ripresa (ripresa) wrote,


Pavlova, originally uploaded by danceandgeek.


Well, cooking meringue was tricky, but I got it on the 2nd try. And it was delicious. It's wonderful to bring a dish to a potluck that you can happily finish by yourself when there's leftovers. People did good, there was home-made brisket, which I've never had before. And also home-made mac and cheeses and brushetta and delicious potatoes. Also athene  made apple pie on a pi plate. I now want my own pi plate :-P

So today I went to the farmer's market to pick up local pork for a dinner tonight where the theme is: everyone meet and cook at one location, and it has to be local. I got ham hocks. Not sure what to do with it, but I'll figure it out.

Rest is ballet talk:
Also went to ballet class after quite a bit of time off... It was a beginning ballet class and I was exhausted. I was tired even when we were doing plies.. and I'm thinking that I've lost a lot of muscle and strength and need to regain it if I am serious about going to dance camp this year. At one part, we were doing tendus, and I was looking at the mirror and I thought.. I'm looking at everyone else and my tendus are sloppy. This is a beginning class! I can do better. So when we turned around to do the other side, I focused, and then moved my tendus sharply with the music accent. When the exercise was over the teacher looked at me and said: "<my name> right?"
I nodded.
He said: "Nicely done! Have you been taking intermediate?"
I said: "Actually I haven't been taking class..."
He said: "Well your technique is still there."

Thank goodness. The last time I took a class I went straight to intermediate despite being rusty and the teacher was like: "You haven't been taking class for a while obviously." Which actually demotivated me in taking classes cos I didn't want to be mocked.

Tags: baking, ballet, dining, food
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