六年前公司由舊店搬到現址,多個可以喝茶用餐談事的空間,有天拿起好友立盛送我的[探究真心:智崇居士講述],三天讀完,仍覺不懂,轉而閱讀聖嚴法師的著作,這算探索修行的機緣. 兩年後,因機緣供奉地藏王菩薩,我心想,都供奉了,能不知道地藏王菩薩的聖蹟嗎?匆忙拿本地藏王菩薩本願經讀誦,第一次在高鐵上,車至台中,還讀誦不到三分之二,很多字不懂,意不清,當時汗流浹背.  後來讀了夢參老和尚的著述,很相應,我從小就天天作夢,不曉得為何,每看老和尚的書就覺得宛如在現場聆聽他的法語,很有意思,以下這篇是  他老說修行,特別轉貼:

【怎麼修行?】─夢參老法師開示

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咖啡產區---中美洲   

 

在宏都拉斯 San Pedro Sula 當地飯店早餐, 笑臉迎人的女孩詢問我飲料,「就熱可可,謝謝!」。

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現在回想,我大約10歲就跑產區了。 我爸是水果批發商, 在不用上學期間,偶而派我到水果產區「撲籠子」。以前沒紙箱,水果,是用手編竹籠來包裝,竹籠呈圓柱狀,頂部再用一個竹編蓋子,然後用細鐵線或是塑膠繩穿過籠身與蓋子加以固定,那需要技巧與力氣,我幹不來。所以當時的年紀,就只能幫忙用舊報紙或牛皮紙,撲竹籠的底部與內週邊,防止水果被刮傷或運輸時可能的碰傷,這工作叫「撲籠子」。

去過的水果產區包括三峽,當時老爸攬下的果園屬桶柑,「攬下」即「整批包下」,將該產季的水果以特定價格買下,採收水果即歸買方所有,買方的風險自然是市價波動與水果品質,但我年紀小不懂這些,只會一點簡單的工作,三峽之旅,在小學4年級的春假,當時山上很冷,在岩縫躲過雨,也被叔叔帶到一個烘茶場取暖,記得那茶場炭火很旺。

離老家較近的產區有往埔里途中的柑子林,那時採購的是土梨,橫山梨的一種,很甜,果核大且梨肉纖維較多,現在人不會欣賞的,因此被新興梨、高接梨取代了。

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「1個好的水利師擁有的知識,不應該只限於建築和水利不變的法則,他還應該對水有味覺、嗅覺和觸覺.....」Robert Harris---龐貝。

 

 

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大約10點多了,陽光已不熾熱。

這裡的地形是乾溝,需腰繞,陰暗處,還有點冷,但背已溼透,汗水不斷的情況下,真的感受不太到涼意。我看一下高度計,11,050英呎,才5個小時,竟然覺得體力快耗盡。

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由於光線昏暗,看不清手上的物品,只見他小心翼翼的由一個老舊木箱拿出。

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睡夢中忽然飄來一陣花香,睜開眼想看看,誰那麼浪漫帶著花上車,卻是隔鄰一位俏麗的小姐正拿護手膏擦拭著,香氣再度襲來,正如一大束盛開的粉紅玫瑰,實在不好意思盯著人家看,就再度闔起眼睛養神,這次的香氣尚可接受。

想起8年前 

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你可以僅把咖啡當天然的止痛藥,也可以想辦法讓自己變成老饕。

咖啡多的是像紅酒般優雅或如同讓你驚艷的好茶。

成為老饕前,別再碰差勁的咖啡。

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Wiki百科對第三波咖啡潮的說明如下:

The Third Wave of Coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity, like wheat. This involves improvements at all stages of production, from improving coffee bean growing, harvesting, and processing, to stronger relationships between coffee growers and coffee traders and roasters, to higher quality and fresh roasting, at times called microroasting (by analogy with microbrew beer), to skilled brewing....

Third Wave Coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, bean varietal, and growing region – similar to other complex culinary products such as wine, tea, and chocolate. Distinctive features of Third Wave Coffee include direct trade coffee, high-quality beans (see specialty coffee for scale), single-origin coffee (as opposed to blends), lighter roasts of the beans, and latte art. It also sometimes filters naked portafilters, and revivals of alternative methods of coffee preparation, such as vacuum coffee (sometimes called "siphon") and individual drip brew.

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