Feeds:
Posts
Comments

Archive for the ‘esbat’ Category

The members of SLPS met on Saturday, July 22, 2017 to honor the new moon goddess and to drum by the meditation fire. The ritual began at 8pm, and with the clanking of sticks, beating of drums, and shaking of percussion, the trance work allowed members to speak to their honored dead and seek the will and advise of the Gods. Desert included a home made cream cake.

2017-07-22 20.47.52

July 2017 New Moon Ritual, altar, Saturday, July 22, 2017, Salt Lake City, UT

2017-07-22 20.49.54

July 2017 New Moon Ritual, l to r: Lei Loni and Rachel Figueroa, Ashton Longhurst, Saturday, July 22, 2017, Salt Lake City, UT

2017-07-22 21.32.31

July 2017 New Moon Ritual, meditation fire, Saturday, July 22, 2017, Salt Lake City, UT

Read Full Post »

Salt Lake Pagan Society

Read Full Post »

The members of SLPS gathered on Saturday, July 8, 2017 to honor the full moon goddesses. Columbiana was there in spirit, as the table cloth for 4th of July was wandering about the warehouse this year. With a storm raging, the magic was potent and powerful, drawing down the storm energy. Vice President Ashton Longhurst led the rite, taking over for President Cureton who will be moving for work next month.

2017-07-08 20.37.29

July 2017 Full Moon Ritual, altar, Saturday, July 8, 2017, Salt Lake City, UT

Read Full Post »

Salt Lake Pagan Society (3)

Read Full Post »

The members of SLPS gathered to honor the full moon goddess and work magic with Thoth on Saturday, January 14, 2017. Offerings in thanks for bringing the members into 2017 were given, and blessings of knowledge and wisdom were petitioned, especially for the America we are all about to enter. Special blessings were petitioned for those who may be vulnerable and unable to defend themselves from what will come after January 20th.

img_6941

January 2017 Full Moon Ritual, Thoth on the altar, Saturday, January 14, 2017, Salt Lake City, UT

Read Full Post »

SLPS gathered on Sunday, August 21, 2016 to pickle prolific peppers picked perkily. A great full moon activity, which is known as the sturgeon moon in August when sturgeon’s were most easy to catch during the moon. The society garden has been producing many peppers with jalapeno, shishito, anaheim, and serrano being the more¬†abundant. Thai, tabasco, habanero, and ghost peppers have yet to yield.

A whole bucket was picked, with onions, garlic, green tomatoes, and tomatillos from the garden being added to the mixture, which contained the jalapeno, shishito, anaheim, and serranos. Honey and water were used to dilute the mixture and give it a slightly sweeter taste. 22 pints were produced, close to 3 gallons of pickled peppers!

2016-08-21 17.32.27 - Copy

August Full Sturgeon Moon Ritual, Ashton Longhurst, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-14 21.42.58

August Full Sturgeon Moon Ritual, bucket of peppers, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 17.32.40

August Full Sturgeon Moon Ritual, April Love processing peppers, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 17.32.51

August Full Sturgeon Moon Ritual, canning set up with mixture, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 20.13.17

August Full Sturgeon Moon Ritual, Ashton Longhurst (l) and April Love filling jars, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 18.09.38

August Full Sturgeon Moon Ritual, jars ready to be canned, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 20.10.07

August Full Sturgeon Moon Ritual, processing jars, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 21.23.52

August Full Sturgeon Moon Ritual, finished jars, Sunday, August 21, 2016, Salt Lake City, UT

2016-08-21 22.50.20

August Full Sturgeon Moon Ritual, completed mixture, Sunday, August 21, 2016, Salt Lake City, UT

 

Read Full Post »

A little summer kitchen magic! Jam Making… that’s what the members of SLPS did for their July full moon, known as the Buck moon when young buck’s antlers grow and come in, on Saturday, July 17, 2016.

The apricots and Oregon grapes used for the jam mix had come from the Society’s own back yard. The apricots and grapes were processed and heated with lemon juice and pectin. Sugar was added and a roiling boil achieved. The jars and lids were heated in a water bath to prevent bursting from the heat differential. The jars were filled and set upside to seal the lids while they cooled. After 5 hours, the society output 23 mason jars of apricot Oregon grape jam! The taste is sweet yet wild. Delicious!

2016-07-16 21.20.15

July 2016 Full Buck Moon Ritual, jam making-Stesha Bowden (l) and Ashton Longhurst cutting apricots, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-16 21.20.20

July 2016 Full Buk Moon Ritual, jam making-Oregon grapes, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-16 21.48.52

July 2016 Full Buck Moon Ritual, jam making-apricots and Oregon grapes processed, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-16 22.19.03

July 2016 Full Buck Moon Ritual, jam making-cooking apricot and Oregon grape jam mix and bathing jars, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-16 23.01.33

July 2016 Full Buck Moon Ritual, jam making-Daniel Cureton stirring jam mix, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-16 23.20.11

July 2016 Full Buck Moon Ritual, jam making-set up, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-17 01.55.46

July 2016 Full Buck Moon Ritual, jam making-filling jam jar, Saturday, July 17, 2016, Salt Lake City, UT

2016-07-17 02.40.56

July 2016 Full Buck Moon Ritual, jam making-jam jars sealing and cooling, Saturday, July 17, 2016, Salt Lake City, UT

Read Full Post »

Older Posts »