![\"House\"](\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2014\/05\/House-300x199.png\")
<\/a><\/p>\nJust before serving, place a block of ice and the fruits in a punch bowl. Strain the white wine as you pour it over the ice and fruits. Add the Champagne. Decorate with woodruff leaves and white flowers that have been rinsed off. You can also make the punch without the fruit, and just pour it from a nice pitcher.<\/span><\/p>\nWhy not start a Beltane Herb Garden? Some herbs associated with Beltane are:<\/span><\/p>\nAll-heal, blessed thistle, broom, daffodil, dogwood, coriander, dragon’s blood reed, fern, fireweed, nettle, flaxseed, hawthorn, marjoram, paprika, radish, rue, snapdragon, meadowsweet, rose, woodruff, and tansy.<\/span><\/p>\nOils and Incense Recipes:<\/span><\/p>\nIncense: 2 parts rose or rose petals or rose buds<\/span><\/p>\n2 parts lavender<\/span><\/p>\n1 part lemon verbena<\/span><\/p>\n1 part saffron<\/span><\/p>\n\u00bd part orris root<\/span><\/p>\nIn addition you may want to add for extra potency these herbs to the above recipe:<\/span><\/p>\n\u00bd part honeysuckle<\/span><\/p>\n\u00bd part vanilla<\/span><\/p>\n\u00bd part musk<\/span><\/p>\nOil: Vegetable glycerin (or a carrier oil such as grape seed oil)<\/span><\/p>\n4 drops rose essential oil<\/span><\/p>\n3 drops rosemary essential oil<\/span><\/p>\nPinch of frankincense<\/span><\/p>\nFind a one-ounce bottle. Fill the bottle halfway with vegetable glycerin. Add plain water until the bottle is three-quarters full. Add your essential oils. Add dry ingredients, close the lid, and shake the bottle. You can use this magical oil immediately.<\/span><\/p>\nLast but not least Food. Farls is a food most often associated with Beltane.<\/span><\/p>\n4 medium potatoes, peeled and halved<\/span><\/p>\n 1 pinch salt<\/span><\/p>\n 1\/4 cup all-purpose flour, plus extra for dusting<\/span><\/p>\n 1 tablespoon melted butter<\/span><\/p>\n Directions<\/span><\/b><\/span><\/span><\/p>\n\n- \n
In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1\/4 inch thick. Cut into quarters using a floured knife.<\/span><\/span><\/span><\/p>\n<\/li>\n- \n
Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.<\/span><\/span><\/span><\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"Merry Beltane! Tis the Season to be Merry! Here are some recipes to get your celebration of to a good start. This May Wine Recipe is a bit different than the norm but sounds yummy: May Wine *Woodruff is easy to grow in a shady spot in a garden or in a container. It is good ground cover and a pretty plant. 2 fifths semisweet white wine (such as Sauterne or Rhine) 1 cup woodruff leaves and blossoms, washed and stems removed Early in the day the May wine is to be served, place the woodruff leaves and flowers in a container large enough to hold all the wine, then add the wine. Cover and chill in the refrigerator. 1 cup sliced strawberries 1 orange, thinly sliced 1 lemon, thinly sliced 1 fifth of extra dry Champagne Just before serving, place a block of ice and the fruits in a punch bowl. Strain the white wine as you pour it over the ice and fruits. Add the Champagne. Decorate with woodruff leaves and white flowers that have been rinsed off. You can also make the punch without the fruit, and just pour it from a nice pitcher. Why not start a Beltane Herb Garden? Some herbs associated with Beltane are: All-heal, blessed thistle, broom, daffodil, dogwood, coriander, dragon’s blood reed, fern, fireweed, nettle, flaxseed, hawthorn, marjoram, paprika, radish, rue, snapdragon, meadowsweet, rose, woodruff, and tansy. Oils and Incense Recipes: Incense: 2 parts rose or rose petals or rose buds 2 parts lavender 1 part lemon verbena 1 part saffron \u00bd part orris root In addition you may want to add for extra potency these herbs to the above recipe: \u00bd part honeysuckle \u00bd part vanilla \u00bd part musk Oil: Vegetable glycerin (or a carrier oil such as grape seed oil) 4 drops rose essential oil 3 drops rosemary essential oil Pinch of frankincense Find a one-ounce bottle. Fill the bottle halfway with vegetable glycerin. Add plain water until the bottle is three-quarters full. Add your essential oils. Add dry ingredients, close the lid, and shake the bottle. You can use this magical oil immediately. Last but not least Food. Farls is a food most often associated with Beltane. 4 medium potatoes, peeled and halved 1 pinch salt 1\/4 cup all-purpose flour, plus extra for dusting 1 tablespoon melted butter Directions In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1\/4 inch thick. Cut into quarters using a floured knife. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.<\/p>\n","protected":false},"author":204,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-9854","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/9854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/204"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=9854"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/9854\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=9854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=9854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=9854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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