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Madhuri's Blog

"NO SUCH THING AS A FEAST FOR ONE" – STONE SOUP

11/24/2020

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*repost from 11/2018

Mid-November. Cold and blah.
I begin the day by counting my blessings and writing a check...
When I lived in NY, I made a commitment that even in lean months – oh yes, there have been many of those – I would donate to our local food bank. Healthy & accessible food being a "cause" near & dear to my heart. I like to give a little extra at Thanksgiving, a holiday that celebrates the abundance of harvest. It's my form of tithing and helps to keep the flow of gratitude going in my life. Now, in my new home, I will send my check to Oregon Food Bank www.oregonfoodbank.org/

I also clean out the freezer.

Uh. Where's the tie-in? Well... borne of thrifty habit from years past, and now by preference, I save just about every food scrap imaginable: onion skins, carrot ends, mushroom trimmings, leafy bits of celery, kale stalks, bones, drippings, gristle, fat. All popped into zip-loks and tucked in the freezer. Eventually things start spilling over, my stash of frozen stock is depleted, the thermostat drops, and I know it's time to get boiling.

A stock pot simmering on hearth or stove has been the backbone of all world cuisines for millennia, and the tradition continues in restaurants today. In times past this was a way to get a lot of nourishment from a small amount of ingredients. "Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato...are all variations on the same theme... The modern restaurant industry is said to be based on soup. Restoratifs (where the word "restaurant" comes from) were the first items served in public eateries in 18th century Paris [including] broth (Pot-au-feu), bouillion, and consommé" www.foodtimeline.org/foodsoups.html

Observing the unspeakable mess that resided in the upper part of the fridge, I know it is time. Out comes the giant stock pot and in goes bag after bag of the above-mentioned items. Plus a few bonus containers of potato & veggie water (left over from steaming or cooking). I sometimes do "bone broth," or a pure vegan/veggie broth, or just chicken or beef, but this particular stock was a mishmash; a beautiful, rich golden-orange color thanks to a lot of squash innards, a rich woodsy flavor from the wild mushrooms. The bones & fat contributed a silky, unctuous texture. It smelled incredible. I can't wait to taste the soups that will come from it. 

All this goodness from things that would have been thrown away! Garbage, some might call it. The process brought to mind the old children's tale, Stone Soup, in which the stingy villagers are cleverly tricked by a band of traveling soldiers into contributing their precious hoarded food to a communal stew. In the end they are amazed at how delicious the meal turned out, and shower their visitors with gifts of food for their journey home. The soldiers tell them, "There is no secret, but this is certain: it is only by sharing that we may make a feast."

As a forager & gardener I'm in a constant state of awe at Earth's abundance. Nature gives and gives, freely and without recompense. Even in this chilly month there's seldom a hike in the woods, a stroll along the rail trail, or a visit to my sadly-neglected garden, that does not bless me with something edible and amazing. Similarly, when there might appear to be cash "no" instead of cash "flow," I try to look around & find a way to give. It could be actual money, material goods, love, or time, or kindness. Generosity is the kissing cousin of abundance – one can't exist without the other. It's one of life's confusing but glorious paradoxes, and one tiny secret to maintaining happiness. And yes, this country, the entire world, may appear to be on the highway to Hell, with cruelty, disconnect, loneliness and greed running rampant. Yet here is my part: on this day of thanks, when I sit down to a bounteous table ​surrounded by loved ones, I'll remember: there's no such thing as a feast for one. It is only by sharing that we make a feast.
Bright Blessings! Happy Thanksgiving!

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Resurrection of the blog... in Faith

12/2/2017

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After a looong absence filled with busy-ness and a perfectionistic's procrastination, I just came to a startling conclusion: There will never be a good time. And: Now is the time. Perfection in contradiction. And perhaps a most fitting metaphor for our present situation. I'm going to keep it short and sweet and vulnerable. For an anxious, sensitive person, in this most unstable climate, it can be hard to find a reason to keep going. To step forward in trust that there's a higher plan in place. And yet, we do. I do. And while I face the coming winter with some trepidation, nameless and pretty much groundless fears of being alone, cold, and starving, yesterday I planted bulbs. Spring flowers, a goofily, foolishly optimistic outward demonstration of the inner certainty that wavers at times but is made stronger by practice. Being in the Now, I am safe. In Faith. 
In celebration of tomorrow's Full Moon and the approaching holiday season, Madhuri's Garden is offering a 15% discount on Body products: Butters, Balms, Salves. Use the code "FAITH" at checkout. Local delivery or pickup, or add shipping. Many Blessings! 

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Metta & the Path of Letting Go

6/3/2016

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This post is dedicated to a dear someone going through a difficult time, exacerbated by intense self-blame for choices made and events that took place long ago. And to me, supremely grateful for knowing when to walk away, and that forward movement is not possible without letting go.

We humans are so hard on ourselves.

I can’t claim to be perfect at this, and don’t always remember, but when I’m spinning out of control, I try to take some slow, deep breaths to regain my center, and follow these steps to switch off the hamster-wheel of anxiety, worry, blame, regret, self-recrimination.
It really is very simple.
Think of it as one of those flow-chart thingies:
  • have I done everything in my power to clear this situation? [no/yes]
  • if no – then DO IT
  • if yes – there is NOTHING MORE TO BE DONE.
    Literally, just stop. Work as hard as you can to LET IT GO.
Now, how to let go? Luckily there are a multitude of wonderful methods to help with that. One of my favorites is Metta, the Buddhist practice of loving kindness (note, this is a streamlined version of the first phase of Metta meditation; I recommend seeking a qualified teacher or good instruction manual if the practice intrigues you).
  1. It's helpful with any contemplative practice to begin by focusing on the breath. Close your eyes, slow down, breathe as deeply as you can into the area around the heart. Feel the expansion. Notice where your breath might feel tight or restricted
  2. Breathing in and exhaling fully… when you begin to feel relaxation happen, allow the following phrases to arise in your mind: “May I be happy. May I be well. May I be safe. May I be peaceful and at ease.”
  3. Repeat slowly and deliberately, staying connected to the feeling of wishing yourself happiness. If other thoughts show up, gently send them well-wishes and re-direct your attention back to the Metta phrases
  4. Continue for a few minutes or whatever time seems right for you

“Significantly, when we do metta practice, we begin by directing metta toward ourselves. This is the essential foundation for being able to offer genuine love to others. When we truly love ourselves, we want to take care of others, because that is what is most enriching, or nourishing, for us. When we have a genuine inner life, we are intimate with ourselves and intimate with others. The insight into our inner world allows us to connect to everything around us, so that we can see quite clearly the oneness of all that lives.” ~ Sharon Salzberg, “Facets of Metta”

Somehow, and often through the weird magic of social media, the perfect teaching always seems to appear just when I need it most – I count myself fortunate to have had the most awesome gurus, guides, and mentors over the course of many years, who have helped me build a strong connection to spirit and a sense of something beyond my small “self”. Today, there was a poem by the ever-inspiring Rumi, a 14th century Sufi mystic whose creations are so spot-on it’s hard to believe they weren’t written last week. I leave you with “The Guest House”. Much love and many blessings to you!

The Guest House
This being human is a guest house.
Every morning a new arrival.
A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.
Welcome and entertain them all!
Even if they’re a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.
The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.
Be grateful for whoever comes,
because each has been sent
as a guide from beyond.
~Rumi
translated by Coleman Banks

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New products, new look!

5/28/2016

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Lest you think it is all fun and games here in Aliceland - here's what I'm doing on this gorgeous day... New logo, label & packaging design for 1/2oz/15ml essential oil bottle. It is 2.5" wide x 1" tall and contains more words than many first novels. Coming soon to a website or pop-up shop near you! Now that the prototype is done, more products will be on their way, including St. John's Wort tincture & oil, Jewelweed tincture (THE poison ivy remedy); Spring Tonic tincture & vinegar, and much more!!
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    Alice Madhuri Velky LMT
    Healer, Hiker, Yogi, Forager, Cook

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