Wild Rice Salad. This has been a favorite of mine for decades, especially at Thanksgiving. It is a complex dish that requires too many ingredients to fix for just one person. I used to bring this to our Thanksgiving and...
Glass of Water. The following paragraph is from a story that I do not believe I have shared before on this blog from Chapter Two of Thus Have I Seen: The Marvelous True Buddha Dharma and Its Power to Transform where I...
The Palyul network of monasteries is the largest of the six main subsects within the Nyingma sect. There are more than four hundred of its branch monasteries spread throughout Tibet and its dharma centers are spread...
“Learning from Buddha” by H.H. Dorje Chang Buddha III. We will begin the third of the three lessons in Learning from Buddha on “If You Do Not Put into Practice the Lessons You Have Heard on...
Roasted Sweet Potato. This is one of the best ways I have found to eat sweet potatoes. You simply cook them like a baking potato and serve with any number of toppings. I listed my favorites including an onion that is...
Breakfast Salad. This salad is not limited to Breakfast, but I like it then. You can make it many ways. Baby Arugula is now available at the Sanger WallMart, so I like that for the greens, but you could go with iceberg...
Feta Marinated with Herbs and Peppercorns. Since I am trying to give up wheat as part of my lung cure and general health regime, I have added this to serve with raw carrots, celery, and apple slices. The picture shows...
H.H. Penor Rinpoche at his Palyul Retreat Center with Kenpo Tenzin Norgay who served as our translator. Photograph taken after our audience with His Holiness at his North American headquarters and retreat near...
Albert Einstein. This excellent article by Brian Gallagher posted in “Nautilus” offers more insight into the thinking of Albert Einstein on religion I posted earlier. “Not long ago, I heard an echo of...
Smokey Cajun Cauliflower Soup. A very simple soup that can be made with different spices, but the original recipe used Cajun spices. I have fallen for za’atar, the savory Middle-Eastern spice that is a blend of...