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My Life Here: Spiritual Experiences of Sensory Planes...

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Darian Romell

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“We complain and hate feeling bad, but we can quickly get used to feeling good and may seldom remember to appreciate it. However, we can purposely reflect back and recall the misery of past aches and pains to remind ourselves how awful it was so we can enjoy our current wellbeing.”

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“Practicing positivity is like brushing our teeth—it doesn’t last, so we have to repeat often. That’s where the effort and practice come in.”

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“When it comes to thinking about gratitude, it’s common to reflect on those things we appreciate in our lives. But there are many twists we can take with gratitude. For instance, we can be grateful for things we don’t have.”

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“For the ancients, to meditate is to read a text and to learn it "by heart" in the fullest sense of this expression, that is, with one's whole being: with the body, since the mouth pronounced it, with the memory which fixes it, with the intelligence which understands its meaning, and with the will which desires to put it into practice.”

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“Don’t always complain the way isn’t there. If you can’t find the way, create it.”

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“Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.”

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“Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty. Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain. The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.”

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