There is nothing better than a Sabbat feast with friends and family! Litha, or the Summer Solstice, arrives when we enter the sign of Cancer, between June 20-22. The sun is at his zenith, his hottest, on this longest day of the year in the northern hemisphere. Yet, we enter the water sign of cancer! What a great time to beat the heat with a family picnic and splashing in the water!
It is a time of celebration and relaxation, after much of the planting is done, we maintain and nurture the crops, but there is once again some time to sit back and enjoy watching things grow. I am reminded of the old song…
“Summertime, and the living is easy.
Fish are jumping, and the cotton is high….”
This Solstice, here are a few fun recipes to bring to the family reunion, or Sabbat picnic. I like to remember at those moments that our gods of the good earth provide for our needs; and not just our bare sustenance, nay…we may revel in the joyful, tasty, succulent, delicious, intoxicating abundance, and take good care of both “ye olde meat suit” but also our emotional and “spirit”ual needs as well. Here are a few of my tried and true feast-worthy delights.
Summer Pasta Salad: Vegetarian
1/4 Cup Extra Virgin Olive oil
8 oz. package of sliced mushrooms
1 small chopped onion
1 clove minced garlic
1 small sliced zucchini
1 can kidney beans, drained and rinsed
1 teaspoon dried basil leaves or 1 tablespoon minced fresh leaves
2 cups corkscrew pasta, cooked to package directions
1 small can of sliced black olives
1 can tomato soup
1/4 cup red wine vinegar
1 cup cubed muenster cheese
In a skillet heat oil over medium heat, cook mushrooms, onion, and garlic about 5 minutes until tender. Stir in zucchini, beans and basil and cook covered until veggies are tender-crisp, about 5 minutes. Remove from heat.
In a large bowl, toss together vegetable mixture, cooked noodles, and remaining ingredients except the cheese. Cover and refrigerate a few hours. Add cheese just before serving and toss lightly.
This alcoholic beverage takes the classic “lemonade detox diet” to sunken depths of toxic debauchery much like a mojito, but hey, it’s summer time and “all acts of love and pleasure are my rituals.” I don’t know about you, but I like my cocktails like I like my lovers: sweet, dirty, and intoxicating. ENJOY!
Lemons and limes
Grade B Maple Syrup
Fresh mint leaves
Dark, spiced rum (Captain Morgans is my favorite)
This recipe is for one, 16 oz. glass, but if its a party, just quadruple the recipe in a pitcher. Make sure to invite friends, drinking all of these yourself could be unwise.
Wedge half a lemon or lime, or a little of both, put them in the glass
Pour in two tablespoons of grade B maple syrup
Add 3-4 mint leaves
With a fancy muddler bar tool, or the end of a wooden spoon, squish all the ingredients together into the bottom of the glass to juice the lemon and bruise the mint.
Add as much ice as you’d like to the glass. Pour over the ice one shot glass worth (1.5 ounces) of dark, spiced rum.
Now fill to the top with chilled club soda. Give her a stir, and VOILA!
Please drink responsibly, unlike me, who last fourth of July had 4 of these babies and missed all the fireworks.