Daily Stuff 11-4-20 St Emeric

Hi, folks!

The shop is closed today.Winter hours are 1pm-5pm Thursday through Monday (although we’re often here, later).Featured photo by Ken Gagne.

It’s been a very wet-looking day, but I haven’t seen any rain actually falling, even if everything is soaked and there are puddles all over. 🙂 Most of the monitors are registering about 1/3 of an inch. It’s just cloudy right now, though there are lots of green spots offshore. 60F, wind at 1-9 mph and gusting (Newport Airport is registering 23!), AQI 33-40, UV1. Chance of rain 80% today and 70% tonight. We’re still under the SMALL CRAFT ADVISORY through 4am on Thursday. Rain, more or less through Saturday and then starting again on Tuesday.

Yesterday we got up very late. I finished my ballot and we dropped them off at City Hall. We got mail and I opened things up at the shop. My Tupperware order came in with the replacement for my water bottles that got broken. We also got some paper fans, since those have sold quickly. I got a couple of stock orders placed, some for calendars and some for impulse items. …and then Tempus and I spent awhile talking politics while I was de-candy-fying some of the treat bags.

We had some supper… well, it was breakfast going by our tummy clocks, but suppertime going by everyone else… of spaghetti and meatballs and we both fell asleep, him on the sofa and I went in back and curled up in the nap bed. When I woke up, he had worked out how to fix the dishwasher (the manufacturer e-mailed him how) with a silly-sounding kind of hack that actually worked and then he got the laminator pulled out for me.

It was a bulk route night, so he headed out at 9pm only to run back in 5 minutes later looking for the rest of his keys! I had handed him a shopping list, too. I was working on developing a cash and carry master list, since we’re going to be shopping there, more.

Wow, the papers went out late. We’d forgotten what happens on election night! So, at midnight Tempus was just starting the bulk route. Amor called not long after he got started, so we talked about friends and craft project after we got done yelling about politics…. not yelling at each other, but yelling. 🙂

Today Tempus is supposed to do some shopping before he heads home. It depends on how tired he is. I’ll probably talk to him somewhere around 2, since at best, he’ll be awake and ready to do the subscriber papers and we’ll likely sleep late again, once he’s home. Still chores to do…

I’m hoping to catch the UPS guy today, too, since we’re about out of printer ink!

Photo by Ken Gagne on 11/3/16 at Eckman Lake. Mallards, an egret and a Great Blue Heron.


Today’s Plant is Cow parsnipHeracleum lanatum, or Indian CeleryGrowing in every damp place along the roads out here, this is easily confused with seacoast angelica, and other plants, and even dangerously with water hemlock, if you don’t look carefully, or dig it up to check the root. It’s a huge plant (over 6 feet tall) with leaves large enough to make a hat from! Local peoples used it as a poultice plant for bruises and sores. The young stems and leaf stalks can be peeled and eaten in spring. The root makes a nice yellow dye. – Feminine, Water, Moon, Hathor – The flowers glow in the moonlight and I have used this as a plant of sacrifice to Bona Dea or the Great Mother in one of her many aspects as it is a symbol of the plenty of spring. More here: http://en.wikipedia.org/wiki/Heracleum_lanatum


Feast day of St Emeric, Hungarian prince – Emeric, born in 1007, was the son of St Stephen of Hungary. His father had trained him to succeed him but the young man died before his father, killed in a hunting accident in 1031. His tomb at Szekesfehervar, Hungary, was a pilgrims’ site, and many miracles were reported there. He was canonized with his father in 1083. The name Amerigo (cf Amerigo Vespucci, after whom America is named) is a variant of Emeric. More here: http://www.catholic.org/saints/saint.php?saint_id=3110 and here: http://en.wikipedia.org/wiki/Emeric_of_Hungary_%28saint%29

The shop is closed today.Winter hours are 1pm-5pm Thursday through Monday (although we’re often here, later). 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 11/14 at 9:07pm. 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 11/8 at 5:46am.

How soon after sunset can you see the big Summer Triangle? Face southeast and look high. There’s Altair, currently the triangle’s bottom point. Vega, the Triangle’s brightest star, is nearly at the zenith (as seen from mid-northern latitudes). Deneb is a bit farther to Altair’s upper left.

The Summer Triangle Effect. Here it is November, but Deneb still shines near the zenith as the stars come out. And brighter Vega is still not far from the zenith, toward the west. And the third star of the “Summer” Triangle, Altair, remains very high in the southwest (high over Jupiter and Saturn). They seem to have been there for a couple months! Why have they stalled out? What you’re seeing is the result of sunset and darkness arriving earlier and earlier during autumn. Which means if you go out and starwatch soon after dark, you’re doing it earlier and earlier by the clock. This counteracts the seasonal westward turning of the constellations. If you made a point of always doing your skywatching at the same time by the clock, the constellations would proceed as normal. Of course the “Summer Triangle effect” applies to the entire celestial sphere, not just the Summer Triangle. But the apparent stalling of that bright landmark inspired Sky & Telescope to give the effect that name many years ago, and it has stuck ever since. Of course, as always in celestial mechanics, a deficit somewhere gets made up elsewhere. The opposite effect makes the seasonal advance of the constellations seem to speed up in early spring. The spring-sky landmarks of Virgo and Corvus seem to dash away westward from week to week almost before you know it, due to darkness coming ever later. We can call this the “Corvus effect.”

Jupiter and Saturn at dusk tilt ever more steeply, and sink ever lower, as they creep closer together week by week. The blue 10° scale is about the width of your fist at arm’s length.

With the end of daylight saving time two days ago, the Sun sets an hour earlier and you can set up to start viewing Jupiter and Saturn even earlier in the evening sky. At sunset, the pair is roughly 30° high in Sagittarius to the south, with only 4.5° separating them. The two giant planets will continue to close in for much of the rest of the year. Saturn shines at magnitude 0.6 and sits northeast of magnitude –2.2 Jupiter. All four of Jupiter’s Galilean moons stretch out to the planet’s west tonight. In order of appearance from closest to farthest, they are Ganymede, Io, Europa, and Callisto. Although Io orbits physically closest to Jupiter, Ganymede appears nearer to the disk tonight due to projection effects. Don’t be fooled by the 10th-magnitude field star just northwest of Jupiter — the moons all stretch out in a straight line due west of the planet, thanks to the low inclination of Jupiter’s equator to the plane of the solar system along which we view it. After full darkness has fallen, swing your scope next to a spot 1.25° east-southeast of Jupiter to see if you can find magnitude 14 Pluto — photographers should be able to nab it with a one-minute exposure even through a small refractor.

In early dawn Thursday morning, look for 3rd-magnitude Gamma Virginis just 1.1° left of brilliant Venus low in the east (for North America). Binoculars will help.

Uranus (magnitude 5.7, in Aries) is high in the east by 8 p.m. standard time, about 20° east of Mars. Uranus is only 3.7 arcseconds wide, but that’s enough to appear as a tiny fuzzy ball, not a point, at high power in even a good small telescope.

Old Farmer’s Almanac October Sky Map – https://www.almanac.com/night-sky-october

Runic half-month of Hagalaz/Hagal – October 29-Novmber 12 – The Runic half-month of Hagal commences today, represented by the hailstone of transformation. It is a harbinger of the need to undergo the necessary preparations before the harsh northern Winter.

Moon in Gemini enters Cancer at 1:45pm.

Goddess Month of Cailleach/Samhain runs from 10/31 to 11/27
Celtic Tree Month of  Ngetal/Reed  Oct 28 – Nov 24 – nGéadal – (NYEH-dl)

Sun in Scorpio

Mercury Directs at\9:50am.
Mars (11/13), Neptune (11/28), Chiron (12/12) Uranus (1/14/21) Retrograde

Color – Yellow

Harvest 11/2-4

©2020 M. Bartlett, Some parts separately copyright


Celtic Tree Month of Ngetal/Reed  Oct 28 – Nov 24 – nGéadal – (NYEH-dl), reed – The term “reed” is used with great imprecision in North America, but t is clear that the reed of the ogham is the common reed (Phragmites australis (Cav.) Trin. ex Steudel). This is a giant grass, with stems as high as 4 m (13 feet). It grows in marshy areas, where it often forms dense stands. Like most other grasses, the vertical stems live only a single year, dying in the autumn and being replaced with new green shoots in the spring. The dead stems rattle and whisper in late autumn winds. Common reed has spread as a weed throughout the world; in North America it is widespread in cooler climates. Common reed is in the Grass family (Poaceae, or Gramineae). “The Reed Month, is said by some to be most favorable for communication with ancestral spirits and the strengthening of all family ties, with magickal associations with fertility, love, protection, and family concerns. ‘Thin and slender is the Reed. He stands in clumps at the edge of the river and between his feet hides the swift pike awaiting an unsuspecting minnow to come his way. In his thinness the reed resembles arrows that fly, silver-tipped, up into the unknown air to land at the very source that one had searched for all these years. Firing arrows off into the unknown is an expression of the desire to search out basic truths. If you loose off without direction, the place of landing will be random. If the firing off is carried out with the correct conviction, determination and sense of purpose, then the act becomes secondary to the event that comes both before and after the moment.'”   Source: Earth, Moon and Sky

Ngetal – Reed Ogam letter correspondences
Month: October
Color: Grass Green
Class: Shrub
Letter: NG
Meaning: Upsets or surprises

to study this month Mor – the Sea Ogam letter correspondences
Month: None
Color: Blue-green
Class: none
Letter: AE, X, XI, M


Tides for Alsea Bay

Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time    Feet     Sunset                                    Visible
W    4     High   2:52 AM     6.4   6:59 AM     Set 10:56 AM      91
~     4      Low   8:04 AM     3.5   5:01 PM    Rise  7:44 PM
~     4     High   1:46 PM     7.7
~     4      Low   8:59 PM     0.0


Affirmation/Thought for the Day – Cry during a sad movie.


Journal Prompt – Friends – Tell something you like about a friend from the past.



~   I know God will not give me anything I can’t handle. I just wish that He didn’t trust me so much. – Mother Teresa
~   Lifestyle is learning to be wherever you are.  It is developing a unique focus on the current moment, and drawing from it all of the substance and wealth of experience and emotions that it has to offer.  Lifestyle is taking time to watch a sunset.  Lifestyle is listening to silence.  Lifestyle is capturing each moment so that it becomes a new part of what we are and of what we are in the process of becoming. Lifestyle is not something we do; it is something we experience.  And until we learn to be there, we will never master the art of living well. – Jim Rohn
~   Believe you can and you’re halfway there. – Theodore Roosevelt
~   Being a Warrior isn’t about fighting, it is about being effective. – Kerr Cuhulain

Listen . . .
With faint dry sound,
Like steps of passing ghosts,
The leaves, frost-crisp’d, break from the trees
And fall. – Adellaide Crapsey (1878–1914)


Magick – Recipes


Drum sieve or potato ricer
Mesh sieve to sift flour
Dough blender (optional)
Gnocchi board (optional, although you may want to buy one of these after you make the dish over and over!)
Baking tray
Large pot or wide shallow pan
Medium sauce pan
Oven mitts
Slotted spoon

Ingredients for gnocchi:
3 pounds floury potatoes (I use russets)
3 egg yolks, lightly beaten
¾ cup Type OO flour or all-purpose flour
Pinch of salt

1 stick unsalted butter
Fresh sage leaves, about 10 leaves or more for a stronger flavor
Grated Parmesan-Reggiano

  1. Preheat the oven to 450 degrees. Clean your potatoes with a brush or by hand. Put potatoes on a baking tray and bake for 30 to 40 minutes until completely cooked through.
  2. Wearing oven mitts or protective gloves, cut your very hot potatoes in half and scoop out the insides, throwing away the outer skin. Push the potato through your drum sieve or potato ricer into a large bowl.
  3. Take your egg yolks and slowly drizzle them over the potatoes. Take half of your flour and, using your mesh sieve, gently shake so that it covers the mixture. Add a pinch of salt. Then, using your hands or a dough blender, fold everything in so it becomes a dough. Turn out the contents of the bowl onto a work surface and press it into a ball.
  4. Sprinkle the remaining flour over the ball and continue to fold the dough and press down, less like kneading bread dough and more like folding a package.
  5. Take a quarter of your dough and roll it into a dough sausage about a half-inch thick. Cut dough into 1-inch pieces of gnocchi. Roll each piece on a gnocchi board, or along the back of a fork, to create the traditional gnocchi pasta pattern. Transfer cut gnocchi to a lightly floured baking tray. Repeat until all your dough has been cut.
  6. Take your pot or pan, fill with water, generously salt and bring to a boil.
  7. Now the sauce! Melt your butter in a medium sauce pan at medium to medium-high heat. When it just starts to bubble, add your sage and allow to cook just until the butter begins to turn light brown, then quickly remove sauce from heat.
  8. When the water is boiling, gently roll your gnocchi into the water and cook for two to three minutes or until they float to the surface. Remove with a slotted spoon.
  9. Add gnocchi to your sauce and gently coat until well combined. Salt and pepper to taste. Serve in individual bowls with grated Parmesan.

That’s amore!

Sadie Davis-Suskind is an aspiring chef, former “MasterChef Junior” competitor and incoming freshman at Lakeside High School. Instagram: @sadieeatsseattle

Precedella – (adapted from Tasting history https://www.youtube.com/watch?v=uA98IonYvb4 )

  • 2 ½ cups flour
  • 2 eggs
  • 1/3 cup wine
  • 12/ tsp anise
  • ¾ cup sugar
  • ½ tsp salt


  1. Mix flour, salt, anise together
  2. Mix eggs and sugar together
  3. Mix wine in.
  4. Mix in dry in three parts, lightly.
  5. Divide into 8 parts (12 parts for dessert serving)
  6. Roll into ropes, adding flour if necessary, then twist into pretzel shape.
  7. Brush with egg wash.
  8. Put on silpat and bake at 350 for 15-20 minutes, until cookies are browned and crisp.

How to Make an Old Bay-Style Seasoning Mix Written by Linda Larsen, Tested by Diana Rattray – Updated 07/07/20

  • Total:10 mins
  • Prep:10 mins
  • Cook:0 mins
  • Servings:24 servings

If you can’t find Old Bay in your local market or prefer to mix up your own spice mixes to keep them fresh-tasting, you can make Old Bay seasoning from scratch. It also allows you to adjust the spice mix to your taste, salt intake, and more. This seasoning is a classic mix of several different spices that is often used to flavor seafood dishes.

Old Bay reportedly has a mix of 18 spices, but you won’t be able to tell the difference between the real thing and this recipe. The spice mix has a complex savory flavor, with bay leaf, celery salt, mustard, and pepper at the forefront. Paprika and various other spices add depth and making this a well-rounded seasoning. If you don’t have every spice listed, make sure you include the most prominent ones and make substitutions sparingly.

This mix will keep about 6 months stored in an airtight container in a cool, dry place. Remember to never store spices near the stove because the heat causes them to lose potency more quickly. Store them in the dark, as sunlight—especially direct sunlight—can affect the flavor as well. And make sure to label any spice or seasoning mix with the name of the mix, the date it was made, and the date it should be discarded. Spice mixes can all look alike when several are stored together.


  • 1 tablespoon ground dried bay leaves
  • 2 teaspoons celery salt
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon ground celery seeds
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice

Steps to Make It

  1. Gather the ingredients.
  2. Combine all ingredients in a mixing bowl and mix thoroughly.
  3. Store in an airtight container in a cool, dry, dark place.

Recipe Variations – You can change the amounts and proportions of the ingredients to your liking:

  • If you like spicy foods, use more of the dry mustard and crushed red pepper flakes.
  • If you are watching your salt intake, replace some of the celery salt with more celery seed.
  • If you prefer a smokier flavor, use smoked paprika and increase the amount.


  • If you are using whole spices, grind them into a fine powder and then measure for this recipe.
  • You can sometimes find ground bay leaf in your supermarket, but you may have to grind it yourself. Be sure to use dried bay leaves, not fresh, because they grind more easily and completely grind to a powder.
  • It will take 15 large bay leaves to result in 1 tablespoon of ground bay leaf. It’s a great way to use those broken bay leaves that are in the container.

How to Use

  • Old Bay seasoning is traditionally used to flavor seafood dishes, but you can use it in a wide variety of ways:
  • Spice rub for fish fillets.
  • Seasoning for low country boil or crab boil.
  • Mix it into mashed potatoes or roasted potatoes.
  • Season chicken breasts or thighs.
  • Spice up pan-fried pork chops.
  • Mix with sour cream to make an appetizer dip.
  • Sprinkle on corn on the cob.

Quick apple strudel

Eliška FormanováI always loved my grandma’s classic apple strudel.. but honestly.. who has the time sometimes….

Ready rolled puff pastry

Grated apples (squeeze the juices out and drink it)

Cinnamon sugar

Raisins or walnuts optional

Roll it, glaze it with egg and bake till golden 180°C

When cold sprinkle with powdered sugar

Sooooo yummy and soooooo quick !


Silliness – Silly Q&A – Question: Why did the mechanic sleep under the car? He wanted to wake up oily in the morning.

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