I get it now. Although I’ve always loved Easter and the springtime, I think I really get it now. I’ve studied Christianity and the goddesses of world religions and I’ve done my share of pagan festivals. The rites of spring have always been glorious and inspiring.

But I really get it now. The miracle of eggs.

I keep hens, and I currently have 15 beauties in my backyard. They range in age from 5+ to 1 year old. All are mature enough to lay and their eggs are delicious.

In the wintertime, the hens stop laying, or slow down to an unbearable trickle. They slow down so much that it’s frustrating to be feeding them all winter long and getting so little—especially when the chicken run gets cold and sloppy with mud and manure and I have to tromp out there daily to make sure they get fed and watered, and to collect my rare, occasional egg. In the wintertime, I buy eggs at the supermarket and I buy feed for my chickens.

As February arrives, the hens start laying a little more. Some days I get two or three eggs. Some days it’s back to one.

It’s March now. It’s the Spring Equinox and the girls have fully ramped up. In the last 24 hours I’ve collected 15 rainbow-hued eggs. Just in time for Ostara. Just in time for Easter egg rituals and children’s hunts. Just in time for the eggs to take their exalted place in our cultural observances for one day.

So let’s look at that a moment. All winter long, if we were subsistence farmers, we would be eating mostly last year’s food—stored or preserved food. When it comes to protein, that means either a winter slaughter or dehydrated, salted, or frozen protein. What if we, like previous generations, didn’t have freezer technology? That leaves us with the risky expenditure of energy on hunting for fresh meat, dehydrated or salted protein, or the sacrifice of a valuable animal.

But with the coming of the springtime, the eggs return. The flow of fresh, nutritious protein begins again. Bellies get full. Muscles get stronger. People can return to the hard work of living because they’ve got the fuel to do so, and it comes in safety-sealed, perfectly portion-controled little packages— boxes without hinges, key, or lid, yet golden treasure inside is hid.

And so the egg is naturally the symbol of renewal, of hope, of plenty. Chicks hatch from some, and that’s delightful because they are cute and fluffy (and because when they fall asleep they instantly flop over and doze, awkwardly and ridiculously, however and wherever they fall). But really, baby chicks mean more eggs will come.

Eggs aren’t the only symbol of springtime renewal, of course. And we honor them all: workable earth, seeds for planting, tender sprouts, fresh edible greens growing where there had been snow. Flowers mean bees and bees mean fruits. Pregnant livestock give birth. Milk and honey flow.

All of these are longed-for signs that life will continue, that mothers and fathers can feed their babes.

Happy Ostara!

Gung Hay Fat Choy! Happy New Year!

Today was a busy day at home. The boys tackled making both class sets of valentines, with some support from us. We worked on our family book-related art project, which I cannot wait to show you (when it’s finished). Ian and I both worked. And we washed tons of laundry. When the day wound down to evening and I realized we needed a grocery run for tonight’s dinner and to be ready for next week, I trudged out for supplies. Meanwhile, Lucas tackled chores, spelling words, and piano practice. (What a great kid!) We had a 6-year-old hunger meltdown while Daddy prepared a simple dinner of tofu stir fry and pot stickers.

Add a candle, a red place mat, and some toy snakes, and break out the chopsticks and—voila! Instant celebration! I love that my kids enjoy all types of foods. Asher will tell you he doesn’t like tofu, but he gobbles it up! Anyway, I have a Chinese New Year craft project to do with the boys, but frankly we did so much arts and crafts this weekend that I knew I’d be pushing my luck if I brought it out. Perhaps tomorrow.

Good morning! And happy Santa Lucia Day!

We ate a lovely breakfast of eggs and Lussekatter buns. Daddy told us about winter in Sweden and Santa Lucia Day—about how he used to walk to school in the dark and he wouldn’t see the sun until lunchtime, and then would have to walk home in the dark at 3 p.m.

The Lussekatter turned out beautifully this year. My recipe is on my post from last year. These simple celebrations are getting me ready for Solstice and Christmas, I think. There’s something exciting about baking at 10 p.m. And while I am in no way a “morning person,” I love early morning magic!

I made two star boy crowns yesterday afternoon for $2 each. They are … improvised. A wreath and a 6 foot length of very soft “florist wire,” both from the Dollar Store. I just bent the wire into three continuous stars and put a little wave in between them, then wrapped the ends around the back of the wreath and tucked them in. This design fit the small wreath perfectly.

I have everything I need to make pointy felt star boy hats like the ones Ian wore when he celebrated Santa Lucia Day at his university in Sweden in 1993, but I didn’t get the time to do it this year.

I think the crowns are cute, but my own stjärngossar (star boys) didn’t much want to wear them. Alas.

It rained last night, and there are shimmering jewels on the branches, sparkling in the weak winter sun.

Have a beautiful day!

Halloween was a big deal for us this year. Big projects, big fun. Today I’ve been so tired that I just felt like trying to put our home back together again, creating some order out of the costuming chaos, and getting back to normal (chaos). More about Halloween later, but …

I meant to make these groovy witch finger cookies on Halloween, but there wasn’t time to do it. I wondered if I could use a similar recipe to create something fun for Dia de los Muertos. Honestly I didn’t know if these would work.

1 cup butter softened (which to me means microwaved for 35–40 seconds after being in the fridge; is that what it really means?)
3/4 cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups whole wheat flour
flowery sprinkles or stars (optional)

Cream together butter and sugar, add vanilla and almond flavorings, and then add in flour, a half cup at a time. Roll about a tablespoon of dough into a ball. With the end of a big spoon, chopstick, or other poky object, poke two eye holes. With a knife, draw a mouth line. With the tines of a fork, make a quick stroke up from the mouth line to make upper teeth, and another stroke down to make lower teeth. With a narrow skewer or similar object, make a little triangle nose hole. Now with your thumb and forefinger pinch the jaw of your face a little to make it narrower than the cranium. Place the skull on a greased cookie sheet. The most important feature of your caldera is the eye holes, so if they’ve become too squished while making the other features, use the same eye-hole making object to poke the eye holes again to make them nice and round and dominate the skull shape. Do this a bunch of times till you use up all the dough. Asher (5 years old) enjoyed making skulls too, and his are pretty great.

Now, if you want your calderas skulls to be flowery, push some flower sprinkles or stars, or whatever into the skulls. Personally, I think a few flowers go a long way toward creating the Dia de los Muertos look. I didn’t put flowers on all of my cookies and the plain ones look pretty cool too.

Here they are baked—simultaneously cheerful and spooky—and ready to eat. They got a bit bigger in the baking, but kept their basic shape beautifully. By the way, I used whole wheat flour because that’s what I had. Because of the whole wheat flour, I upped the sugar to 3/4 cup. Your skulls will look whiter if you use all purpose flour, and you might not need as much sugar.

How’s that for a recipe post created late on the night of the holiday for which it is appropriate? OK, night-night. I hope you’ve had a lovely day and that you were were able to take a moment to remember those you love who have passed out of this world. Remember them fondly.

It’s been a crazy-busy weekend and our Michaelmas celebration at home was both postponed and rolled into a little birthday party for Ian. Change is the name of the game, and we adapted well to suite our circumstances. All day on Saturday, Ian and I were at Tough Mudder in Patterson, California. (He participated; I was support crew and spectator.) The boys were with their besties and the dog was with grandma. We spent Sunday preparing our home for the party …

… and making Dragon Bread. Here are my sweet bakers. This year we used a maple oatmeal bread recipe and I rolled in brown sugar and dried cherries, blueberries, and plums inside the dragon’s body. The boys wanted a sweet dragon. Next year, I might try a savory bread. We use a different recipe each year.

They like adding bits of dried apricots, cherries, and almonds on to the bread to make it fearsome.

Here it is still in progress. Lucas did the eyes and teeth. Of course, it got puffier during the second rise. We wanted a nice big dragon bread to share with our guests.

It’s a good thing we already had some decorations out. We cleaned to make everything just so. Poor Ian was a bit sore from the previous day, but we got our home presentable. Lucas did some homework.

We served “fillet of dragon” and the dragon bread. I baked a honey and vanilla yogurt birthday cake and made blackberry sauce to top it. One of the legends of St. Michael is that when he cast Lucifer out of heaven, the fallen angel landed in a blackberry bramble patch and spoiled all the berries for the year. So you should only eat blackberries before Michaelmas and not after.

Here’s our pretty table, with mismatched plates and napkins, and our homemade Michael’s sword napkin rings. Grandma Syd and Papa brought a gorgeous green salad to share. Grandpa Glen and Mimi brought a wonderful potato salad with tarragon and hard-boiled eggs. It was yummy. The fillet of dragon came out perfectly. (Thanks, Ian!)

Then we visited and shared stories about recent and not-so-recent trips to France and Amsterdam. We discussed the Tough Mudder event, the Michaelmas festival in Waldorf schools, the Bayeux Tapestry, and the Battle of Hastings, and art and other interesting things.

It was a warm, lovely gathering and we are grateful that we were able to share our Michaelmas celebration with extended family this year. I hope Ian didn’t mind too much sharing his family birthday celebration with Michaelmas. Sometimes the only thing that makes sense is to combine occasions, ya know?

Blessings of the Michaelmas season,

Blessings of adaptability and courage in the face of change and the coming darkness,

Blessings of abundance and a grateful harvest,

Blessings of strength and inner resolve to you and yours.

What a lovely weekend! It had just the right amount of “home” and “away” time, although our laundry piles might beg to differ. We hopped in the car on Saturday and drove up to the foothills to Apple Hill, where we enjoyed gorgeous scenery featuring vineyards, Christmas tree farms, and orchards full of apple trees laden with fruit.

We found a “you-pick” farm and picked apples for the first time.

Aren’t they pretty hanging on the tree?

Apple Song

The autumn lights are twinkling,
The evening breezes chill.
The ripening apples fall from trees
Upon the apple hill.

Ian had a bit of a height advantage over the rest of us. He was a good sport and carried our heavy bucket, too.

We picked 14 pounds of Fujis! Turns out we picked a few that weren’t quite ripe, but they should ripen nicely at home in a paper bag. I guess it’s a little early in the season.

We stopped at another farm that was having a little festival. We visited the farm animals.

And the kids had a great time in this hay maze. Asher was so fast I never captured a photo of him.

Then we went to a big market at Boa Vista orchards, which is a year-round ranch market. I bought some produce for the week.

At home, Lucas helped me gather clippings from our garden to make our annual Autumn Equinox Wreath. I have a tutorial here, if you’d like to try making one yourself.

Here’s our finished wreath. I think it turned out very nice. We don’t have much fall color here in Northern California yet. Our trees don’t change colors until mid- to late October, and the colors are best and brightest in late November. So, we make do.

Soon after we finished this, some dear friends came over and we feasted on an Equinox Apple Pizza of our own concoction. It featured apple slices, caramelized onions, pancetta, baby greens, chevre goat cheese, pecans, and for a light sauce, a drizzle of olive oil and a drizzle balsamic blue cheese walnut salad dressing. It was sublime!

So, now we have a bunch of apples to make into apple sauce, and I’m hoping some apple butter, too. I understand we can make it in the crock pot. We love kitchen science.

We hope your equinox was every bit as nice as ours. (Please leave a comment and tell me how you spent the first days of autumn!) Blessings of the season to you and your loved ones!

Alms in Autumn
Spindle-wood, spindle-wood, will you lend me, pray,
A little flaming lantern to guide me on my way?
The fairies all have vanished from the meadow and the glen,
And I would fain go seeking till I find them once again.
Lend me now a lantern that I may bear a light
To find the hidden pathway in the darkness of the night.
Ash-tree, ash-tree, throw me, if you please,
Throw me down a slender branch of russet-gold keys.
I fear the gates of Fairyland may all be shut so fast
That nothing but your magic keys will ever take me past.
I’ll tie them to my girdle, and as I go along
My heart will find a comfort in the tinkle of their song.
Holly-bush, holly-bush, help me in my task,
A pocketful of berries is all the alms I ask:
A pocketful of berries to thread in golden strands
(I would not go a-visiting with nothing in my hands).
So fine will be the rosy chains, so gay, so glossy bright,
They’ll set the realms of Fairyland all dancing with delight.

—Rose Fyleman

Today is the first day of autumn and I’m feeling happy and energized. The temperatures here in Northern California are still warm, but not dreadfully hot. The garden is looking weary, but still hasn’t given up—flowers bloom, seeds are forming and scattering, plants are looking thirsty. I spent a little time in my “bower” this morning. I have an old futon out in my backyard underneath a cleverly bowed tree covered in wisteria vines. The foliage combined makes a shady spot to sit and read, and I love it. I drank my coffee, and listened to the tiny sounds of just a few first leaves falling and the hens’ clucks and the rattle of their food container. I’m starting today slowly, even though there are a million things to do and a million more I want to do. But I am content. Slow, gentle starts are just right sometimes.

My garden, as I mentioned, is tired. I’m a little discouraged by it this year. We’ve had watering troubles that I’ve failed to solve. Along one of our drip lines is a long row of dead plants. I got some lovely tomatoes this year (cherries are my favorites), but little else. I’ve decided I’m not going another year without a raised bed. Our soil is just too clayey, and when the summer comes and the water is scarce, it becomes like concrete. Only the most determined vegetables produce. I had hopes for pumpkins and peppers and squash, yet I never mustered the energy to get them going. I tell myself that it’s OK because I can’t do everything. Right? And I do enough. Right?

Still, I’ve enjoyed the hummingbirds who visit my salvia and cannas, and the many other birds who visit my birth bath for drinks and bathing. It delights me to see a bird actually bathing in it.

Our hens are all healthy. Most of them are laying and the four young hens we raised from chicks this year are laying now. They’ve grown into very pretty young ladies. My special-needs chicken, Firefly, (in the photo) is finally completely rehabilitated. She spends her days on the ground now, like all the other hens. For more than a year she stayed on top of the chicken coop day and night because she was so bitterly harassed by the others. I don’t know how she finally integrated into the flock, but I’m glad she has. She is still the smallest hen we have, even smaller than our youngest hens from this season. She lays eggs though, so I feel she’s finally living a normal chicken life.

So I’m wishing all of you a happy, blessed autumn. We’re heading up to Apple Hill today for a small adventure and some apples. Seems like a great way to spend the first day of autumn.

I’ve been a bit quiet in this space lately. We’ve been adjusting to a new school year and working through some projects. I am delighted to announce that my dear friend Eileen Straiton (of Little Acorn Learning) and I have finished another big e-book. This one is our Autumn Equinox & Michaelmas Festival E-Book and I’d be honored if you’d check it out and spread the word a little. It was a pleasure to work with Eileen on this and I’m really proud of it. We have such a great rapport and similar values, and I think this comfort and compatibility reflects in our e-book. So here’s to healthy, joyful, creative collaboration!

Here is a little teaser: a mosaic of just some of the images from the projects and activities we offer in our e-book.

I was tickled to be asked to review Anni Daulter and Heather Fontenot’s new book, Naturally Fun Parties for Kids. Alas, I should have done so in a more timely fashion, as the book released earlier this year. But hopefully late is better than never. I’ve paged through this book dozens of times and I think it’s marvelous. Every time I pick it up I light upon a brilliant idea that hadn’t ever occurred to me before.

Daulter’s and Fontenot’s book is all about throwing parties with kid-friendly themes. As a huge fan of parties in general and, really, ANY excuse to dress up, I can totally relate. We all need celebrations and we all need to exercise our creativity muscles. This book is just the ticket to show what’s possible, with a little ingenuity, patience, and planning. A party for children doesn’t have to glorify a licensed media character! The book is organized into seasons and the authors provides three awesome party ideas per season. My favorites are the Summer Solstice Beach party, the Winter Solstice Party, the Forest Fairy Dress-up Party (Oh, to have girls!), and the Knights and Dragon Quest party.

The book offers “tips and tricks for making the parties green, natural, simple, and organic in style and content.” I like the emphasis on taking inspiration from nature and keeping it simple. The authors suggest thrifting, upcycling, borrowing, and making items from scratch to make the parties doable and special.

The book’s photography, by Tnah and Mario Di Donato, is simply gorgeous. Do NOT take my silly snapshots as an indication of the book’s beauty. I just wanted to give a little teaser. Their photos are vivid and inspiring.

What is kind of fun is how much the authors’ esthetic matches my own. Several of the projects in this book are ones we have done in the past, or ones that I’ve always wanted to do with my kids. I’m particularly intrigued by the beeswax ornaments (Winter Solstice Party), the upcycled sweater aprons (Community Cooking Party), and the grapefruit sugar scrub (Natural Spa Party). But there is much more.

Each party comes with a project and materials list, and a timeline for getting things put together in advance of the big party day. That’s just the sort of thing people like me need! I’m often full of ideas at the too-late last minute and don’t have time to execute them. These handy lists fix that deficiency.

Activities are provided for each party, too: games and crafts, and even a play! And the party themes are well chosen to appeal to kids, such as pajama parties, berry picking, art, egg-dying in spring.

The authors also provide plenty of delicious-looking recipes and, frankly, you don’t need to throw the party to make them. Herbal tea spice cake and mushroom and onion mini crustless quiches both sound like they’ll be visiting my kitchen soon. Furthermore, the recipes are geared toward kid palates. Nothing too fussy and plenty of fun: Italian ices; black bean, corn, and cheese quesadillas; grilled flatbread pizzas; Dutch oven apple-berry cobbler, etc. Now, where the heck does one find a donut pan for baking donuts? (The Internet, I suppose.)

Those who like to do paper crafts will love all the invitation making in this book. That’s mostly not my thing, to be honest. So I’d probably skip some of that stuff. Anyone with a flare for scrapbooking and stamps and stuff will dig it.

So, if you’re looking for inspiration for celebrating with children, check out Naturally Fun Parties for Kids by Anni Daulter with Heather Fontenot.  I wonder if I could con my boys into a Forest Fairy Party? Well, maybe not that one, but definitely the Pancake P.J. Party. They’ll go for that!

I whipped up this salad last night and it was so delicious. This is a great way to sneak fresh zucchini into a meal. Everybody has extra zucchini at this time of year! We served it with popcorn and it was a perfect supper for a scorching-hot day.

1 whole cucumber, chopped

1 whole red tomato, chopped

1/2 c yellow or sungold cherry tomatoes, halved

1 small zucchini, shredded

1-2 T fresh parsley

1 avocado, cubed

1/2 to 1 c chopped carrots

1/2 gypsy pepper

1/2 c kalamata olives

2 T shredded horseradish cheese

a few dashes of Tajin fruit seasoning (a mix of chili peppers, salt, and dehydrated lime juice)

Dressing

1/4 c kalamata olive brine from jar

2 T olive oil

2 T rice wine vinegar

Chop veggies and parsley, add shredded zucchini and shredded cheese and then toss. Mix olive brine, oil, and vinegar in a jar, shake and pour over salad. Toss well.