Tai Chi Y2D182-Finding the lost posture

Today, I resolved that I would go really slow. I mean, really slow.  I thought I had plenty of time to do so.  But I tried to make each posture last four breaths, and I tried to make each movement between each posture last four breaths.  With the exception of four or five positions, I succeeded.

Only now, it’s 20 minutes later than when I usually finish.  Which means that with my current schedule, I don’t have the time-budget for it in the mornings.  So this entry will be short, very short. I need to get moving.

But the big excitement today was that there’s a posture or movement called Step Back to Drive the Monkey Away. It comes between Ear Strike‘s follow-up punches, and Cloud Hands. And it’s always been tricky.  It’s not a posture, it’s a movement.  So there’s nothing to find or hold onto to say, “Ok, this is where and how I stand when I’m in Step Back, and this part here is driving the monkey away”.  It’s not that simple.

So the posture (or movement) has a tendency to get lost as its own thing when I do the form too fast.  But today it re-emerged.  I know how it has to look, and feel; and I know where in the form it belongs.  Score one for moving slowly: the mysteries gradually reveal themselves, so moving slowly matches one’s own speed to the mysteries…

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  1. You are lucky your crock pot has any settings other than on and off. Many don’t anymore. Since you had lemon, you don’t need vinegar, but for broth (aka Bone Broth these days) always remember it’s very important to have an acid ingredient, or you cannot extract the minerals efficiently.

    Have you heard of Sally Fallon’s “Nourishing Traditions” cookbook? If you have not yet, I highly recommend checking it out. There’s a wealth of information in it, some even alchemical!

    I agree wholeheartedly with your exhortation to bring back the practical courses in school. I think that’s one of the main reasons so many are homeschooling.

    • I haven’t heard of nourishing traditions but I think I’ll have I learn about it!

      I’ll keep that in mind, too about needing an acid of some kind. How will I do it if I use garlic instead? Add some vinegar to my cooking process?

      • Garlic is wonderful and does not interfere with the extraction, but it is not acid. To properly extract the minerals and collagen from the bones and tendons and gristle you need some small amount of acid. That can be a citrus juice, vinegar or wine or something else with a high acid content. The more acid in the substance the less you need, so, for instance, you need more wine than vinegar.

        I like brown rice vinegar as it disappears into the background and you can’t even tell it’s there. If I want flavor, I use lemon if I am after Mediterranean, lime if I am after SE Asian or South American. For German, (like sauerbraten) use red wine vinegar or cider vinegar along with a red wine. Oh yeah… any sauerkraut or pickled or preserved substance like Kimchee would also work. So short ribs with sauerkraut are wonderful, and you can make a lovely broth if you put the bones back in the pot with water, wine and sauerkraut juice and simmer 12-48 hours.

        Don’t forget the high-mineral sea salt too.

        Garlic, ginger, galangal, lemongrass, black pepper, Chinese 5 spice, and a myriad of other herbs and spices… oregano… rosemary… basil… etc. etc. all can add to the flavor and medicinal value of your broths. Make no mistake, this kind of “Bone Broth” (google that if you have time) is a preventative of many acute and also chronic diseases. Perfectly appropriate now that flu season is once more upon us.

        Nourishing Traditions is a great book to start with to expand your education in traditional nutrition.

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