Tittibhasana

Tittibhasana is a challenging asana, requiring an ability to simultaneously expand and contract. The inner thighs and hamstrings need to be open and supple, while the abdominals, hip flexors, and serratus anterior (responsible for spreading the shoulder blades apart) all need to be on call and ready to act. This pose gives us an opportunity to practice the balance between two opposing forces, teaching us that when we connect to our center, we gain the stability to fly off into boundless space.

Component Parts:

inner thighs

hamstrings

abdominals

spine

Actions:

protraction of scapulae

flexion of spine/hips

adduction of thighs (squeezing thighs into shoulders)

extension of leg at knee

Prep Poses:

Supine Knee Extensions - hold block behind thigh, press thigh forward into block and extend heel to ceiling to straighten knee

Supta Padangusthasana 1 + 2

Urdhva Prasarita Padasana

Cat pose into Chaturangasana

Garudasana arms

Downdog into Updog 3x - block between ankles, roll over toes

Downdog knee-to-nose, Downdog knee-to-outer arm

Parsvakonasana variation - hand on block inside foot, press knee/shoulder together

Standing vinyasa - Prasarita Padottanasana (concave spine) into Parsvottanasana into Lunge variation - both hands inside foot, press knee/shoulder together, lower back knee, option to lower forearms to blocks/floor. Repeat other side.

Malasana

Rolling Vinyasa (cover mat with blanket) - Tadasana, Urdhva Hastasana, Utkatasana, Malasana (arms reaching forward/inside thighs), roll on spine into Halasana (arms above head), roll up into Navasana, roll back into Halasana (arms above head), roll up into Utkatasana, Urdhva Hastasana, Tadasana

Marichyasana A

Baddha Konasana

Upavistha Konasana

Happy Baby + Half Happy Baby

Contraindications:

Wrist, shoulder, hamstring, or groin injuries. Sciatica or spinal herniations.

Props:

Blocks under hands for tight groins/upper back.

Stand in Tadasana with feet slightly wider than outer hip-width apart. Hinge at the hips, coming into Uttanasana. Weave the right hand through both legs and place it on the back of the right calf. It's helpful to create the shape of a "V" with your hand by separating the thumb and index finger. Use this hand position to press forward into the calf, leveraging the right shoulder behind the right thigh. Repeat with the left hand. Breathe well, using your exhales to continue shimmying your shoulders more and more behind your knees.

Strongly hug your shoulders with your thighs, allowing you to release your hands from your calves. Place your hands on the floor (or blocks) behind your feet. Slowly begin to shift the weight into your hands and "sit" on your arms. Push your hands into the floor and draw your abdomen in and up. Walk the feet towards one another and cross one ankle over the other. Continue to broaden your upper back as you simultaneously spread your collar bones. Pull the feet against each other and continue squeezing your thighs strongly into your arms. This is Bhujapidasana.

Concentrate on the feeling you had in the preparatory pose where you held the block behind your thigh, resisting yourself as you extended your heel up towards the ceiling. From Bhujapidasana, press your thighs down into your arms, as if they were the blocks, and extend your heels forward, straightening your knees. Hold for a few breaths and observe the play between drawing in towards yourself while expanding your chest and legs.

To release the body after the pose, try these counter postures:

Padahastasana

Gomukasana

Restorative Bridge

Supta Baddha Konasana

California Style

I just got back from an amazing vacation in California, where my beloved and I spent a leisurely week driving down the coast (from San Fran to San Diego)! Highlights of the trip included a motorcycle ride through Sonoma, breathtaking views on Highway 1, and an amazing birthday dinner at Chez Panisse. The change of scenery and the laid-back, sunny vibe did my soul a world of good.

What I didn't expect was to be so totally smitten with California's effortless style. Relaxed, bright, and full of texture, everything felt fresh and of-the-moment. I came back East craving a complete overhaul of my home. Thankfully, small details can create major change and so I've pinpointed some of the style elements I fell in love with on my trip.

Black and Gold

This is a picture of the lobby at the Sheraton in Santa Monica. I loved everything about the decor.

Back in NYC, I found these black and gold lamps at ABC Carpet & Home. They're also hanging at J.Crew on 5th Avenue.

The base of this lamp from Restoration Hardware is made of mercury glass, but the lampshade's gold inlay casts a warm glow and creates the illusion of antique brass.

Succulents

There were succulent gardens everywhere, both wild and tame. They would look beautiful inside an apartment.

Natural Wood

The boardwalk at Pebble Beach.

I saw tons of wine barrel chandeliers on my trip. I love the modern feel of the one below from ABC Carpet & Home. You can find more traditional versions at Restoration Hardware. John Derian sells antique ones that will make you weak in the knees.

A stack of wooden cutting boards at ABC.

Texture

Artwork looks striking against the dark linen wallpaper. The textured fabric adds warmth and dimension to a room.

White-on-White

I saw tons of art displayed in white mat/white frame. This giant collection of black and white prints looks great against the seagrass wallpaper. You can find white-on-white framing at Pottery Barn, West Elm, etc. This is definitely the easiest and cheapest way to update the look of your decor.

Lacquer

Lacquer is probably one of my favorite design elements because it instantly updates a more traditional home. The glossy texture covered everything, from furniture to accessories. I bought the white tray from West Elm to store my jewelry. The ceramic bowls with gold inlay are from one of my favorite NYC stores, Ochre.

Butternut Squash Risotto

Today was sublime...the kind of sublime that can only be appreciated when juxtaposed with what feels like months (and months) of non-stop work. My gratitude arrived the moment I woke up and stared at my alarm clock. 10am! The sun was shining and that crisp Fall air put a pep in my step. I had the entire day to myself—no work, no obligations—and I felt relieved to have this precious time to refill my well.

I spent the afternoon in my kitchen, experimenting and channeling my energy and inspiration from the autumn weather into something I hoped would taste as good as I felt. Craving a good, earthy dish expressive of the season, I decided to make butternut squash risotto. It's still light, like the weather, but introduces the heartier tastes of Fall.

Everyone needs to know how to make risotto. I know...you're scared, but you need to roll up your sleeves and try. You must, otherwise you're going to miss out on this killer recipe (and succumb to your limited beliefs about your abilities in the kitchen). I'm not sure which is worse.

The key to risotto is practice, patience, and faith. You need to get used to the feel of risotto—its nuances, personality, and texture—and so you should commit to making it often. The beauty of risotto is that is has hundreds of incarnations and so you can change the stock and the accessory ingredients to reflect your tastes. Patience is a virtue; it's about 30 minutes of non-stop action start to finish. Faith comes in towards the end, right at the point when you're convinced it's never going to come together and that you should quit while you're ahead. That's when you have to keep moving forward. It's just like in yoga: when you come up against a challenge, do more of the right thing.

The foundation of risotto is actually pretty simple. It's important to have all of your mise en place prepared because once you begin, you can't stop. Cut one butternut squash into 1-inch cubes and toss with olive oil, salt, and pepper. Roast in a 400 degree oven for 30-40 minutes. Finely chop one shallot. Pour 7 cups of stock (your choice: chicken or vegetable) into a pot and bring to a gentle boil.

Melt 2 T of butter in a large pot or Dutch oven (note: put "le Crueset" on your holiday wish list) and sauté the shallots plus 5-10 bay leaves. Add salt and pepper. Once the shallots are translucent, add 1 1/2 cups of Arborio rice and toss for 3-5 minutes. This is the moment when the rice takes on the flavors in the pot, so as you begin to experiment with risotto, you can add different herbs and spices at this point in the process. (Note: saffron would also work well with the butternut squash.)

Now we need to seal in the flavors. Add 1/2 cup of Prosecco and stir until all of the liquid is absorbed. You can also use white wine, but my Italian friend, Pietro, taught me how to make risotto using Prosecco and I think it adds a subtle sweetness, creating a lighter dish.

The rest is history. Add between 1/2 - 1 cup of the hot stock at a time, stirring constantly until all of the broth is absorbed. You will most likely end of using about 5 of the initial 7 cups of stock, but it's always good to have extra liquid available, just in case things don't quite turn out as planned. Taste the risotto as you go, testing the flavor and checking to see where you are in the cooking process. You want the rice to be cooked through but still al dente. The risotto will start coming together gradually, but by the last ladle of stock you will see the signature, creamy texture of a risotto dish. Take one last taste and season accordingly with salt and pepper.

Add the roasted butternut squash and a heaping pile of parmesan cheese (how much, exactly, is up to you). I used vegetable stock today, but it would also taste divine with chicken stock and maybe some sauteed pancetta.

My final thoughts regarding your adventure in risotto are to draw on your experiences from the yoga mat. It's like coming up into a handstand: don't just sit there, strategizing the pose and psyching yourself out. You've gotta kick, dammit. You'll have as much fun with your failures as you will with your triumphs, so crack open a bottle of Prosecco and start cooking!

Homemade Cards

These homemade cards are a great alternative to the expensive options at many stores. I love sifting through vintage photographs at flea markets where you can find sweet, unique, and sometimes hilarious snapshots that make perfect cards for any occasion.

This one is priceless...

I buy blank paper stock and photo corners at Paper Presentation. They make hundreds of different colors, sizes, and shapes.

Tie a stack of homemade cards with a ribbon and you have a beautiful, thoughtful gift.

My Beloved Egg and Cheese

Someone just recently asked me to name my favorite food of all time. That's a big question. At first I felt a surprising amount of pressure to come up with something impressive—something that would wow their pants off—but then, after I took a step back, I realized that my favorite food is actually quite humble in nature. My heart is eternally devoted to the egg and cheese sandwich. I could eat it for breakfast, lunch, and dinner. It would be my last meal. One might say I'm a connoisseur.

One of my favorite incarnations of the classic egg and cheese sandwich is this Italian-inspired slice of perfection. It's a great meal for brunch or a simple dinner. It couldn't be simpler to make: delicately poached eggs served over garlic-smeared bread smothered in marina sauce and topped with parmesan cheese and fresh parsley. Need I say more? It is beyond divine, good for the soul, and exactly what you should make when you need to smile from somewhere deep inside.

Recipe inspired by Giada DeLaurentiis

Strawberry Shortcake

Today's the perfect day to enjoy a classic American dessert (and one of my all-time favorites): Strawberry Shortcake! I love this recipe because it's quick and easy to make. Chances are you already have all of the ingredients in your kitchen.

As with any baking endeavor, it's helpful to get organized. First things first: place one stick of unsalted butter into the freezer about a half hour before you're ready to start. Make sure your kitchen counters are clean (to roll out the dough) or if you're short on counter space, place a sheet of floured parchment paper over a large cutting board. Clean and cut the strawberries, to which I highly recommend you add a tiny bit of crushed black pepper and a few teaspoons of balsamic vinegar. Trust me.

Now we're ready to start! Mix 2 cups plus 2 T flour, 1/2 t salt, 1 T baking powder, and 3 T sugar in a food processor. Cut your frozen butter into small cubes and add to the flour mixture, pulsing until the butter is the size of peas. It's important that you can still see chunks of butter in the dough because when the ice cold butter hits the hot oven the water content from the butter will quickly evaporate, creating a flaky and scrumptious shortcake. If you don't have a food processor, you can grate the frozen butter into the flour mixture and use your hands to mix everything together.

In a small bowl, whisk 1 egg into a 1/2 cup light cream. (I didn't have any "light" cream, so I just mixed heavy cream with the 2% milk I had in the fridge ... et voilà, light cream!) Add the creamy egg mixture to the food processor, little by little, until the dough comes together. Turn out the dough onto your lightly floured counter (or cutting board) and press into a flat ball with your hands. Be careful not to overwork the dough; it's not a pizza. Lightly flour your rolling pin and roll out the dough until it's about a 1/2 inch thick. Use the rim of a drinking glass to cut out your shortcakes and then transfer them to a cookie sheet. Place them in the fridge for 15-20 minutes to allow the dough to chill after having been worked and heated by your hands. I've never regarded the timeframe as an exact science, and I usually take them out of the fridge when I start getting impatient. This method seems to work for me!

While your shortcakes are chilling, preheat your oven to 425 degrees. Right before you're ready to put them in the oven, brush a little whisked egg white over the shortcakes and sprinkle with sugar, giving them a sparkly crust. Bake for 15 minutes, or until they're lightly golden. Allow to cool on a wire rack.

To serve, slice the shortcakes lengthwise and place a spoonful of strawberries onto the bottom half. Add a healthy (read generous) dollop of whipped cream and place the "lid" on top, creating a strawberry shortcake sandwich. The results are over-the-moon delicious. You will want to put on your bathing suit and dive in. Happy Fourth of July!

Recipe courtesy of Nigella Lawson.

Bucks County Weekend

Bucks County is one of my favorite places to visit when I need to just get away. Besides being the home of my beloved Hamilton's Grill Room (and only an hour from Manhattan), Bucks County has tons of shops, activities, and scenic beauty to brighten your heart for the weekend.

The Woolverton Inn is our home away from home. Carolyn and Bob are the doting innkeepers of this gorgeous estate in Stockton, New Jersey. The rooms are so cozy and the surrounding countryside invites a much-needed exhale from city life. We stay in the Garden Cottage, where pets are allowed. Ellie loves the accommodations.

Also in Stockton is Phillips' Fine Wines, an experience in and of itself. The owner, Dick Phillips, is the most delightful man; he gave us a tour of the store, which feels more like a wine library with its tiny rooms and hidden hallways. My eyes lit up when he told us stories about Julia Child and her frequent visits to Phillips' when Dick was a kid (Julia and her beloved, Paul, were married in Stockton). Perhaps she came here to buy those "full-bodied young red wine[s]" with which she would make her famous Boeuf Bourgingnon ...

Right next store to Phillips' is the Stockton Farmers' Market, home to local vendors selling everything from fresh produce to specialty products. Open only on the weekends, the market is a feast for the eyes (and the stomach)!

Nearby in Lambertville I found a great housewares shop called Zinc Home and Garden (74 Bridge Street). The modern farmhouse style was right up my alley! You'll find an amazing collection of industrial and vintage pieces displayed with an inspiring dose of creativity.

When you're done with your shopping I highly recommend a walk along the Delaware River—the perfect Sunday morning activity before heading home—where you can take in the views and connect with things exactly as they are.

Perhaps the greatest part of any weekend adventure is the fact that you can arrive without an agenda. Billy and I love the aimless wandering and the process of making a new place our own. In New York I often find it hard to separate myself from the rhythm of the city, whereas in a foreign town I can be immersed in a new place and yet remain present in my own experience. After a weekend in Bucks County I feel relaxed and completely reconnected. I hope you find the same!