I do a lot of yoga…sometimes right smack in the middle of the day. Why not? It’s good to get your zen on whenever you have 75 minutes to do so.
Still…I’m never going to be that perfect poser…because, anatomically, some poses just aren’t meant for those with bigger breasts. I don’t know the names…but, there’s one pose that just doesn’t look right when I do it. Laying on your stomach you lift your arms, chest and legs off of the mat. It might be called a downward chimichanga – but I’m not sure.
Anyway, I’ve noticed that those in the class with regular sized chests (C-cup or larger) don’t get as much loft…while we are lifting our chests and our backs are bowed in equal proportion to the smaller gals, our breasts may still be touching the mat. Doesn’t seem fair – we are actually working harder (think of the weight alone) and getting less satisfactory results.
So, I’m working on a Yoga for Bigger Boobies Book – stay tuned.
In the mean time, and speaking of breasts – here’s a great way to make perfect chicken breasts every time.
Tiny apartment tips:
- You can buy a family pack of breasts (as long as they are from a good quality brand) and individually (wrap tightly in Saran wrap and then place in ZipLoc baggie) freeze what you don’t need. I like the Fairway ones and they’re usually priced well.
- You can freeze herbs like Thyme and Rosemary for a super long time and don’t need to defrost them to use. As long as they’re still fragrant, they’re OK to use.
- If your (chicken) breasts are too big…you can butterfly them or even slice them into three equal cutlets
Perfectly Easy Chicken Breast (serves 2)
- 1 large chicken breast – do you need to buy organic? No, no you do not. but go ahead if that’s your thing
- 2 TBSP extra virgin olive oil – I’ve taken to buying the giant bottles at Fairway – not super space effective, but I transfer to my Sur La Table drizzler and keep the giant Fairway bottle out of sight
- Jane’s Krazy Mixed up Lemon Pepper – the flavored Jane’s are not as easy to find in NYC…I import it from Florida and have a dealer down there
- Kosher Salt
- 1 bay leaf OR 3 sprigs of thyme
- 1 TBSP Flour (optional – but, I like it)
- 1 little, innocent pat of butter (also optional)
1. In a large soup or stock pot (any pot with a lid and a base area large enough for the chicken to lie flat) heat the olive oil and the little pat of butter over med/high heat
2. Place the large breast on a cutting board covered with Saran Wrap
3. Butterfly the breast – here’s a GoodHousekeeping article on how to do that – I can’t figure out how to take pix while I am butterflying and pounding chicken…but, here’s a before, during and after:
4. Place the butterflied breast between two pieces of Saran Wrap and pound it – gentle now – to about 1/2 inch thick. Don’t beat the poor thing
5. Generously salt and Jane’s Lemon Pepper both sides and add about 1/2 tsp of thyme leaves
6. Dredge the breast in flour
7. Place the chicken in the pot and sear on one side for about 1-2 minutes – the edges of the chicken will turn slightly white and the cooking side will brown
8. Flip the chicken – IF, you prefer the flavor of bay leaf over the thyme, this is where you throw in your bay
9. Reduce heat to low and cover the pot. Allow to cook undisturbed for 10 minutes
10. After 10 minutes, turn off the heat or remove completely from the heat source and leave with lid on undisturbed for another 10 minutes
11. Remove from pot, slice and serve – maybe with some chick pea and black bean salad
Not all breasts are created equal. I’ve accepted that my downward chimichanga (AKA Locust pose) isn’t going to look perfect and that my lift will be less than some.
Fortunately, when it comes to chicken, if your breasts are too big, you can just butterfly and pound them out. Perfect chicken breasts are always possible.