It's subtle at first, the days start to become cooler until one day you realize you need a sweater in the morning. Summers hot grasp has begun to slip and you can finally say that Fall is approaching. Leaves have a tinge of russets, ochres and purples and if you walk beneath certain trees you find yourself in a small shower of falling leaves. Autumn has come, bringing with it apples, pumpkins and late summer flowers. Cinnamon can be smelled on the air as apple pies bake and the end of year scramble at the Farmer's Market can be seen as people search for that last perfect bit of summer fruit and vegetables before they are gone.

The Autumn equinox is soon, at or around September 21st, and days are now rapidly getting shorter. It is a time to dance, dine and spend time with your family and friends celebrating a year's harvest of food, knowledge and wisdom. Greet the rising sun now, for she will be getting up later in the day and we can start to feel the coming of dark winter approaching.

I love the Fall. It is easily my favorite time of year. The sky is a different blue, deeper yet brighter, and the clouds are no longer the cotton puff ones of summer. Indiana clouds over in winter, and these deep clouds are now becoming more and more frequent. I enjoy the sunshine while I have it, and am now rummaging aound for a light windbreaker in the mornings. I have the deepest cravings to start looking for the perfect jack-o-lantern and have meaty stews and soups. My body is starting to go into hibernation now, being more attuned to the seasons, and I desperately want a piece of fresh apple pie.

Maybon is a time for sacrifice, but not literal. It's symbolic, like the harvesting of the crops. It is time for the merry young Lord to sacrifice himself so his alter-ego the Holly king can rule over winter. The following poem sounds rather *ahem* violent, but many regard it as the harvesting of the barley and the alcohol that is produced from it.

John Barleycorn
By Robert Burns 1782

THERE was three kings into the east,
Three kings both great and high,
And they hae sworn a solemn oath
John Barleycorn should die.

They took a plough and plough’d him down,
Put clods upon his head,
And they hae sworn a solemn oath
John Barleycorn was dead.

But the cheerful Spring came kindly on,
And show’rs began to fall;
John Barleycorn got up again,
And sore surpris’d them all.

The sultry suns of Summer came,
And he grew thick and strong;
His head weel arm’d wi’ pointed spears,
That no one should him wrong.

The sober Autumn enter’d mild,
When he grew wan and pale;
His bending joints and drooping head
Show’d he began to fail.

His colour sicken’d more and more,
He faded into age;
And then his enemies began
To show their deadly rage.

They’ve taen a weapon, long and sharp,
And cut him by the knee;
Then tied him fast upon a cart,
Like a rogue for forgerie.

They laid him down upon his back,
And cudgell’d him full sore;
They hung him up before the storm,
And turned him o’er and o’er.

They filled up a darksome pit
With water to the brim;
They heaved in John Barleycorn,
There let him sink or swim.

They laid him out upon the floor,
To work him farther woe;
And still, as signs of life appear’d,
They toss’d him to and fro.

They wasted, o’er a scorching flame,
The marrow of his bones;
But a miller us’d him worst of all,
For he crush’d him between two stones.

And they hae taen his very heart’s blood,
And drank it round and round;
And still the more and more they drank,
Their joy did more abound.

John Barleycorn was a hero bold,
Of noble enterprise;
For if you do but taste his blood,
’Twill make your courage rise.

’Twill make a man forget his woe;
’Twill heighten all his joy;
’Twill make the widow’s heart to sing,
Tho’ the tear were in her eye.

Then let us toast John Barleycorn,
Each man a glass in hand;
And may his great posterity
Ne’er fail in old Scotland!

In the fall I always start to feel crafty. Now is when I pull out my yarn to crochet, or beads to make ornaments. Speaking of which, I need to go buy this years yarn colors. :)

Looking for some crafty ideas, here are some of my favorites.

Pine Cone Bird Feeder

What You Need:
Pine cone
Paper plate
Butter knife
Smooth peanut butter
Birdseed
Ribbon or yarn
Scissors

How To Make It:
Cut a long length of yarn or ribbon to hang the bird feeder.
Tie the ribbon in a knot around the pine cone near the top (about 3 sections down).
Tie a knot in the end of the ribbon.
Use the knife to get a large clump of peanut butter on the paper plate.
Use the knife to spread peanut butter inside the pine cone and around the edges.
Sprinkle the birdseed over the pine cone.
Roll the pine cone in the birdseed that is on the plate.
Hang the bird feeder on the tree.
Enjoy watching the birds eat their treat!

Orange Clove Ball
You will need:
An orange
Cloves
Fork to puncture holes in orange.
Small dish or pretty coaster to set orange on.
Take fork and puncture lots of holes in an area of orange. Now fill holes with cloves.
Repeat process until orange is completely covered with cloves.
Set on coaster or small dish and decorate as you wish.

Mabon Incense's tend to contain deeper smells such as Frankincense, Sandalwood, Cypress, Juniper, Pine (my favorite...), Rosemary, Patchouli etc.

Some choose to make pouporri, using leaves, bark and flowers. Some prefer to make oils or scented candles even. To those crafty people, I lift my pointed black hat. :) I just go buy sticks, burn them and meditate. However you do it, don't forget these heady scents in your celebration!

All American Apple Pie
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

Recipe found at All Recipes

Skillet Fried Corn
INGREDIENTS:
1 pound bacon, chopped
1 onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.

Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

Recipe found at All Recipes

Pasta e Fagioli
INGREDIENTS:
1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta

DIRECTIONS:
In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.

To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.

Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

Recipe found at All Recipes