Featured photo by Ken Gagne.
58F, wind at 3mph with gusts not much above that. The light is strained occasionally, as though there are clouds crossing it. I haven’t been out to look. We’ll probably have a brightly sunny afternoon.
It was a bit of a shock yesterday, when Tempus came in and exclaimed, It’s *raining*!”…. sure ’nuff… Not much and it was barely enough to dampen things, but everything cooled off. 0.01 inches…. They changed the report for Monday’s to 0.08 inches, though. There’s no rain in the forecast and folks are starting to talk about fire danger. I think it says something that our summer burn ban went into place a couple of weeks back….
I did a lot of sewing yesterday, didn’t have the energy to do much else, but I finished two pouches and a sleeve band. I have the other of those to do today and the top stitching, plus another frame pouch. I got the photos done, but I don’t have the equipment/software here to process them.
It was pointed out to me that with Mars retrograde we’re all processing anger, especially old anger, to get it out of our systems. It didn’t occur to me that’s it’s what’s been going on in my dreams and it *probably* has something to do with my sore throat. Oi….
Today I’m going to stay home, as it still hurts me to talk. Tempus is going to open the shop, but he might be late, because he’s going to grab some things and come back. He also has to get the new tires on the car, since we’re not sure they’re going to hold through tonight’s paper run.
The marvelous Yachats Whale spouting, taken 6/12/16 by Ken Gagne
Today’s feast is to Hemera, the Greek goddess/personification of Day, whose birth was celebrated around this time. Hemera is one of the primordial deities, being Uranus’ mother or grandmother. She is the child of Chaos or of Night & Darkness (depending on who you listen to) and sister of Aether, the personification of Light. Don’t forget that today is also the anniversary of Stewart Farrar’s birth!
Today’s Plant is the Blueberry, Vaccinium Cyanococcus (many species/varieties)! This is a fruiting bush that is related to cranberries, huckleberries and bilberries, has many species within the genus and many varieties within the species. Many fruits are called blueberries, when they’re not Vaccinium. Widely cultivated across the world, the fruit is high in iron and lot of micronutrients and even has resveratrol like red grapes. It may have effects on brain health, reducing stroke
damage in experimental animals and memory retention in the aged. More here:http://en.wikipedia.org/wiki/Blueberry – Put blueberries under the doormat to keep people you don’t want out of the house or plant them along the property line or next to the front walk to keep them entirely off your property. Blossoms can be dried and carried in an amulet, or wear fresh ones in your hair for protection from negative psychic energy near you. Eat blueberries and/or make blueberry pie or tea or jam to get the protection from psychic attack inside you, especially if the effects are leading to headaches and fatigue. The 2nd pic is blueberries in the garden on 7/2/14.
The shop opens at 11am. Summer hours are 11am-7pm Thursday through Monday. 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
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 on 6/29 at 9:53am. 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 7/12 at 7:48pm.
The full Moon comes with a Saturn sidekick on Wednesday the 27th. As always, the Moon is drawn here three times its actual apparent size, and it’s positioned for a skywatcher at latitude 40° north, 90° west: near the middle of North America. This evening Saturn leads the moon up and across the sky — glowing to its upper right at dusk, then more directly to the Moon’s right later in the night.
Mars remains a stunning sight all week. The Red Planet reaches its stationary point today, which means that its eastward motion relative to the background stars of <<< Capricornus
comes to a halt and it begins moving westward. Mars rises around 11 p.m. local daylight time and climbs highest in the south just before morning twilight commences. The planet shines at magnitude –2.1, making the third-brightest point of light in the night sky after Venus and Jupiter. If you point a telescope toward Mars, you’ll see its 21″-diameter disk and perhaps some subtle surface features — though many of these likely will be obscured by the planet’s major ongoing dust storm.
Uranus (magnitude 5.9, at the Aries-Pisces border) and Neptune (magnitude 7.9, in Aquarius) are up in the east and southeast, respectively, just before the beginning of dawn. Finder charts for Uranus and Neptune.
Observers of the outer solar system get their first good views of Uranus before dawn in late June. The best time to look for it is shortly before twilight begins around 3:30 a.m. local daylight time. Uranus then lies 15° above the eastern horizon among the background stars of southwestern Aries the Ram. This morning, use binoculars to find the magnitude 5.9 planet 4° northeast of the 4th-magnitude star Omicron (ο) Piscium. A telescope reveals Uranus’ blue-green disk, which spans 3.5″.
Old Farmer’s Almanac Sky Map for June – https://www.almanac.com/content/sky-map-star-chart-june-2018
Goddess Month of Rosea runs from 6/13 – 7/10
Celtic Tree Month of Duir/Oak, Jun 10 – Jul 7
Runic half-month of Daguz/ Dag, 6/14-6/28. – Beneficial rune of light, health, prosperity and openings, signifying the high point of the day and the high point of the year when in light and warmth all things are possible. Runic New Year’s Eve, final day of the runic year June 28 Runic New Year and half-month of Fehu/ Feoh, 6/29-7/13 Important in the runic year cycle, today marks beginning of the first rune, Feoh, sacred to Frey and Freya (Freyja), the lord and lady often worshipped in modern Wicca. It is the half-month of wealth and success. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992
©2018 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Duir/Oak, Jun 10 – Jul 7 – The oak of myth and legend is the common oak (Quercus robur L.). It is sometimes called the great oak, which is a translation of its Latin name (robur is the root of the English word “robust”). It grows with ash and beech in the lowland forests, and can reach a height of 150 feet and age of 800 years. Along with ashes, oaks were heavily logged throughout recent millennia, so that the remaining giant oaks in many parts of Europe are but a remnant of forests past. Like most other central and northern European trees, common oaks are deciduous, losing their leaves before Samhain and growing new leaves in the spring so that the trees are fully clothed by Bealltaine. Common oaks are occasionally cultivated in North America, as are the similar native white oak, valley oak, and Oregon oak. Oaks are members of the Beech family (Fagaceae). Curtis Clark
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 28 High 12:43 AM 7.7 5:34 AM Set 6:07 AM 99
~ 28 Low 7:47 AM -1.1 9:05 PM Rise 9:32 PM
~ 28 High 2:21 PM 6.2
~ 28 Low 7:36 PM 2.7
Minus Tide at 7:47 AM of -1.1 feet.
Affirmation/Thought for the Day – There are no coincidences or mistakes, just timely lessons.
~ Our greatest responsibility is to be good ancestors. – Jonas Salk (1914-1995) US microbiologist
~ Tell me and I’ll forget. Show me and I may remember. Involve me and I’ll understand. – Chinese Proverb
~ The camera doesn’t make a bit of difference. All of them can record what you are seeing. But, you have to see. – Ernst Haas
~ The greatest wealth is to live content with little. – Plato
The daisies are nodding o’er bending grass,
With bright eyes greeting me as I pass;
As offering sweets from a billowy knoll,
The buttercup lifteth its golden bowl;
The feathery clouds float airily by,
Flecking with silver the blue of the sky. – Emily Thornton Charles (1845–95)
Magick – Recipes – Summer cooking entails a lot of cook-it-in-the-morning-when-things-are-cool. The Corn and Bean Pita ingredients can be kept in the fridge after cooking, doughnuts are yum hot or cold, and the soup can land in a crockpot to keep it warm or use single serving nuker cups to store it.
CORN AND BLACK BEAN PITAS – Looking for a quick, easy, and incredibly flavorful summer dish? Let us introduce you to our Corn and Black Bean Pitas! These pitas are bursting with a medley of fresh corn and protein-packed black beans dressed up with a little balsamic vinegar and olive oil. Add some feta cheese (or leave it out) and lunch is served. You can stuff the filling into pita pockets or serve them taco-style, we leave the decision to you.
- 4 ears fresh corn, husked
- 3 cups or 2 cans (15 ounces each) cooked black beans
- 1 cup chopped red onion
- 1 cup diced celery
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 ounces feta, crumbled
- 2 pitas (6-inch ea.)
- cilantro, for topping (optional)
- In a pot, boil corn until tender.
- Cool, then cut kernels from cobs into a bowl.
- Add black beans, onions, celery, vinegar, oil, and feta and toss well.
- Serve stuffed into pita pockets or wrapped like a taco.
YIELD – Makes 4 servings.
SOURCE – Weekly Wisdom
Homemade Plain Cake Doughnuts BY CARROLL PELLEGRINELLI – https://www.thespruceeats.com/homemade-plain-cake-doughnut-recipe-305009
- 35 mins
- Prep: 20 mins,
- Cook: 15 mins
- Yield: 8 servings
The vintage cake doughnut harkens back to the days of simple pleasures, and you can easily recreate this classic at home. But if you prefer the more modern — ahem, excessive — approach, feel free to embellish as you wish.
Before you begin the recipe, prepare a spot with either newspapers or a brown paper bag covered with several layers of paper towels to drain the cooked doughnuts. Dust a clean kitchen counter or bread board lightly with flour for kneading the dough. Place about an inch of flour in a shallow bowl or on a plate for flouring your fingers and biscuit cutters.
What You’ll Need
- 2 cups all-purpose flour, plus extra for dusting
- 1/3 to 1/2 cup sugar*
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons melted butter, cooled
- 1/2 cup milk
- 1 large egg, beaten
- 1 quart canola, safflower or other neutral oil for frying
- Cinnamon sugar, powdered sugar or glaze (optional)
How to Make It
- Heat oil in deep fryer or tall stock pot to 360 F.
- Sift flour into a large bowl. Resift flour with sugar, salt, baking powder, cinnamon and nutmeg to combine.
- Crumble butter into flour mixture with your fingers, then stir in milk and egg.
- With floured hands, lightly work dough just to moisten. Turn onto area prepared with flour and knead two or three times so the dough comes together. Pat dough with your fingertips into 1/4 inch thickness.
- Dip either a doughnut cutter or two biscuit cutters (one 1-inch and one 3- or 4-inch) in flour. Cut doughnuts, gathering dough scraps to rework.
- Use a slotted spoon to lower doughnuts into hot oil, cooking them 2 to 3 at a time and allowing the oil to return to temperature between batches. Fry on the first side for 2 minutes, flip, and fry the remaining side an additional 1 to 2 minutes or until evenly browned. Drain on prepared paper towels.
- Sprinkle warm doughnuts with powdered sugar or a cinnamon-sugar mixture or drizzle with a prepared glaze.
- You can substitute 2 1/4 cups of cake flour, which produces a lighter, more tender doughnut.
- *Adjust the sugar amount according to your personal taste preference.
- The doughnuts need space to float in the hot oil, so don’t add more than your fryer or pan can handle at once. They should not be touching as they cook.
- If you don’t have a doughnut ring or biscuit cutters, you can make doughnut “holes” instead. Scoop a heaping tablespoon of dough and gently roll it into a ball. Fry the holes 5 to 6 at a time, for 2 to 3 minutes or until evenly browned. You can also turn the scraps of dough into holes or fry the cutout pieces. Just be sure to handle the dough gently and sparingly to keep the doughnuts tender.
Chicken and Farina Dumpling Soup – NOVEMBER 11, 2016 By: Paulette M
- PREP: 30 minutes
- COOK: 35 minutes
- SERVES: 4 servings (12 dumplings)
This nutritious soup is abundant with vegetables, and the light and tender dumplings will become a family favorite. Don’t be concerned about the long ingredient list because this soup is very easy to prepare.
For the dumplings:
- 1 egg, lightly beaten
- 1/4 cup regular (not instant) Cream of Wheat, uncooked
- 2 teaspoons vegetable oil
- 2 cups reduced-sodium chicken broth
- 2 cups water
- Dash of salt
For the soup:
- 1 tablespoon olive oil
- 2 carrots, cut into 1/4-inch slices
- 1/2 cup coarsely chopped onion
- 6 cups reduced-sodium chicken broth
- 8 ounces chicken tenders, cut into 1/2-inch strips
- 2 celery stalks and leaves, thinly sliced
- 2 tablespoons minced fresh thyme, or 1 teaspoon dried thyme
- 1 bay leaf
- 2 plum tomatoes, cut into 1/2-inch chunks
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons snipped fresh dill, or 1/2 teaspoon dried dill
- Salt and freshly ground pepper to taste
- Freshly ground black pepper for garnish
- To make the dumplings, stir together the egg, Cream of Wheat, and vegetable oil in a small bowl. Cover and refrigerate for 20 minutes.
- To cook the dumplings, combine the chicken broth, water, and salt in a medium saucepan. Bring to a boil over high heat. Drop the dumpling batter by a scant table-flatware teaspoon into the broth mixture. (The dumplings will be irregular in shape.) Reduce the heat to medium. Simmer for 20 minutes, or until the dumplings expand and are cooked through. When they are done, use a slotted spoon to transfer the dumplings in a single layer to a plate. Cover to keep warm. Discard the cooking liquid.
- To make the soup, heat the oil in a Dutch oven or large saucepan over medium heat. Add the carrots and onion. Cook, stirring occasionally, for about 5 minutes, or until the carrots are crisp-tender.
- Add the chicken broth. Increase the heat to high and bring to a boil. Stir in the chicken, celery and leaves, thyme, and bay leaf.
- Reduce the heat to low. Cover and simmer for 8 minutes, or until the chicken is thoroughly cooked and vegetables are tender.
- Remove and discard the bay leaf. Stir in the tomatoes, parsley, and dill. Add salt and pepper to taste.
- For each serving, place 3 dumplings in a soup bowl and ladle the hot soup over them. Garnish with freshly ground pepper.