LETTING GO
Dharma is out of town. His 12PM Level IV classes have been taught by one of his students. Yesterday he gave me two gentle suggestions, and next thing I knew I was standing up from and dropping into backbend like it was nothing -- for the first time since July.
I think that the pink carpet (not a euphemism) has something to do with it.
I also think it's the safe environment....
The fact that it didn't matter whether I did it or not....
That the other students' energy was very encouraging.....
Plus all of the other work we've been doing.
What were the suggestions? You can't leave us in suspense like this. PS Good for you!
ReplyDeleteThat will cost you $6k to find out.
ReplyDeleteI mean come on, Caca is paying big $bones for this training.
ReplyDeleteEverybody expects something for nothing, and we all know they won't regard any advice they get for free with much regard to begin with.
ReplyDeleteThis is simple human psychology.
maybe something like "don't think" or "just let go?" those seem to work. anyhow, drop backs aren't everything, although i am happy for your recent success. sounds like this intensive is just what you needed. you sound happier than ever.
ReplyDeleteChicago hot dog restaurateur gets 1st foie gras citation.
ReplyDeleteCHICAGO - Nearly six months after the City Council banned the sale of foie gras, the Chicago Health Department has issued its first citation for violating the ordinance.
The citation did not go to a high-end French-style bistro or brasserie, but to a hot dog purveyor on the city's northwest side.
Then again, Doug Sohn, owner of Hot Doug's, is one of the city's most visible foie gras scofflaws.
Sohn acknowledged last month that he had taken the city's warning letter about the duck- or goose-liver delicacy, framed it and placed it on his counter. He also advertised ingredients for foie gras-laced hot dogs on his Web site and on a board hung near the front door.
So he said it wasn't a complete surprise when the Health Department inspector turned up just before Hot Doug's opened Friday, slapped him with a citation and confiscated his foie gras. Sohn faces a fine of from $250 to $500 when he appears before a hearing officer March 29.
"I was poking the grizzly bear, and it snapped my head off," Sohn told the Chicago Tribune on Friday.
Aldermen passed a foie gras ban in August because of what animal rights activists say is the inhumane way geese and ducks are force-fed to plump up their livers. The ordinance passed over the veto of Mayor Richard Daley, who called it the "silliest" ordinance the City Council has ever passed.
Many restaurants have echoed Daley's opinion and continued to dish out the "fat liver," but have circumvented the ban on sales by offering it as a complimentary item.
Sohn removed the offending sausages from his menu after Friday's citation, and did not say whether he would offer them again after his upcoming vacation in France _ the birthplace of foie gras.
Foie gras is not Sohn's only connection to the fattier parts of a duck. On weekends he offers French fries _ at a slight surcharge _ cooked in rendered duck fat.
A service of the Associated Press(AP)