I keep waiting for my yoga practice to turn me into a vegetarian. It hasn’t happened yet. Nope, not even a little. One thing it has done is created a thoughtfulness about what I put into my body and a deeper appreciation for natural and local foods. After the special memorial day platinum yoga meditation at Golden Bridge I came home and immediately gravitated to the New York Times Essentials cookbook. Here’s what I decided to make 

– red lentil soup with cilantro and lemon ( Mark doesn’t like lentils so I used split peas instead)

-La Brea bakery french baguette and butter

– spicy cucumber salad

– Marcella’s Italien pear cake

It made for a deliciously unconventional Memorial Day meal. As my grandparents always say “If the meal is good the chef gets a kiss in the kitchen”!

I got a kiss.