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On doit  manger bien pour vivre bien.

I love to cook, ideally for lots of people around the table--all those years overseas let me appreciate the importance, the joy, the delight, of gathering around the table with folks, family, and truly enjoying the meal--which is more than just the food.  Hope you will send your favorites...musicians not known for their healthy eating habits (tough after a gig at 2 in the morning), so let;s help out. 

Losang Samten's Momo Recipe

Losang Samten is the spiritual director of The Tibetan Buddhist Center of Philadelphia. He is a most remarkable lama and I have been very blessed to have the opportunity to receive his teachings. He is also a maker of mandalas, those incredible sand paintings--you can see one of his in the Martin Scorcese film "Kundun". Losang was asked to be a consultant for the film, as he was an attendant to His Holiness The Dalai Lama for four years before coming to the United States, and wound up with a role in the film as well.  He is a precious gift to us all.

If you'd like to reach him or the Tibetan Buddhist Center of Philadelphia (passing through and need a dharma break?), please send me an e-mail at am serving as the co-president of TBC.  We have weekly meditation/practice on Sundays at 10:00 a.m. at 915 Spring Garden Street,  Philadelphia, PA.  Please visit

And come see us if you're in the area!

Now, I hope we won't offend the vegetarian crowd out there, but if you have any experience with Tibetans, monks, lamas, or otherwise, you know they like tea and meat. Lots of tea for every occasion, but not the kind of tea we Westerners are used to--I caution you to take a small sip of Tibetan tea before gulping down the rest if it suits your fancy (my fancy lies in other libations). And meat, well, read a back issue in Tricycle for the great meat debate. It's a Mahayana thing...the middle way.

So...the recipe as dictated by Losang...

"Start with good motivation and an empty stomach. Make the dough--a little white flour, a little wheat flour, half and half, depending on how many momos you are going to make. Mix with water, not too wet, not too dry. Really that's all. It's good to let it sit for 10 to 15 minutes. Chop up beef into small pieces or use ground beef--or better yet, buy beef and grind it yourself. Add chopped green onion, cilantro, garlic, and ginger, and you can add chopped cauliflower or other vegetables if you like. Add some salt, and I add some curry, but this is not in the traditional recipe. Make small disks from the dough, making the edges thinner than the center. Put the meat mixture inside, and then close it up in a swirling motion and twist the edges at the top, or make it into a crescent shape. Put in a steamer for 15 to 20 minutes. Really, that's all."

Barbara’s Italian Chicken Soup

No, I am not Italian, except by association...svenska flicka am I....

First, roast a chicken...or buy a rotisserie chicken at the supermarket of you are pressed for time...then place it in a large stockpot with good water (not tap please), and some garlic, salt, pepper, thyme, paprika, and a little teriyaki sauce (the secret ingredient).  Let that come to a boil and then simmer for half an hour, remove the chicken and get the meat off the bones and shred, save for returning to the stock.  Bring the stock back to a boil, add half a pound of rotinis or shells, let that cook, then add lots of fresh spinach and two eggs, scrambled with a fork.  Stir the stock as you add the eggs.  Put the chicken back in, check to see if it needs a little more salt and/or pepper, add a great loaf of (garlic) bread and a nice red wine, and mangia!

Mr. Bean & BumpyMr_bean_and_bumpy.html