Samhain Blessings and Happy Halloween to all
From the Editor
This is one of my favorite times of year. It is also the end of the year for those of us who use the Celtic calendar. It is a time to look back and see what you have accomplished, to honor your ancestors both living and deceased. We can decorate by bringing the colors of Samhain to our altars and tables:Black, Brown, Gold, Orange, Red, Silver, and Yellow. Decorate with pumpkins, leaves, acorns, vines,and apples. We will also cook seasonal foods using fruits and vegetables that can be readily found in your garden, farmers market or local supermarket. The interesting thing about using seasonal foods to cook with is that they make it possible to cut your budget and still serve foods that please the palate. Here are a few of the seasonal foods apples, apple dishes, cider, (this is the meat harvest) especially pork, mulled cider with spices, nuts, pomegranates, potatoes, pumpkins, squash, corn, cranberry, turnips, beets, ale, herbal teas (mugwort). Lets celebrate the third and last harvest of 2009. My goodness this year seems to have passed rather quickly.
Samhain or “Samhuinn” is pronounced “sow-” (as in female pig) “-en” (with the neutral vowel sound) — not “Sam Hain” — because “mh” in the middle of an Irish word is a “w” sound. Known in Modern Irish as Lá Samhna, in Welsh as Nos Galen-Gaeaf (that is, the “Night of the Winter Calends”), and in Manx as Laa Houney (Hollantide Day), Sauin or Souney, Samhain is often said to have been the most important of the fire festivals, because it may have marked the Celtic New Year.
Philip Carr-Gomm, Chosen Chief of the Order of Bards, Ovates and Druids had this to say about the celebration of Samhain:
Samhuinn, from 31 October to 2 November was a time of no-time. Celtic society, like all early societies, was highly structured and organised, everyone knew their place. But to allow that order to be psychologically comfortable, the Celts knew that there had to be a time when order and structure were abolished, when chaos could reign. And Samhuinn, was such a time. Time was abolished for the three days of this festival and people did crazy things, men dressed as women and women as men. [This happened at Beltane too — IB] Farmers’ gates were unhinged and left in ditches, peoples’ horses were moved to different fields, and children would knock on neighbours’ doors for food and treats in a way that we still find today, in a watered-down way, in the custom of trick-or-treating on Hallowe’en.
But behind this apparent lunacy, lay a deeper meaning. The Druids knew that these three days had a special quality about them. The veil between this world and the World of the Ancestors was drawn aside on these nights, and for those who were prepared, journeys could be made in safety to the ’other side’. The Druid rites, therefore, were concerned with making contact with the spirits of the departed, who were seen as sources of guidance and inspiration rather than as sources of dread. The dark moon, the time when no moon can be seen in the sky, was the phase of the moon which ruled this time, because it represents a time in which our mortal sight needs to be obscured in order for us to see into the other worlds.
The dead are honoured and feasted, not as the dead, but as the living spirits of loved ones and of guardians who hold the root-wisdom of the tribe.
Eating Right is Not What You Think|
by Coach Yari 09/18/2009
Most dieticians will disagree with me on this one… the government is certainly not a proponent of it, and it’s possible you will question my methods — but there is much evidence to support what I am about to tell you.
Forget about calorie counting. Eat fat, eat more protein than veggies, and don’t eat too much grain — even if it is whole and unprocessed!!
Counting calories is NOT a good method for dropping fat.
A calorie isn’t just a calorie — 100 calories of cake isn’t the same as 100 calories of chicken. Chicken doesn’t spike your insulin, but cake does. Counting calories is absolutely tedious and can make you crazy. Our ancestors never counted calories, and they were very healthy and lean.
Eating fat is not the problem — eating grains is.
By avoiding fat, your body wants to store more of it to prevent possible starvation. Fat does not cause insulin to be secreted, but carbohydrates like grains do. When you are producing too much insulin, it prevents fat from being burned. Avoid foods that say Fat Free or Low fat. It’s a marketing trick and it will do you more harm than good!
Instead eat more foods high in omega-3 fats like grass-fed beef, wild salmon, wild shrimp, sardines, organic walnuts and flax seeds. These foods are high in the healthy fats your body needs to stay lean and prevent strokes, heart attacks, and heart disease.
But that’s not the only reason. Ever since the introduction of grains in our diet, we have had the highest rise of diseases in history. Once grains became a dietary staple, osteoporosis, infectious diseases, vitamin and mineral deficiencies, cavities, crooked teeth, and even acne became more common. Contrary to the food pyramid guide, I recommend grains sparingly in your diet.
Eat more protein than veggies.
I know it sounds strange, but if you think about it, when did our ancestors (pre-agriculture) ever eat a lot of salad? In fact, in his book, High Speed Fat Loss in 7 Easy Steps, Dr. Al Sears says “the more meat an indigenous society ate, the healthier it appeared. For Instance, the Masai of East Africa, who live on raw milk, cattle meat and blood and organ meat, appeared to completely lack dental cavities, obesity, and heart disease.”
If this seems like a lot of meat for you to eat, follow the advice of Dr. Loren Cordain, a leading expert on the Paleolithic diet. He recommends that 55% of your diet come from protein.
This article appears courtesy of Early to Rise’s Total Health Breakthroughs which offers alternative health solutions for mind, body and soul.
Aromatherapy with Crystal Dawn|
Essential Oils for Samhain and Halloween
Cedar, Cinnamon, Eucalyptus, Ginger, Lavender, Lime, Mint, Myrrh, Orange, Sage, Sandalwood, Benzoin, Patchouli, Pine, and Melissa.
Scent your area for the season and create a "spooky" attraction by placing a charcoal that is used for burning incense in a fire proof container, [cauldron, bowl] light the charcoal and drop a few drop of your favorite oil on the hot charcoal for a billow of aromatic smoke.
Scented Candles play a big part in adding ambiance and flair to the season. Double Scented clean burning soy candles is an option.
Essential Oils for Hypertension: Clary sage, Lavender, Hyssop and Marjoram. These oils can be used in the bath and in a massage. when using them as a massage oil always move in the direction of the heart.[from foot to thigh etc.] Consider massage once a day using a gentle rhythmic flow. Create a massage oil using 15 drops of Marajoram 5 drops of Hyssop and 10 drops of lavender dilute in 2 tablespoons of vegetable oil.
Flower and Herb Syrup
These syrups can be used in puddings and drinks as toppings and as remidiesto ease sore throats and help digestion. Rose syrup for sore throats and peppermint for indigestion.
Flowers or herbs to fill a pint jar
8 drops of essential oil
! pound of sugar
21/2 cups of water
Add you flowers [freshly pocked organic pesticide free] to the water bring to a boil. Turn down the heat and simmer for 10 minutes. Leave to cool for 10 more minutes, strain and top up the water level to reach 2 1/2 cups. Heat the sugar and water together slowly stiring until the mixture thickens , the longer it cooks the thicker the syrup. Add to the syrup the essential oil and a few more flowers for effect. match your flower with your oil. Pour into jars and store.
For sore throats Rose, Marigold, And Geranium syrup are all very useful. they can be given by the spoonful [1 teaspoon] or in a glass of warm water and gargle. Use three times a day.
Oil blend to use in addition to the syrup or alone. Lavender 10 drops, tea tree 15 drops ginger 5 drops lemon 2 drops, 4 drops on a warm compress applied to the throat.
Mia-Bella's Gourmet Products
Notions, Potions and Spells w/ Lady Wyndesong |
Samhian Incense and Blends
Frankincense, basil, yarrow, lilac, camphor, clove, wood rose, wormwood, myrrh, patchouli, apple, heliotrope, mint, nutmeg, sage, ylang-ylang
2 parts frankincense
1 part powdered benzoin
1 part ground cinnamon
pinch of saffron
2 drops lemongrass oil
3 drops vetiver oil
1 part Lavender
1 part Rose
1/2 part Star Anise
1/2 part Sandalwood
Potpourri Spice Mix
1/2 oz broken cloves
1/2 oz crushed gum benzoin
1/2 oz powdered allspice
1/2 oz cinnamon powder
1/2 oz ginger powder
1/2 oz powdered mace
Lightly mix together to make spice mix
Now place in a pretty Jar, first place alayer of dried flower petals our choice sprinkle withe the spice mix continue layering and sprinkling with spic mix untll jar is full. To freshen a room you need only remove the lid.
Pumpkin Abundance Lights
6 miniature pumpkins
6 tea lights
knife or pumpkin carving tools
Cut off the tops of the little pumpkins and clean them out (save those seeds!) Cut faces into the pumpkins. Insert tealights. Hold your hands over the pumpkins and chant:
"Gold and silver coins galore all are coming to your door."
Keep your hands over the pumpkins until your palms tingle or grow warm. Give them to your friends with a smile, and repeat the spell to them. Tell them to light the candle in the pumpkin at midnight on Samhain to activate the spell.
Personal Peace and Happiness
A trap for Negativity iis easy to make. This device will trap negativity and negative entities before they can create havoc in your home or business.
Take a white piece of paper. Write the following words on it in a spiral leading to the center of the paper: "All you spirits of disruption and disharmony into this trap areyou drawn.From the center you can inly return to your original domain"
Place this flat under the rug by the fron door. Any negativity or negative entities will be trapped at the door.
More Notions Potions and Spells
Also Celebrated the last three days of October are:
Oct 28- Nov 2 The Isia a Egyptian Festival of Isis
Oct 29- Iroquois Feast of the Dead
Oct 31- Feast of Sekhmet and Bast in Egypt
The autumn festival of Dasehra in India celebrating the battle of Rama and Kali against the Demon Ravana.
Food for Samhain & Halloween|
Roasted Pumpkins with Bacon and Brown Sugar
6 slices bacon, crisp-cooked and drained, drippings reserved
2 2- to 4- lb. pie pumpkins
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 cup packed brown sugar
2 tsp. fennel seed, crushed
2 to 3 green onions, diagonally sliced
1. Preheat oven to 400 degrees F. Cut off top 1/4 of pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.
2. Place pumpkins, cut side up, in foil-lined baking pan. Brush insides with some of the bacon drippings and sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in oven 20 minutes.
3. Meanwhile, in skillet stir together pumpkin seeds, fennel seed, green onions, and remaining bacon drippings. Add skillet to oven during last 10 minutes of roasting.
4. Remove pumpkins and seed mixture from oven. Sprinkle inside of pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out insides or use knife to cut into wedges. Makes 8 to 10 servings.
Pumpkin Bread Pudding with Toffee Sauce
2 cups half-and-half or light cream
1 15-ounce can pumpkin
1 cup packed brown sugar
2 teaspoons vanilla
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons ground cinnamon
9 ounces French bread, torn into bite-size pieces (10 cups)
1/2 cup golden raisins
1/2 cup granulated sugar
1/2 cup evaporated milk
2 tablespoons butter
2 tablespoons light-colored corn syrup
1/2 cup chocolate-covered toffee pieces
1. Lightly grease a 2-quart shallow baking dish; set aside. In a very large bowl, combine half-and-half, pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, and cinnamon. Add bread pieces; stir to moisten evenly. Stir in raisins. Transfer mixture to the prepared baking dish. Cover and chill for 1 to 4 hours.
2. Meanwhile, for sauce: In a small saucepan, combine granulated sugar, evaporated milk, butter, and corn syrup. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Cool to room temperature. Transfer to a serving bowl. Stir in toffee pieces.
3. Preheat oven to 350 degrees F. Bake bread pudding, uncovered, about 35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 30 minutes. Serve warm bread pudding with sauce. Makes 8 servings.
Pumpkin Gingerbread Pie
Nonstick cooking spray
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
1/2 cup half-and-half or light cream
1 14.5-oz. pkg. gingerbread mix
1 Whipped cream (optional)
1. Preheat oven to 350 degrees F. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside. In a small mixing bowl combine pumpkin, sugar, and pumpkin pie spice. Add egg. Beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half; mix well.
2. Prepare gingerbread mix according to package directions. Pour batter into prepared pie plate or dish. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean. Cool slightly. Serve warm or at room temperature with whipped cream. Makes 8 servings.
Chicken with Pumpkin and Zucchini
* 1 2-1/2 to 3-pound meaty chicken pieces (breasts, thighs and drumsticks), cut up and skinned
* Nonstick cooking spray
* 1/4 cup finely chopped onion
* 2 cloves garlic, minced
* 2 medium potatoes, peeled and cut in 1-inch cubes
* 2 cups peeled, 1-inch cubes pumpkin or winter squash
* 2/3 cup dry white wine or reduced-sodium chicken broth
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 medium zucchini, sliced 1/4 inch thick
* Lemon wedges (optional)
1. Rinse chicken; pat dry with paper towels. Spray an unheated 12-inch skillet with nonstick cooking spray. Preheat skillet over medium heat. Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking. Add the potatoes and pumpkin or winter squash.
2. Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Pass pan juices. If desired, serve with lemon wedges. Makes 6 servings.
Pumpkin Pie Drops
* 1 cup butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 2 teaspoons pumpkin pie spice
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 egg
* 1 cup canned pumpkin
* 1 to 2 tablespoons finely chopped crystallized ginger
* 2 cups all-purpose flour
* 1/2 cup chopped almonds, toasted (optional)
* Browned Butter Drizzle
* Chopped almonds, toasted (optional)
* Finely chopped crystallized ginger (optional)
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, pumpkin, and the 1 to 2 tablespoons crystallized ginger. Gradually add flour, beating until combined. If desired, stir in 1/2 cup almonds.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.
3. Place Browned Butter Drizzle in a heavy resealable plastic bag. Seal bag and snip a small hole in one corner. Drizzle icing over cookies. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into icing. Let cookies stand until drizzle sets. Makes about 4 dozen.
Browned Butter Drizzle: In a medium saucepan heat 1/3 cup butter over low heat until melted. Continue heating butter until it turns a delicate brown. Remove pan from heat. Slowly beat in 2-1/2 cups powdered sugar, 1 teaspoon vanilla, and enough milk (2 to 3 tablespoons) to make an icing of drizzling consistency.
TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and ice cookies.
Apple-Glazed Pork Loaf
* 1/2 cup apple jelly
* 1 Tbsp. Dijon-style mustard
* 2 small apples
* 2 eggs, lightly beaten
* 1 lb. ground pork
* 1 medium sweet potato, chopped
* 1 Tbsp. olive oil
* 1/8 tsp. cayenne pepper (optional)
* 2 ciabatta sandwich rolls, split and toasted
1. For glaze, micro cook jelly on HIGH about 20 seconds. Stir in mustard. Set aside. Core and chop one apple.
2. Combine eggs, pork, half of chopped apple, and 1/2 teaspoon each salt and pepper. Form into 4 loaves, 6x2 inches; place on greased 15x10x1-inch pan. Spoon some jelly glaze over loaves. Bake 10 minutes in preheated 425 degree F oven. Thinly slice remaining apple. Top loaves with apple slices; drizzle with more jelly glaze. Bake 5 minutes more or until internal temperature is 160 degree F.
3. In bowl micro cook chopped sweet potato on HIGH 4 minutes until nearly tender. In skillet cook potato and remaining chopped apple in oil on medium-high. Sprinkle with salt, pepper, and cayenne. Cook 3 minutes until tender. Serve pork loaves on ciabatta with sweet potatoes. Makes 4 servings.
Maple Pork and Apples
* 4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.)
* Salt and ground black pepper
* 2 Tbsp. butter
* 12 baby carrots with tops, halved lengthwise
* 1 medium apple, sliced and seeds removed
* 1/3 cup pure maple syrup
1. Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
2. Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings.
* 1 pound lean boneless lamb
* 1 tablespoon cooking oil
* 2-1/2 cups peeled turnip cut into 1/2-inch pieces (2 medium)
* 1-1/2 cups carrot cut into 1/2-inch pieces (3 medium)
* 1-1/2 cups peeled potato cut into 1/2-inch pieces (2 medium)
* 2 medium onions, cut into wedges
* 1/4 cup quick-cooking tapioca
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon dried thyme, crushed
* 3 cups beef broth
1. Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3 1/2- or 4-quart slow cooker stir together turnip, carrot, potato, onion, tapioca, salt, pepper, and thyme. Stir in meat and the beef broth.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Maeks 4 or 5 servings.
* 1-1/2 pounds baby beets or 6 medium beets
* 8 ounces pearl onions
* 2 tablespoons olive oil
* 6 cloves garlic, minced
* 1 tablespoon snipped fresh thyme or basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon snipped fresh chives (optional)
1. Scrub beets; trim off stem and root ends. If desired, peel the baby beets. (If using medium beets, peel them and cut into 1-inch pieces.) Set beets aside
2. In a medium saucepan cook unpeeled onions in boiling water for 3 minutes; drain. Rinse onions with cold water. Carefully remove skins.
3. Place beets and onions in a 13x9x2-inch baking pan. In a small bowl combine olive oil, garlic, thyme, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
4. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender. If desired, sprinkle with fresh chives.
5. Makes 6 servings
* 1 cup boiling water
* 4 1/8-inch slices fresh ginger
* 1 small sprig fresh rosemary or fresh mint, or 2 strips lemon peel*
* 1/2 tsp. honey
1. Pour water in cup. Add fresh ginger, rosemary, and honey. Stir to dissolve honey. Steep 5 minutes. Remove ginger and rosemary or, for intense ginger and rosemary flavor, leave in ginger and rosemary while sipping.
2. Iced Ginger Tea: Prepare Ginger Tea; remove ginger and rosemary. Refrigerate, covered, 2 hours. Serve over ice.
3. Sparkling Ginger Fizz: Prepare Iced Ginger Tea using six 1/8-inch slices of fresh ginger. Pour tea in tall ice-filled glass. Pour in calorie-ginger ale, carbonated water, or sparkling white wine. Makes 1 serving.
4. *Note: Use only yellow peel; avoid the white pith of the lemon.
Trick or Treat
Orange Cream Punch
* 1 14-ounce can sweetened condensed milk
* 1 12-ounce can frozen orange juice concentrate, thawed
* Orange food coloring
* 2 1-liter bottles club soda or ginger ale, chilled
* Orange sherbet
1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
2. Top with small scoops of orange sherbet. Serve immediately. Makes 16 servings.
* 2 cups water
* 1 3-ounce package cherry-flavored gelatin
* 4 12-ounce cans lemon-lime carbonated beverage or ginger ale, chilled
1. In a medium saucepan bring 2 cups water to boiling. Transfer to a bowl. Add gelatin and stir until gelatin is dissolved. Cover and chill 4 hours or overnight.
2. To serve, pour about 1 cup of ginger ale into a glass. Add a spoonful of the chilled gelatin. (Gelatin should float atop beverage.) If desired, stir together just before drinking. Makes six servings.
* Baked cupcakes
* Chocolate frosting
* Vanilla pudding or yogurt
* Green gel tube frosting
* Small candies
* String licorice
1. Remove paper from a purchased or baked cupcake. Turn cupcake upside down; trim bottom, if necessary, to make cupcake stand straight.
2. Using a spoon, scoop out center, leaving 1/2 inch around the edges and about 1 inch on the bottom. Spread chocolate frosting on the sides and top of each cupcake.
3. Spoon the vanilla pudding or yogurt into the center of the cupcake. Decorate it with green gel tube frosting. Sprinkle the small candies onto the fillings. Push the ends of the licorice into opposite sides of the cupcake to make a handle.
See your nighttime festivities in a new light by spelling a seasonal message on glass pillar-candle holders. Wrap the outsides of the glass with colored tissue paper and secure with tape. Adhere 2-inch vinyl stick-on letters (find at office supply or crafts stores) to each pillar to form a word.
Turn a short tree branch into a striking autumnal centerpiece. Weight a pot with stones and fill with dry florist's foam to secure the branch, then wrap the pot in a drawstring jute bag. Surround with mini pumpkins and nuts to complete your arrangement.
What You Need:
Glass ball ornament
Artificial fall-color oak leaves
Thick white crafts glue; glue brush
Clear mini glass marbles
Decoupage medium: Liquid Beadz
1/4-inch-wide ocher satin ribbon
How to Make It:
Remove the metal cap and hanger from the glass ornament and temporarily set them aside.
Brush glue onto the underside of an artificial oak leaf and wrap the leaf, glue side down, around the ball. Cup the newly attached leaf in your hand for a minute as the glue begins to set. Repeat the process with another leaf, overlapping portions while allowing the clear glass to remain visible. If necessary, apply more glue under the leaf tips so they lay flat against the glass; let dry overnight.
Pour about two tablespoons of clear glass mini marbles into the ornament. Replace the cap and hanger on the top of the ball.
Brush a coat of decoupage medium over the oak leaves; let dry. Embellish the leaves with decorative accents of Liquid Beadz, concentrating on the edges of the leaves, especially around the base of the hanger; let dry.
Thread an ocher ribbon through the hanger, and tie the ends together in a knot. pic 1
Mini Pumpkin Wreath
Wihout the bow it can be a center piece with a single three wick pillar candle or jar candles in varying height in the center of the wreath.
Twig wreath form
Mini pumpkins to cover the form
Black Pipe Cleaner
Black ribbon (grosgrain, satin, or raffia)
Start with an 18-inch twig wreath. You'll want to find one that has a fairly flat top section, so there's enough surface for the glue to secure the pumpkins. This size wreath took 13 pumpkins, but when you buy your materials at a craft store, be sure to lay out pumpkins around the wreath to see how many will fit.
Once your arrangement is set, start gluing each pumpkin in place and let it dry. We're gluing ours on so each one touches the next, but at the top we left about a 6-inch space for our bow.
Little plastic spiders are a fun addition as well. Just dot the legs with a bit of hot glue and set down on one of the pumpkins for a spooky Halloween touch.
Finally, you'll need a bow and I've got a great simple technique for that. You'll need to find wired ribbon in a 2 or 3 inch width. The wire helps you arrange the bow and the streamers easily and will help too, if you keep the bow from year to year -- you can just fluff it out as needed.
Lay a 24" strip of ribbon down on the table. Now, take about a 36" piece and leave a 15 inch streamer. Begin to loop the ribbon from side to side, beginning with smaller loops, gradually making the loops wider. End up with another 15 inch streamer. Lay down a black pipe cleaner or a 12" length of floral wire. Now you can pick up the ends of the 24" strip and knot it securely around all of the loops and the wire. There's your bow!
Use the wire to attach the bow to the wreath, or if you wish you can hot glue it onto the front.
Note: you may use artificial pumpkins for this as well. pic 2
Pumpkin Flower Pots
Pot bright fall mums in a matched set of pumpkins. Choose flowers in 4- or 6-inch pots, carve openings in the tops of the pumpkins, and slip the pots in.
What You Need:
Gourds in desired shapes and sizes
Gold spray or acrylic paint
Paintbrush, if needed
1. Prepare work surfaces. Cover the work surface with newspaper in a well-vented area. Wash and dry the gourds.
2. Paint the gourds. Spray-paint the gourds using gold paint. Or, if desired, paint the gourds with acrylic paints using a paintbrush. Let the paint dry.
3. Pile them high. Stack and arrange the gourds on a cake plate.
Robert Burns (1785)
Upon that night, when fairies light
On Cassilis Downans dance,
Or owre the lays, in splendid blaze,
On sprightly coursers prance;
Or for Colean the rout is ta’en,
Beneath the moon’s pale beams;
There, up the Cove, to stray an’ rove,
Amang the rocks and streams
To sport that night;
Amang the bonie winding banks,
Where Doon rins, wimplin, clear;
Where Bruce ance rul’d the martial ranks,
An’ shook his Carrick spear;
Some merry, friendly, countra-folks
Together did convene,
To burn their nits, an’ pou their stocks,
An’ haud their Halloween
Fu’ blythe that night.
The lasses feat, an’ cleanly neat,
Mair braw than when they’re fine;
Their faces blythe, fu’ sweetly kythe,
Hearts leal, an’ warm, an’ kin’:
The lads sae trig, wi’ wooer-babs
Weel-knotted on their garten;
Some unco blate, an’ some wi’ gabs
Gar lasses’ hearts gang startin
Whiles fast at night.
Then, first an’ foremost, thro’ the kail,
Their stocks maun a’ be sought ance;
They steek their een, and grape an’ wale
For muckle anes, an’ straught anes.
Poor hav’rel Will fell aff the drift,
An’ wandered thro’ the bow-kail,
An’ pou’t for want o’ better shift
A runt was like a sow-tail
Sae bow’t that night.
Then, straught or crooked, yird or nane,
They roar an’ cry a’ throu’ther;
The vera wee-things, toddlin, rin,
Wi’ stocks out owre their shouther:
An’ gif the custock’s sweet or sour,
Wi’ joctelegs they taste them;
Syne coziely, aboon the door,
Wi’ cannie care, they’ve plac’d them
To lie that night.
The lassies staw frae ’mang them a’,
To pou their stalks o’ corn;
But Rab slips out, an’ jinks about,
Behint the muckle thorn:
He grippit Nelly hard and fast:
Loud skirl’d a’ the lasses;
But her tap-pickle maist was lost,
Whan kiutlin in the fause-house
Wi’ him that night.
The auld guid-wife’s weel-hoordit nits
Are round an’ round dividend,
An’ mony lads an’ lasses’ fates
Are there that night decided:
Some kindle couthie side by side,
And burn thegither trimly;
Some start awa wi’ saucy pride,
An’ jump out owre the chimlie
Fu’ high that night.
Jean slips in twa, wi’ tentie e’e;
Wha ’twas, she wadna tell;
But this is Jock, an’ this is me,
She says in to hersel’:
He bleez’d owre her, an’ she owre him,
As they wad never mair part:
Till fuff! he started up the lum,
An’ Jean had e’en a sair heart
To see’t that night.
Poor Willie, wi’ his bow-kail runt,
Was brunt wi’ primsie Mallie;
An’ Mary, nae doubt, took the drunt,
To be compar’d to Willie:
Mall’s nit lap out, wi’ pridefu’ fling,
An’ her ain fit, it brunt it;
While Willie lap, and swore by jing,
’Twas just the way he wanted
To be that night.
Nell had the fause-house in her min’,
She pits hersel an’ Rob in;
In loving bleeze they sweetly join,
Till white in ase they’re sobbin:
Nell’s heart was dancin at the view;
She whisper’d Rob to leuk for’t:
Rob, stownlins, prie’d her bonie mou’,
Fu’ cozie in the neuk for’t,
Unseen that night.
But Merran sat behint their backs,
Her thoughts on Andrew Bell:
She lea’es them gashin at their cracks,
An’ slips out-by hersel’;
She thro’ the yard the nearest taks,
An’ for the kiln she goes then,
An’ darklins grapit for the bauks,
And in the blue-clue throws then,
Right fear’t that night.
An’ ay she win’t, an’ ay she swat—
I wat she made nae jaukin;
Till something held within the pat,
Good L—d! but she was quaukin!
But whether ’twas the deil himsel,
Or whether ’twas a bauk-en’,
Or whether it was Andrew Bell,
She did na wait on talkin
To spier that night.
Wee Jenny to her graunie says,
“Will ye go wi’ me, graunie?
I’ll eat the apple at the glass,
I gat frae uncle Johnie”:
She fuff’t her pipe wi’ sic a lunt,
In wrath she was sae vap’rin,
She notic’t na an aizle brunt
Her braw, new, worset apron
Out thro’ that night.
“Ye little skelpie-limmer’s face!
I daur you try sic sportin,
As seek the foul thief ony place,
For him to spae your fortune:
Nae doubt but ye may get a sight!
Great cause ye hae to fear it;
For mony a ane has gotten a fright,
An’ liv’d an’ died deleerit,
On sic a night.
“Ae hairst afore the Sherra-moor,
I mind’t as weel’s yestreen—
I was a gilpey then, I’m sure
I was na past fyfteen:
The simmer had been cauld an’ wat,
An’ stuff was unco green;
An’ eye a rantin kirn we gat,
An’ just on Halloween
It fell that night.
“Our stibble-rig was Rab M’Graen,
A clever, sturdy fallow;
His sin gat Eppie Sim wi’ wean,
That lived in Achmacalla:
He gat hemp-seed, I mind it weel,
An’he made unco light o’t;
But mony a day was by himsel’,
He was sae sairly frighted
That vera night.”
Then up gat fechtin Jamie Fleck,
An’ he swoor by his conscience,
That he could saw hemp-seed a peck;
For it was a’ but nonsense:
The auld guidman raught down the pock,
An’ out a handfu’ gied him;
Syne bad him slip frae’ mang the folk,
Sometime when nae ane see’d him,
An’ try’t that night.
He marches thro’ amang the stacks,
Tho’ he was something sturtin;
The graip he for a harrow taks,
An’ haurls at his curpin:
And ev’ry now an’ then, he says,
“Hemp-seed I saw thee,
An’ her that is to be my lass
Come after me, an’ draw thee
As fast this night.”
He wistl’d up Lord Lennox’ March
To keep his courage cherry;
Altho’ his hair began to arch,
He was sae fley’d an’ eerie:
Till presently he hears a squeak,
An’ then a grane an’ gruntle;
He by his shouther gae a keek,
An’ tumbled wi’ a wintle
Out-owre that night.
He roar’d a horrid murder-shout,
In dreadfu’ desperation!
An’ young an’ auld come rinnin out,
An’ hear the sad narration:
He swoor ’twas hilchin Jean M’Craw,
Or crouchie Merran Humphie—
Till stop! she trotted thro’ them a’;
And wha was it but grumphie
Asteer that night!
Meg fain wad to the barn gaen,
To winn three wechts o’ naething;
But for to meet the deil her lane,
She pat but little faith in:
She gies the herd a pickle nits,
An’ twa red cheekit apples,
To watch, while for the barn she sets,
In hopes to see Tam Kipples
That vera night.
She turns the key wi’ cannie thraw,
An’owre the threshold ventures;
But first on Sawnie gies a ca’,
Syne baudly in she enters:
A ratton rattl’d up the wa’,
An’ she cry’d Lord preserve her!
An’ ran thro’ midden-hole an’ a’,
An’ pray’d wi’ zeal and fervour,
Fu’ fast that night.
They hoy’t out Will, wi’ sair advice;
They hecht him some fine braw ane;
It chanc’d the stack he faddom’t thrice
Was timmer-propt for thrawin:
He taks a swirlie auld moss-oak
For some black, grousome carlin;
An’ loot a winze, an’ drew a stroke,
Till skin in blypes cam haurlin
Aff’s nieves that night.
A wanton widow Leezie was,
As cantie as a kittlen;
But och! that night, amang the shaws,
She gat a fearfu’ settlin!
She thro’ the whins, an’ by the cairn,
An’ owre the hill gaed scrievin;
Whare three lairds’ lan’s met at a burn,
To dip her left sark-sleeve in,
Was bent that night.
Whiles owre a linn the burnie plays,
As thro’ the glen it wimpl’t;
Whiles round a rocky scar it strays,
Whiles in a wiel it dimpl’t;
Whiles glitter’d to the nightly rays,
Wi’ bickerin’, dancin’ dazzle;
Whiles cookit undeneath the braes,
Below the spreading hazel
Unseen that night.
Amang the brachens, on the brae,
Between her an’ the moon,
The deil, or else an outler quey,
Gat up an’ ga’e a croon:
Poor Leezie’s heart maist lap the hool;
Near lav’rock-height she jumpit,
But mist a fit, an’ in the pool
Out-owre the lugs she plumpit,
Wi’ a plunge that night.
In order, on the clean hearth-stane,
The luggies three are ranged;
An’ ev’ry time great care is ta’en
To see them duly changed:
Auld uncle John, wha wedlock’s joys
Sin’ Mar’s-year did desire,
Because he gat the toom dish thrice,
He heav’d them on the fire
In wrath that night.
Wi’ merry sangs, an’ friendly cracks,
I wat they did na weary;
And unco tales, an’ funnie jokes—
Their sports were cheap an’ cheery:
Till butter’d sowens, wi’ fragrant lunt,
Set a’ their gabs a-steerin;
Syne, wi’ a social glass o’ strunt,
They parted aff careerin
Fu’ blythe that night.
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