“How can I enjoy a life of pleasure…

by Hillary on May 6, 2010

…when there is so much suffering in the world?” — Siddhartha

Thanks to the generous invitation of our friends at Washington Life Magazine, I was treated to an extremely cool VIP grand opening party for DC’s very own Buddha Bar. For those of you unfamiliar with the Buddha’s teachings, let me try to kill two reviews with one stone:
The first noble truth is that life is suffering — not just the physical pain of Christian Louboutin towering stilettos, but also psychological suffering like fear and the embarrassment of not being on the list. Thanks for clearing that up, John!

The second noble truth is that suffering is caused by craving and aversion. The Buddha says that we will suffer if we expect others to conform to our expectation (e.g., hoping that self-important social climbers respect the queue or limit themselves to a few pieces of sushi, leaving some for the rest of us — this is not Red Lobster in low light).

The third noble truth is that suffering can be overcome and happiness can be attained…but not by Botox. Nirvana isn’t a race to the bottom of the glass, but it sure was fun trying (shout out to service queen of the evening, Elizabeth).

The realization of Nirvana is waking up to the true nature of reality — not the velvet rope rope reality, but the reality that lives right next door to DC’s Buddha Bar: House of Ruth‘s Unity Inn. Just one of 13 houses throughout the city serving more than 600 women and children, reality for many is domestic violence, homelessness, mental health disorders and addiction stemming from the complex trauma of neglect and abuse. I can only wonder (with gross embarrassment) what they thought of the spectacle as it paraded past.

The fourth noble truth is that the noble eight-fold path is the way which leads to the end of suffering (which is not to say your Snuggie, three Advil and a pint of Häagen-Daz). It’s accepting impermanence; acting from love and compassion; non-harmful, truthful communication; neither exploiting yourself nor others; being mindful of things, oneself, feelings, thoughts, people and the real reality — those without food, shelter, comfort, health insurance, jobs…choices.

I’m not a Buddhist but I have been to the Buddha Bar (well, two actually); I’m not suggesting that you deny yourself a glimpse at the 18 foot statue or look upon the dozen chandeliers that wouldn’t fit in most apartments (and cast off as much light as a digital clock). After all, it was Buddha (and Julia Child) who advocated the “middle way” — a path of moderation, neither extreme indulgence nor deprivation.

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks

{ Comments on this entry are closed }

Why be a ludite, when you can be a Levite?

by Hillary on March 29, 2010

What to do with all of the matzoh leftover when Passover ends?

Or…you could make David Lebovitz’s Chocolate-Covered Caramelized Matzoh Crunch. Really, it’s up to you…

Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks

{ Comments on this entry are closed }

Goody Frantz or Soupy Sybarite? My Crucible of Chowder.

March 19, 2010

It’s a shame to acknowledge that Beethoven couldn’t have know Founding Farmers sous chef Lisa Frantz when he said, “Only the pure of heart can make good soup.” Clearly, she has never thought naughty things, gives to the homeless, eschews a compliment and loves unconditionally because she makes one hell heck of a good soup. [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

I’m Pistou’d and I Can’t Take It Anymore

March 9, 2010

We’re into our second week of March here in DC; temperatures have creeped into the high 60′s the last few days and the only remnants of back-to-back blizzards are the few gray patches of snow on the south side of the street. But while the days may be getting longer and warmer, we’re still weeks [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Oatmaiale Cookies

February 26, 2010

For a short period of time as a child, Mother sent me to a tennis coach. I don’t remember the lessons so much as I remember the breakfast she made me every Saturday morning—oatmeal with brown sugar, raisins, chocolate chips and milk with a side of bacon (apparently she equated 60 minutes of rec tennis [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Blogger, Heal Thyself

February 3, 2010

This is why I love my friend David Wescott. He’s not hungry. He’s telling me — in that way he has — to get back on message, stay the course, stick to what you know, step back from the ledge. As usual, I’m going to take his advice wrapped in an enigma decoded by years [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Go Ask Alice, When She’s Ten Feet Tall

October 30, 2009

One of many adventures Alice has in Wonderland is listening to the song “Turtle Soup” as performed by the sobbing Mock Turtle: Beautiful Soup, so rich and green, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! My recent adventure wasn’t quite as surreal, but my [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Squashed Morality Paired with Geithner Veltliner

October 15, 2009

As I am without focus, and so goes the blog. But I have a plan; in the next few weeks (my patience permitting), I’m going to reconfigure the site to accommodate four topics of interest to me (and hopefully, you). Here’s the thinking: What’s eating me; What I’m eating; What drives me to drink; and [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Holy Celestial Celebration: It’s Soup Season

September 23, 2009

I begrudgingly conceded to the autumnal equinox with a big bowl of shallot and onion soup at Brasserie Beck. One needs comfort food when faced with the end of summer…when we say goodbye to long days and hello to dead leaves, when we pack away our gelato spoons and bring on the braise. As the [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →

Pillar Box wines (not to be confused with Pillar box wines)

September 16, 2009

If you don’t know, a Pillar Box is the UK’s red cylindrical repository for outgoing mail designed by J. W. Penfold. I hesitate to make this easy by calling it a “mail box”, because it’s not a box at all. And when I say that I drank Pillar Box wines last night, I also find [...]

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
Read the full article →