there is rarely a moment in my day when i'm not listening to music. if i'm cooking, there is certainly music. sometimes it's just in the background, while i chat with my partner or dinner guests. if i'm alone cooking for myself or a client, the music is loud - cooking like it's a dance. moving through familiar motions, in a certain rhythm. i pour time into building the perfect playlists for my yoga classes. i play my drums for hours each week with my band. i wake up and wind down with music.
a year ago i began attending mysore practice - a self guided ashtanga yoga practice - where the only sound in the room is breath and the occasional conversation between the instructor and individual students. whether music was a distraction or a comfort in my yoga practice before, i'm not sure, but it felt like something was missing. i remember realizing for the first time that one of my sports bras had a little clasp that squeaked. a tiny sound that had been buried by yoga music before. practicing in silence, i couldn't stand to wear the sports bra ever again. despite the lack of music, i continued exploring the mysore practice and eventually silence just became the norm. i think i'm even appreciative of the silence, as it's still a rare part of my day.
i went to bed last night with my ears still ringing from my band's show at the tractor tavern. a reminder that i need to check "buy ear plugs" off my to-do list. i woke up groggy, but pulled myself out of bed to teach an early morning class at ritual house. another class with music. but tonight, for the first time, i have an opportunity to teach an ashtanga class, where traditionally there is no music. without music, the sound of my voice just feels so exposed. the room feels empty. but i'm excited for the challenge and eager to share my experience and love for the ashtanga series with new students.
scroll down to the end of this post for a playlist i created of songs that i could happily listen to on repeat right now. but first whiz up this simple cucumber & watercress soup, and in the time it takes you to listen through the playlist, your soup will be adequately chilled and ready to serve! it's the perfect light snack or first course to a summery meal!
chilled cucumber & watercress soup ~ serves 4+
2 lbs cucumber, peeled
4 big handfuls of watercress, washed
1-2 small cloves garlic
1 cup greek or icelandic plain unsweetened yogurt
1 tablespoon lemon juice, or to taste
1 tablespoons fresh dill
2 tablespoons fresh mint
2 large pinches sea salt
olive oil for garnish
notes: watercress is dense in nutrients, bitter and peppery - sort of like arugula, but even more similar to the less familiar flavor of radish sprouts. the cucumber subtly sweetens the soup, and the yogurt makes it smooth and creamy. but if you're looking for a dairy-free version, try substituting a full rice avocado for the yogurt. equally as satisfying!
peel cucumbers and cut into 2-inch chunks, or smaller if you don't have a high speed blender with a tamper tool. combine all ingredients in blender, reserving several sprigs of watercress for garnish. puree until smooth. adjust lemon juice, salt and garlic to taste. chill for at least an 1 hour, or overnight. to serve, ladle bowls with a cup of chilled soup, top with reserved watercress tendrils and a thin drizzle of olive oil. i had some leftover edible flowers from nash's farm that provided another layer of peppery flavor and vibrant color!