spidersweb1: (bellydance)
Bellydance Extravaganza!

Donna Mejia is coming to Memphis, and in addition to 2 bellydance workshops (daytime), there will be an evening performance! Be sure to catch Donna in action!

Saturday, August 13


Doors open 6:30

18+ only

Rumba Room - 303 S. Main Street

$15 prepaid, $20 door

Two performances by Donna, as well as performances by local dancers:

-Memphis Raqs (tribal bellydance)

-Chris Reeder (tribal bellydance)

-Pyramid Bellydance

-Bridging Souls Productions (modern)

-Dark Delices (dark fusion bellydance)

Donna Mejia is a choreographer, lecturer, teacher, administrator, and performer specializing in contemporary dance, traditions of the Arab/African Diaspora, and new fusion traditions in world electronica. Donna is amongst a handful of artists authorized to instruct the Brazilian Silvestre Modern Dance Technique (an esoteric, codified system of contemporary dance technique).

Donna teaches, choreographs and performs an emerging genre of dance that dialogues Arab, African and nomadic traditions with American hip hop and electronica. Presently based in Massachusetts, she lectures and teaches for colleges, private organizations and dance festivals internationally such as Jacob’s Pillow, and the Bates Dance Festival.

She taught at Colorado College for 10 years and was Director of the Colorado College International Summer Dance Festival for the last half of her term. For twelve years she served as managing director of the award-winning Harambee African Dance Ensemble of CU-Boulder. Donna was Guest Artist in Residence with the Smith College Dance Department for three years and continues to teach for the college.

Donna is the founder and director of The Sovereign Project: a nonprofit arts collective dedicated to a reverent connection to the body by addressing social repression, distortion, sedentary lifestyle and acts of violence.


Jul. 30th, 2010 05:19 pm
spidersweb1: (bowl)
Quinoa-Chickpea-Tomato-Cucumber-Olive Salad :)

2 cups cooked quinoa, cooled
1 15 oz can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (peeling is up to you)
a handful of olives pitted and chopped (I used morrocan oil-cured)
1/4 cup Spoon tomatoes, rinsed and stemmed (used whatever tomatoes you like and more, too)
1/2 cup Greek Vinaigrette (I used Kraft Extra Virgin Olive Oil Greek Vin. "with Feta and Kalamata olives")

Add all ingredients together, add dressing, mix until well coated. Chill, then serve. Ridiculously high in protein and fiber! Tastes about the same as couscous salad. (Serving size: 1 cup as a side, 2 cups as an entree)

Breakfast Biscuits
1 pkg steam-in-the-bag spinach, thawed
1 cup soy crumbles/faux sausage
1/4 cup parmesano-reggiano, shredded
1/4 cup cheddar (you choose the fattiness), shredded
some spices/seasoning
7 egg whites
3 whole eggs
12 whole wheat biscuits (used the Joy of Cooking recipe)

•Make biscuits, remove from over, let cool, and split in half. Leave oven at 450. Lightly grease or spray a 12-muffin tin.
•In mixer/food processor, place spinach, faux sausage, cheese, seasoning, and blend. Add eggs and egg whites one at a time. Distribute mixture between muffin cups, bake for 15 minutes. Remove from oven, and using spatula, remove "muffins" promptly, and let cool on plate/waxed paper/etc.
•Once cool, place one "muffin" between split biscuit, and wrap in square of tinfoil. Place all foiled biscuits in ziploc and store in freezer.
•To reheat, thaw (I get it out the night before and set in fridge), then unwrap foil and place in toaster oven for 10-15 minutes. I don't remove the foil, but leave it as a square for the biscuit to sit on. That prevents drips and heinous toaster burning incidents. (Serving size: 1 biscuit) Bonus, if you're running late, just toss the foil covered biccie in your bag and zap it at work.
spidersweb1: (Bread)
1.5 cups skim milk (may sub water)
2 tsp dry yeast
2.5 Tbs brown sugar
1 tsp vanilla
0.25 cup oil (I used Smart Balance oil blend)

0.5 cups rolled oats (not quickcook)
2.75 cups flour (I did half unbleached bread flour and half whole wheat)
1tsp salt

0.5 cups chopped dates
0.5 cups chopped dried apples
1tsp cinnamon
healthy dash of pumpkin pie spice (ginger nutmeg allspice cinnamon)
0.5 tsp salt

If you use a bread machine, set it to regular bread with a light crust setting and add the fruit mix when it beeps. By itself though, I'd suggest mixing the wet and dry ingredients, letting it sit 5-10 to allow gluten to form, then adding in the fruit mix. Let it rise to double, punch it down, form a loaf, put it in a greased pan and let it rise again. When it looks ready (i.e., the size of a breaf loaf), bake it at 350 for 30-35 minutes.
spidersweb1: (Default)

What I changed:
• used 4 potatoes (medium-small)
• used 4 leeks (love!)
• used 1 small onion
• used just a sprinkle of black pepper, and a sprinkle of Mrs. Dash (instead of pepper & thyme)
• used Better than Bullion to make the chicken broth, and brought it to a boil to dissolve it first (my pref)
-only used 3 teaspoons of BtB for the 5 cups of water
-because I like a potato leek soup that tastes more of potato than chicken

• threw in 2-3 small (0.5") pieces of pork fatback saved from when I made black bean and country ham soup (for flavoring)

• I plan to use some dairy in it (the recipe calls for 1 cup of heavy cream), but I'm going to use 0.5 cup half-n-half and 0.5 cup ff skim milk
spidersweb1: (pets)
The Canine Liberation Front, in one of its bolder moves, demanded release from the compound at 5:29 AM CST this morning. Acquiescence by the Human Dictator did not satisfy the CLF, which proceeded to stage a vigorous protest until allowed back within the doors. The head of the Feline Alliance, on sabbatical in Columbia Heights, could not be reached for comment.
spidersweb1: (knit-kill)
As a result of this post, [livejournal.com profile] emmala and I got to emailing and hashed out a few ideas for a Stitch-N-Bitch group.

Right now, we're thinking that Sunday afternoons & rotating hosts' houses seem the best, but it's certainly open for negotiation by those who'd like to join. If there are enough people that want to give it a go, I can host the first one on the 26th.

[Poll #1282371]

Flames and troll posts will be deleted. Don't make trouble. Knitters have stabbity needles.
spidersweb1: (Default)
Edited to Add: the picture of the Kale soup

Chicken Stock*

2 rotisserie chicken carcasses (the meat having been eaten earlier)**
1/2 onion, quartered
4-5 carrots, rough chopped
1 small bunch celery, rough chopped (incl. leaves)
1 leek, split and chopped
pinch Mrs. Dash
pinch pink Alaea salt (any sea salt would be lovely)
water (mine is filtered)

•Dump ingredients into very large soup pot, fill with water sufficient to cover them. Cook over high heat until brought to a boil, then reduce to low. Simmer for however many hours you like, checking it periodically to skim off the surface impurities. (I usually go midday to dinner time.)
•Most recipes call for a strain first, but my kitchen space is limited, so I pull out the bones and then strain the stock into a large bowl. Cover with plastic wrap and cool in the fridge. The next day, remove the fat that has solidified on the surface.
•Freeze in containers, or ice cube trays (perfect for singles or small family units).

Kale, White Bean, and Sausage Soup - 8 "hearty" servings

1 bunch Kale, rough chopped
3 sausages [.75 lb] (mine were pork, garlic & sweet pepper ones from Whole Foods)***
1/2 onion
2-3 carrots
1 can cannellini beans (navy beans), drained and rinsed
1-2 cloves garlic, minced
1 package baby bella mushrooms
olive oil
pinch salt
pinch pepper

• With a little olive oil, brown the sausages in the bottom of a soup pot. Don't worry about cooking them all the way through now, they're going to cook more later. Drain in papertowel lined container.
•Add onions and carrots to pot, cook until onions go translucent. (I also threw in a bit of celery and leek for flavor.)
•Add Kale and stock (you may have to cook kale down a bit first). Simmer on low for about 2 hours.
•Once the kale has cooked down, slice the sausages into bite sized pieces and reheat in a skillet with a little olive oil. Remove and add sausages to soup.
•Add cannellini beans to soup. Continue simmering.
• Add minced garlic to skillet and cook through. Then, add mushrooms. Once sauteed, add mushrooms to
soup. Simmer for a short while longer (10-15 minutes). Serve!

Tuna Salad Mediterraneo - 4 servings

2 cans tuna in water, drained
1 good handful of olives (I used oil-cured Moroccan black olives)
3-4 sweet hot peppers from a jar/olive bar (sometimes called cherry peppers; you can sub roasted red), chopped
4-5 marinated artichoke hearts
some celery (for crunch only), fine dice
1/2 cup light mayonnaise
1 TB balsamic vinagrette
salt and pepper to taste

•Drain and squeeze tuna of water. Mix with all solid ingredients, then add mayo and balsamico and mix well.

*I know most of you know how to do this already, but I'm just throwing my version up there, as I was doing this along with the others.
**This is considered a brown stock (as opposed to a light or clear stock), because the chicken has been cooked first.
***Absolutely no reason not to do with vegetarian sausages and stock, if you are so inclined.
spidersweb1: (Default)
If, for some reason, you *think* you know my politics and how I am going to vote (and think that's any of your business), and that so offends you that you cannot be friends with me any more, then please, go ahead and take me off the list.

I'm tired of it all.

I do not care for everything that I am reading on my FList right now, but A) it doesn't make me want to drop people and B) it's not because it's presenting a side with which I may disagree (I may not. You don't know. Really, you don't).

It's because of the vituperative nature of the posts.

I believe a person will catch more flies with honey, which is to say, I believe in civil discourse. I also believe that Freedom of Speech and Civil Discourse are not mutually exclusive. It is your blog, and you can say whatever you want on it. I don't care about that, or rather, I have absolutely no inclination to comment or otherwise police that, because it's your blog.

That being said, I really wonder why it's so aggressive. Maybe you're sharing the passion of your beliefs, and ranting against the opposition (whoever that might be), and all you really want to do is let it out, perhaps get a "right on" from kindred spirits of your internet community. If so, that's cool. It's your blog! Political beliefs are deeply personal for many, and it makes complete sense that we get our blood pumping thinking about them, much less talking about them.

However, if, by some chance, you're wanting to enlighten a few minds, change a few hearts, sway a few votes, let me offer a suggestion. Stop talking like a bigot. Seriously.

Once you've gone to the level of saying "Supporters of Side X are stupid," (or variants on that theme) no matter who you are, you've lost me. To me, that's no different from saying Polacks are stupid, or any other group. As though that does anything but make those previously-undecided-but-statistically-inclined-to-lean-one-way do anything but dig their heels in and not budge!

Cite facts. Don't link to media articles/blogs of a vituperative nature as though they are proof, unless they have links for facts. And I mean, in the field of politics: links to public records, legislative bills, and other documents.

But that's if you're wanting to change people's minds. If you're just letting your passion show, rock on. It's your blog.

But let me leave you with this: I read a lot of complaints, here, in the news, etc., about mudslinging and muckraking. There's some which seems to be accepted as part and parcel of politics (through the history of man), but often the soundbite is about how much worse or ugly is it now, this time.

How can we expect it to get any better if we do not model better discussion/behavior for each other (inclusive of our entire community, meaning minors and adults alike)? if no one says, "even if you personally think side X is wrong, you need to use reasoning and logic to make your argument, because you are representing your side when you do. You are marketing it, and being its face in public settings because others will associate what they know of Side Y with those they know support it," then how will we ever have any future leaders who act accordingly?

Do not oversell the one side, thinking to balance an inequity towards the other, in the belief that it will result in a balance of both. It will not. It will merely result in the same situation with opposite polarity.

Links of Interest:
*Civil Discourse
*Freedom of Speech and Civil Discourse -- Are They Mutually Exclusive? (mostly refers to internet communities)
*Why cognitive misers love company, too.
spidersweb1: (bowl)
little olive oil or spray
3-4 cloves garlic
1 bunch green onions
3-4 roasted red peppers, coarsely diced
1 large can diced tomatoes, drained
4 cups chicken stock
1.5 cups PB2 Powdered Peanut Butter (You can substitute regular peanut butter, but reduce it to 1 cup)
shredded chicken
feta cheese, or some other goat cheese
crushed peanuts
hot sauce

In a large soup pot, saute the garlic and the white part of the green onions. Meanwhile, in a blender, process the diced red peppers and tomatoes until smooth. Remove the garlic and onions and process them in the blender as well. Add chicken stock to soup pot. Add almost all pepper tomato mixture to pot. Add PB2 to reserve mixture in blender and pulse until smooth. Add to soup pot. Bring to boil then reduce to simmer immediately. Add hot sauce liberally (I used Melinda's, which has a carrot base. Vinegar based sauces will have different results).

Simmer for an hour to meld flavors. Serve hot, garnished with the chicken, green onions, crushed peanuts, and feta cheese. And maybe more hot sauce.
spidersweb1: (serenity)

NerdTests.com says I'm a Kinda Dorky Nerd King.  What are you?  Click here!
spidersweb1: (pets)
Please consider for your own or perhaps think of someone else who might love this dog:

I mentioned a puppy in May- that would potentially be needing a new home. That day has come. Her owners are moving, and cannot take her with them. She's an approximately 6-7 month old black lab mix.

Molly's circumstances are a bit odd, in that she's spent her entire life chained to stumps of varying sizes. She's used to getting tangled in them, and us coming to rescue her, while her owners are working. We've even had to take her food and water over the past few months. She's never been to a vet either.

But don't let these circumstances fool you, she's just as sweet of a dog as anyone could ever ask for. I won't say she's perfect, she's had absolutely no training whatsoever. Apparently she's been chewing on the door frame of one of the apartments (she has nothing out there to chew on though).

With some love, and some obedience training, I think Molly would make a WONDERFUL dog for someone. In a perfect world, we'd get our settlement money today, buy a house with land- and take her with us. But reality is often much less than perfect.

If you know of anyone interested in adopting Molly, please e-mail me, or have them e-mail me at: revjim_holly@yahoo.com (Please put "Molly" in the subject line, so we'll see the e-mail immediately.)

Thanks to the donations of the people that found us via [livejournal.com profile] cmpriest and a previous donation, we were able to take Molly for a full physical examination today. While she wanted to wrestle with me in the back seat of the car, she was an absolute angel at the vet office. The vet and the vet techs fell in love with her immediately.

Molly did not yelp, squeal, or even put up a fuss as they gave her shots. We worked on "sitting" for treats. She was given a full round of shots, heart worm prevention medication, and was treated for hookworms. She was also treated with flea/tick topical medication. So, she's the picture of beauty and health. The vet gave us a free bag of Science Diet Puppy food, which is much better than the stuff she was getting from the previous owner.

If you just don't have room for a puppy in your life right now, but want to help, please consider sending Holly and Jim a few bucks via paypal towards getting Molly spayed. They have their own pets and other rescues they're looking after right now, and every little bit helps. I got my own kitty from them and know them well enough to vouch for them. They are good people!

Please check Holly's LJ (http://cerisehaze.livejournal.com/) for updates, and click here to donate!
spidersweb1: (cathedral)
So, spidersweb, your LiveJournal reveals...

You are... 10% unique (blame, for example, your interest in perusing erotica) and 15% herdlike (partly because you, like everyone else, enjoy tea). When it comes to friends you are popular. In terms of the way you relate to people, you are wary of trusting strangers. Your writing style (based on a recent public entry) is conventional.

Your overall weirdness is: 41

(The average level of weirdness is: 27.
You are weirder than 82% of other LJers.)

Find out what your weirdness level is!

spidersweb1: (spider)
10:45 pm showing of PotCIII at the Rave tomorrow (Friday) night. I've already purchased mine online; you may want to do the same.

Comment to let us know if you're coming along, so we can glom onto the right number of seats!
spidersweb1: (Default)

A. This is where I started in January, when I decided to go back on plan with Weight Watchers.

B. This is where I am right now. This is also the (numerical) weight I'd been maintaining since the first time I did WW. Believe it or not, there is a 10 pound difference between A and B.

C. This is the lowest weight I reached the first time I did WW. I was this size when I moved back from NY to TN. This is a 24 pound difference from A. (It was a 37 pound difference from where I had started in my original WW cycle.)

D. This is the goal weight that WW has set for me. It is (also) a 37 pound difference from A (where I started this January).

My Virtual Model: http://www.mvm.com/en/index.htm
spidersweb1: (Marilyn's Sweater)

What Pin Up girl are you?

you are the smartie pants! you're very intectual and love to read and write..its all good..you'll be successful later on in life!
Take this quiz!

Quizilla |

| Make A Quiz | More Quizzes | Grab Code

spidersweb1: (Default)


spidersweb1: (Default)

September 2017

     1 2
171819 20212223


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 03:06 am
Powered by Dreamwidth Studios