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Although I used to go quite often (at times, several nights a week), I don’t swing dance much these days. After 5 years in the Boston scene as a dancer and sometimes organizer, DJ, and competitor, I burned out. In retrospect, I should have stopped going as often when I wasn’t having as good a time, but it was a deeply-ingrained habit and pretty much my whole social scene, and eventually, I stopped enjoying it very much at all. I still go out occasionally (like tonight), but it’s pretty infrequent, and often not that satisfying (like tonight).

I think what’s become most important to me in partner dancing (blues, lindy hop, salsa, tango, whatever) is authenticity. Without getting into a ridiculous philosophical discussion about what is “authentic” and “Quality” with a capital ‘Q’ a la Zen and the Art of Motorcycle Maintenance, I’ll just say it matters to me whether someone is having fun dancing. Or whether they are listening to the music and expressing something about it. To be clear, when I say “authentic,” I don’t mean being true to the dance steps originally done to a particular kind of music; it’s more about intent and motivation.

It’s easy, but unappealing to me, to go through the motions when dancing without backing them up with feeling. Sure, you can wiggle your hips sexily or do an 8-count sequence of steps, but is that how the song makes you feel? And is that what you want to share with your dance partner? Odd that it’s the same thing every song for so many people, regardless of the rhythm, melody, lyrics, theme, your current state of mind, etc.

Lately the best dances I’ve had have been with two extremes: the most skilled dancers and the least skilled dancers. The most skilled because they’ve learned how to express what they’re feeling, during the song, mostly within the agreed upon structure of the dance. They can use not only visual means but physical ones as well to have a interactive dialogue about the music (and more) as you dance. A great dance with a great dancer is like a great conversation: you each contribute, and walk away with more than you had to start with. You gain a new perspective on things, be it the song, your partner, or dance in general.

The least skilled dancers (at least some of them), on the other hand, aren’t inhibited by “not knowing how to dance,” and they just do it. It’s pure, and there are no hidden motives. It’s usually not quite as satisfying as a great dance with a really good dancer, but in the past few years, I’ve had some really enjoyable dances with folks who are just starting out.

As much as I judge, I don’t begrudge people these things. I mostly don’t go out dancing, and when I do, I try to make the best of it. I tend not to dance to as many songs when I do go out these days, I’m pickier about who I dance with, and I certainly don’t expect people to stop dancing themselves just because I don’t think it’s authentic. But what I’m looking for when I do go out dancing seems so elusive nowadays. Why go out at all if I know most of the dances I’ll have won’t be satisfying or good (to me)?

Interestingly, this actually relates some to my feelings about frisbee, if tangentially. I haven’t been playing much ultimate at all this year, by choice, in an effort not to get burned out on it. Captaining the team last year was a lot of work, and by the end of the season started to feel like a chore. That’s no way to feel about a hobby that’s supposed to be fun! So I’ve ratcheted it down a bunch this year, and am only playing when I feel like it. So far, so good!

posted July 15, 2009 – 12:15 am

My grandmother Lili died last Friday morning in New York; she was 94 years old (almost 95).

Lili
Lili, two days after her 90th birthday, in her apartment in New York. (2004)

One of the things I’ve been remembering over the past few days is how she connected with my friends that she met. She recalled people she’d only met once or twice for years, and would ask about them when we chatted on the phone. At a party after my college graduation, I remember four or five of my friends around her, listening with rapt attention to stories of her life for the better part of an hour.

She had a long, full life, survived much of WWII in hiding in Europe, emigrated to the United States, raised a daughter, ran a business and managed a building in New York City into her eighties, not only survived a major accident that doctors said would leave her unable to walk but scoffed at the idea of using a cane afterward, and connected with many people, even if she didn’t have a lot of friends.

She also was ready to be done. For the past few years, she’d said that there wasn’t anything she really wanted to do. It’s hard to argue that point with a 90 year-old who’s lived in Manhattan for twice as long as you’ve been alive. Over the past year or so, she said things were getting harder, even day-to-day things. Thankfully, her passing was quick and hopefully easy and painless. It’s a sad thing for sure, but not tragic.

She’ll be missed.

[ I’ve written about her a couple of times before, notably here and here. ]

posted June 22, 2009 – 10:39 am

Needing something to take to a dinner party, and inspired by some beautiful, if just-peaked, heirloom tomatoes at the Capitol Hill Farmer’s Market, I decided to make some saffron-tomato ice cream. My mom had given me some saffron a while back, and she likes to make a pasta sauce with fresh tomatoes, saffron, and cream (just microwave it for a couple minutes to soften everything up and steep the saffron in the cream & tomatoes). The saffron/tomato flavor combination is a real winner, and I’d been wondering why more people didn’t make tomato ice cream.

My recipe follows:

Saffron-Tomato Ice Cream

Makes about one quart.

  • ~2 lbs very ripe tomatoes (I used two very large heirloom tomatoes that were in the “seconds” pile at the Farmer’s Market for $3/lb)
  • A little less than ½ cup sugar
  • 1 generous pinch saffron threads (maybe about a half a teaspoon?)
  • 1 generous pinch salt
  • 1 pint half & half
  • ½ pint heavy whipping cream
  • 3 egg yolks

Chop the tomatoes into large chunks. In a heavy saucepan over reasonably high heat, combine the tomatoes and sugar. They’ll release their liquid and start to break down. Simmer over medium heat for 20-30 minutes, stirring occasionally, until there’s about half as much liquid as when you started (should be about a pint, give or take). Remove from heat.

Add the half & half, saffron, and salt, and stir to mix. Let the mixture steep for 10 minutes or so.

Reheat the mixture. Temper the egg yolks (add some of the liquid, a little at a time, to prevent them from cooking immediately), then add that back to the saucepan and cook over low-medium heat until it coats the back of a spoon (and leaves a distinct trail when you drag your finger across the back of the spoon).

Remove from heat, and strain the mixture into a bowl with the heavy cream (preferably over an ice bath). Allow it to cool, then mix in your ice cream maker according to the instructions.

The ice cream-making part of the process goes much quicker when the mixture is cool. Leave enough time for it to cool down after making it, or make it the day before and leave it in the fridge overnight.

I just snuck a little taste from the freezer, and couldn’t be happier with the results. I’m thinking about making some parmesan crisps to go with it. Do you think I could add a little sugar to them to make it more of a desserty cookie?

posted June 14, 2009 – 3:55 pm

I’m back yet again from another business trip to China (sadly, not in business class). Even though I’m just two months in to my Chinese lessons, I found that little bit of knowledge of the language made a huge difference. I was able to understand quite a few words in conversations, and just being able to say “I have four people in my family: my dad, mom and a younger brother named Matt” showed I was making an effort. In many ways, communication with folks there went better than ever.

In other ways, communication went horribly, horribly awry. To say they weren’t prepared for our visit (even though it’d been on the calendar for months) would be an understatement. Lots of things went wrong that really shouldn’t have, and it was quite a frustrating trip. But, I’m led to believe by my colleagues, this is pretty much par for the course. So I learned a lot about getting things made in China.

And I got some things made when I got back, too. Over this Memorial Day weekend, I built a new home for our turkeys. Check it out here. Still some work to be done to house them outside (they’re living in the basement, now free of predatory cat, who sadly claimed a few turkey lives before revealing itself), but lots of progress made this weekend.

And yesterday, a few friends and I headed out I-90 to hike along the Yakima Skyline Trail. We did about 7 or 8 miles along a beautiful high-desert ridge, surrounded by wildflowers, horned lizards, and gorgeous views. I took some pictures, but my camera sensor (or lens?) was pretty dirty, so I’m not sure how well they’ll come out.

Months ago, I was invited to what promised to be a lovely wedding this Memorial Day weekend, but I was feeling traveled out even then, with quite a few international trips to go, so I declined. Sad as I was to watch the tweets go by from the ceremony and ensuing party, I think I made the right decision to stay in town, recover from China (mentally and physically), and enjoy Seattle at its finest. All the same, congrats Whit & Claire!

posted May 22, 2009 – 11:35 am

I opted to buy a replacement LCD and digitizer for my iPhone. Though the disassembly was a little tricky, it went just fine (this video was pretty helpful), and the phone is working again like a champ.

Also working like a champ is my new computer – it’s not particularly revolutionary in design compared to my old one, but the screen is a fair bit bigger (15″ vs. 12″) and it’s a ton faster.

New lappy made short work of posting Italy pics – check ’em out here. I will go back and edit out the dust spots (note to self: clean camera sensor before vacation), but otherwise, the photos are all up.

posted April 25, 2009 – 4:35 pm
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