What dining room feature contributes to feelings of abundance?

When there are no more chairs around the table than the number of diners

The number of chairs we choose for a dining table often indicates our ideal number of diners. When a family's numbers shrink because the children have moved away or a divorce or death has occurred, allowing the unoccupied chair to remain evokes a sense of discontent, loss, and disquiet.

Suggested Cures:

If the table is too large to remove some chairs and you lack the means or desire to purchase a new table, here are ways to reduce the size of the table:

*Place a runner diagonally across the table to reduce a table for six and reposition chairs at one end

*Use one end of the table as a sculpture stand or occasional table and place art objects on it.

*Adjust overhead lighting to focus on the end of the table used.

Feng Shui tips for your business and office

1). Always sit with a solid wall behind your back to ensure that you have support in your life, never sit with a window behind you.
2) In the office always place the fax machine, telephone, and computers in the wealth area and future wealth area for more Businesses.
3) The arrangement of tables and chairs should be in a harmonious position so that chi is able to flow smoothly.
4) If you wish to be the leader in your industry, place a Dragon on the right hand side of your desk facing towards the window or the door. The Dragon can also look into your water fountain. A Dragon always chases after a pearl, thus the window; water fountain can signify the pearl
5) If you own a shop try and place the till in your wealth corner, even your petty cash tin. Order books can also be placed here with Chinese coins held together with red ribbon.
6) You should not have any cactus or sharp looking plants in your office as these plants have small sharp leaves and therefore causes "shar chi" in the office. The chi that rides on the wind will have to pass through them causing chi to be fierce and sharp.

Click on a district below to find out what yoga studios are there:

District 1 - Northwest
www.sfashtanga.com  (District 1b - Inner Richmond)
www.globalyoga.biz (District 1a - Central Richmond)

District 2 - Central West
www.iyisf.org (District 2d - Parkside)
www.fluidyoga.com (District 2f - Inner Sunset)

District 3 - Southwest

District 4 - Twin Peaks West

District 5 - Central
www.yogatreesf.com (5b - Haight Ashbury)
www.idoyoga.com (District 5b - Haight Ashbury)
www.theloftsf.com (District 5b - Haight Ashbury)
www.bikramyogacastro.com (District 5k - Eureka Valley/Castro)
www.funkydooryoga.com (District 5b - Haight Ashbury)

District 6 - Central North
www.yogatreesf.com (6b - Hayes Valley)
www.themindfulbody.com (District 6c - Lower Pac Heights)
www.internationalorange.com (District 6c - Lower Pacific Heights)
www.yogastudiomillvalley.com (District 6c - Lower Pacific Heights)

District 7 - North
www.glabalyoga.biz (District 7a - Marina)

District 8 - Northeast
www.bikramyoga.com (District 8e, 8d - Russian Hill, North Beach)
www.funkydooryoga.com (District 8f - Van Ness/Civic Center)

District 9 - Central East
www.bernalyoga.com (District 9a - Bernal Heights)
www.missionyoga.com (District 9c - Inner Mission)
www.somayoga.com (District 9f - SOMA)
www.itsyoga.com (District 9f - SOMA)
www.satoriyogastudio.com (District 9f - SOMA)
www.funkydooryoga.com (District 9f - SOMA)

District 10 - Southeast

Other Areas
www.greenpathyoga.org (Studio is closed, but the site is a great resource to wonderful teachers)
www.yogaventures.org (Amazing instructor that can come to you)
www.itsyogakids.com (Presidio)

• 1 lb Italian short-grain rice
• 2 Tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 c lightly packed fresh basil leaves, stemmed and torn in half
• 1/2 tsp salt & Fresh ground black pepper
• 1 Tbsp balsamic vinegar
• 2 or 3 lg ripe tomatoes, cut into chunks
• 2 egg-size pieces fresh mozzarella, cubed
  
  
• PREPARATION:
• 1.Bring salted water to a boil in a large pot. Sprinkle in the rice by the fistful. When the water returns to a boil stir once, lower the heat, and simmer until the rice is al dente, 15 to 18 minutes.
• 2. While the rice cooks, heat the olive oil in a large skillet over a low flame. Stir in the garlic; then sprinkle in the basil. After a couple of minutes (when the garlic is translucent), mix in the salt, pepper, vinegar, and tomatoes. Gently turn the tomatoes once or twice to coat them with the flavored oil, warming them through but not cooking them down into a sauce.
• 3. Drain the rice in a sieve or colander, but don't shake it dry. Turn it into a warmed serving bowl. Immediately sprinkle in the mnozzarella cubes, a few at a time, stirring with each addition so that they don't clump together. Then gently mix in the contents of the skillet, and serve.
• ENJOY!

• 1 (16 ounce) package penne rigate
• 1 tablespoon extra-virgin olive oil
• 7 cloves roasted garlic
• 1/2 cup butter
• 1 1/2 cups heavy cream
• 1/4 cup chicken stock
• 1 1/2 cups vodka
• 2 cups grated Parmesan cheese
  
• 1/2 cup grated Asiago cheese
  
• kosher salt to taste
  
• ground white pepper to taste
  
• 10 leaves fresh basil, torn or shredded
  
  
• PREPARATION:
• 1.Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• 2. Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.
• ENJOY!

More Blue, More Green

San Francisco businesses and residents are recycling more and more, but a recent survey of materials taken to the landfill shows we can and should do better.

Nearly 63% of the 500,000 tons of garbage San Francisco sends to landfill each year could be recycled or composted, according to a Waste Characterization Study done for the City's Dept. of the Environment.

The study found food scraps and other comnpostables accounted for 35% of the total. Various types of paper and other recyclables, including bottles and cans, constituted 28%.

That's a lot of potential resources literally going to waste. Food scraps and yard trimmings can be turned into nutrient rich compost. Paper-like cans, bottles and most construction debris-can be recycled into new products.

Based on a local study, SF could reduce disposal to landfill by an additional 315,000 tons a year if people sorted all recyclable and compostable material into the blue and green carts.

After a meal, please scrape food scraps into a ktichen bin and empty the contents into the green cart. After downing a favorite drink, put the glass or plastic bottle or aluminum can into a recycling cart. All that recyclable paper from businesses and junk mail should go in the blue cart, not the landfill!

For the anti-global warmer in you, here’s what you can do on a daily basis.

1. Turn off your power strips. Fighting standby power is as easy as turning off the power strips for your computer and entertainment centers when they aren’t in use. This keeps your printers, monitors, stereos, dvd players and TVs from using up your energy when you aren’t around. It might take a little dedication, but considering that standby mode can account for more than half of some appliances’ lifetime energy costs, it’s well worth it.