I love October. It’s absolutely my favorite month of the year.
I don’t think this will come as a galloping surprise to anyone – I mean, LOTS of people consider autumn their favorite season. But for me, October specifically is my favorite, for several reasons.
And okay, yes, full disclosure: my birthday is in October. I remember as a kid feeling a kinship with others in my school grade who shared October birthdays. Later, I learned that my best friend from college has an October birthday, and my brother Jimmy and wife Christy got married in October. Of course, once you get past the age of 10 or 12, people stop making a big deal out of your birthday. Still, I enjoy mine. But that’s not the only reason I love October.
Getting to October means that we’ve survived another Texas summer. This is not a small thing. Summers around here are brutal, and September is nothing but a tease. The calendar may say that summer is over, but really, it isn’t – even in late September, the highs can easily reach the upper 90s or more. But October is a different matter – there are still warm days, to be sure, but the evenings and mornings have a delicious chill about them.
Another thing I like about October: postseason baseball. “October baseball” means that only the best teams are still playing. Playoff baseball is a thing of beauty – even more than the regular season. Big players make big plays in big games. And there’s a reason nobody in baseball is ever nicknamed, “Mr. April.” (Thank you, Drew Bowen!) As I write this, this year’s World Series is about to begin, and I’m ready!
The changing season also means some changes to the menu. I love a good pot of chili, and there’s something about good chili – especially venison chili – that is warm and comforting and satisfying. I don’t know why we don’t eat chili when the weather is hot – we eat other soups and stews – but chili is the ultimate cold weather comfort food. And I know, at some point soon, I’ll be making a pot of it.
Or chicken and dumplings. Or Guinness beef stew. Or something else warm and filling. There are plenty of delicious, hearty foods to enjoy with friends and family this time of year.
October means the holidays are coming, but not here yet. We have the excitement and anticipation of those good things, but don’t yet have to put with the craziness of too many events and too little time to do them all. I can, and do, look forward with a child’s excitement to the approach of Thanksgiving and Christmas.
I love the colors of fall: red, orange, yellow, golden brown. Even though we don’t have the brilliance of New England or Appalachia (or even East Texas!), it’s still nice to see the changing colors of leaves and appreciate the beauty of God’s creation.
In some ways, autumn is like a parable. The changing colors can inspire us to glorify God by taking up a new interest and exploring new opportunities to grow. The loss of leaves can remind us that sometimes we need to let go of some things, to allow old habits and destructive patterns drop away.
October is a reminder that nothing is permanent. Seasons change. Life is transitory. Make the most of every opportunity. We can choose either to be resentful that something is gone, or we can give thanks that we were able to enjoy it for a while. Savor it – appreciate it – then say, “What’s next?” and move on.
Summer’s over, winter’s coming, but for a few more days, October is here. And I’m happy about that. Let’s enjoy it while we can.