Yesterday flew past. Too much to do! We also got visits from various friends that were out here for spring break. I did a reading during the afternoon and we ended up staying well into the evening, being pretty busy with customers.
…and then he left me home this morning! I apparently didn’t even twitch while he was getting ready to leave, much less at the alarm clock, but I had figured on being at the shop this morning, so I didn’t have the newsletter fully put together. When I woke, really disoriented, at 2pm I got myself put together and waited for him to come get me.
A Ken Gagne photo from back on 2/23/15 of the front of the Yachats Inn.
Today’s Plant is False Lily of the Valley, Maianthemum dilatatum. It was eaten as a poverty food, and the berries won’t hurt you, but they aren’t particularly tasty, either. It was more used as a medicinal by the indigenous peoples, although modern medicine doesn’t substantiate the native uses. The leaves were eaten in spring as a purgative, leaves were made into poultices for scrapes and cuts and the roots were pounded to make a medicine for sore eyes. I don’t know of any magickal uses except against sterility. More here: http://en.wikipedia.org/wiki/Maianthemum_dilatatum and here: http://academic.evergreen.edu/projects/gardens/longhouse/monographs/false_lillyofthevalley.htm
The feast of Salus, the personification of safety, health and welfare in the Roman Empire, was held on this date, which had also been the feast of Janus & Concordia. One of the most ancient of the Roman Goddesses, she gradually took on more the aspects of caring for one’s personal health and became associated with Hygeia and Asculapius. http://en.wikipedia.org/wiki/Salus
The shop is open 11-6pm Thursday through Monday, although we’re there a lot later most nights. (Spring Hours) Need something off hours? Give us a call at 541-563-7154 or Facebook or email at email@example.com 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 3/31 at 5:37am. Full Moon – The day of, the day before, and day after the true Full Moon. “And better it be when the moon is full!”! Prime time for rituals for prophecy, for spells to come to fruition, infusing health and wholeness, etc. A good time for invoking deity. FRUITION Manifesting goals, nurturing, passion, healing, strength, power. Workings on this day are for protection, divination. “extra power”, job hunting, healing serious conditions Also, love, knowledge, legal undertakings, money and dreams. God/dess Aspect: Mother/Abundance/Kingship – – Associated God/desses: Danu, Cerridwen, Gaia, Aphrodite, Isis, Jupiter, Amon-Ra. Phase ends at 5:37pm on 4/1. Blue Moon – A blue moon is an additional full moon that appears in a subdivision of a year, the third of four full moons in a season or some other subdivision like an astronomical sign. In 1946 someone misread and since then the 2nd full moon in a month is often called a blue moon. After 7/15, the next one will occur March 31, 2018. The phrase has nothing to do with the actual color of the moon, although a literal “blue moon” (the moon appearing with a tinge of blue) may occur in certain atmospheric conditions; e.g., when there are volcanic eruptions or when exceptionally large fires leave particles in the atmosphere.
The star marking the bend of the Big Dipper’s handle is actually a double star. Mizar shines about six times brighter than its companion, Alcor.
The Big Dipper’s familiar shape rides high in the northeast on evenings in late March. The spring sky’s finest binocular double star marks the bend of the Dipper’s handle. Mizar shines at 2nd magnitude, some six times brighter than its 4th-magnitude companion, Alcor. Even though these two are not physically related, they make a fine sight through binoculars. (People with good eyesight often can split the pair without optical aid.) A small telescope reveals Mizar itself as double — and these components do orbit each other.
After nightfall, Orion is still well up in the southwest in his spring orientation: striding down to the right, with his belt horizontal. The belt points left toward bright Sirius, and right toward orange Aldebaran and, farther on, the Pleiades.
Jupiter (magnitude –2.4, in Libra) rises around 11 p.m. daylight-saving time and shines as the brightest point in the late-night sky. It’s highest in the south, presenting the sharpest views in a telescope, around 3 or 4 a.m., well before dawn.
Old Farmer’s Almanac Sky Map for March 2018 – https://www.almanac.com/sites/default/files/skymap_march2018.pdf
Goddess Month of Columbina runs from 3/20 – 4/17
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14
Runic half-month of Ehwaz, 3/30-4/13 – Ehwaz, the horse; time of partnership between humans and Nature, as between rider and horse. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 55
©2018 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14. Fern (FAIR-n) Alder – The common alder (Alnus glutinosa (L.) Gaertner) is common along lowland rivers, where it grows with aspens, poplars, and willows. Like willows, alders sprout from stumps. This allows them to regenerate after heavy flooding. In protect sites they may grow to 20 m (65 feet) tall. Their leaves are more blunt-tipped than most North American alders, which look more like the grey alder (A. incana (L.) Moench). This species is more common in the mountains of Europe, and is not restricted to moist soils. Like ashes, European alders are not widely cultivated in North American (they are often sold as black alders), but several native species are. Alder wood is said to resist rotting when it is wet, and was the wood of choice for pilings in many regions. Alders are members of the Birch family (Betulaceae).
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
F 30 High 12:32 AM 7.8 7:01 AM Set 6:57 AM 96
~ 30 Low 6:38 AM 0.8 7:41 PM Rise 7:00 PM
~ 30 High 12:35 PM 8.0
~ 30 Low 6:58 PM -0.1
Affirmation/Thought for the Day – Rain and snow always seem to have such a good time. They descend to earth giving their nourishment and beauty to all living things – never stopping to point out “weed” from “flower”.
~ If you are not careful, the newspapers will have you hating the people who are being oppressed and loving the people who are doing the oppressing. – Malcom X
~ In faith there is enough light for those who want to believe and enough shadows to blind those who don’t. – Blaise Pascal
~ In the Buddhist temple, when a novice asks to see the Buddha, they show him/her a mirror…
~ Intention is the conduit of wisdom. – Unknown
Sunshine trying hard awhile
On the bare brown fields to smile;
Frozen ruts and slippery walks;
Gray old crops of last year’s stalks. – Christopher Pearse Cranch (1813–90)
Frog Salad – A fun spring party dish!
Ingredients and tools
- 1 6oz. box strawberry jello
- 1 orange
- 1 cup Maraschino Cherries
- 1 lg. can pineapple chunks
- 1 cup of grapes.
- Cutting board and sharp knife
- Bowl or jello mold that holds at least 4 cups and is no more than 4 inches deep.
- Reddi Whip, Cool Whip or whipped cream.
- Flat plate that will cover the bowl/mold.
Plan this one out before you start! The plan is to have the pineapple on the bottom when you flip the mold out onto your plate. Next is the orange wheels, then a mix of ½ and ½ cherries and grapes on top!
- Slice your orange across in thin slices to make “orange wheels”.
- Drain the cherries and pineapple and set aside. (if you freeze the left-over combined juice, this makes awesome ice cubes to add to plain water!)
- Pick grapes from stem and wash and set aside.
- Spray the mold with Pam or other spray oil.
- Fill the mold from the bottom up with a single layer of cherries and grapes, then a layer of orange wheels, then the pineapple chunks. You may need to dump it out and start over a couple of times the first time you make the dish.
- Once the mold is ready prepare the jello according to package directions.
- Use the funnel to pour the hot jello into the mold, trying not to disturb the arrangement. If it messes up, it still tastes good!
- Set the plate on top of the fill to keep things from floating and let set in the fridge at least 4 hours, but better overnight.
- Carefully pick up the plate and wash it, the flip it so the serving side is to the mold. Turn the combination so that the plate is on the bottom and let stand for a few minutes.
- Carefully pick the mold up, letting the fill drop onto the plate. If it doesn’t want to release, there are instructions on the box to try.
- Spoon/spray the whipped cream around the outer edge of the dish.
- If it comes out in kit form (which has happened to me….) just dump it into a serving bowl and top with whipped cream!
Fried Mozzarella Cheese Balls – Recipe by Girl Versus Dough – https://www.tablespoon.com/recipes/fried-mozzarella-cheese-balls/080b083f-3752-4084-a030-06d04eecdfba – Adapted by Anja for newsletter format
- Prep Time20 min
- Total Time30 min
- 8 ounces mozzarella cheese
- 1 cup unbleached all-purpose flour
- 2 eggs, beaten
- ¼ cup milk
- 2 cups Italian-style bread crumbs
- Vegetable oil
- ½ cup pizza sauce, to serve
- Cut mozzarella cheese into 1-inch cubes and set aside.
- Place three shallow bowls beside each other, filling the first with flour, the second with the eggs and milk and the third with the breadcrumbs. (or put into a breading station….)
- Roll each cheese cube in the flour, tapping off excess flour, then dip in egg mixture, then roll in breadcrumbs and place on a plate. Repeat with remaining cheese cubes until all are coated.
- In a large skillet or saucepan, heat 2 inches of oil to 350°F (use a candy or deep-fry thermometer to gauge temperature). Set a large plate topped with a few paper towels off to the side.
- Using a slotted spoon, lower a few cheese cubes at a time into the oil, making sure they stay separated while frying. Remove from oil using spoon after 1 minute or when the cubes are a golden brown and place on paper towels to drain. Let oil return to 350°F before making the next batch. Repeat until all cheese cubes are fried.
- Heat pizza sauce in the microwave or on the stove top until warm; serve with warm, fried cheese balls.
Apple Blossom Tart [pic for newsletter under Apple Blossom Tart] BY MARIAN COOPER CAIRNS, photo by Brian Woodcock – http://www.countryliving.com/food-drinks/recipes/a40043/apple-blossom-tart-recipe/ – Adapted by Anja for newsletter format
Pink Lady apples are the star of this eye-catching sweet.
- TOTAL TIME: 3:15
- PREP: 1:10
- LEVEL: Easy
- YIELD: 8 servings
- 3 large (about 1 1/2 lbs.) Pink Lady apples, cored and cut into 1/8″-thick slices
- 1/4 c. packed light brown sugar
- 1 1/2 tsp. apple pie spice
- 1/4 c. plus 2 tbsp. granulated sugar, divided
- 1 1/4 tsp. kosher salt, divided
- 1 (8.8-oz.) package spice cookies (such as Biscoff)
- 3 tbsp. unsalted butter, melted, plus 1 1/2 tbsp., cut into pieces
- 1 large egg white
- 1 8-oz. package cream cheese, at room temperature
- 2 tbsp. confectioners’ sugar
- 2 tbsp. apple jelly, melted
- Preheat oven to 350 degrees F. Toss together apples, brown sugar, pie spice, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until apple slices are soft and pliable.
- Meanwhile, pulse cookies in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times. Press cookie mixture into bottom and sides of a 10″ tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.
- Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.
- Drain apples, discarding any accumulated juices. Arrange apples in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few apples leftover.) Dot with cut-up butter.
- Bake until apples are just tender, 45 to 55 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.
- Serve at chilled or at room temperature.