Sunday, November 21, 2010

another sangha...

Buddha said "the whole of the holy life is association with good and noble friends, with noble practices and with noble ways of living."

Arriving at Abhayagiri in the morning, I never know who or what I'll find in the kitchen. It could be cold, dark, and empty. Or, it may be warm and lively with smiling faces of sangha from all over the world, stirring pots, chopping vegetables and cooking rice. Over the years, sangha I've met in the Abhayagiri kitchen have inspired and supported my practice in big and small ways.






From the outside, so much of long term practice can seem ascetic and lonely (silent 3 month retreats away from family and friends, long hours of sitting and walking, and the renunciation of three meals a day). But the Buddha's statement about good and noble friends being the whole of the holy life has always been inspiring because connecting with others in a deep and genuine way is the natural impulse of the heart and mind.
When I first began to practice, I would repeat, almost like a mantra, "the whole of the holy life is good friends." I found the phrase comforting in its simplicity, in a practice that seemed at times so demanding and overwhelming. I had no friends that shared my interest in dhamma, but over the years, as I continued on with the foundational practices of dana, metta, and mindfulness, sangha has evolved.
Today taking refuge in the sangha, (in the meditation hall, on my cushion at home, or in the kitchen at Abhayagiri) I connect with the twenty-six hundred year old linage of sangha, spiritual seekers, on this great journey and with a smile, I remember Trunpa Rinpoche's words, "We are all in the same boat."





The day's meal:


strata
4 heads of broccoli (steamed)
5 heads of cauliflower (steamed)
makings of a salad (forgotten at home - 1st time in 10 years something was forgotten!)
ruglah



Strata:

2 tbsp unsalted butter, melted, plus more to grease baking dish
8 slices Pain de Siegle or sourdough bread
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Swiss cheese
2 tbsp chopped fresh chives
4 large eggs
2 cups milk
1/8 tsp cayenne pepper
1 tsp salt
1/4 tsp ground black pepper

1. Butter an 8 inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.

2. Whish together eggs, milk, melted butter, cayenne, salt and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours or overnight.

3. Preheat oven to 325 degrees. Bake strata until puffed and golden, one hour to one hour and 15 minutes. Let stand 10 minutes before serving.

Serves 6: for the monastery, we quadruple the recipe