Yoga Journal
Yoga Journal: “Flour Power”
Let dough rise and the mind fall quiet when you bake bread as a meditation.
by Lavinia Spalding (google+)
I was well into my 30s when I summoned the nerve to make bread for the first time, settling on challah as my inaugural loaf. I felt drawn to the braided bread, traditionally served at Jewish Shabbat dinner, partly because of its sweet flavor and spiritual significance. Also, my niece Emma makes challah occasionally, and I reasoned that if a sixth grader could do it, so could I.
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I wasn’t willing to settle for less than kismet. But chasing a romantic illusion nearly kept me from finding love. -- The night I agreed to try online dating, I told my roommate Meghan I hoped I wouldn’t meet anyone because that wasn’t the kind of story . . .
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We are at the dinner table when my young son asks, “The day after a lot of tomorrows, will we build a treehouse?” I want to scoop him in my arms, this boy so eager and fresh, so tall his forehead meets my shoulder. If I could, I would lift his body above . . .
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I still clearly remember my first meal in South Korea. I had just arrived in the country, fresh out of college and ready to begin a job teaching English. My new boss had whisked me from the airport to a barbecue restaurant, where I’d watched in panic as . . .
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The New R&R
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