By Bhikkhu Nanamoli
Accumulated posthumous papers of the English monk-scholar Ñaṇamoli, who counts as one of many optimal translators of Pali Buddhist texts into English. along with being a proficient translator Ñaṇamoli was once additionally a proficient philosopher, thinker, and poet. in addition to a few longer essays, many of the notes are just one paragraph lengthy and have been written within the Nineteen Fifties as a Buddhist monk. The notes and essays take care of profound themes comparable to ontology, metaphysics, nuclear physics, good judgment, yet there's additionally humour, irony, sarcasm and lightweight poetry. 4 essays have been prior released in a Wheel booklet referred to as Pathways of Buddhist suggestion. The notes have been amassed, edited and brought by way of Nyanaponika Thera.
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Extra info for A Thinker's Note Book: Posthumous Papers of a Buddhist Monk
The idea of the pomegranate was going to run like a red thread through it, beginning with the story of Proserpine, which is where all food begins. This is the story as told by Bulfinch in his Mythology. The beautiful young maiden, daughter of Ceres, the goddess of agriculture, is playing in the fields when Pluto the king of the underworld comes galloping by, in a chariot drawn by black horses. Venus, making mischief, has her son Cupid shoot an arrow into his bosom, so he falls in love with TasteofMemory24-6-04 6/10/04 10:26 PM Page 55 D e s i r e a n d d i s c o n t e n t | 55 Proserpine, and scooping her up into his chariot dashes away into the underworld with her.
Leave for a little while—until you are ready to cook it. Steam in a bamboo steamer over a wok for only a few minutes, until the fish is opaque and firm when poked with a skewer. There will be a lot of juice. Serve with rice, or bread, or salad, or all three. See how vague this recipe is. That’s because you do what you like with it: add spring onions, or mild red onions, leave out garlic or ginger if you want. I saw on the television Stefano de Pieri do it with chunks of Murray cod, ginger and butter.
Steam in a bamboo steamer over a wok for only a few minutes, until the fish is opaque and firm when poked with a skewer. There will be a lot of juice. Serve with rice, or bread, or salad, or all three. See how vague this recipe is. That’s because you do what you like with it: add spring onions, or mild red onions, leave out garlic or ginger if you want. I saw on the television Stefano de Pieri do it with chunks of Murray cod, ginger and butter. It is an Asian dish but cooked in an Australian household so you can mop up the juices with bread if you prefer or serve it with mashed potatoes.
A Thinker's Note Book: Posthumous Papers of a Buddhist Monk by Bhikkhu Nanamoli