There’s a great picture of the “product” from the Rural Tourism Studio, our grant came through! http://www.newslincolncounty.com/?p=76195
Can anyone help with cleaning up a shipwreck? There’s a lot of stuff that needs to be cut up before it can be hauled away. That’s this coming weekend. http://www.newslincolncounty.com/?p=76281
When I first came out to the study there was a pine siskin on the shining wet porch railing, just standing and looking at the morning. Right now a towhee is dancing around the rim of the feeder, not finding much. We need to refill.
Yesterday, after I got the newsletter out, I spent a little while bird-watching while I ate my breakfast. Driving down the seawall there were several herons again, along with the usual gulls and ducks.
We got to the shop on time, got open and did the usual morning stuff, then managed to get the inventory done through the Jaspers before I had to go finish setting up the classroom for the computer workshop. It was a fun workshop, more of a networking and support group than anything else. We’re going to keep doing these for awhile, every Monday at 2pm. Bring a computer or just a question and we’ll find you an answer! Darwinia came in right at the end of it, so the discussion hared off into historical recreation, cooking, kolace and illumination before everyone went home.
By that time Tempus was working on making a claim for some money that we’re owed by the state, so I worked on newsletter files until I started to doze off, then went and got a nap. When I woke he was getting mad at the fax machine. Very mad…. I know for a fact that he tried and tried for over an hour to send on particular fax through…. then changed machines and spent a little longer cussing at *that* one!
I read news for a bit, then went in the back and cut out a hood and bathrobe that I’ve been planning on making for quite some time. If you’ve seen the two tie-dye pattern blankets floating around the shop, it’s the rest of that fabric. It’s a very fuzzy fleece, almost a fake fur, and sheds horribly when first cut. Once cut, I stuffed the pieces into plastic bags to run through the dryer at home to get the bits out.
Then Laurel came in to shop and we ended talking about Mercury Retrograde. This cycle seems to be a personal physical injury thing for some reason. We’ve got several more days, so…. be careful, please! I’ve already heard too many stories, not to mention Tempus taking a header onto the kitchen floor and some silly person running their car off of the cliff into the ocean down in Yachats. http://www.newslincolncounty.com/?p=76128
Tempus finally got everything faxed and all the accompanying letters out, so back we went to crystals at nearly 9pm…. and finished around 11pm. We have to do the backstock on the crystals, but we brought the crate home. We’re *so* close to being done with this darned inventory! I have to fine-toothed-comb the files, check on the discrepancies and then re-set what we have left to figure. So close………….
We have chores to do today and I want to make a batch of kolache. Tempus has bread to do and there’s a potroast to thaw. I’m not going to be out in the garden, unless the rain really lets up, but we have the last of the rose hips to harvest (from the wild roses). We might be able to do something more towards picking up the back yard. I might even get the time to do a little mending.
We’re sitting and talking about the day over coffee. …and he’s re-filled the bird feeder.
The feast day of St. Perin, patron saint of Cornwall and tin miners, has come to be called Perrantide, a national day in Cornwall. It’s a created holiday from the 19th century, trying to develop some national pride, but it grew out of the tinworkers’ holiday that involved a lot of alcohol and food. http://en.wikipedia.org/wiki/St_Piran%27s_Day There are some fun stories about St. Perrin. One is that some folks tried to kill him by tying a millstone around his neck and pitching him into the ocean. He floated to Cornwall on the stone. The connection to the tinminers, tinsmelters & tinsmiths also is another tale that is related to the white on black cross of his symbol. Supposedly his hearthstone got very hot and tin rose to the surface in the form of a cross! http://en.wikipedia.org/wiki/Saint_Piran
Today’s plant – Evening Primrose is a huge family of plants that seem to have originated in Central America. They cover the Americas but have naturalized, escaping from gardens, in Europe. The young roots and shoots can be eaten, although it’s grown, mostly as an ornamental, but there are medicinal possibilities with this plant. Magically, it is used as a cure-all, in wound healing and to speed labor and delivery. More here: http://en.wikipedia.org/wiki/Oenothera Our local version: http://en.wikipedia.org/wiki/Oenothera_wolfii
The shop is closed on Tuesday/Wednesday. Winter hours are 11am-6pm Thursday 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! In case of bad weather, check here at the blog for updates, on our Facebook as Ancient Light or call the shop at 541-563-7154.
Love & Light,
Today’s Astro & Calendar
The Moon is a Waning Crescent. 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. Remember: what goes up must come down. Phase ends at the Tide Change on 3/11 at 12:51pm. Waning Crescent Moon –Best time for beginning introspective magicks that are more long term (full year cycle) A good time for beginning knot magicks to “bind up” addictions and illness (finish just before the Tide Change of Dark to New) and “tying up loose ends” God/dess aspects – Demeter weeping for her Daughter, Mabon, Arachne, Tyr. Phase ends on 3/7 at 1:53am.
Goddess Month of of Moura, runs from 2/20-3/19
Celtic Tree Month of Nuin/Nion, Ash, Feb 18 – Mar 17
Runic half-month of Tyr, 2/27-3/13 This is a time of positive regulation, sacrifice and hard work in order to progress.
©2013 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Nuin/Nion, Ash. The common ash (Fraxinus excelsior L.) is a major tree of lowland forests in much of Europe, along with oaks and beeches. It grows to 40 m (130 feet) in open sites, with a broad crown reminiscent of American elm trees. Ash was and still is an important timber tree, and is a traditional material for the handle of a besom. The common ash is occasionally cultivated in North America, and similar native ash species are widely grown as street trees. Ashes are members of the Olive family (Oleaceae).
Nuin – Ash Ogam letter correspondences
Color: Glass Green
Meaning: Locked into a chain of events; Feeling bound.
Ogam letter correspondences to study this month Oir – Spindle Ogam letter correspondences
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Tu 5 High 5:44 AM 7.8 6:46 AM Rise 2:14 AM 50
~ 5 Low 1:03 PM 0.5 6:10 PM Set 11:45 AM
~ 5 High 7:37 PM 5.8
Affirmation/Thought for the Day – Sometimes we think the world needs policing, quality control. But what it needs even more than that is encouragement and love.
~ Life isn’t about finding yourself. It’s about creating yourself. – Lunar Rainbow
~ Love your comrades in arms by being supportive, not enabling. – Kerr Cuhulain
~ Measure your self by your best moments, not by your worst. We are too prone to judge ourselves by our moments of despondency and depressions. – Robert Johnson
~ Much learning does not teach understanding. – Heraclitus
Saturday I think was the most dismal, awful day that could be imagined. All the shops were closed, and every place of business. No papers published. Nothing but church bells to be heard for the memorial services. Not a scrap of colour to be seen anywhere, and even the weather seemed to be in mourning, for snow was falling on the ground and gave the effect of black and white. Every house had drawn blinds from one till four, and the place looked like a blind town. – Joan Kyffin Willington (ed.), Maisie: her life in her letters from 1898 to 1902, 1992 (referring to the death of Queen Victoria)
Magick – Ostara Recipes
Flowery Canapes with Cream Cheese and Watercress
24 diagonally sliced baguette slices (1/2-inch)
1 (8 ounce) carton light cream cheese spread
1 1/2 tablespoons snipped fresh watercress
1 1/2 tablespoons snipped fresh chives
1 1/2 tablespoons snipped fresh basil
Pansies or Nasturtiums
- Combine cream cheese, basil, chives and watercress.
- Refrigerate, covered, several hours.
- Spread each baguette slice with about 2 teaspoons herbed cheese mixture.
- Top with an edible flower or watercress sprig.
Cucumber Shrimp Spread
Party Recipe or Appetizer – Dip
Enough for 8-10 people
1/2 pound small shrimp, (buy pre-cooked, pre-peeled from the meat counter, can buy frozen)
8 oz. cream cheese
1 clove garlic
1 cucumber, peeled, seeded and diced
3 green onions, finely chopped
1/2 cup sour cream
1 Tbsp. ketchup
1 tsp. Worcestershire sauce
Chopping knife and board, mixing bowl and spoon, measuring cups and spoons, vegetable peeler or sharp paring knife plastic spatula
- Let cream cheese sit out for an hour before starting this dip.
- Measure the shrimp out, too, if you bought frozen and not fresh, and let sit.
- Chop shrimp, garlic, green onions and toss into mixing bowl
- Peel the cuke, cut in ½, scrape out the seeds and chop the green part. Add to bowl. Discard peel and seeds
- Measure the rest of the ingredients into the bowl and mix well, scraping down sides with spatula to get it all.
Serve with crackers or party pumpernickel.
Make it Skinny – Use light cream cheese and light sour cream.
The Bues Party Dip, instructions and variations ©2008 M. Bartlett
Party Recipe or Appetizer – Dip
This takes a food processor or stand mixer
1 block of cream cheese (room temperature)
1 block Neufchatel cheese (this is on the same shelf with the cream cheese and usually packaged just like it! It’s a low-fat version of cream cheese.)
½ to 1 cup of skim milk (this varies, sometimes more, sometimes less)
You may need:
Chopping knife and board, measuring spoons or cups, various garnish and serving dishes as below.
- Take cream cheeses, peel off the foil and put in the food processor or mixer.
- Pulse several times (mixer – start on low) until spread around a little.
- Add milk ¼ cup at a time, running processor for at least 30 seconds between additions.
- You can tell when there’s enough milk because the machine begins to speed up, and the cheese starts to blend and have a smooth, instead of lumpy, look.
- Add flavor ingredients. (see below) Run food processor until smooth. Add more milk, if necessary.
- Spoon into serving or keeping bowls and refrigerate.
- Decorate as below. Serve with crackers, chips, vegetables or fruit pieces as noted.
Notes – If you overdo it on the milk, you can usually rescue the dip by getting it really cold in the fridge. Dips are ok a little sloppy!
Grandma’s trick for keeping the dips fresh is to use small bowls set in a tray of crushed ice and refill the bowls as necessary from boxes in the fridge.
All dips can be made up to 3 days ahead and stored in the fridge.
Grandma’s Avocado dip – 1 packet 4 Seasons Italian Salad dressing mix, 2 ripe avocados, peeled, seeded and cut into strips. Decorate with a slice of avocado. Great with Ritz Crackers. This will turn brown on top if it sits out or gets warm, but it’s still ok to eat.
Grandma’s blue cheese dip – 8 oz of blue cheese crumbles or cut an 8 oz block into ½ inch cubes. Add SLOWLY or the dip will be lumpy. If it isn’t “blue” enough, you can add a couple of drops of blue food coloring. Grandma always had a blue foil starburst pick that she stuck in this one. I usually use slices of radish. This is good with vegetables or saltines.
Cheddar Dip – Add 1 cup of sharp cheddar, shredded. Use a few curls on top for garnish or a radish flower. This is good with party pumpernickel bread.
Mama’s Tuna Dip – 1 large can of tuna packed in water, drained well, 1 tbsp dill, 1 tsp fresh minced garlic, 1 tbsp onion flakes. Garnish with a “fish pick”, a skewer with the tuna picture cut from the label on the can and stuck to the skewer. This is good on rye party bread, or with saltines. It also makes good sandwiches, with a sprinkle of cheddar or parmesan on top. It needs to sit overnight in the fridge before serving.
Mama’s Onion Dip – 1 package Lipton’s Onion soup mix, 2 pkg., if you like it strong. Garnish with a spring onion flower. Good with finger-size vegetables.
Tigger’s Vegetable Dip – ¼ cup dried vegetable flakes, 1 can of sliced water chestnuts, drained, 1 can black olives, drained. It stays a little lumpy. Garnish with a slice of zucchini or cucumber. This is good with water crackers or bread and is another that needs to sit overnight in the fridge.
Sasha’s Too Cheesy Dip – Add one cup of sharp cheddar, shredded and 1 cup of fresh Italian cheese blend or ½ cup of dried Italian cheese or ½ cup dry Parmesan. Garnish with a frog. Great with vegetables or chips.
Papa’s Hot Stuff Dip – ¼ cup Mongolian fire oil, 4 dashes of Tabasco, ½ cup red pepper flakes, 2 tbsp chili powder. Garnish with a chili pepper. Caution – this dip’s other name is “3-alarm fire”! Best with bread.
Ricky’s Olive & Pepper dip (not spicy) – 1 large can of drained black olives, 1 4-oz. jar of green olives stuffed with pimentos, drained, 1 each, red, green and yellow bell pepper, chopped. This dip doesn’t get smooth. Use pepper strips for garnish. Good with Water Crackers, cheese “fingers” or sesame sticks.
Arthur’s Reese’s Dip – 1 cup peanut butter, 1 small can of salted peanuts, 1 cup of dark chocolate chips. This dip is supposed to be lumpy. Serve with fruit or bread. Also good on croissants. It’s even good with celery sticks. Garnish with chocolate chips.
Amor’s Chocolate Fruit Dip – 1 ½ cups of hot chocolate mix, with or without marshmallows, two healthy squirts of chocolate syrup. Garnish with holiday sprinkles.
I fell for it and asked, “Why?”
He said, “Well, if they went extinct, the water would all leak out!”
<sigh> I’ve been falling for those for over a quarter century…. ( This is from 4/21/12)