The sky is mostly a blank grey that is steadily dripping, unlike well before sunrise this morning when rain was thundering down onto the skylight. We’ve gotten well over an 1/2 inch of rain since midnight and the wind is gusting in the upper teens. 52F
Yesterday started slowly, but we had a lot to do to get ready for the potluck. I was dealing with ouch-back, so I had to have things lifted for me, which gets frustrating after awhile.
We got the pottages heating, although I ended up doing a reading/counseling session just as the “feast” was to start, but folks made do with the assortment of cheese/sausage/olives/rolls that got brought. We had a good meeting.
After everyone left Tempus and I cleaned up and set up the root veg pottage to turn into a real soup with bacon and split peas. I had kept it to just veg for the vegetarian in the group, but we’ll be eating on it for awhile. I worked on pictures and paperwork after that and Tempus was putting things away.
…and then he made me some mulled mead. It was awesome! …and it totally put paid to getting *anything* done, but my back stopped hurting….
Today he’s heading up to the house after getting us both fed. I have a lot of writing to do and I’m going to try to get some herbs sorted out.
Wicca 101 starts at 7pm.
A picture posted by Liz Schulz Guidero on Facebook on 10/22/15, taken in her front yard, of a Bolete mushroom (Leccinum scabrum, birch bolete) and Pacific Chorus Tree Frog friend and what looks like a marvelous tangle of witch moss behind it.
Today’s Plant is Evening primrose, Oenothera species, sometimes called Sundrop or Suncup in Oregon. The young roots can be eaten like a peppery-flavored vegetable and the shoots can be used in salad. It can be used in poultices for wound-healing and to ease bruises. (Sun…it’s drying) Clinical trials don’t support the traditional uses for treatment of PMS (particularly bloating and water retention) or cervical ripening in pregnancy, but one of the varieties has promise as a treatment for breast cancer. – Masculine, Sun, Fire – This herb is often called the King’s Cure-all, used by a ruler to cure scrofula. It has powers of healing, particularly for drying “wet” wounds or injuries. It can be used in sleep sachets, and for spells to cure (or cause) alcoholism. http://en.wikipedia.org/wiki/Evening_primrose
October 24 is celebrated internationally as United Nations Day. It commemorates the coming into being of the United Nations Organisation on that day in 1945 when the UN Charter was ratified by all permanent members of the security council and more than half of the signatories. More info here: http://en.wikipedia.org/wiki/United_Nations_Day
The shop opens at 11am! Fall hours are 11am-6pm Thursday through Monday, but closing time will continue to follow sunset over the next couple of months. 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 10/30 at 10:38am. Waning Crescent Moon –Best time for beginning introspective magicks that are more long term (full year cycle) A good time for beginning knot magicks to “bind up” addictions and illness (finish just before the Tide Change of Dark to New) and “tying up loose ends” God/dess aspects – Demeter weeping for her Daughter, Mabon, Arachne Tyr. Phase ends on 10/25 at 10:38pm.
Vega is the brightest star high in the west these evenings. Less high in the southwest is Altair, not quite as bright. Just upper right of Altair, by a finger-width at arm’s length, is distant orange Tarazed. Straight down from Tarazed runs the stick-figure backbone of the constellation Aquila, the Eagle.
In early dawn tomorrow morning the 25th, you’ll find Regulus, the forefoot of Leo, under the waning crescent Moon. Look very far to their lower left for Jupiter. Look even farther to their lower right for Sirius, in the south-southwest.
Mars (magnitude +0.3) still glows in the south-southwest at dusk, some 40° upper left of Venus. In a telescope, Mars has shrunk to 8 arcseconds in diameter.
Goddess Month of Hathor runs from 10/3 – 10/30
Celtic Tree Month Gort/Ivy Sep 30 – Oct 27 – (Hedera helix L.)
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24 –
Runic half-month of Wunjo/Wyn – October 13-28 – Wyn represents joy, the rune being the shape of a weather vane. The month represents the creation of harmony within the given conditions of the present. Runic half-month of Hagalaz/Hagal – October 29-Novmber 12 – The Runic half-month of Hagal commences today, represented by the hailstone of transformation. It is a harbinger of the need to undergo the necessary preparations before the harsh northern Winter.
©2016 M. Bartlett, Some parts separately copyright
Gort – Ivy Sep 30 – Oct 27 – Gort – (GORT), ivy – Ivy (Hedera helix L.) is also a vine, growing to 30 m (100 feet) long in beech woods and around human habitations, where it is widely planted as a ground cover. Ivy produces greenish flowers before Samhain on short, vertical shrubby branches. The leaves of these flowering branches lack the characteristic lobes of the leaves of the rest of the plant. Like holly, ivy is evergreen, its dark green leaves striking in the bare forests of midwinter. Ivy is widely cultivated in North America. It is a member of the Ginseng family (Araliaceae).
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 24 Low 2:18 AM 0.7 7:44 AM Rise 1:40 AM 39
~ 24 High 9:00 AM 6.8 6:16 PM Set 3:43 PM
~ 24 Low 3:03 PM 2.7
~ 24 High 8:42 PM 6.5
Affirmation/Thought for the Day – Dream a dream, because dreams are what tomorrow’s futures are made of.
~ His expression is less rational and more poetic. – Ilie Cioara – The Silence of the Mind
~ Be silent always when you doubt your sense. – Alexander Pope
~ Superstition is the religion of feeble minds. – Edmund Burke, British statesman
~ Your whole idea about yourself is borrowed from those who have no idea of who they are themselves. – Osho
Why, who makes much of a miracle?
As to me I know of nothing else but miracles,
Whether I walk the streets of Manhattan,
Or dart my sight over the roofs of houses toward the sky,
Or wade with naked feet along the beach just in the edge of the water,
Or stand under trees in the woods,
Or talk by day with anyone I love, or sleep in the bed at night with anyone I love,
Or sit at the table at dinner with the rest,
Or look at strangers opposite me riding in the car,
Or watch honeybees busy around the hive of a summer forenoon,
Or animals feeding in the fields,
Or birds, or the wonderfulness of insects in the air,
Or the wonderfulness of the sundown, or of stars shining so quiet and bright,
Or the exquisite delicate thin curve of the new moon in spring;
These with the rest, one and all, are to me miracles,
The whole referring, yet each distinct and in its place.
To me every hour of the light and dark is a miracle,
Every cubic inch of space is a miracle,
Every square yard of the surface of the earth is spread with the same,
Every foot of the interior swarms with the same.
To me the sea is a continual miracle,
The fishes that swim-the rocks-the motion of the waves
-the ships with men in them,
What stranger miracles are there? – Walt Whitman (Leaves of Grass)
Sun God Sausage and Eggs – From: http://thecupwa.blogspot.com/2010/10/samhain-celebration-recipes.html (site now inactive)
- 1 lb. Bulk pork sausage
- 4 hard boiled eggs
- 1/4 cup butter/margarine
- 1/4 cup all purpose flour
- 2 cups milk
- 16oz bag frozen fresh corn
- 1 cup soft bread crumbs
- 1 cup coarsely ground turnip
- 1 zucchini squash sliced
- 1/2 tsp. salt
In a frying pan, cook sausage and turnip, drain. In a sauce pan boil zucchini slices until tender, drain. Slice two of the eggs and line the bottom of a 1 1/2 qt casserole dish. For second layer, top eggs with 1/2 of the zucchini slices, put other half aside. In the sauce pan melt butter/margarine, blend in flour, salt, and a dash of pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sausage mixture and corn. Pour 1/2 mixture over eggs, arrange the rest of the zucchini slices, pour in rest of mixture. Slice the remaining two eggs and arrange on top of mixture. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes or until heated all the way through.
Makes 6 servings.
Baked stuffed Pumpkin ©2009 M. Bartlett
Holiday – Samhain
Main Dish – Meat/Starch/Veg
This recipe developed from the need to feed the kids before then went Trick-or-Treating and stuffed themselves on candy. A full kid *might* eat just as much candy, but usually they’re more moderate. I wanted something seasonal, that was filling, had the necessary nutrients and didn’t take tending while costumes and makeup were being argued over. Believe me, with 6 kids those costumes took a lot of time! I would start this just after feeding the toddlers lunch and getting them down for naps.
- 1 medium to large pumpkin 10”-12” diameter (don’t overdo it!!!!!!!!)
- 2 recipe Stovetop Stuffing Mix (varies by size of pumpkin!!!!!)
- 3 cups Water (check box)
- 1 stick Butter (check box)
- 1 small onion (or a generous shake of dried onion flakes)
- 1 bunch green onions
- 2 Large boneless, skinless chicken breast, cooked
- ½ bunch of celery
- 1 small can sliced olives
- 2 cans sliced water chestnuts
- 1 small can sliced mushrooms (don’t use fresh unless you’re sure people love them)
- 1 cup sunflower seeds or crushed hazelnuts (opt.)
- Cut top from pumpkin at an angle so that it won’t fall in even when cooked.
- Scoop out “guts” and seeds and discard (or save seeds for toasting.)
- In a large microwavable pot or bowl put water and butter. Add spice mix from stuffing (if not included with the crumbs).
- Chop onions, chicken and celery and add to mixture.
- Zap in nuker for 5 minutes. Stir.
- Add mushrooms, water chestnuts, olives and stir.
- Keep zapping, for two minutes at a time, stirring between, until nearly boiling.
- Add seeds or nuts. Stir. Add breadcrumbs from stuffing mix. Stir well and fluff with a fork.
- Pile stuffing mix into the center of the pumpkin, pushing down and into the corners.
- Put the “lid” back on.
- Wrap the pumpkin in foil and set on a baking tray large enough to catch any dripping.
- Cover and bake at 350 for about two hours. Pumpkin is done when the sides push inward with finger pressure. It gets pretty soft.
- Serve hot. Will “stand” if properly wrapped (I use a blanket!!!) for up to 3 hours and still be hot. Store leftovers, covered in fridge. Can be reheated in the microwave by servings.
Compare with Colcannon!
Maso s brambory (recipe ©M. Bartlett 2009) (also called Brambory a klobasa)
Ethnic – Czech
Holiday – Samhain or Imbolc
Main Dish – Potato & meat
Serves 8 (or so)
Babicka loved this dish. She often made dishes out of season that she explained by when they were usually served, rejoicing in the easy availability of “things I have a taste for!” This is a “meat harvest (option 2)” or “end of winter” (option 1) dish.
- 8 large potatoes (don’t try to shortcut with potato flakes, bleah!)
- 1 pound of “made” sausage (opt 1) or 1 lb. of hamburger or 1 lb. of stew beef or meat scraps (opt. 2) This is fantastic made with left-over beef roast.
- 1/2 cup butter (Not Margarine!!!!!!)
- 1/2 cup cream
- 1 very large onion or two medium (I prefer red for the contrast)
- 1 teaspoon salt
- 1 tablespoon caraway seed
- Butter dish with butter & Saltshaker for serving
- Chopping Knife & board, large boiling pot, fry pan & spatula, colander, potato masher & bowl, stirring spoon, large casserole or crock pot (optional)
- Peel and hack potatoes for boiling
- Put the potatoes in the boiling pot with enough water to cover.
- Cook on medium heat until soft.
- Finely chop onion while they are boiling.
- Slice sausage or mince meat if necessary.
- Cook meat in fry pan and drain. Set aside.
- At this point wait until the potatoes are cooked, then drain the potatoes through the colander.
- Mash the potatoes in the bowl.
- Put butter in the bottom of the boiling pot and swirl to coat as it melts.
- Add the mashed potatoes and the rest of the ingredients to the pot.
- Cook over low heat while blending them together.
- Turn the heat to medium and keep stirring occasionally until the mixture is warm enough to eat. OR coat casserole or crockpot with reserved grease and add potato mixture. Turn crockpot to medium and heat at least 1 hour, or put casserole in over @ 350 for 1 hour.
- Serve with butter & salt on the side.
Note 1 – I actually remember this dish being served during butchering time. When I was very young and the “uncles” were in their 40’s and 50’s, my family would butcher a beef and several hogs in the late fall. Most of the scraps went into “chop meat” (we call it hamburger, but they did it with chopping knives, not a grinder), that was cooked immediately and frozen, or became sausage or went into dishes that were served during the 3 days of work. Freezers were very new, then, and my up-to-date (and proud of it!) aunts each had a large chest-style freezer to pack the winter’s meat into.
Note 2 – In late winter potatoes dug the previous fall begin to sprout or rot. Frozen meats are also reaching the end of their shelf life without an electric freezer. This dish and the various winter stews are the last remnants of a time before electric appliances made it possible to keep foods much longer and they had to be cooked before we lost them and went hungry.
From THE FESTAL BOARD Samhain edition by Rain Redknife NOTE: Real Pagans don’t steal. I worked hard to become a good cook, and so did the folks credited above. If you share these recipes elsewhere, pretty please care enough to leave the source tags on them!
Avesha’s Belt-Bustin’ Shepherd’s Pie (can be made ahead)
[Ed.-This recipe makes a pie that will serve 6. If group size is unknown, don’t hesitate to make two or three of ’em; leftovers will freeze.]
- Two 12-oz. packages veggie “ground beef” crumbles
- 1 med. red onion, thinly sliced
- Salt and pepper to taste
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 cup frozen peas
- 1 1/2 pounds potatoes, peeled and cut up
- 1 tsp. marjoram
- 1/2 tsp. thyme
- 2 Tbsp. chopped chives
- 1 Tbsp. minced garlic, or to taste
- 1/2 cup butter (or vegan margarine)
- 1 Tbsp. olive oil (optional–see below)
- Paprika (optional)
- Preheat oven to 350^F.
- Boil potatoes in enough salted water to cover.
- Meanwhile, saute onion in a large skillet with 1 Tbsp. butter or olive oil until translucent. Add “beef” and herbs, and cook till heated through. Salt and pepper to taste and remove from heat. Transfer mixture to a non-greased baking dish, a deep 10″ casserole or a 9″x13″ pan; if this is a non-metal dish, the pie can be nuked quickly between ritual and dinner.
- Spread each type of corn in a layer over the “beef”. Do the same with peas and set aside.
- Pour off water from potatoes. Add garlic, chives, remaining butter, salt & pepper and mash to your favorite consistency. Spread the mashed potatoes over pie and sprinkle with paprika.
- Place on a foil-lined cookie sheet (pie will bubble over.) Bake for 30-45 minutes, or until potatoes are golden and the juices from the “beef” and veggies are bubbling around the edges.
- Allow to cool for at least 10 minutes and serve or refrigerate. Reheats fine, and can be frozen. Serves 6.