The Wheel Turns to Imbolc... and my favorite soup recipe

Well, that was a quick month. January feels like it flew by. Between my Covid recovery (taste and smell finally came back last week) and all the many doctor appointments and tests I've had to deal with, I was busy, but don't feel as if I was very productive. January always leaves me feeling powdery and reclusive. But once February comes, I start to feel restless, as if preparing for Spring makes all the stagnations I've collected crawl out from beneath my skin. But.. alas....

The Wheel has turned and Imbolc is upon us! I won't go into crazy detail about the day. Mostly because there are plenty of blog posts and articles that delve into the holiday and it's meaning and what not. Imbolc is a cross-quarter day that honors the Celtic/Gaelic Goddess Brigid. Usually celebrated from sundown February 1st to sundown February 2nd, it is considered the middle point between the Winter Solstice and the Vernal Equinox. The Earth is stirring and buzzing with the promise of Spring as Winter starts to release its hold on the land. 

Brigid is the Celtic Goddess of poetry, healing, fertility, crafting, and the hearth. She can be called on for help during pregnancy/childbirth, the healing arts, creativity (especially for writing, singing, and creating with your hands), and home matters. She was one of the primary Goddesses I worked with when I really dedicated myself to Paganism and Witchcraft in the early 2000's. She always felt like a mentor/guiding light, but I was never dedicated to her. I always did give thanks for her support and made sure to leave a few offerings every Imbolc and when I felt her presence or she came through for me. 

For me, Imbolc is when I take stock of the things in my life and prep for Spring. Some years this looks like getting rid of clutter around the house or what I need to work on in my daily Spiritual/Creative/Mundane life. What do I need to get rid of that I never use? Do I need to work on a better cleaning routine? How's my health and diet? What does my daily routine look like? How is my connection to Spirit? To myself? Am I giving myself time to work on my creative projects, or am I putting things to the wayside with pitiful excuses and distractions? Am  I honoring myself/my path/my life? What things do I need to work on to be at my most Me? 

Usually for any Sabbat (if I plan ahead), I like to make a special dinner. Imbolc is usually something hearty and comforting, like beef stew or soup. This year, I'm making creamy garlic and mushroom smothered pork chops with mashed potatoes and roasted carrots (via this recipe, but replacing the chicken with pork). For dessert, I'll probably be making a non-dairy rice pudding or a vegan vanilla cake (I have a severe egg allergy and I'm lactose intolerant). Some other great meal ideas would be any kind of soup or stew, mac & cheese, casseroles, etc. If you Google "Imbolc Recipes" you'll find a ton of stuff. 

My spell work for Imbolc is usually pretty low key. I clean up my altar and will sometimes dress it up with flowers and crystals (if I'm able to) and offerings of food and drink. Then I light a candle and reflect on what I would like to change or bring into the year. Sometimes the candle is dressed, sometimes it's not. Sometimes it's a simple chime candle or a votive or one I've made personally. The color changes too, but is usually white or maybe a pastel yellow. Depends on what I'm called to. Sometimes bigger magick is called for and sometimes just a gentle hand and some self awareness. 

However you celebrate Imbolc, make it your own. Make it as fancy or as laid back as you like. But remember to enjoy yourself and where you are on your path. 

Blessed Imbolc!

-Autumn-

** This is my kids' favorite soup recipe that I make. They had me make it 3 times in less than two weeks during winter break. Hope you enjoy! **

Bacon Potato Soup

1 pack diced bacon

3 Tbsp bacon grease

1/2 diced onion

1 rib celery, diced

1 carrot, diced
2 tsp Salt
1 1/2 tsp ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp dried Parsley Flakes
1/4 cup flour
3 cups chicken broth
2 tsp chicken bouillon
2 cups milk, warmed
2-3 lbs yellow potatoes, cut into 1 in. cubes
3/4 cup Half & Half
1/2 cup sour cream
1/2 cup Parmesan


Dice bacon and cook until crispy. Drain bacon and reserve 3 Tbsp of the grease. Add onion, carrots, and celery to pot. Cook until onions start to become translucent. Add seasoning, stir. Add flour and cook 2-3 minutes, stirring frequently. Add chicken broth and bouillon, stir until everything is well mixed and smooth. Add potatoes and milk. Bring to a simmer. Lower heat to low, cover with lid. Simmer until potatoes are fork tender. Mash some of the soup. Add half & half and sour cream. Mix well. Continue simmering until warmed through, 3-4 minutes more. Taste and add seasoning if it needs it. Turn off heat and add parmesan and some of the bacon. Mix well and serve.

*Seasoning depends on how salty bacon and broth are.*