Update 8:35 – Well, there are potpies in the oven, potatoes in the ground and a scrubbed porch. I think we’re doing pretty well for a couple of old farts!
Update 7:30pm – Tempus is finishing watering the plants and then we’re heading home. Jeanne was in and we talked about OCPPG. Taylor has sent me his info as well. I forgot to mention this morning that the programs are in for Pathways! It looks really, really good this year.
Update 3:05pm – The cloud line has walked up over us, so the sun is going in and out. I just finished filling up the Hanna’s Honey, honey stick display. We have new stock in licorice, wintergreen and sour cherry, plus new flavors of sour lemon and sour apple! I’ve put some of the lemon in my tea and it’s really tasty!
Update 1:20pm –It’s been busy all morning. I’m just sitting down to some lunch, finally. I did get pictures of the garnet ring (in the note text) and some blue topaz earrings (just below) that I just got in. I’ve been trying to place a bindi order and getting nowhere, so I just put a message through to their help desk. I did up a bunch of headers before that. The sun’s out again, and the sky above it blue, but it’s only shoved the fog line a little ways out to sea. Bayshore is still under it.
I started in right after the newsletter went out yesterday morning with trying to get some of the paper load in my study reduced. I ended up with one box of recycling and one box of things to sort yet that need kept or filed or donated or put somewhere other than in a box…..
It went up to 65F in the early afternoon and I got all the windows open at my end of the house. The sun was very bright for a while. We got the watering done in the garden and I cleaned on the porch, although it keeps getting cluttered back up with stuff that we’re trying to sort from next door.
The clouds rolled back in mid-afternoon and it cooled down. I doubt that we hit the forecast high, but I was too busy to take notice! I got a 2nd box of papers out to the recycling and then sorted two of washables that were fished out of the garage next door.
We ran errands in town to the bank and Post Office, and stopped at the shop to drop off packages that had arrived over our weekend. I managed by late afternoon to get the newsletter body set up for the posts for this coming week and spent quite a while working on the clipart adds to the newsletter.
Jerry from Delta One Lapidary stopped by the house. They live right around the corner from us. I had a ring that I wasn’t sure was garnet, but it is. I asked him to check on it for me and he was returning it. That will go into the case in the morning for $55. I couldn’t see charging that for glass, but for good quality garnet in a gold set, that’s pretty decent.
In the early evening, the real estate agent came to look over the rental house property today. Yup, it’s going on the market. We’ll have to have a “plant moving party” day at some point. Anyone interested in buying a house in a good location with already mature plantings of trees and herbs and nice neighbors?
Tempus is working today, so Herbs Outdoors will meet at the shop again and we’ll go up to the gardens after he gets back.
Don’t forget about the Valley-Coast Connection pickup this coming Wednesday from 4-7pm! For more information or to place your order please call Rick and Diana at 541-563-5585 or email Rick at email@example.com. Non-refrigerated Costco items only, this time. I have the pricelists behind the counter at the shop.
The vintage Tarot of Marseilles deck is going into the case with a tag today along with that ring that I mentioned.
….and since my order with the clasps seems to have arrived, I’ll probably be working on necklaces.
The shop opens at 10am. Summer hours, 10am-7pm, Wednesday through Monday. If we’re supposed to be closed, but it looks like we’re there, try the door. If it’s open, the shop’s open!
Love & Light,
NASA Science News for July 24, 2012 – For several days this month, Greenland’s surface ice cover melted over a larger area than at any time in more than 30 years of satellite observations. Nearly the entire ice cover of Greenland experienced some degree of melting, according to measurements from three independent satellites. FULL STORY: http://science.nasa.gov/science-news/science-at-nasa/2012/24jul_greenland/
Today’s Astro & Calendar
The Moon is a Waxing Crescent. Waxing Moon Magick – The waxing moon is for constructive magick, such as love, wealth, success, courage, friendship, luck or healthy, protection, divination. Any working that needs extra power, such as help finding a new job or healings for serious conditions, can be done now. Also, love, knowledge, legal undertakings, money and dreams. Phase ends on Thursday at 1:56am.
The first-quarter Moon is left of Spica and Saturn this evening.
Saturn (magnitude +0.8, in Virgo) shines in the southwest as the stars come out. Below it by 4½° is Spica, nearly the same brightness but twinklier. After dark they move lower to the west-southwest.
Celtic Tree Month of Tinne Holly Jul 8 – Aug 4
Goddess Month of Kerea runs from 7/11 – 8/8
Runic half-month of Ur, 7/14-28 According to Pennick (Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992)Ur represents primal strength, a time of collective action. A good time for beginnings.
Runic half-month of Thorn, 7/29-8/12 – Northern Tradition honors the god known to the Anglo-Saxons as Thunor and to the Norse as Thor (right). The time of Thorn is one of ascendant powers and orderliness. This day also honors the sainted Norwegian king, Olaf, slain around Lammas Day. Its traditional calendar symbol is an axe.
©2012 M. Bartlett, Some parts separately copyright
Tides for Alsea Bay
~Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
~W 25 High 5:27 AM 5.7 5:56 AM Rise 1:28 PM 33
~ 25 Low 11:22 AM 1.2 8:49 PM Set 11:56 PM
~ 25 High 5:53 PM 7.6
Affirmation/Thought for the Day – Make the world a better place, one thought at a time.
Journal Prompt – What does this quote say to you? – The following words are from the song “Home, Sweet Home” by John Howard Payne: “Be it ever so humble, there’s no place like home.” Explain what you like the most about your home.
~ Always try to rub up against money, for if you rub up against money long enough, some of it may rub off on you. – Damon Runyon
~ Anxiety is the hand maiden of creativity. – Thomas Stearnes Eliot (1888-1965) US writer
~ As is a tale, so is life: not how long it is, but how good it is, is what matters. – Seneca
~ As perfume to the flower, so is kindness to speech. – Katherine Francke
May a wind from His Garden breathe you this secret:
It is not only I who am speaking here
But you, too, your own soul, your own heart –
Only for you are we ever apart. – Jalal-ud-Din Rumi (Translated by Andrew Harvey from A Year of Rumi)
Bake each of these loaves, or any combination you prefer. (These have been chosen for this harvest recipe because they use bananas, corn, apples, and cheese, which are to some extent traditional foods for the harvest holidays.) Cut into strips or blocks that are easy finger-food size, and arrange in a basket–and take to a gathering or picnic! Bring sweet butter and honey!
When bringing this bread to a location where it will be in open air for more than a couple hours, it’s better to use a container that can be sealed! This container has a fitted lid.
NOTE: If you’re not such a masochist as to bake four loaves of bread on the same day, try getting into the holiday spirit by making a partial-week project out of it. I suggest baking the breads in this order: First banana bread, then apple, then cheese, then cornbread. Banana bread keeps the longest and stays moist for quite a long time without having to even be refrigerated. Apple bread stays good a long time too, but slowly becomes more mushy and less fluffy–try not to make this more than two days in advance of the date you’ll need it. Cheese bread, because it does have cheese, will spoil earlier–you’ll want this in an airtight container. And cornbread should be made a day in advance at the most for best freshness. Also, the cheese bread is the only one that requires rising time. The others are either flat breads (cornbread) or they do their necessary rising with the help of baking soda.
Banana bread and apple bread are very moist while cornbread and cheddar bread are drier breads, so keep this in mind when storing them in a shared container! A moist bread will “sog out” a dry bread and make it inedible if you don’t wrap them.
Baking bread is a wonderful harvest activity to put you in the mood for the season, so don’t be freaked by this recipe’s scope–give it a try!
Yield: 8-10 servings
Source: A combination! Use for: Lughnasadh, Mabon
Cheddar Cheese Bread
1 tablespoon active dry yeast
1 cup lukewarm milk (about 100ºF)
2 tablespoons butter
Just under 4 cups of flour–use until desired consistency
2 teaspoons salt
3 1/2 ounces mature cheddar cheese, grated
Combine the yeast and the milk and then stir, leaving for 15 minutes to dissolve. Meanwhile, melt the butter and let it cool. When it’s cool and the yeast is dissolved, add the butter to the yeast mix. Take out another bowl and combine the flour and the salt. Make a well in the middle of the dry mix and pour in the wet mix. (I suggest using three cups of flour and mix the salt into that, and then make the well, pour the wet in, and add more flour as needed. Add the flour until it’s a rough dough of a consistency that is easily kneaded.) Knead the bread dough on a floured surface until it’s smooth and elastic. Return the dough to the bowl, cover it with a towel, and let it rise in a warm spot until doubled, which will take anywhere from 2 to 3 hours.
Grease a 9 x 5 inch bread tin. Punch the dough down and knead in the last ingredient: The cheese. Knead it for a while to make sure that the cheese is distributed evenly throughout. Pick up the dough and twist it in the middle, curling the ends in also so that it will fit in the bread tin. Leave it in the warm spot again until the dough rises above the rim of the tin (45 minutes to an hour). Preheat the oven to 400º F, then bake the bread for 15 minutes. Lower the heat to 375º F and bake 15 to 30 minutes longer, until the bread can be turned out of the tin onto a rack and sounds hollow when tapped on the bottom. Wait until cool before cutting.
NOTE: The original recipe was in a British book, so the measurements have been translated to American measurements for my easier use.
Yield: 1 loaf
Source: Martha Day, Complete Baking Use for: Lughnasadh, Mabon
1 1/4 cups sugar
1/2 cup (1 stick) margarine or butter, softened
2 large eggs
1 3/4 cup mashed ripe bananas (4-5 medium bananas)
1/2 cup milk
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350ºF. Grease 2 loaf pans. In large bowl, cream the sugar and butter. Add in the eggs. Add bananas, milk, lemon juice, and vanilla, beat until smooth. In small bowl, mix flour, baking soda, and salt. Keep adding flour mix to banana mix. Pour into pans. Bake for 1 hour. Cool for 5 minutes.
Yield: 2 loaves
Source: Wood & Seefeldt, The Wicca Cookbook Use for: Mabon
For the bread:
1 cup sugar
1/2 cup margarine
1/4 teaspoon butter flavoring
1 teaspoon baking soda
4 tablespoons sour milk
2 eggs, slightly beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 cups chopped apples
1/2 cup chopped nuts
For the topping:
2 tablespoons margarine, softened
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon burnt sugar flavoring
In a large mixing bowl, cream sugar, margarine, and butter flavor. In a small bowl, mix soda and milk, and stir. Add to the creamed mix. Beat in eggs and vanilla; add flour and salt. Fold in apples and nuts. Pour into a greased and floured 13 x 5 loaf pan. Drop teaspoons of topping over the batter. Bake at 350º F for 50 minutes; cool in pan for 10 minutes and cut into slices to serve.
Notes: First off this is an unusual sized pan; it’s a standard store loaf. Pans this size are hard to come by. You can possibly make a makeshift pan of this type–as I did–by creating a divider in a 13 x 9 baking pan (a lot more standard) and propping it up with small loaf pans to fit inside or some other way of dividing. [Anja’s note: There are foil pans in this size in places that sell restaurant supplies, like our Cash ‘n Carry in Newport.]
Also, I did not use butter flavoring; my milk was not sour; I did not use nuts; and for the topping I did not use “burnt sugar flavoring,” I just used a maple extract. It came out VERY yummy.
Variations: You can use pears instead of apples for a change, and try nutmeg or clove instead of cinnamon for whatever taste you prefer. Also, nuts are not necessary if you don’t like nuts–just put in a little less apple because you don’t have nuts to offset the moisture. You can also half this recipe and bake it in individual 6 x 3 mini loaf tins to get three baby loaves. If you do this, bake for only 30 minutes.
Yield: 1 long loaf
Source: The Eckert Family, Eckert Family Cook Book
3/4 cup flour
3 teaspoons baking powder
3/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups yellow corn meal
2 tablespoons butter, melted
Preheat a greased 9×9 pan in a 425ºF oven for 20-22 minutes. Pour bread mixture into hot pan and place back in oven for 20 minutes. Serve hot with butter or honey.
Yield: 1 large loaf
Source: McCoy, The Sabbats Use for: Lughnasadh, Mabon
The Lammas Bannock – http://www.chalicecentre.net/lughnasadh.htm
In Scotland, the first fruits were celebrated by the making of a ‘bonnach lunastain’ or Lunasdál bannock, or cake. In later times, the bannock was dedicated to Mary, whose feastday, La Feill Moire, falls on August 15th, two days later than the date of Lammas according to the old reckoning. A beautiful ceremony, which, no doubt, had pagan origins, attended the cutting of the grain (usually oats or bere.) In the early morning, the whole family, dressed in their best, went out to the fields to gather the grain for the ‘Moilean Moire,’ the ‘fatling of Mary.’ They laid the ears on a sunny rock to dry, husked them by hand, winnowed them in a fan, ground them in a quern, kneaded them on a sheepskin, and formed them into a bannock. A fire was kindled of rowan or another sacred wood to toast the bannock, then it was divided amongst the family, who sang a beautiful paean to Mother Mary while they circled the fire in a sunwise direction.
Here is a modern recipe you can try:
8 oz flour
4 oz butter
2 oz caster sugar
1oz chopped almonds
1oz mixed candied peel
Set oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.
From: Country Cookery – Recipes from Wales by Sian Llewellyn.
1 envelope active dry yeast
1/2 cup warm water (105ºF to 115ºF)
5 cups flour
3 tablespoons sugar
4 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
1 teaspoon baking soda
2 cups buttermilk
Dissolve yeast in warm water. Combine flour, sugar, baking powder, and salt in large bowl. Cut in shortening until mix resembles coarse meal. Mix baking soda and buttermilk in small bowl. Add mix to other mix and stir. Chill, covered with towel, for 8 hours. Knead 12 times on floured board, roll to 1/2 inch. Cut into 2-inch rounds. Place on greased sheets and let rise in warm spot for 1 hour. Preheat oven to 400ºF. Bake until golden brown (about 15 min).
Yield: 24 biscuits
Source: Telesco, A Kitchen Witch’s Cookbook, Use for: Imbolc, Lughnasadh
The chef of an upscale restaurant collided with a waiter one day and spilled coffee all over the computer. The liquid poured into the processing unit and resulted in some dramatic crackling and popping sounds.
After sopping up the mess, everyone gathered around the terminal as the computer was turned back on again.
“Please let it work,” pleaded the guilt-ridden waiter.
A waitress replied, “Should be faster than ever. That was a double espresso.”