PENWITH PAGAN NEWS
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Next Moot Ritual
IMBOLC/CANDLEMAS
Sunday January the 29th in Sancreed Village Hall at 2pm
In a wonderful alternative to our usual format, Barry & Kate Reilly are treating us to a Druid Imbolc ritual. This ceremony is relatively short and will be followed by the traditional moot meditative walk to Sancreed well for a Blessing, returning for a shared libation. Please wear the Imbolc colours of white and light green if possible, and please bring a small white shell, stone or flower to give as a gift to Bride. The footpaths are likely to be muddy so you will need appropriate footwear.
The ritual will be held at Sancreed Village Hall. The Hall is easy to find. Going westbound past Penzance on the A30, turn right at Drift, (signposted Sancreed and Carn Euny). As you come into the village, you will pass the parish church on the right. The Hall is on the corner facing you at the next turning to the left. There is plenty of roadside parking.
There will be the usual £2 per person contribution towards expenses, plus please bring food and drink to share, preferably healthy or homecooked.
This ritual will be entirely suitable for children, and also for disabled or infirm if the walk is omitted.
For further information, please contact:
Sarah 01736 787 522 vivianatfarwest@supanet.com
Dave on 01736 787 230 tarewaste@yahoo.co.uk
Eve 01735 793 876 meadowsweeteve@googlemail.com
Next Sacred Site Clearance:
FEB 19th MADRON WELL o/s 445 327 Meet at on path near well.
please see 'Dates' for our full 2012 site clearance list.
For more information on helping us on a sacred site clearance Dave:
Call: 01736787 230 or E-mail: tarewaste@yahoo.co.uk
Lammas Loaf Recipe
The loaf used in the libation for the moot's Lammas ritual was so delicious that the recipe has become quite sought after! The Loaf was made by Kim and she has kindly given the recipe which is as follows:
Ingredients
The following ingredients are mostly measured in quantities of "cups". Unfortunately my weighing scales aren't up to accurate measurements. If you're wondering what counts as a cup, my cups can take 250ml of water, but there's no need to be too worried.
1/2 cup warm water (boiling water with enough cold water added to be hand hot) 1 teaspoon of sugar 2 tablespoons dried active yeast (we use Allinsons ) 1 1/2 cups of milk (we use organic full cream jersey milk) 2 cups porridge oats 3 tablespoons honey (we use "Tropical Forest" organic forest honey) 2 tablespoons vegetable oil (we use organic cold pressed sunflower oil) 1 teaspoon sea salt 3-4 cups of strong wholemeal flour (we use Marriage's organic stoneground strong wholemeal flour)
Method
First, wake up the yeast: place the warm water in a medium sized bowl, add the sugar, sprinkle the yeast over it, and whisk thoroughly. Stand in a warm spot until the yeast bubbles (about 5 minutes).
Next, heat the milk until it just starts to bubble, and place in a large bowl. Stir in the oats. Add the honey, oil and salt. Cool the mixture to luke warm, and add two cups of the flour. Mix well with a wooden spoon, add the yeast mixture, and then stir some more.
Add as much of the remaining flour as you can successfully incorporate to make a soft dough. I only usually manage to add slightly more than one more cup (three in total).
Turn out the dough onto a floured surface, and knead for about ten minutes until it's smooth and elastic. Whilst kneading, we believe it is crucial for success to sing the "Lammas bread blessing" written by Diane Baker, and which appears on page 251 (with musical notation) of "Circle Round" by Star Hawk, Diane Baker and Anne Hill. The words are as follows (you could always make up your own tune):
Bless the earth that grows the grain;
Bless the water that gives us rain.
Bless the wind that helps seeds spread;
Bless the fire that bakes our bread.
We also like to get as many people involved in the kneading as possible (a bit like stirring the Christmas pudding).
When finished, place the dough in a lightly-oiled bowl, turning it so that it is oiled all over. Cover it with a clean tea towel, and leave it to rise in a warm spot for about an hour, by which time it will have grown substantially.
Punch down the dough, divide it into three, and leave it to rest for ten minutes.
On a floured surface, roll each portion into a long sausage shape about 40cm long. Join the three strands at one end, and then plait until you reach the end, joining them at the other end as neatly as possible.
Place on a lightly-oiled baking sheet, cover, and leave it for 40 minutes, by which time it will have risen quite considerably again. Preheat the oven to 350F/180C, so it will be hot at the end of the 40 minutes.
Bake your loaf for 30-35 minutes, until golden brown and hollow-sounding when tapped on the bottom.
Remove from baking tray, and cool on a rack.
If you don't wish to do a plaited loaf, you could instead just make one large round loaf, or multiple small loaves or rolls, as you choose.
Enjoy!
Sarah Vivian & Dave Munday's Handfasting