October is my absolute favorite time of the year. Not only for nesting in soft sweaters and scarves, the apple abundance, using every part of a pumpkin like it were a sacrificed animal, big odd-looking Winter Squash with fairytale-esque names, pink dawns and dusks, fields of goldenrod, and nest balls of Queen Anne’s Lace. But, THE TREES! The colorful confetti leaves against a razor blue sky, the burning embers in grave yards sending swirls of smoke a mile away that mingle with the scent of rotting foliage. It’s Summer’s grand finale- All the smoldering colors burning up and trembling before everything falls silent; Death’s theatrics- It’s a rush. I need to be in the woods as often as possible through the changing of seasons. This way I'm able to witness it- see it, feel it, touch it, and breathe it. When I'm deep in the woods, time feels as it ought to. No fast ones. The plus side to less hours of sunlight is being able to see the sun rise and fall each day. Dawn and dusk. Light and dark. And ooo do I love the darkness sometimes.
I’ve always been thrilled by witches, ghosts, scary stories, black cats, and titillating strangeness on dark nights lit up by big pale moons. The intrigue and semi-secret pleasure are always there, but given free rein when October comes around. The Harvest Moon of September always seems to leave me a bit charged. And the Blood moon on October 8th...ah.
Writings on Samhain, poems by H. P. Lovecraft, and Women Who Run with The Wolves (the female bible I like to call it) are on my bedside table. Practical Magic, Witches of Eastwick, Casper, and Hocus Pocus are arranged to be played. I'm baking like I've never baked before (recipes below). I’m stringing marigold garlands to hang over porch lamps and necks. Everything smells spicy, cinnamon-y, smoky. My drink of choice changes, my soundtrack, my colors, my creative outlets. It's somewhat systamized, mostly natural. I blame this semi-maudlin autumn wistfulness on a childhood spent for the most part, deep in the woods.
Red, orange, yellow, brown, gold, cream, dark blues, black, purple, obsidian, amethyst, tourmaline, citrine, wind, air, cashmere, velvet, lace, leather, cinnamon, nutmeg, cider, pie, baked apples, squash soup, coffee, chai, pumpkins, Indian corn, apples, candles, fire, smoke, full moon, harvest moon, blood moon, cats, wolves, marigolds, bittersweet, goldenrod, Queen Anne's lace
APPLE CRANBERRY SAUCE:
- Preheat oven to 400
- Dice apples (skins on) of choice and halve cranberries. Give a heavy sprinkle of cinnamon.
- Toss in a large skillet or baking dish.
- Roast in oven for 45-50 minutes.
- Put through a foley mill, transfer to mason jars, and enjoy!
- (If you don't have a foley mill, you can skin the apples before you dice them. When they're done baking, just use a potato masher. Apple sauce also freezes well in jars!) -Noelle
And then some bits and pieces that I've enjoyed reading/ seeing/ hearing. (I know. I'm so female.)