Clear with drifts of fog this morning. It’s only just starting to get light. 49F, Wind at 2, no rain in the forecast.
We got up late yesterday, but started right in on displays. I whomped through the candles (except for a couple of minor bits), then my blackwork, then I started in on the bottles, which needed some TLC. In between I sat down with my embroidery and finished one piece and started the next. Eventually I had some lunch and got some picture edited.
By 4, Tempus still hadn’t done the first run back to the apartment. I was getting a bit panicky by then. When he finally took off I was still doing bottles and fending off a couple of people who wanted to come in and shop. It *really* wasn’t safe!
So by 8pm we had been back to the house and were offloading at the shop. This was the freezer trip. We had to horse it into the shop and then reload. After going through the main part of the shop it disappeared around the corner and after about 10 minutes of yelling and cussing, Tempus called me to come help him reload it and then chased me away and then called me back about 10 minutes later. 🙂
It took almost 1/2 an hour to get that done and he was dragging stuff in from outside the whole time. We actually have 1/3 of that freezer free! We’ve been gradually drawing down the amounts of things that were there and the last bag of kolace got found, plus a couple of other “eat this right away” things.
At 9:15 Tempus was on his way to Newport. I kept on putting things away and trying to sweep up some of the dry herbs that got broken and dumped onto the floor. By 11pm he was starting the bulk drops. I got very sleepy, but kept pecking away at the various tasks, but somewhere around 3am, I stopped and played some games.
He picked me up at 3:50 and we were done at 6:05! The Moon was so bright that she washed out most of the stars, but we had a good run. It was pretty foggy out along the Alsea River, but except for a couple of spots, pretty good elsewhere.
Well, we’re not going to be able to open today, at least until late afternoon. There are still too many boxes in the way, so once we’re up and doing that will be first. Tempus has some errands to run later and we still want to get the last bits from the apartment.
A photo from 9/27/16 by Ken Gagne of the Carson Ranch in the Yachats River Valley
Today’s plant is the Rhododendron genus, specifically the wild rhodys that we have out here, the Pacific rhododendron, Rhododendron macrophyllum. Rhodys have native forms in much of the world (not South America or Africa) They are one of the showiest of the flowers with hybrids and cultivars all over the place, including the azaleas which fall into this genus, but there are some that you wouldn’t recognize, having almost no flowers at all! The plant is toxic to many animals and honey made from some of plants will make you ill. http://en.wikipedia.org/wiki/Rhododendron Our rhodys out here are lovely during their bloom time, when you see a hit of pink here and there along highways and trails and in the woods and then within days drifts and swathes and whole hillsides are pink! It’s a hardy plant, which grows well in disturbed places, particularly areas that were burned over. It will re-grow from the scorched roots! http://en.wikipedia.org/wiki/Rhododendron_macrophyllum – There aren’t any magickal references to rhododendrons that I’ve found, which doesn’t make any sense, since at least the cultivated ones are all over! Azaleas stand for Temperance in the language of flowers. Yellow rhododendron, native to Siberia, is use for rheumatism, gout and syphilis. My personal uses for them are for glamourie, beauty and outward show, but also for the learning to make these unnecessary by creating inward beauty and serenity. When these flowers are in season I use the fresh ones as a “notice me!” spell.
The Thesmaphoria is an ancient festival in honor of Demeter celebrated in Greece. This festival appears to predate the worship of the Olympian gods. More info here: http://en.wikipedia.org/wiki/Thesmophoria
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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 10/8 at 8:47pm. 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 10/8 at 8:47pm. 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 10/2 at 2:45am.
Late this evening, spot the Pleiades upper left of the Moon as shown here. When the Pleiades climb the eastern sky in autumn, we see their tiny dipper pattern standing on its handle.
The variable star Algol in Perseus reaches minimum brightness this morning at 12:58 a.m. EDT. If you start watching the star once the sky darkens Thursday evening, you can see it dim by 70 percent over the course of about 5 hours. (Astronomers would say its brightness drops from magnitude 2.1 to 3.4.) This eclipsing binary runs through a cycle from minimum to maximum and back every 2.87 days. Algol rises slightly before sunset tonight and appears highest in the sky when it reaches minimum brightness. The brightness of variable stars like Algol depends on how the two stars are aligned at any given time. Good GIF here: https://giphy.com/gifs/space-stars-VU8V2YBgZMFjO?utm_source=iframe&utm_medium=embed&utm_campaign=Embeds&utm_term=http%3A%2F%2Fwww.astronomy.com%2Fobserving%2Fsky-this-week%2F2018%2F09%2Fthe-sky-this-week-for-september-21-to-30
Jupiter (magnitude –1.8, in Libra) shines ever lower in the southwest in twilight, upper left of Venus.
Old Farmer’s Almanac Sky Map for September 2018 – https://www.almanac.com/content/sky-map-star-chart-september-2018
Goddess Month of Mala runs from 9/6 – 10/2
Goddess Month of Hathor runs from 10/3 – 10/30
Celtic Tree Month of Muin/Vine Sep 2 – 29
Celtic Tree Month of Gort/Ivy Sep 30 – Oct 27
Runic half-month of Gebo/ Gyfu – Sept 28-Oct 12 – Gyfu represents the unity that a gift brings between the donor & recipient. It is a time of unification, both between members of society and between the human and divine. 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 Muin/Vine Sep 2 – 29 – Muin – (MUHN, like “foot”), vine – The grape (Vitis vinifera L.) is a vine growing as long as 35 m (115 feet), in open woodlands and along the edges of forests, but most commonly seen today in cultivation, as the source of wine, grape juice, and the grape juice concentrate that is so widely used as a sweetener. European grapes are extensively cultivated in North America, especially in the southwest, and an industry and an agricultural discipline are devoted to their care and the production of wine. Grapes are in the Grape family (Vitaceae).
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
F 28 High 3:11 AM 6.9 7:11 AM Set 10:49 AM 92
~ 28 Low 9:04 AM 1.5 7:02 PM Rise 9:22 PM
~ 28 High 3:06 PM 7.8
~ 28 Low 9:47 PM 0.1
Affirmation/Thought for the Day – Today Is Not a Dress Rehearsal
~ He may not enter anywhere at the first, unless there be some one of the household who bid him to come, though afterwards he can come as he please. – Bram Stoker (1847-1912) English novelist
~ This is no time for ease and comfort. It is the time to dare and endure. – Winston Churchill
~ Everything is worship if your mind is focused on the present moment. – Paulo Coehlo
~ He wishes that he, too, had a wound, a red badge of courage. – Stephen Crane (1871-1900) US writer
Spread love everywhere you go: first of all in your own house. Give love to your… children, to your wife or husband, to a next door neighbor… Let no one ever come to you without leaving better and happier. Be the living expression of God’s kindness; kindness in your face, kindness in your eyes, kindness in your smile, kindness in your warm greeting. – Mother Theresa
As usual, yesterday I spent the day cooking, baking and cleaning. Also, as usual, I got farther on the cooking. (No one could possibly tell how much I detest cleaning, right?) The house smells wonderful, though, mostly from bread and soup.
I was reading an article yesterday and it was mentioned that soup is one of the oldest cooked foods. We don’t pay soup much respect, drying it out and putting it into little cups or packets and then reconstituting it with hot water for a meal that we don’t even taste, or stuffing it into cans where it sits on the shelf for years and when you finally open it and put it on the table you get the response, “Aw! Soup again?”
Soup is an all-day food. By that I mean that it takes you all day to cook it if you’re doing it right and it’s awfully easy to make from scratch. Besides, it makes the house smell soooooooooooooo good! You don’t need recipes to make good soup. In fact, when I use a recipe it usually turns out rather bland until I fiddle with it.
Take a pot full of water and get it hot. Put in some kind of protein, (meat, fish or beans) and let cook slowly, an hour or so. When the meat is done, pull it out and let it cool, while you dump in a lot of peeled and chopped vegetables that are “hard”, like carrots, celery, turnips and so on. (Try for 1” or smaller pieces…) Let them simmer for another hour or 6, then add the “soft” peeled and chopped vegetables, like spinach leaves or cabbage, onions, potatoes, tomatoes and the cooled meat (that you’ve chopped up by now) and let cook for another hour or two. If the broth is too thick add some water. If the broth is too thin, add some rice, or during that last hour of cooking, some noodles. You probably don’t need much seasoning, if any, only a little salt if you want it, maybe some pepper, dill or rosemary, if you’re using chicken, caraway seed if you’ve got beef. If you add too much salt, throw in several chopped up potatoes. (I usually don’t add any salt, just put a shaker on the table).
Yes, for those of you who are vegan or tend that way, I’m a carnivore. I like the taste of meat, so I do put it in my soups. You can make soups without, really good ones, but since I’m not so good at those I didn’t put those directions in here.
Scraped Icebox Soup
Soup doesn’t need all that much care or measuring of ingredients. Many folks have had what I call “scraped icebox” soup at my place. I go through the fridge as the water is heating right at the start and look for leftovers that ought to get used up…and I have put some *really* strange things in. You can add almost anything if you chop it fine enough: leftover sandwiches, salad greens that are getting tired and rusty, sauces that there’s not enough for a serving, “doggie bag” contents, the last hotdog that someone forgot, a twice-baked potato that’s been re-heated one too many times, the last egg from the carton, serving of mac and cheese that you just can’t face for one more day, shrimp that needs to be used up, the last bits from a can of tuna, black olives (you can get away with green sometimes, but I don’t like ‘em in this). I’ve even added the “swishings” (fill the jar ½-way with water and shake) from baby food. Yes, you can add milk and cheese products, although you may find that if the quantity is large you’ll have to watch for it sticking to the bottom of the pot and scorching. Once all this has simmered a while I go on as above. It just adds depth to the flavor. I try to not let the “icebox scrapings” be more than ½ ingredients in the soup.
Talking about strange ingredients… the oddest I’ve ever had went into a pot of soup that I was making over an open fire at an historical re-creation event (SCA, for those of you who know of it) We were camped under an oak tree and I was stirring the soup so the lid was off. Just as turning my head to look at something that a camp mate was doing, I realized that several leaves from the oak tree had dropped into the pot! I had stirred enough that they were already down in the broth and while I fished out a couple, we found out later that I had missed at least one. The soup won the culinary prize for the event, although I don’t necessarily recommend oak leaves as seasoning!
The Essential Soup Starter Box
I usually have a box in my kitchen freezer that I call “soup starter”. When I bake meats in the oven, or fry it up on the stove, after I take the meat out of the pan I run water in and let it stand for a couple of minutes, then scrape the pan with a soft spatula to get the bits and drippings to come loose. I pour that off into the box. It takes the drippings with it and any flavorings from the meat, (like mushrooms, onions or spices) that would normally get thrown out. If you collect enough of this stuff you don’t even have to use any meat in your broth, there’s plenty of flavor without. It also gives you a chance to de-grease the stuff, because the fat will rise to the top. If you have multiple layers, though, it helps to warm it up enough to melt the fat and add some water (maybe the night before you make your soup?), then put it in the fridge to let the good stuff drop to the bottom and the fat (which with the American way of eating we *don’t* need!) harden on top. Our ancestors did that without the refrigerator, because once the broth gets cold, the hardened fat will keep out air and the broth will stay good a while. Birds love the fat in the winter, btw. You can just put it out in a bowl, or mix it with birdseed and you’ll make a lot of the feathered ones *really* happy with you! And then nothing goes down the drain or into the trash. (meat grease really clogs drains…) You can also take leftovers from your serving dishes and toss them into this box. When you go to make soup this replaces the basic meat/water starter.
Once your soup is done, put however much you can eat in 2 or 3 days in the fridge. Store the rest in freezer bags or in small servings in Gladware® or some such in the freezer. Freezing soup in one-day-amounts means that you can pull a container from the freezer after dinner one night, stick it into the fridge to thaw, and then just zap it in the microwave the next night for dinner.
I love soup!
Soup is good for you, being one of the healthier dishes around. It has less fat, sugar and salt than almost any other main dish, if you make it yourself, and if you’re trying to keep healthy, a serving of soup before you start in on the main dish will help you keep your appetite in check. Even if you’re hungry enough to just gulp it, by the time you get to the main dish you won’t be ravenous.
Soup doesn’t take much tending, which is why it’s been around for such a long while. If you have sufficient water in the pot, you only have to stir it every ½ hour or so and on a low enough heat (the setting that you can get cooking in a fireplace, but *not* on an electric stove!) it can sit and stay warm and good with *no* tending for a whole work day, which is probably why our ancestors developed such a flexible type of cookery.
Silliness – Road Rage
A man noticed he was being tailgated by a stressed-out woman on a busy boulevard. Suddenly, the light turned yellow, just in front of him. Not wanting to let the crazed woman push him, he stopped at the crosswalk, even though he could have beaten the red light by flooring it.
The tailgating woman slammed on her brakes, then her horn, screaming in frustration as she missed her chance to get through the intersection with him. As she was still in mid-rant, she heard a tap on her window and looked up into the face of a very serious police officer.
The officer ordered her to exit her car with her hands up. He took her to the police station where she was searched, fingerprinted, photographed, and placed in a cell. After a couple of hours, the jailer approached the cell and opened the door. She was escorted back to the booking desk where the arresting officer was waiting with her personal effects.
“I’m sorry for this mistake,” he says. “You see, I pulled up behind your car while you were blowing your horn, flipping the guy off in front of you, and cussing a blue streak at him. I noticed the ‘Choose Life’ license plate holder, the ‘What Would Jesus Do’ bumper sticker, the ‘Follow Me to Sunday School’ bumper sticker, and the chrome-plated Christian fish emblem on the trunk.”
“Yeah, so?” she says.
“Naturally,” he concluded, “I assumed you had stolen the car.”