Buckets are important

My favorite part of breakfast is the white toast with butter served at
the Ashram. I don't know why it's so good or what they so to it, but
it is incredible. Would you believe out of all the chapadi, naan and
parathas, that the best bread I've had is white toast with butter,
"butter toast". It's either because I haven't had white bread in
years or because they put some kind of goddess fairy dust on it.
Buckets are important. Very important. I do my laundry in my bucket,
throw the TP in a bucket (advice from Amy: don't confuse the
buckets). When cooking, the bucket is your vegetable washer, your
compost pile, and hand washer. A smaller bucket replenishes water to
this large bucket. It took Rakesh 3 hours to cook dinner on his two
burner propane stove. Absolutely everything was made from scratch.
Pakoras and chapadi from wheat flour and water. Garlic & Ginger made
into a paste using a rolling pin. Potatoes, rice and dal are cooked in
a pressure cooker, done in 3 whistles! Tomatoes are placed directly on
the flame and then in the bucket, then peeled and smushed by hand. I
learned another (uncooked) tomato purée method in cooking class with
PK's wife ... use a grater, everything but the skin ends up grated
as if it just came out of food processor. The vegetables are all fresh
and local. If it isn't growing here, you aren't eating it.

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