“Sometimes people who really achieve the pinnacle of their discipline—not only in their riding but in other arts—these people who are great artists, they have a lot of problems in their personal life.” I said to him, “Why is that the case?” and he said, “Because they really have such a profound experience of wakefulness when they’re performing their art but they don’t have the tools to bring it into their life. So they’re always missing that in their day-to-day life.” And I did observe that to be true. -- Diana Mukpo recalling a conversation with her late husband Chögyam Trungpa Rinpoche

Is evolution the universe waking up to itself? - David Loy

so wise

Real equanimity isn’t indifference. It’s the capacity to be present with your whole being and not add fuel to the fire. - Jack Kornfield

eatcation series: boeuf bourguignon

make sure you use organic side bacon and stewing beef AND Julia Child's recipe, bien sur

eatcation series: german apfelkuchen (apple pie)

eatcation trip to apple picking resulted in this delicious pie


for pie shell:
150 g flour
50 g sugar (brown)
80 g butter (unsalted)
1 egg
1 pinch salt

for the filling:
800 g apples (on the tart side)
1 tbsp lemon juice
100 g walnuts, crushed

for the liquid filling:
40 g brown sugar
2 eggs
200 g thick fatty yogurt

Mix flour, sugar, egg, and salt into a dough and let it cool for 1 hour.

Peel apples, core them, and cut them into 8ths.  Then mix them in lemon juice so that they don't brown.

Roll out your dough so that it fits in to a 28 cm diameter pie dish and pull up the edges.  Lay the apple pieces in the dough shell and sprinkle the roughly chopped walnuts on top.

Beat the sugar and eggs until they are foamy.  Fold in the yogurt.  Pour this mixture over the apples and bake at 170° C for approx 60 min.  Prick the pie with a fork until nothing sticks to it.

Serve with freshly whipped cream.