Yule Tide Greetings To All Joyful Yule, a Merry Christmas and a Prosperous New Year Wish from Ravenhawks Academy and Ravenhawks Magickal Mystical Places. I am sure that some of you celebrate both Yule and Christmas As well as other winter festivals, Best Wishes for all of your winter Celebrations.
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Yule~Winter Solstice History and Origins  Other names that the Winter Solstice is known by are Midwinter, Yuletide (the Teutonic version), Alban Arthan (Caledonii Tradition, or the Druids), Feill Fionnain (Pecti-Wita Tradition, which falls on December 22nd). Yuletide lasts from December 20th through December 31st. It begins on "Mother Night" and ends twelve days later, on "Yule Night", hence the "Twelve Days of Christmas" tradition.
Some other names for this Sabbat that are used less commonly are: Sun Return, Pagan New Year, Saturnalia (Roman), Great Day of the Cauldron, and Festival of Sol.
The Winter Solstice is one of the Lesser Sabbats. This is, the shortest day and Longest night of the year. The Goddess gives birth to the God as the reborn sun. Candles and bonfires are frequently lit to welcome his arrival. The returning light completes the cycle of life, death and rebirth.
Yule Newsletter 2007 |
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Yule/Winter Solstice Customs and Practices  Gift Giving
Children were escorted from house to house with gifts of clove spiked apples and oranges which were laid in baskets of evergreen boughs and wheat stalks dusted with flour. The apples and oranges represented the sun, the boughs were symbolic of immortality, the wheat stalks portrayed the harvest, and the flour was accomplishment of triumph, light, and life. Holly, mistletoe, and ivy not only decorated the outside, but also the inside of homes. It was to extend invitation to Nature Sprites to come and join the celebration. A sprig of Holly was kept near the door all year long as a constant invitation for good fortune to pay visit to the residents.
Yule Elf/Santa Claus
Jölföðr (Yule-father) and Jölnir (Yule) are names of Odin. Some think Odin was the original "Alf" or gift-giving "Elf" ( Julesvenn in Denmark, Jultomten in Sweden, and Julenissen in Norway). Before Santa Claus was popularised in the Victorian era as a fat jolly Elf, he was seen as tall and lean, wearing a dark cloak.
Yule Log
This was a specially chosen tree that was to burn for at least twelve hours, it originally burned for all twelve days of Yule.
Oak would be the most appropriate choice, but any hardwood considered holy from the locality is suitable. English lore holds that Yule logs should not be bought, they should be gotten from one's own property, or a neighbour's. The log of course must be massive, and must be handled with care and clean hands, out of respect. In some places a whole tree trunk was brought in, and one end was placed in hearth. Then it was gradually fed in as it burned, to be finally consumed on the final night. The tradition is that the presence of the remnants or ashes of the Yule log in the house would protect it all year from lightning and would bring good luck. The new Yule log should be started with some splinters of the previous year's. Holly and other winter greenery is often used to decorate the Yule log.
Mistletoe
It was at Alban Arthan druids would gather by the oldest Mistletoe clad Oak. The Chief Druid would make his way to the mistletoe to be cut whilst below, other Druids would hold open a sheet to catch it, making sure none of it touched the ground. With his Golden Sickle, and in one chop, the Chief Druid would remove the mistletoe, to be caught below. The early Christian church banned the use of mistletoe because of its association with Druids.
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Correspondence of Yule~Winter Solstice  The Plants and Herbs of Yule~Winter Solstice Blessed thistle, evergreen, moss, oak, sage, bay, bayberry, cedar, pine, frankincense, ginger, holly, ivy, juniper, mistletoe, myrrh, pinecones, rosemary, chamomile, cinnamon, valarion, yarrow
Colors associated with Yule~Winter Solstice Gold, silver, red, green, white
Stones associated with Yule~Winter Solstice Cat's eye, ruby, diamond, garnet, bloodstone
Incense and oils you can use any of the following scents, either blended together or alone Bayberry, cedar, ginger, cinnamon, pine, rosemary, frankincense, myrrh, nutmeg,
wintergreen, saffron
Animals and mythical beasts Yule~Winter Solstice Yule goat (nordic), reindeer stag, squirrels, Yule cat, Sacred White Buffalo, Kallikantzaroi-ugly chaos monsters (greek), trolls, phoenix, Yule elf, Jule gnome, squirrels, wren/robin
Gods and Goddess Associated with Yule~Winter Solstice
Goddesses-Brighid, Isis, Demeter, Gaea, Diana, The Great Mother. Gods-Apollo, Ra, Odin, Lugh, The Oak King, The Horned One, The Green Man, The Divine Child
Symbols for Yule~Winter Solstice Bayberry candles, evergreens, holly, mistletoe, poinsettia,mistletoe, lights, gifts, Yule log, Yule tree, spinning wheels, wreaths, bells, mother & child images
Foods of Yule~Winter Solstice Nuts, apple, pear, caraway cakes soaked with cider, pork, orange, hibiscus or ginger tea, roasted turkey, nuts, fruitcake, dried fruit, cookies, eggnog, mulled wine
Activities of Yule~Winter Solstice
Gift-exchanging, singing, feasting, burning the Yule log, decorating the Yule tree, hanging mistletoe, bell ringing/sleigh-bells; father yule.
Spell Work of Yule~Winter Solstice Peace, harmony, love, and increased happiness, Personal renewal, world peace, honoring family & friends, Festival of light, meditation.
Stress Relief Aromatherapy Candles |
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Notions Potions and Spells  Bayberry candles burned to the socket, bring health to the home and wealth to the pocket!"
When giving as a gift add this saying to your Bayberry Candle:This bayberry candle is a gift from a friend, on Christmas Eve burn it down to the end.
[A part can be 1 teaspoon, 1 cup, 1 pound]
Peace and Protection Incense
Lavender 4
Thyme 3
Basil 3
Frankincense 1
Rue 1 pinch
Jasmine Oil few drops
Love Incense
Cloves 1/2
Cinnamon 1/2
Sage 1/4
Oregano 1/2
Bay Leaves 1/4
Allspice 1/4
Yule Oil
2 drops cinnamon oil
2 drops clove oil
2 drops frankincense oil
2 drops myrrh oil
1 drop mandarin oil
1 drop pine oil
Yule Potpourri
4 ounce of peppermint leaves
1 ounce powdered benzoin gum
1/2 teaspoon of cinnamon
2 ounces rose petals
1 teaspoon of vanilla
Success and Prosperity
The first full moon after the winter solstice is considered to be the most powerful of the whole year.
Have a small green or brown talisman bag
three silver coins
cauldron and pentacle
small dish
cinnamon and cedar chips
Place the small dish inside the cauldron with a small amount of cinnamon and cedar chips in it.
If you use a wand tap each coin with your wand other wise use your finger and chant:
Glistening silver coin of the moon
Shiny and round bring me a boon
Draw to my hands many more of your kind
Multiply Grow like the image in my mind
Now place the coins on the dish in the cauldron with the herbs.
Stir the air seven times clockwise over the cauldron. Chant:
Earth elementals cunning and bright
with me share your treasure her on this night
share with me riches of silver and gold
Success, prosperity all I can hold..
Place the coins and herbs in the talisman bag
Candles, Incense altar tools and more |
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Foods of Yule~Winter Solstice Curry Pumpkin and Walnut Soup
Ingredients:
1 tablespoons canola oil
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon mild curry paste
4 cups low-sodium chicken or vegetable stock
4 cups cubed pumpkin (or 28 ounce can of pure pumpkin)
1 cup chopped, toasted walnuts
2 cups 2% milk
Instructions
In large pot, heat oil over medium heat. Add onion, salt and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook one minute more. Stir in stock and bring to boil over medium high heat. Add pumpkin and simmer, over medium heat until pumpkin is very tender, about 20 minutes.
Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth. The mixture will remain quite thick. Return pumpkin walnut purée to pot and slowly whisk in milk. Heat soup over low heat just until heated through. Do not bring back to boil or soup will separate. Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of coriander and toasted walnut pieces.
Mincemeat Parcels with Irish Whiskey Cream
1/2 pound currants
1/4 pound raisins
1/4 pound white raisins
1/4 pound chopped candied peel
1/4 cup chopped glace cheeries
2 cooking apples, peeled and chopped
Juice and grated rind of 1 lemon
1/4 pound dark brown sugar
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of cloves
1/2 cup butter, melted
1/3 cup Irish Whiskey
1 pound phyllo pastry
Whiskey Cream:
1 cup whipped cream
1 teaspoon powdered sugar
3 tablespoon whiskey, or to taste
Mix the fruits, lemon juice and rind, sugar and spices together;pour in the melted butter and Irish Whiskey. Mix throughly. Pour into clean sterilized glass jars, seal, and store for at least 2 weeks.
To prepare the parcels, cut the sheets of phyllo pastry into 3-inch squares and layer three or four squares, brushing with melted butter between each layer. Put a tablespoonful of the mincemeat in the center and shape the pastry like a drawstring purse, tying the top loosely with string. Bake for 15to 20 minutes at 400 degrees.
Serve with ice cream or Irish Whiskey Cream. To make cream fold the sugar annd whiskey into the whipped cream. Serve a dollop on each parcel
Garlic Pork with Chestnuts(Wrap a dollar bill around a chestnut and place it in your purse to attract money)
1 pound chestnuts
11/2 pounds boneless pork loin, cut into cubes
1/2 stick of butter
1/2 teaspoon of sage
pinch of thyme
2 cloves garlic, pressed
1 cup sherry
3/4 cup hot water
Salt and Pepper to taste
Parsley for garnish
Skin chestnuts by making a cut along the flat side of each one and dropping them i nto a pan of boiling salted water. Boil for about 5 minutes.
Chestnuts must be peeled while hot, so only take out a couple at a time. Remove both the outer shell and the inner skins. In a fresh pan of water simmer the peeled chestnuts for about 15 minutes until they are tender. Do not over cook them. [they will fall apart] Gently brown the pork loin in the butter. Transfeer to a casserole dish and add the chestnuts, along with the remaining ingredients. Cover and cook in the oven for 2 hours at 300 degrees, stirring ocassionally. Garnish with parsley and serve.
Serves 2.
Mashed Maple Sweet Potatoes
Ingredients
3 medium sweet potatoes, peeled and quartered
1/4 cup maple syrup or maple-flavored syrup
2 tablespoons margarine or butter
1/4 teaspoon salt
1/4 to 1/3 cup half-and-half, light cream, or milk
Directions
1. In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed.
2. Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 side-dish servings
Roast Goose
Ingredients
1 10- to 12-lb. domestic goose
1 tsp. dried marjoram, crushed
1/4 to 1/2 tsp. coarsely ground black pepper
1 recipe Herb Glaze or Ginger-Honey Glaze
Directions
1. Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.
2. Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.
3. Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).
4. Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.
5. Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.
6. Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.
7. To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.
Herb Glaze: In a small bowl, stir together 3/4 cup orange marmalade, 1/4 cup snipped fresh flat-leaf parsley, and 1 teaspoon ground black pepper. After glazing goose, stir 1 tablespoon white vinegar into remaining mixture before passing as a sauce.
Ginger Honey Glaze: In a small saucepan stir together 1 cup honey, 1/4 cup Dijon-style mustard, and 2 to 3 teaspoons grated fresh ginger. Heat through. After glazing goose, stir 1 to 2 tablespoons chicken broth into remaining glaze before passing as a sauce.
Honeyed Carrots
Ingredients
6 cups water
3 lbs. baby carrots with tops trimmed to 2 inches, peeled or scrubbed
2 Tbsp. butter
3 to 4 Tbsp. honey
1 tsp. finely shredded lemon peel
1/2 tsp. crushed red pepper
Directions
1. In heavy skillet bring water to boiling; add carrots. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes, until carrots are tender; drain carrots, pat dry.
2. For glaze, in skillet stir butter, honey, lemon peel, red pepper, and 1/2 teaspoon salt over medium heat until butter is melted and glaze bubbles. Add carrots; toss 2 minutes. In serving bowl drizzle carrots with glaze, sprinkle additional red pepper. Makes 12 servings.
Steamed Pudding
Ingredients
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 cup butter (no substitutes), softened
1 cup sugar
2 eggs
2 egg whites
6 oz. milk chocolate, melted and cooled
1-1/4 cups milk
1 recipe Cranberry-Kumquat Compote
Whipped cream
Directions
1. Grease and flour a 2-1/2-quart heatproof bowl or 10-cup covered pudding mold. In small bowl stir together flour, baking powder, spices; set aside.
2. Beat butter on medium to high 30 seconds. Add sugar; beat until combined. One at a time, add eggs and egg whites; beat on low after each. Stir in melted chocolate. Alternately add flour mixture and mixture and milk; beat on low after each. Pour into prepared bowl or mold. Cover with greased foil pressed against edge or lid.
3. Place bowl or mold on rack in Dutch oven; add water 1 inch up bowl or mold sides. Cover, bring water to boiling. Reduce to simmering. Steam 1-1/2 to 1-3/4 hours or until pick inserted in center comes out clean. Check water level every 30 minutes; add boiling water as needed.
4. Remove bowl or mold from Dutch oven; remove cover. Cool 10 minutes;
unmold onto serving platter. Cool 30 minutes. Serve warm with Cranberry-Kumquat Compote and whipped cream.
Serves 12.
5. Cranberry-Kumquat Compote: In medium saucepan combine 2 cups halved and seeded kumquats, 1 cup packed brown sugar, 1 cup cranberry juice, one 3-inch cinnamon stick, and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until kumquats soften slightly. Stir in 2 cups cranberries and 1.2 cup dried cherries. Bring to boiling; reduce heat. Simmer, uncovered,
8 minutes until thickened. Discard cinnamon and bay leaf. Stir in 1.2 cup chopped toasted pecans. Serve warm.
Chranachan[Toasted Almond Pudding]
Ingredients
2/3 cups uncooked oatmeal
1/3 cup slivered almonds
11/4 cups whipping cream
Honey
5 tablespoons Irish Whiskey
Juice of one Lemon
Strawberries or raspberries to garnish
Directions:
On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the creams, do not over beat (you will end up with butter) Stir in honey and whiskey. Gently fold in the almonds and oatmeal. Stir in lemon juice. Divide into individual long stemmed glasses. Serve at room temperature, garnish with berries. Serves 6
From Soup to Nuts
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Yule~Winter Solstice Recipes for the Young & the Young at Heart
These recipes can be done with parental assistance for age 4-10. Ages 10 and up may test their baking and decorating skills with minimal parental supervision
Snickerdoodle Sandwiches
Ingredients
3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins (optional)
Directions
1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.
2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.
3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.
4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.
5. To Store: Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Store filling in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. To serve, thaw cookies and filling if frozen. Assemble sandwich cookies as directed in step 4, assembling only as many as you need at one time.
Cinnamon Wreaths
Ingredients
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 egg
1 tsp. vanilla
2-1/4 cups all-purpose flour
2 Tbsp. granulated sugar
Red and/or green miniature candy-coated semisweet chocolate pieces
1 recipe Frosting
Directions
1. In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.
2. Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough
at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet.
Sprinkle with sugar mixture. Press candy pieces into dough.
3. Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies.
4. Frosting In small saucepan melt 3 ounces white baking chocolate and 1/2 teaspoon shortening over low heat. Stir in a few drops green food coloring
German Spice Cookies
Ingredients
1 1/3 C.Sugar
1 Tablespoon Molasses
1/2 C. Butter
2 Eggs
4 C Flour
1 tsp. Baking Powder
1/2 tsp. each: Ground Cinnamon, Nutmeg, Allspice, Cloves, Black Pepper
Glaze
2 C. Powdered Sugar
2 Tablespoon Lemon Juice
2 Tablespoon Water
Cream together sugar, molasses and butter till smooth.
Beat in eggs
Sift together dry ingredients including spices. Beat into creamed mixture
Roll 1/4" thick and cut in desired shapes.
Bake at 350 degrees 8-10 minutes till just beginning to brown on edges. Remove to cooling rack.
While cookies are baking, mix together Powdered Sugar, Lemon Juice and Water for glaze. Glaze cookies while warm.
Maple Hot Chocolate
RECIPE INGREDIENTS:
2 ounces (2 squares) of semisweet chocolate
1 teaspoon of pure maple syrup
1 cup of whole milk
1. In a double boiler over simmering water, melt chocolate in milk.
2. Remove the pan from the heat and stir in pure maple syrup. Pour into a mug and top with whipped cream.
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Yule~Solstice Crafts for the Family
Pomander Balls [adult,teen]
Start with an Orange, Lime or Lemon that is firm and free of blemishes
Toothpick or pin to ease the cloves into the orange
Whole cloves, at least 1/4 cup
Spice mixture (see recipe below)
4 feet of Ribbon
Spice mixture:
3 Tbs. ground cinnamon
3 Tbs. ground cloves
3 Tbs. ground nutmeg
3 Tbs. ground ginger
3 Tbs. orris root powder
Directions:
Insert whole cloves in rows that touch each other. When completely covered roll in the spice mixture until coated let sit for two weeks in the in a dry place for a couple of weeks up to a month so it will dry. Once dried, tie a ribbon around the ball for hanging. Multiple pomander balls also look beautiful displayed together in a large decorative bowl. Ball may also be enclose in netting with ribbon at top for hanging.
Frosted Holly Leaves[adult/children w/adult supervision]
Chose the nice stems and leaves of the holly and wipe with a clean dry cloth. Allow to dry but not to shrivel Dip the edges in thin clear glue then sprinkle with glitter of your choice or with coarse sugar. Leave to dry in a warm place.
Looks good placed in an arrangement of fir boughs and mistletoe may be used in a vase or tied with a ribbon and hung so it can catch the light.
Grocery Bag Gingerbread Folk[all ages]
Craft Materials:
Brown paper bag
Scissors
Gingerbread cookie cutter
Pencil
Markers
Googly eyes
Buttons
Ribbons
Time needed: About 1 Hour
1. Cut a strip of paper from a brown bag. Measure the width of a gingerbread cookie cutter, then accordion-fold the bag to match the width of the cookie cutter. Trace the cutter onto the paper, making sure that each of the hands ends on a fold.
2. Use paper clips to secure the folded bag, then cut along the lines (be careful not to cut through the folds). Unfold the garland and decorate your "family" with markers, googly eyes, buttons, and ribbons. If you like, each folk with a name.
Candy Cane Bowl[adult]
What You Need:
2 12-inch-diameter plastic cake domes
Scissors
White tissue paper
Hot glue gun and glue
50 one-ounce candy canes
Wide satin ribbon
Blocks of florist's foam
Assorted carnations, roses, and holly
Clear-glass votives
Instructions:
1. To make the candy-cane bowl and floral centerpiece, start with two 12-inch-diameter plastic cake domes from the bakery. Trim the domes down so the candy canes can hook over the edge and still touch the table. Nest the domes with white tissue paper sandwiched in between. (The tissue paper minimizes any gaps in the candy canes and hides the florist's foam for the flower arrangement.)
2. Hot glue about 50 one-ounce candy canes around the domes, facing some in and some out.
3. Tie a wide satin ribbon around the decorated container.
4. Soak blocks of florist's foam in water until they are completely saturated. Place the blocks in the container, trimming them as necessary to fit without distorting the shape of the container.
Step 6 5. Starting at the center, insert stems of carnations, roses, and holly, keeping the flower heads at the same level to create a tightly packed mound.
6. Create matching candleholders by decorating clear-glass votives with a small candy cane, a sprig of holly, and ribbon to tie it all together. Place one votive at each guest's spot to add a bit of twinkle to the table.
Use any of the many types of candy canes available to match your decor or Yule theme. my favorite is blueberry and white natural peppermint. also add the frosted holly that you did to the arrangement.
Popcorn and Cranberry Garland[children w/adult supervision]
Craft Materials:
Felt
Glue
Pom-poms
Rubber band
Needle
String
Time needed: Under 1 Hour
1. To make one, first cut a number of 2-inch circles of white felt (we used about 35 circles for our 3-foot garland). One at a time, spread glue onto one side of each circle, then scrunch up the felt and secure it with a small rubber band.
2. Let the glue dry completely, then remove the rubber bands and use a needle and thread to string together your popcorn pieces, alternating with 1/2-inch red pom-poms for cranberries
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Books and More Seasons of Magic (Paperback)
by Laurel Ann Reinhard
Reading level: Ages 9-12
Curious about why we celebrate Halloween, or what the Winter Solstice is all about? Then follow the adventures of Erin as she learns about the Earth's seasons and how to celebrate them. Erin's guide is Evangeline, a wise old woman who teaches Erin the ancient wisdom while allowing her to find the truth of each "holy-day" for herself.
Seasons of Magic
Yule-Tide in Many Lands
by Mary Poague Pringle (Author), Lewis Jesse Bridgman (Contributor), Clara A. Urann (Contributor)
This book covers the celebration of Yule Tide from the Ancients and in several countries Including England, Scandinavia, Russia France, Italy and America.
Yule-Tide in Many Lands
Gingerbread Friends (Hardcover)
by Jan Brett (Illustrator)
Reading level: Ages 4-8
Hardcover: 32 pages
Confident and cocky, the Gingerbread Baby happens upon a bakery, where he dances and prances in front of a sugar cookie girl, trying to make friends. But she just stares and doesn’t say a word, like all the other sweet treats he tries to meet.
Discouraged, the Gingerbread Baby runs home, chased by a long line of hungry creatures, where Mattie has a fantastic surprise for him—gingerbread friends that fill a giant fold-out page.
Gingerbread Friends
Brisingr (Inheritance, Book 3) (Hardcover)
by Christopher Paolini (Author)
Reading level: Young Adult
Hardcover: 784 pages
If you enjoyed the Movie Eragon and have read book 2 this is Book 3 Enjoy!!
OATHS SWORN . . . loyalties tested . . . forces collide.
Following the colossal battle against the Empire’s warriors on the Burning Plains, Eragon and his dragon, Saphira, have narrowly escaped with their lives. Still there is more at hand for the Rider and his dragon, as Eragon finds himself bound by a tangle of promises he may not be able to keep.
First is Eragon’s oath to his cousin Roran: to help rescue Roran’s beloved, Katrina, from King Galbatorix’s clutches. But Eragon owes his loyalty to others, too. The Varden are in desperate need of his talents and strength—as are the elves and dwarves. When unrest claims the rebels and danger strikes from every corner, Eragon must make choices— choices that take him across the Empire and beyond, choices that may lead to unimagined sacrifice.
Eragon is the greatest hope to rid the land of tyranny. Can this once-simple farm boy unite the rebel forces and defeat the king?
Brisingr (Inheritance, Book 3)
CD's
And Winter Came is an enchanting evocation of the changing landscape of winter as well as the festive cheer of the holidays.
Enya
Track Listings
1. And Winter Came
2. Journey Of The Angels
3. White Is In The Winter Night
4. O Come, O Come, Emmanuel
5. Trains And Winter Rains
6. Dreams Are More Precious
7. Last Time By Moonlight
8. One Toy Soldier
9. Stars And Midnight Blue
10. The Spirit Of Christmas Past
11. My! My! Time Flies!
12. Oiche Chiuin (chorale
And Winter Came
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Poetry Corner  "I heard a bird sing
In the dark of December
A magical thing
And sweet to remember.
'We are nearer to Spring
Than we were in September,'
I heard a bird sing
In the dark of December."
- Oliver Herford, I Heard a Bird Sing
"When cold December
Froze to grisamber
The jangling bells on the sweet rose-trees--
Then fading slow
And furred is the snow
As the almond's sweet husk--
And smelling like musk.
The snow amygdaline
Under the eglantine
Where the bristling stars shine
Like a gilt porcupine--
The snow confesses
The little Princesses
On their small chioppines
Dance under the orpines.
See the casuistries
Of their slant fluttering eyes--
Gilt as the zodiac
(Dancing Herodiac).
Only the snow slides
Like gilded myrrh--
From the rose-branches--hides
Rose-roots that stir."
- Dame Edith Sitwell, When Cold December
Someone painted pictures on my
Windowpane last night --
Willow trees with trailing boughs
And flowers, frosty white,
And lovely crystal butterflies;
But when the morning sun
Touched them with its golden beams,
They vanished one by one."
- Helen Bayley Davis, Jack Frost
My little horse must think it queer
To stop without a farmhouse near
Between the woods and frozen lake
The darkest evening of the year.
He gives his harness bells a shake
To ask if there is some mistake.
The only other sound's the sweep
Of easy wind and downy flake.
The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
- Robert Frost, Stopping by Woods on a Snowy Evening
The Yule Faeries - A Winter Solstice Story |
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Love and Light
--The Team at (Ravenhawks')
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