22 October 2023

Some yoga love + a garlic ginger teriyaki salmon recipe?

Yes, of course, the idea of taking a yoga class with an "instafamous" yogi who does all the crazemazing handstands and backbends and flash can be VERY intimidating, but I can assure you that class with @Journey2Antoinette is beautifully accessible and wonderfully foundational. 

I recently finished the second season of Foundation, and I realized how much Antoinette's approach matters. Yes, she can do all of the flashy yoga. Yes, she is crazemazing. Yet her approach to yoga as a teacher is all about the foundational postures, understanding that simply standing, with intention, works your body, that a seemingly simple tabletop is a posture for which we should be grateful to be able to do, in our bodies, with our bodies. Our physical abilities are not something that ought to be taken lightly. 

Antoinette teaches you this in her class. 

Antoinette emphasizes that you ought not take your body for granted.

Antoinette embodies the psychological ideal that we need to be thankful, wholly, for our bodies, what they can do, what they do do, and what they are able to do. No matter the ability of said body. 

You are your body. You are also so much more than your body.

I could go on about my own yoga journey, about how I could never find any satisfaction in the mainstream yoga-sphere, but I will not, because I do not want to dwell on the negative. I merely want to emphasize the importance of yoga teachers like Antoinette. 

Yes, of course, I am partial to my teacher, lol, because, well, she's my teacher, and obviously, I think she's amazing. But that's not the point. 

For me, the point is that we all need a strong emotional foundation in this life in order to both withstand the struggle that IS life, but also, we need to have a strong physical foundation in order to reach our greatest selves. This is the offering, in my opinion, that Antoinette serves up for all of us to learn and in which we can participate with her. She fulfills our emotional AND physical needs. 

Her class is like an hour-long hug. 

Not only that, but I've been asking (begging) the Universe for friends, friendships that I can both grow in and love to be a part of. In short, I love my yoga teacher, Antoinette, because she is a friend, and she is genius. Brains and beauty go a long way in my book. 

And so, thank you Universe, for giving us Antoinette, and thank you Antoinette, for teaching me how to love and appreciate the body that the Universe has given to me. And finally, thank you, body. 

this was a super-fun flow in today's class
which was all for me
bc, not to brag, but i book her for private classes

Garlic Ginger Teriyaki Salmon (for one)

The Shit You Need ::

frozen salmon filet about 4 -6 oz (or whatever type/amount of salmon makes you happy)

teriyaki sauce (again, whatever type makes you happy)

a thumb size chonk of ginger (or less or more if that's what makes you happy)

garlic (as much or as little as will make you happy)

butter or olive oil or canola oil, (or whatever type of edible greasy substance you have in your home), enough to lightly coat the bottom of your skillet

a spoon

a cutting board and knife that chops and slices well

one small bowl

a vessel wherein you can set your salmon when you remove it from its packaging

an oven-safe six-inch-ish skillet (stainless is what i use, so i dunno how it'll turn out in other materials)

do not put a skillet with a plastic handle into the oven!

a small plate/utensils to eat off of/with? (but you can also eat it out of the pan like we did today with some cold, leftover stuffing we made last night but didn't finish cause i fell asleep)

a stove top

an oven

an oven mitt

The How-To ::

If your salmon is frozen, make sure it's thawed. I've read differing instructions on whether to cook salmon frozen or thawed. I thawed it. If you need instructions on how to thaw food, uh, google exists.

Pre-heat your oven to 375 F

Peel your ginger with your spoon by "scooping" the light, thin skin off the ginger, cut off any unappetizing nubbins

Slice the ginger, hot-dog style, into very thin, flat disks

Slice each disk into thin slices

Then, hambuger-style, mince the ginger into the tiniest of squares

Throw the ginger into the one small bowl

Smash/Peel your garlic (i used about half a bulb, yea, i know, i can't get enough garlic)

Rough chop your garlic until it's also minced or the size you prefer (i prefer chonkier garlic)

Throw the garlic into the one small bowl with ginger

Open your teriyaki sauce and pour in three big glugs into the one small bowl with the ginger and garlic

Set aside

Once your oven has reached temperature ...

Remove your salmon from its packaging and set into the vessel set out for this purpose

Set the skillet on the stove and heat up your greaser (butter, oil, etc.)

Once your grease is hot, lay the salmon down, skin-side down, into the skillet

You should hear a nice sizzle

Pour the bowl of teriyaki + garlic + ginger over the top of the salmon in the skillet, this will smother out that sizzle

Turn off the heat from your stove top

Using an oven mitt, throw (gently place, if you're the type to read things a bit too literally) the skillet into the oven

Set a timer for 20 minutes

When your timer goes off, use your oven mitt and remove the skillet from the oven and set on your stove top to let it cool

Turn off your oven

Once your salmon is cool enough to eat (a different temperature to each person), eat it. 

Fixings or no fixings, it's delicious. 

I've made this recipe for the bodybuddy/lifemate &I twice now, cause we got a really good deal on two four-packs of frozen salmon last week. The first time, we ate it with some sauteed kale and garlic mashed potatoes. Today, like aforementioned, we ate it, standing in the kitchen, out of the pan, with leftover stuffing, also out of its pot.