The shop is closed on Tuesday/Wednesday. Winter hours are 1pm-5pm Thursday through Monday (although we’re often here, later). Featured photo by Ken Gagne.
Mostly cloudy…. well…. foggy… which it’s been most of the day 44F, wind at 0-8 mph and gusting, AQI 39-73, UV1. Chance of rain 51% today and 75% tonight. Rain is due to roll in during the late afternoon and make tomorrow night wet. Wednesday ought to be dry, but count on rain or showers from then.
Yesterday was another of the “just went” days. I had a lot of writing to do, and quite a bit of paperwork, but at around 5:30, I switched gears to doing some cooking.
We did have a couple people in shopping, one asking for bags of shells. I’m going to have to stock in some more because a family right before Thanksgiving cleaned me out! …and of course, the ones that I had before are out of stock. 🙂 Well, I’ll find something.
I got a batch of the twice-baked potatoes done and we have 2 more meals worth set up and a box of the filling, which ought to do at least 2 more. Tempus made bread during the evening. He fed me one when I got up to do this.
Today I’m hoping that he’ll get to sleep in a little. I’ll probably be up at my usual time, since I’m more caught up than he is. I have plants to deal with, quite a lot of starts are waiting from when I ran into the jade plant and knocked a lot of leaves off.
Today’s plant is Field or Scouring Rush Horsetail http://en.wikipedia.org/wiki/Field_horsetail,http://en.wikipedia.org/wiki/EquisetumThe darned things are next to impossible to get rid of, although they’re fascinating in construction and growth habit. In Oregon they’re a noxious weed, since, while the plants have been used as a poverty food (early spring) they can be toxic to grazing animals and are dangerous to people who retain fluid, although the Romans used it both as a tea and a thickening powder. It can be used as a polish and a dye. Horsetail –Feminine, Saturn, Earth, This is best used in fertility mixtures, sachets, amulets, etc. Place in the bedroom for help in conception. Whistles made of horsetail stems are used in snake charming.
Today’s Feast is that of Neith, creation goddess and mother in Egypt. She also was goddess of warriors and weaving and all kinds of other things…. More here: http://en.wikipedia.org/wiki/Neith
The shop is closed on Tuesday/Wednesday. 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 email@example.com 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 12/14 at 8:17am. 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 12/9 at 11:17pm.
After their close pass yesterday afternoon, the Moon and asteroid 4 Vesta are already 5° apart early this morning. The pair rises in Leo around local midnight and straddles the invisible line connecting Iota (ι) and Sigma (σ) Leonis, creating the Lion’s back leg. Vesta, between magnitude 7 and 8, should be visible with binoculars or a small scope, but might be a bit tricky to find with the Moon so close. Alternatively, you can simply come back to the Lion’s hindquarters in a day or two, when the Moon will have moved on and Vesta is easier to spot.
Also on your must-see list should be the Leo Triplet, comprising M65, M66, and NGC 3628. These three interacting spiral galaxies lie midway between Chertan (Theta [θ] Leonis) and Iota, and all fall within a 1° field of view. Again, if you’re having trouble seeing these galaxies’ fuzzy glow, simply return to the region for a bit later in the week, when the Moon’s light won’t interfere.
As the stars come out, the Cassiopeia W pattern stands on end (its fainter end) very high in the northeast. Watch Cas turn around to become a flattened M, higher in the north, later in the evening.
Algol should be at minimum light for a couple hours centered on 4:32 p.m. PST.
Venus (magnitude –3.9, in Libra) shines low in the southeast during dawn as the “Morning Star.” It’s a little lower every week. Very high above Venus, and perhaps a bit left depending on your latitude, shines Arcturus, pale yellow-orange. Look for fainter Spica less far to Venus’s upper right.
Old Farmer’s Almanac October Sky Map – https://www.almanac.com/night-sky-october
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
Goddess Month of Astrea runs from 11/28 – 12/25
Celtic Tree Month of Ruis/Elder Nov 25 – Dec 22 – Ruis – (RWEESH)
Chiron (12/12) Uranus (1/14/21) Retrograde
Color – Scarlet
Moon in Virgo enters Libra at 4:01pm.
©2020 M. Bartlett, Some parts separately copyright
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
Meaning: End of a cycle or problem.
to study this month Straif – Blackthorn Ogam letter correspondences
Letter: SS, Z, ST
Meaning: Resentment; Confusion; Refusing to see the truth
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Tu 8 High 6:49 AM 7.2 7:40 AM Rise 12:06 AM 52
~ 8 Low 1:01 PM 2.9 4:37 PM Set 1:26 PM
~ 8 High 6:27 PM 6.2
Affirmation/Thought for the Day – The wildflowers of happiness are often found in the woods of difficulty.
Journal Prompt – What is? – What is a secret about you?
~ I feel that the greatest reward for doing is the opportunity to do more. – Jonas Salk (1914-1995) US microbiologist
~ No person was ever wise by chance. – Seneca
~ Forget injuries, never forget kindnesses. – Confucius
~ I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes. – e. e. cummings (1894-1962) u. s. poet
My glass is filled, my pipe is lit,
My den is all a cosy glow;
And snug before the fire I sit,
And wait to feel the old year go. – Robert W. Service (1874–1958)
Pasty Recipe Spell – December 6th, 2006 – Color of the day: White – Incense of the day: Sandalwood
Ancient people gathered as much food as possible so it would last them throughout the long winter months. Hearty food was often served in Celtic countries in the winter. This included oatmeal with butter and milk, soft cheeses, root vegetables, nuts and berries, bread, and dried or salted fish and meat. In later times, pasties or pastry pies were served. These consisted of baked dough toasted around a meat, fish, or vegetable filling. These were so popular that it was said the devil would not come to Cornwall for fear of being put into a pie! Here is a recipe for traditional pies to share at your winter rites and ceremonies. Combine one pound of flour with a half pound of butter, three eggs, and hot water. Roll out the dough on a board three times. Then cut it into six-inch circles, place the filling in the center of the circles, and fold them over to make a half moon shapes. Cook at 350 degrees until they are golden. By: Sharynne NicMhacha
[Anja’s note – I’ve made these as a take-home lunch for those who have long drives. A cheese-ham filling or barley & sausage travel well and are yummy hot or cold. Cheese & broccoli with waterchestnuts works for those who don’t want meat. It sounds strange, but ham and left-over sweet potatoes is delicious, even if you baked ‘em with marshmallows! Cook any meats and drain well first, because any grease in the filling will make a strange texture.]
Irish Lamb Stew
- 1 boneless leg of lamb, about 2 pounds
- 3 tablespoons of oil
- 2 medium onions, chopped
- 1 clove of garlic, minced
- 1 tablespoons flour
- 2 cups beef or vegetable stock
- 1 teaspoon salt
- Black pepper to taste
- ¼ teaspoon rosemary
- 1 bay leaf
- 1 pound of potatoes, cut into pieces
- 6 carrots, sliced
- 1 pound frozen peas
- (for a more traditional stew, add 3 large turnips, cut into bit size pieces, 2 cups of cabbage and ¼ cup of cream)
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour and stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips & cabbage (if desired). Cook 30 minutes longer Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. Add cream at the end, if desired (this gives a nice, thick and creamy stew body.
Holiday Shrimp Scampi By Zola Gorgon – Serves 4 – This dish can be served anytime, but the red and green elements really play up a Christmas theme. It’s simple and elegant and really FAST. You can make this in just a few minutes to really impress your guests.
- 12 jumbo shrimp (Peeled and deveined. Leave their tails on if you want to be fancy.)
- 1 bunch of green onions, diced thinly, with some of the green parts
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 cup chopped fresh Italian parsley
- 3/4 cup butter
- 1/2 cup dry white wine
- 2 Tbl lemon juice
- Melt the butter in a large sauté pan. At the same time, add the green onions, the red and green pepper and the parsley. Sauté on Medium heat until the onions are tender and the green and red peppers have loosened up a bit but still have bite to them.
- Add the shrimp. Cook the large shrimp until they are no longer opaque in the middle. This should take about 3 minutes. They will curl in the process.
- Take the shrimp out of the pan with a tongs and set them on the serving plates 3 to a plate. Balance the third one up against the other two to give your presentation depth. Add the white wine to the skillet and turn it on Medium High so it boils. Boil down the mixture for 1 full minute and add the lemon juice.
- Now spoon this sauce over the shrimp and Voilà!
Apple Juice Roast
- 4 pound boneless Beef Chuck Roast
- 2 tablespoons of butter of shortening
- 1 tablespoon catsup
- ¼ teaspoon pepper
- ¼ teaspoon prepared mustard
- 3 large sweet potatoes*
- 2 medium onions, sliced
- 1 cup apple juice
- 1 teaspoon salt
- ¼ teaspoon thyme leaves
- 1/8 teaspoon basil
- Juice of one lemon (for sweet potatoes)*
- Apple rings for garnish
- Chopped parsley for garnish
NOTE: * Sweet potatoes should be pared and cut into pieces.
- Cook onions in 1 tablespoon of butter or shortening in Dutch oven until tender-crisp and set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat for 15-20 minutes or until browned and seared on all sides. Pierce entire surface of meat with fork.
- Combine apple juice, catsup, salt, pepper, thyme, mustard and basil and add to meat in Dutch oven. Top meat with reserved onions and cook slowly for 2 ½ hours or until almost tender. See cooking note below for cooking options.
- Brush sweet potatoes with lemon juice for brighter colour and add to meat. Continue cooking, covered 30-40 minutes or until meat and potatoes are tender.
- Place meat on a warm place. Sprinkle potatoes with shopped parsley or garnish with apple rings and parsley is desired.
- To make gravy: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.
- Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.
- Gravy may be served in Large Apple that has been scooped out, if desired. Serve gravy over sliced meat.
NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish.
Silliness – Yule Sillies – I know, I know. I know that people say, “It’s the thought that counts, not the gift… but couldn’t people think a little bigger?