Actual blogging!
We have been running around America like (insert pithy observation here) and hence have been too lazy to blog. But, soon, I hope to post a few Christmas delicacies and spare you the mildly nightmarish story of our extended stay in the Newark Airport.
I hope everyone is having fun out there!
Saturday, December 27, 2008
Monday, December 8, 2008
Place your orders now!
Jeremy and I are unbelievably excited to go back to America... which reminds me, if you want anything from Europe (chocolate-- curry ketchup (I've already received Chuckie's request)-- Pannetone, etc. etc.) let me know now! We still have room in our bag for a few more small items.
(I am such a liar. I have no idea how much room is left in our bags.)
Proof that we truly miss NYC, we made a reservation at a restaurant called Dirt Candy. Jeremy wanted to go, too, so there.
(I am such a liar. I have no idea how much room is left in our bags.)
Proof that we truly miss NYC, we made a reservation at a restaurant called Dirt Candy. Jeremy wanted to go, too, so there.
It's a Wonderful Life (Profound bagatelle Update #2)
I'm feeling embraced by the Europeans right now, making me all gushing and Pollyanna-y--
I've already started the media blitz (such as a dance project without funding can muster), and have gotten lovely responses. Stefan at early-dance.de (the website for information on the baroque/renaissance/19th c. dance scene in Europe), is promoting my show on the front page of his site, instead of just in the calendar section! I also sent out the website announcement to the Euro crowd, and my first two congratulatory emails were from French baroque dancers! Quel Suprise!
Check it out! www.thepunksdelight.com
I've already started the media blitz (such as a dance project without funding can muster), and have gotten lovely responses. Stefan at early-dance.de (the website for information on the baroque/renaissance/19th c. dance scene in Europe), is promoting my show on the front page of his site, instead of just in the calendar section! I also sent out the website announcement to the Euro crowd, and my first two congratulatory emails were from French baroque dancers! Quel Suprise!
Check it out! www.thepunksdelight.com
Wednesday, December 3, 2008
Swiss Wrap-up and Happy December!
I finished my last Harlequin performance in Switzerland on Sunday. Everything went pretty smashingly, and after the show, one of the actors, Dani, invited us all to fondue at his house. Here's how you make real Swiss fondue:
1. the pot-- ceramic, wide, and shallow
You heat up/melt the cheese on the stovetop, and then transfer it to the sterno apparatus on the table to keep it warm while you are eating (OK, this may be self-explanatory to you, but I recall waiting hours for the cheese to melt over that little sterno fire.)
2. the cheese-- I couldn't get much information about that because there you just go to the cheese guy in the grocery store and tell him what kind of fondue you want to make. Then, he makes a nice, shredded blend all ready for you!
3. the alcohol-- The fondue we had was called "Half-Half", and I am not sure if this referred to the cheeses or that it seemed to be half wine and half cheese. Also, the real Swiss way of adding Kirschwasser (cherry schnapps) to the fondue is to have a small glass next to your plate -- first you dip the bread in the schnapps and then in the cheese. This was new to the Germans-- I am really sharing a Swiss secret with you!
4. The accoutrements-- tiny pickles, pearl onions, pickled baby corn, and a salad
Yesterday, I had my first "Profound Bagatelle" rehearsal with the dancers! Baroque dance is like something from another planet if you have never done it before, so it is going to take a little while before they are comfortable. Luckily, most of the show is modern dance, anyway. It is so great to be back in the studio!!
However, my way to the studio was very "Typisch Kölsch". I was sitting next to a guy on the train nursing his morning beer. When I put on my headphones, I heard him muttering about it, so I just switched off the "translating German" part of my mind in order not to understand him.
1. the pot-- ceramic, wide, and shallow
You heat up/melt the cheese on the stovetop, and then transfer it to the sterno apparatus on the table to keep it warm while you are eating (OK, this may be self-explanatory to you, but I recall waiting hours for the cheese to melt over that little sterno fire.)
2. the cheese-- I couldn't get much information about that because there you just go to the cheese guy in the grocery store and tell him what kind of fondue you want to make. Then, he makes a nice, shredded blend all ready for you!3. the alcohol-- The fondue we had was called "Half-Half", and I am not sure if this referred to the cheeses or that it seemed to be half wine and half cheese. Also, the real Swiss way of adding Kirschwasser (cherry schnapps) to the fondue is to have a small glass next to your plate -- first you dip the bread in the schnapps and then in the cheese. This was new to the Germans-- I am really sharing a Swiss secret with you!
4. The accoutrements-- tiny pickles, pearl onions, pickled baby corn, and a salad
Yesterday, I had my first "Profound Bagatelle" rehearsal with the dancers! Baroque dance is like something from another planet if you have never done it before, so it is going to take a little while before they are comfortable. Luckily, most of the show is modern dance, anyway. It is so great to be back in the studio!!
However, my way to the studio was very "Typisch Kölsch". I was sitting next to a guy on the train nursing his morning beer. When I put on my headphones, I heard him muttering about it, so I just switched off the "translating German" part of my mind in order not to understand him.
Subscribe to:
Comments (Atom)
