Cynnara Tregarth

Today is Beltane, the day where pagans celebrate not just spring, but also the blossoming of things all throughout nature. It’s also the day of the bonfires to honour Brigid, the Celtic fire goddess. For my family, it means that we’ll have a meal that reminds us of this time- the pasturing of the lambs, the moving of the flocks to better regions to graze and also when we put out all of the fires and wait for the sacred fire on Tara to be relit and that flame to be brought to light all of the hearths. Most people don’t realize that the sacred trees of the druids are used to light that fire upon Tara hill, but they are. More importantly in my mind, is the thought that goes into our world today- what do we do that reminds us of the sacred divine to keep  it alive in our daily actions and thoughts.

Today, I’ll be redoing my altar, shaking off the last of the winter thoughts and bringing in the freshness of spring. Because I’m also a fire baby, though born in September, I will be creating a small pile of sacred sticks to be used in various rituals for this summer season. The colours for the altar are brighter as we head into the second half of the year, bringing to mind the Oak King’s time to reign.

For me, cooking becomes lighter, but at the same time, more flavourful with herbs and spices that allow you to experience other countries and other places all without leaving your own home. Beltane is also the one day a year we can let go of ourselves- to lust freely and have that lust returned. In the olden days, babies conceived at Beltane were considered triple blessed and cared for not just by the parents, but by the village. Why? Because children born at this “between” time were considered to become great among them either as druids as seers or even as warriors. Their abilities were linked to this thinning between this mortal realm and the other realms as well.

Tonight, I might let myself go a little bit- drinking some of my Keel and Curley wine. Then I might take my male and turn the erotic tables on him for tonight. It’d serve him right since I’ve been suffering since the hysterectomy. I still have another week until I’m fully able to play, but there’s no saying I can’t pleasure him. *grins* Today is a day of physical and spiritual pleasure. One that you take and do in a manner befitting the gods and mankind. One of giving and receiving. You cannot give unless you receive. You cannot receive unless you give. For me, it means cooking for my family, walking Shango and enjoying the bright sunshine, and then preparing a special chocolate dessert I know my male and my nephew, who’s coming over, will especially enjoy.

Triple Chocolate Chip Cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter (1 stick)
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 1 large yolk
• 1 cup firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 6 ounces semisweet chocolate chips
• 6 ounces white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don’t overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.