Thursday, July 24, 2008
Tuesday, July 22, 2008
Being a monastery, there were, of course, lots of monks and nuns. In Korea, monks and nuns are both refered to as Sunims. Sunim is a contraction of the words Sungha (congregation) and Nim (person). They are some of the sweetest, kindest people you ever want to meet. This is Myung Hwa Sunim. She is from Poland orginally.I can't remember the names of these Sunims but the one on the right was the Financial Director of the monastery and the one on the left was the Work Master.This is Kwan Haeng Sunim. He is from Cambridge originally! He was the House Master and what a thankless job that was. I know those of us in my room pestered him plenty!This is Myung Haeng Sunim. He was the Head Monk for the retreat. Speaking of thankless jobs, imagine taking care of 40+ people that are doing something that is both emotionally and physically demanding and doing it with a smile on your face. I hope that I can go to MSS again sometime and sit longer. I was glad to go when I did, though. They were just getting into the hottest part of the summer and I was ready find some place with air conditioning. I went back to HGS for the night then to the airport the next day. My flight to San Francisco was uneventful but I had an eleven hour layover there. Fortunately, Lea and her husband carried me off for a few hours for a snooze at their house.It was a good thing I got that rest. I took the red-eye to Chicago then got stuck there for five hours. I also got seperated from my bag in the cross country flight. It was so full of dirty laundry that I was pretty sure it would crawl home by itself. Fortunately, when I got to Boston, there it was. I treated myself to a taxi home and promptly collapsed!
Sunday, July 20, 2008
Saturday, July 19, 2008
This whole building has since been painting. I'll have to dig up the link to the pictures. The place looks completely different.
Some other sights around Mu Sang Sa were this baby Buddha peeking out of a stone lantern,
the beautiful hydrangeas,everyone's pal, the big toad under the hydrangea,and, lastly, everyone's shoes by the door. This is an image I will aways associate with my trip to Korea. My shoes are the white sneakers just to the left of center.I have more to post about Mu Sang Sa but I've got to do it tomorrow. My sales slips are not going to enter themselves into the computer and my second quarter sales tax is due on Monday.
Friday, July 18, 2008
I'll be ordering more early next week which means it will be here about a week after that, if it's in stock at AB. I'll keep you posted.
Here are some pictures of Stephanie actually shopping for the top she just spun.
These are from when she was here promoting either her second or third book (getting old, can't remember). What fun it was to meet her in person!
You think she's funny on her blog. In person, holy crap!
Wednesday, July 16, 2008
I'll be posting later this week about my trip up to Maine. I saw all kinds of cousins as well as my dear friend Cordie. Had a great time!
Also, since it is a year later I should probably finish posting my Korea pictures. I never finished doing that for some reason. That situation will be attended to shortly.
Not today, though, shop's been wicked busy.
Friday, July 04, 2008
One or two bunches of beets, sliced (bonus if they've got the greens attached). If you use small beets, you don't even have to peel them. Just scrub them and cut them up. Big beets need to be peeled.
One large sweet onion, chopped
2-3 T olive oil
1 t cumin seed
Salt and pepper to taste
Optional- 3-4 medium carrots, peeled and sliced
Seriously, folks, I never measure anything so all these amounts are estimates at best.
Heat the olive oil in a large skillet. The skillet needs to have a lid.
Add the cumin seed and toast until brown. This does not take long, a minute at most.
Add the chopped onion and sautee until clear and just starting to brown.
Add the beets (and carrots if you have them). Cover and turn down the heat a bit. Cook them until the beets are tender. This may take 20 minutes or longer depending on how big your beets are. If they are starting to brown too much, add a half cup of water every so often until they are done.
If you have the beet greens, chop the stems and the greens seperately. Be sure to wash the beet greens thoroughly. They can be awful sandy little bastards.
When the beets are almost tender, add the stems, wait 5 minutes and add the greens. Cook just until the greens are wilted. Swiss chard works well if you don't have beet greens.
Add salt and pepper to taste.
So, there you have it. Let me know if you have any questions. If you try the recipe, I'd love to hear how it comes out!
Wednesday, July 02, 2008
My only other plan for today was to go to the farmer's market with Doria. It is in Davis Square, about a mile from here. This farmer's market goes on every Wednesday, 12-6 throughout the growing months and in eleven years of living here, I've never made down there. So, today was my day! The only hitch was a huge squall that blew through here right after noon. This included thunder, lightning, gale force winds and hail(!!!). We've been having some crazy weather lately but this was the craziest so far. Fortunately, the rain and wind let up after about 20 minutes and we headed over there. I was wondering if there was even going to be anything left after all that wind. Surprisingly, there was! Only one booth had packed up and left. All the others were still there, a little damp and windblow but definitely open for business. I asked one vendor how they kept all the tents from blowing away. She told me that all the customers at the booths grabbed the tent poles and just hung on during the entire storm. The community saved everyone's tents and produce by working together and not letting go. I'm very moved by this. Gives you hope for the world.
Tuesday, July 01, 2008
BTW, the "Dry" setting on my air conditioner works really well! I don't think it would have dried this fast with the humidity the way it is. And it doesn't seem to be cooling the room so, hopefully, my electric bill won't be through the roof.