I love the roses right beneath the alder. I have this whole wash of the loveliest pink across that area….
Yesterday I spent more time cleaning up mail. …and promptly forgot one of the new passwords which meant that it took most of the day to get into the 2nd one. <sigh> Tempus worked in the kitchen in the morning and then took off for the friend’s place that he does cleaning, while I kept an eye on the bread loaf that he started.
I was doing more specialty laundry during the day and found several antimacassars of Babicka’s make, but there were a couple of a style she didn’t do. I asked Tempus when he got home and we think they were his Grandma Davidson’s.
I worked on the rose sugar, changing it to a larger jar, since it kinda overflowed all over the island, then went out for some more petals. It’s getting very syrupy. I also picked blueberries, ate a bunch and went to check on the plums. That’s part of my daily practice at this time of year. All year ’round I check on the garden each day, but in the summer it’s often a harvest-as-I-go thing and to check up on what my friends provide is a profound act of worship for me. I thank them, give them water and food and weed to keep them healthy and they return the favor. It had gotten up to 62F.
After that I got a shower, so I’d be ready to head down to the shop. We didn’t open, just got everything printed and I started hacking up and pasting motifs. I was only about 1/2-way when it was time for esbat, so I’m going to finish today.
We were dealing with the sun in our eyes as we started, but the marine cloud layer was rolling in before 6pm and by 8 it was done. Heading home around 10pm, once we were on the ridgeline things at water level were hazy, essentially overcast at 200 feet and only 51F.
I managed to squeeze out some reading time yesterday and was focusing on comets. Here’s a good article about the newest one and its relatives. http://www.spacedaily.com/reports/NASA_Comet_ISON_Observing_Campaign_999.html and a timeline of what to expect. http://www.spacedaily.com/reports/A_Timeline_Of_Comet_ISONs_Dangerous_Journey_999.html and then there was this one about a new coronal hole on the sun and what it means. http://www.spacedaily.com/reports/Large_Coronal_Hole_Near_the_Suns_North_Pole_999.html
Today’s Feast is the Horn Fair in Ebernoe in England. It’s a centuries-old fair, although it got revived about 150 years ago, so probably in a different form than in centuries past. It seems to be another fair that the English Revolution put on hiatus for awhile. It features a cricket match, and a roasted sheep whose horns are gifted to the winners. http://en.wikipedia.org/wiki/Ebernoe_Horn_Fair
Today’s Plant is False Lily of the Valley, Maianthemum dilatatum. It was eaten as a poverty food, and the berries won’t hurt you, but they aren’t particularly tasty, either. It was more used as a medicinal by the indigenous peoples, although modern medicine doesn’t substantiate the native uses. The leaves were eaten in spring as a purgative, leaves were made into poultices for scrapes and cuts and the roots were pounded to make a medicine for sore eyes. I don’t know of any magickal uses except against sterility. More here: http://en.wikipedia.org/wiki/Maianthemum_dilatatum and here: http://academic.evergreen.edu/projects/gardens/longhouse/monographs/false_lillyofthevalley.htm
The shop opens at 11am! 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 Waning Gibbous. 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. 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 on 8/5 at 2:561pm. 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. , Associated God/dess: Hera/Hero, Cybele, Zeus the Conqueror, Mars/Martius, Anansi, Prometheus, Phase ends at the Quarter on 7/29 at 10:43am.
Jupiter is climbing higher and higher above faint Mars in the dawn. On what morning can you first pick up Mercury?
The waning gibbous Moon rises due east late this evening. If you have a distant, flat eastern horizon, mark the spot. The Great Square of Pegasus stands on one corner well to the rising Moon’s upper left.
Saturn (magnitude +0.6, in Virgo) glows in the southwest after dusk, with Spica 12° to its lower right. Look about that far to the left of Saturn for fainter Alpha Librae. Less than 0.7;° upper right of Saturn this week lurks dim Kappa Virginis, magnitude 4.3.
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree month of Tinne/Holly – Jul 8 – Aug 4 – Energy and guidance for problems to come.
Runic half-month of Uruz/ Ur, 7/14-28 According to Pennick Ur represents primal strength, a time of collective action. A good time for beginnings! Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992
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.
©2013 M. Bartlett, Some parts separately copyright
Tinne Holly Jul 8 – Aug 4 – Tinne – (CHIN-yuh), holly – The holly (Ilex aquifolium L.) is a shrub growing to 10 m (35 feet) in open woodlands and along clearings in forests. Hollies are evergreen, and stand out in winter among the bare branches of the deciduous forest trees that surround them. Hollies form red berries before Samhain which last until the birds finish eating them, often after Imbolc. The typical “holly leaf” is found on smaller plants, but toward the tops of taller plants the leaves have fewer spiny teeth. Hollies are members of the Holly family (Aquifoliaceae). The common holly is often cultivated in North America, as are hybrids between it and Asiatic holly species. http://en.wikipedia.org/wiki/Holly
Tinne – Holly Ogam letter correspondences
Color: Dark Grey
Meaning: Energy and guidance for problems to come
to study this month – Ioho – Yew – Ogam letter correspondences
Color: Dark Green
Letter: I, J, Y
Meaning: Complete change in life-direction or attitude. http://en.wikipedia.org/wiki/Taxus_brevifolia
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 25 High 2:35 AM 8.1 5:56 AM Set 9:43 AM 93
~ 25 Low 9:12 AM -1.3 8:49 PM Rise 10:21 PM
~ 25 High 3:36 PM 7.7
~ 25 Low 9:37 PM 0.9
Affirmation/Thought for the Day – Some people have learned to earn well, but they haven’t learned to live well.
~ All truths are easy to understand once they are discovered; the point is to discover them. – Galileo Galilei
~ Our senses don’t deceive us: our judgment does. – Johann Wolfgang von Goethe
~ The three steps for movement in life – Twelve steps are nine too many. Here they are for any who may need: breathe in, breathe out, and GET OVER IT! – Griffin Black Swan
~ A man without wisdom is lacking in much. – Hamthesmal 29
The plants are
Browned leaves snap
In the breeze
Created by the fan pulling
Damp August night
Into the cluttered living room;
A jewel-eyed cat
Paces the mess
On the path to her own
Only she knows
The words that need to be said,
She knows, In her modern incarnation,
That the gods grant help
Only when we
Ask – Written and Submitted by Nicole S Kapise, Copyright 8/2004 (PaganDreamr)
Magick – Lughnasadh Recipes
Lughnasadh Bread Spell
In Wiccan tradition, and in many others, Lughnasadh is a day for preparing food from early ripening fruits like apples. It is also a time for baking bread in honor of the harvest.
Combining the two, make an applesauce bread. Stir the batter clockwise, focusing on any craft or sport in which you wish to excel. As you stir, chant,
Flour from grain,
the spell begins,
let the power rise within;
Apples from trees,
Tailtiu, bring _______
to my heart.”
Fill in the blank with a word that describes the area in which you want to encourage improvements or develop mastery. Eat the bread to internalize the energy.
Time-friendly alternatives here are buying frozen bread and adding diced apples to it, having toast with apple butter, or just enjoying a piece of bread and apple anytime during the day. Chant the incantation mentally. Then bite with conviction! – Adapted from Patricia Telesco~ From “365 Goddess”
Mix all dry ingredients in a large mixing bowl. Beat egg and buttermilk into the dry mix. Turn onto a lightly floured board and knead until smooth. Shape the dough into two round shapes and place in lightly oiled loaf tins. Draw a cross in the bread (for symbolism and baking purposes). Bake at 375ºF for 40-45 minutes. For a softer crust wrap loaf in a clean towel after cooling.
Yield: 2 loaves – Source: Franklin & Mason, Lammas, Use for: Lughnasadh
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.
Gnudi: Spinach and Ricotta Dumplings
Andrea Wyner Provided by: Taste Editors
25 mins total
10 mins prep
Recipe courtesy of Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns/Andrews McMeel Publishing, 2011. http://www.huffingtonpost.com/2011/10/27/gnudi-spinach-and-ricott_n_1061492.html
Gnudi means, well, “nude” – because these are nude ravioli, the filling without the outer pasta covering. They are delicious served with tomato sauce, as in this recipe, or with melted butter and sage.
- 3/4 cup steamed spinach, finely chopped
- 3/4 cup whole-milk ricotta cheese
- 1/2 cup grated pecorino or Parmigiano-Reggiano cheese
- 2 large egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 1 cup unbleached all-purpose flour
- 3 cups tomato sauce
- In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.
- Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a 9 by 13-inch baking dish. Set aside.
- Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3 to 4 minutes.
- Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi and serve at once.