Lucia Card for PTI Blog Hop

Inside

In Sweden Lucia is celebrated on the 13th of December and I thought this would make a nice card for this Blog Hop at Papertrey Ink and introduce this holiday to those of you who perhaps haven't heard about it before.

For this card I've used:
Stamps: PTI Wonderful Whimsical, Signature Christmas + Lucia (Panduro)
Ink: PTI Snow White, Dark Chocolate, Tea dye Cham
PTI Bitty Dotts Basics 2008
Baker's Twine, White Organza

St Lucia was a young girl who was martyred, killed for her faith, in 304AD. The most common story told about St Lucia is that she would secretly bring food to the persecuted men in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head so she had both her hands free to carry things.

St. Lucia's Day is celebrated by a girl dressing in a white dress with a red sash round her waist and a crown of candles on her head. The crown is made of Lingonberry branches which are evergreen and symbolise new life in winter. She goes from house to house early on Lucia morning serving coffee and Lusskatter (buns flavoured with saffron and dotted with raisins) while singing a beautiful Lucia song. (see link below) Schools normally have their own St. Lucias and towns and villages also choose a girl to play St. Lucia in a procession where carols are sung.

A national Lucia is also chosen. (see pic of last year's lucia below) Lucias also visit hospitals and old people's homes singing a song about St Lucia and handing out 'Pepparkakor', ginger snap biscuits.

Recipe for Lucia Buns (Lussekatter)

1 stick butter (8 Tbsp.)

1 1/3 c. milk

pinch saffron

3 Tbsp. yeast

2/3 c. sugar

1/2 tsp. salt

2 eggs (1 in dough, 1 to brush)

4 c. flour

raisins for garnish

Directions:

Melt butter in a small pan over low heat. Add milk and saffron and heat until about body temperature.

Mix milk mixture and yeast and let sit about five minutes. The yeast will dissolve and start to foam. Add the sugar, salt, one egg, and about half the flour. Knead the dough on a floured surface, adding flour to make a smooth dough. Let rise in a warm place about half an hour. Punch down, and then form into buns. One traditional shape is to make a rope of dough about six inches long (about 15 cm) and then form it into an S. Lay it on a parchment-lined baking sheet and tuck raisins into the curls of the S. Let rise again in a warm place, about half an hour. Brush the risen buns with beaten egg. Bake at 400 degrees F (225 C) about 15 min., until buns are golden brown.

Link to a video with the Lucia song: 

http://www.youtube.com/watch?v=Mk0FyZqNp5Q