Imbolc: Pagan Fire Festival
Toss the Old to Bring in the New, Growth, Renewal, Fertility
Feast of Lights or Torches or the Virgin or Waxing Light, Festival of the Ewe's Milk or Lights, Imbolgc Brigantia, Lupercus, Candlelaria, Snowdrop Festival....
Imbolc is a Solar Festival marking the middle of the dark half of the year, when fertile livestock either have or will soon have babies. It’s the time of the Goddess’ recovery after giving birth to the God and a celebration of spring replacing winter. This Greater Sabbat is celebrated on February 1st or 2nd.
The Celebration
Red, orange, pink, white, brown and light green candles in silver holders are placed on top of the yellow altar cloth. A small silver dish holds herbs of the Sabbat: bay leaves, angelica, basil, myrrh, tansy and coltsfoot. There is a crystal vase with white flowers. Small besoms (brooms), handcrafted snowflakes and turquoise, amethyst, garnet, bloodstone, onyx and ruby crystals adorn the altar. Incense is cinnamon, vanilla, violet or wisteria.
Gaze at the candles’ flames and visualize them imparting renewed energy, creativity and strength. Look into the past and the future, visualizing a more positive time. Give thanks for what is about to happen. At sunset or after the celebration, light every lamp in the house for several moments.
The Feast
Traditional fare are dairy products, curries, onions, leeks, shallots, garlic, peppers, poppy seeds, breads, raisins, spiced wine, ale, mead and herbal teas. A green salad to symbolize the returning spring is a welcoming addition.
- Appetizer: Cheese tray and crackers.
- Beef Stroganoff: Brown 2 ½ lbs pot roast cut into strips with 1 minced onion in a salted pan, adding margarine if needed. Stir in 2 c water, 2 beef bouillon cubes, 1/4 tsp hot pepper sauce and 1 1/2 Tbs each yellow mustard, ketchup and Worcestershire sauce. Boil. Simmer, covered until meat is tender. Blend in ½ c sour cream.
- Chopped Meat Curry: Sauté 1 ½ lbs chopped beef or lamb and 1 medium diced onion in salted pan, while breaking up the meat. When pan is moist, add 1 tsp minced garlic and 2 Tbs curry powder. Cook until meat is done. Add 1 (16) oz pkg frozen peas. Heat through. Condiments: Diced cooked bacon, chopped peanuts or cashews, chopped hard boiled eggs, chopped green onion, shredded coconut and/or chutney.
- Beef in Bay Leaf Gravy: Brown 4 pound rump roast in salted Dutch oven. Add 2 chopped carrots, 1 diced onion, ½ tsp celery seeds, 1 tsp vinegar, 1 bay leaf and 1 c water. Boil and simmer in covered pot until beef is tender, about 2 hours, adding water as needed. Remove meat and bay leaf from pot. Blend in 1 c sour cream. Slice meat, return to pot and heat through.
- Fried peppers, shallots and leeks: Put salad oil in a large frying pan to coat bottom. Thinly slice 2 bell peppers, 3 shallots and 3 leeks. Heat oil in pan, then add vegetables. Sprinkle with fresh ground black pepper to taste. Toss vegetables well. Lower heat. Simmer, covered until vegetables are done.
- Noodles with Poppy Seeds: Add 1 ½ Tbs margarine and 2 tsp poppy seeds to 1 lb cooked fine noodles. Mix well while heating thoroughly.
- Roquefort Salad Dressing: Mix ¾ c salad dressing or mayonnaise, ¼ c sour cream, 1/2 tsp Worcestershire sauce and two minced garlic cloves. Add 4 oz crumbled Roquefort or bleu cheese. Put through food processor until smooth. If dressing is too thick, thin with milk.
Related articles:
Beltane: Pagan Spring Celebration
Sources:
Buckland’s Complete Book of Witchcraft, Raymond Buckland, (Llewellyn Publications, 1990)
Cunningham’s Encyclopedia of Crystal, Gem & Metal Magic, Scott Cunningham, (Llewellyn Publications, 1989)
The Celtic Druid’s Year, John King, (Blandford, 1995)
