The cloud cover is at 600 feet, but they’re saying “fog” for the whole day. It’s 52F, definitely the temperatures are dropping, even if not quite as cold at night. It’s not getting quite as cold because it’s cloudy at night.
Small birds have been mobbing the feeder. A small dark one is there at the moment. He looks like a vireo, but it’s hard to tell, since it’s so dim.
Yesterday flew by. I wrote furiously for a couple of hours after Tempus headed for the shop, but had to stop because he was due to be at work at 2pm. I got dressed and headed down to the shop and got to work right away, since there were customers in. I worked with people until about 3:30 when the flow stopped, then worked on herbs for a few and finally pulled out the sunstones and began bottling them.
We have a dozen bottles to add to the box and I may do a few more, bring that up to 15 or 20, before I stop and begin bagging, instead. I need some kind of size sorter, since there are so many. I wish I knew where the Lego sorter is! The colander has holes that are smaller than the neck of the bottles. I need to be able to judge better because I do have it happen that a stone that is too large jams in the neck of the bottle! My funnels are all either too large or too small. Oh….. Maybe I could drill a hole in a piece of scrap wood?
Eventually, it was 6pm and I started closing things up. I left the shop right around 6:30, came home and made myself a sandwich and ice-cube-trayed what was left of the morning’s coffee. I saw this recipe online: “Holiday Drink…Freeze coffee as ice cubes and toss in a cup of Baileys and Vanilla Vodka”. There were a number of other suggestions offered.: Baileys and World Series, Kahlua and Cream, Rum in cream…. It all sounded yummy, so I started with the cubes! …and put rum, cream and coffee in a slushie cup!
I took a little respite, reading mail and articles that I’d been saving, and also saved a couple of recipes for later, and then got back to writing, again. 3 pages a day is pretty good for me, but that’s not counting Facebook chats, e-mail responses and the newsletter, which brings my total, most days, closer to 7 pages and on my writing days 10+. …and then that needs to be edited and re-written, being gone over at least 5 times for most manuscripts…… Ugh…..
I’m going to be home, writing, today. I’m hoping that I’ll get far enough that late in the day I’ll be heading for the shop with a kit list in hand, but I’m not betting on it. Tempus will be at the shop, hopefully working on boxes….
Another shop variant on sand candles. There are small cauldron candles, either to be burned in a cauldron during ritual or to stand in for a cauldron in small spaced, since they’re formed in the shape of a small one!
Today’s Plant is Coltsfoot, Petasites frigidus var. palmatus. One of the best cough remedies out there, this is often smoked to help cases of chronic bronchitis and asthma. It is also made into cough syrups often combined with horehound. This is another plant where the medicinal and magickal uses seem to go together. Feminine, Venus, water – Add to love sachets and use in spell of peace and tranquility. The leaves, when smoked, can cause visions, and aid with breathing problems. .More here: http://en.wikipedia.org/wiki/Petasites_frigidus
Today is the Feast of St. Crispin and St. Crispinian, patron saints of shoemakers. “Cursed be the cobbler that goes to bed sober!” – Old English cry for this day, because there were feasts and guild parties all over England on this day. Also, prosperous householders, particularly in London would often contribute barrel after barrel of beer to the guild, much of which went into storage for later, but much was consumed, with great thanks, on the spot. Why the association with beer? It’s that time of year! Saint Crispin is often associated with the Battle of Agincourt as the battle was fought on Saint Crispin’s Day, and especially because of Shakespere’s St. Crispin’s Day Speech from his play Henry V. (It’s in the quotes, below!) More on the saints here: More here: http://en.wikipedia.org/wiki/Saint_Crispin More on the Knights of St. Crispin here: http://en.wikipedia.org/wiki/Order_of_the_Knights_of_St._Crispin
“Now shoemakers will have a frisken
All in honour of St Crispin”. – Traditional rhyme, St Crispin’s day
The shop opens at 11am! Winter hours are 11am-5pm Thursday through Monday, although we’ll be closing at sunset as that creeps backwards to 5pm. 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. Phase ends at the Tide Change on 11/1 at 4:50am PST. 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 Waning Quarter on 10/26 at 4:40pm.
Friday/Saturday, Oct. 25/26, 4:37–6:31 a.m. EDT – Double Shadow Transit on Jupiter #3 – All of this event will be visible all across North America.
Staying out late tonight? Keep an eye to the low east-northeast for Jupiter rising around 11 or midnight (depending on your location). Castor and Pollux shine to its left. About 45 minutes later, the waning gibbous Moon follows it up. And then once the Moon is well up, look to the Moon’s lower right for Procyon.
Jupiter is the brightest object in the morning sky all month. It is located in Gemini. There are several double shadow transits this month, plus a very rare triple shadow transit on Oct. 11/12.
Goddess Month of Hathor runs from 10/3 – 10/30
Goddess Month of Cailleach/Samhain runs from 10/31 – 11/27
Celtic Tree month of Gort/Ivy, Sep 30 – Oct 27
Celtic Tree month of Ngetal/Reed Oct 28 – Nov 24
Runic half-month of Wunjo/Wyn – October 13-28 – Wyn represents joy, the rune being the shape of a weather vane. The month represents the creation of harmony within the given conditions of the present.
Runic half-month of Hagalaz/Hagal – October 29-Novmber 12 – The Runic half-month of Hagal commences today, represented by the hailstone of transformation. It is a harbinger of the need to undergo the necessary preparations before the harsh northern Winter.
©2013 M. Bartlett, Some parts separately copyright
Gort/Ivy, Sep 30 – Oct 27 – Gort – (GORT), ivy – Ivy (Hedera helix L.) is also a vine, growing to 30 m (100 feet) long in beech woods and around human habitations, where it is widely planted as a ground cover. Ivy produces greenish flowers before Samhain on short, vertical shrubby branches. The leaves of these flowering branches lack the characteristic lobes of the leaves of the rest of the plant. Like holly, ivy is evergreen, its dark green leaves striking in the bare forests of midwinter. Ivy is widely cultivated in North America. It is a member of the Ginseng family (Araliaceae).
Gort – Ivy Ogam letter correspondences
Color: Sky Blue
Meaning: Take time to soul search or you will make a wrong decision.
to study this month Uilleand – Honeysuckle Ogam letter correspondences
Letter: P, PE, UI
Meaning: Proceed with caution.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
F 25 High 6:01 AM 6.0 7:45 AM Set 1:32 PM 69
~ 25 Low 11:26 AM 3.6 6:15 PM Rise 11:37 PM
~ 25 High 5:01 PM 6.5
Affirmation/Thought for the Day – To lie down and be discouraged is our temptation, but to hope and have faith is our wisdom.
~ Language fits over experience like a straight-jacket. – William Golding (1911-1993) English writer
~ The quiet hour of prayer is one of the most favorable opportunities he has in which to speak to us seriously. In quietude and solitude before the face of God our souls can hear better than at any other time. – O. Hallesby
~ No man is ever whipped until he quits in his own mind. – Napoleon Hill
~ Big pay and little responsibility are circumstances seldom found together. – Napoleon Hill
If we are mark’d to die, we are enow
To do our country loss; and if to live,
The fewer men, the greater share of honour.
God’s will! I pray thee, wish not one man more.
By Jove, I am not covetous for gold,
Nor care I who doth feed upon my cost;
It yearns me not if men my garments wear;
Such outward things dwell not in my desires.
But if it be a sin to covet honour,
I am the most offending soul alive.
No, faith, my coz, wish not a man from England.
God’s peace! I would not lose so great an honour
As one man more methinks would share from me
For the best hope I have. O, do not wish one more!
Rather proclaim it, Westmoreland, through my host,
That he which hath no stomach to this fight,
Let him depart; his passport shall be made,
And crowns for convoy put into his purse;
We would not die in that man’s company
That fears his fellowship to die with us.
This day is call’d the feast of Crispian.
He that outlives this day, and comes safe home,
Will stand a tip-toe when this day is nam’d,
And rouse him at the name of Crispian.
He that shall live this day, and see old age,
Will yearly on the vigil feast his neighbours,
And say ‘To-morrow is Saint Crispian.’
Then will he strip his sleeve and show his scars,
And say ‘These wounds I had on Crispian’s day.’
Old men forget; yet all shall be forgot,
But he’ll remember, with advantages,
What feats he did that day. Then shall our names,
Familiar in his mouth as household words –
Harry the King, Bedford and Exeter,
Warwick and Talbot, Salisbury and Gloucester –
Be in their flowing cups freshly rememb’red.
This story shall the good man teach his son;
And Crispin Crispian shall ne’er go by,
From this day to the ending of the world,
But we in it shall be remembered –
We few, we happy few, we band of brothers;
For he to-day that sheds his blood with me
Shall be my brother; be he ne’er so vile,
This day shall gentle his condition;
And gentlemen in England now-a-bed
Shall think themselves accurs’d they were not here,
And hold their manhoods cheap whiles any speaks
That fought with us upon Saint Crispin’s day. – William Shakespeare; King Henry V, Act iv, Scene 3. Spoken by Henry before the Battle of Agincourt, October 25, 1415
Magick – Samhain Recipes –
Compare with Colcannon!
Maso s brambory (recipe ©M. Bartlett 2009) (also called Brambory a klobasa)
Ethnic – Czech
Holiday – Samhain or Imbolc
Main Dish – Potato & meat
Serves 8 (or so)
Babicka loved this dish. She often made dishes out of season that she explained by when they were usually served, rejoicing in the easy availability of “things I have a taste for!” This is a “meat harvest (option 2)” or “end of winter” (option 1) dish.
8 large potatoes (don’t try to shortcut with potato flakes, bleah!)
1 pound of “made” sausage (opt 1) or 1 lb. of hamburger or 1 lb. of stew beef or meat scraps (opt. 2)
1/2 cup butter (Not Margarine!!!!!!)
1/2 cup cream
1 very large onion or two medium (I prefer red for the contrast)
1 teaspoon salt
1 tablespoon caraway seed
Butter dish with butter & Saltshaker for serving
Chopping Knife & board, large boiling pot, fry pan & spatula, colander, potato masher & bowl, stirring spoon, large casserole or crock pot (optional)
- Peel and hack potatoes for boiling
- Put the potatoes in the boiling pot with enough water to cover.
- Cook on medium heat until soft.
- Finely chop onion while they are boiling.
- Slice sausage or mince meat if necessary.
- Cook meat in fry pan and drain. Set aside.
- At this point wait until the potatoes are cooked, then drain the potatoes through the colander.
- Mash the potatoes in the bowl.
- Put butter in the bottom of the boiling pot and swirl to coat as it melts.
- Add the mashed potatoes and the rest of the ingredients to the pot.
- Cook over low heat while blending them together.
- Turn the heat to medium and keep stirring occasionally until the mixture is warm enough to eat. OR coat casserole or crockpot with reserved grease and add potato mixture. Turn crockpot to medium and heat at least 1 hour, or put casserole in over @ 350 for 1 hour.
- Serve with butter & salt on the side.
Note 1 – I actually remember this dish being served during butchering time. When I was very young and the “uncles” were in their 40’s and 50’s, my family would butcher a beef and several hogs in the late fall. Most of the scraps went into “chop meat” (we call it hamburger, but they did it with chopping knives, not a grinder), that was cooked immediately and frozen, or became sausage or went into dishes that were served during the 3 days of work. Freezers were very new, then, and my up-to-date (and proud of it!) aunts each had a large chest-style freezer to pack the winter’s meat into.
Note 2 – In late winter potatoes dug the previous fall begin to sprout or rot. Frozen meats are also reaching the end of their shelf life without an electric freezer. This dish and the various winter stews are the last remnants of a time before electric appliances made it possible to keep foods much longer and they had to be cooked before we lost them and went hungry.
From THE FESTAL BOARD Samhain edition by Rain Redknife NOTE: Real Pagans don’t steal. I worked hard to become a good cook, and so did the folks credited above. If you share these recipes elsewhere, pretty please care enough to leave the source tags on them!
Tahini Mushroom Soup (fast to make and re-heats well)
12 cups boiling water or Swanson’s vegetable broth (NOT a brown or tomato-ey broth!)
3 Tbsp. rosemary (leaves, not powder)
1 1/2 c. tahini
1 1/2 lb. sliced mushrooms
6 Tbsp. butter or olive oil
Salt and pepper
3 Tbsp. chopped parsley, optional but good
In a soup kettle or Dutch oven, saute mushrooms in butter for about 10 minutes, or until they give off juices. Meanwhile, steep rosemary in hot water or broth in a separate pan or bowl.
Remove mushrooms from heat. Add liquid to ‘shrooms, straining rosemary from it as you pour.
Stir tahini from the bottom before spooning it from can or jar. Place in a small bowl and dilute slowly with a little of the rosemary broth, stirring. Add mixture to soup and stir well. Salt and pepper to taste.
When ready to serve, re-heat just to very warm, not scalding. Top with parsley and serve.
Serves 12 as a soup course or 6 as a meal with bread and a salad.
Source: Adapted by me from Anna and John Spanos’ book Pure Greek Cooking.
Curried Pumpkin Stew – Contributed by White WinterWolf
1 quart (liter) chicken stock
2 cans pumpkin
1 pint (1/2 liter) whipping cream
1 cup sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
- Bring chicken stock to a boil
- Reduce to a simmer.
- Add pumpkin. Stir well.
- Add whipping cream and sugar.
- Bring to a good simmer.
- Add spices, serve hot!