Mabon, the Autumn Equinox

This past Wednesday, 22 September, marked the first day of Autumn! I don't know about you guys, but there's something about the first days of autumn that perceptively changes everything around us: that combination of the old dying and the new approaching, that smell of fallen leaves and the crispness of fresh air. Even if none of these are actually going on (and considering the high here in central Maryland that day at over 90 degrees, that's an understatement!), there's still a discernible change in the air.

Mabon (MAY-bone or MAH-bawn) is the Pagan holiday that marks the autumn equinox, which is typically between 20 and 22 September. It is a time to give thanks to the bounty the earth has given to us, and marks a time of balance; as the day and the night are equal, so must the acts of giving and receiving be equal in our lives. Warmth is now passing, and cold is straight before us. This year's Mabon was especially unique, as it directly coincided with the harvest moon.

You might recognize some other festivals that happen around this time of year, including Oktoberfest, originally celebrated by Bavarians as a festival of feasting and merriment that has quickly become a global celebration; Oschophoria of the ancient Greeks, which celebrates the harvests of grapes for wine; and China's mid-autumn festival on the harvest moon, honoring family unity. Why not celebrate all three as you eat the harvests of the earth, drink the wine provided by her, and celebrate your family and friends!

There are many symbols that correspond with the Mabon sabbat, including:

• Mid-autumn vegetables, like squashes and gourds
• Apples and anything made from them, such as cider or pies
• Seeds and seed pods
• Baskets, symbolizing the gathering of crops
• Sickles and scythes
• Grapes, vines, wine

Many Pagans celebrate Mabon by serving a meal of wine for the gods and an earthy meal for the goddesses for their families and friends, using ingredients above and other bounties. They may also make protection charms from hazelnuts and other seasonal nuts; cast spells for home, finance, knowledge, and other things they hope to increase over the year; and clean the entrances to their homes and hang ears of corn on the threshold. Pagan Pride Days are also common during Mabon, during which PPD organizers include a food drive as part of the festivities, to celebrate the bounty of the harvest and to share with the less fortunate.

 

Rev. Selena Fox hanging a wreath to bring in the season!
Click the image to visit her Facebook page.

There are also several myths that revolve around this season, including one of my favorites about the goddess Demeter, her daughter Persephone, and the lustful god Hades of the underworld:

Demeter was a goddess of grain and of the harvest in ancient Greece. Her daughter, Persephone, caught the eye of Hades, god of the underworld. When Hades abducted Persephone and took her back to the underworld, Demeter's grief caused the crops on earth to die and go dormant. By the time she finally recovered her daughter, Persephone had eaten six pomegranate seeds, and so was doomed to spend six months of the year in the underworld. These six months are the time when the earth dies, beginning at the time of the autumn equinox. Each year, Demeter mourns the loss of her daughter for six months. At Ostara, the greening of the earth begins once more and life begins anew.

Celebrating Mabon means giving thanks for the things you have and to reflect on the balance in your own life. Honor the darkness and light within and around you, invite family over for a grand feast, and count your blessings on this day. I know that I, personally, am blessed to have my family and friends, who are always with me during difficult times in my life; my job and career path, as I know some who are not as fortunate; and my fiance, for whom I would do anything and who I know would do the same for me. ;)

While I would have some recipes for you, I am unfortunately busy visiting with family in town this weekend (future mother-in-law is up from Florida), but no worries, I'll have something for you soon! In the meantime, answer me this: What do you have to be thankful for?

Yom Kippur: The Day of Atonement

Happy Yom Kippur from me and Matt! Today is the Day of Atonement, יוֹם כִּפּוּר or יום הכיפורים, and is for repentance. It's often observed by a 25-hour fast and intense prayer, part of which is often at a synagogue, for the sealing of their fate for the coming year that was established on Rosh Hashanah. More than just a religious holiday, even secular Jews observe the day. Because it's a day of fasting, many people greet one another with "Tsom Kal," wishing someone an "easy fast."

But why fast on Yom Kippur? Rabbi Mendy Hecht of AskMoses.com offers these words of wisdom:

Fasting on Yom Kippur is mandated by the Torah and is Positive Mitzvah #164. The Torah commands us to “afflict” ourselves on the “Tenth of Tishrei,” i.e. Yom Kippur. The Mosaic tradition teaches us that “afflict” (in this context) means de-emphasizing the body’s needs in five areas: bathing; using creams, oils, perfumes or other skin accessories; wearing leather shoes; sexual relations; and eating and drinking.

Actually, [eating and drinking is] a very big deal. Yom Kippur is G-d’s designated annual day of total spirituality. On Yom Kippur, we get into things that make us like angels the most, and out of things that make us like animals the most: we spend the whole day in Tefillah, and we put our bodily cravings on the back burner. Tefillah is what makes us most like angels, and eating/drinking is what makes us most like animals. On Yom Kippur, we try to soar as high as we can. Not worrying about what’s to eat helps keep that in focus.

You can imagine, though, that once fasting is over, it's time to celebrate with some food! This meal after breaking a fast should express some of the rejuvenation you feel after a day of fasting, and typically consists of breakfast-type foods like eggs, cheese, and bread. Lots of bagels and schmear going around after a fast! Below is one of my favorite recipes for Yom Kippur: a delicious egg souffle!

Breakfast Egg Souffle

Ingredients

* 1/4 cup flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* pepper
* 6 eggs
* 1 cup cottage cheese
* 2 cups (8 ounces or 250 grams) grated cheese
* 1/2 stick (2 ounces or 60 grams) butter, melted
* 1 small onion, finely chopped
* 4 ounces (115 grams) sliced mushrooms
* 1 tomato, sliced
* fresh parsley

Method

1. Preheat oven to 350° F (180° C). Grease a 9x9 inch casserole dish.

2. Mix flour, baking powder, salt and pepper. Set aside.

3. Beat eggs. Add all cheeses, butter, onion and mushrooms. Mix well.

4. Add flour mixture.

5.Pour into casserole dish, place slices of tomato on top, and push in slightly. Sprinkle with parsley.

6. Bake at 350° F (180° C) for 40 minutes.

Don't forget to also perform teshuvah, תשובה (literally: "return"), or repentance, for any wrongs done. Even if you don't believe in sin, it's not a bad idea to reflect on the past year and see if you can do anything differently in the coming year. It could be a great day to set resolutions, right some wrongs, and do what it takes to make things better!

And of course, a very happy Jewish new year! ;)

DIY Handfasting Cords!

 

Our handfasting cords!

I've alluded to it a few times, but in case you're either a new reader and haven't heard the news in its entirety, or have been keeping up and already know this, Matt and I are getting married on Samhain (Halloween) this year! Oh my GOD, 50 days from now. Things have been full swing with planning and so forth, and since I'm sure there are some here who are in interfaith relationships (see, yet another way to coexist!), I'll be updating on occasion with wedding planning stuff. Complete with pictures, of course. ;)

I've been a crafty little Witch the past couple months (see what I did there?), breaking out some do-it-yourself (DIY) projects for some small aspects of our wedding, including our ring bowl for the ringwarming and my garters. As I complete each project, I'll post them here, along with instructions on how to make each item.

Today, I bring you our handfasting cords! I made this last night, after really hemming and hawing about doing it. I've been reluctant until this point as I really didn't know how to make them... or even how to begin. However, I came across this tutorial by Offbeat Bride lepapillonvert, which became instrumental in designing our handfasting cords.

Wonder where the term "tying the knot" came from? Handfastings, of course! The word originates from a British Isles wedding custom of tying the bride and groom's hands (and/or wrists) together. The bride and groom hold each other's right hands while a cord is used to tie a series of knots around their hands/wrists, with each knot symbolizing a promise made to one another.

Handfastings symbolize a couple showing their commitment and devotion to each other by the act of binding each other. After the ceremony, the couple is both two individuals and life partners.

Since we're obviously an interfaith couple, I'll be updating here once in a while with different aspects of our wedding. And of course, once everything is said and done, you all will get to see pictures, too! I can't wait, you all are going to love it.

For these cords, I utilized three ribbon colors, doubled; some craft wire; some beads; and charms to represent our faiths (mine were the closest I could get to a pentacle, haha). I hope you enjoy them! Past the jump is the method by which I made the cords. If you do end up making your own, comment here with your craftiness!

"M" for Matt, and Star of David for his Judaism.


"S" for Stephanie, and crescent moon/star for my Paganism.

Your Opinion: Restaurants and Screaming Kids

We've all been there. You come into a restaurant with a friend, family member, or significant other, and you ask for a small table to accommodate your party. When you're seated, you're given a menu, and you have both ordered your drink and your food in a matter of minutes. You and your meal-mate smile at each other, lean back, and chat idly while you wait for your food to come out.

Then... it starts.

It's innocuous at first -- seems a little kid has become restless. You ignore it, hoping the issue doesn't escalate. Then, with the power of about a hundred banshees trying to alert one missing from the pack (and he could be hundreds of miles away, who knows), a scream rattles the windows of the restaurant... and the brain cells in your head.

You have a Situation. And that Situation's not going to stop crying anytime soon!

What's a restaurant to do, especially if the parent sits there and does nothing, having obviously tuned out this high-pitched noise? (Or has gone deaf.) Several places, such as Denny's, makes it corporate policy to not have their staff tell a parent to take their kid outside, so they just have to suffer through it with you and the rest of the patrons.

One restaurant, Olde Salty in Carolina Beach, decided to take matters into its own hands. A few days ago, a sign appeared in the restaurant window: "Screaming Children Will NOT Be Tolerated!" Since then, the restaurant has gained notoriety from several different angles, from the ones who praise their actions to those taking personal offense. It's also gained tons of business as a result of its newfound publicity.

So what are your thoughts? I obviously have my own, which I'll put under the jump, but I want to hear your thoughts! Would you frequent a restaurant that didn't tolerate "screaming children"? Or would you boycott it? Do you think restaurants should be more accommodating of children and what they will naturally do (like scream), or that the parents should take more responsibility for the actions of their children? What are your opinions on the matter?

L'Shana Tova, everyone! :)

Happy Rosh Hashanah! Literally "head of the year," ראש השנה‎, today begins the Days of Awe, when Jews all over the world reflect on the past year, focus on repentance, and finally end their time of reflection with Yom Kippur, the holiest of all Jewish holidays. "L'Shana Tova," שנה טובה, is the way to greet others during this first day of Tishrei, to wish someone a good new year. So to everyone reading, happy new year! We have a few more coming up before the calendar change, but I find no harm in ringing in a few new ones. ;)

As with most Jewish holidays, the day is centered around rest and feasts, and Rosh Hashanah is no exception. Some traditional foods for this holiday, as the beginning of the harvest and in celebration of the sweet, include brisket, tzimmes, honey bread, apple crumble, and my favorite, challah. While many foods served at Jewish celebrations are decidedly vegetarian, others are not... but there are simple ways to make any dish vegetarian!

Take tzimmes, for example, a sweet dish comprised of fruit, meat, and vegetables, cooked slowly over low heat and flavored with honey and, on occasion, cinnamon. While its original recipes are delicious, I'm sure, tzimmes is not required to have meat, as exemplified by the recipe below, where any meat is simply omitted!

Vegetarian Tzimmes

Ingredients

* 1 pound carrots, scrubbed and sliced 1 inch thick
* 6 medium yams, peeled and coarsely chopped
* 3/4 cup pitted prunes and dried unsulphured apricots
* 1 cup fresh-squeezed orange juice
* 1/2 cup honey
* 1/2 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees.

2. Place the carrots and yams in a large pot and add water to cover. Cook over medium heat for about 15 minutes or until tender but still firm.

3. Remove from the heat and drain.

4. Place the vegetables in a covered casserole dish. Add the prunes or apricots and mix gently.

5. Combine the orange juice, honey, and cinnamon. Pour over the vegetables and fruit.

6. Cover and bake for 30 minutes. Uncover, stir gently, and continue to bake, uncovered, for another 10 minutes.

This recipe is also under our "Holidays" section.

Was this a frustrating recipe, what with all the chopping, peeling, combining, cooking, and so forth? No worries, there's an appropriate word for that: "Tzimmes!" It's quickly become a "Yinglish" expression that means to make a big fuss, perhaps because of all the slicing, mixing and stirring that go into the preparation of the dish. So next time you're fussing over someone, you can simply say you're "making a tzimmes." ;)

Another hearty L'Shana Tova to everyone, and I hope you have a wonderful new year!

Rosh Hashanah: The Jewish New Year

L'Shana Tova, everyone! I hope you all have a wonderful Jewish New Year. To celebrate in style, below are some fantastic recipes that is sure to delight your guests, Jews and non-Jews alike! (As a Pagan myself, I know I die for these recipes, haha.)

Recipes:
Nana's Brisket
Seven-Vegetable Couscous
Vegetarian Tzimmes
Best Challah EVER

Nana's Brisket

Ingredients

* 3-4 lb. brisket
* 1 large can of beer
* 1/2 bottle ketchup
* salt & pepper to taste
* 1 medium onion, chopped
* 2 cloves garlic, minced

Method

1. Roast brisket uncovered in a 350 degree oven for 1 1/2 hours, until lightly browned. Drain off fat.

2. Salt and pepper to taste and add can of beer, reserving last swallow for yourself. ;) Spread ketchup over brisket. Cover and return to oven and cook 3 to 4 1/2 hours, or until tender.

3. Remove brisket from sauce. Allow meat and sauce to get cold. Skim fat from gravy. Refrigerate overnight.

4. The next day, slice meat across grain to desired thickness and heat gently in gravy.

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Seven-Vegetable Couscous

Ingredients

* 1 l/2 cups couscous
* 3 cups boiling water
* 1 tbsp nonhydrogenated margarine
* 1 tsp turmeric
* 1 tsp salt
* 2 tbsp light olive oil
* 2 medium onions, chopped
* 1 cup finely shredded white cabbage
* 1 medium turnip, peeled and diced
* 1 medium yellow summer squash, halved lengthwise and sliced l/4-inch thick
* 1 medium zucchini, halved lengthwise and sliced l/4-inch thick
* 1/2 cups cooked or drained canned chickpeas
* 1 1/2 cups diced ripe tomatoes
* 1 tsp freshly grated ginger
* 1/2 tsp each: ground cumin, coriander, turmeric and salt

Garnish:
* 1/2 cup golden raisins or finely
* chopped dried apricots
* 1/2 cup sliced or slivered almonds

Method

1. Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.

2. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.

3. Add remaining stew ingredients. Bring to a simmer, then over and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency . The vegetables should be tender, but still firm.

4. To serve, arrange the couscous on the outer edge of a large serving platter. Pour vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

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Vegetarian Tzimmes

Ingredients

* 1 pound carrots, scrubbed and sliced 1 inch thick
* 6 medium yams, peeled and coarsely chopped
* 3/4 cup pitted prunes and dried unsulphured apricots
* 1 cup fresh-squeezed orange juice
* 1/2 cup honey
* 1/2 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees.

2. Place the carrots and yams in a large pot and add water to cover. Cook over medium heat for about 15 minutes or until tender but still firm.

3. Remove from the heat and drain.

4. Place the vegetables in a covered casserole dish. Add the prunes or apricots and mix gently.

5. Combine the orange juice, honey, and cinnamon. Pour over the vegetables and fruit.

6. Cover and bake for 30 minutes. Uncover, stir gently, and continue to bake, uncovered, for another 10 minutes.

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Best Challah EVER

Ingredients

* 1 1/2 packages active dry yeast
* 2 cups warm water
* l/4 cup light olive oil
* 1/4 cup honey
* 5 1/2 to 6 cups unbleached white flour
* 1 1/2 teaspoons salt
* 2 eggs, beaten
* 1 egg white for glaze
* poppy or sesame seeds for topping

Method

1. In a small bowl, combine the yeast with 1/2 cup of the warm water. Let stand for 5 to 10 minutes, or until completely dissolved. Stir in the remaining water, along with the oil and honey.

2. Combine 5 1/2 cups of flour and salt in a large mixing bowl. Make a well in the center and pour in yeast mixture and beaten eggs. Work together, first with a wooden spoon, then with hands. Add more unbleached flour, up to an additional 1/2 cup, until the dough is no longer sticky.

3. Turn the dough onto a well-floured board. Knead for 8 to 10 minutes. Place in a floured bowl, cover with a clean dish towel and let rise in a warm place until doubled in bulk, about l l/2 hours.

4. Punch down the dough and divide in half. To braid it, divide each half into thirds and make long strands, about 1 1/2 inches in diameter. Attach three strands at one end by pinching them together. Braid the strands, then pinch together at the other end. If desired, pull the two ends together to make a circle.

5. Place the loaves on a lightly floured baking sheet and let rise again in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

6. Preheat the oven to 350 degrees. Brush the tops of the braided loaves with egg white and sprinkle with poppy or sesame seeds. Bake for about 45 minutes, or until the tops are golden and the loaves sound hollow when tapped. Cool on a rack.

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