Klara,
That's very good advice. After going through my routine of regular foods yesterday, it dawned on me that I should probably be trying out all this new stuff I learned! I'm a very habit orientated person though so that's another reason I decided I should challenge myself with a class of this nature.
Yes, actually she provided an enormous amount of handouts! One booklet contained pages with detailed instructions on all the recipes we prepared that night. The other papers she handed out included: introductory info on macrobiotics, a list of suggested reading, grain/bean cooking time cheat-cheats, a list of recommended local stores, and various articles on a wide range of other mb related topics. It was an impressive collection of paper we took home!
She did delve in the philosophy as well. When the class first started, she talked for maybe an hour about how she got involved, some of the core principles behind mb, the nature of cancer, etc. She also talked philosophy when we started cooking, for example, why it's important to cut certain vegetables certain ways so that you're balancing the yin & yang energies, etc. There was a lot to take in and I'm sure I missed some things (especially while focusing on
not dicing my fingers!), so I'm glad this is a 4-week course
About the brown rice - we only made the pressure cooked rice that night, but she did talk briefly about the differences between the two. Actually, I don't recall if she hit the philosophical differences (I'll have to look that up again), but she did talk about the cooking times. I think I may have been distracted because the pressure cooker was so cool! It was the first time I'd gotten to seen one in use.
Damon
