Crones’ Tea at 3pm!
It’s dim, grey and quiet, just an occasional breeze. It’s only 43F. A Steller’s Jay is hopping from feeder to fuschia basket, setting the feeder swinging wildly.
Yesterday was slow and clunky for me. I had trouble sleeping the night before, so my mind was moving through mush, trying to get things done. Luckily, newsletter set-ups are pretty mindless, or rather the input goes straight to the output and doesn’t pass, “Go”.
Tempus had been soaking various vinyl cloths from the holidays and he scrubbed them and hung them to dry while he was getting a long, hot soak. I was doing laundry by that time, still stuff that had been dug out of where it was hiding. Most of what went into the laundry cart from the boxes on the porch was old costume stuff, or pieces of the fabrics that the costumes were made of. Some of it was from a trip that Arthur and Sash took to an Amtgard event in AZ a number of years ago. …and rugs…. I finally found Sash’s set of green rugs from when he was living at home, still.
I took a long nap and the spent the whole afternoon sorting files and trying to get everything ready for this next week while I was doing laundry. Almost every batch was “specialty laundry”, either a stain or a mending things. Yikes! Eventually I threw some potatoes into the oven and Tempus started a bread loaf.
This morning I made a peach pie for today’s Tea.
Today we’ll be at the shop. Tempus is running around with posters in the morning, but once he’s back the Readings sign will go out. I’m going to be sorting supplies for classes and workshops, but I’ve got to spend some more time working on newsletter files for next week. Crone’s Tea is at 3pm, too!
Today’s products are earrings!
Maslenitsa is a Slavic Feast. It literally means “Butter Woman”. Nowadays it is observed as part of the pre-Lent festivities, but it may originally have been just an end of winter feast like Caillach or some of the other more Western festivals. It’s a week of dairy products and pancakes! One of the odder ones to Western taste is a “red & black cake” which is several large pancakes stacked in layers with red and black caviar in individual layers and a cottage-type cheese in other layers, slathered with butter, and sliced like a layer cake. This is a totally different kind of pancake from our sweet ones! More here: http://en.wikipedia.org/wiki/Maslenitsa and here: http://en.wikipedia.org/wiki/Kostroma_%28deity%29
Today’s plant is the California Poppy, Eschscholzia californica. Everyone knows this one, right? 🙂 This is a different plant from the opium poppy and contains a different set of chemicals. It has the same magickal uses, however. The locals used it for an analgesic. Gender, Feminine – Planet, Moon – Element, Water – Deities, Hypnos, Demeter. Use in dream pillows and other sleep aids. Eat poppy seed as a fertility charm. Carry as a prosperity charm (money & luck). Make a sachet of flowers and tuck a question inside. Sleep on it. the answer will appear in a dream. http://en.wikipedia.org/wiki/Eschscholzia_californica
The shop opens at 11am today. 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 Waxing Gibbous. 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 at the Tide Change on 3/27 at 2:27am. Waxing Gibbous Moon – From seven to fourteen days after the new moon. For spells that need concentrated work over a ¼ moon cycle this is the best time for constructive workings. Aim to do the last working on the day of the Full moon, before the turn. Keywords for the Gibbous phase are: analyze, prepare, trust. It is the time in a cycle to process the results of the actions taken during the First Quarter. During this phase you are gathering information. Give up making judgments; it will only lead to worry. Your knowledge is incomplete. Laugh. Analyze and filter. LOOK WITHIN. God/dess aspect: Maiden/Youth, but in the uncommitted phase, the Warriors. Associated God/desses: Dion, Dionysius, Venus, Thor. Phase ends at the Full on 3/25 at 2:27pm.
Goddess Month of Columbina runs from 3/20 – 4/17
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14
Runic half-month of Berkana/ Beorc, 3/14-29 Half-month ruled by the goddess of the birch tree; a time of purification for rebirth and new beginnings.
©2013 M. Bartlett, Some parts separately copyright
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 21 Low 2:30 AM 3.6 7:17 AM Set 3:54 AM 60
~ 21 High 8:18 AM 6.4 7:30 PM Rise 1:55 PM
~ 21 Low 3:29 PM 1.2
~ 21 High 10:04 PM 5.8
Affirmation/Thought for the Day – When you go outside today, look up in the sky (not at the sun) and contemplate its infinite spaciousness for a minute or two.
~ My early and invincible love of reading I would not exchange for all the riches of India.- E.Gibbon
~ No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow. – Lin Yutang (1895-1976) Chinese writer
~ Nothing endures but change. – Heraclitus
~ Old age is not for sissies.- Bette Davis
It is the truth, a force of nature that expresses itself through me – I am only a channel – I can imagine in many instances where I would become sinister to you. For instance, if life had led you to take up an artificial attitude, then you wouldn’t be able to stand me, because I am a natural being. By my very presence I crystallize; I am a ferment. The unconscious of people who live in an artificial manner senses me as a danger. Everything about me irritates them, my way of speaking, my way of laughing. They sense nature. – C G Jung
Magick – Ostara Recipes
Greenhaven Ostara Recipes – http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
Cooking for Ostara often involves the first spring greens. It’s too early for most farmer’s markets to open, but this is prime season for gathering mushrooms and wild greens. Poultry, rabbit, and lamb are popular meats. Eggs appear whole or mixed into many dishes; whole eggs are often dyed or otherwise decorated. Milk, cheese, and other dairy products remain popular. Pastel colors and white prevail, sometimes accented with gold or silver. For background information and ritual ideas, see our main Ostara page. http://greenhaventradition.weebly.com/ostara.html
Elkloaf http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
1 handful of Rosemary & Olive Oil Triscuits, crushed (1/2 cup crumbs)
1/4 cup half-and-half
1/8 of a sweet onion, diced (about 1/4 cup)
several sun-dried tomatoes, diced (1/2 cup)
1 pound ground elk
1 teaspoon oregano
1/2 teaspoon fine sea salt
1/4 teaspoon fresh-ground black pepper
1/2 cup ketchup
1 teaspoon oregano
1 teaspoon rosemary
Preheat oven to 350º. Grease a loaf pan with olive oil.
Put a handful of Rosemary & Olive Oil Triscuits in a plastic bag and crush them with a rolling pin, until you have 1/2 cup of small crumbs. Pour the crumbs into a large mixing bowl. Add 1/4 cup half-and-half and one egg. Allow the mixture to sit for a few minutes so the crumbs will soften.
Meanwhile peel the onion, cut it into sections, and dice until you have about 1/4 cup of onion bits. Put the bits in a small bowl and set aside. Dice the sun-dried tomatoes. Add them to the bowl with the onion bits.
To the large mixing bowl, add 1 teaspoon oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon fresh-ground black pepper. Put the ground elk into the large mixing bowl, tearing it into small pieces with your hands. Add the diced onion and sun-dried tomatoes. Mash and knead the mixture until thoroughly blended; it should be fairly smooth and stick together well. (If it’s too dry, add a little more half-and-half; if it’s too wet, add more Triscuit crumbs.) Pat the mixture into an oblong shape and lift it into the loaf pan.
Pour 1/2 cup ketchup into a small bowl. Add 1 teaspoon oregano and 1 teaspoon rosemary. Mix with pastry brush. Use half the sauce to cover the top of the meatloaf, spreading it evenly with the pastry brush.
Cook the meatloaf for 55 minutes. Remove it from the oven and brush the remaining sauce over the top. Return the meatloaf to the oven and cook for another 5 minutes. Serves 5 people.
If you can’t find Rosemary & Olive Oil Triscuits, try substituting plain Triscuits plus 1 teaspoon rosemary and 1 teaspoon olive oil.
I had 1/4 of a sweet onion left over from a previous recipe, and didn’t need to use all of it. You can add more onion if you wish. This time the onion bits didn’t cook completely, although the meat did; they were still a little crispy. Next time I’ll try sautéing them first. Some meatloaves seem to soften onions more than others, even if the onion bits are of similar size.
I used kitchen scissors to cut the sun-dried tomatoes into strips, then held them together and cut crosswise to dice. This is the first time I’ve tried cooking with sun-dried tomatoes, and I’m thrilled with the flavor and texture. I like them much better than fresh tomatoes.
The flavors in this recipe are designed to complement the robust flavor of elk meat. Other game meat such as moose or venison would probably work. It’s not optimized for beef, though you could try that if you don’t have access to game.
Use a good tomato ketchup for the base of the sauce. Avoid ones that already have a lot of spices, or that list high fructose corn syrup as the first or second ingredient; you don’t want it too complex or too sweet. I used organic ketchup, which is nice and tangy, and made a perfect carrier for the oregano and rosemary. The sauce dries to a bright sticky coating with intense flavor.
The five of us devoured the whole meatloaf, with just enough room left for dessert.
This recipe was originally published in The Wordsmith’s Forge on 3/22/09, then revised for reprint 6/24/11.
Personal Omelette http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
This is more of an algorithm than a specific recipe. It’s ideal for Ostara celebrations in a solitary or small-group context, especially if people have different dietary needs or tastes.
Tools: Use a small nonstick skillet with sloped sides, and a plastic spatula with a fine edge. These make it easier to fold the omelette.
Heat: Turn the heat on so the skillet will be hot before you add the eggs. It should be hot enough that the egg mixture sizzles and starts to cook immediately, but not so hot that the egg layer promptly forms a huge bubble in the middle. On my stove, pointing the dial marker at “Low” is ideal.
Lubricant: Use about a tablespoon of ghee, also known as clarified butter, available in ethnic or international stores. It is better for you, and MUCH more heat-tolerant than ordinary butter or margarine, so it won’t burn. Ghee is a crucial ingredient in a perfect omelette – nothing else performs as well.
Eggs: In a small bowl, scramble together 1-3 eggs. Most people like a 2-egg omelette; vary according to appetite. Farm-fresh or organic eggs tend to have better color, texture, flavor, and nutrients than ordinary commercial eggs.
Milk: Add 1-3 teaspoons of milk. It makes the eggs blend better and improves flavor. Skim or other lite milk will save calories; whole milk, half-and-half, or cream make for a heavier and richer omelette. I typically use half-and-half, sparingly. Once the eggs are scrambled, mix in the milk. Pour the egg mixture into the skillet. If it doesn’t spread evenly, tilt the skillet gently to fill out the circle.
Spices: Salt and pepper to taste. White pepper doesn’t make dark flecks in the eggs, if you care about that. Sage, oregano, sweet marjoram, thyme, cilantro, or parsley are also good. Add just a pinch or a spinkle of spices to the top of the egg circle.
Cheese: Any kind of cheese that melts easily will work in an omelette. Swiss, cheddar, and mozzarella are excellent. Flavored herbal cheeses are also nice. Use 1-2 singles or about 1/8 cup of shredded cheese. If you’re carving cheese off a block, make thin slices or shavings so they’ll melt. If you want chunks of cheese, cut thicker slices from a block and dice them before starting the eggs. Add the cheese when the egg layer is mostly cooked but still wet on top.
Filling: Many types of vegetables (cooked or raw) and meat work in an omelette. Peppers, onions, mushrooms, and tomatoes are good vegetables. Chicken, turkey, sausage bits, bacon bits, beef chips, diced ham, etc. are good meats. (This is a great way to use leftovers.) Slice, dice, or chop them – and heat them if they were cold — before starting the eggs. Store filling ingredients in small bowls within reach of the skillet. Add about 1/8 to 1/4 cup of filling when the egg layer is cooked and the cheese is melting. Spread filling from the middle of the egg circle towards one edge.
Folding: With the spatula, carefully lift the empty edge of the egg circle. The underside should be light brown. Fold over the filling, press gently, and hold for a few seconds to allow the filling and cheese to meld. Turn the heat OFF. Let the omelette sit for about a minute. Check the underside; it should be a slightly deeper brown. Hold a plate close to the skillet, slide the spatula all the way under the omelette, and quickly transfer the omelette to the plate.
This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.