No workshops tomorrow! I’m going to be out of town, but Tempus will be at the shop.
It’s going back and forth from cloud to sun again. I haven’t seen any rain, but give it five minutes… There’s no real chance of rain until Monday and it’s kinda breezy. 63F and when the sun breaks through it goes up a couple….
Yesterday was long. I was late getting to the shop, but we got open and then Tempus started running errands. Eventually he was done enough to head home to work at the house, trying to get things cleaned up.
I was still sorting, pricing, tagging all kinds of things that have been building up over the summer. Some of it was recent, like a few pendulums and a worrystone that I missed, earlier, plus keychains. Some of it were things like a bracelet that got traded back in for something else, and a worry doll that needed some minor mending. Quite a lot was books that had been checked in, read and needed to be priced and set out for sale. …and it took all day.
Rowan and Geurin were there during the day. Rowan was going through the Circle property to figure out what we have and what we need. Geurin was heading into Newport, so she stopped by Mai’s and got me a few things that I’ve been in need of.
Today I *have* to get some sewing done. I don’t think I have nearly as much product to get sorted as yesterday, but that means I’m down to sorting and filing paperwork up front. Ew…. So, I’m going to sew. 🙂
Please remember that there’s only until this coming Monday to get your orders in for the Calendar special!!!!https://ancientlightshop.wordpress.com/clearance-and-sales/
fund-raiser products here: https://ancientlightshop.wordpress.com/ocppg-2014-fundraiser-promo-products/
Today is the anniversary of the day in 70CE when Jerusalem fell to Roman forces during the “Great Revolt”. The inhabitants were starving and had been for months, while the besieging armies crucified those who were tyring to escape, sometimes 500 in a day where the folks inside the city could see them. The walls were razed and the city burned to the ground. Some information can be found here: http://en.wikipedia.org/wiki/First_Jewish%E2%80%93Roman_War#Fall_of_Jerusalem
Today’s Plant is the Early Blue Violet, Viola adunca – Violet leaves contain more vitamin A than spinach, and a half-cup of leaves has more vitamin C than four oranges, but rhizomes, fruits and seeds are poisonous. Other common names include the hooked-spur violet, Cascade violet, sand violet and the western dog violet. Found on Wiki here: http://en.wikipedia.org/wiki/Viola_adunca or here:http://blogs.evergreen.edu/sustainableprisons/blog/2012/01/12/spp-plant-profile-early-blue-violet-viola-adunca/ Feminine, Venus, Water – Protects against malevolent spirits, brings changes in luck & fortune, wear to help with headaches, dizziness and to bring calm and sleep, wear in a green sachet to heal wounds.
The shop opens at 11am today! Fall hours are 11am-6pm Thursday through Monday, although the time that we’re there is drifting earlier with the shorter 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
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 10/8 at 3:51am. Diana’s Bow – On the 3rd day after the new moon you can (weather permitting) see the tiny crescent in the sky, the New Moon holding the Old Moon in her arms. Begin on your goals for the next month. A good time for job interviews or starting a project. Take a concrete step! God/dess aspect: Daughter/Son/Innocence Associated God/dess: Vesta, Horus. Phase ends on 9/28/14 at 11:14am.
As early as 8 or 9 p.m. now look for Fomalhaut, the lonely 1st-magnitude Autumn Star, twinkling on its way up from the southeast horizon. It will be highest due south around 11 or midnight (depending on your location).
Uranus (magnitude 5.7, in Pisces) and Neptune (magnitude 7.8, in Aquarius) are high in the southeast and south, respectively, by 11 p.m. See our Finder charts for Uranus and Neptune online or in the September Sky & Telescope, page 50.
Goddess Month of Mala runs from 9/6 – 10/2
Goddess Month of Hathor runs from 10/3 – 10/30
Celtic Tree Month of Muin/Vine Sep 2 – 29
Celtic Tree Month of Gort/Ivy – (GORT), Hedera helix L., Sep 30 – Oct 27
Runic half-month of Kenaz/Ken/Kebo – September 13-27 – Ken represents a flaming torch within the royal hall, so it’s the time of the creative fire – the forge where natural materials are transmuted by the force of the human will into a mystical third, an artifact that could not otherwise come into being. The positive aspects of sexuality that are immanent in Freya and Frey come into play at this time. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 102 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
©2014 M. Bartlett, Some parts separately copyright
Celtic Tree Month of 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
Th 25 High 1:42 AM 7.1 7:07 AM Rise 8:35 AM 0
~ 25 Low 7:46 AM 1.2 7:08 PM Set 7:50 PM
~ 25 High 1:48 PM 7.6
~ 25 Low 8:15 PM 0.3
Affirmation/Thought for the Day – Live life vibrantly and energetically.
~ Those who have lost an infant are never, in a way, without an infant. – Leigh Hunt (1784-1859) English writer
~ A man ought to read just as inclination leads him, for what he reads as a task will do him little good. – Dr. Samuel Johnson (1709-1784) English writer, lexicographer
~ It all depends on how you look at things and not on how things are, in themselves. – Carl Jung
~ I submit that an individual who breaks a law that conscience tells him is unjust, and who willingly accepts the penalty of imprisonment in order to arouse the conscience of the community over its injustice, is in reality expressing the highest respect for the law. – Martin Luther King, Jr., Letter from Birmingham Jail
My love is deeper than the holler,
stronger than the river,
higher than the pine trees
growin tall upon the hill.
My love is purer than the snowflakes
that fall in late december
and honest as a robin on a springtime windowsill,
and longer than the song of the whippoorwill. – Randy Travis
Carolina Gold Rice Pudding Recipe – United States – 04 Sep 13
Long-grain Carolina Gold Rice became the basis of the economy in the Carolinas and Georgia when it was introduced into America in the 17th century. With a superior flavor, aroma, texture and cooking qualities (and a beautiful golden hue in the fields), the variety made fortunes for its producers and created an influential culture and cuisine in the city of Charleston.
By the late 18th century, it was being exported worldwide. The wealth associated with its success and the blend of diverse ethnicities—Italian, African and Native American—working to produce the rice led to the development of the Carolina Rice Kitchen, North America’s first complete and distinct regional Creole cuisine. After the Depression, new varieties took over and Carolina Gold rice became virtually extinct. Today it is at the center of sustainable recovery programs and has boarded Slow Food’s Ark of Taste, a catalogue of at-risk high-quality products from around the world.
The variety has exceptional nutritional qualities, subtle aromas and flavors of green tea, nutty almond and flowers and a chewy texture. Because of its unique starch composition, although it is a classic long-grain rice, it can emulate medium-grain or short-grain rice in cooking.
This fragrant rice pudding recipe is inspired by the flavor of the rice and is a contemporary take on the classic rice pudding. If you don’t have access to Carolina Gold Rice, use any short-grain rice for this recipe.
Rice Pudding Recipe – Serves 6
2 ½ cups whole milk
1 ½ cup coconut milk
2 inch knob of ginger, grated
Grated zest of one lime (approximately 2 tsp)
1 vanilla bean, split in two
1 tsp sea salt
½ cup brown sugar
1 ½ cup Carolina Gold Rice (or any short grain rice)
1 cup whipping cream
¼ cup candied ginger
Pour the whole milk and coconut milk into a saucepan with fresh ginger, vanilla pod, the lime zest and sea salt. Heat the milk mixture at a low temperature until bubbles form around the edges of the pot. Scrape the seeds from the vanilla bean into the mixture and discard the hard pod. Stir in the sugar and rice and bring to a boil. Reduce heat to a simmer and cook for an hour, stirring often to prevent the bottom from burning. If the rice is still crunchy, continue to cook until soft and creamy. Refrigerate until cool through. Whip cream to soft peaks and fold into chilled rice pudding. Top with chopped candied ginger and fresh slices of mango – or other comparable fruit in your area.
Recipe by Alexandra Emanuelli, Ark of Taste Intern at Slow Food USA
Recipe by Daniel Myers
This is a very simple soup recipe with ingredients that are very easy to have on hand. It’s warm and flavorful, without being overpowering. Note that the more finely the almonds are ground, the less of a “grainy” texture the final soup will have.
1 cup cooked chicken
1 Tbsp. butter or lard
2 cups chicken broth
1/2 cup ground almonds
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. grains of paradise
1/4 tsp. salt
Cut chicken into small pieces and sautee in butter until it starts to brown. Add remaining ingredients, bring to a boil, and simmer until thick. Serve hot.
Source [Le Ménagier de Paris, J. Pichon (ed.)]: BROUET DE CANELLE. Despeciez vostre poulaille ou autre char, puis la cuisiez en eaue et mettez du vin avec, et friolez: puis prenez des amandes crues et séchées à toute l’escorce et sans peler, et canelle grant foison, et si broyez très bien, et deffaites de vostre boullon ou de boullon de beuf, et faites boulir avec vostre grain: puis broyez gingembre, giroffle et graine, etc., et soit liant et for.
Source [Le Ménagier de Paris, J. Hinson (trans.)]: Cinnamon Soup. Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.
Source [Le Viandier de Taillevent, Pichon & Vicaire (eds.)]: BROUET DE CANELLE. Cuissiez vostre poulaille en vin ou en eaue, ou tel grain comme vous vouldrez; et le despeciez par quartiers, et friolez, puis prenez amendes toutes seiches, et cuisez sans peler, et de canelle grant foison, et brayez, et coullez, et le deffaictes de vostre boullon de beuf, et faictez bien boullir avecques vostre grain, et du verjus, et prenez girofle et graine de paradiz, braiez, et mettez emsemble; et soit lyant et fort.
Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Cassia soup. Cook your chicken (or whatever meat you wish) in wine or water, quarter it, and brown it [in lard]. Take completely dry almonds cooked without peeling, plus plenty of cassia; crush, sieve, and steep in beef broth. Boil well with your meat and some verjuice. Take cloves and grains_of_paradise, crush, and add. It should be thick and strong.
Published: May 18, 2007
Possible spice sub….
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. cardamom
Corn and Bacon Pie – Bon Appétit | February 2008 Susan Reid
Yield – Makes 8 servings – This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.
- 1 cup unbleached all purpose flour
- 3/4 cup fine-grind whole grain cornmeal
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
- 3 to 4 tablespoons ice water
- Nonstick vegetable oil spray
- 1/2 pound bacon, coarsely chopped
- 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
- 1 cup chopped red bell pepper
- 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
- 1 1/2 cups half and half
- 3 large eggs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped green onions
- 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)
Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.