Not that there's anything wrong with dressing up and eating chocolate. More on that later. Tonight, as we all know, is All Hallow's Eve, a powerful night by any name, including one you might have seen and likely have mispronounced: Samhain. You wouldn't be alone in saying Sam Hane, like it's some dude, but the Celtic word is pronounced SOW-hen. And blessings on all who get that right! What's with the blessings part, you ask? Isn't tonight about scary zombie types?
You might know all this already, but if not, and are interested, let me refer you to Celtic seer and author Caitlin Matthews, who explains Samhain in full on her Soundings blogspot for us today. You may be familiar with her work, hyperlinks to which are found on my Resources page, and the About page. I've used her books and decks and divinatory tools for years in my work and personal life, had the honor of being a member of the Company of Hawkwood in 2008, and benefitted from private ancestor work with her in Oxford. Her insightful scholarship is eloquent on the subject, freeing me to do my thing here more willy nilly. And get to the chocolate part.
Being a liminal zone walker between worlds, tonight is totally in my comfort zone, and optimal for the work. This year is particularly outrageous because of the nearness to the New Moon on the 3rd, which is also a Solar Eclipse, meaning this whole deal here is a major power time of new beginnings. As a Triple Scorpio born at sunrise on the New Moon while Mercury was in retrograde (as it is again now) three score years ago, it's triple-y so for me, in all senses of the word. Creating new beginnings out of the release of the old, having a lot to do with dead people, is very much the thing at this time in my orbit. Maybe you are doing a new beginnings, old releasings thing yourself. Humanity is kind of pretty much doing that right around now, come to think of it, and there's lots of wonderful help coming from invisibles through the veil. One online channeling session that you can participate in is certain to be transformative: Paul Selig's Know Your Worth workshop. Yes! Tonight!
The veil between the worlds is indeed thin at this time, as you may have heard mentioned once or twice. In fact, this morning I awoke from a very powerful dream where I was talking on the phone with two people, in two ears from two different places, and realized when I woke up that one of them was dead. While I was listening to their mindblowing comments, the 'waiting room' I found myself in was filling up with people, one of whom answered her mother's impatient we've got to get out of here with a gentle it's about love I think, we just need to be patient. Along with the rest of the dream, including sifting through a box of old, brown crystalline stones and realizing they were valuable, I've already had one of several visits through the veil.
The crystal in the photo, below the Pictish Double Disc and Z-Rod symbol from the Scottish Highlands, found me in Arcata and called from a neglected bottom shelf behind a door of a tiny shop that's gone now. As soon as I walked in I heard it (or would never have seen it) say THERE you are! I've been waiting for you. It cost all of $8 and is my personal crystal. No one else touches it, and I only use it for my personal work. It usually lives in the medicine tools cupboard, but as you see, it is out and ready to work today. It knows more about our long association than I do, and tonight it will tell me more about what we are doing together through time and space. It shapeshifted into the group of brown stones I was neglecting in my dream to get my attention.
In my view, the diversions of this holiday, now complete with paper plates and greeting cards, are all fine and dandy. The guy from the bank in Newport Beach, California, who just called to thank me for being such a longstanding customer, completely out of nowhere, like one of the dream callers, is apparently dressed as Austin Powers today, baby. It's all good! But for me, this night has been, for many many years, about the work. This, for me, includes honoring the ancestors, which I do by toasting the family portraits and thanking them for all they did and went through, for surviving and for my DNA and my life and all the bequests. Some of these, as in all families, have been in need of transformation, disentanglement, soul retrieval, extraction healing, the work of Isis, and a lot of cord and imprint wrangling. This work goes in both directions, helping the ancestors in the past, me in the present, and future family folk. Which, who knows, could be us again. I express love to those who left this mortal coil abruptly. We all do the best we can, and as the girl in the waiting room told her mom, it's about love I think.
So, I'll do that, and also will acknowledge the spirits of place around here, where I will be visited not by trick-or-treaters, but by wild animals and other beings. Coyote, elk, owls, eagles, who knows. A communicative crop of new amanita mushrooms sprouted by the fir circle near the barn this morning, and are powwowing with the trees as we speak. Yes, mycellium do transmit info to the forest in which they live: fact! Check out Mycellium Running for more on that amazing phenomenon.
And, I will journey with and to my old friend, the etched Smoky Quartz crystal, and receive the transmission and do the work that is to be done. Past-present-future are in full swirl, the invisibles are near, and come to think of it, that room filling up in my dream is no metaphor.
For the chocolate bit, I'm making organic, vegan Almond Joys! I have to thank Amanda Hesser's genius Food52 again, for bringing a recipe from April into view just now. Check it out here! Mush pulsed-up honey, coconut, coconut oil together into the classic shape, push in an almond or two, chill them up for a half hour, melt the chocolate, dip each piece into it on a toothpick, let set for half a minute. Done. Yum.
Whatever you're up to tonight, have a blessed, big-ass fun, deep power time, and circulate that love thing through time and space, through and to all beings everywhere.
This is the second in a How Things Happen series of blog posts.
As a kid, I constantly asked How come? I've pondered and studied the subject enough to know that once you understand, you can make things happen very effortlessly. Lao Tzu's statement that by doing nothing everything gets done is a clue to the value of examining How Things Happen. So, like how do they?
How Things Happen is an area of inquiry at the heart of the examined life. Socrates famously said the unexamined life is not worth living, but it takes a certain je ne sais quoi to examine the invisible. Which is precisely what you're looking at when you examine How Things Happen at the root level. Like when you're cooking up something new.
Creating new forms, re-inventing yourself, coming up with an idea for a story, a song, a poem, a work of art, a new project ... the list includes discoveries, inventions... has several stages, like a recipe. Much of the stuff of the finished product happens in the abstract, in the invisible realm of thought, emotion, imagination, sentient awareness, spiritual connection. In the quantum field. As if it's out there somewhere. Or in here somewhere.
Sometimes you see it before you know what it is; sometimes other senses ping first with a feeling of knowing. The saying, it's on the tip of my tongue is an apt metaphor: while we are not quite ready to actually say the thing we're thinking of, the tongue already feels its presence as the mind works on the information it is organizing, retrieving, bringing forward. Our desire, intention, need to know initiates the activity; our attention to the tip of the tongue helps pull the remembering into the physical, to re-member or make it appear in the now in the form of spoken representation.
Another, less abstract analogy for How Things Happen is cooking. We say we're cooking up ideas because it's a metaphor we can access easily. Cooking's part of everyday life, keeps body and soul together, and is a sentient pleasure as well. It can be easy or complicated, intuitive or totally mapped out in instructions and procedures. Either way, the results can be unpredictable. Ingredients, procedures, tools, heat sources, and timing are involved: materials and conditions. But what comes before those things? The recipe. And the inspiration for the recipe.
Genius is an interesting word: a person with exceptional abilities of creativity, imagination, intellectual ability. Many have thought processes that are quite extraordinary, tapping into the unknown in an uncanny way. Many think about How Things Happen big time, or not at all, and simply let it happen. Wikipedia says research into what causes genius or mastery is still in the early stages. Imagine that.
But the word itself is ancient and has not changed a bit from the Latin genius: the guiding spirit (of a person, family, place). These spirits and the word are connected to the verb to create, or to bring into being. So, since ancient times, How Things Happen has involved guiding spirits to help bring things into being, from non-being. Sorta like magic.
Maybe you're cooking up new forms from the invisible, with guiding spirits helping the realization of the intention and the desire – the genius recipe – the first stage in creation. Energy follows thought; they are both invisible forces. This abstract stage is one of winnowing, focusing, identifying, envisioning, dreaming, and choosing. Did I mention huge amounts of uncertainty? Part of the recipe. Along with childish curiosity, trust, abandon, fearlessness, courage, support, and ways of following your knowing, of connecting with the genii and powwowing.
It's okay if you don't know every detail, don't have all the ingredients, don't have the recipe all worked out before you begin. What are you cooking up? Take the thing that's on the tip of your tongue and let it tantalize your senses until you can taste it, use all that vast space of uncertainty as a playground. Throw your ideas out there to the genii and ask that they play ball with you, toss a few ideas around, pitch some possibilities. Mix up metaphors and ingredients, free associate. Creative directors do it all the time. Then, someone gets a genius idea.
Oh, and creating from scratch can make you hungry. For that, there's Amanda Hesser's Genius Recipes. Yum. Leave a bowl out for the genii. And set a place at the table for the unknown.