The end of October also means the end of our Indian Summer.
Another sunny and warmish day here, a friend and I drove out to our favorite Homestead Garden Center this afternoon for pansies, panolas and soil.
With clearance in progress, ahead of the coming Christmas trees and wreathes, we also picked up some end of season ferns and perennials.
We drove home contented, with the back of my auto filled to the brim with trays of plants and bags of good rich compost.
Our conversation was interspersed with,”Look at that!” and ” Oh, how pretty!” our whole way out into the country, and back, as we enjoyed the beautiful trees along the way.
My partner has had an eye to the weather all day.
It seems we have a n’oreaster in store this weekend.
We don’t expect to see snow, but we’ll have wind and our first truly cool days and nights. So often these windstorms strip the trees of their leaves just as the color hits its peak.
So gentle October will blow away as two storms converge tomorrow over the East Coast, bringing the first blast of winter to the eastern United States.
It snowed this morning in Chicago. Snow on Halloween? Really?
This is the season of changes; endings and beginnings.
This is a good time to remember that the seeds of the new are always contained in the husk of the old. Don’t you find that to be true in your own life?
Samhain is a transition time; a time of remembrance.
I spent much of the day catching up with friends and meeting new neighbors.
A good way to mark this special day, I think.
And this afternoon I finally dug up the last Begonia “Gryphon” from its spot on the deck, and brought it into the garage for winter.
I’ve been procrastinating, as you have probably guessed; but finally have almost all of our Begonias indoors.
Those that remain outside are sheltered, and one especially huge pot just isn’t going to come in this year. (Unless I can figure out a way to wrestle it from the deck into the garage before that first true freeze, that is.)
Finally, I made chocolate spiders for the neighborhood Halloween party this evening.
It is a little late to be giving you the recipe now, I know; but I’ll write it out so you have the idea for next year.
We have been corralling real spiders in the house for the last few weeks. It amazes me how they find their way inside.
But we keep a glass jar and an old greeting card handy to catch them and carry them back outside.
The chocolate variety (of spiders) are big and delicious looking. They might look especially frighteningly delicious perched on a huge scoop of pumpkin ice cream.
Whether you celebrate Samhain, Halloween, The Day of the Dead, or even good old Guy Fawkes Day, I hope you have enjoyed it with those you love!
Photos by Woodland Gnome 2014
1. Pour a bag of milk or semi-sweet chocolate bits into a glass bowl, and microwave on high for thirty seconds. Stir. Microwave and stir in fifteen second intervals until the chocolate is melted and smooth. Stir the chocolate briskly with a rubber spatula for about two minutes to temper the chocolate.
2. Line a baking pan with waxed or parchment paper.
3. Stir about two cups of Asian Chow Mein noodles into the chocolate and stir to coat. Add more noodles, as needed, until all of the chocolate is used.
4. Lift small lumps of coated noodles using two forks, and place them on the parchment. Each “spider” should be about a tablespoon of noodles and chocolate. Flatten the pile slightly, and arrange the noodles so it looks like a spider with many legs.
5. Use two M&Ms or other small round candies to make the eyes.
6. Place the tray of chocolate spiders in the freezer for ten minutes, or the refrigerator for thirty while the chocolate hardens.
7. Serve on a platter, bag the spiders individually in candy bags, or serve as a garnish on ice cream.