“Be committed to the relationship you have with yourself. As women, we get so committed to other relationships, but we tend to toss ourselves away. We get around to ourselves now and then. So, really care for who you are. Be committed to loving yourself. Take care of your heart and soul.” – Louise Hay
As Women’s Month comes to an end, I wanted to highlight women who are making an impact in their communities. I have been practicing yoga for years now and Sandy Gola has been my yoga instructor for some time now.
I have learned various poses and movements from Gola; although, I would say one of my favorite yoga poses is Shavasana, oui, oui– SHAVASANA!
O.O.J.S.F: How did you get started with yoga?
pictured: Sandy Gola/ photo via Sandy Gola
S.G: I was working in the graphic design and advertising industry, in my own business. It was quite stressful with deadlines, responsibilities and a variety of clients to please. As an outlet to burn off some of my Type-A energy, I enjoyed working out and taking fitness classes at the Montclair Y. Eventually, they recruited me to teach some classes myself. I found the combination of day job and evening job created a perfect balance for me. I loved calling out the moves, choosing the music, and coming up with the choreography for my high impact classes with plenty of jumping! I also loved the good feelings and the natural relaxation that happened after a strong workout.
An injury sidelined me for awhile, and led me to seek a form of exercise that wouldn’t upset my shins. I discovered some “Power Yoga” videos, a vigorous form of yoga that added a new dimension to things I had previously experienced. It had all the dynamics of strong physical exercise, the same endorphin high, but there was more to it. With the peacefulness I felt afterward, the meditative quality of the practice, and the focused attention, I was hooked enough to know I had to find a live class. I saw a brochure for a teacher with a very similar style to those videos. His name was Raji Thron and he was teaching classes in Starseed in Montclair on the weekends. The year was 1998. I would go to every Saturday and Sunday class for several years. Then in 2006, I took his “Yoga Synthesis” teacher training and became a yoga teacher myself.
O.O.J.S.F: And for how long have you been a yogi?
S.G: I can’t say I typically refer to myself as a yogi (or yogini), since I tend to think of that person as a master of the tradition. But looking up the common definition of yogi, it is used to describe:
1: a person who practices yoga – yes, I’ve been practicing for 23 years.
2: an adherent of Yoga philosophy – the Yoga philosophy is rich and varied. I would say my personal philosophy is wide ranging and includes elements of many of the world’s diverse spiritual traditions, I have an interest in the subtle energetic bodies, particularly the emotional and mental bodies and their effects on the physical realm.
O.O.J.S.F: What is yoga and why is it important to practice it?
S.G: Yoga is an ancient technology developed for the attainment of maximum human potential. In the earliest known texts about Yoga, physical postures or asanas were barely mentioned. Codes of ethics and ways to see the world and consciousness were woven into allegorical stories. Modern yoga has evolved to include more physical exercises than it once did. Through the practice of yoga, one can achieve a sense of unity with that which is divine in all of us. Yoga is not a religion, but practicing it does produce a sense of awe and curiosity about the spiritual aspects of existence. We can learn many things about ourselves and the world as we perceive it. Yoga helps to soften one’s perspective and see things from a place of heart-centered consciousness. The physical practice of yoga brings many benefits in terms of external health and wellness. But the internal benefits of practicing yoga are far greater still.
O.O.J.S.F: What does self care mean to you? And what do you do to incorporate that as part of your lifestyle?
photo via Sandy Gola
S.G: I think of self care as an ability to come into balance. It is so important as we go through the various cycles and stages of life. I am 66 now and my mom is 98, so I do believe I can provide a bit of perspective on the issue.
Personally, I like to spend time in nature, around and on the water. I’m an avid sailor, paddle boarder and kayaker. Being outside is very healing to my soul. I also enjoy spending time on my creative projects, writing on my book or working on a piece of artwork. I read a lot of transformational books and books about different spiritual traditions. I meditate, by myself and with the use of online tools and guided meditations. Above all, I try to hook my consciousness onto something positive.
O.O.J.S.F: Why is it important for women to take care of themselves?
S.G: The need for self care flows along with the stage of development and age of the person, for example:
Adolescent and young adults are looking to find their place in the world. They may be dealing with self-worth issues and anxiety about their futures. Or they may have a youthful sense of immortality and take risky chances. Hormones can be in overdrive. Certainly learning about being a woman and dealing with cycles is no easy matter. For young women, this would be the time to explore what works best, when it’s time to go for the gusto and when it’s time to relax and restore. Ancient cultures did a much better job with this than we do today, I think. We aren’t given much of a roadmap of what it’s like to be a woman, I’m afraid.
People in the next age group are often trying to juggle high powered careers with home lives that are also extremely active. Here they might still need very vigorous practices to work the energy through their system. Introducing more meditative and quieting, relaxing strategies will also be very helpful here. Often people don’t like to do what they really need, preferring to do what they feel comfortable. For example, a type-A person will continue to do type-A routines, when they would benefit more from a very laid back, relaxing routine.
The hormonal changes of middle age can also throw one for a loop. I know yoga has helped a lot of women cope with peri-menopausal and menopausal symptoms. For many, it’s a sort of lifeline. Anything that one needs to do for oneself at this stage, from taking supplements to trying modalities like massage, acupuncture, reiki, could be helpful. It is a stage of rich potential, but it can feel a bit like walking a minefield while going through it. But, I’m here to say there is hope and it does get better once the hormones level off again.
The early years of retirement and semi-retirement are often the best times of a woman’s life, according to a lot of people I’ve spoken to. There’s time to be with grandchildren, to nurture projects long neglected, to take classes and explore new things.
Older seniors can find their lives more difficult if they are beset with health challenges. There’s time for self reflection and hopefully still time to engage with family and friends in a meaningful way. My 98 year old mom loves it when she is the focus of attention, when people make a fuss over her age. She’s earned it, so why not?
O.O.J.S.F: As we are still going through the pandemic, how can we cope with this new normal?
S.G: For the last few years, I struggled with the news and felt compelled to stay on top of the news cycle. I now try to pick up my writing work first or do a meditation before I read the news of the day to avoid becoming drawn into negativity. I also seek out news sources that promote positive stories by subscribing to newsletters, like “Yes – A Better World Today,” “This Girl is On Fire,” “Brain Pickings by Maria Popova” and “Atlas Obscura.”
If there’s one thing the pandemic teaches us, it’s about the power of resilience. The capability to go through previously unimaginable tragedy and come out of it with the ability to feel joy and love is a triumph of the human spirit. Seek out and find those stories that uplift us. Find and nurture connections wherever you find them. Tap into the gratitude in your heart, be grateful for little things. Smile and be kind (even if you are wearing a mask) to a stranger. Look directly into someone’s eyes when you talk. They are the gateway to the heart. You can tell if a person is smiling just by looking at their eyes.
O.O.J.S.F: What books or meditation apps would you recommend ?
S.G.: I love the Insight Timer app – the free version has a ton of available content. You can participate in all kinds of online classes and events like sound healing. The Calm app is another favorite for guided meditations, music and classes, I just love Tamara Levitt’s no-nonsense approach to meditation. The Daily Om is another wonderful source of positive inspiring messages. If you like to listen to audio books, a subscription to Hay House Books gives unlimited access to their full library of transformational (self-help) books and is well worth it. Subtle Energy Sciences makes leading edge meditation aids that I use every day. Lately, I’ve been listening to a podcast on Spotify called “How to Fail” with Elizabeth Day. She speaks to the concept that it’s in failure that we learn how to truly succeed.
Currently, I’m reading “Worth” by Bharti Dhir. It’s an incredible memoir by an Asian-African woman who faced many challenges, including being abandoned at birth.
Do you want to try out YOGA with Sandy Gola?
Here is a playlist of my Yoga Lounge videos are 1/2 hour each. These were originally done for Facebook live and they explore and address various topics.
Beignets in French and Botokoin in Ewe: Èʋegbe language, this street food is a popularly known breakfast food in Togo that is easy to recreate à la maison.
Street food vendors making Botokoin.
recette via jeanette-cuisine.fr
Ingrédients:
Pour 4 à 5 personnes
425 grammes de farine de blé
1 cuillère à café de levure sèche active en grain (type Saflevure)
3 cuillères à soupe de sucre,
1 sachet de sucre vanillé,
400ml d’eau tiède,
1 pincée de sel,
huile d’arachide pour la cuisson,
Préparation de la pâte :
Versez l’eau tiède dans un saladier, ajoutez y le sucre, mélangez.
Ajoutez la levure en grain et mélangez afin de la dissoudre dans l’eau sucrée.
Ajoutez le sel puis le sucre vanillée. Mélangez puis ajoutez la farine.
Mélangez bien le tout avec la main (ou au robot) en tapant fort afin d’aérer la pâte.
Couvrez avec un torchon afin de fermer hermétiquement puis réservez pendant 1h30 afin de laisser monter la pâte.
Cuisson
Faites frire dans de l’huile très chaude.
Faites dorer puis déposez sur du papier absorbant afin de faire disparaitre le surplus d’huile.
Oui, Oui , if you are Francophone then you know celebrating the holidays is all about feasting and feasting some more.
This year, celebrating of les fetes will seem different due to obvious reasons but where there is life there is hope. So during this celebratory season, our holiday feature is Eric and Yetunde Fraudeau of Cookn’ With Class.
OOJSF: Tell us about the company Cookn’ With Class and how are you different from the other cooking schools?
pictured Chef Eric Fradeau of Cookn’ With Class
CWC:Cook’n With Class is a small French cooking school which was started by French chef, Eric Fraudeau in 2007. The idea was to offer a taste of France and French culture through its gastronomy to visiting tourists (and locals), in English. From the very beginning we chose to keep class sizes small so that people could enjoy a hands-on and convivial experience. What I think makes us different is that every detail of the detail is handled by chefs & trained cooks, from the recipe creation to class setup. Being small also allows us to adapt and adjust with the times and the tastes of our followers and students. We have been able to maintain a very loyal & devoted client-base who have been especially present during this very difficult year.
OOJSF: How do you guys celebrate Le Réveillon de Noël and Noël? And how will Covid change that?
CWC: It depends on where we are but always with family. Be it our small family of 3 or with our extended family, in France, the US or the UK. Unfortunately, our families are not as close by as we would like. While some are indeed in France they are still quite a distance away. This year with COVID, we may actually see more of our extended family, I think it will be through video-conferencing. This form of communication seems to have entered our lives in ways we never thought imaginable.
OOJSF: What are your traditions during les fetes?
CWC: Cooking! A festive meal is always part of the plan even if it were just the two or three of us and dressing up as if we were going off to a fine dining restaurant. Good wine and always with music playing in the background. We exchange presents but not till Christmas day in our house. Our son who (perhaps for his last year), still believes in Santa, leaves out a plate of cookies, a glass of milk and a clementine pour papa Noël.
picture via pinterest
OOJSF: What are some etiquette during the holiday celebrations?
CWC: (Eric) The old custom in France for Christmas is that the family gathers at the end of the afternoon. There is an aperitif with small things to eat that are simple and little work. Depending on the region of France you may have olives, radish, all with “Blettes en Provences”, bread and cheese.
We put the log in the chimney (hence the origin of the Christmas Log) and we go to mass. When we come back from the mass, the fireplace is warm and we can make New Year’s Eve until late in the night, (reveillon = to wake up) dinner is rich and copious. The oysters, the foie gras, the stuffed turkey and the log, or as in Provence the thirteen desserts.
At midnight, the youngest of the house puts little Jesus in the manger and the children go to bed. The parents then take out the champagne. At dawn, Papa Noel has left the presents under the tree and the children open the presents… On the 25th at noon, the young parents meet at the home of the in-laws and we alternate every year.
Chef Eric’s wine pairings:
Capon: A red wine from Burgundy (Mercurey) or from Val de Loire, a cabernet Franc, strong in red fruit flavor.
Yule log: If it contains chocolate I will have a Glass of Port Wine I prefer tea with dessert as they are already sweet. But you know champagne is also a great choice for the Yule log.
If you need a French inspired dish, you can try the stuffed roasted capon as a part of a plat prinicipal and a bûche de Noël for dessert!
RECETTES:
Stuffed Roasted Capon with Lemon and Chives/ photo credit: Cookn’ With Class
Ingredients:
Capon ( or large chicken) 1 2.5 kg (5lbs)
Carrot 1 (cut into pieces)
Onion 1 (cut into wedges)
Snipped chives (scallions can be used as a
substitute)
Zest (finely grated) & Juice of Lemon
Whole Lemon (thinly sliced)
10 Grams (1/3 cup)
All-Purpose Flour 20 Grams (1/8 cup) Capon (or Chicken) Stock 950 Milliliters (4 cups) FOR THE STUFFING
Ground pork 120 Grams (4 oz) Ground Veal 120 Grams (4 oz) Chestnut 1 can (100g or 3 to 4 oz) Scallions 2 (chooped) Garlic Clove 1 (chopped) Egg 1
Sandwich Bread 2 slices
Milk 1/3 Cups
Salt and Pepper
Preparation mode:
A capon is a male chicken castrated when young to improve the quality of its flesh. The meat is moist and tender. In France, during the holiday season, it often replaces the turkey. For a more traditional Thanksgiving, however, you can use a turkey, changing the proportions accordingly.
1. Preheat the oven to 350°F, (180°C). In a food processor, combine 1/4 cup of the chives with the butter, the lemon zest, and juice, salt, and pepper, and pulse until smooth. Transfer lemon chive butter to a small bowl and stir in the flour. Set aside.
2. Beginning at the neck, gently separate the Capon skin from the breast and legs. Season the Capon cavity with salt. Rub half of the lemon-chive butter from the food processor under the skin, spreading it over the breasts and the thighs.
3. Mix in a large mixing bowl all the ingredients for the stuffing, stuff the bird with it.
4. Set the capon on a rack in a large roasting pan and scatter the carrot, onion, and lemon slices in the pan, add 345 mL. / 1 1/2 cups of water. Rub the remaining chive-butter from the food processor all over the outside of the bird. Roast on the bottom rack of the oven for 1/2 to 2 hours, adding 1 cup of water to the roasting pan and tenting the capon with foil halfway through roasting,
5. The capon is done when an instant-read thermometer inserted deep in the thigh registers 170°F ( 75°C ). Uncover the Capon and transfer to a carving board, let it rest for 20 minutes
6. Meanwhile, strain the pan juices into a large measuring cup. Spoon off the fat and discard it. In a large saucepan, boil the capon stock until it is reduced to 185 mL. / 1 1/4 cup, about 15 minutes.
7. Add the pan juice and bring to a simmer. Whisk in the reserved butter-flour mixture and simmer over moderate heat, whisking constantly. Cook until thickened, about 4 minutes, and season the gravy. Add the remaining chives. Carve the capon and serve with a spoon of stuffing.
Yule Log, Chocolate, Lemon and Buckwheat/ photo credit: Cookn’ With Class
Dark Chocolate 70% 85 Grams (3 oz) Honey 1 Tablespoons
Butter 1 Tablespoons
Fleur de Sel or Maldon Salt 1 pinch
FOR THE LEMON GELEE
Lemon 2
Sugar 15 Grams (0.5 oz) Agar-Agar 2 Grams (1 pinch) FOR THE DECORATION
Buckwheat Seeds (optional)
60 Grams (2 oz)
Dark Chocolate 90 Grams (3 oz)
Preparation mode:
1. Make the whipped milk chocolate ganache with hazelnut spread: Chopped the milk chocolate in small chunks.
2. In a large mixing bowl, add the hazelnut spread and the chopped chocolate milk, melt over a double boiler for just a few seconds to start the melting process.
3. Separate the cream into 2 parts. One part you keep cold on the counter and the other part you boil. Pour half of the boiled cream on the chocolate, mix well with a wooden spoon, add the other half of the boiled cream. Mix well again. Then add the cold cream and mix well. Keep in the fridge until needed.
4. Make the Genoise: Pre-heat your oven to 150ºC 320ºF
Make brown butter by cooking the butter until it has a hazelnut color. Keep aside.
5. Torrefy the almond meal in the oven at 150ºC 320ºF for 15 minutes. Keep aside. You can now turn the oven up to 165ºC or 310ºF so it is ready for the cake.
6. In a large mixing bowl or with your stand-up mixer, whisk eggs and sugar until it foams.
7. Mix, flours, baking powder, and the torrefied ground almond together.
8. When the eggs have doubled in volume, fold in the mix of flours delicately using a plastic spatula; Add the brown butter.
9. Spread on a baking pan with parchment paper. Bake 10 to 12 minutes. When cooked, put a sheet of parchment paper on top and flip the genoise so it stays moist and cools down nicely between the two sheets of parchment paper (without the baking pan).
10. Make the Lemon Gelee: Get the juice of the lemon, pass through a sieve or a colander, boil the juice for 2 minutes with the sugar and agar-agar. Cool down on a plate in the fridge covered with cling film.
11. Make the Chocolate Ganache: Chop the chocolate and boil the cream. Pour the cream over the chocolate in 3 parts, mix well with a wooden spoon. Add butter and salt. Mix well but don’t whip. Keep at room temperature.
12. When cold, whip the lemon gelee so it becomes a paste; reserve in the fridge
13. Torrefy the buckwheat seeds for 15 minutes in the oven at 150ºC or 310ºF Reserve at room temperature.
Assemble your Yule Log
1. Remove the parchment paper from the genoise.
2. Spread the lemon paste on the genoise.
3. Whisk the milk chocolate ganache for 1 minute so it gets foamy, spread it on the genoise, but keep 2.5 cm or 1 inch clean on the edges.
4. Spread some buckwheat seeds, but keep one third for decoration.
5. Roll the genoise. You can use parchment paper or a clean kitchen rag to assist you. Cover it with a clean kitchen rag.
6. Keep in the fridge for 2 hours.
7. Remove the kitchen rag spread the dark chocolate ganache, add the buckwheat seeds, add the dark chocolate previously chopped.
