Ostara/Easter Celebration

Can Both Holidays Be Combined into One Event?

Mar 6, 2008

The eggs of the season, http://www.morguefile.com/archive/?display=144922&

There are practitioners of the Olde Religion who are also Christian. Both spiritual paths celebrate spring's holidays with seasonal flowers and foods.

There are Christian Pagans and Christian witches. Are these terms oxymorons like silent scream and jumbo shrimp? The primary issue to be addressed is the definition of Christian, Pagan and witch. Christians believe in Jesus as the Messiah. Most Pagans and witches work with the natural forces in the universe to create positive goals whether or not they are monotheistic or polytheistic.

Ostara, day of the vernal equinox, is the Pagan festival welcoming spring. Easter is the Christian celebration of Jesus’ resurrection. This year, these holidays are two days apart. It’s possible to blend the two spiritual paths in a unique celebration.

Décor

Eclecticism reigns regarding the format. There are no hard and fast rules to follow. Joy’s the keynote. Festivities are a mix of Ostara and Easter traditions.

Floral decorations are spring flowers: bluebells, narcissuses, forsythias, hyacinths, lilacs, crocuses, daffodils, jonquils, violets, irises, tulips and dogwood. Plants that grow from bulbs are symbols of new life, joy and hope. In Christian tradition, the Easter lily bulb symbolizes Jesus’ tomb and the flowers, his resurrection. These aren’t natural spring flowers. Florists force them to grow so they bloom during Easter.

Table/altar cloths and candles are of the traditional holiday colors.

Light green is the traditional Ostara color. Green is the color of fertility and abundance.

Easter colors are pastels :

Blue: hue of the heavens.
Purple: color of royalty.
Yellow: sunlight, bringing happiness and joy.
Pink signifies a new beginning.
Green, the color of grass, brings hope.
Orange: represents hope. Associated with dawn.
White symbolizes grace and purity.

Decorations include crystals, figurines of rabbits, decorated egg shells and other symbols of both holidays.

The Feast

Devilled Eggs
Ham with Currant-Mustard Sauce
Lemon “Buttered” Asparagus
Dandelion Greens and Bacon Dressing
Scalloped Potatoes
Angel Food Cake, Strawberry/Lemon Topping

Devilled Eggs: Boil desired amount of eggs. Remove yolks from whites. Mash yolks with mayonnaise and mustard to taste and desired consistency, adding a small amount of softened margarine. A few drops of hot sauce are optional.

Currant-Mustard Sauce: Blend ½ c currant jelly and ½ c yellow mustard. Spread over scored ham during the last thirty minutes of baking. Heat sauce as a condiment for the meat.

Lemon-tarragon Margarine: For each ½ pound of drained cooked asparagus, add 2 tsp melted margarine and lemon juice and tarragon to taste. Toss well.

Bacon dressing: Dice and pan fry three bacon slices. Drain bacon on paper towels. Reserve 2 Tbs of the fat. Blend 3 Tbs flour into fat using a whisk. When mixed, add 1 beaten egg and 2 Tbs cider vinegar. Cook over low heat, stirring constantly until thickened. Pour over 4 c dandelion or other greens.

Scalloped potatoes: Thinly slice 4 medium potatoes. Grease casserole dish. Put a potato layer in it. Dot with margarine. Season with salt and pepper. Continue doing this until the potatoes are used up. Dot the top with margarine and seasonings. Cover potatoes with milk. Bake at 375 degrees for about an hour or until potatoes are done, adding more milk if necessary.

Strawberry/Lemon Topped Angel Food Cake: Slice strawberries into bite-sized pieces. Marinate in lemon liqueur overnight. Serve on slices of angel food cake.