“Why Must People Kneel Down To Pray? If I Really Wanted To Pray I’ll Tell You What I’d Do. I’d

Lugh Lamhfada

Lugh is a god of every skill and many domains, I was determined to make this the most accurate depiction of Lugh possible, based on Celtic mythology, history, and archaeology, with the generous help of Kevin MacLean, a master of mythology and Lugh in particular.

Every detail has symbolism, and his weapons and attire are historically inspired.

Lughnasa Blessings!

Please check out my kickstarter and share it around, it would help me out a lot! https://www.kickstarter.com/projects/ireao/lugh-lamhfada-the-many-skilled-celtic-god

Morning Ray of Sunshine Crystal Grid 🌞 

Clear Quartz 

 Gold Titanium Quartz 

 Citrine 

Smokey Quartz

Compilation of disturbing witches, wizards, sabbath and monsters in art.

Favorites photos of my room! ☀︎ 

Mud Season Witchcraft ❄️☀️

So in my state, before we get “Spring”, we get mud season. This is when all the runoff of the melting snow completely drowns the roadside, resulting in huge puddles of mud everywhere, increased traffic, and many, many wet socks. In honor of this oddly early storm that’s not yet ruined my day, I’ve collected a few things from around tumblr to try to combat what’s about to become a waaaay bigger problem than it needs to be:

Safe Travels Spell from @magickspellrequests

Safe Travels Sigil from @thatgayguywitch

This very simple spell to protect one’s car from @visardistofelphame

Safe Travels emoji spell from @emojispells4u

This general use “Strength” sigil from @teapartyforthewitches, ideally sharpied onto your tires or the body of the car

Additional ideas:

sigils for finding a stable path written onto your tires

sigils for clear sight on (or taped to the corner of) the windshield

tokens of protection in the glove box

a generic ward against harm on the body of your car

spelling your shoes to avoid water, or to dry quickly. Could be sigils, but if you aren’t well versed in those, it could be knot work, enchantment, or your specialty

May the roads be clear and may you spend little time on them!

-Blessings!

🍞honey cornbread muffins🍯

SLEG LUG

"Out of Gorias was brought the Spear that Lug had. No battle was ever won against it or him who held it in his hand." The youthful Lugh Mac Ethlinn was a king and warrior of the Tuatha Dé, renown for his great skill in all manner of disciplines, which earned him the epithet Samildánach (master of every art). Among his many powerful artifacts, Lugh was said to possess a deadly magical spear that made him undefeatable in battle. Based on historical Bronze Age Irish spearheads, this design features three major art styles found in Ireland: Neolithic spirals, Iron Age La Tène motifs, and Medieval knotwork. The name "Sleg Lug" is written in Brecor Beo, a variant of the ogham alphabet from the Book of Ballymote.

Part 2/4 of my Four Treasures series.

Samhain Witch Tips - 🎃 Pumpkins 🎃

Carving pumpkins is definitely not just for little kids. Carve sigils, spells, significant imagery, or anything you want into your pumpkin and fill it with your intention with each cut.

If you’re a closeted witch, carve your witchy stuff (sigils, spells etc) into the inside of the pumpkin, and make the outside just a fun design.

Anoint your tea light or votive candle with herbs and oils to match your intention for the season or year. I personally like to make a couple of these and have them lit while I carve as well as use them in the pumpkin/jack-o-lantern.

Before setting your candle into your pumpkin, sprinkle the insides with herbs that match your intentions and maybe some that have some anti-microbial action as well to help your pumpkin last longer before rotting. Cinnamon and cloves are great for this. The warmth from your candle will release your intentions as well as a lovely scent.

If you want to really absorb all the lovely goodness of the work you’ve put into carving this pumpkin, buy a pie pumpkin (sometimes called sugar pumpkin) carve it the night or day before your Samhain celebration, only use safe, culinary herbs inside and keep an unscented candle lit in it (make sure you only use either a soy or beeswax candle with a cotton, unleaded wick,) and the next day you can roast it in the oven (350*F for about an hour usually does it, or until it’s soft enough to easily sink a fork into) And then share this lovely squash with your spirit friends, witchy friends, family etc at your Samhain meal. 

Pumpkins and all other winter squash actually keep for a very long time if stored properly. So you can buy a bunch from a farmers market now while they’re in season. Give them a rinse in a diluted bleach and water solution to kill off any mold spores that might cause premature rotting. Then make them part of your Samhain decor to imbue them with your good intentions and then store them in a garage or somewhere else that stays between 50-60*F and you’ll have delicious, enchanted squash all season long! I’ve had some last for up to 4 months before.

Enjoy this lovely seasonal fruit and may it nourish you all season long 

🎃 ✨To support me:  Get tarot reading | Buy me a coffee | Donate to my Education ✨Help Paul get MS treatment

Orange Chocolate Babka

4 to 5 cups all-purpose or bread flour

1 pkg or 2¼ tsp. instant yeast

1 cup lukewarm water

1 Tbsp. kosher salt

¼ cup honey or sugar

½ cup safflower, canola, grapeseed or other neutral oil

2 eggs

zest of one orange

2 tsp. vanilla extract

Filling:

¾ cup dark chocolate chips or chopped dark chocolate

½ cup (1 stick) unsalted butter

½ cup powdered sugar

⅓ cup cocoa powder

Syrup:

⅓ cup fresh-squeezed orange juice (or the juice of one orange plus enough water to make ⅓ cup)

6 Tbsp. sugar

Whisk one cup of the flour with the yeast and stir in the hot water until combined. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.

Directly into the bowl, add the salt, honey (or sugar), oil, eggs, zest and vanilla. Stir with a spatula or spoon until well mixed, then add the remaining four cups of flour. Stir with a spoon until dough forms a sticky mass. Turn dough onto lightly floured work surface and knead for just a few minutes, until dough becomes smooth. Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise in a warm spot until doubled in bulk, one to two hours or longer depending on the temperature of your kitchen.

Make the filling: Melt butter and chocolate together until smooth — you can do this in the microwave at 30 second intervals or in a saucepan. Stir in powdered sugar and cocoa until smooth.

Punch down dough and divide into two equal parts. Using a rolling pin, roll one half into a rectangle about 10- to 11-inches in width by 14- to 16-inches in length. Spread half of filling over top leaving ½-inch border all the way around. Starting from the short end, roll into a tight coil. To help keep coil bound, I wrap it in parchment paper and transfer it to a rimmed baking sheet. Repeat with remaining dough and filling.

If you are not refrigerating rolled dough overnight, transfer loaves to freezer to chill for 15 minutes — this was a Smitten Kitchen tip, which makes cutting and shaping the rolls easier. Meanwhile, coat two 9-by-4-inch loaf pans and one small vessel — I use a mini loaf pan — with butter.

Place logs onto a large cutting board and remove parchment paper. Line each loaf pan with the parchment paper, folding as needed to make it fit the pan. Trim last inch (or less) off each log. Cut the logs in half lengthwise and lay them next to each other cut sides up. Lift one half over the other and twist each around the other — see photos for guidance. Transfer the twist as best as you can into the prepared loaf pan. Repeat with remaining two halves. Nestle trimmed ends into small vessel. Cover pans with plastic wrap and let rise 1 to 1½ hours at room temperature or until dough has risen and is filling the pan.

Heat oven to 375°F. Remove plastic wrap, place loaf pans on a sheet pan and bake on the middle rack of your oven. Bake for 25 to 30 minutes. Check the mini pan around 20 minutes — it will be done before the others. If the loaves are browning too quickly, cover them with foil.

While babkas are baking, make syrup: Place orange juice/water and sugar in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat and set aside. Remove babkas from oven, brush some of the syrup over the small pan, then pour half of the remaining syrup evenly over each of the loaves. Let loaves cool completely in loaf pan if you are able to refrain, otherwise 15 minutes or so should do it.

8&9 / 30

read all 30