Tag Archives: Gonzo Flores

Manfred and Me

Very few of us have the opportunity to witness brilliant people in their prime.  (At least in the Bazi Suan Ming world of things.)  I know I “have the luck” when events like this occur.  I refer to these people as  “mad scientist”  brilliant. [read: in the loving and kind sort of way of the mad scientist] and I really do mean...brilliant. They are almost ‘monastic’ in their ways.  They throw caution to the wind and let the dendrites in their brain form.  They are in their craft and they build upon it. In public, most of the time, the Bazi master finds themselves surrounded by a crowd that resembles a paparazzi of sorts-which really defeats the purpose of this artist’s gift(s) to the world.  I had the privilege to host Dr. Manfred Kubny, Ph.D., a bonafide Bazi Master.  In most Bazi circles, many Asian Bazi masters consider him the #1 non-Asian Bazi expert in the world.  Dr. Kubny is a trained Sinlogist, and Chinese Classics linguist.  He reads and translates Chinese classics.  This is his “day job.” By night, he enters the Bazi. He is a professor at a university in Berlin, Germany.  He trained for eight years under two Bazi masters in Taiwan in the 1970s and early 1980s.  He visited Portland, Oregon recently to teach an advanced seminar on the Bazi SuanMing.   My family and I had the opportunity to host him and I got to ‘soak up the Bazi SuanMing.’

Bazi GroundSpring

Manfred Kubny, Bazi Expert

After Dr. Kubny’s second day here, all I could do was see Bazi table after Bazi table, chart after chart and look at the different classes of clash, combine and destroy elements in a birth chart. It was exhilarating and challenging all at the same time.  This is what I learned:

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Thanksgiving Day Recipes

Thanksgiving, that most famous Chinese Metaphysics holiday of the year.  I attempt to explain to my foreign friends (read: non-so-called- ‘Americans’) what Thanksgiving holiday was, is and what it will be. They still don’t get it. I don’t blame them. I would be confused too. Due to popular demand by my friends and patients,  I am going off the reservation for today’s post and providing several recipes for the holiday meal.  So forget your Day Master’s woes and let the feast begin!

BaZi Acupuncture

These are side dishes.

Creamed Greens with Chestnuts-

Creamed Kale, Chard, Mushrooms studded with Chestnuts

Prep: 40 minutes

If you cannot find the Chestnuts, then Hazelnuts and Mac Nuts will be a great substitute.

Ingredients

  • 1 bunch kale, tough stems discarded and leaves roughly chopped (11 cups)
  • 1 bunch collard greens, tough stems discarded and leaves roughly chopped (5 cups)
  • 1 bunch Swiss chard, stems removed, chopped, and reserved and leaves roughly chopped (1 cup stems; 5 1/2 cups leaves)
  • Coarse salt
  • 3/4 cup dry white wine
  • 6 tablespoons unsalted butter, divided
  • 2 large shallots, peeled, halved vertically, and thinly sliced crosswise (3/4 cup)
  • 3 garlic cloves, minced (1 tablespoon)
  • 5 ounces shelled chestnuts, roughly chopped (1 cup)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of red-pepper flakes

Directions

  1. Step 1

    Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine. Cover, and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.

  2. Step 2

    Add 4 tablespoons butter to pan, and melt over high heat. Add shallots, garlic, and chard stems, and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.

  3. Step 3

    Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.

  4. Step 4

    Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.

Bazi GroundSpring

This is one of the best cookbooks if you can find.

Gluten Free Macadamia Nut Stuffing (Modified)

Ingredients

1/4 cup turkey drippings

1/2 cup onions, chopped

3/4 cup celery, chopped

1/2 cup chanterelle mushrooms, sliced

4 cups of gluten free seasoned bread cubes

1 cup of macadamia nuts, chopped

1 cup of turkey stock, (you can use chicken stock if this is sans turkey)

1/2 tsp. of ground sage

1/2 tsp. Hawaii salt (Big Island Hawaiian Alaea (baked Hawaiian Clay) Sea Salt

1/2 tsp. white pepper

Directions

Saute mushrooms, onions and celery until tender crisp. Stir in bread crumbs and mac nuts. Add turkey (or chicken stock), beaten eggs, seasonings and fold thoroughly. Place in buttered pan and bake in a pre-heated 350 degree oven for 30 minutes until heated through. Serves 8.

Happy Eating!!

The Path to Healing

Through the last several weeks I have been doing some soul searching about life and thinking of my own mortality.  The passing of Dr. Pert gave me time for some reflection- (albiet abrupt reflection) – however it was also a renewed vigor on what it means to live.  The past holds many gifts- some negative, some positive and some in between. While living in the moment is the thing to do, knowing when those singular moments of clarity is upon us is something else.  Why settle for silver when you can attain gold?

BaZi Acupuncture

Wait..you are telling me this is possible?

The path to healing begins with you and your BaZi.  If you feel stuck, have decisions you need to make or really just want to generally Open the Door to Your Destiny, please read on.

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