Friday, December 25, 2009
Christmas Day - Freya's Day
and open to Her Wisdom."
10th Day of the First Lunar Cycle
Ruled by Hera
Lunar Tree Cycle ~ Beth/Birch
Celtic Tree Cycle ~ Beth/Birch
Moon Phase: waxing half
Moon sets: 12:59AM EST
Moon rises: 12:14PM EST
Moon in the Cardinal Fire Sign of Aries
Rhiannon's Cycle of the Moon
Lunar Meditation: The blessing age
Sun in Capricorn
Sunrise: 7:41AM EST
Sunset: 4:58PM EST
Solar Question for the Day: ""To whom do you need to show more senstivity?"
Samhain (Calan Gaeaf) Quarter of the Year
December 25th, 2009
Now isn't this appropriate -- Christmas Day coming on Freya's Day - the Day of Sharing and Relationhip. There are Major magickal energies for spells/rites to Develop Talents.
Christmas: Christmas is not a Wiccan festival; however, it is such an intrinsic part of life today that almost all Witches will celebrate it.
It's hard to avoid such a dominant celebration. Certainly, anyone with children would have to be either very lucky or extremely firm in order to persuade their young not to celebrate it. Many Witches celebrate Yule and then go on to celebrate Christmas too.
[From: Kate West's "The Real Witches' Year"]
TRADITIONAL ENGLISH CHRISTMAS RECIPES
In our family it has always been the tradition to put a 'sixpenny bit' into the pudding just before baking. (A sixpenny bit was the old silver coin worth ½ shilling or sixpence). The family would examine their portions of pudding, usually served with cream or brandy sauce, to see who was the lucky one to get the sixpence - not for the value of the coin - but for the luck it would bring in the forthcoming year. With the advent of decimal currency this tradition has died out a little, but we use a modern 5 pence piece. (If you use a dark coloured or copper based coin then wrap it in silver cooking foil). Wash the coin, but you will find the baking will sterilise it for you.
Do warn anyone eating the pudding that there is a small silver coin hidden somewhere.
We would bring the pudding to the table, having first having upturned it out onto a large plate. The top of the pudding would have a real holly sprig for decoration - or, on special occasions - we would pour a little brandy over the cake, set fire to it and bring it into the darkened room ablaze!
(The brandy burns with a cool blue flame and does not burn the cake - and adds a little 'extra' taste). You can serve this on its own, with custard, brandy sauce or cream.
This will make TWO dark, rich tasting puddings that will serve 8 people per pudding.
100g or 4oz flour
50g or 2oz soft white bread crumbs
2 large eggs
1 teaspoon mixed spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
100g or 4oz shredded suet
100g or 4oz soft brown sugar
100g or 4oz grated apple
1 grated carrot
100g or 4oz mixed candied peel
100d 4oz chopped, blanched almonds
150ml ¼ pint of beer (preferably a dark beer)
100g or 4oz currants
100g or 4oz sultanas
225g or 4oz raisins
50g or 2oz chopped prunes
The juice plus the grated rind of half a lemon
The juice plus the grated rind of half an orange
1 tablespoon black treacle
1 tablespoon brandy
1. In a large bowl, mix all the ingredients together, stirring well. Don't forget the silver coin!
2. Cover with a clean cloth and leave overnight to infuse
3. Take two clean 2 pint (1.1 litre) basins and split the mixture between them.
4. Cover each basin with greaseproof paper and a cloth. Tied the paper around the top of the basin to keep in place.
5. Now steam or boil for 8 hours, making sure the water does not boil away. (A large saucepan, containing water, with the basins stood in the water is the best way to steam or boil these puddings).
6. Take them out of the pan making sure that they are still covered and store until they are needed.
7. When ready to use re-boil them for another two hours.