#51 Face plants hurt

I knew it was going to end badly.

On this particular night I had already been practicing for a good hour when it happened. I pushed myself into the relm of the unknown, asking my body to do something it had never done before. What was I expecting, a miracle? Rarely does the first attempt at a new pose go well but I thought, "Why not, I'm going for it!" This was going to end badly.

BOOM.

Face plant into the shag carpet. I checked my nose. Seemed straight. No blood gushing out...yet. The first thing that came to mind: I KNEW that was going to happen. The second thing: I can't afford a nose job with my salary.

My other half must have thought we were under some military attack the way the upper floor shook from a 135-pound body crashing to the floor. This is it, head to the basement! Hope the emergency reserves get us through.

Lesson learned: If you think it's going to end badly, it probably will. Save your face; try a new pose another night.

Share your humbling yoga practice stories below. I'd love to hear them. Better yet: if you have pictures of the aftermath, share those too. (I once made a hole in the drywall. No pictures to prove it though.)

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#50 Pinot Blanc grapes are mutants.

Did you know the white wine grape Pinot Blanc is actually a mutation of the Pinot Noir variety? I didn't until this past weekend when I was told this nerdy wine fact while leading a yoga and fitness retreat. I've always loved a good Pinot Blanc and now I know why: they're made from something special.

I also discovered my new favorite bottle, a 2008 Vineyards Reserve Pinot Blanc by St. Hubertus Estate Vineyard in the Okanakan (see photo on the left). Crisp, fruity, and aromatic.

And so continues my education into wine.

Now time to go do more research, practical studies of course.

What's your favorite wine and why?

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#49 Salmon should be slow cooked

I just returned from co-hosting a weekend-long yoga and fitness retreat for a great group of women. The retreat was a custom designed to give some much needed R & R for the normally busy and over-worked corporate group. Without a doubt the menu and food served at the retreat stole the show all thanks to the wonderfully talented Mish Lee Hobbs, our Red Seal Chef extraordinaire. My know-how of food preparation and wine tasting skills improved ten-fold after the weekend. The photo on the right is a picture of the actual dish served. Yummm.

Greatest lesson-learned: slow cooked salmon is a little piece of heaven. Here's the recipe of the dish Mish preparred for the group one evening. Try it out yourself and let me know what you think. I'm guessing you're going to enjoy it as much as we did.

Slow Cooked Salmon with Red Wine Butter

Yield: 4 servings

1c. Red wine

2 Shallots (1 diced fine and 1 rough chopped)

8T. Butter (6T soft and 2T diced)

2T. Finely chopped parsley

1T. Julienne parsley

3 Leeks (discard dark green parts, wash and julienne)

1/2T Marjoram

1/2T Thyme

1t. Crushed fennel seed

1/3c. Dry Vermouth

2c. Heavy Cream

1T Fresh Lemon Juice

4 Salmon Fillets (Skinless)

3T Olive oil

1 Clove garlic, diced fine

Salt and Pepper

Method:

1. Combine wine and rough chopped shallots in a small sauce pan, bring to a boil and reduce liquid until 1 T. remains. Strain and discard shallots. Once the wine is cooled add soft butter, fine diced parsley and season with salt and pepper. Place butter mixture on a piece of saran wrap and roll into a log. Refrigerate.

2. Heat remaining butter in a medium sauce pan and add leeks, marjoram, thyme, fennel and salt. Cook for 2 minutes until leeks are wilted. Add vermouth and cook on medium heat for 8 minutes. Add cream and lemon juice and simmer for 25 minutes. Adjust seasonings and keep warm.

3. Heat oven to 275F. Combine fine shallots, oil and garlic and rub onto salmon filets and season with salt and pepper. Place fish on a baking sheet lined with tin foil. Roast in oven for 12 minutes to reach medium rare. Cut butter into 4 equal pieces and place on fish, let cook in oven 3 minutes more. Divide leeks into 4 plates or shallow bowls and top with fish and garnish with julienne parsley.

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