Last week I rambled on about hydrogen peroxide and all the problems it could solve.
Well, this week I’m on the same path, only today I want to share a cure for things such as tension, the blues, feeling lonesome, the desire for something new in your life, a need to exercise more but you don’t like gyms, the doldrums and possibly one or two other problems I can’t think of right now.
If any or all of these ailments are plaguing you, you need look no further for a solution than a new pair of shoes.
I can hear you groaning; “Oh, criminy, she’s not going to use that old saw about a woman curing her blues by buying new shoes or a new hat, is she?”
No, I’m not, but this particular cure does involve a pair of shoes that you may not have in your closet now. You may have had them at one point in your life, but not now.
I’m talking about a pair of tap shoes, and don’t moan, and quit reading because I’m serious and hope you’ll at least hear me out. And what I’m about to tell you is for men as well as women.
I very strongly believe that tap dancing can aid in healing many mental and emotional bad patches we may be going through, and even if you’re not having such problems now, I still say that tap dancing can change your life. I, dear readers, am living testimony and, while I won’t take the time or space to go into the story now, I am so passionate about the healing powers of tap dancing, I decided to climb on the soapbox and encourage you to give it a try.
For an hour and a half, two or three times a week, you can’t think about anything else but convincing your feet to do what you want them to. Your mind is full of remembering steps; the music is great and fills your senses as you concentrate on trying to make the steps match the music; and you get to make all the noise you can with your feet even as you’re exercising. It doesn’t seem like exercise because it’s too much fun, but believe me, it is.
When you get the hang of some of the moves, it gives a huge boost to your attitude, and you get a “Hey, I can dance; I can do this” surge. Trust me, it’s not that hard, and even the “never danced before” beginner can pick it up and, once you do, you’ll never want to stop. My biggest regret about tap dancing is that I waited so very long to give it a try. I now can’t imagine my life without tapping.
Tapping has brought me friendships I’d never have had without it, and I have yet to meet an adult in tap class, male or female, who isn’t funny, friendly, helpful, interesting, upbeat and positive in spirit, even though I know for a fact that some have had turmoil going on in their lives even as we danced.
Don’t think for a moment that because you’re now grown up, possibly even “old,” whatever that means these days, that it’s too late for you to tap dance. Again, take my word for it, as long as you can walk, you can tap.
We’re very fortunate to have Island Dance Studio operating at Ken’s Korner here on the island and, guess what? Summer classes are starting just as soon as the Island Dance recital is over, June 18. There are adult classes in the morning and in the evening, so you can find a time that suits you, I’m sure. If you don’t know where to get your hands on a pair of tap shoes, just ask when you sign up for your first class and someone there will be happy to tell you, probably even loan you a pair to get started.
If you need some inspiration, buy a ticket to the recital (call Island Dance at 341-1282 for tickets) and you’ll see adults (including myself) having a lot of fun with their feet, as well as some very, very talented young dancers (not including myself).
I need to add a disclaimer here: I am not now nor ever have been employed by Island Dance Studios in any capacity. I have danced there for many years, but neither Charlene nor Sharla (owners/managers/teachers) have a clue that I’m doing this column about tapping.
RECIPES
I do have other passions in my life besides tap dancing and John (my husband); one of them is cookbooks.
I have far too many, yet I’m always on the prowl for another, preferably not “just out” or from a “renowned chef.” And, yes, I do also love to think about food and the endless possibilities of ways to prepare it.
Here’s a sample from
a cookbook more than
100 years old but full of great recipes. While I’m cooking, I’m doing tap steps in my head; what could be more fun?
These little corn fritters are good for breakfast, with a bit of honey or maple syrup, or serve them as a side dish for lunch or dinner. Bet you can’t eat just one.
CORNY FRITTERS
5-7 ears of fresh sweet corn, shucked (enough to give you 2½ cups kernels and creamy pulp combined; get the youngest, most tender corn you can find)
3 eggs, separated, at room temp.
3 T. sifted flour
½ t. salt
Healthy pinch of freshly ground black pepper
¼ cup corn oil
2 T. unsalted butter
Holding each ear of corn upright, cut off the kernels at about ½ of their depth, then scrape the ear with the back of a knife to get remaining pulp (and creaminess). Measure out 2½ cups.
Whisk together egg yolks, flour, salt and pepper in a bowl until well blended. Stir in the corn.
Beat egg whites in a small bowl until soft peaks form. Gently but thoroughly fold half the egg whites into the corn mixture; repeat with the rest of the whites.
Heat 2 T. of the oil and 1 T. of the butter in a large heavy skillet over med.-high heat. When foaming subsides, drop batter by heaping tablespoonfuls into skillet; fry, turning once, until outside is crisp and well browned, about 3 min. on each side. As they are cooked, transfer to an ovenproof platter lined with paper towels and keep warm in a low oven while you fry the remaining fritters, adding remaining oil and butter to skillet as needed. Makes about 2 dozen.
I think popovers have been around in one form or another since man learned to grind seeds into flour. I confess that popovers are among my passions; here is but one of my many popover recipes, also very old.
FRESH CORN POPOVERS
1/3 cup fresh sweet corn kernels (cut from fresh ear of corn)
1/3 cup water
2 eggs
1/2 cup milk
1 T. corn oil
1 t. sugar (optional; if the corn is really sweet you may not need or want it)
1/2 t. salt
Good pinch of freshly ground white pepper
1 cup flour
Vegetable oil for the baking cups or popover pan
Place corn and water in blender or food processor; process until corn is finely chopped. Drain through a sieve into a measuring cup. Add more water, if necessary, to the corn water to make 1/2 cup liquid. Reserve the corn kernels and corn liquid separately.
Whisk the 1/2 cup corn liquid, eggs, milk, corn oil, sugar, salt and pepper in a bowl until well blended. Whisk in the flour until batter is smooth. Stir in the corn. You can let the batter rest, at this point, covered and at room temp., for up to 2 hrs., if desired.
Generously oil 6 deep 6- oz. custard cups, or if you have one, oil the cups of a popover pan. If using custard cups, place them on a baking sheet after you oil them and put in a preheated 425-degree oven until very hot. If using popover pan, put it in the oven (after oiling) until very hot, 3-4 min.
Remove baking pan or popover pan from oven and immediately ladle 1/3 cup of batter into each cup. Bake 15 min., reduce oven temp. to 400 degrees and continue to bake until popovers are firm and well browned, about 20 min. more.
Remove popovers from oven; pierce one side of each popover just above the rim of each cup with the tip of a small knife. Carefully remove popovers from cups and place on their sides on the baking sheet, or turn them onto their sides in a popover pan and return to oven. Bake until popovers are crisp and dry, about 5 more min. Serve immediately!
We all know steak and kidney pie is almost an institution in the British Isles, and I love it in its many versions. This unusual variation, however, is a recipe given to me by a Scottish lady who said it had been in her family for three generations she knew of and probably longer. If you get quality steak and really fresh oysters, this is outstanding.
STEAK & OYSTER PIE
1 lb. lean round steak
1 dozen fresh oysters (shuck them yourself, if possible, but you can also use the bottled ones, if necessary)
1/4 cup butter
1 t. salt
1/8 t. freshly ground black pepper, or to taste
Flour, for dredging
1 cup beef stock or broth
Pastry for one-crust pie, homemade or purchased, puff or flaky
Pound the steak to tenderize, then cut into thin strips. Cut the oysters in half unless you have very small ones. Put about 1/2 t. butter on each oyster half and wrap oyster/butter in a strip of beef. Dredge each roll in flour and pack them tightly into a 10-inch pie dish with a “pie-bird” in the center (or use a small inverted funnel if you don’t own a pie-bird, but you want to vent the steam as this cooks.) Add the stock to the dish and sprinkle with salt and pepper.
Cover the pie with pastry, cutting a hole in the center for the escaping steam. Brush pastry with milk or an egg wash. Bake pie in a preheated 425-degree oven for 15 min., then lower heat to 350 and cook for about another 45 min. Serves 4-6.
