The house is cold this morning. We don’t usually turn on the heat this early in the year, but I’ve got my little heater running on my toes. Even past noon it’s only 53F and the sun is coming and going again. It’s very still, hardly a hint of breeze. The few leaves left on the alder are not even twitching. We’ve got a bit of rain due again tonight but for right now, it’s dry.
I spent the whole day yesterday, other than in doing chores, in front of my computer. I got my transcription done and then started in on some research. By late evening I was working on the week’s newsletters. I need to get them done but for the note, because I’m going to be gone over the weekend.
Oh, on the Magick section? I put the turkey stuff in early so that folks can think about it ahead of time or take advantage of the November sales and put some by. Did you know that the original TV dinners were turkey because of a surplus of meat one year? I’m hoping to set some up in a set of divided dishes that I originally bought for Grandma when I was setting meals up for her, but I figure to get ’em made early and then we’ll have some for those nights when it’s just too awful to face cooking.
Today we have more of the same. I want to finish getting the newsletters set up and maybe get some time down in the park, since I actually have the tripod this time. We also have some of the specialty fabrics to fold and there’s another batch still to wash.
Today’s Plant is Cow parsnip, Heracleum lanatum, or Indian Celery. Growing in every damp place along the roads out here, this is easily confused with seacoast angelica, and other plants, and even dangerously with water hemlock, if you don’t look carefully, or dig it up to check the root. It’s a huge plant (over 6 feet tall) with leaves large enough to make a hat from! Local peoples used it as a poultice plant for bruises and sores. The young stems and leaf stalks can be peeled and eaten in spring. The root makes a nice yellow dye. – Feminine, Water, Moon, Hathor – The flowers glow in the moonlight and I have used this as a plant of sacrifice to Bona Dea or the Great Mother in one of her many aspects as it is a symbol of the plenty of spring. More here: http://en.wikipedia.org/wiki/Heracleum_lanatum
Feast day of St Emeric, Hungarian prince – Emeric, born in 1007, was the son of St Stephen of Hungary. His father had trained him to succeed him but the young man died before his father, killed in a hunting accident in 1031. His tomb at Szekesfehervar, Hungary, was a pilgrims’ site, and many miracles were reported there. He was canonized with his father in 1083. The name Amerigo (cf Amerigo Vespucci, after whom America is named) is a variant of Emeric. More here: http://www.catholic.org/saints/saint.php?saint_id=3110 and here: http://en.wikipedia.org/wiki/Emeric_of_Hungary_%28saint%29
The shop opens at 11am! Fall hours are 11am-6pm, Thursday through Monday and closing will drift earlier with sunset times. 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,
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 11/11 at 9:47am. 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 11/6 at 9:47pm.
Algol should be at its minimum brightness, magnitude 3.4 instead of its usual 2.1, for a couple hours centered on 8:30 p.m. EST according to its recently revised predictions. Comparison-star chart.
The waning crescent Moon poses with Jupiter on the morning of Friday the 6th, then with Venus and Mars on Saturday the 7th.
Saturn (magnitude +0.6) disappears very low in the southwest during twilight. Bring binoculars. Don’t confuse Saturn with orange Antares twinkling 9° to its left or lower left. Good luck.
Goddess Month of Cailleach/Samhain runs from 10/31 – 11/27
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24
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.
©2015 M. Bartlett, Some parts separately copyright.
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24 – nGéadal – (NYEH-dl), reed – The term “reed” is used with great imprecision in North America, but it is clear that the reed of the ogham is the common reed (Phragmites australis (Cav.) Trin. ex Steudel). This is a giant grass, with stems as high as 4 m (13 feet). It grows in marshy areas, where it often forms dense stands. Like most other grasses, the vertical stems live only a single year, dying in the autumn and being replaced with new green shoots in the spring. The dead stems rattle and whisper in late autumn winds. Common reed has spread as a weed throughout the world; in North America it is widespread in cooler climates. Common reed is in the Grass family (Poaceae, or Gramineae).
“The Reed Month, is said by some to be most favorable for communication with ancestral spirits and the strengthening of all family ties, with magickal associations with fertility, love, protection, and family concerns. ‘Thin and slender is the Reed. He stands in clumps at the edge of the river and between his feet hides the swift pike awaiting an unsuspecting minnow to come his way. In his thinness the reed resembles arrows that fly, silver-tipped, up into the unknown air to land at the very source that one had searched for all these years. Firing arrows off into the unknown is an expression of the desire to search out basic truths. If you loose off without direction, the place of landing will be random. If the firing off is carried out with the correct conviction, determination and sense of purpose, then the act becomes secondary to the event that comes both before and after the moment.'” Source: Earth, Moon and Sky
Ngetal – Reed Ogam letter correspondences
Color: Grass Green
Meaning: Upsets or surprises
to study this month Mor – the Sea Ogam letter correspondences
Letter: AE, X, XI, M
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
W 4 Low 12:31 AM 1.1 6:58 AM Rise 12:07 AM 47
~ 4 High 7:18 AM 6.7 5:02 PM Set 1:55 PM
~ 4 Low 1:24 PM 3.0
~ 4 High 6:55 PM 6.1
Affirmation/Thought for the Day – Don’t confuse mere inconveniences with real problems.
~ All thoughts, all passions, all delights Whatever stirs this mortal frame All are but ministers of Love And feed His sacred flame. – Samuel Taylor Coleridge (1772-1834) English writer
~ I never forget a face, but in your case I’ll be glad to make an exception. – Groucho Marx
~ Anyone who says sunshine brings happiness has never danced in the rain. – Author Unknown
~ Power based on love is a 1000 X more effective & permanent than power derived from fear of punishment. – Mahatma Gandhi
Andy Says… More To Think About
- The best way to get even is to forget…
- Feed your faith and your doubts will starve to death…
- God wants spiritual fruit, not religious nuts…
- Some folks wear their halos much too tight…
- Some marriages are made in heaven, but they ALL have to be maintained on earth…
- Unless you can create the WHOLE universe in 5 days, then perhaps giving
“advice” to God isn’t such a good idea!
- Sorrow looks back, worry looks around, and faith looks up…
- Standing in the middle of the road is dangerous. You will get knocked down
by the traffic from both ways.
- Words are windows to the heart.
- A skeptic is a person who when he sees the handwriting on the wall,
claims it’s a forgery.
- It isn’t difficult to make a mountain out of a molehill –just add a little dirt.
- A successful marriage isn’t finding the right person; it’s being the right person.
- The mighty oak tree was once a little nut that held its ground.
- Too many people offer God prayers, with claw marks all over them.
- The tongue must be heavy indeed, because so few people can hold it.
- To forgive is to set the prisoner free, and then discover the prisoner was you.
- You have to wonder about humans; they think God is dead and Elvis is alive!
- It’s all right to sit on your pity pot every now and again. Just be sure to flush when you are done.
- You’ll notice that a turtle only makes progress when it sticks out its neck…
- If the grass is greener on the other side of the fence, you can bet the water bill is higher.
- You are richer today if you have laughed, given, and forgiven.
Magick – Recipes – I’m going to put some turkey things in here today. I know it’s nearly a month away, but if you read this stuff now, when the day rolls around it’ll be fresher in your mind. Also, turkey goes on sale this time of year and you might want to do some up ahead of time, have a slice or three and freeze the rest for later.
Check out this site — learn to cook a turkey!
Keep your Thanksgiving Celebration SAFE! Keep HOT foods HOT; COLD foods COLD!
Turkey Thawing Methods
Refrigerator thawing is recommended. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Thawing turkey at room temperature allows bacterial growth and is not recommended.
Thaw breast side up in its unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. (NO KIDDING. I have a 40 pound turkey so I started last week!)
Cold Water Thawing:
Thaw breast side down in its unopened wrapper in cold water to cover.
Change the water every 30 minutes to keep surface cold. Estimate minimum thawing time to be 30 minutes per pound for whole turkey.
Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then store in refrigerator or freezer.
Wrap turkey slices and stuffing separately, refrigerate and use within three days.
Use refrigerated gravy within three days.
Freeze leftovers if you plan to store them for a longer period of time. Wrap in heavy foil, freezer wrap or place in freezer container; for optimum taste, use stuffing within one month and turkey within two months.
Check out the turkey place: www.butterball.com They have “HOW TO” videos on how to handle that turkey.
Weights & Cooking Time
Turkey weight is the starting point for planning your holiday meal. Use the following calculator to determine how much turkey to buy and the Roasting chart as a guideline for planning the day’s schedule. While minor variations in weight do not significantly affect cooking times, always use a meat thermometer to determine doneness.
Butterball Open Pan Roasting Method.
Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2-1/2 inches deep.
Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle, but not touching the bone. When thigh is up to temperature and if turkey is stuffed, move thermometer to center of stuffing for stuffing temperature.
Place in a preheated 325°F oven.
When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast.
Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end times:
Weight (in pounds) 10 to 18
Unstuffed (in hours) 3 to 3 1/2
Stuffed (in hours) 3 3/4 to 4 1/2
Weight (in pounds) 18 to 22
Unstuffed (in hours)2 1/2 to 4
Stuffed (in hours) 4 1/2 to 5
Weight (in pounds) 22 to 24
Unstuffed (in hours) 4 to 4 1/2
Stuffed (in hours) 5 to 5 1/2
Weight (in pounds) 24 to 30
Unstuffed (in hours) 4 1/2 to 5
Stuffed (in hours) 5 1/2 to 6 1/4
Turkey is done when the meat thermometer reaches the following temperatures:
180°F deep in the thigh; also, juices should be clear, not reddish pink when thigh muscle is pierced deeply. 160°F in the center of the stuffing, if turkey is stuffed.
Before removing stuffing and carving, let turkey stand 15 minutes to allow juices to set and stuffing temperature to rise to 165°F.
(I have been following this method, personally, since cooking my first turkey nearly 30 years ago and haven’t poisoned anybody yet! My husband is a food inspector and we emphasize safe eating at holiday meals in our home. USE a thermometer. Many times people who come down with stomach upsets aren’t suffering from flu or overeating, but from food poisoning which is seriously dangerous for the very young, the ill, and the elderly.)
Silliness – Deep Thoughts from the Shower – Senior citizen discounts should just round dollar amounts down so we don’t have to wait in line behind them while they dig for change. – via Shower Thoughts