We had dinner with the Directors of Ballet Magnificat! last Wednesday. A fantastic time of catching their vision and seeing their heart. God is doing great things in their ministry!
We visited Pan Asia, a Mediterranean restaurant. Delicious fresh food!

This weekend is my parent's 28th anniversary, so I had a little par-tay for them. Just the family. Luke was my lil helper. We threw a ton of comfy pillows, old quilts and scarves on the back porch, hung a few colored lights and lit a few candles. Voila! Party time.
I made my favorite recipe ever ever ever. I found it a while back on Alicia's blog and I make it every single chance I get or whenever we happen to have cous cous on hand. I posted the recipe below and I hope you'll make it and a tell me it's your new favorite recipe ever ever. Ever.

Chicken Tikka Masala


1 cup yogurt (I almost always use sour cream)
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (I have used soy milk. Because I didn't have any cream, that's why.)
1/4 cup chopped fresh cilantro

DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over cous cous or rice.

I almost always forgo the grilling and just use a skillet. And I always serve over cous cous.

Enjoy!

I've been having a ton of fun with the Collage maker on Picasa, can ya tell?

The first set is random photos from right before the recital on Friday. The theme was "With Praise From Every Nation!"


Secong set is studio portraits from the same recital taken by the talented Ms. Stonestreet.

And last is my company gals, also taken by Elle Effect.

If you are interested in my studio, do check out The Macholah Ballet!

Recital week just ended!! I'm so glad it's over... between rehearsals and performances, I'm just so wiped out. Here's a pic from my first one last Monday... cute, huh? The theme was 'A Night Out' and my two pieces were "Good Ship Lollipop" (tap) and "Song to the Moon" (ballet).

More to come...

on the verge. breaking open. waiting. suspence. willfully stepping out into the unknown.
trusting. excited. impatient. slightly reluctant. int's the next step. deep breath. go.

My dance studio is strictly ballet based, but I'm thinking of expanding into modern and tap next year. So, I had my friend come in to teach a beginning modern class and see how the girls liked it and to get some feedback for next year. They loved it! And yes, I think I'll hire Lauren, haha! Enjoy the video =)