Permanent link to archive for 17/4/06. Monday, April 17, 2006
Here We Go Again

I received a letter from fellow Hare Krishna blogger Rishi yesterday. One of his entries reminded me to check my CD collection. I looked and there it was, an interesting single by Ray Cappo, (AKA Raghunatha) lead singer from one of the most-influential straight-edge bands called Shelter. Since the band members are all Hare Krishnas, their music brought about a sub-genre called Krishnacore.

You may or may not like straight-edge sound, but this band definitely has a message. Here's the lyrics. It refers obliquely to the difference between the love of this world (compared to iron) and the deep love of the soul for the Supreme (compared to gold). Both are love, but what has more value?

You may be able to download the song from the internet. Here's a photo of Shelter on stage in Japan

krishna core:

Here We Go (Again?!)

Just as he uses love for sex
And sure she uses sex for love
And theyíre both hoping for the best
I also have that dream youíre thinking of.

If we place a blindfold on our eyes
Iron and gold appear the same.
Itís intense hope that makes us try
So we go on and play the game.

And once again we get attached
And think weíve found the answer
Here we go again.

(chorus: Here, here, here we go again.....)

Ran into many walls
But I know Iíll get that answer
Here we go again.

We loved not wisely but too well...
Weíre hoping (s)he will be the one
But we never learn from our mistakes
And based on beauty love soon dies
Then we make our move to separate.

Yes iron and gold appear the same
But one is costly to obtain
And Iíll be the only one to blame
If I resist I know Iíll gain.

Posted by Kurma on 17/4/06; 8:58:08 AM from the Travel dept.

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Here We Go Again

Gettin Figgy Wid It

The fig tree in my garden has stopped fruiting. All its proud, handsome leaves, once erect and filled with prana, life force, are now curling, loosening their grip on the branches, yellowing and falling to the ground, all perfectly aligned to mother earth's natural rhythms.

But, as is the selfless quality of a fig tree, while in season it gave bountifully of its fruits, without asking anything in return.

fresh figs:

My tree had been fruiting steadily for the last few months. I would study it daily, and before the birds and ants took their fill, I would pluck just a few of the best, most plump succulent fruits; the ones so ripe that thick red syrup would ooze from them in the heat of the day. I ate a few, but soon made an executive decision to freeze the fruits when perfectly ripe, rather than eat them, and make jam when my stash was large enough.

Yesterday I spent a joyful few hours making fig jam. I removed the figs from the freezer, laid them out to thaw, and cut them in half.

I opened my trusty edition of Cooking with Kurma ( yes, I follow my own recipes), and measured all the ingredients carefully. Jam-making is an art not to be taken lightly. It is a favourite pastime of mine, and I already knew that this recipe worked well. I quadrupled the recipe.

cooking with kurma:

Fresh Fig Conserve

Soft, sweet and pulpy, figs occupy a high position amongst fruits. The ripe fresh fruit is juicy, wholesome and delicious. Figs are also a restorative food that help in quick recovery after prolonged illness. For best results, select figs for this delectable conserve that are all fully mature but not overripe and without rupture or blemish.

1kg fresh ripe figs
4 scant cups sugar
1⁄3 cup lemon juice, about 2 large lemons
2 teaspoons packed lemon zest
2 tablespoons water, if required

jam's a' cookin:

Wash the figs and cut off their tips. If the figs are small, cut them in half; if they are large, cut them in quarters.

Spread the sugar on a tray and heat it in a pre-heated hot oven, taking care not to burn it.

Place the figs in a 5-litre/quart saucepan along with the lemon zest and lemon juice over moderate heat. Bring them to the boil and cook them for about 10 minutes, or until they soften and the syrup darkens to a rich red colour. Do not stir them, and do not allow the figs to break up. You may need to add a little water.

Remove the sugar from the oven, and gently stir it into the figs, being careful not to rupture them. When the sugar has dissolved, bring the mixture to a rapid boil and, without stirring, cook for another 10 minutes, or until the setting point is reached. Carefully ladle the conserve into sterilised jars.

lovely fig jam:

Note: Because my figs had been frozen then thawed, they gave off a lot of syrup, so I added 50 grams of pectin, a natural jam setting agent, at the time I added the sugar. The result was spectacular. Four kilograms of figs made 16 jars of jam. I'll be handing out quite a few to my friends.

Posted by Kurma on 17/4/06; 8:28:27 AM from the Travel dept.

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Gettin Figgy Wid It

What's for Lunch?

You know it's a quiet day when you publish a blog like this. Nevertheless, it's my party, and I'll cry if I want to. This is a real letter.

S A from Reservoir, Melbourne asks:

"What did you have for lunch today?"

Kurma answers:

Your letter was very timely. I just finished cooking. Here's a picture.


I combined, in my rice cooker, 1 cup Basmati rice, 1 teaspoon Spanish picante smoked paprika, a sprinkle turmeric, one large fresh green Peruvian aji chili from my garden, some large chunks of sweet potato (white variety) also freshly dug from the garden, some broccoli florets (not from the garden), a little fresh tomato puree, some just-picked yellow and green squash from my friend Trevor's organic market garden down the road, a crackling of fresh cracked pepper, a smidge of salt, a generous dribble of Bertoli organic olive oil, a trace of raw sugar and 2 cups water.

I closed the rice cooker and pressed 'on'. Easy peasy lunch.

Posted by Kurma on 17/4/06; 7:29:37 AM from the Travel dept.

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What's for Lunch?

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