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07 October 2007 @ 12:22 pm
Tao of the Day  
Many Taoists eat and drink seasonally. It's one way to stay connected to the Tao, the Earth, the natural cycle of things.

I read this passage yesterday in Kushiel's Avatar by Jacqueline Carey, wherein she waxed romantic and poetic about a glass of wine, and I thought it was a stunningly beautiful example of a simple way we can connect with the Earth, the Tao, each other, with just a little mindfulness as we eat and drink throughout the day ...

Obedient, I sipped, and then drank deeper, tasting in the wine the bursting life of the grape, nourished by sun and rain, fed by dark earth enriched with death's decay [...]. These things I tasted, and the violent death of the grape, the lusty joy of the commonfolk that crushed it, the vintner's careful lore, time and the slow wisdom of age transmuting it into wine, the oaken cask that warded it whispering of a tree's immense lifetime and the bite of the axe that made an end to it.

Yesterday, I cut a locally grown Butternut Squash I bought at Madison Market in half, taking care to not slam the knife through any of my fingers in the process, composted the seeds and seed goo, wrapped it in aluminum foil and baked it at 350°F for an hour and a half. When it was done, I removed the skins. I had some with a pinch of salt, cinnamon and cayenne pepper, and I was not only imaginatively mindful of its growth and harvest, but smiled to myself when I realized even the Aztecs and Mayans were eating Squash this time of year long, long ago. Best. squash. ever.
junoimeldajunoimelda on October 8th, 2007 03:31 am (UTC)
hey! just started reading Kushiel's Dart; it is very engaging so far and I'm only about 20 pages in.

Cinnamon with cayenne, huh? Never tried that combination. I generally will either do squash with butter, cinnamon and brown sugar, or with butter, garlic and Parmesan cheese. mmm mmm good, either way.
sleet01: Head - it's not just for priests!sleet01 on October 8th, 2007 04:33 am (UTC)
I was going to say, butter, brown sugar, and cinnamon! I'll take any opportunity to dessert-ize a squash! :)