Yesterday was a “tired” day. I finally needed a nap late in the afternoon, but mostly we just helped customers and worked on continuing projects. I did a little sewing in the late afternoon and evening and worked on some photos.
We had planned on watching Forged in Fire last night, but we both fell asleep…..
Today we have Herbs in couple of minutes and Sewing at 3pm. …
Today’s Feast is that of the Dioscuri, the twins, Castor and Pollux, venerated in Greece, Rome, by the Celts and across the empire. One was human and one immortal and not wanting to be parted, even in death, the immortal one begged the gods to let him and his brother stay together. Thus they became the constellation of Gemini. There’s a good Wikipedia article here: http://en.wikipedia.org/wiki/Castor_and_Pollux
Today’s Plant is Skunk Cabbage, Lysichitum americanum. This is one of the signs of spring here on the coast, where every drainage ditch or marshy field has it’s glow of brilliant yellow and bright, deep green. It is a famine food with a spicy or peppery taste, but contains calcium oxalate, which can upset the insides and even cause death if you get too much. Bears eat it after hibernation to get their intestines working again. It is used to cure sores and swellings, particularly after winter, when starvation conditions make these things immensely worse. However the typical use of the local peoples of this herb was to line baskets with the huge leaves to keep things from bruising or dropping through and to wrap around foods when baked under a fire, where it imparts a distinctive taste to the crust. Cunningham’s Encyclopedia references Eastern Skunk Cabbage, which is a different plant with a red flower, but the magicks are the same, Symplocarpus foetidus –Feminine, Saturn, Water – Carry when you have legal troubles, or keep in the drawer with the filed papers. Wrap in a bay leaf on a Sunday to draw good fortune. More here:http://en.wikipedia.org/wiki/Lysichitum_americanum and on Eastern Skunk Cabbage here: http://en.wikipedia.org/wiki/Symplocarpus_foetidus
The shop is open 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 7/23 at 2:46am. 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 7/16 at 12:26pm.
Venus starts the week above Aldebaran and ends the week closer to Aldebaran’s upper left.
The tail of Scorpius is low in the south after darkness is complete. How low depends on how far north or south you live: the farther south, the higher. Look for the two stars especially close together in the tail. These are Lambda and fainter Upsilon Scorpii, known as the Cat’s Eyes, as shown at the top of this page. They’re canted at an angle; the cat is tilting his head and winking. The Cat’s Eyes point west (right) by nearly a fist-width toward Mu Scorpii, a much tighter pair known as the Little Cat’s Eyes. Can you resolve Mu without using binoculars? It’s hard!
Uranus (magnitude 5.8, in Pisces) and Neptune (magnitude 7.9, in Aquarius) await high in the southeastern side of the sky before the beginning of dawn. Finder charts.
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4
Runic half-month of Uruz/ Ur, 7/14-28 According to Pennick Ur represents primal strength, a time of collective action. A good time for beginnings! Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992
©2017 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4, Tinne (CHIN-yuh), holly – The holly (Ilex aquifolium L.) is a shrub growing to 10 m (35 feet) in open woodlands and along clearings in forests. Hollies are evergreen, and stand out in winter among the bare branches of the deciduous forest trees that surround them. Hollies form red berries before Samhain which last until the birds finish eating them, often after Imbolc. The typical “holly leaf” is found on smaller plants, but toward the tops of taller plants the leaves have fewer spiny teeth. Hollies are members of the Holly family (Aquifoliaceae). The common holly is often cultivated in North America, as are hybrids between it and Asiatic holly species.
Graves (1966) and others are of the opinion that the original tinne was not the holly, but rather the holm oak, or holly oak (Quercus ilex L.). This is an evergreen oak of southern Europe that grows as a shrub, or as a tree to 25 m (80 feet). Like the holly, the holm oak has spiny-edged leaves on young growth. It does not have red berries, but it does have red leaf “galls” caused by the kermes scale insect; these are the source of natural scarlet dye. Holm oaks are occasionally cultivated in North America.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Sa 15 High 4:59 AM 6.0 5:46 AM Rise 12:09 AM 71
~ 15 Low 11:28 AM 0.4 8:58 PM Set 12:29 PM
~ 15 High 6:07 PM 6.9
Affirmation/Thought for the Day – People who make the worst use of time may be the same ones who complain that there is never enough time.
~ A garden is a grand teacher. It teaches patience and careful watchfulness; it teaches industry and thrift; above all, it teaches entire trust. – Gertrude Jekyll (horticulturalist)
~ Tom Edison conducted 10,000 experiments to come up with one working light bulb. He framed it thus: We now know 10,000 ways that it won’t work. And your excuse is…what, exactly? – John Thomas Gordy
~ Truth is always exciting. Speak it, then. Life is dull without it. – Pearl Buck
~ What consumes your thoughts controls your mind. – Ashlee A Altman
Black bees on the clover-heads drowsily clinging,
Where tall, feathered grasses and buttercups sway,
And all through the fields a white sprinkle of daisies,
Open-eyed at the setting of day. –Abba Gould Woolson (1838–1921)
Banana Bread (goes with Harvest Bread Basket)
- 1 1/4 cups sugar
- 1/2 cup (1 stick) margarine or butter, softened
- 2 large eggs
- 1 3/4 cup mashed ripe bananas (4-5 medium bananas)
- 1/2 cup milk
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350ºF. Grease 2 loaf pans. In large bowl, cream the sugar and butter. Add in the eggs. Add bananas, milk, lemon juice, and vanilla, beat until smooth. In small bowl, mix flour, baking soda, and salt. Keep adding flour mix to banana mix. Pour into pans. Bake for 1 hour. Cool for 5 minutes.
Yield: 2 loaves
Source: Wood & Seefeldt, The Wicca Cookbook Use for: Mabon
Colcannon (cally, poundy)
In some parts of Ireland, the Feast of Lughnasadh came to be called Colcannon Sunday, after a dish made from the first digging of potatoes. The cook put on a special white apron kept for the occasion, boiled a huge pot of potatoes over the fire, and mashed them with a wooden mallet. Often, they were seasoned with onions, garlic or cabbage. The cooked vegetables were then turned out onto a platter, and a well hollowed out in the middle for plenty of butter and hot milk. The family sat round and ate, while the cook ate hers from the pot itself—a special privilege. In more well-to-do households, the meal would be accompanied by meat: a flitch of bacon, newly-slaughtered sheep or roast chicken, and followed by seasonal fruits such as gooseberries and blackcurrants.
It was thought to be unlucky not to eat Colcannon on this day, so people often made sure to share theirs with less fortunate neighbors.
Here’s a more modern recipe for you to try.
1 medium cabbage, quartered and core removed
2 lb potatoes, scrubbed and sliced with skins left on
2 medium leeks, thoroughly washed and sliced
1 cup milk
1/2 teaspoons each mace, salt, pepper
2 garlic cloves
8 tablespoons unsalted butter
- Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
- Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
- Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
- Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
- Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
After the first mouthful, Irish families might call out, “Destruction to the Red-haired Hag!” The red-haired hag is a personification of hunger.
From: Janet Warren, A feast of Scotland, Lomond Books,1990, ISBN 1-85051-112-8.
If you have mashed potatoes left over, you can turn them into another traditional Irish dish.
Boxty (Potato Griddle Cakes) – makes12 x 3-inch pancakes (4 to 6 servings)
1 cup hot unseasoned mashed potatoes
2 tablespoons butter or margarine, softened
2 eggs, beaten
1 cup grated unpeeled raw potatoes
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon caraway seeds (optional)
1/4 teaspoon pepper
1/4 cup milk
Butter or margarine, for frying
In large bowl mix together mashed potatoes and 2 tablespoons butter. Stir in eggs and grated potatoes, then the flour, baking powder, salt, caraway seeds and pepper. Blend in milk. Heat 1 tablespoon butter to sizzling in large nonstick skillet. Drop potato mixture, about 2 1/2 tablespoons at a time, into skillet to form pa tties. Flatten slightly. Fry over medium-high heat until crisp and browned, turning once. Repeat with remaining potato mixture, adding butter to skillet as needed.Serve hot.
An old rhyme goes:
Boxty on the griddle,
boxty in the pan,
if you can’t make boxty,
you’ll never get a man.
From: Janet Warren, A feast of Scotland, Lomond Books,1990, ISBN 1-85051-112-8.