Sunday, July 29, 2007

what is love?

What Is Love?

As much as we might like to, we can't force love to happen. But we can understand its many levels and connect more easily to its source.

By Sally Kempton

"I know love is there," my old friend Elliot said. "My question is, Why is it that so many times, I can't feel it?"

We were in the middle of a workshop I teach called "Exploring the Heart." Elliot had recently lost his father, and so I asked him, "Are you talking about something specific?"

"Of course," he said. As he told me the story of his father's death, I felt a deep sense of recognition. The questions his experience raised are essential ones, questions we all deal with as we probe that most fundamental and yet elusive of all human feelings: love.

Elliot and his father had been polite strangers for nearly 20 years. Yet when the father became seriously ill, the only person he wanted around him was his son. "I knew we'd been given our big chance to open up to each other," Elliot said. "I kept thinking, 'Now he'll finally get who I really am! We'll bond, and I'll be able to feel love for him at last!'"

The problem was that Elliot couldn't dig out a single nugget of love for his father. He wanted to love him. He knew he should love him. But their history together had formed such a habit of disconnection that he felt nothing at all.

How Love Feels

So Elliot did the only thing he could think of to close the gap. He asked himself, "How would I act if I did feel love for my father?" Then he acted on the intuition that arose for him.

Elliot realized that when we really love someone, we're attentive to even the smallest minutiae of that person's existence. So he practiced paying close attention to his father. He slowed himself down and tried to keep his awareness linked to his father's breath. He served his father. He fielded the emotional crises of the other family members. He did everything, in short, that a devoted son would do—and he did it, as best he could, as an austerity, a practice.

Elliot's father died three months later, and Elliot sat through the funeral dry-eyed, still waiting for his heart to open. During the last hymn, he finally gave up hope. He slumped down in his seat, deeply tired, with no more effort left in him.

At that moment, like a small trickle from a dammed-up stream, he felt a stir of tenderness in his heart. It came softly, yet it was almost shockingly sweet. It was the love he'd been trying to feel. "It felt as if I'd tapped into some kind of big, impersonal loving energy," he told me. "It didn't exclude my father, but it definitely wasn't about him. Instead, the feeling I had in that moment was that there was nothing but love. Everything was love. 'Oh, my God,' I thought, 'I'm having a spiritual experience, right here at my father's funeral!'" The thought struck him as so funny that he giggled—causing something of a commotion in the funeral chapel, as people turned to see what was making him laugh at such an inappropriate moment.

"I wondered where that love came from," he told me. "Was it a reward for taking care of my father? If so, why wasn't it there when I needed it, so to speak?"

I realized that behind Elliot's questions was an even deeper set of questions, ones that plague us all. They go something like this: If love is real, why doesn't it feel the way I've always heard it was supposed to feel? Why can't I feel it all the time? And why does love so often feel lacking, or painful, or both?

Love Is a Many-Leveled Thing

Most of us have been confused about love all of our lives. In fact, we often begin the inner life as a search—conscious or unconscious—for a source of love that can't be taken away. We may have grown up feeling unloved or believing we had to perform heroic feats to deserve love. Our parents, the movies we see, our cultural and religious milieu give us ideas about love that go on influencing us long after we have forgotten their source. When we read spiritual books and encounter teachers, our understanding about love can get even more complicated, because depending on what we read or whom we study with, we get slightly different takes on what love means in spiritual life.

Some teachers tell us that our essence is love; others say love is a passion, an emotion that leads to addiction and clinging. If we're on a devotional path like bhakti yoga, Sufism, or mystical Christianity, we're often taught that the way to enlightenment is to fall in love with God and let that love grow until it engulfs us and we become one with the Beloved. If we're on a more knowledge-based yogic path, we may be taught to look askance at the feelings of bliss and love that arise in practice, because, we're told, the spaciousness that is our goal is beyond such feelings.

We are soon left to wonder where the truth lies in all of this. When spiritual teachers use the word love, what kind of love are they talking about? Is eros (romantic or sexual love) really different from agape, the so-called unconditional or spiritual love? Is devotional love the same as compassion, or love for humanity? Is love something we have to feel, or is it enough to offer kindness and direct positive thoughts toward ourselves and others? And how is it that some teachers tell us that love is both the path and the goal, while others seem to ignore the subject altogether?

In spiritual life alone, the word love is used in at least three ways, and our experience and understanding of love will differ according to which aspect of it we are thinking about. For the sake of discussion, let's refer to these three aspects of love as (1) Absolute Love, or the Great Love, which Ramakrishna, Rumi, and the teachers of the bhakti yoga and nondualist Tantra traditions tell us is ever- present, impersonal, and the very underpinning of the universe; (2) our individual experience of love, which is quirky, personal, and usually directed at something or someone; and (3) love as sadhana (practice).

Love as Absolute

Love with a capital L: That's the Great Love, love as the source of everything, love as radical unity. At this level, love is another name for Absolute Reality, Supreme Consciousness, Brahman, God, the Tao, the Source—that vast presence the Shaivite tradition sometimes calls the Heart. The yoga tradition often describes Absolute Reality as satchidananda—meaning that it is pure beingness, present everywhere and in everything (sat), that it is innately conscious (chit), and that it is the essence of joy and love (ananda).

As ananda, the Great Love is woven into the fabric of the universe, which of course also puts it at the center of our own being. Most of us get glimpses of the Great Love at some time in our lives—perhaps in nature, or with an intimate partner, or in the moment of bonding with our children. We remember these experiences for years afterward, often for the rest of our lives. We remember their numinosity, the feeling of deep connectedness they give us, and the fact that even when the love we feel seems inspired by someone or something in particular, it has a profoundly impersonal, universal quality. And sometimes, the Great Love hits us unveiled, as it were, and changes our lives.

It happened like that for me one November evening in 1970. I was sitting with a friend in my living room, listening to a Grateful Dead album, when without warning, an overwhelming experience of joy welled up in me. The state sprang up seemingly out of nowhere, a sensation of tenderness and ecstasy that seemed to ooze out of the walls and the air, carrying with it a sense that everything was a part of me.

This experience inspired a burning desire to get back to it and ultimately became the motive for my spiritual practice. At the time, however, I did what most of us do when we get a glimpse of unconditional tenderness: I projected my inner experience onto the person I happened to be with and decided (rather disastrously, as it turned out) that he was the love of my life and the mate of my soul.

Individual Love

All of us, throughout our lives, constantly do what I did—project onto other people and things the feelings of love that actually come from within. "It was the music," we say. "It was Ned (or Sarah, or Jeannie). It was the surf! It was my teacher's presence!" Yet the yogic view is that all of our experiences of human love are actually glimpses of the Great Love. ("God's joy moves from unmarked box to unmarked box," Rumi wrote. "It hides within these, till one day it cracks them open.") It is only when love gets filtered through the prism of the human psyche that it begins to look specific and limited. It becomes veiled by our thoughts and feelings, and we start to think that love comes and goes, that we can feel it only for certain people, or that there's not enough love to go around. We can't help doing this.

Our senses, mind, and ego, hardwired to give us the experience of separateness and distinction, set us up to think that love is outside us, that some people and places and things are lovable and others are not, and furthermore that love has different flavors: mother love, romantic love, love of movies, love of nature, compassionate love, sexual love, love of the cozy feeling of being under the covers at the end of a long day.

In short, if the Great Love is naturally unifying, our individual, human experience of love is subject to change and loss, moods and tides, attachments and aversions. It doesn't matter who or what we love; at some point, the object of our love will disappear from our life or disappoint us or stop being lovable, simply because change is the nature of existence. So individual love is always touched with suffering, even when the love we feel is "spiritual."

I once heard someone ask a great spiritual teacher, "Will loving you cause me to suffer the way I've suffered from loving other people?" The teacher replied, "If you love me in the way you've loved other people, you'll suffer." He was saying that as long as we think that love comes from something outside ourselves—even from God or a spiritual master—we are going to experience pain. Think of the agonies of the Sufi poets! Think also of the pain we suffer when, like my friend Elliot, we don't feel loving enough, or when we can't force love to come in the form we want it to, or when we feel lonely or unappreciated or self-deprecating, or when, despite the fact that we know attachment leads to suffering, we can't help thinking that the love we were feeling came from Joe or Alice, and that love is gone because Joe or Alice is gone!

To say that our individual experience of love can be unsatisfying or changeable or incomplete is not to say it is less real than the Great Love. It is the Great Love, which has simply been subject to filtration. The practice of yoga is about removing the filter, closing the gap between our limited experience and the experience of greatness we all hold inside. That's the whole point of contemplative practice—especially the practice of loving.

Love as Sadhana

The third kind of love—love as a practice—is the medicine for the terrible discrepancy we sometimes feel between our sense of what love can be and the actuality of our ordinary experience of it. The practice of love—actions and attitudes that create an atmosphere of kindness, acceptance, and unity in ourselves and in those around us—is not only the basis of spiritual life, it is also the basis of civilization. We can't always feel gratitude, but we can remember to say thank you. We can't always like other people, but we can try to pay attention when they talk to us and help them out when they're in trouble. We may not feel good about ourselves all the time, but we can practice treating ourselves gently, slowing down and breathing when we want to rush, or talking back to our inner voices of self-criticism and judgment. When it comes to daily life, feeling love may actually be less important than acting loving.

This isn't meant as an argument for pasted-on smiles, or for the common game of hiding anger and judgment behind a mask of false sweetness. The practice of loving is never about presenting a false front. Instead, it's an active answer to one of life's greatest questions: How can I, in spite of what I may be feeling at a particular moment, offer my best to myself and other people?

If you pose this query to yourself—or, better yet, ask yourself (as Elliot did), How would I act if I were feeling love?—you will eventually discover the practice that helps melt your frozen heart, so the love that always hides behind our emotional barricades can show its face. One of my students, caught in an argument with her stepson, asked herself, "How would I be if I really felt love right now?" The answer that came up was "relaxed." So she practiced relaxing with the breath and was able to talk with her son without the clutch of fear and judgment that had been polarizing the two of them.

Connecting to the Source of Love

Over the years, two practices have helped me reconnect to the source of love. Both cultivate the feeling of unity. And both are based on the insight that the best way to bypass the ego, which cuts us off from love, is to learn how to undermine our feeling of separation.

The first is the practice of recognizing that the awareness in another person is the same awareness that is in me. Years ago, I had to work with a demanding, critical, narrow-minded boss. One day, when she was being particularly prickly, and I was especially aware of my discomfort in her presence, I gazed into her eyes, focused on the light reflected in her pupils, and reminded myself that the awareness, the life force, the presence that was looking out through her eyes was exactly the same as the awareness that was looking out through mine. Whatever differences there were in our personalities, our mental and emotional states, she and I were the same on the level of pure awareness. Not different but one.

It amazed me to see how quickly the feeling of alienation and irritation disappeared. The practice of recognition became the strategy that allowed me to work comfortably with this woman, and I fall back on it now whenever I feel the absence of love. More than any practice I've ever done, it helps clean away the germs of alienation, irritability, and jealousy that block my mind and form barriers to the Great Love.

The second practice I use goes right to the heart of our sense of lack, to the secret feeling of not having enough love to give. The great lie that the feeling of separation fosters in us is the delusion of being unloved, or cut off from love, of there not being enough to go around. Not feeling loved ourselves, we pass on our sense of lack to others, so that even when we try to give love, what comes through instead is anxiety or clinging. Yet, as Rumi says in another of his great poems, love is always there, always available, always ready to pour itself out to us. "For 60 years," Rumi writes, "I have been forgetful, / every moment, but not for a second / has this flowing towards me slowed or stopped."

Close your eyes for a moment and imagine you are sitting in the center of a vast flow of love. Imagine that love is flowing toward you like water or passing into you like a gentle wind. Whether you actually feel this love or not, keep imagining that it is flowing toward you and into you.

Another way to receive love is to imagine that just outside the window of your room sits a compassionate and loving being, someone wise and incredibly forgiving. This person is watching you through the window; her glance protects you and surrounds you with sweetness.

Allow yourself to receive the love that is flowing toward you from this being. If thoughts come up to block it—like "I don't deserve this" or "This is just an exercise; it's not real"—notice them and let them go as you might in meditation, saying, "Thinking," and then breathing the thought out. Your only task is to receive.

When you open your eyes, look around you with the thought that the love you have been contemplating is still flowing toward you from whatever you see and from the air itself.

In truth, it is. The Great Love, the love that is the kernel of everything, is present in everything, peeking out during every moment in which we feel a spark of tenderness, appreciation, or affection. Any glimmer of love is a spark from that fire and leads us back to it.

This article can be found online at http://www.yogajournal.com/views/1194_1.cfm

Wednesday, July 25, 2007

i'm a geek (yet another not so shocking confession)

I've previously professed to being a foodie and now I confess that I am also a bit of a techie. When it comes to gadgets and gizmos, I can get a little ga-ga. So when the iPhone came out- well, you can imagine how I felt.
Now I've long been fond of my Blackberry and its various abilities, but the iPhone is definitely sexier and a lot more fun for my inner geek to play with. There are also a ton of obvious features to love about the iPhone that aren't available on other phones, like the ability to watch The Starter Wife on its surprisingly sharp and portable screen, but there are also justified criticisms of this new device. Seriously, why can't I send an SMS to multiple recipients? And why can't I cut and paste information from a calendar date or email? And how about letting me customize (and add) my own widgets? These are my top complaints. Jeffstaple does a far better job of constructively deconstructing the wonderful new iPhone.


IPHONE. CONSTRUCTIVE CRITICISMS.
by jeffstaple
http://www.stapledesign.com/jeffstaple/2007/07/iphone-constructive-criticisms.html

All in all, the iPhone has changed my life. Seriously. It's been 2 weeks, and 3 countries and I can confidently say this is a revolution in your hands. Everyone has sang the accolades of the iPhone. Far and away it is better than ANY phone available on the market. But that doesn't mean it's perfect, and thankfully, Apple realizes this. But I thought I'd offer some constructive criticisms after my first 2 weeks of use with the iPhone.
Before I begin, I want to give a huge shout to the INCASE TEAM for hooking Staple up lovely with a bunch of their dope accessories. To be honest, I am typically not a fan of protective cases. I feel like for some strange reason, it is the duty of a device to deteriorate over time. Its like that family that used to put vinyl plastic over their sofa. I always thought "why?" BUT, these INCASE sleeves for the iPhone actually improves the performance of the phone! And I am all for increased efficiency. You feel less dainty with it. Like you can chuck it around more. Its not slippery in your hands and in the black version they sent me, it looks sleek as hell. Thank you Tony.

Ok now to the rants:
(in no particular order)

1. Let me see how many new SMS and e-mails i have from the "locked" screen.
The pop-up SMS feature is great...but something small up top, like next to the EDGE icon would be nice to see at a quick glance.

2. CONTACTS: Finger scrolling is fun, but give me the option to just type in a search field to find a name.

3. First you endanger my unborn babies by burning my balls with the MacBookPro...Now you're killing my brain cells with the iPhone! This phone gets pretty damn hot!!
Interestingly, I've heard from some users that their phone never gets even warm. And others have reached boiling points even while the phone is not active nor charging.

4. If you have the iPhone retrieve your emails directly from your server, something will get become screwy with your iMail/desktop mail app settings. I instead decided to forward my main emails to a secondary email address and have the iPhone check that exclusively. Problem solved. EXCEPT!............

5. The iPhone's Mail feature does not allow you to customize or change the REPLY TO: email address in your sent emails. This is a VERY basic feature available in almost all other PDAs.
Which means if you send an email from your phone and the person replies to that email. You will only get it on your phone and you won't get it on your main computer.

6. Deleting emails is fun in Mail App. (A simple swipe and tap.)
But you should also offer a DELETE PRIOR feature like they had on Blackberry's. Emails should be separated by the day you received them so you can choose to delete an entire day's emails in one shot. I get over 300 emails a day and swiping out each one, one-by-one is a biatch!

7. No copy and pasting of text?!?!!

8. AT&T customer service is very poor compared to T-mobile. Just FYI.

9. Can't adjust and modify ringtones and alerts to your liking. I'm not big on T.I. as my ringtone, but I'm saying, give me some different options. I mean,the songs are already on there, why not just link them to the phone? I assume money and chargebacks are at the root of this problem. In addition; if you want to set up an alert for SMS's, you have 2 options. ON or OFF. And if you want it ON, you're stuck with what they give you. Overall, the sounds and alerts are a little subtle. And I assume that's just Apple being design-y and all minimalist. But when it comes to alerts, I just really want to hear when someone is trying to get a hold of me!

9. Volume is a little low overall. Both in calls, ringers, alerts, speakerphone, etc. At maximum volume, its juuust perfect. But if I'm in a noisy area, a little extra playing room would be good.

10. AT&T International voicemail is WACK. For some reason, the message says "re-enter the phone # of the person you are trying to reach." I mean, most people are on speed dial so to have to look in your address book and remember the number and retype it in is a pain most of my clients are not gonna bother with. Very user-UNfriendly. I called AT&T about this and that's the way it is. Booooooo.

11. In the RECENT LIST on the phone; make little icons that represent 'incoming', 'outgoing', and 'missed' calls. (The red color to indicate missed calls is a little kindgergarten.) You can still see if the call was incoming or outgoing but currently you have to click once to see. Better if I see the whole list at one glance.

12. In the locked screen, you show the clock in a nice big font. But you don't show me AM or PM! I know it SHOULD be pretty obvious. But when you wake up in a foreign land, in a dark hotel room, with crazy jetlag, and it just says 5:06...it can honestly be either AM or PM and you can't tell the difference.

13. Allow me to customize the home screen. Why assume everyone needs a STOCK or YOUTUBE icon on the home screen?

14. Camera is great but some basic settings would be great. Like night shooting, ISO settings etc.

15. No iChat feature yet, but its pretty obvious why. AT&T, you greedy bastards; trying to squeeze every last nickel for the SMS's.

16. Not sure if this is a result of being in a foreign network (in Barcelona, the service provider switches between Vodafone and Moviestar) but I find that at least once a day, the Mail app gets stuck trying to download mail. The mini pinwheel at the top of the screen continues to spin as if trying to get mail. I find that when this happens, its able to get the emails but the contents of the email are slower to come thru. The fix for this is to just restart the phone which always works. But that little annoyance takes me back to my T-Mobile Dash Windows Mobile days. Boooo.

17. Change the color of the CALL button or the TEXT Button. No reason they both are green. And I always mix the two up.

18. Please add a button on the home screen for ADDRESS BOOK. As of now the only to access it is via the PHONE which is a 2-3 button process.

Well, that's it for now. Can you iPhone users out there think of anything else? Leave a comment! (on Darrin Hudson). You'd be surprised to think that Apple actually reads this stuff and the comments help in future software upgrades. That's the beauty of the iPhone. They can make changes over-the-air.
Over and out.

Wednesday, July 18, 2007

foodie heaven

i have a not so secret confession to make-
I Love Food.
i don't know that love is even the right word.
i worship food, revere it and pay homage to it as often as i possibly can.
i particularly love summer food because it's generally light, fresh, flavorful and, in a perfect world, quick and easy. it should come as no surprise, then, that this little article by mark bittman brought me great joy, so i felt the need to share. happy summer!!!

Summer Express: 101 Simple Meals Ready in 10 Minutes or Less

Published: July 18, 2007

The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it's too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less. (I'm not counting the time it takes to bring water to a boil, but you can stay out of the kitchen for that.) These suggestions are not formal recipes; rather, they provide a general outline. With a little imagination and some swift moves — and maybe a salad and a loaf of bread — you can turn any dish on this list into a meal that not only will be better than takeout, but won't heat you out of the house.

Charles Pertwee for The New York Times

Chris Warde-Jones for The New York Times

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

3 Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

5 Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.

6 Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.

7 Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

8 Put a few dozen washed littlenecks in a large, hot skillet with olive oil. When clams begin to open, add a tablespoon or two of chopped garlic. When most or all are opened, add parsley. Serve alone, with bread or over angel-hair pasta.

9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

10 Smear mackerel fillets with mustard, then sprinkle with chopped herbs (fresh tarragon is good), salt, pepper and bread crumbs. Bake in a 425-degree oven for about eight minutes.

11 Warm olive oil in a skillet with at least three cloves sliced garlic. When the garlic colors, add at least a teaspoon each of cumin and pimentón. A minute later, add a dozen or so shrimp, salt and pepper. Garnish with parsley, serve with lemon and bread.

12 Boil a lobster. Serve with lemon or melted butter.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.

15 Call it panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.

16 Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.

17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.

18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

19 Chinese tomato and eggs: Cook minced garlic in peanut oil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

21 While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.

22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.

23 The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.

24 Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.

25 Upscale tuna salad: good canned tuna (packed in olive oil), capers, dill or parsley, lemon juice but no mayo. Use to stuff a tomato or two.

26 Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.

27 Egg in a hole, glorified: Tear a hole in a piece of bread and fry in butter. Crack an egg into the hole. Deglaze pan with a little sherry vinegar mixed with water, and more butter; pour over egg.

28 New Joe's Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.

29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.

30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

31 Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

32 Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.

33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

34 Niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar.

35 Cold soba with dipping sauce: Cook soba noodles, then rinse in cold water until cool. Serve with a sauce of soy sauce and minced ginger diluted with mirin and/or dry sake.

36 Fried egg "saltimbocca": Lay slices of prosciutto or ham in a buttered skillet. Fry eggs on top of ham; top with grated Parmesan.

37 Frisée aux lardons: Cook chunks of bacon in a skillet. Meanwhile, make six-minute or poached eggs and a frisée salad. Put eggs on top of salad along with bacon; deglaze pan with sherry vinegar and pour pan juices over all.

38 Fried rice: Soften vegetables with oil in a skillet. Add cold takeout rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

40 Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón and chopped Spanish chorizo. Heat through.

41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

42 Season boneless lamb steaks cut from the leg with sweet curry powder. Sear on both sides. Serve over greens, with lemon wedges.

43 Migas, with egg: Sauté chopped stale bread with olive oil, mushrooms, onions and spinach. Stir in a couple of eggs.

44 Migas, without egg: Sauté chopped stale bread with chopped Spanish chorizo, plenty of garlic and lots of olive oil. Finish with chopped parsley.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

46 Broil a few slices prosciutto until crisp; crumble and toss with parsley, Parmesan, olive oil and pasta.

47 Not exactly banh mi, but... Make sandwiches on crisp bread with liverwurst, ham, sliced half-sours, shredded carrots, cilantro sprigs and Vietnamese chili-garlic paste.

48 Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

49 Sprinkle sole fillets with chopped parsley, garlic, salt and pepper; roll up, dip in flour, then beaten egg, then bread crumbs; cook in hot olive oil about three minutes a side. Serve with lemon wedges.

50 The Waldorf: Toast a handful of walnuts in a skillet. Chop an apple or pear; toss with greens, walnuts and a dressing made with olive oil, sherry vinegar, Dijon mustard and shallot. Top, if you like, with crumbled goat or blue cheese.

51 Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.

52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.

53 Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.

54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

55 Dredge skate or flounder in flour and brown quickly in butter or oil. Deglaze pan with a couple of spoonfuls of capers and a lot of lemon juice or a little vinegar.

56 Make a fast tomato sauce of olive oil, chopped tomatoes and garlic. Poach eggs in the sauce, then top with Parmesan.

57 Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.

58 Cook chicken livers in butter or oil with garlic; do not overcook. Finish with parsley, lemon juice and coarse salt; serve over toast.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

60 Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.

61 Poach shrimp and plunge into ice water. Serve with cocktail sauce: one cup ketchup, one tablespoon vinegar, three tablespoons melted butter and lots of horseradish.

62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.

63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.

64 Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

65 Sauté squid rings and tentacles in olive oil with salt and pepper and garlic; add chopped tomatoes. Cook until the tomatoes break down. Serve over pasta.

66 Salmon (or just about anything else) teriyaki: Sear salmon steaks on both sides for a couple of minutes; remove. To skillet, add a splash of water, sake, a little sugar and soy sauce; when mixture is thick, return steaks to pan and turn in sauce until done. Serve hot or at room temperature.

67 Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.

68 Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.

69 Buy good blintzes. Brown them on both sides in butter. Serve with sour cream, apple sauce or both.

70 Sauté squid rings and tentacles in olive oil with salt and pepper. Make a sauce of minced garlic, smoked pimentón, mayo, lots of lemon juice and fresh parsley. Serve with a chopped salad of cucumber, tomato, lettuce, grated carrot and scallion, lightly dressed.

71 Press a lot of coarsely ground black pepper onto both sides of filet mignon or other steaks or chopped meat patties. Brown in butter in a skillet for two minutes a side. Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to skillet. Reduce, then return steaks to pan, turning in the sauce for a minute or two.

72 World's leading sandwich: prosciutto, tomato, butter or olive oil and a baguette.

73 Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

74 Canned sardines packed in olive oil on Triscuits, with mustard and Tabasco.

75 Boil-and-eat shrimp, cooked in water with Old Bay seasoning or a mixture of thyme, garlic, paprika, chopped onion, celery, chili, salt and pepper.

76 Make a thin plain omelet with two or three eggs. Sauté cubes of bacon or pancetta or strips of prosciutto until crisp. Cut up the omelet and use it and the meat to garnish a green salad dressed with olive oil and balsamic vinegar.

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

78 Cook shrimp in a skillet slowly (five minutes or so) to preserve their juices, with plenty of garlic and olive oil, until done; pour over watercress or arugula, with lemon, pepper and salt.

79 Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.

80 Not-quite merguez: Ground lamb burgers seasoned with cumin, garlic, onion, salt and cayenne. Serve with couscous and green salad, along with bottled harissa.

81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

82 Combine canned tuna in olive oil, halved grape tomatoes, black olives, mint, lemon zest and red pepper flakes. Serve with pasta, thinning with olive oil or pasta cooking water as needed.

83 Pit and chop a cup or more of mixed olives. Combine with olive oil, a little minced garlic, red pepper flakes and chopped basil or parsley. Serve over pasta.

84 Cook chopped tomatillos with a little water or stock, cilantro and a little minced fresh chili; serve over grilled, broiled or sautéed chicken breasts, with corn tortillas.

85 A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.

86 Smoked trout fillets served with lightly toasted almonds, shredded fennel, a drizzle of olive oil and a sprinkle of lemon.

87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.

88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

90 Thai-style beef: Thinly slice one and a half pounds of flank steak, pork shoulder or boneless chicken; heat peanut oil in a skillet, add meat and stir. A minute later, add a tablespoon minced garlic and some red chili flakes. Add 30 clean basil leaves, a quarter cup of water and a tablespoon or two of soy sauce or nam pla. Serve with lime juice and more chili flakes, over rice or salad.

91 Dredge calf's liver in flour. Sear in olive oil or butter or a combination until crisp on both sides, adding salt and pepper as it cooks; it should be medium-rare. Garnish with parsley and lemon juice.

92 Rub not-too-thick pork or lamb chops with olive oil; sprinkle with salt and pepper plus sage or thyme. Broil about three minutes a side and drizzle with good balsamic vinegar.

93 Cut up Italian sausage into chunks and brown in a little olive oil until just about done. Dump in a lot of seedless grapes and, if you like, a little slivered garlic and chopped rosemary. Cook, stirring, until the grapes are hot. Serve with bread.

94 Ketchup-braised tofu: Dredge large tofu cubes in flour. Brown in oil; remove from skillet and wipe skillet clean. Add a little more oil, then a tablespoon minced garlic; 30 seconds later, add one and a half cups ketchup and the tofu. Cook until sauce bubbles and tofu is hot.

95 Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.

96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.

97 So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.

98 Rub flank steak or chuck with curry or chili powder before broiling or grilling, then slice thin across the grain.

99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.

100 Cook red lentils in water with a little cumin and chopped bacon until soft. Top with poached or six-minute eggs (run under cold water until cool before peeling) and a little sherry vinegar.

101 Hot dogs on buns — with beans!

Monday, July 16, 2007

Origami Girl

Another new song.

http://myspace.com/alexisstembermusic

ORIGAMI GIRL
365 nights folding paper,
On which you’d scrawled all the highlights
Of my presumed nature.

Your fingers worked overtime when I was distant,
But what do you do when life grants you
All of your wishes?

The prize is never quite as sweet as all the wanting,
And now the list you wanted to write is complete
And the truth is haunting.

I’m just your origami girl,
I’m just your origami girl,
I’m just your origami girl.

You’ve had far too much time to make me something
That can’t exist outside of your mind;
This swan is crumbling.

I’m just your origami girl,
I’m just your origami girl,
I’m just your origami girl.

Sunday, July 01, 2007

I Am To You

another song in the rough that i wrote and recorded tonight with garageband, my tinker toy of a keyboard and my internal laptop mic.

http://ia300009.us.archive.org/1/items/AlexisStemberIAmToYou_0/IAmToYou.m4a

I AM TO YOU

Two years of time
How was I so blind not to see how much I loved you still?
Never let you go,
But Lord knows I could fake it.

So many times I told you not to love me,
Oh- I still want to sew my oats.
Let me roam.
Oh, what the hell was I thinking?

Cause I can only imagine myself with you.
I swear on my life, I swear for all time
Nothing’s ever been more true.
I am, to you.

Two years of time,
If you ask me what do I see ahead,
All I know is all I’ve said:
“I’m not going anywhere.”

Cause I can only imagine myself with you.
I swear on my life, I swear for all time
Nothing’s ever been more true.
I am, to you.


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“Knowing is not enough; we must apply. Willing is not enough; we must do.” -Johann Wolfgang von Goethe

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