In the Celtic calendar, the gates of a new season swing open on May 1, bringing forth the sunlight and warmth of summer. This is known as the festival of Beltaine. A true fire festival marked with feasting, singing, dancing, and bonfires.
Also in Celtic legend, the realm of the faery kingdom was accessible through caves and wells. Some link the faeries to the Irish mythical race of beings known as the Tuatha Dé Danann–a race also known as the Shining Ones. If you've read my books, you'll know that I've incorporated the Tuatha Dé Danann into most of my stories.
If you can this weekend, step outside and take a walk in nature. Even better, find a quiet haven outdoors at twilight on Beltaine Eve. When you close your eyes, listen to the music of the Fae as they march on by with their pipes and harps.
As a token of appreciation you might want to leave a wee bit of food and drink, too. They will love you for it!
“Life itself is the most wonderful fairy tale.” –Hans Christian Andersen
Faery Candied Blossoms
3 cups edible flower blossoms (roses, geraniums, violets)
2 ¾ - 3 cups sugar
2 cups water (I prefer bottled water)
Wash carefully your flowers (remove any stems), and place on paper towels to dry.
Combine sugar and water in a pan. Bring to a boil and cook to a soft ball stage (275 degrees on a candy thermometer. Let cool.
Place the flowers on a rack inside a jelly-roll pan. Pour cooled syrup carefully over the flowers.
Cover the pan with a damp cloth and let sit for 8-12 hours or overnight.
Remove the rack from liquid and allow the flowers to dry.
Store in an airtight container between layers of waxed paper.