Samhain falls on 1 November each year, just after Halloween, and coincides with festivals and holidays for remembering ancestors around the world.
People of most cultures, and as in this case I am writing about Pagans, believe that the veil between the living world and the afterlife is thinnest during this time of year which makes it easier to communicate with spirits. But I mean, it’s a veil.
My song pick for this entry is the band Samhain’s song “Halloween II”
For my meditation / altar, I set up candles around photos of my paternal grandfather, paternal grandmother, paternal great grandmother, and my paternal grandfather-by-marriage, with obituaries and a few treasures they left behind.
I burned myrrh copal resin with bits of cinnamon, apple seeds, cloves, and sandalwood oil and sat for a while, speaking out loud all the things I wished to communicate to them at that time. I do this every few months, without any fancy spell or rhyme or ritual beforehand. Just sit and start talking.
Roger is the man to whom I credit my first taste/desire to explore the world, and I wrote Roger That for him. He died from cancer when I was almost ten but I still talk to him often.
Both maternal grandparents passed a few years apart, and both under particularly distressing circumstances. My parents, brother, and I have each had experiences lately that lead us to believe my grandmother is still reaching out to us.
On my Samhain Sabbat I hosted a party called Totenmahl, the German word for dead meal or funeral feast. The intention/meditation for the night was to remember and celebrate loved ones we have lost, so we stood around the fire and shared stories of how they influenced us and continue to shape our lives.
I have been reading/writing more about traditions in Central and South America, and am so inspired by some of the recipes I have found.
I created my own version of mole with ground apricots and raisins, dark bitter chocolate, vegetable broth, garlic, onions, roasted chipotle and Thai chili peppers, bay leaves, cocoa, chili powder, smoked paprika, turmeric, harissa, chipotle, cumin, red pepper, cinnamon, and clove.
It was so good we kept finding other things to use as a vessel for delivering the mole into our mouths.
My first step was putting chicken and onions in the smoker for about four hours.
Rosemary garlic roasted root veggies – turnips, parsnips, carrots, sweet potatoes. Parsnips always add a taste of lemon sweetness to any dish, and the rosemary balanced out the tartness. I marinated the veggies overnight in olive oil and mixed it up well before roasting.
Macaroni and cheese pie with gouda, mozzarella, parmesan, and herbs.
S’mores brownies- double layer with dark chocolate, honey grahams, and marshmallows on top. I added the toppings after the brownies were done and put it under the broiler for a few minutes.
A friend made these bacon-wrapped dates, and another brought bacon-wrapped asparagus, and I really just do not have any complaints at all about that.
My ladies all brought various side dishes, corn pudding, salads, breads, herbed butters, drinks, and more.
I made so much that I able to use it for other dishes the following week as well.
Our sweets table was pretty wild too, with double chocolate pretzel bark, strawberry and chocolate cookies, cheesecake, candies, s’mores brownies, dark chocolate truffles, sweet potato casserole, pomegranate seeds, apples and caramel, etc.
We had such a beautiful night. Blessed Samhain!