Posted in fall, mabon, pagan

Autumn Equinox — ravenhawks’ magazine

Beautiful! )0(

“Equal dark, equal light Flow in Circle, deep insight Blessed Be, Blessed Be The transformation of energy! So it flows, out it goes Three-fold back it shall be Blessed Be, Blessed Be The transformation of energy!” – Night An’Fey, Transformation of Energy

via Autumn Equinox — ravenhawks’ magazine

Posted in mabon, pagan

September 22nd-Mabon



I wrote about the upcoming Pagan holiday, Mabon, a while back. I was getting so excited for the fall season that I couldn’t help myself! Now the time has finally come and Mabon is upon us! September 22nd is the date it falls upon, and although it’s more symbolic than anything, I feel like this balance between light and dark really allows those of us living in this hemisphere on Earth to embrace “death” and the coming fall and winter months.

I’m so excited, nostalgic and dreamy during this time of year! I always knew there was something more to these feelings and attachments I’ve had since I was young about seasons, smells, “rituals”, traditions, etc. and I’m so glad I finally discovered what that was. Paganism, as a broad term, has really opened up my world and answered so many unanswered questions that felt unfulfilled for a long time

As I’ve said before, balance is huge in my world. Being a Libra, that really goes without saying. I think I’m extremely connected to this particular holiday because there are equal parts of daylight and night, things are still growing, but they are also being harvested, and Earth just seems to be teetering in a happy middle that allows me to feel very grounded. I try to remind myself everyday of this and I like to think all this alignment and balance is the reason things have seemed to fall into place in my life very nicely, right around this time of year. I have literally zero bad energy connected to fall. It’s a beautiful thing and it’s so enlightening to feel the spiritual energy!

Just for a little bit of background once again:


I tend to take a lot of things that come with Paganism more figuratively than literally. If I had my own crops and harvest, I’m sure I could celebrate both ways, but since I don’t at this time in my life, I like to think that now is the time to “reap” the benefits of the positive efforts I have “sown” all year to better my life. I truly believe, again, that if you wish for abundance, you will receive it. I have wished long and hard for it and I have reminded myself to look for it wherever I go, and I can see a difference! That fills me with joy in so many ways.

Let me know if there are any neat rituals, recipes, altars, etc. that you have used in the past! I’d absolutely LOVE people to make their voices heard and help me learn and grow spiritually. Please don’t hesitate to comment.

I will leave you with a cute Susan Branch recipe for Autumn Spiced Cider ❤

I can only imagine how wonderful this makes your house smell!
Posted in fall, mabon, pagan



I am, little by little, becoming more knowledgeable about Pagan holidays. It’s something I strive to welcome into my life more and more each day by reading, learning, and practicing. It’s very apparent that fall is my favorite season along with everything that goes with it. The last holiday I celebrated was Lammas, where I baked a loaf of bread which was representative of “reaping what was sown” during the summer months. Although I did not personally have a harvest of my own, my bread was made with the purpose and intention of bringing forth all positive aspects of abundance into my life. Derek and I wish to plant a small garden and herb garden in our back yard this fall in hopes of a nice crop and harvest next year. I am super excited about it!

The next Pagan holiday coming up fast is called Mabon (September 22). It’s a celebration of the Autumn Equinox where the summer’s sun meets the winter’s darkness. It’s a point in our year where daylight hours equal nighttime hours. It is also considered our second harvest. It’s a very balanced time of year, which really settles well with me, the Libra that I am. I am really looking forward to doing some more baking and ritualistic type things in honor of Mabon this year. Last year I acknowledged it and had a small fall get together with friends. This year I want it to be different, meaning, with a lot more intention. I want to really get my hands in there and create things in honor of each holiday, making it more a part of myself than myself being a part of it.

I know I’m a little early in the celebration of Mabon at this time, but I wanted to gear up for it and get one foot in the door. I have an enormous zucchini my neighbor gave me from her son’s garden, and I think I am going to bake a pre-Mabon zucchini bread! This thing is seriously huge and will likely yield way more than what would be considered a normal loaf. If it turns out well, I plan to share it with my family and friends at work. I’ll share pictures of it on my next blog post, just for fun!

For now, I’ll leave you with a Mabon blessing/candle ritual and the recipe I intend on using for my bread.

Also, if anyone who reads this could leave any kind of cool recipes or tips for me regarding any of this stuff, I’d appreciate it so very much. I love feeling like I’m a part of something, and I know there are others out there celebrating as well! Please, comment and share away!

Pineapple Zucchini Bread

3 cups all-purpose flour

2 tsps baking soda

1 tsp salt

1/4 tsp baking powder

1 1/2 tsps ground cinnamon

2 cups white sugar

1 cup vegetable oil

3 eggs

3/4 tsp vanilla extract

2 cups shredded zucchini

1 (8 ounce) can crushed pineapple, well drained

1 cup raisins

1 cup chopped walnuts

Preheat an oven to 325*  Line the bottom of two 9×5-inch loaf pans with parchment paper.

Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.