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A Striking Carved Black Glazed Plate
Xi Xia, 12 - 13 century A.D.
Diameter: 7 3/8 inches (18.7 cm)
Poetic Name: “Dancing Soya Sauce”

I was pondering inside an exhibition hall when I spotted from a distance this plate in a display case. I moved forward, bending down like an old man, and gazed at this striking, shining plate. As attracted as I was, still I took no action. That night my dreams were long. The plate that I saw that day was dancing all night long in my dreams, again and again, like a spinning wheel, talking to me.

The next morning, I decided to pay a visit to this plate, but it was gone. A collector had taken it. She and her knowlegeable museum curator had concluded that the plate was TOO GOOD to be true and they would do a TL (thermoluminescence test) on it. I wish I could ask them, “Let’s ask ourselves if we truly LOVE our child and TRUST that he’s completely healthy. Would we ever bring him to hospital for major operation?” I was disappointed to hear the news about “the operation”; at the time I was determined to work on my visualization of drawing the plate to me.

The next morning in the silent city, the phone rang. I was told that I was to be the next new caretaker of this “talkative” plate.

What I learned from this interesting experience and would like to share here, especially with real collectors, is to take action whenever your heart is moved rather than letting the little mind block your smooth path.

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“Three Sleeping Angels” - a recipe

- Japanese yam noodles
- one ume plum
- one tablespoon of ume plum vinegar (plain vinegar)
- one lime
- one to two tablespoons of buckwheat organic honey (plain honey or maple syrup)
- handful of cilantro
- one or two tablespoons of toasted sesame oil

This’s a quick and easy dish that could be prepared within five minutes. Mix all the sauces together, chop ume into a soft paste, chop cilantro only at the final stage in order to keep the herb fresh. Finally, have yam noodle in boiling water for about one minute. Drain the noodles completely with the sweet and sour sauce (This dish can be prepered ahead, kept in the refrigerator over night and served chilled. It is especially refreshing to have it as an appetizer course in the summer time).

 

For Sale—please feel free to contact me if I could be of service to you—rgien@rgien.com