Sour Cream Coffee Cake

One of my favorite yoga Teacher Training exercises comes from allowing students to trust their voice, to teach from their heart, and to share what they already know to be true. Thank you to Michele Thompson for sharing your family recipe, thank you for your sweetness.

Preheat oven 350° + Grease/Spray bundt pan

Cream:

1/4 lb softened butter

1 c sugar

1 t vanilla

2 eggs

Add:

2 c flour

1 t baking powder

1 t baking soda

1/2 pint sour cream

Filling | Topping:

1/3 c sugar

1 heaping t cinnamon

(pinch of Tandoori Masala seasoning powder, optional)

Spoon half the batter into prepared pan and spread to the edges. Sprinkle 2/3 of cinnamon sugar filling. Spoon in remaining batter (and spread to the edges again). Sprinkle remaining cinnamon sugar filling. Bake 30-32 minutes.

Pork Ginger Soup with Ginger and Toasted Garlic

Oh Alison Roman, let me count the ways I love you ….

reprinted from the NY Times

INGREDIENTS

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 ½ teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
½ medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

PREPARATION

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.