EXERCISE, MY STYLE

As I sit at my desk here on the second floor of an apartment in Santa Monica, I overlook Palisades Park, a lovely 26-acre spread of grassy paths, palms and beautiful flowers which sits atop sandstone bluffs before dropping to the Pacific Ocean below. My view takes in the coastal range and sweeps all the way up the shore to Malibu on one side and the Santa Monica pier on the other. I’m not complaining.

Every day I observe yoga sessions, bikers, dog walkers with every breed imaginable, runners and fitness classes. Today, as I watched the group of outdoor enthusiasts, I thought about my fitness routine growing up. It could range from pulling weeds in the garden, stacking bales of hay, carrying lunch to the field, ironing a basket of clothes, lifting the canner to the stove…my Dad had a strong belief in “working out.” And not at the Y. Our work was an adequate workout.

But in school, where there was structure, schedule and an actual GYM CLASS, I learned about physical fitness. When I close my eyes, I can see the scramble in the locker room to shed our school finery for the absurdly unflattering and prison-esque gym uniforms we were commanded to wear. Royal blue, one piece, capped-sleeve, cuffed-short, one-piece nightmares. They looked good on no one, ever, no matter the body shape. Then, we were whistled to the gym for sit-ups, jumping jacks and toe-touching exercises. Next a little running and finally an organized game of volleyball, basketball or something else just as repulsive to me. I hated every minute. I could hike all day at Lake Superior, swim the docks at Green Lake, bike around a country block endlessly, but was a complete failure in competitive sports with aggressive girls that would fight tooth and nail for a win. I just wasn’t into it. After an hour of wishing I was dead, the worst was yet to come with SHOWERS!!! If one had any shred of modesty, out the window it went. Off with the uniform to stand sweat-soaked in line, naked as a jay, as if off to a torture chamber to suds it up with all of your classmates. It was a torture chamber. Hello insecurity. Who loves their body at that age? And there stood the coach, hair in perfect order, right at the shower exit, dry as a bone, decked in cool Bermuda shorts, a crisp white shirt and the ubiquitous whistle around her neck, eagerly checking our names off on a clipboard. If you looked barely rinsed, she sent you back round again for another go at the showerheads. Die? Yes, again I wished it were possible.

Anyway, that is years ago, I escaped the torment unharmed, unscathed except by embarrassment. I love to exercise in my own way now, decked in black spandex, ever forgiving, and be able to shower all by myself when I’m finished.

I never did achieve athlete status. And, I’m intrigued, watching the gyrations and flexibility of these California bodies below me. But there are just as many who enjoy a family picnic spread on the lush green, a leisurely stroll with their dog. Or pushing their babies in strollers, wandering arm in arm with a lover, ambling with their grandbabies, picking up leaves, pointing out birds and squirrels scurrying the grounds. That can be my workout today.

Complete with fresh air, warm sunshine and breezes blowing from the deep blue, a color I’m surprised I don’t abhor, remembering those uniforms. Sweat stains, be gone. I’m a granny in black, with nary a toe-touching in sight.

BIRD OF PARADISE

12 cups watermelon, cubed

1 bottle dry white or sparkling wine

1 cup St. Germain

1 cup fresh blueberries

1 cup raspberries

Mint leaves

Place watermelon in a blender and process until smooth. Strain juice through mesh strainer into a large pitcher. Pour wine over. Stir in St. Germain. Add berries, reserving some to use in garnishing each glass. Chill. Serve over ice and garnish each glass with a skewer of melon cubes, blueberries and mint leaves.

PACIFIC PALISADES PASTA

16 ounces fusilli pasta, cooked, drained and cooled

1 cup mayonnaise

1 cups sour cream

2 tablespoons milk

7 ounces package dry Italian salad dressing mix

1 cup frozen peas

2 ounces sliced black olives

1 cup Genoa salami, cubed

3/4 cup green onion, chopped

3/4 cup celery, chopped

½ cup fresh parsley, chopped

1 tomato, cut into wedges

In a small bowl, combine mayonnaise, sour cream, milk and dressing mix. Whisk until smooth. Set aside. In a large salad bowl, combine cooked pasta with peas, olives, salami, onions, celery and pasta. Mix in dressing, last, reserving 1/2 cup. Let chill in refrigerator. Before serving, stir in reserved salad dressing. Garnish with more fresh parsley and tomatoes wedges.

OUTDOOR GYM LUNCHBOX BARS

1 cup pitted dates, chopped

3/4 cup almond butter

1/2 cup coconut

3 tablespoons cocoa

1 pinch salt

Place dates, almond butter, coconut, cocoa and salt into a food processor. Cover and blend until smooth, about 4 minutes. Mixture will be very sticky. Press into a loaf pan lined with parchment or waxed paper. Refrigerate for 30 mintues. Remove the chilled pan from refrigerator and slice into 6 bars. Wrap each bar in foil and chill until serving.