She lives downtown. But, is she wanting to go "downtown"?
3. Ask ... "Maybe you got something to eat to go with this?"
๐๐ซ๐๐ฆ๐๐ฅ๐ข๐ง๐ = ๐๐ง๐ ๐ญ๐ก๐ข๐ง๐ ๐ฅ๐๐๐๐ฌ ๐ญ๐จ ๐๐ง๐จ๐ญ๐ก๐๐ซ... ๐๐ง๐ ๐๐ง๐จ๐ญ๐ก๐๐ซ. ๐๐จ๐ญ ๐ญ๐จ ๐๐๐๐ซ, ๐ฒ๐จ๐ฎ ๐ฐ๐ข๐ฅ๐ฅ ๐ ๐๐ญ ๐ญ๐จ ๐ญ๐ก๐ ๐จ๐ญ๐ก๐๐ซ ๐ฌ๐ข๐๐. ๐๐๐ญ'๐ฌ ๐ญ๐๐ค๐ ๐ญ๐ก๐ "๐ฌ๐๐๐ง๐ข๐ ๐ซ๐จ๐ฎ๐ญ๐."
As told by Bas Waijers ...
The Psychology of the Architecture of the Body
“Some individuals may perceive their losing fight with gravity as a sharp pain in their back, others as the unflattering contour of their body, others as constant fatigue, yet others as an unrelentingly threatening environment. Those over forty may call it old age. And yet all these signals may be pointing to a single problem so prominent in their own structure, as well as others, it has been ignored: they are off balance, they are at war with gravity.” — Ida P. Rolf, Ph.D.
To begin, what is the architecture of the body? The answer can be framed on many different levels. From the cellular to gross anatomy. Here we're referring to the basic what-you-see with your everyday eyes level.
There's a head, a neck, shoulders, arms and hands, torso with chest/rib cage and abdomen, the pelvis, legs and feet. We all know where all of it goes. You know ... "The foot bone is connected to the leg bone". The nose isn't twelve inches long for good reason; otherwise, it would be a foot.
Okay now that we're all on the same page on the basic anatomy point of view being used, let's talk "architecture".
The Architecture of the Body
There's a lot more to the architecture of the body than the basic the head goes on the neck, goes on the shoulders, goes on the torso, and so forth. Those are the obvious basic connections.
Fit ...
The architecture of the body also has to do with just how those parts get to go together. The fit.
How the segments of the body are actually connected and working is developmental. The patterns of our bodies get set over time with use. See for yourself: at a busy pedestrian scene, notice how people move, how they walk. All with the same essential parts, right? But look at all the variations. Notice how those parts are connected so differently. And, obviously, how those connected relationships affect their movement patterns. How come?
Genetics ...
Basically genetics determines the arms are connected to the shoulders; the knees go in between the upper and lower legs. Like that. And, the size and shape of all those parts too. Lots of variety based solely on God-given inheritances.
You get born, then things start to get complicated. We naturally get bigger and stronger as we grow older and mature. How those parts actually come to fit and work in relation to one another, there's a lot of learning that goes into it. Crawling, standing, climbing, walking, running, using a fork, brushing your teeth ... and all the rest, numerous enough in each individual's life to fill volumes.
Shaped by Experience ...
So why all the differences? Aside from inherited characteristics there are a handful of contributors. Just in living day to day we are shaped by our experiences.
We develop habits. We need habits. You don't have to figure out which way to turn the knob to open the door like every time it's your first time; like you were born yesterday. What side of the road to drive on. The slice of Pizza goes into your mouth. Etcetera ... etcetera ... etcetera.
Body Imbalances ...
But, there are bad habits too.
At this juncture it's important to once again underscore we are indeed shaped by our experience(s). Notice the ballerinas from the Julliard School at Lincoln Center in New York City. That dance turnout they so assiduously practice, they take it to the street with them as well. Even though everyone knows well enough that feet go straight ahead to walk. But those lovely dancers have that turnout pattern set into the fabric of their flesh. Literally. That's some sacrifice for their art. Or, take the example of my Uncle Stash. Not too bright a boy; he also has round shoulders and a flat forehead. Ask him a question, he invariably shrugs his shoulders. Give him the answer, he slaps his forehead. You get the idea. Over time repeated patterns get set in. Muscle memory combined with set patterns in the soft connective tissues. Think in nature the Grand Canyon: years upon years upon years of being shaped by nothing but flowing water.
There are good, useful, efficient, effective patterns. And, in the average individual, mixed together with imbalanced patterns which limit performance, expression, sap energy, color perception.
Simply stated, the unresolved imbalances accrued from incomplete unresolved past experiences are putting you in default of living under their influence; whether you want to call it karma, or just dragging the past around. And, operating, sub rosa to your waking consciousness. Also, having a locked-away vault of unconscious patterns in the body/mind makes us susceptible to being manipulated.
The usual suspects for body imbalances are many: those bad habits, unresolved accidents and insults, insufficient or incorrect training, modeling significant others who themselves may have not been adequate examples of correct aligned balance.
Body/Mind ...
It's important to know that there's a body and there's a mind. Words tend to frame things singularly, one thing at a time. The body and the mind are not separate. They exist in a unity. What's in the body is reflected in the mind. It works the other way too. Watch a scary movie and notice how your body tenses up. If there is tension in the body your view is filtered to see the world as a source of tension. Entertain a harrowing thought and watch how your body tenses up.
Psychological ...
Feelings have a message. They have a say. It behooves us to let feelings have their say. How? I feel my feeling, you say. The key to this practice involves disconnecting feelings from the interpretations and meanings we've attached to them. This is not to deny or negate the meaning(s) carried by feelings. At the moment of the original experience we made sense of things and the associated feeling with what we had in our store of understanding about what's what. Now, however, those feeling come up and we may still be carrying the load of the original associated thoughts. And, besides, especially at a young age, what we may have made of things back then wasn't probably based on too much understanding, much less wisdom. Now, the wisdom is in disconnecting the thoughts from feelings. Clarifying and healing the soul, if you will.
The Practice ...
The practice is to abide in "Choiceless Awareness", as advised by J. Krishnamurti. The Buddhists' version of the same practice is "Presence Awareness". In other words, abide quietly letting what shows up to show up. That is, without any attempt to analyze or manage whatever feelings and thoughts may arise. This is a healing practice. It's worth doing. It's realistic. Practical. It's the essence of forgiveness. Letting go of what you haven't got. Consider, as The Course In Miracles states: "Nothing real can be threatened. And, nothing unreal exists." Adding, "Herein lies the Peace of God".
Disclaimer ...
Don't take this as gospel. Just an invitation to discover those truths yourself. The suggestion offered in this article is this: take some time aside regularly, daily, and sit without judgement and let what shows up, show up. At first expect a flood of thoughts, and a flood of feelings. But the Dude would also advise ... abide. He does. The Dude abides. Simply sit in awareness of those thoughts and feelings. Don't wrestle with your thoughts. That's just some more thinking. Let the river flow. Soon you'll discover yourself on the bank of the river of thoughts and feelings. That's where you belong. That's home. The Witness.
Again, the key is to unlock the hold we've created in the associations of feelings and thoughts. Repeating, feelings have their say. Let them. It's a path to freedom and wisdom and mastery.
Tamogoyaki is a Japanese style omelette. It's "rolled". Not like a French omelette which is quickly and loosely scrambled into small curds then finished in the round pan into a graceful, sexy oblong shape. Or, scrambled all mushed up then shaped into that classic rectangular form. No cheating!
Tamagoyaki is formed a thin layer rolled upon a thin layer, then again and again. The rectagular shape is on account of the squarish pan used in it's preparation. Of course, you can use a round pan, but its cool to be square.
Rather than slogging through a lengthy master class worth of verbal description let's look at a video for starters ...
PS You'll also see in the last video at the end of this there's also lots of room for add-ins too.
That's a basic demonstration of the preparation. We'll mention some corrections in the following.
Tamagoyaki is delicious. Very tender, as you can imagine from the thin, lightly cooked layers. If you are interested in doing this at home this article will help get you started. Sharing some lessons we've learned along the way.
First is to decide on the pan. There are tons of non-stick versions. We don't go there anymore. So, the next choice is between a classic copper with tin lining, or cast Iron. We chose cast Iron for our first venture. The copper classic is a bit intimidating, but we're very tempted to try one too. I think I'm turning Japanese ...
Here is the cast Iron version we recommend. Ichiwa Iron Tamagoyaki omelette pan. 50 bucks on Amazon. Very well made in Japan. Once it's seasoned, it works like a dream. Best for a 3-4 large Eggs, or 3 extra-large.
The decision point on choice of pan spins around the size of the finished omelette. If you're preparing Tamagoyaki for breakfast, that pan serves two nicely. But, smalish portions. It's bottom size is 5" X 6". Or, if you have an appetite, make one, keep it warm, then make another. The process is a bit slower than is the French style. So think ahead if you're gonna make two and have them both arrive to table nice and warm. By the way, this style also makes for a great take from home lunch. Eats good room temperature.
For serving more than two, maybe consider the copper version. They are made in various sizes. Just be aware, the seasoning process with the tin lining is critical for a no stick result. Amazon also sells this type pan under the Japan made brand Tikusan. Looks well made. Seems like a good choice for a 3 or 4 family size would the the 7.1" X 7.1" at $85; or, the 8.3 X 8.3 for $100. If you go this way, know that the wood handle is set in place with a pin. Maybe better to use a very small round head brass screw. Admittedly that's a fussy point, but it's a point. If you stick with the supplied pin just be sure the wood handle is jammed good and tight into the copper receiver before setting the pin. It's no fun with a wobbly handle.
One other piece of equipage is with what do you turn the roll in the pan. We use a wide silicone Tamagoyaki spatula. Also available on Amazon. If you watch a number of other videos on the preparation you'll see the pros using chop sticks and flipping the pan to get the roll into shape. The cast Iron pan is a way bit too heavy for such maneuvers. The Copper is lighter, therefore more workable for that. The flip isn't necessary, it's just an efficiency the pros learn making them so often.
We'd say that the ideal way to get into Tamagoyaki is the cast Iron pan first, then graduate to the Copper. But, it is an expense, and how many times are you gonna make that omelette? But, believe us, once you try it, you'll come back for more.
Okay, you got your pan. Now what?
You'll see that the classic Tamagoyaki ingredients are Eggs and a thin liquid mix of Dashi broth, Mirin, and Soy sauce. Sugar too, but that is entirely optional, and a matter of taste. If you're preparing for Tamago Sushi, then the Sugar is de rigueur.
We are Westerners and not so culturally steeped that we consider the Dashi a must. We don't prepare this dish that often and making Dashi soup stock is a bit extra — Bonito flakes and Kombu; or, even instant Dashi powder — and it's not an element we feel makes or breaks the dish. Instead, we use one (1) Tablespoon of water per Egg and a nice spritz of Soy/Tamari and another of Mirin. Don't even know if those two are necessary. But the extra liquid factor seems to be a must. For more on that subject, go fetch. There's plenty online. And, of course, your own taste is what you have to please. Eggs, no matter where in the world, are just fine prepared simple and plain.
What now?
When you watch enough videos on the making of Tamagoyaki you'll notice a few must-do's. After the pan is seasoned, a thin layer of neutral flavor oil is swabbed on. We use Peanut Oil. You choose your choice. And, after each layer is rolled up the entire pan is once again oiled. Entire. The top portion, move the formed egg back up, then the bottom. So do that. You don't want the egg layer to stick, or get browned. If it does brown, Tango on and hide it into the next fold. And, if the whole thing gets browned serve it enthusiastically, without any tableside confessions or apologies. What goes on in the kitchen ...
Side bar: As told to me ... at Thanksgiving dinner the maid enters the dining room through the kitchen door and then accidentally drops the Turkey onto the floor in front of all the seated guests. The hostess, without skipping a beat, says, "Please take that one back and bring out the other one". Lesson: the old-timers kept a kitchen behind a closed door for good reason. Again ... what goes on in the kitchen, stays in the kitchen.
Just have to say it ... who thought up the "open" kitchen? No doubt someone who likes the aroma of Bacon permeating the entire house in the morning. Coffee, well who doesn't like that? This Cat knows what he likes, you can bet on that!
The next thing to be fussy about is the amount of liquid you pour into the pan at each step. In the video up front we'd say there was a way bit too much. Pour enough for the layer to set up fairly quickly, not so much that you have to wait and/or scramble it to get it going. You don't, however, have to ever wait until the layer is fully set. A little slick wetness is fine; it'll set up as it goes.
As was said, we use a wide silicone spatula. The width makes it handy for the flips. It's up to you though. You may use the spatula you have on hand, or go full on Nippon and use chop sticks.
But, please, don't go full-on "Nippon Nuts". There is a soul to any cuisine; but, as they say, "Saffron robes don't make the monk". Get some skills first. Then when you earn your chops you can dress up.
That's it. Please look at some more videos. Believe us, the order of events making this dish is specific. More than once we've had to stop and figure out like which end of the pan does each successive roll go to. It's a practiced thing. Basic procedure: into a well oiled pan over medium heat — a thin layer of the Egg liquid — you roll from top to bottom — oil the pan again — push the roll to the top— add egg mixture — lifting top roll to get egg mixture underneath — then roll top to bottom again. And, so forth.
After a lovely evening he went up to her place for a nightcap. As you can see, she's the bomb. She served him a beautifully chilled Sti...