It’s finally here! Not just my favorite Sabbat, Imbolc, but The Bewitching Home Blog Party: The Winter Redux! I want to thank everyone for joining us for a second round of domestic bliss, disasters and ideas. It’s going to be a blast! I am putting this post up early for anyone in other time zones or who needs to get their own post up earlier than expected.
For those of you participating with a post of your own, here’s a quick review of the rules:
- Put up a fabulous blog post! The only limits are your imagination and that it must be somehow domestic-related (food, decorating, entertaining, how to get candle wax off tables, etc.)
- Leave a comment on THIS POST with a link to your actual party post (please be sure the link is to the blog post itself, not just your blog home page.)
- Blog hop to all of the awesome parties and leave comments wherever you can to let everyone know they’re loved!
Now, on to my own Bewitching Home blog post…
I thought long and hard on what to write about today. I’ve often said that Imbolc is one of my favorite Sabbats, and it is, but it can be a hard one to put your finger on. The message isn’t as clear as it is with some Sabbats nor is the look and atmosphere as defined.
That being said, when I think of Imbolc, I see clean, white, January snow, flickering candles and twinkling white lights. I see late afternoon tea parties and leisurely baths.
Finally, I decided to go with a recipe for bread. Bread is often associated with Imbolc for a number of reasons;
I like to think it’s because it’s the simplest of meals and Imbolc is really all about simplicity and fresh starts.
Pair this recipe with a cold glass of milk and a bit of herb-infused butter for the perfect Imbolc snack!
Rosemary Sea Salt Bread
½ tsp salt
1 ½ tsp active dry yeast
2 tsp dried rosemary, chopped fine
Sea salt, to taste
Combine first seven ingredients in a bread machine according to manufacturer’s instructions. Select dough cycle.
Drop finished dough onto a lightly floured surface. Punch dough down several times, then flatten into a rectangular shape.
Roll dough up like a jelly roll and place in a greased loaf pan. Cut a slit in the top of the dough about ½ inch deep. Cover dough with a damp towel and place in a warm, dry place to rise for one hour.
Preheat oven to 350 degrees. Remove towel from dough and sprinkle lightly with olive oil and sea salt. Bake for 30 minutes.