Roasted Red Potatoes

I made this recipe for Imbolc, instead of potato soup, as Aislin was making vegan beef stew. They turned out rather well.


Roasted Red Potatoes

Preheat oven to 350 degrees and cover a baking sheet with aluminun foil.
9 red potatoes
1/2 teaspoon kosher salt (to taste)
1 teaspoon pepper
2 tablespoons (to taste) minced garlic (mine is in a jar)
2 teaspoons dried rosemary (I used 4 long fresh sprigs, minced)
4 tablespoons olive oil

Wash red potates and cut them into quarters. I ended up cutting the larger quarters in half to make smaller pieces. Place potatoes in bowl and add everything else. Toss in the bowl until everything is coated evenly. Lay out on the baking sheet and put into the oven for 35 minutes.

Imbolc 2011

We certainly had an action –packed Imbolc weekend.

Friday night, we got together at Chelsea’s and Jase from Night and Day Massage Arts came out and we had an evening of massage. Chelsea had transformed her living room into a relaxing candlelit temple. While Jase massaged each of us, the rest of us sat on the back patio and talked, and ate the myriad of munchies that we all brought. It was a very goddessy night, and a great prelude to our Imbolc celebration the following evening.

Saturday evening came, and Imbolc was upon us. Our ritual focused on Brighid and Diancecht, and wells of healing and light. This was also the first time we’ve honored the goddess we’ve chosen to focus on for the year, Artemis. Everyone contributed to a beautiful ritual. Our feast included vegan beef stew, roasted red potatoes and a phyllo and seitan dish. Dessert was Greek honey cakes, and strewsal doughnuts. As the night grew deeper, we dissolved into noisy giggles and the fun continued into early morning, as it is wont to do when we get together.

Our next event is our open event, Night of a Thousand Goddesses on 2/19. All information is found on our events page, and address information will be sent to those who RSVP yes.