Minus Tide of -1.6 feet at 7:59 PM. Still steep highs and lows. It’s still possible to get surprised by those!
Rain, sometimes harder, but mostly just steady drippage, is what’s been going on since last night. We’re starting to see some breaks in the clouds, not enough yet to give us some sun. There are a handful of hardy souls in small boats out fishing in the bay and it’s *chilly*! 45F at nearly 2pm! There’s only a breeze with an occasional gust that rattled the car as we came over the bridge.
Proud of my little city! 4:45pm 11/15/16 in Waldport, OR. Stand together with Standing Rock!
Yesterday started later than we had planned, but we needed the sleep since Tuesday evening is Tempus’ paper route. Tempus spent most of the day horsing the lathe into place in the back of the shop. I worked on newsletters and trying to catch up on paperwork. In the evening I got back to work on the overdue Well-Dressed Workbasket pamphlet and got the text finished and formatted.
At about 1/4 to 2am there was an amazing rumble of thunder. It startled me, initially, I couldn’t think what was going on, but yeah, thunder. There were a few more rumbles in the next 10 minutes and then it subsided. Tempus said he saw quite a bit of lightning and enough hail that the highway was covered. He picked me up around 3am and we finished the route, mostly in rain, but near the end the moon came out for a bit and it was bright enough to see the river and all the little lakes and ponds and streams. We got in at 6.
We’ve been doing a few chores, but mostly we’re just now up and going. Tempus is making coffee. He needs to pull some more stuff from the house today and I need to get some more newsletter stuff done. I want to get ahead on setting up the Yule information that starts next Friday.
A picture from 10/25/15 by Ken Gagne of gulls in Yachats Bay.
The shop is closed on Wednesday. Switching to Winter Hours! Hours are 11am-5pm Thursday through Monday, although we’re there a lot later most nights. 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
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 11/29 at 4:18am. 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 11/21 at12:33am.
Watch Venus creep past the Teapot over the next several nights!
Vega is the brightest star in the west early on November evenings. Vega’s little constellation Lyra extends to its left, pointing in the direction of Altair, the brightest star in the southwest.
Saturn (magnitude +0.5) glimmers low in the southwest, well to the lower right of Venus as evening twilight fades.
Goddess Month of Cailleach/Samhain runs from 10/31 – 11/27
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24
Runic half month of Naudhiz/ Nyd /Nauthiz – November 13- 27 – “Need-fire” – Time to prepare for winter. Consciousness is the Necessity. “That which does not destroy me makes me stronger.” – Nietzsche
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24 – nGéadal – (NYEH-dl), reed – The term “reed” is used with great imprecision in North America, but it is clear that the reed of the ogham is the common reed (Phragmites australis (Cav.) Trin. ex Steudel). This is a giant grass, with stems as high as 4 m (13 feet). It grows in marshy areas, where it often forms dense stands. Like most other grasses, the vertical stems live only a single year, dying in the autumn and being replaced with new green shoots in the spring. The dead stems rattle and whisper in late autumn winds. Common reed has spread as a weed throughout the world; in North America it is widespread in cooler climates. Common reed is in the Grass family (Poaceae, or Gramineae).
“The Reed Month, is said by some to be most favorable for communication with ancestral spirits and the strengthening of all family ties, with magickal associations with fertility, love, protection, and family concerns. ‘Thin and slender is the Reed. He stands in clumps at the edge of the river and between his feet hides the swift pike awaiting an unsuspecting minnow to come his way. In his thinness the reed resembles arrows that fly, silver-tipped, up into the unknown air to land at the very source that one had searched for all these years. Firing arrows off into the unknown is an expression of the desire to search out basic truths. If you loose off without direction, the place of landing will be random. If the firing off is carried out with the correct conviction, determination and sense of purpose, then the act becomes secondary to the event that comes both before and after the moment.'” Source: Earth, Moon and Sky
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
W 16 High 1:36 AM 7.7 7:15 AM Set 9:27 AM 97
~ 16 Low 7:09 AM 2.1 4:48 PM Rise 7:18 PM
~ 16 High 1:02 PM 9.5
~ 16 Low 7:59 PM -1.6
Affirmation/Thought for the Day – Although the tongue weighs very little, very few people are able to hold it.
~ You have to know the past to understand the present. – Dr. Carl Sagan
~ It took me a long time not to judge myself through someone else’s eyes. – Sally Field
~ A bore is a man who, when you ask him how he is, tells you. – B.L. Taylor.
~ Failure is only postponed success as long as courage coaches ambition. The habit of persistance is the habit of victory. – H Kaufman
MY FIRST DAY OF BEING DEAD
This is my first day of being dead.
Damn, it is cold in this mausoleum!
The dress they put me in is a bad color for me
And gives a yellow undertone to my skin;
And as for the way they fixed my hair…well,
Don’t EVEN go there!
All I remembered at first was this hunky guy
Kissing and slobbering all over my neck,
Heck, I didn’t mind, but I was waiting
I figured he’d get to the good stuff
Sooner or later, but instead he was fixated
On just my neck!
I was a little insulted, after all I am known
For my hourglass figure, and I never
Had to wear a Wonderbra or anything,
(If you get my drift).
But noooo…it had to be my neck he kissed.
I started feeling all weak and dizzy
And I figured maybe it was the sexual attraction,
Or the pizza I ate for supper gave me gas…
But then he started making all these snarling
And slurping sounds, and everything went black.
You’d think that murdering jerk would have
Stayed around at least long enough
To show me the ropes of the Half-Life.
Now here I am a vampire, and I am scared
That I will drink blood and snarl and slurp, too.
This has not been a memorable awakening.
First I’m gonna make a blood cocktail, and then…
I’m gonna go after that sorry bastard,
Too bad I didn’t knee him when I had the chance!
Damn! Snarrrrl! – © August 2005, Beth Johnson (Mystic Amazon)
CRAB DIP – Best with Ritz Crackers – Edited from http://www.almanac.com/recipe/crab-dip
1/2 cup (1 stick) butter, at room temperature
- 1 package (8 ounces) cream cheese, at room temperature
- 2 cups grated American cheese (approximately 1/2 pound)
- 1 container (16 ounces) sour cream
- 1 heaping tablespoon minced dried onion
- 1 package (14 to 16 ounces) frozen crab meat and/or imitation crab meat
Preheat the oven to 350 degrees F. Mix together all the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, until the mixture is bubbling and the top is browned. Stir before serving hot with crackers.
YIELD: 8 to 10 servings
INDIVIDUAL PARTY QUICHES – edited from http://www.almanac.com/recipe/individual-party-quiches
- Pastry for 2-crust pie
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup grated Swiss cheese
- Scallops, shrimp, carrots, leeks, and/or mushrooms, cooked and sliced
Preheat oven to 375 degrees F. Prepare pastry dough, roll out into 1 large rectangle, and cut to fit greased individual tartlet molds or small muffin tins, approximately 2 inches across. Line each mold with pastry and set on a baking sheet. Beat together eggs, sour cream, and milk; add salt and pepper. Stir in ½ cup cheese. Spoon mixture into molds, filling each one ¾ full. Add 1 slice of seafood or vegetable to each mold, as desired. Sprinkle remaining ¼ cup cheese over each and bake for 30 minutes. Cool slightly and serve. (These can be baked ahead, cooled, and refrigerated; to reheat, bake at 350 degrees F for 10 to 15 minutes.)
YIELD: Makes 24-30.
VERMONT BUTTERNUT SQUASH SOUP. – Edited from http://www.almanac.com/recipe/vermont-butternut-squash-soup
- 3 tablespoons butter
- 2 tablespoons chopped onion
- 1 medium carrot, peeled and chopped
- 3 tablespoons all-purpose flour
- 4 cups warm chicken stock
- 2 pounds butternut squash, peeled, seeded, and cut into large cubes
- 1 clove garlic
- 1 tablespoon dried parsley
- 1-1/2 cups milk
- 1/2 cup light cream
- 2 tablespoons maple syrup, or to taste
- chopped fresh parsley, for garnish
- freshly ground black pepper, for garnish
- In a large stockpot, melt the butter over medium-low heat.
- Add the onion and carrot and cook for about 5 minutes, or until the onion is tender.
- Sprinkle the vegetables with the flour and, stirring constantly, continue cooking for 3 minutes.
- Remove the pot from the heat and add the chicken stock.
- Add the squash, garlic, and parsley, and simmer, covered, for 45 minutes.
- Set aside to cool for 10 minutes.
- In a blender or food processor, purée the mixture until smooth, in batches.
- Return the soup to the pot, add the milk, cream, and syrup, stir to incorporate, and heat through.
- Garnish with parsley and black pepper.
Make Ahead – Prepare to purée stage, covered, fridge for 4 days or freeze airtight for 1 month. To use: For each serving, combine ½ cup of the thawed purée, 2 tablespoons of milk, 2 teaspoons of cream, and 1 teaspoon of maple syrup, heat through.
Anja’s note – You can actually do this one in a crockpot on low overnight. Add all the ingredients through step 5, no need to pre-cook the onion and veg. In the morning do step 7, then freeze in appropriate serving sizes.