Featured photo courtesy of the Chesapeake Bay Maritime Museum. Minus Tide at 4:48 AM of -0.9 feet. Sewing 6-8pm.
It’s lovely weather today, not as brightly sunny as it’s been, since the sky is about 1/2 covered with fluffy thin clouds, but they don’t obscure the sun, just dim it a bit. The wind is nearly still here in town and it’s just 70. That’s about the right temp to sit at my desk or to sew and not go rumpusing around to sort things. 🙂 It’s a few degrees cooler by the water, but there’s not even very much wind today. 4mph on the beach in Bayshore….
Yesterday was spent entirely at home. We got up fairly late and Tempus went to help our landlady load some stuff into her vehicle and then do some chores upstairs. I started by sorting out my small rolly that sits near the bed, making sure that the things I use were near the top and keepsie stuff tucked away in the bottom drawers. I had gone from that to sorting the whatsit clothes basket and was pretty much standing on my head in the corner when the folks showed up to help move the sewing machine! That apparently went very easily and then we all stood around and talked for a bit. We now have room for our chairs at the table!
After they headed home Tempus and I went back to chores. I sorted more things in the shelves in the galley and he found some things that had gotten misplaced, then got the chairs pulled out and upright. He went to the shop to take a load of stuff that has places to live there but not at the apartment, and brought back some stuff for supper. Eventually we both ran out of steam and ended up in bed, reading, working on the computer and I was sewing a bit.
I had a rough night, so Tempus let me sleep this morning, just an extra hour and a half, but it helped. We’re both at the shop now (yes, that’s why this is late) and working. Mostly we’re sorting what we brought from the apartment, but eventually I’m going to be working in back, then sewing, and we have the Sewing Workshop tonight at 6pm. If anyone shows up we can work on either pincushions or balls.
A heron at Sandy Point Park on the Chesapeake Bay in Maryland. Courtesy of the Chesapeake Bay Maritime Museum.
In 1969 on this day the first moon landing was made. “”Contact light!” Three seconds later, Eagle landed and Armstrong said “Shutdown.” Aldrin immediately said “Okay, engine stop. ACA – out of detent.” Armstrong acknowledged “Out of detent. Auto” and Aldrin continued “Mode control – both auto. Descent engine command override off. Engine arm – off. 413 is in.” Charles Duke, acting as CAPCOM during the landing phase, acknowledged their landing by saying “We copy you down, Eagle.” Armstrong acknowledged Aldrin’s completion of the post landing checklist with “Engine arm is off.” before responding to Duke with the words, “Houston, Tranquility Base here. The Eagle has landed.” Armstrong’s change of call sign from “Eagle” to “Tranquility Base” confirmed that landing was complete and successful, and Duke mispronounced his reply as he expressed the relief at Mission Control: “Roger, Twan– Tranquility, we copy you on the ground. You got a bunch of guys about to turn blue. We’re breathing again. Thanks a lot.” http://en.wikipedia.org/wiki/Apollo_11
Today’s plant is Red Huckleberry, Vaccinium parvifolium, which grows mostly at low to middle elevations in soil enriched by decaying wood and on rotten logs, all over the coast range. It is a deciduous shrub growing to 13 ft tall with a small, edible red to blue-black berry. The local peoples ate, dried, stewed and made sauces from this berry which was one of their staple foods. The bark is a cold remedy. The leaves make a good tea. I make jam of the berries, which also make a tasty tea. Both berries and leaves are good for sore throats, aching teeth and inflamed gums. It’s sometimes used as an ornamental, but it doesn’t take well to getting the roots disturbed. –Feminine, Venus, Water – Carry for luck, health (especially teeth/throat), to keep away evil and break hexes, Burn to make dreams come true. Dried berries can be used for prosperity magicks. More info and links here:http://en.wikipedia.org/wiki/Vaccinium_parvifolium
Perun’s Day – Cherven (July) 20 – This is the holiday on which the Great God of Thunder, Perun, is celebrated. On this day human sacrifices (the slaying of a man or woman for God), were made on 12th of Cherven (July). At that time, a bull was also sacrificed and people feasted on the animal. The King and the Volvhs organized a spectacular fete with plays and much merry-making. “In the year 6491, the old men would make the decision; ‘Cast lots on a boy and a girl. Destiny will decide who will be sacrificed.’ There was a Varagian Christian who had a son. The lot [for sacrifice] fell on his son.” (From Povest Vremeniih Let [The Tale of Years Past])
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 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
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. Hecate’s Brooch – 3-5 days before New Moon – Best time for Releasing Rituals. It’s the last few days before the new moon, the time of Hecate’s Brooch. This is the time that if you’re going to throw something out, or sweep the floors, or take stuff to Good Will, do it! Rid yourself of negativity and work on the letting go process. Release the old, removing unwanted negative energies, addictions, or illness. Do physical and psychic cleansings. Good for wisdom & psychic ability. Goddess Aspect: Crone – Associated God/desses: Callieach, Banshee, Hecate, Baba Yaga, Ereshkigal, Thoth. Phase ends at the Dark on 7/21 at 2:46pm.
Any of these mornings! This is glorious!
With the advance of summer, the Sagittarius Teapot, in the south after dark now, is starting to tilt and pour from its spout to the right. The Teapot will tilt farther and farther for the rest of the summer — or for much of the night, if you stay out very late.
Jupiter (magnitude –1.9, in Virgo) shines brightly in the west to southwest in early evening. Spica (magnitude +1.0) glitters 9° left of it. In a telescope, Jupiter has shrunk to 36 arcseconds wide.
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
Th 20 Low 4:48 AM -0.9 5:51 AM Rise 3:13 AM 17
~ 20 High 11:12 AM 5.8 8:54 PM Set 6:19 PM
~ 20 Low 4:28 PM 2.2
~ 20 High 10:33 PM 8.5
Affirmation/Thought for the Day – Translate fear into excited anticipation.
~ If you’re not experiencing difficulties, problems or pain you have probably aimed too low. – Price Pritchett
~ Ill it is to sit lamenting for what cannot be had. – Volsunga Saga, c.24
~ In order to be a realist you must believe in miracles. – David Ben Gurion
~ It is the still and silent sea that drowns a man. – Norse Adage
Beyond me in the fields the sun
Soaks in the grass and hath his will;
I count the marguerites one by one;
Even the buttercups are still. – Archibald Lampman (1861–99)
Pulled Pork Sliders – Kate Mathis – Provided by: Taste Editors from http://www.huffingtonpost.com/2011/10/27/pulled-pork-sliders_n_1061216.html
1 hr 30 mins total
These delicious sliders are good to make when you want to serve something a bit more substantial then appetizers for a party. You’ll need time for the pork to marinate in a dry rub—overnight is best—and time for slow cooking, so plan ahead. For the barbecue sauce, you can make your own, or use your favorite commercial brand. Many barbecue lovers feel that beer goes best with barbecue, but slightly chilled rioja or Barbera taste might fine with pulled pork, too.
Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
- 1 pork roast (3 to 4 lb), preferably pork shoulder or Boston butt
- 1 tbsp olive oil
- DRY RUB:
- 3 tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- freshly ground pepper
- BARBECUE SAUCE:
- 1 tbsp corn oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 1/2 cups tomato sauce
- 3/4 cup cider vinegar
- 1/2 cup firmly packed brown sugar
- 2 tbsp chili powder
- 1 tbsp Dijon mustard
- dash of hot-pepper sauce
- 16 slider rolls or 8 hamburger rolls, split
- Pat the pork dry and brush with the olive oil.
- To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.
- Preheat the oven to 300°F/150°C/gas 2. Put the pork on a rack in a large roasting pan/tray and roast until an instant-read thermometer registers 170°F/80°C, about 6 hours.
- To make the barbecue sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup/tomato sauce, vinegar, brown sugar/demerara sugar, chili powder, mustard, and hot-pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary.
- Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.
- To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once.
Gnudi: Spinach and Ricotta Dumplings – Andrea Wyner – Provided by: Taste Editors – Recipe courtesy of Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns/Andrews McMeel Publishing, 2011. http://www.huffingtonpost.com/2011/10/27/gnudi-spinach-and-ricott_n_1061492.html
- 25 mins total
- 10 mins prep
Gnudi means, well, “nude” – because these are nude ravioli, the filling without the outer pasta covering. They are delicious served with tomato sauce, as in this recipe, or with melted butter and sage.
- 3/4 cup steamed spinach, finely chopped
- 3/4 cup whole-milk ricotta cheese
- 1/2 cup grated pecorino or Parmigiano-Reggiano cheese
- 2 large egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 1 cup unbleached all-purpose flour
- 3 cups tomato sauce
- In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.
- Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a 9 by 13-inch baking dish. Set aside.
- Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3 to 4 minutes.
- Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi and serve at once.
Spinach Pie Quesadilla – Provided by: Taste Editors – 35 mins total
I have my superhuman early-morning powers to thank for the simplicity and deliciousness of this Spinach Pie Quesadilla. I also have to give credit to eggs, though. Eggs allow me to feed myself even when there’s not much else in the fridge, and I always keep them handy—then, in the East Village apartment, and now, in the dream-to-reality Brooklyn one. In the two egg recipes that follow this one, I add eggs to pasta and to a mix of vegetables, and as with the quesadilla, they transform these simple staples into a satisfying meal. Of course eggs this good can and should feed more than one, if it’s an hour removed enough from breakfast that friends might actually want to join in.
Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.
- 1 teaspoon olive oil
- 1/4 small onion, finely diced
- 2 scallions, sliced
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper
- Pinch each of thyme, oregano, and cayenne
- 1 1/2 cups fresh spinach
- 1 small wrap or flour tortilla, 8-inch in diameter
- 1 large egg white
- 1 tablespoon plain Greek yogurt
- 2 tablespoons crumbled feta cheese, divided
- In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
- Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
- In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
- Wipe out the pan, then brush it with about ¼ – ½ teaspoon olive oil or cooking spray.
- Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.
Silliness – Sign Seen Above a Light Switch
“Please conserve energy; Turn off the lights.”
“Jokes on you! Energy is always conserved!”