With all of the crazy in my world right now, I feel a pronounced need to look for some balance. And strength. And focus. And flexibility. So I’ve decided to give yoga a try.
The idea of me stepping into the yoga studio is laughable. I am not the least bit athletic and I’m clumsy as all hell. I also have a constant stream of consciousness chatter going on in my head. So the notion of working week after week to get to a place of inner quiet while simultaneously moving through poses without falling flat on my arse is a lofty goal. I expect the namaste to kick my butt for a while. And that’s ok. Because with practice I will learn to focus and breathe and move.
What I didn’t expect was to find myself quietly weepy at the end of each session. After moving my body through Mountain, Warrior, Tree, Bridge, and all the other poses whose names escape me, my emotional defenses are down. And as I lay on my mat, focusing on my breathing, the tears just appear. I don’t fight them. They roll down the side of my face and into my hair, or fall onto my mat. In that moment, I relinquish control to The Universe.
And as yoga helps me to find balance, strength, focus, and flexibility in the physical world, I’ve got a hunch that it will also help me to find those same things emotionally. It may take me thousands of sun salutations and downward dogs to get there, but each one will take me one step closer.
Wish me luck. I’m definitely going to need it.
Spicy Orange Chicken
Adapted from GE Advantium Cookbook
BAH Note: To make this in a regular oven, bake at 375 degrees. Check for doneness after about 20 minutes.
- 4 to 5 (5 ounce) boneless, skinless chicken breasts (I use Perdue Perfect Portions)
- 1/2 teaspoon salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- zest and juice (approximately 1/4 cup) from 1 large orange
- 2 tablespoons brown sugar
Combine salt, paprika, allspice, and ginger and coat the chicken breasts completely. Place the spice coated chicken in an oblong baking dish and set aside.
In a small bowl or measuring cup, combine the orange juice, zest, and brown sugar. Pour the liquid over the chicken. Place the baking dish on the metal tray.
Press SpeedCook, and scroll to My Recipes, New Recipe. Set the time for 20 minutes at the following settings: U=7, L=7, M=3. Check the chicken after 15 minutes and add a bit more orange juice or some chicken broth if the liquid has reduced too much. Check for doneness after 20 minutes and continue to cook for 5 minute increments, at the same settings, if needed.
Baste the chicken with the liquid before serving.