Tag: Spring

Sunday is St. Patrick’s Day but Saturday is the big parade in NYC. The tradition on the day is corned beef and cabbage with potatoes, so what to eat on parade day. The easy answer is go traditional with a stew. This beef stew made with Guiness Stout and topped with a Stilton laced pastry crust takes a little work but it is well worth the work.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

Erin Go Bragh!

The wheel of the seasons keep turning.

All around the house tonight there are candles lit. There is a warm fire in the fireplace in the family room and, despite the cold wind and occasional snow shower, there is a blazing fire in the backyard fire pit. Each winter is different, this one like the last has been warm until last week when it seemed Mother Nature was having her way with us and sent a blast of Arctic cold. Once again, I look forward to the early signs of spring, no different from last year with tips of early spring flowers ready poking up, getting ready to add a happy splash color to the dark mulch. The Winter is shorter and milder than the ones just 10 years ago. According the NOAA, they are.

The winter of 2011, we were snowed in here in NYC with a six foot wall of snow down the drive way and along the side walk. It a way the mild winter has been a blessing for the victims of Hurricane Sandy who are still without heat and struggling to rebuild their homes and lives.

I can’t say I miss the snow, I don’t, but I know this is not a good sign for our dear Earth, our home.

I read this great post on the Days of Imbolc from Beth Owl’s Daughter that I would like to share:

The Sun’s path has returned to where it was at Samhain. Take some time to notice the quality of the light, for it is the same now as that shimmering magical glow of late October. But instead of the season of dark and silence before us, in the Northern Hemisphere, the season of light and growth lies ahead.

And so we prepare ourselves with rites of renewal, cleansing, and commitment. We celebrate the first stirrings of Spring.

The days are noticeably longer, and life awakens all around us. While some of the fiercest Winter weather may still lie ahead, listen! The birds are already beginning their courtships.

Look – cold-hardy sprouts are poking from the earth, and the first lambs are being born (hence the name Imbolc, which means “ewe’s milk,” referring to the nursing mothers). For our ancestors not so long ago, having lived on only the stored food of Winter, the first fresh milk returning was a tremendous blessing, often meaning the difference between survival or death.

h/t Hecatedemeter

Reposted from January 31, 2011

Although you’d never know it if you looked out your window here in the Northeast and throughout a good part of the northern hemisphere, we are nearing the midpoint between winter solstice and the vernal equinox. The Sun is noticeably rising earlier and setting later. It is a pleasure to take my early morning shower in daylight and start dinner preparation with daylight still illuminating the kitchen. There are seed catalogs arriving in the mail which has me contemplating the flower beds, the herb garden and maybe this year some vegetables.

In the traditions of Pagan and Wiccan religions, we celebrate this changing season as Imbolc, or Candlemas, which begins on January 31st, February Eve, and ends on February 2nd, a time of rebirth and healing. Imbolc is one of the eight Wiccan Sabbats of the Wheel of the Year, one of the four cross-quarter fire festivals. Brighid, the patroness of poetry and healing, is the Pagan Goddess associated with Imbolc.

Some of the traditions are the lighting of fires, decorating with red and white symbolizing the snow and the rising sun and green for new growth. Candles are lit in all the rooms of the house. Fires places and hearths are cleaned out of ashes and fires are lit. Since there is still snow drifts in my backyard, the fireplace will be just fine.

The symbols are ewes and lambs since Imbolc is derived from a Celtic word, “oimelc”, meaning ewe’s milk. Many of the foods that are serves are lamb, cheese, poppyseed muffins, cakes and breads. Dishes are seasoned with bay leaves and dried basil.

In rural places where farming is still a way of life, ploughs are decorated with flowers and then doused with whiskey. I know most of us have better things to do with whiskey. Sometimes the plough is dragged from door to door by costumed children asking for food and money, a kind of wintry “trick or treat”. Some traditional gifts, if your going to a friends house to celebrate, are garden tools, seeds and bulbs.

The Maiden is also honored as the “Bride” on this Sabbat. Straw corn dollies are created from oat or wheat straw and placed in baskets with white flower bedding. The older women make special acorn wands for the dollies to hold. The wands are sometimes burned in the fireplace and in the morning, the ashes in the hearth are examined to see if the magic wands left marks as a good omen. A new corn broom is place by the front door to symbolize sweeping out the old and welcoming the new.

Non-Pagans celebrate February 2nd as Ground Hog’s Day, a day to predict the coming weather, telling us that if the Groundhog sees his shadow, there will be ‘six more weeks’ of bad weather. It actually has ancient roots, weather divination was common to Imbolc, and the weather of early February was long held to be a harbinger of spring. On Imbolc, the crone Cailleach‘s grip of winter begins to loosen. She goes forth in search of kindling so that she may keep her fires burning and extend the winter a little longer. If Imbolc is rainy and cloudy, she will find nothing but twigs unsuitable for burning and will be unable to prolong the winter. If the day is dry and kindling is abundant, she will have plenty of fuel to feed her fire and prolong the cold of winter. Spring will be very far away. As an old British rhyme tells us that, “If Candlemas Day be bright and clear, there’ll be two winters in the year.”

Whatever you celebrate or believe, let us all hope that that the local groundhog doesn’t see his shadow and there is only one winter this year. I have nowhere else to pile the snow.

Blessed Be.

Spring officially sprang at 1:14 AM Eastern Daylight Time on Tuesday. Partially because this is a “Leap Year”, in some times zones the Spring Equinox came as early as March 19 ending the winter that wasn’t for which many of us were relieved.

In case you did know the Spring Equinox is also called the “Vernal Equinox”, ver bring the Latin derivative for “spring.”  It occurs when the sun crosses the celestial equator and night and day are equal. It is really just a moment in time and if you blink, you missed it. In 45 BC, Julius Caesar set the date for the start of Spring on March 25th but sometime between the 4th and 16th centuries, the calendar drifted with respect to the equinox, such that the equinox began occurring on about March 21st.  

There are lots celebrations in many countries and cultures including the internet. Google celebrated with one of its popular animated “doodles.”

In Iran, ancient new year’s festival of Nowruz is celebrated:

According to the ancient Persian mythology Jamshid, the mythological king of Persia, ascended to the throne on this day and each year this is commemorated with festivities for two weeks. These festivities recall the story of creation and the ancient cosmology of Iranian and Persian people.

In many Arab countries, Mother’s Day is celebrated on the Spring equinox and the Jewish celebration of Passover starts on the first full moon after the Northern Hemisphere vernal equinox.

Most Christian churches calculate Easter as the first Sunday after the first full moon on or after the March equinox but the Eastern Orthodox Churches use the older Julian calendar so the actual date of Easter differs.

In Japan the Spring Equinox became an official holiday in 1948, Shunbun no hi.

We Pagans celebrate Ostara, one of the Eight Sabats of the Wheel, as a season of rebirth. The name is derived from Eostre, the Anglo-Saxon goddess of spring and fertility, and many symbols are associated with Ostara, including colored eggs and, what else? Rabbits:

In medieval societies in Europe, the March hare was viewed as a major fertility symbol — this is a species of rabbit that is nocturnal most of the year, but in March when mating season begins, there are bunnies everywhere all day long. The female of the species is superfecund and can conceive a second litter while still pregnant with a first. As if that wasn’t enough, the males tend to get frustrated when rebuffed by their mates, and bounce around erratically when discouraged.

Colored eggs are one of the symbols of fertility with an interesting, and this unconfirmed scary, history from Witches’ Voice :

(T)he traditional coloring and giving of eggs at Easter has very pagan associations. For eggs are clearly one of the most potent symbols of fertility, and spring is the season when animals begin to mate and flowers and trees pollinate and reproduce. In England and Northern Europe, eggs were often employed in folk magic when women wanted to be blessed with children. There is a great scene in the film The Wicker Man where a woman sits upon a tombstone in the cemetery, holding a child against her bared breasts with one hand, and holding up an egg in the other, rocking back and forth as she stares at the scandalized (and very uptight!) Sargent Howie. Many cultures have a strong tradition of egg coloring; among Greeks, eggs are traditionally dyed dark red and given as gifts.

As for the Easter egg hunt, a fun game for kids, I have heard at least one pagan teacher say that there is a rather scary history to this. As with many elements of our “ancient history, ” there is little or no factual documentation to back this up. But the story goes like this: Eggs were decorated and offered as gifts and to bring blessings of prosperity and abundance in the coming year; this was common in Old Europe. As Christianity rose and the ways of the “Old Religion” were shunned, people took to hiding the eggs and having children make a game out of finding them. This would take place with all the children of the village looking at the same time in everyone’s gardens and beneath fences and other spots.

It is said, however, that those people who sought to seek out heathens and heretics would bribe children with coins or threats, and once those children uncovered eggs on someone’s property, that person was then accused of practicing the old ways. I have never read any historical account of this, so I cannot offer a source for this story (though I assume the person who first told me found it somewhere); when I find one, I will let you know!

Oh, and that egg and, this year’s broom balancing thing, a myth that was debunked. Sorry.

Whatever you believe, or not, get out there in the garden or the park and celebrate the warmth of the sun, the longer days, renewal and rebirth.

What a difference from last year to this. The weather has been unseasonably warm with only one minor snow event since the Winter Solstice here in the Northeast. Already the tips of early spring flowers are pushing up through the mulch. As was observed by our friend, davidseth, mud season has already arrived.

Reposted from January 31, 2011

Although you’d never know it if you looked out your window here in the Northeast and throughout a good part of the northern hemisphere, we are nearing the midpoint between winter solstice and the vernal equinox. The Sun is noticeably rising earlier and setting later. It is a pleasure to take my early morning shower in daylight and start dinner preparation with daylight still illuminating the kitchen. There are seed catalogs arriving in the mail which has me contemplating the flower beds, the herb garden and maybe this year some vegetables.

In the traditions of Pagan and Wiccan religions, we celebrate this changing season as Imbolc, or Candlemas, which begins on January 31st, February Eve, and ends on February 2nd, a time of rebirth and healing. Imbolc is one of the eight Wiccan Sabbats of the Wheel of the Year, one of the four cross-quarter fire festivals. Brighid, the patroness of poetry and healing, is the Pagan Goddess associated with Imbolc.

Some of the traditions are the lighting of fires, decorating with red and white symbolizing the snow and the rising sun and green for new growth. Candles are lit in all the rooms of the house. Fires places and hearths are cleaned out of ashes and fires are lit. Since there is still snow drifts in my backyard, the fireplace will be just fine.

The symbols are ewes and lambs since Imbolc is derived from a Celtic word, “oimelc”, meaning ewe’s milk. Many of the foods that are serves are lamb, cheese, poppyseed muffins, cakes and breads. Dishes are seasoned with bay leaves and dried basil.

In rural places where farming is still a way of life, ploughs are decorated with flowers and then doused with whiskey. I know most of us have better things to do with whiskey. Sometimes the plough is dragged from door to door by costumed children asking for food and money, a kind of wintry “trick or treat”. Some traditional gifts, if your going to a friends house to celebrate, are garden tools, seeds and bulbs.

The Maiden is also honored as the “Bride” on this Sabbat. Straw corn dollies are created from oat or wheat straw and placed in baskets with white flower bedding. The older women make special acorn wands for the dollies to hold. The wands are sometimes burned in the fireplace and in the morning, the ashes in the hearth are examined to see if the magic wands left marks as a good omen. A new corn broom is place by the front door to symbolize sweeping out the old and welcoming the new.

Non-Pagans celebrate February 2nd as Ground Hog’s Day, a day to predict the coming weather, telling us that if the Groundhog sees his shadow, there will be ‘six more weeks’ of bad weather. It actually has ancient roots, weather divination was common to Imbolc, and the weather of early February was long held to be a harbinger of spring. On Imbolc, the crone Cailleach‘s grip of winter begins to loosen. She goes forth in search of kindling so that she may keep her fires burning and extend the winter a little longer. If Imbolc is rainy and cloudy, she will find nothing but twigs unsuitable for burning and will be unable to prolong the winter. If the day is dry and kindling is abundant, she will have plenty of fuel to feed her fire and prolong the cold of winter. Spring will be very far away. As an old British rhyme tells us that, “If Candlemas Day be bright and clear, there’ll be two winters in the year.”

Whatever you celebrate or believe, let us all hope that that the local groundhog doesn’t see his shadow and there is only one winter this year. I have nowhere else to pile the snow.

Blessed Be.

Most people when they think of St. Patrick’s Day food think of corned beef, cabbage and potatoes. Being an bit of an adventurous cook and not overly fond of the cabbage part of the traditional cuisine, I found a recipe that had the beef and potatoes but also, the addition of an Irish Stout. A bit more work and planning, it is a hearty stew for any chilly day, looks pretty and goes well with a hearty Irish Stout. The stew is simmered slowly on the top of the stove and finished with the Stilton Crust in a hot oven.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

Although you’d never know it if you looked out your window here in the Northeast and throughout a good part of the northern hemisphere, we are nearing the midpoint between winter solstice and the vernal equinox. The Sun is noticeably rising earlier and setting later. It is a pleasure to take my early morning shower in daylight and start dinner preparation with daylight still illuminating the kitchen. There are seed catalogs arriving in the mail which has me contemplating the flower beds, the herb garden and maybe this year some vegetables.

In the traditions of Pagan and Wiccan religions, we celebrate this changing season as Imbolc, or Candlemas, which begins on January 31st, February Eve, and ends on February 2nd, a time of rebirth and healing. Imbolc is one of the eight Wiccan Sabbats of the Wheel of the Year, one of the four cross-quarter fire festivals. Brighid, the patroness of poetry and healing, is the Pagan Goddess associated with Imbolc.

Some of the traditions are the lighting of fires, decorating with red and white symbolizing the snow and the rising sun and green for new growth. Candles are lit in all the rooms of the house. Fires places and hearths are cleaned out of ashes and fires are lit. Since there is still snow drifts in my backyard, the fireplace will be just fine.

The symbols are ewes and lambs since Imbolc is derived from a Celtic word, “oimelc”, meaning ewe’s milk. Many of the foods that are serves are lamb, cheese, poppyseed muffins, cakes and breads. Dishes are seasoned with bay leaves and dried basil.

In rural places where farming is still a way of life, ploughs are decorated with flowers and then doused with whiskey. I know most of us have better things to do with whiskey. Sometimes the plough is dragged from door to door by costumed children asking for food and money, a kind of wintry “trick or treat”. Some traditional gifts, if your going to a friends house to celebrate, are garden tools, seeds and bulbs.

The Maiden is also honored as the “Bride” on this Sabbat. Straw corn dollies are created from oat or wheat straw and placed in baskets with white flower bedding. The older women make special acorn wands for the dollies to hold. The wands are sometimes burned in the fireplace and in the morning, the ashes in the hearth are examined to see if the magic wands left marks as a good omen. A new corn broom is place by the front door to symbolize sweeping out the old and welcoming the new.

Non-Pagans celebrate February 2nd as Ground Hog’s Day, a day to predict the coming weather, telling us that if the Groundhog sees his shadow, there will be ‘six more weeks’ of bad weather. It actually has ancient roots, weather divination was common to Imbolc, and the weather of early February was long held to be a harbinger of spring. On Imbolc, the crone Cailleach‘s grip of winter begins to loosen. She goes forth in search of kindling so that she may keep her fires burning and extend the winter a little longer. If Imbolc is rainy and cloudy, she will find nothing but twigs unsuitable for burning and will be unable to prolong the winter. If the day is dry and kindling is abundant, she will have plenty of fuel to feed her fire and prolong the cold of winter. Spring will be very far away. As an old British rhyme tells us that, “If Candlemas Day be bright and clear, there’ll be two winters in the year.”

Whatever you celebrate or believe, let us all hope that that the local groundhog doesn’t see his shadow and there is only one winter this year. I have nowhere else to pile the snow.

Blessed Be.