Whew! That was one hell of a Mabon. It took me two days to recover from. I was cooking for nearly eight hours on Wednesday, but it was pure AWESOME! I would like to say that apple tarts are like sex, truly. I have never had a food that tasted as good as that thing did. I promised pictures and I shall deliver. Sadly, I was so busy I didn't think to take a bunch at the time. I was just really happy when I didn't have to stand in front of a 450 F oven anymore. 

This is the Beef and Barley Veggie Soup. In about the 3rd hour of cooking.

The beginning stages of my homemade cornucopia and the book that helped me make it ( and my awesome Halloween socks) 

So, here is the frame from the cornucopia. 

Side view of the above photo. 

The Beef and Barley Veggie Stew in about the 2nd hour of cooking. 

My Honey Whole Wheat bread before it is about to go into the oven. 

The completed bread. 

The dinner didn't end till nearly 10pm, but man it was good. Plus it was great to hang out with my neighbors, play with my kids, and eat sex on a crust (the tart). Oh my, I think I see where they get the derogatory term tart from now. 

Anyhow, off to clean the house, and make Thai Papaya Salad with my exchange student tonight! That is another post all together.

Mabon tomorrow!!

I am beyond thrilled that tomorrow is the start of my favorite time of year, FALL! In celebration of that I am going to be throwing a Mabon feast that has my mouth watering just thinking about it. SQQUUUEEEEE! Of course I am also going to be making a cornucopia and re-doing my front door wreath to show those fall colors, ANNNDDD lighting my millions (i.e. three) fall candles that I have hoarded for nearly two months waiting on this glorious day.  I am so friggen excited it hurts a little!!! Ok, ok, ok. Here is my mouth watering menu (of course properly accredited, I ain't no damn thief).

BEEF & BARLEY VEGETABLE SOUP

3 pounds Soup Meat 2 Tablespoons Fat 2 quarts Water 1 1/2 Tablespoons Salt 1/4 Tablespoon Pepper 2 Tablespoons Minced Parsley 1/2 cup Barley  1 cup Carrots, cubed 1/4 cup Onion, chopped 1/2 cup Celery, chopped 2 cups Canned Tomatoes, drained 1 cup Peas Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well. GARLIC - ROASTED POTATOES & GREENS 2 pounds Red-Skinned Potatoes, sliced 6 large Cloves Garlic, sliced lengthwise 1/3 cup Extra-Virgin Olive Oil 3 Tablespoons Wine Vinegar Salt Pepper 4 cups Watercress Sprigs, rinsed 2 Tablespoons Chives, chopped Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. HONEY WHOLE WHEAT BREAD 9 cups whole-wheat flour 4 teaspoons salt 2 pkg. active dry yeast 1 1/2 cups milk 1 1/2 cups water 6 tablespoons butter 1/2 cup honey Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.  (all from this damn fine site.) and what I am considering the piece d' resistance Apple Tarts 1/2 cup butter (room temperature) 1/3 cup white sugar 1/4 teaspoon vanilla extract 1 cup all-purpose flour 1(8 ounce) package cream cheese (room temperature) 1/4 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 6 apples - peeled, corred and sliced very thing 1/3 cup white sugar 1 teaspoon ground cinnamon 1/4 cup sliced almonds Directions: 1. Preheat oven to 450 degrees F (230 degrees C). 2. Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. (This is where small hands are an advantage!) Set aside. 3. In a medium bowl, blend softened cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all. 4. Bake for 10 minutes. Reduce heat to 400 degrees F (22 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned. (Watch closely so they don't burn. it should only take a few minutes.) Cool before removing from pan. (from the most awesome pagan sight for parents EVAR! Pooka Pages ) ) The little ones will help me with the tarts. They have already been helping me decorate by coloring and pasting puff leaves to everything. I am loving it.  I will defiantly have to see if I can figure out how to post pictures here and put everything we do tomorrow up.  Again, YAY FOR MABON!!!