When I was making two dishes simultaneously today a thought amused me. One was bitter guard and another a leguminous vegetable. Obviously bitter guard not for children, only for me and my husband. We relish it. (Will add recipe for both very soon!) Both being made looked so lively and looked like talking to me.
"Will I impress my end user?"
Both get ready absolutely sincere
Look like competing with each other
Being labelled who is better.
It was like two co-sisters
Walking down to impress
The judge, their mother-in-law
Who might pick out a flaw.
Task Master, the one and only!
Makes all of us differently
Various ratio of ingredients
Under the chosen chef's hands
Our end users quite dissimilar
But the purpose remain singular
Be good, be pleasing, be focussed!
On impressing the One and Only Head!
The dishes I cook speak to me. We share a lot. Is this what they call consciousness that food carries?
I find life in them. The fire communicates heat to the food and the food transforms in reciprocation. Thats the reason why, perhaps when I don't feel like cooking, I don't want to. I don't connect to the work, the food I have to cook. Whenever I enter my kitchen and want to make a dish, I set my thought on it, establish a communion with everything, and then I start off. Then there is joy.
More joy when the target audience, your family, or guest or friend loves and relishes it.
"Will I impress my end user?"
Both get ready absolutely sincere
Look like competing with each other
Being labelled who is better.
It was like two co-sisters
Walking down to impress
The judge, their mother-in-law
Who might pick out a flaw.
Task Master, the one and only!
Makes all of us differently
Various ratio of ingredients
Under the chosen chef's hands
Our end users quite dissimilar
But the purpose remain singular
Be good, be pleasing, be focussed!
On impressing the One and Only Head!
The dishes I cook speak to me. We share a lot. Is this what they call consciousness that food carries?
I find life in them. The fire communicates heat to the food and the food transforms in reciprocation. Thats the reason why, perhaps when I don't feel like cooking, I don't want to. I don't connect to the work, the food I have to cook. Whenever I enter my kitchen and want to make a dish, I set my thought on it, establish a communion with everything, and then I start off. Then there is joy.
More joy when the target audience, your family, or guest or friend loves and relishes it.
