We put so much effort into our physical practice. But often times that effort can turn into stress. I had a teacher ask this week, “Where can we put forth effort, without bringing us stress?” I asked the same of my students and immediately saw their shoulders sink an inch, while their arms still reached higher. We move our physical body to find more ease. We want to find more ease so we can sit comfortably in mediation and not notice our physical body. Any stress that we find in our movements will be doubled by the time we find ourselves in the so-called Sukhasana, “easy pose” for meditation. ’Tis not an easy pose….but regardless….
As you move through your Friday, can you find strength in your day but ease in how you handle it? What’s the end result?
And in Yoga News - lots of subbing next week! Check out my updated schedule here: SCHEDULE.
For so long Yoga has been part of my self care routine but now as it becomes a career, I’ve struggled with how to keep the same peace. To not always be mentally jotting down the teachers sequence, noting if I have liked (or not liked) how they worded something, or just wondering how I would do the same thing differently is a constant tug of war. It is a mental struggle to keep peace with myself on the mat more than ever. I know I know, I need to use my yoga. But in an effort to take it off the mat, I’ve made a concentrated effort to return to writing and baking which are two things that give me peace of mind and allow me to find a source of strength.
All of this has lead to me to Irish Soda Bread! Thank you Barefoot Contessa. I was never into Irish Soda Bread until an old co-worker turned me onto it with her homemade version. Bread-y and sweet. Accessible for breakfast, enjoyable for a mid-day snack, and, as J proved last night as I caught him chomping on a slice after his run, great after a workout. This is a great all around thing to have around, says the yoga teacher who is trying to cut down on her sugar…. If you can’t trust me, who can you trust?
This has to be one of the easiest recipes of all time. I used raisins instead of currents because that’s what was in the pantry. No orange to zest? Leave it out. Check out the original recipe here. Enjoy!
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. This is not a joke.
Dump the dough onto a well-floured board and give it a snow dusting of flour to allow it the room to be kneaded a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.