The Lotusland

Respecting Death

Photo: Ian Parker See more

What else did you imagine I'd want to talk about?   Well this time I'll spare you.  But one of my teachers, Thanissaro Bhikkhu,  has a few well chosen words on what it means to "respect death" and what is to be gained by recollecting and reflecting on it.  Offered freely by Thanissaro Bhikkhu and hosted freely by the Internet Archive. 

The Wheel of Dhamma

Here's a brief talk from Thanissaro Bhikkhu on the Discourse on Setting the Wheel of Dhamma in Motion along with the original text of the discourse.  Venerable Thanissaro discusses the meaning of the term "wheel" as it was used back in the Buddha's time, and then proceeds to discuss how the teaching on the Four Noble Truths and the duties appropriate to them relate to the practice of breath meditation.

Check it out:

http://www.thelotusland.org/main/discourse-on-setting-the-wheel-of-dhamma-in-motion.html

Tenzin Palmo Is Coming To Town Nov.18th

Jetsunma Tenzin Palmo was born in London in 1943. She traveled to India when she was 20, met her teacher, and in 1964 became one of the first Western women to be ordained as a Tibetan Buddhist nun. After twelve years of study and doing frequent retreats during the long Himalayan winter months, she sought complete seclusion. She found a nearby cave, where she stayed and practiced for another twelve years.   I read her biography - "A Cave In the Snow" which I would recommend to anyone who is interested in Buddhism and the practice of meditation. 

In the mid 1990's Jetsunma Tenzin Palmo founded Dongyu Gatsal Ling Nunnery and reinstated there the 'Togdenma" (yogini) tradition. The Nunnery was established as an environment where young nuns of the Drukpa Kagyu lineage from the Himalayan regions can realize their spiritual and intellectual potential after so many centuries of neglect.

This is a chance to practice with one of the remarkable contemporary women Buddhist teachers living today. 

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Eckhart Tolle: The Deepest Truth of Human Existence

I found this video very helpful and inspiring. Tolle has a slightly different way of talking about the quest for inner liberation from the way I'm used to hearing it. Nevertheless it strikes me as authentic and to the point.  Eckhart Tolle doesn't describe himself as a "Buddhist" but, from what I can tell from his talks, what he realized is essentially what the Buddha was teaching: the gateway to liberation is through carefully examining the experience of dukkha (ie suffering or stress or  dissatisfaction) in the only way that it can be known directly:  in the here and now.  Contemplating the dissatisfaction in any other mode necessarily involves memory and speculation, both of which are unstable and subject to doubt.   Doubt, whatever its apparent cause,  is a state in which the mind is in motion, shaking, agitated, unsettled.  Relying on memory and conjecture as a reference point, one cannot possibly attain inner stillness.  And without that stillness and the clarity that comes with it,   how could one summon the courage to relinquish all one's attachments - the prerequisite for the realization of the so-called "Deathless", "Unconditioned", "Nibbana", "Nirvana", "God", "Jesus", "Allah", "Being", "Highest Good", "Highest Happiness",  or [your label here]?

Dhanni's Chai

When I think of chai,  I always think of Sharwan's Tea Corner just outside of the Mahabodhi Temple in Bodh Gaya.  Sharwan's was excellent in at least three respects.  1) Ambiance:  With a view of the river of Buddhist pilgrims in the foreground and the Bodhi Tree in the background, the setting was truly unsurpassed.  2) Quality: The chai itself was as boldly flavored as it was rich due not least to it's high milk to water ratio and an abundant portion of tea -  the true mark of Sharwan's magnaminity.   3)  Value: It was cheap. At 5 rupees per glass (about 15 cents)  it was still a little expensive for India, but considering the first to factors, it was a great deal.

So as a tribute to Sharwan and all the chai wallas who toil day in and day out to supply the world with chai,  I offer my own version, which I must admit that I have adapted from a Williams and Sonoma book entitled "Savory India". It seems right that the recipe should have come from Sharwan himself, but it never occurred to me ask him or any other chai man during our travels in India.

Dhanni's Special* Chai

2 Cups Water
2 Cups Whole Milk
8 whole cloves
A pinch of black pepper
1/2 teaspoon crushed ginger
6 cardamon pods
1 cinnamon stick
4 tablespoons of loose black tea (preferrably Assam)
Add sugar to taste

Combine the water and whole milk in a saucepan and heat to boiling.  While the liquid is heating, crush the spices with mortar and pestle - just a little bit - no need to make a powder.
Once the liquid begins to boil, turn down the heat (so it doesn't boil over) and add the rest of the ingredients.   Simmer for about 5 minutes, strain and serve. 

Serves 2 - 8

*In India, when the word "Special" modifies "Chai" it means that there is an extra high milk to water ratio, giving the tea an especially rich flavor.