My namesake, a Manju cake
First an inherited curiosity about food traditions met with an unexpected opportunity to live in Europe for many years. Then a chance encounter with the healing energy of Reiki wakened a desire to learn about the Tao. A girl from Guam grows up to be a lawyer and scuba divemaster, and instead grows into practicing Reiki and combing markets on O'ahu (Hawaii), via Weilerbach (Germany), London, Boston and Lohnsfeld (Germany). Her companions in this life journey are the well-travelled Katzenschwestern, Laika and Haiku (the felines formerly known as Timmy and Tammy of Kaiserslautern); and husband, T, who indulges market romps in every foreign country, and who will boldly point to an item on a menu he cannot read and then happily eat whatever is brought to him. Even cucumbers.
Our newest journey companion hails from the Islands. Kiowea is a lo-o-ong-limbed tuxedo cat who purred his way into our hearts and home via the Hawaiian Humane Society.
Laika: In Memoriam
Tao = way/path/route Te = virtue/morality/strength Ch'ing = text/writings/book
The Tao Te Ch'ing or Daodejing is believed to have been compiled or composed by the cleric-sage Lao Tse over 2600 years ago. Although scholars continue to debate translations of the text from the traditional classical Chinese in which the Tao Te Ch'ing was written, and even the very existence of its author, few can disclaim its powerful legacy. In 81 short chapters the Tao Te Ch'ing distills the essence of all nature -- stillness, balance, mystery -- and reminds us to return to our own true nature. It will take an hour to read and perhaps a lifetime to put into practice.
My first encounter with Taoist thought occured in the Hundred Acre Wood. Benjamin Hoff's now-classic "The Tao of Pooh" gently introduces the reader to the fundamentals of Taoism in the person (or Bear) of Winnie-the-Pooh. I must confess that I was drawn to the book 15 years ago more for the Bear than the underlying philosophy. While reading, I remember thinking, "This is a great philosophy, I wonder how those Taoists do it." It was a nice break from studying for law exams, but it had nothing to do with my life. I kept the book, carrying it with me through six trans-oceanic moves until last year when I began to read about Taoism in earnest and found this tiny tome still on my library shelves.
The Tao Te Ch'ing or Daodejing is believed to have been compiled or composed by the cleric-sage Lao Tse over 2600 years ago. Although scholars continue to debate translations of the text from the traditional classical Chinese in which the Tao Te Ch'ing was written, and even the very existence of its author, few can disclaim its powerful legacy. In 81 short chapters the Tao Te Ch'ing distills the essence of all nature -- stillness, balance, mystery -- and reminds us to return to our own true nature. It will take an hour to read and perhaps a lifetime to put into practice.
My first encounter with Taoist thought occured in the Hundred Acre Wood. Benjamin Hoff's now-classic "The Tao of Pooh" gently introduces the reader to the fundamentals of Taoism in the person (or Bear) of Winnie-the-Pooh. I must confess that I was drawn to the book 15 years ago more for the Bear than the underlying philosophy. While reading, I remember thinking, "This is a great philosophy, I wonder how those Taoists do it." It was a nice break from studying for law exams, but it had nothing to do with my life. I kept the book, carrying it with me through six trans-oceanic moves until last year when I began to read about Taoism in earnest and found this tiny tome still on my library shelves.
Rei = universal or spiritual Ki = energy or life force
Reiki is a form of non-touch energy healing developed by a Japanese monk, Mikao Usui, in the 1920's. It is said to be an "intelligent" form of holistic healing, in that the healer need not make a diagnosis of the condition requiring treatment. Rather, the universal energy force is drawn through the healer's hands to the areas of the recipient's body that is most in need of the healing energy. Reiki is beginning to gain acceptance in hospitals and hospices as a complementary therapy (in conjunction with medical treatments) and an holistic therapy (providing spiritual and emotional healing, as well as relief from physical discomforts).
Reiki instruction and attunement is traditionally offered in three degrees. First Degree training allows the practitioner to self-heal and to heal those with whom she has physical contact. After several months of self-practice, a practitioner can go on to Second Degree training which allows healing over long-distance. After another year of practice at the Second Degree level, one can train to become a Reiki Master and attune others to practice Reiki. There are many variations of Reiki practice, most of which place much emphasis on their lineage back to Dr. Usui.
I am a second degree Reiki practitioner in the Unlimited Reiki System of natural healing. I received my first attunements in September 2005.
Reiki instruction and attunement is traditionally offered in three degrees. First Degree training allows the practitioner to self-heal and to heal those with whom she has physical contact. After several months of self-practice, a practitioner can go on to Second Degree training which allows healing over long-distance. After another year of practice at the Second Degree level, one can train to become a Reiki Master and attune others to practice Reiki. There are many variations of Reiki practice, most of which place much emphasis on their lineage back to Dr. Usui.
I am a second degree Reiki practitioner in the Unlimited Reiki System of natural healing. I received my first attunements in September 2005.
The genesis for the Way of Cooking came following an epiphany 3 years ago while watching a friend make chicken sandwiches. Having decided what she wanted to eat, V reached for a cookbook and carefully measured out the ingredients for the chicken salad -- chicken, apples, celery, seasoning, mayo. At the time I was amused and intrigued that she would go to such trouble to make a sandwich filling. What I knew about this friend was that she loved good food, and that she was a reluctant though accomplished cook.
My "aha-moment" was the understanding that she, like so many, equate cooking with following a known recipe. This may seem self-evident, but I am an inveterate improviser in the kitchen -- a legacy of my upbringing -- so the idea that it might be necessary to always use a recipe was truly an epiphany. For my friend, cooking was neither easy nor an enjoyable every day activity -- find a recipe, buy the ingredients, prep the food, cook it. Cooking was something to be short-cut, circumvented or saved for special occasions.
The Way of Cooking was developed to encourage all people who love good food to cook more often, and to cook instinctively and naturally from what is on hand and readily enjoyed. We will distill the basics of classic recipes --- understand their structure --- so the cook is free to improvise and be creative around that foundation. We are going to start with some very basic recipes: fried rice, salsa, chicken soup, etc.
My "aha-moment" was the understanding that she, like so many, equate cooking with following a known recipe. This may seem self-evident, but I am an inveterate improviser in the kitchen -- a legacy of my upbringing -- so the idea that it might be necessary to always use a recipe was truly an epiphany. For my friend, cooking was neither easy nor an enjoyable every day activity -- find a recipe, buy the ingredients, prep the food, cook it. Cooking was something to be short-cut, circumvented or saved for special occasions.
The Way of Cooking was developed to encourage all people who love good food to cook more often, and to cook instinctively and naturally from what is on hand and readily enjoyed. We will distill the basics of classic recipes --- understand their structure --- so the cook is free to improvise and be creative around that foundation. We are going to start with some very basic recipes: fried rice, salsa, chicken soup, etc.
Thanks first and always to my favorite techie, T. Without you, this would be a pretty garbled site, if it ever came to be at all. You keep me sane and happy.
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ThreeTastes.com is hosted on 1&1, and was created using Rapidweaver and the Varsis Studio Creamy Wide theme by seydoggy. Both awesome products which we have customized for this site.
We try to optimize the site for viewing on as many browsers as we can. You can optimize your viewing experience by making certain your browser has the most current updates available. We always appreciate your comments and feedback. If you come across a broken link, or a page that just looks out of sorts, please let us know at webmaster (at) threetastes (dot) com
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