My Fabricated Fall



A humble slice of crocheted pumpkin pie

My family headed south (way south) from Northeastern Ohio when I was 5 years old. I hold dear my child's perspective of the autumnal changes you could soak in through all five senses.  This year's September Equinox (or first day of fall) takes place officially on September 22, 2010 at 11:09 pm EDT. On the equinox, the sun rises directly in the east and sets directly in the west.

Scientific explainations aside, my heart longs for the seasonal display that begins its production far north of my current home. Cider stright from the orchard, flannel blankets, crunching leaves, frost covered pumpkins, and the most inspiring scents of spices and warmth. I have developed my own traditions to signal the subtle changes in our tropical atmosphere at this time of year.

Freshly planted yellow mums

Sure...we're still smack in the middle of hurricaine season, but I have pumpkin spice dreams clogging my brain! As soon as the local garden center has rows of vibrantly colored mums available, I plant a few in every available container I have on hand. I can't wait to see the sweet little pots spilling over in round waterfalls of yellow blooms.

The results of my 11 grade woodshop class

A quirky row of characters makes their yearly debut in September. My obsession with all things crafty began at a very young age. While in high school woodshop, I made three wooden figures specifically for Halloween. Little did I know they would still be around so many years later. The half pint will occasionally notice their placement on the TV armoire and proclaim "hat, hat, hat" as she stares up. I guess she really likes that pointy hat. 



Cloves, cinnamon, and fruit simmer away on the stove

The greatest addition to our "fabricated fall" theme is my homemade stovetop potpourri. It fills every nook and cranny with the lovely aroma of spicy fall goodness. I deeply inhale and drop the AC a few notches cooler to make my artifical autumn complete.

Easy Stovetop Potpourri

- 1-2 apples
- 1 orange
- 1 lemon
- 2-3 cinnamon sticks
- 1 tbsp whole cloves
- 2 bay leaves

Roughly chop all fruit into big chunks. Place all ingredients in saucepan. Fill with just enough water to barely cover ingredients. Place lid on top. Bring to a boil over high heat. Reduce heat to simmer and tilt lid so steam and scents can escape. Keep on low heat throughout the day and add water as neccesary.