Thursday, May 02, 2019



Kiss the goat! the goat.

But don't eat the painted goats! 

THANK YOU to everyone who joined Wyrd War for our Fourth Annual Walpurgisnacht Celebration on April 30, 2019 at the historic Hollywood Theatre, especially our brother in arms Joe Preston for fortifying the ritual. HAGAZUSSA was perfectly unsettling on the very big screen with surround sound speakers, a capacity audience and Meadow's delicious rosemary shortbread goat cookies for everyone! Many of you have written to us asking for the recipe, so I've included that below. We were also informed this morning that our Tuesday night event exceeded nationwide ticket sales, including theaters that screened HAGAZUSSA for a full week. Such is Portland's passion for fantastic cinema, including the dark and occasionally challenging programming that Wyrd War has come to be known for locally. Special thanks to all of our friends at the Hollywood Theatre for everything they do. Lastly, a very warm salute to emerging director Lukas Feigelfield, brilliant cinematographer Mariel Baqueiro, all at Raven Banner Entertainment, Music Box Films, and the entire HAGAZUSSA team for their bold and beautiful accomplishment.

Rosemary Shortbread Cookies
  • 1 1/2 cups unsalted butter 
  • 2/3 cup white sugar 
  • 2 tablespoons chopped fresh rosemary 
  • 2 3/4 cups all-purpose flour 
  • 1/4 teaspoon salt
  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour. 
  • Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
  • On a lightly floured surface, roll the dough out to 1/4" thickness. Cut into the shape of your infernal master (alternately, if you're a "no gods, no masters" sorta baker, cut into any shape you like) about 3" x 3" inches in size. Place cookies 1" apart on the lined cookie sheets. Shortbread dough can be a bit crumbly so don’t be discouraged.
  • Bake for 8 minutes in the preheated oven, or until golden at the edges. Do not over bake! Cool on wire racks, and store in an airtight container at room temperature. Shortbread ages well so your cookies will be most tasty two days after preparation. Enjoy!