The difference between what the weather forecasts and reporting are saying has been far larger than usual. At one point last night the moon was shining brightly and it was perfectly clear and still at the point where the forecast was talking about overcast, 100% chance of rain and 100% cloud cover. We’ve had some stiff breezes, but nothing like the 40-60mph gusts that were predicted. Of course, this being the Oregon Coast, you can’t tell. It’s breezy out there, wind and gusts running in the teens and 51F.
A crazy Steller’s Jay just landed on the feeder. I could barely see the silhouette, it’s that dark…
Yesterday was a really productive day. I was up on time in the morning, but had to take a nap because I got sleepy fairly early, as though I hadn’t really waked up…. It reminded me of the times when I wake at 3 or 4am, work until 6am and go back to bed to sleep until 9 or 10…. but it started and finished later.
I got some more done on the “stuff” that we’re trying to get sorted, but it was all small stuff and then I had the RTS meeting. *That* was an awesome meeting. We got a lot decided and done. We got to meet with the new COCA (Central Oregon Coast Association) director and with the man who heads the Mile-by-Mile guide project. I have a task before the next meeting on the 19th, to make a “gift shopping trail” map. I’m only just starting the process, but if you have any suggestions of places that are slightly off the beaten track in the South County area, let me know. I can get the obvious ones…..
The “Trails” project is really whipping along. The non-motorized trails through all of South County have been mapped and they’re most of the way through the process of getting those digitized. We’re starting some of the other ones like my project above and a “antiquing trail” a “birding trail” and other specifics like that. If you think of something, let me know and I’ll pass those on.
Tempus came to pick me up and we went back to the shop where I talked baking and chocolates with Brittany and got nothing else done…well, that’s me, going off on such. <grin> We closed up at 4pm and headed home and got lunch… yes, we were off-schedule by *that* far!
Folks arrived for the 202 class right at 5pm and we were off and running all the way through esbat which didn’t end until after 10pm. We got a lot done, though. Our topic last night was Rites of Passage – First Blood/First Seed. Next class is on Handfastings.
Today I have projects at the shop. I’ve got to finish cleaning up in the study before I had out this morning, though, and then once I’m at the shop going on with similar tasks there, since I need to sort the stuff that I got into boxes to take in today.
The eve of St Andrew’s Day – Some marriage-related superstitions have become part of Saint Andrew’s feast day, November 30, and some on the eve. More info here: http://www.wilsonsalmanac.com/book/nov29.html (search St. Andrew’s Day) and here: http://en.wikipedia.org/wiki/Saint_Andrew%27s_day (under Related Traditions)
Love & Light,
Today’s Astro & Calendar
The Moon is Full and waning. Full Moon Magick: From fourteen to seventeen-and-a-half days after the new moon. “And better it be when the moon is full!”! Prime time for rituals for prophecy, for spells to come to fruition, infusing health and wholeness, etc. A good time for invoking deity. Phase ends on 11/29 at 6:46pm. Waning Moon Magick – From the Full Moon to the New is a time for study, meditation, and magic designed to banish harmful energies and habits, for ridding oneself of addictions, illness or negativity. Tide change is on 12/13 at 12:42am. Waning Gibbous Moon – Best time for draining the energy behind illness, habits or addictions. Magicks of this sort, started now, should be ended before the phase change to the New Moon. Phase ends at the Quarter on 12/6 at 7:31am.
After the Moon rises this evening, spot Jupiter and fainter Aldebaran to its upper right, and Capella farther to its upper left.
Jupiter‘s Great Red Spot should cross Jupiter’s central meridian around 11:00 p.m. EST (8:00 p.m. PST).
Goddess Month of Astrea runs from 11/28 – 12/25
Celtic Tree Month of Ruis Elder Nov 25 – Dec 22
Runic half-month of Is November 28-12 Literally, ‘ice’: a static period. The time of waiting before birth. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992
©2012 M. Bartlett, Some parts separately copyright
Ruis Elder Nov 25 – Dec 22 – Ruis – (RWEESH), elder – Celtic tree month of Ruis (Elder) commences (Nov 25 – Dec 22) – Like other Iron Age Europeans, the Celts were a polytheistic people prior to their conversion to (Celtic) Christianity. The Celts divided the year into 13 lunar cycles (months or moons). These were linked to specific sacred trees which gave each moon its name. Today commences the Celtic tree month of Elder.
Elder or Elderberry (Sambucus) is a genus of fast-growing shrubs or small trees in the family Caprifoliaceae. They bear bunches of small white or cream coloured flowers in the Spring, that are followed by bunches of small red, bluish or black berries. The berries are a very valuable food resource for many birds.
Common North American species include American Elder, Sambucus canadensis, in the east, and Blueberry Elder, Sambucus glauca, in the west; both have blue-black berries.
The common European species is the Common or Black Elder, Sambucus nigra, with black berries. This is a shrub growing to 10 m (33 feet) in damp clearings, along the edge of woods, and especially near habitations. Elders are grown for their blackish berries, which are used for preserves and wine. The leaf scars have the shape of a crescent moon. Elder branches have a broad spongy pith in their centers, much like the marrow of long bones, and an elder branch stripped of its bark is very bone-like. The red elder (S. racemosa L.) is a similar plant at higher elevations; it grows to 5 m (15 feet). Red elder extends its native range to northern North America, and it is cultivated along with other native species, but common elders are seldom seen in cultivation. Elders are in the Honeysuckle family (Caprifoliaceae).
Ruis – Elder Ogam letter correspondences
Month: Makeup days of the thirteenth Moon
Meaning: End of a cycle or problem.
to study this month Straif – Blackthorn Ogam letter correspondences
Letter: SS, Z, ST
Meaning: Resentment; Confusion; Refusing to see the truth
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 29 High 1:10 AM 6.7 7:31 AM Set 8:22 AM 99
~ 29 Low 6:25 AM 3.3 4:39 PM Rise 5:46 PM
~ 29 High 12:08 PM 8.2
~ 29 Low 7:13 PM -0.4
Affirmation/Thought for the Day – Don’t be so quick to judge or discount something or someone, there just might be a diamond in all that coal.
~ Hope is like a road in the country; there was never a road, but when many people walk on it, the road comes into existence. – Lin Yutang (1895-1976) Chinese writer
~ I have loved flowers that fade, Within those magic tents Rich hues have marriage made With sweet unmemoried scents. – Robert Bridges (1844-1930) English writer
~ I studied the lives of great men and famous women; and I found that the men and women who got to the top were those who did the jobs they had in hand, with everything they had of energy, enthusiasm, and hard work. – Harry S. Truman (1884 – 1972), 33rd U.S. President
~ Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen. – John Steinbeck
Somewhere between sunrise and sunset,
Two golden hours,
Each set with sixty diamond minutes.
No reward is offered,
For they are gone forever. – Horace Mann (1796-1859)
Magick – Yule Recipes
Christmas Fare from Ireland: Plum Pudding
1/2 cup white flour
1 cup golden raisins
2 cups white breadcrumbs
1/4 cup suet, finely chopped
1 cup chopped apple
1/2 teaspoon salt
1/2 cup mixed candied peel, chopped
1 cup brown sugar
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 guinness stout
1/2 teaspoon ginger
Juice of 1 lemon
1 cup dark raisin
In a large bowl, mix well the flour, breadcrumbs, suet, salt, sugar, and spices. Add the raisins, currants, apple, candied peel, almonds, and lemon rind. Beat the eggs, stout, and lemon juice together and pour over the mixture. Pour the mixture into two buttered 6-inch glass bowls. Cover with wax paper and then with floured cloths, letting edges hang over the edge of the bowls. Secure with string. Put the bowls in a large pot and fill the pot with water three-quarters of the way up the sides of the bowls. Cover the pot, bring the water to a boil, then turn down heat to low and steam the puddings for 6 hours. Because of evaporation, you will need to keep adding hot water from time to time. When cooked, remove the puddings from the pot and change the wet cloths for dry ones. Allow them to cool completely and then store the puddings in a cool place, or in the refrigerator. Ideally the puddings should be made three months before they are eaten, so that the flavors will fully mature. When it comes to eating time, steam the puddings again, in the same way, for 2 hours. Serve them steaming hot, flambeed (using Irish whiskey), and with Brandy Butter on the side. (see below)
1/2 cup (1 stick) unsalted butter
1 cup confectionerís sugar
1 jigger brandy
Cream the butter in a small bowl. Beat in the sugar well. Add the brandy, gradually. Refrigerate for a few minutes before serving. Makes about 1 1/2 cups
Irish Triffle – Makes about 8 servings
1 stale spongecake
4 tablespoons raspberry jam
1/2 to 2/3 cup sherry
1/3 cup Irish whiskey, optional (see note)
*custard (recipe follows)
1/2 tablespoon granulated sugar
**few drops vanilla
1/2 cup almonds, blanched and slivered, optional
**slices of kiwifruit and strawberries for garnish, optional
2 egg yolks
1 tablespoon granulated sugar
2 cups milk
To make trifle: Split the spongecake into three or four layers and spread each layer with raspberry jam.
Put the pieces in a pretty glass bowl. Pour the sherry (mixed with the whiskey, if desired) over the spongecake and let it soak an hour
To make the custard: Beat the egg and egg yolks together with the sugar. Heat the milk to just below boiling point and pour over the eggs, beating constantly. Cook the custard in the top of a double boiler over simmering hot, not boiling, water until it’s thick and creamy.
Pour the custard over the cake and cool.
Meanwhile, whip the cream with the sugar, fold in the vanilla. Pile the whipped cream over the top of the trifle. Decorate with the almonds, kiwi and strawberries if desired.
Note: The whiskey, when added to the sherry, gives the trifle a more pungent flavor. It’s not for all tastes. If in doubt, leave it out!
Hot Whiskey, also known as ‘hot Irish’ or just ‘punch’, is a favourite winter drink in Irish pubs.(Granny’s Note: also known as a Hot Toddy, good for what ails you)
1-2 tsp sugar
1 large measure Irish whiskey
slice of lemon
2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.
Submitted By Hel
Silliness – GCF: With the Trainer
I was working out the other day when I spotted a very attractive young lady entering the gym. I asked the trainer, “What machine should I use to impress that gorgeous girl over there?”
The trainer looked me up and down and said, “For you, I’d recommend using the ATM in the lobby.”