State of the Garden (You Can See the Teeth Marks)
I cut off the gnawed parts, diced the rest, and put it in the freezer. One day in snowy winter, I will thaw it and cook some warm for winter soup or stew with beans and grains and possibly greens.
Similar Posts
- Asana, Pranayama, and Yoga Practice | Community and Family | Food for the Body | Food for the Mind (Yoga Philosophy, etc) | Photos
A Commitment
When I enter into a contact improv jam, I make a commitment. I commit to paying attention with all of my being, to myself, to my partner or partners of the moment, to all the others in the room, and to a spatial, energetic, and creative attention to the dance itself and for the dancers as community and co-creators of the dance (and sometimes for the observers, too).
I think this is not unlike the commitment of the tantric yoga practitioner who ideally engages all of life with a simultaneous attention to the inner and the outer, to the dance between the self and all that to which ones self comes into relationship and to the dance of relationship.
Peace and light, E — Posted with WordPress for BlackBerry.
Food Is Fun
I practiced japa on my walk home from work past the Capitol. It was sweet to smell mud and the snow melting.
After sitting with Uma, I put in a load of laundry and went into the kitchen. I decided to decant (not quite the right word — perhaps uncrock?) the fennel and red cabbage sauerkraut while it still was somewhat crunchy.Shown with the kraut is the second jar from the batch of kimchee I started right after I came back from India.
Isn’t food fun? Anyone have pairing ideas?
Experimenting
The attempt to make tofu was a complete failure; it did not coagulate. But the coconut, plantain cake I made with the soy pulp from making the milk and leftover roast plantains, was a delicious success.
