ltlviking had off of work so we decided to take our time. Our local organic grocer has moved their 3rd and newest store only minutes from our home, which means no more 1/2 hour drive!! We went to the farmers market for some stuff, including the ham we were to make on Saturday for the Ostara Blot. A local farm makes them without the harsh use of conventional methods, so we're always happy to support them. We ended the night with ltlviking picking up some movies from Blockbuster. He picked up the first two Star Trek movies. I hadn't seen them before. I've been told the first one sucks beyond most. But we all know we must see these things for ourselves. Let me just say, I saw..conquered the horrid two hours that lasted and can honestly say I will never see the movie again. But I'm glad I saw it. We also picked up History of the World Pt. I (a Mel Brooks movie). Hilarious!! We ended the night quietly Friday. 

Saturday! What a fantastic day. Saturday we hosted the Ostara Blot in our home with colmunson and family (we try to take turns hosting the Blots). So when I got up (which was an hour later than I really wanted to get up) I began preparing for the day. Draven wanted to await the Munson's arrival before coloring our eggs, despite our original plans to do it in our own homes and have them ready. It was cool, though. I prepared the ham (more on this recipe down below for those who want to hear more...) and the crust for the Quiche awhile. I also got everything ready for the activities and for the Blot. Then I sat down to write a poem for the Blot. 
The Munson's arrived and their little one took a small nap. We ate lunch and discussed the variations of Ostara/Eostre and their possible correlation with Idunna. When the kids awoke we started the egg coloring. Then we had a spoon race with eggs and a great egg hunt! What fun we all had. Afterwards, Jen and I began dinner while the kids went upstairs to play. ltlviking and colmunson relaxed and conversed--something the two of them needed, methinks. Jen and I had some good conversation about food and such. =) 
After we put all the food in the oven, it was time for Blot. I read in The Troth that our ancestors usually held Ostara blots at nearly dawn. Well, for our sanity, we decided to keep it at "before dinner." ;) 
Each of us had our own equal share in the ritual. Our "sacrificial hare" was a solid chocolate bunny which is sacrified with our groups' Mjolnir (seems it's a tradition now!). I also read my poem:

"Frost and shiver begins to slow
          with the passing of Winters tenure
Bringing fresh, new life
          to Springs arrival
Spirits enkindle as seed rises to flower
          and egg hatches new beginnings

Lands begin the dance of rebirth

Green beauty charms as the spiraling artistry of earth
          is wreathed
On this day, we celebrate this sum,
          enveloping change...strength...and health....

Hail Idunna! 
Hail Ostara!
Hail Spring!"

We spoke our words, including Draven (who wanted to hail Thor for a "good winter" LOL). The Blot was wonderful. After placing the offerings in the Blot bolli, we decided to keep it to place the first of our feast in, as well. This is something our family traditionally does (and frankly, methinks Draven would yell at me if we DIDN'T do it at this point...LOL...because he insists on carrying it outside to our spot). Jen read a lovely poem before the feast, which I would supply here but I do not know where she had gotten it from (somewhere on the internet). It was a beautiful Ostara poem. 
After dinner, we feasted on the remains of our sacrificial chocolate bunny (that which we didn't place in the bolli) and chatted up. The Munson's left shortly after, we were all tired. 

Sunday we went to J's Easter family gathering and the kids had an egg hunt. We all had a great time there, too! We celebrated birthdays from January until May, too. =) They always have wonderful get-togethers...his family is wonderful. 
When we left their home we went to my grandparents for yet another egg hunt and dinner. It was quiet, just us and my grandparents. We stayed for a few hours while the kids played. Just relaxed and talked. Then we came home and now here I am today. I hope everyone elses' weekend went well!!

Happy Ostara!!

OSTARA BLOT FEAST DETAILS:

When I make ham, I usually put in red wine & red wine vinegar, which originally was an accidental combination. I also put in cinnamon, clove, pepper, ginger and leeks. It was a varied recipe, but in the end it was what we all enjoyed most. While reading through recipes from the Gode Cookery, I found "Brawn en Peuerade"...an authenticated 15th century recipe from England, using a thick wine sauce in either chicken or pork. In my case it was for ham. The only other ingredients besides my own were Mace and Sandalwood (which was primarily used as a red food coloring). Oh, and instead of onions I use leeks. Since I ran out of mace I just added in nutmeg and decided that since we were having this as our Blot feast I would add the remaining Mead that colmunson had given us from his own batch when we'd first officially met them. I was using what little was left for special occasions with random marinade concoctions. How cool is that? =) BTW...the meat came out better than any ham meal I have ever eaten, EVER. I highly recommend it. Who knew I was cooking 15th century? =D

The Quiche recipe I used was also similar to theirs, but my inspiration stemmed from it, anyways, so I can claim no credit. This recipe was 14th century England, authenticated. And DELICIOUS, as well. I used almond milk and Romano cheese from Sheeps milk.  I also added Thyme, salt and pepper for seasoning, Oh, and broccoli. I sprinkled the "Queen of spices," Saffron, on top before beginning the baking (which added not only delicious flavor, but beautiful gold coloring on top). My portions were a little off....I should have used a little more milk, but it was great besides. Jen made a similar Quiche, though hers was made with soy milk, spinach and garlic. If there was anything else in there, she did not mention it. Either way, all of the dinner was simply mouth-watering delicious. </lj></lj></lj></lj></lj>