Time is a thing, and it takes a lot of it to make a good brisket.
If you compare references and card decks, the Hanged Man is one of those cards that has widely disparate interpretations. Based on the energy around it today, I would guess it is because the card is one of those zeitgeist sensitive time sponges. Here’s what I mean by that:
Some cards are anchors. They are – almost – timeless, with deep roots in the fabric of everything. Their meanings and interpretations seem relatively steady over time and throughout multiple decks and references. Or so it seems in the world of Marseille / Waite-Smith based Tarot. I can’t speak for Lenormand style Tarot, but I suspect it is similar. Three of swords and the Moon are examples.
Other cards, like today’s, are more fluid. They adapt and lend themselves to intuitive needs of the moment like water taking the shape of its container. I’ve seen the card interpreted as meaning stagnation, self-sacrifice, transition, new perspectives, new perceptions, surrender, release, and initiation. Today’s energy would add deliberate waiting and a little well-placed patience. It has a slightly different tenor from the ‘wait and watch for the right time and opportunity’ message that might come from the two of wands or the more meditative quality of the four of cups or the resignation of the eight of cups.
The Hanged Man, for today anyway, is about cooling your jets while in full active engaged realization that it takes as long as it takes. Let the planted seeds grow. You can’t hurry love.
It’s like making a really good brisket.
I’m not the carnivore I used to be, but I’m not vegan by any means. True to my love of Taoist philosophy, I prefer the middle way. Thanks to that and my husband’s family reunion, I have had genuine Texas brisket. It had been smoked for something crazy like 24 hours. It was one of the most delicious things I’ve ever stuffed in my food hole. It wouldn’t have been that way without that one critical ingredient: time.
That old margarine commercial might have said that it’s not nice to fool Mother Nature, but the truth is that you CAN’T. Low and slow meat smoking is just that…slow. You can’t make it go faster and get the same result. You can’t shove a frozen turkey into a 1000 degree oven and get anything other than a burned blob with botulism sauce.
All food cravings aside, the message isn’t a goodie two shoes entreaty to be blissfully patient. Who in human history has ever been calmed by being told to calm down? This is more about a deliberate, knowing, intentional well-placed taking of time.
It takes as long as it takes. Let it. Your brisket will be better in the end.