CloudHands

yeah I know...

Line drop is very enjoyable. Sounds less dumb than Nino Bless on the same tetris sample too.

Some amazing not easy listening sacred music.

http://www.businessinsider.com/a-lesson-about-happiness-from-a-holocaust-survivor-2014-10 Topic related. I haven't red it yet, you tell me how interesting it is

Your opinion, I respect that. I'm not speculating. I know many kind of people (almost some past people !) I disagree, already explained why. It's very funny I don't want to put so much effort in explaining why but it's like your in more in touch with both physical and spiritual world than me/tolerance vs intolerance. Get it who can... I spent a week in Varanasi, so no I wouldn't. If your questioning it I wash myself when I feel dirty, almost everyday... Have a very nice Sunday CiTy Zen

It mainly a cultural point a view. If you would have grew up 200 years ago in a farm (or maybe today in an average Senegalese family) you'd have no problem with human odors at all. If we place the debate in present western society you'll disturb most people because they can smell your fragrance. Human skin is actually much better without being soaped everyday. I think water everyday is fine (but not sure lol). But most of what you talk is convention and it's full of meanings. I generally (lazily) follow conventions 'cause (or when) it's petty... but I keep questioning the norm.

AHAH isn't BO (of a clean person) the very essence of someone ? For what I know we choose partner through odor. What would be sex without the smell ? As society we try to hide everything that makes us ourselves. Yup nobody is supposed to have affinities with everyone but isn't it better to know you can't smell someone ? ^^ "smell" has very negative connotation in English, do you have any explanation ? We going OT I know but that's very interesting...

How serious is this ? because seriously, I wasn't serious. Glad to know you'll fight in tournament (if you come back with interesting feedbacks !). At least your are grounded (rooted?!)...

Well maybe you deserved it for bringing an innocent children into a (honest but) dangerous fight lol Fight for yourself next time

I absolutely disagree with you but that's of little importance... and you know what ? I burnt one this morning ... why ? I have bought 1 big box before I came to know it. Will I buy it again ? NEVER. Saï baba's incense is not the less toxic nag champa btw.

but you are probably okay with it

There are several brands of nag champa, the most famous, the classical, the "blue" one is Sai Baba's and yes he was (imo) a fake guru (although he was very famous) and yes he made children work.

I'm a Cyborg, But That's OK - Park Chan-Wook http://www.imdb.com/title/tt0497137/?ref_=nm_flmg_wr_5

Sans Soleil - Chris Marker http://www.imdb.com/title/tt0084628/ OK I'll provide... http://stagevu.com/video/fkofonvfrixt part 1 http://stagevu.com/video/tziakxelfqdu part 2

I didn't know Jodorowsky was a filmmaker ! I love this board...

I got a funny story : recently some have been talking about tea and thelerner mentioned Genmaï, well he was actually talking about Genmaïcha. I did some research on Genmaï and found it's a soup based on rice instead of potatoes, so I tried it. Genmaï is the zen temple morning soup. It's tasteless (until one of you fool makes it fancy!) as daoist food is supposed to be but healthy and very easily digestible. Guen maï using pressure cooking to make the soup of Zen monks. Guen maï, using pressure cooking; an original method of cooking the traditional soup of Zen monks and nuns. This method will always produce a creamy Guen maï, without ever burning or separating. There is no need to spend hours stirring. BeginningWe place a very heavy object on the lid so that it stays practically closed until the following day. We need a small source of energy in order to keep the liquid bubbling. The pressure due to the weight causes a constant movement. The combination of these two factors guarantees an even distribution of the heat so that the Guen maï never burns nor separates because the contents remain enclosed and sterile. The night before Adding water - important: using 40g of rice per person, add 10 times the amount of water Put under pressure: allow to boil, then place a heavy weight on top of the lid (for example another pan filled with water). It should weigh between 50 and 100 kilos. Raise the heat high enough to see bubbles escaping from the pan. This shows that the mix of water/rice is moving inside, and therefore will not stick. Lower the heat so that the rate at which these bubbles escape is such that only a minimum of liquid escapes. Take a siesta. During the first two hours, only water escapes. It is not necessary to keep watching. Check the Guen maï. Later a sort of rice juice will start escaping. Check every half hour. Lower the flame slightly in order to minimize this loss of liquid and clean up. Cooking the rice takes at least 4, sometimes up to 5 hours. Cut the vegetables. During the general samu in the afternoon, prepare roughly a kilo of each of the following per 80-100 people: onions, carrots, leaks, celery and turnip. The next morning Open the lid: at 06;30 in the morning, we open the lid for the first time…scary! Reheat: raise the temperature to boiling point, stirring vigorously with a large wooden spoon. The pan at Yujo is old and the heat is very high. The Guen maï burns in 30 seconds if we do not scrape the bottom well. Cook the vegetables. Put the cut vegetables in another small pan with just enough boiling water to cover them. Leave them to boil on a low heat for 10 minutes. Mix with the rice and close the lid once more using pressure. This will complete the cooking of the vegetables. Use everything: too often practitioners don’t have enough, while there is still Guen maï left over in the pan. What a shame! Leave to cool: turn off the heat before going to zazen in the morning. The Guen maï is better when it has been left to settle. If at the moment of serving it is still too hot, add a little cold water to cool it down, or better still, use the bowl with Guen maï from the previous day. Collect the left over Guen maï, at the moment of leaving the tables. Cover with cling film and store in the fridge. Samu - cutting vegetables.There is no need to cut the vegetables very small. For a quick samu, you need cutting boards and fairly sharp, large knives. The carrots should be cut 1) in slices 2) in long slivers 3) in cubes The same for the onions and the parsnips, except that it goes more quickly if step 1) and 2) are done in such a way that the vegetable remains in one piece for step 3). The leek should be cut in quarters (two cuts length wise) before being washed. The earth lies at the border between the green and the white. Afterwards we can cut them 1) into three 2) each third in strips 3) all the strips of each third may be cut together. The stalks of the celery are cut in the same way. The leaves are chopped. The vegetables should be covered with cling film and placed in the fridge ready to be cooked the following day. The people who came to help with the samu should wash the knives and chopping boards. The vegetables should be covered with cling film and placed in the fridge ready to be cooked the following day. The people who came to help with the samu should wash the knives and chopping boards. RemarksThe longer the cooking lasts, the creamier the Guen maï becomes. At Shobogenji we recommend a cooking time of up to 10 hours, for a very creamy Guen maï. We can easily measure accurately 10 times the volume of rice using jugs. Check that the jug is 4 times the volume of 400gr of rice. For 4 kilos of rice, we need 100 times the volume of 400gr of rice. Thus 25 jugs. We use two jugs, leaving the tap on, emptying and filling each jug alternately. There is no need to wash the rice as this causes the loss of nourishing parts of the rice. Neither is it necessary to soak the rice. Bon appétit! Edit : I cooked it with a simple pan and white round rice (really faster). 1 hour is minimal, the important parts are to have the rice exploded before you make it boil and to cut the vegetables in tiny tiny pieces (less than 4 millimeters).

thanks Andrei

I think there is a misunderstood : all fighting arts, hard or soft, external or internal, use the same basic fighting principles. Some stress more this or that but we all live the same world : a fight is a fight. EG : rooting, control by the waist, being explosive but flexible, wards-off, being relaxed etc.... EDITED : to keep what matters. ADDED : I think tai chi with gloves look like nonsense or maybe more like wrong way.

https://www.facebook.com/video.php?v=1516990995205815

Guys do you mind giving shop links ? What about the gaiwans ? Do that really add something up ? Size ? Sounds like I have something to try !

Ahah so true

Started practicing tai chi, for sure.

I enjoy liquorice mint very much to close my day. Otherwise I'm not a gourmet I appreciate simple green or black tea light or strongly infused, depends on the needs and moods. Something I don't do very often but I'm going to do it right now is called desert tea, it's the Tuareg tea. Take a lot of gunpowder green tea, make it burn in boiled water for 10-15 minutes, add a lot of sugar to make it drinkable. Add some air in the tea by pouring from high above your small glass. Drink it, 3 glasses a person. A Moroccan friend taught me how to prepare the morroccan mint tea, interesting anecdote : like wine, you never fill more than half of the glass up.

You have to understand daoism is an old culture so there are many daoisms. In my understanding the taoism of the beginning is really not moral : there is no right or wrong but if you follow the rules of Nature (more or less similar to Dao) you'll make your life easier (salmons have very hard lifes... but that's how they are). What I'll is not true but that may give you an Idea. You probably know "The Ant and the Grasshopper" a perfect daoist would be both an innersmiling ant and a silent grasshopper. Amen PS : you'll found non taoist sources very suitable for a report !