Marie, Cupola Two + Debby

Got some nice additional photos from Wes Numazu, and we can mix them with Marie's blog.

Hola Pepe!
Good to see you at Divino Ritmo's Halloween dance last Tuesday. Thanks for coming my friend!

 

It's folks like you and others who give true meaning to the words "dance ohana," by coming to other studios' & clubs' events to show your support

Likewise, I always give my teachers Lucas & Yanna a lot of credit also because they try to attend and support as much as they can everyone's events.  Like you folks, we all try to support each other. After all, our dance community is small here in Hawaii and support for each other is essential to our continued healthy survival!

"Sh-Boom (Life Could Be A Dream) by The Crew Cuts

Well, having said this, I am sending along information about Debby Borges Barboza's Holly Jolly Trolley Ride on Saturday, December 18th!

I was talking to Debby on the phone 2 days ago and it sounds like Debby has made some very minor tweaks this year, and the holly jolly trolliers are in for a treat! Of course as in the past few years, Debby's love of her life, Carlos Barboza, works very hard helping Debby coordinate this event.

I haven't seen the fliers yet (I have included one not yet okd by Debby) about the Trolley Ride on Dec 18, except for the email below and the telephone chat I had with Debby 2 days ago.

I am a huge fan of Debby's and I want to help her get the word out about the Trolley Ride!

Here's all the essential info:
Price: $38 @ person, includes:

Food (light dinner) will be served at Debby's studio (buffet style spread);
1st Trolley Stop at Elks' Club, Waikiki, 1.5 hrs, dancing to the tunes of Augie Rey;
2nd stop, Honolulu Design Center, the "Ice Bar" (on the other side of Cupola at the Inspiration Furniture Store on Kapiolani), dancing for 1 hour; Debby will bring her own CDs for music to play there. Price of $38 also INCLUDES 1 drink at the Ice Bar. After November 15th, it's $45.

For additional info, call Debby at:
734-0264 or email her at: dream_to_dance@msn.com

And a Happy Thanksgiving to you all.

Pumpkin Ice Cream with Gingerbread Croutons

We're all fans of David Lebovitz and The Perfect Scoop, but Maida Heatter has some divine ice cream recipes in her many cookbooks too. I know I've mentioned she is my dessert guru. (Her chocolate cookbook is part of my giveaway.) I'm going to post a couple of her ice cream recipes this holiday season.

Let's start with pumpkin. This ice cream tastes like pumpkin pie with a dollop of whipped cream, only frozen. And just to make it a touch more unusual, I made some gingerbread croutons. (Maida has a fabulous gingerbread recipe; please find it HERE.) I just cut some gingerbread cubes, dried them out in the oven and then melted a little butter and threw them in. Toss them around lightly until they get crunchy. You'll love them with this ice cream.

You DO need an ice cream maker. (I cut this recipe in half as my ice cream maker is not big enough to handle the whole recipe.)

Pumpkin Ice Cream

From Maida Heatter's New Book of Great Desserts

Ingredients:
6 egg yolks
1 cup mashed cooked pumpkin ( about half a one pound can of solid-pack pumpkin; do not use pumpkin pie filling)
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
4 cups heavy cream


Method:
In an electric mixer, beat the egg yolks until they are pale, thick and creamy.
Place the pumpkin in the top half of a large double boiler. Add the beaten egg yolks, sugar, salt, cinnamon, nutmeg and ginger. Place over the hot water on moderate heat.
Cook, stirring and scraping the bottom with a rubber spatula for 10 minutes, or until slightly thickened.
Remove and set aside, stirring occasionally, until cooled. (Or you can set the double boiler top in a bowl of ice and water and stir constantly until cold.)
In a large chilled bowl with chilled beaters, beat the whipping cream until it holds a soft shape. If you beat it too much, it will taste buttery and not creamy.
Fold into the pumpkin mixture. I put it in the fridge for a few hours, but Maida says it is cold enough to freeze right then.
Freeze according to manufacturers directions.

(And be sure to check out my cookbook giveaway in the last post! Winners will be announced on November 5th.)

I Love Lisbon

I had a friendship with Barcelona and Madrid, a steamy fling with Granada and Seville, and short but very heated romance with Morocco. But above all, Lisbon had my heart. I loved it as soon as I stepped out of the train station. Remembering fondly...

The Castelo de São Jorge...

where cats sunbath, and...

peacocks roam.


Its charming trolleys.




Even this young park goer took a special ride.

Its unique architecture, from its color-tiled buildings,

to its inviting squares,

to stunning details that appear everywhere.

It was just all so magical.

The Belém Tower, which has stood guard over Lisbon's harbor since 1520. I took the harrowing narrow staircase to the top.

Its Monument to the Discoveries pays tribute to Prince Henry the Navigator and the nation's leading explorers. I vow to explore as much in this life as possible: books, places, food, people, ideas. Learning, a lifelong process, which we should embrace and never take for granted its rewards.

I still remain in awe of it all.

Advertising Or Communication

Fortunately, most of us are aware of the difference between advertising and communication but there is a fine line. And for us it is quite all right to go over it once in while. Lately we have been including some outright advertising which we should keep to a minimum. I have Google, but they own Blogger and I want them on my side, they don't bother.

"If the past cannot teach the present, then history need not have bothered to go on, and the world has wasted a great deal of time."

Communication, however, is a very necessary device for the benefit of our reader/dancers. That is the rationale for the existence of the blogs, but not for advertising.

Then there is "Too Much," - of what? The fact remains that the reader/dancers know what turns them off even if it turns them off to communication, when there is too much. They stop tuning in. A word to wise should be sufficient. We are bound to try to please as many of our people as possible, but the readers (hits) come first.

"Get The Party Started" by Pink

I know of only one person who uses the straight hits as an analytical tool, that's me, and I am still learning. I try a new blog and after the SEO, the hits dwindle down to nothing, I delete such a blog. One of the Guest Authors writes something good and communicative and the hits go through the ceiling. It becomes quite clear to me. Many things are still in process of analysis.

So I will invite in this manner all advertisers, come one, come all and we will test by having free heavy advertising in every blog daily. Yes, I already know, together we will run the hits right straight into the ground. Hello? Is anybody out there listening?

Blogger's Law #19C: Complex problems have simple,

easy-to-understand wrong answers.

Lisbon Eats, and How I Can Travel

Before a Lisbon tour, one of my favorite topics: the food!

I lunched at Oriente Chiado, an all-vegan buffet I'd read about on HappyCow. Lunch was 9.80 euros, not including drink (I choose free tap water) or dessert. I arrived just 20 minutes before it closed for the afternoon, but still found some wonderful items.

A sampling of quiche, couscous, grilled tofu in a curry-spiced sauce, pasta salad, beet salad, and more. Of course I had seconds! Seitan in a savory sauce was also divine.

Left for dessert were mango or chocolate mousse or coconut pudding. The winner: chocolate mousse, 3.40 euros. My sweetheart, a chef who is not shy when saying he doesn't like something vegan, said this was the best vegan chocolate mousse he's ever had, and that it could pass for the real, non-vegan, thing.


A couple from Denmark we met recommended Botequim, a local cafe we would have never found.

I asked for whatever they could come up with that was vegan: I like they way they think! For 6 euros, a bed of couscous with cherry tomatoes and capers, spinach, arugula and red leaf lettuce, and drizzled with olive oil.

To end, a glass of ginginha, a sweet liquor made from the sour cherry-like ginja berry, sugar, and schnapps. I also tried the port wine here too.

There was an enormous line outside of Casa Pasteis de Belém for good reason. They are the birthplace of pastel de Belém, these warm cream filled tarts. Sprinkled with cinnamon and powdered sugar, just 0.90 euros each.

Both nights in Lisbon were rain-soaked, so I took advantage of dining in at the adorable Alfama Patio hostel I stayed at. This was my favorite place we stayed at, and I recommend it for location (in the historic, older quarter); price; hospitality; and all the fun events they put on.

Saturday night they offer a bbq with a dj, for 7 euros a person. Golden potatoes with paprika, a green salad with corn, tomatoes and onions, pasta salad, a few chips and a roll and what I didn't eat in the assorted meats I made up for in consumption of their tasty sangria.

Sunday night is their 2 euros per person pasta night (they use a meat sauce, so I requested vegetarian). My comforting pasta in tomato sauce with garlic, with a glass of sangria, 1 euro, savored under a fleece blanket by candlelight on their (thankfully) covered patio. Isn't some of the best food sometimes the most simple? I adore pasta nights at home (and so frugal too!)

For breakfast at the Alfama hostel, European-style pancakes with cherry jam (breakfast was included with our stay).

Sipping on a Lipton Andulicia tea (with citrus fruits and orange blossom) on my last night.

Grateful and blessed for my time traveling. We had a good laugh at the airport over some thinking we are rich because we travel (as I was reading my library book, wearing my $2 thrifted jeans and $6 second-hand sneakers, a clothing swap top and sweater). This is where we spend our money for the year. No anniversary, Valentine's or Christmas gifts (maybe something little for birthdays). If we need something, we buy it ourselves. I love you doesn't mean sending sweethearts to the mall for overpriced jewelry or gadgets we don't need. I have a 10-year-old-plus television set, an ancient cell phone no one would ever steal, I get almost all my clothes through swaps and second-hand stores, get $15 haircuts at SuperCuts, use the library extensively, brown bag lunch as often as possible and more, not only to save money for the future, but to indulge in my passion for travel. We also stay at budget-friendly places we find on hostelbookers.com and other sites (I recommend TripAdvisor as a source for reviews).

One last post coming on Lisbon, and then I'm excited to share some fun events since I've been back: my Farm Sanctuary walk in New York City, my latest clothing swap, and some other seasonal happenings.

Health Buzz: Noninvasive Stool Test Could Detect Colon Cancer

A reliable, at-home colon cancer screening test that identifies DNA mutations in stool samples could soon supplement the dreaded colonoscopy. Exact Sciences Corp.'s noninvasive tool is far more predictive of colon cancer than the standard stool blood test because it screens for mutations associated with the presence of tumors. In a study of more than 1,000 patients, the test detected 85 percent of colon cancers, 64 percent of precancerous polyps, and 90 percent of healthy samples, researchers said Thursday at an American Association for Cancer Research conference. About 150,000 people are diagnosed with colon cancer each year, and 50,000 die from the disease annually. Often, that's because people shy away from invasive and somewhat risky colonoscopies until they have symptoms—indicating that the disease may already be advanced, The Wall Street Journal reports. "The noninvasive test we have developed is simple for patients, involves no diet or medication restriction, no unpleasant bowel preparation, and no lost work time, as it can be done from home," David Ahlquist, a Mayo Clinic researcher who helped develop the test, said at the conference. "Positive tests would be followed up with colonoscopy." The tool requires at least another year of development before it's ready for clinical use, researchers said.

Isabooties Eco-Giveaway

We are very excited to introduce our new Isabooties Eco-Giveaway!

IsaBooties™ soft-soled baby shoes are a unique, trend-setting combination of hip, fashionable style and practical baby shoe design. Crafted from soft, yet durable, Ultrasuede® fabric, IsaBooties™ soft-soled baby shoes combine hip colors with distinctive riboon accents. IsaBooties™ soles are made from Toughtek®, a grip fabric frequently used in high-end climbing apparel and search and rescue dog booties. This durable fabric is also soft and flexible, making it the perfect choice for soft-soled baby shoes. Isabooties are animal free and formaldehyde free.

The prizes are amazing!

- 2 pairs of Isabooties, winners choice of size and style. Winners will be announced on November 8 and 15, 2010.

It is very easy to participate!

Sign up for our new EcoLogical Mom e-Newsletter by clicking here.

All participants must be subscribed until the end of the Eco-Giveaway.

Good luck!

Winners will be chosen at random.
 "Isabooties" are provided by Isabooties

High BPA, Low Sperm Count

Interesting findings published by Live Science. Yet another one against BPA!

"Exposure to a chemical found in food packaging and other plastics, BPA, can reduce the quality of men's semen, according to the findings of a five-year study and one of the few involving humans rather than animal models.

"This study counters the argument that only highly exposed populations are affected," said study author Dr. De-Kun Li, a reproductive and perinatal epidemiologist at Kaiser Permanente's Division of Research in Oakland, Calif.
"You can be exposed from the workplace. You can be exposed from consumer products. It doesn't really matter. Ultimately it will reflect in your urine," he said.
The researchers suggest findings should apply to Americans since even low levels of BPA exposurecomparable to men in the general U.S. population were found to have an adverse effect on sperm quality and quantity.

No correlation was shown between urine BPA and semen volume or shape."

Source: msnbc, Live Science 

Week 4- Hot Hors d’oeuvres

Today we prepared hot hors d’oeuvres. Oh my goodness. We rocked it today. Everything turned out amazing and we got done plenty early. I prepared a Fennel and Chorizo Strudel, and prepared the majority of Arancini di Riso recipe (Fried Risotto Balls). Natane prepared the Zucchini Fritters and Grilled Swordfish on Rice Cakes. Ian made the Grilled Beef Roll and Steamed Mussels with Thai Green Curry. Stacy prepared the Oysters Rockefeller, as well as all the sauces and dips to go with the other main dishes.




I began by gathering my mise en place and getting everything prepped for the risotto. I made the risotto and began on the strudel while it was cooling. Ian formed the cooled risotto into balls during a break in his work. A small block of fontina cheese was placed in the middle of the risotto to give it an ooey, gooey center when fried. Natane breaded the formed spheres when she had a break in her work and I fried them off just before “service.” You have not lived until you have tasted these. Risotto alone is heavenly. Fry it in bite sized portions with cheese in the middle and you have reached a whole new level. I am not, as should be obvious, raving about the nutrition benefits. Every once in awhile you just have to let go and eat something strictly for the taste of it. This would be one of those items. It was served with a tomato coulis that I made, as well.



The enjoyment I encountered upon eating the Fennel and Chorizo Strudel was delightfully unanticipated. Fennel, if you have not ever worked with it raw, has stalks like celery and smells strongly like licorice. I chopped up the Chorizo (Spanish Sausage) and Fennel into tiny pieces and cooked them gently until some fat had been rendered and the fennel was soft. Then into the robot coupe it went with and egg, spices, and panko. This was placed along the edge of phyllo dough that had been brushed with butter and sprinkled with crushed panko, and rolled up like a burrito. The top was coated in more butter (again, not health conscious), and baked until golden brown and crispy. The flavors were amazing and the creole honey mustard sauce that went with it really set everything off.



Our plating also went really well today. We all helped each other out in any way we could and our teamwork really paid off this week. I was practically floating as I left the kitchen. I love this feeling. I love cooking. I am so thankful that I get to have this experience.

Week 4- Cold Hors d’oeuvres

Natane's California Rolls.

Today we prepared cold hors d’oeuvres. We tried a different tactic this week and split the food recipes up between three of us and had the fourth person prepare all the sauces and dips that went with the main items. When the sauces were complete, the fourth person helped the rest of us where needed, an opened the oysters for Oysters Rockefeller. I was in charge of the Chicken Salad on Profiteroles, as well as Crab and Somen Summer Rolls. Ian prepared the Beef Carpachio, the Adalusion Gazpacho in Cucumber Cups, and the parmesan pepper tartlet shells. Natane prepared the California Rolls and the Shrimp Mousse in Bouchee.
I was excited to get to make profiteroles again. I made them in Pastry my first quarter at AI. I was glad I remembered how to make them correctly. They turned out perfectly- they tasted like they should and they rose perfectly. I know that I am a good baker, and I know I have talent, but sometimes you get that niggling little voice of self doubt telling you that it’s just a fluke when things turn out right. That little voice is quieting as time goes by. I am beginning to trust myself and my instincts more. One of the other students tried to pull my profiteroles out 3 or 4 minutes earlier than I ended up pulling them out. He said they were dry enough. I broke one open and instantly put the tray back in the oven. They were perfectly dry when I pulled them out. Instincts.



The chicken salad was tasty. Everything was cut in tiny pieces and it looked bright and colorful. Then the top of the profiterole got put back on and you couldn’t see the cheery chicken salad. Apparently I could have served them with the tops half off and a toothpick through them to hold them together. I had thought that since they were a “passed” hors d’oeuvre, the tops would need to be on securely so they could easily be picked up. Always something to learn.



I was happy to learn to make the summer rolls. This was my first experience making “sushi”, but I found it enjoyable. I definitely could use some practice to get my rolls nice and perfectly tight, but I am sure I will perfect that talent when I take Asian.




I also got to experience oysters for the first time. I was a little apprehensive, but pleasantly surprised. I enjoyed the cocktail sauce that accompanied the oysters, and they were served on a bed of ice and therefore REALLY cold. I think that is key. I could see the experience being ruined by the temperature being lukewarm. Not only is it unsafe, but would have the texture of a booger, I would think. Blech.



I didn’t get to taste everything today because I had to duck out as soon as he was done critiquing our food. It’s difficult with this class ending so late to get home in time for Marc to get to work. Chef is already letting me duck out a half hour early and it’s still a scramble to get home on time.

I really enjoyed Ian's presentation of the Beef Carpachio, though. I love how he made the little hummingbird out of a pepper.

JUST JAZZ

If you like Jazz, the USO has a show for you. Its called Just Jazz on Nov 20, 2010, 6:00 to 9:00 PM at the Blaisdell Concert Hall. Tickets are available thru the Blaisdell Ticket Box Office or Ticket Master.

To see a real neat poster, go the Dance Fever link in the right column. I attempted to upload a copy, but failed for some reason. Cost is $30, plus any applicable fees. Proceeds will go to the USO, to support their work for Hawaii's Troops. For ticket information call 591-2211.

Thank You.