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Mama Deb
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Mama Deb [userpic]

I'm sitting here because I have a dermotologist appointment. It was in one hour, but now it's not until 4PM. This is not unusual - he tend to run very late and I've taken to calling his office to find out how badly he's running. This was their advice.

Jonathan is still home because he's enthralled by "The Red Violin." I don't blame him.

Last night, I went to my second pakua class since beginning again. And it was interesting. There is another blue belt (she's *fifteen) - the others are all lower level, pre-Instructor belts. And Master Ilona (note to prezzey - I asked. She's Russian Jewish, but thinks that her parents chose to give her a Greek or Hungarian name. She's not sure. She's *from* Russia - I can say that. Middling accent.) was very aware of this. The lower belts were all taught a technique. Shana and I were told to "half-fight". That is, we were told to punch and block - spar without using our legs. No techniques, just sparring. Next to us, we could see the other students doing a formal technique. It was odd. She was clearly teaching two different classes. She was about to teach the two of us a technique when the class ended late.

On the other hand - even though it's been months, I found myself doing the kicks in the manner I learned in the Improvement classes. I could feel the power, even. So I didn't forget.

I was, however, creaking around the office. Standing was a minor production. I'm better now, but as we did 32 crunches - 8 standard, 8 with crossed ankles off the ground, 8 with legs pointing straight up and 8 with our legs, still up, opening and closing - I expect things will be interesting tomorrow.

On another note - since these classes take place when they do, I've decided to make more use of my crockpot and ordered a couple of cookbooks.


Where do your classes take place?

Avenue J and Nostrand.

Better yet: here.

I have a Russian Jewish friend named Ilona.

Sounds really interesting. The only martial art (which is sounds like this is) I know much about is Tae Kwon Do, because my daughter is a brown belt. From what I do know from watching her, it's great exercise.

I LOVE my crockpot in the winter time. *nods*

Pakua is a Chinese, internal art, focusing on speed, reaction and circles. And it is. I'm already getting my thigh muscles back.

I love my crockpot. It's like not cooking. I do the prep work the night before, stick it in the fridge, dump everything in the pot the next morning.
Then I come home from work and dinner is cooked. Since we like one pot meals, it's perfect.

And now, I'm not coming home until about 8:30 twice a week, so it's a double bonus.

But I'm still not making cholent because when I make it, it's *bad*. It's one of the few things I can't cook. In fact, now that I've mastered the noodle kugel, it's the only thing.

Cholent is one of the few dishes that is completely and utterly Jewish. Cooking is forbidden on the Sabbath, but foods can be kept warm on a covered flame if they're placed on it before Shabbat. So in every Jewish culture, there's some sort of stew that is cooked at least partially on Friday afternoon and kept at low heat until lunch the next day. Cholent is the Eastern European version of this - meat, beans, barley, root vegetables cooked until, well, they taste brown.

Some people love this. And when it's made well, it's delicious. Mine always just taste brown. Also, there's no point in making it for two people.