R.E.S.P.E.C.T

“All I’m asking is for a little respect when you get home.” – Otis Redding

A private student recently told me about a shoulder injury which had been preventing her from doing certain poses and otherwise “moving forward” in her practice. She said she had complained about it to another yoga teacher, Anna Pomaska, who had advised her to respect the injury. She told me how those simple words helped her injury to heal, but more importantly, to approach herself and her practice more kindly.

I thought about Anna’s choice of the word, “respect,” which, to me, meant to listen. And not only to listen, but to listen in order to understand. And not only to listen in order to understand, but to listen with kindness and compassion---and from there to respond accordingly.

With all the divisive rhetoric that continues to dominate our political climate as well as conversations we might have over the holidays with people whose views we might not share, I believe it’s more important than ever to listen with respect rather than with judgment. I also believe it’s something we can practice on the mat by, as Anna suggested, respecting our bodies.

I intend to focus on it this month. Won’t you join me? (It’s all I’m asking for…)

Perfect Boiled Shrimp

This recipe, adapted from Genius Kitchen, makes the most tender shrimp I’ve ever eaten. Feel free to experiment with additional flavorings. For best taste, use wild caught shrimp, not farm raised.

INGREDIENTS

• 1-100 lbs shrimp, unpeeled

• Water to cover  by 1-2 inches, no matter the size of the shrimp. Water can be cold, warm or hot.

• ¼ cup cider vinegar

• 2-4 Tablespoons Old Bay seasoning, to taste

• Ice bath

PROCEDURE

1. Place unpeeled shrimp in large pot and cover with water by 1-2 inches. Add cider vinegar and Old Bay to taste. (Additional flavorings could include a quartered unpeeled onion, bay leaf, peppercorns, lemon, Siracha, etc.)

2. Turn heat to high and stir constantly until you see 1 or 2 shrimp floating to the top. Water may never come to a boil. It takes about 10 minutes for 2 lbs of shrimp, but time on stove doesn’t matter.

3. When the shrimp float, immediately take off stove and plunge into ice bath to stop the cooking process. (If shrimp don’t float but they look pink and done, go ahead and take them off.)

4. Drain well and either chill 1 hour before serving or serve immediately if eating hot.

5. Serve with extra Old Bay, cocktail sauce, garlic butter, etc.

Gratitude Chains

At IOY/OBX last fall, Kristi and Carey turned a bunch of us onto Heather Land’s I Ain’t Doin It videos which, to Land’s surprise, went viral and launched a standup comedy career. One of my favorites is Prayer Chain, where she says she’d rather slide down a razor blade into a pool of alcohol than get put into another prayer chain. I’m not quite there, but I confess I’ve also never been a fan of chain letters, prayer chains, or “share if you agree” Facebook posts. (I don’t know, maybe it’s because I don’t like being told what to do…)

I do, however, like a chain idea I recently came across on Positive Psychology News Daily in which David J. Pollay suggests a practice he says will increase our happiness: gratitude chains.

Studies have shown that gratitude is one of the most potent psychological contributors to happiness. Rita Watson talks about gratitude as both acknowledging good and bad things that happen―being mindful of present benefits―and recognizing that the sources of goodness are outside us.

Pollay takes Watson’s two-fold acknowledgement further by outlining specific practices that help us “understand the chain.” He says that if we understand the chain that contributes to the people and things we care about, we can increase our gratitude. For example, a dairy farmer knows the chain of events that led to that bowl of ice cream sitting on his table; a singer/songwriter understands the effort it took to publish that song she’s listening to on the radio. Even if the ice cream isn’t the best we’ve ever had or the song isn’t in our favorite genre, the more we know about the people and things that impact our lives, the more likely we’ll feel grateful.

MJ sometimes sends me her CaringBridge posts before she publishes, knowing that I’m a bit of a grammar nerd and she’s more of a writes-as-she-talks writer. I was writing this newsletter when she sent me her draft, and right away I put gratitude chain building into practice. I thought about the circumstances that led to our friendship, our amazing tribe of friends and colleagues old & new, and how her approach to cancer has inspired me and so many others. I felt grateful for all of it.

What about you? Do you know what went into the can of beans you just opened? How much do you understand about the work your spouse or other family member does? What chain of events might have prompted your friend to email you that chain letter?

Cranberry Sauce

Simple and delicious with just a hint of orange.

INGREDIENTS

• 1 cup water

• 1 cup sugar

• 12-oz bag fresh or frozen cranberries (3 cups)

• 1/2 teaspoon freshly grated orange zest

PREPARATION

Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool. Can be made 3 days ahead and chilled, covered. Makes about 2-1/2 cups.

Maintenance

“Whether something lasts or not has nothing to do with whether it’s made of stone or steel or wood or fabric. A house built all in wood can be a monument that lasts for hundreds of years because it seduces people to live in it, to use it and maintain it. Eternity depends on whether people are willing to take care of something. In Greece, ordinary white houses are repainted every year. Today we are often told to use materials and structures that are free of maintenance. But no building can be neglected entirely. We need constantly to renew our relationships—to the houses we live in, to our friends, to our own bodies—all the time, every day.”  ~ Werner Herzog

The beautiful old house we live in was built in 1895 and requires more maintenance than we have the time or, frankly, the inclination to maintain, and I always feel a twinge of guilt when I read something like the above passage or when I go to people’s homes where the paint is always fresh and the lawn never neglected. But I’m getting closer to accepting that I just don’t like home maintenance and would rather spend my time cooking, working, reading, hanging with friends and family, or doing yoga, all of which are other forms of maintenance and which also require constant renewal.

I remember the first time I went to Yogaville. They have silent lunches on Saturdays, where guests either watch old videos of Sri Swami Satchidananda speaking words of wisdom, or listen to one of the swamis read from his writings. A line that struck me that day and which I joked about later in the Yogaville dorm to Lisa, Carey and MJ, was, “if you want to be a friend, be friendly.” “Really?” I asked them. “That’s his sage advice?” I came up with my own words of wisdom: “if you want to be a runner, run; if you want to be a painter, paint; if you want to be a writer, write...”

That was more than 10 years ago, but for some reason, I’ve kept coming back to his words, finding them relevant, fresh and, recently, a renewed priority. Am I being friendly? Am I being kind to myself? Whom from the past am I keeping in touch with? Am I cultivating new friendships? In what ways am I continuing to maintain and renew my current and most important relationships?

How about you? What are you maintaining? What are you neglecting? Are there things you’re maintaining that could be neglected? Are you neglecting things that should be maintained?

Braised Chicken in Sun-Dried Tomato Cream

My son, Christian, LOVES my adaptation of this easy recipe from a 1997 issue of Bon Appetit Magazine. I know you’ll love it too. Serves 6.

INGREDIENTS

• 6 skinless boneless chicken breast halves

• 2 Tablespoons oil from oil-packed sun-dried tomatoes

• 6 garlic cloves, minced

• 1/3 cup white wine or vermouth

• 2/3 cup chicken broth

• 1 cup heavy cream

• 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced

• 1/2 cup fresh basil, thinly sliced

• kosher salt & pepper to taste

• 1 lb dried fettuccine or pasta of choice

PREPARATION

1. Prepare a large pot of salted water for fettuccine.

2. Sprinkle chicken with salt & pepper. Heat oil in a heavy large skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir until fragrant, Add white wine, broth, cream and tomatoes and bring to a boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to a platter. Add basil to sauce in skillet. Increase heat and boil until sauce thickens slightly, about 5 minutes.

3. While the sauce thickens, cook fettuccine to al dente and drain.

4. Season sauce to taste with salt & pepper, then transfer chicken and any juices back to skillet until chicken is heated through.

5. Serve chicken and sauce over fettuccine.

The Better Thought

~ Abraham Hicks

My son, Weston, has a simple nutrition strategy. After he eats something, he observes whether the food has left him feeling energized or depleted—both short and long term—and uses that as the basis of his diet. It doesn’t mean he doesn’t consider taste, sustainability, or convenience, but it’s an effective gauge that helps him find balance in his food choices.

I’ve recently taken that idea to other key areas of my life. Here are a few:

1. Social - Am I connecting with people that energize or deplete me? What is my effect on them?

2. Movement - How do my body and mind feel right after I’ve worked out (or not)? How about the next day? What is the cumulative effect of my movement choices?

3. Work - How does my work energize me? Is it meaningful to myself and others? Am I continuing to learn and grow?

4. Mindset - Are my current thought patterns energizing or depleting me? How are my thoughts influencing what I say and do?

#4 is, of course, the key to all of the others. Thoughts pretty much steer everything. But is it possible to choose your thoughts like you’d choose to eat an apple over a candy bar? I believe it is and have begun to use another straightforward strategy inspired by my student, Linda Menzer: when my thoughts feel depleting, I reach for the better thought. It can be as simple as acknowledging something you’re grateful for, recalling a happy memory, or temporarily tabling a situation you don’t have control over. From there, you move forward.

I’m going to be honest here. I’m not great at this. Shifting thoughts is hard - it takes awareness, acknowledgement and consistent practice. But inch by inch, I’m beginning to feel that shift in energy that ultimately defines what I do and who I am.

“Watch your thoughts; they become your words.

Watch your words; they become your actions.

Watch your actions; they become your habits.

Watch your habits; they become your character.

Watch your character; it becomes your destiny.” ~ Upanishads

Grilled Grouper with Cantaloupe-Lime Salsa

A family favorite from Bon Appetit.  Combine honeydew and cantaloupe as pictured for more color. Tastes great served with rice pilaf sugar snap peas.

INGREDIENTS

• 1 medium cantaloupe, seeded and cubed (about 2 cups)
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 Tablespoons lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon freshly ground black pepper
• 1-1/2 to 2 lbs grouper fillets or other firm whitefish
• 1 Tablespoon vegetable oil

PREPARATION

1. Prepare a charcoal or gas grill (medium-high heat) or preheat broiler.
2. Mix first 6 ingredients (melon to pepper) in a nonaluminum bowl. Season to taste with salt. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
3. Brush fish with oil and season with salt & pepper. Grill until just cooked through, about 3 minutes per side.
4. Transfer to plates and spoon salsa over. Serve immediately.

Here's to Here!

“’I had my chance.' He said it, retiring from a lifetime of wanting. 'I had my chance, and sometimes in life, there are no second chances. You look at what you have, not what you miss, and you move forward.’” ~ Jamie Ford

Last month my husband, Burke, and I went to a wedding in Danville. We’ve known the groom since he was 8 (isn’t he still??) and were happy to see a bunch of other Northern Neck friends who shared that connection. As with most weddings, the 20-somethings were front and center with their high energy and bright futures, clearly evident at the reception.

“They don’t know how good they’ve got it,” said one friend as a group of us gathered in a circle. Others nodded in agreement. The conversation reminded me of the Woody Allen movie, Midnight in Paris, which explores themes of nostalgia and modernism. I agreed that the 20-somethings had it good, but I disagreed with the implication that they were somehow better off being young. Didn’t we have it good too? Weren’t we celebrating love at a beautiful country club with a group of friends? Will we look back at this day 30 years from now and say we didn’t know how good we had it? How often do we acknowledge what’s here and now vs. looking to the past or future for something brighter?

I remember talking to my mother when I was in the throws of babies and toddlers and didn’t have a second to even take a shower. “When I get my life back,“ I sighed as I changed yet another diaper, “I’ll be able to do such and such…”  She smiled at me. “This IS your life,” she said.

The longer I practice yoga, the clearer it’s becoming that when I pay attention to here and now, joy comes from the simplest things. It comes from the pose I’m struggling with or nailing, not the one I did yesterday or might do tomorrow; it comes from the attitude with which I approach my practice and my daily tasks; it comes from the attention I give to my relationships: the peaks, the valleys, and everything in between.

How about you? Do you wax nostalgic for the good old days when music was better, life was simpler (and people still used the phrase, wax nostalgic)? Will your future be brighter once you get past ________ (fill in the blank)? How does your yoga or other spiritual practice affect your approach to here and now?

Salmon Roasted in Butter

This recipe came from my NY Times cooking app. Use less butter if you like. It's still delicious!

INGREDIENTS

• 4 Tablespoons (1/2 stick) butter
• 4 Tablespoons minced dill, parsley or chervil
• 1 salmon fillet, 1-1/2 to 2 lbs
• Kosher salt and freshly ground black pepper to taste
• Lemon wedges

PREPARATION

1. Preheat the oven to 475. Place the butter and half the herbs in a roasting pan just large enough to fit the salmon, and place it in the oven. Heat about 5 minutes, until the butter melts and the herbs begins to sizzle.
2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin doesn't lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
3. Roast 3-5 minutes longer, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little butter over each, and garnish with the remaining herbs. Serve with lemon wedges.

What Do You Expect?

Any kind of expectation creates a problem. We should accept, but not expect. Whatever comes, accept it. Whatever goes, accept it. The immediate benefit is that your mind is always peaceful. ~ Swami Satchidananda

My BFF, MJ, has a sort of shrine in her dining room that’s covered with cards, inspirational quotes and family pictures. Some of the cards are sweet, others, hilarious (you know who you are, Ginge). One of the cards is from my other BFF, Carey, in which she’d written the above quote from Satchidananda. She added that MJ was peace and that freaking out was not an option.

I was struck by the irony of a quote about expectations sitting on that shrine because the “shrine” is really a multi-tap kegerator. It was built more than a year ago by MJ’s wife, Cassie, and Cass’s brother, Chris. They built it in expectation of MJ’s upcoming brewery, That Damn Mary, which was scheduled to open last summer.

But, as many of you know, shifts happened, and along with steel tariffs that halted the shipping of her brewing equipment from China, cancer struck.

We all start our days with expectations: that our bodies and minds will be strong and healthy enough to do daily tasks, that there will be hot water in the shower, that our cars will start so we can drive to work, that family and friends will be kind and supportive, that appointments will be kept… But then that old shoulder injury flairs up, we wake up to a power outage, the car battery is dead or—hardest—our family and friends behave in ways that don’t live up to our expectations.

I read a quote the other day that said expectations were “premeditated resentments.” I thought about that in light of Satchidananda’s advice to accept rather than expect. But is it the expectations that create problems or is it our response to our own unmet expectations? What happens when the battery dies or our relationships don’t come through? Do we freak out or do we turn a kegerator into a shrine of laughter and love?

I know my answer… See you at That Damn Mary!

Caesar Salad Dressing

This is my tried-and-true Caesar salad dressing. It tastes especially good on grilled Romaine. Enjoy!

INGREDIENTS

• 1 garlic clove, minced
• 2 Tablespoons lemon juice
• 1 Tablespoon Worcestershire
• 1 teaspoon Dijon mustard
• 3 Tablespoons sour cream
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil
• ⅓ cup freshly grated Parmagiano Reggiano

In a large bowl stir together the garlic, lemon juice, Worcestershire, mustard, sour cream and pepper. Add the oil in a stream, whisking, and whisk until emulsified. Stir in the Parmegiano.

Heightening

Have you ever seen the Seinfeld episode where Kramer’s friend, Mickey, is accused of “heightening?” He’s a stand-in for a child in a soap opera and puts lifts in his shoes in order to appear taller. A fellow actor and little person angrily accuses him of inauthenticity and selling out his fellow little people.

Heightening is often the sense I get when I connect to social media. Day-to-day lives are “heightened” with pictures of peak moments: connection, endless smiles, elaborate vacations. Businesses boom, vows of love are introduced or renewed, crazy yoga poses are held for photographic eternity…  It often feels inauthentic, of somehow selling out to our less glamorous and more “authentic” day-to-day lives.

But is it inauthentic? Was Mickey really selling out by putting lifts in his shoes? How did heightening make him feel, and what did that heightened feeling project to those around him?

As a fan of positive psychology, I often use my yoga practice to embrace both challenges and feel-good moments to take whatever I’m experiencing and “heighten” it. When I’m in Navasana (boat pose), I intentionally smile. I used to hate that pose, but over the years I’ve grown to love it. When I ask my students to smile during Navasana, the energetic shift in the room is palpable. Through practice and intention, it’s become heightened.

See all the smiles? :)

Corey Stewart Hassman, our keynote speaker at the Kekoka Yoga Retreat (KYR), gave a talk about sustaining hope when “shifts hit the fan.” She said hope was a resilient, reliable, and relentless way of finding your way forward despite whatever challenges you may be facing. She listed three ingredients integral to hope: gratitude, personal fortitude and love. She didn’t use the term “heightening,” but, to me, it’s the same thing as hope. It’s about taking an authentic experience—good or bad—and intentionally heightening it: through gratitude, through agency, through lifts in your shoes, through shared experiences of peak moments… through love.

Many of our KYR yogis requested a transcript of Corey’s talk, which she generously shared and can be downloaded here. Her website will soon be up and running at cshassman.com. In the meantime, you can find her at facebook.com/whatsleftundone.blog, where she’ll notify followers when the website is live.

Chicken Quesadillas with Roasted Peppers

I’ve made this recipe three times since I adapted it a month ago from a special issue of America’s Test Kitchen magazine. I serve it with Adam’s salsa, sour cream and fresh avocado.  It’s a keeper!

INGREDIENTS

• 3 Tablespoons vegetable oil
• 1 lb boneless skinless chicken breasts, trimmed
• ½ cup low-sodium chicken broth
• Kosher salt & pepper
• 3 scallions, sliced thin
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 8 oz Monterey Jack cheese, shredded (2 cups)
• ½ cup jarred roasted red peppers, patted dry and chopped
• ¼ cup minced fresh cilantro
• 1 teaspoon Chipotle Tabasco
• 4 (10-inch) whole wheat flour tortillas
• Special Equipment: panini pan

PREPARATION

1. Pat chicken dry with paper towels and season with salt & pepper to taste. Heat 2 Tablespoons oil in a 12-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes total. Transfer chicken to cutting board and let cool slightly. Meanwhile, add chicken broth to skillet and reduce until the consistency of syrup. Using 2 forks, shred into bite-sized pieces, then mix in the deglazed broth. Wipe skillet with a paper towel.
2. Add 1 Tablespoon oil, scallions, garlic, cumin and ¼ teaspoon salt to now-empty skillet and cook over medium heat until softened, 2-3 minutes. Transfer to medium bowl; add chicken, Monterey Jack, red peppers, cilantro and Chipotle Tabasco and toss to combine.
3. Heat panini pan to medium high. Lay tortillas on counter. Spread chicken over half of each tortilla, leaving ½ inch border around the edge. Fold other half of tortilla over filling and press down edges. Spray panini pan with Pam, then cook tortillas until lightly browned and cheese has melted.
4. Slice into wedges and serve with Adams salsa, sour cream and fresh avocado.

Shifts Happen

Change is inevitable, but transformation is by conscious choice. ~ Heather Ash Amara

At the beginning of almost every class I teach, I ask you to observe your starting point: to notice what’s going on in your body, your head, your heart... From there you set an intention for your practice, begin to move, and observe breath by breath how your body and mind respond. At the end of class, I ask you to notice the changes that have occurred in your practice and then ask the larger question of what you’ll take with you off the mat, where the “real yoga” starts.

Heather Ash Amara’s above distinction between change and transformation is the essence of yoga. Shifts happen: bodies age, relationships change, children grow up. But transformation? I agree with Heather. That’s a conscious choice. That’s about taking those inevitable shifts that happen both on and off the mat and transforming them into hope and infinite possibilities.

Personal transformation can and does have global effects. As we go, so goes the world, for the world is us. ~ Marianne Williamson

As a teacher, I get to witness the transformations I see on the mat, through postural changes, increased awareness, fascial expressions and a connected energy that’s clearly evident in the room. What I’m also privileged to witness is the global shifts I observe you engaging in off the mat. To name just a few of you:

• Bob and Susan Wayland: Save the Rappahannock Coalition
• Bob Weekley: Unitarian Universalist Fellowship of the Rappahannock
• Louise Mohardt: Geriatric Support Services
• Art Gilbert: Habitat for Humanity
• Rita D’Amico: CircleUp Middle Peninsula
• Margot Angstrom: Teton Science Schools
• Davy Nichols: Tangier Island Health Center
• Kae Kindle, Christine Wiggins, Caroline Shifflett, Ally Childress, Jameson Crandall, Amy Maloney, Pamela Witthaus, Suzie Beer, the Ginge: Kekoka Yoga Retreat

If I’ve left you out, I apologize for either lack of space or that I’m simply unaware! Whether or not you’re one of my students, I would love you to shoot me an email or comment below about the good work you’re doing to transform yourself, your relationships, and your community.

Here’s to making shifts happen!

Tuna Teriyaki

A go-to effort:flavor preparation for pan seared, grilled or broiled tuna. Serves four

INGREDIENTS

• 6 Tbs. soy sauce
• 3 Tbs. firmly packed dark brown sugar
• 1 tsp. finely grated fresh ginger
• 1 medium clove garlic, finely chopped
• 1/2 tsp. Asian sesame oil
• 4 6-oz. tuna steaks, 1 inch thick
• vegetable oil
• 1/8 tsp. ground cayenne
   

PREPARATION:

Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in the sesame oil.

Heat a nonstick skillet over high heat until very hot. Brush the tuna with a little oil, season with the cayenne and sear for about 30 seconds each side for rare. Brush the tuna with the teriyaki sauce and serve. (Can also be grilled or broiled.)

The Hallway

Many of you know that my BFF, MJ, was recently diagnosed with stage 3 breast cancer. Although it has thankfully not metastasized, it’s nevertheless a fast-growing, aggressive tumor that needs to be treated with four months of heavy chemo followed by surgery and several more months of chemo + radiation. One of the first questions her oncology team asked her  was if she had a support system. As love and support are keys to healing, her resounding yes was music to their ears. If you know MJ, you know her team didn’t need to ask their second question: “How do you handle adversity?” They’d already spent several hours with her and couldn’t help but marvel at her positive spirit.

“In life when one door closes, another door always opens…but the hallways are a bitch.” ~Ronnie Kaye

MJ and I talked about her “hallway” and how during her treatment it would feel like mean kids were slamming her up against the locker and tripping her as she headed to class. She clearly knows this year is going to be a bitch, yet her mantras are “we got this,” “eye on the prize,” and “cancer fears me.”

What prize is at the other end of your hallway: your divorce, financial setback, addiction, illness…? What are the things you say or do to help you get through it? How does your yoga practice influence your ability to handle those mean kids?

(For updates on MJ’s status, please visit her CaringBridge site. And her IOY/OBX² Positivity Workshop summary has some great tips on staying positive through adversity.)

Mango & Shrimp Wraps

Another winner adapted from Epicurious! Serves 4

INGREDIENTS

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup chopped fresh basil
• 2 1/4 teaspoons salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
• 1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
• 4 (10-inch) flour tortillas
• 1 (6-oz) bunch watercress, tough stems discarded, or baby spinach

PREPARATION

1. Pulse sour cream, mayonnaise, basil, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.
2. Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
3. Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
4. Divide watercress or spinach among tortillas, arranging it across middle, then top with 1 1/4 cups shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

No Shame, No Shame

I taught a hip opening practice last month where I sat in front of the class demonstrating variations of Baddha Konasana (Bound Angle), Upavista Konasana (Seated Wide Legged Forward Bend) and Seated Pigeon (see below). When I got home, I changed out of my yoga pants and noticed a large hole high on my inner thigh, right where the thigh and the pelvis meet. Oh no! Had anyone noticed?? I was up there for, like, 15 minutes! I searched my memory for either horrified or extra smiley faces and couldn’t recall any (nor had anyone inquired afterward about a future naked yoga class), so I took a deep breath and decided I was probably safe.

Later, I thought about our societal norms around nudity and how certain body parts are considered shameful and necessary to hide. I also lamented about the extent to which body shaming is ingrained in our culture; how media images that glorify a certain ideal bring shame and self-doubt to millions of men and women. I can’t think of a single person, including myself, who looks in the mirror without seeing flaws. How about you? What do you see when you look in the mirror?

Here’s what I’d love for us to see this month: more holes. Holes in the theories and media exposure that promote unattainable ideals. Holes in how we internalize body shaming and give it power. Holes in self-doubt that might stop us from doing cool yoga poses or other great things. Let’s shoot even more holes in those theories and see right through them. (Like the hole you did or didn’t see in my pants!) 

20-Minute Tomato Sauce

Another go-to adapted from Cook's Illustrated. I usually triple the recipe and freeze what I don't need. Make sure to use best quality tomatoes! (I like San Marzano.)

INGREDIENTS

• 1 28-oz cans best quality whole tomatoes (not packed in puree or sauce)
• 2 cloves garlic
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons coarsely chopped fresh basil (about 8 leaves)
• 1 teaspoon sugar
• ½ teaspoons salt, plus more for pasta
• pinch of crushed red pepper (optional)
• 1 lb spaghetti

PREPARATION

1. Put garlic through a garlic press into a small bowl and stir in 1 teaspoon water. Heat oil and garlic in large saute pan over medium heat until fragrant but not brown, about 2 minutes.
2. If using whole tomatoes, drain and reserve liquid. Coarsley chop by hand or in a food processor. If necessary, add enough liquid to tomatoes to equal 2 cups. Add to pan and simmer until thickened slightly, about 10 minutes.  Stir in basil, sugar, and ½ teaspoon salt.
3. Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve ¾ cup cooking water; drain pasta, and transfer it back to pan. Mix in reserved cooking water and sauce; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.