Clear and 47F, winds are calm, AQI35, UV7. 10% chance of rain today and tonight. It looks like the next several days are just going to be clear, but Saturday they’re predicting a high of 75F! After that the temps ought to go back to the mid-60’s with an increasing chance of overnight rain showers…. ok, less than 25% until Friday morning, and then only 30%, but still a chance.
Yesterday I was up noon-ish and started working on setting up newsletter frames for the week. Tempus got up 2-ish and made coffee. I was dealing with a nasty case of wry-neck for some reason. Sheesh! I don’t get a break and then y’all listen to me gripe. 🙂
I got myself some lunch, 3-ish and finished the frames just a few minutes later. Tempus was working on equal parts of mail and coffee…. We got a bunch of stuff together to ship. ….well, I fought my way through (with tears and plenty of cussing) finishing making sure that all the kits had all the pieces before it went out. I think I managed it… Oi…. and right in the middle as I was doing the paperwork on Paypal, we had a bunch of people walk through the door and shop. Tempus took care of them, but the paperwork took quite a bit longer than it should because I had to keep restarting both Paypal and the USPS site.
Tempus took everything over to the PO and the bank and brought stuff back. I got some personal grooming supplies in the mail and Louisa sent a piece of hardware for the sink. Eventually we made some supper. I *love* Tempus’ cole slaw! …and then we had classes and an interview to watch. The interview was with a friend from years back, someone we’ve known since the early 80’s, but haven’t seen much for the last couple of decades.
I went in back after the interview to start some cookery. I wanted to make the almond tarts, but almost as soon as I got started pulling things out I started smelling cigarette smoke and then I was wheezing. Apparently one of the people of the new folks moving into one of the storefronts north of us smokes….. So I ended up sitting up front, wheezing and got nothing done. Tempus went over to talk to him, so hopefully that won’t happen again.
Later in the evening I worked on more braiding and some embroidery. I started pulling out my coins and putting them into coin pockets. I have to find all of the ID pieces for them. That way if I give some away, I’ll know what I’m doing! These are some of the reproduction coins that I have, mostly from Alpha Officium.
Today we’ll be open at 1. I need to meet on the phone with my doctor this afternoon. I think the appointment is at 3. Hopefully, it’ll be close to on time, and because it’s a bulk route night we’ll be closing somewhere around 7.
Today’s Feast is Obon, the Japanese festival of the Ancestors. It is a time of family reunion. Graves of ancestors are cleaned and offerings given, family altars with ancestor tablets are set up, and there is a lot of dancing, which sounds like trance dance from the descriptions. All of this comes from a Buddhist custom, meant to alleviate suffering of those who have already passed from this world. Different areas of Japan have different dances and different times to celebrate, plus there are several ways of dating, one from the modern calendar, and one from the lunar, and then local ways. More here: http://en.wikipedia.org/wiki/Obon and on the one in Gion here: http://en.wikipedia.org/wiki/Guj%C5%8D,_Gifu#Guj.C5.8D_Odori
Today’s plant is Foxglove, Digitalis purpurea. It is naturalized in the PNW, being native to Europe, not the Americas. Digitalis was one of the first heart medications and was extracted from the plant and then synthesized. The plant is poisonous, not just because of this (too much causes irregular heartbeat), but some other chemicals. Also known as Lady’s Glove, Witches’ Gloves, Fairy Fingers, or Dead Men’s Bells. – Feminine, Venus, Water – A Druid sacred herb associated with the “little people”. Lust, protection, decision, grow in a garden for protection of house and yard, reveals insincerity. Flower meaning – a wish, “I am not ambitious for myself but for you”.
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 8/18 at 7:42pm. Waning Crescent Moon –Best time for beginning introspective magicks that are more long term (full year cycle) A good time for beginning knot magicks to “bind up” addictions and illness (finish just before the Tide Change of Dark to New) and “tying up loose ends” God/dess aspects – Demeter weeping for her Daughter, Mabon, Arachne Tyr. Phase ends on 8/14 at 10:42am.
As summer progresses and Arcturus moves down the western sky, the kite figure of Bootes that sprouts from Arcturus tilts to the right. The kite is narrow, slightly bent with its top leaning right, and 23° long: about two fists at arm’s length. Arcturus is its bottom point where the stubby tail is tied on. Off to the Kite’s right in the northwest, the Big Dipper slants diagonally.
Tonight is a great night to check out two famous circumpolar constellations: Ursa Major the Great Bear and Cassiopeia the Queen. These familiar celestial sights are situated on opposite sides of North Celestial Pole, so during the night they appear to swing around Polaris, the North Star. From higher latitudes they never appear to set, always visible above the horizon. An hour after sunset, you can find the two constellations at roughly the same height above the northern horizon. The most recognizable part of Ursa Major is the Big Dipper asterism, which at this time appears on its side with its handle sticking straight up. In reality, the Big Dipper is only a small portion of the Great Bear, representing her stretched-out tail and hindquarters. Across the North Celestial Pole is Cassiopeia, whose equally recognizable W shape is tilted at about a 45° angle to the horizon. As the hours tick by, you’ll see the Big Dipper swing low, its cup tilting upward, while Cassiopeia swings higher. She first tips onto her side and ends the night upside-down as dawn on the 14th streaks the sky with light.
Jupiter and Saturn (magnitudes –2.7 and +0.2, respectively) shine in the south-southeast in twilight. They pass highest in the south around 11 p.m. daylight-saving time. Jupiter is the brightest; Saturn is 8° to its left. Lower right of Jupiter after dark is the handle of the Sagittarius Teapot. High to the planets’ upper left, the brightest star is Altair. Keep up with the telescopic interplay of Jupiter with its moons and their shadows, and find all the transit times of Jupiter’s Great Red Spot, in the Celestial Calendar section of the August Sky & Telescope, page 50.
Old Farmer’s Almanac August Sky Map – https://www.almanac.com/night-sky-map-august-perseid-meteors-milky-way
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.
©2020 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).
Th 13 Low 2:54 AM 1.1 6:18 AM Rise 12:54 AM 39
~ 13 High 9:19 AM 4.6 8:24 PM Set 4:21 PM
~ 13 Low 2:11 PM 3.3
~ 13 High 8:26 PM 6.8
Affirmation/Thought for the Day – In the end, only kindness matters.
~ A man can succeed at almost anything for which he has unlimited enthusiasm. – Charles M. Schwab
~ The secret lies in how we handle today, not yesterday or tomorrow. Today…that special block of time holding the key that locks out yesterday’s nightmares and unlocks tomorrow’s dreams. – Charles Swindoll, Clergyman and writer
~ I went to a restaurant that serves ‘Breakfast At Any Time’. So I ordered French Toast during the Renaissance. – Stephen Wright
~ The statistics on sanity are that one out of every four Americans are suffering from some form of mental illness. Think of your three best friends. If they’re okay, then it’s you. – Rita Mae Brown.
High noon in August! over all the land
The very air is palpitant with heat;
While stretching far, the fields of ripening wheat
Unrippled lie as plains of yellow sand! – Henry S. Cornwell (1831–86)
Bacon Egg and Cheese Crescent Rolls – http://breakfast.about.com/od/Sandwiches-and-Burritos/r/Bacon-Egg-and-Cheese-Crescent-Rolls.htm, , By Leah Maroney, Breakfast & Brunch Expert, Updated November 29, 2016.
Crescent rolls are the holy grail of breads. They come in a can, are fluffy and delicious and are ready in minutes. They are even better when they are stuffed with bacon, scrambled eggs, and cheddar cheese. As much as I love making things from scratch there is something sacred and special about crescent rolls. It’s probably because we always made them at Christmas because my grandfather loved them so much.
These are like a beautiful little breakfast sandwiches without any of the over the edge of the bread spillage. Since they’re all rolled up they are easy to grab and eat, it’s even easier than a breakfast burrito!
Crescent rolls definitely work the best in this recipe. I love using from scratch ingredients, but puff pastry is difficult to make well and is almost never the same. You could use pizza dough if you wanted to, but it would be missing that beautiful, buttery, fluffy texture. It’s easy to make a big batch of these for Christmas morning. You can also make a large batch and then freeze them and reheat them when you are ready to eat!
You can stuff them with sausage instead of bacon or other kinds of cheese instead of cheddar. You can also skip the scrambled eggs if you want to and just do bacon and cheese. If you like it spicy you can add a little hot sauce after they are finished. You can also brush the tops of the rolls with melted butter for a little extra buttery flavor!
- 1 can of refrigerated crescent roll dough
- 4 extra large eggs
- 1 tablespoon of butter
- salt and pepper
- 6 slices of bacon
- 1/2 cup of shredded cheddar cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 rolls
- Preheat the oven to 350 F.
- Heat the tablespoon of butter in an omelet pan. Whisk together the eggs and salt and pepper. Pour the eggs into the omelet pan and scramble until completely cooked. A little underdone is ok since it will be cooked again in the rolls.
- Cook the bacon in the oven or in a pan until crispy. Drain the bacon and let it cool. Chop the bacon finely and set aside.
- Unroll the crescent dough and separate the triangles. Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg. Roll up the triangle as you would a regular crescent roll.
- Place the roll on an un-greased baking sheet. Repeat with the remaining dough.
- Bake for 18-20 minutes or until golden brown.
- Let them cool slightly and then enjoy. You can also freeze them and reheat when you are ready to eat.
Bacon & Egg Squares – Hello, new favorite brunch idea! These cheesy Bacon & Egg Squares start with a golden brown hash brown crust—and just get more delicious from there.
- Prep Time 30min.
- Total Time 50min.
- Servings 12 servings
- 10 frozen hash brown patties (2.3 oz. each), thawed
- 1 doz. eggs
- 1/2 cup milk
- 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
- 6 slices cooked OSCAR MAYER Bacon, crumbled, divided
- 4 green onions, thinly sliced
- Heat oven to 450ºF.
- Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
- Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in half eachof the cheese and bacon.
- Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining bacon and cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.
Bacon ‘n Eggs Pie – Recipe by Kraft, edited by Anja – An easy refrigerated biscuit crust is baked in a pie plate and then filled with scrambled eggs made with cream cheese and sprinkled with crumbled bacon.
- Prep Time – 20min.
- Total Time – 20min.
- Servings – 6 servings
What You Need
- 1 can (7.5 oz.) refrigerated buttermilk biscuits
- 2 Tbsp. butter or margarine
- 6 eggs
- 1/3 cup milk
- 1/4 tsp. pepper (or other seasonings, see note)
- 3 oz. Cream Cheese, cubed
- 6 slices Bacon, cooked, crumbled
- Heat oven to 375ºF.
- Separate biscuits; press onto bottom and up side of 9-inch pie plate.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until blended; pour into skillet. Cook 4 to 5 min. or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 to 4 min. or until cream cheese is melted and eggs are completely set, stirring occasionally.
- Spoon egg mixture into crust; top with bacon.
- You can also sprinkle mozzarella or other melty cheese on top of this and stick until the broiler for a minute or three.
Note – Any seasonings that you like. I’d skip the pepper. Not needed! Dill, garlic or onion, thyme, a bit of Italian mix, just go light on it…. And no, this does *not* need salt!
Silliness – To help you smile – You’re never going to believe this- but my doctor just told me I’ve got a protein deficiency. No whey!