I’m sure it will come as no surprise to you, but I am not
particularly religious. It might have something to do with my confused
upbringing. Is Jesus the messiah or just a really nice Jewish kid?
It’s not that I don’t believe in God or something bigger than
me, I am just more spiritual than religious. I believe in being good and in karma.
And yoga. I took a yoga class in college and got a D. Yes, I
almost failed yoga class.
But only because the teacher was a witch who made the asthmatic
girl practice crazy breathing exercises. That and the class was at eight in the
morning my senior year. Why I thought I was going to go is way beyond me.
But when my friend Jeanelle started working at a yoga studio
when we lived together, I got really into it.
Now I have a yoga studio that I love and go to three to five
time a week during lunch.
This week was week two in a seven week class series on the
different chakras. Let me just say all I know about chakras is that they are a
little bit over my spiritual head and that the first chakra is the root chakra.
Ya, that’s about all I got. Today I learned about the second
chakra. The name of which I cannot remember.
I do remember him telling us that it was the key to
creativity. And while I don’t feel particularly creative, I have been humming
all afternoon and am feeling MUCH better than yesterday.
I’m going to go ahead and say it’s the chakras so my yoga
teacher feels good, but I think it might be more about the fact that I’m going
to the hockey game tonight.
Stretch out your chakras and then get in the kitchen and get
cooking. Here’s something to get your juices flowing.
You will need…
2 tablespoons butter
1 small shallot, minced
1 ½ pound small white mushrooms, halved
1 teaspoon minced fresh thyme
¼ cup dry red wine
Salt and pepper to taste
Start by melting the butter in a medium sized skillet over
medium low heat.
When the butter is melted, add in the shallot and cook,
stirring until it is soft. About 5 minutes.
Add in the mushrooms and season with salt and pepper.
Cook, covered until the mushrooms start to release their
liquid. About 5 minutes.
Remove the cover and raise the heat to high.
Cook the mushrooms, stirring occasionally until the liquid evaporates
and the mushrooms are brown. About 5 minutes.
Add in the thyme and wine.
Cook down until the liquid is almost completely evaporated.
Serve hot.
Namaste
Angela
Red Wine and Thyme Mushrooms
2 tablespoons butter
1 small shallot, minced
1 ½ pound small white mushrooms, halved
1 teaspoon minced fresh thyme
¼ cup dry red wine
Salt and pepper to taste
Start by melting the butter in a medium sized skillet over medium low heat.
When the butter is melted, add in the shallot and cook, stirring until it is soft. About 5 minutes.
Add in the mushrooms and season with salt and pepper.
Cook, covered until the mushrooms start to release their liquid. About 5 minutes.
Remove the cover and raise the heat to high.
Cook the mushrooms, stirring occasionally until the liquid evaporates and the mushrooms are brown.
About 5 minutes.
Add in the thyme and wine.
Cook down until the liquid is almost completely evaporated.
Serve hot.
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