I was shocked, confused, bewildered
As I entered Heaven's door,
Not by the beauty of it all,
Nor the lights or its decor.
But it was the folks in Heaven
Who made me sputter and gasp--
The thieves, the liars, the sinners,
The alcoholics and the trash.
There stood the kid from seventh grade
Who swiped my lunch money twice.
Next to him was my old neighbor
Who never said anything nice.
Bob, who I always thought
Was rotting away in hell,
Was sitting pretty on cloud nine,
Looking incredibly well.
I nudged Jesus, 'What's the deal?
I would love to hear Your take.
How'd all these sinners get up here?
God must've made a mistake.
'And why is everyone so quiet,
So somber - give me a clue.'
'Hush, child,' He said,
'they're all in shock.
No one thought they'd be seeing you.'
Every saint has a past. Every sinner has a FUTURE.
Beautiful, isn't it? (Thanks for sharing this poem, D!) Food for thought.
Even though we may not be overtly judgemental about people, so often we form opinions of people without even knowing them and without realizing it. I realized this recently after attending a course that made me take a deeper look at myself. When I first saw this person, I thought she was the happy-go-lucky types, a self assured woman who knows her mind and does not hesitate to say it. And with a great sense of humor too. It took me a while to realize that the tough, funny exterior hid a very sensitive person who'd been through a lot in her not-so-long life and still wanted/managed to make everyone else laugh. I have such admiration for this strong woman and am fortunate to have met her. So anyway, after this course, I'm trying to see if I can look at, say, a grumpy face, and not react to it negatively in my thoughts. I have a LONG way to go. Sigh.
Some food for the stomach now :) This recipe is along the same lines as Hurali Saaru and Palya which I posted back in 2007, but made here with fresh sprouted whole moong instead of horsegram.
1 heaped cup sprouted moong, pressure cooked in 4 cups of water and 4 cloves of crushed garlic
For the saaru:
1/2 of the boiled moong
1 small onion, roughly chopped
2 cloves garlic, crushed (optional)
1 tbsp coconut scrapings
2 tsp saaru pudi/rasam powder (I used MTR Rasam powder)
1 tsp chopped cilantro, for garnish
salt to taste
Hing, mustard seeds, curry leaves and oil
Grind the boiled moong, onion, crushed garlic, the pressure cooked garlic, coconut and rasam powder into a smooth paste. Keep aside.
Heat oil. Do the tadka. Add the ground paste and sauté for a minute or so. Pour in the water that the moong dal was boiled in.
Add salt. Bring to a boil and let simmer for 5 minutes.
Add chopped cilantro and serve with steaming hot rice and hurali palya (below).
For the Palya:
1/2 of the cooked moong dal
1 medium sized onion, chopped fine
1 small tomato, chopped fine
3-4 green chilies, slit
1 tbsp shredded coconut
1 tbsp lemon juice
salt to taste
cilantro for garnish
mustard seeds, hing and oil
In a pan, heat oil and do the tadka. Add green chilies and saute for a few seconds. Add the chopped onion and fry until transparent
Add tomato now and sauté for a few minutes until slightly soft.
Add the remaining moong and salt to taste. Mix well and let simmer for a few minutes.
Finish with mixing in coconut shreds and lemon juice. Garnish with chopped cilantro.