Getting up to work in the middle of the night is not bad at all. Well, middle of the night by yoga standards. I have been working early in the morning (3 AM until it’s time to head out to practice at around 8), and then I do conference calls at night, usually between 9 PM and midnight. So it’s early to bed, early to rise (for con calls), then back to bed, then early to rise (for work and practice). I have to check, but I think I’m sleeping as much as I normally do, just in different chunks.
And here’s an interesting upside to working from Mysore: all of the tactical/detail/transactional kinds of stuff seems to fall away, and there’s a big open field of conceptualization that is especially useful for broader thinking: strategic, design and systems stuff. I’m in heaven, really, when that’s where my mind gets to play.
India, land of randomness, is where sweating the small stuff goes to die.
First led class today. What that means is that instead of each person doing their own practice, the whole bunch of us jams into one room and Sharath counts each breath and it’s a massive collective energy charge. Well, there are actually three led classes, one after another, because there are so many students and not enough room — but the point is, I got to put my mat down in a room full of other people who love the practice the way I do, and it felt very, well, nourishing.
Speaking of nourishment, there is no lack of great food here. Susan and I went over to Rishi’s Cafe last night. Like many Indian restaurants, it’s really just someone’s home. The owner ushered us into a small room, where her teenage daughter was doing her homework. The daughter picked up her books and papers and set us up with a small table, silverware, etc. The food was fantastic: “sattvic” food, considered particularly suitable for yoga practitioners. It is mostly vegetables, legumes and grains (rice and chapati), all very simply prepared, with little fat or spice. It is intended to benefit the body and cultivate equanimity of mind. I love it.
The owner of the cafe told us that it was a good idea for us to call ahead if we wanted a meal, so she could have the right amount of food ready when we arrived. She said that she preps ingredients but does not cook until she knows how many people she will be feeding, because she could not deal with any leftovers. Her family, she said, would *never* eat the food. “Ugh,” she said, wrinkling her nose, “We do not like such pale food.”