Tag: TMC Meta

The holiday is over, besides the candy, you most likely have a refrigerator full of leftovers and one of them may be a ham bone. Don’t throw it out just yet, there is still another use for it, soup. Served with a salad and a hearty bread, these soups make a hearty, nutritional meal meal that is also budget conscious. Accompanied by a good beer, this is real comfort food on a chilly Spring evening.

One soup recipe that uses a ham bone has been served in the US Senate for over 100 years. The current version does not include potatoes but I like tradition in this case. I also would add a cheese clothe sachet of bay leaf, parsley, peppercorn and thyme for flavor. I also use chicken broth in place of the water. You can play with your own seasoning to taste.

1 lb. dry navy beans

1 ham bone with meat

Soak beans overnight in 3 quarts water. Drain. In a large soup pot put ham bone and beans. Add 2 quarts cold water and simmer for 2 hours. Add:

4 cups mashed potatoes, minimum (more makes soup thicker)

3 medium onions, chopped

2 garlic buds, minced

2 stalks celery, chopped

4 tbsp. fresh parsley, chopped

1 tsp. salt (optional)

1/4 tsp. pepper

Simmer all for 1 hour more.

And then there is the real traditional that has been around forever. There are numerous versions of this recipe, this one uses ham hocks but the left over ham bone can be substituted.

Ingedients:

  2 meaty ham hocks (1 3/4 lb total)

   16 cups water

   4 large carrots

   1 large onion, chopped

   2 celery ribs, chopped

   5 tablespoons olive oil

   1 lb dried split peas (2 1/4 cups), picked over and rinsed

   1 teaspoon table salt

   1/4 teaspoon black pepper

   5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)

   1 teaspoon kosher salt

   1 cup frozen peas (not thawed)

Preparation:

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.

Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).

Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 400°F.

While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.

Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.

Serve soup with croutons.

Cooks’ notes:

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

· Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

I love sweet potatoes and not just at Thanksgiving. I like them baked, boiled and mashed and dipped in tempura batter and fried. They are great in breads and baked desserts. They are very nutritional, an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. Sweet potatoes are native to Central America, grown in the Southern US states since the 16th century and are in the same family of plants as Morning Glories. The plant is a trailing vine with a large tuberous root.

Sweet Potatoes are often confused with yams which are native to Africa and relate to lilies and grasses. Even though they are both flowering plants, botanically they are different.

The U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!

A couple of Thanksgivings ago, my daughter decided to ditch the “traditional” candied version topped with marshmallow that would put a normal person into a diabetic coma and went “surfing” for something different. The recipe she found now makes it to our table more often than once a year. It is still sweet but not overwhelming. It’s great served as a side with pork or ham, as well as turkey. Nummy as a midnight snack with a little whipped cream, too.

Ingredients:

   4 pounds red-skinned sweet potatoes

   1/2 cup whipping cream

   6 tablespoons (3/4 cup) butter

   1/4 cup pure maple syrup

   2 tablespoons bourbon

   1 1/2 teaspoons ground cinnamon

   1 teaspoon ground allspice

   3/4 teaspoon ground nutmeg

   1 cup walnuts, toasted, chopped

Preparaton:

Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.

Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper.

DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.

I was raised by the sea and seafood has been a main part of my diet. When I was a kid, my Dad and I spent weekends at the beach nearly year round. We would catch out own bate, fish, dig for clams and set crab traps near the sea wall that lined the inlet. That was back when the water was clean. now all of my seafood comes from the local supermarket that has an excellent department and a manager that is quite knowledgeable.

One of my favorite dishes is Crab cakes. Crab Cakes are an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, or grilled. They can be served on a bun or, as in the recipe here, on a bed of lettuce either as an appetizer of main dish depending on how big they’re made. The ones in this recipe are sautéed.

Maryland Crab Cakes are the official food of The Preakness Stakes, the second jewel of the United States Triple Crown of Thoroughbred Racing, a horse race that is run on the third Saturday of May each year.

Ingredients

Vinaigrette

   1/2 cup grapeseed oil (I use a good extra virgin olive oil)

   1/4 cup fresh lemon juice

   1 tablespoon minced fresh dill

   1 tablespoon minced fresh tarragon

   1 tablespoon minced fresh cilantro

   1 tablespoon minced green onion

   1/2 teaspoon Dijon mustard

Crab cakes

   1/4 cup mayonnaise

   1/4 cup minced green onions

   2 large egg yolks

   2 tablespoons fresh lemon juice

   4 teaspoons minced fresh dill

   4 teaspoons minced fresh tarragon

   4 teaspoons minced fresh cilantro

   1 tablespoon Dijon mustard

   1 tablespoon finely grated lemon peel

   1/4 teaspoon ground black pepper

   1 pound blue crabmeat or Dungeness crabmeat

   2 cups panko (Japanese breadcrumbs),* divided

   2 tablespoons (or more) butter

   2 tablespoons (or more) grapeseed oil (Canola oil is a good substitute)

   2 5-ounce containers herb salad mix

   Fresh dill sprigs

   Fresh tarragon sprigs

   Fresh cilantro sprigs

   *Available in the Asian foods section of supermarkets and at Asian markets.

Preparation

For vinaigrette:

Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill.

For crab cakes:

Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Since the Winter Solstice, it seems like we have been moved from one crisis to the next without no respite, many of these events overlapping the others, each one exponentially worse. Time to stop for a night and look up at the sky and breath. Tomorrow the moon will not only be full, it will be the closest it has been to Earth in 18 years, a Supermoon. Many astrologers believe it can trigger natural disasters but in actuality, it has little to no effect. The moon may effect the ocean’s tides but it is not capable of triggering devastating earthquakes or volcanic eruptions.

Native Americans have several names for March’s full moon:

As the temperature begins to warm and the ground begins to thaw, earthworm casts appear, heralding the return of the robins. The more northern tribes knew this Moon as the Full Crow Moon, when the cawing of crows signaled the end of winter; or the Full Crust Moon, because the snow cover becomes crusted from thawing by day and freezing at night.

This Supermoon is doubly special as it occurs on the last night of this long, cold snowy winter. Sunday is the Spring equinox when the night and day are equal and the earth is in balance. In mythology it is the time, that Persephone, the Greek goddess of spring, starts Her journey back to Earth and Her beloved mother, Demeter.  Each year at the end of the winter season, She returns to the surface of the earth for a joyful reunion with Her mother.  In winter, She returns to live in the Underworld as the Queen of Hades. Persephone is the goddess of death, yet with a promise of life to come. For Pagans, it is one of the eight important festivals in the Wheel of the Year.

We cannot control the Earth or slow the Wheel, we can take time to go out side, stand still a moment to look up at the night sky and breathe.

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.

Some people say they were brother and sister, Susano-O and Amaterasu. Other people say they were meant to be husband and wife. One thing, however, was clear. They rarely agreed on even the smallest thing, and so could never tolerate the presence of the other for very long.

    And yet, despite their many differences, there was a very close bond between them, which brought them together again and again. Here is the story of one such meeting.

   The shining sun Goddess Amaterasu had a brother, Susanoo, lord of storms and of the sea.

   Susanoo was an uncontrollable man, often given to violence. When he quarreled with his sister, Susanoo lifted up Amaterasu’s beloved pony and threw it at Amaterasu and her priestesses.

   Amaterasu was so angry that she hid in the cave called Iwayado, and there was no warmth or light upon the Earth.

   The other Kami, or Goddesses and Gods, tried to lure Amaterasu out of her cave, but her anger still burned, and she refused to come out. Ame-no-Uzume, the Kami of joy, knew what to do. She placed a mirror near the entrance of the cave. Then, she did a bawdy dance, which made all of the other Kami roar with laughter. Amaterasu was still angry at her brother, the Kami of the stormy sea, but she wanted to know what made everyone laugh. She crept to the edge of the cave and peeked out at Ame-no-Uzume and, angry as she was, Amaterasu had to laugh. In that moment, a ray of her sunlight escaped from the dark cave and reflected in the mirror. Amaterasu saw her own lovely face and could no longer remain angry. She returned to the world, bringing sunlight and warmth.

May the Japanese people be soon back under Amaterasu’s warm glowing light.

h/t Hecate

Fat Tuesday is what it means in English. It’s the last day for some Christians to eat all the food they like and party before the season of fasting before Easter, Lent. In many traditions it isn’t just one day. Mardi Gras, or Carnival season, starts in January after 12th Night or the Epiphany, culminating at midnight on the day before Ash Wednesday. English traditions call the day Shrove Tuesday and for many religious Christians a time for confession. Celebrations vary from city to city and by country but many of the traditions are the same masks, beads, parades and parties. In Mobile, Alabama,the former capital of New France, the Mardi Gras social events start in November with “mystic society” balls on Thanksgiving and New Year’s Eve with more parades and balls in January and February ending on the traditional Tuesday before Lent. And you thought New Orleans and Rio de Janeiro were the party cities, heh. Many if these balls raise large amounts of money for charity, justifying in a way the “decadence”. In other places with a French heritage, like Louisiana, where the revelry also starts weeks before with parades and parties celebrating the arrival of the “Krewes” or organizations that sponsor various parades, the day is an official holiday. Like anyone in New Orleans is going to the office that day. There’s many traditional foods, too, like pancakes, fruit laden sweet breads and sugary pastries. Any food with lots of fat and eggs. Look out arteries here it comes.

A Little History

Mardi Gras was introduced to America in colonial days as a sedate religious tradition by Pierre Le Moyne d’Iberville and Jean-Baptiste Le Moyne de Bienville, in the late 17th century, when King Louis XIV sent the pair to defend France’s claim on the territory of Louisiane.

The expedition, led by Iberville, entered the mouth of the Mississippi River on the evening of March 2, 1699, Lundi Gras, not yet knowing it was the river explored and claimed for France by René-Robert Cavelier, Sieur de La Salle in 1683. The party proceeded upstream to a place on the west bank about 60 miles downriver from where New Orleans is today, where a small tributary emptied into the great river, and made camp. This was on March 3, 1699, Mardi Gras day, so in honor of this holiday, Iberville named the spot Point du Mardi Gras (French: “Mardi Gras Point”) and called the small tributary Bayou Mardi Gras. Bienville went on to found Mobile, Alabama in 1702 as the first capital of French Louisiana. In 1703 French settlers in that city began to celebrate the Mardi Gras tradition. By 1720, Biloxi was made capital of Louisiana. While it had French settlers, Mardi Gras and other customs were celebrated with more fanfare given its new status. In 1723, the capital of French Louisiana was moved to New Orleans, founded in 1718. With the growth of New Orleans as a city and the creolization of different cultures, the varied celebration of Mardi Gras became the event most strongly associated with the city. In more recent times, several U.S. cities without a French Catholic heritage have instituted the celebration of Mardi Gras, which sometimes emerged as grassroots movements.

I mentioned traditional food and no traditional Mardi Gras celebration would be without a King Cake. This cake is actually a sweetened yeast bread, usually baked in a ring shape. The cake is frosted with gold, green, and purple icing representing in order, power, faith, and justice. The traditional colors on the King Cake date back to 1872 and were taken from a prominent parade group, called a krewe. Although this cake is colorful and tasty, the real fun hides within the cake.

The maker of each King Cake hides a token in the cake. The tokens used are a dried red bean or a figurine of a baby, representing the Christ child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck for the coming year. The lucky recipient may also be expected to bake the King Cake or throw the Mardi Gras party for the following year.

As they say in New Orleans, Laissez les bon temps rouler, or Let the good times roll!

“And the winner is”. With those words there will be at least 5 people holding their collective breath, while a finely coiffed and swathed celebrity tears open a sealed envelop with the closely guarded secret. Welcome to the Live Blog of the 83rd Academy Awards from fabulous downtown Hollywood or, in my case, on the couch in the family room with my lap top, a pitcher of martinis and Parmesan popcorn, Oh, and lots of napkins.

I used to chuckle at the introduction of the tuxedoed men carrying the brief case with those envelops and the silly ritual of reading of the “Rules” on how the votes were cast and who voted on what. Do they even do that any more?

The first Oscars were presented on May 19. 1929 at the Roosevelt Hotel in Hollywood at a private brunch for 270 people. My how far they have come. Now it is the “hottest” ticket in town and the parties after for winners and losers are elaborate affairs that would keep food pantries in business for a year. I shouldn’t be too critical many of the industry’s actors, directors and producers do wonderful humanitarian work for causes that would be easily forgotten.

So have you all placed your bets on the winner? if you haven’t you’re out of the loop, since the Oscars are the most gambled on non-sporting event in the US. Even Nate Silver has gotten in on the action with four tips to win your Oscar pool but the kicker this year that even Nate admits are throwing off the odds is that there are now 10 films in the Best Picture Category. Yes, dear hearts, 10, in case you hadn’t noticed. In 2009, the Academy decided to return to its roots. When the award for Best Picture was presented in 1934 and 1935 there were 12 nominees, and from 1935 to 1943 there were 10. So adjust your pools accordingly, there are more “fish in the pond”

Here’s some more answers to those questions about the award you never thought to ask:

Bored? You haven’t seen the production or heard the speeches yet.

I will be your fashion and performance critic as we watch the parade down the red carpet and the main event. I can’t wait to see what get up Helena Bonham Carter wears. BTW, I always cry at the memorial tribute. Below the fold is the list and links for all the nominees. Bring on the show.

I’m not sure about the rest of you, but I need a break from reality, at least for a few hours. The chance to sit in front of the big tube with a drink and a bowl of popcorn or other finger food and watch the glitz and glamor as the Stars walk down the red carpet and make fools of themselves bumbling the lines of acceptance speeches.

Tomorrow night at The Stars Hollow Gazette, I will be hosting a live blog of the 83rd Academy Awards starting at 7:00 PM EST when the march of celebrities in to the Kodak Theater. (yeah, I know I said I needed a break from reality but who said a blog was reality?). I haven’t seen any of these movies. If it weren’t for all the hype about a few of them, I couldn’t even tell you the plot. The hosts this year will be Anne Hathaway, the youngest host in the history of the Oscars, and James Franco, a Best Actor nominee for his tour de force in “127 Hours“.

Some folks make this show like the Super Bowl with special drinks and food. Some go for simple, while some just go all out for exotic drinks and fancy food. The fanciest I get is an extra olive in my martini and maybe some fresh grated Parmesan cheese on my popcorn. So for chuckles here are some of the more exotic drinks in honor of some of the nominees and a few recipes for nibbles to munch as you watch.

The Natalie Portman

This is quite ambitious but looked so pretty in the glass. My experience with some of these types of drinks is, Look, Don’t Drink.

Named for the best actress nominee (for “Black Swan”) and created by Eamon Rockey of  Compose.

Beforehand, chill red wine that’s been sweetened  slightly with sugar (about a tablespoon per half cup of wine) and steeped with  lemon peels.

Next, combine one and a half ounces of Brooklyn gin,  three-quarters of an ounce of lemon juice, a half-ounce of triple sec, a  quarter ounce of gum syrup and an egg white.

Shake and strain into a cocktail  glass.  Using a funnel, pour the red wine into the bottom of the  glass so it forms a deep layer of color.

Mist the top of the cocktail with  absinthe (if you don’t have a spare mister, drizzle a few  drops of absinthe) and garnish with a few dashes of Angostura bitters.

The James Franco is another ambitious cocktail that requires a lot of pre-prep. However, It was amusing that the drink is kept shilled with a chunk of frozen rock.

The  Helena Bonham Carter goes for the simple. It starts out with a chilled glass that has been rinsed with absinthe, then the absinthe is discarded. I know where it can be “discarded”. Never waste absinthe.

Here are some really tasty recipes for appetizers that are fairly simple, can be made ahead and some only take about 20 minutes to prepare.

These would not last 5 minutes in my house

Cheese Straws With Pimentón

These eggs required hot smoked paprika which I found in my local Stop ‘n Shop

Smoky Red Devil Eggs

Make this dip a day ahead

Greek Goddess Dip

For something warm and spicy, this is great. Worth the extra time but can be made ahead and reheated under the broiler

Queso Fundido With Chorizo, Jalapeño and Cilantro

Another one that wouldn’t last in my house. If you like shumai, double this

Shrimp and Cilantro Shu Mai

This would be a great brunch recipe, too

Toasts With Egg and Bacon

An Asian twist on Swedish meatballs

Scallion Meatballs With Soy-Ginger Glaze

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.