It had been a busy day. Some of that busyness had to do with the fact that our Govinda’s Dining Room, open only for takeout, is under the same roof as our temple/ashram. People are coming for the food. We are cooking extra. I hopped into the kitchen to pitch in. I crafted a mixed veg prep — cauliflower, squash and baby potatoes with curry leaves and a host of spices. No chilies!
Dwarkanath, our food chief extraordinaire, made a big batch of dahl. That was triumphant. All the regular fare and ex