Yesterday again passed in a bit of a haze for me. Tempus and Hatch took off for Newport early and brought back the brakepads, then Hatch headed for his interview in Portland, and got the job! Tempus got the brakepads on and then went to a friend’s to do her chores.
I was still working out of Arbeau, transcribing some music from the Renaissance notation into a music composition program that I need to learn. I figure if I’m impaired and I’m making mistakes, that makes sense…. I was also working on a type of ball that I’m doing for my toy research. I’m sewing it out of denim because I’m not certain of my ability to actually make one of leather, which is what the originals were.
Tempus is heading out again today. Our elderly friend is moving back home this weekend, so they’re going to be there supervising the cleaning. I have to get newsletters set up today and to keep going on the various projects. I have no clue whether I’ll be at the shop tomorrow, but I’m figuring on probably not, judging by the way I’m coughing, still. <sigh> I really do hate being ill, and this one is just pummeling me.
Today’s Plant is Sweet William, Dianthus barbatus. It is often called Carnation, just like others of the dianthusspecies and I’ve seen it misnamed “phlox” on plant tags at Fred Meyer’s. The difference is the scent. It still has a sweet scent, but not of clove, like gillyflower, or no scent, like phlox. The flowers are edible and attract butterflies and bees, and the seeds will draw birds, who sometimes will also go after the flowers. They’re good as cut flowers, lasting a decent while, being tall, and a cluster, rather than multiple stems. Cate Middleton had them in her bouquet as a nice touch when she married her “Sweet William”. They have the meaning of “Gallantry”. – Masculine, Sun, Air, Venus – All-purpose protection, in healing for strength and energy. Magickally it is very similar to Gillyflowers.http://en.wikipedia.org/wiki/Sweet_william
The Hilaria, the festival of Joy, is part of the celebrations in the Roman Republic and Empire surrounding Attis. Today, however, is the feast of the Mother of the Gods, Cybele and the resurrection of Attis that was held on the first day after the Vernal Equinox when it could be seen that day was longer than night. It was celebrated with games, and later in Roman history with processions and masquerades. http://en.wikipedia.org/wiki/Hilaria and more on Cybele here: http://en.wikipedia.org/wiki/Cybele
The shop is closed on Tuesday/Wednesday! Spring hours are 11am-6pm Thursday through Monday, although they’re drifting longer into the evening as sunset does. Need something off hours? Give us a call at 541-563-7154 or Facebook or email at email@example.com 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,
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 4/4 at 5:06am. 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 3/24 at 2:36pm. Waxing Crescent phase – Keywords for the Crescent phase are: expansion, growth, struggle, opportunity. It is the time in a cycle that you gather the wisdom learned in the new phase and communicate your intention to move forward. Light a candle. Write or read an affirmation. LISTEN & ABSORB. Commit to your goal. God/dess aspect: Maiden/Youth, energy and enthusiasm – Associated God/dess: Artemis & Apollo, Mayet/Djehuti, Freya/Frey. Phase ends at the Quarter on 3/27 at 12:43am.
Look well to the left of the Moon this evening for Betelgeuse in the top of declining Orion. Look lower right of the Moon for similarly-colored Aldebaran, not quite as bright, in Taurus.
Saturn (magnitude +0.3, at the head of Scorpius) rises around midnight daylight-saving time. It’s highest in the south just before dawn begins. Below or lower left of Saturn by 8° is orange Antares, the Scorpion’s heart. Look just ½° below Saturn before dawn for Nu Scorpii, a showpiece double star for telescopes. And less than 2° to their right is Beta Scorpii, an even finer telescopic double.
Goddess Month of Columbina runs from 3/20 – 4/17
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14
Runic half-month of Berkana/ Beorc, 3/14-29 Half-month ruled by the goddess of the birch tree; a time of purification for rebirth and new beginnings. Runic half-month of Ehwaz, 3/30-4/13 – Ehwaz, the horse; time of partnership between humans and Nature, as between rider and horse. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 55
©2015 M. Bartlett, Some parts separately copyright.
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14. Fern (FAIR-n) Alder – The common alder (Alnus glutinosa (L.) Gaertner) is common along lowland rivers, where it grows with aspens, poplars, and willows. Like willows, alders sprout from stumps. This allows them to regenerate after heavy flooding. In protect sites they may grow to 20 m (65 feet) tall. Their leaves are more blunt-tipped than most North American alders, which look more like the grey alder (A. incana (L.) Moench). This species is more common in the mountains of Europe, and is not restricted to moist soils. Like ashes, European alders are not widely cultivated in North American (they are often sold as black alders), but several native species are. Alder wood is said to resist rotting when it is wet, and was the wood of choice for pilings in many regions. Alders are members of the Birch family (Betulaceae).
Fearn – Alder Ogam letter correspondences
Letter: F, V
Meaning: Help in making choices; spiritual guidance and protection.
Ogam letter correspondences to study this month – Ailim – Silver Fir
Color: Light Blue
Meaning: Learning from past mistakes; Take care in choices.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
W 25 High 4:38 AM 8.1 7:10 AM Set 12:56 AM 25
~ 25 Low 11:30 AM 0.1 7:35 PM Rise 10:52 AM
~ 25 High 5:53 PM 6.4
~ 25 Low 11:29 PM 2.6
Affirmation/Thought for the Day – Imagine…Think…Act…Believe
~ Be a lamp, or a lifeboat, or a ladder. Help someone’s soul heal. Walk out of your house like a shepherd. – Dan Coyle
~ A Warrior doesn’t wish for a “Golden Age” or sit about endlessly dreaming of an unattainable future. The Warrior creates their reality. – Kerr Cuhulain
~ Believe it or not, one of the best “hex-breakers” is laughter. – Kerr Cuhulain
~ How I wish that somewhere there existed an island for those who are wise and of good will. – Albert Einstein
The future battle on the ground will be preceded by battle in the air. This will determine which of the contestants has to suffer operational and tactical disadvantages and be forced throughout the battle into adoption compromise solutions. – Erwin Rommel (1891-1944) German Field Marshal.
For the pears
4 pears, any type (8 pears, if you use the seckel variety)
2 tablespoons lemon juice
1 tablespoon sugar
2 tablespoons water
2 tablespoons unsalted butter
For the mascarpone cream
1 cup whipping cream
1 vanilla bean
1 cup mascarpone
1/4 – 1/3 cup sugar
2-3 tablespoons espresso, chilled
toasted ground almonds
Make the pears
Preheat oven to 375 degrees. Peel pears if you like (not really necessary if you buy organic), halve them lengthwise and core. Place cut side up in a roasting pan and sprinkle with lemon juice. Sprinkle sugar evenly over pear halves and dot with butter. Pour water into the roasting pan and bake pears for 30 minutes, basting with pan juices a few times. Flip pears over and bake an additional 30 minutes, basting with pan juices a few times. Pears are ready when a knife slips easily into the thickest part. (Seckel pears may take less time. Start checking for done-ness around the 40-minute mark.) Allow pears to cool to room temperature.
Make the mascarpone cream
Pour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add bean to cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Just before serving, pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso, and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with mixer running, sprinkle in sugar, beating until soft peaks form.
Top a pear half with a dollop of mascarpone cream. Add one or both of the finishing ingredients to taste.
Raspberry Linzer Cookies
Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like. Yield: 36 cookies (serving size: 1 cookie)
- 7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided
- 1 cup whole blanched almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon grated lemon rind
- 4 large egg yolks
- 6 tablespoons raspberry preserves with seeds
- 2 teaspoons powdered sugar
- 1. Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
- 2. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
- 3. Preheat oven to 350°.
- 4. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
- 5. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.
Cooking Light DECEMBER 2009
Roasted Root Vegetable Panzanella
Recipe courtesy Alton Brown 2013
For the salad
1 ½ pounds parsnips, peeled and cubed into 1/2-inch pieces
1 ½ pounds rutabaga, peeled and cubed into 1/2-inch pieces
1 tablespoon vegetable oil
½ teaspoon kosher salt
8 ounces red onion, diced into 1/2-inch pieces
8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
8 ounces hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled
For the vinaigrette:
¼ cup apple cider vinegar
¼ cup vegetable oil
2 teaspoons fresh thyme leaves
2 cloves garlic minced
1 teaspoon Dijon mustard
1 teaspoon sorghum or maple syrup
½ teaspoon freshly grated ginger
¼ teaspoon freshly grated nutmeg
Kosher salt, to taste
Freshly ground black pepper, to taste
Heat the oven to 425 degrees F. Place the parsnips and rutabaga in a large non-stick roasting pan, toss with vegetable oil and kosher salt.
Roast the parsnips and rutabagas for 30 minutes.
Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast the vegetables an additional 40 to 50 minutes.
While the vegetables roast prepare the vinaigrette: Combine the apple cider vinegar, vegetable oil, thyme, garlic, mustard, sorghum syrup , ginger and nutmeg in a small lidded jar. Cover and shake the jar until the dressing is emulsified.
Add the Brussels sprouts, bread cubes, to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Dress with the vinaigrette while still warm and season with salt and pepper as desired. Serve warm or at room temperature.
Yield: 8 to 10 servings