This is a link to Joffrey Ballet’s performance of “Le Sacre du Printemps,” possibly one of the most infamous ballets in history. Choreographed by Vaslav Nijinsky, with music by Stravinsky, it’s premiere in 1913 caused a riot. Joffrey Ballet painstakingly reconstructed his choreography and staging from interviews with dancers, letters and contemporary accounts. Here is an article about that. (I disagree with the author that this was a precursor to modern dance. This, unlike so much of modern dance, was actually art. Simply because it uses jagged, geometric movements does not modern make. There is a cohesive, narrative theme. It was, however, completely new in theme and style for its 1913 audience). Viewing it is like being present at a terrible yet sacred ritual. The audience almost becomes an unwilling participant.
Nijinsky’s choreography taps into something primal and holy, holy like blood, holy like terror. The story tells of a sacrifice chosen to herald in the spring.
This is a really fascinating documentary about medieval midwifery. Thanks to Christie O. for sending it my way.
I just presented a paper at this year’s Patristics, Medieval, and Renaissance conference at Villanova. This conference is one of the main academic conferences for theologians and so far it’s been really amazing. The key note speaker tonight, Susan Ashbrook Harvey gave a phenomenal presentation on Syriac Christian hymnody and women’s voices. It reminded me of why I want to learn (and am currently suffering through classes where I am drowning in syntax) Syriac so badly.
My own paper was on a completely different topic. I wrote about a fifteenth century pilgrimage narrative by a Swiss monk, Felix Faber and the somatic way in which he interacted with relics on his journey. I made liberal comparisons with the 4th century pilgrimage account of Egeria. I’ve uploaded it to my academia.edu profile here for those of you interested.
I’m looking forward to the panels tomorrow. There are so many great presentations here.
I found this tonight totally by chance. It’s a fascinating glimpse at the Sun king, but also mentions some of the first female ballet dancers.
So I like to cook. Specifically I like to bake and since i’m having a friend over this weekend, I have been baking and cooking up a storm. (I quite often make dinner and when my back doesn’t hurt — i have severe chronic pain–i bake a lot too). I posted some recipes on facebook and got into a conversation with a fb friend, a father who is trying to teach his daughter how to be comfortable in a kitchen. Chatting with him and others and sharing recipes spurred me to put together a few of my thoughts on must know things to survive learning to cook.
LOL. I never thought about some of these until talking to people about cooking and hearing their mishaps and sharing my own. Feel free to add your own here. I’d love to see what ‘basics’ folks would suggest. I really wish home-ec were still taught for boys and girls. It would be nice to know that kids are graduating high school knowing how to budget, cook, and run their own households. Anyway, here are my suggestions for things to know getting started in the kitchen:
1. wash your hands thoroughly after handling raw meat or egg shells. (Salmonella). Wash any and all surfaces the meat has touched.
2. Clean as you go. LOL. it’s much, much easier.
3. There are measuring cups and measuring spoons and scoops (that go all the way up to a cup, maybe higher). The measuring cups, the glass cups that have a little spout…those are for liquids. the spoons and scoops…those are for dry ingredients. They are not interchangeable. They are really really not.
4. While one can often eyeball measurements with meals, baking is pure chemistry. follow the recipe. Unless you fully understand the process behind it, the equation, don’t shift or eyeball amounts. follow the recipe. lol. (I sometimes experiment but only with things i understand fully).
5. you can combine cooking lessons with history lessons. lol. For instance, i like to read jane austen books. So i also looked up regency era food, and experimented with some things. and when I found some neat southern recipes, i looked up the history of them. For instance, when I made that vinegar pie i talked about, i thought ‘why the fuck would you put vinegar in a pie?”. weeeeell, a little bit of google and it turns out it’s a poor man’s fruit pie. The vinegar was added to the filling to provide a bit of tartness, to mimic the taste of fruit. I first read about vinegar pie in the LIttle House on the Prairie series and it’s only as an adult that i realize how much food is central to those books. The author was writing pastiches based on events from her childhood and as an adult, I realize how much starvation and near starvation played a role in the presence of food in her novels. it’s also a good way to explore ancestor work. My lithuanian ancestors love it when I cook the lithuanian recipes i got from my dad. 🙂 Food is life and history and lineage and love.
6. oh yeah, when adding flour to bread, it’s not exact. many things can affect how a dough will set, including weather, altitude, etc. use the flour amounts as a guide but go by feel.
7. Sometimes shit will go wrong, not turn out, be ghastly, etc. Make the best of it. Don’t eat gross food. LOL.
8. you can avoid waste by adding left over potatoes, meat, and most vegetables to omelettes the next morning.
9. A stick of butter will fix many, many things. Do not use fake butter. Just don’t. (i don’t care what anyone else says, don’t do it).
10. Invest in quality materials esp. a really good, large knife. I do most of my cutting, chopping, peeling, etc. with a butcher knife and i keep it very sharp. It’s worth the investment.
11. I strongly suggest getting a crock pot (and I recommend the book “Make it Fast, Cook it Slow”. It’s all good crock pot recipes and for someone starting out learning to cook, these are practical, tasty, they build confidence because they’re easy) and a rice cooker.
Yes, it’s cheating, but it helps so much.
Here’s the recipe that I shared earlier, one that put my husband in a sugar coma. heh.
Three Cuppa Cobbler
Take whatever fruit you have on hand. Boil it down (i add a cup of water, half a stick of butter, and some sugar) until you have a nice fruit in syrup mixture. (Tonight i used oranges and dried cranberries and i added a bit of honey).
In a bowl mix one cup of self rising flour (I don’t buy this. I looked up how to make it and to get one cup of self rising flour, mix one cup all purpose flour, 1/2 tsp. salt, 1 1/2 tsp baking soda), one cup milk, one cup flour, one stick of butter melted (8 tablespoons). I added a tablespoon of orange extract because the fruit I was using was oranges and dried cranberries. I’d probably add vanilla or maybe lemon extract with any other fruit.
Pour that into a 9×9 pan. Drop dollops of the fruit mixture on top. dust with cinnamon. Bake in a preheated 400 degree farenheit oven for 35-40 mins. Serve with whipped cream.
While i made the recipe as is, i believe one can cut the amount of sugar involved. lol.
I always seem to cook and bake more as I’m going into the autumn. What are some of your favorite recipes? 🙂
hollow throated marvels
sharp as a keen knife’s edge
immortality bearing blade
washed in crimson sweetness
with the promise of forever
exploding fire on the stage
each shard a voice
each voice a wonder
and I am caught
in this spider’s web
to be burned.
my heart, knowing well the blade
I give to them
to sate a hunger
that binds us both.
Their voices a labyrinth
sharper than the knife that made them
sharper than this heart that bleeds
brighter than glory.
(by G. Krasskova)