I feel so good. I feel regroovenated – lots of intrinsic grooviness and strength has been unleashed. I’ve been hanging out all week with Gert van Leeuwan at his Critical Alignment Training at Yogadotcalm. I’ve felt so much in my body and being. I even sing and play ukulele better. This approach resonates and complements much of what I have been reading about and researching and trying to incorporate into my practice and brings it all together with such useful, teachable, profoundly beneficial therapy and awarenesses that can be taught to people. I am so grateful and astonished that you can feel internally in your body in a very precise way when you have your low back in proper alignment. You can not see your own back, so this is a very good thing. I’m reminded of the saying, when the student is ready, the teacher appears. I had only planned to do level one, but I kept coming back. I finish level 3 today. It feels like a life changing week. I don’t think that’s an exaggeration.
I will definitely write more about this later. Today, I’m going to share a rhubarb scone recipe that I made a earlier this week and again this morning to share with my fellow trainees. They are so fun to hang out with too. I am so glad to be starting at 11 am, so very kind as far as start times go. But I better get this post wrapped up.
Based on “Phantom Rhubarb Muffin” recipe from Grand Slam- More Recipes from The Best of Bridge. I made some small modifications, using half the amount of sugar, simplifying the topping and making little
lumps scones instead of muffins.
Critical Rhubarb Scones
makes 12-15 small scones
1/2 cup of sour cream or yogurt or milk
1/4 cup of melted butter or oil
1 large egg
1/3 cup brown sugar
1 1/3 cup flour
1 cup diced rhubarb
1/2 teaspoon baking soda
1/4 teaspoon salt
Blend together sour cream, melted butter, egg and brown sugar. In another bowl, stir remaining ingredients together and combine with the wet ingredients. (Or if you are lazy like me, just add rest of ingredients on top in the same bowl) You know the deal, just barely mix together. Then form uniform size lumps on a prepared baking sheet. I use a silicon mat.
The topping to sprinkle on top before baking:
About 1-2 Tablespoons of brown sugar, 1/2 tsp cinnamon, 1-2 Tablespoons of sunflower seeds or nuts
Bake at 350 for about 15-20 mins until golden.
There’s the rhubarb beside the composter.