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Web Version of October E-Newsletter

ByElizabeth

Dear Friends,

Much of the conversation for the past few days has been about the weather.  Some people have talked about how much they hate the heat and how excited they are about the coming of cool weather.  Others are lamenting the passing of summer.  When it was this temperature six months ago, the same conversations arose, but mostly in reverse.  Right now, of course, it is perfectly and delightfully temperate.  Neither heating nor air conditioning is needed to have a healthy indoor environment, but because it is our nature to compare, it feels cold, just as the same temperature had us throwing open the windows and dancing for the joy of it being warm last spring.

For me, the dialogue about the weather and the observation of my own reactions to the change of season is a perfect invitation to look at how perspective influences perception. One of the benefits of a steady and ever more refined practice is that it helps us feel a sense of awe and openess in the face of whatever comes and not be swayed by our history and personal inclination, allowing us to celebrate life more deeply and spectacularly.

Upcoming opportunities to cultivate a sense of wonder (this Fall’s theme):

The fall Willow Street session is underway.  There is still time to register and drop-ins are always welcome.  Join me Saturdays in Takoma Park for Flow at 8:45am and Gentle/Therapeutics at noon.

William Penn House classes continue on Tuesday nights at 6:30pm with a wonderful and dedicated group of friends and neighbors.  All levels welcome.

More experienced yogis will have a great opportunity to expand their practice at:

Hanumanasana:  Nemesis No More, Saturday, October 16, 2010, 2:30pm-5:00pm, Willow Street Yoga Center, Takoma Park.  $35. Are there poses which make you cringe or yearn to have a break from class? One of the great fruits of yoga is “thinning the kleshas,” learning to feel aversions less powerfully and to better experience our intrinsically joyous light no matter what the world presents us. Enjoy an afternoon of exploring and delighting in a full-spectrum of standing poses, arm balances, and hip openers that might lead you to – dare we say it – a greater appreciation, if not downright enjoyment, of hanumanasana and will definitely bring you a delighted gratitude for vipariti karani (legs up the wall). For students Level I/II and up.  To register on-line, please visit www.willowstreetyoga.com or just drop in on the day of the workshop.

Will you be in town for Thanksgiving?  Want to share the love and gratitude?  It’s the:

Eighth Annual Thanksgiving Day All-Levels Yoga Fundraiser for Oxfam. Thursday, November 25, 2010, 10-11:30am.  $25. On Thanksgiving Day, join me at Willow Street Yoga Center, Takoma Park, for an all-levels fundraising class to benefit Oxfam.  Stretch your body and embrace your own generous spirit as we give thanks for our families, friends, and bounty.  Friends, family, and out-of-town guests of all levels of yoga experience, including first-timers, are welcome. To register on-line, please visit www.willowstreetyoga.com or just drop in on the day of the workshop.

I’ve been getting lots of positive feedback about the updated subscription feature for the blog.  Give it a try, by clicking here and entering your information,  if you haven’t already and make it even easier to join the discussion.

Look forward to seeing you soon.

Peace and light,

Elizabeth

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    Food, family, friends, life (and leftovers)

    ByElizabeth

    Yesterday I celebrated the bounty of Thanksgiving with my friend Pat and her children, which was just delightful.  The food was bounteous and delicious, but not to the point of groaning excess.  While I was at the yoga fundraiser in Takoma Park, Pat and the children were cooking.

    Jonathan, who is eight, made the cranberry sauce.  Being the superb cook that she is, Pat said it’s just the recipe on the back of the bag (one bag cranberries, one cup sugar, one cup water, cook until the cranberries are split and liquid starts to gel), except that she replaced the water with apple juice, replaced the sugar with brown sugar and halved the amount, added currents (nice touch), and then put in orange rind, cinnamon, all spice, cloves, and powdered ginger.  Only a true cook would think that is just the recipe on the back of the bag, but I know what she means.  As long as the proportions are right you can vary anything to taste.  The addition of the dried fruits and spices were just right for the latin-influenced cooking of the rest of the meal.

    Rebecca made the mashed potatoes, which we had because she wanted them.  They are amazing, they are miraculous, she claimed, mashed potatoes.  All you do is mash them and then they are amazing.  Ordinary potatoes completely transformed, just by mashing them.  Rebecca also offered grace, giving thanks for “food, family, friends, and just for being alive.”  Simply said from the heart; no more needed to be said.

    I was sent home with the leftover vegetarian rice and peas, which Pat had specially prepared for me to honor my preference to eat vegetarian.  As is traditional in her family, I brought home the leftovers with the understanding that when I returned the container, it would have within it a food offering in return.

    Pat did cook a turkey as part of the meal.  When we were cleaning up (I was carving the rest of the turkey to store for future meals), I asked Pat whether she would be making stock with the turkey bones, so I would know the best way of carving.  She said she did not have time, so though I am mostly vegetarian, I took the bones to make stock.  I had, then, the leftovers one would never have if you’ve long since stopped roasting birds, and Pat felt more content knowing that we would be using all of the bird that fed us.

    Today, when I am home cleaning and cooking and enjoying a precious vacation day, I will make turkey stock.  With the blessing of these particular leftovers, I can make what would be traditional to a Thanksgiving meal that I would have cooked:  roast winter squash and stuffing (using the turkey stock, the remains of a loaf of bread I baked last week, dried mushroom, and celery).  My delicious meal of stuffed roasted squash, will be enhanced by the lingering (not leftover) energy of the friends with whom I shared a delightful meal and the knowledge (that by minimizing what goes uneaten) that we are eating in a more sustainable manner) [yes, it’s all about balance; my vegan friends would no doubt be compelled to remind me that eating vegan would have been more sustainable].

    Many thanks to Pat and her family for welcoming me and for sharing.

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    “I just like art.”

    ByElizabeth

    I love the Vogels’ story. It is wonderful to witness such an exquisite balance of passion and moderate living. Sometimes there is not much of a why for a thing. “I just like art,” Mr. Vogel said in 1992. “I don’t know why I like art. I don’t know why I like nature. I don’t know why I like animals. I don’t even know why I like myself.”

    You may need to cut and paste this link into your browser to see the story:

    http://www.washingtonpost.com/local/obituaries/herbert-vogel-unlikely-ar
    t-collector-and-benefactor-of-national-gallery-dies-at-89/2012/07/22/gJQ
    ANqOf2W_story_2.html

    Think of things/activities you like or which inspire you to passion. Can you really identify why you have come to have and develop certain likes or passions among multiple things all worthy of passion (as distinguished from providing after-the-fact explanations of why such things are worthy of your passionate attention and devotion of time and energy–for example, yoga)?

    Peace and light, E — Posted with WordPress for BlackBerry.

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