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Veronica

Imbolc

  
By:  Veronica  •  Wiccan  •  5 months ago  •  63 comments

Imbolc
Mid Winter Celebration

256

It is the Mid-Winter Sabbat.  It occurs on Groundhog's Day (February 2nd).  It is the time to use up the stores (root vegis, left over grain).  It is a meager feast, but a feast just the same.  We have survived half the winter and looking forward to the Spring Equinox.

My feast day begins with a batch of scones - I used dried cranberries in mine.  My daughter and sister adore my homemade scones (or bannocks for the Scots out there).  I prepare myself for ritual - don my ritual dress and cloak and go to my alter.  I light my power candle, light some appropriate incense, put on some Celtic music and cast my circle.  I perform my ritual, give thanks and close my circle.  

I then began my potato soup, which simmers all day.  I make some mulled wine in the crockpot.  I make a loaf of Old-fashioned Soda Bread to go with my soup.  There is no dessert, since it is a meager feast.  

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Veronica
Professor Guide
1  author  Veronica    5 months ago

Another Feast!!!!!

 
 
 
Trout Giggles
Professor Principal
1.1  Trout Giggles  replied to  Veronica @1    5 months ago

Do you make your potato soup with a dairy base? I ask because if I make something with a dairy base, I can't let it simmer because it will curdle

 
 
 
JBB
Professor Principal
1.1.1  JBB  replied to  Trout Giggles @1.1    5 months ago

Only cream soup at the very end of cooking. Like cream in coffee. You would not brew coffee with the cream already in the water...

 
 
 
Trout Giggles
Professor Principal
1.1.2  Trout Giggles  replied to  JBB @1.1.1    5 months ago

Oh, ok. So potato soup can be done in the crockpot so add the cream later

 
 
 
devangelical
Professor Principal
1.1.3  devangelical  replied to  Trout Giggles @1.1.2    5 months ago

I love potato soup. I can bring my own bacon bits and shredded cheese, right?

 
 
 
Snuffy
Professor Participates
1.1.4  Snuffy  replied to  Trout Giggles @1.1.2    5 months ago

This is the recipe I love for potato soup. It's not 100% crock pot cooking as you do the dairy part at the end on the stove, but that's a small step.  I'll make this at least once a month during the winter, which down here is actually only about 5 weeks long at most.  hehe

Slow Cooker Potato Soup | Gimme Some Oven

 
 
 
Veronica
Professor Guide
1.1.5  author  Veronica  replied to  Trout Giggles @1.1    5 months ago

Yes, I use heavy cream and milk.  I have not had a curdling issue, yet.  I do use a cast iron Dutch oven.

 
 
 
Veronica
Professor Guide
1.1.6  author  Veronica  replied to  devangelical @1.1.3    5 months ago

I crumble bacon to be added and several different types of cheese.

 
 
 
devangelical
Professor Principal
1.1.7  devangelical  replied to  Veronica @1.1.6    5 months ago

even better. spending over 15 minutes in a kitchen cooking drives me batty.

 
 
 
shona1
Professor Quiet
1.1.8  shona1  replied to  devangelical @1.1.3    5 months ago

Morning Vangy...you can add Vegemite to soups..

 
 
 
Kavika
Professor Principal
1.1.9  Kavika   replied to  shona1 @1.1.8    5 months ago
you can add Vegemite to soups..

You can but if you do and eat it you turn into a frog.

ee09d98c-1d03-46ed-96ed-31d3995b13b1.a3e3ebd15108cef38f0d3a0bb0a41a58.jpeg?odnHeight=768&odnWidth=768&odnBg=FFFFFF

 
 
 
devangelical
Professor Principal
1.1.10  devangelical  replied to  shona1 @1.1.8    5 months ago

I could add it to a lot of things that aren't edible.

 
 
 
shona1
Professor Quiet
1.1.11  shona1  replied to  devangelical @1.1.10    5 months ago

But adding Vegemite to it, it will  become edible..think of the $$ you will save..

We even have Vegemite ice cream and pizza...life is good on the rock..

 
 
 
Waykwabu
Freshman Silent
1.1.12  Waykwabu  replied to  shona1 @1.1.8    5 months ago

When I was young, my parents were very poor. Unable to buy medicines at the pharmacist when us kids were ill, mother dissolved 2 teaspoons of Vegemite in  a cup of boiling water and fed this to us every couple  of hours.  I'm still alive so it obviously worked.  :)))

 
 
 
Trout Giggles
Professor Principal
1.1.13  Trout Giggles  replied to  Snuffy @1.1.4    5 months ago

Thanks! I made potato soup a long time ago and it was very tasty.

 
 
 
Trout Giggles
Professor Principal
1.1.14  Trout Giggles  replied to  Veronica @1.1.5    5 months ago

I need a cast iron dutch oven

 
 
 
devangelical
Professor Principal
1.1.15  devangelical  replied to  Trout Giggles @1.1.14    5 months ago

just tell hubby you want a dutch oven next time you're in bed...

 
 
 
Trout Giggles
Professor Principal
1.1.16  Trout Giggles  replied to  devangelical @1.1.15    5 months ago

I ain't falling for that....

 
 
 
Veronica
Professor Guide
1.1.17  author  Veronica  replied to  Trout Giggles @1.1.14    5 months ago

I love mine.  I have to clean it right after using, but damn the food tastes sooo good.

 
 
 
Trout Giggles
Professor Principal
1.1.18  Trout Giggles  replied to  Veronica @1.1.17    5 months ago

You don't wash it, do you? One thing I know about cast iron is you do not use soap on them

 
 
 
mocowgirl
Professor Quiet
1.1.19  mocowgirl  replied to  Trout Giggles @1.1.18    5 months ago
One thing I know about cast iron is you do not use soap on them

I use soap on mine, towel dry and then heat on stove to make sure it is completely dry and then lightly oil.

I don't cook anything with tomatoes in my cast iron.

 
 
 
Trout Giggles
Professor Principal
1.1.20  Trout Giggles  replied to  mocowgirl @1.1.19    5 months ago

My mom almost beat me to death (with the skillet) when I washed one of her skillets with dish soap.

 
 
 
Veronica
Professor Guide
1.1.21  author  Veronica  replied to  Trout Giggles @1.1.18    5 months ago

I use hot water, scouring pan and dry immediately.  

 
 
 
devangelical
Professor Principal
1.1.22  devangelical  replied to  Trout Giggles @1.1.18    5 months ago
One thing I know about cast iron is you do not use soap on them

uh oh... oh well, I'm still here...

 
 
 
Trout Giggles
Professor Principal
1.1.23  Trout Giggles  replied to  Veronica @1.1.21    5 months ago

That's what Mr G does.

 
 
 
sandy-2021492
Professor Expert
1.1.24  sandy-2021492  replied to  devangelical @1.1.3    5 months ago

Potato soup is one of those recipes I play with a lot.  If I have some leftover bacon, in it goes.  Same with shredded cheese.  Scallions?  Toss them on top.  Some leftover ham?  Throw that in there, too.

 
 
 
sandy-2021492
Professor Expert
1.1.25  sandy-2021492  replied to  shona1 @1.1.11    5 months ago
We even have Vegemite ice cream and pizza

Why would you do that?

 
 
 
sandy-2021492
Professor Expert
1.1.26  sandy-2021492  replied to  mocowgirl @1.1.19    5 months ago

I use soap on mine when I have to.  For example, if I make tacos, the seasoning doesn't wash off with just hot water, and then food cooked in it subsequently tastes like tacos.  So I use soap then.  But if I just cook something that isn't heavily seasoned, I'll use only hot water.

I also dry it on the stove and coat it with oil before I put it away.  It renews the seasoning.  My cast iron skillets are just as non-stick as Teflon, even with only a little bit of oil.

 
 
 
devangelical
Professor Principal
1.1.27  devangelical  replied to  sandy-2021492 @1.1.24    5 months ago

hell yeah...

 
 
 
devangelical
Professor Principal
1.1.28  devangelical  replied to  devangelical @1.1.27    5 months ago

a meal in a bowl is how I like it...

 
 
 
Split Personality
Professor Guide
1.1.29  Split Personality  replied to  Trout Giggles @1.1.18    5 months ago

Ours are enameled.  Bought them used on line years ago

but now there many more options than Le Cruiset and Lodge

all about $40 to $50

 
 
 
devangelical
Professor Principal
1.1.30  devangelical  replied to  sandy-2021492 @1.1.25    5 months ago

>gag<

 
 
 
devangelical
Professor Principal
1.1.31  devangelical  replied to  devangelical @1.1.30    5 months ago

... compost.

 
 
 
Kavika
Professor Principal
2  Kavika     5 months ago

I love feasts.

 
 
 
Veronica
Professor Guide
2.1  author  Veronica  replied to  Kavika @2    5 months ago

Me, too.

 
 
 
devangelical
Professor Principal
2.1.1  devangelical  replied to  Veronica @2.1    5 months ago

if I show up too early, I'll fill up on baked goods and appetizers...

 
 
 
devangelical
Professor Principal
2.1.2  devangelical  replied to  devangelical @2.1.1    5 months ago

I was a teenager before we had store bought bread in the house. my mom baked it. now only on holidays.

 
 
 
Veronica
Professor Guide
2.1.3  author  Veronica  replied to  devangelical @2.1.2    5 months ago

That is when I usually make homemade bread.  

 
 
 
devangelical
Professor Principal
2.1.4  devangelical  replied to  Veronica @2.1.3    5 months ago

my mom always makes me a loaf of cranberry nut bread during the holidays. it's the only way I can stand them.

 
 
 
devangelical
Professor Principal
2.1.5  devangelical  replied to  devangelical @2.1.4    5 months ago

dinner rolls is what she does best.

 
 
 
devangelical
Professor Principal
2.1.6  devangelical  replied to  devangelical @2.1.5    5 months ago

... with way too much butter.

 
 
 
devangelical
Professor Principal
2.1.7  devangelical  replied to  devangelical @2.1.6    5 months ago

or drowning in gravy...

 
 
 
devangelical
Professor Principal
2.1.8  devangelical  replied to  devangelical @2.1.7    5 months ago

...now I barely eat in one day what I used to eat in 1 meal, almost 80 lbs ago.

 
 
 
Buzz of the Orient
Professor Expert
2.2  Buzz of the Orient  replied to  Kavika @2    5 months ago

The big one here is coming up in a little over a week, the biggest one of the year, an 8 day holiday to enjoy Spring Festival - the lunar new year.  Delicious food, family gettogethers, happiness.  

 
 
 
Trout Giggles
Professor Principal
2.2.1  Trout Giggles  replied to  Buzz of the Orient @2.2    5 months ago

egg rolls and wantons!

 
 
 
Buzz of the Orient
Professor Expert
 
 
evilone
Professor Guide
3  evilone    5 months ago

Let's eat!

 
 
 
Veronica
Professor Guide
3.1  author  Veronica  replied to  evilone @3    5 months ago

Don't forget your big soup spoon.

 
 
 
evilone
Professor Guide
3.1.1  evilone  replied to  Veronica @3.1    5 months ago

There's a new rule. Never leave home without your towel and your big soup spoon. LOL! 

Easy Olive Garden Zuppa Toscana Soup

 
 
 
Veronica
Professor Guide
3.1.2  author  Veronica  replied to  evilone @3.1.1    5 months ago

Good rule.

My co-worker sent me that recipe a couple of weeks ago...I haven't tried it yet.  I may substitute spinach for kale.  I have never cared for kale.

 
 
 
Krishna
Professor Expert
3.1.3  Krishna  replied to  Veronica @3.1.2    5 months ago
I have never cared for kale.

I used to eat a lot of Kale (for its high nutritional value), but now I use Collards instead as it has similar nutrients but I like the taste better.

 
 
 
Veronica
Professor Guide
3.1.4  author  Veronica  replied to  Krishna @3.1.3    5 months ago

Hmmm, maybe I should try collards.

 
 
 
evilone
Professor Guide
3.1.5  evilone  replied to  Veronica @3.1.2    5 months ago
I may substitute spinach for kale.  I have never cared for kale.

I just leave out the greens. It really doesn't add much to the soup anyway.

 
 
 
Trout Giggles
Professor Principal
3.1.6  Trout Giggles  replied to  evilone @3.1.5    5 months ago

I'm with you. I don't like spinach or kale

 
 
 
devangelical
Professor Principal
3.1.7  devangelical  replied to  Trout Giggles @3.1.6    5 months ago

don't tell me you're taking those fruit and veggy pills. I've been having kathy lee nightmares for a week.

 
 
 
Trout Giggles
Professor Principal
3.1.8  Trout Giggles  replied to  devangelical @3.1.7    5 months ago

Oh, hell no. I like veggies. I need to eat more of them

 
 
 
evilone
Professor Guide
3.1.9  evilone  replied to  Trout Giggles @3.1.6    5 months ago
I don't like spinach or kale

I like spinach, but in the soup it's pretty much just a wilted sloppy mess. If it added to the flavors then I'd be all in. I'm going to try and make some home made spinach raviolis sometime this spring. 

 
 
 
devangelical
Professor Principal
3.1.10  devangelical  replied to  evilone @3.1.9    5 months ago

there needs to be at least one ingredient in the soup that will stick to your teeth when you smile...

 
 
 
devangelical
Professor Principal
3.1.11  devangelical  replied to  devangelical @3.1.7    5 months ago
I've been having kathy lee nightmares for a week.

... and she's in lingerie, holding a bible. that's when I wake up screaming...

 
 
 
Drinker of the Wry
Junior Expert
3.1.12  Drinker of the Wry  replied to  devangelical @3.1.11    5 months ago
A candy-colored clown they call the sandman
Tiptoes to my room every night
Just to sprinkle stardust and to whisper
Go to sleep, everything is alright
I close my eyes then I drift away
Into the magic night, I softly say
A silent prayer like dreamers do
Then I fall asleep to dream my dreams of you
In dreams I walk with you
In dreams I talk to you
In dreams you're mine all of the time
We're together in dreams, in dreams

 
 
 
mocowgirl
Professor Quiet
4  mocowgirl    5 months ago

I love potato soup, but have made some summer squash soup this winter because I am trying to use the veggies that I froze from last year's garden.  I still have a lot of okra and green beans that may wind up 

I have sweet potatoes that I need to use or cook and freeze.

I use steamed sweet potatoes with a little butter and cinnamon for a warm winter dessert.

Occasionally I use them in soups and chili.

I also have lentils I need to use so sometime in the next few days, I will be making Sweet Potato, Carrot, Apple and Red Lentil Soup.  I usually double the chili powder and cumin and use smoked paprika.  Also, I use Better than Bouillon Chicken in 4 cups water instead of vegetable broth.

Sweet Potato, Carrot, Apple, and Red Lentil Soup Recipe (allrecipes.com)

 
 
 
Kavika
Professor Principal
5  Kavika     5 months ago

I just stopped by to see if there were any leftovers.

 
 
 
Kavika
Professor Principal
6  Kavika     5 months ago

If anyone is interested in Native American (Ojibwe) dishes from the midwest and Canada there is a cookbook by Heid E. Erdrich, professor, author, business owner, Lectures on AI art, language and literature and a chef, she is the sister of Louise Erdrich, Pulitzer Prize winner and author of numerous books, having sold millions of books worldwide. 

Heid has authored this book, ''Original Local'' Indigenous foods, stories, and recipes from the Upper Midwest. 

All recipes use natural and local foods of course the base food for most of the recipes is ''wild rice'' or manoomin to us. Wild Rice is part of us and much of our lives revolve around it, it is not the stuff you buy in a store. It grows wild in rivers and lakes and is hand-harvested and prepared, it is black and very hard until it is cooked then the magic comes out in it. 

I harvested manoomin for many years as a kid, it is harvested only towards the end of August each year. If I had a dollar for every pound of manoomin I harvested I'd be a rich man today.

If anyone wants I'll post a few recipes from the book here. Just let me know.

Real hand-harvested manoomin can be purchased from the Ojibwe Bands in MN via the internet, just google Ojibwe wild rice MN for sale. You get the Red Lake band website and the White Earth Band website. It's not inexpensive but it is well worth the price.