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April's showers have given way to rich and fertile earth, and as the land greens, there are few celebrations as representative of fertility as Beltane. Observed tomorrow on May 1st, festivities typically begin the evening before, on the last night of April. It's a time to welcome the abundance of the fertile earth, and a day that has a long (and sometimes scandalous) history. Depending on your tradition, there are a number of ways you can celebrate this Sabbat.
Depending on your particular tradition, there are many different ways you can celebrate Beltane, but the focus is nearly always on fertility. It's the time when the earth mother opens up to the fertility god, and their union brings about healthy livestock, strong crops, and new life all around.
One tradition that is the making of Bannocks. In parts of Scotland, the Beltane bannock is a popular custom. It's said that if you eat one on Beltane morning, you'll be guaranteed abundance for your crops and livestock. Traditionally, the bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire. Once it's blackened on both sides, it can be removed, and eaten with a blend of eggs and milk.
Here is a recipe for traditional Bannocks from allrecipes.com
Prep Time: 20 min Cook Time: 15 min Total Time: 35 min
Ingredients:
1 1/2 cups oatmeal
1/8 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon butter
1/2 cup hot water
Preparation:
Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.
Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.
Traditionally, the Beltane Bannock would have been made with meat fat, such as bacon grease, instead of butter and you can use this if you prefer.
April's showers have given way to rich and fertile earth, and as the land greens, there are few celebrations as representative of fertility as Beltane. Observed tomorrow on May 1st, festivities typically begin the evening before, on the last night of April. It's a time to welcome the abundance of the fertile earth, and a day that has a long (and sometimes scandalous) history. Depending on your tradition, there are a number of ways you can celebrate this Sabbat.
Depending on your particular tradition, there are many different ways you can celebrate Beltane, but the focus is nearly always on fertility. It's the time when the earth mother opens up to the fertility god, and their union brings about healthy livestock, strong crops, and new life all around.
One tradition that is the making of Bannocks. In parts of Scotland, the Beltane bannock is a popular custom. It's said that if you eat one on Beltane morning, you'll be guaranteed abundance for your crops and livestock. Traditionally, the bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire. Once it's blackened on both sides, it can be removed, and eaten with a blend of eggs and milk.
Here is a recipe for traditional Bannocks from allrecipes.com
Prep Time: 20 min Cook Time: 15 min Total Time: 35 min
Ingredients:
1 1/2 cups oatmeal
1/8 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon butter
1/2 cup hot water
Preparation:
Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.
Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.
Traditionally, the Beltane Bannock would have been made with meat fat, such as bacon grease, instead of butter and you can use this if you prefer.