Lá Fhéile Bríde or Imbolc is upon us once again! You will find some general information below. I will keep adding to this page as I collect more information.
Please keep in mind that a lot of this will be of Celtic influence as that is my chosen path.
I found this crocus image here at the Rampant Scotland Newsletter
Date: February 2nd
Also Known As: Imbolc, Candlemas, St Brigid's Day, Là Fhèill Brìghde(Scots Gaelic), Gwyl Ffraed(Welsh), Groundhog Day
"Mundane" Customs: Taking time off, spring cleaning, begin the seasons sowing(symbolically or literally), making corn dolls(symbols of Brigid), making Brigid's Crosses, weather prognostication, watching for serpents, badgers, or groundhogs, burning of candles, checking stores of supplies, milking, making butter and cheeses, offering food to the poor, visiting wells or bodies of water
More Ritualistic Customs: making corn dolls(symbols of Brigid), making Brigid's Crosses, divination, initiations(in the Dianic Tradition), ritual washing, leaving offerings of food on the altar or window sill for Brigid/The Goddess, setting a place at the table for The Goddess/Brigid, The Parade of the Bríde Óg, birth and rebirth rituals, visiting wells or bodies og water
General Meaning: A celebration of the coming Spring, festival of the hearth and home, celebration of the lengthening of days
Goddess Associations: Brigid(first and formost), All Virgin/Maiden Goddesses, Aradia, Athena, Inanna, Gaia, and Februa
Symbols: White flowers, besoms(brooms), Brigid's Crosses, ploughs, bear's, crocus
Herbs/Flowers: Basil, Angelica, Blackberry, Bay Laurel, Heather, Violets, Iris
Foods: local seasonal fruit and vegetables, ham, lamb, root vegetables, breads, apples, pears, butter, cheese, dairy products, milk, soda bread, cakes, porridge, honey
Beverages: mead, spiced wine, wheat ales( Hefe Weizen for example) or other ales, water, cider(alchoholic or otherwise), seasonal fruit juice, milk
Interesting Notes: Some scholars beleive that this festival had associations with bears, honey, and mead, possibly remnants of ancient bear cults. The Irish were known for carving bears long after they went extinct from The Island.
Imbolc Blessing
Taken from PaganNews.com - Imbolc
Blessed be the earth, and all who dwell upon it.
We give thanks for the season now departing from us.
For the blessings it has bestowed upon us,
And upon those with whom we share this world.
Blessed be the new season.
We pray that it will be a time filled with peace,
With abundance, with prosperity,
With wisdom,
With love.
Blessed be all who share this feast.
Let us now prepare for the time ahead
By opening our hearts, and our minds, and our spirits.
Blessed be.
Recipes
I live on the Southern Coast of British Columbia so the ingredients I've used will reflect that since I try to eat locally and seasonally. I also have a rather restricted diet, being Gluten and Dairy free. I know, it makes celebrating a holiday based on dairy products a little difficult. Sometimes it's the thought that counts. I will provide alternatives where necessary.
Roasted Root Vegetables
Ingredients:
Baby potatoes
Parsnips
Onions(red or yellow)
Rutabaga's(AKA yellow turnips)
White Turnips
Carrots
Garlic, whole cloves
Salt
Pepper
Montreal Steak Spice(Optional)
Olive Oil
*The amounts for this recipe aren't really important, just cut up the amount you need for the people you are feeding and season to taste!
1)Preheat oven to 375 degrees Fahrenheit.
2)cut vegetables into cubes of similar size, toss with oil and seasonings, spread vegetables into a roasting pan or baking sheet.
3)Bake for 20minutes, then stir
4)Bake for another 20 minutes or until vegetables are easily peirced with a fork and are nicely browned.
Irish Stew
found at http://allrecipes.com/
Ingredients:
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 11/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)
Directions:
1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Bread Pudding
Taken from http://allrecipes.com
Ingredients:
10 slices white bread, cut into cubes **or gluten free bread
1/4 cup margarine, melted **or dairy free/vegan margerine
1/2 cup raisins
1 teaspoon ground cinnamon
6 eggs **or your favourite egg replacer
3/4 cup white sugar **can use brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk **or rice/almond milk
1 pinch ground nutmeg
Directions:
2. In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
3. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for
4. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Sources:
http://en.wikipedia.org/wiki/Imbolc
http://www.wicca.com/celtic/akasha/imbolclore.htm
Pagan News - Imbolc
Celtic Well - Imbolc
All Recipes
