The shop opens at 1pm. Summer hours are 1-6pm Thurs.-Mon. Featured photo by GirlInWaterPhotography.
[posting at 3pm] Glorious! 66F, wind at 2-16mph and gusting, AQI 15-32, UV8. Chance of rain 10% today and 8% tonight. SMALL CRAFT ADVISORY from 8pm to 3am on Sat. Forecast – Today/Tomorrow(66/50) partly cloudy. Sat( 67/52) sunny. Sun(67/53) mostly sunny. Mon(63/54) partly cloudy. Tue(62/55) AM clouds. Wed/Thu(64/54) mostly sunny. Fri/Sat(65/53) partly cloudy.
The smoke plume from the CA fires is covering the SE 1/2 of the state, but the local fires in the Cascades are starting their own!
Potter Fire – 300 acres
Windigo Fire – 978 acres
Cedar Creek Fire – 300 acres.
Fly Creek 0487 Cs Fire – 274 acres
Miller Road Fire – 10,500 acres
Beech Creek Fire – 254 acres
Tuesday evening I was really tired after I got the newsletter out, so I headed for the nap bed. Tempus took off not long after that, a touch later than usual, but he said he was pretty tired. The weird thing was that I didn’t drop off, I just read. I finally made myself get up around 2, so I could get at least some writing done.
Tempus got in around 8 and he crawled into the nap bed. We got going at 10 and went striaght to the farmer’s market. They had kohlrabi! I also got carrots, a squash, some onions, new potatoes, lemon cucumber, green beans, cherry tomatoes, blueberrie, cherries, plums and blackberries. I think I went a little overboard…. but we had kohlrabi and new potatoes in butter sauce with a bit of bacon for protein as supper. I had some of the fruit before I turned in and I slept until 1pm. Tempus didn’t get up until closer to 5pm, by which time I had eaten a lunch of fruit and a roll with cucumber slices, plus a little soup.
I was out in the garden, mostly weeding, and I got the worst off of the cardoons replanted. I was thinking about putting out the slug bait that Tempus bought, but I didn’t get that far. I was harvesting some overgrown herbs and greens, too. I have a couple of tomatoes that I’m keeping an eye on, but they’re not ripening, yet.
I spent awhile chopping up the harvested greens after I got the them washed, but the kohlrabi greens had to wait into night, since my handes were giving me heck from peeling the kohlrabi…. worth it, though…. and I sorted the new foods into the right places.
Tempus did the watering and we did finally figure out how we were getting slugs in the bedroom. Yeah, that was weird. I had two that I found a few weeks back, then one night I picked up my water bottle and nearly got a mouthful of slug. A few nights ago there was one on the *quilt*! Yesterday as Tempus was starting the water for the garden he realized that a storage hatch that’s under the built-in bed-table on my side was open just a crack from when Tempus pulled out the new blackwater line (that the guy who mowed had chopped up). He flicked off the slug that was heading for an opening on the far side and locked it. No slugs last night….
After coffee we had the kohlrabi dish, then got going on some chores. Some of the kohlrabi were old enough to be “splintery”, but most were just great, and the *flavor*!!!!! ….and new potatoes are just delicious. I have some more chores to do tonight, but the most urgent ones are done. After that we slept until time for the paper route. I worked some during the night, but I ended up turning in early after finishing up the greens… one more set to go. …and I need to freeze the rest of the soup.
Today the weather is glorious! It’s just cool enough, just breezy enough, with a blue sky with perfect white puffies in it! I spent a couple of minutes just looking after I took out the compost bits. When we got to the shop my keyboard/case had arrived, so that’s in my basket to work on this evening.
Amanda…This is her story. https://www.opb.org/television/video/coos-woman-amanda-trail-oregon-coast/
Today’s Feast is in honor of St. Oswald, an Anglo-Saxon king of the 7th century. He ruled two kingdoms that were joined into Northumbria, and started the switch-over to x-tianity in that area. For that he was revered as a saint during the Middle Ages. When he was killed in battle, he was dismembered in the tradition of sacred kingship. More on the history here: http://en.wikipedia.org/wiki/Oswald_of_Northumbria
Today’s plant is Pacific Aster, Symphyotrichum chilense, 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
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 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,
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 8/11 at 6:36pm. 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 8/1 at 10:55pm. Waxing Crescent phase – Keywords for the Crescent phase are: expansion, growth, struggle, opportunity. It is the time in a cycle that you gather the wisdom learned in the new phase and communicate your intention to move forward. Light a candle. Write or read an affirmation. LISTEN & ABSORB. Commit to your goal. God/dess aspect: Maiden/Youth, energy and enthusiasm – Associated God/dess: Artemis & Apollo, Mayet/Djehuti, Freya/Frey. Phase ends at the Quarter on 8/5 at 4:07am.
The Moon is nearly first quarter. More than a fist to its lower right at the end of dusk, look for Spica getting low. Closer in the opposite direction from the Moon is Alpha Librae, a wide binocular double star. Its components are currently almost horizontal. The fainter one (magnitude 5.1) is to the right of the brighter one (mag 2.8), by a chasm of 281 arcseconds.
Mercury passes 0.7° north of Regulus in Leo at 1 A.M. EDT. The pair is visible shortly after sunset, another 0.1° farther apart as they sink toward the western horizon. Mercury is now magnitude –0.5 and stands 4° high 30 minutes after sunset. You’ll need binoculars to find fainter Regulus (magnitude 1.4). As the front half of Leo disappears in the growing dark, turn your attention east to the great cat’s hindquarters. Three stars here form a right triangle: 3rd-magnitude Chertan and Zosma (5° north of Chertan), followed by 2nd-magnitude Denebola to their east at the tip of the Lion’s tail.
If you notice a particularly bright star far to Denebola’s upper left, that’s Arcturus in Boötes. Just 37 light-years away, this aging red giant appears particularly bright in our sky and, if plopped into the center of our solar system, would reach a quarter of the way from the Sun’s position to Mercury.
Jupiter rises due east around 10 or 11 p.m, shining at a bright magnitude –2.7 at the Pisces-Cetus border. It’s highest in the south (transiting) as dawn begins. In a telescope Jupiter is now a good 45 arc-seconds wide.
Runic half-month of Thurisaz/ Thorn/Thunor, 7/29-8/12 – Northern Tradition honors the god known to the Anglo-Saxons as Thunor and to the Norse as Thor. The time of Thorn is one of ascendant powers and orderliness. This day also honors the sainted Norwegian king, Olaf, slain around Lammas Day. Its traditional calendar symbol is an axe.
Pluto (10/8), Saturn (10/23), Jupiter (11/23_, Neptune 12/3, Chiron (12/23) Retrograde
Goddess Month of Kerea runs from 7/11 – 8/8
Celtic Tree Month of Tinne/Holly, Jul 8 – Aug 4
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1
Color – ?
©2022 M. Bartlett, Some parts separately copyright
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.
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.
Tinne – Holly Ogam letter correspondences
Color: Dark Grey
Meaning: Energy and guidance for problems to come
to study this month – Ioho – Yew Ogam letter correspondences
Color: Dark Green
Letter: I, J, Y
Meaning: Complete change in life-direction or attitude.
Celtic Tree Month of Coll/Hazel, Aug 5 – Sep 1, Coll (CULL), hazel – The hazel (Corylus avellana L) is the source of hazelnuts. It forms a shrub up to 6 m (20 feet) tall, inhabiting open woodlands and scrubs, hedgerows, and the edges of forests. The filbert nut in North American groceries is Corylus maxima, a related species. The European hazelnut is cultivated in North America, primarily as an ornamental. Hazelnuts are in the Birch family (Betulaceae).
Coll – Hazel Ogam letter correspondences
Letter: C, K
Meaning: Creative energies for work or projects.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
Th 4 High 5:27 AM 5.4 6:07 AM Rise 1:24 PM 32
~ 4 Low 11:25 AM 1.3 8:37 PM Set 11:56 PM
~ 4 High 5:57 PM 7.1
Affirmation/Thought for the Day – Duct tape is like the force; it has a light side and a dark side, and it holds the universe together.
Journal Prompt – What do you think? – What do you think about people who take advantage of others?
~ Aside from mathematics, just two things worth doing-kill a man and love a woman. He had done both; he was rich. – The Year of the Jackpot (p. 642) Robert Heinlein
~ You and your deities have a symbiotic relationship: You create one another. – Kerr Cuhulain
~ The real is always way ahead of what we can imagine. – Paul Auster
~ I am not young enough to know everything. – J. M. Barrie
A day of torpor in the sullen heat
Of Summer’s passion: In the sluggish stream
The panting cattle lave their lazy feet,
With drowsy eyes, and dream. – James Whitcomb Riley (1849–1916)
Magick – Recipes
Eggs in Mustard Sauce – Kiriel’s Kitchen
Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges. –J. Partridge, The Widowes Treasure, 1585
This is a nice easy dish great to be taken to a picnic or potluck.
1/2 tablespoon butter
1 teaspoon mustard
1 teaspoon white wine vinegar
salt & pepper
Hard boil the eggs – old eggs are best for this as they will peel much more easily than new.
When you’re ready to serve, peel the eggs and quarter them.
Melt the butter in a saucepan and allow it to brown just a little, add the mustard and vinegar, season with salt and pepper.
Pour over the eggs and serve.
[Anja’s note – If this is thin (mine way) feel free to add more mustard! You can also just think grey poupon by melting the butter in the microwave and stirring in the prepped stuff]
Spiced/Pickled Cheese – This is more of a general method than an actual recipe.
- Cheese (see note)
- Oil – Peanut or olive, a little less than 1 quart.
- Quart canning jar with airtight lid. Storage jar lids are sometimes not airtight!
- Spices/Herbs – Multiple possibilities, but garlic and rosemary are a good start. (see note)
- Slice your cheese to no more than 1/2 inch thick. You can just use slices or make fingers or cubes, whatever will fit your jar.
- Pour the jar 1/4 full of the oil and toss in some garlic cloves, or a thyme or rosemary sprig or something. This keeps the cheese from sticking to the bottom.
- Add cheese.
- Add spices.
- Fill with oil to top of the cheese.
- Cap tightly and refrigerate.
- Shake the jar at least once a day for about a week.
- Use a long skewer or fork to get pieces of cheese out. No fingers! Don’t pour it out and pour it back, either, unless you’re going to eat it all up, right away.
- Keeps for up to a month, unless contaminated.
Note – You need a cheese that won’t dissolve in oil. Mozzarella is very good for this, but other cheeses are possible.
Note2 – Any spices/herbs that you like work for this: garlic, rosemary, thyme, lovage, sage, oregano, marjoram, horseradish, mustard peppers, ginger, wasabi, italian seasoning. Cut your pieces small (minced garlic size…..) and don’t use combinations that overwhelm each other. My rule of thumb is only 3 herbs at a time, or use a seasoning mix where they’re already balanced. Salt, only if necessary. You can always salt on the serving plate, or better yet, have a salt-cellar and tiny spoon near the serving plate.
There are descriptions of this in some late period manuscripts, but no recipes. This is based on “traditional” Czech, “Nakladny Hermelin”.
Cherry Pudding – #routiersCiekawostki
A recipe from the XIV – the eternal manuscript “The Form of Cury.” Not easy, because the ingredients were served, but what, how much – it’s enough for the eye.
Proportions according to my testing:
- – cherries (I had a pack of 450g frozen)
- – half-sweet white wine (small glass)
- – butter (2 tablespoons)
- – white bread remedies (I had 4 normal size cutlets)
- – sugar (4 tablespoons)
Cherries (frozen work well, because they have been drilled and they were already running out of juice) are crushed and together with the juice we put it in a pot. We cook until they start to fall apart, we water wine in enough to keep them wet all the time. When they are prepared to soften, we blend or rub through the sieve and put it back into the pot. We dip enough sugar to make it sweet (not slightly sweet, but quite intensely, because the sweetness is supposed to suppress the bread flavor later).
We pour wine and cook on a small flame all the time until it gets the consistency of condensed milk. Then we add and dissolve the butter, mixing all the time. We are dipping the ingredients from the white bread little by little until it is prepared and thickens the pudding. We pour it on purpose so that it has a consistency of glue to the wallpaper and the added bread will completely melt.
We’re putting it together from the fire to follow, while the gluten from the bread will start to tie and thick the whole thing a bit more. We put it into molds, bowls and put it in a cool place for a complete study.
In the original recipe there is a mention to sprinkle it with edible flower flakes, but since I don’t have a garden, and the urban ones are not good, so nuts and honey are gone.
In the children’s version or non-drinking wine, you can replace it with white grape juice.
This week, I’m going to be recreating a simple carrot and coriander soup that was popular in medieval French cuisine – the simple Potage de Crécy. Although I’m using orange carrots, which were rare in antiquity, carrots, parsnips, or any combination of these would work well here!
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! Check out my Patreon for some more recipes!
Ingredients (for 2-3 portions)
- 1 onion (or an equal volume to the amount of carrots) chopped
- 3 carrots (or an equal volume to the amount of onions) diced
- 2 cloves garlic
- olive oil
- ground coriander
- 500ml stock (e.g. chicken, vegetable, etc.)
1 – Prepare and Cook Onion
To begin with, we need to peel and chop one whole onion. Onions of all kinds were a staple of most cuisines from the neolothic period to modernity, as they’re hardy, filling vegetables that have a multitude of uses. In any case, chop this into fine chunks, so they cook evenly. When this is done, toss some olive oil into a pot, and heat it up over a medium high heat.
When the oil is shimmering, toss a couple of crushed cloves of garlic into the oil, along with your onions. On top of this, sprinkle some salt, some freshly ground black pepper, and some freshly ground coriander. Put all of this back onto a medium high heat for a few minutes while you deal with your carrots.
2 – Prepare and Cook Carrots
Go peel a few carrots – aim for about an equal amount of carrots to onions. When they’re peeled, slice them into discs – making sure they’re all the same size, so they cook evenly. Although orange carrots were fairly rare in antiquity, they’re the dominant strain today. But remember that throwing in some parsnips or heirloom carrots wouldn’t hurt either!
When your carrots are prepared, add them to your onions when the pot smells lovely and fragrant, and the onions have turned translucent. On top of your carrots and onions, pour about 500ml of a soup stock of your choice. I went with chicken stock here, to add a more meaty background taste, but any stock would work well enough here!
3 – Cook
Place your pot over a high heat, and let it come to a boil. When it hits a rolling boil, turn the heat down to low and let it simmer away for about 30 minutes, or until a knife, when stabbed into a piece of carrot, comes out easily.
Serve up in a bowl of your choice, garnish with a little sprig of parsley or cilantro, and dig in!
The finished soup is rather sweet, thanks to the carrots and onions, and has a lovely zesty taste thanks to the coriander. The broth thickened up nicely, and the carrot chunks softened into a toothsome mouthful.
The dish was named after the Battle of Crécy, an event in 1346, which result in the defeat of King Philip VI at the hand of the army led by King Edward III during the Hundred Years War. Although it’s eaten today, it is prepared in a different manner to this older iteration – rice is usually served as a side dish, or used to thicken the broth.
Silliness – Laugh of the Day – A guy on the street asked me how I keep my hair looking so slick. I guess he was gel-less.