Damien and I are taking a yoga class together at BYU right now! The class is good because it sets time aside for us to practice yoga three times a week. We have it Tuesdays, Thursdays, and Saturdays. We have a different teacher on Saturdays then on Tuesdays and Thursdays which is a good thing. I like Amy, the Saturdays teacher's style of teaching better. We talked to Amy after class last Saturday and found out that she grew up around New Orleans. What a surprise! We haven't met very people from the south here at school, let alone New Orleans. It was fun talking to her about the culture down there. It is hard for us westerners to understand the southern culture because it varies so much from ours. But it is fun to be a part of the friendly, easy-going culture in the south. And I might end up being the TA for that Saturday yoga class which would be fun!
On another note, go to your farmers market if you have one. Damien and I have been to the one at Pioneer Park here in Provo the past two weeks. They have quite a few more vendors than they had last year. We have gotten some delicious yellow squash, peaches and grass-fed beef from there. The way I have been preparing the squash has been so good! Here is what I've done.
Steamed Yellow Squash and Onions
1. Slice the squash into medium sized slices, about 1/4 inch thick.
2. Roughly chop a small onion or half of a large onion.
3. Heat 1 Tbsp. olive oil in a pan on medium heat.
4. Place a layer of squash down in the pan. Sprinkle with some salt and then spread about half of the chopped onion on top of the squash.
5. Repeat with another layer of squash, salt, and onion.
6. Place a lid over your pan and let vegetables cook. Stir every few minutes. Let it cook for about 20 minutes or until the squash are tender or done to your liking.