Bring Back the Light by Dawn Aurora Hunt - Feature Article Witchy Moms Magazine February 2023 Issue

 

In February, here in New England USA things can be bleak. Mostly

covered in snow, bare trees and howling winds. Yet, some how there

always seems to be a moment, a feeling, an energy, a hint of the coming

spring. Imbolc, Feb 2nd , is the first of the Fire festivals on the wheel of the

year and brings with it a promise of renewal of Spring, who seems to peek

around corners and tickle the back of my mind this time of year. Most

people I know don’t give a fig about February, in fact, they are only too

happy to complain about the cold winter holding on or the mountains of

snow in their driveway. But I love it. I find reverence and comfort in the

muted sounds of snow falling and the way the air stings my cheeks on the

way to my car in the morning, knowing this too will pass and warmer

temperatures are just weeks away.

For a Kitchen Witch, Imbolc feels like a deeply connective Sabbat because

the Goddess most associated with the holiday is Brigid, the Celtic

Goddess of hearth and home. She tends the hearth, keeping everyone

within the home, warm, fed and cozy. Her hearth fire burns around the

clock to keep all within safe and warm as the last throws of winter are

upon us. Placing a stature or picture of Brigid on your kitchen alter or over

your stove is a great way to welcome the Goddess to join you at your

sacred hearth (our modern-day stoves) while you cook up something

special to celebrate the Holiday. Breads baked with hearty grains and

foods associated with the Sun, like peppers, oranges and spices are right

for cooking this season as they welcome the light of the Sun and the

warmth of Brigid’s fires into our homes as we gather around the meal.

Jalapeno Cheddar Cornbread

This bread comes together easily and pairs perfectly with a hearty chili or

soup. Because corn is associated with the cycles of nature, and

abundance it is a perfect ingredient to use at Imbolc, to encourage these

energies for the coming of Spring. Using jalapenos in this recipe brings the

heat of the flame and Sun energy to the bread, but you can use mild

poblano peppers if you want to dial back the heat. Never fear, the fire and

passionate energy is the same as in the hot peppers.

Notes – This recipe is already gluten free. If you’d like to make it Vegan,

simply substitute out the dairy milk with your favorite non-dairy beverage

and omit the cheddar cheese.

¾ cup milk

1 ½ Tablespoons Apple Cider Vinegar

¾ cup all-purpose gluten free flour (such as Bob’s Red Mill or King Arthur)

¾ cup corn meal

¼ cup corn flour

2 Tablespoons baking powder

1 Tablespoon baking soda

1 teaspoon salt

½ cup coconut oil (or butter, softened)

½ cup granulated sugar

1/3 cup unsweetened apple sauce

1 large jalapeno, minced, seeds removed

1 cup shredded cheddar cheese

1 Tablespoon Hot Pepper infused olive oil

Heat oven to 325 degrees. In a medium bowl, combine milk and vinegar. Set

aside. This will curdle the milk making "butter milk". Do not be surprised by the

consistency of the milk once the vinegar is added. In a large bowl, combine all

dry ingredients. Gently stir in coconut oil, applesauce, and milk mixture until well

combined. Fold in cheese and minced pepper. Coat a 9 x 5-inch bread pan with

Hot pepper oil and pour batter into pan. Bake for 60 minutes or until brown on top

and bread tests clean with toothpick. Let cool 30 minutes before serving.