Recipe for Enlightenment (part one)
I have been thinking about cooking lately and looking through my recipes trying new combinations. Living out in the countryside as I do, surrounded by hay fields and mooing cows off in the distance, getting exotic ingredients is impossible. I often substitute what I have, lots of fresh eggs, goat and cow milk, and herbs from the garden for ingredients that we can only order on the Internet. While digging in the cupboard to make something new, it occurred to me how very similar meditation is to cooking. Over the next several days I would like to share my musings with you. You know, in Tibet, I do not recall that we ever followed recipes, but perhaps that was because I never cooked. In the monastery, we ate the food provided and upon arriving in America in the mid 70’s, I discovered creativity in the kitchen that made me somewhat famous with my students at that time. Some even encouraged me to write a cookbook. However, It is only here in my new life, since May of 2000, that...