Dreams (and Maya)
In classical yoga systems, we are taught that all the world is an illusion (maya) and the only thing that is “real” is Atman (spirit, the One). I do not subscribe to that belief, but I do believe in the principle that is espoused in the Bhagavad Gita of actionless action — working because it is my nature to work, but accepting that I ultimately am not in charge of the results. I thus can be fully engaged in my work, but be freer of anxiety, disappointment, and frustration or overcharged attachment to pleasure and success. From a tantric perspective, I believe it is all real and full and something to be experienced as part of the marvelous complexity of being.
This principle carries over into my relationship to my dreams. I have always had extremely vivid and present dreams most nights. Sometimes, like last night, my dreams are full of convoluted challenges and difficulties that could be filled with anxiety. I used to chew on dreams like that through the day. Now I wake up and think: what an amazingly inventive mind I have. Isn’t the subconscious fascinating? I pay attention to what lessons might be in the dream and let them release the dreams from holding on to my day. As I get more skilled with meditation and yoga, I often can find this place of simultaneous engagement/non-engagement even while I am still dreaming. This makes it so the dreams have no more hold on my ability to sleep or act than would watching a movie that raises challenging issues.
To find water deep enough for swimming and fresh enough for drinking in the desert is absolutely exquisite, sweet, refreshment. It is love, nectar, and bliss all at once.





Could not resist the french name. More fun than summer local vegetable stew. An alternative name could be: how to make three okra and six beans into dinner for two. Or maybe four. When I was out in the garden this morning, I simply picked what needed to be picked. Featured here: three okra, six beans, one jalapeno, two ancho chiles (one partly dried on the plant), two large tomatoes (both of which are only partly viable), two ripe and one green (fell off while I was picking the ripe ones) roma tomatoes, one very small garlic clove, baby leeks, garlic chives, tarragon, parsley, dill, and herb fennel. Serve over quinoa, couscous, rice, or pasta, and it is easily a meal for two. Add some red beans or other dried beans, and it could be dinner for four.