Everything in its Time

Like everyone else on this earth, there are many things in my life I wish I had never chosen to do, or for which I wish I had followed a different path, or wished something hadn't taken nearly as long as it did to work out. Life is full of "what ifs" and "I wishes" and if we dwell too much on them, we're doing a disservice to our present and even our future. People like to say 'we all make mistakes' and while it's true that it's human nature to make poor choices, if you think about it, are they really mistakes or poor judgments? In hindsight, maybe they are, but at the time we do/don't do those things we so wish we could go back and change, they are right for us (even if they're ultimately bad for us). I believe that everything happens for a reason and sometimes it all really sucks, but whatever is happening in our lives at any given time is what we need when we need it.

Someone very close to me likes to argue that this belief is silly as it means our entire lives are planned out in advance for us and thus free will doesn't exist, but I don't agree. I believe that before we come here in our present incarnations, we do plan things out. I like to think of it as a brief outline of what we desire to achieve soul-wise in this incarnation. Are all the details laid out? Of course not, but the essential bones are there. And when we get into this life and begin to really live it, there are options, paths and crossroads at which we need to make the choices that will move us in one direction or another. Regardless of whether or not we've forgotten what it is we are meant to learn this time around, those "choice moments" are presented to us and we either go the right way for that previously drawn up soul outline or we go another route; a route which may take us to the same place albeit in a very roundabout way, or one that has us miss our "moment" entirely and perhaps learn other lessons or even nothing at all. At those times we either have to hope for another moment in time when we can make the needed decision or risk having to repeat that part of our soul's journey once again in another life. But regardless, everything is in its time; perfectly in its time. And everything we do and say and act on happens when it is meant to, even if it takes you half a lifetime to realize someone you've tried to love is not a very nice person and needs to be jettisoned from your life. Or you were meant to be a missionary and not a school janitor. Or you're never, ever going to master the violin enough to make it a lucrative career despite decades of hard work.

As humans, it's in our nature to regret that which isn't perfect to our eyes and to be self-critical to the nth degree, but life isn't about easy or perfect or timely, nor is it about our own feelings of regret or our own shortcomings we wish we didn't have, it's about the end result and that- despite our fears of having wasted so much time- is going to take just as long as it's meant to.

Mabon

Blessed be to everyone who today is celebrating Mabon on this lovely (or in my case, not so lovely weatherwise, as it's about to rain) fall day. It's officially autumn! The days will now grow shorter and the nights longer, and as a night person who thrives on darkness and the moon, I'm now coming into the time of the year when I feel most energized and alive.

I've been feeling the Mabon vibe for a couple of weeks as I've been working to put my yard to bed for the colder months, cutting back the unsightly plants that have completed their life cycles for this year and marveling at those who are just beginning to come alive as the season ends. The trees haven't turned yet, but there have been a few leaves here and there that are showing their glorious colors of red, yellow and orange. And every time I leave my house I drive by farm stands selling apples, pumpkins and gourds and I itch to stop and buy a car full of everything they're selling.

I celebrated today very quietly, with a simple circle to give thanks for all I have been blessed with. I would have preferred to honor the equinox tonight, but as I won't be home I grabbed the only time I had and it was still quite sweet, if not dark. I made oat cakes last night for an offering, not only because they're made from harvest grains, but because I felt it appropriate to offer something old, something that has been feeding people for millennia. I like the idea that people were eating these when the Romans were subjugating most of the world. There's something very earthy about using a recipe that's that old. I also finally got around to consecrating my cauldron. I didn't intentionally hold onto it until now, but as this is a day with much meaning for me, it felt appropriate to ritually prepare it during this circle. It's now ready for its inaugural use on Samhain, my favorite sabbat on the wheel!

This is the recipe for the oat cakes. It's been tweaked a little by me, in the interest of making it contemporary and simple. After all, we aren't going to be pounding the grains by hand, nor will we be slaughtering our pigs for lard and then slaving over our hearths as we cook our cakes on a iron griddle in the flame. They still taste delicious and are nice and crunchy, as any self-respecting oat cake should be. They can be used, really, for any sabbat, not just the harvest ones. Enjoy!

Traditional Oat Cakes makes approximately 48 3" cakes

3 cups rolled oats (not minute or quick)
3 cups flour
1 cup brown sugar, firmly packed
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, slightly melted
2/3 cup cold water, approximate

Preheat oven to 350f degrees. Grease a baking sheet.
Combine the oats, flour, sugar, soda and salt. Mix well. Add butter and stir till blended. Mixture will be crumbly. Add the water a little at a time. The dough should be moist enough to form into a ball but not so moist as to be very sticky. It should hold its shape nicely, like a cookie dough used for rolling. Roll dough onto a well-floured surface to 1/4" thick. Cut into 3" circles with a cutter and place on sheet. Bake for 15 minutes or until lightly golden in color. Cool and store in an airtight container.

Enjoy!