make corn dollies and Brigid’s crosses (my attempts are hilariously bad at these sorts of things). I will bake a lot of bread and make stews for people to eat. If nothing else, we will pull out beer and celebrate the harvest in it’s simplest forms.

I grew up in an area where there was a great deal of farming and dependance on livestock. My own family were poor Southern Ohio farmers and Kentucky hill folk  (when one of my coven sisters and my significant other saw pictures of one of my grandmothers for the first time, both asked confusedly if my family was Amish) . My mother was the first person in her family to go to college, and she went for music, which was even more shocking and scandalous at the time. My father’s family had a longer tradition of college degrees, but all of them went out and got their degree and returned to the land they loved. The town we lived in still bears the name of my family on its hills and roads and ridges.

While I myself did not grow up on the farm, I grew up with stories of the farm and that way of life. For me, the idea of dependence on the land was a very visceral one. My father reminisces about both the good times and the lean times and always reminds me that if we lose civilization, the land would still be there to nourish us. He has told me many stories about him not getting to eat because he was unable to hunt enough for the entire family. As the youngest male, they thought that he could deal without a meal or two if he wasn’t skilled enough to bring home enough. While hunting, I’ve watched my father take three squirrels at once. Think that’s impossible? Go track down any sort of backwoods squirrel hunter and ask to go with them sometime…

These are the things I think about during Lughnasadh. While I live in a large city, it is also a very damaged city. New Orleans is only just now recovering from Hurricane Katrina. We will be seeing the seventh year anniversary of Katrina in little over a week. The storm came and destroyed both the New Orleans infrastructure and it’s belief in security and the protection of the outside world. FEMA is just starting to rebuild our schools and there are still many empty buildings and houses. New Orleans itself has seen a resurgence in people keeping chickens and in home gardening. It’s the way many of us get to eat.

While the storm itself bears many terrible stories of tragedy, it also brings us stories of people who came together in this community and helped others through it. And while we are approaching this very upsetting anniversary, we are also flying directly into the bad hurricane months and have to deal with the thought that another one could happen at any time. When I first moved here, people told me to put anything precious that I owned in one place, so that if I had to leave, I could grab it and go immediately. This is a very different way of thinking than anywhere else I have ever been.

I think a lot of people these days have trouble remembering why harvest festivals like Lughnasadh are so important. We go to the grocery store and buy our food without even thinking about it. And while many people watch the debate over genetically modified foods, most people don’t think about how they can supplement their diet by gardening their own foods. These holidays are still just as vitally important today as they were in the pre-industrial age.

I watched the opening ceremony of the Olympics on Friday night and one of the images that struck me the most was when the Industrial Revolution “happened” and the land was so obviously stripped and destroyed. While the announcers went on to discuss that the Industrial Revolution was one of the biggest moments of positive change the world has ever seen, all I could think about was how much it took away from us. It disconnected us from our land and, in many ways, from the communities that we had always known.

While I can’t necessarily tell you exactly how the tradition I’m currently studying celebrates this holiday, I know that I will still celebrate it with all of the contents of my bag-of-tricks. I will think about the things that I can start to put away for the winter months, even if these things are metaphorical and spiritual in nature. I will take a moment to appreciate the food on my table and acknowledge that I would not be doing very well if the grocery store on my corner were to suddenly disappear tomorrow. I will bake a ginger bread man and acknowledge the gods and the earth around me that enable me to have such bounty and I will remind myself that there are many places still in the world, where people are not as lucky as I am to have all the wonderful things that we, here in the states, have. While my city continues to regrow itself into what it used to be (and don’t think there was an element of necessary destruction in Katrina to bring this vital city back to what it was), I will keep in mind all the gifts that this time of year has to offer and all the things we could lose once again so very easily.

And when I go outside on Wednesday evening and look up at the night sky, even down here, in the very heart of the South, I will feel a nip of chill in the air and smell the possibility of the coming winter months and I will appreciate the warm climate that I live in much more than I usually do.

Blessed Lughnasadh a little early, everyone!

 

A Quick and Easy Lughnasadh Sweet/Savory Bread Recipe a la my friend Elena:

Ingredients:
1 loaf plain white French/Italian bread 
2-5 garlic cloves, chopped medium fine
4-5 tablespoons butter (or margarine…or olive oil…but butter is best in my opinion)
seasoned salt (I like Tony Chacherie’s or Lawry’s)
herbs – some combination of 2-3 of the following, dry or fresh 
     basil
     thyme
     parsley
     oregano
     rosemary
honey
 
Preheat oven to about 375
 
Put the butter and galic in a microwaveable bowl.
Sprinkle the seasoned salt over it till you pretty much have a thin layer over all the butter/garlic…maybe 1/2 teaspoon?
Add about 1/4 tsp of each herb you’re using
Microwave till butter is melted
Mix herbs and garlic into the butter (just a few whips with an eating spoon works)
 
Slice the bread into desired number of pieces (I typically go about 3/4 of an inch to 1 inch thick pieces) – try to keep the bottom of the loaf connected just a bit to hold the shape together during baking
 
Spoon the seasoned butter onto the bread – I usually just hit one side of a slice, for example every left-hand side of each slice
Make sure you get an even-ish spread of the garlic along the entire loaf
 
Rub the top of the loaf with honey – probably a tablespoon or two, just enough to glaze the top
 
Bake for 10-12 minutes.*
 
If you want softer bread, put aluminum foil around the loaf, leaving only the top exposed; if you want crunchier bread leave it in the oven a bit longer

Baking Bread for Meditation

May 23, 2012 in Hearth Witchery

Meditation isn’t something that came naturally for me. It has taken a lot of practice and a lot of patience that I don’t really have to be able to do it… sometimes, when the mood is right. That was until I realized that you don’t have to be sitting perfectly still forcing yourself to clear your mind (which really, simply makes you think about other things more) in a quiet room to achieve a meditative state. I discovered this completely by accident, of course.

Learning how to make bread was almost a life changing moment for me, I found that I loved it so much; I wanted to make all of my own breads at home. With no fancy mixer I resorted to my favorite (and in my opinion easiest without a mixer) recipe for Italian bread, and I began to bake two small loafs a day. During a particularly difficult time (disagreements with my family) the stress was really getting to me; I was having nightmares consistently, my head just wouldn’t stop aching, and my back, neck, and shoulders were so tied up in knots that it was a wonder I didn’t look like a pretzel, but my household duties needed to get done, no matter how stressed out I was, so I tended to them.

When I came to baking my daily bread I went through the motions as I always do, not thinking one lick about it. It wasn’t until the bread was in the oven that I stopped; my headache was gone. I got myself a glass of iced tea and sat down to contemplate (a three day headache doesn’t typically just poof and disappear on its own,) as I sat I realized the tension in my body had gone as well, I felt utterly and completely relaxed, and my stress and woes had given way to a content, peaceful feeling that I took a few moments to simply enjoy. I mentally retraced my steps, and while I wasn’t aware of it at the time, I remembered how as I kneaded the bread, my mind first focused on the task, then fuzzed out into a blissful nothingness, how working out my flimsy arm muscles on that lump of dough loosened my body and it clicked: hey, I meditated.

I was surprised, I had only reached that content peaceful state with meditation a handful of times before, and I never really thought it was possible to do so while standing up, kneading dough of all things, but it had happened. From then on whenever I wanted to meditate, I would bake a loaf of bread, and loose myself in the process, and it is still my favorite technique till this day. So why not give it a try?

Italian Bread Recipe:

  • 8 fl oz warm water (cold will stunt the yeast, hot will kill it)
  • 20 g                 active dry yeast
  • 14 oz               bread flour
  • 1/4 oz              salt
  • 2 g                   honey

To begin, in a large mixing bowl stir together the flour and salt. In a separate bowl stir the yeast and honey into the water until yeast is mostly dissolved. Create a well in the flour and pour the water mixture in, stir with a wooden spoon until mixture begins to come together. From there you can cover your hands in flour, or spray them with nonstick cooking spray, and knead the dough on a floured surface until smooth. This is the part where the gluten forms to give the bread its structure, so don’t be stingy! Try for at least ten minutes, and if your arms get tired, let them (and the dough) relax for a couple of minutes.

Form your dough into a smooth ball. Grab another bowl, preferably twice the size of your dough ball, and spray with cooking spray. Place your dough inside of the bowl and lightly spray the top. Cover loosely with saran wrap. Now, you can proof your dough in one of two ways, just let it sit, or heat a small bowl of water in the microwave until it’s nice and steamy, and put the dough inside of the microwave (DO NOT TURN ON THE MICROWAVE WHILE THE DOUGH IS INSIDE. This microwave trick substantially speeds the rising time,) you’ll know it’s ready when it’s doubled in size and when you poke it, it springs back.

Remove dough from the bowl and begin the “degassing.” Really you’re just kneading the dough again to get all of the big air bubbles out. When it’s nice and gas free, you can shape it in one of two ways, simply roll it into an elongated shape (which results in a slightly more rustic looking loaf and is my preferred method,) or you can roll it out until long and flat, taking the long side and rolling it up like you would a newspaper, pinching the creases tightly as you go, finish this method by pinching under the ends. Now, grab a cookie sheet, place a piece of parchment paper on it, spray lightly with cooking spray, set the loaf onto it, spray the loaf lightly, and loosely cover with saran wrap for the second proofing. This one typically takes about half the time of the first. Now is the time to preheat your oven to 425 degrees.

When your loaf is nice and puffy (judge by the same methods as the first proof) remove the saran wrap, get a really sharp knife and score it by cutting four lines at an angle across the top. You want to go deep enough that you can see the markings when the loaf is baked, but you don’t want a huge split in your bread either, no deeper than a ¼ inch. Here you can either use a pastry brush to brush a light coating of water onto your loaf, or if you have a clean spray bottle you can spritz it (I prefer to spritz.) Your loaf of bread is now ready to bake! Put it into the oven on the middle rack, check after 5 minutes, if you notice one side browning more than the other; rotate it. Every oven cooks differently, and cook times depend on altitude, size of loaf, and so on. It may take 8 minutes, it may take 30. The best way to tell if a loaf of bread is done it to knock on the bottom, just as you would a door. If it sounds nice and hallow it’s done, if it doesn’t, but you have a good golden brown color, cover with tinfoil and continue baking until it does.

Family Tradition – Break Some Bread

July 25, 2011 in Family Crafting

courtesy of freedigitalphotos.net

Throughout history and even before into pre-history, people celebrated and marked events in their life by feasting. And as civilization grew and communities became larger these simple feasts grew into the holidays that we know today.From the sacrifice of the first of the harvest to the Gods to the laying out of milk, honey and bread for the faeries. From the mute supper laid out to honor the dead on Samhain to the partaking of Cakes and Ale in circle to ground us after ritual.

These are just a few of the rituals that we as Pagans may celebrate with food. Throughout the centuries our ancestors celebrated many more. The question is why? My answer is always simply, it works. Food is a ready vessel of energy, it is what allows us to live off of it. And when prepared with love, excitement and a whole host of positive energies the food, in a sense, becomes super charged. So when you break bread with people in celebration that moment becomes the release of the magick, the continuation of tradition that will carry those feelings forward another year.

But in our modern culture, with all of our processed foods, many of us have forgotten the wonders of wholesome food. The companies have stripped our food of all that was good for us and added sugars and preservatives. This is convenient for us, so we don’t complain. Yet this disconnect has also served as another way we have been divorced from nature. So as we move close to Lughnasadh, it is coming up at the end of this next weekend, let us reflect on that. Think of the traditions that your family has, do you feast for this, the first of the three Harvests? And if you do what kind of food do you have planned? And not to leave any one out this applies to our readers to the furthest South, Imbolc is coming for you all and what better way to celebrate the slow return of the Light then with a simple feast of love?

I have included a recipe below for some bread that you can bake for either Sabbat, hope you enjoy.

Ingredients

  • 3 cups warm water (110 degrees F)
  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup honey
  • 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1/3 cup honey
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Blessed Be!