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Text of the page (random words):
wn one side of my mouth even if you couldn t see it even if i was unrecognisable from crisis to sanctuary you might think i m being precious but let me give you the context i had a crisis incorporating yoga into my life provided me first with a oasis and second with a solid foundation to newly find myself i didn t need to sup the nectar of melting ice under the himalaya s with a punishing guru who made me get up at 4am starving to meditate for two hours before an unfulfilling vegan brunch and share woes of broken marriages and childlessness with strangers on a hard wood floor but india is on the cards and i can t wait for it no it was under the guidance of an experienced and technophobic teacher in dun laoghaire that i found a place where i could let go sob into my pigeon wring out my anger and to be honest simply find out where my heart was and listen to it for a change yoga gave me an alternative way to work out my shit in a safe environment the studio became my sanctuary my teacher unbeknownst to herself became my guide i adored her steadiness her focus and ability to infuse a sense of humour into the class i loved how she didn t try to come across as a perfect person but stayed perfect to me because she was focused on her job she kept her students in tune with their breath she gently encouraged them out of their comfort zones her praise and patience was like that of a mother teaching her child how to walk my biggest revelation during this time was learning how to relax had she taken her phone out to photograph the class the spell would have been broken my opinion of her would have plummeted if she were to have snapped us no pun intended i would have realised that she was not respecting us she would have been stealing something from me and that is not yoga further to that had she put up my image without my consent on social media i would have had to express my profound disappointment are you genuinely offering a choice or are you manipulating the circumstance so it is difficult for them to stand out from the crowd and say no hey guys welcome to this supersonic yoga workshop do you mind if we take a few photographs at the end of class no looks around okay well we ll begin in child s pose at the risk of being a fun sponge i am guessing some students out there are afraid to say no when asked as a general rule if a few people say hey yeah no problem sure thing it is difficult for one person who feels uncomfortable to go against the grain to have everyone turn their heads around looking at them in amusement and surprise nobody wants to be a source of amusement at the beginning of a yoga class especially if they have been brought to that space to sort out a problem in a quiet and reflective environment i m also guessing many teachers don t even bother to ask their students if you take a photograph in a museum and are asked to leave you have broken the rules no hard feelings are you genuinely offering a choice or are you manipulating the circumstance so it is difficult for them to stand out from the crowd and say no how much time do you give them to reconsider what s the follow up if they don t sign your waiver would you refuse them onto your program let s summarise the type of responses people might have when looking at a savasana picture 1 the looking for yourself or someone you know response i can t identify one person in that shot their faces are all blurred and they re covered in blankets 2 the studio inspection response bodies on the floor nice studio it looks relaxing 3 the fomo response wow packed out class 4 the gender age analysis response all men mostly women a young crowd aging people 5 the body analysis response overweight too skinny splayed open creases under the arms nostril hair 6 the yoga uninitiated incredulous response pack of weirdos they look like dead bodies on the floor 7 the empathy response tired people sweaty people fragile people 8 the fashion response a gaa sweater so many lululemon leggings rough looking feet nice manicure 9 the photography response nice low camera angle 10 the where is the teacher response i hope the teacher remembered to turn off the shutter sound bullet dodging and paralysis in an overcrowded web some are more skilled then others in the art of seeking attention for our product service for mental health reasons alone we learn how a laptop lid is a precarious door for some to open murky waters include compulsively checking status updates increased rates of depression the sadness of equating likes with self esteem envy when we compare our lives to the edited lives of others all the while we dodge the bullet of being mentally hijacked by our search history we are in paralysis but we are beginning to question the sense of it all as yoga teachers we frequently promote the benefits of fresh air and a restrained use of technology with all the mental health benefits both have to offer but i don t think we ve thought hard enough about this while there can be innocence behind yoga teachers taking photographs of their students in class and in savasana i think the time has come for us to discuss the presence of our phones in class at all for reasons other then our playlists it s not black or white it s not right or wrong it s simply questionable at least that is where my reflection has led me updates of my latest classes and yogaforte events can be found on a multitude of social media platforms twitter com aoifemoriyoga facebook com aoifemoriartyyoga instagram com aoifemoriartyyoga i can also be contacted at aoifesings gmail com sign up to my mailing list at www aoifemoriarty ie posted by aoife moriarty at 9 24 00 pm no comments monday september 28 2015 refashioning is it worth it this blog is helping me to make sense of why i sometimes follow through on an idea that won t work the sheer curiosity of writing a song making a dress a human experiment that in all probability and reason won t work out at all the allure of the unusual and the possibility of finding a rare pearl returning to the blog s recyling spirit i m going to discuss why i made a top with a slash down the middle when i knew deep down that i wouldn t wear it ever it started with a challenge i asked my tutor at the grafton academy of fashion design to randomly pick out a design that i could practice pattern drafting from scratch with not being content leaving it at a pattern i decided to make it up as well being just an experiment i decided to cut up an old dress i knew i wouldn t have enough fabric for the skirt section but that was okay because the main challenge was in the bodice this is the old dress i cut up when you are working with an old fabric often you must negotiate around stains small snags and tears you must be flexible in your design goals in case some of the fabric is unworkable or you must patch sections of fabric together you might have to allow more time then working from a fresh piece of cloth you will feel virtuous but time poor you will learn a lot this is the final item a t shirt with a slash down the middle of the bodice the seams had to be all reinforced with bias tape and there was much hand stitching that is not visible from the out side this added in hours of extra work it took me a total of 3 hours drafting 10 hours machine sewing and 3 hours hand finishing 16 hours labour in fact i got a slip and a top out of the dress learning and experience 10 10 quality of finished item 7 1 2 10 wearability unless on a beach 3 10 posted by aoife moriarty at 10 33 00 am no comments labels jersey jersey fabric marfy pattern cutting refashioning slash dress upcycling wednesday september 16 2015 scotch eggs video you re a good cook but you can t boil an egg i m going to share a video i made while i was working in a previous school i organized the ty students to have an unseen recipe cooking competition with the teachers despite my best efforts to print out the recipe talk them through it provide a video i made especially and have them working in teams the teachers lost the competition because of two following things a they didn t read the recipe and b none of them could actually boil an egg since some of them were quite proficient cooks in other areas everybody was surprised the students on the other hand had a more zen outlook they knew they knew nothing and therefore excelled a video on how to make scotch eggs while the video meets the wordless and soundless food video brief it is very difficult to cook and photograph at the same time scotch eggs if you would like a variation try substituting some chopped chorizo or black pudding for the sausage meat for vegetarians try using a falafel mixture instead of sausage meat play around with different herbs and flavoring ingredients these would be fun to make with kids but under no circumstances let them near a deep fat fryer ingredients makes 5 6 eggs 380g sausage meat 120g breadcrumbs a minimum of 1 pint vegetable oil zest of a lemon 1 tablespoon each of fresh parsley and thyme 1 teaspoon french mustard 2 scallions finely chopped 1 cup of plain flour salt and pepper method 1 immerse 5 of the eggs into cold water with 1 tablespoon vinegar to prevent cracking when the eggs come to the boil leave to simmer for 7 minutes 2 cool cooked hard boiled eggs under cold water and carefully remove the shells 3 in 3 separate bowls place a cup of flour a beaten egg and the breadcrumbs 4 in another large bowl place the sausage meat the lemon zest the herbs chopped scallions and season with salt and pepper wearing plastic gloves combine the mixture with your hands 5 place the oil into the deep fat fryer and heat to 170 degrees celsius do not over fill the fryer remember you will need to rotate the scotch eggs if they are not fully immersed in oil 6 divide the sausage mixture into 5 rounds place a piece onto a board covered with another piece of cling film place a second piece of cling film on top of the meat flatten gently with the palm of your hand 7 remove the top layer of cling film and place a boiled egg without the shell on top of the meat 8 cut the meat around the egg using the bottom layer of cling film to scoop the mixture up close the meat around the egg remembering to keep the oval shape of the egg 9 dust your hands lightly with flour and prepare to work fast in the coating stage 10 dip the meat coated egg into the flour followed by the beaten egg and lastly followed by the breadcrumbs 11 place the eggs into the deep fat fryer and fry until golden brown take safety precautions not to burn your hands as you remove each egg 12 place the cooked eggs carefully on kitchen paper to mop up excessive oil 13 enjoy hot or cold posted by aoife moriarty at 11 46 00 am no comments labels boiling an egg food survey food video sausage meat scotch eggs survey tuesday september 15 2015 positively chocolate orange and ginger gf cake at the electric picnic i saw david and stephen flynn from the happy pear in greystones with book of same name in the theatre of food it was crammed with punters to rival any of the music venues going on at the same time i absolutely adore the happy pear cookbook i love the brother s positivity and how they have embraced and road tested all types of vegetarianism diving fully into the movement evaluating it and coming up with their own philosophy but what is needed now are more voiceless and soundless video vlogs you will find a few on my under fresher you tube channel this one is gluten free and goes a long way in a crowd so to start here is your shopping list watch the video and away you go or not ingredients for chocolate orange and ginger cake 2 medium large oranges 5 eggs 180g ground almonds 200g granulated sugar 80g cocoa powder 1 teaspoon baking powder note in video it says two this is wrong ½ teaspoon bread soda 2 level teaspoons ground ginger 1 tablespoon grated ginger special equipment parchment paper blender or food processor posted by aoife moriarty at 12 54 00 pm no comments labels chocolate david and stephen flynn electric picnic ginger gluten free happy pear positively theatre of food wednesday september 2 2015 triple chocolate red velvet raspberry mousse layer cake serves an army i won t lie i improvised this recipe from this recipe to suit metric measurements and ingredients available in ireland in other words i glanced over it and did my own thing to suit the containers i bought my ingredients in mainly cream there are three ½ litre cartons of cream in this recipe i also changed the brownie layer recipe completely because i didn t trust the science or logic behind her quantities or method i also made it into a mock red velvet layer in truth you can use just about whatever cake you want for the base as long as it is not too crumbly for your sanity i have compiled all of the ingredients into one list instead of all the different layers think of it as four cakes and a topping there is one cake layer at the bottom and three layers of mousse on the top this means you will have to start making it the day before or very early in the morning in fact i made this gluten free cake for a significant birthday of a very good friend last friday night it was therefore delivered in secret to the restaurant seapoint in monkstown chef kindly let us store the cake in the massive walk in fridge i caught him gazing in confusion at my thick and monstrous looking ganache from the corner of his eye wondering if intentional or not i confessed my error and after enquiring about my quantities correctly 1 1 choc cream he shared a tip to which i am grateful add in a spoon of glucose into the ganache and it will keep its gloss others say butter will also do the trick i ll just have to make it again you can substitute ordinary self raising white flour if you don t need it to be gluten free equipment 1 length of thick acetate 1 25cm diameter spring form tin greaseproof paper free standing electric mixer seriously there is too much beating in this recipe and you don t want to be all day doing this ingredients 120g doves farm gluten free self raising flour blend 65g unsweetened cocoa powder 3 sachets of powdered gelatine i used dr oetker s 600g white chocolate 600g dark chocolate 70 cocoa solids 150g butter 250g sugar 3 eggs 3 pints of cream or 3 x 500mls carton of cream plus one 150ml carton 4 x 125g punnets raspberries 1 pod of fresh vanilla red food colouring salt baking powder method for the mock red velvet layer 1 preparation line the tin with parchment paper by taking the circular disc out of the tin and drawing a circle on the rough side of the greaseproof paper with a pencil cut out this circle cut a long length that just goes up the side of the tin grease the tin and put the two pieces of greaseproof paper in place preheat oven to 170 c adjust your oven shelves 2 sieve together the following 120g self raising flour 65g unsweetened cocoa powder ½ tsp salt and ½ tsp baking powder 3 melt 150g butter over a basin of hot water or in the microwave do not let it burn bub...