Friday, June 22, 2012

UTAH ARTS FESTIVAL!!



Hello all! Tonight I'm finishing off an amazing 6 years performing professionally with the Ririe Woodbury Dance Company. My last performance to finish the season will be at the Utah Arts Festival in downtown Salt Lake City at 6:30 on the Festival Stage. We will be performing three pieces in the show, outside where it's supposed to be 97 degrees today!

I made my debut with the company at the Arts Festival in 2006 so it's definitely bittersweet. It's an interesting venue to perform at: The marley gets hot and sticky, one year I stepped on a nail in the middle of the performance and had to tape my bleeding foot with black gaff tape, but overall your adrenaline kicks in and it's quite fun to dance outside, in rain or shine.

If you can make it tonight at 5:30 and then stay for our show you can also catch local Ballet West dancer Tom Mattingly and his company of dancers perform a newly commissioned work for the festival.



Here is the ad/PR release for our show:

Ririe-Woodbury Dance Company

FRIDAY JUN 22 - 6:30PM - FESTIVAL STAGE

Ririe-Woodbury commissions works by emerging and seasoned choreographers from around the world.
http://www.ririewoodbury.com/













There are great food and artist booths, live music,  and fun events for kids too! Come and support the arts in Salt Lake City! Hope to see you there (if you live in UT of course!)

Friday, June 8, 2012

A busy summer has arrived....!

 Welcome Summer!

My husband graduated with his MBA! So proud!

I love May in Salt Lake City! Even though we are a few weeks away from the actual start of summer it sure feels like it has already hit here. Growing up in Alaska, I didn't really wear a lot of shorts and tank tops because on a hot day for Alaskans at 65 degrees, I was still cold! Living in Utah for the last six years my collection of shorts and fun dresses has sure grown (like the one I have on in the pic). Enough about fashion, let's talk food and fun events that have been happening! I go back to the dance company on Monday for a couple of weeks. Over my time off, I have gotten two part-time jobs to prepare for the time when I'm actually not in the company anymore (it's going to be weird!).

My first job is a sales associate at Sur La Table!! I worked there about two years ago and it was really a great job however, the discount is so dangerous.  Now that I won't be making as much as I did in my full-time job I'll have to watch the spending.
 
The second job which I'm really excited about is a Brand Ambassador for Honeydrop Beverages! I first learned about this company at the Foodbuzz Festival and have been buying the drinks every time I find them in stores. Honeydrop Beverages are a line of healthy teas and juices made with a tablespoon of pure, unrefined honey! My favorite is the Blueberry flavor.
source

I'll be at Whole Foods in Salt Lake City this weekend doing tastings, so if you live in the area come say hi!


So between jobs and enjoying the summer I celebrated my 29th birthday, my husband's graduation from Grad school getting his MBA, and our 4 year wedding anniversary! My husband Jake knows that I like blogging as a hobby but I was always down on myself about how bad my pictures were. So, he spent way too much money and bought me (us!) a new camera for my birthday. Here it is:



 It's the SONY NEX-5N and is a mirrorless compact camera! I love it and now my goal is to learn how to take better pictures for the blog! I hope you start to see a difference. I'm still learning!


Now, how about a recipe for one of my new go-to easy meals:




Baby Bok Choy Chef Salad

Serves 2-4 
Ingredients:

1 tsp. distilled white vinegar
1 tbsp. mayonnaise
1 tbsp. Extra Virgin Olive Oil
pinch of sugar
4 baby bok choy, stems thinly sliced, leaves torn
4 pieces real bacon or fake (I used Lightlife Smart Bacon)
1/2 cup cubed harvarti or Irish cheddar cheese
1/2 cup cherry tomatoes, halved
1 avocado, chopped
1/2 cup walnuts, chopped
1/4 cup pea shoots/pea greens, chopped
salt & pepper to taste  


Directions:

Whisk together first four ingredients. Combine all other ingredients in a bowl and toss in dressing. Season to taste. 

(slightly adapted from EveryDay with Rachael Ray)





I've already made this salad a couple of times and I love the fresh and crisp taste of the bok choy. I had never eaten raw bok choy before. My husband and I ate all the salad but if you served it as a side dish or added some bread, it could easily serve four people.







Ciao,
Betsy









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