Homer’s Odyssey Extract

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News of the Week You Missed —> According to the BBC, the oldest known extract from Homer’s Odyssey has been found on a clay tablet, found in Olympia Greece and dated “to Roman times” (better dating is impending). The extract “contains 13 verses from the Odyssey’s 14th Rhapsody, in which Odysseus addresses his lifelong friend Eumaeus.” It will be interesting to compare this to other extracts to see how well an orally transmitted work was reproduced in writing. Here’s part of the tablet:

#Homer #TheOdyssey

Zen Compassion

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” When you produce a thought that is full of understanding, forgiveness, and compassion, that thought will immediately have a healing effect on both your physical and mental health and on those around you. If you think a thought that is full of judgment and anger, that thought will immediately poison your body and mind and the people around ”
~ Thích Nhất Hạnh

#ZenBuddhism #Compassion #ThichNhatHanh

Dambulla Cave Temple

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Dambulla cave temple, also known as the Golden Temple of Dambulla is a World Heritage Site in Sri Lanka. Dambulla is the largest and best-preserved cave temple complex in Sri Lanka. Major attractions are spread over five caves, which contain statues and paintings. These paintings and statues are related to Gautama Buddha and his life. There are a total of 153 Buddha statues, three statues of Sri Lankan kings and four statues of gods and goddesses. The latter include Vishnu and the Ganesha. The murals cover an area of 2,100 square metres (23,000 sq ft). Depictions on the walls of the caves include the temptation by the demon Mara, and Buddha’s first sermon.

The temple is composed of five caves of varying size and magnificence. The caves, built at the base of a 150m high rock during the Anuradhapura (1st century BC to 993 AD) and Polonnaruwa times (1073 to 1250), are by far the most impressive of the many cave temples found in Sri Lanka. Access is along the gentle slope of the Dambulla Rock, offering a panoramic view of the surrounding flat lands, which includes the rock fortress Sigiriya, 19 km away. Hindu deities are also represented here, as are the kings Valagamba and Nissankamalla, and Ananda – the Buddha’s most devoted disciple.

#GoldenTempleOfDambulla #Buddhism #SriLanka

Strawberry Spinach Salad with Pecans

 

A classic Southern salad you won’t soon forget.

½ cup pecan halves
½ medium onion, sliced
About 6 cups fresh spinach
2 cups strawberries
¼ cup fresh goat cheese, crumbled
1 medium orange
¼ teaspoon salt
1 teaspoon dry mustard
2 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
1 teaspoon poppy seeds

Spread the pecans in a dry skillet over medium heat and toast, stirring often, until fragrant. Cool and chop coarsely.

Wash the spinach well and dry. Remove the thick stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.

Remove the hulls, the leafy stem, from the strawberries with a paring knife. Slice the strawberries and add to the spinach with the pecans. Add the onion to the salad with the goat cheese. Toss well. Grate the orange zest and sprinkle over the salad.

Squeeze the juice from the orange into a small bowl (this should yield about ½ cup). Whisk in the salt, dry mustard, and vinegar. Whisking constantly, slowly drizzle in the oil. Stir in the poppy seeds.

Add just enough dressing to the salad to moisten and toss well. Serve immediately.

 

Rosetta Stone

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Today in history —> On this day in 1799, French Captain Pierre-François Bouchard found the Rosetta Stone in an Egyptian village. The stone was inscribed with hieroglyphics and Greek script in 196 BC but was lost during the Medieval period. After its rediscovery, it prompted widespread excitement as scientists raced to be the first to decipher the ancient text. It was eventually translated by Jean-François Champollion, a French scholar, in 1822!

The inscription, by the way, is about the divine status of Ptolemy V.

#RosettaStone

Grilled Pineapple, Peaches and Plums

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Pineapple
Light brown sugar
Peaches
Vegetable oil
Plums
3 pounds good-quality lump charcoal

Cut the pineapple into wedges or spears. Press the cut sides into the brown sugar. Cut the peaches in half, remove the pits, and lightly oil the peach halves. Lightly brush oil onto the plums.

Set up the cooker for direct cooking: Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile already in the cooker and close the lid. Adjust the vents as necessary to establish a steady temperature between 350to 375 degrees for direct grilling.

Open the cooker and spread the fruits evenly over the charcoal, cut side down, and cook for 3 to 4 minutes, or until they soften and are nicely marked. Pull the fruits off the cooker and arrange on a large serving tray.

Serve immediately or at room temperature.

Trout Amandine

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When I think of trout amandine one thing comes to mind my family’s summer vacations to Glacier National Park as a child and relishing this dish at Many Glacier Hotel

½ cup whole milk
½ cup all-purpose flour
4 trout fillets (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
½ cup (1 stick) unsalted butter, divided
½ cup sliced almonds
Juice of 1 lemon

Add the milk and the flour in separate bowls.  Season the fish with salt and pepper to taste. Dip the fish in the milk, shaking off the excess. Then lightly dredge both sides of the fish in the flour, shaking off the excess.

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches if necessary not to overcrowd the pan, cook the fish until golden brown on both sides and cooked through, around 3 minutes per side.

Remove fillets and ass the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter begins to brown, about 3 minutes. Reduce the heat to low, stir in the almonds, and cook until warmed through, usually 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.

To serve, place a fillet on each plate and spoon the sauce over the top.