雨後的蝸牛 Snails after Rain

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連下了一週大雨後,車道和花園步道上滿是逃離水災的迷你蝸牛,成千上萬的。車子一進出就橫屍遍野;走在步道上,再怎麽小心,還是每走幾步就「喀嚓」一聲……

Countless mini snails came to the drive way and paved garden areas. Literally hundreds died when driving in and out of garage. Though small, they are still lives – actually very cute lives in close look.

雖然小,卻也是生命。

湊近一看,還是非常可愛的生命。

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弟弟也很感興趣,還好它沒把蝸牛當食物。

Didi was also very interested in them. It is fortunate that he is a British breed instead of a French breed. Otherwise, he might have enjoyed them as a big feast.

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於是花了很長時間,邊掃邊念「嗡瑪尼唄美吽」,把這些小小蝸牛一一掃回花圃裡。

IMG_4772So while Didi is taking his walk, I swept these tiny creatures back to the meadow while chanting Mani for them. May the diseased be cared for in Sukhavati and the alive ones enjoy a live without sufferings. 

掃的時候,不小心又踩死幾隻。這就是想做善事又缺乏智慧的寫照吧。

Brotherhood Winery at Hudson Valley

今天沒有課,和師姊一起去了號稱美國最老的釀酒廠, 始建於1839年,原來是種葡萄賣到曼哈頓,後來運費太高虧錢,就拿來釀酒,也提供教堂禮拜用。美國禁酒時期,由於拿到特批成為能供酒給教堂的少數酒廠(據導遊說,那時期大家上教堂可熱烈了~),於是存活下來,成為還在運營的美國最老酒廠。
Today we went to the oldest operating winery in US, the Brotherhood Winery, est. 1839.
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The $10 per person tour plus wine tasting is worth doing. The stories about the history of this winery is quite entertaining. They offered two types of tasting flights, the dry one and the sweet one. For me, definitely the dry one taste better. Actually even their dry wine is not dry enough for me. The sweet one is however interesting as those are the wine I would never order or purchase so good to take the chance to explore a bit, only good for making cocktail or desserts though. Their sparkling wine and merlot are good enough that I bought a bottle of each. Usually I like cabernet sauvignon better than merlot but their cabernet sauvignon somehow lacks the body while their merlot strikes a good balance.
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酒廠自然是要賣酒的。建議可以參加一人10美元的導覽,聽聽故事,到酒窖裡逛逛,然後試喝。試酒有兩種選擇,一種叫traditional的都是一堆甜的像咳嗽糖漿的酒,只能說美國人真的沒什麽文化,那些東西最多拿來做甜點或調雞尾酒吧,其實拿糖漿就綽綽有餘了,不過因為我從來不會花錢去喝那種東西,所以試試還挺好玩,而且還是可以嘗到朋友的正常酒。喝了一圈下來,他們家的氣泡酒不錯,非氣泡酒裡是merlot最好,不過普遍body都不足。有一款用Muscat做的氣泡酒,叫Carpe Diem,雖然還是偏甜,但香氣馥鬱,算是個小小驚喜。
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哈德遜河谷的酒廠很多,決定來這家,是因為有點歷史又很近(開車15分鐘而已),而且據說餐廳不錯,就義無反顧地來了。今天正好是復活節,有現場爵士演奏,菜做的確實頗有水準。
Their restaurant is quite good. Today is Easter and they only offer a set menu, with no vegetarian main course, so I ended up with salmon. Very nicely done. $27 per person.
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Then we took a walk at the Newburgh waterfront.
然後就去哈德遜河走走,風很大。140420 Hudson_005(LR)01140420 Hudson_018(LR)01
排排站的海鷗。Well lined up seagulls.
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This is home for my 3 weeks at upstate New York 🙂 Had a great stay here. 140420 Newbourgh_001(LR)01
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Love spring flowers! Happy Easter to all.

這三周住的地方。紐約鄉下真的很美。

 

 

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神奇的度母唐卡 Tara Thangka in New York

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日前法王和這次上課的學生一起吃飯,期間聽美國中心的貢嘎尼師講了一個很有趣的故事,跟大家分享。
During a dinner with HH Sakya Trizin and students attending his teachings this time, Ani Kunga at Sakya Tsechen Kungchab Ling, New York, shared this interesting story.

140411 Dinner_001(LR)01 這位是噶桑嘉岑堪布(Khenpo Kalsang Gyaltsen),美國中心是由他負責建立的。堪布過於辛勞,之前嚴重中風,腦部手術後,完全癱瘓不醒人事很久,卻在不吃藥的情況下,現在已經恢復到除了因負責語言能力的腦部區域受損不能說話,腳比較沒有力氣,行走時需要人攙扶以外,頭腦竟然非常清楚,主事弟子還是不時請示他做各個大小決定。

看見他站都不是站的很穩,卻還是很堅持地起身跟法王恭敬合十聞訊,每次都覺得很感動。

This is Venerable Khenpo Kalsang Gyaltsen who has been working tirelessly in building this center. Heard that he went through a severe stroke, but has miraculously recovered wonderfully without taking any medication, just one surgery. Though I don’t really know him, you can certainly feel his devotion radiating brightly whenever H.H. walks past him.
140411 Dinner_005(LR)01-2 吉美欽哲仁波切、喇嘛貢嘎(塔澤霞仲)仁波切、祖古貝瑪旺嘉仁波切等仁波切也在。
Jigme Khyentse Rinpoche, Lama Kunga Thartse Rinpoche and Tulku Pema Wangyal Rinpoche were also there.
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這位是講故事的貢嘎尼師。事情是發生在幾年前建廟時,有一次法王子大寶金剛仁波切應邀前來傳法。期間適逢大女兒傑尊瑪的(一歲?)生日,於是大家一起慶祝了一番,並在大殿裡點了一萬隻蠟燭做供養。
So Ani said a few years ago, while Dungse Ratna Vajra Rinpoche came to Walden to give teachings, one day happened to be his daughter Jetsunma’s birthday. So the whole gathering celebrated together and lighted 10,000 candle in the shrine room as offering.

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誰知夜晚沒人在大殿裡負責看著蠟燭,有些蠟燭到最後就燒了起來,恰巧是在一幅度母唐卡下面的左半部。唐卡那兩條長長的飄帶是最容易燒起來的,萬一燒了起來,就會延燒釀成大火。
At night, there was nobody in the shrine room and apparently some candles below a Tara thangka started to burn, right at where the bottom part of the left dangling ribbon was. And these ribbons are very inflammable. (The thangka mentioned is the right one in the photo below.)

140413 Teaching_002(右邊那幅就是那幅21度母唐卡)他們第二天進大殿時,只見度母唐卡下面左半邊的墻壁已被燒得黑黑的,而那個極可能會燒起來的飄帶神奇地被拉到上面大樑上,於是沒有被火燒到,也幸而沒釀成大火。

And what they saw the next morning when entering the hall was that, the left half of the wall below the thangka was all black due to the flames while the ribbon which was highly likely to catch fire was high up over the beam where the thangka was hanged.

廟裡問了一圈,卻沒人有去做這個難度很高的護廟善舉。那個屋頂有5-6米高吧,飄帶輕飄飄的,他們試著把右邊那條拋上去,發現完全沒有辦法拋上去。

140411 Dinner_055(LR)01而且,後來他們發現那根飄帶不只是掛在上面樑上,還被好好地打了一個結!

真的只能說是法王加持,度母顯靈了!

So they asked around to see who did that virtuous deed to prevent a potential fire. Nobody did.

140411 Dinner_046(LR)01-2Actually the beam is so high, at least 5 meters from the ground. Though they tried, can only conclude that no one can simply throw the light weight ribbon over the beam like that.

And when they took a closer look, the whole thing became even more intriguing, as the ribbon was not simply being hanged over the other side of the beam, but “someone" made a proper knot of the ribbon!

There is really no explanation of the whole thing. We can only say, thanks to the blessings of HH and inconceivable manifestation of Green Tara, the shrine was kept intact.

再來瞻仰一次這幅度母唐卡的近照。願聖度母平息火、水災等一切災害,護佑一切眾生,特別是佛法修行者。
May Arya Tara pacify all disasters such as fire and water, alleviate all beings from suffering and grant favorable conditions for practitioners until enlightenment is attained. 140413 Teaching_003(LR)

其他聚餐照片 / some other photos during the dinner:

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Sarva Mangalam!

2014 Kalachakra by HH Sakya Trizin 薩迦法王紐約時輪金剛灌頂

薩迦法王紐約曼哈頓時輪金剛灌頂,2014年4月7-8日
Kalachakra Empowerment by H.H. Sakya Trizin, Riverside Church New York, April 7-8, 2014
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加持壇城 / Consecrating the mandala
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為弟子授記
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臨別的加持 / Final blessings to all
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法會圓滿結束時的美麗夕陽 / Beautiful sunset upon completion of the event
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Cooking Class: Steak Night 美國烹飪課

First cooking class in North America. This can be counted as one of my hobbies now.

I decided to take the steak class as I can probably do the rest by simply reading through the recipe and what else can represent US better!

閑來無事去上了一堂烹飪課。

看了一下課程內容,估計大部分東西我有食譜就會做,唯有烤牛排這種事情有點難度。首先,才剛被某人嘲笑我不會煎牛排(我不喜歡碰生肉,所以原本做法是隔著塑膠袋整塊丟進鍋裡煎到外面熟了後,再用筷子夾出切成大塊,再回鍋繼續煎和調味);其次,這種事情要現場看示範比較容易學會。於是報名了牛排課。

http://www.surlatable.com/sku/1358233/Steak-Night

The menu also includes appetizer and dessert, with my beloved cointreau!

這是課程內容,從前菜到甜點都有:

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The facility is great. They even serve cappuccino while you are cooking. That is sort of interesting. I never thought of sipping coffee while cooking. Wine, maybe, but cappuccino? That is such a morning thing for me.

很高級的場地。四個富貴的白人老太太,加一個來自伊索比亞、被收養的少女,加我,共五人。

廚子老師之外,還有這位小姐,會隨時給你弄檸檬水、卡布奇諾咖啡,東西一切完她就會拿去洗掉、清掉…….像是煮飯時有個傭人在旁邊一樣。不太像是烹飪課,有點像是貴婦聚餐。IMG_2410IMG_2385 And in addition to the chef-instructor, there was this very nice young lady. She would clean everything right after you use it and bring all the ingredients to you at the right time with the right portion! We never needed to measure anything. And can you imagine your knife and chopping board is always clean and fresh for the next task?! The only thing better than this is probably simply asking your maid to cook 🙂

因此,料理臺上隨時都很整潔。有食譜、名牌……連調料都是預先量好備好,“助手”會在合適時機拿出,基本上只要偶爾切個洋蔥、磨點橘皮做做樣子,其他時候就只是把杯裡的作料往碗裡倒,然後跟我同組的小女孩說“你來攪拌吧~”

We do have recipe handouts. Though I was probably the only one among the small group of five who actually flipped through it and took notes.

Some tips picked up during the class are indeed quite practical though.

For example, you can send the bacon to oven while doing other cooking instead of spending time frying it. And the result is as crispy as the traditional way.

竅門還是有學到一點的。比如說:

煎培根就不用費神煎了,早上可以把煎鍋拿來煎蛋,培根只要放在紙上拿去烤箱烤一下,一樣金黃香脆。(不過煎培根感覺像是上輩子的事情,這個訣竅不知何時用到?)

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The steak can be marinated in a ziplock bag in room temperature for an hour. For me who really hates touching raw meat, this is great.

腌牛排可以放在塑膠封口袋裡腌,重點是要在室溫下,至少一小時,隔夜也行(那就得放冰箱了吧)。這很適合我。我應該可以做到手不用碰到生肉。

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重點是很高興的發現可以直接在瓦斯爐上煎烤。烤到合適程度時可以拿出,拿錫箔紙蓋個10分鐘,溫度還可以高10度(華氏),這樣裡面繼續煮熟,外面又不至於太焦。

By covering the grilled steak with alu foil for ten minutes, you can still push the temp for another 10 degree off skillet.

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Extra herbs like rosemary or thyme can be tied into a bundle to serve as sauce brush. Indeed very Martha Stewart.

And voila, the tender and juicy steak!

調味的迷迭香等香草可以綁起來當燒烤時的調料刷子,是個賞心悅目的做法。

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看,烤的牛排鮮嫩多汁吧?專業的還是不一樣~

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Some finishing oil and salts are quite interesting.

One good tip is that when you sprinkle salt/pepper, raise your hand really high and do it really artistically, so that it would get sprinkled more evenly.

Of course, a maid to help clean up after the artistic way of cooking can be invaluable.

綠花菜就是翻炒後,進烤箱裡烤烤。拿出來後,撒上檸檬汁和碎起司。加檸檬汁這個做法我還挺喜歡的。

其他的竅門就是最後可以加上一些加味的橄欖油、鹽在沙拉和牛排上提味,像是加了檸檬的橄欖油、煙熏味的鹽,比較大粒的鹽花灑在烤好的牛排上也會比細鹽有口感。

還有個竅門蠻實用的,就是撒這些鹽、胡椒的時候,要把手舉得高高的、很有藝術家感覺的灑下,這樣就會灑得很均勻,不會一坨坨的。

當然,很帥的灑完後,最好有個傭人幫你收拾灑在外面的殘局……

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最後,一定要提一下我心愛的甜點。就衝著這個cointreau巧克力蛋糕,也是吸引我報名這堂課的原因之一。我自己做巧克力慕司、巧克力蛋糕、巧克力餅乾都很愛放cointreau橘子酒的。美國老大媽們竟然不知道cointreau是什麽,證明我還有點水平,歐洲沒有白混。

新鮮櫻桃拿來煮紅酒,這個在家實用性比較低。平常亞洲去哪裡找新鮮櫻桃呀,還要開瓶紅酒……

巧克力熔漿蛋糕單吃就很棒了。老師説,要烤到這樣中間有點凹陷才是剛好;剛出爐時中間鼓起來的,像是最下面一排右邊數來第二個,就表示烤過頭了。

The molten cake should have a den in the center when being out of oven. Like the second one from the right in the bottom row, with a bulging center, meaning it was over baked.

So here is our spinach salad with tomato, bacon and blue cheese sauce (love the blue cheese and apple cider vinegar combination!), New York steak, roasted broccoli and cake.

這是成品:菠菜蕃茄培根藍起司醤沙拉、烤花菜、牛排、巧克力蛋糕。

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正好店裡Le Creuset在特價,於是敗了這個烤盤,才55元,不買對不起自己的感覺。就算我不烤牛排,拿來烤鮭魚應該也不錯。真的很無聊的話,還可以來烤茄子。

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I also ended up with two Le Creuset pieces as they were on heavy discount. I think both colors got discontinued so  on clearance now.

The skinny grill was only $55 which I can use for salmon instead of steak. And a blue pot of $120 for Shanghai – just need to figure out how to carry it back.

The medium one like this is really the best size. The bigger one is too heavy while the smaller one can only do small portion cooking. The medium is versatile – you can still cook small amount of food with a medium cookware, plus it can also be used as a pan. Simply love the Staub I have been using recently.

雖然對我的Staub一點怨言也沒有,但是這個LC鑄鐵鍋才120元,不買好像又很對不起自己。好的鍋子真的很重要,而且這個東西應該可以用很久很久吧,性價比還是很好的。

而且我的心得是,買這種中型的最好。大的拿不動,中的煮什麽都很方便,一樣可以煮小鍋的份量——東西放少點就好;蓋子不蓋還可以當平底鍋、煎鍋用。

現在唯一在琢磨的是怎麽把這個鍋子扛回上海~ 這次回去預備只帶一個軟包,行李箱在溫哥華’機場被砸壞了,打包有難度。

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Actually I much prefer this grill from Staub. Their coating is definitely better than the LC one. Plus it has wall to prevent fire from catching on the steak directly as it can happen with the skinny grill. (We used both during the class.) I decided go for LC because the price is only half of this one and that I hardly grill anything!

其實煎盤我是很想買Staub的這個。老師也說這個比較好(我們上課時是各用了一個),因為比較深,Le Creuset那種平面的有時火會燒上來,直接燒到牛排,那樣不行,而且油容易濺得到處都是。Staub的表面塗層也比LC紮實,但是打完折還要100元,貴了快一倍,我又很少煮肉,於是忍痛割捨。但是現在看著圖片還是覺得很愛~

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補車窗 Windshield Chip Fix

第一臺車,第一顆路上飛起砸車的小石子,第一個玻璃上的洞,第一次保險索賠!

First car, first stone flying off highway and unfortunately hitting right on, first chip on the windshield, and first auto insurance claim!

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服務很好,打電話去後,過兩天就派人上門來修,15分鐘搞定。

Their service is quite good. Just a phone call and then they sent a glass shop to you to fix the damage. If I heard correctly, they can fix chips smaller than a one-dollar bill. That is a pretty big chip they can fix!

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不知道是不是技術問題,補完後隱約有個痕跡,但是不仔細看,就像是一小塊灰塵。是我要求太高了嗎?

After the fix, it is almost invisible unless closely examined.  Photo by the iphone with Olloclip:

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這是用macro照的,就幾公釐吧。希望不要再碰到這麽倒霉的事情了~

往好處想,被這顆小石子砸到,總比幾個月前被那貨車後面掉下的梯子砸到的好——那次也是高速公路,時速六、七十英哩,那台車硬插到我前面,加速過猛吧,梯子就掉下來了,兩台車才幾米的距離,又不能減速,又不能換車道躲閃,只能說佛菩薩保佑,梯子正正落在前面地上後,剛好一陣風把梯子往旁邊吹,完全沒擦到車子。

所以人有旦夕禍福,每天開車出門都是在玩命,只能繼續好好唸咒積德。

Let me pray this won’t  happen to me again. Or maybe I should be thankful that it was this small rock hitting my car instead of the metal ladder falling from a truck in front the other day.

順便秀一下拿新玩具照的照片。

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不知道用放大鏡是不是也是同樣效果?

現在沒有戴眼鏡,不然也可以拿眼鏡加iphone照照看~

More photos with Olloclip. The macro lens is the most interesting one among the three. Just wonder whether I can use magnifier to achieve the same effect. Or eye glasses?

Le Rêve

Le Rêve, a dream-like show at Wynn, Las Vegas.

Constantly myriad movements taking place simultaneously from all directions that you don‘t know where to lay your eyes on.

賭城拉斯維加斯值得一看的夢幻演出~

隨時都有舞者從不同方位、水底、天上躍出,眼睛都不知道看哪裡,真的只有“目不暇給”可以形容!  奇幻瑰麗的輪迴幻象~

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艶陽天摘桃子 Peach Picking

這次來美國,先是碰到家裡的枇杷豐收。

This time in US, I was first greeted by the loquats from the garden.  There are so many that I ended up using them to make smoothies.

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然後開始一段很奢侈的打果汁生活。想當初枇杷曾經是多昂貴的水果,這裡怕吃不完會壞掉,拿來打果昔。

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然後是神奇表嫂種的一樹黑莓。神奇表嫂種什麼都長得很好,她的黑莓樹,結著密密麻麻的果實。我説我打果汁不挑剔甜不甜,於是她辛苦採了一盒碩大黑色直接吃的莓兒,又給我一大缸較小、未熟透的莓兒,我把後面那類和買來的有機草莓一起打來喝,是好幾天的早餐~

Then a cousin offered many of her home grown blackberries so my breakfast switched to organic berry smoothies for a while.

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今天陪姑姑去幫神奇表嫂採桃子,也是一樹,有兩三百個桃子吧,有時一拉樹枝,熟透的桃子就掉到地上砸了,好可惜~隨

便採採,也摘了五大袋。雖然小,但即使青色的也都是脆甜 🙂 下週就是吃桃週了。

Today, I went to her place to pick peaches. Wow, there must be several hundreds of them. We got so many bags! Sweet and juicy, perfect for tomorrow’s tsog.

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最後要秀一下我鍾愛的梔子花。剛來時,已經快要咽氣的梔子花,枯到剩一根細細的樹枝,幾片焦黃的葉子,一個月後,雖然還是那麽一枝,卻長滿了花苞,真有知己的感覺。

一個花園中,有那麽一個知己已經讓人很快樂了,何況最近大家都長得欣欣向榮的,樂哉!

Last but not the least is the beautiful gardenia from our own garden. Animate or inanimate, they are all beautiful beings to me. May all enjoy this simple and pure happiness at all time.

熱瑜伽課的啓發 Love the Inspiring Hot Yoga Class Today

今天去挑戰比較難的熱瑜伽課程,感覺反而沒有上次累,果然有練就有進步。

上次那個綠課比較多要靜止維持住的姿勢,這次比較多flow,上海的Y+是綜合這兩種,但是比較容易。兩年沒有做熱瑜伽,一堂課總是有一、兩個動作是曾經能做,但現在已經做不全。結論就是瑜伽果真是會鍛鍊到很多平常不會用到的肌肉。

Today I went to my 2nd hot yoga class in California, supposedly a more challenging one. But I actually felt more at ease than the first one. After two years of not doing yoga regularly, there was always a few postures that I can no longer perform thoroughly, which proves that yoga does help exercise some muscles not used in daily life or other sports.

今天的瑜伽課只有12個學生,這些人的身材都超好的。像我就完全是個外星人,有一、兩人是中等身材(亞洲人,所以在美國其實都算小號的),其他不管黑人、白人、混血男男女女,全都是可以拍泳裝廣告的身材!

而且有幾個人我猜不是舞者就是以後會變成瑜伽老師的人,太神奇了。老師説做倒立——能做手倒立的就做手倒立(就是兩手撐直在地上倒立起來然後筆直停住),能做頭倒立的就做頭倒立(就是手的力量不夠,以頭頂在地上為主,手輔助一下),能做肩膀倒立的就做肩膀倒立(就是頭倒立也做不起來,就可以躺在地上,用手撐著背,靠肩膀和腰腹力量倒立起來)。

在上海通常不是每個人都能做肩膀倒立的;頭倒立的只能以鳳毛麟角來形容,而且幾乎都是男的才會做。這裡有4個人可以雙手倒立,而且都不用靠牆的輔助的~ 是體操運動員嗎?太神奇了。有一個美女還能很優雅的兩隻腳叉開慢慢抬上去!有3個人靠著牆做,應該是頭倒立吧,或者是手倒立。剩下的人全都能做很漂亮的肩膀倒立。也就是說一半以上的人都能做手或頭的倒立耶!

These Californian classmates are super fit. Half of them can do either handstand or headstand, and the rest can all do shoulder stand. No wonder most of them have great bodies.  For me, it felt a bit like stepping into a swimwear photo shoot  as a completely outlier. Nevertheless, it is very inspiring to do yoga with them.

I especially love the comments by today’s teacher. Once he said something really Zen:

“There is no destination. If your head touches the floor, then you need to bring your feet closer so that you can do a proper stretch of your back. The floor is not the destination. There is no destination. Destination only exists in your mind.”

What a profound statement!

Even when we were supposedly calming our mind and focusing on our body, still our habitual patterns always rush us to go for some destination or to achieve something. Indeed the destination only exists in our mind. It is our mind which decides what is the destination; it is our mind which decides whether we reach the destination or not. These are all illusions created by our minds. Unfortunately we play this game for too long that we forget it is only an illusion created by ourselves and then end up with all those worries, feeling of underachievement, unhappiness and sufferings.

May all sentient beings be free from suffering and the cause of suffering. May all beings have happiness and the cause of happiness.  May they never be disassociated from the supreme happiness which is without suffering. May they remain in the boundless equanimity, free from both attachment to close ones and rejection of others.

老師也很好,我特別喜歡今天這個男老師的風格。我們在做一個兩腳打開、彎腰向下伸展背脊的動作時,因為這些神人同學隨便一彎就整個人下去了,他説了一段話讓我特別感到有啓發:

“目的地是不存在的。如果你的頭碰到地的話,就把兩腳站得近一點,這個姿勢是要伸展你的背脊,不是要頭碰地爲目的地。沒有目的地,目的地只存在你的心裡。”

我們大部分人真的都太急於想要達到什麽目的,而忽略了其他的一切。其實是自己的心決定什麽是目的,是自己的心決定自己是否有達到目標,這些全都是自己的心所造作出來的一個幻相,而痛苦就來自於戲演得太投入,以至於自己以為這個自己搞出來的幻相是真的,然後為此煩惱受苦。

願一切眾生都能遠離苦和苦因,願一切眾生都能獲得樂及樂因,願一切眾生不離無苦之樂,願一切眾生都能遠離親疏愛憎、住平等捨。

Prasiolite

130515 prasiolite_002_美图Got a new pair of earrings to match the dress randomly put on today…speaking of irrational purchase…elas!!

Prasiolite, aka green amethyst. In Greek language the name derives from leek. So a person doesn’t eat leek ends up with 2 leek stones…actually they should be called "green quartz after heat treatment for the leek color".

All but names and delusion, but a beautiful illusion for a few days I guess or at least I hope so.

May I continue to remember to offer this beautiful illusion to the triple gem as well.

衝動購物就是買副耳環配衣服。。。頭腦在加州曬壞了。。。

買的時候都不知道是什麽石頭,回來一查,竟然叫作“韭菜石”(依希臘文語源翻譯)。

市場名是“緑水晶”,其實大部分都是水晶加熱處理才變蔥綠色的,學名應該是“緑石英”。中國人也很能掰,又起了個好像很了不起的市場名:“蔥綠玉髓”!

一大堆名稱,都是幻相,呵呵。

這個美麗幻相大概可以持續個三、五天~

至少我希望能夠如此。美夢也供養給三寶。

 

*** 後話***

原本耳環不是吊墜形式的,因為我喜歡這個樣式,所以設計師再加上了上面那兩個吊環。

因為我想要當天拿到,又講價講到店要打烊了,所以買好後是她的哥哥帶著我去附近樓上的珠寶匠工作室改。

第一個工作室是把戒指弄小,把耳環的吊環和耳環分別嵌上小圓環。

第二個工作室是用雷射把耳環上新嵌的小圓環隔開吧,這是猜測。

他是直接把我從第一個工作室帶到第三個工作室,叫我等在那邊。第三個工作室是把紅寶石鑲在戒指上,然後把14k的戒指從白金色弄成黃金色,最後可能也是他們把耳環給接起來的。

他的哥哥問我我是做什麽工作的,我説沒有工作,他又問我是不是家庭主婦,我説我也很希望我是,結果他竟然説:“嗄,你連家庭主婦都不是喲!”不瞭解,這樣是很丟臉嗎?美國海關、印度海關也都很喜歡問我做什麽的,大家聽到答案都會很驚訝,果然無業遊民還是比較稀有~

The Iranian designer helped to change the earrings style into dangler, but their shop was closing already (most shops at St. Vincent jewelry mart  closing by 5pm) so I had to go with her brother to various smith studio to do the work. Such an interesting tour!

1st studio did the ring resizing and adding small rings at the earrings and the danglers.

2nd studio did the laser to cut some place at the 2 pieces earrings.

3rd studio did the stone setting on the ring, color dipping for the ring to change the white gold color into yellow gold., and also finalized the earrings.

During this interesting side tour, the guy asked me what I do. “Nothing,”I said. Then he asked again, “House wife?”I said no and he seemed really surprised, “Not even a housewife?”God knows what that means.

The US customs also like to ask me what I do. Indian customs also asked a few times. And everybody seems to be really surprised when I tell them I don’t have a job. I guess in industrial world it is very hard for people to accept some other people decide to remain idle and useless.