I've been having one of those periodic health problems that randomly crops up and bites me. Between that and no internet at home (still), writing and posting have been difficult.
Spinning: Almost none. Mornings have been rough. And then I made a labyrinth in my ritual room that takes up most of it, and figuring out how to spin around it has been interesting. I think I have a comfortable setup now.
I mentioned in Watering the Wine something about the taste of watered wine not being to many people's tastes. Part of that is simply that we mostly drink much dryer wines than the Greeks and Romans did. Theirs were thick and sweet. Indeed, Greek reds today are often sweeter than their counterparts from the US or other parts of Europe. They also taste much better when watered than a California red blend or an old vine Zinfandel does. Normally, I'd prefer to use Greek wines for ritual, both because I like them and because they taste better watered. (My favorite is the Makedonikos Red from Tsantalis, which is both delicious and affordable, if you can find it.) But my cellar is looking rather bare of Greek wines (and increasingly of any wines), and I don't have money to just run out and buy a bottle, I have to drink up what I have. But another thing I have is a bottle of grape must syrup, made from juice and skins left over from pressing, and boiled down until thick and sweet. A little of that in the cup goes a long way to making watered wine taste much better, and is still a fitting beverage to drink with Dionysos. I have an Italian version, called Saba, which I picked up from ChefShop.Com. I got it to use on desserts, but it works very nicely for this, too. It's a bit pricey, but it goes a very long way. Another option might be to make your own grape syrup, boiling down pure grape juice (not the Welch's or whatever, they put stuff in it) and crushed whole grapes into a sticky syrup, with roughly the viscosity of the stuff for pancakes. Careful, though, to do it slowly, over a low flame, and keep a close eye on it. Expect it to take hours. Strain it well afterwards, to get the skins and stuff out, then add just a drizzle to watered wine for flavor. Or use it in any of the many many Greek desserts that call for it.
I finally managed to make the pieces for the Greek alphabet oracle I've been meaning to do. I actually wrote out the whole thing, with the letters, the Greek lines, the translations, notes on the translations, and notes on possible interpretations of the oracle (all taken from here, in a blank book. And then let it sit there and did nothing with it for weeks. But last night, I got out the air-dry red Mexican clay I keep around for these purposes, and made twenty-four flat roundish shapes, and carved letters into them. I rather enjoyed having clay all over my hands. I always do. I'll never be a potter and ceramicist, not like my friend Sherry, but I do like mucking about with clay occasionally. I'll give them a day or two to dry, and then give it a try.
I've started work on the devotional hanging I promised to Hermes a while ago. I found a stack of woad-dyed silk hankies I did years ago, very "cloudy" ones, not solidly colored. So I snagged one and painted this verse to Hermes on it in gold. I'll cut it into strips and weave it into the hanging in much the way I did for Athene. I've got some blue yarns in mind from my stash. Good to have a project again.
I really need to find some pleasing yarn and start practicing more Zati masks. I like them a lot, but really need to learn how to shape them and plan them.
Oh, and there was another connection I missed in the web of the Purple Thread: Pasiphae, who was the mother of Ariadne, is the sister of Circe and Aeetes, all of whom are the children of Helios and the Oceanid Perseis, and Aeetes is the father of Medea, making a firmer connection between Circe and Ariadne, and Medea and Ariadne.
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