I am sitting here with my back to my home altar and the sun is beginning to shine in through the curtains. The birds are braying for attention and licit love, and the greening of the world from three days of good rain is a good sign that winter is mostly behind us for this turning of the Wheel.
We have come at last to the final hours of April, which is rightly called the cruelest month. This particular April has seemed about ninety days long--even with opera glasses and a proper squint, I can no longer see Fool's Day.
I know, I know. I'm terribly far behind. There is some yummy Maywine steeping in the fridge and I have plans to unwind the ribbons so that the Maypole can be raised, danced and wrapped on Wednesday and then again on Saturday. There's a sweet ritual organized for the respectful public and my flower crown is all plumped-up and lovely.
I recently posted a question on my Facebook, asking what recipes and dishes folks would suggest be made as offerings to Freya for Beltane. Cooking for the Gods, cooking up offerings is such a sacred rite in and of itself, and I can't help but wonder if our ancestors didn't have certain traditional foods or customary dishes (beyond roast pig)that were prepared for the various Powers. If they did, of course, we've lost that knowledge, but that doesn't mean that over time we won't regain it through the wisdom of our ancestors and inspiration of our Deities nor does it mean that we shouldn't give thought to what might please the various Gods and Goddesses the best right now. I very strongly believe that it's by engaging in devotion and working hard to strengthen the tradition and restore the lineage that such knowledge will be returned to us.Devotion is a powerful teacher in and of itself. So as I'm planning my House's Beltane celebration, I wanted to find out what foods other people customarily made for Freya at this time of year.