Tailteann Games |
Lughnasadh Magick |
Eeeewwww Bugs! |
Recipes for the Feast |
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!!


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.

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 saute onions until translucent and tender but not brown. Spread into prepared crust.
4. In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
5. Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

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