Keep up the rain magicks! We have a couple more days here to get that water coming and fires going out….. partly cloudy 58F, wind at 2-5mph and gusting, AQI30-47, UV5. 30% chance of rain today and 20% tonight. We’re still under an AIR QUALITY ALERT through noon Thursday. Showers tonight and Thursday, and then we need to wait until next Wednesday, but there’s a lot more precip possible from that point on. Highs around 60F.
When Tempus got in, he sat down to write. Apparently he’d been working something out in his head, but he didn’t go to sleep until past noon. By then I was up and writing, myself, mostly recipes. (Magick section!) Eventually, I’m going to get one of those books published.
I was pulling things from the dehydrator, as they dried, all day. I got the celery and tomatoes out around
8am, then most of the apples and melon around 2pm, but I still had a tray that wasn’t quite there. Melon can take 20 hours…. I pulled the two chicken breasts, shredded one and food processor-ed the other and got them onto two trays, which left another tray for more melon, so I started hacking on the next ripest, putting a box of chunks into the fridge and slices into the dehydrator. Eventually, I got the chicken, etc. re-started around 3pm.
I made a dish called “Benes, Yfryed” for supper, which is pretty much beans, with garlic and onions and the sprinkled with a spice mix called “Pwdr Douce”. We had that with a couple of types of pickles.
I napped afterwards and when I got up, Tempus had already headed out. Miscommunication…. So I got back to work on the dehydrator and pictures, writing and processing pix between. One of the cantaloupes was so ripe it was starting to ferment and absolutely delicious! I ate far too much as I was cutting. The chicken got pulled out at 11pm.
Tempus really needs to get on the laundry today, plus picking up mail at the PO and at UPS since they couldn’t be bothered to knock…. I’m going to be doing more cooking/dehydrating and I have plants to water, again.
There are more home chores that need to be done, but that’s the worst….
Fête of Cornely (St Cornelius), at Carnac, Brittany, France, who may be the old worship of a horned god in disguise. http://en.wikipedia.org/wiki/Pope_Cornelius He was a Pope under the persecutions before the Roman empire was christianized. In the Rhineland, he was also a patron saint of lovers. and a legend tells of a young artist who fell in love with a young woman whose father forbade the marriage, remarking that he would only consent if the pope did as well. Miraculously, the statue of Cornelius leaned forward from the altar and blessed the pair, and the two lovers were thus married. A legend told at Carnac states that its stones were once pagan soldiers who had been turned into stone by Cornelius, who was fleeing from them. He is the patron against fever, twitching, and also of cattle, domestic animals, earache sufferers, epileptics, and the town of Kornelimünster, Germany where his head is located.
Today’s plant is the Snowberry, Symphoricarpos albus. My kids used to call this “popcorn plant”, which is a name I’ve heard from others, too. The white berries are used as a food, a soap and for hand lotion. It doesn’t have any magickal uses that I know of, although the folks magicks of a similar bush amongst the Slavs say that it is “proper” as an offering to statues of the gods. http://en.wikipedia.org/wiki/Symphoricarpos_albus
The shop is closed today, but open, limited hours, 1-5pm, Thursday through Monday (generally we’re open until dark). Need something? Give us a call at 541-563-7154 or Facebook or email at firstname.lastname@example.org
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 9/17 at 4am. 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 4am on 9/17.
With the evenings moonless, this is a great week for the Milky Way under a dark sky. When Deneb crosses your zenith (two hours after Vega; around 10 p.m. now), the Milky Way does too — running straight up from the southwest horizon and straight down to the northeast horizon.
High overhead tonight is Cepheus the King, Cassiopeia’s husband and Andromeda’s father. This house-shaped constellation is home to several excellent binocular objects, and the Moon’s late phase and early set time are ideal for setting your sights on this celestial king. Get your evening off to a stellar start by targeting Mu (μ) Cephei, one of the largest, most luminous supergiant stars in the Milky Way.
Just southwest of Mu is IC 1396, an open cluster of stars that requires dark, steady skies to spot. Most of its stars are magnitude 9 or fainter, so you’ll need higher-powered binoculars to see them. Low-powered binoculars will reveal some of the cluster’s scattered brighter stars. The cluster itself sits within an emission nebula, but the gas’ deep red color makes it difficult to spot. If you have a telescope and a narrowband nebula filter, however, you may have some luck.
About 5.5° north-northeast of IC 1396 is NGC 7160, another open cluster with a few brighter stars of magnitude 7 and 8. This small cluster was discovered in 1789 by William Herschel.
Neptune (magnitude 7.8, in Aquarius) is higher in the south-southeast by that time. It’s at opposition on September 11. Finder charts for Uranus and Neptune.
Old Farmer’s Almanac September Sky Map – https://www.almanac.com/night-sky-map-september-pegasus-measuring-sky
Goddess Month of Mala runs from 9/6 – 10/2
Celtic Tree Month of Muin/Vine Sep 2 – 29
Runic half-month of Kenaz/Ken/Kebo – September 13-27 – Ken represents a flaming torch within the royal hall, so it’s the time of the creative fire – the forge where natural materials are transmuted by the force of the human will into a mystical third, an artifact that could not otherwise come into being. The positive aspects of sexuality that are immanent in Freya and Frey come into play at this time. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 102
©2020 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Muin/Vine Sep 2 – 29 – Muin – (MUHN, like “foot”), vine – The grape (Vitis vinifera L.) is a vine growing as long as 35 m (115 feet), in open woodlands and along the edges of forests, but most commonly seen today in cultivation, as the source of wine, grape juice, and the grape juice concentrate that is so widely used as a sweetener. European grapes are extensively cultivated in North America, especially in the southwest, and an industry and an agricultural discipline are devoted to their care and the production of wine. Grapes are in the Grape family (Vitaceae).
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
W 16 Low 6:27 AM -0.9 6:57 AM Rise 5:43 AM 4
~ 16 High 12:46 PM 7.3 7:24 PM Set 7:34 PM
~ 16 Low 6:39 PM 1.2
Affirmation/Thought for the Day – It’s ok to worry – it means you care.
~ Lie down with dogs and you’ll rise with fleas. – Irish Proverb
~ He who waits upon fortune is never sure of dinner. – Benjamin Franklin
~ I never forget a face, but in your case I’ll be glad to make an exception. – Groucho Marx
~ Wait patiently, sense the flows emanating from your opponent, and defeat the attack. – Kerr Cuhulain
Now westlin winds and slaught’ring guns
Bring Autumn’s pleasant weather;
The moorcock springs on whirring wings
Amang the blooming heather:
Now waving grain, wide o’er the plain,
Delights the weary farmer:
And the moon shines bright, when I rove at night,
To muse upon my charmer. – Robert Burns (1759–96)
Peach Tarts (recipe adapted by Anja from Rombauer’s Joy of Cooking) (makes 4)
- 1 can of peach halves
- 4 prepared crusts for mini-pie maker (or large muffin pan)
- 1 egg
- 2 TBSP flour
- 2/3 cup granulated sugar
- 1/3 cup melted butter
- Drain the peach halves, the drier the better. Pat them down with paper towels, even…..
- Start the pie-maker heating.
- Quickly whisk the rest of the ingredients together in a mixing cup (so you can pour easily)
- Once the pie maker is hot, put in the crusts and push down with the tool.
- Center a 1/2 peach, face up, in each crust. (or if you have slices, arrange them carefully so they won’t stick up above the crust.
- Pour 1/4 of the batter over each and close the pie maker. As you’re pouring put the batter directly into the center of the peach and let it ooze over the sides into the bottom. Trust me, it will. Pour slowly, so it can let bubbles out of the way.
- Let bake for 12-15 minutes and check the crusts. If they’re dark brown, you’re done, if they’re pale, give it another 5 minutes.
- Pull out of the pie maker to a pad of paper towel. Let cool, undisturbed, for at least 15 minutes before serving. Don’t just hand these to people, serve on a plate with a fork. They’re a little liquid….
Tart of cheese and eggs (recipe for a mini-pie maker)
- 8 oz Cheshire cheese, Wensleydale, Brie or similar (We used a savory tvarog) If you used a bland cheese you’re going to want to add spices. Our tvarog is spiced with salt, horseradish, mustard and caraway. We’ve also used sugar, nutmeg and orange zest in these.
- 2 eggs
- 2 oz butter
- Measure your cheese into a medium mixing bowl.
- Zap the butter until melted. (I use a coffee mug for 30 seconds. )
- Pour the butter over the cheese.
- Use a fork to attempt to mix (it’s going to be frustrating….)
- Add your egg and keep going. As it comes closer to room temp it will start to mix.
- Let stand for 10 minutes, covered, and mix again. This time it ought to mix pretty well.
- Prepare crusts and fill about ½ way. (For a regular size tart it’s the same.)
- At 10 minutes, check the center temp of one tart with a thermometer. It needs to be over 165F. (regular size tart takes closer to 45 minutes….)
- Close the pie maker up and let bake a little longer. If the crusts were still pale, maybe 5 minutes. If they were already browning, no more than two.
- The centers should not appear liquid when you shake the pie-maker.
- Remove pies. Let cool for 10 minutes before serving warm, or refrigerate and serve cold.
Take good fine paste and drive it as thin as you can. Then take cheese, pare it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and then put it abroade into your paste and cover it with a faire cut cover, and so bake it: that doon, serve it forth.
Bibliography: A BOOK OF COOKRYE. Gathered by A. W., 1591 in https://jducoeur.org/Cookbook/Cookrye.html
Brears, Peter – Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005.
Krapfen – Krapfen are a type of German filled doughnut. If you’re making small pies where you cut circles of your dough, leaving triangles or squares with “legs”, these will use up the rest of the dough.
Ingredients – (amounts vary, eat your leftovers. 🙂 or make them from leftovers in the first place. )
- Grated cheese (gouda, gruyere, white cheddar)
- Pie crust scraps
- Cut the bacon up, fry and drain. Reserve the grease, but not in the pan.
- Add a couple of eggs per person if this is for a meal and scramble.
- Add enough of the bacon back to make it taste good.
- While it’s still in the pan, scramble the cheese into it until cheese is melted.
- Transfer to a bowl and cover while you scrub your frying pan.
- Strain the bacon grease into your clean pan. Add more or butter or oil, if necessary. You need an inch at least.
- Heat to “spitting”. (when a drop of water spits when dropped in….)
- Take your crust scraps and put a spoonful of the mix into each. Flap the ends up and over and pinch them together, well. If they don’t want to stick, brush them with water or egg.
- Using a slotted spoon, carefully place each krapfen in the hot oil.
- After it puffs and browns use the same spoon to carefully place them on a grate or on a plate with paper towels.
- Eat hot or cold, but they’re better hot, especially with a mustard sauce to dip into.
Note – You can replace the bacon with apples, chopped very fine with a little nutmeg and sugar added. Use a bland cheese, like mozzarella.
From Meister Hans Cookbook 1460 – Recipe # 83 von krapffen mach die fülle also For krapfen (small pastries) make their filling thus
Item make a filling with grated cheese, and with eggs and chopped bacon. Thus fill (? kleb) a sheet (plat) of the dough and then wrap the other part of it over that (winds als fladn) like a fladen (flat, baked dish probably similar to a tarte flambee). And fry them in fat until they are done. You may (also) fill krapfen with eggs and with apples if you wish.