IMBOLC/CANDLEMASS

 Imbolc is a Solar Festival or a Fire Festival that both pagans( country dwellers) and christians celebrate on Feb 1st eve and Feb 2nd(Groundhogs Day). This is the midpoint of the dark time of the year(Winter). The Winter Solstice was Dec 21st and the Spring Equinox is March 20th. Imbolc is a time to celebrate the coming of Spring and the Suns increasing warmth, new growth and letting go of the old. The pagans honor the goddess Bride or Brigid and the christians honor St. Brighid. This is the time most farm animals give birth. Back in the ancient days, this was a time of great rejoicing as life continued for the" country dweller" and his family.
  This is a great time to start your spring cleaning. Open those windows and let in some fresh air!( IF its not too cold.) It is also a good time to take a walk(any time is a good time. lol) out with Mother Nature to see if you can find any emerging new life. Pussywillows start to bud, now, and the Snowdrops have been out in bud and, now, they will begin to flower. Days are getting longer and there is a thrill of expectation amid the chill in the air.
  I love symbology, it is the language of the subconscious.Its also universal. For example if you put a broom outside your front door you are symbolizing sweeping out the old and bringing in the new. On Imbolc/Candlemass candles are lit to symbolize the return of the Sun. There are many rituals and symbols for Imbolc/Candlemass. There is lots of history about Brighid and her role in these holidays. Do a search if you want to find out more.There are so many sites that I couldn't think about creating a link. Each one I looked at had different ideas. There are also tons of recipes appropriate for this holiday... I will leave one with you.....
   Bubble &  Squeak:
      Boil and mash 2 cups of potatoes and 2 cups of turnip
      Chop and blanch 2 cups of cabbage and add to the above
                               Add 1 large onion, chopped
                                1-2 cloves of garlic, chopped
                                1 cup of  cooked, diced ham
                                4 sliced bacon, cooked ( reserve drippings)
      Salt, pepper, sage, thyme and tarragon to taste. In a large frying pan with heated bacon drippings. Add the above, pressing into the pan to form a large, flat cake. Cook over medium heat until hot. Serve with beer, stout,or ale.
This is a very old recipe from the British Isles..

Have fun with this holiday! It is not a somber occasion. Its light and airy, just like Spring!

"Silence is the need-fire that sparks my imagination"
                                                         Susie M.