Yesterday, I attended a yoga workshop that was way outside my comfort zone. If I had been asked to do this a year ago, or even a few months ago, I never would have even entertained the idea. It wouldn’t have even crossed my mind that it was something I could be capable of doing. But it ended up being so much fucking fun.
It involved partner yoga, which means I had to trust someone else to support my weight at times. And I had to trust myself to support someone else. And I had to do it all with people that are very new friends (which means we hadn’t broken that intimacy barrier yet). It was uncomfortable and vulnerable and eye-opening.
Everyone should fucking do this.
There was one pose in particular that was terrifying for me. It basically had me coming into a handstand, but with my body at a 90 degree bend, and my feet pressing into someone else’s back while they held downward facing dog. I was certain I couldn’t do it. Or that I would fall, or (worse) knock the other person over. The negative self talk was winning. But then my teacher came over, and encouraged me to try, offering to be the base. Everyone was so encouraging. So I did it. On my first try.
And I felt infinite.
This has nothing to do with mushroom quesadillas, but when do my blogs ever really come together fully? I made these because I ran out of food again, and went over my budget. So I have to make due with what I have for the next week. The beans are already soaking. It’ll be fine.
I’m also trying to not make a big deal about what recipes I choose – I’m just blogging about what I’m eating. I threw this together for lunch today, and it was delicious, so I’m sharing it with you.
There will be more snark and swearing next blog post. Promise.
Mushroom Quesadillas
1 corn tortilla (flour would be fine here, I guess)
4-5 button mushrooms
Handful of spinach
2 slices of mozzarella (or any cheese)
Oil
Salt and pepper
Optional: Salsa and sour cream
Saute mushrooms in oil over medium heat, adding salt and pepper. Cook until browned. Set aside. Cut tortilla in half, and place one half in a greased skillet over medium heat. Add cheese, then mushrooms, then spinach and top with the other half of the tortilla. Cook for a few minutes, then flip (carefully!). Cook other side for another few minutes (you don’t want soggy tortillas). Remove from heat, cut in half, and top with salsa and sour cream.
Then go do something that makes you painfully uncomfortable – and fucking nail it.
Tiny Ass Kitchen 