4 crabbers/fishers in the Bay this morning, all right down in the Throat. People are starting to ask about salmon. It’s clouded over at 900 feet. 58F, wind at 1pm. UV will be at 8 today. It’s supposed to be sunny later and yesterday was amazingly beautiful! The nearest small chance of rain, 30% is all, is next Friday night.
Yesterday we were open pretty early, but the lights didn’t all go on until 10:30 or so. We were running around putting things away and cleaning up. I got some pictures developed and started in on herbs. A lot of that was cleaning up some of the plants that we’ve been working on and getting some fertilizer on the old plants. Tempus helped with that. A couple more plants went over to Rayna’s, too.
These pix are of the pathway at Jeanne’s as it was a couple of weeks ago. They’ve cleaned it all up, cut things back…. <sigh> …but it *was* lovely. …and no more plantain for soup. 😦 The rest of the pix from the last couple of days and today are from an herb gathering trip a few years back.
An update from the guy near the Carr fire in Redding. “The smoke has not cleared, but has been growing less and less. It has played hell on peoples health. The fire situation is much better and the area is returning to some form of normal. 800 plus houses are gone though, a number of lives lost 7 or less though last I heard. Unfortunately two small children and two firefighters are in that mix. All of the 20 or so missing folks have been found…the fire is about 37% contained last we heard. Its still a tinderbox out there. We decided to empty the car and truck for now. But everything is staged and ready. This had been good practice for emergency planning! So now that some pressure is off…we can return to working in the shop. And make some progress hopefully over the next few days and week.”
After Herbs, I got a nap. …and then the customers came in. We were not so busy early on, but after Tempus and Rayna headed out to pick crabapples it was nuts. It’s probably a good thing I was the only one sewing today because I didn’t get to sit down for an hour. I met a lady who just moved here from Bakersfield and her son who works at Enchanted Cottage there! So I found their Facebook and said hi and they wrote back. 🙂
…and then at 4:15 it went dead again. The sun also vanished right then. …and Tempus got back with a whole tote of crabapples and then it got busy again. …and then dead….but by then it was going on 5:30. I got sleepy again and took *another* nap. That bit on Fridays is doing both of us in.
When I got up I was really, really cold. I couldn’t get warm and even 1/2-way through a cup of hot tea was shivering! It was 62 outside, so it had to have been the nap. By then Tempus was making us some supper.
We had a number of people wandering through who were waiting for food, and one of the families has adopted the smallest of the aloe plants. 🙂 So we had supper, too.
We were working on getting things ready for tomorrow and some folks came in from Crestwell. We had a great time talking. One of them is interested in the SCA and another is a beekeeper, so we had fun! They headed over to the Flounder for karaoke.
I started the lentils to feed people on tomorrow: lentils, carrots, bacon, salt, bay leaf, caraway, ground mushroom, water and onion. I started sorting the washed huckleberries, pulling out all the little green ones and leaves.
…and there was some kind of bad wreck just after 10pm and all kinds of sirens flying over the bridge. Seal Rock, closed the highway, needing life flight….
We could see taillights over the next hill, but turned into our street with no hindrance.
I didn’t sleep well again, so I’m probably going to have to nap after class. We were up at 7:30 and Tempus is making coffee before going to get the youngsters.
We have class from 9-noon or maybe even 1 or 2, depending on how fast it goes. After that will be projects, and the lentils are delicious.
Today’s Feast is Waffle Day. An actual “feast” for once? Did you know that they go back to the Middle Ages and derive from communion wafers? I had no idea! Waffles, as we know them, go back to the early 1500’s, and there is a bewildering variety. I also didn’t know that Belgian waffles are not from Belgium. They were invented at a World’s Fair in the US and were called “Bel-Gem” waffles! http://en.wikipedia.org/wiki/Waffle
Today’s plant is Evergreen huckleberry, Vaccinium ovatum, a small shrub that is native to the PNW. The berries were a staple food for the PNW indigines. The fruit is blue-black and tends to be small, but makes excellent jam and the leaves are smoked or made into tea for colds. Gender, Feminine – Planet, Venus – Element, Water – Carry for luck and health. This is a plant that will keep away evil and break hexes. Burn the leaves to bring visions and to make dreams come true.http://en.wikipedia.org/wiki/Evergreen_Huckleberry
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 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 8/11 at 2:58am. Waning Crescent Moon –Best 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 8/6 at 2:58pm.
Old Farmer’s Almanac Sky Map for August 2018 – https://www.almanac.com/content/sky-map-star-chart-august-2018
Goddess Month of Kerea runs from 7/11 – 8/8
Goddess Month of Hesperus runs from 8/9 – 9/5
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll
Runic half-month of Thurisaz/ Thorn/Thunor, 7/29-8/12 – Northern Tradition honors the god known to the Anglo-Saxons as Thunor and to the Norse as Thor. The time of Thorn is one of ascendant powers and orderliness. This day also honors the sainted Norwegian king, Olaf, slain around Lammas Day. Its traditional calendar symbol is an axe.
©2018 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll (CULL), hazel – The hazel (Corylus avellana L) is the source of hazelnuts. It forms a shrub up to 6 m (20 feet) tall, inhabiting open woodlands and scrubs, hedgerows, and the edges of forests. The filbert nut in North American groceries is Corylus maxima, a related species. The European hazelnut is cultivated in North America, primarily as an ornamental. Hazelnuts are in the Birch family (Betulaceae).
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Su 5 Low 1:37 AM 1.2 6:08 AM Rise 12:45 AM 49
~ 5 High 7:36 AM 4.9 8:36 PM Set 3:06 PM
~ 5 Low 1:04 PM 2.2
~ 5 High 7:34 PM 7.2
Affirmation/Thought for the Day – never try to play with the people around you.. for you may never know.. that they play better than you do..(:
~ The age of a woman doesn’t mean a thing. The best tunes are played on the oldest fiddles. – Ralph Waldo Emerson
~ Good poetry and good science do not contradict each other. – Francesca de Grandis
~ There is great power in expansive stillness. There is great power in the depths. – T. Thorn Coyle
~ No one is normal. Everyone has quirks and insights unique to themselves. Don’t hide these things—they are what make you interesting. -Jessica Hagy
The slow soft toads out of damp corners creep;
And evening’s breath, wandering here and there
Over the quivering surface of the stream,
Wakes not one ripple from its summer dream. – P. B. Shelley (1792–1822)
Boerenmeisjes (Dutch Brandied Apricots) – Use dried apricots to make easy Dutch boerenmeisjes. BY KARIN ENGELBRECHT
- 24 hrs 15 mins
- Prep: 15 mins,
- Cook: 24 hrs
- Yield: 2 Jars (15 servings)
Traditionally, boerenmeisjes were a way to preserve apricots. The steeping liquor was served as a drink at special occasions. I prefer having more apricots and less liquor. These brandied apricots are fantastic served with pancakes and/or vanilla ice-cream. They also make great culinary gifts. Make them ahead, store in jam jars and present with a pretty bow.
What You’ll Need
- 1 2/3 cup water
- 4 cups dried apricots
- 1 cup sugar
- 1 lemon (zested)
- 1 cup brandy
How to Make It
- Rinse apricots under running water.
- Place the apricots in a large saucepan, along with the sugar and water and soak for 24 hours.
- During that time sterilize your jam jars.
- After 24 hours, remove the lemon zest by slicing the skin off the lemon (you should have three or four strips of lemon skin) and add lemon zest to the saucepan with the apricots and water.
- Bring mixture to a boil and then immediately remove the apricots placing the apricots in jars.
- Now reduce the remaining liquid until it thickens.
- Remove from the heat, allow to cool slightly and add the brandy/cognac and remove the lemon zest.
- Spoon the liquid over the apricots and shake.
- Seal the jars tightly and store in a cool, dark place for 6 weeks before consuming.
HONEY-GLAZED CARROTS AND PARSNIPS – A simple but excellent combination. For a special meal, lay fresh sprigs of rosemary and thyme over the vegetables before roasting.
- 2 or 3 carrots
- 2 or 3 parsnips
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Optional: 1 teaspoon dried rosemary
- a pinch of salt
- Preheat the oven to 400F.
- Cut carrots and parsnips in half lengthwise, then halve again.
- Mix the honey, olive oil, and dried thyme in a bowl.
- Put the carrots and parsnips on a baking tray, evenly spaced.
- Brush on the honey/oil/herb mixture. (You could also put the vegetables in a big bowl and just toss with the mixture until evenly coated.)
- Season with salt, to taste.
- Roast about 45 minutes or until the vegetables are slightly browned and crispy on the edge.
YIELD: Serves 6
Classic British Fish and Chips Recipe – BY ELAINE LEMM https://www.thespruceeats.com/best-fish-and-chips-recipe-434856 Updated 04/04/18
- 40 mins
- Prep: 20 mins,
- Cook: 20 mins
- Yield: 4 Fillets (Serves 4)
Classic Fish and Chips are a British institution, and they are one of our national dishes and everyone loves them. You can buy them from one of the thousands of fish and chip shops all over the country – including the world famous Harry Ramsdens, or you can make them at home. By classic, it means fish and chips as they have always been using either Cod, Pollock or Haddock, a deep crispy batter and chips, not fries.
For the best fish and chips, choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted and dried with kitchen paper first.
Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
Use a floury potato for the chips; the best varieties are King Edward, Maris Piper, and Sante. Enjoy this London style fish and chips!
What You’ll Need
- For the Fish:
- 2 ounces/55 grams all purpose flour
- 2 ounces/55 grams cornstarch
- Salt to taste
- Black pepper to taste
- 1 teaspoon baking powder
- 1/3 cup beer (dark beer)
- 1/3 cup sparkling water
- 4 fish fillets (7 ounces each; thick, white fish preferably sustainable cod, pollock, or haddock)
For the Chips:
- 2 pounds potatoes (peeled)
- 1-liter vegetable oil (or lard or dripping to cook)
How to Make It
- In a large roomy bowl mix the all but two tablespoons of the flour, cornflour and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
- Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed
- Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
- Heat the oil to 250 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
- Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes.
- Serve immediately with the hot fish accompanied by your favorite condiment. The debate always rages over what to serve.