I've been a bit off the wagon in my home organization and healthier eating with the whole Shitpocalypse 2010 this spring and summer, so things haven't been as clean and pretty as I was keeping them. But I am getting back on all those wagons, and trying to clean, organize, and eat healthier once again. So as when I began this promise to myself all those months ago, I am taking tiny steps, doing little things which add up to larger emotional, physical, and mental rewards.

One thing I did to inspire myself to get back to it was to treat myself with some new bedding details. We haven't had a headboard on our bed since we got our King size Tempur-pedic (years), and between that and the anemic little memory foam pillows we now use, the bed looked kinda limp.  I have gotten in the habit of making my bed every morning--something I never had to do growing up and never saw a purpose to all my life--and enjoy how good it feels to walk into our bedroom during the day and see it made up nicely, and even nicer when crawling in at night. Made it feel...I dunno...just nicer.   So a few weeks ago I took it a step further and became One Of Those Women: I now have decorative pillows that live on my bed only during daylight hours.

I always thought it was a silly practice, moving pillows on and off every morning and night just for "looks". But whenever I stay in a hotel, there is something so beautiful and inviting about big overstuffed pillows and crisp linens to greet you. I wanted to feel like that at home.

So I hit up the Macy's sale, used a couple gift cards I had been saving for the right time, and here is what our bed looks like now. The pillows stay pretty much the same (they go with almost every color palette we have on the bed at any given time), the duvet changes every few weeks, and if it is solid then I fold the red quilt right side out to reveal the lush printed side with the saturated colors my Mom incorporated in the design when she made it for us (but which clashes when put on top of a printed duvet). So we have lots of "looks" out of a few little additions, and my bed just feels more lush and welcoming!

It's a smidge more work every morning to make it, but it is one little thing that makes me smile and feel pride in my home. So it's worth it. :)

"I have tried some workshops. They don't really work for me. Reason being there is too much being thrown at me in a short space of time. Now, I am not young, not old, but this older brain needs to have the lessons pounded over and over."


You are not by any stretch meant to absorb everything in a workshop, and what you do absorb, you should not expect to get into your muscle memory or master at any level.

It is like a big delicious buffet. You are overwhelmed with choices, and will taste a lot of things you maybe never tried before. You will like some things, and not others, and you never walk away with a recipe list of the things you like. Just a rough idea of what foods, ingredients, and spices you enjoyed most. Then you can take that information home and apply it to your overall diet in some other way, by experimenting with the bits and pieces of culinary details you gathered from your experience.

If you go in hoping to walk out with a complete set of ideas and concepts, wholly in your body and ready to go, you will be disappointed every time. But with patience with yourself, looking out for what really resonates with you, taking some decent notes, and being willing to let go of what isn't really turning your crank, you can come away with some really valuable new information and a gateway to new skills and ideas that will generate WITHIN YOU as a result of attending.

And remember that workshop teachers vary WIDELY, and their topics do as well. Some workshops are about cramming as much data into one two hour timeslot as possible. Others are about more subtle techniques that you will get to drill with over and over in different ways to explore possibilities. You end up kissing frogs in the process, but even the ones you don't appreciate fully give you some scope to your preferences, and helps guide your personal style.

http://www.professorsolomon.com/12principles.html

This is "Professor Solomon's 12 Principles"-- way to help you find ANYTHING you lost. Well, except maybe your dignity. :)

I am one of those "organized piles" kinds of people. So these principles really help me on occasion!

Last night I treat myself to a little farewell to summer indulgence. I thought I would share the recipes I made: Mini Apple Tarts and Ginger Basil Lemonade.

Mini Apple Tarts

Ingredients:
- 1 package pre-made pie crust (comes with 2 crusts)
- 4-5 small-medium apples of your choice (I used Fuji)
- 1/4 cup brown sugar
- 2 Tbsp flour
- 2 tsp (or to taste) apple pie spice or cinnamon
- a dash of vanilla extract (1/4 tsp maybe?)

• Peel, core, and cut apples into small cubes (smaller than you would for a regular pie 1/4 to 1/2 in).
• Throw into a bowl along with brown sugar, flour, spices, and vanilla. Stir with your fingers until coated. Set aside. Lick fingers. Yum.
• Roll out pie crusts on flat surface, roll a little thinner (no right or wrong here, IMO). I have used a wine bottle, but if you have a rolling pin, that's an obvious choice.
• Using some item with a circle about 4" across (I had a big mug that was just about right), cut out 8 circles from the two crusts.
• Spray muffin tin with nonstick spray, tuck a circle of crust into each of the cups, stretching gently as needed so a little bit sticks above the rim and it is tucked well into the cup shape.
• Spoon some of the apples into each cup. I fill right to the rim plus a little bit.
• Take the remains of the dough, mush together, and re-roll out. Fun, it's like Play-Dough!
• Slice into thin strips (1/4" wide?), and criss-cross six across the top of each tart, pinching it along the edges to connect to the bottom crust.
• Brush tops with a little melted butter, if you so desire.
• Place in a pre-heated 425 degree oven for 18 minutes.
• Let cool in muffin pan, remove carefully, and enjoy with Ginger Basil Lemonade!!

Ginger Basil Lemonade

Ingredients:
Basil Lemonade*
Yazi Ginger Vodka

*How to make Basil Lemonade:
- 6-7 medium-large lemons (or twice as many small ones)
- 3/4 cup sugar
- 2 cups water
- 1 cup fresh basil leaves

• Make basil simple-sugar by putting sugar and water into sauce pan, bring to a boil, stirring occasionally until sugar dissolves. (BTW, this can be done with any herb of choice. Rosemary and lavender are also popular choices, and would go great in this drink)
• Remove from heat, throw basil leaves in and stir gently. Let sit until it comes to room temperature. You can muddle the leaves gently if you want stronger basil flavor.
• Meanwhile, juice lemons and add to a pitcher.
• Add basil simple sugar to pitcher
• Add cold water to taste
• For a virgin version, add a little fresh ginger at the same stage as the basil, making a ginger-basil simple sugar.
 

Fill tall glass halfway with ice, fill most of the way with basil lemonade, add a shot of Yazi ginger vodka, stir and enjoy.

I enjoyed this on the back deck by candlelight, watching the bright moon and stars on what is close to one of the last "warm" nights we will have in Seattle this summer.

Did y'all hear my interview on YIP Poadcast? I realize I didn't post a link, as it aired during a time I wasn't posting very often. The YIP gals, Mary and Tammy, are so wonderful, and I had fun talking to them. Hope you enjoy the interview! (I think it starts after 20 minutes in? I don't recall just now...)
http://www.yippodcast.com/2010/06/episode-33-seattle-and-shay.html

And click around for other great interviews. I of course adore the one with Carolena and Megha (they even got to be interviewed in the evening, and with WINE! I had earlier in the morning with TEA. WHIIIIINE!), but there are tons of great interviews with people throughout the dance community. Mary and Tammy are very conversational, and you can tell they have a fun time doing their show. Enjoy!