Merry Meet!

So far today, things have been pretty quiet. I have been baking since yesterday in preparation for today. I baked pumpkin bars, apple bread and zucchini bread yesterday, and Skye baked a pumpkin pie. Everything was made from scratch. We also made Witches Hats and Ghosts in a Graveyard.

We had homemade apple pancakes for breakfast, and made some caramel corn and hot apple cider to have this afternoon and evening.

We did a simple divination with apple peels that the kids threw over their left shoulders. They each found an initial. Then they each burried their apple to feed any spirits that happen by this evening. They hung the peels in the trees for the birds and animals. I.W. also threw out the leftover popcorn for them.

Tonights meal is going to be yummy. It is a harvest roast, which I will later add to The Samhain Gazette:

Harvest Garlic Pot Roast

Ingredients

1 boneless beef roast, an appropriate size for your family.

10 cloves garlic, peeled. Slice through about half way lengthwise.

1 teaspoons salt

1 teaspoon ground black pepper

1/2 large onion. Cut off ends, peel. Then peel into layers.

2 large carrots. Cut off ends and cut into fourths.

2 stalks of celery. Cut each in half.

Potatoes. Enough for your family. Cut in half.

Water to cover vegetables.

Directions

1. Put roast the roast in the center of a roasting pan.

2. Lay potatoes flat on one end of the pan. Peeled onin on the other end. Put carrots on one side, and celery on the other.

3. Using the tip of a sharp knife, make 9 slits about 1 1/2 inches deep on the top of the pot roast.

4. Using your fingers, insert the garlic cloves as deep into the slits as possible.

5. Cover vegetables with water, but do not add enough water to completely cover the roast.