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algebraic_runes
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Name: Brianna
Metro:
Gender: Female
Interests: Guinea pigs, ballet, math, Jesus Christ my Lord and Saviour!!!... (but not in that order, of course)
Expertise: Writing, math, ballet...keeping people from going nuts some afternoons at the ballet studio...
Occupation: Follower of Christ, Dancer, St
Industry: Ballet
Message: message me
Member Since:
10/19/2005
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| Wow. Been a while...does anyone still come here at all??
I've got a week and a half before ballet starts up again, but I've already started learning Japanese. I just got out of a summer student choreography workshop. I did choreograph a bit, but here's another dancer's piece which I was in. It's an early rehearsal (*early* don't forget that!) for the show that was about a week and half ago, Friday and Saturday, August 15-16, at 8pm, 5:30pm, and 8pm. I think it went quite well. I can't wait for the video!
http://www.youtube.com/watch?v=ira945N0xwY
http://www.youtube.com/watch?v=Oa4YXFI4TcY
http://www.youtube.com/watch?v=8DhPOIoQuAc
~Quan
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| I know the showtimes now--on Friday, May 16th there is a show at 7:30pm, and on Saturday, May 17th there is a show at 4pm and one at 7pm. Each one is about an hour. Hope to see you there! (Heheheh, yes, I will be able to see you though I will be on a lighted stage and you in the dark theatre... >D)
Oh, you know what I noticed was on the calendar for this weekend? Easter again! Well, for the Orthodox Christians, apparently. But you can never have too much Easter, I think! I'll just quietly celebrate it in my heart--like Mary with all that happened with the wise men: "But Mary treasured up all these things and pondered them in her heart." (Luke 2:19 NIV)
Anyway, gotta lotta physics to do! See y'all!
~"Quan"
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| Dance-dance-dance...While I am frantically scurrying around looking for a suitable, danceable pair of pointe shoes, you all can be readying yourselves for the show--Classical Ballet Academy's Spring Celebration '08 on May 16 & 17. There will only be three performances and they are all free, so definitely come early so you won't get locked out! (Or, if you do, I think they'll be letting locked-out people in first to the next show--but anyway, don't get locked out to a show later than the second one, because then you shan't get to see it at all!!  ) This year everyone has been working really hard and improving so much, and I'd love to see any of you come to see us!
This is more of a recital this year than a big performance, with the lower levels doing work similar to classwork--though still choreographed and exciting. The upper levels have choreography--I'm in a piece about 12 minutes long with two music pieces. ...
Not sure about the times on this Friday and Saturday before Memorial Day weekend, but I'll keep you updated on what I know! 
~"Quan"
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| Preeeeeeeeeetttttttttyyyyyyy Scaaaaaarrrrvves...Scarves are pretty.
Right now I'm into scarves.
It helps that my missionary aunt brought back scarves for us all, so now I've got two lovely pink and orangey scarves.
From Morocco!
She showed us how to twist one of the types she brought into the head-covering one would wear when riding a camel through the desert, covering nose and mouth from the sand and sun.
Really neat!
So now I'm wearing a scarf along with whatever I'm wearing.
Right now it's a fairly fine purple and white and black one I picked out in Indonesia 6 years ago.
Yeah, I like scarves. (...all of a sudden... )
...Do you?
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| Baking SpreeI like to cook.
Er...that is...bake. I don't really cook.
First time I made an omelette, I burned the butter. I mean, I can cook, but I feel like I need a little more supervision/instructions/lessons from someone, and during the dinner hour I'm always dancing (until 9:15pm!! eiee!)
So anyway, I bake.
Lately it's muffins.
Choco-whole wheat. Found out why sugary, desserty muffins generally use all-purpose flour, with only half or less as whole wheat.
Blueberry-orange. It's a strange combination--lemon, like the recipe said, may have gone better. And fresh blueberries will probably not turn your muffins purple like frozen ones do.
Cinnamon-strawberry. The strawberry comes from the teaspoon of jam in the center. One time I made them, I misread "teaspoon" for "tablespoon". Big difference--the jam was squoojing out and frying against the hot metal pan. Not bad though--just don't eat them piping hot...jam can burn your tongue. This time, I followed it right and it seems they needed a little something--perhaps, while 1 tbsp is too much, 1 tsp is too little?
Next time: perhaps cranberry sauce instead of the strawberry jam? Real (frozen) strawberry pieces or a raspberry tucked inside? Cranberries mixed in like blueberries always are? A gluten-free muffin of some sort? I've got a lovely little book full of muffin recipes, and pretty soon I'm sure I could learn to alter them slightly to be my own...
That is one bad thing. Everyone compliments me on the lovely what-ever-it-is, like I thought it up, but really I'm just good at following directions--and, to some point, picking good recipes that others have fine-tuned (reading the reviews of an online recipe help, too). Or whipping up cake mixes--honestly, how can you possibly go wrong??!
Well, there was the time, before we got our new electric mixer, that I added the eggs too quickly to that fudgy from-scratch cake so it never set up, so we dumped it and borrowed some eggs and a mixer from our neighbors...
And another time, when making homemade peanut-buttery-choco icing for a torte cake, I didn't sift the (lumpy) cocoa power, so we beat it real, real good with the electric mixer, alternating with cooking it a little longer on the stove to make it smooth. Well, it turned out like rocks. At first nobody liked it much, but I came to quite like it. It was sorta like a coffee cake, the inside part where there were 8 thin layers each of yellow cake and icing, and it was only the outer "crust" of the cake that hardened into rocks--crunch it real good, and it wasn't so bad. But you couldn't come to the table expecting a soft, moist, chocolate cake, 'cuz this definitely wasn't.
Once "Finola" and I made homemade choco icing using powdered sugar and cocoa powder; the second, larger, batch just wouldn't turn out right--first too sweet and not choco enough, then too bitter and not sweet enough. Finally we turned it over to our mother who added a bunch of butter and whatnot, and it turned out okay, a lot better, though still not like the "Whipped" icing you can buy in a can. (I'm gonna have to figure out how to make that...)
Well, once I did make something all my own--I named it "Curry-Stuffed Pitas"...or I will, once I add curry powder to it next time. It was brown rice cooked in chicken broth, canned chicken chunks mixed in, cooked (frozen) peas, and chopped up cooked baby carrots, all stuffed into a pita half, (inspired by "Homeless Bird" and other Indian books I was reading at the time). Bit bland, see, which is why I'm adding curry next time, besides making the name good (it's fine w/o the pita, tho', I think...). But I thought it all up myself, I really did! And I have no idea for writing it like a recipe. I guess that's one step towards being a well-rounded cook (or baker!) just making something great by eyeballing it, though the next step might be doing a little more from scratch, if I had time (rotisserie chicken, etc.).
Ah, well. In any case, I'm one day, somehow, going to figure out my own muffin recipe that will be incredibly versatile, whether it's sticking cranberries and walnuts in for breakfast, or turning it into an apple-streusal for a desserty brunch or just dessert, or even making it for special dietary needs, like gluten-free (it'll help if I could get hold of other baking items, like rice and tapioca flours to work with...). Ah well, for now I'll just keep working at it I suppose, making lots...and of course, washing dozens of muffins pans' cups. Grrr. The only thing I hate about muffins.
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