Unusual colors this morning. The sky is gold by the low sun, and blue elsewhere. Blue cloud, not blue sky! Everything else, bay and hills is grey and brown and then the deep green of the evergreens. It’s cold, too, 39F, from the clouds that were only a high haze even at midnight. There’s hardly any wind, even down by the water. This kind of weather is supposed to hold for a couple of days.
Yesterday started a little slowly. We got a frantic phone call from one of our kids within minutes of getting to the shop, that slowed things way down. It was just a youngun needed to vent to someone safe, but it meant that the newsletter went out after we were open and Herbs got slowed down, too.
By 1pm we had chickweed drying and a couple of ointments set up and another pair started. By 4pm, we’d had several customers and I had done a reading. I got some gameboards set up for today and then did a pre-nup counseling session.
We had cooking to do, still, a beef stew for the week and rice for the feast, and then we went home, so’s to get some sleep. So, today, I have the Job Corps class to do, then we’re heading for the event.
A warmly dressed fairy getting ready for spring! This is how they coax ‘em out of the ground ya know…. 🙂
From a Facebook page “LOVE and LIGHT ALL”
Today’s Plant is the Early Blue Violet, Viola adunca. – Violet leaves contain more vitamin A than spinach, and a half-cup of leaves has more vitamin C than four oranges, but rhizomes, fruits and seeds are poisonous. Other common names include the hooked-spur violet, Cascade violet, sand violet and the western dog violet. Found on Wiki here: http://en.wikipedia.org/wiki/Viola_adunca or here:http://blogs.evergreen.edu/sustainableprisons/blog/2012/01/12/spp-plant-profile-early-blue-violet-viola-adunca/ Feminine, Venus, Water – Protects against malevolent spirits, brings changes in luck & fortune, wear to help with headaches, dizziness and to bring calm and sleep, wear in a green sachet to heal wounds.
Today was one of the feasts of Artemis in the Ancient World, although she is usually venerated on the 6th day of each month. Now, we usually think of her as the lady of the crescent moon, the Daughter face of the Goddess, but she is still the goddess of the hunt and of deer and the protector, both of girls and of women in childbirth. She had a chariot drawn by golden deer and several hunting dogs given her by Pan. She carries, not just a bow, but also a spear and net or a lyre. http://en.wikipedia.org/wiki/Artemis
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
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 2/12 at 4:33am. 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 2/26 at 6:58am. 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 2/18 at 11:33am.
The Moon rises with Jupiter late on the nights of February 14th and 15th. By dawn the following mornings, they’re on display high in the southwest.
Zenith star: sometime around 7 or 8 p.m. (depending on how far east or west you live in your time zone), zero-magnitude Capella passes closest to your zenith. At almost the same minute, zero-magnitude Rigel, the leading foot of Orion, crosses the meridian due south.
Mercury has sunk away deep into the glow of sunrise.
Goddess Month of Bridhe, runs from 1/23 – 2/19
Goddess Month of Moura, runs from 2/20-3/19
Celtic Tree Month of Luis/Rowan, Jan 21-Feb 17, Luis (LWEESH)
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17
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
M 13 High 2:07 AM 7.8 7:18 AM Set 8:46 AM 96
~ 13 Low 8:03 AM 1.6 5:43 PM Rise 8:56 PM
~ 13 High 1:53 PM 8.0
~ 13 Low 8:23 PM 0.1
Affirmation/Thought for the Day – I believe that claiming to be a spiritual being/light worker, means direct engagement with the power structures that surround us and, altering their directives to suit the whole; from the circumference to the core. This takes tenacity, truly believing in one’s positive impact, and all of the faculties that make a “great soul”.
~ As much as I converse with sages and heroes, they have very little of my love and admiration. I long for rural and domestic scene, for the warbling of birds and the prattling of my children. – John Adams (1735-1826) US President (2)
~ A noble person attracts noble people, and knows how to hold on to them. – J Wolfgang von Goethe
~ Nature does nothing in vain. – Aristotle
~ A different world cannot be built by indifferent people. – Peter Marshall
Remember, we are all affecting the world every moment, whether we mean to or not. Our actions and states of mind matter, because we’re so deeply interconnected with one another. Working on our own consciousness is the most important thing that we are doing at any moment, and being love is the supreme creative act. – Ram Dass
Chocolate Lip Balms with Cocoa Powder
STEP ONE: Combine the Beeswax, Castor Oil, Vitamin E Oil and Avocado Oil in a heat safe container and heat in the microwave for 2 minutes. Stir the mixture half way through to ensure even mixing.
STEP TWO: Once the beeswax is melted, stir in the Shea Butter. Heat in the microwave for 30 seconds if the Shea Butter does not melt all the way down with gentle stirring.
STEP THREE: Once the mixture is completely melted, mix in the Cocoa Powder making sure there are no clumps.
Optional Step Four: Add flavor oil (if you want to). This recipe is plenty flavorful without the flavor oil added.
STEP FIVE: Pour the chocolaty mixture into your heart shaped lip butter pots and let cool. It gives a little bit of a neutral brown tint to the lips and gives a faint smell of chocolate when applied. Don’t put calories on your hips this Valentine’s Day – put ‘em on your lips!
Recipe yields about 25 lip balms and tints the lips a fabulous neutral brown.
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Jam Filled Cookies Recipe – Czech Dulkove Kolacky
This recipe for Czech jam-filled cookies or dulkove kolacky is adapted from Joza Brizova’s “The Czechoslovak Cookbook” (Crown Publishers Inc., 1965). Dulkove Kolacky are popular at Christmas time when they become part of vanocni cukrovi(vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets.
Here’s a larger photo of jam-filled cookies.
Makes about 2 1/2 dozen Czech Jam-Filled Cookies
- 1 recipe Karlsbad Rings dough (below)
- Jam or fruit filling of choice
- Confectioners’ sugar
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Heat oven to 350 degrees. Using a cookie scoop, portion out balls of dough with about an inch of space between on a parchment-lined sheet pan. With a flour-dusted wooden spoon handle, make an indentation in the center of the cookies. Bake 15 to 20 minutes or until beginning to brown around the edges.
- Cool cookies completely on a wire rack. When cool, sprinkle with confectioners’ sugar, then fill with jam or fruit filling of choice. Store in a single layer, tightly covered.
Karlsbad Rings Cookie Recipe – Czech Venecky z Varenych Zloutku By Barbara Rolek 0 Eastern European Food Expert – This recipe for Czech Karlsbad rings or venecky z varenych zloutku is adapted from Joza Brizova’s “” (Crown Publishers Inc., 1965). Karlsbad rings are popular at Christmas time when they become part of vanocni cukrovi(vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets.
Use this dough to make jam-filled cookies or dulkove kolacky. Here is a larger photo of Karlsbad rings.
Makes about 3 dozen Karlsbad Ring Cookies
- 3/4 cup softened butter
- 1/2 cup sugar
- 2 hard-cooked large egg yolks, rubbed through a sieve
- 2 raw egg yolks
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup chopped candied fruit or chopped filberts for garnish
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add hard-cooked yolks, raw yolks, vanilla and zest, mixing well. Add flour and work into a smooth dough.
- Roll dough 1/8-inch thick between two pieces of parchment paper. Remove top layer of parchment and cut rolled dough into rings. Remove scrap dough and set aside. Sprinkle rings with fruit or nuts. Lift the parchment by opposite corners and place on a sheet pan.
- Bake 10-15 minutes or until just beginning to brown around the edges. Reroll any scraps and repeat. Cool cookies completely on a wire rack and store in an airtight container.
Homemade Dulce de Leche or Cajeta – Adapted loosely from Rick Bayless – Makes a little over 1 cup
If you’ve never had dulce de leche before, you’re in for a treat — a sticky, gooey, sweet treat. One of the best parts about making it from scratch is that you can control the sweetness a bit; 1 cup is the standard sugar recommendation per quart of milk, but I’ve also seen and am curious to try it with 3/4 cup. Baking soda is not mandatory here, but it’s supposed to help the final caramel not have any lumps, as well as enhancing the brown color. (Thanks, Maillard!) Some versions contain vanilla, others contain cinnamon (you can leave it in for all or part of the time, if you’re worried it’s getting too cinnamon-y), some contain both — really only add them if that’s the flavor you’re hoping for. If you don’t have a fresh vanilla bean, stir in 1 teaspoon of vanilla extract right before straining and cooling it.
1 to 2-inch segment of vanilla bean (optional)
1 quart whole milk (cow or goat, or a combination thereof)
1 cup granulated or raw sugar
2-inch segment of cinnamon stick (optional)
1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it’s good here)
1/4 teaspoon baking soda dissolved in 2 teaspoons water
- Split vanilla bean lengthwise. Scrape out seeds and place them, along with the empty vanilla pods, milk, sugar, cinnamon and salt (if using) in a medium-sized (err slightly on the large side) pot. Bring mixture to a simmer, stirring occasionally. Remove the pot from the heat and slowly stir in the baking soda-water mixture — it’s going to foam up if using goats milk, due to the acidity. This is why we use a larger pot; you might want to do this in the sink.
- Return the mixture to the stove and keep it at a brisk simmer; if too hot, the mixture will boil over, if too low, it will take forever. Cook, checking in on it occasionally (every 15 minutes) to give it a stir to make sure nothing is sticking to the bottom, until the mixture turns a light brown, about 1 hour.
- Check in on and stir the mixture more frequently (about every 5 minutes) as it begins to take on a caramel-brown color and thickens to the consistency of maple syrup, then plant yourself in front of the stove and stir the mixture until it reaches a deeper copper color.
- Pour the mixture through a fine-mesh strainer [updated to note: it’s rather thick and this step can be more trouble than it’s worth; feel free to skip it and just fish the cinnamon and/or bean pods out] and into jars. Use immediately, or cool completely, storing in the fridge for up to one month with an airtight lid. Rewarm as needed to soften the caramel; a microwave is efficient but you can also warm the jar in a 1- to 2-inch puddle (shorter than the jar lid, of course) of simmering water in a saucepan until it re-liquefies. If mixture seems too thick to pour even after fully reheating, you can stir in a little water, 1 teaspoon at a time.
Serve it: Over everything. Here, I drizzled it on some leftover part-whole wheat crepes from a blintz project (cheese blintz recipe, anyone?) filled with sliced bananas and mango, but it’s also wonderful on ice cream, cakes, churros, or a spoon.
Silliness – New Pilot
Taxiing down the tarmac, the jetliner abruptly stopped, turned around and returned to the gate. After an hour-long wait, it finally took off.
A concerned passenger asked the flight attendant, “What was the problem?”
“The pilot was bothered by a noise he heard in the engine,” explained the flight attendant, “and it took us a while to find a new pilot.”