Home at Last Farm...: So, I finally tried yoga.......

Wednesday, January 27, 2010

So, I finally tried yoga.......

and I lived to tell the tale! LOL So, now twice a week I will be stretching and twisting in a "gentle"

way.

I've thought about trying it for YEARS. I even have my own yoga mat. So, I checked out the schedule at the local YMCA and I can get my feet wet (so to speak) twice a week and it was free with my Y membership.

I have read that flexibility is the key to staying young, That sounds good to me! But there are are

other reported benefits as well. Yoga is good for improving posture and breathing. It can help reduce blood pressure. It aids in stress reduction and improving concentration.

Yoga has been practiced in some parts of the world for over 5000. You do not need expensive equipment. It's never been known to have horrible side-effects or have ugly drug interactions.

So, I guess I am taking care of a few of my New Years Resolutions all in swell foop!! Watching my budget, getting healthy and trying new things!! Ohhh! I love it when a plan comes together!

2 comments:

Michelle said...: I used to do yoga when I was pg with Kayla; really need to start up again!

Joe's not back in the U.S. yet...I'm not even sure where he is now! Hopefully Turkey, or Germany, and no more delays. But now with this weather...not sure how that will impact his flight in.; 2:07 PM
Lena said...: LOL! I remember the first Yoga session that I attended. Half way through, we were standing on our heads! Gentle art indeed!; 9:16 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.