SECTION ONE - HOLIDAY LORE
Samhain: At the Edge of Eternity - Ahneke Greystone
Halloween Visit - Dreamdancer
Samhain Recipes - Isha ArrowHawk
Soups, beautiful soups - BabooKyra
Samhain Wine and Incense - Isha ArrowHawk
Samhain: At the Edge of Eternity
By Ahneke Greystone
Pausing on a heartbeat,
Lingering between breaths.
The Divine Mystery is revealed.
In the moment between past and future.
From death there is life! The Circle is complete.
The last leaves fall, and the tender outline of the Earth is visible. Sun touches ground
where shade has lingered all summer. Autumn winds are familiar, and our souls know this
territory well. Change is upon us. We are promised, by our Lady, who is at this season
our beloved Crone that within this change is the key to the Mystery of life.
Samhain, the Sabbat of Transformation, is celebrated on the evening of October 31 in the
Northern Hemisphere. The first day of November was celebrated as the start of winter in
the ancient Celtic world, with the only other season, Summer, beginning at Beltane.
Both are holidays of change. At Beltane, the first evidence of life that lay dormant
over the winter blossomed forth. At Samhain, its seasonal opposite, outward signs of
life ceased. The holidays share the balance of life and death, beginnings and endings.
The origin of the word "Samhain" is ascribed to the ancient Irish word for "summer's
end." There have also been connections made to Samana, the Aryan god of death. Honoring
gods of death at Samhain was a reflection on the real fear our ancestors had regarding
survival through the cold months ahead. The balance we feel as modern pagans is also
reflected in these two interpretations of the name. It is a time of celebration, and is
also a time when we make our psychic journeys to the under/inner worlds of our minds.
Samhain is the third harvest celebration in our year. At Lughnasadh we celebrate the
harvest of grain and at Mabon the harvest of fruit. Traditionally, Samhain is the meat
harvest. In ancient times decisions were made at this time of year regarding the
animals that would be kept over the winter and those which were to be culled from the
herds. With modern technology to preserve food and for those of us who live in countries
where grain, fruit and meat are plentiful, the modern celebration of this harvest has
joined Lughnasadh and Mabon as a celebration of abundance.
This was the last hurrah before the winter's arrival. Our ancestors had no way of
knowing whether an unusually bitter winter or late-arriving spring would endanger their
survival. They had to rely on the rebirth of nature, and their myths and stories reflect
this period of insecurity and worry. The balm to this fearful time was the loving Mother
Goddess. She promised eternal rebirth. She did not threaten to end life; rather, she
promised its return if one kept faith.
In this time of withdrawal, it is natural that focus was on the ending of things, upon
death as the pause between termination and rebirth. The wisdom that brought our
ancestors comfort through this fearsome time was the wisdom of their ancestors. If we
still ourselves, we can listen to these very same voices. We invite the Old Ones to join
us in our circle and in our heart. They are our connection to life as eternal. They are
also our link to all who have called out to them over time. They remind us that each
moment of our time here is precious and holds potential. When we listen to them, we
understand our place in the whole and are gifted with a sense of the direction our lives
can take when we are accountable for our deeds and focus our intent. Most of us do not
have to worry about starvation in the months ahead, but we may be famished at the soul
level. This is our opportunity to listen to Truth as revealed by those who came
before.
Samhain is triumph over the dark days of Earth and Spirit. It is about faith. Entering
the time of withdrawal, knowing that it will end. Appreciating that the result of our
inward journey in the quiet time is the light of inspiration reaching deep within us.
Gaining the wisdom to appreciate there must be darkness to balance the light. That it
is as vital and crucial to our physical and emotional health as is the brightest of
Midsummer days.
-The Goddess at Samhain -
The Crone rules this part of the cycle. She has seen it all. She had her time of
independence and freedom; she gave birth, married and became widowed. She moved her
beloved Earth to become a place of green and growing things, and she nurtured all things
to fruition. When the time came, she led the decline of the year, knowing that all her
creations must return to the Earth at the end of their span. She is the fiery Destroyer,
standing atop what she has taken, arms akimbo, daring us to transform this destruction
into new life. She will not give this to us easily; the lesson she teaches is that we
must persevere at life, constantly aware of the possibilities of change and growth. She
is not the loving Mother who would make it easy for us. She is that slightly irascible,
downright cantankerous Grandmother, who tells us, "I have given you all you need; now
make something of it!" She does not tolerate laziness, lack of accountability or our
hesitation to make changes. She is not the soft shoulder to lean on. She is the bony
finger, jabbing us in the ribs, not so subtly moving us to action.
Goddesses of Samhain: Arianrhod, Astarte, Baba Yaga, Cardea, Ceres, Cerridwen, Copper
Woman, Demeter, Dione, Diti, Epona, Eurydice, Gaia, Gula, Hathor, Hecate, Hel,
Hela, Holda, Inanna, Isis, Kali, Kalma, Kore, Lakshmi, Lilith, Maat, Mari, Minerva,
Nephthys, Oya, Samia, Sarama, Sedna, Sheshat, Skinmo, Sina, Spider Grandmother, Tara, The
Morrigan,
Vanadis
-The God at Samhain -
In some traditions, the God ceased to be at Lughnasadh. He lives on as the seed carried
in the womb of the Goddess, never disappearing but not obviously present in the dark
months. He represents all that must end.
He is also the God of the Hunt, associated with the domesticated and wild animals who
sustained us over the Winter. In this guise he reminds us of the vitality that exists,
even within a darkened world.
And he is the God of the Underworld, who governs there, judging our accomplishments and
determining our right to move on. The King who rules between worlds gifts us with time.
He offers withdrawal until we are ready to reenter the world. In ancient times he was
seen as vengeful and frightening; modern pagans see him as nurturing our souls as they
pause between the past and future. Offering us respite from forward momentum as we
determine the path we will take.
Gods of Samhain: Attis, Belili, Cernunnos, Dagda, Dionysus, Herne, Horned God,
Marduk,
Odin, Osiris, Pan, Tammuz, Thor
Herbs of Samhain: Angelica, burdock, catnip, pennyroyal, rosemary, rue,
sunflower, sage, thyme, wild ginseng, tarragon
Colors of Samhain: Black, brown, dark blue-green, green, gold
Flowers of Samhain: Calendula, chrysanthemum, cosmos, marigold
Incense/Oil of Samhain: Bay, cedar, clove, copal, coriander, cypress, eucalyptus,
frankincense, heather, mugwort, myrrh, patchouli, peppermint, sage, sandalwood,
vetiver,
wormwood
Stones/Gems of Samhain: Amber, beryl, bloodstone, carnelian, clear quartz, diamond,
garnet, gold, granite, hematite, jasper, jet, marble, obsidian, opal, pyrite, rose
sapphire, ruby, sandstone, smoky quartz, steel, tourmaline, turquoise
Tress of Samhain: Acacia, apple, cypress, hazel, hemlock, yew
Animals of Samhain: Stag, jackal, elephant, ram, scorpion, heron, crow, robin
Samhain is the sacred time when life hesitates for an instant between what was and what
will be. This is the Mystery that is the basis of our pagan spirituality. In a
wondrous awareness that is outside of time we experience the lessons of the past and the
possibility of the future. We might receive a visit from an ancestor with tales to tell
and wisdom to share. Or a beloved pet that has passed over might remind us of the
simplicity of pure love. We may receive no visitations; rather, we might quiet our soul
and listen for the voice within -- the whisper of the Crone. In darkness begins our
transformation into what we will become in the New Year. We return to time as we know
it, to the experience of the present, with the flame of possibility burning within us.
We are a seed. A possibility. A bright promise to the future. We have touched
Mystery.
Blessings of the Lady who is Crone and her Dark Lord!!
Ahneke Greystone
Samhain 2000
Halloween Visit
By Dreamdancer
Halloween has always been my favorite time of the year. Oh, I love Christmas and Yuletide
too, don't get me wrong, but there's just something about Halloween, you know? This year,
I kind of felt drawn to go back to the old hometown for Halloween. The big city may be
great for a lot of things, but small town America, now that's what it's all about for
this season. I would never have left, but the money was there, and, well, you know how
it is sometimes. But that place can kill you with all the stress, believe me, I know.
Down from my hilltop I went, then straight to Maple Avenue. Does every small town in
America have a Maple Ave.? Seems like they do, but I kind of like this one the best.
There's just something about all the stately old trees on the wide front yards, those
wonderfully colored leaves piled up just waiting for a daredevil to take a dive into
them, every porch with at least a chair or two so you can sit outside and just enjoy
watching the day go by... Is there one single stoop that doesn't have a glowing pumpkin
or two on it? And old lady Wyecroft seems to have outdone herself again this year with
her house decorations. I think she lives through the entire rest of the year, just for
this night. Scary looking old bird, but ever since I can remember, there hasn't been a
kid that hasn't found her to have a heart of gold on Halloween night when they go to her
house to get scared. Gosh, I wonder how long she's been "old lady Wyecroft"? Ever since
the first Halloween? Ah, but it's a beautiful night. Bit of a nip in the air, but it
feels brisk and clean. And that smell, the smell of Autumn in the air. I can't describe
it really, but I'm pretty sure you know what I mean.
Gods, there are tons of kids out tonight. Boy, look at their faces. They're having a
blast. Remember when we were like that? Well, actually, I kind of think I still am like
that. And their folks... just standing around watching the kids with smiles on their
faces, talking to folks that they barely know like they are old friends. I kind of just
stand and watch for a while.
I feel a sudden warmth, and feel a hand on my shoulder, and turn around to see Mom
standing there with the brightest smile that you have ever seen lighting up her face.
Well, she isn't my *real* mom, and that isn't her name, but it's what I've pretty much
always called her. It just felt right to do so, if you know what I mean. "I just thought
I'd stop by for a bit and see how you're doing," she said. "This is your first time
coming back home like this after all".
Oh, I was quite all right and let her know. I felt so well rested, or the first time in
years, and quite comfortable being back where I belonged. "Okay, then I'll leave you to
it tonight. I'm always with you, but I don't think you need your Mom hanging around you
tonight. Oh, but I did find a little someone to keep you company. I finally managed to
drag your old buddy Reefer away from chasing his little rabbit friends. Cute guy. He so
loves to chase them, but he never quite seems to catch them".
Silly name for a dog, I know, but heck, when I got him as a teen it seemed to fit him,
and just looking at him wearing his old blue bandana, you know that he knows he's the
coolest dog around. As she hugged me and turned to move away, down the street he
bounded, and up into the air he flew, crashing into me like he always used to. Around
and around we wrestled on the ground, and as usual, he got the best of me. Well, at
least as he licked my face he seemed to have lost that horrible "doggy breath" he always
seemed to have so many years ago.
We spent ourselves playing, as we always did, and after just lying there twisted around
each other, both panting for breath, it was time to move along. 1223 Maple Avenue. I
hadn't been here for years. When I moved to the big city, I didn't leave the folks here
in the best of ways, but tonight the invitation was here, and not just for form, but a
heartfelt invitation. Seems after all the years and all the tears, the folks here still
love and miss me.
Yep, there it was, hanging in its traditional place on the front door. The crepe-paper
skeleton my little sister made back in the second grade. Even though we'd both grown,
and there was no reason to keep putting it up each year, you couldn't tell that to mom
and dad. Looks like I got there just in time for dinner. We all plopped around the
table, the big one that we only used for those special days when the whole family got
together. I never really understood growing up why we always used this table, and always
set out so many more places than we really needed, for many places were always left
empty, but now I knew. The places were set so that everyone that was invited and welcomed
to our home would know they had a place to sit - a place to fit in.
Dinner was as it always was on Halloween - just small talk and warmth and friendly
smiles. And late as usual, which always drove me up the wall as a kid, but kind of
seemed right now. And Reefer, as he always did, plopping right down on my feet under the
table, and waiting quite patiently for his share of the goodies. Of course, being
Halloween, after dinner we retired to the family room, lit the candles, killed the house
lights, and folks told all the scary stories they could think of. Some I had heard
before, some were new to my ears. Little Timmy can certainly spin a good yarn. I hope he
keeps this gift and doesn't let the concerns of the adult world dull it in him when he
grows up.
I didn't say much, and I don't think they cared. They seemed to be very happy just to
have me there with them. I can tell you, that's a really great feeling. It grew late,
and the time came to leave once more. Folks said their farewells, both to each other,
and to the ones that were no longer with them. Yet another thing that I kind of thought
silly growing up, but I understood the meaning now. It's a wonderful feeling to know
that you're loved and remembered, no matter where you are. I didn't want to leave, but
of course I knew I had to. Just one of those things...
On the way back out of town, I felt drawn to walk through old Bakers Woods, my old late
night stomping ground from when I still felt the world around me, before business and
the hassles of life blurred it for me. It was an easy walk. The moon was only half full,
but this had always been a magical place for me, and no matter the light, I could always
see as if it were bright. Never really could say for sure why that was. There in the
"Witches Grove" in the center of the woods, I saw that my old friends still felt the
gift. A bonfire burned in the night, and they were singing and dancing and playing a
couple drums, just like they always did. And of course, Betty was buckass naked while she
danced, even with the little chill in the air. I swear, we never could keep clothes on
that girl, but even after all these years, it still doesn't seem a bad thing. And Reefer
was still his old hippie pagan doggy self. If you saw him, you'd swear his tail wagged
and his butt swayed in time with the drums as he stood by my side.
I didn't have long, but I stood and watched them for a while from the shadows. They
looked so into it that I really didn't want to interrupt, but a few people here and
there seemed to sense me, and gave a smile or a nod in my direction, just letting me
know it was still cool for me to be there. That felt really nice. I had to move on
though, because my part of the night was almost past. Off through the woods again, and
out the other side.
Mom, as I somehow knew she would be, was waiting for me to come out. "And how was your
Halloween?' she asked. "It was everything I could have wanted it to be" I told her. "It
felt good to be home again, and to know that my family and friends still love me and
want me to be with them when and as I can". Mom took my hand and we walked off down the
path, as reefer bounded ahead into the sunlit field, in hot pursuit of his little rabbit
friends once more. I don't really think he'll ever catch one, but then again, I don't
think he really cares.
Samhain Recipes
By Isha ArrowHawk
Samhain Sweet Potatoes in Pumpkin Shell
2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)
Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the
top of the pumpkin open and scoop out the seeds and fiber. Fill the hollowed pumpkin
with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top
of the potato mixture.
Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375
degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini
marshmallows on top (if used).
Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10
minutes before serving directly from the shell.
==
Samhain Meat Pie
1 bay leaf
10 bacon slices
1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
2 leeks chopped into 1 inch pieces (or onions)
3 carrots chopped into 1 inch pieces
1 rabbit or squirrel or chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes (peeled or not, your option)
1 TBS red wine vinegar
2 cloves garlic (optional)
Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.)
Place half the bacon over the leaf and cover with half of the mushrooms, leeks and
carrots. Place the meat pieces atop the vegetables and then cover with the rest of the
mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and
one of the crushed garlic cloves. (Extra water or broth can be added if thought
necessary, just not too much.) Place the potatoes on top of everything else. Add a bit
more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon
over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook
in the oven at 325 degrees (F) for two hours (2hr)
Do not check inside too often, as it will dry out the meat. Be sure to discard the bay
leaf.
===
Halloween Pumpkin Muffins
4 cups flour
3 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 tablespoon ginger
1 1/2 cups raisins
1/2 cup walnuts (chopped)
4 eggs
2 1/2 cups mashed cooked pumpkin
1 cup vegetable oil
1 cup water
In a large mixing bowl, combine the first eleven ingredients, and then make a "well" in
the middle of the mixture. In a separate bowl, beat the eggs lightly and then add the
pumpkin, vegetable oil, and water. Mix together well. Add the egg mixture to the dry
ingredients and stir just until moistened. (Do not over stir!)
Spoon into paper-lined muffin pans, filling about two-thirds full. Back for 20 minutes
in a preheated 375-degree oven and then immediately remove the muffins from the pans to
prevent them from scorching and drying out. (This recipe yields about 3 1/2 dozen
muffins.)
===
Salem Witch Pudding
4 eggs, separated
1 1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a
different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks
with the remaining eight ingredients; mix together well; and then fold in the egg
whites.
Pour the pumpkin mixture into a buttered 1-quart souffl‚ dish. Place it in a pan of hot
water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields
6 servings.)
===
Gingerbread Witches
1/2 cup softened butter
1 cup brown sugar
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/2 cup molasses
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
raisins
In a large mixing bowl, cream together the butter, brown sugar, ginger, cinnamon,
allspice, and salt. Beat in the molasses and egg.
In another bowl, combine the flour, baking soda, and baking powder, mixing well. Add to
the molasses mixture and stir until smooth. Divide the dough into four equal parts.
Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the
refrigerator. When ready, roll each quarter to 1/4-inch thickness on a lightly floured
surface with a floured rolling pin. Cut the dough with a Witch-shaped cookie cutter (or
other Hallowe'en-theme cutters such as pumpkins, bats, skulls, etc.) Press raisins into
the dough to make eyes, mouth, buttons, and so on.
Place the gingerbread Witches on a greased cookie sheet and bake in a 350-degree
preheated oven for eight to ten minutes or until golden brown. Remove from the oven and
place on wire racks to cool. Decorate the cookies with black and orange colored icing
if desired. This recipe yields about 30 cookies.
Soups, beautiful soups
By BabooKyra
It's time for soups to warm up the coming Dark Time.
These are all variations on a theme based on my grandmother's soups. Once you have your
stock you can pretty much improvise. Here are three recipes for wonderful, cold weather
soups. The whole house smells so good.
Save all the bones from everything: roasts, chops, poultry carcasses, in the freezer,
until you have enough to fill a giant cooking pot. Add one or two onions, quartered,
one or two stalks celery, a carrot or two, with greens, parsley, whatever herbs you have
on hand: thyme, oregano/marjoram, rosemary, sage, tarragon, bay leaf -- fresh whenever
possible, maybe 12 cloves of garlic (or just throw in the whole head cut in half
crosswise), and 10 peppercorns. I don't add salt to stock.
Simmer this stuff for a minimum of four hours. Strain, and separate the bones from the
shredded meat. Try to figure out what to do with the shredded meat. Give up, put it in
a plastic bag, and freeze it.
Pour the stock through a cheesecloth, put back in stockpot and refrigerate overnight.
Next day skin off all fat and scum. You'll have a nice aspic/gelatin
that's easy to work with. Put it back on the stove.
Mushroom barley add:
three stalks celery, minced
5 cloves garlic, minced
three carrots, cut into coins
one turnip, peeled and diced
a fresh bouquet garnish of the same herbs
25 pearl onions, whole (peeled)
two cups pearl barley
one pound sliced mushrooms (any kind)
Cook until vegies are tender -- salt and pepper to taste. I love it served with a
dollop of sour cream and fresh, chopped chives.
Borscht is especially good and appropriate for Samhain and Beltain. For Russian borscht
add:
three pounds oxtails or stewing beef, browned in good fat
three large cans (or more) julienne beets (not pickled)
three large cans diced tomatoes
three stalks celery, minced
one turnip, peeled and diced
5 cloves garlic, minced
three carrots, cut into coins
two large onions, peeled and quartered
a fresh bouquet garnish of the same herbs
one head green cabbage, cored and quartered
Brown the meat and add to the stock with the rest of the ingredients. Cook for at least
three hours, or more if you like. Salt and pepper to taste, serve with, yes, sour cream
and fresh, chopped chives.
Now you can make the barley soup, and when you've eaten half and are getting bored, just
turn it into borscht by adding the beets, tomatoes and meat.
Minestrone add same veges as borscht except for the beets
one can garbanzo beans
one can white beans
1 pound or so cleaned and unstrung string beans, chopped into large pieces
alphabet pasta
These are all really good for using up fresh vegetables that are just a little too limp
for salad, but still good. You use all parts except peels. You can also add anything
else like peppers, squash (zuccini, etc.), any members of the cabbage family like
cauliflower, broccoli, brussels sprouts, potatoes that are starting to sprout, leftover
pasta and rice. In fact, save leftover stale bread, rub with oil and garlic, and break
up into the soup. The only greens I don't use are from turnips because the flavor is
overwhelming.
In keeping with not discarding anything, I grind the peels and add them to some of the
shredded meat to feed to the dogs. I also give them the bones.
These soups can all be frozen in quart jars for giving to your starving children or for
unexpected guests.
Blessed Be, BabooKyra
Samhain Wine and Incense
By Isha ArrowHawk
21/2 pounds of honey
3 pounds fresh pumpkin
1 gallon water
1 teabag
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 fresh orange
1 package active yeast
Bring the honey, water, spices, pumpkin, teabag, and orange to a boil. Skim off any scum
that comes to the top. Once the mixture is blended, allow to come to body temperature
and add the yeast.
Cover the mixture with a towel and allow to sit for one week. Strain and pour into a
one-gallon bottle, leaving the top on very loosely for the next two weeks. After these
two weeks, you may tighten the top, but continue to let the bottle air once a day by
opening the top enough to allow the fermentation pressure to bleed off.
* Exported from MasterCook *
Samhain Incense
Recipe By : Lee Plumb
Serving Size : 1 Preparation Time :0:00
Categories : Incenses/Oils/Powders Samhain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cinnamon
1 1/2 teaspoons clove
1/2 teaspoon frankincense
1/2 teaspoon myrrh
1/4 teaspoon cedar
1/4 teaspoon sandalwood
1/4 teaspoon benzoin
4 teaspoons pumpkin pie spice
Combine all ingredients. Grind well and concentrate on releasing the energies. You will
need to read up on what each of the ingredients do if you are not familiar with them.
Burn on a Charcoal briquette.
