Tuesday, May 19, 2015

Catching up


Well, it’s been a while!  To say life has been busy would be an understatement but also an excuse, so I’m going to skip over all of the mundane and get to the good stuff. Since I last wrote we’ve had two more yoga teacher trainings.  Sharing our practicum has certainly been a highlight of the program.  Each teacher’s personality and interest has been highlighted in their 45 minutes lesson.  I have thoroughly enjoyed each one and would love to take their classes outside of this program if they decide to offer them on a more regular basis.  One more weekend to go and I will be a 200 hr certificated yoga instructor. 

Meanwhile, I’ve been teaching the 6am Yoga on the Run class on Mondays and
I’ve also taught another kids class and one more is scheduled for next weekend. A very sweet class of 4-8 year olds hopping on lily pads and wagging their tails in down dog! 

Last weekend, we saw my very talented sister in law in Sweeny Todd.  I don’t understand how she can sing flawlessly, look absolutely gorgeous, and hold a quivering tear in her eye all in the same moment.  She is an outstanding actress, talented vocalist, and an awesome human being. My mom came along to enjoy the show, it was Mother’s Day weekend after all. We enjoyed great food and good wine before the barber of Fleet Street slashed everyone to smithereens.  Joyce also met James Dean on the way to the Ladies’ Room, so you know she was happy!



In related news, I finally got out to see one of Greg’s shows.  Attending the late night gigs has not been so possibly with my other activities lately.  Lucky for me they played an early evening Sunday night show.  While I was reluctant to attend the first show at this self-proclaimed rustic dive bar, there ended up being a really fun appreciative crowd at the Continental in Glendora.  Don’t let the moose antlers and the damask curtains shrouding the stage frighten you, with the time warp slash perhaps-the-mob-boss-is- offing-an-unfortunate-soul-in-the-backroom ambience; it somehow manages to be a fun place.  The house wine is decent and a steal at under $4 a glass.  Local ladies aren’t afraid to dance and the bar is inclined to cheer.  Check out a sample of the band’s performance, they rock! 

https://youtu.be/3rGL9pnxKEM

On the home front the garden is weeded, fully planted, and tons of seeds are happily sprouting because we’ve had some very welcome but unusual for this time of year rain.  I am loving this cool, cloudy, damp weather in mid-May.  In So Cal, it can be really hot at this time already.  So I am racking up lots of time in the garden and tons of runs. 

This weekend’s seven miler was easy on the legs but rough on the lungs for some reason.  Perhaps allergies are rearing their ugly heads, but my last two long runs have left me winded.  Perhaps it is the cooler weather and the higher humidity or the obvious; I’m just tired out from a long year of teaching.  Only four weeks of school-teacher life left then I can write more regularly.  Hoping that the cool weather will hang around in June so I can indulge in tons of Claremont trail runs before heading off to a totally different climate in July.  We will be off to Hawaii again this summer.  Then I’ll have a whole lot more to write about!

Meanwhile tide yourself over this oldie but goodie recipe that I prepared because the weather has been cool and I’ve been craving extra calories.  This time I studded the cheesecake with chocolate chips after it was slightly cooled because I was in need of a little dark chocolate but fresh fruit works beautifully, as well.  Remember even during our busiest times (or rather especially during the busiest times) one of the best remedies for stress is to spoil yourself a little, or if you are really busy and stressed, spoil yourself
a lot!   



Gluten-free Cheesecake

Filling
1 (8oz) pkg soft cream cheese
1/3 cup granulated sugar  (I’ll try coconut sugar next time)
1 egg
1 tbsp coconut flour
1 tsp vanilla

Crust
3/4 cup almond meal
4 tbsp butter
2 tbsp powdered sugar
1 tbsp coconut flour


To make the crust, stir together the almond meal, coconut flour and the powdered sugar.  Mix in the melted butter.  Press into the bottom and ½ inch up the sides of  the small spring form pan.  Bake at 350 for 5 min. 


Heat oven to 425.  In a medium sized bowl combine the cream cheese, granulated sugar, egg, coconut flour and vanilla.  Using and electric hand mixer, blend until smooth.  Spoon the mixture on to the crust an smooth the top with a rubber spatula.  Bake at 425 for 5 minutes, then lower the oven temp to 250 and bake for 25 minutes.  Cool at room temperature for 15 minutes and run a rubber spatula along the sides, then remove the rim.


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