A Happy Happy Solstice

• Happy solstice to everyone!!!
  I'm going to share briefly old tradition and understanding of some of the Celtic Tradition of Summer Solstice.  After, I'll share some fun things that we can do to celebrate the day.
  History: Celtic style (pron. kell tic)
  Litha means "light" and Alban Heruin the "light of the shore" as the sun floods over the land ripening the crops. But it is bittersweet for the Sun God and Goddess who want the day to last forever. Because Litha loved him, bonfires were lit and sun wheels made of flaming cart wheels were rolled down the hillsides to prolong the light on this longest of days.
  The Goddess, or her representative, cast her bouquet of summer flowers on a hilltop fire to add her power to the sun.
  The cauldron was the symbol of the goddess giving forth her bounty on the Solstice and may be filled with small golden coloured fruits and crystals as  gifts.
  The height of the festival has always been first light falling on Solstice morn, like a shaft of gold across standing stones and stone circles, linking the dimensions.
  Stonehenge is oriented to mark the sunrise and moonrise at the Summer and Winter solstices, built long before the time of the Celts.
  Druidic ceremonies based, it is believed on Celtic ones, are held at Dawn and Noon on the Summer Solstice at sacred circles such as Stonehenge and some groups and individuals still keep vigil from sunset on the previous evening.
  At sunset of the Summer Solstice at Stonehenge, another significant ritual point the Heel (Sun) Stone outside the circles casts a shadow on the Altar Stone, thus marking the beginning of the dying of the year.
  Next, I share some activities or rituals that you can implement this sacred day.
  Activity 1
  If you're an early riser, at dawn set a basket of seven different species of flowers or seven different colours where they will catch the first light of the Summer Solstice. 
  Next, at Noon, weave seven kinds of flowers onto a small circle of wire, using threads in red, yellow, green and blue to attach them.
• As you weave them together, silently name for each flower over and over again in your mind or a whisper your dearest secret wish for fulfillment to manifest and know that in the next twelve months whether for lasting love, the success of a creative venture, happiness, travel, success in business, good health or  greater spiritual wisdom you shall receive your wish.
• When finished, the circlet should be hung on a shady tree and you or the group should circle the tree nine times "deosil" or sun wise, nine times in the opposite direction, or widdershins,  and then nine times deosil, clapping rhythm till the world spins,  at the same time stating,"Come to me as I dance the Midsummer Tree, come to me in my sleep, come to me in my waking, that when I next dance the Midsummer tree, I shall know the joy of the seven flowers sweet."
• If you alone you can adapt the poem to fit your desire, for example if for lasting love, ‘that when next I dance the Midsummer tree, it shall be my wedding day.’
• At sundown, take your wreath from the tree and hang it over your bed. Go straight to bed when it is dark. Picture yourself walking as you drift into sleep along a pathway of flowers into mist that slowly clears to reveal how and when you will attain your desire. This may continue in your dreams.
• Leave the wreath on the wall of your bedroom till it fades and then release the petals to the wind or use the flowers in incense.

Another activity:

• Make sun water by leaving out still mineral water in a bowl covered with film or mesh from dawn till noon (or for up to eight hours on a darker day). Add clear quartz or citrine crystals to the water when you put it out (the previous evening if you prefer) and remove these at noon..
• Use the water as an energiser in baths and drinks in the days ahead and to splash on the centre of your head to open your Crown chakra and clear your aura when you feel tired or doubt yourself.
  Activity 3
• Cast golden flowers or herbs into the air from a hill or open place, (yes, it can be your backyard) a handful at a time, making empowering statements for courage and achievement to the winds. Give each handful of seeds plan, envision, toss the seeds and state to the winds, "begin to bring to fruition my wishes starting tomorrow.
  Activity 4
• Light sun oils, frankincense, juniper, rosemary, orange or benzoin or burn them as incense to bring the sun power into your home or workplace as darkness finally falls. Vow to let the joy of the day be in your life and relight one of the oils or incenses whenever you need a little happiness in your life.
  
  
  For a celebration dinner these recipes are from Patricia Telesco
  Today is the longest day of the year. As the "wheel of time" presses forward we’re told that fairies are afoot. As the fairies dance, Mother Nature provides all manner of fresh foods for our pleasure. In our home we celebrate with a picnic to revel in the sun, have our fire festival (barbecue) and enjoy the company of good family and friends.
  Veggie Kabob with Cucumber Sauce
  This entrée was designed especially for our vegetarian guests as a Greek-Chinese fusion filled with fresh seasonal flavors. It’s a perfect way to use up some of your garden harvest too!
  Other vegetables (broccoli, cauliflower, potatoes, etc.) can be substituted in this kabob, as can meat cubes or shrimp.
  Prep Time: 4 hours marinating, 15 minutes cutting vegetables, 10–15 minutes grilling
  Serves: 4 as a main dish (6–8 as a side dish/appetizer) 
  Yield on sauce: 2 cups
  Cucumber Sauce
  • 1 medium cucumber
  • 8 ounces plain, unflavored yogurt
  • 1⁄2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 tablespoons dill
  • 1 tablespoon dried onion
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice>
  Marinade
  • ⅓ cup honey
  • 1⁄4 cup spicy brown mustard
  • ⅛ cup sesame oil
  • ⅛ cup peanut oil
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, fresh ground
  • 2 shallots, peeled and chopped
  • 1⁄2 cup rice vinegar
  Kabobs
  • 12 ounces cherry tomatoes, whole
  • 2–3 baby zucchini, sliced 1⁄2-inch thick
  • 10 ounces baby red or pearl onions, whole
  • 12 medium mushrooms
  • 1 yellow pepper
  • 1 green pepper
  • 12 pineapple chunks
  Directions: Sauce is best prepared the day before to gain flavor. Peel the cucumber and remove any seeds (or use a seedless cucumber). Mince this and let it drain on a paper towel for about 20 minutes. Put the cucumber in a bowl with the remaining ingredients and mix. (Make sure the yogurt is drained of any water in the container before adding it). Cover and chill.
  The next afternoon, cut up zucchini and peppers. Place these in a mixing bowl with a secure cover, adding all the marinade ingredients. Return this to the refrigerator for 4 to 5 hours, stirring regularly.
  Heat your grill to a medium level. Assemble the tomatoes, zucchini, onions, mushrooms, peppers, and pineapple on the skewers so there’s an equal amount of each ingredient on each one (and in a manner that’s visually appealing). Place on the grill, basting with the marinade to keep them moist. Turn every 4 to 5 minutes until tender. Serve with cucumber sauce drizzle. (This is excellent in a pita too!)
  
  
  Fresh Peas with Ham and Mint
  Lore tells us that any herbs harvested on the Summer Solstice stronger magical potency. In this case we’re using mint to provide protection as the days grow shorter and the weather colder. Ham brings a little serendipity, and in the language of flowers, our sweet pea means "bliss." The best part about this dish is that it’s fast, economical, and very tasty.
  Prep Time: 10 minutes 
  Serves: 4
  • 2 cups fresh peas, shelled
  • 5–7 mint leaves
  • 1⁄2 cup cooked ham (tofu may be substituted), minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  Directions: Blanch the peas briefly (2 minutes) then move them into an ice-water bath. Let sit for 3 to 5 minutes then drain. Meanwhile, gently bruise the mint, adding it to a sauté pan with the butter and ham. Cook for 1 to 2 minutes, adding the peas to re-warm. Season and serve.
  Queimada
  This beverage comes to us from Celtic Traditions and has been handed down for generations. It begins with Orujo, a distilled wine that’s mixed with herbs. In many settings its preparation was ritualistic, complete with spellcasting for protection. One should prepare and enjoy this at night in the great outdoors. Gather your loved ones into a sacred circle, light the beverage as part of the fire festival, honor the past, and welcome what is yet to come for the year.
  Prep Time: 10 minutes 
  Serves: 8–10
  • 1 liter Orujo or grappa
  • ⅔ cup sugar (I prefer Hawaiian or raw sugar)
  • Lemon rind slivers from one whole lemon
  • 1⁄4 cup whole coffee beans (Torrefacto is one good option)
  • 1 fireproof stoneware or clay pot
  Directions: Pour all your ingredients into the pot on whatever heating source you’ve chosen (the grill or charcoal works nicely). Warm until heated through. Using a long-handled lighter, ignite the surface. Stir with a long-handled spoon gently. When the flames turn blue, extinguish them by putting a lid on top. Serve in small bowls or stoneware cups.
  Banana Cream Pie
  Banana cream pie makes a great feast for the eyes on Summer Solstice, looking much like a Sun in splendor when completed. Since you’ll want to spend more time visiting than cooking, this recipe cheats a bit with pre-made pie crust.
  Prep Time: 20 minutes
  Serves: 8 slices
  • 1 premade 10-inch pie crust (chocolate, shortbread, or graham cracker)
  • 1⁄2 cup flour
  • 3⁄4 cup sugar
  • 1⁄4 teaspoon salt
  • 3 cups milk
  • 2 large bananas, mashed
  • 4 egg yolks
  • 1 1⁄2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Whipped cream
  • Dried banana chips or yellow sprinkles
  Directions: Place flour, sugar, and salt in a nonreactive saucepan (clay, enamel, glass, or stainless steel) over a low-medium flame. Slowly pour in milk, whisking constantly. Add the mashed banana and continue to whisk. Within 8 minutes your filling will become thicker and have an even consistency. Beat the egg yolks separately, adding 3⁄4 cup of the warm filling to the yolks before blending them into the rest of the mixture. Cook for 5 minutes, continuing to whisk. Add vanilla and butter, then remove from the stove. This should rest a few minutes before pouring into your crust. Chill the pie before garnishing, piping whipped cream around the banana Sun’s edges, and decorating with banana chips and/or yellow sprinkles to finish the effect