Featured photo by Mark Nessel.
Yesterday I had just awakened when Arthur called. Kimberly and Billy are early risers so they had been at the hospital with Raven and Sioned. Arthur picked me up and I took their place while they and he went baby-shopping. 🙂 Apparently it was a typical grandparent shopping trip. 🙂
Raven and baby were snoozing when I got there, so I pulled out my embroidery and pecked away at it until sunset, in between baby and chatting. I got to hold Sioned for quite a bit of the time, since Raven really needed some snooze time and it was fun to interact with the baby and give Raven a break. When she was awake we chatted and a told her a lot of the family stories.
Sioned also got her hearing test. She was *not* happy about the contacts being attached to her head and over her ears but calmed right down as the “music” started. The nurse exclaimed over it afterwards ,saying that she didn’t go to sleep (the way most babies do) but was concentrating hard. 🙂 She did sleep for quite awhile afterwards and I accomplished some more embroidery.
Billy and Kimberly got back 7-ish and we talked for quite awhile. Arthur had stopped to clean up a few things at the house and when he got to the hospital, he nabbed the baby and curled up with her. Kimberly and Billy took me back to the motel and I got something to eat and then crashed for several hours, getting up to write in the middle of the night.
Today there are some paperwork things to go through and then Raven and Sioned are supposed to be able to go home. It’s also Raven’s birthday. I have no idea what plans are being made. 🙂
St. Casimir is a little odd for a saint, being royal but having no miraculous events connected with his life. He is the patron saint of Lithuania and Poland. More here: http://en.wikipedia.org/wiki/Saint_Casimir …and about the celebrations here: http://en.wikipedia.org/wiki/Saint_Casimir%27s_Day
Today’s plant is the Evergreen Violet, Viola sempervirens. This is a pretty plant that looks like nothing much through 9 months of the year here on the coast,but is spectacular in March, when it covers the ground with beautiful golden flowers on a deep blue/green background, and still lovely in April/May. It is indeed evergreen, not withering to the ground, although it sometimes is overshadowed by grass. It grows well in the park behind the house. As any viola it is Feminine, ruled by Venus, but unlike the blue violets (corresponding to water) the Evergreen Violet corresponds to the element of Air and the Sun – Protects against malevolent spirits, brings changes in luck & fortune, wear to help with headaches, dizziness and to bring calm and sleep, wear in a green sachet to heal wounds. More here: http://en.wikipedia.org/wiki/Viola_sempervirens
The shop opens at 11am. Winter hours are 11am-5pm 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 3/6 at 8:04am. 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 3/4 at 8:04pm. 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 8:04am on 3/6.
I’m out of astro info for several days. I’ll have to fill back in when I’m home.
Old Farmer’s Almanac Sky Map for February
Goddess Month of of Moura, runs from 2/20-3/19
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn)
Runic half-month of Teiwaz/Tyr, 2/27-3/13 This is a time of positive regulation, sacrifice and hard work in order to progress.
©2019 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn), ash – the common ash (Fraxinus excelsior L.) is a major tree of lowland forests in much of Europe, along with oaks and beeches. It grows to 40 m (130 feet) in open sites, with a broad crown reminiscent of American elm trees. Ash was and still is an important timber tree, and is a traditional material for the handle of a besom. The common ash is occasionally cultivated in North America, and similar native ash species are widely grown as street trees. Ashes are members of the Olive family (Oleaceae).
Ogam letter correspondences to study this month Oir – Spindle Ogam letter correspondences
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.******
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 4 Low 5:14 AM 2.7 6:48 AM Rise 6:13 AM 7
~ 4 High 11:00 AM 7.6 6:08 PM Set 4:21 PM
~ 4 Low 5:50 PM 0.2
Affirmation/Thought for the Day – Full Circle – Breaking free demands filling your own heart first, with absolute, unapologetic honesty. It is a matter of going back to where we all started.
~ The subjective actress thinks of clothes only as they apply to her; the objective actress thinks of them only as they affect others, as a tool for the job. – Edith Head; The Dress Doctor, with Jane Kesner Ardmore, 1959
~ It is seldom that liberty of any kind is lost all at once. – David Hume (1711 – 1776), Scottish historian and philosopher
~ The things required for prosperous labor, prosperous manufactures, and prosperous commerce are three. First, liberty; second, liberty; third, liberty. – Henry Ward Beecher (1813 – 1887), American human rights advocate
~ I praise loudly; I blame softly. – Catherine the Second (1729-1796) Russian Empress
The stormy March is come at last,
With wind, and cloud, and changing skies;
I hear the rushing of the blast
That through the snowy valley flies. –William Cullen Bryant, American poet (1794–1878)
Ostara Magick –
Orange Apricot Juice – http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
- 1 (12 ounce) can apricot nectar, chilled
- 1 1/2 cups orange juice, chilled
- 2 tablespoons lemon juice
In a pitcher, combine apricot nectar, orange juice, and lemon juice. Serve chilled
*I would triple this at least!!
(Serves two people, 30-day supply)
6 Cups each, raw honey and apple cider Vinegar
Heat equal parts (no more than 2 cups of each at a time) of the honey and vinegar in a large non-metal saucepan over medium heat. Stir occasionally with a wooden spoon. The honey will melt into the vinegar in a few minutes, making the mixture easier to stir. Keep stirring until you no longer feel heaviness or see any areas of thickness on the spoon (about 15 minutes). Remove from heat and let cool for 30 minutes. Pour into canning jars and cap tightly. Store in the refrigerator.
Ice Milk http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
1 cup 2% milk
2 cups half-n-half
3/4 cup sugar
2 teaspoons vanilla extract
Pour 1 cup 2% milk into a large bowl. Add 3/4 cup sugar and whisk until dissolved. Whisk in 2 cups half-n-half. Add 2 teaspoons vanilla extract and whisk thoroughly.
Turn ice cream machine ON. Pour milk mixture into ice cream machine and freeze for 25 minutes.
I discovered this excellent ice milk recipe by accident: I needed to make vanilla ice cream, and thought I had some cream and whole milk left. I didn’t, so I used what I had. The result tastes like the best ice milk bar or ice milk sandwich filling. If you like a lighter frozen dessert than heavy ice cream, try this.
This is also excellent with coconut flakes sprinkled over it.
This recipe was originally published in The Wordsmith’s Forge on 10/23/08, then revised for reprint 6/24/11.
Personal Omelette http://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11. – This is more of an algorithm than a specific recipe. It’s ideal for Ostara celebrations in a solitary or small-group context, especially if people have different dietary needs or tastes.
Tools: Use a small nonstick skillet with sloped sides, and a plastic spatula with a fine edge. These make it easier to fold the omelette.
Heat: Turn the heat on so the skillet will be hot before you add the eggs. It should be hot enough that the egg mixture sizzles and starts to cook immediately, but not so hot that the egg layer promptly forms a huge bubble in the middle. On my stove, pointing the dial marker at “Low” is ideal.
Lubricant: Use about a tablespoon of ghee, also known as clarified butter, available in ethnic or international stores. It is better for you, and MUCH more heat-tolerant than ordinary butter or margarine, so it won’t burn. Ghee is a crucial ingredient in a perfect omelette – nothing else performs as well.
Eggs: In a small bowl, scramble together 1-3 eggs. Most people like a 2-egg omelette; vary according to appetite. Farm-fresh or organic eggs tend to have better color, texture, flavor, and nutrients than ordinary commercial eggs.
Milk: Add 1-3 teaspoons of milk. It makes the eggs blend better and improves flavor. Skim or other lite milk will save calories; whole milk, half-and-half, or cream make for a heavier and richer omelette. I typically use half-and-half, sparingly. Once the eggs are scrambled, mix in the milk. Pour the egg mixture into the skillet. If it doesn’t spread evenly, tilt the skillet gently to fill out the circle.
Spices: Salt and pepper to taste. White pepper doesn’t make dark flecks in the eggs, if you care about that. Sage, oregano, sweet marjoram, thyme, cilantro, or parsley are also good. Add just a pinch or a spinkle of spices to the top of the egg circle.
Cheese: Any kind of cheese that melts easily will work in an omelette. Swiss, cheddar, and mozzarella are excellent. Flavored herbal cheeses are also nice. Use 1-2 singles or about 1/8 cup of shredded cheese. If you’re carving cheese off a block, make thin slices or shavings so they’ll melt. If you want chunks of cheese, cut thicker slices from a block and dice them before starting the eggs. Add the cheese when the egg layer is mostly cooked but still wet on top.
Filling: Many types of vegetables (cooked or raw) and meat work in an omelette. Peppers, onions, mushrooms, and tomatoes are good vegetables. Chicken, turkey, sausage bits, bacon bits, beef chips, diced ham, etc. are good meats. (This is a great way to use leftovers.) Slice, dice, or chop them – and heat them if they were cold — before starting the eggs. Store filling ingredients in small bowls within reach of the skillet. Add about 1/8 to 1/4 cup of filling when the egg layer is cooked and the cheese is melting. Spread filling from the middle of the egg circle towards one edge.
Folding: With the spatula, carefully lift the empty edge of the egg circle. The underside should be light brown. Fold over the filling, press gently, and hold for a few seconds to allow the filling and cheese to meld. Turn the heat OFF. Let the omelette sit for about a minute. Check the underside; it should be a slightly deeper brown. Hold a plate close to the skillet, slide the spatula all the way under the omelette, and quickly transfer the omelette to the plate.
This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.