Imbolc is celebrated as a beginning for the spring season. It falls on February 2nd, usually. Although Ostara officially marks the first day of spring, Imbolc represents the time just before spring blooms, where it silently prepares itself for that bloom. Imbolc literally means's "in ewe's milk", meaning that this is a time of nurturing and preparing for a flourish to come. This day symbolizes the sun God feeding from the mother Goddess, growing and gaining strength. Imbloc is a time of growth, spiritually and emotionally. This sabbat is a perfect time to do self-dedicating, self-initiating and personal growth rituals. Imbolc is often called Oimelc, Candlemas and the feast of Brigid (an Irish Goddess most often associated with this sabbat.) Incense and oils to use on this sabbat are: frankincense, jasmine, apricot, pear, wisteria, rosemary and basil.
Below I have included a Sabbat feast recipe for Imbolc. Traditionally spicy foods and dairy products correspond with this sabbat. Curries are generally cooked because they combine that spicyness with milk or cream, however since many people don't care for Indian or Thai curries, the recipe I provide is a very tasty alternative. For more recipes, please visit my Recipes section.
Chicken Tequila Fettuccini
1 (16 ounce) package fettuccini
1/3 cup fresh cilantro, chopped
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons butter or margarine
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast meat, cubed
1/4 medium red onion, sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream
Directions:
In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
