Minus Tide at 10:16 AM of -1.3 feet.
It’s warm! It’s well over 70F outside and the sunshine is quite hot. I’m not sure I didn’t scorch my nose and I was in the shade! What’s amazing to me is that the computer isn’t reporting anything anywhere around over 60F, but that’s what the phone company thermometer reads. There’s no real chance of rain until Friday night, so I guess I’m going to be watering this evening again and reminding Tempus to get the rosemary plants to where I can work on them.
Yesterday was quiet, only a couple of customers, but a lot of work happened. Tempus was taking furniture to the storage unit. I worked at the shop, prepping herbs (and getting rid of some that were too old), and when I got really tired, late in the day, I alternated reading City of Refuge (finally have my copy!!!) and embroidery.
The Waxing Crescent was high in a dark blue sky as we were leaving the shop. I watched Her for a bit while waiting for Tempus to grab one more thing and then one more thing. We didn’t leave the shop until well past 9pm and ate and went to sleep.
I woke and read a couple of times during the night. I’m not sure what Tempus was doing but after he got us coffee this morning he went back to sleep. I was trying to do mail and trapped under his computer.
When he finally woke, I got dressed and went out to work on my plants. I harvested quite a bit of thyme and did some weeding. I’ve got something like hawkweed or some such that planted itself in one of the boxes, so I’m having to pull seedlings every day or so.
Spring bloom across the street from the house 5/1/15 (by me)
Today’s Plant is the Primrose, Primula vulgaris. This plant, because easily grown, but easily killed, is very popular at garden centers. Even our local grocery and Fred Meyer’s have racks of them outside at this time of year. They’re often given as inexpensive gifts for Valentine’s, Easter, and Mothers’ Day. Both flowers and leaves are edible, the flavor ranging between mild lettuce and more bitter salad greens. The leaves can also be used for tea, and the young flowers can be made into primrose wine. – Feminine, Venus, Earth, Freya– grow blue and red ones to protect against reverses of fortune, yellow and pink to attract the small Fae. When worn, they attract the love of men, and can cure madness. If you dry them and sew them into a child’s pillow you will gain his undying respect and loyalty, but be sure that you deserve it, first! http://en.wikipedia.org/wiki/Primula_vulgaris
Did you even know that there is a Confederate Memorial Day? Unless you’re from the South, probably not… “Confederate Memorial Day, also known as Confederate Decoration Day (Tennessee) and Confederate Heroes Day (Texas), is an official holiday and/or observance day in parts of the U.S. South as a day to honor those who died fighting for the Confederate States of America during the American Civil War. Nine states officially observe Confederate Memorial Day: Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Texas.” From Wikipedia http://en.wikipedia.org/wiki/Confederate_Memorial_Day It’s the original celebration that Memorial Day weekend at the end of May started from.
The shop opens at 11am! Summer hours are 11am-7pm Thursday through Monday. 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,
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 5/21 at 2:14pm. 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 5/13 at 10:02am.
Three zero-magnitude stars shine after dark in May: <<<< Arcturus high in the southeast, Vega >>>>>> much lower in the northeast, and <<<< Capella in the northwest. They appear so bright because each is at least 60 times as luminous as the Sun, and because they’re all relatively nearby: 37, 25, and 42 light-years from us, respectively.
Saturn (magnitude +0.2, between the legs of Ophiuchus above Scorpius) rises about a half hour after brighter Mars, following about 9° to Mars’s lower left. By early dawn they’re getting low in the south-southwest, with Saturn now upper left of Mars and fainter Antares about 5° under them.
Goddess Month of Maia runs from 4/18 – 5/15
Goddess Month of Hera runs from 5/16 – 6/12
Celtic Tree Month of Saille/Willow, Apr 15 – May 12
Celtic Tree Month of Huath/Hawthorn, May 13 – Jun 9
Runic half-month of Laguz, April 29-May 13 – Stands for: Water (or Lake) Color: Black & White (Green) Casting meaning: Laguz represents the power of water and its easy flowing nature. We must learn to “go with the flow” when this rune shows up in a reading so that we can take full advantage of our powers.
Runic half-month of Inguz/Ing, 5/14-5/28 – Male consort of Nerthus, the Earth Mother, Ing is god of the hearth. This time of year expresses potential for abundant growth. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 70.
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Saille/Willow, Apr 15 – May 12 – The Willow in the Tree alphabet stands for the female and lunar rhythms of life. She is water-seeking, thriving from preference on the damp margins of lakes and streams or across the low-lying water meadows. Water and the tidal movements of the sea are governed by the pull of the moon. The moon in its monthly rhythms is female, contrasting with the male sun’s daily and yearly turnings. In several ways, the Celts held women in higher regard than we do today. On the material level, women were property owners, and whoever controlled the property controlled the marriage. Women of all types and ages appeared in the Celtic pantheon, the spiritual strength and life-giving qualities given by both female and male recognized equally. There were colleges of Druidesses – learned women and teachers – respected equally for their gifts of see-ship, often expressed through dreams, or night visions.
Magical Associations: Romantic love, healing, protection, fertility, magic for women.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Tu 10 High 3:18 AM 8.3 5:54 AM Rise 9:44 AM 12
~ 10 Low 10:16 AM -1.3 8:32 PM
~ 10 High 4:51 PM 6.9
~ 10 Low 10:24 PM 2.4
Affirmation/Thought for the Day – In the name of the maiden: I will play at least once a today! – Galen Gillotte
~ Warriors reinvent themselves, rising from their own ashes like the Phoenix. – Kerr Cuhulain
~ I’m an optimist, but I’m an optimist that carries a raincoat. – Harold Wilson
~ Daring is the simple key to magick and psychic ability. You have to believe before you put the magick key in the lock or it won’t work. – Kerr Cuhulain
~ Formal education will make you a living; self-education will make you a fortune. – Jim Rohn
Those who produce should have, but we know that those who produce the most – that is, those who work hardest, and at the most difficult and most menial tasks, have the least. – Eugene V. Debs (1855-1926) US Socialist Leader
QUICK POTS DE crème – Published: 01/01/2010 in quick and easy – Fast and easy to prepare, this adult-style chocolate “pudding” (actually, more a dense mousse than a pudding) is rated “R”… for rich!
AT A GLANCE
- PREP – 5 mins. to 7 mins.
- TOTAL – 2 hrs 5 mins. to 2 hrs 7 mins.
- YIELD – 6 servings
- 1 cup semisweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon espresso powder, optional
- 1 large egg, at room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur (e.g., Kahlua)
- Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
- Add the egg and pulse just until the mixture is smooth.
- Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
- Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
- Divide into 6 individual serving cups. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
- Serve with whipped cream, if desired. Or simply garnish with a sprinkle of confectioners’ sugar and fresh berries.
Yield: 6 servings.
Believe me. With this Yorkshire Pudding recipe you will never buy ready made ones again. This, my well proven recipe, used around the world and guarantees yours puddings will be risen, golden and delicious every time.
The secret to making Yorkshires, as they are fondly known, is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.
Yorkshire Puddings are a classic British recipe and one of the major components of England’s national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal.
Elaine Lemm is author of the world’s only book dedicated to the Yorkshire Pudding. This foolproof recipe is now deemed a classic method for making perfect puddings and is used by cooks around the world.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Depends on size of tin used.
- 4 large, fresh eggs, measured into a jug
- Equal quantity of milk to your measured eggs
- Equal quantity of all purpose/plain flour to measured eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
- Serves 6
- Heat the oven to the highest temperature possible, however, do not exceed 230°C / 450°F or the fat may burn.
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
- Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
- Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin,or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
- Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
- In Yorkshire serving the puddingis traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
- Yorkshire Puddings do not reheat well, becoming brittle and dry.
Traditional Bubble and Squeak Recipe, By Elaine Lemm, British & Irish Food Expert http://britishfood.about.com/od/easybritishrecipes/r/bubblesqueak.htm – Updated April 04, 2016.
Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the ‘Dictionary of the Vulgar Tongue’, 1785, that “Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.”
Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from linch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
One main component which is always there is mashed potatoes. The potato is the “glue” holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
- Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.
- Irish Colcannon Recipe
- Rumbledethumps Recipes
- 6 tbsp butter, and or vegetable oil (butter tastes the best)
- 125g / ½ cup onion, finely chopped
- Leftover mashed potato
- Any leftover vegetables, cabbage, swede, carrots, peas,Brussels Sprouts, finely chopped
- Salt and freshly ground black pepper
- Fried bacon pieces (optional)
- Prep Time:5 minutes
- Cook Time:15 minutes
- Total Time:20 minutes
- Yield:Depends on leftovers
- In a large frying pan melt the butter, make sure it doesn’t brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
- Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
- Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.