Featured photo by Mark Nessel, Minus Tide at 9:05 PM of -1.2 feet.
Yesterday started a little late, but I was at the shop by 12:30 and got the newsletter out as quickly as I could. The sun is at the winter angle, now, low and slanting in the windows. …and it cleared up enough to see it. I went over and worked in the classroom area so I could look out and enjoy. I got the House Capuchin blog post published in the middle of the afternoon. If you’re interested in the cheese/babovka post this is the address. https://wp.me/p8ngGY-TT.
I realized, late in the day, that I wasn’t going to be able to do this weekend’s holiday bazaar. I though it was on Saturday, but it’s on Sunday. Oops. ….and then the lady stopped by with a poster, so I got to talk to her face-to-face.
I had a couple of informal counseling sessions during the afternoon, but mostly I was writing and getting some notes in order. …and then it turned out that we weren’t going to be able to have class, after all. So Tempus got us some supper and we started closing up to go home.
I fell into bed when we got home and woke several hours later. He had been doing laundry. I pulled out my embroidery and finished that panel that I’ve been doing over the last month and then we both went to sleep.
This morning started a little cranky with the phone and mis-set alarms going off, but we finally got ourselves together. We have a lot to do today at the shop. I got a bunch of pictures and harvested some mushrooms that I’m going to prep for wicks, later, and one that I need a spore print of and maybe a better close-up. Tempus has a bunch of cleaning to do and I’m hoping to get some more sewing done and then we have the paper run tonight.
Here’s a photo of a bald eagle and his lunch by Mark Nessel from 11/6/15
Today’s Plant is Fennel, Foeniculum vulgare – This is a hardy, perennial herb with yellow flowers and feathery leaves. It is native to the area around the Mediterranean, but has naturalized all over the place. Flowers, seeds, leaves, bulb (not a real bulb, but the swollen bottom end of the stems) are all
used in cookery in everything from medieval sausages to candy to salad! For more on this see: https://en.wikipedia.org/wiki/Fennel Wear in your shoes to keep ticks away and it makes a nice hair rinse. – Masculine, Mercury, Fire, Dionysus, Mercury – Protection, Healing – wear it. Purification – Wash with it. Strength, Appetite suppressant, good against poison, to strengthen eyesight. In the 9 Herbs Charm this is Finule.
From Wikpedia – In Hawaiian mythology, the deity Lono is associated with fertility, agriculture, rainfall, and music. In one of the many Hawaiian legends of Lono, he is a fertility and music god who descended to Earth on a rainbow to marry Laka. In agricultural and planting traditions, Lono was identified with rain and food plants. He was one of the four gods (with Kū, Kāne, and Kāne’s twin brother Kanaloa) who existed before the world was created. Lono was also the god of peace. In his honor, the great annual festival of the Makahiki was held. During this period (from October through February), war and unnecessary work was kapu (forbidden). In Hawaiian weather terminology, the winter Kona storms that bring rain to leeward areas are associated with Lono. Lono brings on the rains and dispenses fertility, and as such was sometimes referred to as Lono-makua (Lono the Provider). Ceremonies went through a monthly and yearly cycle. For 8 months of the year, the luakini was dedicated to Ku-with strict kapus. Four periods (kapu pule) each month required strict ceremonies. Violators could have their property seized by priests or overlord chiefs, or be sentenced to death for serious breaches. More here: http://en.wikipedia.org/wiki/Lono
The shop is open 11-7pm 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 11/18 at 3:42am. 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 11/10 at 12:36pm.
On July 25th, Shahrin Ahmad in Kuala Lumpur, Malaysia, took a telescopic video of Regulus emerging from behind the Moon’s bright limb. Next one early Saturday morning!
Algol should be at its minimum brightness, magnitude 3.4 instead of its usual 2.3, for a couple hours centered on 10:56 p.m. Eastern Standard Time.
Saturn (magnitude +0.5, in southern Ophiuchus) glows very low in the southwest at dusk.
Goddess Month of Cailleach/Samhain runs from 10/31 – 11/27
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24
Runic half-month of Hagalaz/Hagal – October 29-November 12 – The Runic half-month of Hagal commences today, represented by the hailstone of transformation. It is a harbinger of the need to undergo the necessary preparations before the harsh northern Winter. Runic half month of Naudhiz/ Nyd /Nauthiz – November 13- 27 – Need-fire – Time to prepare for winter. Consciousness is the Necessity. “That which does not destroy me makes me stronger.” – Nietzsche
©2017 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Ngetal/Reed Oct 28 – Nov 24 – nGéadal – (NYEH-dl), reed – The term “reed” is used with great imprecision in North America, but it is clear that the reed of the ogham is the common reed (Phragmites australis (Cav.) Trin. ex Steudel). This is a giant grass, with stems as high as 4 m (13 feet). It grows in marshy areas, where it often forms dense stands. Like most other grasses, the vertical stems live only a single year, dying in the autumn and being replaced with new green shoots in the spring. The dead stems rattle and whisper in late autumn winds. Common reed has spread as a weed throughout the world; in North America it is widespread in cooler climates. Common reed is in the Grass family (Poaceae, or Gramineae). “The Reed Month, is said by some to be most favorable for communication with ancestral spirits and the strengthening of all family ties, with magickal associations with fertility, love, protection, and family concerns. ‘Thin and slender is the Reed. He stands in clumps at the edge of the river and between his feet hides the swift pike awaiting an unsuspecting minnow to come his way. In his thinness the reed resembles arrows that fly, silver-tipped, up into the unknown air to land at the very source that one had searched for all these years. Firing arrows off into the unknown is an expression of the desire to search out basic truths. If you loose off without direction, the place of landing will be random. If the firing off is carried out with the correct conviction, determination and sense of purpose, then the act becomes secondary to the event that comes both before and after the moment.'” Source: Earth, Moon and Sky
Tides for Alsea Bay
Tu 7 High 2:43 AM 7.4 7:02 AM Set 10:49 AM 90
~ 7 Low 8:12 AM 2.5 4:57 PM Rise 8:29 PM
~ 7 High 2:04 PM 8.9
~ 7 Low 9:05 PM -1.2
Affirmation/Thought for the Day – Forgive someone for something right now. Release the resentment and anger. This practice is for you to become happier. Telling the other person that you forgive them is completely optional, and is merely a bonus, Dear Friend!
~ The king’s palace is an easy place to enter but hard to leave. – Egil’s Saga, c.69
~ The moon methinks looks with a watery eye; And when she weeps, weeps every little flower. – Shakespeare, “A Midsummer Night’s Dream,” III, i.
~ The only gift is a portion of thyself. – Ralph Waldo Emerson
~ The true task of spiritual life is not found in faraway places or unusual states of consciousness: It is here in the present.” – Jack Kornfield
Springing Into Fall
We welcome well the warm of Spring,
Complaining when it’s cool.
In Fall, we say chase frost away,
And turn our thoughts to school.
When Winter comes, we have no choice
So too with Summer’s heat.
At least with Fall and Spring it’s true
The weather’s not concrete.
Weather it is, no choice is there
Balmy, cold or hot-
Whatever the elements have to share
Is precisely what we’ve got! – By Tasha Halpert www.heartwingsandfriends.com
Buckeye Bark – A fun candy to make with teens. Be prepared to make several batches in order to have some for yourself, though! If I had more than one of my kids and/or friends I planned for one batch per kid! This candy works for the unused-to-the-kitchen klutzes, too.
- 1 package candy making chocolate almond bark
- 2 cups creamy peanut butter
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Melt chocolate according to package directions. Pour half of melted chocolate onto a parchment lined baking sheet. Using a spatula, spread chocolate to create a large chocolate slab. Place in freezer for 10 minutes to solidify.
- Mix together peanut butter and vanilla then stir in powdered sugar until smooth and creamy.
- Spread peanut butter mixture over chilled chocolate slab to cover entirely.
- Pour remaining melted chocolate over top of peanut butter layer. Carefully spread to edges to completely cover peanut butter.
- Return to freezer for 5-10 minutes to set top layer of chocolate. Cut Bark into desired sized pieces and enjoy.
- Store in an air tight container. No need to refrigerate unless in a warm climate.
Notes – Chocolate almond bark comes in a variety of package sizes, usually 16-20 ounces depending on brand. Both will work fine with this recipe. Recipe source ChocolateChocolateandmore.com – Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Bacon ‘n Eggs Pie – Recipe by Kraft, edited by Anja – An easy refrigerated biscuit crust is baked in a pie plate and then filled with scrambled eggs made with cream cheese and sprinkled with crumbled bacon.
- Prep Time – 20min.
- Total Time – 20min.
- Servings – 6 servings
What You Need
- 1 can (7.5 oz.) refrigerated buttermilk biscuits
- 2 Tbsp. butter or margarine
- 6 eggs
- 1/3 cup milk
- 1/4 tsp. pepper (or other seasonings, see note)
- 3 oz. Cream Cheese, cubed
- 6 slices Bacon, cooked, crumbled
- Heat oven to 375ºF.
- Separate biscuits; press onto bottom and up side of 9-inch pie plate.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until blended; pour into skillet. Cook 4 to 5 min. or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 to 4 min. or until cream cheese is melted and eggs are completely set, stirring occasionally.
- Spoon egg mixture into crust; top with bacon.
- You can also sprinkle mozzarella or other melty cheese on top of this and stick until the broiler for a minute or three.
Note – Any seasonings that you like. I’d skip the pepper. Not needed! Dill, garlic or onion, thyme, a bit of Italian mix, just go light on it…. And no, this does *not* need salt!
(Complicated, but oh-so-good! …so leave plenty of time to work on it, overnight, if possible.)
Chicken and Ricotta Dumpling Soup – Recipe adapted from Chef James Friedberg, Nickel & Diner, New York, NY – https://www.tastingtable.com/cook/recipes/chicken-ricotta-dumpling-soup-recipe?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial
- Yield: 4 to 5 servings
- Prep Time: 30 minutes, plus overnight refrigeration
- Cook Time: 2 hours and 45 minutes
- Total Time: 3 hours and 15 minutes, plus overnight refrigeration
For the Ricotta Dumplings:
- 1½ cups ricotta
- ½ cup mascarpone cheese
- ½ cup Parmesan, finely grated
- ½ teaspoon salt
- 3 cups all-purpose flour, divided
For the Broth:
- 1 (3-to-4-pound) chicken, rinsed and dried
- ½ onion, halved
- ½ medium carrot, halved
- 1 celery stalk
- 1 thyme sprig
- 1 garlic clove
- ½ teaspoon black peppercorns
- ¼ teaspoon coriander seeds
- ⅛ teaspoon crushed red pepper flakes
- About 14 cups water
For the Chicken and Ricotta Dumpling Soup:
- 1 tablespoon olive oil
- 2 leeks, green stems removed, rinsed and diced
- Chicken broth
- Ricotta dumplings
- 2-inch piece ginger, minced
- Dill sprigs, for garnish
- Make the ricotta dumplings: In a medium bowl, combine all the ingredients, except the flour, until smooth, then transfer to a piping bag. Spread 1½ cups of the flour evenly onto a parchment-lined sheet pan. Pipe the cheese mixture into 12 golf ball-sized dumplings, 1½ inches in diameter, over the flour. Roll the dumplings in the flour until fully coated and cover with the remaining 1½ cups of flour. Wrap the sheet panin plastic wrap and refrigerate overnight. The next day, shake the ricotta dumplings gently, one by one, in a fine-mesh sieve to remove any excess flour. Reserve for later.
- Prepare the broth: Preheat the oven to 400º. Break down the chicken: Remove the breasts, dice and reserve for later, then separate the drumsticks and thighs. Roast the bones, drumsticks and thighs until golden brown, 45 minutes. In a heavy-bottomed stockpot, add the roast chickenand the remaining broth ingredients, and cover completely with water. Bring the stock up to a boil, reduce to a simmer and cook for 1½ hours. Strain through a fine-mesh strainer and reserve the liquid.
- Prepare the chicken and dumpling soup: Using the same pot, heat the olive oil and sweat the leeks until translucent, 6 to 7 minutes. Add the chicken broth and bring to a boil; reduce the heat to a simmer, add the diced chicken breastand cook until it reaches an internal temperature of 165º, 10 to 12 minutes. Remove the chicken from the pot and set aside. Add the ricotta dumplings to the broth and cook until tender, 10 minutes. Add the diced chicken back to the pot and stir. Ladle the soup into a bowl, garnish with a sprinkle of ginger and a dill sprig, then serve.
Pro tip: Work in advance on this one. Make the dumplings and stock on the same night. Roll your dumplings in flour and once your stock is ready, strain and refrigerate it, along with the floured dumplings. That way, all that’s left the next day is to cook everything together in one pot.
Silliness – Working Man Blues – Next I tried working in a muffler factory, but that …was exhausting.