Nothing to do but frown
Rainy Days and Mondays always get me down.
That Carpenters song is sometimes hard to kick when the beginning of the week goes something like this: rainy Monday, rainy Tuesday, rainy Wednesday, rainy Thursday…
I like songs that go with my mood, but there’s a problem when that mood sticks around for too long. And, I don’t need to tell you how hard it is to get a song out of your head once its stuck.
But then there’s the power of music to change your surroundings. My friend Tammie suggested a song yesterday when we were chatting, and I liked its title, “Shake It Off” and its chill beat. (Apologies for not embedding, but Mariah’s business team seems to be blocking all embed abilities – which I can respect – protect those artists’ dollars!).
The best part of yesterday was my decision to take a modern jazz dance class. And it was a great class. Just what I needed and long overdue. The teacher (more info below the recipe) focused on technique and positioning and placement. Her warm-up and choreography were organic and felt good. And there was no rush to end class – the 90 minute class ran well over 2 hours. We finished the evening with a several minute cool-down and stretch. I returned home feeling great.
Knowing that I would be ravenous after class, I was thankfully prepared. I made a salad that required several hours of marinating. So it was waiting patiently to replenish my body after the music and dance class had replenished my spirit.
Panzanella is a bit like a savory Italian version of pain perdu (French toast) — coming up with a use for one- or two-day old, stale bread. I make it with baguette because that’s what tends to go stale on me these days. There are endless varieties and I found a few that I’ve tucked away in my files, such as an artichoke version from Sam at Becks & Posh and Giada De Laurentiis’ traditional version with capers, olives, and peppers in addition to tomatoes. I just stuck to what I had in my fridge and pantry – the cucumbers give it a nice crunch. This can be tossed atop a bed of greens, or eaten as is.
Makes 3-4 servings, depending on how hungry you are. All measurements are very approximate.
Slice stale baguette and then cube (~3/4 inch).
Toss in olive oil, salt and pepper and toast in oven for 5-10 minutes (250ºF).
Prepare remaining vegetables that you will add to salad by cutting into bite-sized pieces. I decided to use 1 cucumber for crunch, 1 yellow tomato, and about 3/4 C of slow roasted tomatoes (the remains of a pint that I had roasted the other day – directions here). Chiffonade some basil as well.
Place the toasted bread cubes in a large bowl with the cut vegetables and basil. Toss with ~ 2-3 T extra virgin olive oil and ~2-3 T good balsamic vinegar. Add salt and pepper to taste. Allow to marinate for 1-3 hours at room temperature, adding additional oil and vinegar (in equal quantities) if necessary to help bread soak up (but not drown in) the vegetable juices.
As usual, in any post that mentions dance, I must leave you with a video. I chose my class carefully based on location (so that I could hopefully return) and the reputation of the teacher. Andy Taylor-Blenis teaches at the premier Boston jazz dance school – the Jeannette Neill Dance Studio where I took classes when I was in college (I only took with Jeannette) — so I knew she was quality. She is a senior company member with Prometheus Dance and has a history in folk dance which I explored last year when I performed with Nishmat Hatzafon. This seemed like a great blend of where my dance has come from and where it’s heading, since I want to start a Nishmat-like group up here mixing lyrical jazz, emotion, Jewish and Israeli themes, hopes of peace, and a rich sense of history. I found this excerpt of some Prometheus pieces to share.