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# 22
昨天听了一下大爷在思维发条里的语音。专业这个词的构成其实源自profess。profess里有宣称信奉的意思。如果想要点画面感的话，可能就是跪在女神面前，全身心的表现要将自己献给她的那种感觉。 专业，静静心，收收杂念，想一想，要开始献出自己了吗？
早安，世界。早安，未来。早安，给你的专业。
昨天听了一下大爷在思维发条里的语音。专业这个词的构成其实源自profess。profess里有宣称信奉的意思。如果想要点画面感的话，可能就是跪在女神面前，全身心的表现要将自己献给她的那种感觉。
如果说这样才算是专业，让我想起日本那个米饭仙人的故事。
年近90的村嶋孟一直煮了50多年的米饭。在他眼里，不好吃的叫做米饭，好吃的才叫饭（敬语），只有纯正美味的才能叫银饭。
他笃信古法，精研技艺。如果看到他煮饭的场景，应该是能够感受到那种将自己的身心献给煮饭的感受吧。
profess。
他会每天早上4点就起床，先准备好自己，在晨光中锻炼身体，集中精神。
煮饭用的水放入加了一种优质白炭的大瓦罐中，去除杂味。流水一遍一遍淘米，每一粒米相互摩擦碰撞，吸收水分，再控干水，盖上干净的布。
微火煮饭，蒸腾的白雾升起，在这个过程中，每隔30秒，就得及时地转到锅盖和饭锅，这样饭汁才不会大量溢出。22分钟后，才能开始蒸的过程。蒸的过程要降低锅的温度，要把锅从灶中拿出来，用微火去蒸20分钟，等到冒出白色的热气现迅速把米饭转移到木桶中盖上盖子。这样即使饭冷却了，也保持纯正的味道。
Profess。
看着这些繁杂的步骤，这些几乎寸步不能离的过程。不真心将自己献出给这件事情的人是做不出来的。 专业，静静心，收收杂念，想一想，要开始献出自己了吗？
早安，世界。早安，未来。早安，给你的专业。
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