Veronica

Litha

  
By:  Veronica  •  Wiccan  •  4 years ago  •  52 comments

Litha

Another Feast Day is upon me. 

Midsummer or the Summer Solstice is the most powerful day of the year for the Sun God. 

It is a Fire feast so bonfires will be lit.

Incense: Sage, mint, basil, Saint John's Wort, sunflower, Lavender
Decorations: Dried herbs, potpourri, seashells, summer flowers, and fruits.
Colours: blue, green, and yellow

Element: Fire

Midsummer Incense

Sage, mint, basil, Saint John's Wort, sunflower, mistletoe (specifically the berries which represent semen), oak, rowan, and fir.

Suggested activities for Litha:

*Rededication to the Lord and Lady

*Divination related to romance and love

*Light a white candle in front of a mirror and say your own Lithia prayer over it, then allow the candle to burn out.

*Float paper boats with blessings on a river/stream to bring luck and love to whatever may find it, or to the land.

*Singing and dancing around a bonfire

*Outdoor picnic feasts

*Create crowns out of flowers 

Foods:  I grill almost everything.  Honey and herbs play a big part in the feast.  I make kabobs:  ham & pineapple, shrimp, honey chicken, and kielbasa.  

With the proteins I use red and green peppers and new potatoes.  I also grill fresh vegetables and corn.

I make Honey Faerycakes and a Solstice Herb Bread.  I also make Honey scones.

Faery Honeycakes

Recipe from Hearth and Home Witchery

1/2 cup sweet white wine
1 egg
2/3 cups flour
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons sugar
1 cup of honey
1/8 teaspoon of nutmeg
Oil for frying

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt and sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey and nutmeg in a small bowl. Heat 1/2 inch of the oil in a frying pan until hot but don't let it get so hot it smokes!! Drop the batter into the oil 1 tablespoon at a time and fry until golder brown. Drain on paper towels. Dip into honey. Makes 1 1/2 dozen

Buttermilk Scones for Litha from Hearth & Home Witchery

3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
2 Tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated Orange Rind
1 Tablespoon Heavy Cream
1/4 teaspoon Cinnamon
2 Tablespoons Sugar

Preheat oven to 425 degrees. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and fold air into batter. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the 
dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

Glaze: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot with Orange Honey Butter (recipe follows).

Solstice Herb Bread

3 C. flour 
1 tbsp. sugar 
1 tsp. salt 
1 pkg. dry active yeast 
2 tbsp. chopped fresh chives 
2 tsp. chopped fresh rosemary 
1 tsp. fresh thyme 
1 1/4 C. hot water 
2 tbsp. Crisco

Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again 
doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.

 

Litha Devotion

Love, light and bountiful beauty granted to us through Mother Earth.  On this Midsummer evening we thank our Mother Earth for giving us such gifts and so much more.  Bless all on every Litha.

Blest Be.

Tags

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Enoch
Masters Participates
1  Enoch    4 years ago

Dear Friend Veronica: Sunday last we went to a Summer Solstice celebration in Romulus on route 89.

They did serve, among other delights, Solstice Herb Bread. 

Thanks for sharing this part of your heritage, and various components thereof.

We are as grateful as we are illuminated.

The more we know of each others ways, the better we can understand and get along.

This old world can use some more getting along.

Peace and Abundant Blessings to You and Yours.

Enoch.

 
 
 
Veronica
Senior Expert
1.1  author  Veronica  replied to  Enoch @1    4 years ago

I wish I could have gone to that.  

 
 
 
Dean Moriarty
Professor Participates
2  Dean Moriarty    4 years ago

Is midsummer or summer solstice also the most powerful day of the year for the sun God in the south hemisphere as it is now winter there? 

 
 
 
Veronica
Senior Expert
2.1  author  Veronica  replied to  Dean Moriarty @2    4 years ago

Actually many Pagans in the Southern Hemisphere celebrate Yule at this time because for them it is midwinter not midsummer.  Some of them do follow the feast wheel of the year as we do in the Northern Hemisphere.  

 
 
 
charger 383
Professor Quiet
2.2  charger 383  replied to  Dean Moriarty @2    4 years ago

sort of like how Easter moves around in the calendar? 

 
 
 
Trout Giggles
Professor Principal
2.2.1  Trout Giggles  replied to  charger 383 @2.2    4 years ago

Do you know how Easter is calculated every year? I learned this in RCIA

Easter is always the first Sunday after the first full moon following the Vernal Equinox.

That doesn't sound Pagan at all, does it? LOL!

 
 
 
Veronica
Senior Expert
2.2.2  author  Veronica  replied to  Trout Giggles @2.2.1    4 years ago

I was just going to write about the Easter placement.  Thanks for doing it for me.

 
 
 
Veronica
Senior Expert
2.2.3  author  Veronica  replied to  charger 383 @2.2    4 years ago

Trout actually explained about Easter.  But the reason the holidays change from the Northern to Southern hemispheres is because the seasons are direct opposites and most Pagan feast days are seasonal based.

Yule lands between Dec 20-23 NH    June 20-22  SH

Imbolic is celebrated either Feb 1 or 2 (depending on the celebrant - I do Feb 2) NH  August 1 SH

Ostara March 20-22 NH  Sept. 20-22 SH

Beltane May 1 NH Oct 31 or Nov 1 SH

Litha June 20-22 NH Dec 20-22 SH

Lughnsadh Aug 1 NH Feb 1 or 2 SH

Mabon Sept 20-22 NH  Mar 20-22 SH

Samhain - October 31 NH  May 1 SH

 
 
 
Trout Giggles
Professor Principal
2.2.4  Trout Giggles  replied to  Veronica @2.2.2    4 years ago

You're welcome. I like showing off how little I actually know sometimes. :)

 
 
 
Trout Giggles
Professor Principal
3  Trout Giggles    4 years ago

Funny that you mention basil, sage, rosemary and other herbs. We currently have a bumper crop of herbs on our deck and made a delicious chicken on Sunday with them.

Summer Solstice has always been my favorite time of year

 
 
 
Veronica
Senior Expert
3.1  author  Veronica  replied to  Trout Giggles @3    4 years ago

I love to cook with fresh herbs.  Can you give me the chicken recipe?

I have to admit Mabon is my favorite because I love Fall.

 
 
 
Trout Giggles
Professor Principal
3.1.1  Trout Giggles  replied to  Veronica @3.1    4 years ago

For sure! It's very simple, actually. Take a young roaster (size depends on how many you're feeding). Place in a disposable aluminum pan. We used fresh basil, sage, thyme, oregano, and rosemary. Stuff the herbs in the chicken's butt and under the skin. Also place pats of butter under the skin and in the butt. Salt and pepper as you like.

We also placed red taters, onions, celery, and carrots in the pan around the chicken. And we used lots of butter. Then we placed it on the grill at about 350 degrees and cooked for about 1.5 to 2 hours (depending on size of chicken).

The chicken came out with the crispiest skin and the veggies were tender with a slight brown on them because of the butter. We do this about 2-3 times a summer because we both love roast chicken and this doesn't heat up the house.

 
 
 
Veronica
Senior Expert
3.1.2  author  Veronica  replied to  Trout Giggles @3.1.1    4 years ago
For sure! It's very simple, actually. Take a young roaster (size depends on how many you're feeding). Place in a disposable aluminum pan. We used fresh basil, sage, thyme, oregano, and rosemary. Stuff the herbs in the chicken's butt and under the skin. Also place pats of butter under the skin and in the butt. Salt and pepper as you like.

Thanks.  I will have to try this on Sunday - my daughter cannot get enough chicken & I get tired of the same old same old.

 
 
 
Trout Giggles
Professor Principal
3.1.3  Trout Giggles  replied to  Veronica @3.1.2    4 years ago

Use any vegetable that you want, we've tried corn on the cob and mushrooms.

 
 
 
Veronica
Senior Expert
3.1.4  author  Veronica  replied to  Trout Giggles @3.1.3    4 years ago

My husband loves grilled squash.  

 
 
 
Trout Giggles
Professor Principal
3.1.5  Trout Giggles  replied to  Veronica @3.1.4    4 years ago

We grill it with a brush of olive oil, balsamic vinegar and garlic salt.

I still prefer it breaded and deep-fried.

 
 
 
Veronica
Senior Expert
3.1.6  author  Veronica  replied to  Trout Giggles @3.1.5    4 years ago

I do the same when I grill (although sometimes I use a wine vinegar).  

At Mabon I do a battered fried squash.  

 
 
 
Trout Giggles
Professor Principal
3.1.7  Trout Giggles  replied to  Veronica @3.1.6    4 years ago

that sounds really good

 
 
 
Raven Wing
Professor Expert
3.1.8  Raven Wing  replied to  Veronica @3.1.6    4 years ago
At Mabon I do a battered fried squash.

I prefer battered and fried squash, with plenty of herbs and spices at various times of the year. The only other way I like squash is in soups. 

 
 
 
Veronica
Senior Expert
3.1.9  author  Veronica  replied to  Raven Wing @3.1.8    4 years ago

I have never really enjoyed squash soup.  Not sure why.

 
 
 
Raven Wing
Professor Expert
3.1.10  Raven Wing  replied to  Veronica @3.1.9    4 years ago

The only squash soup I really care for is Butternut squash soup. I first had it at the small cafe at the High Museum in Atlanta GA when I was visiting there. It was so good I had to try to make it when I got back home. While my efforts are not exactly the same as that at the High Museum, it is very close. As with most things, by using a little more or less of even one ingredient can make the difference. When you are going by only your taste buds for the ingredients, it is sometimes hard to tell how much of each is needed. 

But, other than that, while I can eat other types of squash in soups, I don't enjoy them near as much as the Butternut squash.  

 
 
 
Veronica
Senior Expert
3.1.11  author  Veronica  replied to  Raven Wing @3.1.10    4 years ago

My husband enjoys butternut squash soup, but I am hesitant to make it. 

 
 
 
Raven Wing
Professor Expert
3.1.12  Raven Wing  replied to  Veronica @3.1.11    4 years ago
but I am hesitant to make it.

When I make it I first bake the squash cut in half and seeds removed, then season each half with butter, salt, cinnamon, cloves, nutmeg and a bit of allspice. This allows the butter and seasonings to flavor the squash while baking. When the squash is tender throughout Then I peel the squash after it has cooled, cut it up into pieces and put them in a blender and add some sugar for sweetening. If it's too thick I use some low sodium chicken broth to thin it to a more desired consistency. 

This is only how I make it, but, the choice of whether to boil it or bake it is the choice of the cook. I prefer baking it as it helps retain the flavor of the squash and the seasonings better. And the choice of seasonings are up to how one wants it to taste. Some like it hot and spicy, others like it thick and little seasoning. So the taste buds of the ones eating it are the determining factor of how it is seasoned. 

 
 
 
Veronica
Senior Expert
3.1.13  author  Veronica  replied to  Raven Wing @3.1.12    4 years ago

I prefer not boil squash.  I like to bake them.  I am going to try your recipe.  Thanks.

 
 
 
Larry Hampton
Professor Guide
3.1.14  Larry Hampton  replied to  Raven Wing @3.1.10    4 years ago

We love the Butternut squash,,,very yummy.

 
 
 
pat wilson
Professor Guide
4  pat wilson    4 years ago

I enjoy your articles.

 
 
 
charger 383
Professor Quiet
4.1  charger 383  replied to  pat wilson @4    4 years ago

I do too

 
 
 
Veronica
Senior Expert
4.1.1  author  Veronica  replied to  charger 383 @4.1    4 years ago

Laugh

 
 
 
Veronica
Senior Expert
4.2  author  Veronica  replied to  pat wilson @4    4 years ago

Thank you.  

 
 
 
Hal A. Lujah
Professor Expert
5  Hal A. Lujah    4 years ago

tumblr_nj5w4qSaCf1qln00mo1_500.jpg

 
 
 
Veronica
Senior Expert
5.1  author  Veronica  replied to  Hal A. Lujah @5    4 years ago

I think it is, but to each their own.  

 
 
 
Hal A. Lujah
Professor Expert
5.1.1  Hal A. Lujah  replied to  Veronica @5.1    4 years ago

Just being a sarcastic atheist.  I have no problems with Pagans and Wiccans though.  They never try to control anyone.

 
 
 
Veronica
Senior Expert
5.1.2  author  Veronica  replied to  Hal A. Lujah @5.1.1    4 years ago

Oh you atheists, always giving people a hard time.

 
 
 
Trout Giggles
Professor Principal
5.1.3  Trout Giggles  replied to  Hal A. Lujah @5.1.1    4 years ago

They never come to my door asking me to join their coven/group.

Why not? I'm a fun person!

 
 
 
Veronica
Senior Expert
5.1.4  author  Veronica  replied to  Trout Giggles @5.1.3    4 years ago

Going door to door takes too much time & takes that time away from the dancing, drinking and singing.

I have actually thought about hanging a sign on my door to announce I am Wiccan and that religious solicitation is not welcome.  My husband is worried the neighbors will come after us with pitchforks.

 
 
 
Trout Giggles
Professor Principal
5.1.5  Trout Giggles  replied to  Veronica @5.1.4    4 years ago
Going door to door takes too much time & takes that time away from the dancing, drinking and singing.

Always an excuse. LOL!

I have a St Francis of Assisi and Virgin Mary statue in our flower bed and it still doesn't stop the Mormons, JWs, and Pentecostals from bugging me. Of course, with all the flowers coming up, they might be a tad invisible.

 
 
 
Veronica
Senior Expert
5.1.6  author  Veronica  replied to  Trout Giggles @5.1.5    4 years ago

Well, I had to say something.....I think dancing, drinking and singing is a legitimate excuse for not "evangelizing" door to door.

They can be sooo pushy, and not in a good way.

 
 
 
Phoenyx13
Sophomore Quiet
6  Phoenyx13    4 years ago

Sounds like it will be a great time  Thumbs Up 2

 
 
 
Veronica
Senior Expert
6.1  author  Veronica  replied to  Phoenyx13 @6    4 years ago

We usually have a great time.... drinking, dancing, singing......

 
 
 
Raven Wing
Professor Expert
7  Raven Wing    4 years ago

What a wonderful celebration. While Fall is my favorite time of the year, Summer is an awakening for many types of plants and animals. The Summer Solstice is indeed a time for celebration.

And thank you for sharing your delicious sounding recipes. I am anxious to try them. Mother Earth does provide us with many ways to improve our health and strength through the many various herbs and spices that she makes available to us. She is truly the ultimate healer of many various types of illnesses. I don't have space now for a garden, but, I do grow my own herbs. Many of the ingredients in your recipes are indeed great healers. (smile) 

 
 
 
Veronica
Senior Expert
7.1  author  Veronica  replied to  Raven Wing @7    4 years ago

I do look for ingredients that have healing properties and try to use as many fresh items as I can.  

I hope the recipes you try turn out well.

 
 
 
Raven Wing
Professor Expert
7.1.1  Raven Wing  replied to  Veronica @7.1    4 years ago

I try to use as many of the herbs fresh as I can, but, I do dry some of them for when the weather is not favorable, which is not that often here on So Calif.

Although I am not fond of Oregano, I do make an Oregano tea at least 3 times a month. The benefits of the tea are wide ranging;

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Due to the anti- inflammatory   and antioxidant compounds present in these leaves, there is an impressive range of health benefits that a simple cup of this tea can provide. In terms of its medicinal effects, they can be enjoyed both by drinking, inhaling, and even topically applying this tea to the   skin .

Benefits of Oregano Tea

The most notable health benefits of oregano tea include its ability to clear up   respiratory   issues, prevent   cancer , protect   heart   health,   boost   immunity , and aid in   weight   loss , just to name a few.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The many benefits are worth enduring the taste, at least for me. Once I drink the tea I will eat a sprig of cilantro to rid the taste of the oregano, and get even more health benefits from the cilantro;

  • Rids the Body of Heavy Metals. ...
  • Protects Against Oxidative Stress. ...
  • Lowers Anxiety and Improves Sleep. ...
  • Lowers Blood Sugar Levels. ...
  • Protects Against Cardiovascular Disease. ...
  • Prevents Urinary Tract Infections. ...
  • Settles Digestive Upset. ...
  • Protects Against Food Poisoning.

 

 
 
 
Veronica
Senior Expert
7.1.2  author  Veronica  replied to  Raven Wing @7.1.1    4 years ago

I never heard of using oregano for tea.  

I cannot eat cilantro.... I am one of those that cannot get the good taste out of it.

 
 
 
Trout Giggles
Professor Principal
7.1.3  Trout Giggles  replied to  Veronica @7.1.2    4 years ago

Uh, me, too. It tastes like soap to me

 
 
 
Trout Giggles
Professor Principal
7.1.4  Trout Giggles  replied to  Raven Wing @7.1.1    4 years ago

I might try that. We have a bumper crop of oregano this year.

 
 
 
Veronica
Senior Expert
7.1.5  author  Veronica  replied to  Trout Giggles @7.1.3    4 years ago

Yep, everyone in my family except my husband tastes soap.

 
 
 
Raven Wing
Professor Expert
7.1.6  Raven Wing  replied to  Veronica @7.1.2    4 years ago
I cannot eat cilantro....

A lot of people I know don't like cilantro for one reason or another. But, I am an avid eater of it. I eat it on a lot of different things. It's one of the staples in my house. I also make tea with dried cilantro, but, I prefer it fresh. 

 
 
 
Raven Wing
Professor Expert
7.1.7  Raven Wing  replied to  Trout Giggles @7.1.4    4 years ago
I might try that. We have a bumper crop of oregano this year.

Some people like to add some honey or sugar to it, and maybe some cinnamon. But, I prefer it just plain. 

 
 
 
Veronica
Senior Expert
7.1.8  author  Veronica  replied to  Raven Wing @7.1.6    4 years ago

I prefer most of my herbs fresh.

 
 
 
Raven Wing
Professor Expert
7.1.9  Raven Wing  replied to  Veronica @7.1.8    4 years ago

Same here. Dried has its usefulness, but, when dried it loses some of the flavor and does not really work as well as fresh. 

when I make my Italian spaghetti sauce I use only fresh herbs to give it that full bodied flavor, so that whatever I use it with the flavor will not get lost.  

 
 
 
dave-2693993
Junior Participates
7.1.10  dave-2693993  replied to  Raven Wing @7.1.6    4 years ago
A lot of people I know don't like cilantro for one reason or another.

Oh yes, I am one of those people that loves it, especially on ceveiche. Or anything with lime.

Tasty.

 
 
 
Larry Hampton
Professor Guide
9  Larry Hampton    4 years ago

We were able to enjoy the summer Solstice (almost 11pm here when the sun hit the deck) with bonfire and roasted beast, and veggies, along with wine from last summer's plums. Great night.

Great article as well; much appreciated. I dig ontologies that recognize the importance of our relationship with the planet and all it's beings.