'first chop an onion' - our traditional prologue while wondering what the vegetables would like to be.
discarding ginger skins and chopping fine with dangerous dimple-handled steel - spanish onions 'firm, juicy, versatile' the label promises as they soften and release their scent in green italian oil
italian almonds and my new discoveries - sharp henna-red israeli sumac, sour iranian lime, za'atar from palestinian hillsides and the more prosaic - water and rich brown marmite from london
next, scrubbing off claggy yorkshire mud from yellow potatoes, then diced, orange carrots, sliced, sand-coloured parsnips, in slender match sticks - all added, bubbling with fine leaf-green strips of cabbage to be added last
nothing of our meal has leapt and bounded save tiny sesame as it toasted but all looked upward to the sun or tuberous, fattened in secret unseen, enclosed in dark rich earth
I'm a Minister with Amida Shu, a Pureland Buddhist Order. Now semi-retired, I teach on-line and hold Pureland Buddhist sangha gatherings in Perth, Scotland. This site is mainly Buddhist in content. I share the teachings of the Head of our Order, Dharmavidya David Brazier