Yesterday started so late that there wasn’t much left of it! I had harvested some oregano, basil and mint before we headed for the shop, so that needed to be set out on the proper drying trays, first. We had coffee and sandwiches and then Tempus headed up to storage to work there.
When he got back he had a stack of pavers and a couple of shelf units and had rearranged things so that the stack o’stuff that was supposed to go to the kids last week wasn’t in the way. I went out and started on the pavers, but I couldn’t lift them. They’re both larger and heavier than I remembered. He had to work on it for me. We got the dirt added and got them watered, too, and then he tied up some of the rose vines that were trying to eat me while I worked and then I went back to dirt and watering. Eventually the bed was as far as it’s getting. He’s going to grab some more pavers this afternoon.
He headed in back to try to get the shelf units back into place and by 9pm he had things set up so that he could shut the door. I was writing. He needed to get some scans done and then we closed up and headed home. I managed to get a shower before I collapsed, but that’s about it.
Today he’s going to get some laundry done, grab more of the pavers and get more boxes out of the house. I have to go in back to see what I need to move and what needs to go where.
Today’s Feast is that of Damo, daughter of Pythagoras. The story goes that he willed her all his writings and knowing their worth, she taught from them instead of selling them. http://en.wikipedia.org/wiki/Damo_(philosopher) http://en.wikipedia.org/wiki/Pythagoreanism
Today’s plant is Wild ginger, Asarum caudatum – This is a different plant from the one usually used in magick, but has only slightly different properties. This is related to black pepper, kava and birthwort. –Masculine, Mars, Fire – This is used for “heating up” spells. While standard ginger is used in money, love, success and power spells, Wild Ginger is mostly used to add power, rather than on its own.http://en.wikipedia.org/wiki/Asarum_caudatum
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Love & Light,
Today’s Astro & Calendar
Full Moon – The day of the day before and day after the true Full Moon. “And better it be when the moon is full!”! Prime time for rituals for prophecy, for spells to come to fruition, infusing health and wholeness, etc. A good time for invoking deity. FRUITION Manifesting goals, nurturing, passion, healing, strength, power. Workings on this day are for protection, divination. “extra power”, job hunting, healing serious conditions Also, love, knowledge, legal undertakings, money and dreams. God/dess Aspect: Mother/Abundance/Kingship – Associated God/desses: Danu, Cerridwen, Gaia, Aphrodite, Isis, Jupiter, Amon-Ra. Phase ends on 7/21 at 3:57am. 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 8/2 at 6:12pm. 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 7/26 at 4:pm.
The tail of Scorpius lies low due south right after dark. How low depends on how far north or south you live: the farther south, the higher. Look for the two stars especially close together in the tail. These are Lambda and fainter Upsilon Scorpii, known as the Cat’s Eyes. They’re canted at an angle; the cat is tilting his head and winking. The Cat’s Eyes point west (right) by nearly a fist-width toward Mu Scorpii, a much tighter pair known as the Little Cat’s Eyes. It takes very sharp vision to resolve Mu without using binoculars.
Mercury and Venus are very low in bright twilight. About 15 minutes after sunset, start looking from them just about the west-northwest horizon; binoculars help. Venus is magnitude –3.9, Mercury, at magnitude –1, is only a tenth or a fifteenth as bright. Mercury is begins the week (July 15) less than 1° to the right of Venus, passes closely over Venus in the 16th, and ends the week (July 22) 4° to Venus’s upper left. Good luck.
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4, Tinne (CHIN-yuh)
Runic half-month of Uruz/ Ur, 7/14-28 According to Pennick Ur represents primal strength, a time of collective action. A good time for beginnings! Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4, Tinne (CHIN-yuh), holly – The holly (Ilex aquifolium L.) is a shrub growing to 10 m (35 feet) in open woodlands and along clearings in forests. Hollies are evergreen, and stand out in winter among the bare branches of the deciduous forest trees that surround them. Hollies form red berries before Samhain which last until the birds finish eating them, often after Imbolc. The typical “holly leaf” is found on smaller plants, but toward the tops of taller plants the leaves have fewer spiny teeth. Hollies are members of the Holly family (Aquifoliaceae). The common holly is often cultivated in North America, as are hybrids between it and Asiatic holly species.
Graves (1966) and others are of the opinion that the original tinne was not the holly, but rather the holm oak, or holly oak (Quercus ilex L.). This is an evergreen oak of southern Europe that grows as a shrub, or as a tree to 25 m (80 feet). Like the holly, the holm oak has spiny-edged leaves on young growth. It does not have red berries, but it does have red leaf “galls” caused by the kermes scale insect; these are the source of natural scarlet dye. Holm oaks are occasionally cultivated in North America.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 21 High 1:32 AM 7.9 5:52 AM Set 7:51 AM 99
~ 21 Low 8:26 AM -1.3 8:53 PM Rise 9:57 PM
~ 21 High 2:54 PM 6.8
~ 21 Low 8:29 PM 1.9
Affirmation/Thought for the Day – It isn’t difficult to make a mountain out of a molehill –just add a little dirt.
~ Every day do something that will inch you closer to a better tomorrow. – Doug Firebaugh
~ Never say anything about yourself you do not want to come true. – Brian Tracy
~ Knowledge comes from exchange and inter-pentetration of peoples, cultures and ideas. – Peter Grey and Alkistis Dimech
~ The struggle ends when the gratitude begins. – Neale Donald Walsch
If we teach school children the habit of being skeptical perhaps they will not restrict their skepticism to aspirin commercials and 35,000 year old channelers. Maybe they will start asking awkward questions about economic or social or political or religious institutions, and then where will we be? Skepticism is dangerous. In fact, it is the business of skepticism to be dangerous. That is exactly its function. – Carl Sagan
- 1 recipe Cheddar Cheese Bread
- 1/2 recipe Banana Bread
- 1/2 recipe Apple Bread, minus the recipe’s suggested topping
- 1 recipe Cornbread
Bake each of these loaves, or any combination you prefer. (These have been chosen for this harvest recipe because they use bananas, corn, apples, and cheese, which are to some extent traditional foods for the harvest holidays.) Cut into strips or blocks that are easy finger-food size, and arrange in a basket–and take to a gathering or picnic! Bring sweet butter and honey!
When bringing this bread to a location where it will be in open air for more than a couple hours, it’s better to use a container that can be sealed! This container has a fitted lid.
NOTE: If you’re not such a masochist as to bake four loaves of bread on the same day, try getting into the holiday spirit by making a partial-week project out of it. I suggest baking the breads in this order: First banana bread, then apple, then cheese, then cornbread. Banana bread keeps the longest and stays moist for quite a long time without having to even be refrigerated. Apple bread stays good a long time too, but slowly becomes more mushy and less fluffy–try not to make this more than two days in advance of the date you’ll need it. Cheese bread, because it does have cheese, will spoil earlier–you’ll want this in an airtight container. And cornbread should be made a day in advance at the most for best freshness. Also, the cheese bread is the only one that requires rising time. The others are either flat breads (cornbread) or they do their necessary rising with the help of baking soda.
Banana bread and apple bread are very moist while cornbread and cheddar bread are drier breads, so keep this in mind when storing them in a shared container! A moist bread will “sog out” a dry bread and make it inedible if you don’t wrap them.
Baking bread is a wonderful harvest activity to put you in the mood for the season, so don’t be freaked by this recipe’s scope–give it a try!
Yield: 8-10 servings
Source: A combination! Use for: Lughnasadh, Mabon
Cheddar Cheese Bread
- 1 tablespoon active dry yeast
- 1 cup lukewarm milk (about 100ºF)
- 2 tablespoons butter
- Just under 4 cups of flour–use until desired consistency
- 2 teaspoons salt
- 3 1/2 ounces mature cheddar cheese, grated
Combine the yeast and the milk and then stir, leaving for 15 minutes to dissolve. Meanwhile, melt the butter and let it cool. When it’s cool and the yeast is dissolved, add the butter to the yeast mix. Take out another bowl and combine the flour and the salt. Make a well in the middle of the dry mix and pour in the wet mix. (I suggest using three cups of flour and mix the salt into that, and then make the well, pour the wet in, and add more flour as needed. Add the flour until it’s a rough dough of a consistency that is easily kneaded.) Knead the bread dough on a floured surface until it’s smooth and elastic. Return the dough to the bowl, cover it with a towel, and let it rise in a warm spot until doubled, which will take anywhere from 2 to 3 hours.
Grease a 9 x 5 inch bread tin. Punch the dough down and knead in the last ingredient: The cheese. Knead it for a while to make sure that the cheese is distributed evenly throughout. Pick up the dough and twist it in the middle, curling the ends in also so that it will fit in the bread tin. Leave it in the warm spot again until the dough rises above the rim of the tin (45 minutes to an hour). Preheat the oven to 400º F, then bake the bread for 15 minutes. Lower the heat to 375º F and bake 15 to 30 minutes longer, until the bread can be turned out of the tin onto a rack and sounds hollow when tapped on the bottom. Wait until cool before cutting.
NOTE: The original recipe was in a British book, so the measurements have been translated to American measurements for my easier use.
Yield: 1 loaf
Source: Martha Day, Complete Baking Use for: Lughnasadh, Mabon
- 1 1/4 cups sugar
- 1/2 cup (1 stick) margarine or butter, softened
- 2 large eggs
- 1 3/4 cup mashed ripe bananas (4-5 medium bananas)
- 1/2 cup milk
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350ºF. Grease 2 loaf pans. In large bowl, cream the sugar and butter. Add in the eggs. Add bananas, milk, lemon juice, and vanilla, beat until smooth. In small bowl, mix flour, baking soda, and salt. Keep adding flour mix to banana mix. Pour into pans. Bake for 1 hour. Cool for 5 minutes.
Yield: 2 loaves
Source: Wood & Seefeldt, The Wicca Cookbook Use for: Mabon
For the bread:
- 1 cup sugar
- 1/2 cup margarine
- 1/4 teaspoon butter flavoring
- 1 teaspoon baking soda
- 4 tablespoons sour milk
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 cups chopped apples
- 1/2 cup chopped nuts
For the topping:
- 2 tablespoons margarine, softened
- 2 tablespoons sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon burnt sugar flavoring
In a large mixing bowl, cream sugar, margarine, and butter flavor. In a small bowl, mix soda and milk, and stir. Add to the creamed mix. Beat in eggs and vanilla; add flour and salt. Fold in apples and nuts. Pour into a greased and floured 13 x 5 loaf pan. Drop teaspoons of topping over the batter. Bake at 350º F for 50 minutes; cool in pan for 10 minutes and cut into slices to serve.
Notes: First off this is an unusual sized pan; it’s a standard store loaf. Pans this size are hard to come by. You can possibly make a makeshift pan of this type–as I did–by creating a divider in a 13 x 9 baking pan (a lot more standard) and propping it up with small loaf pans to fit inside or some other way of dividing.
Also, I did not use butter flavoring; my milk was not sour; I did not use nuts; and for the topping I did not use “burnt sugar flavoring,” I just used a maple extract. It came out VERY yummy.
Variations: You can use pears instead of apples for a change, and try nutmeg or clove instead of cinnamon for whatever taste you prefer. Also, nuts are not necessary if you don’t like nuts–just put in a little less apple because you don’t have nuts to offset the moisture. You can also half this recipe and bake it in individual 6 x 3 mini loaf tins to get three baby loaves. If you do this, bake for only 30 minutes.
Yield: 1 long loaf
Source: The Eckert Family, Eckert Family Cook Book
- 3/4 cup flour
- 3 teaspoons baking powder
- 3/4 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups yellow corn meal
- 1 egg
- 2 tablespoons butter, melted
Preheat a greased 9×9 pan in a 425ºF oven for 20-22 minutes. Pour bread mixture into hot pan and place back in oven for 20 minutes. Serve hot with butter or honey.
Yield: 1 large loaf
Source: McCoy, The Sabbats Use for: Lughnasadh, Mabon
Corn Bread Ear Sticks
Recipe by StormWing
Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma’s kitchen wherever she keeps her bakeware – there just might be one there already! Grease lightly and preheat in a 425 degree oven. You will need:
3/4 cup Flour
3/4 cup Yellow Corn Meal
1/4 cup Sugar
3/4 teaspoon Salt
2 teaspoons Baking Powder
1 cup Milk (or Buttermilk if you prefer)
1/4 cup Shortening
Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased molds and bake 20-25 minutes or until golden brown. – From Miss Daney’s Folklore, Magic and Superstitions
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3/4 cup butter, softened
- 2/3 cup sifted powdered sugar
- 3/4 teaspoon vanilla
- Dash of salt
- Optional powdered sugar
Grease a 9-inch fluted tart pan or a shortbread mold. Stir together the flour and cornmeal. In another bowl, beat butter, sugar, vanilla, and salt on medium high until combined. Add the flour mix and beat. Put the dough into the pan and score into 12 wedges. Prick each piece with a fork three times, all the way through. (If you’re using a shortbread mold, don’t do this step.) Bake at 325º F for 25-30 minutes. Cool in the pan on a rack for 5 minutes.
Yield: 12 wedges
Source: Better Homes and Gardens, Christmas Cookies
Use for: Yule, Lughnasadh, Mabon
Silliness – Signs and Notices – On a ski lift in Taos, NM: ‘No jumping from the lift. Survivors will be prosecuted.’