The Autumnal Equinox

Here comes the sun. . .

I might have mentioned this before, but I’m a seasonal employee at Cahokia Mounds State Historic Site. This place is amazing, and I’ve discovered a lot of people have never heard of it. Even some local folks haven’t actually visited, not even on school field trips.

If you’re one of those folks who haven’t heard of Cahokia Mounds, allow me to give you some fast facts! Cahokia is considered the first actual city in the United States, but it predates the actual country of the United States by hundreds of years. It was permanently settled by a Native American culture that archaeologists call the Mississippians around 800 A.D. They flourished and built a city in this location until the site was abandoned around 1350 A.D. They didn’t have a written language, so we don’t know what they called themselves (although there’s a lot of evidence that it was probably multicultural) or what they called the city. Cahokia came from a tribe that was living here with European settlers came in, the Cahokians. So it’s a bit confusing.

Anyway, population estimates say that at it’s peak, the numbers could be anywhere from around 10,000-20,000 people living on about 4,000 acres. They also built the largest earthen mound in the Western Hemisphere, Monks Mound. It’s 100 feet high and has an estimated 22 million cubic feet of earth contained within it, give or take.

I’m tempted to spout all of my tour information right now, but I’ll spare you since it’s not a general post about Cahokia, but about one specific event, which I’ll get to in a minute. I’ve loved working here since 2021 and I wish my job was a permanent one. I may not be able to work there next summer since I’m applying to grad school, but I’ll definitely volunteer!

Painting by William Iseminger. I see Bill at work regularly and he’s an amazing archaeologist and I’m very lucky to rub elbows with him. This is what Cahokia might have looked like during its initial occupation.

This is the view from the top of Monks Mound. The two mounds you can see through the trees are the Twin Mounds.

One interesting aspect of Cahokia is Woodhenge. Generally acknowledged as a solar calendar, this structure was discovered during “salvage archaeology” in an area that was set to be demolished by highway 70/55 in the 60’s. Dr. Warren Wittry conducted an excavation and discovered, among neighborhood homes that predate it, post pits that formed circles. I’ll spare you the technical details, but these pits corresponded with significant sunrises, and also Monks Mound itself. Those sunrises happen to be the Equinoxes and the Solstices. The equinoxes line up with Monks Mound quite nicely. And this past Saturday was the Autumnal Equinox. At Cahokia, we hold observances of these astronomical events on the Sunday closest to them. So the very next day we held an Equinox Observance. Bill Iseminger gave a little talk, and we got to watch the sunrise. It was a bit cloudy, but the sky was beautiful. Keep in mind, out of respect for Native Americans, we don’t do any rituals or ceremonies or anything, we just watch the sunrise and enjoy it.

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I was slightly peeved this person wouldn’t turn off their headlights because the sky was soooo pretty. This was around 6:15, half an hour before the talk started. You can see that flat line in the middle of the trees there? That’s monks mound. Hard to see if you don’t know what you’re looking at.

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More headlights, but you can see the poles from our reconstruction.

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Selfie!

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Y’all, the sky gave us its all that morning. It was so intensely beautiful! Monks mound again just barely visible.

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Bill on his Ladder.

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Monks Mound is a little easier to see in this photo. It’s just off center.

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Now you can start to see the mounds in the lightening sky! There’s a smaller mound right behind the Woodhenge poles, and Monks Mound behind that to the left.

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My apologies to Angela for the photo of her messing with her sleeve and her coffee on the ground (and Bill again). BTW she’s wearing the same sweatshirt I was wearing, our new Cahokia Mounds sweatshirts that were being sold at the event. They’re warm and handsome.

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The clouds look so beautiful.

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And this was the shot! You can see the glowing sun just to the front of Monks Mound! A day earlier, and the sun would be right at the front of the mound, but because of the rotation of the Earth it was slightly off. Regardless, I was very excited to get this shot. There’s a cloud right above where the sun is so we couldn’t see the whole of the sun once it rose, but I didn’t mind. The sunrise was so beautiful nonetheless.

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And the sun has risen and a new season has begun.

If you’re ever in the St. Louis area and want to know more about Cahokia, give us a visit! Sadly our interpretive center has been closed for renovation, but we’re running tours through the middle of November, and hopefully we’ll be reopen next year. There’s also a lot of information online about the site. Some random blogs (like mine haha) don’t always have accurate information, so definitely take some with a grain of salt. Also our website has a lot of resources as well. If you have any questions, feel free to ask. I can provide documentation to prove I am an employee if you’re concerned (again, always gotta be careful if you’re not sure if someone is telling the truth or not!), or you could always call the site or contact the site through the social media avenues.

Okay, I’ll leave you with one final video, if you would like to watch! It’s an award winning video we play in our theater (well, when we’re open!) and it’s less than 15 minutes long. It doesn’t have quite the same effect watching it on a computer as opposed to our theater, but I like it anyway! Thanks for reading, and I hope you enjoyed my sales pitch about Cahokia. 😉

The (Pumpkin) Spice Must Flow

Catherine embraces Pumpkin Spice Season and makes bread.

It’s officially Pumpkin Spice season. At least according to Starbucks. Now, don’t get me wrong, I love pumpkin pie. It’s the highlight of Thanksgiving and Christmas for me. My family’s bakery makes an excellent pumpkin pie, and in fact we sell them to local ice cream joints for concretes. I also really love pumpkin flavored baked goods, like muffins and coffee cake.

But I don’t really care too much about Pumpkin Spice Lattes. And the reason is very simple. I don’t like super sugary coffee. I think I had maybe 2 PSLs in the past 3 years (and that may be a generous estimate… yes two is a generous estimate). For my fall drinks, I love a good apple cider. I also love hot chocolate. But if I have an espresso drink, it’s going to be a plain latte or a cappuccino. The last time I had a caramel macchiato I nearly went into a sugar coma. If I do get a hot cappuccino drink at my local coffee shop, I get a traditional Italian Cappuccino, which is only like 5 oz.

But I digress. Like, really badly considering this post isn’t even about coffee. It’s about PUMPKIN BREAD!

I baked Pumpkin Bread today. And it’s a KEEPER. When I picked out the recipe from my book, I barely glanced at it and thought, right up until I made the yeast slurry, that it was a sweet quick bread. Then I actually looked at the ingredients and realized I was going to be kneading and rising some dough.

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The aforementioned yeast slurry.

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After realizing that this was going to take significantly longer than a quick bread, my lazy bones decided to scald the milk in the microwave instead of the stove. Work smarter, not harder. Or just be lazy, idk. Do what you like.

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I forgot to take a photo of the butter before I melted it, not that it matters, and I also didn’t move my hand holding the newly opened can of pumpkin puree.

I bought an electric can opener a few years ago when I had very bad arthritis (long story involving a major medication that screwed me up pretty badly) and I swear it’s my favorite thing in my kitchen. Even above my new tea kettle and my French Press.

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My cats AND my dogs really wanted at this pumpkin. Maybe I’ll make some cat and dog friendly treats with the rest of the can. As long as it’s plain pumpkin, it’s fine for both species.

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Mixin’ all that together. nice and blurry.

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I don’t sift my flour as much as I should, which is every time. So I did it this time, and also sifted the allspice, cinnamon, sugar (only 4 TBSP!), and salt with it.

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All fluffy and waiting for the gluten to activate.

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The past couple of times I made yeast breads I’ve been very nervous about adding too much flour. The very first recipe I made that was intended for the blog was a DISMAL failure because I added as much as recipe suggested, and the dough was too stiff and then I also didn’t knead it long enough either. So I have to redo that recipe so I can actually blog it. Anyway, I stopped just short of what I felt was enough flour, and my caution won out. The recipe wanted a “stiff” dough, and I was nervous considering my problems last time. I just made sure it was slightly sticky. I knew once the dough rose a lot of the stickiness would be gone (I guess eaten by the yeast).

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My proof box trick with boiling water under the bowl. I forgot to cover the dough but… it’s fine. Nothing happened. Also peek my new gooseneck kettle. That thing is amazing.

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The yeast was VERY excited.

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Punch.

Then back in the improvised oven proofer for another double rise.

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Punch with the other hand. I was very happy to punch twice.

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I have brand new loaf pans that I forgot to use so you get these ol’ reliables.

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I let them rise to this point, and then put them in a 400 degree oven for ten minutes. Then the recipe had me decrease the temp by 25 degrees and bake for another thirty minutes. I’m not entirely sure why and I forgot to ask my dad, but whatever the reason, it worked nicely.

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They’re slouching.

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My house smelled amazing by the way.

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Lookit that crumb structure.

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Bliss. It wasn’t very sweet. But it’s not savory either. It has a very delicate pumpkin and spice flavor. I decided it would be good with cinnamon butter, but I was too lazy to make some up so that might have to wait til tomorrow. I took it over to my folks for them to try and they both LOVED it. They had a slice slathered with some honey (not a lot, just enough to set off the flavors) and they kept some for tomorrow.

Without a doubt, this is my favorite recipe I’ve made so far. I still have over forty recipes left to bake in this cookbook, but this one is 100% going to be on my baking rotation in the future. It’s a tremendous breakfast toast. And I may or may not experiment with PB&J if I get wild enough.

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The pumpkin spice must flow… into my bread and my belly!