Featured photo by Girlinwater Photography
55F and overcast and foggy. We could see the very thin crescent of the Moon off and on. We should get a couple of hours of full sun, in the middle of the afternoon, but otherwise the clouds aren’t going to vanish. The chance of measurable rainfall Friday night has gone up to 60%, but they’re not even talking a tenth of an inch….
Yesterday was a little on the crazy side for a Tuesday. We had a lot of folks who came into the shop, probably because the door was open, but we told ’em that things were all awry, but come in anyway, and everyone laughed a lot about it. A couple that swing by every time they’re in town came in and we sat and chatted for quite awhile.
Tempus went over to the store and got me some yogurt to sooth the upsets from the antibiotics (yes, the infection is almost gone!) and some braunschweiger, that he hates and won’t touch, but I love, since I grew up on the stuff.
We got our sealing wax sticks in and some tools for doing the melt/pour type wax. We still don’t have many seals. I still had to get everything bagged and headered…. but yesterday’s mortar and pestle sets are all in the case, finally.
Tempus suddenly realized that it was Senior Tuesday at Freddie’s. We were planning on doing a big shopping run today and spaced it and … no ice. Argh! So I gave him a list of pastas, beans, vegetables, etc. and he headed out at 7pm.
I was working on getting the sealing wax things done. I finally got everything in bags and headers printed (*sooooo* nice to have ink again!) …and then cut. By the time Tempus called at nine to say the papers hadn’t come out yet, I was hanging things on the board and I was done with that around 9:30.
Tempus started the bulk drops by 10:15 and the regular route at 12:30. I did another try at the maple candy right after that, knowing that I wouldn’t be interrupted by the phone. …and that I ended up overcooking it! (290F) It did release from the pans, though, so maybe it’ll be ok. I ate the spills and those were awfully tasty….. …and it worked, I think. The problem is going to be how to get it to break into pieces that don’t re-form.
Today we get to sleep in, we hope. We’ll be heading home in just a few minutes, probably sleep until 3 or so and come back to the shop to see what more we can get done.
Today’s Feast is in honor of the Tan Hill Inn, the Sheep Show that happens there around this time of year and other harvest festivals, including celebrations revolving around coal mining. The inn dates to the 17th century and has been refurbished recently. “Tan Hill” refers to “Tinne”, the Celtic tree month of Holly, which ends right around now, not oak trees or leather-making, or even tin mining. It’s Britain’s highest inn at 1,732 feet (528 m) above sea level up in the top of the Yorkshire Dales. The hill seems to have been used back into pre-history as a sacred site of some sort. Here’s the Inn website. http://www.tanhillinn.co.uk/ Here’s some history: http://www.tanhillinn.com/history-of-tan-hill-innarkengarthdaleswaledaleyorkshire-dales-places-to-visitvisitor-attraction-yorkshire-dales/10/ (You can click on the pix to make ‘em bigger….)
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. I’ve heard people call salal and evergreen huckleberry by the name. 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 aiding 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 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. 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 8/9 at 2:58pm.
As dawn gets under way on the morning of Saturday August 5th, the Moon forms a nearly right triangle with the Pleiades and Aldebaran.
With the advance of summer the Sagittarius Teapot, now moving into the south after dark, is starting to tilt and pour from its spout to the right. Saturn stands above the spout. The Teapot will tilt farther and farther for the rest of the summer — or for much of the night if you stay out late.
The Perseid meteors appear to stream away from the shower’s radiant point near the border of Perseus and Cassiopeia. A shower’s radiant is the perspective point where the meteors would all appear to come from if you could see them approaching in the far distance. In fact we see them only in the last second or two as they streak into Earth’s upper atmosphere, and this can happen anywhere in your sky.
The middle of this week finds observers caught between the peaks of two nice meteor showers. The Southern Delta Aquariid shower reached maximum July 30 and has started to diminish, while the Perseid shower is ramping up in preparation for its peak the night of August 12/13. The waning crescent Moon sheds little light in the predawn sky, and conditions improve as the week progresses and Luna’s phase wanes. You can tell meteors from the two showers apart by tracing their paths backward. Southern Delta Aquariid meteors appear to radiate from the constellation Aquarius the Water-bearer, while Perseid meteors emanate from Perseus the Hero.
Mercury reaches inferior conjunction, passing between the Sun and Earth, at 10 p.m. EDT. The innermost planet will return to view before dawn in about two weeks.
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. Runic half-month of Ansuz/ As /Os/, 8-13-8/29 – This time is sacred to the god/desses of Asgard and contains the time of the Ordeal of Odin and the festival of the Runes. This time is also referring to Yggdrasil, the Tree that give order to the Worlds. This is a time of stability and divine order visible in the world.
©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
W 8 Low 4:48 AM -0.8 6:11 AM Rise 2:59 AM 18
~ 8 High 11:18 AM 5.8 8:32 PM Set 6:29 PM
~ 8 Low 4:31 PM 2.5
~ 8 High 10:31 PM 8.3
Affirmation/Thought for the Day – Time can be my friend or my enemy. I’d rather have a friend.
~ What we see depends mainly on what we look for. – John Lubbock
~ The friend who holds your hand and says the wrong thing is made of dearer stuff than the one who stays away. – Barbara Kingsolver
~ Our true home is in the present moment. To live in the present moment, is a miracle. The miracle is not to walk on water. The miracle is to walk on the green Earth in the present moment, to appreciate the peace and beauty that are available now. ~ Thich Nhat Hanh
~ You will encounter many locked gates on your journey. Don’t be one of them. Be the key. – Scott Sonnon
No wind, no bird. The river flames like brass.
On either side, smitten as with a spell
Of silence, brood the fields. In the deep grass,
Edging the dusty roads, lie as they fell
Handfuls of shriveled leaves from tree and bush.
But ’long the orchard fence and at the gate,
Thrusting their saffron torches through the hush,
Wild lilies blaze, and bees hum soon and late. – Lizzete Woodworth Reese (1856–1931)
SUMMER CORN CHOWDER – Make the most of summer’s corn bounty! Here’s a wonderful corn chowder recipe—best with the sweet crunch of fresh corn on the cob—or, canned corn if fresh corn is not available. When you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold. Feel free to play around with chowder—and remember that bacon is often a lovely and well-received addition. https://www.almanac.com/recipe/summer-corn-chowder
- 4 cups chicken stock
- 4 cups water
- 4 potatoes, peeled and cubed
- 1 sprig thyme
- 1 teaspoon celery seed
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 cups cream
- 3 cups cooked corn, canned or fresh
- Salt and pepper to taste
Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.
YIELD: Serves 6-8
Vanilla Bean Pickled Strawberries with Goat Cheese Crostini http://www.kraftrecipes.com/recipes/vanilla-bean-pickled-strawberries-goat-cheese-crostini-199484.aspx
- Prep Time – 10min.
- Total Time – 20min.
- Servings – 2 cups / 6 crostini/4 jars of strawberries
Bring some seriously fine dining to your kitchen with this incredibly flavorful recipe, our Vanilla Bean Pickled Strawberries with Goat Cheese Crostini.
What You Need
- FOR THE PICKLED STRAWBERRIES:
- 4 small (4 oz.) jars
- 2 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 1/4 cup water
- 1/2 cup HEINZ Apple Cider Vinegar
- 2 cups chopped fresh strawberries
- 2 vanilla beans, or 1/4 teaspoon vanilla bean paste
- mason jars
- FOR THE GOAT CHEESE CROSTINI:
- 6 slices crusty artisan bread
- 4 oz. goat cheese
- 6 mint sprigs
- FOR THE PICKLED STRAWBERRIES:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- In a small saucepan, combine the sugar, salt and water. Stir gently until dissolved. Pour in the cider vinegar and bring to a boil over on medium-high heat; simmer on medium-low heat 5 min. Let cool to room temperature.
- Add the strawberries to the individual jars, stuffing until you reach the top. Scrape out 2 vanilla beans (or the vanilla bean paste) into the jars. Pour the vinegar mixture over top, until strawberries are completely submerged. Seal jars tightly. Let marinade for at least 20 minutes in the refrigerator. Will keep for up to 2 weeks, refrigerated.
- FOR THE GOAT CHEESE CROSTINI:
- Toast slices of crusty bread until lightly golden. Spread toasts evenly with goat cheese. Top with about one tablespoon each of pickled strawberries. Add fresh mint, if desired. Serve immediately.
Quick Thai Spring Rolls Recipe BY DARLENE SCHMIDT Updated 02/06/18 – This classic Thai spring rolls recipe results in hot and crunchy rolls with a flavorful filling. A great tasting filling really is the key to spring roll success. Part of what makes that happen is the fact that the filling ingredients are stir-fried before they’re rolled.
This recipe is the perfect introduction for anyone who has not made spring rolls before. They’re quite easy once you learn the steps and you can use pork or tofu instead of chicken. When they’re cooked, simply dip the rolls in a little Thai sweet chili sauce, which you can make yourself or find in the Asian section of most supermarkets.
- 45 mins
- Prep: 20 mins,
- Cook: 25 mins
- Yield: Makes 12 servings
What You’ll Need
For the Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce(or vegetarian stir-fry sauce)
- 1 tablespoon lime juice
- 1 tablespoon dry sherry (or mirin)
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper (ground)
For the Filling:
- 1 chicken breast (sliced into thin strips)
- 1 tablespoon soy sauce
- 2 tablespoons oil
- 3 to 4 cloves garlic (minced)
- 1 piece galangal (or ginger; thumb-sized, grated)
- 3 green onions (sliced lengthwise into matchsticks)
- 1 red chili pepper (minced; or 1/2–1 teaspoon cayenne pepper)
- 1 carrot (grated or sliced into matchsticks)
- 4 to 6 shiitake mushrooms (sliced into small pieces)
- 1/2 to 1 cup cabbage (shredded or finely chopped)
- 2 to 3 cups bean sprouts
- Optional: 1 lime (juiced)
- 1/2 cup fresh coriander (roughly chopped)
- 2 tablespoons vegetable oil (canola or corn; plus enough for deep-frying)
- 12 spring roll wrappers (typically 1 package, thaw if frozen)
How to Make It
Make the Stir-Fry Sauce
- In a small bowl, whisk together soy sauce, fish sauce, lime juice, sherry or mirin, sugar, and white pepper.
- Set aside to be used when making the filling.
Make the Filling
- Toss the chicken strips in 1 tablespoon soy sauce. Set aside to marinate.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tablespoons oil, then add garlic, galangal or ginger, green onion, and chili pepper. Stir-fry for 1 minute.
- Add the marinated chicken and stir-fry for 2 to 3 minutes.
- Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more minutes, until the chicken is opaque when sliced through and the vegetables have softened but still retain most of their crispness.
- Remove from heat and mix in the bean sprouts.
- Test it for salt and flavor. Add 1 more tablespoon of fish or soy sauce if it’s not salty or flavorful enough. If it’s too salty, add a squeeze of lime juice.
Assemble the Rolls
- Place a spring roll wrapperon a clean working surface. Using a slotted spoon, place one heaping tablespoon of well-drained filling lengthwise across the bottom of the wrapper, leaving 1 inch bare on either side.
- Sprinkle some of the fresh coriander over the filling, and you’re ready to roll.
- Fold the left and right ends over the filling on either side, then lift up the bottom (nearest you) and roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, “pasting” it shut.
- Continue rolling until you’re out of wrappers and filling.
Fry Your Spring Rolls
- In a wok or deep-sided frying pan, pour oil until it is 1 inch deep. Heat over medium-high heat.
- When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to 1 minute and try again.
- Gently place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Use tongs to remove and set on paper towels or a clean tea towel to drain while you finish frying the rest.
- Serve with Thai sweet chili sauce.
Substitutions and Variations
- Rather than a chicken breast, substitute an equivalent amount of pork and slice it into thin strips. For a vegetarian spring roll, substitute 1 cup firm tofu sliced into matchsticks.
- Omit the chili pepper and skip the cayenne if you prefer a mild spring roll.
- For a vegetarian fish sauce substitute, try Lee Kum Kee Vegetarian Stir-Fry Sauce.
Silliness – For The Kids… – Q – Why did the car stop when it saw a ghost? A – It had a nervous breakdown!