Daily Stuff 10-8-21 Bartolomé de las Casas

Hi, folks!

Minus Tide at 9:00 PM of -1.0 feet. The shop opens at 1pm. Summer hours are Thurs-Mon. 1-6pm. Featured photo by Ken Gagne.

Partly cloudy and 42F, wind at 0-4mph and gusting, AQI 8-32, UV3. Chance of rain 24% today and 21% tonight. Today should be mosty cloudy with some sunbreaks in the afternoon. High of 55. There’s a tiny chance of rain later in the day. Tomorrow, partly cloudy, then likely showers starting Saturday evening, late, and going on into Monday afternoon. Tuesday, Thursday and Friday should be dry with possible showers late Tuesday through Wednesday and again on Saturday. 14 firespots! The smoke plume has cleared away, though.

Large Fires

  • Devils Knob Complex Fire – 65% – 70110.05 acres
  • Smith Fire –  42% – 49239 acres
  • Jack Fire –  83% – 24165 acres
  • Rough Patch Complex Fire – 74% – 50409 acres
  • Chaos Fire – 77% – 28840 acres
  • Middle Fork Complex Fire – 75% – 30928.6 acres
  • Gales Fire – 75% – 29356.25 acres
  • Janus Fire – 20% – 24797.8 acres
  • Bull Complex Fire – 30% – 24894 acres

Smaller

  • 6 Rough Patch Tfr Fire – 45% – 7230 acres
  • Little Bend Creek Fire – 89% – 9432 acres

At or nearing containment

  • Cougar Peak Fire – 90% – 91810 acres
  • Big Hamlin Fire – 100% – 19377 acres
  • Near Minky Fire – 97% – 4864 acres
  • Kwis Fire – 100% – 1485 acres

The mini-pots along the railing.

Yesterday was pretty good, overall, despite some kerfluffles. We got some good sleep in the morning, but then rumpusing around to find all the laundry made us a touch late. We had people in as we were getting open, so it’s good we weren’t any later! I think it was 1:08 when I popped out of the car.

Onion and re-growing carrots

In any case, we did have shoppers in. I spent the rest of the early part of the afternoon working on some research into pickling, but then faded enough that I asked Tempus if I could nap, and did. When I woke I had intended to read for awhile, but Tempus went out to do the laundry and came back grumpy, since the laundromat is closing at 4pm for awhile. That was a surprise.

So instead we started working on incense and supplies. He offloaded the shelves and I put stuff on the table, wiped down the containers, combined some, even crunched some pine resin so it would fit into a jar, instead of a plastic bag. The work room is a wreck at the moment, because a bunch of boxes had to get pulled out to work on the stuff, but most of it can go back tomorrow.

Onions and garlic

In Herbs we bagged up various already-made incenses. I have to do headers for them and get them into inventory. I found a partial one and got it finished and one more that I’ll probably work on today. I also started crunching bay leaves in the food processor.

Bunching onion, radish and garlic

We finished a little early, so we spend a few minutes eating marzipan and talking. Linda’s ride showed up as Tempus was trying to finish up a research bit. He took off for the bulk route just a bit after that, once we had closed up. I went in back and got another nap, then started in on this.

The peas are popping up! Whether we get any depends on frosts and sunshine, but they’re possible.

Today we’re hoping for some more good morning sleep, then a good day here at the shop. I’ll be working on headers. He’s got some put-away to do, that I have to be there for, and some cleaning of neglected pieces. I’ll probably go on to work on inventory, and if I get a chance, do a little embroidery. We’ll see. I’m also hoping for pork chops for supper, finally. 🙂

Reflections in Alsea Bay – photo by Beth Kattelman on 9/28/19 Used with permission

Today’s Feast is in honor of not of Columbus, whose legal holiday is somewhere in this vicinity, but of Bartolomé de las Casas. Can we cuss any louder at Columbus? He sounded like such a great hero when I was a kid, but looking at his motives and what came of that…. and he wasn’t the first, by a long way. Not only Erik the Red and Lief Erikson, not only the fishermen who had always gone to the Grand Banks, not just Brendon the Navigator (who is debatable…) but even the Chinese probably got to the Americas before he did! Look up Chinese discovery of America on Wikipedia for the last  http://en.wikipedia.org/wiki/Pre-Columbian_trans-oceanic_contact, but there’s more info on Columbus here:  http://en.wikipedia.org/wiki/Christopher_Columbus I’m celebrating this: http://theoatmeal.com/comics/columbus_day …and here’s a Wiki article: https://en.wikipedia.org/wiki/Bartolom%C3%A9_de_las_Casas

Pacific AsterSymphyotrichum chilense, is one form of aster that grows in the PNW.   http://en.wikipedia.org/wiki/Symphyotrichum_chilense  China Asters are the ones grown in gardens and are the common garden aster that Cunningham references:  http://en.wikipedia.org/wiki/Callistephus_chinensis in his Encyclopedia of Magical Herbs. Feminine, Venus, Water – The aster was sacred to the gods and used on altars in many religious paths. It is often used in love sachets or carry the bloom to win love. You can also grow them in your garden to draw love to you! …and here is an article on the whole family which includes sunflowers, chrysanthemums, yarrow and cone-flower!  http://en.wikipedia.org/wiki/Asteraceae

The shop opens at 1pm. Summer hours are Thurs-Mon. 1-6pm. For appointments contact us at 541-563-7154, anjasnihova@yahoo.com, on Facebook or here on the blog, or just leave a note on the door!

Love & Light,
Anja

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Today’s Astro & Calendar

Moon in Scorpio

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 10/20 at 7:57am. Diana’s Bow – On the 3rd day after the new moon you can (weather permitting) see the tiny crescent in the sky, the New Moon holding the Old Moon in her arms. Begin on your goals for the next month. A good time for job interviews or starting a project. Take a concrete step! God/dess aspect: Daughter/Son/Innocence – Associated God/dess: Vesta, Horus. Phase ends on 10/10 at 4:05pm.

Crescent Moon on 5/17/18

Spot Venus low in the southwest as early in twilight as you can. Then look lower right of it by some 12° (about a fist at arm’s length) for the thin crescent Moon. Binoculars help. If you find the ideal time of compromise between the sky still being too bright and the Moon sinking too low, you should get a fine view of earthshine dimly lighting the Moon’s nightlands inside the crescent.

And the Moon is at perigee today, so it will appear a trace larger than average: a supercrescent moon. The Moon reaches perigee — the nearest point to Earth in its orbit — at 1:28 P.M. EDT. At that time, it will stand 225,797 miles (363,385 km) from our planet.

Dwarf planet Ceres – The largest object in the main asteroid belt is Ceres. This natural-color view of the dwarf planet comes courtesy of NASA’s Dawn spacecraft, which orbited the world from 2015 to 2018. NASA/JPL-Caltech/UCLA/MPS/DLR/IDA

A second dwarf planet — this time 1 Ceres — reaches its stationary point this week. Magnitude 8 Ceres is stationary at 3 P.M. EDT, located in Taurus, which rises late this evening. Today, Ceres sits nearly 2.2° east of Aldebaran, the Bull’s brightest star. Like Antares, Aldebaran is a red giant star whose crimson hue is unmistakable.

NGC 1647 by K Schneider

Ceres is also 3° south of the open cluster NGC 1647, which contains about 90 suns at a distance of nearly 1,800 light-years. You can see this loose collection of stars with binoculars or a small scope — in fact, lower power is better for seeing more of this cluster, which spreads out over about 45′.

Mercury and Mars are out of sight in conjunction with the Sun.

Runic half-month of Gebo/ Gyfu – Sept 28-Oct 12 – Gyfu represents the unity that a gift brings between the donor & recipient. It is a time of unification, both between members of society and between the human and divine. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 102

NIGHT SKY FOR OCTOBER 2021 – BRIGHT PLANETS AND METEOR SHOWERS – https://www.almanac.com/night-sky-october
NIGHT SKY MAP FOR OCTOBER 2021: CONSTELLATIONS, THEN AND NOW – STARGAZING FOR THE OCTOBER NIGHT SKY – https://www.almanac.com/night-sky-map-october-constellations-then-and-now

Goddess Month of Hathor runs from 10/3 – 10/30
Celtic Tree Month of Gort/Ivy  Sep 30 – Oct 27
Pluto (10/6), Saturn (10/10), Mercury 10/18, Jupiter (10/18), Neptune (12/1) Chiron (12/19), Uranus (1/18/22) Retrograde
Color – Coral
Planting 10/7&8

©2021 M. Bartlett, Some parts separately copyright

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Celtic Tree Month of Gort/Ivy  Sep 30 – Oct 27 – Gort – (GORT), ivy – Ivy (Hedera helix L.) is also a vine, growing to 30 m (100 feet) long in beech woods and around human habitations, where it is widely planted as a ground cover. Ivy produces greenish flowers before Samhain on short, vertical shrubby branches. The leaves of these flowering branches lack the characteristic lobes of the leaves of the rest of the plant. Like holly, ivy is evergreen, its dark green leaves striking in the bare forests of midwinter. Ivy is widely cultivated in North America. It is a member of the Ginseng family (Araliaceae).

Gort – Ivy Ogam letter correspondences
Month: September
Color: Sky Blue
Class: Chieftain
Letter: G
Meaning: Take time to soul search or you will maake a wrong decision.

to study this month Uilleand – Honeysuckle Ogam letter correspondences
Month: None
Color: Yellow-white
Class: Peasant
Letter: P, PE, UI
Meaning: Proceed with caution.

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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
F    8     High   2:23 AM     7.5   7:23 AM    Rise 10:06 AM      2
~     8      Low   8:14 AM     1.2   6:44 PM     Set  8:13 PM
~     8     High   2:15 PM     8.7
~     8      Low   9:00 PM    -1.0

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Affirmation/Thought for the Day – My life reflects good, and only good is reflected back at me.

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Journal Prompt – What is? – What is the best thing and the worst thing that happened to you this week?

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Quotes

~   Fear is the absence of Understanding. – SanDanYi
~   On a ten-point scale, if I am at level two in any field, and desire to move to level five, I just first take the step toward level three. “A thousand-mile journey begins with the first step” and can only be taken one step at a time. Principles of Growth and Change
~   All the perplexities, confusion and distress in America arise, not from defects in their Constitution or Confederation, not from want of honor or virtue, so much as from the downright ignorance of the nature of coin, credit and circulation. – John Adams (1735-1826) US President (2)
~   Going to church doesn’t make you a Christian any more than standing in a garage makes you a car. – G. K. Chesterton

A Little Elf

A little elf 
Sat in a tree 
Painting leaves 
To throw at me.

Leaves of yellow 
And leaves of red 
Came tumbling down 
About my head. – Anon.

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Samhain Magick – Recipes

A Feast for the Living and the Dead: Traditional Day of the Dead Food and Drink – Posted by Sarah Menkedick on October 26, 2010 at 9:41am

Beautiful squash! When the squat, fat, brown calabazas begin appearing in the market, you know it’s time for the Day of the Dead. Here in Oaxaca, the calabazas – fatter, shorter, green-brown Mexican versions of pumpkins – started appearing about a week ago, alongside blinding orange marigolds (also known as /la flor de muertos/, the flower of the dead), heaping piles of chocolate, and the characteristic bread of the dead with its rich yellow hue and a little sugar skull on top.

With Dia de los Muertos just around the corner, Mexicans are preparing altars, planning fiestas, and most importantly, cooking. The traditional food surrounding Dia de los Muertos tends to be sweet, the kind of indulgent and luxurious treat that would entice a soul to return for a few days to its earthbound home. Muertos is all about indulgence, wooing the dead back to their families by way of food. The idea is that families will build altars to their dead relatives, decorating these altars with the dishes and drinks that their relatives loved.

The living can also indulge, celebrating the holiday by way of traditional food and drink. Not surprisingly, many Day of the Dead recipes revolve around pumpkin. In what might be the most popular Day of the Dead drink, pumpkin flesh is boiled, blended, and then heated with milk, brown sugar, cinnamon, and the slightest dash of pepper or anise to make atole de calabaza, or pumpkin atole. The result is a creamy, comforting fall drink that goes well with tamales and mola, year-round Mexican staples which most Mexicans indulge in around the Day of the Dead holiday.

Dulce de calabaza

Pumpkin is also used to make dulce de calabaza, (often translated as “pumpkin candy”)  soft, crystallized pumpkin flesh cooked in brown sugar with slight hints of orange or lime . The process involved in making it can be simple or intensive, depending on how you’d like the end product to turn out. For a hands-off approach, boil the flesh of a whole pumpkin in just enough water to cover it, with either a cup of orange juice or the skin of an orange or mandarin, several cinnamon sticks, a touch of vanilla and several cones of piloncillo, a condensed Mexican version of brown sugar. Let the mixture boil for several hours until the liquid develops a syrupy texture, and then let it cool. With a dash of brown sugar on the top, it’s ready to eat. The intensive version involves soaking the pumpkin overnight in lime water, draining it, washing it, boiling it, coating it with sugar, and baking it.

Pan de Muertos

The most important Day of the Dead food is the pan de muertos or, rather ominously, the bread of the dead. This is a bread that is at once dense and light; it contains the weight of eggs, butter, and sometimes, shortening, but it maintains the flaky, fluffy quality of a good soft roll. The bread is called pan de yema at other times of the year, meaning “yolk bread”. It is made with four or more eggs and has a deep yellow color. What distinguishes pan de muertos from pan de yema is décor. Pan de muertos is often shaped into the figure of a skull, and long pieces of the dough are pressed into the top of the bread to resemble bones.

Sugar skulls

Mexicans do not share the same qualms as Americans in playing with and embracing the idea of death, and nowhere is this more evident than during the Day of the Dead. The food, drink, and fiesta are meant not to fend off death but to welcome it. Sugar skulls, easily sculpted from a mixture of powdered and granulated sugar, water, and meringue powder, adorn altars where glasses of pulque (a traditional liquor made of fermented corn), photographs, marigolds and the preferred treats of the dead are piled. The effect is one that makes you want to give in to the fiesta, eat a big plate of mole, have a glass, and another, and another, of mezcal, and spend the night in the graveyard dipping pan de muertos in a steaming cup of pumpkin atole.

Simple Dulce de Calabaza Recipe

  • 1 medium pumpkin
  • 1 dried mandarin/orange/lime peel
  • 1-3 cinnamon sticks
  • 4 piloncillo cones
  • sugar to taste

Directions: Cut the pumpkin into wedges. You can leave the skin and the seeds or remove them; it’s up to you. Traditionally, dulce de calabaza in Mexico is made with the seeds and skin intact. Leaving them, in my opinion, makes for a more aesthetically appealing wedge of pumpkin, but taking them out won’t drastically change the recipe. Cover the pumpkin with water and set it to boil. Once it begins boiling, add the dried peel of your choice, the piloncillo cones, and the cinnamon sticks. You can add as many sticks as you’d like to increase the cinnamon flavor. I love cinnamon, but if you’d prefer just a hint than maybe you’d choose to add a half-stick here. You can also add a touch of star anise and/or cloves as compliments. Bring the boil down to a simmer, and stir every 5 to 10 minutes to ensure the pumpkin is absorbing the ingredients. When the pumpkin has turned a rich brown and the water has taken on a syrupy consistency, the dulce de calabaza is almost finished. When you take it out of the pot, it should be soft and sticky, and the water should be a thick syrup. Leave it to cool for 5 or 10 minutes. You can eat it warm or at room temperature.

Pan de Muertos Recipe

  • 5 cups of flour
  • 1 cup of lukewarm water
  • 8 spoonfuls of yeast
  • 5 egg yolks
  • 5 eggs
  • 2 sticks of butter
  • 1 cup of sugar
  • 3 spoonfuls of orange or lemon essence
  • 2 eggs for glazing
  • A pinch of salt
  • Sugar for sprinkling on top

Directions: Preheat oven to 200 degrees. Mix four spoonfuls of yeast with the cup of lukewarm water. Add a cup and a half of flour and knead until the mixture forms a small ball. Let sit for around 15 minutes or until the ball is double its original size. Sift flour, sugar and salt. Add eggs, yolks, butter, and orange essence, and knead well. Add the remaining yeast and the small ball of dough to the egg and butter mixture, and knead well. Set aside for one hour in a lukewarm area. Knead again and form the bread into loaves of your desired size. Set aside strips of dough to use for decoration. Beat the two remaining eggs and use them to glaze the loaves. Stick the strips of dough cross-wise atop the loaves, using the eggs as a glaze. Sprinkle with sugar. Bake for 40 or 50 minutes.

Pumpkin Atole Recipe

  • 1 medium-sized pumpkin
  • 1-2 cups of brown sugar, or 1-2 piloncillo cones
  • 1 quart of milk
  • cinnamon sticks
  • pinch of star anise

Directions: Cut the pumpkin into wedges and remove the seeds. Boil with cinnamon sticks until soft. Remove the skin if desired. Blend the pumpkin until creamy. Boil it again, this time adding the quart of milk (you can add more or less to make a thinner or thicker atole), the brown sugar (again, you can vary according to your desired level of sweetness) and the pinch of star anise. Boil on low heat until the mixture is thoroughly combined. Serve with a cinnamon stick as a garnish. To learn more about the Day of the Dead, see Wikipedia’s very informative article

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Silliness – Working Man Blues – Next was a job in a shoe factory; I tried but I …just didn’t fit in.

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