Daily Stuff 7-31-19 Lughnasadh Eve

Hi, folks!

Featured photo by Ken Gagne. Minus Tide at 6:53am of -1.8 feet.

Tuesday was a bit of a blur. I’m still really, really tired from the weekend. Riding in a car does nasties to various of my joints, too, which really doesn’t help. …and needing to catch up on newsletters/mail/blogs/posts made life even more interesting.

I managed 3 of the blog posts, plus starting writing on most of the others by the time Tempus left for Newport, but the computer decided to fry on me and being incredibly frustrated, I went in the back and pulled out a book and my embroidery. I alternated that and trying to nap until Tempus came to pick me up.

I was too sore to ride along except for the Bayshore part of the run, but it was nice seeing the stars and talking with my sweetie. He dropped me at home and went on with the run, getting in before 6am, but sitting with his route list trying to figure out how he ended up with an extra paper….

We didn’t get moving until around 1pm today, by which time I was writing again, but we opened the doors at the shop and got started on chores, there, and then I started writing again.

I finally got another post out and started this at about 4pm, which is about when we needed to start getting ready for the sabbat. Tempus went out to the Post Office and to Ray’s since we were behind-hand about doing breads.


He had set up a pumpernickle recipe, but picked up a few more. …and once he was back we went looking for the iced-tea-maker parts and other things of that sort.

I had several packages… some books, a sample set from a witch up north of some incense and salve, Tempus’ birthday card (it’s a special one, no, his b-day is in September….) and a commemorative coin from the historical re-creation group.

We spent some time cleaning up the sofa area, then I got the ritual printed. After that, since I actually had a couple of minutes, I opened the “cooking” sauerkraut, tasted and got it fridged. It’s loud. …but it went for 10 days, not 7. Still pretty tasty, although I hope my breath didn’t smell too awful. …fermented cabbage….

The ritual went well. I love the Lughnasadh breads and we had some good ones last night: a garlic foccacia, an Italian roll of some kind, croissants, one of Tempus’ good white bread, and some of his pumpernickel. Leftovers for breakfast! I made a spiced green tea for the chalice, too.

Tempus and I both read for awhile before going to sleep and I got a couple more of my little “bobs” sewn and stuffed.

Photo of the full moon and Mars by Arthur Bartlett

lughnasadh harvesting wheatToday’s Feast is Lughnasadh Eve. If you’ve been watching the Magick section over the last month, you know what that means! Traditionally, these feasts were held as the harvests began

Today’s Plant is the Evergreen VioletViola 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/evergreen violetgreen 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 along Crestline. 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, attracts Puck in a playful mood, 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.

The shop opens at 11am. Summer  hours are 11am-7pm Thursday through Monday. Need something off hours? Give us a call at 541-563-7154 or Facebook or email at ancientlight@peak.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 7/31 at 8:12pm. 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 8:12pm on 7/31. 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 8/15 at 5:29am. 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 8:12am on 8/2

The Sun’s outermost major planet, Neptune, rises around 10 p.m. local daylight time. But the best time to look for this ice giant world comes when it climbs nearly halfway to the zenith between 3 and 4 a.m. The magnitude 7.8 planet lies in Aquarius, 0.9° east-northeast of 4th-magnitude Phi (φ) Aquarii. You can confirm your sighting of Neptune through a telescope, which reveals the planet’s 2.3″-diameter disk and blue-gray color.

The near-New Moon hovers over Bluemountains, Switzerland on November 1, 2016. – PiConsti/Flickr

New Moon occurs at 8:12 p.m. PDT. At its New phase, the Moon crosses the sky with the Sun and so remains hidden in our star’s glare.
Fourth star of the Summer Triangle. The next-brightest star near the Summer Triangle, if you want to turn it into a quadrilateral, is Rasalhague, the head of Ophiuchus. Face south soon after dark. You’ll find Rasalhague about equally far right of Altair and lower right of Vega. Altair is the Summer Triangle’s lowest star now. Vega, nearly overhead, is its brightest.
Mercury, Venus, and Mars remain out of sight in the glare of the Sun. Mercury will emerge into dawn view next week, but Venus and Mars are basically gone until October.

Old Farmer’s Almanac Sky map for July – https://www.almanac.com/content/sky-map-july-2019
Old Farmer’s Almanac Sky map for August – https://www.almanac.com/content/sky-map-august-2019
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1
Runic half-month of Thurisaz/ Thorn/Thunor, 7/29-8/12 – Northern Tradition honors the god known to the Anglo-Saxons as Thunor and to the Norse as Thor. The time of Thorn is one of ascendant powers and orderliness. This day also honors the sainted Norwegian king, Olaf, slain around Lammas Day. Its traditional calendar symbol is an axe.

Sun in Leo
Moon in Cancer enters Leo at 6:18am
Mercury Direct at 8:58pm.
Jupiter (8/11), Saturn (9/18), Pluto (10/3) and Neptune (11/27), Chiron (12/12) Retrograde

Color: Yellow

Harvest 7/31

©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.

Tinne – Holly Ogam letter correspondences
Month: June
Color: Dark Grey
Class: Peasant
Letter: T
Meaning: Energy and guidance for problems to come

to study this month – Ioho – Yew Ogam letter correspondences
Month: None
Color: Dark Green
Class: Chieftain
Letter: I, J, Y
Meaning: Complete change in life-direction or attitude.


Tides for Alsea Bay

Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time    Feet     Sunset                                    Visible
W   31      Low   6:53 AM    -1.8   6:02 AM    Rise  5:19 AM      2
~    31     High   1:24 PM     6.5   8:43 PM     Set  8:48 PM
~    31      Low   6:43 PM     2.2


Affirmation/Thought for the Day – Too busy sometimes now to remember the core of what started at all? Live your dreams and don’t let those dreams make you forget who you were when you dreamed them.


Journal Prompt – Which? – Which amendment to the constitution is the most important to you and why?



~   Part of the happiness of life consists not in fighting battles, but in avoiding them. – Norman Peale
~   Start from wherever you are and with whatever you’ve got. – Jim Rohn
~   Boldly do men talk from a distance. – Heitharvega Saga
~   The only true wisdom is knowing that you know nothing. – Socrates

O beautiful for spacious skies,
For amber waves of grain,
For purple mountain majesties
Above the fruited plain! – Katharine Lee Bates (1859–1929)


Lughnasadh Recipes

Colcannon (cally, poundy)

In some parts of Ireland, the Feast of Lughnasadh came to be called Colcannon Sunday, after a dish made from the first digging of potatoes. The cook put on a special white apron kept for the occasion, boiled a huge pot of potatoes over the fire, and mashed them with a wooden mallet. Often, they were seasoned with onions, garlic or cabbage. The cooked vegetables were then turned out onto a platter, and a well hollowed out in the middle for plenty of butter and hot milk. The family sat round and ate, while the cook ate hers from the pot itself—a special privilege. In more well-to-do households, the meal would be accompanied by meat: a flitch of bacon, newly-slaughtered sheep or roast chicken, and followed by seasonal fruits such as gooseberries and blackcurrants.

It was thought to be unlucky not to eat Colcannon on this day, so people often made sure to share theirs with less fortunate neighbors.

Here’s a more modern recipe for you to try.

Colcannon – 6 servings:

  • 1 medium cabbage, quartered and core removed
  • 2 lb potatoes, scrubbed and sliced with skins left on
  • 2 medium leeks, thoroughly washed and sliced
  • 1 cup milk
  • 1/2 teaspoons each mace, salt, pepper
  • 2 garlic cloves
  • 8 tablespoons unsalted butter
  1. Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.
  2. Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
  3. Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
  4. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.
  5. Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
  6. After the first mouthful, Irish families might call out, “Destruction to the Red-haired Hag!”  The red-haired hag is a personification of hunger. From: Janet Warren, A feast of Scotland, Lomond Books,1990, ISBN 1-85051-112-8.

Lammas Curds – Crowdie – http://www.chalicecentre.net/lughnasadh.htm

In the Scottish Highlands, when the cattle were brought down to the strath, (valley) from their summer pastures on the hills, mothers gave their children and all others returned from the sheilings a small cheese of curds made from that day’s milk, for luck and good-will. More curds and butter were specially prepared for the high feast later that day. The Lammas cheese was probably a kind of crowdie. Caraway seeds can be added to the recipe below to give it the authentic flavoring.

Put two pints (40 fl.oz.) of freshly sour or thick milk into a pan and place on a slow heat and watch until it curdles. Do not allow the milk to simmer or boil otherwise the curds will harden. When the curd sets let it cool before you attempt draining the whey.

Line a colander with a clean muslin cloth and transfer the curds into it and leave until most of the whey has drained before squeezing the last of the whey out by hand. Mix the crowdie with a little salt until it has a smooth texture. Now blend the crowdie with a little cream and place the mixture in a dish and allow to rest in a refrigerator.
From: Country Cookery – Recipes from Wales by Sian Llewellyn.

Good Morning Deviled Eggs

Traditional deviled eggs are made even more special with the addition of sausage and cheese. (Recipe modified from http://www.landolakes.com/recipe/3830/good-morning-deviled-eggs?utm_source=facebook&utm_medium=socialmedia&utm_content=wallpost_6.30.13_1&utm_campaign=recipe

15 min.prep time
15 min.total time
10 servings


5  Eggs, hard-cooked, peeled
1/4 cup precooked sausage crumbles, finely chopped
2 (3/4-ounce) slices  American cheese, finely chopped
3 tablespoons mayonnaise
2 tablespoons sliced green onions
1 1/2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

American Cheesefinely chopped, if desired
Sliced green onions, if desired

* Cut eggs in half
* Place yolks in bowl
* mash.
* Add all remaining eggs ingredients; mix well.
* Fill egg whites with yolk mixture.
* Cover; refrigerate until serving time or up to 24 hours.
* Top with American and green onions before serving, if desired.

Spinach Pie Quesadilla – http://www.huffingtonpost.com/2011/10/27/spinach-pie-quesadilla_n_1061290.html – Provided by: Taste Editors – 35 mins total

I have my superhuman early-morning powers to thank for the simplicity and deliciousness of this Spinach Pie Quesadilla. I also have to give credit to eggs, though. Eggs allow me to feed myself even when there’s not much else in the fridge, and I always keep them handy, then, in the East Village apartment, and now, in the dream-to-reality Brooklyn one. In the two egg recipes that follow this one, I add eggs to pasta and to a mix of vegetables, and as with the quesadilla, they transform these simple staples into a satisfying meal. Of course eggs this good can and should feed more than one, if it’s an hour removed enough from breakfast that friends might actually want to join in.
Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.


  • 1 teaspoon olive oil
  • 1/4 small onion, finely diced
  • 2 scallions, sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Pinch each of thyme, oregano, and cayenne
  • 1 1/2 cups fresh spinach
  • 1 small wrap or flour tortilla, 8-inch in diameter
  • 1 large egg white
  • 1 tablespoon plain Greek yogurt
  • 2 tablespoons crumbled feta cheese, divided


  • In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
  • Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
  • In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
  • Wipe out the pan, then brush it with about ¼ – ½ teaspoon olive oil or cooking spray.
  • Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.


Silliness – Sniglet – Any word which should be in the dictionary but isn’t.

blithwapping (BLITH wap ing) – v. Using anything BUT a hammer to hammer a nail into the wall, such as shoes, lamp bases, door stops, etc.

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