Daily Stuff 11-24-20 St John of the Cross

Hi, folks!

The shop is closed on Tuesday/Wednesday.Winter hours are 1pm-5pm Thursday through Monday (although we’re often here, later). We will be closed for Thanksgiving on 11/26. Featured photo by Johanna Sparrow.

Overcast and the wind is lazy,makes it feel colder. 42F, wind at 1-7mph and gusting, AQI 14-43, UV1. Chance of rain 80% today and tonight. We’re under a HIGH SURF ADVISORY from 10pm tonight through 4am on Thursday, and a SMALL CRAFT ADVISORY through 6pm tonight. Iow, the wind and rain should start around noon and build until 3pm. We’re looking at a possible 2/3 of an inch! Wednesday looks messy, too. Thursday through Sunday afternoon should be dry, and then 24 hours of showers and back to dry.

Yesterday I got the shop open, but Tempus was right behind me and got the flags before 1pm. I found a bunch of silly youtubes for Amor and sent them and then got to work on computer housekeeping, which I’d been neglecting. I heard from Hatch during the afternoon. He’s working hard, but taking a week to go visit his girlfriend in December.

I whomped through quite a lot and then asked Tempus if he’d had a chance at cleaning up the back. He got going on that and I went back to some more chores. I have to whittle down the number of duplicates of pictures, sheesh!

…and I crashed right around closing time and slept right up until 10:30! We went home and had supper and I got to work on some writing. Tempus helped me find equipment and I got going on dilly beans. I want to have two bottles ready for Thursday, one for dinner and one for Sash to take home. Might try to get another one put up for Josh.

Today I have cookery to accomplish. I want to get as many of the dessert things and sides and nibbles made as I can. I have room in the fridge behind the turkey. …and go look at the article excerpted in the magic section. There are some *interesting* recipes in there.

Seafoam caught in bushes – Photo by Johanna Sparrow, taken on 11/17/20 and used with permission

220px-Zurbarán_St._John_of_the_Cross

Feast day of St John of the Cross – (Starry stapelia, Stapelia radiata, is today’s plant, dedicated to this saint.) This is also the guy that wrote the book, “The Dark Night of the Soul”. He was a poet and a reformer and ended up imprisoned and tortured by fellow monks!

Starry stapelia, Stapelia radiata, is today’s plant, dedicated to this saint.) http://en.wikipedia.org/wiki/Stapelia  this is one weird plant. It gets counted as “witchy” because it’s so strange, but there aren’t any magical uses that I know of.

Stapelia – By Gilbert8888, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=589450

Stapelia – From Wikipedia, the free encyclopedia, Carrion flowers – Kingdom: Plantae, Clade: Tracheophytes, Clade: Angiosperms, Clade: Eudicots, Clade: Asterids, Order: Gentianales, Family: Apocynaceae, Subfamily: Asclepiadoideae, Tribe: Ceropegieae, Genus: Stapelia L., Type species Stapelia hirsute L.

Stapelia is a genus of low-growing, spineless, stem succulent plants, predominantly from South Africa with a few from other parts of Africa. Several Asian and Latin American species were formerly included but they have all now been transferred to other genera. The flowers of certain species, most notably Stapelia gigantea, can reach 41 cm (16 inches) in diameter when fully open. Most Stapelia flowers are visibly hairy and generate the odour of rotten flesh when they bloom.

Description – The hairy, oddly textured and coloured appearance of many Stapelia flowers has been claimed to resemble that of rotting meat, and this, coupled with their odour, has earned the most commonly grown members of the genus Stapelia the common name of carrion flowers. A notable exception is the sweetly scented Stapelia flavopurpurea. Such odours serve to attract various specialist pollinators including, in the case of carrion-scented blooms, blow flies of the dipteran family Calliphoridae. They frequently lay eggs around the coronae of Stapelia flowers, convinced by the plants’ deception.

Cultivation – A handful of species are commonly cultivated as pot plants and are even used as rockery plants in countries where the climate permits. Stapelia are good container plants and can grow well under full sun and light to moderate watering. They should be planted in well-drained compost as the stems are prone to rotting if kept moist for long.

The shop is closed on Tuesday/Wednesday.Winter hours are 1pm-5pm Thursday through Monday (although we’re often here, later). We will be closed for Thanksgiving on 11/26. 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,
Anja

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Today’s Astro & Calendar

Waxing Moon Magick – The waxing moon is for constructive magick, such as love, wealth, success, courage, friendship, luck or healthy, protection, divination. Any working that needs extra power, such as help finding a new job or healings for serious conditions, can be done now. Also, love, knowledge, legal undertakings, money and dreams. Phase ends at the Tide Change on 11/30 at 1:30am. Waxing Gibbous Moon – From seven to fourteen days after the new moon. For spells that need concentrated work over a ¼ moon cycle this is the best time for constructive workings. Aim to do the last working on the day of the Full moon, before the turn. Keywords for the Gibbous phase are: analyze, prepare, trust. It is the time in a cycle to process the results of the actions taken during the First Quarter. During this phase you are gathering information. Give up making judgments; it will only lead to worry. Your knowledge is incomplete. Laugh. Analyze and filter. LOOK WITHIN. God/dess aspect: Maiden/Youth, but in the uncommitted phase, the Warriors – Associated God/desses: Dion, Dionysius, Venus, Thor. Phase ends at the Full on 11/28 at 1:30pm.

Last week on the morning of November 13th, Gianluca Masi shot this image of Venus, the crescent Moon, Spica and low Mercury from his balcony in Rome. Click here for full view. Writes Masi, “Enjoying this really mitigated the sad feeling of these months. ‘Breathing’ the beauty, the vastness of space made my start of the day simply amazing. Of course, the Moon (with its earthshine) and Venus were shining so beautifully paired, but later Mercury joined the show.”
This week the Moon is gone, you’ll now find Spica to Venus’s upper right, and Mercury will be even lower.

Starting an hour before sunrise, both Mercury and Venus should be easy to spot in the brightening sky. Mercury, just rising among the stars of Libra, is an easy magnitude –0.7. Venus is impossible to miss at magnitude –4. It’s sitting less than 2° from magnitude 4 Kappa (κ) Virginis and is now 10° due east of bright Spica. Through a telescope, Mercury appears 90 percent illuminated and 5″ across. It is just 0.5° from Nu (ν) Librae, whose dim, magnitude 5 glow will fade quickly as dawn approaches. Venus is a much larger 12″ across, with a disk that’s 87 percent lit. See how long you can follow the planets into the morning sky, but take care — stop using any optical equipment, including binoculars, at least several minutes before sunrise to avoid accidentally damaging your eyes.

The waning gibbous Moon passes 5° below Mars on Wednesday the 25th. (The Moon here is drawn about three times its actual apparent size.)

Mars shines about a fist-width to the upper left of the waxing gibbous Moon this evening, as shown above. Mars has lost two thirds of the brightness it displayed around opposition in early October. But at magnitude –1.4 it’s still as bright as Sirius, which will be up and shining low in the southeast after midnight. At that time, Mars will be very high in the southwest.

This whole giant pattern was named “the Andromegasus Dipper” by the late Sky & Telescope columnist George Lovi and is shaped sort of like a giant Little Dipper with an extra-big bowl

Around 8 p.m. the Great Square of Pegasus stands level very high toward the south (straight overhead if you’re as far south as Miami). Its right (western) edge points very far down toward Fomalhaut. Its eastern edge points less directly toward Beta Ceti, less far down. Now descending farther: If you have a very good view down to the south horizon, and if you’re not much farther north than latitude 40° (roughly Denver, New York, or Madrid), picture an equilateral triangle with Fomalhaut and Beta Ceti as its top two corners. Near where the third corner would be (a bit to the right of that point) is Alpha Phoenicis, or Ankaa, in the constellation Phoenix. It’s magnitude 2.4, not very bright but the brightest thing in its area. It has a yellow-orange tint; binoculars help confirm this. Have you seen anything of the constellation Phoenix before?

Uranus (magnitude 5.7, in Aries) is high in the east in early evening, about 22° east (lower left) 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 smallish telescope with sharp optics.
And while you’re there, find the 9th-magnitude asteroid 8 Flora about 11° away. See Bob King’s Tiny Asteroid Flora and Mighty Uranus Team Up, with finder charts and more about both. Finder charts for Uranus and Neptune.

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

Runic half month of Naudhiz/ Nyd /Nauthiz – November 13- 27 – Need-fire – Time to prepare for winter. Consciousness is the Necessity. “That which does not destroy me makes me stronger.” – Nietzsche Runic half-month of Isa/ Is November 28-12 Literally, ‘ice’: a static period. The time of waiting before birth. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, 1992

Moon in Pisces enters Aries at 7:05am.

Goddess Month of Cailleach/Samhain runs from 10/31 to 11/27
Goddess Month of Astrea runs from 11/28 – 12/25
Celtic Tree Month of Ngetal/Reed  Oct 28 – Nov 24 – nGéadal – (NYEH-dl)
Celtic Tree Month of Ruis/Elder  Nov 25 – Dec 22 – Ruis – (RWEESH),

Neptune (11/28), Chiron (12/12) Uranus (1/14/21) Retrograde

Color – Scarlet

©2020 M. Bartlett, Some parts separately copyright

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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

Ruis/Elder  Nov 25 – Dec 22 – Ruis – (RWEESH), elder – Celtic tree month of Ruis (Elder) commences (Nov 25 – Dec 22) – Like other Iron Age Europeans, the Celts were a polytheistic people prior to their conversion to (Celtic) Christianity. The Celts divided the year into 13 lunar cycles (months or moons). These were linked to specific sacred trees which gave each moon its name. Today commences the Celtic tree month of Elder.


Elder or Elderberry (Sambucus) is a genus of fast-growing shrubs or small trees in the family Caprifoliaceae. They bear bunches of small white or cream coloured flowers in the Spring, that are followed by bunches of small red, bluish or black berries. The berries are a very valuable food resource for many birds. Common North American species include American Elder, Sambucus canadensis, in the east, and Blueberry Elder, Sambucus glauca, in the west; both have blue-black berries. The common European species is the Common or Black Elder, Sambucus nigra, with black berries.

The common elder (Sambucus nigra L.) is a shrub growing to 10 m (33 feet) in damp clearings, along the edge of woods, and especially near habitations. Elders are grown for their blackish berries, which are used for preserves and wine. The leaf scars have the shape of a crescent moon. Elder branches have a broad spongy pith in their centers, much like the marrow of long bones, and an elder branch stripped of its bark is very bone-like. The red elder (S. racemosa L.) is a similar plant at higher elevations; it grows to 5 m (15 feet). Red elder extends its native range to northern North America, and it is cultivated along with other native species, but common elders are seldom seen in cultivation. Elders are in the Honeysuckle family (Caprifoliaceae).

Ruis – Elder Ogam letter correspondences
Month: Makeup days of the thirteenth Moon
Color: Red
Class: Shrub
Letter: R
Meaning: End of a cycle or problem.

to study this month Straif – Blackthorn Ogam letter correspondences
Month: None
Color: Purple
Class: Chieftain
Letter: SS, Z, ST
Meaning: Resentment; Confusion; Refusing to see the truth

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Tides for Alsea Bay
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Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time    Feet     Sunset                                    Visible
Tu  24      Low   1:54 AM     1.5   7:25 AM     Set  1:36 AM      65
~    24     High   8:33 AM     7.2   4:41 PM    Rise  2:35 PM
~    24      Low   3:02 PM     2.3
~    24     High   8:38 PM     5.9

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Affirmation/Thought for the Day – Blessed is she who has learned to laugh at herself, for she shall never cease to be entertained.

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Journal Prompt – Wiki – If somebody makes a mess, who cleans it up?

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Quotes

~   This is the sort of little-boy, stamp your foot stuff which comes from a financial yuppie when you shoe him into parliament.  – Paul Keating on Liberal Party leader John Hewson
~   We will be rejecting the opportunist claptrap coming from the Opposition. – Paul Keating
~   Let us touch the dying, the poor, the lonely and the unwanted according to the graces we have received and let us not be ashamed or slow to do the humble work. – Mother Teresa
~   Don’t like your life path? Grab the tiller and steer. You’re the captain of your ship. – Kerr Cuhulain

A SUNSET IN NOVEMBER

It came at last, I know not how it came,
A clouded fire showed smoldering in the west,
Faded and seemed extinguished. Overhead
The massy clouds, like giants out of dreams
Uneasily awaking, rolled apart,
Closed, wavered, opened, with a sudden gleam
Of silvery edges . and then all was changed.
Upsprang the breeze, the waves, the branches sprang ;
The brown leaves quivered and went by like birds ;

The smoldering clouds about the western hills
Upblown rose huddling, and let me see the sun
Red, rayless, half-consumed beyond the earth
Slow drawing backward ; while around his place
And over him increasing, the new light
Burnt red, intense and glowing, here and there
Veiled with a restless vapor that arose
Confused and formless, like a fiery smoke.

Lower he sank ; o’erhead the parted clouds
Lightened and thinned, and stretching them in flight,
Flushed and grew crimson ; while beyond the lake
Joyous with gold and purple, and beyond
The feathery outlines of the purpling hills,
The open west ‘neath mingling green and blue
Was one transparent river of bright gold
That northward slowly paling many a mile,
Round crimson islands and past rosy shores,
Streamed silent, waveless, to where side by side
A nestling cluster of round little clouds
Bloomed opalescent in clear amber air.  – ROBERT KELLEY WEEKS.

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Thanksgiving Magick – Seven Native American Chefs Share Thanksgiving Recipes – November 23rd, 2020, 10:30AM / BY Dennis Zotigh (Edited down for space, one chef, 3 recipes….for full article, which is *fascinating*, go to https://www.smithsonianmag.com/blogs/national-museum-american-indian/2020/11/23/native-chefs-thanksgiving-recipes/

Chef Javier Kaulaity (Kiowa): Aye’gaw’pehn’kee’tso’aye (braised buffalo) with aye’gkoon (masa polenta) and savory pumpkin

Braised buffalo

4 1/2 pounds bison whole rib eye roast (or as a substitution, beef chuck roast)
Olive oil for browning the meat
1 1/2 onions, chopped
3 cups beef broth
2 cups water
4 tablespoons New Mexico chile powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon rosemary
2 tablespoons paprika
3 tablespoons salt
2 tablespoons black pepper, ground or whole peppercorns
10 garlic cloves

Preheat the oven to 350° or your preferred temperature for braising. Cut the bison (or beef) into large chunks. You may ask your butcher to do this!

Heat olive oil in a skillet over high heat and brown the bison chunks. Then remove them and set them aside. Sauté the onions in the same skillet until they are fully cooked (translucent).

Using a Dutch oven, begin placing all the ingredients together, adding the meat, onions, broth, and water, then stirring in the herbs and spices. Place the pot onto the cooktop and bring it to a boil, then cover it and place in the oven at 350 to 375° for 2 hours or until the meat is fully cooked and tender enough to pull apart with a fork.

Remove the meat. Strain the braising liquid through cheesecloth to create a nice smooth sauce and set 1 cup aside for the masa polenta. If the sauce has reduced a little too much, add more water and beef stock.

Note: If you don’t have a Dutch oven you can always substitute a large, heavy casserole dish covered with aluminum foil. Bake longer and at a lower temperature—270° for 5 hours. The buffalo will come out still yummy and deliciously succulent

Masa polenta

2 cups masa or corn meal
Water (see instructions)
1/2 cup yellow onion, diced
1/2 cup red bell peppers, diced
1 or 2 cloves garlic, minced
Salt and pepper to taste
4 tablespoons butter
1/4 cup grated Parmesan cheese
Note: For firm polenta use 3 1/2 cups water; for soft polenta use 4 3/4 cups water.

Using a large skillet over medium high heat, begin sautéing the onions. Add the red bell peppers. When the onions become translucent and the peppers begin to soften, add the garlic and continue to sauté, mixing the vegetables.

Add water and braised bison (or beef) renderings. Bring to a simmer or light boil. Add salt and pepper. The broth renderings are already seasoned, so be careful not to over-salt.

Pour masa slowly into the water, stirring with a wire whisk. Continue stirring as the mixture thickens, 2 to 3 minutes.

Turn heat to low and cook for at least 25 minutes, stirring every 5 or 6 minutes. When the masa polenta is thickened to your preference, stir in the parmesan. If the polenta becomes too thick, thin it with more water or broth, stir well, and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.

Put a spoonful on a plate, let it cool, then taste. Make sure are the grains of masa are smooth, like the texture you’d taste in a tamale. Add salt and pepper to taste.

For firm masa polenta, use the smaller measure of the water. Pour the cooked polenta into a square baking dish. Smooth it, let it cool, and cut it into squares; or use a biscuit cutter or plastic cup to cut it into circles. Heat butter in a sauté pan and give your polenta shapes a quick sear on both sides until golden brown!

Savory pumpkin

1 small pumpkin or large butternut squash, peeled cut and diced in 1-inch cubes, then rinsed
6 green onion stalks about 2 inches long, cleaned and without roots, chopped long ways into ruffles
1/2 cup red bell peppers, chopped and diced
1/2 cup red onion, chopped and diced
4 tablespoons butter
2 teaspoons olive oil
2 teaspoons salt
Freshly ground pepper, about 4 turns
1 teaspoon cinnamon
3 tablespoons brown sugar, optional (you may also use honey)
2 garlic cloves, minced
1/3 cup water

Prepare the pumpkin and other vegetables.

In a skillet over medium high heat, melt the oil and butter. Add diced onions, ruffly chopped green onions, red bell peppers, and garlic and sauté, stirring constantly. Add the rinsed cubed pumpkin pieces and sauté, flipping the pumpkin over as you add salt, pepper, and cinnamon.

Add water, bring to a simmer, and reduce heat. When the pumpkin is cooked al dente, add brown sugar and continue to simmer until a light syrup forms and pumpkin softens. Let cool.

This gives the dish an amazing sweet and savory flavor that’ll make this dish pop and have your family raving in awe. Or perhaps awwwww. You may also fry bacon with the onion and red bell pepper mixture for big added flavor!

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Silliness – Turkey Leftovers

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