I was grindingly tired when we got home yesterday and it wasn’t that late, nor had I done much of anything to warrant it. I was busy all day, doing headers, and I got the spoon that I started yesterday done to the point of carving out the bowl, which I’m going to have to do in back in the vise. Other than that… I helped customers…. I spent some time rearranging and putting up some of the things that were pulled out to get the bead organizer up. …but that kind of tired?
Tempus was doing a lot of paperwork and he finally got going on putting some of the new crystals up on the board. It’s getting full! I have to do headers for a few large pieces and then I’m going to dig into doing the same with the herbs.
Today we really have to get some of the shelves moved, so we have room to work and get a few more things put away.
Today’s Plant is Gillyflower, Clove Pink, Carnation, all names that are used for, Dianthus caryophyllus. This plant has been hybridized to the point where the basic flower and the florist’s varieties (which are all that show up in the article….) don’t look a bit alike, although they keep the scent. These also make a yummy tea. Even a single flower in a cup of green tea is enough! There is a lot of symbolism to the flower, depending on which culture you’re in, although they generally are thought to mean love, fascination, and distinction. They were used particularly in crowns of victory in ancient Europe. – Masculine, Sun, Fire,Jupiter – All-purpose protection, in healing for strength and energy (so perfect for hospital bouquets!) and for healing of broken hearts, add red, rather than pink blossoms. White are occasionally used for the protection of children or those who travel. Dried petals make a great addition to sachets, potpourris or incense since they strengthen the properties of other plants and herbs.http://en.wikipedia.org/wiki/Dianthus_caryophyllus
Zlaty Amos, the Czech Teachers Day, is held annually on the birthday of John Amos Comenius, a famous educator of the middle ages. Czech students nominate the teachers whose approach most motivates and inspires them to the competition Zlatý Ámos (Golden Amos). The coronation of “Golden Amos” (or the “teachers of the year” as we would say in the US) take place yearly on March 28, and yes, they really wear crowns! See more here (website in Czech, but there are pictures) :http://www.zlatyamos.cz/ and on Comenius here: http://en.wikipedia.org/wiki/John_Amos_Comenius
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
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 4/7 at 4:24am. Waning Gibbous Moon – Best time for draining the energy behind illness, habits or addictions. Magicks of this sort, started now, should be ended before the phase change to the New Moon. – Associated God/dess: Hera/Hero, Cybele, Zeus the Conqueror, Mars/Martius, Anansi, Prometheus. Phase ends at the Quarter on 3/31 at 8:17am.
Look south before dawn tomorrow morning the 29th for the waning Moon, Saturn, Mars, and Antares forming an uneven quadrangle, as shown at right.
Double shadow transit on Jupiter, March 2016 – Tuesday, March 29, 3:00–4:25 a.m. EDT – Shadows of Io and Europa cross Jupiter simultaneously. Jupiter’s Great Red Spot should cross Jupiter’s central meridian around 10:11 p.m. Eastern Daylight Time. At 10:54 p.m. EDT, Io disappears behind Jupiter’s celestial-western limb. Io reappears from eclipse out of Jupiter’s shadow at 1:41 a.m. EDT, just off Jupiter’s opposite limb. Subtract three hours from these times to get PDT.
Jupiter (magnitude –2.4, near the hind foot of Leo) shines high in the southeast after dusk and highest in the south by 11 or midnight. It sets in the west before sunrise. See our telescopic guide to Jupiter in the March Sky & Telescope, page 48.
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
©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
M 28 High 3:47 AM 7.3 7:03 AM Set 9:59 AM 84
~ 28 Low 10:34 AM 0.8 7:39 PM
~ 28 High 4:51 PM 6.0
~ 28 Low 10:24 PM 2.7
Affirmation/Thought for the Day – Worry is interest on money never borrowed.
~ Nobody can resist a ripe idea. The idea today is change. – Tansu Ciller, the first woman prime minister of Turkey
~ In the modern world of business, it is useless to be a creative original thinker unless you can also sell what you create. Management cannot be expected to recognize a good idea unless it is presented to them by a good salesman. – David M. Ogilvy
~ A man may devote himself to death and destruction to save a nation; but no nation will devote itself to death and destruction to save mankind. – Samuel Taylor Coleridge (1772-1834) English writer
~ Be humble for you are made of earth. Be noble for you are made of stars. – Serbian Proverb
Goddess blessings for you,
The peace and hope that She brings.
She reaches across any time and space,
And Her love never falters or changes.
She cradles you in Her arms,
Her hand in blessing is laid upon your head.
When you are feeling alone and despairing,
Or needful of unconditional love
She reminds you that you are Her child
And She is always with you.
Rejoice! For Her love that is stronger
Than the worlds of Spirit or Mankind. © Copyright 5/15/06, Beth Clare Johnson, (Mystic Amazon), email@example.com
Magick – Recipes
25 Homemade Coffee Creamers And Syrups (without the nasty additives) by Daisy Luther – bodymindsoulspirit | March 24, 2015 – http://www.bodymindsoulspirit.com/25-homemade-coffee-creamers-and-syrups-without-the-nasty-additives/
Places like Starbucks have taken flavored coffees to whole new level. At my local grocery store, there’s an entire refrigerated unit dedicated to decadent flavored creamers. Unfortunately, those creamers are rife with chemicals, including artificial flavors and neurotoxins like aspartame and sucralose. You certainly aren’t giving someone a “treat” by putting that stuff in their coffee. Here’s the list of ingredients for Coffeemate’s Hazelnut Creamer:
WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, COLOR ADDED, CELLULOSE GEL, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARRAGEENAN, DEXTROSE.
Sooooo….there’s no actual cream involved, nor is there any hazelnut mentioned in that chemistry project. Yum.
Here’s some great news, though: If you possess the ability to heat milk and use measuring spoons and a whisk, the fanciest flavors around can be yours, and at a fraction of the price of the artificial grocery store versions.
Start with an Excellent Coffee
Some studies show measurable health benefits for coffee drinkers. Those who drink more than 4 cups per day have a decreased risk of oral cancer, prostate cancer, and basal cell carcinoma. Moderate coffee consumption can also reduce your risk of developing Type 2 Diabetes. Coffee drinkers are also less susceptible to Alzheimers and dementia.
Some feel that coffee is not exactly health food, but it is incredibly high in antioxidants. Also, you can make far better choices than the usual offerings.
You should start with a good quality organic coffee bean . Green, or unroasted, coffee beans store the longest – if properly stashed away in a cool, dark place in mylar bags with a desiccant and an 02 absorber , it can last for ten years or more. Roasting coffee releases the oils, which means that the bean immediately begins to age.
Consuming conventionally grown coffee means that you are also consuming a significant amount of pesticides, according to Dr. Joseph Mercola of Mercola.com. Dr. Mercola is not a coffee fan but offers the following suggestions for choosing the best possible coffee:
If you simply MUST drink coffee here are a few tips to help reduce the chances of harmful effects:
Use organic coffee – Again, coffee is a heavily sprayed crop, so drinking organic coffee might reduce or eliminate the exposure to toxic herbicides, pesticides, and fertilizers. The only drawback is that the countries where coffee is produced probably have less control and monitoring for compliance to organic practices. You will also be helping to protect the health of the people working in the coffee fields, as you will be helping to reduce their toxic exposure as well.If you want to go a step further, look for fair-trade certified coffee , which means the coffee farmers have been paid fairly and treated well.
“Swiss Water Process” decaf — If you are going to drink decaffeinated coffee, be sure that it is one that uses a non-chemical based method of decaffeination. The “Swiss Water Process” is a patented method and is the best choice. Most of the major brands are chemically decaffeinated, even if it says “Naturally Decaffeinated” right on the container. If you are unsure of the methods, contact the manufacturer.
Unbleached filters — If you use a “drip” coffee maker, be sure to use non-bleached filters. The bright white ones, which most people use, are chlorine bleached and some of this chlorine will be extracted from the filter during the brewing process.
I always have a French press on hand, so that in the event of a power outage, fresh coffee can still be mine (for which my children are very thankful).
Sweet cream is very basic – it’s simply your dairy or dairy alternative, warmed enough to dissolve your sweetener.
3 cups of any combination of the milk of your choice
4 tbsp of your favorite sugar for unflavored sweet cream
1 of the variations below (all of them include various types of sugar)
Choose organic milk to avoid the addition of hormones, antibiotics and GMO-fed dairy.
Other options include animal product alternatives like soy milk, rice milk, and almond milk. If you make the milk yourself you are sure to have a wholesome ingredients list.
Try stevia , a low calorie sweetener made from the leaves of the stevia plant. (Some people dislike the licorice-like flavor of stevia)
Raw honey is always a delicious and healthy option to sweeten anything.
Add the flavor:
Choose an option from the list below. (Many of these combinations were created by my daughter, Rosie Luther). Stir them into a base of 1.5 cups of milk and 1.5 cups of cream. (I have only used cow’s milk products to make these but a friend tells me that the dairy alternatives work well too.
If you don’t want to make a full batch of the creamer, stir just a small amount of the flavorings into an individual cup of coffee and add milk.
Bring it to a low simmer:
Mix the sweetener and flavoring into the milk and bring to a simmer on the stove, whisking constantly until it begins to steam slightly. Remove from heat, allow to cool, then store in the refrigerator. Feel free to adjust the amounts for stronger or sweeter flavors. Don’t bring it to a boil, because your creamer will curdle.
Choose Your Favorite Flavor
- Mocha Java: 2 tbsp of cocoa powder , 4 tbsp of muscovado (or brown) sugar
- Mexican Mocha Java: 2 tbsp of cocoa powder , 4 tbsp of muscovado (or brown) sugar, 1 tsp of cinnamon
- Nutella aka Chocolate Hazelnut: (we make our own “Nutella” from scratch with a food processor) 4 tbps of Nutella or an organic chocolate hazelnut spread – no other sweetener needed
- Gingerbread: 2 tsp molasses, 2 tbsp of muscavodo (or brown) sugar, 1/2 tsp each of ginger, clove, and cinnamon
- Almond Toffee: 4 tbsp of sugar of choice, 1 tsp of almond extract
- Vanilla Latte: 2 teaspoons of pure vanilla extract, 4 tbsp of turbinado (or white) sugar
- Great White North Maple Java: 6 tbsp of pure maple syrup
- Mocha Mint: 2 tbsp of cocoa powder, 1/2 tsp of pure peppermint extract , 4 tbsp of turbinado (or white) sugar
- Cinnamon Roll: 2 tsp of cinnamon, 1 tsp of vanilla extract, 4 tbsp of muscovado (or brown) sugar, and a dash of salt (yep, salt)
- Caramel “Mockiatto”: 6 tbsp of muscovado (or brown) sugar, a dash of salt, 1 tbps of cocoa, and 1/2 tsp of pure vanilla extract
- Amaretto: 1 tbsp of almond extract , 4 tbsp of turbinado (or white) sugar
- Cherry Amaretto: 1 tbsp of almond extract , 4 tbsp of turbinado (or white) sugar, 1/2 tsp of cherry extract
- White chocolate mocha: 1 cup of white chocolate chips, 1 tsp of cocoa (melt the chips into the milk, whisking constantly)
- Mint white chocolate: 1 cup of white chocolate chips, 1 tsp of pure peppermint extract
- Black Forest: 2 tbsp of cocoa, 4 tbsp of muscovado (or brown) sugar, 1 tsp of cherry extract
- Chocolate coconut mocha: 2 tbsp of cocoa, 4 tbsp of turbinado (or white) sugar, 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Irish Cream: 2 tbsp cocoa, 1 tsp pure vanilla extract, 1/2 tsp almond extract, 2 tbsp of instant coffee, 4 tbsp of turbinado (or white) sugar
- Eggnog: 1 tsp of pure vanilla extract, 2 tsp of rum extract , 1 tsp of nutmeg
- Pumpkin Pie Latte: 3 tbsp of pumpkin puree, 1 tsp of pumpkin pie spice, 1 tsp of cinnamon, 4 tbsp of muscovado (or brown) sugar, 1 teaspoon vanilla extract
- Hazelnut: 1 tsp of hazelnut extract , 1 tsp of pure vanilla extract, 4 tbsp of turbinado (or white) sugar
- Frangelico Cream: 1 tbsp of cocoa, 1 tsp of hazelnut extract , 1 tsp of pure vanilla extract, and 4 tbsp of muscovado (or brown) sugar
- Chai Latte: Simmer 3 Chai tea bags in creamer mixture with 4 tbsp of muscovado (or brown) sugar
- Chocolate Raspberry: 4 tbsp of seedless raspberry jelly, 2 tbsp of cocoa
- Almond Joy: 2 tbsp of cocoa, 4 tbsp of turbinado (or white) sugar, 1 tsp of almond extract , and 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Salted Caramel: 6 tbsp of muscovado (or brown) sugar, a dash of salt
Top it off with a dollop of whipped cream and a drizzle or sprinkle of something, if you really want to channel your inner barista.
Make Flavored Syrups for Gifts
Of course, gift-wrapping a package containing a dairy product may not work very well. For giving, try making a flavored syrup (or a few of them), decanting into pretty bottles , and sticking a bow on top.
Syrups, like the kind at the fancy coffee places can be easily homemade. You need to make a syrup base: with 1/2 cup of turbinado (or white) sugar and 1 cup of water, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you: vanilla, rum, coconut, cherry, almond, etc.
You need to make a syrup base: with 1/2 cup of turbinado (or white) sugar and 1 cup of water, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you: vanilla, rum, coconut, cherry, almond, etc.
- 1/2 cup of turbinado (or white) sugar
- 1 cup of water
Simmer the ingredients above to dissolve the sugar, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you. You can mix them based on the recipes above, or you can try single flavors.
Look for pure extracts without artificial ingredients:
What Is Your Favorite Flavor?
Do you like flavored coffees? If so, what is your favorite and how do you make it at home?
About the author:
Daisy Luther lives in a small village in the Pacific Northwestern area of the United States. She is the author of The Organic Canner, The Pantry Primer: How to Build a One Year Food Supply in Three Months, and the soon-to-be-released The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply. Daisy’s articles are widely republished throughout alternative media. You can follow her on Facebook, Pinterest, and Twitter.
As in many homes on New Year’s Day, my wife and I faced the annual conflict of which was more important – the football games on television, or the dinner itself. To keep peace, I ate dinner with the rest of the family, and even lingered for some pleasant after-dinner conversation before retiring to the family room to turn on the game.
Several minutes later, my wife came downstairs and graciously even bought a cold drink for me. She smiled, kissed me on the cheek and asked what the score was. I told her it was the end of the third quarter and that the score was still nothing to nothing.
“See?” she said, continuing to smile, “You didn’t miss a thing.”