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Quote by Ken Wilber

Work

The Simple Feeling of Being: Visionary, Spiritual, and Poetic Writings

This book is a compilation of thought-provoking essays and poems that delve into profound themes such as the nature of consciousness, the search for meaning, and the interconnectedness of all things. The authors' unique perspectives and expressive language offer readers a rich tapestry of insights into the human condition. more

Author

Ken Wilber
Ken Wilber

Ken Wilber is an American writer and philosopher, born on January 31, 1949. He is the founder of Integral Theory, which aims to integrate human knowledge, philosophy, psychology, and religion. Wilber's work covers a wide range of fields, including personal growth, spiritual development, and cultural studies. more

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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.”

“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.”

“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.”