All Hallows Eve

Originally written for last Halloween………..

Spent sunflowers rustle in unison with the bleached cornstalks outside the window. Their bony stems and withered leaves mimic the stark silhouettes of trees rapidly losing their vestments of red, yellow and brown. Autumn passes away in the skittering leaves that fly just out of reach, like so many summer days.

Oidche Shamhna, “the night of Samhain,” approaches. The fire that lights the night on October 31 crackles brilliantly with disorder signaling harvest’s end, the end of autumn and the end of the Celtic year. As the bonfire leaps skyward, it rends the boundaries between worlds and years, stirring the souls of the dead and those yet living. When the great bonfire finally sees ashes on November 1, the new Celtic year, the winter and the season of Death have arrived.

The festival of Samhain is the origin of our contemporary “Halloween.” Too potent to be banished by time and Christianity, remnants of the original celebration remain. These “remnants” echo of still-living traditions powerful enough to open a door to the Otherworld.

Tradition without essence is meaningless, at best, empty sentimentality. The black cats, grinning pumpkins and trick-or-treats of Halloween satisfy little except a sweet tooth and possibly the temporary atmospheric appreciation of a moonlit, windy night. However, coupled with the archaic remains of the Samhain festival, these simple conventions become compelling indeed.

Marking the end of the year, Samhain heralds the disintegration of the old order and the calends of the new. Let us look at some traditions that honour the arrival of the Otherworldly host such as divinations, feasting, masquerades and the use of harvest symbols.

The harvest that began at Lughnasadh (first harvest) is seconded at Mabon , the autumnal equinox, and finds its fruition in the third and final harvest at Samhain. Fruits and nuts are the last gifts of nature to be gathered. Pomona, the Roman goddess of fruit-bearing trees holds the apple as her symbol. At the horizontal centre of the apple is a five-pointed star, sacred to the Goddess. Mythologies the world over are replete with sacred fruits and precious apples, often located in otherworldly groves or gardens such as Avalon, Tir na nOg or the Garden of Eden.

Divinations at Samhain reflect the need to discern the germ of new beginnings from the whirling debris of dissolution at year-end. Both apples and nuts find an enduring role of love and fertility in these traditions. Halloween is also known as “Nutcrack Night,” for the hazel and walnuts that are placed on a fire or stove to foretell the fidelity of lovers. Hazel nuts and water are particularly divinatory, harking back to the Well of Connla, where the nine hazel trees of wisdom drop their nuts into the murmuring waters.

The predominant colour of Samhain is black. Black is the winter, the moldering leaves, the rich underworld womb to which seeds of plants and ideas close their eyes for the winter. Black is the waning moon, the magnificent darkness of the crone of wisdom, the Cailleach (Old Woman), the bone-rattling Baba Yaga(fearsome witch of Russian folklore) and our Halloween “witch.” Long sacred to the moon goddess and the world of spirit, cats find their natural place alongside the Cailleach, as well as the owl, a bird of wisdom.

Carved pumpkins are a delightful Halloween tradition, brought to the United States by 18th century Irish immigrants. The pumpkin made a good substitute for carved turnip lanterns and introduced the Jack’o’lantern to the new world.

The Feile na Marbh (”fayluh nuh morv”) is the origin of our trick-or-treat tradition. As the veil between worlds thins, all manner of spirits walk abroad on Samhain, including those of loved ones passed on. An empty chair by the fire, porridge and tobacco were left along with a candle in the window to guide the hungry ghosts home for comfort and to seek their blessing in the coming year. Spirits who found their homes less than inviting were inclined to withhold their blessing and misfortune often befell those so uncivil.

The wearing of masque and costume on Samhain is to deceive wandering spirits, lest they recognize and call you to the Otherworld before your time. Wearing masques and dressing as an animal is also very old magic for assimilating the strength and spirit of a revered creature. The carrying of noisemakers fractures the ordinary drone of this world and opens a space for Otherworldly messages to break through.

A very old aspect of Samhain is sortilege, the act of deciding something by casting lots. While the burning ““Wicker Man” tales are probably not fact-based, it is likely that sacrifice by lot was performed throughout the ancient world. The sacrifice of a king or other designee imitated nature and dedicated life energy in a time of seasonal decline. The modern interpretation of this custom is the baking of cakes, Colcannon (mashed potatoes, cabbage with either ham or bacon) or Barmbrack (Irish spicy fruit bread) with tokens within to select a festive “Lord of Misrule” or otherwise divine the future by the type of token found inside.

By enlivening the human senses through divination, disguise, propitiation, sound and imagery, a temenos is created, a divine common ground, wherein the ordinary and the universal exist as one. In the death of days and outlived ways of being comes renewal and the living promise of rebirth in even the darkest seasons of mortal life.

This Halloween, light a candle, tell a story, embrace the beautiful chaos of Samhain – the rattling leaves are speaking to you. Blessed Be, Happy New Year.

Southwestern Pork Stew

INGREDIENTS

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 lbs. boneless pork roast, cut into 1 1/2 inch pieces
  • 1/4 cup cornmeal
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 can (15-16 ounces) chili beans in sauce
  • 1 14 1/2 ounce can diced tomatoes, with juice
  • 1 cup chicken broth
  • 2 cups frozen whole kernel corn
  • salt and ground black pepper to taste

DIRECTIONS

  1. Place onion and garlic in 3 1/2 to 4 quart slow cooker. Top with pork. Mix cornmeal, cumin, oregano, salt and pepper. Sprinkle over pork and mix well. Add beans, tomatoes and broth, mix well.
  2. Cover and cook on low heat setting 8 to 10 hours.
  3. Stir in corn. Cover and cook on low about 30 minutes or until corn is tender.

Rain, Glorious Rain!

It has been raining now since Monday afternoon. A marvelous steady and gentle rain, with some breaks. We have, so far, gotten 3 3/4 inches. It is just the type of rain that the drought dry ground could soak up. This is the best rain we have had since the end of March.

Our cistern was at a record low level since we acquired the gulch two years ago. Before this rain began we had about 500 gallons of water left. Now the cistern is about 3/4 full. And that is a very nice thing! We never abused the water that we had, but when it got to the record low we used water very sparingly.

Along with the rain we have gotten some periods of wind. Most of the beautiful leaves have either dropped or been blown away leaving only bare tree branches. So the fall colors we were enjoying have been cut short. But I will happily take the trade off of rain for an abbreviated period of autumn splendor.

The creek once again has water running in it. It took almost 2 days of rain before we saw any flow return. It is a wonderful thing to see and to hear. The creek bed was clogged with the masses of leaves that had been dropping before the rain began. Most of those have been swept downstream, but some remain lining the banks.

The forecast still has some more rain predicted before this system moves on and we will be grateful for every drop that we receive.  Hopefully there will be more regular precipitation so that we can declare that the drought we have had this year to be over.

Autumn

The misty mornings of October melt into golden afternoons and crystal clear moonlit nights. Everywhere there is a riot of color. The trees that surround our gulch have turned into a color palette of  autumn.  There are leaves of yellow, gold and orange.  They are joined by leaves of brown,  scarlet and crimson. Remarkably there are still some hardy green leaves mixed in here and there.

We have already experienced a few frosty mornings and have enjoyed the warmth of a fire built in the wood stove. There is a faint aroma of camphor in the air from the blankets brought out of storage to warm the cool nights to come. The afternoon breeze is still warm and playfully whisks the fallen leaves across the still green grass of the yard and pasture.

This is also the time of the apple harvest. Roadside stands have been set up and are filled with baskets brimming with apples. There are apples to fill bowls for immediate eating, apples that keep well for winter storage and apples that make the best pies ever. The house holds the fragrance of gently simmering apple butter, laced with the heady aroma of cinnamon, allspice, ginger and cloves.

The meadows and pastures are a sea of goldenrod interrupted only by islands of purple asters. Monarch butterflies stop to sip the nectar as they begin their long migration to an isolated hilltop forest somewhere in Mexico. The woolly bear caterpillars are migrating as well, to a place where they will hibernate for the winter. The amount of black on their bodies does not predict the severity of Winter, but their presence foretells its coming.

For Nancy

A true friend is the most precious of all possessions.
Nancy and I have been friends for longer than either of us would care to admit. We met long ago when we were both children. Even then, upon our first meeting it felt like we had always been friends and always would be. Life has taken us down different paths, separated us by untold miles and kept us apart sometimes by years. But distance and time has not lessened the bond that we share. I am so grateful and blessed by that.

Sometimes in life, you find a special friend;
Someone who changes your life just by being part of it.
Someone who makes you laugh until you can’t stop;
Someone who makes you believe that there really is
good in the world.
Someone who convinces you that there really is an
unlocked door just waiting for you to open it.
This is Forever Friendship.
When you’re down, and the world seems dark and empty,
Your forever friend lifts you up in spirit,
and makes that dark and empty world suddenly bright and full.
Your forever friend gets you through the hard times, the sad times,
and the confused times.
If you turn and walk away, your forever friend follows.
If you lose your way, your forever friend guides you and
cheers you on.
Your forever friend holds your hand and tells you that
everything is going to be okay.
And if you find such a friend, you feel happy and complete,
because you need not worry,
You have a forever friend for life, and forever has no end.

Happy Birthday Nancy!

Sauces

Steak Sauce

INGREDIENTS

  • 1/4 cup raspberry jam
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup tomato sauce
  • 1/4 cup malt vinegar
  • 10 drops hot pepper sauce
  • salt and freshly ground black pepper to taste

DIRECTIONS

  1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Applebutter BBQ Sauce

INGREDIENTS

  • 1 cup applebutter
  • 1/2 cup ketchup
  • 1/2 cup unpacked brown sugar
  • 6 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. In a saucepan over medium heat, mix applebutter, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Bourbon BBQ Sauce

INGREDIENTS

  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup bourbon whiskey
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon salt
  • 2 cups ketchup
  • 1/4 cup tomato paste
  • 1/3 cup cider vinegar
  • 2 tablespoons liquid smoke flavoring
  • 1/4 cup Worcestershire sauce
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon hot pepper sauce, or to taste

DIRECTIONS

  1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
  2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

For best results, refrigerate for a day or two, allowing the flavors to blend.

Weather Rollercoaster

Monday and Tuesday were in the 90s. The humidity in the air was almost palpable. The air conditioner was running to cool off the house and to get rid of the humidity. We had a southerly breeze that just felt hot and miserable. It was just a continuation of the summer heat. Leaves were falling, but mostly due to the hot and dry conditions.

Wednesday was cooler with highs in the lower 70s. The air was drier and it felt much more comfortable. The breeze was lovely, although it was still from the south, at least until early evening. The wind switched around and began blowing from the north.

This morning we awoke to a temperature of 33. Monday and Tuesday we were running the air conditioner, this morning we fired up the woodstove. There was frost on the windows of the truck. The high temperature today is only forecast to be in the mid 60s. What a difference! I think that fall has finally found us.

Now if only we could get some rain! The extreme drought continues, but at least it is cooler. Other than a few small pools of water scattered here and there, the creek has been dry for months. A while ago we did get enough rain for the creek to make a feeble attempt to flow, but it did not last more than few hours. Any benefit we had from that rainfall has long since disappeared.

Pear Butter

INGREDIENTS

  • 6 1/2 lbs. medium pears, peeled, cored and sliced
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon grated orange zest
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

DIRECTIONS

  1. Place the pears in a slow cooker. In a medium bowl, mix the sugar, zest, spices and salt. Pour the mixture over the pears in the slow cooker and mix well.
  2. Cover and cook on high 1 hour.
  3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened.
  4. Uncover and continue cooking on low 1 hour. Stir with an immersion blender, if desired, to increase smoothness.
  5. Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch.

Pear “Honey”

For this recipe you want to use very ripe pears, almost “too ripe”. The result is a delicately flavored “honey” that is fantastic on hot biscuits, pancakes, waffles or french toast.

INGREDIENTS

  • 8 cups peeled, cored and chopped very ripe pears
  • 1 cup unsweetened pineapple juice
  • 4 cups sugar
  • 4 cups light brown sugar

DIRECTIONS

  1. Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. (Stir frequently) The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
  2. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes. Makes approx  4 pints.

For Jeff2

The first time we met was at 6am. A mutual friend had drug you over to my house for coffee.  That’s where it all started, over coffee and conversation.

Since then we have had a wonderful life together. Much of it filled with the ups and downs that life loves to toss. Somehow we have managed to weather the bad times and to celebrate the good, together. And there have been plenty of both. But I think that surviving the bad times are what makes the good times so much more memorable.

Somewhere along the way we found in each other things of real value. Things that trouble and uncertainty only cemented the commitment that we have to each other, even if it wasn’t apparent at the time.

We haven’t always seen eye to eye, but we have always managed to meet in the middle. There were times when we talked at each other instead of to each other. But somehow we have managed to keep the conversation going until things leveled out again.

Along the way we have raised three children, survived the teen years (mostly intact) and now have two beautiful grandsons. The road has not always been clearly marked, there have been detours, potholes and grand stretches of clear sailing. But most importantly we have traveled the road together.

Happy Anniversary my love! It has been an interesting 25 years. Heres to at least 25 more!