The Loremaster Takes on Lore
by Falerin

As the hot summer days draw rapidly to a close and the cool autumnal days take their place, I shall take a moment to reflect on what autumn signifies not only to Lore but to me personally. Autumn has always been my favorite season. While in some systems autumn reflects the decline of the world into a period of death, to me autumn has always been about life and vitality. Autumn is the season of the Harvest. The variety of goods and products available at harvest time rivals even the peak growing season of the warm summer. The smells and energy of autumn are a wonder to behold. As nights lengthen and days shorten the nightlife awakens in new and interesting ways and the festal season truly begins. It is interesting to note that this period, stretching roughly from the beginning of the harvest to it's end at the beginning of the winter, is packed with more celebrations per capita than any other season. This is related, possibly, to the abundance of available resources and perhaps is due to other, less clear reasons but it seems to be the case on nearly every world and in every culture. This is an extended season and is not clearly marked by autumn's boundaries; it starts in late summer when the great number of crops begins their first fruits and extends into early winter. Indeed, some products require the first touches of frost before they reach the pinnacle of their flavor and wonder.

 

While often regarded as a season of decline and death, it should be considered in much different terms for it is now that the greatest abundance of life is apparent and indeed that the seeds for the next season are planted. Human farmers often plant in spring but their are some crops that must be planted the autumn before and be touched by frost to grow at all, and nature, when seeding itself, chooses autumn and not spring as it's planting season. Autumn marks not death but new opportunity, rebirth, and regeneration.

 

This model means much to us, I think, as we face the dark task ahead of us. The time of darkness is coming but we have had our autumn and the seeds for our rebirth have been planted. Lore shall not perish but shall, like the phoenix, be born anew in it's season.

 

And now a harvest menu to remind you of the bounty of the season:

 

Hot Mulled Cider

 

1 Gal. Apple Cider (or other unfiltered juice, filtered juice may be substituted but is largely inferior)

1 2” Cinnamon Stick

6 whole cloves

4 whole peppercorns

1/4 tsp nutmeg

1/4 tsp allspice

 

 

Pour cider into a large metal pot. Place spices in a square of cheese-cloth and tie off and add to pot. Bring to a boil, stirring occasionally. Lower to a simmer and allow to continue simmering for at least 25 minutes.

 

This recipe has a somewhat more spicy finish then some variants of mulled cider, borrowing some flavors from the classic Chai. If your cider is particularly tart or for a caramel finish try sweetening the nectar with a half of a cup of brown sugar.

 

Variation: It is classic in many climes to top this beverage with a small pat of butter which melts giving the liquid a creamy finish. As strange as this may seem to some this is actually a delicious addition if your butter is of sufficient quality. Various artificial substitutes for butter do poorly in replicating this effect.

 

 

Roast Acorn Squash

 

1/2 Acorn Squash (cut lengthwise, seeded, and cleaned)

1/2 cup tart apples diced

2 tablespoons golden raisins

2 tablespoons raisins

2 tablespoons dried cranberries

3 tablespoons of butter

1/2 teaspoon ground clove

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/8 cup packed brown sugar

pinch of kosher salt and freshly ground black pepper

 

This recipe is per person served and can be easily multiplied for additional individuals. Heat the oven to 350 degrees; place squash in a lightly oiled baking dish. Cut up butter into very small squares and add remaining items, except salt and pepper. Bake for 20-30 minutes or until the squash is tender. Lightly salt and pepper the finished product to allow flavors to pop. Serve warm.

 

 

Roast Duck and Apple Stuffing

 

2 lg. mallards

1/2 c. chopped onion

1/4 c. brown sugar

2-4 slices bread, cubed

Dash of pepper

Dash of sage

1 bouillon cube

1/2 c. chopped celery

2 med. apples, cut up

1/4 c. chopped walnuts

1/4 c. raisins

1/8 tsp. marjoram

1/2 tsp. salt

1 c. warm water

 

Soak ducks overnight in salt and water brine. Drain ducks and place in roasting pan. Mix celery, onion, apples, brown sugar, walnuts, bread crumbs, raisins and seasonings. Dissolve bouillon cube in 1 cup warm water. Add 1/2 cup bouillon to dressing mixture to moisten. Place dressing around ducks. Bake at 325 degrees for 1 1/2 hours or until done. Serves 4. (This recipe assumes the smaller mallard. If you are using a larger domestic variety, one duck will suffice. The recipe would also work with two small roasting chickens or four Cornish hens)