A Lament for Homeschooling Parents

On a regular basis, I call my son's principal, and in all earnestness I exclaim, "Whatever it is you think he's done, please, give him another chance!"

And every time she replies, calmly but firmly, "Your son is no longer a student at our school. You withdrew him. You decided to homeschool, remember?" And then she hangs up on me.

And every time I am left with this horrible sense of finality.

Translating Perfection: the DaoDeJing

I recently started working on my own translation of the DaoDeJing -- not because I am particularly experienced, but because I wanted to gain a better sense of its message(s). Of course, I've only gotten through a few lines so far, but in trying to appreciate the various meanings of each Chinese character, I'm beginning to get a deeper feeling.
For example, in the Mitchell translation we read:

The tao that can be told
is not the eternal Tao

The word that Mitchel translates as "told" can also be translated "approved," implying that what is not "told" may also not be "approved". When you further consider that the character that he translates as the English word "eternal," originally meant something like a "lord's banner," the socio-political undertone to the text is strengthened. Simultaneously, a spiritual meaning is also implied as distinct from and preferable to the socio-political. All of this combines to set the stage for the broader message, i.e. disengagement from "approved" socio-political realities is (at least a significant part of) the Way. And, when you consider the sometimes dangerous nature of ancient Chinese politics, you can also see how you might live a little longer!

What further supports the complex-but-simple message(s) of the DaoDeJing, is the "less is more" approach in terms of diction. The original text actually has FEWER grammatical elements, which is to say fewer words, than normal speech would have, either in ancient China or now. At the same time, the "words" that ARE used, are QUITE specific. The resulting feeling is of a landscape that potentiates a flow of meaning just like a physical landscape suggests the course of flow for a river.

In the end, there is only one Way that a river COULD HAVE flowed. If you change even one element of the landscape (up to and including the person observing the river!!), a completely different Way is potentiated. Of course, in any event, the river ends in the same place, but by the time it gets there, it is no longer a river. It is part of the Infinite and has no form at all.

All of this in just the first two lines of this great spiritual work!

Chicken Pho Noodle Soup Recipe (Pho Ga)

from Andrea Nguyen's blog, Viet World Kitchen

Serves 8

Broth
2 yellow onions, about 1 pound total, unpeeled
Chubby 4-inch section fresh ginger, unpeeled
1 chicken, 4 pounds, excess fat and tail removed
3 pounds chicken backs, necks, or other bony chicken parts
5 quarts water
1 1/2 tablespoons salt
3 tablespoons fish sauce
1-inch chunk rock sugar* (about 1 ounce)
2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
4 whole cloves
1 small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)

Bowls
1 1/2–2 pounds small flat rice noodles (bánh phở), dried or fresh
Cooked chicken, at room temperature
1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
3 or 4 scallions, green part only, thinly sliced
1/3 cup chopped fresh cilantro, leafy tops only
Black pepper

Optional garnishes
3 cups bean sprouts (about 1/2 pound)
10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)
12 to 15 fresh culantro* (ngò gai) leaves
2 or 3 Thai or serrano chiles, thinly sliced
2 or 3 limes, cut into wedges

Make the pho broth

1. Place the onions and ginger directly on the cooking grate of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn (if you’re working indoors, turn on the exhaust fan and open a window), using tongs to rotate onion and ginger occasionally and to grab and discard any flyaway onion skin.

After 15 minutes, the onions and ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.

2. Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off and discard the blackened root and stem ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef’s knife. Set the onions and ginger aside.

3. Rinse the chicken under cool water. Detach each wing by bending it back and cutting it off at the shoulder joint. Add the wings and neck, if included, to the chicken parts. If the heart, gizzard, and liver have been included, discard them or save for another use. (Some cooks like to simmer the heart and gizzard in water and slice them for adding to the noodle bowls.) Set the wingless chicken aside.

4. Remove and discard any loose pieces of fat from the chicken parts. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part. This exposes the marrow, which enriches the broth.

5. To achieve a clear broth, you must first parboil and rinse the chicken parts. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into the sink (make sure it is clean), and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot. Put the chicken into the pot, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is covered with water. Bring to a boil over high heat and then lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bit to the touch. Use a pair of tongs to grab the chicken and transfer it to a large bowl. Flush the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.

7. When chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don’t cut these pieces further, or they’ll lose their succulence. Set aside on a plate to cool completely, then cover with plastic wrap and refrigerate; bring to room temperature before assembling the bowls.

8. Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 11/2 hours. Avoid a hard boil, or the broth will turn cloudy.

9. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (To make this task easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.

Assemble the pho bowls
10. If using dried noodles, cover them with hot tap water and let soak for 15 to 20 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.

11. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat off the bone as necessary. If you don’t want to eat the skin, discard it first. Set the chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls. (For an extra treat, drop in any unused white scallion sections and let them poach in the broth. Add the poached white scallion sections (called hành chần) to a few lucky bowls when ladling out the broth.) At the same time, fill a large pot with water and bring to a rolling boil.

For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl. If you like, once you have finished blanching the noodles, you can blanch the bean sprouts for 30 seconds. They should wilt slightly but retain some crunch. Drain and add to the garnishes.

13. Top each bowl of noodles with chicken, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and cilantro on top. Finish with a sprinkle of pepper.

14. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.

Copyright 2007, Andrea Nguyen, All rights reserved. Recipe from Into theVietnamese Kitchen (Ten Speed Press, 2006)

*Notes:

Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.

VIETNAMESE BEEF NOODLE SOUP (PHO BO)

You can prepare the beef broth in advance and assemble just before serving.

INGREDIENTS:

The Broth -- 5 pounds beef marrow bones -- A 3-pound chuck roast -- 2 (4-inch) pieces fresh ginger, unpeeled -- 1 large yellow onion, peeled -- 1/3 cup Asian fish sauce -- 5 tablespoons sugar -- 8 whole star anise -- 3 whole cloves -- 1 tablespoon salt, or to taste

Noodles & Assembly

-- 1/2 pound beef sirloin steak, slightly frozen, then sliced paper thin -- 1 1/2 pounds fresh or dried flat rice stick noodles (about 1/8 inch wide) -- 1 yellow onion, sliced paper thin -- 4 green onions, chopped -- 1/2 cup chopped cilantro -- 1 pound bean sprouts -- 20 sprigs Asian basil -- 20 leaves saw-leaf herb (optional) -- 3 tablespoons chopped fresh Thai bird chiles, or thinly sliced serrano chiles -- 2 limes, cut into thin wedges -- Pepper to taste

INSTRUCTIONS: Bring 6 quarts water to a boil in a large stockpot.

Place the bones and chuck roast in a separate pot with water to cover; bring to a boil and boil vigorously for 5 minutes. Using tongs, remove the bones and meat and add to the first pot of boiling water. When the water returns to a boil, reduce to a simmer.

Using metal tongs, hold the ginger and onion over a gas burner until slightly blackened and aromatic. (If you have an electric stove, dry-roast the ginger and onion in a skillet.) Rinse the ginger and onion and add them to the pot with the meat and bones.

Add the fish sauce and sugar to the pot. Simmer, skimming off the foam, until the meat is tender, about 1 1/2 hours. Remove the chuck roast and submerge in a bowl of cold water for 15 minutes. This prevents the meat from darkening and drying out. Place the star anise and cloves in a dampened spice bag and add to the broth. Add 2 cups water to the pot. Simmer for 1 hour, then remove and discard the spice bag and onion. (Cooking the spices too long makes the broth dark and pungent.) Add the salt to the broth and keep at a low simmer while preparing the noodles. The broth should be rich enough to serve after 2 1/2 hours total cooking time. It will taste salty, but will balance once the noodles and accompaniments are added.

Noodles and Assembly: Cut half of the roast into thin slices; reserve the remaining roast for another use. Cut the partially frozen sirloin into thin slices. Place the sliced chuck and sirloin on separate plates and set aside. Bring a large pot of water to a boil. Place a handful of fresh noodles (enough for 1 serving) in a sieve and lower into the boiling water. Using a fork or chopsticks, stir for 15 seconds, then lift and shake off excess water. (If using dried noodles, soak them in warm water for 20 minutes. Cook them all at once until al dente, about 2 to 3 minutes. Rinse extremely well in warm water.) Divide the noodles among heated serving bowls. Arrange a few slices of roast and sirloin on the noodles in each bowl.

Bring the beef broth to a rolling boil. Season with salt (if necessary) and pepper. Ladle 2 to 3 cups into each bowl. Sprinkle each serving with 1 tablespoon sliced yellow onion, 1 tablespoon green onions, 1 tablespoon cilantro and pepper to taste. Let diners garnish their bowls with bean sprouts, Asian basil, saw- leaf herb, chiles and squeeze of lime as desired. Serves 6 to 8.

PER SERVING: 390 calories, 28 g protein, 51 g carbohydrate, 6 g fat (2 g saturated), 66 mg cholesterol, 1592 mg sodium, 2 g fiber.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1997/11/05/FD48543.DTL#ixzz0SHsaay9p

"I am an ogre and stop ruining my sentence."

A direct quote from T! You can see that he definitely wants to do things his way, and there're consequences if you cross over the line...

The following is an unsorted, unprioritized list of homeschooling subjects and sources of information, mostly drawn from observing and talking with T:

Bike maintenance and repair
Drawing -- books from the library, online resources
Math -- Legos
Computer skills -- searches on Google and Wikipedia
"Cooking" -- smoothies, pizza, hummus
Cleaning up
Relationships with other kids -- 3-way, one-on-one
Language -- both spoken and written, word meanings
Dealing with hearing "No"
Watering plants
Restaurant project with neighbors
Alameda Oakland Home Learners
Homeschooling co-ops
Kung Fu
Alameda Spiritual Living Center
Daily readings
Videos with discussion

How to Pray

Kathryn E. McDowell
http://www.religiousscience.org/SanRafael/treatment.htm

The Art of Affirmative Prayer

Spiritual Mind Treatment (simply called "treatment") is a form of prayer used by Dr. Ernest Holmes, founder of Religious Science and author of The Science of Mind as well as many other metaphysical works. Holmes taught that there is a scientific reasoning underlying all prayer, and that through this process of reasoning we are treating our own mind about the subject of our prayer. Prayer, whatever form is used, does nothing to God. It actually brings the one praying to a "realization" of God, a realization that all is well and that he/she is not alone in dealing with the situation. The realization in itself does the "healing." Treatment consists of five steps which are outlined herein. This type of prayer can be done individually or as a group. In the beginning, you may find it easier and more comfortable to simply read the steps as written (generic as they may be). When you begin your own deepening process as the result of treatment, you will find value in wording each step yourself so it more closely suits your situation. Therefore, the beginning of each step is an explanation of its purpose. The power of prayer has been known to humanity since the beginning of time. Each of us has found our own ways to experience and express our connection to that "Something" which is greater than our daily events and challenges. Spiritual Mind Treatment is one of those many ways. You are certain to find it effective and uplifting. Step 1 / Recognition In the beginning, God. Begin by recognizing that "God is all there is," including the issue of the prayer. Name as many attributes of God that you can think of to begin treating your mind. Remember: you are not "making" God these things; you are reminding yourself that this is what God is. You might say: God is. Whatever I may call It - Spirit, Infinite Intelligence, Divine Love, Total Peace - It is always the same: It is timeless, changeless, everywhere present and completely powerful to heal and renew me and this situation in my life. It is courage and pure joy. It is profound peace and uplifting laughter. It is total wisdom and the spontaneity to enjoy life. Step 2 / Unification It is easy to recognize that God is all these things. And it is often more difficult to see your unity with God and know that you are those same attributes. You are "made in the image and likeness of God." How can you be anything but the magnificence, power, love, etc. that you have just declared God is? You might say: God and I are One. I claim my Divine Inheritance and see, feel and know that I, too, am infinite intelligence, deep peace, unconditional love, harmony and joy. I am what God is. God is expressing through me right now as the complete solution to my present challenges. Step 3 / Realization The first two steps are often compared to meditation. When you have recognized that God is all there is, and completely unified with It, the "realization" comes that "all is well" and that "it is done." When you have experienced a richness and deepening as a result of the first two steps, the third step is a declaration of the Truth you have realized. It is always worded in the first person and in the present tense. You are not asking for anything. You are declaring and affirming that is the the Truth and is already done. REMEMBER: You are treating your own mind about this. The entire Kingdom has already been given to you. If you don't believe it, God can't do anything more for you. You might say: The Truth of God is the Truth of my life. I easily and effortlessly accept my greater good, knowing it is my Divine right and privilege to experience the very best that life has to offer. There are no obstacles, past experiences or beliefs which can keep my good fom me. I am always in the right place and the right time and the Intelligence of God within is in perfect action at all times. There are no mistakes in Spirit and this is the Truth of my life. Therefore, all is well, all is in order and Life supports me completely. Step 4 / Thanksgiving Here you express your gratitide for the successful completion of your declaration of Truth and for your willingness to see it, believe it and surrender to its unfoldment. In total gratitude for the beauty of my life and the perfect working of the spiritual law which responds to my thoughts and words, I am confident and joyous that my good is already unfolding through me as me. Step 5 / Release It's time to give it up to Spirit. you've done your work; now, let the Law do its work - through you! In this feeling of gratitude, I release this treatment to the Law. I know it was done before I even asked. Therefore, I release any doubts, fears or questions about the outcome and simply allow it to be my good - right now. I have declared to be so, And So It Is!

Now I may wither into the truth

Though leaves are many, the root is one;
Through all the lying days of my youth
I swayed my leaves and flowers in the sun;
Now I may wither into the truth.

Yeats
The Coming of Wisdom with Time
1910