Rice Eating Ceremony Quotes

One day Moses was walking in the mountains on his own when he saw a shepherd in the distance. The man was on his knees with his hands spread out to the sky, praying. Moses was delighted. But when he got closer, he was equally stunned to hear the shepherd’s prayer. “Oh, my beloved God, I love Thee more than Thou can know. I will do anything for Thee, just say the word. Even if Thou asked me to slaughter the fattest sheep in my flock in Thy name, I would do so without hesitation. Thou would roast it and put its tail fat in Thy rice to make it more tasty.” Moses inched toward the shepherd, listening attentively. “Afterward I would wash Thy feet and clean Thine ears and pick Thy lice for Thee. That is how much I love Thee.” Having heard enough, Moses interrupted the shepherd, yelling, “Stop, you ignorant man! What do you think you are doing? Do you think God eats rice? Do you think God has feet for you to wash? This is not prayer. It is sheer blasphemy.” Dazed and ashamed, the shepherd apologized repeatedly and promised to pray as decent people did. Moses taught him several prayers that afternoon. Then he went on his way, utterly pleased with himself. But that night Moses heard a voice. It was God’s. “Oh, Moses, what have you done? You scolded that poor shepherd and failed to realize how dear he was to Me. He might not be saying the right things in the right way, but he was sincere. His heart was pure and his intentions good. I was pleased with him. His words might have been blasphemy to your ears, but to Me they were sweet blasphemy.” Moses immediately understood his mistake. The next day, early in the morning, he went back to the mountains to see the shepherd. He found him praying again, except this time he was praying in the way he had been instructed. In his determination to get the prayer right, he was stammering, bereft of the excitement and passion of his earlier prayer. Regretting what he had done to him, Moses patted the shepherd’s back and said: “My friend, I was wrong. Please forgive me. Keep praying in your own way. That is more precious in God’s eyes.” The shepherd was astonished to hear this, but even deeper was his relief. Nevertheless, he did not want to go back to his old prayers. Neither did he abide by the formal prayers that Moses had taught him. He had now found a new way of communicating with God. Though satisfied and blessed in his naïve devotion, he was now past that stage—beyond his sweet blasphemy. “So you see, don’t judge the way other people connect to God,” concluded Shams. “To each his own way and his own prayer. God does not take us at our word. He looks deep into our hearts. It is not the ceremonies or rituals that make a difference, but whether our hearts are sufficiently pure or not.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

Pisces Horoscope 2015 In A Nutshell Pisceans, 2015 is going to begin beautifully for you. An auspicious ceremony may take place at home. It is a time to cherish the celebration at home. However, rude behavior of some family members may hurt you. But, I would suggest you to just ignore. Seeing the position of Ketu over ascendant, you need take good care of your health. In such situation, it will be important to keep an eye on your eating habits. Astrology prediction 2015 suggests you to drive very carefully. According to the horoscope 2015, time can be said nice for love matters, but position of Rahu in seventh is not considered very good, comparatively. Hence, love and faith are the major ingredients that will always be in demand. 2015 horoscope foretell that you may get a better job. You will be seen grinning from ear to ear. However, hard work and responsibilities may increase. So, be prepared. Also, there are good chances of the increment in benefits. It is a double celebration time, so many good things are coming your way. According to the astrology 2015, time will be positive for education. But, some troubles may arise in the second half of 2015. Remedy: Donate rice, jaggery and gram lentils in a temple.

Bali Style Magazine, Book Review. James Fenton. "Books About Food and Spirit. Bali's Food Culture." Vol. 10, no.2 May 2014 “To an outsider, the cuisine of Bali is perhaps one of its least visible cultural features. Just about every visitor to the ‘island of the gods’ will have witnessed the spell-binding beauty of Bali’s brightly festooned temples and colourful ceremonies. Many of us have had the experience of being stopped in traffic while a long procession of Balinese in traditional dress pass by. However, how many of us have witnessed first-hand the intrinsic cultural links between Bali’s cuisine and its culture and religion? How many of us have witnessed the pains-taking predawn rituals of preparing the many and varied dishes that accompany a traditional celebration, such as Lawar or Babi Guling? In Balinese Food: The Traditional Cuisine & Food Culture of Bali, social and cultural historian Dr. Vivienne Kruger has compiled a meticulously researched record of the many aspects of Balinese cuisine—from the secular to the spiritual—with an eye for detail that evades most observers. In the book Dr Kruger chronicles in careful detail the ceremonies, rituals and practices that accompany virtually all of Bali’s unique culinary arts—from satay to sambal. All the classic Balinese dishes are represented such as a babi guling, the popular spit-roast pork to bebek betutu, whole smoked duck—each accompanied with a detailed recipe for those who would like to have a go at preparing the dish themselves. Lesser known aspects of Bali’s intriguing eating habits are also presented here. You may not know that the Balinese enjoy catching and eating such delicacies as dragon flies and rice paddy eels. Dog is also widely eaten around the island, and regretfully, endangered species of turtle are still consumed on some occasions. In all, Dr. Kruger has prepared a spicy and multi-layered dish as delicious and pains-takingly prepared as the dishes described within to create an impressive work of scholarship jampacked with information and insight into the rarely seen world of Bali’s cultural cuisine.

Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.