Herbs:  Acorn, Benzoin, Chrysanthemum, Copal, Fennel, Frankincense, Juniper, Hops, Malva, Marigold, Myrrh, Oak, Oakmoss, Pine, Rose, Sage, Sandalwood, Sassafras, Skullcap, Solomon’s Seal, Tansy, Tobacco, Thistle, Valerian, Walnut, and Yarrow.

Scents/Oils:  Bergamot, Black Pepper, Cinnamon, Lavender, Patchouli, Pine, Juniper, and Myrrh.

Crystals:  Amber, Aventurine, Chrysocolla, Citrine, Lapis Lazuli, Peridot, and Tiger Eye.

Colors:  Brown, Yellow-green, Yellow, Red, Gold, and Purple.

Nature Spirits: Fairies.

Animals/Mythical Creatures: Birds of Prey, Blackbirds, Cyclops, Dogs, Eagles, Goats, Minotar, Owls, Sphinx, Stags, and Wolves.

Goddesses:  Anapurna, Ceres, Demeter, Epona, Freya, Harmonica, Isis, Lilitu, Modron, Morgan, Nephthys, Ningal, Ninkasi, Pamona, Persephone, Rennutet, Sin, Snake Woman, Sophia, and The Muses.

Gods:  Bacchus, Dionysus, Haurun, Hermes, Horned God, Hotei, Iacchus, Mabon, Sky Father, Thor, and Thoth.

Food & Drink: Breads, seeds, dried fruits, baked squash, nuts, apples, pomegranates, potatoes, carrots, roasted meats, beans, grapes, cornbread, ale, cider, wine, and all root crops.

Power Flow: Celebration of the Second Harvest; balance of Light and Dark; time to organize.  Clean and straighten up physical, mental, emotional, and spiritual clutter.

Ritual/Spell Work:  Celebrating the second harvest Magick for prosperity, protection, security, self-confidence.  Past life work, bringing in balance, harmony, and equality.

Decorations, Symbols & Tools:  Acorns, Indian corn, wine, gourds, grains, grapes, corn, apples, pomegranates, dried leaves, dried flowers, horns of plenty, burial cairns, rattles, and vines.

Customs:  Making homemade wine and mead, offerings to the earth, curing winter squash, making gourd rattles, putting the garden to bed, cutting willow wands, and adorning graves to honor the dead.

Mabon Incense

2 parts Sandalwood

1 part Oakmoss

1 part Juniper

½  part Pine

½ part Peppermint

½ part Fennel

Oak Bark Ale

1 ½ gallons water

2.2 pounds pale malt extract

2 ounces Oak bark

Yeast

Boil water, malt extract, and oak bark for 45 minutes.  Cool to 70 degrees F and strain into fermenter.  Add yeast, and ferment until complete, 7 to 10 days.  Siphon into primed bottles, cap, and store for one to two weeks before drinking.

Three Sisters Stew

2 tbsp Olive Oil

1 medium Onion, peeled and diced

4 Garlic cloves, peeled and minced

1 tsp ground Cumin

1 tsp Chili powder

½ pound yellow squash, cut into half-moons

½ pound zucchini, cut into half-moons

1 ½ cups fresh corn

5 cups Organic Chicken or vegetable broth

1 can (16 oz) kidney beans

1 can (4 oz) Chopped green chilies

1 cup vine-ripened small cherry tomatoes, halved

1 tbsp fresh lime juice

Sea salt and fresh ground pepper

2 tbsp fresh Cilantro

Garnish: Sour cream

In a heavy-bottomed soup pot, heat the olive oil over medium-high heat and sauté the onion until it softens, about 5 minutes.  Add the garlic, cumin, and chili powder, and cook briefly, about a minute.  Lower the heat to medium. Stir for a minute.  Add the yellow squash, zucchini, and corn, stirring to cat with spices; cook for 5 minutes, until the squash is tender.  Add the broth, beans, and green chilies and stir well.  Cover and lower the heat to a simmer for about 10 minutes.  Add the tomatoes, lime juice, and cilantro.  Season with salt and pepper.

Cook through for 1 minute and serve in bowls.  Garnish with sour cream if desired.

Jalapeno Cornbread

1 cup yellow cornmeal

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Dash ground chipotle chili pepper or cayenne pepper

1/4 cup fresh finely chopped jalapeno pepper

1 cup (4 ounces) shredded Mexican blend of cheeses, or sharp Cheddar cheese

1 cup canned corn kernels, optional

8 ounces sour cream

3/4 cup milk

1 large egg, beaten

4 tablespoons melted butter

Vegetable oil for the pan

Heat oven to 400°.Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside.