Minus Tide at 8:03 AM of -1.9 feet. Wicca 101 9am-1pm. House Capuchin Project Day from 1-6pm. D&D group 3-8pm.
The sky is a pale blue today, unmarred by cloud except around the edges. Fog is puddled in the hills. The marine layer clouds are rather scattered and pulled back. 59F and the wind at 3mph. The wind could hit 20mph this afternoon.
Tempus got us Everything Bagels yesterday, and they were really good! …and we went stark nuts with customers yesterday before 11, and by 2pm I was sitting and panting. I did a really difficult reading in the middle of that spate and Tempus had to get me some celery and cheese while I sat for a minute and swilled water and then we were up and going again.
He took off for the storage place at about 1:30. We’re going to get another storage unit, we hope, just for a couple of months, so we can re-organize and get some things out of the way while we work. Hopefully the shop part won’t take long and stuff that we won’t need until after we move can be fitted into the other unit after we get some of that stuff sorted back out.
Unfortunately the storage place office was closed, so he put the stuff he had with him into the one we have and came back. He got me some lunch and I got a nap while he dealt with customers, then he got supper while I did a reading and helped people.
Everything got quiet at around 7pm and then at 8, the light suddenly went out as the sun dropped behind the buildings between us and the Bay. We scrabbled our stuff together and headed home around 9:30.
Lots of things going on today at the shop! Wicca 101 is first and Tempus is leaving in just a couple of minutes to pick up the young folks. We have a guy coming who is going to discuss renting a spot to us later, then House Capuchin’s Project Day is happening and then the D&D group is going to meet here. We’ll be open at 11am.
I’ve got more plant stuff to do again, since some of the succulents have callused and are starting to put out rootlets and we have to get to those apples!
Today’s Feast is the Lychnapsia, the “lights of Isis”. There are two stories in the Isis myth associated with this. One is that this day is her birthday and people lighted the lamps in her honor. The other the lamp that she carried while searching for the pieces of her husband’s body. More on the myth here: http://en.wikipedia.org/wiki/Isis
“At the times when they gather together at the city of Sais for their sacrifices, on a certain night they all kindle lamps many in number in the open air round about the houses; now the lamps are saucers full of salt and oil mixed, and the wick floats by itself on the surface, and this burns during the whole night; and to the festival is given the name Lychnocaia (“Lamp Lighting”). Moreover those of the Egyptians who have not come to this solemn assembly observe the night of the festival and themselves also light lamps all of them, and thus not in Sais alone are they lighted, but over all Egypt: and as to the reason why light and honour are allotted to this night, about this there is a sacred story told.” – Herodotus, Histories, Book II, Chapter 62
“The 4th-century-CE Calender of Philocalus lists a festival called the Lychnapsia Philocaliana on August 12th. As you may be able to guess, it was a lamp-lighting festival. The scholars who have studied it seem reasonably certain that it was an Isis festival because a.) the August 12th date of this lamp festival is at roughly the same time as the great Egyptian Festival of Lights at the epagomenal birthdays of the Deities, b.) Isis was extremely popular in Rome and anything Egyptian would have been considered Isiac as well, and c.) there are “Egyptian Days” designated on the calendar several days before and several days after the Lychnapsia.” http://isiopolis.com/
Today’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, since 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. Solar spells: Use buttercup in solar spells involving energy and prosperity.
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. Dark of the Moon, End of the cycle – In the time leading up to the “New Moon” you may do banishings and other baneful magicks and healings that require blasting a disease away, as well as using the time for introspection and self-work. Do scrying, now. Good for reversing circumstances. God/dess Aspect: The One Beyond, the Watchers in the Outer Dark, psychopomps – Associated God/desses: Hecate, Kali, Arianhrod, Anja, Kore in the Underworld, Ereshkigal who was Inanna, Set/Seth, Hades, Osiris. Phase ends at the New on 8/11 at 2:58am. New Moon – The beginning of a new cycle. Keywords for the New phase are: beginning, birth, emergence, projection, clarity. It is the time in a cycle that you are stimulated to take a new action. During this phase the new cycle is being seeded by your vision, inner and outer. Engage in physical activity. Spend time alone. VISUALIZE your goals for the 29.6-day cycle ahead. The new moon is for starting new ventures, new beginnings. Also love and romance, health or job hunting. God/dess aspect: Infancy, the Cosmic Egg, Eyes-Wide-Open – Associated God/dess: Inanna who was Ereshkigal. Phase ends on 8/12 at 2:58pm. Diana’s Bow – On the 3rd day after the new moon you can (weather permitting) see the tiny crescent in the sky, the New Moon holding the Old Moon in her arms. Begin on your goals for the next month. A good time for job interviews or starting a project. Take a concrete step! God/dess aspect: Daughter/Son/Innocence – Associated God/dess: Vesta, Horus. Phase ends on 8/15 at 2:58pm.
The thin crescent Moon waxes through Virgo whenever it’s August.
The annual Perseid meteor shower reaches its peak tonight under perfect conditions. The shower not only produces lots of “shooting stars” — up to 110 per hour under optimal circumstances — but it does so with the Moon out of the sky. The best views will come in the predawn hours of Monday morning when the shower’s radiant — the spot on the border between Perseus and Cassiopeia where the meteors appear to emanate — climbs highest: from about midnight to dawn. To see the most meteors, observe from a spot far removed from the lights of the city. With a really dark sky, you may see one or two meteors a minute on average during this time. There will be fewer in the evening, but the ones you do see when the radiant is low will be “Earthgrazers” skimming the upper atmosphere in long, graceful flight paths. For more see the August Sky & Telescope, page 48, or SkyandTelescope.com.
Uranus (magnitude 5.8, at the Aries-Pisces border) is well up in the east by about 1 a.m. Finder charts for Uranus and Neptune.
Old Farmer’s Almanac Sky Map for August 2018 – https://www.almanac.com/content/sky-map-star-chart-august-2018
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
Su 12 High 1:14 AM 8.8 6:16 AM Rise 7:44 AM 0
~ 12 Low 8:03 AM -1.9 8:26 PM Set 9:35 PM
~ 12 High 2:26 PM 7.5
~ 12 Low 8:12 PM 1.1
Affirmation/Thought for the Day – Make this a friendly day!
~ I don’t think necessity is the mother of invention – invention . . . arises directly from idleness, possibly also from laziness. To save oneself trouble. – Agatha Christie; An Autobiography, 1977
~ I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. – Agatha Christie; ibid
~ At the premiere of King Kong I wasn’t too impressed. I thought there was too much screaming … I didn’t realise then that King Kong and I were going to be together for the rest of our lives, and longer. – Fay Wray, American actress, born on September 15, 1907
~ I’m on a string of grandslams – I have one in a row. – Tennis player André Agassi, press conference, September 15, 1994
Summer declines and roses have grown rare,
But cottage crofts are gay with hollyhocks,
And in old garden walks you breathe an air
Fragrant of pinks and August-smelling stocks. – John Todhunter (1839–1916)
Yogurt Herb Dipping Sauce – July 16, 2010 By bakedbree http://bakedbree.com/feed
This Yogurt Herb Dipping Sauce is less for dipping and more for slathering all over my Grilled Chicken Skewers. It is perfect as a stand alone dip but is also amazing as a sauce for sandwiches, grilled chicken or a salad dressing. I use an English cucumber here but use any cucumber that you happen to have on hand. The fresh mint is what I think makes this sauce so good. It is like a tzatziki sauce, but a little thicker with the Greek yogurt. You can also use regular yogurt, but strain it overnight. I put a coffee filter inside of a fine meshed strainer and let it sit over a bowl in the fridge overnight. The water will drain out and you will have a very thick yogurt perfect for making this sauce.
TIP – The best dinner parties that I have ever had are the ones that are the most casual. Simple food, beers and wine that guests can serve themselves. No fancy table settings. Kids running around all over the place. If someone asks what they can bring, I usually tell them to bring beer and wine. I love the process of cooking and usually my meal is revolving around a theme. But if someone insists on bringing something I usually ask them to bring a dessert.
- 1 cup plain Greek Yogurt
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 garlic clove minced
- 1 Tablespoon minced fresh basil
- 1 Tablespoon minced fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 English cucumber peeled and grated (or you can just chop it very fine)
Add your strained yogurt or your Greek yogurt to a bowl.
If you grate the cucumber (which I prefer over chopping it) you need to get the excess water out of the cucumber. I wrap it in a kitchen towel and squeeze the water out until it is almost dry. Add the remaining ingredients to the bowl and mix well. I do make this dip a few hours before I am going to serve it. You can make it ahead of time and it will taste delicious but the water will start to come out of the yogurt and cucumbers so you will need to mix until it comes back together.
Anja’s note – If you sprinkle the salt onto the cucumber after grating and let stand while you mix up the rest, it will start the process. You may need to add a little salt to the finished dip.
Serve with pita chips or with Grilled Chicken Skewers.
Watermelon Jello Shots on a Popsicle Stick – On That’s So Michelle 5/24/12
How cute are these mini watermelon slice jello shots? They worked out just as I had hoped. My only regret is that I didn’t have pink jello, only red. I think pink would be cuter. Cute in a Lilly Pulitzer type of way.
I was also thinking for the Fourth of July a red, white and blue combo would look just like those rocket ship ice cream bars. Wouldn’t they? I will definitely have to make those too.
So it’s pretty simple actually. You just make your three different colored/flavored jellos and layer them in a loaf pan.
A little green layer first.
Then the a small layer of white after the green hardens (instructions on how to make white jello below).
And then the pink (red in my case), which you will fill the loaf pan with since there is the most pink on a watermelon slice.
I used tequila but you could use any alcohol you want!
*Two important tips: One is that I made the jello thicker and stronger than usual to keep it on the stick, also it’s important to lightly spray the plate you serve these cuties on with some cooking spray. Not enough to actually see it, but enough so when your guests pick up their shot it won’t stay stuck on the plate.
- 1 regular sized (small) box lime jello
- 2/3 cup water
- 2/3 cup tequila (the good stuff that doesn’t make you choke when you drink it)
- Boil your 2/3 cup water and then add your lime jello packet. When it has all dissolved add to you 2/3 cup tequila.
- Pour about half of your green jello mixture into your loaf pan and refrigerate until it’s solid, about 30-45 mins. (If you are worried about the left over, pour it in a dixie cup and serve it later, someone will want a plain old jello shot I promise)
- 1 tablespoon sweetened condensed milk
- 2/3 cup water
- 1 packet Knox Gelatin (I don’t use alcohol in this layer because it’s too small, it would be a waste. )
- Pour your water and tablespoon condensed milk into a sauce pan. Sprinkle your gelatin packet on top and let it sit for a minute. After it sits, stir and turn on medium heat until the gelatin dissolves and is combined. Pour this mixture on top of the hardened green layer. Just a SMALL LIGHT LAYER.
Pink or Red Layer
- 1 regular sized (small) box watermelon (or pink or red) jello
- 2/3 cup water
- 2/3 cup tequila
- Boil your 2/3 cup water and then add your pink jello packet. When it has all dissolved add to you 2/3 cup tequila.
- Pour all of your pink jello mixture on top of the white layer and refrigerate overnight.
Slicing and Serving Directions
- 1 sharp knife
- 1 triangle cookie or fondant cutter (optional)
- Mini wooden popsicle sticks (they have them at Michael’s or other craft stores)
- Let your loaf pan sit in a small puddle of warm water, flip over your loaf pan on to a cutting board. If the jello doesnt come out (and you want to come out WHOLE) Run a butter knife around the edges of the loaf pan before you flip.
- Slice pieces off of the jello as if you were cutting slices of bread. Make triangles with the green layer the largest at the bottom.
- Spray your serving tray with a baking or cooking oil. Stick your popsicle sticks into the bottom (green layer) of the jello shot until it is secure and keep refrigerated until serving.
Yemista Stuffed Tomatoes with Rice and Ground Beef BY LYNN LIVANOS ATHAN Updated 02/09/17 – https://www.thespruce.com/stuffed-tomatoes-with-rice-1706162?utm_campaign=internationalc&utm_medium=email&utm_source=cn_nl&utm_content=9775325&utm_term=
Summer Tomatoes Stuffed with Rice and Ground Meat – Yemista. Photo © Lynn Livanos Athan
Yemista means “stuffed” in Greek, and this recipe traditionally features tomatoes. This recipe is a staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini or any other vegetables that may be available.
This recipe makes enough filling for 6 large tomatoes and 3 medium zucchini. You can adjust it according to your needs. Feel free to add raisins, pine nuts or slivered almonds if you like.
What You’ll Need
- 6 large tomatoes
- 1/2 cup sugar
- 3 medium zucchini
- 1 lb. ground beef
- 1/2 cup olive oil, plus more for drizzling
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 cup fresh parsley, minced
- 6 tbsp. uncooked rice
- 2 tbsp. tomato paste
- 1/2 cup tomato sauce
- A pinch of ground nutmeg
- Salt and pepper, to taste
- 3 large potatoes, peeled and sliced into wedges
- 1/2 cup breadcrumbs
- 6 pats of butter or margarine
How to Make It
Prep the Vegetables
- Slice the tops of the tomatoes, leaving a small piece attached to the base to act as a hinge for the tomato top. This helps to keep the tops matched to the bottoms.
- Using a spoon, scoop out the tomato flesh and reserve in a bowl. Be careful not to pierce through the skin of the tomatoes. Sprinkle a teaspoon of sugar into each tomato cavity to help reduce the acidity.
- Slice zucchini in half and scoop out the zucchini flesh and add to the bowl. Using a food processor or food mill, process the pulp until you have a chunky liquid. Set aside.
Prepare the Stuffing
- Brown the ground beef in a large skillet. When all the pink has disappeared, add the olive oil. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about 1 minute.
- Add the parsley, rice, half the tomato pulp puree, tomato paste and tomato sauce. (The paste is added to deepen the flavor and also to improve the color of the sauce.) Season with nutmeg, salt and pepper. Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.
Stuffing and Baking the Vegetables
- Preheat the oven to 350 F.
- Drizzle some olive oilin the bottom of a rectangular pan. Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright. (You can also put in some carrots to sweeten the sauce as they roast.)
- Stuff the tomatoes and zucchini about 3/4 full. Replace the tomato “caps” and sprinkle the tomatoes and zucchini with breadcrumbs. Place a pat of butter or margarine on each tomato top. Pour the remaining pulp puree into the bottom of the pan and season the vegetables with salt and pepper.
- Bake for about 1 hour or until the vegetables have become tender and cooked through. For best results, you can lower the heat to 275 F and let the vegetables slow roast for a few hours.
- The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.