It’s 48F with a good stiff breeze, even if the computer says that it’s calm. 🙂 It also says it’s clear, but that’s an awful lot of clouds for “clear”! Today is forecast to be partly cloudy and cooler than yesterday.
I have to figure out what’s growing in the hanging pot out there. It used to be fuschias, but I thought they all died in the dry last summer?
We were busy at the shop, yesterday. We started the day with straightening out and putting away the things that we had brought down over our weekend. Before that was really finished Tempus had to take off for Newport. It looks like his paper route is going to expand quite a bit and he had to talk it over with his boss. While he was there he did a little shopping and then hurried back.
While he was gone I finished sorting a bunch of stuff and then potted up some plants: a couple of oregano starts, a buttercup and a big daffodil. After I cleaned up that mess I sat down to some sewing, but I had a *lot* of customers in. By the time Tempus got back, I was really wiped out. We had a late lunch and then worked on the inventory. We’re most of the way through the Herb Wall, and it’s gradually re-filling as we go.
Tempus made noodles with vegetables and ham for supper and then took off for his paper route. After working on the newsletters for a bit, I made chocolate-dipped candied ginger treats. Fred Meyer’s is carrying the chunk, instead of sliced, ginger and it’s *really* good dipped in semi-sweet chocolate! Tempus ran in really fast since he had inadvertently walked off with my rosewater and I got the marzipan done, too. By then I was ready to drop.
We’re both going to be at the shop today, at least part of the time. I hope we’ll get quite a ways on the inventory! I know Tempus has to go back into Newport to get his paycheck, but I can do headers while he’s gone. I have some sewing to finish, as well.
I’ve often heard people talk about “beach thistle”, but Sea Holly, Eryngium maritimum, isn’t one. It’s actually related to carrots. The young shoots can be blanched and eaten like asparagus and the roots (which can get up to 20 feet long!!!!) are peeled, boiled and cut, then braided and candied. Prepared thus they are a good cough and cold remedy. The roots can also be boiled or roasted as well and are very nutritious. It is native to Europe, but going extinct in certain areas. –Masculine, Fire, Venus – This plant is an aphrodisiac, pure and simple.
Today in Ancient Greece began the Urban Dionysia, the festival of the great tragedies in Athens, particularly during the 5th century BCE, although the festival continued will into the time of the Roman Empire. For 5 days, Satyr plays ended each day’s presentation of a 3-part tragedy (..think the Lord of the Rings movie, followed by a Bugs Bunny cartoon, all in one day…) and there was a competition for dithyrambs (ecstatic poetry that was sung and danced to) and short comedies, along with processions and sacrifices. There was another festival in summer, which featured comedies. Theater was sacred to Dionysus and theaters were considered to be temples. Inspiration came from the god. http://en.wikipedia.org/wiki/Dionysia#City_Dionysia
The shop opens at 11am. Spring hours are 11am-6pm Thursday through Monday, although the time that we’re there 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
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 3/23 at 5:01am. Waxing Gibbous Moon – From seven to fourteen days after the new moon. For spells that need concentrated work over a ¼ moon cycle this is the best time for constructive workings. Aim to do the last working on the day of the Full moon, before the turn. Keywords for the Gibbous phase are: analyze, prepare, trust. It is the time in a cycle to process the results of the actions taken during the First Quarter. During this phase you are gathering information. Give up making judgments; it will only lead to worry. Your knowledge is incomplete. Laugh. Analyze and filter. LOOK WITHIN. God/dess aspect: Maiden/Youth, but in the uncommitted phase, the Warriors – Associated God/desses: Dion, Dionysius, Venus, Thor. Phase ends at Full Phase which begins on 3/21 at 5:01pm.
This is the time of year when Orion declines in the southwest after dark, with his Belt roughly horizontal. But when does Orion’s Belt appear exactly horizontal? That depends on where you’re located east-west in your time zone, and on your latitude. How accurately can you time this event? If you’re near your time zone’s standard longitude, expect it around 9:15 this evening (daylight-saving time). . . more or less.
Venus continues to shine brightly at dawn all month, but is dropping towards the sun.
Goddess Month of of Moura, runs from 2/20-3/19
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.
©2016 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).
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
F 18 Low 3:40 AM 3.0 7:22 AM Set 4:47 AM 71
~ 18 High 9:31 AM 7.2 7:27 PM Rise 3:05 PM
~ 18 Low 4:29 PM 0.5
~ 18 High 11:00 PM 6.6
Affirmation/Thought for the Day – Make this a grace-filled day!
~ He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has. – Epictetus
~ For eternally and always there is only one now, one and the same now; the present is only thing that has no end. – Erwin Schrodinger
~ Shake the tree, and the fruit will fall. – Sandy Diva
~ A bird of unmindfulness flutters o’er ale feasts. – Norse Adage
Notice each windowpane has a different
Swirling pattern of frost etched on the glass.
And notice how slowly the sun melts
The glaze. It is indelible: a fossil of a fern,
Or a coelacanth, or a derelict who
Rummages in his pockets and pulls out a few
Apple cores. Notice the peculiar
angle of light in the slow shift of sunrise.
Where is the whir of the helicopter?
The search for escaped convicts in the city?
Be amazed at the shine and the wet.
Simply to live is a joy. – Arthur Sze (The Redshifting Web)
Ostara Magick –
Fried Bread and Eggs from http://recipes.swankivy.com/fridbrid.html
- 1/3 cup butter
- 1/2 cup heavy cream
- 7 egg yolks, beaten
- 1/4 cup minced anchovies (OPTIONAL!)
- 6 pieces of fried or toasted bread
Melt butter in medium saucepan over low heat. Beat in cream, egg yolks, anchovies. Stir until mix thickens and is creamy. Pour over toast. Serve hot.
Yield: 2 helpings
Source: Telesco, A Kitchen Witch’s Cookbook
Use for: Ostara
Egg Nest cookies – Chocolate, coconut and jellybeans make for great Easter cookies and bird nests They look like bird nests and with jelly beans inside, the kids will get a kick out of these Easter treats. One recipe will make more than 30 nests so this could feed a whole flock of guests. This is a sweet tweet you will want to use over and over again.
- 4 cups sweetened flake coconut
- 3 to 4 tablespoons mini chocolate chips
- 4 ounces (about 1/2 cup) mini jelly beans
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter or margarine, at room temperature
- 1 package (3 oz) cream cheese, at room temperature
- 3/4 cup packed light-brown sugar 1 egg yolk
- 1 teaspoon coconut extract
- Combine flour, cocoa powder, baking powder and salt in small bowl.
- Beat together butter, cream cheese and brown sugar in large bowl until smooth and creamy, about 2 minutes.
- Beat in egg yolk and coconut extract.
- On low speed, gradually beat in flour mixture in 3 batches until well blended.
- Stir in 3 cups of the coconut.
- Cover bowl with plastic wrap; chill 1 hour until firm enough to handle.
- Spread remaining coconut on waxed paper.
- Heat oven to 350 degrees
- Using level tablespoon, shape dough into 1-inch balls; roll in remaining coconut.
- Place on ungreased baking sheet, spacing about 2 inches apart.
- Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch.
- Cool on baking sheet or wire rack for 1 minute.
- Then press indentation into center of each cookie, using back of 1/2-teaspoon measuring spoon.
- Spoon about 1/4 teaspoon mini chocolate chips into each indentation.
- Top with 3 jellybeans to mimic eggs in the bird’s nest.
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!
Gingered Kiwi Fruit – adapted from http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
- 3 oz sugar
- 3 oz water
- ¼ cup crystallized ginger, minced
- ½ tsp vanilla extract
- 8 kiwi fuit, peeled and sliced
- 4 oranges, peeled and sliced
In a small saucepan over medium-high heat, combine sugar, water and ginger. Bring to a boil. Stirring constantly, boil until mixture reaches a light syrup consistency, about 3 mins. Remove from heat and stir in vanilla. Cool slightly. In a dessert dish, gently stir fruit slices and ginger syrup until well mixed. Cover and refrigerate until well chilled, about 2 hours.