As we move into the Fall Equinox and Mother Nature begins to shed her brilliant blooms to allow the forests and all living things to don their ribbons of brilliant bursts of last minute colors. It is as if our environment does not give up lightly. There is a sense and smell of harvesting nearly finished and we move towards slumber and loss of beribboned Mother Nature as she dances her last maiden’s dance before winter’s white wash to cover up the sins of the season.
Everything in creation begins to quieten and the frantic honking of geese gathering above the lakes and crisscrossing the sky in geometric lines of sound that sounds clear in the waning light. They feast, as we do, one last time as we harvest the last of summer’s bounty. We begin to reap what we sow, literally and figuratively. Light of day and dark of night is in balance. We celebrate our successes as we wave our last goodbye. We move into time of rest and of building up our stamina to do winter. It is Mabon, son of Earth, and our feasting of apples and root vegetables. We celebrate the Mother slowly becoming the Crone.
Now is the time to have put into storage, the things of the last year. We are in bending need to finish up our gratitude and learning, again and again, how to let go.Peace will come as stark quiet or muffled sigh. It is time to light our autumn candles and lights and prepare to move into long days and nights of meditation on how peaceful it becomes after the worry and flurry of fall.
We begin to make our fall altar representing the Crone in colors of autumn. We light our fall candles to try to cling to the light for a bit longer. We send up prayers for the Mother Goddess to cradle us in her care during the losing season.
We spend our earlier nights in meditation and remembrance of all the things we have to be grateful for. We try to regain our new balance by finding ways of peace after all the hurry scurry of gathering. We clear our garden and flower gardens of old unhealthy things and give them rest, and this goes for relationships as well. We begin to dig out those people who threaten to cause upheaval in our balance. As in times of old, we invite others to come feast on our last fresh harvesting and feast on each other’s successes and gains as we develop deeper bonds to see us through the next hard season. We need people we can rely on during these times and building depth in relationships that will be comforting, supportive and to whom have received our own bounties of Self during the blooming season with love and gratitude for us, as well.
Light bonfires and meditate on the warmth we receive from things outside ourselves. Spend a few hours out in the deep darkness before the whitening of death takes Mother Earth in its grips. Eat the fruits of your labor, be grateful for the many people, places, things that have braced your back as you worked hard to prepare for the lean times. Today we feast with a young friend and her little boy for lunch. I am making Pumpkin Quiche with fried pita wedges. To celebrate the beginning of Fall with them is choice. It brings a bit of joy to the darkening season.
Today and tomorrow, as we celebrate Mabon, find ways to make beautiful your areas around you. Do not mourn the passings of people, places and things you have enjoyed for the summer. It is fall, full of cinnamon and spice, and find everything nice to celebrate rather than to mourn.
Happy Mabon, sisterfriends.
©Carol Desjarlais 9/21/20
Pumpkin Quiche
- 3 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (5 ounces) evaporated milk
- 1/2 pound bacon strips, cooked and crumbled
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1 frozen deep-dish pie crust
· Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust.
· Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
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