Do you want to make the most of the autumn season? Do you find yourself wishing to sink into every fall ritual before the leaves drop and winter comes knocking at the door? In this episode, we’ll cover autumn drinks, cozy outfits, seasonal book and movie lists, walking excursions, Samhain decor, and more! If you feel like the season is passing you by, soak up some inspiration and start embracing the autumn rituals that call to you. As we wonder through the autumn-hued trees, envision all the cozy rituals you can experience as we inch our way toward Samhain. Grab that cozy blanket and a thermos of tea, autumn has arrived!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Spellshop by Sarah Beth Durst
Mágia: Hungarian Myth, Magic, and Folklore by Margit Tóth

What am I playing on repeat?
Lonely Boy by The Black Keys

What’s for dinner?

Samhain Apple Waffles 

Ingredients:

• 1 cup flour
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 2 teaspoons baking powder
• 2 tablespoons brown sugar 
• 2 eggs 
• 1 cup milk 
• 4 tablespoons butter (melted)
• 1 apple peeled and grated

Instructions

• Preheat the waffle iron.
• In a large bowl, combine the dry ingredients.
• In a smaller bowl, whisk together the eggs, milk and butter.
• Make a well in the dry ingredients, and mix in the eggs, milk and butter mixture until just combined.
• Fold in the grated apples.
• Spray the waffle iron lightly with cooking spray
• Cook in your waffle iron according to manufacturer’s instructions.
• Remove from the waffle iron, top with whipped cream, extra cinnamon and sugar, and a drizzle of maple syrup.

Butternut Squash Scrambled Eggs

Ingredients
1 cup butternut squash chunks, 1/2-inch dice
1 teaspoon olive oil
Salt and pepper
1/2 tablespoon butter
1 shallot, diced
4 large eggs
1 cup spinach, chopped
3 tablespoons sharp cheddar cheese, shredded

Directions:
Preheat oven to 400 degrees Fahrenheit.
Spread butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 16 to 18 minutes. Remove and set aside.
Melt butter in a frying pan over medium-low heat. Add the shallot.
Crack eggs into a bowl and beat with a whisk. Add eggs to the pan and softly scramble for 1 to 2 minutes.
Add the spinach and squash to the eggs and cook another 2 minutes until set.
Top eggs with the cheese and fold until melted. Serve.

Pumpkin Spice Moon Milk

• 1.5 cup of almond, coconut milk, or other milk of your choice
• 1 teaspoon of honey or maple syrup or date paste
• 1 tablespoon of pumpkin puree 
• 1/4 teaspoon of pumpkin spice
• 1/4 teaspoon of turmeric 
• 1/8 teaspoon of cinnamon
• 1/4 teaspoon of cardamon
• 1 teaspoon coconut oil
• a pinch of black pepper (helps with the absorption of the anti-inflammatory properties in the turmeric).

1. Put your milk in a saucepan to warm to your desired temperature.
2. Add all the ingredients (except sweetener) and mix using a milk frother or put into a blender and blend for 20 seconds until frothy.
3. Add your sweetener last and to your desired level of sweetness. 
4. Pour into mugs. Enjoy!

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