Murilo gives talk on "Tenzokyokun", January 19th 2018
Channel: Antai ji
Date: 2018-01-19

When Xuefeng resided at Dongshan [monastery], he served as cook. One day when he was sifting rice [master] Dongshan asked him, "Are you sifting the sand and removing the rice, or sifting the rice and removing the sand?" Xuefeng said, "Sand and rice are simultaneously removed." Dongshan asked, "What will the great assembly eat?" Xuefeng overturned the bowl. Dongshan said, "In the future you will go and be scrutinized by someone else." 
In the past, eminent men in possession of the way practiced in this way [as cooks], working energetically with their own hands. In this latter day, how can we who are so late getting started [in our
practice] be negligent about this? The ancients said that cooks regard tying up their sleeves [for manual work] as the way-seeking mind. Lest there be any mistakes in the sifting out of rice and sand, you should examine it with your own hands. The Rules of Purity say, "When preparing meals, one should reflect intimately on one's own self; [the food] will then of itself be pure and refined."
Keep the white water with which you have washed the rice; do not wastefully discard it. In ancient times they used a cloth bag to strain the white water and used it to boil the rice when making gruel.
Having put [the rice] into the cooking pot, pay attention and guard it. Do not allow mice and the like to touch it by mistake, nor any covetous idlers to examine or touch it.
When cooking the vegetable side dishes for the morning gruel, also prepare the platters and tubs used for rice, soup, etc., as well as the various utensils and supplies that will be used for that day's
midday meal. Wash them so that they are completely pure and clean, placing up high those that belong in high places and putting down low those that belong in low places. "High places are high and level; low places are low and level." Treat utensils such as tongs and ladles, and all other implements and ingredients, with equal respect; handle all things with sincerity, picking them up and putting them down with courtesy.
When you have finished, think about the ingredients for the next day's meals. First, pick over the rice. If there are any insects, green beans, hulls or pebbles, carefully pick them out. While picking over
the rice and vegetables, the postulants should chant sutras and dedicate the merit to the kitchen god.
Next, select the ingredients for the vegetables and soup and cook them. Do not argue with the store officers over the amount of ingredients you have received. Without worrying about their quality, simply make the best of what you have. It is prohibited to show your feelings or say anything about the amount of ingredients.
During the day and through the night, whether things come and dwell in your mind or your mind turns and dwells on things, put yourself on a par with them and diligently pursue the way.