Indulging our passion – Mark Ulyseas
Have you caressed a pomme d’amour or sucked on its watery interior? Some believe it to be an aphrodisiac, while others consider it a vegetable.
Imagine a fruit that is treated like a vegetable? What a shame.
Nature has so much to give us in the form of its seasonal offerings…the succulent water melon…the fleshy mango …and the love apple all available for those that seek sensual sustenance in order to exist beyond the parameters of the physical world where the river sutra flows, giving life to all that it touches and embraces: Like the childlike feeling of climbing a tree and breaking a guava… the quivering excitement of eating a durian, the pungent aroma permeating the senses and hanging expectantly in the air around while the lascivious tongue wriggles its way around a banana. Or, the utter joy of placing a kinnow wedgie in one’s mouth followed by a burst of citrus juice drowning the taste buds and teasingly stinging the corners of one’s lips.
But where is the real passion… pure and unbridled amidst the simplicity of living the dream or nightmare?
How does one define this passion that rests outside the sphere of the social contract, a contract that binds us all in cultures that stymie the spirit…the spirit that desperately seeks freedom to express true passion? Does it exist somewhere embedded in the mundanity of each one of us like a dormant seed waiting expectantly for nourishment from the Universe…that spark of madness?
Perhaps there is much truth in what Jack Kerouac has to say, “The only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn, like fabulous yellow roman candles exploding like spiders across the stars and in the middle you see the blue center light pop and everybody goes Awww!”
Indulging our passion leads to heaven here on earth and frees us from the suffocating embrace of culture.
Om Shanti Shanti Shanti Om
© Mark Ulyseas
April 18, 2014