Half householder, she lives here
part time, and so makes tea and rice
as needed, washing dishes outdoors:
pantry is under the bed
In
use for more than a decade, her old steamer can cook many things, but
is most in demand for rice (pre-seasoned with home-grown dried herbs,
kept in a Mason jar underneath the altar) and vegetables (mostly beets,
potatoes, kale, chard and zucchini, in season). The little coffeemaker
is used to make what the old woman calls “yard” tea — seasonally
available forage such as (deep breath) chicory, dandelions, nipplewort,
narrow leaf plantain, crimson clover, deadnettle, cat’s ears, blackberry
leaves, fir or spruce needles, money plant, Bigleaf maple flowers, and
crop foliage such as kale, chard, beet greens, squash blossoms and
leaves, pea and bean foliage, corn silk, and the like. There are two
bowls that also serve as cups, a few utensils, a knife, and a cutting
board. Water is brought from the homestead well in a half gallon bottle.
Do
not arouse disdainful mind when you prepare a broth of wild grasses; do
not arouse joyful mind when you prepare a fine cream soup. Where there
is no discrimination, how can there be distaste?
— Dogen (tr. Tanahashi)