South of MaDi: October's Halloween, Decor + More

South of MaDi: October's Halloween, Decor + More: “October proved a riot a riot to the senses and climaxed those giddy last weeks before Halloween.” ― Keith Donohue There is something in...

October's Halloween, Decor + More

“October proved a riot a riot to the senses and climaxed those giddy last weeks before Halloween.” ― Keith Donohue

There is something in the air; an anticipation that the last week of October brings to our neighborhoods and even our senses.  In Jacksonville; from the smallest of modest homes, to the largest of grand riverfront estates; the spooky and whimsical decorations present to us a sneak glimpse to the excitement of All Hallow's Eve as it approaches.  Porches are decorated with pumpkins and fall flowers.  Cobwebs spread a thin blanket on boxwoods, trees, hedges and iron gates.  Skeletons, graveyards and spiders display across the yardfronts, beckoning us to look, but daring us to step closer.

Not only is this a holiday for the children, but the adults seem to enjoy the indulgence and participation of the sinister evening it as well.  Though Southerners are known for their hospitality all year long, front doors open upon this night to eeriest of strangers who are extroadinarily unrecognizable.

Here are some clever ways to decorate your home for this wicked night.

Fill lanterns with candy corn for an illuminated treat display.

Dried beans and twine to fill hurricanes.

Add Corn Stalks to porch columns for fun textural element of suprise.

Gourds of all shapes and sizes add interest to this fireplace hearth.

Have a great front porch?  Let your imagination go wickedly wild!

Use dry erase markers to spook up your mirrors.

Happy Halloween!

Photos courtesy of:

Elizabeth & Beverly Sleeth's Annual Pumpking Carving Contest at the home of Mr. and Mrs. Timothy Sleeth.

Mrs. April Blackwood Young

www.hgtv.com

www.chickabug.com

Autumn in the South: Fall Gathering & Recipes

 "I'm so glad I live in a world where there are Octobers." - L.M. Montgomery, Anne of Green Gables

I don't know about you, but when the weather man announces that Autumn has arrived, I get really excited about the change.  Isn't that we love about seasons, after all? Change.  As for me and my family, it is a season of hospitality.  It is a gathering of sorts in honor of football games, pumpkin carving and the sharing of recipes.

To embrace what this Seasonal equinox and solstice has to offer, we hosted a Fall fellowhip in our home full of neighbors and close, cozy friends.  This was no large production.  An impromtu message (via text), "Come as you are on Sunday, the door will be open.  Bring a dish to share."  Our invitees only had a day or two's notice.  By Sunday evening we had a group of forty adults, boisterous children and hand-held babies with a dining room table packed with delicious hors d'oeuvres, side dishes and desserts.  What an Autumn blessing.

Knowing that the blog deserved a couple of recipes, we decided to treat our guests to these tasty delights that we share with our readers to enjoy.

Sunflower Seed Cookies

 

We called these "After School cookies" growing up. My mother kept these in a tin can containter that was a perfect snack while doing homework in the kitchen.

 

1 cup of butter (room temperature)

1 cup light brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

1 1/2 cup all purpose flour

3/4 tsp salt

1 tsp baking soda

3 cups quick oats

1 cup sunflower seeds

1/2 cup chopped pecans

3/4 cup cranraisins

 

Preheat oven to 350 degrees.

 Step 1: Take first three ingredients and blend well together in a bowl.

Step 2: Beat eggs and vanilla together in a separate bowl.

Step 3: Add Step 1 & Step 2 together

In a separate bowl; combine flour, salt, baking soda and oats.  Stir well.

Combine all ingredients in large bowl.  Add sunflower seeds, pecans and cranraisins to mix.  Stir together.  Drop spoonfuls of mixture onto ungreased cookie sheet.  Bake for 10-12 minutes.  Makes 2 dozen.

Spiked Cranberry Punch

 

Recipe from Virginia Hospitality, Junior League of Hampton Roads

 

1 quart cranberry juice

18 ounces pineapple juice

1 cup orange juice

1/2 cup lemon juice

1 cup bourbon

1 cup rum

2 quarts ginger ale, chilled

 

Combine fruit juices and liquors in punch bowl.  Chill.  Pour in ginger ale just before serving.  Serves 15-20.

Note: Use some punch and freeze in ice cube tray; float cubes in pitcher or punch bowl.

*We recommend to Garnish w/ cranberries, ginger zest or a lemon twist.

 Serve in your favorite barware.  Enjoy!