June 2022

Practice yoga. Eat pizza.

Tadasana Mama offers yoga and meditation on a donation basis 🙏

This month’s yoga practice:

3 Minutes

So, I keep signing up for yoga teacher trainings which is resulting in this entire website becoming a collection of my assignments. The latest training I signed up for is a children’s yoga teacher training. Our first assignment was to teach a breathing exercise and have a discussion about breath.

Physical

Cupcake breath.

Mental

When you’re feeling anxious, return to your breath.

Spiritual

“Because the only thing that stays with you from the moment you’re born until the moment you die is your breath. All your friends, your family, the country you live in, all of that can change. The one thing that stays with you is your breath.”

💗🧘🏻‍♀️

This month’s pizza:

Spicy Pepperoni Sicilian Pizza

Makes 1 (12-by-16-inch) pan pizza (we followed the Pizza Czar recipe)

Ingredients

• 1 half sheet pan (900 g) Sicilian Grandma dough proofed and ready to top

• 250 grams low-moisture mozzarella, thinly sliced

• 102 grams Spicy Grandma Sauce

• 50 grams Parmigiano-Reggiano cheese, finely grated

• 2 pinches dried wild Sicilian oregano, stems removed

• 60 grams pepperoni, sliced (about 25 pieces)

• 40 grams extra-virgin olive oil, in a squeeze bottle

Directions

1. Preheat the oven with pizza stones to 475˚F

2. Cover the dough with the mozzarella in a single layer. Using a 2-ouce ladle, completely cover the mozzarella with the tomato sauce

3. Spread half of the Parmigiano-Reggiano evenly over the sauce and sprinkle with the oregano. Place the pepperoni evenly on the pizza, starting from the outside in. Remember: Pepperoni migration is unavoidable! Don’t be surprised if the slices aren’t where you left them. Using a squeeze bottle, drizzle with the olive oil.

4. Bake the pizza in its pan directly on the pizza stone for 15 to 20 minutes, until the crust is golden brown and the cheese has begun to brown.

5. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Top with the remaining Parmigiano-Reggiano. Allow to cool for 5 minutes before cutting into 8 slices.

Enjoy your tray

J is from Scranton, PA where they refer to pizzas as “trays”. Enjoy!

😋🍕