Tuesday, March 15, 2011

30 days of Ostara; Day 25

In Norse mythology, Iðunn is a goddess associated with apples and youth. Iðunn is attested in the Poetic Edda, compiled in the 13th century from earlier traditional sources, and the Prose Edda, written in the 13th century by Snorri Sturluson. In both sources, she is described as the wife of the skaldic god Bragi, and in the Prose Edda, also as a keeper of apples and granter of eternal youthfulness.

The name Iðunn may mean "ever young" according to John Lindow or "rejuvenator" according to Andy Orchard, or "the rejuvenating one" according to Rudolf Simek.

19th-century scholar Jacob Grimm proposed a potential etymological connection to the idisi. Grimm states that "with the original form idis the goddess Idunn may possibly be connected." Grimm further states that Iðunn may have been known with another name, and that "Iðunn would seem to be an Elvish word, but we do not hear of any other name for the goddess."

Some surviving stories regarding Iðunn focus on her youth-maintaining apples. English scholar H. R. Ellis Davidson points out that buckets of apples were found in the 9th century Oseberg ship burial site in Norway and that fruit and nuts (Iðunn having been described as being transformed into a nut in Skáldskaparmál) have been found in the early graves of the Germanic peoples in England and elsewhere on the continent of Europe which may have had a symbolic meaning and also that nuts are still a recognized symbol of fertility in Southwest England.

  Fertility Goddess Idunn is fetched back by Freya in bird shape (a crow, crows return to Scandinavia at this time of the year), and Idunn is a seed of spring.
- Dannie Druehyld, The Witch's Handbook

In the Ostara pages goes around this recipe:

Fresh Herb Soup

1 tablespoon butter or margarine, unsalted
2 tablespoon fresh chives, minced
2 tablespoon fresh chervil, minced
2 tablespoon lemon sorrel leaves, minced
2 teaspoon fresh tarragon, minced
1 cup celery ribs - finely chopped
4 cups vegetable broth
Salt and Pepper
1 pinch sugar
4 slices whole wheat bread, toasted
Dash freshly ground nutmeg
Grated cheddar cheese

Mix ingredients like you would any other soup, and enjoy! 

Now... are you really to put the toasted bread in the soup (like for pappa al pomodoro)? Or is the bread, nutmeg and cheese supposed to be topping?
 (I found the answer from Aisha's BOS: "Melt the butter over medium heat in a large heavy pot. Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes. Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese)
Here's another green herb soup with avocado
Spring spinach and herb soup

 In ancient Rome, the calendar year began on March 15. The 15th of each of month was known as the ides, from a Latin word that indicates division of a month. At any rate, back in 44 b.c., the legendary emperor Julius Caesar summoned members of the Senate to meet in the Theatre of Pompey on March 15. Previously, a soothsayer had warned Caesar to "beware the ides of March," but since not much had happened that day, Caesar felt confident attending a Senate session. After all, the men of the Senate were loyal to him, so how much harm could he possibly come to?
Unfortunately, Caesar had enemies within his own Senate, and upon his arrival, several members of a group known as the Liberatores fell upon him and stabbed him to death.

Make Ostara egg surprise ball

Make sock bunny

Dye eggs with silk
Now, I would use old silk ties, blouses and boxers for other projects, but the scraps left over from those projects, that are too small for crazy patchwork ;-), like seams, could be used to tie eggs with.

Birdie in a nest game

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