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CORDELE & VIENNA
THE PROBLEM WITH POSTURE Working with a physical therapist can help you to identify whether or not your headaches may be the result of neck pain or strain. One of the most common causes of headaches due to neck pain is forward head position. Forward head position means that when you are resting your head, you are continuing to hold your head slightly forward, which is a type of slouching position. You can identify whether or not you have a forward head position by standing straight against the wall and determining whether or not your head rests against the wall as your back does. If your head does not touch the wall when you are standing straight, then you aren’t fully standing up straight! As years go by and day after day you continue to hold your head in this forward position, you can start to experience pain as a result of strain in the muscles of the neck. When this is an issue, working with a physical therapist may be able to help. Stretching the muscles in your neck to alleviate neck strain can reduce the severity and regularity of your headaches. Stretching the muscles that have grown tight along the back of your neck as well as those along the shoulders can help you find relief from the tension that is causing your pain. When dealing with neck pain, it is important to remember that safety has to come first. While there are many simple activities you can try at home to begin stretching your neck muscles, working with a physical therapist is theonlyway toensure that you are stretching in a way that won’t potentially lead to greater injury. For more information, contact us.
INGREDIENTS • 1 cup unsalted butter • 2 cups old-fashioned oats • 1 and 2/3 cup all-purpose flour • 1 tsp baking soda • 1/2 tsp salt • 1 1/2 tsp ground cinnamon • 1 1/2 tsp pumpkin pie spice* • 1 cup granulated sugar • 3/4 cup brown sugar
• 1 egg yolk, (at room temperature) • 2 tsp pure vanilla extract • 1 cup pumpkin puree BROWN BUTTER GLAZE • 1/4 cup unsalted butter • 1 1/2 cups confectioners’ sugar • 3 Tbsp milk • 1/4 tsp vanilla
DIRECTIONS In a skillet, melt and brown 1 stick of butter over medium heat for about 5-8 min. Remove from heat and let cool for 5 min. While cooling, whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl. Preheat oven to 350˚F and line two baking sheets with parchment paper. Set aside. Pour 3/4 cup of the cooled brown butter into a large bowl andwhisk in granulated sugar and brown sugar until combined. Whisk in egg yolk and vanilla extract, and then pumpkin puree until combined. Mix in dry ingredients into the wet ingredients until combined. Use a medium scoop to place balls of cookie dough onto the two baking sheets 3 in apart from each other. Bake for 14-15 minutes until lightly browned, then let cool for 10 minutes. For Icing: Blend remaining 1/4 cup of browned butter with the remaining ingredients until smooth, then ice cooled cookies before serving. sallysbakingaddiction.com/brown-butter-pumpkin-oatmeal-cookies/
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