Hold me now I'm six feet from the edge and I'm thinking Maybe six feet ain't so far DOOOOWWWWNNN

Modern Dada Collage 4.10.24 Thank you to Thalia for the musing 💖

Feeling centered after some yoga 🪷

Hiked in a forest today, added 3 new birds to my life list

Dim Sum Easter Brunch 💜

mixed media collage, 3.29.24

Tonight’s dinner - pistachio pesto with pecorino, penne and peas 💚👩‍🍳🤌🏻💋

Making a birthday card for a friend’s party tomorrow

This is my favorite gentle yoga flow to get moving first thing in the mornings. It focuses on gentle movements, breath awareness, and relaxation. If you’d like to try it, remember to listen to your body and move at your own pace! 1. **Mountain Pose (Tadasana):** Stand tall with feet hip-width apart, arms by your sides, and palms facing forward. Take a few deep breaths, grounding yourself into the earth. 2. **Raised Arms Pose (Urdhva Hastasana):** Inhale as you reach your arms overhead, palms facing each other. Keep your shoulders relaxed and gaze forward or slightly upward. 3. **Forward Fold (Uttanasana):** Exhale as you hinge at the hips and fold forward, bringing your hands to the floor or resting them on your shins. Bend your knees slightly if needed to release tension in the hamstrings. 4. **Halfway Lift (Ardha Uttanasana):** Inhale, lengthen your spine forward, and bring your hands to your shins or thighs. Keep your back flat and gaze forward. 5. **Low Lunge (Anjaneyasana):** Step your right foot back into a lunge position, with your left knee stacked over your left ankle. Lower your right knee to the mat if needed. Inhale as you lift your arms overhead, reaching upward. 6. **Downward Facing Dog (Adho Mukha Svanasana):** Step your left foot back to meet your right, coming into a downward-facing dog position. Press your palms into the mat, lengthen through your spine, and pedal your feet to gently stretch the calves. 7. **Child's Pose (Balasana):** Lower your knees to the mat and sit back on your heels, extending your arms forward and resting your forehead on the mat. Take a few deep breaths here, allowing your body to relax. 8. **Cat-Cow Stretch (Marjaryasana-Bitilasana):** Come to a tabletop position on your hands and knees. Inhale as you arch your back, lifting your chest and tailbone toward the ceiling (Cow Pose). Exhale as you round your spine, tucking your chin to your chest (Cat Pose). Repeat this movement for a few rounds, syncing your breath with each movement. 9. **Seated Forward Fold (Paschimottanasana):** Sit on the mat with your legs extended forward. Inhale as you lengthen your spine, then exhale as you hinge at the hips and fold forward, reaching for your feet or shins. Keep your spine long and avoid rounding your back. 10. **Corpse Pose (Savasana):** Lie down on your back with your arms by your sides, palms facing up. Close your eyes and allow your body to completely relax. Stay here for a few minutes, focusing on your breath and letting go of any tension. Take your time moving through each pose, and feel free to modify or skip any poses that don't feel comfortable for you. Enjoy your gentle yoga practice!

Ina Garten’s Lemon Skillet chicken is one of my favorite recipes to cook: 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon Preheat the oven to 450 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Dream Karaoke Set: Baby, It’s You by Smith Silver Springs by Fleetwood Mac Fancy by Reba McEntire Levitating by Dua Lipa

“I write with light.” - André Kertész