The Three States and their objects svahauk

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Ananda wrote:

Namaste Michael,

 

In message #33716 of 10th Oct, you wrote:

 

"In the sort of philosophical cooking that I do the 'vegetables' can

be diced ever so finely but not much more is added to their

nutritional value. One may go so far as to puree them and stuff

hollowed out marrows and egg-plants. As the woman said once

 

'life

is too short for stuffing mushrooms'"

 

Yes Michael, it seems that we share a skeptical suspicion of what's

'cooked up' by overly elaborate analysis. But I'd extend that

suspicion to 'feeding up' as well.

 

I'd even say that genuine enquiry may well result from getting fed

up with our habitual cooking up and feeding up of bloated

 

ignorance.

And you are right to take me to task for my persisting habits of

feeding on this cooked-up bloat.

 

But what could be the way out of this persistent problem? One way

perhaps is to become so fed up that one turns more honestly to

chewing and digesting. I'd say perhaps that life is not too short

for that. Then, instead of stuffing food, there may result a more

effective elimination of undigested waste, so as to attain the

essential value of nutrition.

 

But, dear oh dear, as I say this, I must confess that you could well

be right to accuse me of too much cooking up again.

 

Ananda

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Namaste Ananadaji,

You've taken me up wrong if you think

that there was any reference to you in that 'souffle'. It was a

mere 'vol au vent' that was for my own consumption. I wouldn't

say that you were overly nice (in Jane Austen's sense) but that you

have a due care for clarity. Every cook has their own 'rasa'.

Bon Appetit,

Michel.