It’s wet, but not too dark out there. It actually looks like the sun is trying to come out, although more rain is possible, yet, a small chance this afternoon. We’ve already gotten 2/5 of an inch after 1/10 of an inch yesterday. It should dry out for at least a week after that. 56F, wind at 6mph.
We were busy early in the day, yesterday, but then it got quiet as it got gloomier. I worked on embroidery for awhile and pounded on gum arabic chunks to powder it off and on, while Tempus was doing some research. Both of us took turns putting things away and discussing where stuff was to go.
Sentila stopped by with a couple of servings of a delicious soup that was made of the last of the Joy Garden harvest.
Tempus took off for Newport at 5pm to do some shopping and to see if he could find some lower-cost ferrous sulphate in a smaller package. He did, and did some other shopping, but by the time he got back pretty much all either of us had the energy to do was to eat supper and deal with mail. We didn’t get the ink finished, so that will have to happen this morning.
While he was gone I listened to the Falcon9 launch, which went off very smoothly. They even landed the first stage at Vandenberg! Watch a replay here: https://www.youtube.com/watch?v=zw4X8p5zVZE
Today we’re back to the usual routine. I’m going to be sorting papers a lot, I think, so I’m hoping to get the shredder up and going. I’m also hoping to make space for more of my sewing projects in the office space, so that all that lands over in the reading area is a current project and that can just sit on my chair.
I’m hoping that Tempus will finally go get my plant shelf, since we have a bunch of stuff to trade out for things in storage, stuff that’s already been sorted down and gone through. I still need to get my shawl and winter poncho where I can find them when I need them instead of packed away.
If he brings the shelf back I can get the plants out of the center aisle and that will be one less mess to deal with! We’re still hoping to get the piano out of the way on Tuesday, but it if stays quiet we just might start this afternoon, late.
So we’ll have the shop open in a few minutes and coffee is going in back. I think I’m going to start with a muffin and some more watermelon. 🙂 That sounds like a way to brighten my spirits!
Today’s Feast is in honor of not of Columbus, whose legal holiday is somewhere in this vicinity, but of Bartolomé de las Casas. Can we cuss any louder at Columbus? He sounded like such a great hero when I was a kid, but looking at his motives and what came of that…. and he wasn’t the first, by a long way. Not only Erik the Red and Lief Erikson, not only the fishermen who had always gone to the Grand Banks, not just Brendon the Navigator (who is debatable…) but even the Chinese probably got to the Americas before he did! Look up Chinese discovery of America on Wikipedia for the last http://en.wikipedia.org/wiki/Pre-Columbian_trans-oceanic_contact, but there’s more info on Columbus here: http://en.wikipedia.org/wiki/Christopher_Columbus I’m celebrating this: http://theoatmeal.com/comics/columbus_day …and here’s a Wiki article: https://en.wikipedia.org/wiki/Bartolom%C3%A9_de_las_Casas
Pacific Aster, Symphyotrichum chilense, is one form of aster that grows in the PNW. http://en.wikipedia.org/wiki/Symphyotrichum_chilense China Asters are the ones grown in gardens and are the common garden aster that Cunningham references: http://en.wikipedia.org/wiki/Callistephus_chinensis in his Encyclopedia of Magical Herbs. Feminine, Venus, Water – The aster was sacred to the gods and used on altars in many religious paths. It is often used in love sachets or carry the bloom to win love. You can also grow them in your garden to draw love to you! …and here is an article on the whole family which includes sunflowers, chrysanthemums, yarrow and cone-flower! http://en.wikipedia.org/wiki/Asteraceae
The shop opens at 11am. Fall hours are 11am-6pm 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 10/8 at 8:47pm. 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 8:47pm on 10/8. Waxing Moon Magick – The waxing moon is for constructive magick, such as love, wealth, success, courage, friendship, luck or healthy, protection, divination. Any working that needs extra power, such as help finding a new job or healings for serious conditions, can be done now. Also, love, knowledge, legal undertakings, money and dreams. Phase ends at the Tide Change on 10/24 at 9:45am. 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 at 8:47am on 10/10.
New Moon (exact at 11:47 p.m. EDT). At its New phase, the Moon crosses the sky with the Sun and so remains hidden in our star’s glare.
The starry W of Cassiopeia >>> stands high in the northeast after dark. The right-hand side of the W (the brightest side) is tilted steeply up. Look along the second segment of the W counting down from the top. Notice the dim naked-eye stars along that segment (not counting its two ends). The brightest of these, on the right, is Eta Cassiopeiae, magnitude 3.4, a Sun-like star just 19 light-years away with an orange-dwarf companion — a lovely binary in a telescope. The “one” on the left, fainter, is a naked-eye pair when seen in a dark sky: Upsilon1and Upsilon2 Cassiopeiae, 0.3° apart. They’re orange giants unrelated to each other, 200 and 400 light-years distant from us. Upsilon1, slightly the fainter, is the farther one.
Comet 21P/Giacobini-Zinner currently glows at 8th magnitude, bright enough to see with binoculars from a dark-sky site and an easy target through a telescope. The periodic visitor resides in southern Monoceros, a region that climbs nearly halfway to the zenith as morning twilight starts to paint the sky. And this morning, the comet stands less that 1° north of the 6th-magnitude open star cluster M50. (The cluster itself lies 9° north-northeast of the sky’s brightest star, Sirius.) Giacobini-Zinner has a notable place in astronomical history because, in September 1985, it became the first comet visited by a spacecraft when the International Cometary Explorer flew past.
The normally minor Draconid meteor shower reaches its peak tonight. Although this typically wouldn’t raise observers’ expectations, this year could see a major rise in activity. That’s because the shower’s parent comet — 21P/Giacobini-Zinner — made its closest approach to the Sun in September, and previous outbursts have followed the comet’s return. With the shower’s peak coinciding with New Moon, viewers could see 10 or more meteors per hour coming from the constellation Draco the Dragon in the hours before midnight.
Jupiter (magnitude –1.8, in Libra) is getting quite low in the southwest in twilight. It sets around twilight’s end.
Old Farmer’s Almanac Sky Map for October – https://www.almanac.com/content/sky-map-star-chart-october-2018
Goddess Month of Hathor runs from 10/3 – 10/30
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 Runic half-month of Wunjo/Wyn – October 13-28 – Wyn represents joy, the rune being the shape of a weather vane. The month represents the creation of harmony within the given conditions of the present.
©2018 M. Bartlett, Some parts separately copyright
Gort/Ivy Sep 30 – Oct 27 – Gort – (GORT), ivy – Ivy (Hedera helix L.) is also a vine, growing to 30 m (100 feet) long in beech woods and around human habitations, where it is widely planted as a ground cover. Ivy produces greenish flowers before Samhain on short, vertical shrubby branches. The leaves of these flowering branches lack the characteristic lobes of the leaves of the rest of the plant. Like holly, ivy is evergreen, its dark green leaves striking in the bare forests of midwinter. Ivy is widely cultivated in North America. It is a member of the Ginseng family (Araliaceae).
to study this month Uilleand – Honeysuckle Ogam letter correspondences
Letter: P, PE, UI
Meaning: Proceed with caution.
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 8 High 12:10 AM 7.9 7:23 AM Rise 6:37 AM 2
~ 8 Low 6:29 AM 0.0 6:44 PM Set 7:01 PM
~ 8 High 12:40 PM 8.2
~ 8 Low 6:58 PM 0.0
Affirmation/Thought for the Day – In the Name of the All-Mother: I will be mentor or friend to someone in need today.
~ The real voyage of discovery consists not in seeking new landscapes but in having new eyes. – Marcel Proust
~ A heartfelt smile gives warmth enough for three winters. – Mongolian Proverb
~ If experience was so important, we’d never have had anyone walk on the moon. – Doug Rader
~ Attack every problem with enthusiasm…as if your survival depended upon it. – S.Rippetoe
Leaves in the autumn came tumbling down,
Scarlet and yellow, russet and brown,
Leaves in the garden were swept in a heap,
Trees were undressing ready for sleep. – Anon.
Samhain Serving Blessing – Hold Your Hands Over The Cooked Food, And Say:
“The Golden Rays Of Sun Kissed The Grain
Sweet Drops Of Rain Caressed The Fruit.
Streams Of Moonlight Danced In The Fields
Sending Energy Into The Root.
Blessings Of The Mother
Strength Of The Father
Unity Of Love.
So Mote It Be.”
Make the sign of the equal-armed cross over the dish. Tap the dish once. Serve with a smile! )0( GrannyMoon’s Morning Feast
Samhain Magick – Recipes
A Feast for the Living and the Dead: Traditional Day of the Dead Food and Drink – Posted by Sarah Menkedick on October 26, 2010 at 9:41am
Beautiful squash! When the squat, fat, brown calabazas begin appearing in the market, you know it’s time for the Day of the Dead. Here in Oaxaca, the calabazas – fatter, shorter, green-brown Mexican versions of pumpkins – started appearing about a week ago, alongside blinding orange marigolds (also known as /la flor de muertos/, the flower of the dead), heaping piles of chocolate, and the characteristic bread of the dead with its rich yellow hue and a little sugar skull on top.
With Dia de los Muertos just around the corner, Mexicans are preparing altars, planning fiestas, and most importantly, cooking. The traditional food surrounding Dia de los Muertos tends to be sweet, the kind of indulgent and luxurious treat that would entice a soul to return for a few days to its earthbound home. Muertos is all about indulgence, wooing the dead back to their families by way of food. The idea is that families will build altars to their dead relatives, decorating these altars with the dishes and drinks that their relatives loved.
The living can also indulge, celebrating the holiday by way of traditional food and drink. Not surprisingly, many Day of the Dead recipes revolve around pumpkin. In what might be the most popular Day of the Dead drink, pumpkin flesh is boiled, blended, and then heated with milk, brown sugar, cinnamon, and the slightest dash of pepper or anise to make atole de calabaza, or pumpkin atole. The result is a creamy, comforting fall drink that goes well with tamales and mola, year-round Mexican staples which most Mexicans indulge in around the Day of the Dead holiday.
Dulce de calabaza
Pumpkin is also used to make dulce de calabaza, (often translated as “pumpkin candy”) soft, crystallized pumpkin flesh cooked in brown sugar with slight hints of orange or lime . The process involved in making it can be simple or intensive, depending on how you’d like the end product to turn out. For a hands-off approach, boil the flesh of a whole pumpkin in just enough water to cover it, with either a cup of orange juice or the skin of an orange or mandarin, several cinnamon sticks, a touch of vanilla and several cones of piloncillo, a condensed Mexican version of brown sugar. Let the mixture boil for several hours until the liquid develops a syrupy texture, and then let it cool. With a dash of brown sugar on the top, it’s ready to eat. The intensive version involves soaking the pumpkin overnight in lime water, draining it, washing it, boiling it, coating it with sugar, and baking it.
Pan de Muertos
The most important Day of the Dead food is the pan de muertos or, rather ominously, the bread of the dead. This is a bread that is at once dense and light; it contains the weight of eggs, butter, and sometimes, shortening, but it maintains the flaky, fluffy quality of a good soft roll. The bread is called pan de yema at other times of the year, meaning “yolk bread”. It is made with four or more eggs and has a deep yellow color. What distinguishes pan de muertos from pan de yema is décor. Pan de muertos is often shaped into the figure of a skull, and long pieces of the dough are pressed into the top of the bread to resemble bones.
Mexicans do not share the same qualms as Americans in playing with and embracing the idea of death, and nowhere is this more evident than during the Day of the Dead. The food, drink, and fiesta are meant not to fend off death but to welcome it. Sugar skulls, easily sculpted from a mixture of powdered and granulated sugar, water, and meringue powder, adorn altars where glasses of pulque (a traditional liquor made of fermented corn), photographs, marigolds and the preferred treats of the dead are piled. The effect is one that makes you want to give in to the fiesta, eat a big plate of mole, have a glass, and another, and another, of mezcal, and spend the night in the graveyard dipping pan de muertos in a steaming cup of pumpkin atole.
Simple Dulce de Calabaza Recipe
- 1 medium pumpkin
- 1 dried mandarin/orange/lime peel
- 1-3 cinnamon sticks
- 4 piloncillo cones
- sugar to taste
Directions: Cut the pumpkin into wedges. You can leave the skin and the seeds or remove them; it’s up to you. Traditionally, dulce de calabaza in Mexico is made with the seeds and skin intact. Leaving them, in my opinion, makes for a more aesthetically appealing wedge of pumpkin, but taking them out won’t drastically change the recipe. Cover the pumpkin with water and set it to boil. Once it begins boiling, add the dried peel of your choice, the piloncillo cones, and the cinnamon sticks. You can add as many sticks as you’d like to increase the cinnamon flavor. I love cinnamon, but if you’d prefer just a hint than maybe you’d choose to add a half-stick here. You can also add a touch of star anise and/or cloves as compliments. Bring the boil down to a simmer, and stir every 5 to 10 minutes to ensure the pumpkin is absorbing the ingredients. When the pumpkin has turned a rich brown and the water has taken on a syrupy consistency, the dulce de calabaza is almost finished. When you take it out of the pot, it should be soft and sticky, and the water should be a thick syrup. Leave it to cool for 5 or 10 minutes. You can eat it warm or at room temperature.
Pan de Muertos Recipe
- 5 cups of flour
- 1 cup of lukewarm water
- 8 spoonfuls of yeast
- 5 egg yolks
- 5 eggs
- 2 sticks of butter
- 1 cup of sugar
- 3 spoonfuls of orange or lemon essence
- 2 eggs for glazing
- A pinch of salt
- Sugar for sprinkling on top
Directions: Preheat oven to 200 degrees. Mix four spoonfuls of yeast with the cup of lukewarm water. Add a cup and a half of flour and knead until the mixture forms a small ball. Let sit for around 15 minutes or until the ball is double its original size. Sift flour, sugar and salt. Add eggs, yolks, butter, and orange essence, and knead well. Add the remaining yeast and the small ball of dough to the egg and butter mixture, and knead well. Set aside for one hour in a lukewarm area. Knead again and form the bread into loaves of your desired size. Set aside strips of dough to use for decoration. Beat the two remaining eggs and use them to glaze the loaves. Stick the strips of dough cross-wise atop the loaves, using the eggs as a glaze. Sprinkle with sugar. Bake for 40 or 50 minutes.
Pumpkin Atole Recipe
- 1 medium-sized pumpkin
- 1-2 cups of brown sugar, or 1-2 piloncillo cones
- 1 quart of milk
- cinnamon sticks
- pinch of star anise
Directions: Cut the pumpkin into wedges and remove the seeds. Boil with cinnamon sticks until soft. Remove the skin if desired. Blend the pumpkin until creamy. Boil it again, this time adding the quart of milk (you can add more or less to make a thinner or thicker atole), the brown sugar (again, you can vary according to your desired level of sweetness) and the pinch of star anise. Boil on low heat until the mixture is thoroughly combined. Serve with a cinnamon stick as a garnish. To learn more about the Day of the Dead, see Wikipedia’s very informative article
Silliness – Inevitable Laws of Work – 18. If you are good, you will be assigned all the work. If you are really good, you will get out of it.