Summer Solstice ~ June 21st

Midsummer is upon us, celebrated between the 21st-22nd of June midsummer is the longest day and shortest night.

We are midway to the harvest season. We have planted our seeds, set our intentions and now we tend to our gardens and self in hope that we reap abundance in the fall.

There are so many way to celebrate Midsummer.

• Dance around the May Pole......representing GOD + GODDESS intertwining.
• Jump over the bon fire.....couples hold hands and jump the fire to have "luck" for the coming year.
• Light a fire to keep the "evil spirits" from your land......traditionally the fire was burnt all night and you carry a stone in your hand as you circle the Litha bonfire, and whisper your intentions to the stone. Say things like "heal my heart" or "help me see the truth" for example. After your third turn around the fire, throw the stone into the flames. And so it is!
• Offer to the Sun Gods+Goddesses:
  Balder ( Norse God of the Sun )
  Freyr ( Norse god of Summer + Healing )
  Lugh ( Celtic God of the Harvest )
  Thor ( Norse God of Thunder )
  Ra ( Egyptian God of the Sun )
  Phoebe ( Greek Goddess of Prophecy )
  Amaterasu ( Japanese Goddess of Heaven )
• Offer to the FAE......stay up all night and see them dance in the morning light.
  
  
• Bake bannock over the fire for the FAE + the old gods/goddesses
  Bannock bread originated in Scotland, where it was first made as a quite heavy and dense loaf with a barley or oatmeal dough and no leavening. It can be cooked on sticks over the fire or in a skillet.
  
  Ingredients
  • 1 ½ c unbleached all-purpose flour
  • 1 ½ c white whole wheat flour* (or more all-purpose*)
  • ½ c powdered milk
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 Tbsp shortening, lard, or butter
  • 1 - 1 ½ c water
  • Cooking oil (for greasing the pan)

• Instructions

  • In a medium bowl, mix the flours, powdered milk, baking powder, and salt.
  • Add the shortening and cut the fat into the dry ingredients until the mixture resembles coarse breadcrumbs. (If you will be taking this mix traveling with you, you can make this dry mix ahead of time and store it in a sealed plastic bag or container until you are ready to make your bread.)

• To Prepare The Bread

  • Grease a 9-inch cast iron skillet and warm it over the fire coals (or stove on medium heat). (Your goal is to get the pan hot enough that the batter will sizzle when it hits the pan, but not so hot that the oil is smoking.)
  • Add some water to your dry bread mixture and mix just until a very thick batter forms.
  • Place the better into the warm skillet and press it to roughly 1 inch thick.
  • Cook the bread for 10-15 min. Once the bottom is a dark golden and the top of the batter is starting to dry out, flip the loaf.
  • Bake the loaf on the second side for 10-15 minutes. (If your bannock takes any less than 10 minutes to bake on a side before the crust starts to burn, then your heat is too hot and the outside is cooking faster than the inside. Move your pan to a cooler section of coals.)
  • Remove the pan from the coals and let the bread cool for 5-10 minutes before serving.
    
    
    Are you going to celebrate Midsummer this year?