Blossoms Around Town


A senior colleague and I spent several hours today working together on a very challenging aspect of a long-term project. When we were wrapping up for the day, I showed him a murti of Ganesha that another co-worker had brought me from the Norton Simon Museum when she had gone on a business trip to Pasadena, where our Los Angeles office is located.
I said that I do not believe in the Hindu deities as gods, but find them helpful for contemplation as archetypes (in the Jungian sense). I said that being on this project has taught me much about yoga and about Ganesha.
“Ganesha,” I explained, “is not so much the remover of obstacles, but the one who places obstacles in your way to teach you the wisdom to grow and find a more enlightened path from having confronted the obstacles.” “Oh,” said my colleague, “like the Marines: adapt, improvise, and overcome.” “Well, sort of,” I replied, enjoying that we found a way to share laughter after our difficult afternoon.
I spent a delightful couple of hours in the garden with the birds this morning before heading up to teach at Willow Street. I weeded and dead-headed and watered. The birds and I both ate grapes right off the vine. Every year since this vine started to fruit, birds that are not here the rest of the year have appeared for the few weeks the grapes are ripening. I imagine that there is a bird listserve where some bird posts that Goodman’s grapes are ready. Come and get them. Neither my presence nor the cats on the screened porch deters them. The grapes are too delicious for them to allow their natural caution to interfere with immediate access.
Me, I know that I am a spoiled, middle-class urban gardener. If my survival depended on getting the whole harvest (as opposed to a large handful of grapes daily for three or four weeks), I would be fending off the birds instead of enjoying their presence. The squirrels and the tomatoes–that’s another matter altogether.
Peace and light, E — Posted with WordPress for BlackBerry.
Yesterday morning, when I was starting to pack to leave for Oregon today, the most critical elements for getting ready (after making sure I had my wallet, camera, and some yoga clothes in a suitcase) were to water the garden well, pull some weeds, pick ripe vegetables, and cook.
I’d given away some produce a couple of days ago, but still had eggplants, peppers, tomatoes from the garden and half an onion from something I had cooked earlier in the week.
I cut everything in half, slathered it in olive oil, sprinkled the vegetables with coarsely ground pepper Himalayan pink salt and put it into the toaster/convection oven (my favorite kitchen appliance). The vegetables roasted while I was doing other chores. Now, on my return, I will be able pull from the freezer ingredients for a wonderful pasta sauce.
As much as I am looking forward to a week of yoga and exploration, I’ll be delighted to come back to garden and my own kitchen. It is almost time to start planting greens, beets, and turnips for fall.