The Annex, Toronto
Under Some Pressure
I was just about to take a
mid-morning nap (I’d been up since 2 am) when I received a call.
“No one is cooking the raj-bhoga
offering. It has to be ready in one hour.”
“Alright, I’ll see what I can do.
There must be some mix-up on the communication side,” I remarked.
So, I dashed to the kitchen after
being informed of what needs to be cooked. There was so little time but I don’t
mind pressure, especially in the kitchen. It’s always been one of my favorite
locations, production-wise. Sticking to recipes is fun and there’s always a
little wiggle space for creativity. I love it. I began to cleanse and chop my
chosen veggies, and started cooking. While that was on the go, I began to
assemble and knead the dough for chapatis (flat bread) and then whip together a
batter out of chickpea flour for broccoli pakoras.
In the middle of all this, the
actual cooks showed up and from there, like a team, we worked together and
performed a miracle. The food preparations were rendered for the Krishna deity,
resident monks, and for our Govinda’s Restaurant. The outcome was great, even
though today was the last day for indoor dining before the lockdown is in
effect for three weeks.
Stomachs were pleased, including
mine, which warranted an evening walk through the Annex while chanting a
low-volume mantra.
May the Source be with you!
3 km
No comments:
Post a Comment