Table of Contents
Tailteann Games
Lughnasadh Magick
Eeeewwww Bugs!
Recipes for the Feast
Lughnasadh
Lughnasadh (pronounced Loo-na-saw) is celebrated around July 31st - August 2nd, and is the first of the three harvest Sabbats. Lughnasadh is when we celebrate and harvest the grains that we are just beginning to get harvests of (the first of a plentiful crop that will see us through the winter months). Of course, fruits and vegetables are very bountiful at this time of year as well. Even though many people do not grow and harvest their own food anymore, the meaning of this holiday is not diminished by that fact. We celebrate the bounty of our own life's harvest; the work we have done in and within our own lives as well as in our community. As witches, we honor the first harvest and give thanks to Mother Earth for sharing Her gifts. The gathering of the first crops of the year is also a manifestation of the success and extent of the power raised during the Beltane ritual. Lammas (meaning 'loaf-mass') is the name under which Lughnasadh was Christianized. This was the day on which loaves of bread were baked from the first grain harvest and lain on the church altars as offerings to God.
Lughnasadh honors the mystery of the growing grain, which is transformed into the life-giving element of bread. Because bread was one of the main staples of our ancestors, the ripening of the grain was the cause for great celebration. The reaping, thrashing and preparation of these breads spawned great ritual and ceremony to ensure bounty for the following year. The sun's power has been diminishing, as has the God's. It is on this day (the last day of summer) that He is finally defeated. Lugh, the God of the Light half of the year is not killed, but rather the ability to grow is taken from him. The God is still prevalent as his essence begins to merge with the harvested crops, a sacrifice that will be realized with the new growth in the spring. Make yourself ready for the coming time of introspection by getting rid of bad habits or unwanted things in your life. Sacrifice them by throwing symbols of them into the Sabbat fire. Gather the tools of your trade and bless them in order to bring a richer harvest next year. Visit one of the local 'pick-your-own' farms in your area and actually harvest some of your own food. Emulate the sacrifice the God makes by giving of yourself; share your harvest with others who are less fortunate.
Tailteann Games
Games are traditional at Lughnasadh, both to celebrate the wake of Lugh's foster mother Tailltiu and as a symbol of Lugh's battle with Balor.








**Cockroaches - Toss bay leaves (fresh or dried) and eucalyptus oil on cotton balls in your cupboards, nooks and crannies!!....yes, I know, the other cotton balls are already in there!! Oh well.. no worries...at least you will be bug free!! (one scent will not cancel out the other scent).
**Bees - to make bees take to a new hive, soak the following blend onto a piece of material and find someone really brave to rub the inside walls of the hive or do what I do and get the longest stick you can find (about 30ft ought to do it), attach the material to the end of the big stick and veeeery carefully shove it into the hive (go at night!!), and then, run like heck to the closest body of water!!

Corn Salsa
Ingredients:
1 ½ Cup corn kernels (fresh, frozen, or canned)
1 cup shredded coconut
1/2 cup chopped cilantro
1/2 cup chopped onion
Directions:
1. Chop it and mix it. It's best to let it sit for a few hours to absorb all the flavors. It lasts three or four days in the refrigerator.
Try it on burritos or with chips on a hot day.

Buttermilk Seed Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
2 cups whole wheat flour
4 cups bread flour
Directions:
1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine.
2. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
5. Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

Sweet Vidalia Onion Pie
1 1/2 cups crushed buttery round crackers
1/3 cup butter, melted
2 tablespoons butter
2 cups sliced sweet onions
2 eggs
3/4 cup half-and-half
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup shredded sharp Cheddar cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
3. Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and
sauté
onions until translucent and tender but not brown. Spread into prepared crust.
Berry Trifle
Ingredients
1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Directions
1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours before serving.
Table of Contents
Tailteann Games
Lughnasadh Magick
Eeeewwww Bugs!
Recipes for the Feast