In Place 14

14

Half householder still, she lives here
part time, and so makes tea and rice
as needed, washing dishes outdoors.
Beneath the altar: pantry

 

In use for more than a decade, her old steamer can cook many things, but is most in demand for rice (pre-seasoned with home-grown dried herbs, kept in a Mason jar underneath the altar) and vegetables (mostly beets, potatoes, kale, chard and zucchini, in season). The little coffeemaker is used to make what the old woman calls “yard” tea — seasonally available forage such as (deep breath) chicory, dandelions, nipplewort, narrow leaf plantain, crimson clover, deadnettle, cat’s ears, blackberry leaves, fir or spruce needles, money plant, Bigleaf maple flowers, wild lettuce, rosemary, dill, sage, and crop foliage such as kale, chard, beet greens, squash blossoms and leaves, pea and bean foliage, corn silk, and the like. There are two bowls that also serve as cups, a few utensils, a knife, and a cutting board. Water is brought from the homestead well in a half gallon bottle.

Do not arouse disdainful mind when you prepare a broth of wild grasses; do not arouse joyful mind when you prepare a fine cream soup. Where there is no discrimination, how can there be distaste?
— Dogen (tr. Tanahashi)