The rhododendrons are starting to bloom. There’ve been a few with flowers in warm micro-climes since February and the hybrids really started up at the beginning of this month, but I’m starting to see pink in various wilder spots. They’re always in full bloom by Mothers’ Day and one of the traditions when Grandma was still here was taking a drive to see her “pinkies” all over. She would wriggle like a little kid, grinning with happiness over those.
I managed to get a bunch of harvesting done before heading down to the shop yesterday: cherry blossoms from two trees, pear blossoms and violets, mostly, but a few thrift, and a couple of other random gleanings. We got the shop open and put out the Saturday stuff since it was supposed to be nice and then I settled in to working on the blossoms. It actually took me two hours because there was only one guy there and he wasn’t interested in the workshop. 🙂 No one was in for the rest of the workshops, so Tempus and did paperwork and other things. We got the beach agates pulled and re-started in the tumbler and I worked on blackwork card sorting, as well. Once those were done I got a nap and then started on the new versions of the blackwork pattern cards. I managed to get 3 of the 12 done and then Tempus cut them. It looks like that’s going to work.
Kitty and Red had stopped by earlier in the day on their way to a job, and then got to the shop just as we were closing, so they came up to the house with us to visit for awhile. It was really nice to see them both and to find out what they’re doing with themselves.
Today is supposed to be class day, but other than the 101 class in the morning, we don’t know whether there will be any more today than that until the young folks get there. Tempus will put the Readings sign out when I’m free.
This pic is of the new cord display. We now have split leather cord in white, ochre, black, green and turquoise, plus rubber cords with clasps, braided leather with clasps, rattail and hemp. These are intended for use with amulets or other pendants, although the hemp cord is in 5 yard bundles for use in braiding/cording, as well.
I was told that I should write about National Surprise Drug Test day today, but instead, Today’s Feast is that of the Founding of Rome in 753 (752?) BCE on this date by Romulus who plowed a furrow around the Palatine Hill to describe the boundary of his city. This is the date used in the Roman calendar that dates Ab Urbe Condita, (from the Founding of the City). There are a lot of different dates given, but the circumstances fall around this year pretty well, at least partially because of the dating of eclipses related to specific events. Romulus and Remus were abandoned as infants and nursed by a she-wolf (Lupa, honored in the Lupercalia) before being adopted by a shepherd. This date is also the celebration of the Palilia (Par Ilia) which is a feast of shepherds and their flocks. More here: http://en.wikipedia.org/wiki/Founding_of_Rome
Today’s Plant is the Douglas Fir, Pseudotsuga menziesii, sometimes called Oregon Pine, since it’s actually a pine, not a fir at all. These are common as Christmas trees, since they hold their needles better than many other trees, and are one of the better timber trees, growing quickly with a straight grain. Their main use, magickally, is in incense, since the resin has a good sweet scent. – Mars, Air/Fire – Attracting prosperity, purifying ritual areas and new homes, helping “stay the course” during difficult times. A wand or cone kept on the altar wards off evil influences. Carry cones to increase fertility and have a vigorous old age. Floor washes with the oil cleanse a space of negativity and ward off illness. Throw needles into winter fires for protection, or burn as incense for purification and divination. Place branches over the bed to keep sickness away, or to aid the ill. Hang a branch over the main door of your house to ensure continuous joy within. http://en.wikipedia.org/wiki/Pseudotsuga_menziesii
The shop opens at 11am, but we’ll be there earlier for classes. Spring hours are 11am-7pm 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 (it’s been wrong for a couple of days, <sigh>). 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 4/25 at 12:57pm. 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
Mercury will be in the eastern sky at sunrise all month, but will be very low for observers in the Northern Hemisphere. Southerners will fare better: this will be their best morning apparition of the year.
Goddess Month of Maia runs from 4/18 – 5/15
Celtic Tree Month of Saille/Willow Apr 15 – May 12
Runic half-month of Mannaz/ Man, April 14-28 – A time when the archetypal reality of the human condition should be meditated upon. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992
©2013 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Saille/Willow Apr 15 – May 12 – The Willow in the Tree alphabet stands for the female and lunar rhythms of life. She is water-seeking, thriving from preference on the damp margins of lakes and streams or across the low-lying water meadows. Water and the tidal movements of the sea are governed by the pull of the moon. The moon in its monthly rhythms is female, contrasting with the male sun’s daily and yearly turnings. In several ways, the Celts held women in higher regard than we do today. On the material level, women were property owners, and whoever controlled the property controlled the marriage. Women of all types and ages appeared in the Celtic pantheon, the spiritual strength and life-giving qualities given by both female and male recognized equally. There were colleges of Druidesses – learned women and teachers – respected equally for their gifts of see-ship, often expressed through dreams, or night visions.
Magical Associations: Romantic love, healing, protection, fertility, magic for women.
Saille – Willow Ogam letter correspondences
Color: listed only as bright
Meaning: Gaining balance in your life
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Su 21 Low 4:04 AM 2.1 6:22 AM Set 3:57 AM 72
~ 21 High 9:49 AM 6.1 8:09 PM Rise 3:51 PM
~ 21 Low 4:11 PM 1.2
~ 21 High 10:29 PM 6.9
Affirmation/Thought for the Day – I grow through my experiences.
~ If I should die, I have left no immortal work behind me — nothing to make my friends proud of my memory — but I have loved the principle of beauty in all things and if I had had time I would have made myself remembered. – John Keats, English poet
~ If you want to know what the word of “God” is, sit down and listen. – Kerr Cuhulain
~ It becomes us in humility to make our devout acknowledgments to the Supreme Ruler of the Universe for the inestimable civil and religious blessings with which we are favored. – James K. Polk (1795-1849) US President (11)
~ It is difficult to get a man to understand something when his salary depends upon his not understanding it. – Upton Sinclair (1878-1968) US writer
You have noticed that everything as Indian does is in a circle, and that is because the Power of the World always works in circles, and everything tries to be round….. The Sky is round, and I have heard that the earth is round like a ball, and so are all the stars. The wind, in its greatest power, whirls. Birds make their nest in circles, for theirs is the same religion as ours…. Even the seasons form a great circle in their changing, and always come back again to where they were. The life of a man is a circle from childhood to childhood, and so it is in everything where power moves. – Black Elk, Oglala Sioux Holy Man
Magick – Beltane Recipes
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COMBINE ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
MEDALLIONS OF PORK WITH RIESLING SAUCE http://www.unc.edu/%7Ereddeer/recipe/rec_beltain.html
12 ounces Pork tenderloin, cut into 1″ rounds
4 Tablespoons Unsalted butter
1 Onion, thinly sliced
3 Garlic cloves, minced
1/2 cup Dry Riesling wine
1/2 cup Raisins
3 Tablespoons Balsamic vinegar
1 Tablespoon Green peppercorns, ground
1/2 teaspoon thyme, minced
1/2 teaspoon oregano, minced
1/4 cup butter, chilled & cut into pieces
1/4 cup Pine nuts, toasted
Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.
Pork Chops With Cabernet/Thyme Glaze – serves 2 – http://crystalforest3.homestead.com/beltane.html A simple dish to prepare, thyme brings out the woodsy, savory flavor of the meat, with the cabernet jelly making it ideal for a special occasion.
1 pound pork chops
2 large cloves garlic, pressed
1 tablespoon olive oil
2 1/4 teaspoons fresh chopped thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken stock
2 tablespoons Cabernet Sauvignon jelly*
1/4 teaspoon Dijon mustard
1/4 teaspoon Herbes de Provence*
- In a bowl, combine the pressed garlic, olive oil, thyme, salt and pepper.
- Mix well.
- Rub the mixture onto the pork chops, making sure each chop has a good coating.
- Let the chops marinate for 15 minutes to an hour: the more time, the more intense the flavor.
- Put the chops in a pan and turn the heat to medium, moving the chops to insure that they don’t stick, then turn the heat to high and sear the chops quickly on each side.
- Remove them from the pan, and keep warm on a plate.
- Turn the heat to low.
- Pour the stock into the hot pan, stirring to release the baked on particles.
- Add the jelly, mustard and Herbes de Provence, stirring to blend all ingredients.
- Cook for one minute.
- Put the chops back in the pan to heat, about two minutes, along with any juices that may have collected on the plate.
- Be sure to turn the chops over so that both sides get glazed.
- Serve with rice or polenta, and spoon the glaze over the top of the chops.
*available in most gourmet food stores.
Macaroni and Cheese – Makes 4 servings – http://crystalforest3.homestead.com/beltane.html For classic comfort food, macaroni and cheese has to come out on top.
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup sour cream or plain yogurt
1/2 cup finely chopped onion
1/2 cup chopped celery
2 cups Cheddar cheese
- Cook pasta and drain.
- In a medium saucepan, melt the butter.
- Stir in the flour, then gradually stir in the milk.
- Heat and stir until thick.
- Remove from heat and stir in the sour cream, onion, celery, 1 1/2 cups of the cheese, and the pasta.
- Put the mixture in a 2 quart casserole dish.
- Sprinkle the remaining 1/2 cup cheese over top.
- Bake at 350 degrees F. for 45 minutes..
This recipe is from Now….you’re cooking! http://www.donogh.com/cooking/