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Basil Pork – Moo Pad Kaprao

Michael Babcock, Wednesday, February 15th, 2012

Of all the versions of the Thai dish Pad Kaprao (something stir-fried with Basil), my favorite is Basil Pork – Moo Pad Kaprao. It’s one of the dishes I cook the most for myself (and Kasma) at home. People often think of Thai food as being a lot of work: well, this dish is relatively easy, especially considering how very delicious it is.

Basil Pork

Basil Pork

As mentioned in my blog on Basil Salmon, almost anything can be pad kaprao – stir-fried (pad) with holy basil (kaprao). You can make it with shrimp, chicken, fish, duck, squid – almost anything you can think of.

Ground pork seems to blend particularly well with the ingredients of the dish – the holy basil, fish sauce, garlic, black soy sauce and chillies. Often in Thailand you find this as a one-dish meal basil pork served with a Thai-style fried egg (fried in lots of oil until it’s crispy on the edges) served directly over rice.

Click on photos to see a larger image.

Basil Pork Ingredients

Ingredients for Basil Pork

I first took Kasma’s Beginning Thai Cooking Series in 1992. I had never cooked Thai food before or used a wok. One of the recipes in the second (of 4) classes in the series is Basil Chicken. When Kasma was cooking it and explaining what she was doing, it seemed so very easy. The first time I cooked it for myself at home, though, things sure happened fast! After I had cooked it a half-dozen times or so, it felt just as leisurely and easy a process as Kasma had made it look. (See my article on Learning to Cook Thai.)

The way I cook the dish is a variaton on Kasma’s Spicy Basil Chicken (Gai Pad Kaprao) recipe. Her recipe calls for three ingredients that I leave out: shallots, kaffir lime leaves (optional) and white pepper, though I’ll sometimes put in the pepper.

Stir-frying Garlic & Chillies

Stir-frying garlic & chillies

It’s really very simple to cook:

  1. Heat oil (I prefer lard) in a wok until it smokes.
  2. Add chopped garlic, stir for a few seconds, add in the Thai chillies (in thin rounds)
  3. After a short time, add in the ground pork
  4. When the pork has partially browned, season with black-soy sauce & fish sauce, to taste
  5. When the pork is nearly done, add in the holy basil and cook until wilted

You can check Kasma’s Basil Chicken recipe to get an idea of quantities.

Adding Pork

Then add pork

This is one dish that I like very, very hot. She calls for 12-20 Thai chillies (prik kee noo) in thin rounds for a pound of meat: I’ll add up to 25 so that the dish will sizzle in the mouth. I’ll also add more holy basil leaves – I don’t always measure, I usually add an entire bunch. It’s hard to imagine this dish with too much holy basil.

I suggest you give it a try. For me, it’s one of those dishes that I get to craving and just havo to make. Do serve over rice – they really compliment each other. And do make sure you use holy basil rather than Thai basil – it makes a big difference n this dish.

Holy Basil

Then add holy basil

Basil Pork in Wok

Holy basil is wilted


Check out Kasma’s Thai recipes for more delicious dishes.


Written by Michael Babcock, January 2012.

Gum Kuo Restaurant, Oakland Congee

Michael Babcock, Wednesday, February 1st, 2012

Gum Kuo restaurant, in Oakland, California’s Chinatown, is a great place to go for congee (rice porridge) – johk (or jook or, sometimes, juk). It’s the restaurant where we go for breakfast whenever we make a visit to the Old Oakland Farmer’s Market. We’ll visit there on other occasions as well.

Gum Kuo Restaurant

Gum Kuo Restaurant

Gum Kuo is found at 388 9th St. (between Webster St. & Franklin St.) in Oakland, California. Their phone number is (510) 268-1288. It’s located in the Asian Cultural center and is found in the entryway to the center’s courtyard right off of Franklin Street. There’s a parking garage directly adjacent to the center, which is good, given how difficult it can be to find street parking in Chinatown.

(Click images to see larger version.)

Gum Kuo Window

Gum Kuo front window

Front Counter

Gum Kuo counter

When you walk pas the restaurant, you’ll see familiar Chinatown sight – browned, succulent-looking roast ducks and a half-torso of crispy, roasted pork hanging in the window; there’s also Chinese barbecue pork (cha siu), stewed chickens and stewed ducks. The trays below the hanging food contain various other dishes such as grilled octopus and various innards, for instance intestines and stomach.

Bowl of Congee

Bowl of Congee

More Congee

More Congee

Although there is a quite extensive menu of Chinese food, we tend to come mainly for the congee (and the roast duck – see below). Congee is simply rice porridge to which a food of your choice has been added. It typically includes fresh ginger slivers and green onions. You can add soy sauce and chilli oil as desired. Gum Kuo offers a wide variety of options, listed under the menu category “Porridge.” Kasma nearly always gets the same thing: congee with pork liver, preserved egg and fish. She’ll occasionally get the pork kidney instead of the liver. The congee is served in a rather large bowl; for the two of us, we ask for two smaller bowls into which we serve the congee. Rest easy, you don’t need to have innards in your congee: you can get plain chicken, or pork, or beef or fish, if you prefer.

Roast Duck

Roast Duck

The other item that we almost always order is the roast duck. It’s on the menu under “Barbecue.”The roast duck here is excellent: crispy, tasty skin over moist and delicious meat. You can order just a plate of duck, but for a little extra you get an entire half-duck; if there’s any left, take it home for a snack or meal later.

I’ll sometimes substitute a plate of roast pork for the duck. Chinese roast pork as served here has a crispy outer skin. There’s usually three layers to a piece: the crispy outer skin, a layer of fat and a layer of muscle meat. It is very tasty.

Gum Kuo Menu

Gum Kuo (partial) menu

In addition to the restaurant, Gum Kuo offers many items which can be taken home. Click on the picture to the right to read the sign more easily. Roasted and steamed duck, steamed and salted chicken (they even offer a free-range option), and various spiced pig parts such as Spiced Pig Ears, Spiced Pig Tongue, Spiced Pic Stomach and Spiced Pig Intestines. Of course, these items can be ordered as a restaurant dish as well.

They also offer a more standard American breakfast – omelet or eggs with toast, that sort of thing. I’ve never been tempted though: the congee and the roast duck or pork are the reason why I come here.

Next time you are in Oakland’s Chinatown, give Gum Kuo a try.


See Also:

Toh-Plue Restaurant in Bangkok

Michael Babcock, Sunday, January 15th, 2012

Toh-Plue restaurant, found at Chatuchak Market in Bangkok, serves delicious, flavorful Thai food. Whenever Kasma takes one of her small group tours to Chatuchak, we always take them to eat at Toh-Plue. This blog gives my impressions and explores some of our favorite dishes there.

Toh-Plue Sign

Sign for Toh-Plue Restaurant

Chatuchak Market (in Thai จตุจักร), also called “JJ market” is a weekend market that is spread out over 27 acres, has over 8,000 stalls and is said to attract over 200,000 visitors each day. It’s a “must-see” destination in Bangkok, if you’re there or a weekend. It sells virtually any and everything, including Thai handicrafts, clothes, ceramics, plants, pets, and on and on. Its published hours are 9:00 a.m. to 6:00 p.m. on Saturday and Sundays; the plants section is open on Wednesday and Friday the market is open for wholesalers. (See the Info-Asia site for a good summary of the market; the official market site is Chatuchak Weekend Market.)

Click on photos to see a larger image.

Toh-Plue restaurant is found in section 27 of Chatuchak Market and the sign can be seen from the center courtyard. It is open from 8:30 a.m. to 7:00 p.m. on Wednesday, Fridays, Saturdays & Sundays.

As much as I love going to Chatuchak – I visit every year on my annual trip to Thailand – it can be an exhausting experience. One reason is the heat: it can get very warm indeed. The second is the number of people crowding the narrow aisles. After a couple hours of shopping I’m ready for a sit-down. One distinct advantage to Toh-Plue is that it is air-conditioned so you can relax in luxurious coolness. They do get quite a few tables in a small space and there are times when every table is filled.

Restaurant Interior

Inside Toh-Plue

Restaurant Interior 2

Another view insde Toh-Plue

One nice thing about Toh-Plue is an extensive menu that includes pictures of many dishes. They clientele is a combination of Thai and fahrang (the Thai word for Caucasian).

Menu Cover

Front of Toh-Plue menu

Toh-Plue Menu

One menu page

They serve good, solid Thai food. I’ve always gotten the authentic, Thai variety – but that may be because I’m usually there with Kasma doing the ordering and making sure they know we want it Thai-style.

One picture is said to be worth a thousand words. I’m going to just show some pictures of some of the dishes we often order.

Be sure to click on each picture to see a larger version.

Pork Neck Salad

Pork Neck Salad

Fish with Mango

Fried Fish with Mango

When Kasma and I came to the restaurant on our own in January of 2011, the two dishes pictured above are what we ordered. On the left is a spicy Larb (pronounced lahb) salad made from succulent pork neck with a very spicy dressing that includes (lots of!) chillies and ground rice. This is one dish I always order here. The menu lists the dish on the right as “Deep Fried Fish and Spicy Mango Salad” (Pla Samlee yum Mamuang). One (of many) things that the Thais do extremely well is fry things; fried food very seldom has a greasy feel or taste – it is simply flavorful. Here, a cottonfish is split open, boned, coated with tapioca flour and fried crispy: so you get the crispy, tasty outer side enclosing succulent, tender fish meat. The fried fish is topped with a spicy mango salad for serving and eating.

Steamed Fish

Fish Steamed with Lime

Haw Mok

Fish Curry in Young Coconut

Here are a couple more fish dishes. On the left is a fish steamed with chilli-lime sauce (Pla Kapong Neung Manao); this dish is typically very spicy. To the right is a fancy presentation of Haw Mok, this version served in a young coconut and hence called Haw Mok Maprao Awn; this dish can be thought of as a (red) curried mousse and is typically served in banana leaves. (Here’s a picture of the more usual presentation of haw mok.)

Crab Dish

Crab dish

Fish Cakes

Fish or shrimp cakes

Here are two more seafood dishes. To the left is a Stir-fried Crab with Basil – the green herb in the picture is basil that has been deep fried. To the right is (in Thai) Tod Mun (pronounced Tawd Mun), a deep-fried fish (or shrimp) cake; it is served with a sweet and sour dipping sauce. They do both dishes very well here.

Crab & Bean Thread Noodles

Crab with Bean Thread Noodles

Vegetable Dish

Stir-fried Chinese Broccoli

I’ll finish with these two dishes. To the left is Boo Ohb Woon Sen – Crab served with Bean Thread Noodles. It’s a tasty, savory dish. To the right is Kana Nam Mon Hoi – Chinese Broccoli Stir-fried with Oyster Sauce. This is the Toh-Plue version of what I’ve blogged on as Universal Vegetable Recipe


All in all, Toh-Plue is a reasonably delicious restaurant. I wouldn’t say it is worth making a special trip to Chatuchak Market, just to eat there; but Chatuchak Market is worth a special trip, so check out Toh-Plue for lunch when you go.


If you’re looking for places to eat in Bangkok, check out our blogs:


Written by Michael Babcock, January 2012.

Watch Repair, A Thai Option

Michael Babcock, Thursday, December 15th, 2011

On Sukhumvit Road, just before Soi 55 (Thong Lo, pronounced Tawng Law) there is a very Thai option for getting your watch repaired – a street vendor. This is one of the nice things about Thailand: you can find entrepreneurs of all types on the street, including tailors who set up with a sewing machine right on the street, and shoe repair. Last year I had the soles of $180 pair of shoes repaired for about $10.00 – a real bargain.

Watch Repairman

Thong Lo watch repairman

"Shop" Front

Front of watch repair stall

(Click images to see larger version.)

I don’t know the name of this watch repairman. He has been in the same location since I’ve been coming to Thailand beginning in the fall of 1992. If you’re not looking for him, you might miss him, nestled as he is in a little niche among the storefronts and street vendors. I’m including a number of different photos of the street to give you an idea of where to find him. The picture below (to the left) is perhaps the most useful: look for him right by the sign for the Grand Tower Inn. He’s actually situated right by a little alleyway (in between Sukhumvit Sois 53 & 55) that leads to the Grand Tower.

Street Scene

View from watch repair stall

Street View 2

Can you see the vendor?

Over the years, we’ve had a number of repairs done by him including several watchbands replaced, new batteries and stopped watches repaired. For simple things, he’ll do the repair right on the spot as you wait. For repairing the workings of the watch, you leave the watch and return in a few hours.

One of the main advantages of street-side repair of any kind is the cost. I don’t remember specific baht prices of our watch repairs, but I can recall being pleased with how inexpensive they were. Batteries, for instance, cost a fraction of what I’d pay for them back in Oakland, California. Without the overhead of the storefront he can keep costs down; I suspect that he does pay some kind of a rental fee to someone, probably the store he is directly in front of.

Sign & Vendor

Now you see him

Watch Repair Stall

Here's the watch repair stall

This is another reason I love Thailand: although much of Thailand is sophisticated and modern, you can still find these sorts of vendors eeking out a living on the street. It makes for a lively, exciting place to be.


Written by Michael Babcock, December, 2011

Sudaporn Restaurant in Trang

Michael Babcock, Tuesday, November 15th, 2011

Whenever we visit Trang, in the South of Thailand, I look forward to a meal at Sudaporn restaurant. The full name in Thai is Ban Suan Supdaporn. Not only is the food terrific, it has a beautiful garden setting where it is a pleasure to eat. The words ban suan literally mean “garden house”. On Kasma’s trips to Southern Thailand we always have a most enjoyable meal there. (The restaurant name is pronounced “Sudapawn”.)

Entry Sign

Sign for Ban Suan Sudaporn

Like another of our favorite restaurants, Ruen Mai, in Krabi, many of the seats are nestled in amongst greenery. At Sudaporn there’s also a pond and a fountain giving that lovely water sound as you eat.

(Click images to see larger version.)

Entry Way

Walking into Sudaporn Restaurant

They do a number of dishes really well. My absolute favorite is the Fried Pork Leg. The pork leg is stewed ahead of time until it is succulent and tender; then it’s deep-fried so that the skin is caramelized and crispy. My oh my, it melts in your mouth. It’s worth a visit here just for this one dish!

Fried Pork Leg

Fried Pork Leg

Lemongrass Miang

Lemongrass Miang

Another dish that Kasma invariable orders is Miang Takrai, or “Lemongrass Miang.” Many people are familiar with the more common Miang Kam (or Miang Kham), which Kasma calls (in her recipe) Tasty Leaf-wrapped Tidbits. The idea behind a miang is that the ingredients of the dish are wrapped up in the wild pepper leaf called bai cha plu, which is almost universally misidentified as betal leaf. (See Kasma’s blog Miang Kam uses Bai Cha Plu NOT Betal Leaf (Bai Plu)). This dish is a lemongrass salad that is wrapped up in the leaf for eating.

Fruit Salad

Fruit Salad

Fish Dish

Fried Fish Dish

There are two other dishes I’ll mention. One is a fruit salad; in Thai – Som Tam Ponlamai. You may recognize the first two Thai words – Som Tam, which is the name for one of the most popular of all Thai dishes – Green Papaya Salad. Som means sour and tam means to hit; the name comes from the way the salads are made, which is by being (lightly) pounded in a mortar and pestle.

We also like the Blah Boran, a friend fish dish with a tasty sauce. Blah is the Thai word for fish and boran in this case means “traditional” so it is a fish prepared in a traditional manner. Typically it is for a fried fish that’s also served with fried herbs (they it may not be)


So next time you’re down in Southern Thailand, head over to Trang and eat at Ban Suan Sudaporn: (Sudaporn Restaurant). Here’s the address:

Thap Thiang, Mueang Trang Trang 92000 Thailand.

Use the Google Map to Sudaporn to help you get there.

Mural

Mural at Sudaporn


Written by Michael Babcock October, 2011

Buddhism, Ajahn Viradhammo

Michael Babcock, Tuesday, November 1st, 2011

Ajhan Viradhammo, a Thai forest monk in the tradition of Ajahn Chah, is a westerner whose teachings are accessible and insightful. This blog explores some of teachings from his podcasts.

This has been a difficult period in my life. In addition to having Chronic Fatigue Syndrome, which periodically leaves me virtually incapacitated from exhaustion, I recently was diagnosed with pernicious anemia, meaning a severe Vitamin B12 deficiency. It was diagnosed when I went to the doctor because of increased fatigue as well as peripheral neuropathy (numbness in the legs and hands) – both classic symptoms of B12 deficiency. There’s also been a number of frustrations for various other things lately. In addition, I’ve been watching my wife take care of an ailing (91-year-old) mother; that, and turning 61, have caused me to reflect more on the process of growing old, the possibility of eventually having to be cared for by someone else.

I had fallen out of a daily meditation practice and found myself in a bit of a state, with worry and fear, that the neuropathy would be permanent and that I’d always have this debilitating fatigue.

In the midst of this, I began listening to some of the talks of Ajhan Viradhammo that are available on podcasts. Ajahn Viradhammo is one of the resident teachers at Tisarana Buddhist Monastary in Ontario, Canada, a monastary in the forest tradition of Ajahn Chah. Born in 1947, he’s roughly contemporary (I was born in 1950); he studied for 4 years in Thailand with Ajahn Chah. I’ve gotten his podcasts through iTunes, though you can find out about them here: Tisarana – Podcast: Ajahn Viradhammo.

His teachings are a good supplement to the words of Ajahn Chah. Ajahn Viradhammo’s teachings are approachable and reassuring – Ajahn Chah is sometimes a bit daunting. Ajhan Viradhammo has a practical way of talking about the teachings, one that reassures because it presents the teachings as doable, it reassures that Buddhist practice is something we can all do.

Here are some of the concepts and ideas, reported through my understanding, that have proved useful.

Understanding “Negative” States of Mind

A good meditation can bring insights and diamond-like flashes of insight and can also result in a tranquility and peace of mind that is very alluring. It’s all too easy to judge your condition on whether or not you have that clear-sighted tranquility and whether or not it persists for long periods of time.

In the midst of difficult times with massive doses of despair, fear, anxiety, worry, etc., the so-called “negative” states of mind, it’s easy to feel discouraged, to feel that all that meditation, all the awareness and hard work really means nothing. The mind set is that these “negative” states of mind indicate failure.

Ajahn Viradhammo points out that these difficult mind-states are not to be lamented and feared, rather they are to be worked with. As he says, you can’t develop equanimity if you are already equanimous. It is during the difficult times that we can actually do the work that will help to nourish positive states of mind.

This means an illness doesn’t have to be used as an excuse and an explanation for feeling so miserable (“If I weren’t sick, I could practice better, I’d be successful”). Instead, it can be used as a teacher. It’s not the illness that is causing the suffering: the illness is just a collection of bodily sensations. The suffering comes from wanting it to be different than what it is. The unpleasantness of the body can be observed in terms of sensations and the mind watched to see what it is adding to the sensation. The suffering is in the mind.

I tend to want to run away from or change mind-states that I don’t enjoy. Instead of wishing the mind-state was different, I can, instead, examine it minutely: how does it feel and what are the thoughts associated with it. How long does it persist if I just watch it?

But I think the point of it is that we have enough presence of mind to see that the very conflicts of life are also the liberators of our consciousness. Because our consciousness, . . . in the conflicting part of our life, as long as we see them as problems that we’re trying to get rid of, or that we are to be blamed for, or that we are hopeless basket cases, or whatever way we go, if we don’t see them as liberating possibilities, then we just try to get rid of them: “Get out of my way, I’m trying to get to Nibbana.” And yet if we see them as the very things where our consciousness gets localized, gets contracted, gets detached, we see that if we’re going to realize the boundless in consciousness, rather than this limited sense of self, the little body and all the rest of it, then right there, in that conflicting part, right there is the part, the source of liberation, to some extent

Ajahn Viradhammo, “Knowledge, Insight and Practice,” released 4/12/10, after about 17 minutes and 22 seconds

The Concept of a Practice

Another persistent theme in Ajahn Viradhammo’s podcasts is the concept of working on the mind as a practice.

So much of Buddhism is honing awareness of what the mind is thinking and how we get carried away by thoughts. So much of one’s discouragment from practicing Buddhism comes because it is very difficult to change habitual ways of thinking.

Ajahn Viradhammo compares practicing Buddhism or Vipassana (insight) meditation to learning of any kind. One example he uses is that a couple of times he was taught to use a computer scanner; however some time later when he wanted something scanned, he couldn’t remember how to do it because too much time had passed. Like anything we learn, if we want to retain something we need to work with it, to practice with it.

When we learn a craft (bookbinding is one of his examples), our first efforts can be pretty pathetic. That’s just how it is. With each subsequent attempt, our skill level goes up.

This leads us to . . .

It is possible to be aware of mental states and have a choice about how to react or respond to them.

Watching the mind is the same as learning a craft. An example is someone saying something that makes us angry. Often, we just react to that with anger and lash out. As awareness grows, we may notice that we are angry and then react by lashing out anyway. The next time we may hold onto the anger for a longer period of time until we fall into our habitual response. Eventually, we may even get to a place where we just observe the anger and don’t act on it at all.

Ajahn Chah says: “If someone curses us and we have no feelings of self, the incident ends with the spoken words and we do not suffer.” ( A Still Forest Pond, p. 24.) Getting to this point is a practice: over and over, as anger arises we can hone our awareness of the anger as an object (and not who we are) and habitual reaction; then we can choose how we want to respond. It is truly a practice. Even our feeling of “Oh, I blew it again” is something to be observed and practiced on.

The Gift of Repetition

Ajahn Viradhammo talks about one benefit of monastic life as the opportunity provided by repetition. If one is bored by an activity that is ongoing, you’ve got an opportunity over and over again to look at that boredom.

Well, we get that gift of repetition in lay life as well.

Recently someone who has never taken a class posted two untrue reviews obout Kasma’s classes and included a personal attack on me. This is the sort of thing that I tend to obsess about: Why would someone do such a thing? How to respond? Did we respond correctly? What should we do now? And on, and on, and on, and on: the mind can really run away with itself.

Rather than falling into this trap, of identifying with the affront and anger or trying to figure out how to make it better each time the obsession reappears, I tell myself that the recurring feelings are  not an indication of the failure of the practice: it’s an indication of the obsessive nature of the mind. They very repetitive nature provides many opportunities to see the workings of the mind and the consequenses of taking things personally. The very repetition provides more opportunities for growth in awareness.

It actually can be easier to practice in the midst of uncomfortable or negative feelings. When things are going well, when things are pleasurable, there’s less tendency to look at the way the mind operates. It’s only when I begin to suffer a little that I again start practicing awareness.

The conditioned can not lead to the unconditioned.

Ajahn Chah says: “Everything mental and physical, everything conceived and thought about without exception, is conditioned. (Food for the Heart, p. 183.)

In at least a couple of podcasts Ajahn Viradhammo talks about this – that we should not look for lasting peace and enlightenment in anything conditioned: it has to be found somewhere else.

One of the concepts of Buddhism is how happiness is followed by sorrow; how then sorrow is followed by happiness. If we spend all our energy manipulating conditions so that we’ll be happy, it will eventually turn over and result in unhappiness. Trying to change conditions will result in this endless cycle of happiness and unhappiness.

We can cultivate positive qualities (generosity, gratitude).

Ajahn Viradhammo’s teachings reinforce the necessity of replacing negative states of mind with more positive ones by cultivating positive qualities. Generosity and gratitude are sometimes said to be qualities of an enlightened being with the implication that they just flow out from such a wonder without thought.

They can also be cultivated. Ajahn Viradhammo had talked about an instance where a friend was going to be traveling to Europe. One response could be: “I’m so jealous of you.” A more generous response would be: “I’m very happy for you.” This idea shows generosity to be more than physically giving someone something; there is also generosity of spirit, something we can practice almost any time and in any circumstance.

Recently I ran into a friend who’s about to take the trip of a lifetime: he’s going to be riding (on a motorcycle) from Oakland to the East Coast of Canada. As we were talking I caught myself about to say: “I’m jealous of you.” Instead, I said “I’m so happy for you.” Fred got a big smile on his face and instead of feeling jealous, I got to share in his happiness about his adventure.

Recently I was standing at the fish counter about to order some fish. A woman came up and the guy behind the counter immediately went to help her. In the past I probably would have spoken in anger and told them: “I was here first.” They both would have felt badly. This time I caught myself: I told myself to just be generous, that it didn’t make any difference if she went first. I took a deep breath and worked on letting it go. At that point, the woman turned to me and asked if I was ready to order, that I could go first. I smiled and told her to go ahead, I wasn’t in a rush. She thanked me and the guy behind the counter smiled at me. A much better result!

One of my biggest challenges is to be generous to myself. I’m practicing not buying into all the judgments and negative opinions that the mind throws up.

This is something to explore more: the possibility that by acting generous, I can begin to feel generous. This, too, is a practice. And why not? We’re going to act a certain way in any case; if we can catch ourselves before we act out our normal conditioned response, why not try something different (like generosity) that may produce a better result?


More Thoughts on Buddhism

Written by Michael Babcock, November 2011