The Appalachian Pagan Alliance Annual ‘costumed Samhain Brunch’ was not well attended but was enjoyed. We hope for a bigger wilder-costumed crowd next year! The APA Yahoo list continues to be deathly quiet though at least that is appropriate to the season now. FROM OUR BOOK OF SHADOWS: Ancestor’s altar: You can make a simple but powerful ancestor’s altar either for Samhain or for year round use very simply. On a small shelf, place pictures of ancestors, family crests, tartans, tribal symbols, and such. (you can print out many of these online if you do not have little kick knacks with these symbols on them already.) Place a list of all your deceased ancestors (that you know the names of) with this display. It can be displayed as well in a frame, or just on a folded piece of paper or card sitting under the items on the shelf. A Scroll would work nicely as well. Place a candle upon this shelf with the symbols and pictures and family tree list. Light this on Samhain, family dates (births and deaths, etc.) You can also use this altar as a prayer altar when calling upon the ancestors in prayer. ------------ Names of Spider Grandmother Goddess: Kanene Ski Amai Yehi-Cherokee Hatai Wugti- Hopi Habetrot- Celtic Sreca- Siberian Moirae- homeric Greek Biliku- Andamanese Islands Arachne-Greek -------------- Tsalagi Wadulisi Selu Gadu (English translation; 'Cherokee Honey Corn bread') __ 4 cups of yellow cornmeal 1 cup self rising flour 1 cup buttermilk 1 cup honey 2 cups whole cut corn 2 eggs Mix all items together, Form doughy batter into little round (wooden spoon-sized)balls. Fry in butter or butter flavored shortening for about 2 minutes on each side, until golden brown. (Note: orginally bear fat would have been used instead of the butter, eggs, and milk.) _______Traditional Cherokee Succotash_________ 2 lb of small fresh or dry Lima beans 3 cups cut corn 4 wild onions minced (orginally ramps were used but I suggest pearl onions.) 2 Tbs melted bacon fat (originally bear fat) 2 pieces smoked ham hock(originally smoked bear meat) 3 Qts water Soak beans, (if using dry limas) for 4 hours. Change the water then bring the water to a boil and add the beans back in. Boil for 5 to 10 minutes then add the corn, fat, meat, and onions. Then simmer for 1 hour to 2 hours.