if your "work" is on edge

~ you are right on time

My external work looks like “Hi, my name is Sierra and I do this.”

My internal work is when I catch myself falling into identification with “Hi, my name is Sierra and I do this.”

There is a deep breeze in the beaconing of becoming who you are not.

It whispers melodies in your ears while it gently brisks a force through your hair.

There is a mighty collective current in the discussion of becoming who you are.

Alas, becoming who I am has been granted from the serenity of doing just the opposite.

I become who I am by shedding anything and everything from the layers on top.

I’ve been eating myself like a decadent cake lately, cream frosting and all.

I take a bite out of performance, and another out of approval.

This dessert of myself is so rich that I forget to save some for another time.

This healing thing is so intertwined with an illusionary timeline that even I volunteer for the bloating that arrives when I feel like I haven’t had enough time to eat it in a single sitting.

I’m at the table of myself. Hungry, yet nauseatingly full.

I remind myself that having a restless appetite for something that I’m not yet is the antithesis of satiation.

I’m here for the butter, not the margarine.

Fatten me up, softly.

I feel quite appeased when I begin to understand that this life, this human experience, & my true work comes in courses, not full meals.

Where are you rushing the transition from breakfast to lunch?

The snack plates of your journey offer you more than any buffet ever could.

Your ego would disagree in disgust, but your spirit knows that feeling stuffed doesn’t allow your path to be any lighter.

Drop the weight of becoming who you are.

Remember that you are here to discover, explore, and create versions of you that are delighted to feel outdated.

Rejoice in the process of accepting inner expiration dates.

I know your title is necessary, but you in your totality is the main essential to the essence you carry.

It doesn’t have to be all or nothing.

The extremes are so plaguing that even I feel ill at the sight of advice thrown all over digital spaces. It doesn’t feel like space, more like online density.

I dare you to become the chef and the guest at the work of this life.

Cook slowly and give yourself time to eat it all. Bit by bit.

The crockpot of your current changes in work (both inner & outer) requires a simmer. The boil is not necessary. Cross it off the ingredient list.

Don’t be determined to get it right the first time, or the 100th.

Salt it.

Experiment with a temperature change by one degree.

If you are feeling resistance to a different banquet inside yourself, don’t you dare starve this season.

It’s the privilege of a lifetime to taste all your appetizers. That is the true work, isn’t it?

You are both the table and all the scrumptious dishes you bring to it.

Your inner work holds the menu. It’s the table to the external work of food you provide for others. Both are a service, don’t forget that either.

I’m personally feeling the shift from late summer to autumn here in the northern hemisphere.

The work I’m doing behind the work is what holds me from cycle to cycle. I trust that this new phase will give me a decadent feast as long as I meet it halfway.

You can only let the crockpot do its magic if you put something in it.

The work you do has a very similar, spicy application. It goes both ways.

I hope you find a vessel, crockpot, stove, oven, etc, of your liking and I equally hope that you use it as the transportation of various cuisines of self.

Regardless of what fires you are facing in the kitchen, just know that there’s always a cup of ginger tea waiting for you after digestion.

Enjoy the transition.

x

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all my love —

sierra

☉

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