Daily Stuff 3-12-18 Hypatia

Featured photo by Ken Gagne. Wicca 102 at 7pm.

Yesterday was *gorgeous* and today is definitely starting the same way. It’s 61F and it was pretty breezy at home, but it’s quieter here in town. The wind is at 7mph and gusting to 16. There are long stripes of high cloud out there and we should have rain again tonight, but not until very late.

Yesterday started slowly. We were trying to start my lentils early on, and ended up with a pea soup instead (from the peas left over from the pea flour), because we’re apparently out of lentils! The onions are starting to “go” so I have to get going on the choppy-freezy parts of the rest of that bag. Tempus had to run into Newport to get a car part, so he picked up more lentils while he was there.

We were *busy* yesterday! We had more customers in than we had all last week and Th/Fr/Sat of this week combined! Also, some friends taking a drive up the coast stopped in to say hi.

Tempus spent the rest of the afternoon under the car. I got the pea soup done and put the chicken broth away after chopping most of 10 pounds of onion. Tempus got the onions into the freezer…and I was done in after we ate supper….just wiped out, so we headed home and fell into bed.

Today I have to make some pekanky (little egg dumplings) and get them cooked. I’m intending to do a large batch and then freeze the rest. Other than that, I need to work on my office space to get things cleaned up. …and then class this evening.

A Ken Gagne pic from 3/11/7 of clouds over Yachats. 

buttercup2colorToday’s Plant is the Buttercup that flourishes in my area in two types, Ranunculus bulbosus (sometimes called. St Anthony’s Turnip) http://en.wikipedia.org/wiki/Ranunculus_bulbosus and Ranunculus repens,   http://en.wikipedia.org/wiki/Ranunculus_repens (called creeping buttercup or crowfoot) which is the variety in my garden. These are non-native plants and invasive, but not usually worried about too much, plant flower buttercup Ranunculus_bulbosussince they usually grow in grasslands and very poor soil, not suited for agriculture. Although the fresh plant is poisonous, the sap being used as a blistering agent for gout and rheumatism, the dried plant is safe for consumption. Tinctures of this plant have been used on shingles and infusions for “soremouth”. – Masculine, Mercury (Uranus), Fire– These are used in spells for tenacity & stubbornness, both to create and cure, and as a plant of fertility, possibly being the plant that the Flora gave Juno to use to get pregnant with Mars. Carry in sachets (dried flowers only) for fertility or the dried leaves for tenacity. This is also used for harmony and for Sight (and called Frog’s Foot) Use buttercup flower petals in magickal potpourris for spells regarding: divination, energy, innocence, prosperity, youth. Use buttercup in solar spells involving energy and prosperity.

feast Hypatia_-_mid_19th_century_engravingToday’s feast is the Martyrdom of Hypatia. She was a woman who would become a target of anger that grew out of a civil/religious feud in Alexandria in the Nile Delta. Daughter of Theon, and a teacher trained in the philosophical schools of Plato and Plotinus, she was admired by most men for her dignity and virtue. Of the anger she provoked among Christians, Scholasticus writes, Hypatia ultimately fell “victim to the political jealousy which at the time prevailed”. Of course, to many of the People of the Book, a woman in her position, doing the things that she did at that time, was really wrong…. A lot of things have been made up about her, the idea of a woman single-handedly trying to save the “Library of Alexandria” being quite romantic, but those tales are general untrue. There is a Wiki article with more info here: http://en.wikipedia.org/wiki/Hypatia and the movie “Agora” that came out a few years ago is reasonably accurate.

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 ancientlight@peak.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,
Anja

******

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 Crescent MoonBest time for beginning introspective magicks that are more long term (full year cycle) A good time for beginning knot magicks to “bind up” addictions and illness (finish just before the Tide Change of Dark to New) and “tying up loose ends” God/dess aspects – Demeter weeping for her Daughter, Mabon, Arachne Tyr. Phase ends on 3/12 at 6:12pm. 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 3/15 ay 6:12pm. 

The waning Moon at dawn passes by Mars, then Saturn.
After dark, Orion’s near-horizontal Belt points to the right toward orange Aldebaran in the west and, farther on, the little Pleiades star cluster subtly glittering. The Pleiades are heading down to a twilight rendezvous with Venus in six weeks. They’ll pass closest to Venus for a few nights around April 23rd.
Mars and Saturn rise in the pre-dawn hours. Both are magnitude +0.6, in Sagittarius. The first glimmers of dawn find them in the south-southeast far left of bright Jupiter, and about half that far left of Mars-colored Antares. Mars, on the right, is drawing closer to Saturn as seen from Earth’s moving point of view. Mars and Saturn appear 12° apart on the morning of March 10th (when the waning Moon stands between them) and 8½° apart by the 17th. They’ll pass each other by 1.3° on April 2nd.

Old Farmer’s Almanac Sky Map for March 2018 – https://www.almanac.com/sites/default/files/skymap_march2018.pdf
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. Runic half-month of Berkana/ Beorc, 3/14-29 Half-month ruled by the goddess of the birch tree; a time of purification for rebirth and new beginnings. 

Sun in Pisces
Moon in Capricorn  enters Aquarius at 3:44pm
Ceres (3/18) and Jupiter (7/10) Retrograde
Color – White

Planting 3/10-12

©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).

Nuin – Ash Ogam letter correspondences
Month: March
Color: Glass Green
Class: Chieftain
Letter: N
Meaning: Locked into a chain of events; Feeling bound.

Ogam letter correspondences to study this month Oir – Spindle Ogam letter correspondences
Month: None
Color: White
Class: Peasant
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.

******

Waves tide

Tides for Alsea Bay

*
Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time    Feet     Sunset                                    Visible
M   12      Low   3:51 AM     3.6   7:34 AM    Rise  5:02 AM      28
~    12     High   9:35 AM     6.8   7:19 PM     Set  2:41 PM
~    12      Low   4:44 PM     0.9
~    12     High  11:18 PM     6.1

******

Affirmation/Thought for the Day – Failure is not an option.

******

Newsletter Journal PromptJournal Prompt – Personal Interests and Experiences – Explain what you think is the meaning of the saying, “Beauty is only skin deep.”

******

Quotes  

~  Winning as a team is better than anything. It’s great to share success. – Jim Harbaugh
~  You become what you behold. – William Blake
~  Your short term actions multiplied by time equal your long term accomplishments. – Chris Widener
~  All beings are from the very beginning Buddhas. It is like water and ice: apart from water, no ice, outside living beings, no buddhas. Not knowing it is near, they seek it afar. What a pity! – Hakuin

Meditation only does one thing: it destroys all the barriers that the society has created to prevent you from being intelligent. It simply removes the blocks; it removes the rocks that are preventing your waters from flowing, your springs from becoming alive. – Osho

******

Ostara Magick – Recipes

Fresh Asparagus Omelet – http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/

  •  1 TB butter
  • 1 TB olive oil
  • 8 stalks asparagus, cut into ½ inch pieces
  • ¼ onion, chopped
  • 6 eggs, beaten
  • ¼ cup milk
  • Salt and pepper to taste
  • ½ cup shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion; cook for 5 mins, or until tender.  In a bowl, combine eggs, milk, salt and pepper.  Beat egg mixture with a fork just until bubbles begin to appear; pour over asparagus mixture.  Cook until eggs set on top; lift edges with a spatula to allow uncooked eggs to run under cooked eggs.  When eggs are set, top with cheese.  Cut into wedges.  Serves 2 – 4.

*Why not go a step further and just set up an omelet bar.  Just have lots of fixings and make them to order!  What a fun thing to do!  However, I love Spring asparagus and think this recipe sounds fantastic!

Personal Omelette 0 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.

This is more of an algorithm than a specific recipe.  It’s ideal for Ostara celebrations in a solitary or small-group context, especially if people have different dietary needs or tastes.

Tools:  Use a small nonstick skillet with sloped sides, and a plastic spatula with a fine edge.  These make it easier to fold the omelette.

Heat:  Turn the heat on so the skillet will be hot before you add the eggs.  It should be hot enough that the egg mixture sizzles and starts to cook immediately, but not so hot that the egg layer promptly forms a huge bubble in the middle.  On my stove, pointing the dial marker at “Low” is ideal.

Lubricant:  Use about a tablespoon of ghee, also known as clarified butter, available in ethnic or international stores.  It is better for you, and MUCH more heat-tolerant than ordinary butter or margarine, so it won’t burn.  Ghee is a crucial ingredient in a perfect omelette – nothing else performs as well.

Eggs:  In a small bowl, scramble together 1-3 eggs.  Most people like a 2-egg omelette; vary according to appetite.  Farm-fresh or organic eggs tend to have better color, texture, flavor, and nutrients than ordinary commercial eggs.

Milk:  Add 1-3 teaspoons of milk.  It makes the eggs blend better and improves flavor.  Skim or other lite milk will save calories; whole milk, half-and-half, or cream make for a heavier and richer omelette.  I typically use half-and-half, sparingly.  Once the eggs are scrambled, mix in the milk.  Pour the egg mixture into the skillet.  If it doesn’t spread evenly, tilt the skillet gently to fill out the circle.

Spices:  Salt and pepper to taste.  White pepper doesn’t make dark flecks in the eggs, if you care about that.  Sage, oregano, sweet marjoram, thyme, cilantro, or parsley are also good.  Add just a pinch or a spinkle of spices to the top of the egg circle.

Cheese:  Any kind of cheese that melts easily will work in an omelette.  Swiss, cheddar, and mozzarella are excellent.  Flavored herbal cheeses are also nice.  Use 1-2 singles or about 1/8 cup of shredded cheese.  If you’re carving cheese off a block, make thin slices or shavings so they’ll melt.  If you want chunks of cheese, cut thicker slices from a block and dice them before starting the eggs.  Add the cheese when the egg layer is mostly cooked but still wet on top.

Filling:  Many types of vegetables (cooked or raw) and meat work in an omelette.  Peppers, onions, mushrooms, and tomatoes are good vegetables.  Chicken, turkey, sausage bits, bacon bits, beef chips, diced ham, etc. are good meats. (This is a great way to use leftovers.)  Slice, dice, or chop them – and heat them if they were cold — before starting the eggs.  Store filling ingredients in small bowls within reach of the skillet.  Add about 1/8 to 1/4 cup of filling when the egg layer is cooked and the cheese is melting.  Spread filling from the middle of the egg circle towards one edge.

Folding:  With the spatula, carefully lift the empty edge of the egg circle.  The underside should be light brown.  Fold over the filling, press gently, and hold for a few seconds to allow the filling and cheese to meld.  Turn the heat OFF.  Let the omelette sit for about a minute.  Check the underside; it should be a slightly deeper brown.  Hold a plate close to the skillet, slide the spatula all the way under the omelette, and quickly transfer the omelette to the plate.

This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.

Egg Nest cookies – Chocolate, coconut and jellybeans make for great Easter cookies and bird nests They look like bird nests and with jelly beans inside, the kids will get a kick out of these Easter treats. One recipe will make more than 30 nests so this could feed a whole flock of guests. This is a sweet tweet you will want to use over and over again.

Ingredients

  • 4 cups sweetened flake coconut
  • 3 to 4 tablespoons mini chocolate chips
  • 4 ounces (about 1/2 cup) mini jelly beans
  • 1 1/4 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter or margarine, at room temperature
  • 1 package (3 oz) cream cheese, at room temperature
  • 3/4 cup packed light-brown sugar 1 egg yolk
  • 1 teaspoon coconut extract
  1. Combine flour, cocoa powder, baking powder and salt in small bowl.
  2. Beat together butter, cream cheese and brown sugar in large bowl until smooth and creamy, about 2 minutes.
  3. Beat in egg yolk and coconut extract.
  4. On low speed, gradually beat in flour mixture in 3 batches until well blended.
  5. Stir in 3 cups of the coconut.
  6. Cover bowl with plastic wrap; chill 1 hour until firm enough to handle.
  7. Spread remaining coconut on waxed paper.
  8. Heat oven to 350 degrees
  9. Using level tablespoon, shape dough into 1-inch balls; roll in remaining coconut.
  10. Place on ungreased baking sheet, spacing about 2 inches apart.
  11. Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch.
  12. Cool on baking sheet or wire rack for 1 minute.
  13. Then press indentation into center of each cookie, using back of 1/2-teaspoon measuring spoon.
  14. Spoon about 1/4 teaspoon mini chocolate chips into each indentation.
  15. Top with 3 jellybeans to mimic eggs in the bird’s nest.

******

motif Silliness SmilieSilliness – Quick Quotes – “One time we were driving through a construction zone and the sign said, SPEED LIMIT 35 AHEAD. And there were four of us in the car. We were through there in no time.” ~ Geechy Guy

This entry was posted in Daily Stuff, Newsletter, Pagan, Wiccan and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.