Carlford Covenstead  Ritual circle 

 for Sabbats and Esbats. 

         To hold the Esbat on this evening proved to be a sound decision. The sky was clear and the Circle warm underfoot, which allowed the members of the Inner Circle to conduct the entire Ritual outdoors. For the youngest member of the triangle this was an important step in their progress and for another it meant entry into the SDHT.

          The Moon Altar was simply dressed with silver tapers on a large pentacle, before the Altar stood an image to aid us in our path-working. Creek-mix incense wafted around the Circle as day turned imperceptibly to night and moths ventured out to take nectar from the numerous buddleia blooms.

          Within our Circle we were well protected as we explored the Cosmologies of the Spiritual Realms. Our Seeress guided the group on a journey through the Elemental Realms and we met the Guardians at each portal. As experienced as each individual is, we all benefited greatly and had some pleasant surprises along the way. As our meditation ended we were each given a ‘Soul-card’ to contemplate and grounded with Rose incense.

 We tucked into some strawberries, roasted nuts, melon, apple crumble, chestnut cake, apricot flapjacks and a feast of cheeses as the Moon gradually rose in the night sky.

          This group has been working together now for some considerable time and we have never known such a stable, friendly, happy and mature band of Witches and we are privileged to host this Coven.

Garfield SDHT

          Nine highly experienced and knowledgeable members of the Inner Circle gathered to discuss and sample foods and drink prepared from the Nine Sacred Herbs of the Anglo-Saxons.

          Our last minute decision to hold this meeting at the Covenstead was well founded when rain began and foiled our attempt to hold this Esbat outdoors in our Circle; the foodstuffs and Altar adornments had to be quickly re-arranged indoors.

We did however, manage to cook some traditional camp-fire fare, herby-bread dough wound around a fruit wood twig and held over the red embers of an open fire.

          A Mugwort smudge-bundle was burnt together with Coptic Frankincense  as our Seeress read the Anglo-Saxon poem the Lay of the Nine Herbs and expounded upon their virtues, where they can be found, their various names, medicinal uses, traditional magical uses and their shamanic magical uses.

          We were delighted by the flavours of the ‘felamihtigu twa’: Fennel Biscuits and Sweet Cicely Cookies and afterwards we felt their influence in our relaxed and jovial mood.

          Kombucha Tea tonic was sampled and we discussed how many herbs can be added to the brew to combat certain ailments.

          A large salad was enjoyed, prepared from organically grown lettuce and cucumber, wild mushrooms with herbs and flowers from our garden.

Garfield SDHT

        Anyone who has read Issue 4 of the Carlford Coven Newsletter will be aware of this health drink. Most of the Coven members, male and female, are now benefiting from this culture. Having found a book by Harald Tietze called ‘Kombucha: The miracle fungus’ at a car-boot sale it has opened up a whole new set of possibilities and reading that it is beneficial to add various herbs I followed one of the recipes and added peppermint tea bags to the mix.

       It is truly amazing that the finished drink tastes strongly of blackcurrant! A very pleasant surprise and adding the benefits that peppermint gives to the digestive system to the finished product is a bonus.

        I would urge anyone who has not given this a go to contact me via the web site, I would then be happy to supply them with a starter ‘kit’ of a skin, some brew and full directions for use. Give me a call on 01473 626954

Garfield SDHT

(See photo's page for picture of JG holding up a Kombucha skin or Scoby)

Take Sweet Cicely seeds, about 1 Tablespoon – ground to a powder

4 oz ground almond

6oz plain flour

2 oz icing sugar

2 drops almond essence

Mix well together then work in:-

2 oz softened butter

1 egg yolk

Roll dough into long sausage shape about 2 inches diameter and chill in ‘fridge.

 When chilled hard slice into thick rounds, put on baking tray and bake 190 C 350 F for about 20 mins til light golden.

Recipe by Garnet SDHT

Beat together to a cream:-

4 oz margarine

2 oz sugar

Then add in and mix well :-

Fennel seeds, about 1 tablespoon ground to a powder

8oz plain flour

1 egg yolk

Roll out dough & cut out small biscuits. Place on baking tray.

Whisk white of the egg (soft peaks) then fold in

2 oz caster sugar

2 oz ground almonds

Spread spoonfuls of this mix on top of the biscuits and sprinkle whole fennel seeds on top and bake 190C 350F approx 20 mins till crisp and golden.

Recipe by Garnet SDHT