We have started a tradition to eat the fattiest, richest and most amazing dairy dishes for Imbolc. Usually, I bake bread and make butter for this first spring celebration but this year we made cheesecake (we added a graham cracker crust). It was amazing, down to the last calorie and hefty gram of fat. Last year we made Tres Leche Cake.
We’re going to make butter today. It’s a very simple process. You put heavy cream in a jar and crank the lid down tight, then shake it for about 20 minutes. I think Wildwood Baby will have fun helping me with this one.
Tonight we’ll leave some cream, cheesecake, butter and oats out for Brigid and her lovely white cow as they walk the land, bestowing blessings and inspiration!