The Preliminary

OK, we got an opportunity for a revival. This will be an entirely new concept for our dance blogosphere. A blog dedicated to the recap of all the other dance blogs. We have to start small, and weekly (weakly?.) Then we probably will go into Web Style format with pages to include, video, photo albums and photo slideshows. This coupled with general information on everything involved in our blogosphere. There will be no secrets and everyone will have the opportunity to tune in at their convenience. As per usual, we seek feedback from everyone.

"When you take dancing lessons, you learn steps and you learn
steps and you learn steps. It can go on for a long time.
And then one day, you just learn to dance, and it is so different."

In order of Seniority for our blogs:

Town Dancer - - http://townelite.blogspot.com/
The blog with most hits and therefore the most valuable for distributing dance information to the reader/dancers. Very much into competition, exhibition and big party stuff. June Kadomoto covers HBDA, and Calvin Ota covers quite a bit of ground including the Mainland and has even competed at Blackpool. Tune in on his latest Town Dancer blog. The hits are on a rocket to the moon.

Platinum Corridor - - http://dancingpower.blogspot.com/
In West Oahu, having our headquarters in Nanakuli, and the biggest HBDA Chapter in Kapolei certainly helps. Then we have Tim Cubero Jr, the best information contributor in the West. Terrific write ups and photos too.

His articles and photos are so good they are replicated on the Kapolei Web Site. One more information contributor like him and Platinum Horseshoe will give Town Dancer a little competition.

"Tonight’s the Night (Gonna Be Alright)" by Rod Stewart

Moanalua Corridor - - http://honoluluball.blogspot.com/
We lost quite a bit of ground in the last few months but as soon as we get a steady information contributor from HBDA or Dance Hawaii, the hits will rise accordingly.

Dance Guide - - http://honoluludance.blogspot.com/
This blog is in process and any suggestions will be welcomed. We may be able to develop a different concept.

Oahu And Beyond - - http://oahufarther.blogspot.com/
This blog merely extends what it was doing and takes over the schedule part from the old Club Dancer blog. Perhaps we can get more news from the neighbor islands and we can also concentrate more on the Pacific Rim. Now that we seem to be making contact with the Philippines we will have to state that we may publish the email in the corresponding blog.

Too Late/I Feel the Earth Move  by Boris

Dance Connection and That's Dancing, two very nice blogs by Frank Sierra and he gets plenty of dance information that we don't get. However we are not sure how much information he would like included here.

There are two others with counters, but we are not sure if they wish to be included either. We could include them in the blog statistics too if they allow it. And those will be published

Dance Fever Oahu the best Dance Web Site in the Pacific: Covers the scheduling of most dance organizations on this island and even beyond. But information for this site depends on Ki. We will be glad to accommodate as many online dance sites as possible.

"Make Me Smile" by Chicago

Mary Beth's Newsletter:
An informative newsletter that goes out regularly for social dancers. She covers many places we don't. If you’d like to be on her email list, please email at: mbvh@hotmail.com and include your full name and city, you reside in.

Line Dancers Groups are also welcomed. There are many good social dancers developing from line dancing, these people can dance. The entire enchilada is solidifying very nicely, so we can dance for our own pleasure not someone else's. However, we will appreciate our entertainers and applaud at the proper time. And we understand that they are a much different group than us "common" dancers.

This blog site will probably end up going every two or three weeks. Eventually, before the year end, it will be as a monthly and perhaps the "December or the January Dance Guide." Hey, we are working on it!

Halloween:
Q. What type of dog does every vampire have?
A. Bloodhound!

Pub's Side Note: As per usual, suggestions are welcomed.

RECALL ALERT: Spinach with Listeria

Fresh & Easy Neighborhood Market Inc., is voluntarily recalling fresh bagged Washed Spinach 12oz, with the Enjoy by date of OCT 16 sold under the f&e™ label.

The recall notification is being issued out of an abundance of caution based on a random sample test, conducted on behalf of the Food & Drug Administration (FDA). One bag of this product with the Oct 16 Enjoy by date was confirmed to be positive for Listeria monocytogenes. No illnesses have been associated with this product.


Source: fda.gov

RECALL ALERT: Organic Eggs with Salmonella

The Minnesota Department of Agriculture (MDA) and the Minnesota Department of Health (MDH) are investigating illnesses in at least six people in Minnesota that are connected with a recall of organic shell eggs due to contamination withSalmonella Enteritidis. The contaminated eggs were traced back by the MDA to Larry Schultz Organic Farm of Owatonna, where environmental testing confirmed the presence of Salmonella Enteritidis.  Larry Schultz Organic Farm is cooperating with the MDA investigation and has issued a voluntary recall of the products.
Eggs from Larry Schultz Organic Farm are packaged under the following brand names: Lunds & Byerly’s Organic, Kowalski’s Organic, and Larry Schultz Organic Farm. Eggs are packed in bulk and varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons). Full product descriptions and a list of grocery stores where these products were sold can be found at www.mda.state.mn.us. Cartons bearing Plant Number 0630 or a “Sell by” date are not included in this recall.

To prevent illness, it is important for consumers to cook eggs thoroughly before eating in order to destroy any Salmonella or other bacteria. Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund.


Source: fda.gov

Caribbean Coconut Muesli from The Four Seasons, Nevis

Someone from Four Seasons read my recent post on coconut yogurt and noticed I mentioned my kids liked the Caribbean muesli as well as the yogurt. I neglected to ask for the recipe when we were there so the chef at Four Seasons was nice enough to email the recipe to me recently. Four Seasons has been very generous in sharing their recipes. Thank you Chef Andreas Donnerbauer!

Let me warn you, this is sweet. Coconut creme is very sweet and frankly, I only added a very small amount of honey. As far as I'm concerned, it really doesn't need any honey at all. Taste before you add it. I do remember now my kids mentioned how sweet it was and said they could never have eaten an entire bowlful, but I noticed they sure made inroads! 

I also toasted my sliced almonds AND added some dried cranberries. This would be fabulous with fresh fruit which would certainly help cut the sweetness.  You muesli lovers can add or subtract anything you want.

Caribbean Coconut Muesli
Courtesy Andreas Donnerbauer, Executive Chef, Four Seasons Nevis

Ingredients:
1 generous cup quick cooking oats (I used McCanns)
1 1/2 cups skim milk
1/2 cup yogurt (I used Fage)
4 ounces coconut cream
2 tablespoons coconut, toasted until golden brown (add more for garnish)
2 tablespoons raisins
3 ounces honey (I really don't think you need this)
1 tablespoons sliced almonds (I toasted these; hazelnuts would be good too.)

Method:
Soak oats in the skim milk overnight. The next morning add the yogurt and the coconut cream. Add the toasted coconut, raisins, almonds and honey, if using. Mix well and serve cold. Garnish with toasted coconut on top.         

               

Baby Nursery Ideas To Transform A Special Room

Baby Nursery Ideas : The nursery of the past was, as the name implies, a place to nurse and care for the baby. It still is. although those tasks, and the simplicity with which they're done, have extended extremely over the past generation.

Moreover , a simple thing as the necessity to store diapers has developed to a high point of security and convenience.

Diaper bins come in a selection these days unheard of in the past. They provide a seal-tight area to keep odors locked inside until the diaper can be washed or disposed of permanently. Once emptied, keeping germs at bay is a simple substance of a short spray with antiseptic.

Baby Nursery Ideas : Boxes to stock up fresh diapers are sterilized, yet stylish. They can simply be kept free of bacteria with a simple swab of disinfectant. The outside can go anywhere from a traditional, rich-looking wicker to a high-tech wonder of design. A variety of styles and colors allows for decorating the nursery in any way that's preferred.

A nursery box is so much more, though. They offer a stylish, convenient place to store toys or crayons or CDs or.... The list is never-ending. Several have special sections that present a safe place to put easily broken CDs. Many have numerous pockets for softer items that are now within easy reach. In addition , the array of colors and designs is just as endless to fit right in with the nursery decor.

Nursing kits are a necessity and they, too, have highly developed.

Previous, an uncomplicated glass mercury thermometer might have been the showpiece, since body temperature is a key part of infant health. However , those were constantly a little risky and sometimes awkward to read. That piece has been substituted with a durable, digital thermometer that is quick, accurate and totally safe to use.

Baby Nursery Ideas : Have iodine or antibacterial spray with band-aids easily reached without having to dash to the bathroom. A nasal aspirator is not something you want to have to look for , also. A medicine dropper is a lot more helpful when it's within arm's reach. All these and more can be part of a nursery first-aid kit that holds all the bits and pieces you need.

On the contrary , the nursery is about more than just function, as vital as that may be. It is also a part of the home that you desire to decorate according to your personal taste.

A rocker is equally a great way to calm young nerves and work off some excess energy when your baby grows a little older . Although it needn't be purely functional, it can fit right in with a special design for the whole nursery. It can go with that walnut dresser, or the gingham-covered wicker nursery basket. It is part of the sum that includes that ideal bassinet.

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Summer Vacation: Nevis, Part Two

I'll begin Part Two with our tour of Nevis churches.  Old churches and cemeteries are always fascinating and you can learn so much about the history of an area by visiting them. I've always thought a wonderful photo-essay could be written just on tombstones and the tales they tell. We so enjoyed visiting these three churches and were fortunate to be able to go inside two that are intact and still hold services.

The first we saw was St. Thomas Anglican Church and School. It's the island's oldest church and was built in 1643. The gravestones in the old churchyard have so much information on them, are in pretty good condition and it was a learning experience wandering around. The setting of the church is high on a hill with a wonderful view. The church itself contains stone memorials (set in the floor) to Nevis's early settlers. We especially liked the stations of the cross. The artwork was wonderful and very well preserved. Don't you love the baptismal font? "Suffer Little Children" written on the base.

The second was Cottle Church, built in 1824. It states on a placard in front: "The first church in the Caribbean built for all people, regardless of colour, to worship together."

The last church we visited was St. James Anglican Church, built in 1750. A placard here states: "This is one of only three churches in the Caribbean to have a black crucifix." You can see a photo of it below. There was an exquisitely carved lectern in the shape of an eagle. I took one close up of the top and you can see it in the distance in another photo.
And that's our wonderful driver, Dale, in the last photo. He was an amazing font of knowledge about the island, its history and even its flora and fauna. We spent an entire day with him touring the island.

Now that we've toured the churches, I hope you're feeling hungry, 'cause I'm going to move on to restaurants and I'll start with the hotel,  Four Seasons. They had several restaurants. 

Coral Grill was their most elegant (and expensive) restaurant, featuring fresh seafood and exquisite cuts of meat. We had relaxing dinners there a couple times.

Mango, a less formal restaurant, sits on a jut of land that overlooks the ocean towards St. Kitts. Located right on the beach, it's a charming and rather romantic place to dine at night.

There is an Italian restaurant, Neve, also open only at night. We didn't eat there, but this is where breakfast is served in the morning (And where the sous chef gave me their recipe for coconut yogurt... I posted it a while back. Recently, they were nice enough to email me the Caribbean Muesli recipe which I will post soon.) and when there was bad weather, the beach restaurant would close and a bountiful buffet lunch was served at Neve.

 The final photo was the Cabana restaurant near the beach. Very casual. We either had lunch there or ordered lunch down on the beach under our umbrella.

We most often chose to eat away from the hotel because the island's restaurants are varied and fun to visit.
Let me start with two on Pinney's Beach, both a short walk down the beach from the hotel.....Sunshine's and Double Deuce. Both funky. We went to Sunshine's years ago when it was in a different location. It really swings at night. Great bbq!

Double Deuce is the other on the beach and has the best burgers you'll ever taste. I know, it looks pretty beat up from the beach, but the food is excellent.

And two of our dinner favorites. First, Bananas.
Bananas was lovingly built by owner Gillian Suiter-Lowe in the style of the old Caribbean Chattel houses. (She lives in the back.) Walaba shingles, wooden shutters, Island stone floors and a wrap around rustic galvanized porch, together with chandeliers and old iron day beds lend a “shabby Chic” atmosphere to the restaurant. Great fun, Gillian is a super friendly owner and the food was excellent.

The second, Gallipot. Fab seafood here!

Another wonderful restaurant, a touch more elegant, was Golden Rock Plantation Inn. We had been there years ago and we were astounded at the refit.  Pam Barry's great-great-great-grandfather built this estate in the early years of the 19th century; Pam and co-owners artist Brice Marden and his wife redid it completely. Pam is an avid environmentalist so there are nature trails throughout the mountainous 96 acre property. We wandered around and found the property splashed with reds and greens, looking quite like a contemporary art installation which played off the historic elements. A truly beautiful setting, good food and so unusual. Brice Marden happened to be there that night, Tracy knows him so they had a lovely chat. (That's me in the red dress. I match the decor!) I might mention here that most of these restaurants are also hotels or inns, so I added links if you're interested.

One night, Tracy and I went to Montpelier Plantation, set in a sixty-acre estate 750 feet up in the hills of Nevis. We we were fortunate to get reservations in the sugar mill;  I enjoyed this dinner the most, the setting was unusual and charming and the food excellent and well presented, but Tracy is not much of a meat eater and did not enjoy the main course of filet of beef. It was a set menu the evening we were there.

Another old favorite we remembered from our last trip was The Hermitage. It is one of the oldest Nevis Hotels in operation. The great house was built around 1700 from the rare Nevis hardwood Lignum Vitae. The house has always been in use, as a hotel, as an artist studio, as the head quarters for the Minister of Agriculture, as a rich planter’s home, and as a poor planter’s home. I didn't get a photo of the dining room, which was out on the screened-in patio, but you can see the period furnishings, like antique china and oriental rugs, that decorate the main house. Food was excellent here as well.

One we missed this summer was Nisbet Plantation Beach Club. It closes mid August.  A lot of restaurants and hotels in the Caribbean close down mid August and September. So I hope you won't miss it if you go as we remembered it well. It has a lovely history:
This resort is where British Navy Captain Horatio Nelson met Frances “Fanny” Nisbet, niece of the President of Nevis and widow of Dr. Nisbet, owner of Nisbet Plantation. Nelson and Fanny quickly fell in love and were married on March 11, 1787 at Fig Tree Church on Nevis. A key stone found in the ruined windmill bears the family initials and the date 1778. It was first a sugar plantation and later a coconut plantation.
In 1950 Mary Pomeroy bought the plantation and eventually made it into a resort. Nisbet Plantation and Golden Rock became the first Nevis hotels. Ownership has changed several times and it is now owned by David Dodwell. The photo below is of their dining room: The Great Room.

Last, but certainly not least is Miss June's.
Miss June is an institution on Nevis AND an experience. She has an outlandish collection of hats....all over her bedroom. And when I pulled out my fan (it was really a hot rainy night and restaurants are not air conditioned on this island), Miss June grabbed my arm and led me over to a drawer which, when she opened it, contained 50 fans at least. An amazing assortment.
Dinner at Miss June's is rather like a house party. Guests assemble around 7:30 p.m. for cocktails, and dine at 8:30 p.m. at a formal table set with crystal and fine linen.  Drinks are in the living room, appetizers served at the table (whatever it was, it was nearly inedible) and then a buffet is set up along a wall. Miss June proceeds to describe every single dish and believe me, it takes a while. You name it, it was there.  Caribbean, Asian, and European  dishes (even mac and cheese) all accompanied by wine followed by coffee, liqueurs, port and brandy and of course, a dessert...as I recall, strawberry ice cream. 
 Years ago, with our British friends, we giggled our way through the evening. The guests at Miss June's make or break the experience. This particular night, the guests were not fun nor very interesting. Unfortunately. Because if you're not laughing, you're thinking about the food, which is not fabulous. You have to go with a sense of humor, that's certain. That's Miss June in the pink and blue check dress and my daughter behind her in white. I wish my photos of the line-up of food had turned out better because it was something to behold.

Well, I hope you've enjoyed wading through this lengthy tour of Nevis. We had lots of fun. And I regret not posting photos of food we loved, but every single food photo I took was terrible.  :(
Stay tuned, because the very next post will be the Four Seasons recipe for Caribbean Muesli!

Weeks 2 and 3

Weeks 3 and 4 were spent serving. This was fairly easy since I did it for a whole quarter previously. Mondays are spent getting the restaurant ready for service. We iron the tablecloths, polish the glasses and silverware and fold napkins, make simple syrup for tea, set the tables, and cut paper for the table tops. When we come in Tuesday and Wednesday mornings, we put together bread baskets, fill the ice well with ice, brew coffee and tea, fill the tiny pitchers with simple syrups and cream for coffee, fill the mini fridge with sodas, place flowers on the tables, turn on the *horrible* music, wheel out the hostess stand, hear about the special of the day and the amuse bouche, pipe butters into ramekins for service, and we are ready for customers.

The restaurant is open from 11-1 Tuesdays and Wednesdays. I was hostess on Tuesday of week 2. As hostess, it is my job to greet and seat customers, ring in to go orders and take payment for them, and answer the phone.

The internet at the school was down that day, so noone received an email letting them know we were open. We had barely any customers. Wednesday I had two tables, one of which was the new head of culinary at AI, and also the HEAD of culinary at all AI who was visiting the school. No pressure. It all went well, though, and the week was over.

Monday of week 3 I had a mandatory meeting I had to attend at work at 10AM. Tuesday and Wednesday were service days, again, and I had one table each day.
(Chef Heidi and three staff of AI)

I am finding it more and more challenging to keep a positive attitude as I near the very end. Actually, I'm finding it downright impossible. The majority of this is due to the changes that have been taking place at the Art Institutes. The rest of it is due to the fact that I am completely burned out. School, work, kids, homework, housework...I am mentally breaking down. I've been informed that I "will not just flip the eff out and lose it" by a licensed professional. That is slightly comforting. "Make it to the end of December" has become my mantra. 8 more weeks. 8. More. Weeks.