Summer fade out

I had lab until 10 tonight so I really needed something to help me unwind today.

What could be more appropriate than the Sun Salutation? After all, summer is coming to a *gasp* close and I feel it's important to celebrate the sun while it's still around. Martha had all the proper instructions on her whole living site, located here: http://www.wholeliving.com/article/sunsalute0107wel.

The awkwardness and difficulty I had doing this is living and breathing proof that I am in horrible shape and it's about time for me to get my stretch on.

See the pictures below for all the instructions you should need. All of this is from Martha's whole living site.

Sun Salutation

Perform asanas each time with a fresh mind and with a fresh approach.

1. Tadasana




2. Urdhva hastasanaTranslation
Upward Hand Pose



3. UttanasanaTranslation
Standing Forward Bend



4. Lunge Pose
How to Do It


5. Plank Pose



6. Chaturanga DandasanaTranslation
Four-Limbed Staff Pose



7. Urdhva mukha svanasanaTranslation
Upward-Facing Dog




8. Aadho mukha svanasanaTranslation
Downward-Facing Dog



9. Lunge Pose



10. Uttanasana



11. Urdhva hastasana



12. Tadasana

Read more at Wholeliving.com: Yoga: Sun Salutation

Stormy

Isn't this adorable?

So it's been awhile since I've posted. I'm going to blame good ole' Irene for this one. Yes, I know, I was technically on my computer in my house all weekend, but I was too excited about the big cane to do anything too productive. Of course, it ended up being an anticlimactic event. The most exciting thing that happened was a bit of howling wind at around 5pm this evening, but that was short lived as well.

Another reason it's been awhile is that I have been hard at work on Martha's Knitted Neck Scarf, which takes a lot longer to do when you have to restart it multiple times because you keep losing stitches and getting sloppy.

After a few attempts, and a few sore fingers, I finally prevailed! I think the scarf collar looks great: I am not sure how I will wear it exactly, but I am excited to have something new for the approaching fall. After this hurricane, I am in a winter weather state of mind... as sad as I am to say good bye to my favorite season of all.

Instructions: from Martha Stewart http://www.marthastewart.com/how-to/knitted-neck-scarf#slide_0

Introduction
When instructed to rib in the pattern below, knit 1, purl 1 alternately across the row. To wear the scarf, slip one end through either of the loops at front.

Step 1 Cast on 3 stitches.

Step 2 Row 1: Knit 2, slip last stitch purlwise.

Step 3 Row 2: With yarn in back, knit 1, increase 1 (see how to increase), knit 1, and slip last stitch purlwise.

Step 4 Row 3: With yarn in back, knit 1, increase 1, knit to last stitch, slip last stitch purlwise.

Step 5 Repeat row 3 until you have 24 stitches. (Piece should now measure about 4 1/2 inches wide.)

Step 6 Continue to knit across every row, still slipping last stitch of each row purlwise, until piece measures 4 inches long.

Step 7 Divide (see how to divide). When you're finished, half the stitches will be on double-pointed needle and the other half will be on your working needle.

Step 8 Rib across the stitches on your working needle (leave the stitches on double-pointed needle as is), still slipping the last stitch purlwise. Continue for 1 1/2 inches. Transfer these ribbed stitches onto stitch holder. Break yarn, leaving a tail long enough to weave in later.

Step 9 Rejoin yarn, and rib across the stitches on double-pointed needle for 1 1/2 inches.

Step 10 Transfer all stitches onto 1 needle as follows: Slip 1 stitch purlwise from double-pointed needle, then slip 1 purlwise from working needle. Repeat across row until all stitches are on 1 needle.

One day, I'll be able to knit like this. Or not.

Step 11 Knit every row, slipping last stitch purlwise, for 15 1/2 inches. (To adjust the size of the scarf, knit fewer inches for a child or more for a large adult.)

Step 12 Using same method as in step 7, divide the stitches between the 2 needles.

Step 13 Repeat steps 8, 9, and 10.

Step 14 Knit every row, slipping last stitch purlwise, for 2 1/2 inches.

Step 15 To finish: Knit 1, decrease (see how to decrease), and knit to end of row, slipping last stitch purlwise. Repeat this sequence every row until only 3 stitches remain. Bind off. Using tapestry needle, weave in ends.

Read more at Marthastewart.com: Knitted Neck Scarf - Martha Stewart Crafts

Remember

Let's just take a brief moment to remember how HOT Martha was (and still is, for 70!!! On that note, happy belated, Martha! I somehow missed your August 3 birthday....) in her prime.

Check out these pictures, courtesy of this article: http://www.buzzfeed.com/daves4/when-celebrities-were-young.

Can you say, jealous?

For bonus points, take a gander at number 31 in the article. It's SHOCKING.

Stuffy

The pseudo allergies are back, yet again! I know, I know, as the allergist said, I'm not allergic to anything. Then why does my nose start running randomly and why do I suddenly start to sneeze all the time? A conundrum.

So I decided to read up on some fun nose facts from Martha's Whole Living website. My favorite are below and the rest are at the link:

- When our noses are congested and we're forced to breathe through our mouths, the air we take in is not fully warmed, filtered, and humidified, as it should be.
- Mice, for example, have about 1,000 smell receptors in their noses, while we have only a few hundred. Some 40 million years ago, around the same time that apes and Old World monkeys developed their acute, full-color vision, their sense of smell diminished, says Emily Liman, an associate professor of neurobiology at the University of Southern California, in Los Angeles. But those 300 receptors operate in countless combinations to give humans and other primates a respectable, and useful, sense of smell.
- The flow of air through our noses is not a simple stream, but rather a course of whirls and eddies moving past curved, spongy bones known as turbinates.
- Although we remain blessedly unaware of it much of the time, the nose also produces a steady stream of mucus that cilia propel from front to back, where it is swallowed. "We swallow about a quart of mucus a day from our nose," Bothwell says. "It's tiny amounts, and it's constant, and it's cleaning your nose."

Ok, so I am probably the only one that finds this interesting! Me, and maybe my favorite person: Martha Stewart.

Read more at Wholeliving.com: Know Your Nose: Common Nasal Problems and Solutions 

Carmelized

I have found that Sunday night usually calls for the easiest possible dinner recipe. Today, the easiest possible dinner recipe meant some carmelized onions (no less than 3 months old), thyme, vegetable margarine, whole wheat pasta and parmesan cheese.

The Recipe: http://www.marthastewart.com/336532/pappardelle-with-caramelized-onions-and?czone=food/vegetarian-cnt/vegetarian-favorite-recipes&backto=true&backtourl=/photogallery/vegetarian-lasagna-pasta-recipes#slide_34



Ingredients

• 1 tablespoon olive oil
• 2 medium onions, halved and thinly sliced
• 1/2 teaspoon dried thyme
• Coarse salt and ground pepper
• 1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
• 2 tablespoons butter
• 2 ounces Parmesan, shaved with a vegetable peeler

Directions

1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
   
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
   
3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan. 
   
   Cook's Note

The secret to this pasta is cooking the onions until they're a deep golden brown; to keep them intact, stir only occasionally. Pappardelle, like other egg-based noodles, cook very quickly (even when sold dried). We like this pasta with butter-and-cheese sauces, such as this one.

Hospital humor

My bff slash current roommate is getting his appendix out as we speak. Naturally, my other bff slash other roommate decided to make an awesome get well soon card that represents our love and concern. See the photo for more information. I used the embossing technique Martha describes here: http://www.marthastewart.com/270578/heat-embossed-personalized-stationery?backto=true&backtourl=/photogallery/all-occasion-cards#slide_22

So I got a med school interview today

A DO a school, no MD invites yet, but I am still excited.

In honor of this achievement I have decided not to wash my hair. I showered, but I just couldn't bring myself to deal with the tangled mass on such a celebratory day. Good thing I have Martha to provide me with a viable excuse...

On her website, I found:

Wash When You Need To -- No More

On those days when your tresses are just a little too tousled, it's easy to pull them into a pony tail and blame the hair gods. But next time you start to curse your crazy locks remember this: You have more control over your hair than you think!
If you shampoo your hair more than two or three times a week, you might be stripping out frizz-taming, shine-producing moisture. The result? Styles that fall flat fast.
How often should you shampoo? There's no magic number, says John Masters, owner of the New York City salon John Masters Organics. For curly or frizzy hair or a dry scalp, he recommends shampooing once every few weeks (yes, really), as long as you wet it and use conditioner to lift grime when it starts looking messy. Oily hair requires more washings, from three times a week up to daily.

Read more at Wholeliving.com: Spring, Fall, and Year-Round Natural Beauty

Stretching for a better immune system!

Seeing as I'm always sick, I should probably do anything I can to stay healthy.

Today, I dabbled with stretching. Inversions in particular are supposed to be particularly immune-boosting. By inversion, I mean anything where your legs are over your head and you are virtually upside-down.

I thought a good shoulder stand would do just the trick  (see the picture for a much sexier version of what I just did). I feel better already! Maybe.

More information from Martha:

Help your body ward off infections this winter by practicing the following routine. Its twists, backbends, and inversions stimulate your main immunity components -- the adrenal glands and lymphatic system -- helping them perform better.

Read more at Wholeliving.com: Stretching Solutions 

Rosemary for baking

Note the September issue of Lucky. Nothing beats cookies and fashion.

I know that sounds weird. A spice + cookies = ? But in this case, rosemary was a perfect compliment to the almost too-sweet taste of Martha's Rosemary Walnut Shortbread Cookies. My versions didn't look too great because they fell apart due to the combination of substituted whole wheat flour (dries it out) and vegetable margarine (makes the dough flatter). But, I think they worked out just fine.

Not going to lie, this afternoon I laid in bed and ate almost an entire baggie of these as a cathartic reaction to the current tumult of application stress. Though it didn't really help, they were delicious!

Recipe: http://www.marthastewart.com/338288/rosemary-walnut-shortbread-cookies

Ingredients

• 1 1/4 cups all-purpose flour (I used half whole wheat, half white)
• 1/2 cup finely ground walnuts
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened (As always, I used vegetable margarine)
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Raw sugar, for decorating

Directions

1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
   
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
   
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
   
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
   
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
   

Eggplant YUM

This is a day late, but I am just going to leave this picture and recipe here. This was absolutely DELICIOUS. I love eggplant. Especially when breaded.

I used whole wheat breadcrumbs instead and it was still absolutely delectable.

Recipe: http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt?backto=true&backtourl=/photogallery/summer-eggplant-recipes#slide_29


Ingredients

• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

Directions

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
   
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
   
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.
   

 

Awww

I really needed a pick-me-up this night. I don't want to go into details but today was long..... and especially hard both on my feet and mind.

So, I leave you with this moment of awww: Francesca and Sharkey out for a stroll on Martha's grounds.

More images here: http://dailywag.marthastewart.com/page/2

BFF

Today's post will be short and sweet as I'm more than ready for some shut eye after a wonderful weekend with friends.

I found an adorable friendship bracelet craft on Martha's Blog: http://thecraftsdept.marthastewart.com/page/7. I thought this was adorable because the poster got a group of her bffls together to craft in honor of her moving to the city. If/when I end up moving somewhere in the middle of nowhere for medical school (read: Roanoke, VA or Toledo, OH), I will have to invite all my classmates over to do something like this. I'm sure that wouldn't be weird at all.

I had some great yarn around: a birthday present from someone who knows me really well. I love the gold - it's so fabulous!

I think it turned out great. Now I just need to make one for a friend so we can be twinsies!

Full of surprises

Martha is, I mean. In pursuit of my desire to know everything there is to know about Martha and/or maybe be a little bit more like her, I came across a jackpot on her website: 10 Things You Might Not Know About Martha Stewart. This, of course, reminded me about 10 Things I Hate About You, which made me sad because then I thought about Heath Ledger. But, that's another story.

So, here they are! Prepared to be shocked... and a little weirded out.

1. Martha is an insomniac and watches lots of late-night and cable-access television. In fact, that's how she discovered our pet expert, Marc Morrone. Me too, Martha, me too. As for this Morrone fellow, I'd like to learn more.
2. Martha has a special language she uses only with animals. That's normal.

3. Her favorite scent? Unscented! She only says that because she constantly smells like baking.

4. Martha's favorite pen is the felt-tipped "le pen" -- in black, brown, or blue, depending on what she's signing. For the holidays, she even breaks out red. Wonder if I can convince the office to buy this under the guise of being productive.

5. Martha loves Post-Its, and leaves notes for herself -- and others -- all over the house and office. She's even been known to color coordinate them with the decor. There is nothing shocking in number 5.

6. She's been known to stand in front of an open refrigerator and drink buttermilk straight from the carton and eat pickles right out of the jar. If she spots some liverwurst, forget about it -- she's in heaven. Pickles, yes. Buttermilk, weird. Liverwurst... I mean I don't think that's kosher.

7. If you are lucky enough to be invited to Skylands, her home in Maine, the 5 a.m. hikes are mandatory. TAKE ME WITH YOU MARTHA.

8. She once sent an email banning black rubber-soled shoes from the office because of the streaks they left on the floors -- only she left out the R, so it read "black steaks." Lulz at her unintentional office humor. Sad face at what seems like a stressful work environment.

9. She's a big fan of rapper Eminem. Dirrrrtttyyy. Love the way you lie (to the SEC).

10. She's never really liked bananas, but she absolutely loves hot dogs. How are these two statements related?

http://www.marthastewart.com/272092/10-things-you-might-not-know-about-marth

Rewarding

Today, I want to leave you all with a short, but sweet message from Martha Stewart's Whole Living section:

On Rewards, she writes: "With each challenge comes new growth. Engage in rewarding efforts."

Today, I rewarded myself with a long talk with one of the medical students, drinks and dinner with an old friend and a nice long shower. 

Not bad for a long, tiring day.

Read more at Wholeliving.com: Life

Girls weekend

My sister was in town this weekend! Hence my lack of posting since Thursday.... and my short post tonight. I'm exhausted, but it was so great to have family around.

The one Martha-related thing we did get around to was, of course a fabulous drink. And it was especially fabulous! While most watermelon drinks are sickeningly sweet, this one is DELISH.

http://www.marthastewart.com/319462/watermelon-mojito

Watermelon + mojito = YUM.



Ingredients

4 large mint leaves
1/2 lime
1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
2 ounces white rum
1/2 cup ice cubes

Directions
In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.