Brighid Has Come, Brighid is Welcome!

Rise to your feet and open your eyes and let the white Brighit come in!
Rise to your feet and open your eyes and let the red Brighit come in!
Rise to your feet and open your eyes and let the black Brighit come in
Welcome! Welcome! A thousand times welcome!
Vegetarian Irish Stew

Serves 4 to 6

3 pounds small Yukon gold potatoes, peeled

2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons

2 1/2 pounds vegetarian sausage, cut into 1-inch cubes

2 1/2 teaspoons coarse salt

Freshly ground pepper

2 teaspoons coarsely chopped fresh thyme

3 cups homemade stock

2 tablespoons finely chopped fresh curly- or flat-leaf parsley


1.Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

2.Place sausage cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of sausage. Add the stock and 1 cup water.

3.Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.



Irish Soda Bread


Serves 4 to 6

3 cups all-purpose flour, plus more for dusting

1 cup whole-wheat graham flour

2 1/2 teaspoons coarse salt

1 teaspoon baking soda

1 teaspoon baking powder

4 tablespoons cold unsalted butter, cut into small pieces

1 2/3 cups buttermilk


1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.

2.In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.

3.Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.

Author: thewitchmama

Melanie Elizabeth Hexen is a midwife, regionally famous bellydancer, homeschooling mother and matriarch of the Many Hands House. She has been a witch for 25 years, and her belief system is currently based on the writings of Terry Pratchett and the teachings of Steven Posch. With her coven, the Prärie Hexen, she is creating the Hexen Tradition of Witchcraft.

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