"I light these candles to clean and heal
Let flame light my purpose - let candle reveal
The good work I've done - and the work that remains
I give thanks for our house and for all it contains
Let body and mind and home be cleansed
an it harm none so mote it be "
On the day of the February Festival of Imbolc ( or St Brigid's Day ), Pagans celebrate the recovery of the goddess Brighid who is renewed as the Maiden after the birth of the God while others celebrate the religious festival of Candlemas.
Imbolc marks the beginning of spring. In ancient times , tribes, clans and villages would gather together to honor the Celtic Goddess Bride or Brighid and ask for healing for the sick following the harsh winter. Brighid is one of the many goddesses of hearth and home. The word Imbolc means "in the belly" referring to the bulbs and seeds lying in the earth , perhaps dropped by the birds the previous year, waiting for the right time to sprout . Imbolc is also the time when calves and lambs are born and cows and sheep are producing milk for their young. For this reason milk and dairy products are popular among pagans at this time.
Colors associated with Imbolc : white, pink, red, yellow, green and brown
Crystals associated with Imbolc : Amethyst, rose quartz, citrine, tigers eye and bloodstone
Incense associated with Imbolc : Incense can be made by using dried basil, bay, wisteria, cinnamon, violet, vanilla and myrrh oil.
Purpose of Imbolc : At this time rituals for healing and fertility should be carried out . Fertility on this occasion relates to the earth so this is a good time to bless the seeds that will be planted soon to ensure a good crop. Farmers need their animals to produce healthy young so we must remember to include these wishes in our rituals. This is also a time for healing and cleaning and cleansing the house from top to bottom leave your windows open and let everything air out . When all the cleaning is done you can celebrate the arrival of Imbolc , a festival of lights , by lighting perfumed candles in every room let them burn for as long as possible but be sure to do this safely.
Lamb Stew
2lbs lamb chops
1 1/2 pints water
2 medium onion roughly chopped
4 carrots sliced
4 potatoes sliced thickly
a good pinch of parsley
a pinch of salt
a pinch of pepper
a good pinch of dried chives or 1 tsp fresh
Cut the fat and bone from the lamb chop put them in a roasting pan and roast in a hot oven to obtain the fat. When the bone and fat have roasted remove the bones and place the hot rendered fat in a casserole . Put the lamb chops in the hot fat and add water, vegetables , herbs and the salt and pepper. Cover the casserole with a lid or foil. Put it in the oven at about 350F and cook slowly for 1 1/2 -2 hours . When the casserole is cooked strain off the liquid and thicken using your preferred method then pour your thickened gravy back over the casserole .At the end of the cooking time if there is too much fat it can be removed by laying a slice of dry bread on top of it - the bread will soak up the excess fat. Serve with green vegetables and new potatoes.
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