Featured photo by Jamie Marie.
Yesterday started as a hot mess. The back is cluttered up again and stuff’s been shifted around so that it’s hard to find things. We got it sorted (it took a couple of hours) and I started in on cookery. …and that went on all day.
Folks started arriving not long after noon and we had hours of sitting, working on projects, chatting and eventually eating. I think we put the nibble tray out around 3:30 and then I went in the back to work on the weiner schnitzel at around 5, planning on eating at 6pm….
But we ate until stuffed, waited an hour, then ate some of the dessert stuff and then lolled around looking at each other until the food coma wore off. 🙂 One batch of people took off at 10 and the other stayed over until this morning, which is why this is late coming out.
Yes, the shop was open all day and we had a few sit in with us while we were working on projects and one lady’s nose pulled her into the back to where I was cooking the schnitzel… so she got a copy of the recipe. 🙂
So we opened at 11 today and we’ve been visiting and talking and just a few minutes ago got some bad news…. a very long-time friend of Tempus’ and mine, that we’ve known for nearly 30 years Crossed this morning. He’d been ill for months and we didn’t even know, but we hadn’t seen him for years…. just heard from each other, occasionally.
Today’s Feast is the Rustic Vinalia, an ancient Roman feast dedicated to Venus as protector of the Vinyards. They were immensely important in Rome, being a provider of a major food, as well as wine. More about this feast here: http://en.wikipedia.org/wiki/Vinalia
Today’s Plant is Pearly Everlasting, Anaphalis margaritacea, sometimes called Life-Everlasting. The “everlasting” part of the name comes from the fact that the flowers dry well and can be used as decorations during the winter month. There are a number of medicinal uses for this plant, particularly as poultices and often as a decoction added to a hot bag of some sort (iow, put it on a washcloth, warm and put a heating pad on top of that) for bruises, sprains and to the chest for bronchitis, among others –Feminine, Venus, Air – Add to spells that are long-term. Can be useful in a sachet/potpourri/amulet since the flowers will soak up essential oils and release the scent over time.http://en.wikipedia.org/wiki/Anaphalis_margaritacea
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 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 8/30 at 3:37am. 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 8/23 at 7:56am.
Evenings this week are great times to explore the constellation Sagittarius the Archer. This star group lies due south and at peak altitude around 10 p.m. local daylight time, shortly after the last vestiges of twilight have faded away. The brightest stars within the constellation form the shape of a teapot — a distinctive asterism once you’ve found it. The central regions of the Milky Way pass through Sagittarius, so it’s always worth exploring the area through binoculars or a telescope.
Whenever bright Vega >>> crosses nearest your zenith, as it does right after dark now, you know that the Sagittarius Teapot must be at its highest due south, even if it’s hidden by buildings or trees.
Two hours later when << Deneb crosses closest to the zenith, it’s the turn of little Delphinus and boat-shaped Capricornus down below it to stand at their highest due south.
Jupiter (magnitude –2.3, between the feet of Ophiuchus) is the white dot in the south as twilight fades. After dark it moves lower toward the southwest. Orange Antares, much fainter at magnitude +1.0, twinkles 7° to Jupiter’s lower right. Jupiter and Antares form a shallow, tilted, nearly isosceles triangle with Delta Scorpii (Dschubba) to Antares’s right. Delta, a long-term eruptive variable, has been not too much fainter than Antares for most of the last 19 years. In a telescope Jupiter is 40 arcseconds wide and shrinking. See Bob King’s observing guide to Jupiter.
Old Farmer’s Almanac Sky map for August – https://www.almanac.com/content/sky-map-august-2019
Goddess Month of Hesperus runs from 8/9 – 9/5
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1
Runic half-month of Ansuz/ As /Os/, 8-13-8/29 – This time is sacred to the god/desses of Asgard and contains the time of the Ordeal of Odin and the festival of the Runes. This time is also referring to Yggdrasil, the Tree that give order to the Worlds. This is a time of stability and divine order visible in the world.
©2019 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll (CULL), hazel – The hazel (Corylus avellana L) is the source of hazelnuts. It forms a shrub up to 6 m (20 feet) tall, inhabiting open woodlands and scrubs, hedgerows, and the edges of forests. The filbert nut in North American groceries is Corylus maxima, a related species. The European hazelnut is cultivated in North America, primarily as an ornamental. Hazelnuts are in the Birch family (Betulaceae).
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 19 High 3:09 AM 6.7 6:24 AM Set 10:18 AM 90
~ 19 Low 9:38 AM 0.4 8:15 PM Rise 10:30 PM
~ 19 High 3:58 PM 6.7
~ 19 Low 10:04 PM 1.6
Affirmation/Thought for the Day – Nothing is so bad that some good may not come of it.
Journal Prompt – What does this quote say to you? – As long as I can conceive something better than myself, I cannot be easy unless I am striving to bring it into existence or clearing the way for it. — George Bernard Shaw
~ I just sit down for a few minutes, do a little thinking, and God writes the songs for me. – Hank Williams (1923 – 1953), Country and western singer
~ When people are laughing, they’re generally not killing each other. – Alan Alda
~ The surest test of discipline is its absence. – Clara Barton, American Red Cross founder
~ Reach for the stars and you will find your horizon.~ Lori J. Batcheller
All Nature helps to swell the song
And chant the same refrain;
July and June have slipped away
And August’s here again. – Helen Maria Winslow (1852–1938)
ZUCCHINI RELISH – https://www.almanac.com/recipe/zucchini-relish
“This relish is a good way to use up some of that over-abundant zucchini you have in your garden. It can be used with meat loaf, stew, sliced meats, and even hot dogs. We serve it at dinner and cookouts. It is a favorite with our guests.” –Knoll Farm Country Inn, Waitsfield, Vermont
- 1/3 cup pickling salt
- 12 cups coarsely grated zucchini
- 2 green peppers, coarsely grated
- 2 sweet red peppers, chopped
- 4 cups coarsely grated onions
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 teaspoon celery seed
- 1 tablespoon cornstarch
- 1/2 teaspoon pepper
- 3 cups vinegar
- 4-1/2 cups sugar
- In a large enamel or stainless steel pan, mix pickling salt into vegetables.
- Let stand overnight.
- Drain, rinse with cold water, and return to pan.
- Mix together rest of ingredients and add to vegetables.
- Boil 20 minutes.
- Pour into sterilized jars.
- Seal and process for 20 minutes; start counting the processing time when the water starts to boil.
Learn more about pickling here: Pickling Tips and Recipes
- YIELD – Makes about 12 pints
- PREPARATION METHOD – Boil
- CATEGORY – Pickles and Preserves
- COURSE – Side Dishes
- SOURCE – Best Recipes from New England Inns
Herbed Mushroom and Rice Foil Packs – https://www.tablespoon.com/recipes/herbed-mushroom-and-rice-foil-packs/b3026f90-ab9b-40fa-a5ce-733644c88419
- Prep30 MIN
- Total60 MIN
Grilling veggies can be tricky or require special equipment (looking at you, grill baskets), but with these clever mushroom and rice packs, all you need is foil! Double up the recipe and call it a meal, or serve alongside grilled steak for an easy weeknight dinner.
By Tablespoon Kitchens – Updated May 11, 2017
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 2 tablespoons butter, melted
- 1 tablespoon packed brown sugar
- 2 cloves garlic, finely chopped
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon salt
- 1 cup uncooked instant white rice
- 1 lb button mushrooms, thinly sliced
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
- Lemon wedges, if desired
1 – Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2 – In large bowl, mix broth, melted butter, brown sugar, garlic, thyme and salt. Add instant rice; stir and let stand about 10 minutes or until most of liquid is absorbed. Divide mushrooms evenly among sheets of foil, then top with rice mixture.
3 – Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4 – Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until mushrooms and rice are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
5 – To make in oven, place packs on cookie sheet. Bake at 375°F 45 to 50 minutes or until vegetables are tender. Carefully fold back foil, and garnish with parsley. Serve with lemon wedges.
- For best results and tastiest mushrooms, slice mushrooms as thinly as possible.
- Shiitake or cremini mushrooms make excellent substitutes for the button mushrooms.
Orange Creamsicle Pie – https://www.thespruceeats.com/orange-creamsicle-pie-recipe-4163740 – By Elaine Lemm – Updated 07/19/19
- Total:20 mins
- Prep:15 mins
- Cook:5 mins
- Plus:90 mins
- Yield:6 servings
Without a doubt, a Creamsicle-inspired pie is a thing of beauty – both to look at and in citrusy flavors and creamy textures. On a hot day, they are oh-so refreshing. Add to that a couple of tablespoons of tangy, sharp orange marmalade and your taste buds will sing.
This tangy, orange Creamsicle pie is also no-bake, which makes it super easy to throw together. Say goodbye to the struggle of pie crust you have to bake, especially when temperatures soar. Instead, invite in this pie, which comes together in minutes. Then pop it in the freezer and hey presto, dessert is done.
Ring the changes with other flavors, if you wish, by using a lime marmalade for a softer, but still tangy pie.
- 1 cup water (boiling)
- 3-ounce packet orange jello
- 4 ounces butter (plus extra for greasing)
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1 1/4 cups whipping cream (for the pie, plus 1/4 cup for decoration)
- 4 tablespoons orange marmalade
- 2 tablespoons orange zest
Steps to Make It
- Gather the ingredients.
- Heavily grease a 7-inch tart tin with butter and put to one side.
- Add 1 cup of boiling water to the jello powder and stir to dissolve. Keep to one side to cool.
- Melt the butter in a saucepan, add the cracker crumbs and sugar, then mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it’s too dry, it will need a little more butter; too greasy, just add a touch more crumb.
- Once you have the consistency which works, press the mixture into the greased tart tin evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, press the crumb to firm it up, then once done, pop it into the refrigerator.
- Whip the 1 1/4 cups of cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, the marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream.
- Carefully pour the mixture into the pie crust. Tap the tin on the work surface to release any air bubbles then place into the freezer. Once frozen, wrap in plastic wrap if you are not eating immediately.
- The pie can be eaten frozen but you will need to remove it from the freezer at least 30 minutes before eating, or it will be too hard.
- Before serving, whip the remaining cream and pipe in generous swirls onto the slices of pie and sprinkle with the orange zest.
- Switch out the orange marmalade for lime for a softer flavor. Or for more tang, try grapefruit marmalade instead.
- For a semi-frozen or semifreddo pie as sometimes called, remove the pie from the freezer and allow it to thaw in the refrigerator until it is semi-frozen. Serve as above.
— My weight is perfect for my height — which varies.
— I used to be indecisive. Now I’m not sure.
— The cost of living hasn’t affected its popularity.
— How can there be self-help “groups”?
— Is there another word for synonym?
— Where do forest rangers go to “get away from it all”?
— The speed of time is one-second per second.
— Is it possible to be totally partial?
— What’s another word for thesaurus?
— If swimming is so good for your figure, how do you explain whales?
— It’s not an optical illusion. It just looks like one.
— Is it my imagination, or do buffalo wings taste like chicken?