Goddess of the week: Hestia

Hestia, in the high dwellings of all, both deathless gods and men who walk on earth, you have gained an everlasting abode and highest honor: glorious is your portion and your right. For without you mortals hold no banquet, - where one does not duly pour sweet wine in offering to Hestia both first and last.
~Homeric Hymn to Hestia~


This weekend we are going to take a look at another kitchen goddess - the goddess Hestia/Vesta. In Greek mythology, Hestia was the virgin goddess of the hearth (private and public) and of the home. She presided over the making of bread and the preparation of the family meals. She was also the goddess of the sacrificial flame and received the first offering at every sacrifice in the household.

The hearth was the life of a home. It was the cooking fire, a source of light and warmth, and the sacrificial altar. The fire was never allowed to go out, unless ritually extinguished.

Hestia is the eldest daughter of Rhea and Cronus, the sister of Zeus. Cronus, fearing the prophecy that stated one of his children would grow up and usurp the throne, swallowed his eldest child, along with her siblings. Following the birth of Zeus, Rhea tricked her husband and caused him to vomit up his children. Hestia, being the first one swallowed, was the last one to be disgorged, making her the first- and last born. This story is really the only one in which she appears.

Hestia did not travel or have adventures. She chose, instead, to remain home. Hestia is a tender, dependable, caring goddess, and seemingly very forgettable, as she is virtually unknown today. Isn't that like many of us kitchen witches? We are a constant, always around, always dependable, and easily taken for granted. We spend a lot of our time in our kitchens, around our modern hearths, providing comfort and nourishment.

Most homes do not even have fireplaces anymore, unless they are gas or electric. Our stoves and ovens are as close to the hearth as we can get in this day and age. So what, then, is the modern kitchen witch to do in order to contact this goddess? Well, The Urban Primitive (R. Kaldera & T. Schwartzstein, 2002) suggests speaking to your pilot light, a candle flame, or the fire in a hibachi. These fires, especially cooking fires, are her messengers.

Make an offering to her. Talk to her while you cook, especially when making bread. Making bread provides an excellent opportunity to pray or meditate. The kneading is rhythmic and soothing, and it gives you a chance to really put your intent into the food. Find a picture of her (there aren't many) and include it in your kitchen altar, if you have one.

Leave an offering of pita bread, feta, sliced cucumbers and tomatoes, and a few olives by your modern hearth - your stove. If you don't have a pilot light, light a candle for Hestia. White or green will be fine. Close your eyes and breathe deeply. Visualize the energy of your home and kitchen, and visualize Hestia's love filling that room. Ask her to be with you as you prepare food for yourself, your friends and your family, and help you to nourish body, mind and spirit.

Happy cooking.


Whole Wheat Pita Bread:

Ingredients:
* 2 1/2 cups warm water (110 degrees)
* 1 1/2 teaspoon active dry yeast
* 1 tablespoon honey
* 2 cups wheat flour
* 3 cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon vegetable oil

Preparation:
Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine white flour, wheat flour, and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.

Place dough on floured surface and knead for 10-15 minutes.

When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.