Kushi day 4

Today I survived 5 and a half hours of cooking class, without incident. Two classes of cutting techniques and knife practice. We were in the Kushi chapel which has decoration and windows reminding us of previous prayers and wishes. If anyone knows my cooking history, this coincidence will not go unrecognized. I need all the help I can get.
My worries about having a high enough energy level are dissipating. I don’t feel too exhausted yet. It is hot, and it is work, but establishing enjoyable and mindful practice is not draining. It is enlivening. I could never had stood for this long 18 months ago. My stamina has improved so much since I started macrobiotics, to a point that extends beyond the amount of stamina I had before I was ill even.

We made pressed salad, boiled salad, steamed veg and thin matchstick pickles out of broccoli stalks ( that I usually throw away).
The pickles were so simple to make, they are a great way to get the good healthy bacteria that aid digestion and healthy gut flora into your system. Homemade ensures there are no sugars, or weird preservatives added. This will be a new adventure when I return home.

This afternoon we cut root vegetables and learned the coolest way to cut an onion without it falling apart. I can’t wait to practice. And no tears either. Crying when cutting up onions goes away after your diet becomes less yin. I didn’t realize until it was mentioned in class and it was one of those, oh yeah, I don’t cry anymore when I chop onions. Do you?

Two more lectures this afternoon and this evening. Time is going quickly, nothing feels like a chore. I was amazed how much I enjoyed using my new knife. I actually enjoyed cutting up veggies. Oh dear, life has changed.