When I look around, I see
blue skies, I see butterflies for us.
“So what do you want to do?”
he asked her, “Have you looked at
the schedule?
She laughed and shook the
paper in his direction, “This schedule is crazy! How do we choose?”
Side by side they looked
over the calendar of events trying to sort through and absorb everything the
festival had to offer. In a city of artist and musicians, dancers and actors,
storytellers and comedians, this festival was a platform for all of them.
“Let’s get something to eat
and then decide.”
“Good idea, food before art,
or would it be," she smiled, "let’s start with the art of food?”
The restaurant was one of
many that a local artist had opened. Artists must create but any real income
from their work can take years and starving artists have to eat, thus
restaurants are born. Good food
and a colorful atmosphere made for a successful place. The tables were each uniquely designed
by different artist. One was a
patchwork of cigarette lighters, another an interpretation of arcade and video
games, a flower garden made of
Splenda packets another, and a large rendition of a rat sat in the middle of another.
“Well I know where I don’t
want to sit” he said, “I can’t eat
with a rat staring me in the face.”
You say yes, I say no,
You say stop and I say Go go go!
The first show was an improv
group. Six comedians divided into three groups, threw a group of verbal balls
into the air and batted spontaneous humor back and forth as if they were juggling while playing a quick
witted volleyball game. The humor is thrown up in the air and game on, the comments and physical humor fly quickly back and forth, then spike! A new series of jokes built upon the last set of circumstances start flying, each player supporting and outplaying the last . For nearly an hour they played hard to
never let any ball hit the ground. The last joke hits and game over. The
winner? The audience.
“Well that was fun!” she said, “What next?”
"Ladies choice?"
"Maybe the cabaret?"
Trust in me. Close you
eyes and trust in me. Bring some peace to your mind for today is a new day. Don't give into that sinking feeling
Black lace, fedoras, chairs,
sultry music, fabric and ropes were the makings of a cabaret style aerial
ballet. Music is the first player
in the seduction, next a dancer strolls onto the stage and slowly begins her
effortless ascent up the length of fabric hanging from the rafters. More dancers enter,
drawn to the silk by an unheard whisper that entices them to play. Several strategically placed video screens multiply their
dance into a series of black and white films. As one dance unwinds into a finish, fabrics fall quietly
into stillness, enthusiastic clapping ensues until the seductive pulse begins
again and the audience is at its mercy.
The couple steps out of the
steamy cabaret and into the cool summer night. There was an air of promise to
the rest of the evening, the two shows left them hungering for more. A full
moon shone brightly in the clear night sky as though the heavens were in on the festival and had placed it there for
theatrical effect. The night was young and art was everywhere, in fabric, in voice, in movement, on paper, on people, in buildings, even in the night sky. They walked to the next venue. Who could ask for more?
Change is going to come
like the weather, so stop and smell the flowers and lose it in sweet music an
dance with me.
THAT IS SO TOMATO BASIL!
Soup
2 1/2
lbs. tomatoes, peeled, seeded, and cut up (about 6 c.) or 2 (16 oz.) cans
tomatoes
1/4 c. lightly packed
basil (fresh) leaves or 1 tbsp. dried, crushed basil
1 c. chicken broth or
canned low salt chicken broth
1 tbsp. sugar
Dash to 1/4 tsp. salt
Dash ground red pepper
Dash ground black
pepper
Dash bottled hot pepper
sauce
Desired fresh herb
(optional) for garnish
In blender
or food processor container place about half of the tomatoes or undrained
canned tomatoes and all of the basil. Cover and blend or process until smooth.
Transfer pureed tomato mixture to a medium saucepan. Repeat blending or
processing with remaining tomatoes.
Stir chicken broth, sugar, salt, red
and black pepper, and hot pepper sauce into the tomato mixture. Bring to
boiling, then reduce heat. Cover and simmer for 30 minutes. Serve immediately
or, transfer to a covered container and refrigerate.
To serve, ladle warm or chilled soup
into small bowls. If desired, garnish each serving with a fresh herb.
Makes 6 (3/4 cup) serving.
STEAMY SALTY SPINACH
SALAD for a HOT CABARET
1 lb fresh spinach
1/3 lb pancetta, crumbled
2 – 3 organic pears, peeled
and cut into chunks
½ dried tart cherries
½ red onion, cut into thin
slices
2 garlic cloves, minced
2 T honey
1 T apple vinegar
dash of Tabasco
freshly ground pepper
Cook pancetta till
crisp. Remove pancetta and add
garlic and onion to bacon fat.
Saute till tender and add Tabasco and honey and let the honey
liquefy. Add vinegar and let it
foam up quickly then pour the hot dressing over the spinach leaves. Toss quickly and place on plates. Top with pear, cherries and pancetta.
MAKE EM LAUGH CHOCOLATE
MOUSSE
3 oz.
unsweetened chocolate, melted
1 lb
ricotta cheese
1 t vanilla
extract
1/3 c honey
Combine
the melted chocolate, ricotta, vanilla, and honey in food processor. Whirl until very smooth. Pour into dessert cups and chill.
Whipped
topping (optional)
1 c heavy
cream
½ t vanilla
1 T maple
syrup
whip
together till stiff
Top mouse
cups with whipped cram and fresh raspberries.
