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Subscribe to this list via RSS Blog posts tagged in bread

Posted by on in Culture Blogs
The Witches' God, His Bread

Supposedly the word “pretzel” derives from Latin brachiatellum, “little arms.”*

During the German Middle Ages, pretzels—made from flour, salt, and yeast only—were considered a Lenten food, their signature shape said to represent arms crossed in penitential prayer.

Witches, of course, tell it somewhat differently.

Last modified on

Posted by on in SageWoman Blogs

Of all the Sagewoman blogs I have written, this one, Bake Your Lunasa Loaf For Peace,  hit a chord.

( http://www.witchesandpagans.com/sagewoman-blogs/away-with-the-fairies/bake-your-lunasagh-loaf-for-peace.html)

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Posted by on in SageWoman Blogs

In Ireland we have already had a chilly intimation of autumn. Last weekend was spent at a Bards By the Hearth event, since the weather was too abysmal for going out, even to walk John's lovely Tree Labyrinth. But being so close to Lammas, and since it was a Bring and Share event, I made my standard soda bread. It is technically a Northern Irish 'wheaten' loaf, except I make it with spelt. Like so many in Ireland, if I can't get organic wheat flour or buy an artisan loaf in a Farmer's Market, my gut pleads with me to stick with spelt.  Even one of the owner's of Ireland's big bread companies has just announced that he is gluten intolerant.


But I digress from Lunasa. You need to celebrate the harvest and baking bread is the best way I know.  It seems cheating if you resort to the bread machine, which I often do during busy weeks to make sure that I have a decent loaf in the house. Baking yeast bread can be tricky and takes time and patience to get the knack. But Irish soda bread is a sinch.  Our ancestors made it on an open fire. Indeed, a Belcoo woman still goes up to her ancestral cottage to make her 'fadge' (as thy call it in Fermanagh) on the open hearth, just as women down the centuries have done. It tastes better according to Margaret.

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Posted by on in Culture Blogs
Gluten-Free Gods

 Let us recall the kings who died for corn:

 red bread and red drink at Lúnasa of the harvest. 

We were discussing the previous night's old-style witches' sabbat. (“Old Style” as in “just like the woodcuts.”)

Of the housel*—the feasting on the god's flesh and blood—someone suggested provision of a gluten-free option next time around.

Sometimes, I think, we need to be wise enough to listen to the wisdom of other traditions.

In his Summa Theologica, Thomas Aquinas poses the question: If the body of Christ is present in the consecrated host, just what part of Christ's body is present there? The head? The heart? The phallus?

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Posted by on in Culture Blogs

In her 2004 novel Jonathan Strange & Mr. Norrell, Susanna Clarke cites a proverb of her alternate-history 19th-century, Napoleonic Era England:

The priest plants wheat, the witch plants rye.

Clarke reads this as meaning that "Some people just can't agree on anything." But I think there's more to it than that.

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Recent Comments - Show all comments
  • Steven Posch
    Steven Posch says #
    Yeah, white bread's for gentry, not for the likes of us wart-charmers. Wheat is finicky and has a long growing season; rye is basi
  • Christopher Blackwell
    Christopher Blackwell says #
    There was another factor involved, cost. For those that lived in town, wheat bread was more expensive than rye bread, and white br

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