It’s 58F, really dim and grey and there was just rumble of thunder! The wind is running along steadily at 18mph, which means that the trees are thrashing. There is a high wind warning in effect and the high surf advisory. IOW it’s a typical Oregon winter storm day…. but it’s only September! Right at the moment it is raining hard enough that you can hear it pounding on the roof. Here’s the link for advisories. http://www.wunderground.com/US/OR/002.html#WAT
Except for a couple of teachers who vanished with no warning and couple of classes that got messed with because of phone calls or venue problems, and that the lighthouse shut down because of the weather, things were great! We did have people bailing and heading home because of the messy weather, but a lot stayed and have been having a great time. It passed in a bit of a blur for me, but by the time we were sitting around the event altar talking during Midnight Questions I was just as happy as can be with the way the event has been going. I think we quit around 1:30am….
At 2:30am, Tempus got a phone call from his boss from the newspaper. The presses were down! (wow…..) He’s going to be doing the Sunday paper setup in the shop around 8am, instead of at 3am. Classes will start at 9, as scheduled, so I gotta get out the door. Tempus is opening up as I’m typing.
8am – Registration
9am – Ritual – a traditional Asatru Faining – Alf
Elements – Earth magicks – Marius magicks
Workshop – Candle workshop, making votives – Anja
10am – Elements – Ritual Tools – Carl
11am – Activity – Ghost Hunt – Marius
Elements – Introduction to Shapeshifting and Animal Dance – Lupa
Workshop – Herb ID – Anja
Class – Correllian Nativist Wicca
Noon – Class – Overview of the Qabalistic Tree of Life – Jeanne
1-2 PM – Lunch Break –
2pm – Activity – Nature Walk with Sacred Plants. – Marius –
Class – Bioregional Totemism: Our Local Spirits – Lupa
Workshop – Roll Your Own – Making Magick Incense, Carl Neal
3pm – Workshop – Wands 101, Don’t zap the mundane!
4pm – Activity – Fairy Trek – Marius
Panel Discussion – Whose Tradition Is It Anyway? A Discussion of Cultural Appropriation – Lupa
5pm – Elements – Water Elementals as Friends – Silas
6pm – Raffle followed by Closing Ritual
Today’s Plant is Evening primrose, Oenothera species, sometimes called Sundrop or Suncup in Oregon. The young roots can be eaten like a peppery-flavored vegetable and the shoots can be used in salad. It can be used in poultices for wound-healing and to ease bruises. (Sun…it’s drying) Clinical trials don’t support the traditional uses for treatment of PMS (particularly bloating and water retention) or cervical ripening in pregnancy, but one of the varieties has promise as a treatment for breast cancer. – Masculine, Sun, Fire – This herb is often called the King’s Cure-all, used by a ruler to cure scrofula. It has powers of healing, particularly for drying “wet” wounds or injuries. It can be used in sleep sachets, and for spells to cure (or cause) alcoholism. http://en.wikipedia.org/wiki/Evening_primrose
The shop opens at 11am! Summer 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 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 New Moon on 10/4 at 5:35pm. 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 9/30 at 8:35am.
Goddess Month of Mala runs from 9/6 – 10/2
Goddess Month of Hathor runs from 10/3 – 11/30
Celtic Tree month of Muin/Vine, Sep 2 – 29 – Muin – (MUHN, like “foot”)
Celtic Tree month of Gort/Ivy, Sep 30 – Oct 27
Runic half-month of Gebo/ Gyfu – Sept 28-Oct 12 – Gyfu represents the unity that a gift brings between the donor & recipient. It is a time of unification, both between members of society and between the human and divine. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 102
Harvest 9/29 to 10/1
©2013 M. Bartlett, Some parts separately copyright
Muin – Vine Sep 2 – 29 – Muin – (MUHN, like “foot”), vine – The grape (Vitis vinifera L.) is a vine growing as long as 35 m (115 feet), in open woodlands and along the edges of forests, but most commonly seen today in cultivation, as the source of wine, grape juice, and the grape juice concentrate that is so widely used as a sweetener. European grapes are extensively cultivated in North America, especially in the southwest, and an industry and an agricultural discipline are devoted to their care and the production of wine. Grapes are in the Grape family (Vitaceae).
Muin – Vine Ogam letter correspondences
Meaning: Inner development occurring, but take time for relaxation
to study this month – Koad – Grove Ogam letter correspondences
Color: Many Shades of Green
Letter: CH, KH, EA
Meaning: Wisdom gained by seeing past illusions.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Su 29 Low 3:10 AM 1.2 7:12 AM Rise 1:48 AM 34
~ 29 High 9:46 AM 5.9 7:00 PM Set 4:09 PM
~ 29 Low 3:32 PM 3.0
~ 29 High 9:12 PM 6.3
Affirmation/Thought for the Day – You may not recognize it, but you are gifted for something! Whether it be big or small, do what you are gifted to do and you will be happy.
~ RUN toward your fears! Embrace them. On the other side of your greatest fears lives your greatest life. – Robin Sharma
~ If you realized how powerful your thoughts are… you would never think a negative thought. – Charmine Shing
~ The private control of credit is the modern form of slavery. – Upton Sinclair (1878-1968) US writer
~ The beginning of wisdom is the definition of terms. – Socrates
Hey ho for Hallowe’en ,
When all the witches are to be seen:
Some in black and some in green,
Hey ho for Halloween! – Traditional British song
During the summer months we constantly get emails saying, “Help! I just got a million pounds of [insert fruit of your choice here] what can I make with it??” If that’s you, this should be at the top of your list! And even if you don’t have a million pounds of anything, it should still be a the top of your list. You can use just about any fruit, and it’s perfect for those things that are just a little too ripe to eat any other way. My kids LOVE homemade fruit roll-ups (which is a way more appetizing name than fruit leather, so we’re going to say roll-ups, okay?) Now, I have absolutely nothing against pre-packaged foods. Heck, my 14 month old ate like 7 packs of fruit snacks before I even got dressed this morning. I’m not one of those moms who makes everything from scratch- but, it’s sure nice to do sometimes. I do like to encourage my kids to eat healthy, wholesome food, and it’s a bonus when they can help make it. Besides the fact that these taste simply amazing, you control exactly what goes in there, and I love that. No artificial colors or flavors or preservatives, just perfectly wonderful fruit and the amount of sweetener you like. I’m telling you; whether your 5 or 95, you’ll love eating fruit roll-ups!
You can use just about any fruit or fruit combination you can imagine. I got loads of raspberries and a few peaches yesterday from my sweet friend Carolyn, and we had some strawberries on hand already. I’ve never had a bad fruit combo, so play around and see what you like! And while this is fabulous with fresh fruit, you can also use frozen, or even fruit you’ve canned.
Prepare Fruit: Make sure your fruit is washed and then roughly chop just so you can measure. If you’re into measuring, that is. If you’re not into measuring than this recipe is totally for you since it really doesn’t matter if you measure or not! Those of you who need a number, you’ll need about 3 cups fruit for a standard size rimmed baking sheet (13×18, or 13×15). I always do a little more than that just so I have plenty and can make it as thick as I want. Toss the extra in a smoothie.
Sweeten: If your fruit is naturally sweet enough, you don’t even have to add anything. I always add a little somethin’ somethin’ to mine. You can use granulated sugar, honey, or even splenda or agave syrup. I’m going to add a little honey to my peach-strawberry mix. I added about 3-4 tablespoons. You can also add ground spices and extracts at this point. Keep in mind that flavors and sweetness intensify after drying, so less is more. For light colored fruits, add about 2 teaspoons lemon juice to prevent browning. You can add lemon juice to any fruit combo just to brighten the flavor.
Puree: Many (actually, most) recipes for fruit leathers/roll-ups have you simmer the fruit on the stove first. I used to do that until I realized I didn’t really have to- and you all know I will avoid dirtying a dish if I can! So just pop it all in a food processor so you can get it nice and smooth. This picture below is actually of my raspberry batch. I did all raspberries with white sugar and almond extract. Holy heaven-in-a-food-processor:
Taste the mixture after it’s smooth and add more sweetener if you need to. You need to be able to pour this mixture, so if you puree your fruit and it’s pretty thick, just add a little liquid. You can add water, or fruit juice.
Line Pans: Okay, technically this step should happen at the beginning, but whatever. Just be sure to line your pan. You’ll notice in the photo below, I’ve lined my pan with plastic wrap. While these are going in the oven, the temperature is so low it won’t melt the plastic so don’t stress about that. Just cover the entire pan with plastic and smooth out any wrinkles. You don’t want a ton of overhang, so trim if you need to, but make sure to leave at least an inch or two of overhang because it will kind of shrink up in the oven. Leave the edges loose (as in, don’t tighten them around the pan.) You can also use a silicone baking mat like in the strawberry batch below. Both silicone and plastic wrap work the best in my opinion. The fruit will stick to both foil and parchment so I don’t recommend those. If you do decide to try it, you need to spray it with non-stick spray or brush it with vegetable oil first. I think plastic and silicone really work the best so go with one of those.
Spread Puree: Use an offset spatula to gently spread the mixture in an even layer. The more evenly you spread, the more evenly it cooks. Keep the mixture away from the edges like in the photo below. You’ll want it about 1/8″ thick. Your puree should be thin enough that it pours, but thick enough to stay put where you spread it.
Cook: Set your oven temperature to the lowest setting. Mine is 170, many ovens will go down to 140. 170 works great, and it will be a little faster than 140. You’re basically just warming the air, helping the fruit dry faster. You can actually place the trays outside in the sun as well, but it does take much longer than the oven. And if you have a food dehydrator, obviously just follow the instructions for your machine.
This is where you will have to be patient. It takes about 6-8 hours, sometimes longer, for it to dry. If you aren’t going to be at home and you don’t want to leave your oven on, just keep the oven door shut and turn it off while you’re gone. Turn it back on when you get back and it will just keep on drying. I often make this in the evening and leave it in the oven for a few hours, then turn the oven heat off when I go to bed, and turn it back on in the morning until it’s done. You can test it by touching the center of the fruit mixture- it should not stick to your finger, and not indent when you touch it. The edges will cook faster than the center; if the edges look like they’re getting crispy, you can cut those off later, or brush them with a little water or juice during the baking process to rehydrate. Or if you overbake the entire pan, you can also brush with a little water until it’s pliable again.
I never thought fruit roll-ups could be gorgeous, but this raspberry one is gor-ge-ous! You can certainly strain out the seeds before cooking, but I happen to think straining raspberry seeds is a huge pain in the rear and I love the little bit of texture it gives to the final product.
Roll: You can wrap it right back up in the plastic, or cut a sheet of parchment to fit.
I like to use a pizza cutter and trim all of the edges (my kids love to eat that part) so I have nice clean lines to work with. Because I’m a freak like that. If you have a good (clean) pair of scissors, you could roll the whole sheet and then just snip all the way through the roll. If you’re like me and have 14 pairs of crappy scissors, none of which you can ever find when you actually need them, then cut into strips and then roll them up individually. Or if you want large rolls of fruit, you can do it that way. I love these little one-inch segments because they’re a great size for kiddos.
They make yummy little treats in lunch boxes or healthy snacks (for Mom and Dad too!)
It’s also a good idea to make lots because these will be gone in a heartbeat.
If stored well (I like to keep them in a mason jar) these can stay fresh up to several weeks, or so I’ve heard. I’ve honestly never had them last more than a few days.
Okay, one day. About an hour unless I hide the jar.
You can also freeze them.
Homemade Fruit Roll-Ups – From ourbestbites.com
2 1/2 – 3 cups ripe or slightly over-ripe diced fruit
sweetener to taste: honey, sugar, agave, etc.
2 teaspoons fresh lemon juice
optional: seasonings, spices, extracts to taste
Preheat oven to lowest temperature. 140° or higher. Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don’t use foil, parchment, or waxed paper), and spread to 1/8″ thick. Place in oven and bake for 6-8 hours, until center is not tacky anymore. Remove from oven and peel off of baking sheet. Cut into strips and roll in parchment or plastic. Store in airtight container or freeze.
-All fruits will produce slightly different results. Strawberries and Raspberries are two of my favorites, that consistently produce good flavor and texture. You might have to experiment to find what works well. If you’re going to make a giant batch, you may want to test one first to make sure it works well.
– The addition of sugar or honey enhances the texture and makes the fruit roll ups a little more chewy than if you leave it out.
– If using plastic wrap, it will shrink a little as the fruit dries, so do leave a little extra around the edges. A silicone baking mat works the absolute best in my opinion.