Reflecting Forward

ive mornings a week my alarm rings early and I try to be at the YMCA pool by 5:30. After swimming, I exercise, walk, measure my blood pressure (yay) and weight (ugh), dress, have coffee, and arrive at work by eight o’clock. Why do I do all this? For balance. There are all kinds of balance. Though all these activities contribute to physical balance, spending ten minutes exercising while poised on the BOSU ball with my legs shaking seems most directly related to cultivating a calmer demeanor. If both my head and body are not totally in the moment, I could fall. If I’m not aware of where my body parts are every second, I begin to tip. I have to concentrate even more ferociously when I add weights to my balancing challenges. And when I step off that ball, I know exactly where all my body parts are, and, for a short time, I’m totally in touch with myself. I feel in balance and that leads me toward growth and being in balance. We live in a complicated world. We’re all struggling to juggle multiple tasks to make the world a better place, to contribute to others as part of a reciprocity for the privilege of living, to take care of ourselves, to grow, to be in balance mentally as well as physically. The continual juggling takes its toll. We need exercise, nutritionally adequate meals, sleep, clean water, fulfilling work, respectful understanding of others, outlets for meaningful contribution, strong relationships, safe housing, enough income to pay our bills, the ability to F Balancing on Life’s BOSU Ball by Linda Lemery

make good choices about how we spend time, the chance to express gratitude and to accept what we can’t change, the time to think, rejuvenate, and grow in healthy directions. Undoubtedly, this list is incomplete. But my point is: when we’re not honoring our needs in each area, we’re not in balance. If we don’t make an effort to correct the imbalance, we pay for that choice later. If we don’t track or measure some element about each thing that’s important to us, then we have less chance of correcting problems that are causing an imbalance in our lives. Swimming is my very favorite exercise even though I’m the slowest swimmer ever. My second favorite exercise is the BOSU ball, because it teaches me a lesson in mindfulness every time I’m on it. One web site states that “BOSU” stands for “both sides up,” meaning that one can use it either the way it’s pictured or upside down. I track my progress by spending a minimum of ten minutes slowly exercising on the BOSU ball as pictured. Holding a squat position for twenty seconds is torture. Bending in half and touching the floor and holding that position for twenty seconds happens on good days. Those are the days I know I’m doing things right, not just with my physical exercise but with diet and mindfulness. When I can adapt that balance measurement to the other things I need to balance in my life, things go better. Something to think about. About the Author: When she not trying to stay on a BOSU ball, Linda Lemery llemery@ averett.edu works as Circulation Manager at Averett University’s Mary B. Blount Library in Danville. She welcomes reader comments.

by Annelle Williams

Some recipes need to be saved, savored and shared. Years ago when I was learning to cook for more than just a few people, I bought a cookbook written by a caterer. She suggested finding two really good recipes and mastering them, so that whenever guests were being served, they would expect one of your specialties. Chicken Marabella is one of those go-to recipes. Not only does it taste delicious with layers of bold flavor, but it has to be marinated overnight, so all the work is done the day before your special meal.

The recipe’s name and the ingredients make me think it is of Mediterranean descent, but it’s not. It came from New York City and the Silver Palate Cookbook. Author and Chef Sheila Lukins opened a catering business in 1977 that morphed into prepared-meals-to-go and finally the Silver Palate Cookbook which gave us all her culinary secrets. This interpretation is from Ina Garten’s book Cook Like a Pro. I made a few suggestions in parentheses that worked best for me.

Chicken Marabella

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the chicken pieces to a large zip-lock bag and pour in marinade (or divide into two large bags). Close bag and turn until all chicken is coated. Refrigerate overnight, turning occasionally to be sure the marinade is getting into all the chicken pieces. 1/2 cup olive oil 1/2 cup red wine vinegar 1 1/2 cups large pitted prunes 1 cup large green olives, pitted (buy the pitted ones and slice them) 1/2 cup capers, including the juice (3 1/2 ounces) 6 bay leaves 1 head of garlic—cloves

separated, peeled and minced 1/4 cup dried oregano (dried, not powder) kosher salt and freshly

ground black pepper (2) 4-pound chickens, backs

removed and cut in 8 pieces (I used 4 bone-in breasts cut in half and 8 bone-in thighs) With kitchen scissors, remove any excess fat and skin. 1/2 cup light brown sugar, lightly packed 1 cup dry white wine,

such as pinot grigio (8 servings)

Preheat the oven to 350 o . Place the chicken in one layer in a large roasting pan, skin side up, with the marinade (or divide into two smaller pans). Sprinkle with brown sugar, 2 teaspoons salt and 1 teaspoon pepper. Pour the wine around (not over) the chicken. Roast 45-55 minutes until the internal temperature of the chicken is 145 o .

Questions or comments? Email me: AnnelleWilliams@comcast.net I look forward to hearing from you! Remove the pan from the oven. Cover tightly with aluminum foil and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes and olives to a serving platter and drizzle with pan drippings. Delicious served with basmati rice.