The Aadheenam Kebab

Our monks were having some fun over this past retreat, cooking food for the group outside in the fresh open air. Natyam Dayanatha gets inspired to go above and beyond with his cooking duties and he is an exceptional cook at the Chinese/Indian style.

Today's meal is focused on the vegetarian Shish Kebab. Kebabs are normally cooked meat dishes, with their origins in Middle Eastern cuisine. Although kebabs are often cooked on a skewer (small sharp stick) many types of kebab are not.

Natyams Dayanatha and Mayuranatha fire up the home spun grill. Next to the bamboo grove one can hear the constant babble from the stream nearby. Heaven on Earth.

A good fire gets going and the wok is officially out!

Nirvani Tejadevanatha is assigned to help for the afternoon\/evening preparation. Two monks are assigned to weekend cooking so the meal can be something a little special. Today\

s example accomplishes just that. '

Natyam has chosen mushroom, homemade paneer, bell pepper, pineapple, onion and squash to be roasted and kebabbed.

On the wok we have a traditional Asian stir-fry rice with peas and carrots

Thank you, Natyam!

Taskforcer Trey smells the spices roasting and comes over to help. Monks work hard on a disciplined schedule, but one can enjoy a stillness and peace while remaining focused. This is a joyous type of focus, laser-like. The sun\

s rays peek through the bamboo grove and displays a dance of light and shadow slivers upon the monks. '

Dayanatha has some tempeh grilling as well

Trey can\

t stand the wait; he goes in for a bite. Yes, Dayanatha\'s meal is irresistible!'

There\

s nothing quite like a fresh-from-the-garden meal cooked over fire. The roasty, gritty and smoked flavor is incomparable. '

And the meal is served! Saravananathaswami dives in and starts with the stir-fried rice.

Oh my. What an offering. The perfect ending to a sweet day in paradise.

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