In 1985 I was invited by beloved Mother to come from Edinburgh,
Scotland, where I was then residing, to the Royal Teton Ranch
in Montana and work for one year in the editorial office under
her sponsorship and supervision. As a student from Poland, without
authorization to work in the USA, beloved Mother offered me a
position among her editorial team as her personal guest.
Working in the so-called "Mother's Editorial"
was always a demanding task—not only because of the seriousness
of dealing with the Word, but also because the two hierarchs of
this department have always been El Morya and Mother herself—blue
ray, if not navy-blue, was everywhere around this department,
which—among others—translated into long, demanding
work hours, ever-present energy of super attuned consciousness
and finest attention to detail.
It was not new to me to write and edit, but this
time I felt I was indeed on the front lines of El Morya's team.
After a few months, with many tests and initiations piling up
in my life, I felt I was at the end of the rope, working long
hours six, if not sometimes seven days a week at my desk in front
of a computer. I wished for a release, dreamt of doing something
else, as much as I deeply loved every moment of this unique editorial
training experience and indeed, wanted to show myself approved
by the first ray master and by the beloved Guru, Mother herself.
So I went on, while making silent calls for a
reprieve, if any.
One day Mother sent me a note asking, if I would
like to consider editing and producing a small Polish cookery
book and preparing a Polish meal for the community. I could barely
believe my eyes! Cooking, baking and serving meals has always
been my favorite service to my family and to all international
friends—both while I lived in Poland and later on, while
serving abroad. We, the Polish women, are especially fond of cooking
for and feeding our loved ones, while offering choice menus at
social occasions.
What a privilege and indeed fun lay ahead of
me! So every week for two months, I was sent to the Ranch Kitchen
one day out of the seven, to work with the wonderful staff there,
while producing a word-processed Polish cookery book, featuring
ascended masters' style examples of world famous Polish national
cuisine. It was fun beyond fun! In a few weeks, after deliberations
with the kitchen hierarchy, we produced a lovely Polish entree
and a dessert.
The meal was served on a Sunday and started with
a spiritual service, conducted by me, an ordained minister of
Church Universal and Triumphant. The service consisted of calls
and decrees directed towards the Polish issues and Polish membership
of the Summit Lighthouse, as well as outreach in and outside Poland.
Mother made calls on these subjects.
As exotic as the Polish meal might have seemed
to the Ameriacan staff members and invited guests, it was such
a joy for me to be able to cook and most lovingly serve it, while
taking a mental break and resting, before returning to the full
editorial work load and schedule. The entree was a traditional
Polish dish, called 'bigos' [hunting stew, Polish], whose unique
recipe was immortalized two centuries ago—in verse—in
the Polish classical literature. Here it is:
"Though late, five cooks were gathered from the neighbors;
The chef would organize their labors.
And so he was, with snow-while apron girt,
Had donned a night-cap and tucked up his shirt.
"He wiped and put his glasses on, and took
From out his bosom and unwrapped a book.
"Twas called "The Perfect Cook"
and had receipts
For all the old uniquely Polish feats.
"The bigos is being cooked. No words
can tell
The wonder of its color, taste and smell.
Here words and rhymes are jingling sounds, whose sense
No city stomach really comprehends.
For Polish food and song you ought
To have good health and country life and sport.
"But bigos even without such sauce
is good,
Of vegetables curiously brewed.
The basis of it is sliced sauerkraut,
Which, as they say, just walks into the mouth;
Enclosed within a cauldron, its moist breast
Lies on the choicest meat in slices pressed.
There it is parboiled till the heat draws out
The living juices from the cauldron's spout,
And all the air is fragrant with the smell.
"Twas ready now. With thrice
repeated yell
The huntsmen armed with spoons attacked the stew.
The copper roared and forth the vapour flew.
The bigos disappeared like camphor oil;
Only the pots were left to seethe and boil
Like craters of extinct volcanoes still."
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What has never been understood by me till
now is the fact, that so many folks on staff considered working
in the kitchen as a kind of discipline, if not the severest of
punishments by the Guru and the masters those days. I actually
did have a few of the staff members ask me then, what I could
have done wrong, to be punished by having to work in the kitchen
while serving full-time in the editorial department!
For us, Poles, who love and are deeply devoted
to Mother Mary, our beloved
Queen of Poland, kitchen is the best place to be, to work
in and to enjoy Mother Mary's Light. It is the Mother flame and
energy which we, the Poles, have always loved and respected so
much.
If this is punishment—then I want more
. . .
"I extinguish distance twixt here and the hearts of the Polish
people. Time is not. And we are suspended. I AM for the reunion
of your hearts with this tribe of the seed of Sanat Kumara. At
inner levels you embrace in each twenty-four-hour period . . .
"These are your members! They sacrifice for you personally.
They know your faces. They believe in America. They are Keepers
of the Flame."
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