“You Are a Light”
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Art Around Town
I happened upon these tigers when I was out walking. I refrain from photos of the buds that are about to bust open despite the sudden freeze.
I happened upon these tigers when I was out walking. I refrain from photos of the buds that are about to bust open despite the sudden freeze.
This morning I misted the orchids. None are blooming right now, but an orange catteleya I received as a gift several years ago is budding, as is my favorite epidendrum, which offers up a host of delicate, greenish, spidery blooms every February. It brightens my day to spend a little time tending the house plants when it is most wintry outside.
I rinsed sprouts. I have both bean sprouts and a salad mixture going. I started new batches of sprouts as soon as I returned from NYC. I was grateful for the offerings at the grocery store, but pine for at least a little something truly fresh. I’d had a little chard, parsley, and chives that made it through the snow storm. Much to my surprise, I even managed to salvage enough from the garden to include in an omelet after the ice storm the other morning, but the day-time subfreezing temperatures and icy winds have finished off the outdoor garden until March. I think I am going to get some burlap and start some micro-greens in addition to salad and bean sprouts.
The Anusara teachings and this community fill my heart and ever challenge mind and body. Much gratitude to John Friend, my teacher, and to all my friends on and off the mat.
Now off to teach Level 2 @ 8:30, Gentle & Therapeutics @ noon, “Free Your Head, Open Your Heart” (celebration workshop) @ 2:30.
Last year, some romaine lettuce must have bolted. I have baby romaine lettuce coming up everywhere. Having reverted to the wild, it is quite bitter. It is also taking up a fair amount of space, so to be able to plant more appealing things (new herbs and greens) I will be pulling it up. It has become, in essence, a weed. Later in the year, I’ll also have a surfeit of volunteer epazote and purslane, which many would pull as weeds. Those, I actively encourage, eating young the ones that come up over and over again through the bricks and confining in containers a few others to grow larger and to reseed.
Even though it is too bitter to be palatable raw, the now “weed” romaine tastes fine cooked as a tender green. So it does not get discarded. I just won’t make myself eat it in its bitter form as the salad green that it is “supposed” to be. Instead, since it is nourishing and tasty as a cooked green, it is a welcome early addition to the garden.
Just I have challenges and tribulations from whatever is my overall plan for the garden, I have my share of aches, pains, challenges, and disappointments, in life and in my yoga practice. The question is how to discriminate (viveka) among those that are poisonous, those that are bitter, and those that can be made nourishing and sweet, through the cooking of understanding, practice, and effort.
