Preparing for Imbolc

I know Imbolc is a couple of weeks away but many of us have already begun our preparation for this time of year. Cleaning is one of the main things we do - as we want to welcome Bride/Brigit/Brede/Bridig into a clean home on the 2nd of February.

Many people don't really think of Bride as the Goddess of the home and hearth, but she is, among other things, and among other deities. She brings that step of inspiration that hint of spring, clearing the cobwebs of winter away, igniting our creative spark.

This weekend I and my husband have cleaned out our bedroom, the fridge, one kitchen cupboard, cooker and done some dusting. The bathroom was cleaned last weekend and we will do the rest of the cupboards before the end of the week.

Taking time and breaking the job down makes it seem like much less of a hassle and mammoth task. We are lucky in this instance that we live in a small house, one bedroom, bathroom and a kitchen/living room. We have a small job really but even those with much larger homes can lift a duster, hoover, clean their cupboards and fridge out, squirt the loo with bleach etc. A couple of tasks a day has it all clean in no time.

In this we are also mentally preparing for the return of the spring, for the divine to return to our homes.

In your living room (or kitchen if this is your main room), light a white or pale green candle, preferrably beeswax, in preparation for Bride's return.

Baking is another great way of welcoming Bride. Bread or cakes are the best way to welcome her home. They are also the best way to make a house a home.

Soda Bread is a great and very, very easy bread to start with.

500g plain flour
1 tso salt
1 tsp sugar
2 tsp bicarbonate of soda
400ml live full fat yoghurt

Preheat over to 200C/400F/GM 6

Flour a bakig tray and a work top.

Sieve dry ingredients together, make a well in centre and add yoghurt. Mix to gooey/sticky consistency (add a hint of milk if you need).

Put out onto work top and form into a round - don't work with it too much.

Place on tray and score a deep cross on the top of the bread.

Bake for 40-45 mins. When taking out, tap base - if it sounds hollow, it's ready. Pop on a cooling tray and you can have a slice as little as 15 minutes later :D

I think this bread is better the day after it is baked.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin