August Yoga Sequence

Lola doing yoga

Karma yoga classes are going great! This week’s sequence went over really well with the group, and I wanted to share it with you. Class lasted about 45 minutes but will fluctuate based on your speed and how long you hold poses. Remember that transitioning with control is key for both form and safety. Instead of writing it out with directions like the July sequence, I’m listing only the poses. If you have a question about a pose or a transition, leave a comment, and I’ll tell you how we did it our class.

  • Child’s Pose
  • Cat/Cow
  • Balanced Tabletop
  • Down Dog
  • Forward Fold
  • Tadasana
  • Half Moon (both sides)
  • Warrior 1 to Warrior 2 (both sides)
  • Warrior 3 (both sides)
  • Sun Salutation (twice, end at down dog second time)
  • Pigeon (both sides)
  • Downward Facing Boat
  • Child’s Pose
  • Paschimottanasana
  • Bound Angle
  • Reclined Bound Angle
  • Bridge
  • Knees to Chest
  • Happy Baby
  • Corpse



Pork au Vin

Pork au Vin by Relish the Feast

This accidental dish was the result of clean pan availability, poor planning and distractions. Still tasty though! It’s like a pork version of Beef Bourguignon mixed with Coq au Vin but has no mushrooms. You might think it’s like neither of those things; make it and find out. 😉


  • 2 skinless, boneless pork chops
  • 1 medium, yellow onion
  • 2 medium/small carrots
  • Worcestershire sauce
  • Red wine
  • Beef stock
  • Olive oil, garlic powder, salt and pepper

(Not too Specific) Directions

  • Chop onion and carrot into chunks.
  • Cook them with a drizzle of olive oil in a little pot over medium heat for like 5 minutes, stirring occasionally.
  • Sprinkle with garlic powder, salt and pepper to your taste and stir.
  • Open a bottle of red wine. Pour yourself a glass. Have a sip. Mmmm.
  • Chop pork into chunks. Keep stirring the onions and carrot from time to time. You don’t want them to burn.
  • Realize that the onions and carrots might burn. Pour in about a cup of wine (not the one you poured yourself). Add like a half cup of Worcestershire sauce. (I just shook the bottle over it for a while, so measurement is probably inaccurate.) Then add some beef stock. The liquid should come to the top of the onion/carrot mixture. Stir and let it cook away to reduce the liquid.
  • Slightly heat olive oil in a pan over medium heat. Add pork chunks. Season with salt and pepper. Lightly brown every side, but don’t worry about cooking it completely through.
  • Add browned pork chunks to onion/carrot mixture. Stir. Add more of each liquid to cover the new height of stuff in your pot. Stir. Let this keep cooking to reduce the liquid. Stir occasionally. Use this time for other activities – playing ball with your dog is a popular choice in my house.
  • Once the liquid has reduced by about half, check a piece of pork to make sure it’s completely cooked. If not, leave the heat where it’s at and keep cooking. If it is cooked all the way through, dish up! If you’re in the middle of a round of Jeopardy! and aren’t ready to eat, turn the heat to its lowest setting and finish the round. Dish up at the commercial break.

To round out this meal, I lightly sauteed red and yellow bell peppers and made a box of quinoa/wild rice. It would also have been delish with mashed potatoes.

Happy eating!


Recommended Reading: Moloka’i

Recommended Reading

Telling the life story of a young Hawaiian girl diagnosed with leprosy and separated from her family at the age of seven, this historical novel is a rich portrait of a frequently forgotten time. With a wide tapestry of characters and culture, Moloka’i keeps your interest. The storyline progresses at a nice pace, pulling you into the story, but it never gets overly complicated, which is nice for those of us who read before bed and need to take breaks (aka, fall asleep). If you’re looking for a new read, this was a great one.

Happy reading!


DIY Dog Bed

DIY Dog Bed by Relish the FeastThere are some things that might be worth the money. After making Lola’s new dog bed, I realized this might be one of those things. I spent zero dollars, but logged more hours than anticipated. During the period when I was making it, I went to at least three stores that carried dogs beds, ranging in price from $25-40 for a comparable size. If I had to do it over, I would probably opt to purchase. I am, however, pretty proud each time she settles into her new bed, knowing that I was able to create it myself from scraps. Reduce, reuse, recycle!

If you’re feeling crazy or broke, here’s how to make one for your dog.


  • Foam. I used an old mattress topper and cut two identical pieces to ensure it would have enough cushion.
  • Enough fabric to cover the foam. I used a shower curtain and an old pair of pants.
  • Thread
  • Buttons


  • Be stubborn. This will give you the willpower to trudge through your eventual errors.
  • Cut the foam to size.
  • Cut fabric & sew. The better your measurements, the less headache you cause yourself later. This was my fatal error. (That and my limited knowledge of sewing.) The shower curtain I used seemed thin, so I double layered the fabric. Stupidly, I cut it instead of simply folding. Extra sewing. Then I smartly folded it to cover the top, back and bottom. I cut two side panels from the pants. A mistake while pinning caused one side to be too short. Extra sewing for patch. The foam was thicker than my original plan, so I also added a front panel. Extra sewing. Once done, you should have pouch-type thing.
  • Slide foam into the pouch thing.
  • Add buttons to connect front and top panels. If you’re not using a shower curtain, this will be harder. Consider stitching it all the way up. Hoses make great outdoor washing machines after all.
  • Sit back and admire your work. Remember, dogs don’t care about perfection. They love you and sleeping.

DIY Dog Bed error Collage

Happy crafting!


Recipe Review – White Bean and Radish Salad

I have a  large magazine collection/pile. When they arrive, crisp and new in my mailbox, the excitement is palpable. A big smile spreads across my face as I hustle Lola home because NEW MAGAZINE! I must read it. NOW!

We scurry up the stairs. She’s hungry. Food. Done. Out of water, too? I’ll fix that. Ball time? No ball time. Well, maybe a little. Let me set this stuff down for a second. … and … and … and … sleep.

The magazine gets forgotten, eventually moved into the cabinet, lost in the pile. I retrieve it weeks, months or years later. That’s what happened with the May 2013 issue of Bon Appetit. It has now been salvaged, scrutinized and scrapped, with delicious recipes, like this White Bean and Radish Salad, ripped out and saved. Let the review begin!

White Bean and Radish Salad Review by Relish the Feast

The good:

  • Yums, yums, yums. Bright and hearty, making it an all-season dish in my book.
  • A surprisingly small portion will fill you up.
  • Pretty healthy.

The could be better:

  • I forgot to add the scallions and olives. I was also heavy-handed with the sauce. I see this all as room for improvement.
  • As expected, three cans of beans is a whole lot of beans. If you don’t have a large family or are not attending a potluck, I’d cut the recipe by ⅓. I ate this for many more days than I wanted.
  • This might be me-specific, but I wanted more crispness. The radishes provided some, but the overarching mouthfeel was more mushy than I like in a cold salad. I’d add more to the dish for extra snap, slices carrots or celery perhaps.

Overall assessment: Try it! I’ll definitely make it again. It was different from a lot of what I cook, making it a welcome addition to my table.