New Day; New Cooks

Aum Everyone, the monastery has been rotating monastics to share the cooking duties and we have been enjoying it quite a lot! Each day a new monk is on the schedule to make lunch, dinner, clean and wash dishes. Today was the turn of the Siddhidata Kulam to manage the monk's lunch and dinner, and boy did they ever. Sannyasin Yoginathaswami has a skill in Asian cooking styles like no other. All relished what he and his team of garden devas prepared.

This photo just happened to end up in the slide reel on accident...We were able to make a batch of gift loaves recently for the Kauai Leaders meeting, attended by Satguru Bodhinatha and Sadasivanathaswami. Apricot, walnut and fennal sourdough. mmmmmm.

Here is the kulam working hard in his respective department. Head chef, sous chef, station chef and prep cook\/cleaner. There\

s a system. '

The prep cook is slicing and dicing garlic. The monks at Kauai Aadheenam do not follow the no onion\/garlic custom often seen in Sattvic diets.

Head chef Yoginathaswami cooking in his guru-given style of one pot, one dish. When Gurudeva asked Swami to cook for the first time, Swami did not know what exactly to do. Gurudeva told him, \"Use one pot and cook one thing at a time, clean as you go.\" Swami has done that style ever since and has made some of the best food this monk has ever had.

Purple onion

Yogi Adinatha cleans a mean dish. Gurudeva told the monks to realize the Self even when cooking. Yogi Adinatha is a perfect example of following these orders. He often remains quiet and focused throughout the day and is always poised.

Curry leaves from our own curry tree!

Mini pepper

Natyam Dayanatha makes authentic idiyappam (string hoppers) and sodhi on his days off. Thank you!

Garden-grown daikon

Garden-grown greens...Are you hungry yet?

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