Skip to main content

Norse Holiday's

 



Here are the different holidays in the Norse wheel of the year that we know of:

Þorrablot: or Husband’s day, it was celebrated on the first day of Þorri in honor of all husbands and fathers. It was held in honour of Thor and of course, the winter spirit of Thorri.

Góublót: also known as “Wife’s day”, it took place on the first day of Góa in honor of all mothers and wives. It’s also a celebration of the end of winter.

Sigrblót: the first day of Harpa. A day to celebrate the beginning of Summer and the victory of light over darkness. Offerings to Freya were made during this festival.

Mid-Summer: a common festivity in many cultures, it was the celebration of light, fertility and music.

Alfarblót: the first day of Winter. It celebrates the last harvest of the year and it’s also associated with the goddess Freya. This festivity was celebrated in the privacy of each home, as opposed to the others and it was lead by the women of the house.

Jól or Yule: a festivity associated with the Wild Hunt and Odin and the predecessor of the modern Christmas celebrations in northern Europe.

Dísablót: the exact day of this celebration is unclear, some sources say it was held at the beginning of winter, others at the end of it or it might have been celebrated on both, actually. This festival honored all the female figures: the disir (the female spirits of protection and fertility), goddesses, ancestors and other female figures of the Norse lore.

Comments

Post a Comment

Popular posts from this blog

Norwegian Butter Sauce (Sandefjordsmor)

  INGREDIENTS * 2 lemons, juiced  * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
Post a Comment
Read more

Swedish Rice Pudding (Risgrynsgröt)

Ingredients * 8 cups milk * 1 1⁄4 cups arborio rice * 1⁄3 cup sugar, plus 2 tbsp. * 1 1⁄2 tsp. vanilla extract * 2 cups fresh or frozen raspberries * 1 1⁄2 cups heavy cream *  Nutmeg to taste Instructions 1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool. 2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth. Strain raspberry sauce through a fine sieve and set aside. 3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.
Post a Comment
Read more