Celebrating Brighid

As many of you already know the Celtic Goddess Brighid is honored at Imbolc. With the day itself fast approaching I thought I would take a little time to pay homage to her.

Brighid is someone of a Jill-of-all trades. She has two sisters each with the name Brighid and is considered the classic triple Goddess. Together they're associated with healing, crafts, and home. She was thought to watch over women during child birth and was also patron to musicians, artists, and healers. She has also been known to be helpful in matters of prophecy and divination.

Brighid's name comes from the Celtic word Brig meaning exalted. She is known as the High One of Strength and the bringer of civilization. Her worship was spread all over Ireland but originated in the southeast region known as Leinster, and was attended by and all female priesthood.

Brighid was the daughter of the Dagda, a Celtic fertility God and supreme deity of the land. She was the mother of Ruadan who was half giant and half God. Early myths say she was married to the Irish King, Bres Mac Elatha in an attempt to form an alliance between the Tuatha De Danaan and the Formorian sea-giants.

In their attempts to help transition Pagans to Christianity it is likely that she was turned into St. Brigit of Christian mythology. As St. Brigit she was either a virginal blind nun who gouged out her own eyes in an attempt to keep her self pure, or a friend of Mary mother of Jesus and her nursemaid/ his foster mother. St. Brigit is honored at Candlemass, what the Christian's hoped to turn Imbolc into.

Imbolc Mac & Cheese

With Imbolc right around the corner I start thinking of all sorts of yummy dairy laden delights to whip up. As I've mentioned before I can't really celebrate Sabbats. One way I can make the day a little more special for myself is by putting on my Kitchen Witch hat and cooking up a Sabbat themed meal.

One of my husbands favorites is my home made macaroni & cheese casserole. I love the versatility of this recipe. I've made a scrumptious seafood pasta bake with green onions and peas, I've made a ball park version with bell peppers and kielbasa, and I've made an Italian version with fresh herbs and sausage. Add a fresh salad with seasonal veggies on the side and you've got a full meal.

Despite the many ways I've transformed this our staple version is usually filled with chopped ham and broccoli. I hope you try it out for your Imbolc festivities.

Ingredients:

• 1 pound macaroni
• 3 Tbsp butter
• 1/4 cup minced onion
• 1 clove garlic, minced
• 3 Tbsp flour
• 2 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 ounces shredded Cheddar or Colby cheese (for a creamier cheese sauce use 4 ounces shredded and 4 ounces Velveeta)
• 1 bag frozen broccoli
• 1 large Ham steak chopped

Directions:

1. Cook macaroni according to box directions, add broccoli during last few minutes of cooking time.
2. In a medium saucepan melt the butter and saute onions and garlic on medium heat. When the onions are tender slowly stir in flour until it makes a yellow paste. Gradually whisk in milk stirring constantly over medium heat until sauce thickens (you'll know it's thick enough when it coats your whisk).
3. Add salt, pepper and cheese and stir gently until the cheese is melted and the sauce is smooth.
4. Combine cheese sauce, ham, broccoli and macaroni and pour into a greased 13x9inch baking dish.
5. Bake for 30mins at 350 degrees Fahrenheit.
6. When finished cover with tinfoil and allow to rest for 10-15 minutes before serving.

Enjoy!

Elixir of Brighid

From The Wiccan Year

Warm a pint of milk in a small saucepan. Add a teaspoon of honey and 1/8 tsp of vanilla. Stir constantly until the honey is dissolved. Allow the mixture to cool to room temperature. Pour it into your chalice and drink to taste the sweetness of the Goddess.

Perfect for your Imbolc ritual.