Yesterday was fairly quiet, but for some reason I was just exhausted. I ended up napping 3 times during the day and that’s just not like me. I spent a lot of time doing computer housekeeping, not having enough brain for more…. and working with customers, which always wakes me up.
It stayed grey and chill all day, but didn’t really rain. In the early evening we went up to the Seal Rock Garden Club to put a deposit down on the hall for the Winter Feast. On the way back we stopped in Bayshore to pick up some moving boxes from a set of folks who were done with ’em. On the way back over the bridge, there was a wreath of fog, cutting the view of town in half.
We got some supper and Tempus took off for Newport. I read for awhile and then got up and started a pickle broth. We had 1/2 a red cabbage and a whole green one. I added shallots to a lot of garlic and onion for the mix, since there was so much cabbage.
By 2, the broth was done and one jar of red cabbage was done. Next was figuring out what to cut the green cabbage on…. and was 1/2-way through an 1/2 gallon jar at 3am. I had to quit for a bit because my hands hurt! I actually had him do Bayshore on his own because I wasn’t quite done putting the non-pickled cabbage in a jar. I finished most of the chopping at 4:15 and left the core until morning, along with the carrots. I’m going to make a carrot soup of those.
He picked me up at 4:35. Everything went pretty smoothly, but we got down to the end with two extra papers and couldn’t figure out why. That was at 6:15. It had been not-quite-raining, not enough to feel if you were standing in it, but enough to get on the windshield. Everything is damp.
Today I have a lot of the same stuff to work on, although Tempus has to go run errands in Newport.
Today is the birthday of Raymond Buckland, one of the first witches in the US who came out of the “broom closet”. He’s been influential in writing books about the Craft and in a video, done for public access TV in the 90’s that portrayed several rituals and brought the basics of Wicca to people who didn’t even know that it existed. His earlier works are a little dated, and are from the ceremonial end of Wicca, but were invaluable in earlier decades with followable (if wordy) ritual scripts. http://en.wikipedia.org/wiki/Raymond_Buckland
Today’s Plant is Sword fern, Polystichum munitum. It grows all winter on the coast, getting greener and lovelier every year as the new fiddles come up out of the center of the plant and develop into fronds. I’ve been enjoying those, watching them for months, now. they can get to be 6 feet tall and some of the ones down in the park where the stream crosses through are that size! The indigenes used the rhizome as a poverty food (baked and peeled), and the fronds are one of the best remedies for relieving the pain from the sting of a Stinging Nettle. It is also commonly used by florists as an ornamental plant. – Masculine, Air, The God, the Puck. This is an herb of masculine power, protection and luck. Use in spells to guide to treasure. Burn to drive away pests.…and as any fern, burn for rain…. More here:http://en.wikipedia.org/wiki/Sword_fern
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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 9/9 at 11:01am. Waning Gibbous Moon – Best time for draining the energy behind illness, habits or addictions. Magicks of this sort, started now, should be ended before the phase change to the New Moon. – Associated God/dess: Hera/Hero, Cybele, Zeus the Conqueror, Mars/Martius, Anansi, Prometheus. Phase ends at the Quarter on 9/2 at 7:37pm.
Venus pairs with Spica, magnitude 1.0, while Jupiter remains paired with Alpha Librae, magnitude 2.6. (The blue 10° scale is about the width of your fist at arm’s length.)
Look for bright Vega passing the zenith as twilight fades out, if you live in the world’s mid-northern latitudes. Vega goes right through your zenith if you’re at latitude 39° north (near Baltimore, Kansas City, Lake Tahoe, Sendai, Beijing, Athens, Lisbon). Then Deneb follows two hours behind. For Deneb to pass exactly through your zenith you need to be a little farther north, at latitude 45°: near Bangor, Montreal, Minneapolis, mid-Oregon, northernmost Japan, Bucharest, Milan.
Distant Neptune reaches opposition and peak visibility a week from tonight, but the view now is essentially the same. The ice giant planet rises during evening twilight and climbs halfway to the zenith in the southern sky by 1:30 a.m. local daylight time. The magnitude 7.8 planet lies in Aquarius, 2.1° west-southwest of 4th-magnitude Phi (f) Aquarii. You’ll need binoculars to spy Neptune and a telescope to see its blue-gray disk, which spans 2.4″.
Uranus (magnitude 5.8 at the Aries-Pisces border) and Neptune (magnitude 7.8 in Aquarius) are well up in the east and southeast, respectively, by midnight. 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
Old Farmer’s Almanac Sky Map for September 2018 – https://www.almanac.com/content/sky-map-star-chart-september-2018
Goddess Month of Hesperus runs from 8/9 – 9/5
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll
Celtic Tree Month of Muin/Vine Sep 2 – 29
Runic half-month of Raidho/Rad 8/29-9/12 – Denotes the channeling of energies in the correct manner to produce the desired results. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 102
©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
F 31 High 4:05 AM 6.3 6:38 AM Set 11:49 AM 82
~ 31 Low 10:09 AM 1.2 7:54 PM Rise 10:47 PM
~ 31 High 4:24 PM 7.2
~ 31 Low 10:59 PM 1.0
Affirmation/Thought for the Day – Don’t be so open-minded that your brains fall out.
~ You do not know what life means when all the difficulties are removed! I am simply smothered and sickened with advantages. It is like eating a sweet dessert the first thing in the morning. – Jane Addams
~ You can make an audience see nearly anything, if you yourself believe in it. – Mary Renault; The Mask of Apollo (1966)
~ Words cannot express our contempt and hatred for those whites who are fighting against their own kith and kin in this racial struggle. They deserve no consideration. The Chinese must go and their friends, those white traitors had better be flung out with them. – William Lane; The Boomerang, March 17, 1888
~ I have no desire to make windows into men’s souls. – Queen Elizabeth I; a reference to the Catholic/Protestant issue
The sun drew off at last his piercing fires.
Over the stale warm air, dull as a pond
And moveless in the grey quieted street,
Blue magic of a summer evening glowed. – Lascelles Abercrombie (1881–1938)
Vegetable Herb Stew
2 diced carrots
2 chopped leeks
2 chopped onions
2 diced kohlrabi
1 diced celery stick
2 cloves garlic, minced
4 medium potatoes, cubed
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chervil
1 cup fresh mushrooms, any variety
3 cups vegetable or chicken broth
salt and pepper
Drizzle olive oil in a large soup pan or Dutch oven. Add all the vegetables except the potatoes and sauté them over a low
heat while stirring. Do not brown the vegetables. Add the broth, salt and pepper. Meanwhile, boil the potatoes, just until they are tender but still firm. Add the potatoes to the vegetables. Wash or wipe dry the mushrooms, chop and add them to the pot. Cook the mixture for 15 minutes, or until the vegetables are tender. Add salt and pepper to taste, and add the fresh herbs. Serve with a good bread or rolls. (Add other fresh herbs or substitute).
www.oldfashionedliving.com – GrannyMoon’s Herbal Course – http://goddessschool.com/courses/Herbs/herbology.html
EASY BAKED SQUASH – This works for any kind of “keeper” squash, the kind with a hard rind: butternut, acorn, even mini-pumpkins!
Squash – It takes an amount about the size of a fist per serving. 1 mini-pumpkin is one serving.
Sugar (optional) I use raw sugar because it’s pretty and adds a light molasses flavor
1. Pre-heat oven to 350F.
2. Wrap squash in aluminum foil.
3. Put on a pie pan or cookie sheet in case of leaks.
4. Bake for at least 1 hour, or until package feels soft, when pushed on. Some large butternuts will take up to 2 ½ hours!
5. Let sit on counter or other heat-proof surface until you can touch it. (10-15 minutes)
6. Peel back foil, and use fork to punch a circle around it about ¼ of the way down the sides.
7. Pull off the skin at that point. Discard seeds and strings. Scoop out the flesh.
Put a pat of butter on each serving and sprinkle with sugar, if desired.
Tip: Mini-pumpkins can usually be served still in their skin with the top pulled off, the seeds and strings discarded, butter/sugar put inside and the top, with the stem, put back.
BAKED STUFFED SQUASH – MAIN DISH – SERVES 4 – by Anja
1 recipe Stovetop Stuffing Mix
? Water (check box)
? Butter (check box)
1 small onion
1 Large boneless, skinless chicken breast, cooked
½ Cup sunflower seeds or crushed hazelnuts (opt.)
2 acorn squash
1. In a large microwavable pot or bowl put spice mix (may be included with crumbs in some mixes), water and butter from stuffing.
2. Chop onion and add to mixture.
3. Chop chicken and add
4. Zap in nuker for 5 minutes. Stir.
5. Keep zapping, for two minutes at a time, stirring between.
6. Add seeds or nuts. Stir. Add breadcrumbs from stuffing mix. Stir well and fluff with a fork.
7. Chop squash in ½ longways. Scoop out seeds and discard.
8. Pile stuffing mix into the centers of the squash. There will be leftovers.
9. Put the 4 squash into an oven-safe dish, drizzle with melted butter and top with chopped fresh chives.
10. Cover and bake at 350 for about an hour. Squash is done when a sharp knife or skewer goes down through the center to the pan with no resistance (feels like a done baked potato!)
11. Serve hot. Store leftovers, covered. Can be reheated in the microwave if each serving is cut into ¼’s.
Tips This makes a good 8-serving side dish or 16-serving nosh.
Pumpkin Pasties – Heather Dee – Posted on Facebook – September 11 at 8:20am
- 2 ¼ cups all purpose flour
- 2 Tablespoons sugar
- 1 teaspoon salt
- ½ tsp baking powder
- ½ cup non hydrogenated shortening
- ½ – ¾ cup cold water
- 2 tsp apple cider vinegar
Combine flour, sugar, salt, and baking powder in a large bowl. Add the shortening in small chunks and mix on low-med speed until the dough is crumbly and resembles pebbles. Add the vinegar to ½ a cup of the water and add slowly while the mixer is going or in batches if not using an electric mixer. The dough should form a ball. If it’s still crumbly add a little more water until it holds together. Form dough into a disc, wrap in plastic wrap and refrigerate for an hour. Prepare the pumpkin filling while dough is chilling
Pumpkin filling – You’ll probably have leftovers so go ahead and halve this if you want, or make a little pie with the leftovers.
- 1 cup raw cashews
- Water to blend cashews
- 1 16 oz can pumpkin
- 2 Tablespoons cornstarch or arrowroot
- ½ cup sugar
- ¾ tsp cinnamon
- ½ tsp ground ginger
Place cashews in a food processor, add ¼ cup water and mix on high speed until a paste has formed. Add more water 1 Tablespoon at a time if necessary. (You could also try soaking and draining the cashews before hand so not as much water will need to be added.)
Add pumpkin and cornstarch and blend again until smooth and no cashew chunks are visible. Add a little extra water if necessary. The key is to make sure the filling is thick enough so that it doesn’t ooze out of the little pies. Add in the sugar and spices and blend to combine.
Preheat oven to 400 F
Roll out dough to a little less than ¼ inch thick and cut into 3 ½ to 4 inch circles using a biscuit cutter or a drinking glass. Take one round and stretch it out a bit and then place about 2 tsps of filling in the center. Fold circle over into a half moon shape and press down the edges with a fork to close. Make a little slit in the top and sprinkle with a little sugar if you want. Transfer to greased or parchment covered baking sheet and bake for about 25 minutes until pasties are golden brown.
Silliness – For The Kids… – What steps would you take if a madman came rushing at you with a knife?
Great big ones!