Thursday, December 10, 2009

Sri Yantra; Loom; Mendala; Bindu


A mandala is a plan, chart or geometric pattern which represents the cosmos metaphysically or symbolically, a microcosm of the universe from the human perspective. A Sri Yantra is a type of mandala with geometric patterns. Sri Yantra literally means loom, instrument or machine. In actual practice, a yantra is a symbolic representation of aspects of divinity, the creative forces of the universe. It is an interlocking matrix of geometric figures, circles, triangles and floral patterns that form fractal patterns of elegance and beauty. These visual patterns can have a powerful effect on the mind. Just as primordial sounds, or mantras, can be useful in balancing our mind and body through hearing, primordial shapes can generate increased coherence in our brains, creating a balancing and calming influence. In cultures around the world, beautiful visual patterns are used to quiet a restless mind.




Yantra Meditation

As you look at the yantra, allow your eyes to focus on its center. This dot in the center is called the Bindu, which represents the unity that underlies all the diversity of the physical world.

Now allow your eyes to see the triangle that encloses the bindu. The downward pointing triangle represents the feminine creative power, while the upward facing triangle represents male energy.

Allow your vision to expand to include the circles outside of the triangles. They represent the cycles of cosmic rhythms. The image of the circle embodies the notion that time has no beginning and no end. The farthest region of space and the innermost nucleus of an atom both pulsate with the same rhythmic energy of creation. That rhythm is within you and without you.

Bring your awareness to lotus petals outside the circle. Notice that they are pointing outwards, as if opening. They illustrate the unfolding of our understanding. The lotus also represents the heart, the seat of the Self. When the heart opens, understanding comes.

The square at the outside of the yantra represents the world of form, the material world that our senses show us, the illusion of separateness, of well defined edges and boundaries. At the periphery of the figure are four T-shaped portals, or gateways. Notice that they point toward the interior of the yantra, the inner spaces of life. They represent our earthly passage from the external and material to the internal and sacred.

Now take a moment to gaze into the yantra, letting the different shapes and patterns emerge naturally, allowing your eyes to be held loosely in focus. Gaze at the center of the yantra on the page. Without moving your eyes, gradually begin to expand your field of vision. Continue expanding your vision until you are taking in information from greater than 180 degrees. Notice that all this information was there all along, you just became aware of it. Now slowly reverse the process by re-focusing back to the center of the yantra. Now gently close your eyes. You may still see the yantra in your mind’s eye. The patterns of creativity represented by these primordial shapes express the fundamental forces of nature. They govern the world and they govern you.






http://www.chopra.com/mandalas
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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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Have a Great Day!