Co-located at the Buddhist Temple of Toledo, Shobu Aikido of Ohio provides Aikido and Internal Power/Aiki training for adults and children in the greater Toledo area with weekly classes and seasonal seminars. Visitors are always welcome.
Some reflections
Sensei asked those of us who passed our tests a few weeks ago to offer some reflections afterwards. The first thing, to be honest, is the sense of being... well, 'nervous' isn't the right word. Apprehensive? Having all my dojo friends sitting there in a line, watching the proceedings in silence. Sensei calling out these terms and then just reacting instinctively. The second thing is how supportive everyone had been, especially in the weeks leading up to the test. Veterans would practice moves with us rookies before, during, and after class. Another thing I realized is that I think this will make me a better teacher in the classroom. I can empathize better now with my students as they prepare for exams. I think too many adults get complacent; they don't set small goals and they forget what it's like to have the good nervousness of pulling lots of ideas together. But the final sense is that this is just a beginning. I'm still at the point where my moves are too mechanical and even getting my hakama on is a trial, but I don't sweat it. It's all a process. I thank everyone who helped.
Tom
Tom
Sensei Says: "Whole Grains should be about 50% of your daily diet."
Step one in getting your food together is learning about the importance of whole grains. The dojo has a pressure cooker and flame tamer that you can look at if you would like to see them. Best way to learn this stuff is to do it - anyone want to take responsibility for cooking the rice for next tuesday nights community meal? Leave me a comment here if so...
Here is a sample from the Okugyo Cookbook, thanks to Tenzo (head cook) Kim for posting these:
Brown Short Grain Rice1/2 cup rice per person
1 3/4 cup water/cup of rice
1 T. Olive oil
1 T. Sea salt
1 Pressure Cooker
1 Flame Tamer
Rinse rice three times in pressure cooker pot. Add appropriate amount of water, keeping in mind what is already left in the pot from rinsing. Add about 1/2 T. oil for every cup of rice. Sprinkle with salt. Once the lid is secured, cook on a medium to high flame for about a 1/2 hour, until the pressure gets up. Lower the flame, add flame tamer and allow to cook for roughly an hour.
Here is a sample from the Okugyo Cookbook, thanks to Tenzo (head cook) Kim for posting these:
Brown Short Grain Rice1/2 cup rice per person
1 3/4 cup water/cup of rice
1 T. Olive oil
1 T. Sea salt
1 Pressure Cooker
1 Flame Tamer
Rinse rice three times in pressure cooker pot. Add appropriate amount of water, keeping in mind what is already left in the pot from rinsing. Add about 1/2 T. oil for every cup of rice. Sprinkle with salt. Once the lid is secured, cook on a medium to high flame for about a 1/2 hour, until the pressure gets up. Lower the flame, add flame tamer and allow to cook for roughly an hour.