Epictetus

In 2010, at my first Yi lesson, I was told that I ought to read three stoic texts before proceeding. The three texts being Marcus Aurelius’s Meditations, Seneca’s Epistles Vol. I-III and Epictetus’s Enchiridion. Although at first I read the Penguin translations, however, as I found myself returning to these texts every year, I invested in the beutifully made […]

The Fall

I was once in the company of friends who could sniff out the author of a poem regardless of who recited them or medium. Now I am in the company of people of who miss quote adverts they barely remember. I never understood poems, i never understood Mark E. Smith and yet I long for […]

Hiatus

It has been a long while since I’ve written on here. Since my last post, I was hired full-time and moved into my own place. The entire process of settling into a new house and new job, in a new field and in a new country, had sapped me of any energy to pursue my […]

Discarding

Q: How can I want the inconceivable? M: What else is there worth wanting? Granted, the real cannot be wanted, as a thing is wanted. But you can see the unreal as unreal and discard it. It is the discarding the false that opens the way to the true. – I Am That – Sri […]

Sothi

Sothi is a typical Sri Lankan curry which my mother thought me last night. This is a simple oil-free vegan yellow coconut curry which resembles the Malay “Masak Lemak” dish. You could cook any vegetables using this recipe. In this we used regular green cabbage. Unfortunately I did not take down the Malay “Masak Lemak” […]

Kale Varai

Varai is one of several typical Sri Lankan dishes that my mother has mastered during her time in America. I was thought to make a simple Kale Varai but I am guessing one could use any green leafy vegetable in stead of Kale. Kale is one my favourites and this is so far the most […]

Purple Yams

I was reminded of an old favourite that I used to have when I was very young. It is a simple traditional Tamil dish made with purple yams. Puple yams are known as rasa valli kilangu (இராசவள்ளிக்கிழங்கு) in Tamil. They are traditionaly prepared as a congee (கஞ்சி). This dish can be replicated with most beans, […]