Hi All!
Our beloved Frankie Manning passed away in May. His 95th birthday celebration took place as thousands of dancers made the pilgrimage to NYC over Memorial Day weekend. The video of the global shim sham made its debut on the 23rd at the Hammerstein Ballroom. (Compiled and edited by Akemi Kinukawa. Special mention: Rik Panganiban.) Here is the link: Global Shim Sham. The long version of the Mainiac Swing Dancers video is online also here: Mainiac Swing Shim Sham.
Let's all dance one for Frankie!
Savor. Linger. Enjoy!
-Cynthia
Friday, May 29, 2009
Monday, May 18, 2009
Do a Little Salsa
Cam and I have been taking a ballroom dancing class. We learned a little bit of salsa. It is such fun to move. To accompany your own dance steps, shake a tailfeather in the kitchen and make up some different salsas for dinner.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste
In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.
Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste
In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.
Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.
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