Minestrone Soup

Saute 2 cloves minced garlic and 1 chopped small white onion in 2 tbsp olive oil for a minute or so. Add chopped tomatoes (5 ripe medium sized tomatoes), lower heat and allow to cook for 2-3 minutes until the tomatoes begin to disintegrate.

Add chopped potatoes and carrots, 1 cup red kidney beans, 1 cup elbow macaroni, mix well. Add about 4-5 cups water, a mushroom stock cube, dash of red chilli powder to taste, salt and pepper.

Allow to boil and then lower heat and simmer until the vegetables and pasta are cooked and tender. Use less water for thicker soup.

When done, remove from heat and add a handful of chopped fresh basil and coriander.

Serve with wheat pandesal (or your favorite bread) and butter.

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Just arrived from Makati. Taught a class this morning and then had lunch with Joey, a fellow Pinoy ashtangi I met in Mysore. He's been to Mysore about 4 times already and is one of the very few Filipinos who can proudly say that they've studied with Guruji himself.

I never got to study with Guruji when I was in Mysore because he was no longer teaching. I still feel blessed though to have seen him in person.

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"Wherever the mind attaches itself first, it becomes steady there; and then it becomes absorbed in it." - Hathapradipika IV:88