The wind got interesting this morning. Apparently power went out at home around 7am, but came back by the time I woke up. It only came back in town between 9 and 10 am. It was blustery, coming over the bridge, whitecaps in the Bay, all the little hind-dunes lakes well ruffled, but there were a lot of branches down, so it must have been more so, earlier. It’s 50F and we popped the shop doors open to blow out the fug. 🙂 They’re closed again and we’ve got the heat on. The wind is at 13mph with gust into the 30’s and it’s higher on the beaches so *waves*!!!! You oughta hear the roar! We’re more rain tonight and then we ought to have a nice, dry weekend! …and the wind chime is sounding outside my window. That’s a nice sound!
Yesterday was all chores and sewing. We got the table completely cleaned up and re-set and did some other small chores at home. The plants are all back outside and I’m starting to work on a pot of starts of culinary herbs. Tempus was still trying to get the texting function to work from his phone and he’s managed to get it to work with e-mail, at least.
Today I still need to finish that embroidery project. It needs to be washed (and possibly mended) this evening and then I’ll be mailing it out in the morning. I was hoping to do that today, but had trouble with flogging myself enough to finish last night, since my joints are starting to really argue with the intensity. The shop is open, although we’ll close on time if no one else comes in for Sewing.
A Ken Gagne photo from 3/7/17’s wave action along the 804 trail in Yachats.
Today’s Plant is Nodding Onion, Allium cernuum. This is sometimes called Lady’s Leek. It’s an edible plant in the Allium family, but not particularly choice. (Yeah, personal experience…) It’s called “Nodding” because the inflorescences, the “flower”, tend to droop, unlike a lot of the alliums that end up with a ball on a stick. Most of the plants in this family are edible, but be careful! There are a few that are either disgusting or at least mildly poisonous and there are bulbs that *are* poisonous that are easy to mistake. Onions have been very important as a food/nutrition source for a long while and have even been worshiped at times. These are grown as ornamentals, mostly, but are found wild here on the coast. More here: http://en.wikipedia.org/wiki/Allium_cernuum and on Alliums here:http://en.wikipedia.org/wiki/Allium– Masculine, Mars, Fire, Isis – Cut and dry the flowers and add to a grapevine or rosemary wreath for a house protection spell. These are great for house blessings. Grown in pots indoors or in the garden they protect against evil and particularly against poisonous snakes. When you harvest in the fall, make a decorative braid of onions and hang over bedroom doors to prevent infections. Nodding onions are great for this purpose because, not being particularly great as food, you won’t mind replanting them in the spring as they start to sprout! Purify swords and athames after particularly heavy magicks, by rubbing the blade with a cut bulb, then wash with clear water and oil with rosemary-infused almond oil. Place the dried flowers in a vase at the head of the bed, or pack into a pillow sachet to help clarify prophetic dreams.
There is an epic poem that is 1003 years old today. The Shahnameh “The Book of Kings”) is a long epic poem written by the Persian poet Ferdowsi between c. 977 and 1010 CE and is the national epic of the Iranian cultural continent. Consisting of some 60,000 verses, the Shahnameh tells mainly the mythical and to some extent the historical past of (Greater) Iran from the creation of the world until the Islamic conquest of Persia in the 7th century. More here: http://en.wikipedia.org/wiki/Shahnameh and on the poet here: http://en.wikipedia.org/wiki/Ferdowsi
The shop is open 11-5pm 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
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 3/17 at 6:12am. 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 3/9 at 3:20am.
The waning Moon at dawn passes by Mars, then Saturn.
Orion is starting to tilt westward after dark now. Later in the night, and later in the month, he turns down further, putting his three-star belt into its horizontal springtime position.
Last-quarter Moon (exact at 6:20 a.m. March 9th EST). The Moon rises around 1 a.m. tonight. In another hour or two once it’s high enough, you can see that it’s to the right of Antares and above Mars.
Saturn (magnitude +0.6, above the Sagittarius Teapot) is also a pre-dawn planet. It’s about 15° or 20° lower left of Mars.
Goddess Month of Moura, runs from 2/20-3/19
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17
Runic half-month of Teiwaz/Tyr, 2/27-3/13 This is a time of positive regulation, sacrifice and hard work in order to progress.
©2018 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn), ash – the common ash (Fraxinus excelsior L.) is a major tree of lowland forests in much of Europe, along with oaks and beeches. It grows to 40 m (130 feet) in open sites, with a broad crown reminiscent of American elm trees. Ash was and still is an important timber tree, and is a traditional material for the handle of a besom. The common ash is occasionally cultivated in North America, and similar native ash species are widely grown as street trees. Ashes are members of the Olive family (Oleaceae).
Ogam letter correspondences to study this month Oir – Spindle Ogam letter correspondences
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 8 High 4:37 AM 7.3 6:41 AM Rise 12:38 AM 66
~ 8 Low 11:35 AM 1.2 6:13 PM Set 10:36 AM
~ 8 High 5:51 PM 5.6
~ 8 Low 11:17 PM 3.2
Affirmation/Thought for the Day – If you’re not Growing then you’re not Living! Make today better than the day before.
~ The best time to make friends is before you need them. – Ethel Barrymore
~ The best way to persuade people is with your ears- by listening to them. – Dean Rusk
~ The fool does not forgive nor forget. The naive forgive and forget. The wise forgive but not forget. – Hungarian Proverb
~ The important thing is not to stop questioning. Curiosity has its own reason for existing. – Albert Einstein
The little white clouds are racing over the sky,
And the fields are strewn with the gold of the flower of March,
The daffodil breaks under foot, and the tasseled larch
Sways and swings as the thrush goes hurrying by. – –Oscar Wilde (1854–1900)
Carrot Pecan Wild Rice – http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
1 1/2 cups wild rice
2 carrots sliced into 1/2-inch rounds
1/4 cup raisins
1/4 cup pecans
The zest and juice from 1 orange
1/4 cup chopped parsley
4 tablespoons melted butter
Salt and pepper to taste
Add wild rice to a sauce pot with about 4 1/2 cups of water, and cover. Bring the rice to a boil and then simmer for about 40 minutes according to the package directions.
While the rice is cooking, slice carrots into 1/2-inch rounds and then simmer for about 5 to 7 minutes until they are tender. In a large bowl combine raisins, pecans, the zest and juice from an orange, chopped parsley, melted butter and salt and pepper, to taste. To the large bowl combine the wild rice and carrots. Mix.
Makes 8 servings.
FlyOffthePlate Potatoes http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
4 large roasting potatoes
1/2 cup goose fat
1/2 teaspoon dried rosemary
Preheat oven to 400ºF.
Scrub the potatoes. Cut them into bite-sized chunks.
Put 1/2 cup goose fat into a small bowl. Crumble 1/2 teaspoon of dried rosemary into it. Stir to combine.
Put about half the potatoes into 8×11″ baking dish. Sprinkle with salt and pepper. Drizzle about half the herbed goose fat over the potatoes. Stir to coat evenly. Add the rest of the potatoes. Sprinkle with salt and pepper. Drizzle on the rest of the herbed goose fat. Stir carefully, being careful not to knock pieces out of the dish.
Cook at 400ºF for one hour. Toward the end, test the potatoes with a fork. When done, they should be tender, and the top layer will be brown and crispy on the highest points.
Any type of roasting or multipurpose potato should work. I used red ones because the skins contrast nicely with the white centers.
The goose fat is what makes this recipe splendid rather than ordinary. Its reputation as a supreme cooking ingredient is well justified. If you don’t have any, you can try a variation of this recipe using duck fat, chicken fat, or even cooking oil. But goose fat is so awesome that it’s actually sold in jars as an ingredient in its own right, so you can find it at gourmet suppliers. I simply siphoned mine out of the “Herbal Roast Goose” that I made earlier.
Rosemary goes very well with potatoes. However, you can try other herbs such as thyme or oregano if you prefer.
This recipe was originally published in The Wordsmith’s Forge on 5/1/10, then revised for reprint 6/24/11.
Queens Biscuits (Biscotti Di Regina) – http://everythingunderthemoon.net/forum/ostara-feast-recipes-t22403.html
4 cups flour, sifted
1 cup sugar
1 Tbsp baking powder
1/4 tsp. salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
1/4 lb. sesame seeds
Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas. Add shortening and stir in eggs and milk. Make a soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form rolls about 1 1/2″ in length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie sheets about 3″ apart. Bake at 375° for 12-15 minutes or until cookies are lightly browned. Makes 6 dozen cookies.
Silliness – Think About It – How do they get deer to cross the road only at those yellow road signs?