The sky is mostly covered with long streaks of cloud with turkey vultures and seagulls balancing on the currents. 63F, wind at 4mph, AQI11, UV9. 9? 9!!!! They’re still talking showers with some accumulation from Wednesday through Friday, but the chance is down below 40%.
Yesterday started pretty well. We had a lot of people in in the morning/early afternoon, both while Tempus was out east getting plants and after he got back. I did a reading. When I wasn’t working on that kind of thing I was sorting beads/jewelry from the lot of stuff that came in late in the week. Around 3pm Tempus went out to look at at the tail end of a yard sale that was in Old Town and picked up some potlids and cooling racks.
After he got back we potted up the tomatoes, mustard greens and lemon balm, and then filled a couple more pots with lettuce seeds for later in the season. I also grabbed the radishes that have been growing in a tray from a rotisserie chicken for several weeks and dropped them into a pot instead.
Today we’ve been doing a very difficult counseling session, both of us, almost since we opened. Tempus worked with a couple of customers, but luckily we had to time to work with this client. It’s put off getting the newsletter out, though.
Wicca 102 tonight is going on with the Work of the Night.
Today’s feast is Inti Raymi, the ancient Incan festival of the Sun, which is the Winter Solstice festival in the southern hemisphere. In 1944 a re-creation of the festival was celebrated and has been ever since. Here’ s a Wiki article. http://en.wikipedia.org/wiki/Inti_Raymi
Today’s Plant is Nodding Onion, Allium cernuum. This is sometimes called Lady’s Leek. It’s an edible plant in the Allium family, but not particularly choice. (Yeah, personal experience…) It’s called “Nodding” because the inflorescences, the “flower”, tend to droop, unlike a lot of the alliums that end up with a ball on a stick. Most of the plants in this family are edible, but be careful! There are a few that are either disgusting or at least mildly poisonous and there are bulbs that *are* poisonous that are easy to mistake. Onions have been very important as a food/nutrition source for a long while and have even been worshiped at times. These are grown as ornamentals, mostly, but are found wild here on the coast. – Masculine, Mars, Fire, Isis – Cut and dry the flowers and add to a grapevine or rosemary wreath for a house protection spell. These are great for house blessings. Grown in pots indoors or in the garden they protect against evil and particularly against poisonous snakes. When you harvest in the fall, make a decorative braid of onions and hang over bedroom doors to prevent infections. Nodding onions are great for this purpose because, not being particularly great as food, you won’t mind replanting them in the spring as they start to sprout! Purify swords and athames after particularly heavy magicks, by rubbing the blade with a cut bulb, then wash with clear water, then oil with rosemary-infused almond oil. Place the dried flowers in a vase at the head of the bed, or pack into a pillow sachet to help clarify prophetic dreams. More here: http://en.wikipedia.org/wiki/Allium_cernuum and on Alliums here: http://en.wikipedia.org/wiki/Allium
The shop opens at 11am. Spring 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 7/2 at 12:16pm. 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 6/25 at 2:46am.
Mercury is very low in the west-northwest as twilight fades. Look early in the week; the little planet dims from magnitude +0.3 on Friday June 21st to +0.8 by Friday the 28th. Mars, magnitude +1.8, remain’s barely 2° to Mercury’s lower right the 21st. Day by day they grow farther apart. Pollux and Castor (magnitudes +1.2 and +1.6) twinkle weakly to their upper right or right. Bring binoculars!
This is the time of year when, right after dark, the dim Little Dipper floats straight upward from Polaris (the end of its handle) — like a helium balloon on a string, escaped from a summer-evening party. Through heavy light pollution, however, all you may see of the Little Dipper are Polaris at its bottom and Kochab, the lip of the Little Dipper’s bowl, at the top.
Jupiter reached opposition and peak visibility just two weeks ago, and it remains a stunning sight all night. It appears low in the southeast during evening twilight and climbs highest in the south around midnight local daylight time. Shining at magnitude –2.6, it is the night sky’s brightest celestial object with the exception of the Moon and Venus, which doesn’t rise until morning twilight is well underway. It also stays visible throughout the night among the background stars of southern Ophiuchus. When viewed through a telescope, the planet’s disk spans 46″ and shows intricate cloud-top detail.
Old Farmer’s Almanac Sky map for June – https://www.almanac.com/content/sky-map-june-2019
Goddess Month of Rosea runs from 6/13 – 7/10
Celtic Tree Month of Duir/Oak, Jun 10 – Jul 7
Runic half-month of Dagaz/ Dag, 6/14-6/28. – Beneficial rune of light, health, prosperity and openings, signifying the high point of the day and the high point of the year when in light and warmth all things are possible. Runic New Year’s Eve, final day of the runic year June 28
©2019 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Duir/Oak, Jun 10 – Jul 7 – The oak of myth and legend is the common oak (Quercus robur L.). It is sometimes called the great oak, which is a translation of its Latin name (robur is the root of the English word “robust”). It grows with ash and beech in the lowland forests, and can reach a height of 150 feet and age of 800 years. Along with ashes, oaks were heavily logged throughout recent millennia, so that the remaining giant oaks in many parts of Europe are but a remnant of forests past. Like most other central and northern European trees, common oaks are deciduous, losing their leaves before Samhain and growing new leaves in the spring so that the trees are fully clothed by Bealltaine. Common oaks are occasionally cultivated in North America, as are the similar native white oak, valley oak, and Oregon oak. Oaks are members of the Beech family (Fagaceae). Curtis Clark
Duir – Oak Ogam letter correspondences
Color: Black and Dark Brown
Meaning: Security; Strength
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 24 Low 12:15 AM 2.8 5:33 AM Rise 1:13 AM 65
~ 24 High 5:33 AM 5.5 9:05 PM Set 12:36 PM
~ 24 Low 12:17 PM 0.7
~ 24 High 7:06 PM 6.2
Affirmation/Thought for the Day – Some folks wear their halos much too tight…
Journal Prompt – Favorites – Write about your favorite hobby. How did you get started? What do you like about it? Would you recommend it to others? (If you don’t have a hobby, write about the hobby you would most like to have or explain why you are not interested in having a hobby.)
~ No sight that human eyes can look upon is more provocative of awe than is the night sky scattered thick with stars. – Llewelyn Powys
~ Don’t reckon your eggs before they are laid. — Italian Proverb
~ Don’t be afraid to give up the good for the great. – Kenny Rogers
~ Obstacles across our path can be spiritual flat tires — disruptions in our lives seem to be disastrous at the time, but end by redirecting our lives in a meaningful way” – Bernie Siegal
Now summer is in flower and nature’s hum
Is never silent round her sultry bloom
Insects as small as dust are never done
Wi’ glittering dance and reeling in the sun
And green wood fly and blossom haunting bee
Are never weary of their melody. – John Clare (1793–1864)
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/3 cup water
- 1/3 cup milk
- 3 eggs
- butter for finishing
- [Anja’s note – There’s not nearly enough liquid in this recipe! I would make it an 1/2 cup milk and 2/3 cup water, at the least.]
- In a large bowl mix together the flour and salt. Add the water, milk and eggs to a measuring cup and whisk together well.
- Pour into the bowl with the flour and immediately start vigorously stirring the batter with a wooden spoon until there are no more lumps and you start seeing bubbles forming. Cover and rest for 30 minutes.
- When ready to make the Spätzle bring a large pot of salted water to the boil. Heat a large frying pan over medium heat and add a knob of butter to it.
- Place a coarse metal grater (or a special Spätzle maker if you own one) over the pot. Add about 1/3 cup of batter on top of the grater and gently stroke over it with the back of a spoon. Remove the grater and let the Spätzle cook until they come to the surface. Remove with a slotted spoon and drop into the hot pan. Proceed the same way with the remaining batter, adding more butter to the pan as needed.
Apples with Sweet Cicely
- 1 1/2 pounds cooking apples
- honey or other sweetener to taste
- 2 teaspoons minced sweet cicely
Peel the apples, core and slice. Place them into a heavy skillet with water to cover the bottom of the pan. Add the sweetener to taste, depending on how tart the apples are. Cover and cook until the apples are tender. Stir the sweet cicely into the apples and cool in the pan. Serve warm or cold with whipped cream.
Czech Cherry Bublanina BY KYTKA – MARCH 13, 2016 – Czechs eat this like a coffee cake and even for breakfast. [Anja’s note – Babicka would make this for Sunday breakfast, since everyone but her got up a little later. We would have a square of this, scrambled eggs, sausage and toast, with maybe one of her delicious canned pears. …and then everyone would get out of the way because her Sunday dinners (served around 3pm) were always worth waiting for! …and we had dessert first in the morning! 🙂
- 3 eggs, divided and preferably at room temperature
- 1 stick butter, softened
- 1/2 cup sugar
- pinch of salt
- 1 tsp rum or vanilla extract
- 1/4 tsp. cream of tartar
- 1 cup all-purpose flour
- 1/2 cups fruit of your choice
- Powdered sugar for dusting
- You will need two bowls. Break and separate your eggs (yolks in one bowl, whites in the other). To the yolks add the softened butter, sugar, pinch of salt and rum and cream together until light and fluffy. Add flour and mix for another minute.
- With a clean whisk beat your egg whites with the cream of tartar until stiff peaks form.
- Gently fold the whites into the yellow mixture to incorporate.
- Pour into a prepared pan 9×9 inch pan (buttered and floured) and cover with your fruit of choice.
- Pop it into the oven and bake for 35-40 minutes.
- Cool slightly (if you can wait) and sprinkle with powdered sugar to serve.
BRAISED CHICKEN THIGHS WITH MUSTARD CREAM SAUCE – Sam Jones/Quinn Brein – https://www.almanac.com/recipe/braised-chicken-thighs-mustard-cream-sauce
- YIELD: – Makes 4 to 6 servings.
- SOURCE – The Old Farmer’s Almanac Comfort Food
- 2 tablespoons (1/4 stick) unsalted butter
- salt and freshly ground black pepper, to taste
- 6 chicken thighs with skin
- 2 slices bacon, diced
- 1 medium onion, chopped
- 1 rib celery, chopped
- 2 cups thinly sliced mushroom caps
- 2 cloves garlic, minced
- 1 cup chicken stock
- 3/4 cup dry white wine
- 2 tablespoons Dijon-style mustard, or to taste
- 1/2 teaspoon dried thyme or several sprigs fresh thyme
- 1/3 cup heavy cream (optional)
- Melt butter in a large skillet over medium heat. Lightly salt and pepper the chicken, add to the skillet, and cook for 4 to 5 minutes on each side, or until browned, tuning once. Transfer chicken to a platter.
- Pour off most of the fat in the skillet, then add the bacon. When it has rendered most of its fat, add the onions, celery, and mushrooms, stir, and cook for 5 minutes, or until soft. Add the garlic, stock, white wine, mustard, and thyme. Return the chicken to the skillet and bring to a simmer. Cover and simmer for 25 minutes. Remove from the heat and let rest for 15 minutes.
Transfer chicken to a platter. Return the skillet to the heat and bring the sauce to a boil. Boil the liquid rapidly, until reduced by half. For a creamy sauce, add heavy cream to the reduction and stir before removing
Silliness – Confucius Says – Crowded elevator smell different to midget.