Hazy and the sunlight is a funny color. It was pretty cloudy when we came in, but the sunshine is there, now and no cloud shadows, at all, just the smoke from the fires. The computer is still saying overcast, but that’s on the other side of the bay. 62F and very little wind. 80% humidity.
Tempus and I headed home before dark and got a couple more things done (watering!) then he headed out with Lezlie to do her trial run on the paper route and I settled in to reading, talking with folks online and sewing. He didn’t get in until about 6:15, so he’s really sleepy today.
Today we have some more packages at the PO that Tempus needs to go after, but I’d rather he sleep more of the day, than anything else. I’m hoping to head home early enough to do my hair, too.
Today’s Feast is in honor of St. Oswald, an Anglo-Saxon king of the 7th century. He ruled two kingdoms that were joined into Northumbria, and started the switch-over to xtianity in that area. For that he was revered as a saint during the Middle Ages. When he was killed in battle, he was dismembered in the tradition of sacred kingship. More on the history here: http://en.wikipedia.org/wiki/Oswald_of_Northumbria
Today’s plant is Pacific Aster, Symphyotrichum chilense, one form of aster that grows in the PNW. http://en.wikipedia.org/wiki/Symphyotrichum_chilense China Asters are the ones grown in gardens and are the common garden aster that Cunningham references: http://en.wikipedia.org/wiki/Callistephus_chinensis in his Encyclopedia of Magical Herbs. – Feminine, Venus, Water – The aster was sacred to the gods and used on altars in many religious paths. It is often used in love sachets or carry the bloom to win love. You can also grow them in your garden to draw love to you! …and here is an article on the whole family which includes sunflowers, chrysanthemums, yarrow and cone-flower!http://en.wikipedia.org/wiki/Asteraceae
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
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 8/7 at 11:11am. 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 8/5 at 11:11pm.
The bright Moon tonight looks over the two iconic constellations of the southern evening sky in summer.
As soon as it’s dark, look lower right of the bright Moon for the Teapot of Sagittarius. It’s about the size of your fist at arm’s length, tilting to pour to the right from its spout.
Jupiter (magnitude –1.8, in Virgo) shines low in the west-southwest during dusk. Fainter Spica (magnitude +1.0) twinkles 6° or 7° left of it. Jupiter, a little lower every week, is swinging toward the far side of the Sun from us.
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1
Runic half-month of Thurisaz/ Thorn/Thunor, 7/29-8/12 – Northern Tradition honors the god known to the Anglo-Saxons as Thunor and to the Norse as Thor. The time of Thorn is one of ascendant powers and orderliness. This day also honors the sainted Norwegian king, Olaf, slain around Lammas Day. Its traditional calendar symbol is an axe.
©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
F 4 Low 5:32 AM 0.0 6:07 AM Set 3:23 AM 85
~ 4 High 12:01 PM 5.6 8:37 PM Rise 6:35 PM
~ 4 Low 5:16 PM 2.8
~ 4 High 11:06 PM 7.3
Affirmation/Thought for the Day – I know that freedom leads to the highest good for all.
~ Little things please little minds. – English proverbs
~ Morning is when the wick is lit. A flame ignited, the day delighted with heat and light, we start the fight for something more than before. – Jeb Dickerson
~ Never give an order that can’t be obeyed. – Douglas Macarthur
~ Never speak more clearly than you can think. – Jeremy Bernstein
Dog Days bright and clear
Indicate a happy year;
But when accompanied by rain,
For better times, our hopes are vain. – Proverb
Beet and Onion salad
- 5 Fresh Large Beets
- 1 large or two small leeks
- 1 large onion
- Raisin Wine (faked by soaking raisins in white wine)
- Oil& Vinegar dressing
- Boil beets until skins come off easily (beets will *not* be done!)
- Cool, skin and slice.
- Slice leeks up into the green park (not all the green, about ½)
- Peel and slice onion.
- Toss with salt, coriander and cumin. (alternative below)
- Put into a baking dish.
- Pour raisin wine over and bake until beets are tender.
- Let cool and serve cold with oil and vinegar dressing. (Can add the coriander and cumin to the dressing for a lighter flavor.)
Note – You could also just boil the stuff together as in the original, but that’s not quite as practical for a feast….
From Apicius – TO MAKE A DISH OF BEETS THAT WILL APPEAL TO YOUR TASTE SLICE the beets with LEEKS AND CRUSH CORIANDER AND CUMIN; ADD RAISIN WINE, BOIL ALL DOWN TO PERFECTION: BIND IT, SERVE the beets SEPARATE FROM THE BROTH, WITH OIL AND VINEGAR.
Beef and Guinness Pie Recipe
Photo Elaine Lemm
Beef and Guinness Pie brings together Irish beef and Guinness, two of Ireland’s most famous products. The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavour of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce. This is truly hearty and hale food.
- FOR THE PASTRY
- 200g ( 7 oz) plain flour
- pinch of salt
- 110g ( 4 oz) butter, cubed or an equal mix of butter and lard
- 2 -3 tablespoon cold water
- 1 beaten egg, for glaze
- FOR THE FILLING
- 25g ( )1 oz plain flour
- 900g ( 2 lb ) chuck steak cut into 1″/2.5cm cubes
- 25g ( 1 oz )butter
- 1 tablespoon vegetable oil
- 2 large onions, thinly sliced
- 2 carrots chopped to 1″/2.5cm cubes
- 2 teaspoon Worcestershire sauce
- 2 teaspoon tomato puree
- 500 ml ( 17 fl oz) Guinness or stout
- 300ml ( 1 ½ pints ) hot beef stock
- 2 teaspoon sugar
- Salt and ground pepper
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Total Time: 180 minutes
- Yield: Serves 4
Make the pastry following these instructions
- Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of meat and toss well in the flour until evenly coated.
- Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
- Add the onions and carrots to the pan and fry gently for about 2 minutes then return the meat to the pan with the Worcestershire sauce, tomato puree, ale stock and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil. Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 2½ pint/1.5 liter deep pie dish and leave to cool completely.
- Heat the oven to 400F/200C/Gas 6.
- Roll out the pastry to 1/8″/3mm. Cut a ¾”/2cm strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Cut out the remaining pastry about 1″/2.5cm larger than the dish. Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
- Place the pastry lid over the top and press down to the edge and seal. trim off any excess pastry an crimp the edges with a fork or between your thumb and forefinger. Brush the top with beaten egg and make a hole in the center to reveal the pie funnel. Bake for 30 – 35 minutes until the pastry is crisp and golden.
Optional – You can decorate the top of the pie with pastry trimmings as you like.
Bread and Butter Pudding – Tudor Cooking with Claire
For this week’s Claire Chats video, I decided to do a recipe from the November section of Elinor Fettiplace’s Receipt Book, a compilation of Elizabethan recipes by Lady Elinor Fettiplace. As I say in my video, I didn’t think it would be sweet enough with just sugar scattered over the top, but it actually was when I actually sat down and ate a bowl of it. It was a big hit at lunch, disappearing rapidly.
Here is what you need to make this recipe:
- 2 pints/just over 1 litre creamy milk or milk mixed with single cream
- 4oz/100g breadcrumbs from 2-3 days’ old white bread
- 2 heaped tbsp flour
- 3 eggs
- 2 or 3 cloves
- A blade of mace or a grating of nutmeg
- 1 tsp salt
- 2oz/50g melted butter or margarine
- 4tbsp raisins (or any dried fruit or mixed peel)
The recipe is a version of one of my favourite traditional British puddings and you’ll find a modern recipe to that at http://www.bbc.co.uk/food/recipes/breadandbutterpuddin_85936.
Source – ed. Spurling, Hilary (1986) Elinor Fettiplace’s Receipt Book: Elizabethan Country House Cooking, Viking.
Bread and butter pudding
An old-fashioned English family favourite that goes easy on the wallet. Day-old bread works best in this recipe.
- 25g/1oz butter, plus extra for greasing
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamonpowder
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste
- Grease a 1 litre/2 pint pie dish with butter.
- Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.