Tattooing Yogini

This weekday meal comes together really easily with a little prep to marinade the chops. If you’re busy, marinate your pork chops the night before, otherwise, start marinade about 4 hours beforehand. PORK CHOPS 3-4 bone-in pork chops (go for local meat, if you can) 3-4 TBSP olive oil 2 TBSP dried sage (remove stems, if desired) 2 cloves minced garlic Salt and pepper to taste Place chops in bowl. Drizzle with olive oil and toss in herbs until fairly evenly coated. Cover and refrigerate for at least 4 hours. In skillet over medium heat, add 1 tbsp olive oil and then add chops. Sear until cooked through. Set aside. MUSHROOM GRAVY 4 large white mushrooms or 6 small-medium, washed and sliced 1 tsp dried onion 1 cloves garlic, minced about 1/2 cup organic beef broth 1 tbsp flour salt and pepper to taste In the same skillet you cooked your chops, sauté mushrooms until tender, being sure to scrape the remaining seasoning leftover from your pork chops as you go (this will really add flavor to t...

Tea is the most popular drink in the world and it’s no wonder. Unlike coffee, that we can simply flavor and adjust its strength, tea and herbal tisanes can be made from innumerable plants to produce infinite flavors! Tea can be enjoyed at any time of day. It can energize us, relax us, help us sleep, support our bodies when we are unwell, support various cellular/organ functions, and more. It’s also delicious with any dessert or main meal. While I have a couple of brands that I turn to in a pinch, I choose to blend my own tea and have been for several years now. I find great enjoyment in selecting the herbs I want to blend together for various reasons. Making tea is like a meditative experience for me. One of my favorite blends to make is one I call “Wellness Tea”, even though it is not a tea at all - it is an herbal tisane. It’s beautiful in a mason jar (my preferred way to store my blends), the aroma is comforting, and it has a complex yet delicate flavor that I simply adore. It’s my ...

Making fresh pasta may seem like a Mount Everest type of activity, but trust me when I say it is super easy and really delicious! The first time I attempted it, my daughter and grandson joined in on the fun. Our pasta wasn’t the best texture on the planet, but it was tasty and my grandson said if I were on YouTube, he’d give it a “thousand likes and a subscribe,” so in modern-day kid speak, I’d call it a success! The trickiest part of making pasta is rolling it out thin enough and of course that is subject to taste. Other than that, it really is easy. Let’s jump right into it, shall we? WHAT YOU’LL NEED 1 1/3 cup flour (AP is fine) 2 eggs 1 tbsp olive oil pinch of salt MAKING THE DOUGH • Dump the flour on your clean counter, and use the measuring cup to make a well in the center • Add the two eggs (you can whisk them prior to, but I like putting them in and whisking them in the well). Whisk eggs, adding flour to them slowly, until the mixture become hard to stir with fork, then switch ...