The 1st Night of Yule

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The first night of Yule, Mothers Night (Modranecht), is one of my most cherished rites of the year. It is not only a time that I honor my patron goddess Frigga, but also the ancestral mothers and female guardians of my family, my Dísir. Earlier in the day we set up and decorate a Modranecht altar, in their honor.
(We start our 12 nights of Yule on a set date, Dec. 20th, regardless of the date of the Solstice.)
For our commemoration of the first night of Yule, we use a simple blót format such as “A Heathen Kitchen Witch’s Blót“.

Our Call:
“Hail mother Frigga, beloved Great Mother of hearth and home.
May you keep our household whole and safe.
May our family receive prosperity in the coming year.
To our family’s Mothers, our Dísir, going back in a line to the beginning,
You who have watched over us and loved us always. Bless us in the coming year!
We remember you with love and honor you this night.”

Blessings, toasts, and libations are made. Then we extinguish all other lights and light the candles on the Yule log. We have a simple meal of Golden Cream Soup in honor of the Mothers and the reborn sun.

modranechtOur song list for the night (from Michaela Macha’s Heathen Songbook) is:
Song for Mothers´ Night
Hymn to Holla
The Mothers´ Night of Yule
The Holly and the Ivy: Song for Mothernight
Merry Yule and Mothers’ Night
and Merry Yuletide.

Later, we enjoy individual little round Yule cakes (Julekage) and read “Frigg and the Goddesses” from D’Aulaires’ Book of Norse Myths, and “Grandmother Winter” by Phyllis Root.

1st Night of Yule

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5 responses »

  1. Happy Yule!
    DF & I are starting a 12 nights of Yule celebration this year, with our DD, though we celebrate it as “twelve nights of blessings”, from Shanddaramon (I believe its $0.99 on the kindle store).

    • Sure thing!
      JULEKAGE (Yule Cake)
      1 pkg. dry yeast
      1 c. vegan milk
      1/2 c. vegan butter
      1/4 c. sugar
      1 tsp. salt
      4 c. flour
      1/2 to 1 c. candied fruit
      candied cherries, for garnish
      Heat milk with butter, sugar, and salt. Cool to between 105 and 110°F. Transfer to a bowl, stir in yeast and let sit a few minutes. Sift in flour. Knead until dough is springy and elastic. Place in an oiled bowl and cover with a cloth, let rise until doubled in size (about 2 hours) in a warm place. (You can leave it to rise overnight, if you like.) Work candied fruit into the dough. Form into rounds and place in well-oiled mini cake tins. Cover and let rise again until doubled. Brush tops with vegan milk and bake in a 350°F oven for 30 to 35 minutes. Glaze when cooled, and garnish with candied cherries.
      For glaze: mix powdered sugar with small amounts of water until desired consistency is reached.

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