Daily Stuff 1-12-20 Charles Perrault

Hi, folks!

Featured photo by Ken Gagne. We are taking our annual vacation and will re-open on Thursday 1/16! Minus Tide at 8:04 PM of -1.4 feet.

It’s just cloudy, even after all the rain. There’s a bit coming down occasionally, but just dribbles and drops. 48F, wind at 8mph and gusting into the teens. Wunderground is glitching, but rain and wind is the forecast, you can bet!

We had a great time yesterday despite tiredness and all the flap that went before! I need to get some more sleep and the write-up is kinda long. I’m just tired enough that I know I need to edit!

So, once I’m truly awake for the day I’ll finish that and repost. I’ll also go check the rain gauge. I’m just too tired, yet. We have to unpack, clean up and rest up today. We’ll probably be doing some photos later in the day.

Okay, now that I’ve edited….

We were so unhappy about suddenly having to cut the trip back to just the one day! But all day Friday we were working on lists and packing while doing cheeses and we really didn’t get enough sleep. Photos were showing up on Facebook all day Thursday and Friday.

…and wouldn’t you know, I forgot the camera! Tempus said that he would take pictures for me on his phone, but then he forgot, too…..

By 4:30 we were up and getting things going, but by 5:30 things were walking out to the car. We were on the road at 6:30, but had to turn around a couple of miles later to retrieve the copy of the directions. The Moon was westering over the ocean and we had some wonderful views on the way to Newport. In Seal Rock I was commenting on how rough the ocean was and wondering whether we were going to see sea foam “snow”. We were both laughing in seconds because we did! Once we were on 20, it was just rain, and more rain, and the occasional idiot who decided to drive in the trunk of the car with high beams on. <sigh>

It was getting light and we stopped in Philomath for a quick potty break and a breakfast sandwich. By the time we turned on I-5 the rain had pretty much stopped and we were in sunshine several times. We saw several flocks of geese overhead. The sun fighting his way through the clouds to create silver and gold glory in the sky was pretty spectacular. The last bit was pretty nerve-racking, since it was obvious we were going to be late… and we were…

Tempus dropped me at the hotel entrance and I trotted in to gate and asked if I could deal with it later, since I was late for class. I trotted over there and found folks waiting for me. Bless them for giving me the benefit of the doubt!

…and a bit of a shock. Last winter’s gift exchange ended up with me being late, but the person that I was being gifted by was even later, so I got an “angel gift” of saffron bulbs, a table banner and some other little things. That was plenty, as far as I was concerned, but when I walked into class I got handed an amazing jewel/makeup box with a snowflake on the lid. It’s the kind with an internal mirror. I’ve wanted one for 25 years or more and I got handed one! I hugged the maker really, really hard and thanked him profusely. …and in my usual inimitable style I never got his name….

…and then dove right into class. I completely forgot to get the class fee, but plowed through the whole class with some info for further study. I did get them to sign up on a signup sheet. I gave them all the apothecary guild info, too

After class I got nabbed to go back to gate before they closed for Court (I had forgotten) I managed to wrench a hip trying to walk too fast. <sigh>

Tempus and I started setting up the cheese stuff, then we both got naps. I woke and tended cheeses and such until it was time for class. I ended up doing a couple of mini-classes, both on the cheese and one on the almond cheese that I did during that break. I got to visit with a couple of the students that came in early and found that one lives in Eugene and one in Drain. We had one younger student who was very enthusiastic about stirring the warming milk and that was a good grin. We whomped through the whole class with a few minutes left to spare. Everyone got to take cheese home and to sample textures and flavors.

At the end of class-time a couple more people showed up to get samples. We spent some time chatting until that thinned out and then we started packing down. It took awhile, since Tempus got some of the dishes done so they could just get put by when we got home.

We were back on the road by 8pm and I dozed off and on most of the way home. Tempushad curled up and napped, first in a chair and then on the floor for most of 6 hours during the day, but I was wiped from class. We were home and in bed by 10:30.

12th Night – Sunday – Unpacking – We were so tired from the event that we slept very late. We finally got to unpacking the cheese stuff and getting that put away after dark, but I got photos and then Tempus put all the stuff away. We have 3 recipes of tvarog to eat up!

If you want to see pictures of this amazing event, there will be several galleries on the House Capuchin weekly report here: https://wp.me/p8ngGY-2Um That comes out late Monday or Tuesday, probably Monday this week.

A photo facing south from Yachats State Park. Taken on 5/1/16 at 0900am by Ken Gagne

Plant motif Hawthorn Huath Celtic Tree Month

Today’s Plant is Hawthorn, Crataegus monogyna, known as common hawthorn , may, mayblossom, maythorn, quickthorn, whitethorn, motherdie, and haw. It has edible buds, flowers and fruits, which are full of antioxidants . Particularly sacred to the month of May and to Beltane, it is used extensively as a hedge plant. May interfere with digitalis medications. – Masculine, Mars, Fire. – Fairy energy, increases fertility and/or celibacy. Carry on a fishing trip to ensure good catch. Brings happiness to the troubled or depressed. Protects house against lightning and storms, evil ghosts may not enter. In cradles to guard from evil spells. Most Witch’s gardens contained a hawt hedge. Sacred to the fairies, and is part of the tree triad of Britain. More on this species:http://en.wikipedia.org/wiki/Common_hawthorn More on the genus Crataegus here:http://en.wikipedia.org/wiki/Crataegus

Today is the anniversary of the day that Charles Perrault was born in 1628. 220px-Perrault_1695_ContesHe was the author of many of our best-loved fairy tales such as Sleeping Beauty and Puss in Boots, which he took from folklore and gave them characters and settings that reflected what he saw around him. He’s often credited with inventing the fairy tales as a literary genre. There is more information here:  http://en.wikipedia.org/wiki/Charles_Perrault and  a marvelously annotated version of Sleeping Beauty and links to various books based on the story here:  http://www.surlalunefairytales.com/sleepingbeauty/index.html  and other tales similar to this one with more links here:   http://www.surlalunefairytales.com/sleepingbeauty/other.html

The shop is closed today. 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 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 1/23 at 1:42pm. Waning Gibbous MoonBest 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 1/17 at 4:58am. 

By January 10th Venus has passed Delta Capricorni.

The waning gibbous Moon rises in the east about an hour after dark. As it climbs, watch below it for Regulus to creep up in its wake. For North America they’re about 6° or 7° apart.
Ruddy Mars grows more prominent before dawn with each passing week. The Red Planet now rises just after 4 a.m. local time and climbs 20° above the southeastern horizon an hour before sunrise. Mars glows at magnitude 1.5 against the backdrop of Scorpius the Scorpion, some 6° north-northwest of its ancient rival, the 1st-magnitude star Antares. Unfortunately, a telescope doesn’t add much to the view, revealing a bland disk only 4″ across.
Mercury is out of sight in the glare of the Sun.

Old Farmer’s Almanac Sky map for January – https://www.almanac.com/sky-map-january
Goddess Month of Hestia runs from 12/26 – 1/22
Celtic Tree Month of Beth  Birch  Dec 24Jan 20
Runic half-month of Perdhro/ Peorth, 1/12-1/27. – Feast of Brewing, Druidic, Source: The Phoenix and Arabeth 1992 Calendar. 

Sun in Capricorn
Moon in Leo
Color: Orange

Harvest 1/11-12

©2020 M. Bartlett, Some parts separately copyright


Celtic Tree Month of Beth/Birch, Dec 24 – Jan 20, Beith – (BEH), birch – The silver birch (Betula pendula Roth) is the most common tree birch in much of Europe. It grows up to 30 m (100 feet) high, but is more often found in spreading clumps on sandy soils. It is one of the first trees to colonize an area after a mature forest is cut; this is probably a large part of its symbolic connection with new beginnings. It is cultivated in North America, often under the name of weeping birch. The three trees in my front yard form root sprouts that would take over the bed where they are planted if I didn’t cut them back. The common birch (B. pubescens Ehrh.) is almost as widespread as the silver birch, but grows primarily on acid or peaty soils. It can reach 20 m (65 feet) in height. Birches are members of the Birch family (Betulaceae). Curtis Clark

Beth – Birch – Ogam letter correspondences
Month: November
Color: White
Class: Peasant
Letter: B
Meaning: New Beginnings; Changes; Purification.

Phagos – Beech Ogam letter correspondences to study this month
Month: None
Color: Orange-brown
Class: Chieftain
Letter: PH, IO
Meaning: New experiences and information coming


Tides for Alsea Bay

Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time    Feet     Sunset                                    Visible
Su  12     High   1:57 AM     7.3   7:51 AM     Set  9:30 AM      98
~    12      Low   7:14 AM     3.0   4:59 PM    Rise  7:27 PM
~    12     High  12:59 PM     9.1
~    12      Low   8:04 PM    -1.4


Affirmation/Thought for the Day – Don’t explain; your friends don’t expect it, and your enemies won’t believe it.


Journal Prompt – What is? – What is something you are optimistic about?



~   The quiet hour of prayer is one of the most favorable opportunities he has in which to speak to us seriously. In quietude and solitude before the face of God our souls can hear better than at any other time. – O. Hallesby
~   No man is ever whipped until he quits in his own mind. – Napoleon Hill
~   If you haven’t got any charity in your heart, you have the worst kind of heart trouble. – Bob Hope
~   Accepting that which happens, with grace and understanding, is the greatest gift we can give ourselves. – Carol Armistead Hough

Winter for a moment takes the mind; the snow
Falls past the arc-light; icicles guard a wall;
The wind moans through a crack in the window;
A keen sparkle of frost is on the sill. – Conrad Aiken (1889–1973)


Imbolc Magick – Recipes

Imbolc Feast Lamb Stew

  • 2- 1/2 lb. lamb neck chops-with fat left on
  • 1 tbs. lamb fat
  • 4 medium onions
  • 1 tbs. butter/margarine
  • 4 medium carrots
  • 2 1/2 cups water
  • 4 medium potatoes
  • 1 tbs. parsley, chopped
  • 1 tsp. each salt & pepper
  • 1 tbs. chives, chopped

Shred some of the excess fat from the lamb chops and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.

Roast Leg of Lamb with Yogurt
6 pound leg of Lamb
5 teaspoon olive oil
4 teaspoon lemon juice
1 teaspoon cinnamon
½ teaspoon flour
4 teaspoons rosemary, chopped fresh
2 teaspoons rosemary, chopped, dried
6 cloves garlic, minced
1 ½ cup plain yogurt

Use a small sharp knife, cut about 12 slits, each about ½” deep into the leg of lamb, spacing them evenly. Cut 3 of the garlic cloves into thin slivers and place in a small bowl with the rosemary. Mix with and insert the garlic mixture into the slits.

Finely chop the remaining 3 garlic cloves and place in a small bowl. Add 2 tablespoons of the rosemary, 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice and mix well. Rub this mixture all over the leg of lamb. Cover and let marinate for 2 hours at room temperature or overnight in the fridge.

Preheat oven to 350°.

Place the lamb in a roasting pan and sprinkle with salt and pepper. In a small bowl, whisk together the remaining 3 tablespoons olive oil, remaining 2 tablespoons lemon juice, remaining 1 tablespoon rosemary and the 2 teaspoons minced garlic. Roast the lamb, basting every 20 minutes with the oil-mixture for 1 ¼ hours.

In another bowl, whisk together the yogurt, cinnamon and flour. Spoon the mixture over the lamb and continue to roast until the yogurt sauce sets up and the lamb is done to your liking, about 15 minutes longer for medium rare To test, insert a meat thermometer into the thickest part of the leg away from the bone. It should register 125 degrees for medium rare.

Transfer to serving plate, let rest for 8-10 minutes then carve and serve.

Curried Lamb

  • 1 pound boneless lamb, cut into 3/4-inch cubes
  • 1 tablespoon cooking oil
  • 1 cup chopped onion
  • 3 to 4 teaspoons curry powder
  • 2 cloves garlic
  • 2 medium apples, peeled, cored, and thinly sliced
  • 1 teaspoon instant chicken bouillon granules
  • 2 tablespoons all-purpose flour
  • 2 cups hot cooked rice

Preparation Tips:

In a large saucepan brown half of the meat in hot oil. Remove meat. Brown remaining meat with onion, curry power, and garlic till onion is tender. Return all meat to pan. Stir in apples, bouillon granules, and 3/4 cup water. Cover; simmer for 30 to 40 minutes or till tender. Stir 1/4 cup cold water into flour; stir into saucepan. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Serve over rice. If desired, pass chutney, sliced green onion, raisins, shredded coconut, or chopped peanuts. Serves 4.

Microwave directions: Omit cooking oil. In a 2-quart casserole micro-cook lamb, onion, curry powder, and garlic, covered, on 100% power (high) 5 minutes. Stir in apples, bouillon granules, and 3/4 cup water. Cook, covered, on 50% power (medium) 15 minutes or till tender, stirring every 5 minutes. Stir 1/4 cup cold water into flour; stir into casserole. cook on high 3 to 5 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Continue as above.


Silliness – The Island

From a passenger ship, everyone can see a bearded man on a small island who is shouting and desperately waving his hands.
“Who is it?” a passenger asks the captain.
“I’ve no idea. Every year when we pass, he goes nuts.”

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