Last night in class, I asked why people continued to come to class. “To see how I can expand,” “for the community,” “for the delight,” “for relaxation,” were some of the answers. Orie asked me what led me to teach. The first reason I gave (and the one that was the primary reason for entering teacher training) was that I had been so inspired by what yoga had offered me that I wanted to share it.
The second reason I gave was that teaching helps keep me disciplined about my practice. I cannot abide hypocrisy, and so, I feel compelled to try my best to practice what I teach. I do not always embody fully the teachings in my own life and practice, but I am always trying. Knowing how the teachings and practices have shifted me and witnessing how the teachings inspire my students, leads me to continue to study, to practice, to try and align better on and off the mat.
Today, with a day of stressful meetings and phone calls ahead, it will be a good day to try to live the practice.
I was not able to go to the Washington, DC event for Global Mala Day because I am scheduled to do my regular volunteer work. I did, however, include the focus of this call for a unified, intentional offering in my morning meditation and asana practice.
Do join in, remembering to celebrate yourself as part of the community however and whatever your offering. Be mindful of your body and energy as you choose a practice to be sure that the repetition of 108 will serve rather than deplete.
On the bulletin board next to the copy machine. Would I have noticed it if the machine had not needed five minutes to recover from stand-by mode?
Peace and light, E — Posted with WordPress for BlackBerry.
May you find that for which you are truly and effortlessly grateful.
I pulled no longer productive summer plants and planted lettuce, spinach, chard, and arugula. The birds have been eating my seeds, so I got seedlings at Eastern Market yesterday morning. I have planted some more seeds, but wanted back up. The grape tomato is still prolific, alone among the tomatoes. The cucumbers are completely past, making room for chard and turnips. It is time to make the last batches of pesto with the basil and parsley. Another blossom has come and not quite gone on the night-blooming cereus.
