Minus Tide at 4:58 PM of -0.8 feet. This means that the high tides with the amount of water that’s rolling down out of the hills will be *really* high in the bays and estuaries!
55F with a blurred, mottled grey sky weeping steadily. The wind is in the upper teens and into the 20’s by the water and some of the gusts are getting interesting. There was one as I was getting into the car, still relatively dry, that threw all the water from one hemlock branch right into the open door of the car and I got the most of it. Some of the drops hit the inside of the driver’s side window! Areal Flood Watch, High Wind Warning, Gale Warning, Storm Warning Active Notice: Areal Flood Watch.
Yesterday was actually productive. Jay was here for several hours and during that time we cleared 3 of the aisles and shifted the sort shelves so that they’re off the main floor. I’m not sure how much we’re going to get done today, but that puts us on track to be able to open again on Friday, if things go well, maybe even tomorrow.
The paper route last night went smoothly, although started late. Tempus didn’t get on the road until past midnight, so he picked me up at the apartment at 3am and we got back in at 6. We talked steadily during the whole time, driving over damp roads and through the occasional shower. It was good to lie down and sleep when we got home.
So today we’re working on more of the same. If we can get the last stuff in the aisles stashed and the counters cleared, then we’ll be open tomorrow. If not, then Friday. Oof….
Today’s plant is Western Red Cedar, Thuja plicata,which is not a cedar at all, but an Arborvitae. Arborvitae comes from the Latin for “tree of life” and coincidentally, native Americans of the West coast also address the species as “long life maker”. “Western Redcedar has an extensive history of use by the indigenous peoples of the Pacific Northwest Coast, from Oregon to southeast Alaska. Some northwest coast tribes refer to themselves as “people of the redcedar” because of their extensive dependence on the tree for basic materials. The wood has been used for constructing housing, totem poles, and crafted into many objects, including masks, utensils, boxes, boards, instruments, canoes, vessels, and ceremonial objects. Roots and bark were used for baskets, ropes, clothing, blankets and rings.” Wiki article –Masculine, Sun, Fire, – to enhance banishing of ill health and bad dreams. Burn for this purpose and purification and psychic power. Make a sachet for love or courage. http://en.wikipedia.org/wiki/Thuja_plicata
Eliaphas Levi was born on this day in 1810. He used a type of magic that wasn’t fanatical and rather eclectic, which made his writings pretty popular. He was a Rosicrucian and was a huge influence on the Golden Dawn and OTO, therefore on Wicca. More info here: http://en.wikipedia.org/wiki/Eliphas_Levi “Magic is the divinity of man achieved in union with faith…” I like that….
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 2/10 at 4:33pm. 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 2/9 at 4:33am.
This evening, the Moon shines on the segment of the Winter Hexagon between Pollux and Procyon.
Vesta, the brightest asteroid, is still a very accessible magnitude 6.6 in Gemini near Pollux and Castor. Article and finder chart.
Goddess Month of Bridhe, runs from 1/23 – 2/19
Celtic Tree Month of Luis/Rowan, Jan 21-Feb 17, Luis (LWEESH)
Runic half-month of Elhaz/Algiz, from 1/28-2/11. This half month: optimistic power, protection and sanctuary. Runic half-month of Sowulo/ Sigel, 2/12-26 It represents the power of the force of good throughout the world and is the harbinger of victory and ascendancy over darkness.
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Luis/Rowan, Jan 21-Feb 17, Luis (LWEESH)/rowan – The rowan, or mountain ash (Sorbus aucuparia L.) is related to servceberries. The red berries were historically used to lure birds into traps, and the specific epithet aucuparia comes from words meaning “to catch a bird”. Birds are also responsible for dispersing the seeds. Rowans thrive in poor soils and colonize disturbed areas. In some parts of Europe they are most common around ancient settlements, either because of their weedy nature or because they were planted. Rowans flower in May. They grow to 15 m (50 feet) and are members of the Rose family (Rosaceae). They are cultivated in North America, especially in the northeast.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
W 8 Low 3:55 AM 2.9 7:25 AM Set 5:33 AM 87
~ 8 High 9:53 AM 8.8 5:36 PM Rise 3:27 PM
~ 8 Low 4:58 PM -0.8
~ 8 High 11:27 PM 7.1
Affirmation/Thought for the Day – Blessed is she who has learned to laugh at herself, for she shall never cease to be entertained.
~ Alimony is like buying hay for a dead horse. – Julius “Groucho” Marx (1890-1977) US comic, actor
~ Blessed indeed is the man who hears many gentle voices call him father. – Lydia M. Child
~ The Lord’s Prayer is 66 words, the Gettysburg Address is 286 words, there are 1,322 words in the Declaration of Independence, but government regulations on the sale of cabbage run to 14,992 pages! National Review
~ We know all their gods; they ignore ours. What they call our sins are our gods, and what they call their gods, we name otherwise. – Natalie Clifford Barney (1876-1972) US writer
Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time. – John Lubbock
Cheeseburger pie –
Layer of bacon in a frying pan, radiating from the middle, draping 1/2 of each slice over the side.
Then make 3 layers of
- Cooked, crumbled, ground beef
- Cheese (cheddar, mozz, blue?)
Sprinkle with any seasonings you want for a cheese burger (horseradish sauce, steak sauce, worchestershire sauce)
Add a layer of “Primal Catsup”, halved cherry tomatoes or sliced regular tomatoes (romas would be good here.
Wrap the “hangover” bacon up and over and bake at 400 for 30 minutes.
Crescent rolls are the holy grail of breads. They come in a can, are fluffy and delicious and are ready in minutes. They are even better when they are stuffed with bacon, scrambled eggs, and cheddar cheese. As much as I love making things from scratch there is something sacred and special about crescent rolls. It’s probably because we always made them at Christmas because my grandfather loved them so much.
These are like a beautiful little breakfast sandwiches without any of the over the edge of the bread spillage. Since they’re all rolled up they are easy to grab and eat, it’s even easier than a breakfast burrito!
Crescent rolls definitely work the best in this recipe. I love using from scratch ingredients, but puff pastry is difficult to make well and is almost never the same. You could use pizza dough if you wanted to, but it would be missing that beautiful, buttery, fluffy texture. It’s easy to make a big batch of these for Christmas morning. You can also make a large batch and then freeze them and reheat them when you are ready to eat!
You can stuff them with sausage instead of bacon or other kinds of cheese instead of cheddar. You can also skip the scrambled eggs if you want to and just do bacon and cheese. If you like it spicy you can add a little hot sauce after they are finished. You can also brush the tops of the rolls with melted butter for a little extra buttery flavor!
- 1 can of refrigerated crescent roll dough
- 4 extra large eggs
- 1 tablespoon of butter
- salt and pepper
- 6 slices of bacon
- 1/2 cup of shredded cheddar cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 rolls
- Preheat the oven to 350 F.
- Heat the tablespoon of butter in an omelet pan. Whisk together the eggs and salt and pepper. Pour the eggs into the omelet pan and scramble until completely cooked. A little underdone is ok since it will be cooked again in the rolls.
- Cook the bacon in the oven or in a pan until crispy. Drain the bacon and let it cool. Chop the bacon finely and set aside.
- Unroll the crescent dough and separate the triangles. Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg. Roll up the triangle as you would a regular crescent roll.
- Place the roll on an un-greased baking sheet. Repeat with the remaining dough.
- Bake for 18-20 minutes or until golden brown.
- Let them cool slightly and then enjoy. You can also freeze them and reheat when you are ready to eat.
Acorn Squash and Roasted Garlic Strudel Faith Durand, Dec 14, 2006
Strudel is an easy and accommodating sort of pastry. If you start with premade phyllo dough and use ricotta as a foundation for your filling, a strudel can be adapted to all kinds of flavor experiments.
For example, last weekend I needed a vegetarian dish to round out a meal. I had some garlic that needed to be used up, so I roasted it and mashed it to a paste with roasted acorn squash. With a little ricotta this made a delicious filling inside the crisp, flaky strudel. There was the sweet, pungent taste of garlic, and the earthy flavors of squash and sage, with a little crunch from toasted pinenuts.
This can serve as a main dish, or a side dish. It’s good re-crisped for breakfast or lunch, too. I mainly like the contrast in textures and tastes: soft, creamy filling and light, crispy pastry layers.
Pulling together the various components of this strudel does take a little time, but it’s mostly hands-off. If you bake the squash in the oven instead of the microwave, just put both the squash and the garlic, wrapped in foil and drizzled with olive oil, in a 350°F oven for about an hour.
Acorn Squash and Roasted Garlic Strudel makes 3 strudels, or 18-24 slices
1 head garlic, roasted
2 small acorn squash
Salt and pepper
1/4 cup fresh sage leaves, chopped
1/4 teaspoon fresh nutmeg
1 cup whole milk ricotta
1/3 cup pinenuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tablespoon butter
3 tablespoons olive oil
- Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper, then either bake in a 350°F oven for about 50 minutes, or in a microwave for about 20 minutes, until the flesh is very soft and can be removed from the skin with a fork.
- Scrape the acorn squash out of its skin and mash very well with a fork. Squeeze the garlic out of out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside until slightly cooled.
- In a large bowl, combine the cooked squash and garlic with the nutmeg, ricotta, and pinenuts. Stir well and taste. Add more salt and pepper if it needs it.
- Preheat the oven to 400°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about 10 layers. (You can use less than this; I just like to make mine a little thicker.) Spread about a third of the squash mixture over the sheet of phyllo, leaving an inch of room at the edges, then roll up from the long side, tucking the ends in. Pick up the wax paper and carefully roll the strudel off the paper and on to a large baking sheet.
- Repeat to make two more strudels. Bake for about 20 minutes, or until they are golden and crispy. Cut into slice and serve right away. Or, if these have to wait a little, you can recrisp them in the oven at 400°F.