Daily Stuff 7-20-22 Perun’s Day

Hi, folks!

The shop is closed on Tue/Wed. Summer hours are 1-6pm Thurs.-Mon. Featured photo by Jennifer Casey Photography. No Herbs workshop today. Newsletters will be weird over the weekend, since I’ll be out of town!

 [posting at 10pm] It was bright and sunny all afternoon but clouds rolled in by 5pm. 58F, wind at 0-12mph and gusting (12 is the Newport Airport), AQI 20-37, UV8. Chance of rain 9% today and 23% tonight. Forecast – Today(63/54) Cloudy with sunbreaks in the afternoon. Tomorrow(65/52) Mostly cloudy. Fri(65/52)AM clouds. Sat/Sun(66/53) partly cloudy. Mon/Tue(70/55) mostly sunny. Wed/Thu(68/55) partly cloudy. 0 fires/firespots and the smoke plume is off to the east.

Monday night we didn’t get anything done except falling into bed. I was up at midnight, had some supper and set up two bowls of apple muse and ate one, leaving the other for Tempus to eat when he woke. I had crawled back into bed by then. He ate his and came back to bed, waiting for his phone call. Both of us dropped off, but he started awake not long before 2, realizing something must have happened to the call. …and headed out. ….it turned out, (he told me in the morning) that 1/2 a dozen messages and calls had not gone through, so he would have been late if things hadn’t been glitching at the other end. Then, one of the messages was that a large drop at one of the resorts had changed numbers, so once he was done and back in Waldport, he had to drive up Cape Foulweather to fix the problem. ….so he got in at 11…..

I was up again at 2, ate something, drank a lot of water, and started dozing off, so I went back to bed! We finally got up at 5, had coffee and some food and then got ready to head into town. I went outside and checked on some of the plants. Watering *has* to happen today!

I got to my meeting, but the format was changed. It was very frustrating to not be able to hear and have notification sounds going off at full volume…. That finished at about 1/4 to 9, so I started on this.

I have to put my demo stuff together still, and I’m staying over at the shop to do that. I don’t think I’m going to get the newsletters out properly over the weekend. I might just set ’em all up, publish, and then fill in after I get back home. Sorry if they look strange!

Today we’ll hit the farmer’s market on the way home. I want some fruit and veg for the weekend. We’ll go home and sleep and only if I don’t get far enough tonight will the Thursday newsletter get out on time. More likely it’ll come out Thursday morning.

A heron at Sandy Point Park on the Chesapeake Bay in Maryland. Courtesy of the Chesapeake Bay Maritime Museum. Photo by Jennifer Casey Photography

motif plant red huckleberry Vaccinium_parvifolium_0325

Today’s plant is Red Huckleberry, Vaccinium parvifolium, which grows mostly at low to middle elevations in soil enriched by decaying wood and on rotten logs, all over the coast range. It is a deciduous shrub growing to 13 ft tall with a small, edible red to blue-black berry. The local peoples ate, dried, stewed and made sauces from this berry which was one of their staple foods. The bark is a cold remedy. The leaves make a good tea. I make jam of the berries, which also make a tasty tea. Both berries and leaves are good for sore throats, aching teeth and inflamed gums. It’s sometimes used as an ornamental, but it doesn’t take well to getting the roots disturbed. –Feminine, Venus, Water – Carry for luck, health (especially teeth/throat),  to keep away evil and break hexes, Burn to make dreams come true. Dried berries can be used for prosperity magicks. More info and links here:http://en.wikipedia.org/wiki/Vaccinium_parvifolium


In 1969 on this day the first moon landing was made. “”Contact light!” Three seconds later, Eagle landed and Armstrong said “Shutdown.” Aldrin immediately said “Okay, engine stop. ACA – out of detent.” Armstrong acknowledged “Out of detent. Auto” and Aldrin continued “Mode control – both auto. Descent engine command override off. Engine arm – off. 413 is in.” Charles Duke, acting as CAPCOM during the landing phase, acknowledged their landing by saying “We copy you down, Eagle.” Armstrong acknowledged Aldrin’s completion of the post landing checklist with “Engine arm is off.” before responding to Duke with the words, “Houston, Tranquility Base here. The Eagle has landed.” Armstrong’s change of call sign from “Eagle” to “Tranquility Base” confirmed that landing was complete and successful, and Duke mispronounced his reply as he expressed the relief at Mission Control: “Roger, Twan– Tranquility, we copy you on the ground. You got a bunch of guys about to turn blue. We’re breathing again. Thanks a lot.”   http://en.wikipedia.org/wiki/Apollo_11
Where were you during that mission? I was glued to the TV set. My grandparents even let me sleep there on a pile of quilts, although it was more like naps in between the exciting parts. I had my model (that came apart!) of the mission and kept track, putting the appropriate piece on top of the TV cabinet as the mission went on.

magick motif slav Kolovrat Rodnover

Perun’s Day – Cherven (July) 20 – This is the holiday on which the Great God of Thunder, Perun, is celebrated. On this day human sacrifices (the slaying of a man or woman for God), were made on 12th of Cherven (July). At that time, a bull was also sacrificed and people feasted on the animal. The King and the Volvhs organized a spectacular fete with plays and much merry-making. “In the year 6491, the old men would make the decision; ‘Cast lots on a boy and a girl. Destiny will decide who will be sacrificed.’ There was a Varagian Christian who had a son. The lot [for sacrifice] fell on his son.” (From Povest Vremeniih Let [The Tale of Years Past])

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Summer hours are 1-6pm Thurs.-Mon., although we’re often here later as the days get longer. Need something off hours? Give us a call at 541-563-7154 or Facebook message or email at anjasnihova@yahoo.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

Moon in Aries enters Taurus at 11:23pm.

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 7/28 at 10.55am. 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 7/20 at 7:19am. 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 7/23 at 10:55pm.

Last Quarter Moon occurs at 10:19 A.M. EDT. Because the Moon rises after midnight during this phase, it leaves the evening dark enough to observe deep-sky objects.


>>>> Arcturus and <<<<< Vega are about equally far from the zenith in late twilight as the stars come out: Arcturus toward the southwest, Vega toward the east.



Milky Way arching over Mogollon rim in Coconino National Forest just after 9 pm on July 26 2017

If you have a dark enough sky, the Milky Way forms a magnificent arch high across the whole eastern sky after nightfall is complete. It runs all the way from below Cassiopeia in the north-northeast, up and across Cygnus and the Summer Triangle high in the east, and down past the spout of the Sagittarius Teapot and the tail of Scorpius in the south.

SOMETHING’S ODD. – Galaxy group Stephan’s Quintet has been at the focus of a major redshift controversy for years. However, astronomers are certain the galaxy at the lower left is some 10 times closer to us than the others. – NASA/ESA/Hubble SM4 ERO Team

Tonight, let’s try for one recently made famous by the stunning release of the first images from the James Webb Space TelescopeStephan’s Quintet is, as the name implies, a group of five galaxies located in Pegasus. When they were first discovered in 1877, astronomers still had no idea the universe was composed of billions — maybe even trillions — of galaxies. The five members of the group are cataloged as NGC 7317, NGC 7318A, NGC 7318B, NGC 7319, and NGC 7320. They span about 3′ on the sky and the bigger your scope, the better — a 6-inch aperture will net you a singular, clumpy glow, but an 8-incher or larger will start to reveal each individual member. To find the group, look just 4° north-northwest of 3rd-magnitude Matar (Eta [η] Pegasi). The Quintet’s brightest member is NGC 7320, which shines at magnitude 12.5. NGC 7318A and NGC 7318B sit closest together — this magnitude 14 pair is actively interacting, surrounded by gas and dust tugged this way and that by the resulting gravitational forces. If this grouping is too challenging for your scope or your skies, don’t worry — you can still enjoy Pegasus’ galactic wonders, a mere 0.5° northeast of the Quintet (4.4° north-northwest of Matar). Here lies NGC 7331, a much more achievable magnitude 9.5 spiral. This galaxy is part of another famous group — the Deer Lick Group — that contains four fainter galaxies ranging from magnitude 13 to 15 and sit east of larger NGC 7331.

Uranus, magnitude 5.8 in Aries, is in the east before the first light of dawn, lower left of Mars.

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Runic half-month of Uruz/ Ur, 7/14-28 According to Pennick Ur represents primal strength, a time of collective action. A good time for beginnings! Pennick, Nigel, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992Sun in Cancer

Sun in Cancer

Chiron Retrograde (12/23)
Pluto (10/8), Saturn (10/23), Neptune 12/3 Retrograde
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/
Holly, Jul 8 – Aug 4
Color – Yellow
Harvest 7/18-20
©2022 M. Bartlett, Some parts separately copyright


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Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4, Tinne (CHIN-yuh), holly – The holly (Ilex aquifolium L.) is a shrub growing to 10 m (35 feet) in open woodlands and along clearings in forests. Hollies are evergreen, and stand out in winter among the bare branches of the deciduous forest trees that surround them. Hollies form red berries before Samhain which last until the birds finish eating them, often after Imbolc. The typical “holly leaf” is found on smaller plants, but toward the tops of taller plants the leaves have fewer spiny teeth. Hollies are members of the Holly family (Aquifoliaceae). The common holly is often cultivated in North America, as are hybrids between it and Asiatic holly species.

Holm Oak

Graves (1966) and others are of the opinion that the original tinne was not the holly, but rather the holm oak, or holly oak (Quercus ilex L.). This is an evergreen oak of southern Europe that grows as a shrub, or as a tree to 25 m (80 feet). Like the holly, the holm oak has spiny-edged leaves on young growth. It does not have red berries, but it does have red leaf “galls” caused by the kermes scale insect; these are the source of natural scarlet dye. Holm oaks are occasionally cultivated in North America.

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Tinne – Holly Ogam letter correspondences
Month: June
Color: Dark Grey
Class: Peasant
Letter: T
Meaning: Energy and guidance for problems to come

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to study this month – Ioho – Yew Ogam letter correspondences
Month: None
Color: Dark Green
Class: Chieftain
Letter: I, J, Y
Meaning: Complete change in life-direction or attitude.


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Tides for Alsea Bay

Day        High      Tide  Height   Sunrise    Moon  Time      % Moon
~            /Low      Time     Feet   Sunset                                    Visible
W   20      Low  12:47 AM     1.3   5:51 AM    Rise 12:29 AM      58
~    20      High   6:29 AM     5.4   8:54 PM     Set  2:03 PM
~    20       Low  12:31 PM     1.2
~    20      High   7:04 PM     7.2


Affirmation/Thought for the Day – I’m thankful for all those difficult people in my life, they have shown me exactly who I don’t want to be.


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Journal Prompt – Wiki – If your life was a reality TV show, what would be the hook that would draw viewers in?



~   Who does not thank for little will not thank for much. – Estonian proverb
~   A person should exhibit frith whatever may come. Though many wish for good, ill is oft the more mighty. – Atlamol en Gronlenzku 34
~   My eyes to look after them, my ears to hear for them, my voice to warn them, my hand to guard them, my shield to ward them. – Order of Scathach Arming Ritual
~   Being realistic is the most commonly traveled road to mediocrity. -Will Smith

The Locust by Leonora Speyer

Its hot voice sizzles from some cool tree
It seems to burn its way through the air
Like a small, pointed flame of sound
Sharpened on the ecstatic edge of sunbeams.

This poem is in the public domain. Published in Poem-a-Day on July 16, 2022, by the Academy of American Poets.


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Lughnasadh Magick – Recipes

Harvest Bread Basket

Ingredients (suggested):


Bake each of these loaves, or any combination you prefer. (These have been chosen for this harvest recipe because they use bananas, corn, apples, and cheese, which are to some extent traditional foods for the harvest holidays.) Cut into strips or blocks that are easy finger-food size, and arrange in a basket–and take to a gathering or picnic! Bring sweet butter and honey!

When bringing this bread to a location where it will be in open air for more than a couple hours, it’s better to use a container that can be sealed! This container has a fitted lid.

NOTE: If you’re not such a masochist as to bake four loaves of bread on the same day, try getting into the holiday spirit by making a partial-week project out of it. I suggest baking the breads in this order: First banana bread, then apple, then cheese, then cornbread. Banana bread keeps the longest and stays moist for quite a long time without having to even be refrigerated. Apple bread stays good a long time too, but slowly becomes more mushy and less fluffy–try not to make this more than two days in advance of the date you’ll need it. Cheese bread, because it does have cheese, will spoil earlier–you’ll want this in an airtight container. And cornbread should be made a day in advance at the most for best freshness. Also, the cheese bread is the only one that requires rising time. The others are either flat breads (cornbread) or they do their necessary rising with the help of baking soda.

Banana bread and apple bread are very moist while cornbread and cheddar bread are drier breads, so keep this in mind when storing them in a shared container! A moist bread will “sog out” a dry bread and make it inedible if you don’t wrap them.

Baking bread is a wonderful harvest activity to put you in the mood for the season, so don’t be freaked by this recipe’s scope–give it a try!

Yield: 8-10 servings
Source: A combination! Use for: Lughnasadh, Mabon

Cheddar Cheese Bread


  • 1 tablespoon active dry yeast
  • 1 cup lukewarm milk (about 100ºF)
  • 2 tablespoons butter
  • Just under 4 cups of flour–use until desired consistency
  • 2 teaspoons salt
  • 3 1/2 ounces mature cheddar cheese, grated


Combine the yeast and the milk and then stir, leaving for 15 minutes to dissolve. Meanwhile, melt the butter and let it cool. When it’s cool and the yeast is dissolved, add the butter to the yeast mix. Take out another bowl and combine the flour and the salt. Make a well in the middle of the dry mix and pour in the wet mix. (I suggest using three cups of flour and mix the salt into that, and then make the well, pour the wet in, and add more flour as needed. Add the flour until it’s a rough dough of a consistency that is easily kneaded.) Knead the bread dough on a floured surface until it’s smooth and elastic. Return the dough to the bowl, cover it with a towel, and let it rise in a warm spot until doubled, which will take anywhere from 2 to 3 hours.

Grease a 9 x 5 inch bread tin. Punch the dough down and knead in the last ingredient: The cheese. Knead it for a while to make sure that the cheese is distributed evenly throughout. Pick up the dough and twist it in the middle, curling the ends in also so that it will fit in the bread tin. Leave it in the warm spot again until the dough rises above the rim of the tin (45 minutes to an hour). Preheat the oven to 400º F, then bake the bread for 15 minutes. Lower the heat to 375º F and bake 15 to 30 minutes longer, until the bread can be turned out of the tin onto a rack and sounds hollow when tapped on the bottom. Wait until cool before cutting.

NOTE: The original recipe was in a British book, so the measurements have been translated to American measurements for my easier use.

Yield: 1 loaf
Source: Martha Day, Complete Baking Use for: Lughnasadh, Mabon

Banana Bread


  • 1 1/4 cups sugar
  • 1/2 cup (1 stick) margarine or butter, softened
  • 2 large eggs
  • 1 3/4 cup mashed ripe bananas (4-5 medium bananas)
  • 1/2 cup milk
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat oven to 350ºF. Grease 2 loaf pans. In large bowl, cream the sugar and butter. Add in the eggs. Add bananas, milk, lemon juice, and vanilla, beat until smooth. In small bowl, mix flour, baking soda, and salt. Keep adding flour mix to banana mix. Pour into pans. Bake for 1 hour. Cool for 5 minutes.

Yield: 2 loaves
Source: Wood & Seefeldt, The Wicca Cookbook Use for: Mabon

Apple Bread


For the bread:

  • 1 cup sugar
  • 1/2 cup margarine
  • 1/4 teaspoon butter flavoring
  • 1 teaspoon baking soda
  • 4 tablespoons sour milk
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 cups chopped apples
  • 1/2 cup chopped nuts

For the topping:

  • 2 tablespoons margarine, softened
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon burnt sugar flavoring


In a large mixing bowl, cream sugar, margarine, and butter flavor. In a small bowl, mix soda and milk, and stir. Add to the creamed mix. Beat in eggs and vanilla; add flour and salt. Fold in apples and nuts. Pour into a greased and floured 13 x 5 loaf pan. Drop teaspoons of topping over the batter. Bake at 350º F for 50 minutes; cool in pan for 10 minutes and cut into slices to serve.

Notes: First off this is an unusual sized pan; it’s a standard store loaf. Pans this size are hard to come by. You can possibly make a makeshift pan of this type–as I did–by creating a divider in a 13 x 9 baking pan (a lot more standard) and propping it up with small loaf pans to fit inside or some other way of dividing.

Also, I did not use butter flavoring; my milk was not sour; I did not use nuts; and for the topping I did not use “burnt sugar flavoring,” I just used a maple extract. It came out VERY yummy.

Variations: You can use pears instead of apples for a change, and try nutmeg or clove instead of cinnamon for whatever taste you prefer. Also, nuts are not necessary if you don’t like nuts–just put in a little less apple because you don’t have nuts to offset the moisture. You can also half this recipe and bake it in individual 6 x 3 mini loaf tins to get three baby loaves. If you do this, bake for only 30 minutes.

Yield: 1 long loaf
Source: The Eckert Family, Eckert Family Cook Book



  • 3/4 cup flour
  • 3 teaspoons baking powder
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups yellow corn meal
  • 1 egg
  • 2 tablespoons butter, melted


Preheat a greased 9×9 pan in a 425ºF oven for 20-22 minutes. Pour bread mixture into hot pan and place back in oven for 20 minutes. Serve hot with butter or honey.

Yield: 1 large loaf
Source: McCoy, The Sabbats Use for: Lughnasadh, Mabon

The Lammas Bannock – http://www.chalicecentre.net/lughnasadh.htm

In Scotland, the first fruits were celebrated by the making of a ‘bonnach lunastain’ or Lunasdál bannock, or cake. In later times, the bannock was dedicated to Mary, whose feastday, La Feill Moire, falls on August 15th, two days later than the date of Lammas according to the old reckoning. A beautiful ceremony, which, no doubt, had pagan origins, attended the cutting of the grain (usually oats or bere.) In the early morning, the whole family, dressed in their best, went out to the fields to gather the grain for the ‘Moilean Moire,’ the ‘fatling of Mary.’ They laid the ears on a sunny rock to dry, husked them by hand, winnowed them in a fan, ground them in a quern, kneaded them on a sheepskin, and formed them into a bannock. A fire was kindled of rowan or another sacred wood to toast the bannock, then it was divided amongst the family, who sang a beautiful paean to Mother Mary while they circled the fire in a sunwise direction.

Here is a modern recipe you can try:

Pitcaithly Bannock

  • 8 oz flour
  • 4 oz butter
  • 2 oz caster sugar
  • 1oz chopped almonds
  • 1oz mixed candied peel

Set oven to 325F/Gas 3. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered. – From: Country Cookery – Recipes from Wales by Sian Llewellyn.

Whole Grain Bread – Recipe by Dan & Pauline Campanelli
In a large mixing bowl combine:

  • 2 cups milk (warm to the touch)
  • 2 packages of dry baking yeast
  • 1 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup dark brown sugar

Cover this mixture and set aside in a warm place until it has doubled (about half an hour).

Add to this mixture:

  • 3 tablespoons softened butter
  • 2 eggs
  • 1 cup of unbleached white flour
  • Stir until bubbly. Now mix in:
  • 1/2 cup wheat germ
  • 1/2 cup of rolled oats
  • 2 cups stone ground wheat flour
  • 2 tablespoons sesame seed

With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.

 (The above recipe for “Whole Grain Bread” is quoted directly from Pauline & Dan Campanelli’s book “Ancient Ways: Reclaiming Pagan Traditions”, page 132-133, Llewellyn Publications, 1991/1992)

 From Miss Daney’s Folklore, Magic and Superstitions


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Silliness – How I feel about slugs and snails, atm!

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