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HEALTHY LIFESTYLES
Mountain Views-News Saturday, April 23, 2016
THE JOY OF YOGA
RIDE THE WAVE
There’s nothing
quite like the initial
wave of goodness
from a regular yoga practice. I became hooked almost
immediately. I compare it to being really thirsty from a hard
workout or a long trip. I found hydration. Yoga had some
of things I was looking for: physical challenge, meditation
and solitude. When my friend first recommended I try
yoga, she said it helped not just physically as exercise,
but it made her feel better. When I started was still trying
to “hit two birds with one stone” in efficiency, so the
exercise with some silent reflection fit the bill. Later, the
joy of the experience and natural flow began to sink in.
Who knew I would fall in love with yoga and the
journey of self mastery? I found that as I continued
with my practice, I needed the fundamentals as well
as MORE knowledge. I needed to build upon my
foundation. It was a natural progression. Formal yoga
studies seemed like the next indicated step. In a short
time, I transformed from someone who attended yoga
classes to a student of yoga. In this thread, knowledge
and deepening of studies became just as important as
the experience in practice. Real inspiration began to
sink in. My level of discipline, or tapas, began to build.
Anytime I reach a plateau in my practice (or life) I
know that more studies are required. I lean back upon
my foundation, but my growth comes from seeking
knowledge and using tapas (austerity, discipline) to stay
on course. I then incorporate the learned spiritual lessons
into my life. The internal Inspiration from this process is
deeply fulfilling. The phrase ‘don’t rest on your laurels’
comes to mind. So, if you are a student of yoga, or not yet,
I encourage you to ride the wave of fulfillment yoga has to
offer. Pick one subject or philosophy you’d like to know
more about. Read about it, find out where it’s being taught.
Also, study with a teacher who you respect. Not
just a yoga instructor, but a teacher of yoga.
See you in class!
And Namaste, my light salutes your light.
Julie’s Favorite Family Recipes
TRIPLE GINGER COOKIES
Laria Tabul “These are a real pain in the butt to make, but they are worth it. The best ginger cookies I
have ever eaten.”
Ingredients
3/4 cup butter / 1 cup packed brown sugar
1 egg / 1/4 cup molasses
2 1/4 cups all-purpose flour/ 1/2 teaspoon salt
2 teaspoons baking soda / 2 teaspoons ground ginger
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger
Directions
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses.
Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden
spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or
overnight.
Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches
apart onto ungreased cookie sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks, wax paper or
paper bags.
FOOD AND DRINK
THIS GRAPE DESERVES
SOME RESPECT
The merlot grape doesn’t get as many headlines
as the cabernet grape, even though many times
it is used in a supporting role for blends. Lately,
I have noticed an uptick in the amount of space
merlots have been given in my supermarket
aisle. They know by sales how much to stock,
that is for sure. The name “merlot” is thought
to be a diminutive of “merle”, the French name
for the blackbird. This makes me wonder if the Beatles
were singing about wine, although I am guessing the
real answer is probably related to the color of the
grape’s skin.
If you are a cabernet fan and want something
bold, but a bit more fruit forward, consider the 2012
Merlot from the Franciscan Winery in Napa Valley,
California. This merlot goes well with steak, and it’s
priced reasonably enough that you can bring it to a
backyard BBQ, which is exactly how I first discovered
this wine! As my sommelier friend Fast Eddie Morales
says, “If it is ready to buy, it is ready to drink.” Being
a 2012, you can opt to decant the wine for twenty
minutes, but in my opinion it’s ready to drink now!
The color is a deep purple; you might smell red fruit
flavors like raspberries and strawberries and a few
notes leafy vegetal notes (see below). Remember, this
reviewer doesn’t swirl his wine, I sip and look for a
taste of a long finish, and this had just that.
Each week I will give you my Dills Score, following
the scoring method of the Wine Spectator and adding
points for value to that equation. I started with a base
of 50 points and added 8 points for color, 7 points for
aroma or “nose”, 9 points for taste, 8 points for finish,
and 8 points for my overall impression.
Wine Term: I like the word “Notes” - it reminds
me of music, and can refer to aromas, flavors, or both
aromas and flavors.
2012 Merlot from the Franciscan Winery
Final Score: 90
Franciscan Merlot Retail $25
Available at Vons and other fine retailers in the $20
range
Join me this Sunday at 5 PM on Radio Station AM
830 KLAA
Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com
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