I hope to start posting on the next Sabbat, Samhain, as soon as this evening. There are some other things I plan to start posting at least once a days as well, so keep checking back. I really want to make this blog a nice place for people to visit & learn from, I just haven’t had a lot of time in the past week or so.

The scents: Nutmeg, cloves, spice, sandalwood, myrrh, heather, pine, cedar.

Herbs: mace, cinnamon, cloves, cypress, juniper, oakmoss, marigold, ivy and sage.

The Woods: for the fire, use pine, apple and oak. For wands and runes use hazel.

I like to think that any of the new autumn scents that can be found would be prefect for Mabon, such as all of the lovely pumpkin and apple fragrances that are out there. Pretty much, if it reminds you of Autumn, feel freeto use it!

The colors of Mabon are vivid, brilliant and beautiful. They match the amazing colors that run through the forest this time of year. Imagine the colors of Autumn leaves: red, bronze, yellow, orange, rust and deep greens. The deep indigo of the night sky and the golden wash of the sun through the changing leaves also make good backdrops for the other colors of Mabon. I usually use anything that I could use for a Thanksgiving celebration, as this is truly what Mabon is for me.

I love pumpkins, their color, the shape, everything. I’m thinking of getting a set of dishes for Mabon that look like pumpkins, although acorns, leaves and any of the other Autumnal designs would work just as nicely.

1/4 C olive oil
1/2 C onion. chopped fine
1/2 t parsley
1/2 t nutmeg
1/2 t cinnamon
1/2 t cloves
1/2 t salt
1/2 C chopped Granny Smith apple
2 1/2 C pureed pumpkin
2 1/2 C vegetable stock
2 T brown sugar
2/3 C dry milk powder
Chives
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Heat olive oil in heavy skillet. Add onions, herbs, spices and apple. Saute over medium heat until onion is translucent. Remove from heat.

Use a wire whisk to whip together in a dutch oven or large saucepan, the pumpkin, the vegetable stock, sugar and dried milk. Stir in onion mixture. Heat thoroughly but do not boil.

Serve with a sprinkling of chives.

Serves 6

(by Yasmine Galenorn from Dancing with the Sun)

Materials:
heather, sage, pine or cedar incense
small ring box
white wrapping paper
a sprig of rue
a holly leaf
a tiger’s eye bead
a piece of dragon’s blood resin
Scotch tape
a pen with red ink

Directions:
Light a stick of the incense. Hold the box over the smoking incense to thoroughly saturate it with the scent.

Hold the herbs, bead and resin in your hands. Charge them with your energy, focusing on protection and safety for all who dwell within your household. Visualize a web of protective light encasing your home.

Put the ingredients in the box & close the lid. With the pen, draw protection runes on the box & then wrap it with the whire wrapping paper. Hold over the smoking incense & say:

Amidst the Autumn’s darkest nights
Our home be bound by brilliant light
A web of hope and joy and peace
Be woven now, all danger cease
By watchful eye, by lock and key,
Protect our home, so mote it be.

Place on altar & keep it there throughout the season.

These are very simple, little charms that you can keep & use every year, or make new each time. They’re a good size to put on the altar. You need small boxes, ring boxes are a good size, one for each type of charm you’re making. You can make them for the household, or if someone you know has a particular need, you can personalize it.

Materials:
sandalwood or cinnamon incense
small box
green wrapping paper
a quarter & a dime
9 kernels of dried corn
9 oats
a malachite bead
a peridot bead
Scotch tape
a pen with green ink

Instructions:
Light a stick of incense. Hold the box over the smoking incense to thoroughly saturate it with the scent. Hold the money, the corn, the oats and the beads in your hands. Charge them with energy, focusing on an increase in wealth and prosperity. Visualize yourself harvesting the rewards of what you’ve been working towards.

Put the ingredients into the box and close the lid. With the pen, draw prosperity runes on the box & then wrap it in the green wrapping paper. Hold over the smoke again & say:

Summer’s sun is Autumn’s gold
In my life, wealth be foretold
Fortune increase, luck be mine
By harvest dreams and barley wine.
Lady, see my need for more
Send abundance to my door.

Place on altar & leave throughout the season.

2 1/2 C peeled apples, sliced
2/3 C sugar
1/3 C finely chopped almonds
1 t grated lemon rind
1/2 t cinnamon
Powdered sugar

Steam apples until soft, about 30 minutes. Cool. Puree in a food processor or blender. Pour into a medium saucepan. Stir in the sugar. Simmer over low heat until thickened, about 45 minutes. Remove from heat. Mix in almonds, lemon rind and cinnamon. Pour onto buttered cookie sheet. Spread into a half inch thickness. Chill. Cut into squares & sprinkle with powdered sugar. Store separated by waxed paper. Makes about 20, 1 inch squares.

4 C diced, seeded watermelon
2 C diced cantaloupe
2 C diced honeydew melon
1 T sugar
1/2 t vanilla
6 ice cubes, crushed
2 C ginger ale
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Mix the watermelon, cantaloupe, honeydew, sugar, vanilla and ice in a blender or food processor until smooth, using the frappe setting. If that setting in unavailable, start out slow & gradually increase speed. Just before serving, stir in the ginger ale. Makes five 2-cup servings.

This dish works really well for Lammas, but because it contains tomatoes, it also commemorates Mabon & other harvest rituals.

1 loaf unsliced Italian bread
3-4 medium tomatoes, chopped & drained
1/4 C sliced black olives
1 medium onion, finely chopped
1/2 green pepper, chopped
1 T minced chives
1/4 C grated Parmesan cheese
1 T olive oil
1/4 t basil
1/4 t thyme
1/4 t garlic
Dash of red wine vinegar
Salt & Pepper
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Cut off one end of the bread. Carefully hollow out the loaf, tearing thebread out in small pieces. Mix the tomatoes, olives, onion, green pepper, chives, Parmesan cheese, oil, basil, thyme, garlic, vinegar, salt & pepper in a large bowl. Thoroughly mix in half the bread pieces. If the mixture is soggy, add more bread pieces. Spoon the mixture inside the hollowed-out loaf. Chill overnight. Slice to serve.

Give the leftoverbread to the birds as a harvest treat.

Bannocks feature grain (oats) and nuts (almonds), which make it a perfect dish for Mabon.

2 C hot milk
1 1/2 C instant oatmeal
1 egg
1/2 t baking soda
1 T grated orange peel
1 T chopped almonds
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In a large bowl, pour the milk over the oatmeal; let sit for 10 minutes. Beat in the egg, baking soda, orange peel and almonds. Consistency should be like a thick pancake batter. If the batter is too thin, add more oatmeal; if too thick, add a little milk. Heat griddle over a moderate flame; grease. Pour the batter onto the griddle, cook until bubbles form. Flip and cook the other side. Best served with butter & honey.