OK, let’s see if I can do a little inventory of sore muscles this morning: lower back, check; both knees, check; right shoulder, check; quads, check; hammies, check; left ankle . . . . Maybe it would take less space if I listed the muscles that aren’t sore. So, suck it up, right? Shake it... Read more »
True to my word (see previous post), I actually did pedal over to the local yoga studio with My Lovely Wife yesterday for a noon beginner’s class. And it went fine — except for the Eagle Pose, which probably takes a little more practice. But I can’t blame 45 minutes of yoga bending for my... Read more »
“Rabbit grabs the rebound but then can’t move with it, his body weighs a ton, his feet have lost their connection to his head. Tiger knifes in between him and the basket, leans right in his face with a violet snarl, then eases back a little so Rabbit feels a gap, a moment’s slackness in... Read more »
The holiday weekend lacked fireworks, though our neighbor outfitted his front yard with a red, white and blue light show featuring the music of John Phillip Sousa, Bruce Springsteen and Ray Charles (the latter singing his own stirring rendition of "America the Beautiful"), which debuted the evening of July 3 with much fanfare and, perhaps owing to a visit or two from less patriotic neighbors, did not favor us with an Independence Day encore.
My eldest sibling likes to remind those of us who envy his retirement lifestyle that the one big problem with life after work is that "every day is a Saturday," which is to say a day in which you tend to go shopping, have lunch or dinner out and generally open your wallet on more occasions than you might otherwise do so.
We know that excessive sun exposure is unhealthy, but there’s increasing evidence that blocking out all the sun’s rays can be equally dangerous. Find out why many health experts now see moderate sun exposure as essential to maintaining a healthy body and mind.
Sweet, salt, sour and bitter. These are the four familiar tastes we’ve come to know best. And then there’s another flavor—umami. Until recently, we weren’t sure how to name this fifth flavor, much less describe it. But that hasn’t stopped us from craving it and creating it for most of culinary history.