It’s overcast, but very bright and the sun looks to be trying to break through. Yup, trying hard! The mist turned aggressive last night, but most of that has burned off. 62F, wind is gusting, AQI10, UV8.
My patterns came and so did a book, and the book derailed the rest of my afternoon and evening while I devoured it. 🙂 By the time the book was over Tempus had headed for Newport and he did get some shopping done. I got a nap, then settled in to write.
By the time he was done Makai, I was getting pretty tired of that and I wanted to sew, so once he called I went into the back and set up. I only got as far as getting the patterns sorted out, fabrics found and the piece that I’m embroidering marked, but I did manage that part. More of that today.
Today he’s planning on going back into Newport to finish the shopping and to get some headers printed. We still don’t have a printer that’s working well enough to do those. Here’s hoping that sales will be good enough to get one over the summer, here.
I have some cookery to do, another set of strawberries to preserve and then a batch of blueberries and I want to set up a stew tonight. Other than that, I have sewing and embroidery to get on with and I need to frame the sampler. The kids are going to be here on Sunday!
Tempus is sitting bolt upright on the sofa and snoring. That is about a cute as it gets!
Today’s Feast is Naadam. This is a traditional sports event in Mongolia that is mostly contests in wrestling, horse-racing and archery. http://en.wikipedia.org/wiki/Naadam
Lupines are represented on the coast by the Large-Leaved Lupine, Lupinus polyphyllus, (which is often the common garden variety and all over out here) http://en.wikipedia.org/wiki/Lupinus_polyphyllus and Kincaid’s Lupine, Lupinus sulphureus subsp. Kincaidii (which used to be called Oregon Lupine). The latter is threatened as they’re disappearing and are needed for an also disappearing butterfly. http://en.wikipedia.org/wiki/Lupinus_sulphureus We also get the yellow varieties of this one on the coast. More on the main lupin species here: http://en.wikipedia.org/wiki/Lupin These are tall showy flower spikes with a distinctive leaf pattern that bloom all summer into the fall. Some varieties of lupines (the “sweet lupines”) are eaten, but many require soaking in salt water for long periods of time to get the alkaloids out that could be poisonous. These were eaten by the indigenes, but no one has said how they were prepared. There’s a little here about the beans, which are being used as a vegan food, but have a high potential for allergic effects. http://en.wikipedia.org/wiki/Lupin_bean As far as magick goes, it’s not listed very many places, but its old name is “Blood from a head”. The word “lupine” derives from the word for wolf, as well. They are useful in magicks for any canine. In fact, I always include them in amulets for dogs or wolves. They can also be used to help with spirit communication with the canine/lupine totems. They have also been used in curse magicks for getting rid of things like cancers, or resistant viruses and bacteria or even for brain tumors.
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Love & Light,
Today’s Astro & Calendar
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 7/2 at 12:16pm. Waxing Gibbous Moon – From seven to fourteen days after the new moon. For spells that need concentrated work over a ¼ moon cycle this is the best time for constructive workings. Aim to do the last working on the day of the Full moon, before the turn. Keywords for the Gibbous phase are: analyze, prepare, trust. It is the time in a cycle to process the results of the actions taken during the First Quarter. During this phase you are gathering information. Give up making judgments; it will only lead to worry. Your knowledge is incomplete. Laugh. Analyze and filter. LOOK WITHIN. God/dess aspect: Maiden/Youth, but in the uncommitted phase, the Warriors – Associated God/desses: Dion, Dionysius, Venus, Thor. Phase ends at the Full on 7/15 2:38am.
The Moon this evening forms a triangle with Jupiter to its lower left and Antares under it, as shown above.
The Southern Delta Aquarid meteor shower gets underway this week. Although the shower doesn’t peak until the end of July, you should start to see some meteors in the hours before dawn. The best time to look is between 2 and 4 a.m. local daylight time, after the Moon has set and before twilight intrudes. To tell a Southern Delta Aquarid meteor from a random dust particle burning up in Earth’s atmosphere, trace the streak of light’s path backward. A shower meteor will appear to originate from the constellation Aquarius the Water-bearer. (Moon is not there this year, pic from 2018)
Neptune (magnitude 7.9, in Aquarius) is high in the south-southeast at that time. Finder charts for Uranus and Neptune.
Old Farmer’s Almanac Sky map for July – https://www.almanac.com/content/sky-map-july-2019
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4
Runic New Year and half-month of Fehu/ Feoh, 6/29-7/13 Important in the runic year cycle, today marks beginning of the first rune, Feoh, sacred to Frey and Freya (Freyja), the lord and lady often worshipped in modern Wicca. It is the half-month of wealth and success. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992 Runic half-month of Uruz/ Ur, 7/14-28 According to Pennick Ur represents primal strength, a time of collective action. A good time for beginnings! Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992
©2019 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4, Tinne (CHIN-yuh), holly – The holly (Ilex aquifolium L.) is a shrub growing to 10 m (35 feet) in open woodlands and along clearings in forests. Hollies are evergreen, and stand out in winter among the bare branches of the deciduous forest trees that surround them. Hollies form red berries before Samhain which last until the birds finish eating them, often after Imbolc. The typical “holly leaf” is found on smaller plants, but toward the tops of taller plants the leaves have fewer spiny teeth. Hollies are members of the Holly family (Aquifoliaceae). The common holly is often cultivated in North America, as are hybrids between it and Asiatic holly species.
Graves (1966) and others are of the opinion that the original tinne was not the holly, but rather the holm oak, or holly oak (Quercus ilex L.). This is an evergreen oak of southern Europe that grows as a shrub, or as a tree to 25 m (80 feet). Like the holly, the holm oak has spiny-edged leaves on young growth. It does not have red berries, but it does have red leaf “galls” caused by the kermes scale insect; these are the source of natural scarlet dye. Holm oaks are occasionally cultivated in North America.
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
F 12 Low 4:14 AM -0.1 5:43 AM Set 2:35 AM 74
~ 12 High 10:29 AM 5.3 9:00 PM Rise 5:22 PM
~ 12 Low 3:45 PM 2.3
~ 12 High 9:57 PM 7.9
Affirmation/Thought for the Day – Entertain your inner child….build a fort with blankets..get wet.
~ Nobody can resist a ripe idea. The idea today is change. – Tansu Ciller, the first woman prime minister of Turkey
~ In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot & a mom. – Barbara Costikyan
~ He is so old that his blood type was discontinued. – Bill Dana
~ I don’t think anything is unrealistic if you believe you can do it. – Mike Ditka
this is the garden: colours come and go,
frail azures fluttering from night’s outer wing
strong silent greens serenely lingering,
absolute lights like baths of golden snow.
this is the garden: pursed lips do blow
upon cool flutes within wide glooms, and sing
(of harps celestial to the quivering string)
invisible faces hauntingly and slow. – e. e. cummings (1894–1962)
Gnudi: Spinach and Ricotta Dumplings – http://www.huffingtonpost.com/2011/10/27/gnudi-spinach-and-ricott_n_1061492.html – Andrea Wyner
- Provided by: Taste Editors
- 25 mins total
- 10 mins prep
Recipe courtesy of Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns/Andrews McMeel Publishing, 2011. http://www.huffingtonpost.com/2011/10/27/gnudi-spinach-and-ricott_n_1061492.html
Gnudi means, well, “nude” – because these are nude ravioli, the filling without the outer pasta covering. They are delicious served with tomato sauce, as in this recipe, or with melted butter and sage.
- 3/4 cup steamed spinach, finely chopped
- 3/4 cup whole-milk ricotta cheese
- 1/2 cup grated pecorino or Parmigiano-Reggiano cheese
- 2 large egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 1 cup unbleached all-purpose flour
- 3 cups tomato sauce
- In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.
- Bring a large pot of salted water to a boil. Heat the tomato sauce and spread a thin layer of it over the bottom of a 9 by 13-inch baking dish. Set aside.
- Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. They will float to the top when done, after 3 to 4 minutes.
- Using a wire skimmer or slotted spoon, transfer the gnudi to the casserole dish. Keep warm in a low oven. Repeat to cook all the remaining gnudi. Spoon the remaining tomato sauce over the gnudi and serve at once.
SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL – Remember squash blossoms are extremely perishable; it’s best to use them the day you buy them. – Makes 6 servings.
- 3 tablespoons butter, divided
- 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into
- 3 wedges
- 1 1/2 teaspoons chopped fresh lemon basil or regular basil Fleur de sel (fine French sea salt)
- 18 zucchini squash blossoms, (Available at farmers’ markets and some specialty foods stores.)
- Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.
- Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate.
- Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
Market tip: Buy a small pot of lemon basil at a nursery if it’s not available at farmers’ markets.
Pulled Pork Sliders – Kate Mathis – Provided by: Taste Editors fromhttp://www.huffingtonpost.com/2011/10/27/pulled-pork-sliders_n_1061216.html
1 hr 30 mins total
These delicious sliders are good to make when you want to serve something a bit more substantial then appetizers for a party. You’ll need time for the pork to marinate in a dry rubovernight is bestand time for slow cooking, so plan ahead. For the barbecue sauce, you can make your own, or use your favorite commercial brand. Many barbecue lovers feel that beer goes best with barbecue, but slightly chilled rioja or Barbera taste might fine with pulled pork, too.
Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
- 1 pork roast (3 to 4 lb), preferably pork shoulder or Boston butt
- 1 tbsp olive oil
- DRY RUB:
- 3 tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- freshly ground pepper
- BARBECUE SAUCE:
- 1 tbsp corn oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, thinly sliced
- 1 1/2 cups tomato sauce
- 3/4 cup cider vinegar
- 1/2 cup firmly packed brown sugar
- 2 tbsp chili powder
- 1 tbsp Dijon mustard
- dash of hot-pepper sauce
- 16 slider rolls or 8 hamburger rolls, split
- Pat the pork dry and brush with the olive oil.
- To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.
- Preheat the oven to 300°F/150°C/gas 2. Put the pork on a rack in a large roasting pan/tray and roast until an instant-read thermometer registers 170°F/80°C, about 6 hours.
- To make the barbecue sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté until softened and golden, about 5 minutes. Add the ketchup/tomato sauce, vinegar, brown sugar/demerara sugar, chili powder, mustard, and hot-pepper sauce and stir to mix well. Simmer gently, stirring occasionally, until the sauce thickens and the flavors blend, 20 to 25 minutes. Taste and adjust the seasoning, if necessary.
- Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.
- To serve, spoon the pulled pork onto the bottom halves of the slider or hamburger rolls, dividing it evenly. Replace the tops of the buns; if using regular hamburger rolls, cut each sandwich in half. Serve at once.
Benoit B. Mandelbrot.