Lighted House Count – 388
Minus Tide at 5:23 PM of -1.2 feet. This is in deep twilight and the high today is very high. Be careful!
The sky is the loveliest, soft blue, and the clouds are mostly white, going grey in the distance. Some of the clouds are low, tattery bits but most are high, with puffy edges. We should have no rain until the middle of Wednesday. There’s very little wind and only 45F.
Yesterday went very quickly. No Job Corps again. That kinda bugs me that they say there will be someone and then they don’t show. We didn’t have very many customers in, but there were some and the House Capuchin folks worked on projects and talked history.
Photo by Ken Gagne 12/10/15 with the ocean visiting someone’s yard in Yachats.
Today’s Plant is Luffa (or loofah, luffa aegypticaorluffa acutangula). This is an odd sort of plant, rather like a cucumber in that it’s a long, green vegetable with the flesh on the outside and a core full of seeds. They’re even edible, if a little bitter, when young. The biggest difference is that they grow a fibrous frame that has been used for a long time as a “vegetable sponge” wherever they grow, and are particularly good for scrubbing scratchable dishes, counters and glassware. They’re used a lot in Chinese medicine, and the juice is a remedy for jaundice. – Feminine, Moon, Water – Their magicks include helping with rheumatism and arthritis, detoxing, especially the liver, and with acne and scarring. http://en.wikipedia.org/wiki/Luffa
…and we think we’ve got it tough with Santa Claus and having to wait and be good and all! How would you like to be from Iceland where the jólasveinarnir, the Yuletide lads, start showing up on the 12th of December and do things like skimming the cream off the milk, swiping meat out of a pan and they’re all the kids of a pair of trolls!!!! They used to (pretend to) beat kids and sometimes kidnap them, but now they’re a little nicer and look a lot more like Santa’s Elves than gruesome Fae. Here are some pictures: http://jol.ismennt.is/myndasafn3.htm and a little lore: http://jol.ismennt.is/english/christmas-lads-museum.htm (most of the links on that page are broken) Wikipedia has more here: http://en.wikipedia.org/wiki/Yule_Lads and here: http://en.wikipedia.org/wiki/Christmas_worldwide#Iceland
The shop opens at 11am! Winter 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 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 the Tide Change on 12/13 at 4:06pm. 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 12/12 at 4:06am. 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 12/15 at 4:06am.
The Moon, just a day before full, occults Aldebaran tonight for nearly everyone in North America — around the middle of the night in the East, and earlier in the evening for the West. In westernmost Europe, the occultation happens before dawn on the 13th. The bright orange star vanishes on the Moon’s narrow dark limb just beyond the brilliantly sunlit landscape, so use a telescope and look up the exact time for your location.
Watch for early Geminid meteors! The occasional Geminid should be flashing into view by now even through the moonlight. The shower is due to peak late Tuesday night December 13–14, as told below. On any night, rates increase through the evening and will be greatest from midnight to 4 a.m., when the radiant in Gemini is high overhead. The Geminid meteor shower should be at its strongest late on the night of the 13th — but that extra-bright full Moon is in the same part of the sky as the shower’s radiant! There will be no moonless period from dusk to dawn. Still, Geminid fireballs are not uncommon. You may see a dozen or more meteors per hour by 10 or 11 p.m. even through the moonlight, as the radiant climbs high in the east. Watch in a direction that keeps the glary Moon itself out of your vision. The Geminid radiant passes overhead (for skywatchers at mid-northern latitudes) around 2 a.m. See Bob King’s Supermoon and Geminids Duke It Out.
Mars (magnitude +0.7, in Capricornus) still glows in the south-southwest at dusk, about 20° opper left of Venus. In a telescope it’s a tiny orange blob only 6 arcseconds in diameter.
Goddess Month of Astrea runs from 11/28 – 12/25
Celtic Tree Month of Ruis/Elder Nov 25 – Dec 22
Runic half-month of Isa/ Is November 28-12 Literally, ‘ice’: a static period. The time of waiting before birth. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992 Runic half-month of Jera/ Jara 12/13-12/27 – Jara signifies the completion of natural cycles, such as fruition, and has a more transcendent meaning of mystic marriage of Earth and Cosmos. *Ø* Wilson’s Almanac free daily ezine | Book of Days | December 13
©2016 M. Bartlett, Some parts separately copyright
Ruis Elder Nov 25 – Dec 22 – Ruis – (RWEESH), elder – Celtic tree month of Ruis (Elder) commences (Nov 25 – Dec 22) – Like other Iron Age Europeans, the Celts were a polytheistic people prior to their conversion to (Celtic) Christianity. The Celts divided the year into 13 lunar cycles (months or moons). These were linked to specific sacred trees which gave each moon its name. Today commences the Celtic tree month of Elder.
Elder or Elderberry (Sambucus) is a genus of fast-growing shrubs or small trees in the family Caprifoliaceae. They bear bunches of small white or cream coloured flowers in the Spring, that are followed by bunches of small red, bluish or black berries. The berries are a very valuable food resource for many birds. Common North American species include American Elder, Sambucus canadensis, in the east, and Blueberry Elder, Sambucus glauca, in the west; both have blue-black berries. The common European species is the Common or Black Elder, Sambucus nigra, with black berries.
The common elder (Sambucus nigra L.) is a shrub growing to 10 m (33 feet) in damp clearings, along the edge of woods, and especially near habitations. Elders are grown for their blackish berries, which are used for preserves and wine. The leaf scars have the shape of a crescent moon. Elder branches have a broad spongy pith in their centers, much like the marrow of long bones, and an elder branch stripped of its bark is very bone-like. The red elder (S. racemosa L.) is a similar plant at higher elevations; it grows to 5 m (15 feet). Red elder extends its native range to northern North America, and it is cultivated along with other native species, but common elders are seldom seen in cultivation. Elders are in the Honeysuckle family (Caprifoliaceae).
Secret of the Unhewn Stone, Dec 23 – (This is the blank day in this calendar, the one day of the year that is not ruled by a tree and its corresponding Ogham alphabet character. Its name denotes the quality of potential in all things.)
Graves (1966) makes a case for an additional “blank” ogham, “the unhewn dolmen arch”, which he assigns to the mistletoe, a plant for which there is abundant evidence of its ritual importance to the Celts. There are two common mistletoes in Europe, both of which live as parasites on trees. The common mistletoe (Viscum album L.) parasitizes many tree species, including oaks in the western part of its range. It forms white berries between Samhain and Yule. The yellow-berried mistletoe (Loranthus europaeus L.) does not extend to western Europe. It is found primarily on oaks. It is most likely the “golden bough”, being more common in the eastern Mediterranean than the common mistletoe. The common mistletoe has been cultivated in North American for the Yule trade, and there are several native mistletoes in the genus Phoradendron. Mistletoes are in the Mistletoe family (Viscaceae).
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 12 Low 4:18 AM 2.3 7:44 AM Set 5:50 AM 92
~ 12 High 10:22 AM 9.5 4:37 PM Rise 4:06 PM
~ 12 Low 5:23 PM -1.2
~ 12 High 11:45 PM 7.3
Affirmation/Thought for the Day – I am born happy every morning
~ There are such beings as vampires, some of us have evidence that they exist. Even had we not the proof of our own unhappy experience, the teachings and the records of the past give proof enough for sane peoples. – Bram Stoker (1847-1912) English novelist
~ Uncertainty and mystery are energies of life. Don’t let them scare you unduly, for they keep boredom at bay and spark creativity. – R. I. Fitzhenry
~ Habit is habit, and not to be flung out the window by any man, but coaxed downstairs a step at a time. – Mark Twain
~ The less important you are to the corporation, the more your tardiness or absence is noticed. – Kauffman’s Paradox of the Corporation
Now the currents of the time are setting in our favour. At last – at last, we can say with certainty that it will be only a little while before all over the English speaking world, and then, not long after, over the rest of the civilized world, the great truth will be acknowledged that no human child comes into this world without coming into his equal right with all. – Henry George, American economist born on September 2, 1839; shortly before embarking at San Francisco on his 1890 tour of Australia and other countries Source
1 1/2 c Milk; scald/cool to lukewarm, Milk should be cooled to about 100 degrees.
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 teaspoons Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 c Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 teaspoons Rum
- Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cups sifted flour.
- Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center.
- Pour the remaining milk over the sponge.
- Add the egg yolks, sugar and salt and beat until the ingredients are well blended.
- Add 1 cup flour and beat well.
- Blend in the butter.
- Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added.
- Some flours absorb more liquid than others.
- Knead in the currants, almonds, and citron, along with the lemon rind which should be mixed with the rum.
- Knead the dough until the fruits and nuts are dispersed well through it and it is smooth.
- Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
- Punch it down and let stand for 20 minutes.
- Divide the dough in half and knead the pieces until smooth.
- Let them stand for 10 minutes longer.
- Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
- inches long and 3 1/2″ wide. The center rolled part should be 1/8″ thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips.
- Place this rolled out piece of dough on a buttered baking sheet and brush the center part with
- melted butter.
- Fold one lip toward the other and on the top of it.
- Press the fingertips down near and below the lips, pulling somewhat apart.
- Give a pull away from each end, pointing them toward the lips.
- The shape should resemble a waning moon.
- Repeat the process with the second piece of dough.
- Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours.
- Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes.
- Do not overbake them.
- Cool them on racks.
- Brush them with butter and cover with vanilla sugar.
Plum Pudding (Ireland) (make at Mabon)
1/2 cup white flour
1 cup golden raisins
2 cups white breadcrumbs
1/4 cup suet, finely chopped
1 cup chopped apple
1/2 teaspoon salt
1/2 cup mixed candied peel, chopped
1 cup brown sugar
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 guinness stout
1/2 teaspoon ginger
Juice of 1 lemon
1 cup dark raisin
- In a large bowl, mix well the flour, breadcrumbs, suet, salt, sugar, and spices.
- Add the raisins, currants, apple, candied peel, almonds, and lemon rind.
- Beat the eggs, stout, and lemon juice together and pour over the mixture.
- Pour the mixture into two buttered 6-inch glass bowls.
- Cover with wax paper and then with floured cloths, letting edges hang over the edge of the bowls.
- Secure with string. Put the bowls in a large pot and fill the pot with water three-quarters of the way up the sides of the bowls.
- Cover the pot, bring the water to a boil, then turn down heat to low and steam the puddings for 6 hours.
- Because of evaporation, you will need to keep adding hot water from time to time.
- When cooked, remove the puddings from the pot and change the wet cloths for dry ones.
- Allow them to cool completely and then store the puddings in a cool place, or in the refrigerator.
- Ideally the puddings should be made three months before they are eaten, so that the flavors will fully mature.
- When it comes to eating time, steam the puddings again, in the same way, for 2 hours.
- Serve them steaming hot, flambéed (using Irish whiskey), and with Brandy Butter on the side. (see below)
Sweet ‘n Spicy Nuts – If you’re going to splurge on nuts during the holidays, make these tasty treats. Believe me, every extra calorie is worth it. Make these nuts ahead of time (they keep for a month) and/or give as gifts in a holiday tin box. I also save colorful glass jars in interesting shapes just for this purpose. Whenever I’ve served these nuts at parties, I’ve had so many guests ask for the recipe that now I have printouts ready, with take-home samples packaged in Saran™ Premium Wrap and tied with a ribbon.
- Prep Time: 15 minutes
- Total Time: 15 minutes*
- Makes 5 cups – (25 gifts of 1 cup is 6 ¼ pounds nuts)
- 5 cups unsalted mixed nuts
- 2 Tablespoons unsalted butter
- 1 Tablespoon + 1 teaspoon light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon each: chili powder, cayenne, cumin and cinnamon
- Sheet pan
- Small glass bowl or small metal pot
- Microwave or stove
- Measuring cup
- Measuring spoons
- Wooden spoon
- Large metal or glass bowl
- Ziploc® Container with Snap ‘n Seal Lid (for storage)
* If serving later, add 20 minutes of cooling time before storing in containers.
- Preheat oven to 375 degrees F.
- Spread out nuts on sheet pan.
- Bake nuts for approximately 10 minutes or until golden.
- While nuts are baking, place butter in small glass bowl and melt in a microwave for approximately 30 seconds. (Or melt in a metal pot on top of the stove.)
- While butter is still warm, add brown sugar, salt and spices. Stir to combine.
- Pour hot nuts into a large bowl.
- Pour liquid spice mixture over nuts. Toss to evenly distribute mixture.
- Serve warm. Or spread on a sheet pan to cool for about 20 minutes and then store in a Ziploc® Container with Snap ‘n Seal Lid to serve later.
Chef’s Note: For a sweeter taste, you can add more sugar. To adjust the hot and spicy level, add more or less cayenne. Use any nuts of your choice such as cashews, pecans or walnuts. The treat is most attractive when you combine a lot of different kinds of nuts.
Diane’s Tip: I make a double (and sometimes triple) batch of these nuts and give them away as gifts to friends. They also have a way of disappearing fast whenever I serve them.