I May Be a Bit Aparigraha

I fell asleep last night before I posted this. Sorry.

I was down half pound on Friday’s weigh in, so I had a good weekend; still in a bit of a funk for some reason. Guess I need some things to pick up, take off, or let go. While warming up for pool yoga, yes I know that sounds unnecessary with the weather, our instructor read us some wonderful “yoga” thoughts. Tonight she explained that we need to stop be greedy and keeping things that we really don’t need. The technical yoga term is Aparigraha, which means nonpossessiveness. I don’t need to quit being a hoarder; I need to be nonpossessive. These may be tangibles, ideas, or even people in our lives. I don’t necessarily think I need to give up any people, but I may have some ideas I may need to let go of and good gosh I have enough “stuff” I haven’t used in years that needs to go; however I have been doing better getting rid of things  lately.  Pool yoga has been wonderful and I can tell by the sore hip bones I had this weekend they are moving and stretching. There are times when I finish yoga and I wonder if it has done anything, but I have learned you get out of it what you put into it and it has really made a big difference. I even needed a lesson on how to breathe properly and I have to remind myself often.

Since I have wonderful fresh local blueberries that are so sweet and pretty, I decided to go for another blueberry recipe today. This is not a low-calorie recipe so slice thinly.

Blueberry-Sour Cream Cake

Recipe is from the 1990 Southern Living Annual Recipe Book.

 ½ cup butter, softened

½ cup sugar

1 egg

1 ½ cup all-purpose flour

1 ½ tsp baking powder

1 tsp vanilla extract

4 cups fresh blueberries

2 (8 ounce) cartons sour cream

2 egg yolks

½ cup sugar

1 tsp vanilla extract

3/4 cup whipping cream

1/8 cup sifted powdered sugar

Preheat oven to 350o.

  • Cream butter and gradually add ½ cup sugar, beating well at medium speed of mixer. Add egg and beat well.
  • Combine flour and baking powder and add to creamed mixture. Mix just to blend. Sir in 1 tsp vanilla. Spread into a greased 9 inch springform pan. Top evenly with 4 cups blueberries.
  • Combine sour cream, egg yolks, ½ cup sugar and 1 tsp vanilla. Mix well. Pour mixture over blueberries.
  • Bake at 350o for 1 hour or until edges are lightly browned. Cool in pan on wire rack.
  • To serve cake, remove from pan on serving plate. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
  • This is where I change from the recipe. I have halved the whipped topping; the recipe calls for half to be spread on the cake and the other half put into a piping bag and decorate the edges. I agree that would be lovely, but not happening. I usually don’t put it on the cake, but let each person spoon what they want on their slice.

111 days and 20.82 lbs. to go till Disney Food & Wine.

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About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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