I taught my first yoga class today. Not exactly my first class, but sort of.
My “first” classes were in teacher training to my fellow trainees, but those don’t really count.
Then I taught a restorative class a few weeks ago at the studio where I practice, and although that was a real class, it was just a few resting postures (have you ever been to a restorative yoga class? It’s awesome.) so I’m not sure that counts either.
If you eat kale, do you remember a time when you didn’t eat kale?
I sure do. Kale was totally a “No, thank you” food as a former only-iceburg-lettuce-eating lady. But then I tried kale chips sometime in 2008 or 2009, and my love for kale began. I’m fairly sure that kale chips are the gateway drug to dark leafy greens. If kale seems dark and scary to you – try it in chip form. It’s hard to say “No Thanks” when it’s warm and crispy and delicious after being baked in a little oil and salt.
You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.
-Julia Child
I got a recipe from a friend earlier this week that called for sausage and kale, among other ingredients. The only two items I had on hand were the Italian sausage and kale, but those two items sounded like the answer to my What’s For Dinner Tonight prayers.
I decided to improvise and soon heard myself shouting “Hallelujah!” as a delicious sausage and vegetable medley of kale, tomato, carrot and pepper was born unto thee:
More Mama’s Weeds
