When you first begin to practice zen-cuisine, it is not unusual for negative feelings to percolate to the surface. One of the most common of these is impatience. Impatience with the process. Impatience with the practice. Impatience with yourself. Impatience with your loved ones for needing an endless stream of meals. In zen-cuisine, you use your feelings of impatience to integrate your practice into your daily life.
Here's how to practice this: Begin by pausing for a few moments, mindful of your breath. Feel the calming energy of each inhale and exhale. Sense the impatience, but instead of becoming even more impatient, investigate this emotion. Rather than thinking, "I'm not supposed to be impatient. I'd better stop this right now," just rest in your breath, and watch your impatience. You can clearly see that impatience arises from your thoughts, but don't get caught up in the content of those thoughts. Instead, explore impatience in your physical body. Where can you feel your impatience? Is there a sensation in the stomach? Do you feel restless, and antsy? Is your head starting to spin? What parts of the body get involved in this impatience? What do they do? As you observe your impatience, you gain insight into its nature.
You are aware of how impatience feels in your body, and you can stand back from 'personal' involvement with it. You can now step into in the present moment. As you practice zen-cuisine, you relax in the kitchen. If an unpleasant emotion arises, explore how it feels inside; become intimate with your inner body. As Eckhart Tolle says, "Hang on to the inner body, let it be the anchor, then you're present. If you lose it, pause, and anchor again. Practice, practice, continuous practice—because when you're in touch with the inner body, spaciousness arises." ...from Eckhart Tolle's Weekly Wisdom, June 30, 2011 Happy Cooking, zen-friends.
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