Witchy Chat & Weekend Angel Messages

Merry Meet,
I’m Lady Silver Sage, aka The Silver Sage Witch of
witchcraftandmore.com &
The Academy of International Witch-Crafting© and today it’s time for a cup of tea and a witchy chat about Yule and Christmas. I’ll also be doing an Angel Messages Card Reading for the weekend for us all.
If you’ve not subscribed to my YouTube channel, please do. If you already have subscribed, I thank you deeply. Thanks for watching!

Halloween Charm Bag For Drawing Money

Halloween Charm Bag For Drawing Money

from “HALLOWEEN, spells, customs and recipes”
by Silver Ravenwolf

You could make a bunch of these to use as Witchy Party favors at your Samhain party…. Write the instructions and ingredients to the charm but provide each guest with the orange bag. Okay here we go….. you will need (per charm):

7 pumpkin seeds 1/4 teaspoon dried, ground pumpkin rind 1/4 teaspoon dried mint 1/4 teaspoon of cinnamon 1 silver coin 1 small orange flannel bag with 17 in. red ribbon black felt pen

On a new moon before Halloween, mix the herbal ingredients together Hum:

“East and west, and south and north Prosperity, I bring thee forth.”

Draw a dollar sign on each side of the pumpkin seeds.. Add the pumpkin seeds to the mixture. Pour into the orange bag. Hold the coin in your hands until it gets warm. Humming the same chant all through this. On the following Thursday, hold the bag in your hands and repeat the chant until the bag becomes warm. Add 7 knots to the ribbon around the bag – two are for money, three for abundance, four for stability, five for protection, six for luck, and the seventh know to seal the spell. Put away until Samhain.

On Samhain, hold the bag in your hands over the need fire until the bag warms in your hands. Repeat the chant as you do this. Keep on your person or in your purse etc. Good for one full year. You can rework the spell on a new moon to keep the bag at its peak This makes a very nice gift for the certain someone.


Samhain Prosperity Spell

Samhain Prosperity Spell

Pass a skull (plastic or wax), some pumpkin spice and some dried pumpkin seed, a large white plate, a small bowl, a black bag, and a gold cord through incense smoke. Mix the seeds and spice in a bowl and stir counterclockwise to banish negativity, clockwise for the blessings of your ancestors. Place a list of your ancestors on the plate, and set the skull on top, sprinkling it with the seed and spice mixture. Hold your hands over the skull asking that your ancestors bring harmony and prosperity into your life, and cover the skull with the bag for seven days. On the seventh day, place the spice, seeds, and skull in the bag, and tie it all securely with the gold cord. Place it in the west part of your attic or basement.


Samhain Activities of Our Ancestors

Samhain Activities of Our Ancestors

On this day people would gather early in the day since there were so many things going on. In olden times the affair would last for two or three days. Crafting included brewing Mead for the day’s festivities as well as for the winter season to come. They carved Jack-o-Lanterns to discourage negative spirits from bothering the people at the gathering. Candles were blessed for use throughout the winter, as well as blending oils for magical uses. Simples were brewed to make sure each person had a good tonic to see them through the hard days of winter.
Anything that was braided was thought to be lucky since it was binding things together and by doing that bringing the community closer together. Quilts were gathered to be finished and ladies shared their recipes for simples and for dying cloth. The men of the clan hunted for days before the gathering to insure food for everyone. Children would be sent on “Nutting” parties and they would produce that bounty to be shared by everyone.
Games of strength and chance were played by young and old alike. This was also a great time for story telling and in this way the patterns of life were passed down from one generation to another year after year. At this time of the year we are reminded of the tribal beginnings that we have all come from and it is appropriate that we still use the basic instruments of drum and gourd, cymbal, and horns. We chant together into the night and recreate the spiral dances.
Bringing people together for singing and dancing is very important even if they are not the best of singers or dancers. The manner of performance is not important, the pleasure of the joining is!

A Little Humor for Your Day – Pumpkins or Men, Which are better? lol!…

Thirteen Reasons Pumpkins Are Better Than Men

(Sorry guys!)

1. Pumpkins don’t accuse you of loosing the TV remote!

2. Pumpkins respond quite well to negative re-enforcement!

3. Pumpkins make better pie!

4. Every year you get new Pumpkins to choose from!

5. Pumpkins always greet you with a smile!

6. If you don’t like the way a Pumpkin looks, just make up another face!

7. If a Pumpkin starts smelling up your place, just throw him out!

8. Pumpkins don’t expect you to cook while they are growing 24 hours a day!

9. You can clean up Pumpkins in just minutes!

10. Pumpkins don’t hide their feelings!

11. Pumpkins don’t stare at other pumpkins!

Seedy Spellwork


Seedy Spellwork

After carving up those pumpkins, don’t just throw the seeds away or eat them all. In each little pumpkin seed lies a large store of natural energy. Save seeds to bring magick to your life year-round. They’re great for increasing strength, promoting prosperity, encouraging health, and enhancing growth and expansion. Grind them to include in incense and magickal powders, carry one in your pock for a good luck talisman, or tie a few inside a small square of fabric to make a charm to promote peace and balance in the home. You can even use pumpkin seeds to create your own set of biodegradable runes—just use a pen and some natural ink to make the glyphs.

—-Melanie Marquis

October Lore — Pumpkins

October Lore


The sights and sounds and smells of October bring about in all of us subtle changes, and as our bodies begin to change metabolism, preparing us for shorter Winter days, our consciousness begins to shift from the more actively mental to the more physically receptive state appropriate to the dark half of the year.  As all of these changes are taking place we are busy preparing for the most magical night of the year, Halloween.

The outward manifestations of these internal changes begin to appear around the house.  On the back porch a pumpkin and gourds are the centrepiece of the picnic table, while the grapevine wreath on the door is adorned with a huge black (and orange) bow…. On the front porch pumpkins and colourful squash nestle against the old red butter churn, and sprays of bittersweet are added to the bunch of Indian corn that hangs by the front door.  Bundles of dried cornstalks flank the front steps, and as the month progresses grinning jack-o’-lanterns stare from the windows.  We carefully cut the eyeholes of each jack-o’-lantern so that they appear to be watching anyone that approaches the front porch. As night falls their flaming grins and fiery eyes stare from every window.

The origin of the jack-o’-lantern is obscure, but no doubt started in the New World.  The name used to apply to a natural phenomenon, a luminous glow in the eastern sky after sunset.  It may be that since the sunset in the west symbolized death, this glow in the east symbolized the spiritual survival of death.

Today in Ireland, candles are lit in cottage windows on Samhain night to welcome the spirits of the deceased.  In faraway Japan, on a night equivalent to Halloween, the spirits of the deceased are welcomed home by glowing paper lanterns hung by garden gates.  How the candle got inside the pumpkin may remain forever a mystery, but there can be little doubt that the jack-o’-lantern originated as a beacon light to welcome the spirits who roam freely among us on this night of Halloween.

I found the following in the World Book Encyclopedia:

… Many superstitions and symbols are connected with Halloween.  The Irish have a tale about the origin of jack-o’-lanterns.  They say that a man named Jack was unable to enter heaven because of his miserliness. he could not enter hell because he had played practical jokes on the devil.  So he had to walk the earth with his lantern until Judgment Day.

The Druids, an order of priests in ancient Gaul and Britain, believed that on Halloween, ghosts, spirits, fairies, witches, and elves came out to harm people.  They thought the cat was sacred and believed that cats had once been human beings but were changed as a punishment for evil deeds.  From these Druidic beliefs comes the present-day use of witches, ghosts, and cats in Halloween festivities.

The Druids had an autumn festival called *Samhain*, or *summer’s end*. It was an occasion for feasting on all kinds of food which had been grown during the summer.  The early peoples of Europe also had a festival similar to the Druid holiday.

In the 700’s, the Roman Catholic Church named November 1 as All Saints’ Day.  The old pagan customs and the Christian feast day were combined into the Halloween festival….


from: World Book Encyclopedia

Celebrating Spirituality 365 Days a Year – Pumpkin Festival


September 12th

Pumpkin Festival

In France, the pumpkin festival draws people from far and wide to search the produced markets in search of The Mother of all Pumpkins. Once the great squash has been decided upon, it is decorated and placed upon a throne, where it is allowed to remain for a respectable period of time. At the conclusion of the festivities, the pumpkin is made into bread and soup and sharing among those in attendance.




THEME:  new beginnings, communion with the dead, remembrance, Hecate, owls, bonfires

COLOURS:  black, orange, copper

OIL:  patchouli, cedar, lavender

PHILTRE:  sage, mullein, dittany of crete, rosemary, rowan berries, rue, wormwood, basil, dragon’s blood, thyme

CANDLES:  orange, black, copper, or gold

FLOWERS:  mums, calendula, cosmos, wormwood, sage, apples, Mugwort

INCENSE:  cedar

STONES:  smoky quartz, opal, Apache tears, black obsidian

FOOD/DRINK;  apple cider/ ale, beef & feer stew, shepherd’s pie, squash, potatoes, apple cake, nuts, apples, pumpkins spice muffins, pumpkin pie

Setting Up Your Mabon Altar

Setting Up Your Mabon Altar


Patti Wigington,

Mabon is the time when many Pagans and Wiccans celebrate the second part of the harvest. This Sabbat is about the balance between light and dark, with equal amounts of day and night. Try some or even all of these ideas — obviously, space may be a limiting factor for some, but use what calls to you most.

Colors of the Season:

The leaves have begun to change, so reflect the colors of autumn in your altar decorations. Use yellows, oranges, reds and browns. Cover your altar with cloths that symbolize the harvest season, or go a step further and put brightly colored fallen leaves upon your work surface. Use candles in deep, rich colors — reds, golds, or other autumn shades are perfect this time of year.

Symbols of the Harvest:

Mabon is the time of the second harvest, and the dying of the fields. Use corn, sheafs of wheat, squash and root vegetables on your altar. Add some tools of agriculture if you have them – scythes, sickels, and baskets

A Time of Balance:

Remember, the equinoxes are the two nights of the year when the amount of light and darkness are equal. Decorate your altar to symbolize the aspect of the season. Try a small set of scales, a yin-yang symbol, a white candle paired up with a black one — all are things which represent the concept of balance.

Other Symbols of Mabon:

· Wine,Vines and grapes

· Apples, cider, and apple juice

· Pomegranates

· Ears of corn

· Pumpkins

· Godes Eyes

· Corn dolls

· Mid-autumn vegetables, like squashes and gourds

· Seeds, seed pods, nuts in there shells

· Baskets, symbolizing the gathering of crops

· Statuary of deities symbolizing the changing seasons

Pumpkin-Praline Pie

Pumpkin-Praline Pie

1 3/4 Cups (397 grams) Cooked and Mashed Pumpkin (about 1 medium pumpkin) or
1 (16 ounce [450 gram]) Can of Pumpkin
1/2 Teaspoon Salt
1 1/2 Cups (360 milliliters) Evaporated Milk
2/3 Cup (151 grams) Packed Brown Sugar
2 Tablespoons Sugar
1 1/4 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Grated Nutmeg
2 Large Eggs
9 Inch (23 centimeters) Frozen Piecrust
Whipped Cream

With a sharp knife, cut a circular top out of the pumpkin. Scoop out the seeds and scrape the inside of the pumpkin clean. Cut the pumpkin into pieces and peel it like a potato, using either a peeler or a knife. Boil the pieces like you would potatoes for mashing. When soft, drain and mash the pumpkin.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Beat the pumpkin, salt, milk, brown sugar, sugar, and spices together until smooth, using the low speed on a hand mixer or using a wire whisk. Beat the eggs separately, then add them to the mixture. If you can’t get the mixture to blend smoothly by whisk or mixer, pour the ingredients into a blender and puree’ for 30 seconds. Pour the mixture into the piecrust. Bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 35 minutes longer.


1/3 Cup (76 grams) Packed Brown Sugar
1/3 Cup (76 grams) Chopped Pecans
1 Tablespoon (1/8 stick/15 grams) Butter or Margarine, at Room Temperature

To make the topping, mix the ingredients together. Sprinkle over the pie, leaving a circle in the center bare. Bake for another 10 minutes until a knife inserted into the center of the pie comes out clean. In order to avoid spilling, bake this pie by placing the pie pan on a preheated baking sheet. Refrigerate for 4 hours, until chilled. Garnish the center of the pie with a mound of whipped cream. Refrigerate any leftovers immediately after serving.

All Hallow’s Eve Potion

All Hallow’s Eve Potion

2 cup apple cider
2 pieces of candied ginger (or a dash of ginger and a dash of brown sugar)
1 cinnamon stick
2 whole cloves
Tie the ginger, cinnamon stick, and cloves in a piece of cheesecloth. Warm the cider and spice pouch in a ceramic pot over low heat. Be careful not to boil the potion. Before drinking, remove the spice pouch, and pour the mixture into a mug.
Makes two servings.

Today’s Goddess: Nicneven

Today’s Goddess: Nicneven
Halloween (Various Locations)
Themes: Protection; Ghosts; Divination; Peace; Winter
Symbols: Pumpkins; Gourds; Traditional Halloween Fare


About Nicneven: In Scotland, Nicneven is the Crone goddess of Samhain, which is the predecessor of modern Halloween festivals. Nicneven governs the realms of magic and witchcraft and also represents the imminent onset of winter.


To Do Today: In magic and Celtic traditions, this is the new year – a time when the veil between worlds grows thin and spirits can communicate with the living. Follow the usual customs of carving a pumpkin or turnip for protection and to illuminate the way for family spirits to join you in today’s celebrations.


In druidical tradition, Samhain was a time to rectify any matters causing dissent. Nicneven provides the magical glue for this purpose. Take a white piece of paper on which you’ve written the reason for anger in a relationship, then burn it in any hallowed fire source (the pumpkin candle, or ritual fires). As you do, ask Nicneven to empower the spell and destroy the negativity completely.


To inspire Nicneven’s wisdom or magical aptitude within, enjoy traditional Halloween fare – apple pie, for example, brings sagacity. Sparkling apple cider tickles magical energy. And root crops provide solid foundations and protection while magical creatures are afoot!.

By Patricia Telesco

A Witch’s Pantry: Foods to Warm Your Samhain and Winter

A Witch’s Pantry: Foods to Warm Your Samhain and Winter

by Catherine Harper

The year has turned towards dark, and the last of the autumn harvest is in. Every year, I grieve a little more for summer — this year all the more as the squash and beets come in, the farmer’s markets roll up for the year and I contemplate the long winter without the abundance of produce that has made the bulk of my diet. The more time I spend outside, the more I regret the fading of the light. Every year, the seasons penetrate a little deeper.

But it is also a good time. The winds come back, making the cedars dance, and I hardly had realized I’d missed them. On the best days, they carry the orange leaves of big leaf maples and just a few drops of rain swirling around. The grass turns green again, and then grows, until the light becomes too scant even for that. The rooms of our house grow, at least in import, and the kitchen is cheery and warm from the oven despite the dark and rain outside.

I wonder, sometimes, if there is an inherited factor in my relationship to my pantry. (I can certainly imagine that it might carry survival advantage.) There is something very satisfying for me about deep shelves full of canisters and gallon jars of rye, split peas, rice and lentils. Some of it makes a kind of sense, even in this world: Most years, for instance, I dry several gallons’ worth of boletes for use during the rest of the year. Home-dried tomatoes from our garden or wild ginger from the woods also has an obvious place, things that cannot simply be purchased as needed. And my (in part environmentally motivated) hatred of excessive packaging, love of durable storage and a bad experience with grain moths in my last apartment has combined to make me prefer jars and canisters to cardboard boxes and plastic bags for those things I can buy in bulk.

But there is also an almost atavistic sense wherein I know that my dry goods and what I could glean from the woods even in this dark time of year could keep a family fed and healthy for many months. (When I was first on my own, I lived this way quite often, though not really by choice. And indeed, in many ways it was healthier than the richer and more varied diet I am blessed with today.) And there is something very honest in the piles of squash, onions and garlic in the downstairs pantry, and the kales and chard that hold so well in the garden.

Much of this borders on ritual use. I may grow most of our green onions and kale and stock up on local squash near the end of the season, but almost all of the storage squash from our own garden is eaten either at Samhain (pumpkin soup with chili anchos, a touch of bitter chocolate, and a dollop of cream, some years) or Thanksgiving (traditions are easily established, and I will make stuffed squash each year until my dying day, I fear). In many things, our garden doesn’t meet our needs, but the things we’ve grown and saved ourselves are special and usually hold places of significance in the meal.

Tomato vines that still bear unripe tomatoes when the cold comes can be cut and hung upside down in the garage or basement. Squash, kept somewhere cool, dry and well-ventilated, can last through the next spring (some varieties better than others, of course). It will sweeten in storage, and the flesh will become drier. The first new squash of the year is always a shock to me because in comparison to the older squash it has so little sugar. Potatoes (which I don’t grow, though I know people who do in strange wire mesh and straw contraptions that keep the tubers out of our heavy clay soil) keep well if they are dry, well-ventilated and out of the light. Onions, too, prefer the dry and dark, but one must check them frequently for rot, or a single rotted onion will taint its neighbors.

And of course the dried grains and legumes will keep almost indefinitely. Whole-grain flour will often go rancid, but the whole grain will not if you have a hand mill to grind it at need. (It is my understanding that fresh ground flour, wherein the nutrients have not had a chance to oxidize, is also more nutritious. But mostly, I like the taste and texture.) Dried beans, which must be soaked in water at least overnight and then simmered for a good portion of the day, have fallen a bit in popular favor, but the slow-cooked soups that simmer and warm your kitchen are worth remembering. Oats, whole, rolled or steel cut, can be mixed with liquid, nuts and dried fruit and left to sit in a still-warm brick oven overnight. And many whole grains can be cooked with meat, broth and sturdy vegetables rather in the manner of a risotto. There is much good food in winter that relies neither on refrigeration or transport from sunnier climes.

Barlotto-Stuffed Pumpkins

Barley is a grain too seldom used. Mild and creamy in texture, it is a good foil for many hearty winter foods. The pumpkins described here are small pie pumpkins, measuring about four inches across — pumpkins are not the best storage squash, but these little pumpkins are available each year from our local organic farmer’s stand, and make for particularly attractive presentation. If they are not available near you, halved and seeded delicata or acorn squash also works well. These should be baked at 350 degrees, cut side down, for at least half an hour or until just tender before being stuffed, for their thicker walls will not quickly bake through after stuffing.


1 onion, chopped
1 tablespoon oil
2-4 cloves garlic
4-6 dried shiitake mushrooms
1&fraq12; cup hulled barley
2 cups water

A note on the mushrooms: Fresh shiitake or other strongly flavored fresh or dried mushroom can be substituted. If anything, increase the amount. Or add grocery-store button mushrooms to the shiitake.

Soak the shiitake mushrooms in a couple of cups of warm water for 20 minutes. In a medium-sized (and thick-bottomed) sauce pan, caramelize the onion in a little oil over medium heat. As the onion begins to turn a nice brown, slice the shiitake mushrooms and add them to the pot, continuing to stir gently. Add next the garlic, crushed or pressed. Let everything get a chance to brown — better browning will improve the flavor, but if you’re in a rush you can cut this down to a token browning. Then add the dry-hulled barley, stirring it to absorb the oil and letting it, too, brown lightly.

Add to this the two cups of water, and salt to taste. (The water you soaked the mushrooms in is particularly good for this, if you are careful not to pour in any sediment.) Bring to a simmer, reduce to low heat, and cover. The barley will need to simmer for at least 40 minutes. Check every 10 minutes or so, and add more water if needed. Simmer until the barley is tender.

Stuffing Your Pumpkins

To stuff the pumpkins, use a small knife or pumpkin saw to cut a large circle out around the stem of the pumpkin, as you would to make a jack-o-lantern. Remove seeds, and fill with the hot barley mixture (the heat will speed the cooking time). A little grated cheese can be added if desired. Replace the lids, and cook at 350 degrees for 20-30 minutes, or until the pumpkins are tender.

Wishing You A Very Happy Hump Day!

Days Of The Week Comments

  • Element:  Air
  • Colour:  Yellow
  • Crystals:  Agate, citrine, falcon’s eye, jasper, malachite, onyx
  • Incense: Lavender, lemongrass, mace
  • Trees:  Hazel, ash
  • Herbs and oils:  Dill, fennel, parsley, valerian
  • Metal:  Aluminium, mercury
  • Astrological rulership:  Gemini, Virgo

Wednesday, the day of Mercury, is good for spells for money-making ventures, clear communication, persuasion, adaptability and versatility improving memory and sharpening logic, learning, examinations and tests, mastering new technology, short-distance travel and short breaks and conventional methods of healing, especially surgery. It is also potent for business negotiations, overcoming debt, and repelling envy, malice, spite and deceit. Mercury is a fleet-footed messenger God who carries the healing caduceus, a staff with entwine serpents. 
Magickal Graphics