Beet Greens and Garlic Chive Ramen with Spicy Miso Broth (Dried Pasta and Garden Greens Variation)


a pole bean, and two radiantly golden cherry tomatoes. I have been waiting months for those four exquisite bites.
Turnip greens and amaranth, included in my morning meal. Two baby japanese eggplants, one hot pepper, a handful of scallions will go into something with tempeh.
The last of the radishes and two beets will be delightful with vidalia onions — all lightly pickled.
I practiced, including a Zoom class led by my friend Suzanne Lynch, I asked for help, I expressed appreciation to various friends and colleagues, I went out into the garden at lunchtime, made several more donations, and sat under the cat. And I re-centered enough to be able to persist.
I hope you all are finding your way in this. Let me know if you want to practice–on-line.1

This vendor was right outside a Siva temple we visited on the day after we went to Rameshwaram. I don’t remember the name of the temple (I was not good about writing down the names of the temples that were added to the itinerary after the fact).
I liked the temple more than many. Partly because it was quiet and peaceful since it is off the pilgrimage path (going to some of the temples reminds me of seeing the Rolling Stones at Wembley Stadium, both for crowds and noise level) and partly because it had all eight versions of Dakshinamurti–Siva as teacher.
I was most ready for dinner after a very long day on the bus to detour to this temple, but alas, the sight of street food brings more fear of disease than it does thoughts of slaking hunger and thirst.