The sun is shining brightly this morning and no clouds to be seen! I could see the amazing blue of the sky through the solarium roof. It’s lovely and cool and lots of breeze today. There were a number of boats in the bay as we were coming across the bridge. There’s no real chance of rain for quite awhile, now. It’s 58F with a good breeze here in town. Down by the water it’s getting close to 20mph.
A lot of people came in early yesterday and some stayed for quite some time. We had one fellow in for over an hour and a half. Nobody showed for Herbs again, so I worked on the sage, then got Tempus going on sorting out more of what keeps landing on the work table, then we traded places and I went into the back and did the same.
…and we were *really* busy. It was almost all folks who were browsing, though. Around 5pm, Paul called and we finally got off the phone when I realized it was nearly 1/4 to 8! Tempus still had to run back to the apartment, because I promised to make potted cheese for tomorrow and for lunches, and didn’t have some of my equipment, so I finished up headering the amber that I got from Dennis last week. That should go on the board today, but right now it’s in a basket on the counter.
Tempus cooked the bacon, then I got to concocting the rest of the recipe. It doesn’t take very long once the bacon is cooked, at least the making of it, but it needs to stand for about an 1/2 hour, which is why I had planned on getting it done during the afternoon. That was done by around 10pm.
Today I’ve been out harvesting berries and borage flowers that are going into the dryer. You can tell the season is changing. There are dry leaves all over the place and the light just looks different. The shadows are even in different places. Tempus got us open and then headed for the grocery to pick up some little stuff. I’m going to make sausage today along with the papyns and then a chicken soup from the poaching broth. Today is the House Capuchin Project Day and our monthly potluck. No strange clothing this month, though, we decided to not stress, so I’ll just be running around in the huge apron, instead. 🙂
Today’s Feast is from the Ferry Fair in Scotland. The Burry Man walks through and around the town for one day right around this time. No one’s really sure where the custom originated, but it may be a scapegoat custom, as in some places it is done when harvests or fish runs are poor. The Burry Man wears a costume of local plants, mostly burs, which stick together and are prickly and uncomfortable. It takes around 11,000 burs to cover him up! He’s usually exhausted at the end of the day. http://en.wikipedia.org/wiki/Burryman
Today’s plant is Kinnikinnick, Arctostaphylos uva-ursi. It is used medicinally for urinary tract complaints, as a “poverty food”, and as a smoking herb, known for giving visions. Magickally it is used for ceremonies. Add to sachets designed to increase psychic power. Full article here: http://en.wikipedia.org/wiki/Arctostaphylos_uva-ursi More inhttp://en.wikipedia.org/wiki/Bearberry
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 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 Tide Change on 8/18 at 2:27pm. 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 the Full on 8/16 at 2:27pm.
This evening, look very high to the upper left of the Moon — by about four fists at arm’s length — for Altair shining brightly. A finger-width above Altair is its eternal background companion, Gamma Aquilae or Tarazed, magnitude 2.7, a K3 orange giant. Can you see the color of a star this dim without optical aid?
Left of Altair by about a fist-width is Delphinus, >>> the Dolphin, leaping leftward. Can you see it through the moonlight? Its brightest stars, in the Dolphin’s back and tail, are magnitudes 3.6, 3.8, and 4.0.
This is the time of year when the Big Dipper scoops down in the northwest during evening, as if to pick up the water that it will dump from high overhead early next spring.
Mercury, Venus, and Jupiter are very low in bright twilight. About 20 or 25 minutes after sunset, look for Jupiter due west, then look for Venus to its lower right. They’re 15° apart on August 12th and just 8° apart by the 19th. Binoculars or a wide-field telescope will help. They’re heading toward a very close conjunction, barely 0.1° apart, on August 27th. Try to spot fainter Mercury. It’s closer to Jupiter’s lower right early in the week, and below Jupiter later in the week.
Goddess Month of Hesperus runs from 8/9 – 9/5
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll (CULL)
Runic half-month of Ansuz/ As /Os/, 8-13-8/29 – This time is sacred to the god/desses of Asgard and contains the time of the Ordeal of Odin and the festival of the Runes. This time is also referring to Yggdrasil, the Tree that give order to the Worlds. This is a time of stability and divine order visible in the world.
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll (CULL), hazel – The hazel (Corylus avellana L) is the source of hazelnuts. It forms a shrub up to 6 m (20 feet) tall, inhabiting open woodlands and scrubs, hedgerows, and the edges of forests. The filbert nut in North American groceries is Corylus maxima, a related species. The European hazelnut is cultivated in North America, primarily as an ornamental. Hazelnuts are in the Birch family (Betulaceae).
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Su 14 Low 4:39 AM 0.4 6:19 AM Set 2:38 AM 78
~ 14 High 11:06 AM 5.4 8:22 PM Rise 5:43 PM
~ 14 Low 4:22 PM 2.9
~ 14 High 10:17 PM 7.2
Affirmation/Thought for the Day – A soul becomes great through acting on its dreams.
Journal Prompt – Expository – What techniques do toy companies use to sell their products to kids? Think of an as that shows one or more of these techniques. Write a summary of how the company appeals to kids.
~ As long as people believe in absurdities they will continue to commit atrocities. – Voltaire (1694-1778) French Philosopher and Author
~ Fill what’s empty. Empty what’s full. And scratch where it itches. – Georg Grey
~ Failure doesn’t mean you are a failure it just means you haven’t succeeded yet – Robert H. Schuller
~ Old age is not for sissies.- Bette Davis
In Praise of Mary
Hail, holy Lady, most holy Queen,
Mary, Mother of God, ever Virgin.
You were chosen by the Most High Father in heaven,
consecrated by Him, with His most Holy Beloved Son
and the Holy Spirit, the Comforter.
On you descended and still remains all the fullness of grace and every good.
Hail, His Palace.
Hail His Tabernacle.
Hail His Robe.
Hail His Handmaid.
Hail, His Mother.
and Hail, all holy Virtues, who, by grace and inspiration of the Holy Spirit,
are poured into the hearts of the faithful
so that from their faithless state,
they may be made faithful servants of God through you. – St. Francis of Assisi
Enjoy homemade tomato sauce without all the work. This crockpot recipe requires no peeling, seeding or coring, and tastes better than anything you can buy at the store.
- 4 lbs tomatoes
- 2 cloves garlic
- 1/2 of a large onion, chopped
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1-1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Total Time: 485 minutes
- Yield: 4 half pints or 2 pints
- Toss all the ingredients into the crock pot (the tomatoes can go in whole).
- Cover and cook on low for several hours, stirring occasionally.
- Once the tomatoes have broken down some, uncover; and continue cooking until you reach the desired consistency (expect it to take at least eight hours). The cook time will depend on how much water is in the tomatoes. If it’s been a rainy summer, it’ll take longer for the sauce to thicken.
- For chunky tomato sauce: pick the tomato skins and cores out of the sauce as it cooks (that’s what I do). For smooth tomato sauce: run the finished sauce through a food mill. If you don’t have a food mill, scoop the tomato cores out; then, give the sauce a quick spin in a blender or food processor.
- Pour your finished tomato sauce into jars, taking care not to fill past the headspace line.
To Can: Add one tablespoon of bottled lemon juice to each pint; two tablespoons to each quart. Modern tomatoes are not as acidic as they used to be, so this step is essential for safe canning. Water bath can pints for 35 minutes, quarts for 40 minutes. Refer to the National Center for Food Preservation to learn more.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within one year, for the best quality.
- For the best flavor, caramelize the onions and garlic in a bit of olive oil on the stove before you add them to the crockpot
- Do your tomatoes seem to trickle in from the garden? Just freeze themuntil you have enough to make sauce
- Prefer to make your tomato sauce on the stove? Here’s a step-by-step tutorial
- Prep Time25min
- Total Time60min
A fresh and delicious summer appetizer, our Caprese Salad Skewers showcase cherry tomatoes, soft and salty mozzarella cubes and homemade herbed croutons.
- 1 can Pillsbury™ Simply® refrigerated rustic French bread
- 3 tablespoons butter, melted
- 1 clove garlic, crushed
- ½ teaspoon dried basil leaves
- ½ teaspoon dried dill weed
- Freshly ground pepper
- 3 lb mozzarella cheese, cut into 3/4- to 1-inch cubes
- 1 pint (2 cups) red cherry tomatoes
- 1 pint (2 cups) yellow cherry tomatoes
- 1 large bunch fresh basil leaves
- About 15 wooden skewers
- Bake bread as directed on can. Cool about 10 minutes.
- Meanwhile, line cookie sheet with cooking parchment paper; set aside. In medium bowl, stir together melted butter, garlic, basil, dill and pepper.
- Cut bread into 3/4- to 1-inch cubes; place in bowl with butter mixture. Toss bread cubes to coat. Place in single layer on cookie sheet.
- Bake 20 to 25 minutes, turning croutons every 5 minutes, until lightly browned and crisp. Remove from cookie sheet to plate or cooling rack; cool.
- On each wooden skewer, thread cheese cubes, tomatoes, basil leaves and croutons. Serve immediately.
Recipe by Girl Who Ate Everything
- Prep Time10min
- Total Time25min
Pepperoni and cheese rolled in pizza dough pinwheels. Serve with warm pizza sauce for dipping.
- 1 (13.8 ounce) can Pillsbury™ refrigerated classic pizza crust
- ½ teaspoon garlic salt
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- ½ cup sliced pepperoni, chopped
- 1 cup marinara or pizza sauce
- Preheat oven to 425°F. Press pizza dough into a large rectangle.
- Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the long end, roll dough up tightly to form a log. Slice into 1-inch pieces.
- Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.
Silliness – Schoolteacher and the Judge
In the traffic court of a large Midwestern city, a young woman was brought before the judge to answer for a ticket she received for driving through a red light. She explained to the judge that she was a school teacher and requested an immediate disposal of her case so she could get to the school on time.
A wild gleam came into the judge’s eyes. “You’re a schoolteacher, eh?” he said. “Madam, I shall realize my lifelong ambition. I’ve waited years to have a schoolteacher in this court. Now sit down at that table and write ‘I will not drive through red lights’ 500 times!”