When I was in my early twenties, I had a fondness for LSD, but we parted on bad terms. A friend of mine gave me, Zen Mind, Beginer’s Mind by Shunryu Suzuki, which saved my life by assuring me that I could not lose my mind because I had no mind to lose, I’m paraphrasing here. Although the book has been a comfort to me throughout my life, ironically, it alienated me from meditation. Zazen practice is quite rigid, and the moment I sat down, observing all the instructions for proper pose, down to the tilt of my chin, my skin began to crawl. I absolutely could not sit still. Okay, maybe it had something to do with the flash backs.
On a recent trip to Galveston my lovely friends,Cat and Sid gave me this fantastic advice. Make yourself comfortable. I was amazed when I entered their meditation room to see two big comfy chairs! Yes, Sid assured me it is okay to be comfortable when you meditate, use pillows, blankets, whatever you need to put yourself into a state of relaxation. It was a revelation to me, and I am now able to sit for twenty minutes, which is really amazing because I have been trying, unsuccessfully, to meditate for over twenty years. They also gave me Deeksha, a spiritual blessing,I am confident that has assisted me as well. This gift is definitely, vsvevg. Many Thanks, Cat and Sid.
Haiku for Cat
corpse pose eyes open
as vultures spin above me
Damn, I’m good at this
In response to interest in the umpa lumpas. They are edible and taste like what I imagine farmers are hoping to taste in their soil in the spring, sweet dirt, tilth.
I make them in a variety of ways, but this is a common preparation that translates well with other kinds of mushrooms.
1 pd mushrooms (chantrelles might be the closest in taste and texture)
1 clove garlic minced, 1 whole
1 serano chili minced
2 roma tomatoes chopped
1 tbles. epazote chopped
sour cream (optional)
Saute at medium heat garlic for about a minute,add chili and cook a minute or two more, add mushrooms tomato and salt, cover and simmer until the mushrooms wilt and release their fluid, uncover and fry at high heat until the water evaporates, depending on how soupy you like your tacos. Toss in the epazote and serve with corn tortillas, and sour cream.
The whole garlic clove is used to determine if there is a poisonous mushroom in the batch, if the clove is discolored, throw out the whole batch.
coming soon, My Bean Manifesto, and Dinner and a Swat Team
Have a great weekend, paz, Abby