Yoga Garden

Test Post

I LOVE this time of year. I had my first days of planting and I gotta say it makes my heart sing to get to work with so much color after the dark days of winter. It’s almost ridiculous how easy it is to find inspiration to start something new or something you’ve always wanted to do but didn’t feel you had the time, creativity, etc…Now the lilacs are blooming. So we get to add perfume into the mix as well. Sweet.

I’ve recently fallen in love with these beautiful, bright and colorful bracelets from the talented ladies, Jen and Emily, of dullDiamond. I love the earthy mix of materials they use, glass, leather, metal, bone, wood. The result is so simple and pretty and kinda punk rock at the same time. You’re gonna want one. And cats like them too.

I can’t believe it’s been 6 months since YOGA GARDEN opened. I added some new plants to the hanging garden and snapped a few photos. I was really hit by how much the studio has grown when I looked at the pics. I love being there so much. It’s really starting to feel like home.

OK – So we are having fun posting and talking about delicious homemade beverages, I few of you asked me to post my Kombucha recipe so here goes…

Scoby, mushroom, mother – whatever you want to call the live culture
12 cups of water
1 1/2 cups sugar (I actually use sucanat)
4 black tea bags
ginger root

Add water and sugar together in a pot and bring to a boil. Reduce heat to a simmer and add chunks of ginger root and simmer for 15 min. Turn off heat and add tea bags. After 4-5 min. remove tea bags but leave ginger chunks. Now – here’s the really important part you have to let the tea cool down to room temperature. Once the tea has cooled you can add it to a large class container with the live culture (if you add it together while its still too warm you will kill the culture). take a hand towel, or any kind of thinner kitchen towel, cover and seal with a rubber band. Place in a cool, dry area of your kitchen. How long you let it ferment is up to you…I usually leave mine for about a week. Less time fermenting = more sugary taste, more time = a more vinegary taste.

You can also eat the ginger chunks as a treat.

When you are ready to serve add a slice of lemon and Enjoy!

Last summer it was kombucha. Add a little ginger and lemon and I was good to go. Until now. I recently discovered Turmeric Tea. I love that I can make a delicious homemade beverage and take it with me where ever I go…

***

in time of daffodils(who know
the goal of living is to grow)
forgetting why,remember how

in time of lilacs who proclaim
the aim of waking is to dream,
remember so(forgetting seem)

in time of roses(who amaze
our now and here with paradise)
forgetting if,remember yes

in time of all sweet things beyond
whatever mind may comprehend,
remember seek(forgetting find)

and in a mystery to be
(when time from time shall set us free)
forgetting me,remember me

e e cummings

Oh, how I love NYC. We got to stay in our own huge, beautiful, classic artist loft in Williamsburg w Paul’s sis Elizabeth. Here are a few scenes from our favorite haunts – The Roebling Tea Room (isn’t that wallpaper pretty?), Pete’s candy store and pics of the city itself.