Finally, I decided that I needed a bit more help than my app and my guided meditation CD. So I turned to Pema Chodron and her book, How to Meditate. Chodron is an American-born Tibetan Buddhist nun who has written and taught extensively about meditation and Buddhism. In her book, Chodron explains the why and how of meditation in great detail. She writes, at one point, “…there are three words – three concepts – that might be a support for you in your meditation in terms of allowing yourself to relax around your thoughts. The first word is “gentleness,” which I have already discussed. Have gentleness around the fact that you can’t avoid thoughts; you can’t control the fact that you’ll be distracted, and you can’t control how long you’ll be distracted for. The second word is “patience.” Patience brings relaxation into your meditation, into your practice, into your life…The third word I’d like you to hold when it comes to your thoughts is “humor.” Gentleness, patience, and a sense of humor. Have a sense of humor about the fact that your mind is like a wild monkey.” (How to Meditate, p. 66-68) I found this particularly helpful because I realized that I had to change my approach to meditation. I was being too aggressive and impatient (and arrogant) in thinking that I could get the “perfect meditation” in a week. Much like many other things in our lives, meditation is a work in progress and there is no “perfect” meditation. So, whether I am riding my horse, walking my dog, or preparing a meal and tuning out the stampede of wild horses in my mind and being fully in the moment, or listening to an app or CD, and having a few moments of a clear mind, it all counts and it’s all good.
Winter Kale Salad
1/2 tsp. Dijon mustard
sea salt & freshly ground black pepper
6-8 Tbsp. cold-pressed extra-virgin olive oil
1 pear, peeled, cored and sliced into thin wedges
1/4 cup blue cheese, crumbled
1/4 cup walnuts, coarsely chopped
1/4 cup cranberries
MAKE THE DRESSING
- 1. Combine dressing ingredients and mix well.
MAKE THE SALAD
- 1. Wash kale and dry in a salad spinner.
- 2. Combine salad ingredients in a large bowl.
- 3. Add dressing and mix well.
- 4. Let stand for 20 minutes before serving.
24 Hours of the Line
Sous Chef took me back to the days I was in culinary school and had to complete my externship in a restaurant. I felt like I was back in the restaurant kitchen on a busy night. As an extern, however, most of my tasks included prep work for the evening meal or later in the week. I recall spending hours on the same task, such as peeling chestnuts by dropping them in very hot oil, or peeling quarts and quarts of sunchokes. In spite of this, I also recall the feeling of satisfaction at the end of a busy night, and knowing how in some small way, my efforts had gone into making someone’s evening special. I think the highlight of my experience was when I got to make beet and celery root chips that were going to be served at a dinner which Prince Charles was attending! Ultimately, I think there is something deeply satisfying in the preparation of food for oneself or others because food isn’t just about physical nourishment but also about emotional nourishment.