Tag Archives: Kaboucha Pumpkin

Letting your plants go seed

When I was a teenager, I can remember waiting in the doctors office and perusing a hunting magazine. I had no interesting in hunting, but it was the only thing to read in the days well before iPhones. Between the articles of using store bought fox urine versus to the real deal for God only knows what, I came across an article that has apparently stayed with me for years. It was a first hand account of a man who successfully tracked down a prized deer, but couldn’t bring himself to shoot it because he was in awe of the beauty and strength of this animal.

As my plants in my garden are maturing, I haven’t been able to pick some of them for very much the same reasons as the hunter above. Watching something grow from seed since nascency, then becoming ripe and the flowering, then seeding, then dying is a beautiful process to watch. It is hauntingly a fast forward preview of our own cycle of existence in this embodiment, and in mankind itself.

I knew I was too late picking my freckled lettuce when I snapped off a leaf and chewed it, only to have an extremely bitter taste in my mouth. I have developed great respect for lettuce plants a they are some of the most disease resistant, insect resistant, drought resistant, and delicious plants that can be grown. When they are mature, they go right into seed making mode and grow a crown on top reminiscent of something truly Royal.

It is odd growing plants in Hawai’i, a place where you can plant any time of year and produce. As this past week was the first day of Spring, many of my plants are behaving like its Fall and either harvesting or going to seed. Rather than greedily picking them all, I am letting some continue their short life cycle on this earth with hope that they will produce more offspring with their withering.

On a bright note, I did harvest my first pumpkin. It was small and beautiful and made my mother in law very happy. I plan to take it on “tour” to show all my students, coworkers, friends, and clients with whom I was showing weekly pictures of progress like some deranged parent. Who knows, I might just eat it one day đŸ™‚

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New classes going well!

Kombucha pumpkins I am settling into my new schedule of early morning classes. Today I had the same group as Tuesday give or take a few new students. We worked on the hip actions of Parighasana and I related them to the hip work in Vrksasana. The students took well to the instructions. I remember laboring over these poses while preparing for my Intro I back in 2011. It is easy to do a pose like Vrksasana, but to learn how to teach it properly is very difficult.

My classes have been averaging about 10 students. There was a time when I don’t think I could have handled more than 10 students at once. But because of how the Iyengar system is logically laid out, it is easy to organize many more than 10 students if you have a good plan. The shape of the room is critical to where you place yourself as a teacher relative to how many students you have. If I have less than 6 students, I will teach in a different location in the room because I don’t want to seem too far away.

A new challenge for me as a teacher is to make each class unique even though we have the same clan of poses taught to the same students two days apart. My plan is to use the class earlier in the week to go over rudimentary actions of certain poses, and then use later class in the week to add refinements to those actions. That should keep things fresh and interesting for my students.

Another challenge for me is adjusting to the early morning teaching schedule. My wonderful wife is accustomed to waking up at 5 am and is a morning person. As I rouse from my umpteenth snooze, she joyfully helps me get through my morning routine. This week she gave me simple math problems to get my brain moving. I am grateful that she married me.

I wrote in my previous post that the many benefits one gets teaching Yoga are so unique that they are difficult to write about. I will try to highlight these benefits in future posts. The one benefit from this week is that there is farmers market at Manoa Marketplace on Tuesdays and Thursdays. And since my class is early, I have first pick of the fresh produce. Today I bought a Kaboucha pumpkin, slathered it in olive oil,  and roasted it for dinner for my wife and I. It was delicious and caramel-ly. Since I’m sure all of your are tired of seeing the same version of the lithe Lululemon ambassador in the #namasteeverydamnday #bakasanadujour, I instead posted a picture of my beautiful roasted pumpkin.

Enjoy your weekend!