Ashtanga is a sloooooow process

So it is taking me forever to learn supta kurmasana. I find it interesting how annoyed I can get at not “getting” the pose.

Somedays I am able to grab both hands and put my legs crossed in front of me, with the help of an instructor of course, but then other days I am not even close, no matter how hard I try.

Yesterday I asked Greg as he was helping me bend over my knees after the drop-backs, “Does the primary series ever stop hurting?” Yes, he said, then “other things” start hurting…… Read the rest

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Subtle Anatomy Workshop

Christopher, our main teacher at yogasutra, is taking a month off because he is not feeling well. That is the “oficial” word, we don’t really know what is happening.

Anyway, I found out that he was going to give a workshop on subtle body anatomy at the yoga shala on Broadway, and registered. I had wanted to take this workshop for a while but it conflicted with my schedule in the past.

I was really excited about this Friday, but yesterday I got an email saying that it has been canceled.

It is amazing how unsetling it can be to know that your own yoga teacher (at least one of them) is not doing well… not to mention that I really wanted to attend this workshop.… Read the rest

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Yogasutra opens in Philly

I heard today in the bathroom after yoga class, that there is a new location for yogasutra in Philly… great news, the target open day is May 12. Here is a link

Also today we found out semi-officially that Christopher is taking some time off as he is not feeling very well. We all signed up a card for him.

I hope he gets better and returns…
The picture is of a shrine I keep in my office surounded by plants and more plants.

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Delicious Chilli

It was meant to be. Today I prepared myself to cook a chilli, which is an amazing vegetarian recipe I learned from my friend Gloria’s husband, Stephen. He cooked it for Nina’s birthday a few weeks ago (their 6-year old).

I received confirmation from the universe that it was the right thing to do today when I actually walked into him (and his lovely 2 year old son Logan who thought that my neckless was “lord of the rings”), at the Whole Foods, and he confirmed the recipe.

I highly recommend trying this at home.

Fry in olive oil onions and garlic (hmmmm) add cummin and knor cubes, then add tomato chopped (canned is good), and then garbanzo and pinto beans (also canned is good if pressed for time), and at the last minute corn…

Enjoy!… Read the rest
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