Ostara

Spring Equinox -- March 20th

Mother Earth is awakening as the days become longer. Today, the length of night and day are equal, thus the term Equi-Nox, or Equal Night.

New life is making itself known. The grass is growing again. Babies of many species are being born. The World is coming awake again, and all Life celebrates Her joyous rebirth. Hence, greenery, bright flowers, eggs, chicks, rabbits and lambs are common symbols of this time of year.

Great activities for today include planting and/or tending your herb garden, taking a walk to observe the arrival of Spring, gathering wildflowers, etc. Include your children in today's activities, and explain why we celebrate the Spring Equinox as you do so. Only by teaching our children our Pagan faith can we pass our faith onto the next generation, that it may blossom and continue to grow, like the Spring flowers you'll see today as you walk. This is an excellent time to banish animosities that may have grown between yourself or your family and others, to start fresh. Recipes for a Springtime Lamb Stew and Sprouted Wheat Bread and Half Moon Cookies are included below.

Altar Design Ideas

Appropriate Altar decorations are wildflowers, Baby's Breath flowers, potted plants, colorful blown eggs, the shells of hatched wild bird eggs, and greenery of all sorts. Remember, natural fiber is the best choice for your altar cloth. The Tarot card depicting the Empress is a highly appropriate item at this time of year.

A Spring Equinox meal idea:

Lamb Stew

Lamb, cut into 1 inch cubes (include the bone for flavor, if you wish)

2 cups water

2 cups red potatoes, cubed

1 cup sliced carrots

1 large onion

1 large beefsteak tomato, or one medium can diced tomatoes

1 large green bell pepper

1 large yellow bell pepper

1 large red bell pepper

2 TBS Italian Seasoning

Salt and pepper to taste

Combine all ingredients in a crock pot/slow cooker. Cover and cook on low for 8 to 10 hours. Serve with Sprouted Wheat Bread (recipe below).

Sprouted Wheat Bread

A little gardening effort is called for to first produce a cup of whole wheat sprouts in a period of 3 to 4 days. When a sprout has grown the length of the seed, proceed with the bread baking. The liquid called for in the recipe is the water drained from the sprouting wheat.

It is a delicious deep-crusted loaf that has the rich wheaty flavor to be found only in an all-wheat loaf.

1/4 cup wheat seeds or berries

2 cups warm water (80 to 90F)

2 packages dry yeast

2 cups liquid from wheat soaking, warm (100F)

1/4 cup each brewer's yeast and honey

3 TBS oil

5 cups whole wheat flour, approximately

1 TBS salt

Two large loaf pans (9 x 5), greased or Teflon, glass or metal. If glass, reduce oven heat 25F.

Three or four days beforehand, place 1/4 cup of whole wheat seeds or berries in a quart jar. Cover mouth with cheesecloth and fasten securely with a rubber band or string. Don't remove during the growing period - about 3 or 4 days. Soak in water.

Turn the jar on its side. Keep the berries moist, warm and dark in a kitchen closet. Twice a day rinse the berries in tepid water (80 to 85F) poured through the cheesecloth; drain and reserve the water for a total of 2 cups needed in the recipe.

When the sprouts are as long as the seed, continue with the bread making.

On bake day, sprinkle the yeast over 1/2 cup of the reserved stock poured into a large mixing bowl. Stir briskly with a fork or whisk. Put aside for 3 or 4 minutes until the yeast begins to work and bubble.

Stir in the balance of the stock, brewer's yeast, honey and oil. Blend well. Measure in 3 cups of whole wheat flour and the salt. Beat vigorously for 3 minutes until the batter is smooth.

Cover with plastic wrap and put in a warm place (80 to 85F) to rise. (60 minutes)

Stir down. Add the sprouts and about 1 cup of whole wheat flour. Turn onto the work surface and surround the dough with about 1 cup of whole wheat flour. As you work the dough, brush a bit of the flour onto the ball of dough and over the hands to help control the stickiness. Use the side of a spatula or a wide putty knife to scrape the film off the work surface as it accumulates. Use the spatula or putty knife to turn over the dough as you knead, thus lessening the opportunity it has to stick to the hands. Soon, however, it will become elastic and smooth, and not stick.

Return the dough to the bowl, pat with greased fingers and cover the bowl tightly with plastic wrap. Put in the warm place until the dough has doubled in size. (50 minutes)

Punch down the dough and knead for 30 seconds to press out the bubbles. Divide the dough evenly into two pieces. Shape into balls and let rest on the counter top for 3 or 4 minutes. Form the loaf by pressing each ball of dough into a flat oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place in the pan, seam down. Repeat with the second loaf.

Place the pans in the warm place, cover with wax paper and leave until the center of the dough has risen slightly above the level of the edge of the pan. (45 minutes)

Preheat oven to 375F. Bake in the moderately hot oven for 25 minutes, reduce heat to 300F and continue baking for an additional 35 minutes. When the loaves are golden brown and tapping the bottom crust yields a hard and hollow sound, the bread is done. If not, return to the oven for an additional 10 minutes. Midway in the bake period and again near the end of it, shift the pans so the loaves are exposed equally to temperature variations in the oven.

Remove bread from the oven, turn loaves from pans and place on a metal rack to cool before serving. This bread makes delicious toast. The loaf freezes well, and will keep thus for several months.

Half Moon Sugar Cookies

1 cup butter

3/4 cup brown sugar

3/4 cup white sugar

1 tsp each salt, baking powder, baking soda and vanilla

1 egg

2 1/4 cups flour

Cream butter and sugars. Add the salt, baking powder, baking soda and vanilla. Add egg, well beaten. Add flour. Mix with strong spoon until thoroughly combined. Add more flour if necessary.

Roll into a long cylinder, wrap in waxed paper, and refrigerate for at least two hours.

Remove wax paper, slice into circles and then cut the circles in half.

Place on a greased cookie sheet and bake 10 minutes at 350F.

Remove from pan onto plate to cool. Store in an airtight container to maintain freshness.