Luluko17

Track Title: Fields Of Gold

Artist: Celtic Woman

Album: Songs From The Heart

marcosviniciuslopes:

Fields of Gold - Celtic Woman


Track Title: Fields Of Gold

Artist: Eva Cassidy

Album: The Best of Eva Cassidy

2murgatroyd:

Fields Of Gold - Eva Cassidy


zeldacw-love:

Demeter (detail)
*full image to be including in the MYth 2013 calendar.
MYth (c) Zelda C. Wang

zeldacw-love:

Demeter (detail)

*full image to be including in the MYth 2013 calendar.

MYth (c) Zelda C. Wang




wittywiccans:

Lammas/Lughnasadh/First Harvest Blessing )O(

wittywiccans:

Lammas/Lughnasadh/First Harvest Blessing )O(




book-ofshadows:

Lughnasadh Recipe: Cinnamon Braid Bread [x]

Ingredients
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk
Filling
1/4 cup (50 g) softened butter
4 or 5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds or macadamias, optional

Directions
In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling. 
Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

book-ofshadows:

Lughnasadh Recipe: Cinnamon Braid Bread [x]

Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk

Filling

  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon
  • 3 tsp grounded almonds or macadamias, optional

Directions

  1. In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
  2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
  3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
  5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
  6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.
  7. Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
  8. Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
  9. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
  10. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).



lydiapurple:

Happy lammas though I just feel depressed and don’t want to do anything.

lydiapurple:

Happy lammas though I just feel depressed and don’t want to do anything.

posted 1 week ago via lydiapurple with 1 note

devilsfavdaughter:

Happy Lughnasadh and Lammas! 🍃 🌾 🍂 #Lughnasadh #lammas #pagan #paganism #summertime #summernights #summerdays #summerdays #summerfun #harvest #festival

devilsfavdaughter:

Happy Lughnasadh and Lammas! 🍃 🌾 🍂
#Lughnasadh #lammas #pagan #paganism #summertime #summernights #summerdays #summerdays #summerfun #harvest #festival


the-torch-bearer:

Demeter
One of the Three Virgin Goddesses of the Greek Pantheon, she is the Goddess of The Harvest. She was one of the most worshipped Goddesses by the Ancient Greeks.

the-torch-bearer:

Demeter

One of the Three Virgin Goddesses of the Greek Pantheon, she is the Goddess of The Harvest. She was one of the most worshipped Goddesses by the Ancient Greeks.


giorgiap:

Happy Lughnasadh!
May Your harvest be bountiful and sustain you through the cold winter months ahead.
May the love of friends, family and the Goddess Warm you always.

giorgiap:

Happy Lughnasadh!

May Your harvest be bountiful and sustain you through the cold winter months ahead.

May the love of friends, family and the Goddess Warm you always.

posted 1 week ago via giorgiap with 133 notes