青原行思
思量个什么？
云在青天水在瓶
“即不落阶级，
当何所行？”
行行至曹溪
“汝曾作甚么来？”
“圣谛都不为”
“落何阶级？”
心心传印
行行还吉州
青原山，静居寺
归真–弘济
摄化门生
峻严，绵密周训
不稍稍宽容
谨守力行
11/27/08
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青原行思，我书上作“青云行思”，这名称就很诗意。
青原行思禅系，经石头希迁光大，成就以后曹洞、云门、法眼三家法
门，故又常称禅宗七祖。
这回云游倒是撞见了，涂一首诗，一像赞，一公案！
少林寺扩大生意范围
少林寺近年积极在外国推动表演事业
中国著名的武林胜地河南嵩山少林寺接管了云南昆明四所寺院，年底前将派出僧人管理。
报道说，被托管的四所寺庙是昆明市官渡区古镇里的土主庙、法定寺、妙湛寺、观音寺。
少林寺将派十多名僧人进驻，按少林寺的理念和模式管理，为期20年。
少林方丈释永信说，少林的”先进管理系统”将会在中国其它地方发扬光大，推广禅宗佛教。
根据少林寺与昆明这些寺庙所签协议，托管期间，这四所寺庙所获得的收益、接受的捐赠、经销宗教用品和宗教出版物的全部收入将归少林寺所有。
据称，少林寺在元朝时期曾奉诏管理天下寺庙，具有悠久的”管理输出”历史。
报道说，少林寺历史上有建设”下院”的做法，据资料记载，元朝时期是少林寺最为辉煌的时期，少林寺护寺下院共有23所，皆在中原地区，也各有独立寺名。
不过，少林寺扩大经营的做法引起了网民的不满。有网民说，少林寺托管其它庙宇只是利用自己的名声来哄骗善良的老百姓更多金钱而已。
少林寺近年成为了著名的商业品牌，从事旅游、国际间登台表演及电影制作等生意。
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这回真见识了少林寺开发型经营，少林拳，少林兵器，又是气功又是
膏药的，把我治得伏伏贴贴。
河南人在改革开放上真是急先锋，这不，昆明寺庙都接管了！
祖师
云岩忌辰，洞山斋祭
有僧与良价问讯：
“师父于云岩得何指示？”
“我虽跟他学禅，
也不曾得到任何指示”
“既然没得到指示，
为何还设斋奠祭？”
“怎敢相违背？”
“师父最初是参见南泉，
为何却替云岩设斋？”
“非为先师之佛德，
只敬重他不曾为我说破”
“师父为云岩设斋祭，
是对他的肯定？”
“半肯定半不肯定！”
僧人却只是纳闷：
“为何不全盘肯定？”
洞山良价云：
“如果作了全盘肯定，
就是辜负了师义。”
11/25/08
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云游归来已二日了，一直没敢在咖啡上贴。写诗的人无诗，就象通俗
歌手没有话筒或吉他一样无助。回国期间也托体同洞山一宿，虽未能
好好参禅，倒也诗化了一些心性。。再说，感恩节将近。
洞山良价，是曹洞宗的创始，当然师从云岩昙晟。禅宗的审美境界很
高，天成诗趣。不齿我照葫画瓢，把一段禅语翻成一首诗－－“师”
，也是对国中学界拍马屁风的一种抑制。
贴在这里吧，算咖啡的见面礼。时差还没倒过来呢:-)
How to Process Black Walnuts for Eating
By Jerome Henkin *
Black walnut trees grow well throughout much of North America. The kernels are highly nutritious and healthy. The delicious and distinctive taste of black walnut kernels makes them ideal for snacks, baked goods, desserts, and ice cream toppings.
As soon as the yellowish-green hulls, that look like tennis balls, containing the ripe black walnuts fall from the trees in September and October, you need to process them for eating. Often this hull (other names for the outer covering of a nut are “husk” or “shuck”) is black in parts, indicating that it has been on the ground for a while; or it has other marks on it, indicating insect damage. When the hulls are opened, there may be whitish-ivory colored maggots inside. Neither of these factors will affect the taste of the kernels, but a delay in processing will result in the pellicle or skin of the kernels darkening and becoming less flavorful.
Here are the steps to follow as a guide in processing black walnuts:
Wear heavy plastic or rubber gloves and work boots as the liquid from the husk will stain hands, clothing, and anything it touches. Using the weight of your body, step on the hull so that the nut comes out. If the shell breaks, discard it – you only want nuts that completely contain the kernel (the edible part) and are not broken. Roll the shell under your foot to get as much as the hull material off the shell.
Put the hulled nuts in a bucket of water. Usually, the nuts that float are blank inside (they do not have filled kernels); discard them. Once you have a dozen or so nuts that have sunk to the bottom of the bucket, you are ready to clean them of the fibrous hull material that still sticks to the shell. Use a wooden stick to stir the nuts around. The water will turn darkish brown to black. (You can actually use this water to dye clothing.) Put the nuts in another bucket of clear water and this time use your gloved hands to rub three or four nuts together to further clean them. A stripping brush works wonders.
Lay the wet nuts one or two layers deep on a screen to dry and cure (“curing” means to lessen the moisture content of the kernel so it is ready for eating) for about four to six weeks. Keep the screen in a cool, dry place, with some air circulation from a small fan or open window. The nutshells should not be exposed to the sun, nor should they be placed where squirrels or other wildlife can get to them. After the curing period, crack out a nut or two using a heavy-duty, hard-shell nutcracker (several varieties are offered for sale in the NNGA quarterly newsletter, The Nutshell, and on our website). You could also use two fist-sized rocks or a hammer and an equally hard surface like an anvil. If needed, a wire cutter can be used to cut away the internal parts of the shell in order to fully extract the kernel. Be very careful to separate out all the small, broken pieces of sharp nut shells. Taste the kernels to see if they have properly dried. If they have, the nuts are ready to store in the crisper section of the refrigerator (or in a squirrel-proof container in a cool section of the house) and to crack out when you are ready to use them in meals. You can also crack all your nuts at once and freeze the kernels. The frozen kernels will last for several years.
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今年收获了两大桶核桃，也曾经寻中文在网上看怎么处理，一直未果。
无意中用手剥，倒容易兑皮，只是核桃上的襄丝很难处理，一会儿就
黑了，，，象吃剩的苹果、梨一见到空气似的。
核桃皮是很好的染料，好象能各色的，据说还是中药。
处理了两个钟头才想到用英文查询，处理的方式与我做的差不多。转
到这里给咖啡里别的朋友参考。
自家收获的核桃，吃着肯定香，口感也不一样。
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