I was so tired yesterday morning that I way overslept again, and then after getting the shop open had to go take a nap! I did paperwork while Tempus was hanging lights, we did the spell candle inventory and then we did utility bills. Eventually, it was time for class and we finished Lesson One, as well as having a great talk after class.
Today’s plant is the tropical tree, the Rose Apple, Syzygium jambos – In ancient Sanskrit, the land now called India was referred to by the ancient Indians themselves as Jambudvipa, which means Rose-apple-land (jambud = rose apple; vipa = land). With its thick, leathery leaves and great span of branches, the Jambu Tree offers great shade and coolness against the sun. Stories tell that Lord Buddha sat in the shade of a Jambu Tree (the story is often told as a “Bodhi tree”), watching men plowing the land with oxen and meditating on the burdens we all must carry in this life. He was determined that he would either reach enlightenment or die where he sat. He finally saw his previous births and realized that people are born and reborn into different states according to their deeds. http://en.wikipedia.org/wiki/Syzygium_jambos Information on the Bodhi Tree, Ficus religiosa here: http://en.wikipedia.org/wiki/Bodhi_tree
The stone circles of Junapani are near Nagpur in the Indian state of Maharashtra and are dated from 1000 BCE to 300 CE. Megalithic burial monuments exist near the circles and unlike most in Europe contain human remains, and in one case, a horse. Some of the stones have “cup marks” and clusters of lines which seem to have astronomical significance More here: http://en.wikipedia.org/wiki/Stone_circles_of_Junapani
The shop is closed on Tuesday/Wednesday! Winter hours are 11am-5pm Thursday through Monday, although closing time is drifting later with the longer days. Need something off hours? Give us a call at 541-563-7154 or Facebook or email at firstname.lastname@example.org 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.
Love & Light,
Today’s Astro & Calendar
The Moon is in Hecate’s Brooch. 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 3/1. Hecate’s Brooch – 3-5 days before New Moon – Best time for Releasing Rituals. It’s the last few days before the new moon, the time of Hecate’s Brooch. This is the time that if you’re going to throw something out, or sweep the floors, or take stuff to Good Will, do it! Rid yourself of negativity and work on the letting go process. Release the old, removing unwanted negative energies, addictions, or illness. Do physical and psychic cleansings. Good for wisdom & psychic ability. Goddess Aspect: Crone Associated God/desses: Callieach, Banshee, Hecate, Baba Yaga, Ereshkigal, Thoth. Phase ends on 2/27 at 1pm.
During dawn on Wednesday the 26th, Venus shines upper right of the waning Moon low in the southeast. At the time of dawn in the Americas they appear closer together than they did on Tuesday morning.
Several hours earlier, the Moon passes right across — occults — Venus for central and western Africa, India, and parts of China and Southeast Asia (at roughly 5h Universal Time February 26th); see map and timetable. http://www.lunar-occultations.com/iota/planets/0226venus.htm
Mars (magnitude –0.3, in Virgo) rises around 10 p.m. now, a fiery blaze 6° to the left of icy Spica. The two of them are highest in the south around 3 or 4 a.m., with Spica now lower right of Mars. In a telescope Mars has grown to about 11 arcseconds wide, big enough for good 4-inch and larger telescopes to show surface features in good seeing. See the Mars map and observing guide in the March Sky & Telescope, page 50. http://www.nxtbook.com/nxtbooks/newtrack/st_201403/ Mars will be 15.1″ wide when closest to Earth in mid-April.
Goddess Month of of Moura, runs from 2/20-3/19
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn)
Runic half-month of Sowulo/ Sigel, 2/12-26 It represents the power of the force of good throughout the world and is the harbinger of victory and ascendancy over darkness. Runic half-month of Teiwaz/Tyr, 2/27-3/13 This is a time of positive regulation, sacrifice and hard work in order to progress.
©2014 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn), ash – the common ash (Fraxinus excelsior L.) is a major tree of lowland forests in much of Europe, along with oaks and beeches. It grows to 40 m (130 feet) in open sites, with a broad crown reminiscent of American elm trees. Ash was and still is an important timber tree, and is a traditional material for the handle of a besom. The common ash is occasionally cultivated in North America, and similar native ash species are widely grown as street trees. Ashes are members of the Olive family (Oleaceae).
Nuin – Ash Ogam letter correspondences
Color: Glass Green
Meaning: Locked into a chain of events; Feeling bound.
Ogam letter correspondences to study this month Oir – Spindle
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.
Affirmation/Thought for the Day – There are no coincidences or mistakes, just timely lessons.
~ There are more things to alarm us than to harm us, and we suffer more often in apprehension than reality. – Seneca
~ …and this, our life, exempt from public haunt, finds tongues in trees, books in the running brooks, sermons in stones, and good in everything. – William Shakespeare
~ I am always busy, which is perhaps the chief reason why I am always well. – Elizabeth Stanton (1815-1902) US reformer
~ Don’t tell fish stories where the people know you; but particularly, don’t tell them where they know the fish. – Mark Twain
People call me an optimist, but I’m really an appreciator….When I was six years old and had scarlet fever, the first of the miracle drugs, sulfanilamide, saved my life. I’m grateful for computers and photocopiers…I appreciate where we’ve come from. – Julian Simon (1933-1998) American Academic
- 6 hard-boiled eggs, peeled and cut lengthwise
- ¼ cup Mayonnaise (use the good stuff, tastes better!)
- ½ teaspoon dry ground mustard
- ½ teaspoon white vinegar
- ¼ teaspoon ground black pepper
- A dash of salt
- Paprika for garnish
- Remove the egg yolks to a small bowl and mash with a fork.
- Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
- Fill the empty egg whites with the mixture and sprinkle lightly with paprika. Adding a pinch of paprika into the mixture gives it a little extra something.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Note – I like to add a bit of pickle relish and a dab of horseradish and leave out the pepper & paprika and sprinkle with chopped parsley or sprigs.
Dilly Egg Salad – adapted from http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
(recipes can be doubled and make all 4 sauces)
- 8 eggs
- 2 TB mayo
- 2 TB Dijon mustard
- 1 tsp dill weed
- ½ tsp paprika (optional)
- 1/3 cup red onion, minced
- Salt and pepper to taste.
Place eggs in a large saucepan, cover in cold water and bring to a boil. Boil for 10-12 mins, remove from heat. Run eggs under cold water until cool. Peel and Chop.
Place eggs and remaining ingredients in a large bowl; mix well. Serve on on a bed of lettuce with sides of dipping sauce as below and pumpernickel bread ….
Makes 4 servings.
Dipping sauces – Make 2 of the ones below
- Mix 2 TB mayo and 2 TB Dijon mustard together. Sprinkle with fresh chopped chives.
- Take ¼ cup of frozen raspberries or strawberries and whirl in a blender with 1 Tbsp apple cider vinegar and top with chopped fresh mint leaves or lemon balm
- In a food processor mix ¼ cup of unsweetened plain yogurt with 1 inch of peeled cucumber and ¼ tsp wasabi powder.
- Not exactly a sauce, but make honey butter by whipping 1 Tbsp honey with ¼ cup butter and top with dill, tarragon or cilantro.
Fresh Asparagus Omelet – http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
- 1 TB butter
- 1 TB olive oil
- 8 stalks asparagus, cut into ½ inch pieces
- ¼ onion, chopped
- 6 eggs, beaten
- ¼ cup milk
- Salt and pepper to taste
- ½ cup shredded swiss cheese
In a non-stick skillet, heat butter and oil over medium heat. Add asparagus and onion; cook for 5 mins, or until tender. In a bowl, combine eggs, milk, salt and pepper. Beat egg mixture with a fork just until bubbles begin to appear; pour over asparagus mixture. Cook until eggs set on top; lift edges with a spatula to allow uncooked eggs to run under cooked eggs. When eggs are set, top with cheese. Cut into wedges. Serves 2 – 4.
*Why not go a step further and just set up an omelet bar. Just have lots of fixings and make them to order! What a fun thing to do! However, I love Spring asparagus and think this recipe sounds fantastic!