The conversation continues

I was completely distracted by the holidays so this is about ten days later than I intended but maybe you all understand. I am delighted to introduce our newest member, Nomi Redding of Lawrence Kansas, whose beautiful dharma name is "Fragrant Kindness of the Heart". Here is what she told me:

I learned about your site from your article in the Autumn 2014 issue of The Mindfulness Bell. It is such a great project, and a resource I will happily consult. I love that the site contains the Five Contemplations. The last two years I have prepared handouts with multiple versions of the Five Contemplations for use at our retreats and Days of Mindfulness locally. I am very attracted to the children's version found in Planting Seeds, and am best able to remember the one I adapted for my own use at home: This food is the gift of the whole universe. Thank you to all the people and other forces of nature who have brought it to our table. Let us savor each bite and each sip slowly and mindfully for sustenance, taking only our share. Let us smile and enjoy one another's company, and go out into the world, refreshed and renewed.

Her version of the Contemplations sounds just perfect as a way to start this new year together. Nomi jumped right in and posted a recipe for us, her Holiday Garnet Yams and Brown Rice (which I'm sure will be just as tasty in these post-holiday days!)
http://mindfulcooking.org/recipes/holiday-garnet-yam-brown-rice

Maybe you remember the link to Christmas cookies that Christel sent us last time. I was unable to get some of them in English but Susan came up with a remedy (sorry I didn't get this out sooner but maybe you can save the recipe for next December, or just declare your own holiday and make those cookies now):
Eve, when I saw the cookies, of course I had to read the instructions. Just google “translate” and it takes you to a site that will do it in less than a minute. See results here: https://translate.google.com/translate?sl=de&tl=en&js=y&prev=_t&hl=en&ie...
Susan

I heard from Ellen, our Hawaiian Texan, this week. Of course I had to look up those musical syllables---and now I know how to say Merry Christmas in Hawaiian! Apologies again for being a bit late, but---I think of Christmas as a season, not just a day, and the season can go on as long as we want, can't it?
Hi Eve, MELE KALIKIMAKA to you and all the Joyful Cooks! Thanks for your hard work in bringing us all these recipes!! And keeping in touch!! I am grateful and appreciative!
Aloha, ellen

Justina in Colorado responded to the idea of cooking as therapy:
Your question ... about cooking having therapeutic effects is intriguing. I believe that it certainly can, and also that energy flows both ways. If we have lovely ingredients and we are mindful as we wash them, chop and saute them, measure herbs and spices, their energy flows into us and ours into them. It’s why cooking when upset is not a good idea. The food will not taste as good. I’m sure many of us have experienced that. We use the same recipe, same ingredients, prepare it the same way – and yet it’s just not quite as good as usual. Think back – was I sad, mad, upset in some way? Ahhhh…..there’s the answer.

Did you ever see that movie “Like Water for Chocolate” years ago? It illustrated this so well. Not to spoil the story line if you haven’t seen it, but the heroine was deeply sad and crying constantly. As she cooked the feast, her tears flowed into the food. When the celebrating guests were served dinner, as they ate, they all began to cry. It was a very powerful scene.

Do others have thoughts about cooking as an emotional experience? I know I find it grounding---especially when handling root vegetables that come literally from the ground--- and even more especially when handling veggies I have planted, nurtured, and harvested in my own garden.

Justina answered the call for holiday recipes, telling me of the Spanish-themed feast she made for Christmas---Paella, Key Lime Pie, Bruschetta and Stuffed Endive I will try to get them on the website soon.

Christel in Germany sent a photo of Thay chopping vegetables. I know he does this---he mentions it in his book, How to Eat , but it still seemed surprising to see him in the kitchen, just like us. Wonderful.

Happy cooking,

Eve