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Quote by Luc Jorgart

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The Wild Dogs of Kumamoto

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Luc Jorgart

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“The wind, the earth, the dust and the sky, the sun and the heavens mold us into shape Giving us perception- here and now Instilling passion and poetry myth and astrology into our Souls with a vision for us to grow, molding wisdom into the depths of our Soul When will the time come for us to share all we know Infinite one, come to me speak to me we are one.”

Soul QuotesAstrologyCosmic ConsciousnessSpiritual PoetryEnergy Of The UniverseLife VisionUnity ConsciousnessSupportedInfinite BeingSharing Wisdom
Book:Sutras of the Heart: Spiritual Poetry to Nourish the Soul
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“What things there are to write, if one could only write them! My mind is full of gleaming thoughts; gay moods and mysterious, moth-like meditations hover in my imagination, fanning their painted wings. They would make my fortune if I could catch them; but always the rarest, those freaked with azure and the deepest crimson, flutter away beyond my reach.”

WritingExpressionThoughts
Book:All trivia: Trivia, More trivia, Afterthoughts, Last words
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“The only time they ever throw anything away is when it's really and truly broken, and then they make a big deal about it. They save up all their bent pins and broken sewing needles and once a year they do a whole memorial service for them, chanting and then sticking them into a block of tofu so they will have a nice soft place to rest. Jiko says that everything has a spirit, even if it is old and useless, and we must console and honor the things that have served us well.”

SpiritUselessTrashOldTofu
Book:A Tale for the Time Being
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“I had the brilliant idea of making gyeranjjim, a steamed, savory egg custard usually served as a side dish at Korean restaurants bringing their A game. Nutritious with a mild and soothing flavor, it was one of my favorites growing up. I looked up a recipe online. I cracked four eggs into a small bowl and beat them with a fork. I searched the kitchen cabinets, found one of my mother's earthenware pots, and heated it over the stove, adding the beaten eggs, salt, and three cups of water. I put the lid on and after fifteen minutes returned to find it had come out perfectly soft and jiggly, like a pale yellow, silken tofu.”

CookingEggsTofuCustardKorean CuisineSilken
Book:Crying in H Mart
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