John Walker74 said:I think there’s such a thing as too many thoughts... just like there's such a thing as too many cookies.
I’d much rather have two sunny-side-up eggs, a strip of bacon, and a side of cucumber... than deal with some "Choco-Nut Bar" where all those ingredients are just mashed together into one mess.
...
Keep things simple. That way, you don't have to worry about getting the ratios wrong...
They’re just what they are... mysterious.
No recipe...
The procedure...
Two sunny-side up eggs...
That’s a bit thin...
My hair density usually sits around a 4 or 5...
Like scrambled eggs...
Nah, I'd take two over none any day...
So, we're going to need more bacon...
Look, even the simplest things—even a basic conversation like the one we just had—require some careful preparation. Not all ingredients are created equal. Some eggs aren't as fresh as others, bacon varies in quality, and you can't always rely on the heat being consistent. Plus, you have to cook everything on both sides. And most importantly (which you conveniently skipped by pretending this was easy)... you don't just throw everything into the pan at once. You heat the fat first, wait for the bacon to sizzle and brown, and then you add the eggs. Even making sunny-side up eggs takes a bit of skill. You can't just crack them perfectly every single time. Honestly, how many times have I tried to make sunny-side up eggs only to end up with scrambled...
I have to admit, I’ve been craving scrambled eggs way too much lately. May God forgive me and my egg obsession, but I just didn't know any better... And honestly, if I had been paying as much attention as you, I bet no two batches would ever turn out the same. You aren't actually telling me your sunny-side ups always look identical every single time? Maybe they just look that way from a distance...
It would be pretty tragic if every meal turned out exactly the same regardless of who was cooking. Even at mass-production plants, they can't quite nail that level of consistency... even the folks running the sugar refineries struggle with it...
Besides, experience shows there's no theory out there that can prove you can even compare an apple to a pear. They both have their own distinct character. On their own, they’re fine, but if you slice them up and toss them together in a bowl... you get much better results. Especially if you add a bit of sugar and a generous splash of rum...
I'm not going to get into the whole process of how we pick and sort the apples... It would take way too long. And honestly, it'd just be a lot of unnecessary detail...
Look, if you think this whole thing is easy, try throwing a potato in the oven. Nothing beats that simplicity... it's my favorite. But even then, don't get careless...
Whether you burn yourself pulling potatoes out of the oven depends on everything—the heat, how long they baked, the size and quality of the spuds, even how you grab them and how sensitive your fingers are... You have to be just as careful when you actually eat them, too. Your level of hunger, how much you’re craving it, how much time you have to sit down, the temperature of the room, even the heat of the bowl you served them in. Then there's the way you eat. Believe it or not, some people actually sit there using a knife and fork for roasted potatoes! Not to mention how long you chew, how fast you swallow, what your tongue is doing, or if you had an appetizer first...
It’s all about the variables... not whether you’re going to get burned, because you definitely will. It's really about how much hunger you actually satisfy, how badly you burn yourself, and how much nutrition you actually get out of those roasted potatoes...
Look, everything—and I mean everything—in this world comes down to the recipe, the quality of the ingredients, and most importantly, the skill of the chef...
Every cooked or baked thought, even if it’s completely wrong, serves a purpose...
After all, just like any other living thing...
If nothing else, just so they can serve as a bad example...
Just because you don't see a specific recipe or a set procedure in your spiritual cooking doesn't mean they aren't there.
You just don't think about them in those terms.
If you weren't applying them—even subconsciously—you wouldn't be able to whip up a simple bowl of chili.
Speaking of chili...
Uh, uh, uh...
Chili is basically a symbol of spiritual growth to me!
Not that magic stuff Gaudrath advertises, but the kind you make in your own kitchen. The way you prep it doesn't even matter, nor does the type of bean.
Since it's Friday, if I'm not mistaken. And for me, Friday isn't for shooting blanks, it's for chili. I'm not doing this to cheat some religion with my dried ribs, sausage, bacon, or maybe some pork in the mix; I'm doing it for hygiene, ecology, culture, and spiritual needs. Basically, I have two free days ahead of me, usually spent flushing out all the weekly work-life-existential nonsense and filling back up with what some call chemistry and others call spirituality. If the pressure gets too high, I can just lock myself in my room, attend to my spiritual-windy-gas needs, and ensure nobody else has to suffer for it.
It’s an old truth that nobody thinks their own crap smells bad.
Especially when it's spiritual.
P(repare).S(aturday).:
Between the powdered milk and the beans in the chili, I'm getting hungry just typing this. I'm heading out now to grab my exit pass and get home to that chili.
The spiritual emptying continues on Monday. If there's enough chili left—I mean, enough spiritual recharging this weekend.