Believe it or not, I'm walking on air

So much is happening now its almost hard to keep up.  Sleep is at a premium it seems.  I suppose if I ever have children to parent, aside from certain employees of course, these days will be preparing me for the challenges ahead.  I'm fully enveloped in a life of work, work, and more work.  Its like I went from one extreme to the other, from yoga and running to work, something that is all too familiar with me.  This swinging pendulum reminds me of an amusement park ride where the boat goes from one side to the other, suspended in air, gaining height with each swing until it feels like the ride will flip upside down.  Slowly the boat finds its way back to the middle.  And that dear friends, is what I am hoping will happen fairly soon, the middle part of course :)

The strange part about this is that I am seriously enjoying this ride.  I also recognize the temporary nature of my efforts right now, knowing that soon enough I will be able to go running again and develop a steady practice of yoga.  Since the Restaurant opened its doors I have run a total of zero miles and spent less than two hours on my mat.  Duty is most certainly calling right now regarding my life as a Chef/Owner.  Most of this has to do with being short staffed (surprise, surprise) despite the valley having one of the highest rates of unemployment in some time.  It was like we had our positions filled and then inevitably people fell through and now we find ourselves in another similar predicament.  Experience has helped me to remember the important thing to do during this time is to stay the course and maintain the level we strive so hard to achieve.  I've learned over the years how to do this for myself personally and how to translate this objective into motivation for the staff.  Both myself and the staff are interdependent on each other to not only be capable of consistency with our program but also to remain focused on offering the best of our abilities in any given moment.  I realize now the motivation of my staff directly relates to the success of the restaurant, my own personal health, and the ability to perform as a team.  One cannot exist without the other, and it takes constant reinforcement to remember how to fulfill our roles in the operation.

So it is through all of this I am walking on air.  Despite all of the hours working (and I'm not kidding when I say I am pulling 80 plus hours a week) and the challenges we are facing, I am just floating through it all.  Its not that its easy, or simple, its just that its predictable in the sense that I've seen these pitches time and time again and I just keep blasting the ball out of the park like the big league slugger I've become. 

Meanwhile, part of the reason for not running or doing yoga right now comes down to two simple words that captivates the entire planet- World Cup.  The beautiful game is in full swing and the pendulum loves to power back and forth within this realm also.  On Wednesday when the U.S. team scored the last minute goal to send them through to the next round, I experienced a moment I'll never forget- as long as I live.  Seems so long ago to think of that memory now, especially after yesterday's loss to Ghana knocked the U.S. out of the cup, although I will cherish the wondergoal for some time to come.  If you watched the entire game, and understood what this meant for U.S. soccer, then you can perhaps identify with what I am speaking about.  If you didn't, well, it probably doesn't mean much.  But to the millions who witnessed it live, to Wall Street slowing down by 30% after the 70th minute, to Capitol Hill and the roar, to the bars, homes, locations all over the world where a group of people gathered to connect around a simple game and a communal sport, it will live on forever as an epic moment that was timeless in its entirety both then and now. 

I've been catching at least a game a day, which means I usually sleep for 6 hours, watch the 8am game, nap for an hour, and head to work.  Noon to midnight seems to be my current schedule, seven days a week, sometimes arriving earlier in the day and departing later in the night .  Occasionally I'll get to work at 11am, work for an hour and a half, catch the second game from 12:30 to 2:15, and dive back into the grind for a while.  And I'm dishing out new menu items like a volunteer worker at a homeless shelter, steady making plates and handing them out, feeling really good about the work I am doing.  Not to mention the fundraising work we are doing, as the current total has now reached over $3,000 dollars for the St. Bernard Project, talk about walking on air!!

I did manage to go out for a full moon kayak adventure on the lake the other night.  I can't even begin to describe how incredible it was.  Since I love analogies, I will of course give a stab at describing the exprience.  The night was full of mystique as the water invited me to experience its calmness by motioning me to embark on a journey into the cool, dark air.  How did water motion me?  Well in a very round about way, it basically was just sitting there with this look that spoke to me.  The water is always there, but it doesn't always look at me the way it did, like a stranger who surely thinks they have met you before and is intrigued by your presence.  Curiosity took over and soon the water and I were best buddies.  The moon looked like a smoothly polished pearl while emanating light that danced fluidly on the surface of the water, as if the universe was illuminating my dreams in a waking state, a spectacular setting of dazzling delight.  A miraculous feeling engulfed my body and mind as a smile as big as the lake itself and my teeth began to reflect the moonlight back at the goddesses.  Each stroke of the paddle propelled me further into the void of true amazement as the only words that I could mutter at the time were "oh my god!"  It was as stunning as anything I'd ever seen before. 

Naturally there was nobody else on the lake, so I figured it was a grand time to deliver a concert to my good friend the water.  I sang loud and I sang soulfully, meanwhile the water continued to gently rock me, keeping me in tune and harmony, I was the baby and the lullaby.  How comforting it was to be in the middle of the lake, in the middle of the night, in the middle of my life, in the midst of a dream and waking life, somewhere in between the lines of safe and adventure, life and death, glory and resoluteness.  I got to keep on walking, to continue floating, moving forward..

And the Funds they are a raisin'

Tonight's fundraising dinner for the St. Bernard Project was a huge success!  I am so excited!  I love doing this type of work.  It makes me feel so good inside.  There is a warm feeling deep within my core that is fulfilled with love and compassion.  Contributing time, energy, and knowledge to such a cause helps me feel alive and connected with the spirit of life.  Tonight we served 28 dinners as part of our fundraising event which brings the grand total, including tonight's dinner and previous donations, to over $2400.  All of that money will be contributed to the wonderful work the St. Bernard Project is doing, assisting the residents of St. Bernard with rebuilding homes, mental health and wellness, as well as offering jobs as part of their "good pay, good work" program. 

The dinner consisted of six courses of Louisiana dishes, mainly New Orleans action, with cocktails, beer, and wine for the pairings.  The menu was as follows:
*Crawfish Beignets, Ravigote (Sazerac)
*Seafood Gumbo with Shrimp, Crabmeat, Crawfish (Patricia Green, Croft, Pinot Noir)
*Crawfish Etoufee (Abita Amber)
*Louisiana Shrimp, Andouille Grits, Red-Eye Gravy (Valamar, Rose)
*Slow Roasted Duck, Pepper Jelly, Cornbread Pudding, String Beans (Small Gully, Shiraz)
*White Chocolate Bread Pudding (Chicory Coffee, Bourbon Cream)

Cost was $115 per person with $40 of the ticket price going towards St. Bernard Project.

All of the seafood came from St. Bernard Parish and the dinner was fabulous.  Best Gumbo and Etoufee I have yet to make.  How thrilling!  There is a definite connection with spirit when cooking Louisiana food.  If I am a tree then my roots are deeply embedded in the culture of New Orleans, specifically with food and cooking techniques, my branches bloom flowers of beauty here in the mountains while my foundation is anchored to the music, food, and heritage of Louisiana.  I am here in NW Montana to show this part of the world what I have cultivated over the years and sharing the wonderful culture of New Orleans cuisine.  I feel this spirit of New Orleans as much a part of me as anything in my life.  I am honored to be able to share this fantastic feeling with all involved.  I am lucky to have been blessed to spend so much time in the crescent city.  I am more than happy to give back anything and everything I am able to, to assist those in need, caressing my own soul in the process.  All of this adds up to contributing to the preservation of something I hold dear.

I realized yesterday that the progress of yoga parallels the growth I've experienced with cooking.  In other words I can stand on my feet and cook all day long, under pressure, with loads of stress, multi-tasking at its finest, and twelve hours later feel like I could do it all over again if necessary.  So when I hear of these yogis who can do handstands for 5 minutes, or 50 handstands in a row at a minute a piece, etc..  I can now identify how they are able to achieve such feats with enough practice and continuous devotion.  If others are to analyze what I can do with food and my position at work, they would no doubt be amazed with what I am capable of producing each and every day.  I take comfort in knowing that if I put my mind to continuing to practice yoga, I'll be doing 5 minute handstands and all kinds of other things I never thought was possible, soon enough with beauty and smiles..  And these distance runners who run for over 100 miles at altitude with hills is no different, they have merely perfected a practice they have been doing over and over for years and years.  All good things in all good time. 

The U.S. plays Algeria with a chance to advance in the World Cup tomorrow morning.  I'll be up early cheering on the boys, hoping for a victory.  After that I will be interviewed by the Flathead Beacon Newspaper for a story regarding the fundraising work I am doing.  I really enjoy talking to the press.  A taste of fame is like a spoonful of sugar, too much and it can be to sweet and not good for you- but just a little and it helps to bring out the sweetness in life, so that we can all enjoy what we are doing with our lives.  Recognition is one of the greatest forms of success, in my humble opinion, both personally and socially. 

The Beauty of Enough

How much is enough?  Such a fascinating way to measure things, especially with regards to food, using a broad word that is subject to interpretation of any who choose to measure the amount.  What is enough for me might be too much for others and not enough for some, or vice versa with a twist.  In cooking this question is imperative to address when creating new dishes, menus, or multi-course dinners.  This also extends to working as a chef, such as:  ordering the product, scheduling staff, providing discipline, commending employees,  accountability with purveyors, communicating with guests, and maintaining healthy relationships with other chefs in a community.  This requires a tremendous sense of balance to determine how much is enough for all of the above situations.  Even as an operator/owner of a business the question constantly arises, worthy only of a few moments to consider, decisions constantly being made that will ultimately affect and define the measure of enough and how much is applied.  I feel like I could just keep going and going with this one; however, would that be enough or too much?

Will there ever be enough?  I seem to be full of questions tonight.  Another great way to ponder how much is enough, based on what supply exists.  How applicable this question is also relating to food, cooking, operating, etc..  Honestly, though, will there ever be enough time to complete everything in balance?  I certainly do not have the answers, nor am I seeking them.  I'm merely working on balancing what I feel is most important regarding the amounts I currently use to create my masterpiece of a dish.  This definitely applies to life also and it seems to be the situations in work that remind me of how to measure my own personal growth.

This brings me to the title of this thread.  While practicing yoga tonight for the first time since my last post and since the Restaurant has opened, which was last Thursday (so much for yoga everyday in June) , I became aware of the the beauty of enough.  In reflection, though, I feel like I am practicing enough.  The number of hours I have been working are dwarfing the number of hours spent doing anything else outside of work.  But getting on my mat tonight reminded me of a few things.  And the lesson learned was the beauty of enough.  Not too much, or not too little, just enough.  The word in Sanskrit for this is alankara.  Something is beautiful when it is just enough.  Kara is doing and alan is enough.  Combine these two and you have aesthetically pleasing beauty to fulfill any measure of what enough may constitute.  So I am presently happy with my energy being contributed to the challenge of work, since that takes precedence after a long hiatus of operating the Restaurant, while serving guests with dedication and passion.  And we have had a fantastic beginning to the season, a positive sign of things to come.  This has been the busiest June we have seen, by far, in as long as I can remember.  It has actually caught us all by surprise.  Still the yoga practice is as refreshing as indulging in a cinnamon flavored soda on hot day, cooling and heating my core at the same time, a spicy delight to ultimately satisfy my spirit- somewhere in between the space of body and mind, a fulfillment of balance to provide just enough sweetness and delight.  What?  You don't drink cinnamon soda?  Well why not?  Its fairly easy to make your own.  (I don't actually drink it either, but it sounds delicious and the analogy fits!)

Running is also on the back burner for now.  A more consistent and steady practice of both yoga and running is the recipe of balance I am working towards.  I am convinced all of my work in these areas throughout the off season will greatly assist with developing a routine of incorporating these two magnificent activities with regularity once again.  But its late tonight and our fund raising dinner for the St. Bernard Project is tomorrow.  So my work is cut out for me again to contribute another 12 plus hour day on my feet.  I imagine I will surpass 80 hours this week.  That is a long time to be at work, probably too much for most, yet just enough for what the Restaurant requires at this stage.  Of course, its beautiful right now, if this continues, it will be too much, but for right now, its just enough..

We are open!

Yes.  That is correct.  The Restaurant is open!  So come one, come all, just don't all come at the same time.  I'm not sure I've ever been this excited about opening for a new season.  Could it be all of this taking care of myself action that has enhanced how I feel about my roles and responsibilities?  Could it be? 

I'll let the spectators decide, since I've already made up my mind.  Remembering to take deep breaths and ground my feet below me, thoughts that surfaced throughout the opening night, is all I need to know when I think about the possibility of all this work I've been doing on myself impacting how I feel about a new season.  I can't describe how fulfilling it is to be back in the kitchen, my realm of productivity, this time with a renewed sense of passion.  I usually return from the off season feeling refreshed like a newly bathed plant after a rain storm, yet this time is different.  Its as if I've been bathed, massaged, consciously taken care of.  And now I feel my duty is to share this wonderful feeling of how I experience this new found elevated state of being with those people who are in my life (even employees!).

I've got a new pork belly dish that quite possibly is the best thing I've put in my mouth.  Picture the most magnificent fireworks display delighting the eyes, while laying in soft sand, the sounds of the ocean caressing the ears, and a lover held tightly in arms enjoying the moment.  I guess I've never had the pleasure of such an occasion (still waiting), even though it seems like it would be a fitting way to describe what happens when the pork belly explodes in the mouth.  Its love at first bite.  So, what makes it so special?  3 day brine, followed by 7 hour slow cooking process, Berkshire pigs, bed of sweet onions, cooked in pork fat, yummy!  But wait, there's so much more.  How about fresh watermelon, pureed until its just juice, reduced till syrupy, with a touch of rice wine vinegar, demi-glace, and honey.  Succulent at this stage, sweet as well, so add in some thinly sliced radishes tossed in a light vinaigrette, over Mache (greens), and black pepper grilled watermelon.  So basically what happens is the salty delight of the melt in your mouth pork belly combines with the texture of mache, gripped by the crispiness of shaved radishes and a compliment of the natural spicy finish of a radish, sweetened with the watermelon reduction, peppered by the black pepper grilled watermelon, and a combination of all this that will leave your mouth singing and dancing like a little child.  Its like zydeco meets hip-hop with a touch of classical genius.

Last night we did an appetizer party for 42 people at a spectacular home in Iron Horse (wealthy subdivision).  The home is probably worth a cool 5 million.  The people in attendance, combined, would be worth billions, considering the heavy-hitting display of wealth that was on hand.  It was actually an honor to be the showcase of the event, a sense of accomplishment for what I have been able to create while living here in Montana.  In fact, the number one comment from guests (besides the food was magnificent, everything is great, yadda, yadda) was "We are so lucky to have someone like you living here."  I've heard many, many compliments in my day.  That one seems to take the cake.  Honestly, I couldn't believe how many people actually said things like:  "The Valley is so lucky to have someone of your caliber and talent", or "We feel like we are dining in Europe when we eat your food."  I'm not trying to boast here as I certainly have nothing to prove- I'm sharing a glorious feeling of pursuing ones passions while being recognized for the accomplished balance of hard work and dedication.

On a far more humbling note, I went for a run the other morning.  This was the first time I'd done a morning run in a long while.  In hindsight, I certainly learned my lesson well.  The lesson was to eat, drink, and be energized prior to running!  I decided on a four mile loop.  I didn't feel the usual light sense of being that I have achieved with chi running.  I couldn't get my legs to relax.  My breath was a little out of whack, as was my ability to enjoy the run.  Lo and behold at mile 3 my left calf cramped up, like an alligator had cinched its teeth into my calf and would not let go.  I tried to stretch it out to no avail, I even had trouble walking the rest of the way.  It was such a beautiful morning also, the kind of day you dream about out here in beautiful Montana.  I made the most of the nice walk, yet I limped all the way home.  For the rest of the day I could barely walk, once again, with devastated calves (or calf).  I'm hoping to run again tomorrow, this time fully hydrated and energized.  I guess nutrition is important with all of this exercise I am doing!

Yoga has been consistent and I've been enjoying seeing the subtle progress my body is making.  The practice every day in June was going well until I got extremely busy.  Now I have missed four days, although I've made up for two of those days with double practices, I feel like six days a week is impressive enough.  Especially since I'm back on a 70 hour work week schedule.  Tonight I did a pranayama class and felt the divine nature of breathing life into my cells and celebrating the gift of life.  I love being breathed, I love controlling breath, and I love breathing in such a way that allows awareness to lead the way. 

So once again, we are open!  Let us all open our doors to embrace the grace that is always there and waiting to come inside, sit down, and enjoy what you have to offer.  Bon Appetit!

The crisp side of cool

This title could refer to so many things (after typing it I immediately thought of a cucumber or a chilled radish), yet rather than keep anyone guessing, it is appropriately referring to the temperature I experienced while running this evening.  This was my fourth time employing the chi running techniques and I felt a dramatic shift with tonight's run.  It was, in a sense, a sublime experience.  The weather played a major role with the delightful nature of the run.   The crisp side of cool actually felt like I was enveloped in morning dew but without the moisture touching my skin.  That is about as close as I can come to describing it without saying something tangible like imagine a cool washcloth, with all the water wrung out, placed on your skin, now picture a giant washcloth that is placed all over body.  However, when the washcloth is removed, you are still dry but pleasantly cool.  Don't forget a slight breeze in between the washcloth and your skin.  There you have it- a crisp side of cool.  I sure am going to miss running in the evening time. 

Part of the dramatic shift had to do with the style of running and the ability to feel like I am beginning to pick up the technique of chi running.  I picked up the pace considerably since the last run, as well as a touch of distance, clocking in at 44 minutes for a 5.4 mile run.  That is a little over 8 minutes per mile, with hills, at a effortless stride.  That is a whole minute per mile difference from the last time I went running.  And my calves were not dominating my thought process, until the very end..  How exciting! 

I went for the running/yoga combo again and I am thinking it might be the last time of that particular order.  My body seems to enjoy yoga first a lot more than yoga second to running, especially if its very shortly after and a class that is primarily focused on hip opening, legs, and forward bends.  Thankfully the particular class was not quite as challenging as previous encounters have been, so I managed to keep a steady breath and solid engagement.  I missed yoga yesterday (Thur) so now I am going to double up tomorrow to keep the "yoga every day in June" trend continuing.  Wed night's class with Jodi at Shanti Yoga Studio was exhilarating and challenging.  At one point while practicing handstand at the wall, she turned into drill sergeant Petlin and had us kick up to the wall with our lead leg immediately coming back down, followed by kicking up with the other leg and immediately bringing that leg down.  So you would kick up and come down, then switch, one leg at a time, while she quickened the pace with a commanding voice.  Aside from all of that- whenever the twisting triangle is introduced, especially in sequence with half moon pose, the practice is elevated.  It reminds me of learning a swan dive at the pool, as soon as you've got it down, suddenly you find yourself on the high dive board and off you go. 

Yesterday I assisted preparing a vegan dish from a vegan cookbook that consisted of Blue Corn Hempeh, Mushroom Gravy, Mustard Sauce, Kale, Tomato Pudding, and Mashed Potatoes.  I can only guess what you are thinking, but the dish was actually very tasty.  Good texture from the marinated tempeh, and full flavored with everything in between.  I actually learned a few things from the experience, such as using tofu in a sauce (emulsified), the tomato pudding spawned a few ideas, and tempeh can be tasty.  Fun stuff.

Then it was off to one of the perks of being in the position I am in, a wine tasting to sample some selections for our glass pour menu and featured pour list.  We tasted 16 different wines, all very delicious, including six whites and 10 reds.  Sitting in a warehouse surrounded by wine and tasting through various varietals is a perfect setting to allow the wine to speak to you in a language that we all can understand.  Its not about the detailed flavors or nuances when this happens, its really about absorbing the true nature of the grapes, the growing cycle, the weather, the soil, in other words everything that happened in order for that wine to become what it is.  Any wine that embraces the heart and soul of this process will definitely have a long finish.  Often the best wines have the longest finish.  The finish is what is left on your palate after the wine leaves your mouth, generally the flavors will dance on your taste buds like an episode of "soul train", creating a phenomenal sensation that is felt through the back of palate and the nose.  Needless to say we are going to have a spectacular glass pour list this year.

In case you have been sitting naked in a cave or out on boat in the middle of the gulf measuring oil, the World Cup is happening and tomorrow's game is a monumental contest between the U.S. and England.  Its a rematch of 1776 and 1950 (U.S. shocked England 1-0 in 1950 world cup, and I am pretty sure we all know what happened in 1776).  Anyway you can guess what I will be up to in between yoga sessions and the never ending list of things to do before we open next week :)  Enjoy!

Butterflies in my hands

I've got butterflies in my hands, or at least that is what I tell myself while practicing chi running. Surprisingly it really feels like there are butterflies in my hands, fluttering around, these thoughts tickle my core, allowing me freedom to fly as I run. I have discovered how wonderful it is to run along the road I live on, a tranquil and serene setting, full of beauty and wonder, just like a butterfly. My favorite part is the curve around Hellroaring Creek. The canopy of the surrounding trees envelope the road and the sound of the cascading water transforms my being into a place of joy. I wonder what it might be like if I were just to run back and forth around that curve instead of continuing on the road. Would the experience lose some of its appeal? Or would it merely transport me to another place such as the Sacred Valley in Peru, as if I am trekking to Macchu Picchu? Hard to say, although I am certain it would make for a laughable sight, none-the-less. The run felt great today, all 4.3 miles, relatively easy. My calves were still speaking to me in ways that informed me they were going to dictate the pace of the run, no matter what the rest of my body had in mind. Finally I feel like I am making progress with chi running. I speak of progress in terms of distance and posture, for speed will be something that may present itself later in this game. It took me 40 minutes to complete the 4 plus miles, yet I found my ability to stay completely relaxed and calm a celebration of my performance.

I arrived home and prepared for my yoga session of the day. I decided to eat an orange in between the running and yoga. I also rested for about a half hour and drank several fluids. And onto yogaglo, on online yoga site that allows you to pick a style, level, and duration of class. Pretty cool stuff, if any of you are interested check it out! So I went for a simple Vinyasa flow (according to class description) with Noah Maze (an anusara instructor). I'm guessing the simple referred to the lack of those hard to understand or emulate postures, because there was nothing easy about this particular flow. I find it truly baffling that I can run 4 miles without breaking a sweat or changing my breath (except for the hills, and even then its a slight variation of breath) and the few minutes I get into this class I am sweating. Beads of sweat forming on my body and falling off like raindrops, as if someone were above me spraying me with a steady mist. My breath was harder to control than a pair of cross country skies going downhill. And we are not talking crazy pretzel like postures dipped in mustard or anything, just a relatively straight forward flow class with a strong emphasis on foundation. How is it that when I run that I feel like a butterfly, yet when I practice yoga I feel like an elephant? Its quite an interesting paradox, really, for I most certainly would think it was the other way around. Sooner or later this elephant in me will be able to feature in a circus, at least that is what I have to look forward to.

Yesterday I managed to find myself in the kayak on Whitefish Lake. A beautiful afternoon highlighted by delightful cloud formations. A storm brewed to the east and as the sun began to slowly set across the sky, my inner rainbow meter showed "very likely". I saw a glimpse of rainbow, as if it was a shadow of a real one, it happened so quickly that if I were not closely looking for the 15 seconds it appeared I would have easily missed it. Still, though, it made my afternoon special, especially since my pants had become wet from the whitecaps on the lake washing over the front of my kayak. I enjoyed the rocking sensation of the waves on the water despite the fact that each time I tried to paddle fast I found out the real temperature of the water. Let's just say its somewhere between cool and chilly.

I know it sounds like I'm not all that busy; however, I can assure you, that I am! I would rather share with you these stories of candor than bore you with all the other things I accomplished today.

As for food and cooking, well, these two fascinating subjects are just waiting to burst out onto this blog. I'm going to hold them back for now, since the Restaurant opens next week and these two features will inevitably surge to the front of the pack, while running and yoga compete to find a place in my life. With a marathon coming this fall, and a commitment to practice yoga daily in June, I think there will be just enough room for this blog to continue without me having to change the title. Especially if I can keep these butterflies in my hands!

Reflections

I posted this photo because it amplifies exactly the space where my life resides at this very moment- full of reflections. Today feels like my last day of the off-season and there is plenty to reflect upon. Opening night for the summer season at the Restaurant is approaching quickly, like a distant swell on the horizon, soon I will be riding the wave of multitasking and "busy"ness. And just like surfing I can choose to balance the energy of the ocean and gracefully ride the wave, or succumb to its power and get tossed around like a sock in a washing machine. For better or worse I've been able to experience both, within this context the choice is fairly obvious. I prefer to be deep inside the barrel, with a wall of water crashing all around me, eyes fixed on the goal of surviving the swirling vortex by popping out back into the light. This, I have learned, is a challenge that leads to pure enjoyment through the intensity of what is happening around me. Make no mistake this is not easy to do, yet the beauty lies in the ability to make it look easy; so much so, that it becomes effortless.

Yes, I say, to reflections, for there were three rainbows I've witnessed since Thursday. If that is not worthy of reflection, then I am open to suggestions. I like how rainbows seem to happen when the sun, the moisture, and the observer is at the right angle, all in perfect alignment. To me rainbows are like a guide or signpost along the path of life. There is no doubt for me that I am in the right place at the right time when this brilliance occurs. I see this spectrum of color as a harmonious integration between earth and sky exemplified by the radiance of the sun. In other words, it is magic to me.

Menu ideas are beginning to surface as if they were hiding out below the water waiting for the right time to emerge. This season, now more than ever, feels like the opportunity to shine brightly within our program. Our staff looks outstanding and I have no doubt we are attracting like minded individuals who believe in what we are doing, while at the same time are poised to embrace the success we strive for both personally and professionally. This translates into a heightened experience for our guests and greater satisfaction for all involved. It is hard to imagine any limits with regards to what we are capable of producing.

I've made a pact with myself (thanks to Peg) to practice yoga everyday in June. I didn't actually practice yesterday, so I made up for it today by doing two separate sessions. I figured that counts since yoga doesn't necessarily recognize time or space. Plus, I can always manipulate the calender and claim that it was yesterday somewhere during my morning practice (so technically that counts, right?). Yoga is a lot like making mayonnaise by hand. It takes patience, dedication, mindfulness, strength, and experience, to be able to create a proper emulsion. I can make a mayonnaise so delicious you would want to eat it with a spoon. How that applies to yoga I'm still not sure, but I will keep you posted.

Lastly I finally went running again, this time only for two miles. My calves still hurt from this chi running style and my inaugural seven mile cadence. It's like training my body how to run all over again. I still believe it will pay dividends in the long term; however, for now I have to be content with being a novice who has little to no idea what is actually happening or supposed to happen. Actually, though, its refreshing to be feeling vulnerable. I've had to accept I'm not very good at certain things, one of which is chi running.

In closing, I am in reflecting on how wonderful this off-season has been. Full of good times, travel, growth, productivity, and relaxation, there has been no shortage of enjoyment in the last two months. I enjoy reflecting on what has taken place through the scope of hindsight. The essence of life is easy to reflect upon when one is looking back. As the unknown lies ahead it is good to know we can always reflect on life as it were, helping us to figure out what we wish it to be.

First post, here goes the blog

Well its been far too long of a work in progress, so I have finally put the wheels in motion and started a blog! Basically I am going to keep track of some prominent things happening in my life at the present moment, mainly food and cooking, running, yoga, and life in general.

I'll start with food and cooking. I have recently been working on a database of all the dishes we've done at Cafe Kandahar. Its unbelievable how many dishes exist, a catalog of sorts, I'm already 15 pages deep just listing dishes, and there is still so much more to come. Eventually I'll use this as a tool and resource for having "go to" dishes at my fingertips, as well as, a template for recipes and a cookbook as the long term plan. The Restaurant will open on June 17th and I will post a menu soon enough. For now getting organized is the name of the game, mise en place in its full effect.

As for running, its been put on hold ever since I devastated my calves last weekend. I tried out a new running style aptly named chi running. The idea is to land mid-foot as opposed to landing on your heel while keeping your legs relaxed and leaning forward at the ankles. Instead of the legs leading the body, the body leads and the legs follow, all parts of the body remain in a single line from the ankle, to the knee, hips, and shoulders. (I'll elaborate more on this in future posts) This was all great in theory so I decided to test it out. It felt so great running this way that I just kept on going. 7 miles later, including hills, at a paltry pace of 54 minutes, I felt amazing with one exception, my calves were sore. About an hour after running, I knew I was in trouble. And the next morning, I couldn't walk! It took me several days before I was able to feel normal again. I think I'll do a mile or two today just to feel it out.

And now, yoga. I recently got back into doing yoga, mostly I have been attracted to Anusara. I feel like yoga is perceived as doing something relaxing and calming, a meditative approach to exercising, stretching to limber or loosen up, so to speak. I have found that yoga is all of those things, but most of all it is not easy. Not only is it challenging, its also incredibly humbling; especially for someone like myself who figured yoga was not much of a workout, let alone something that would be extremely beneficial. Since practicing yoga, I have not felt the need to lift weights anymore as each practice leaves me feeling invigorated and fulfilled on many, many levels. I see yoga as a process that develops over a lifetime of devotion. The allure is apparent, there is no end, no level to master, no place to arrive. Yoga is quite simply, as with food and cooking, a never ending series of personal discovery. How exciting!

Lastly on life. Combine the three above paragraphs, mix well, strain, reserve, and you have a recipe for happiness. Topped with a touch of travel and some playing in the beautiful Montana scenery, and a dish of love and light is created, to be enjoyed thoroughly again and again. Hence, the essence of this blog. Enjoy!