Tag Archives: Family

Dance Like No One is Watching

In 2003, Teitur released his first album, Poetry and Aeroplanes. I’ve listened to a lot of music since then, but this album is still the most romantic album I’ve ever heard. (His second album, by the way, did not carry the same tone.) The chorus to “Let’s Go Dancing” contains the following lyrics:

Let’s go dancing
Waltz around the rumor mill
In your faded dress with the daffodils
Let’s go dancing
Let time stand still

I’ve had this song in my head a fair bit recently, probably because Mitch and I have been taking dance lessons for about 8 months. He was in a ballroom dance club in college and taking lessons together was actually Mitch’s idea. We’re most proficient in salsa and cha cha, but we’ve dabbled in waltz, American tango, and bachata (very, very briefly on the latter).

Teitur has been stuck in my head all morning (did you know that’s called an earworm?) because last night was our last class at our studio, Inikori. I really didn’t expect to have such a hard time saying goodbye. We’ve only been at Inikori since March or April and we see our fellow salsa and cha cha learners once a week for an hour and a half. I guess dancing with strangers lends itself to a certain sort of intimacy; it’s hard to remain strangers when you’re immediately forced into partner relationships. A round of hugs and well wishes for our adventure to Malaysia was a clear indication that we had become part of a family, a family that both Mitch and I are reluctant to leave. If/when we move back to Rochester, Inikori will be one of our first destinations.

To ease our sorrows about saying goodbye to the Inikori family last night, we joined a few friends at a local rum bar for a drink. I took a picture of the empty patio behind us as soon as we arrived, and I’m glad I did because it was full by the time we left. Havana Cabana has live music and Latin dancing on the weekends, so Mitch and I are going dancing there tonight.

Rum bar

Saying goodbye to so many people this spring and summer has been quite a challenge. I’ve said goodbye to my students (that was devastating), coworkers, family members, and friends. You’d think I’d be good at it by now. But I hate saying goodbye. Leaving is hard. Life goes on for everyone, no matter who is in the picture and who is not. Sometimes old friends come home for a few days and are shocked by new haunts, new additions to our friend group, new apartments, new restaurants. I’m nervous to go away, but I’m also nervous to come back to totally different realties than the ones I know now. In Hebrew, there’s a word for “goodbye” and another word for “see you later.” There’s less finality there.

Cheers to dance, cheers to music, and cheers to adventure.

Recipe Box: Wheatberry Salad

Wheatberries, wheat kernels minus hull, are a great little secret. They’re crunchy, a pretty tan color, and have a rich, almost nutty taste. Unfortunately, they are also currently out of stock in the two grocery stores that I checked, so I made a couple changes to tonight’s dinner plan. In lieu of wheatberries, I used farro, an ancient grain known for its nutty flavor. Farro is lighter in color than wheatberries so the salad didn’t look as pretty, but it tasted quite good. Wheatberries also have a firmer texture than farro. I also added Swiss chard to my salad because I had it in the fridge and used Quorn instead of chicken. As my mum wrote in the cookbook she made for me when I was in college, “Chicken is delicious in this salad, but not imperative . . . If you don’t use chicken, you may omit the thyme.” I included the thyme to flavor the Quorn.

Some ingredients for wheatberry salad - looks sort of like Thanksgiving in a bowl!Some ingredients for my wheatberry salad – looks sort of like Thanksgiving in a bowl!

Now that you know all about tonight’s adaptation to wheatberry salad, let’s move onto the actual recipe, shall we?

You’ll need . . .
2 c. wheatberries
4 qts. water
1 c. diced celery
1 lb. roughly chopped chicken, cooked
1 tart apple, peeled, cored, and diced (Granny Smith is my favorite)
4 green onions, thinly sliced
1 c. dried cranberries
1 c. chopped pecans or walnuts (I prefer walnuts)
3 tbsp. canola oil
2 tbsp. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard (I’m really into whole grain Dijon right now)
1/2 tsp. dried thyme
Salt and pepper

The remaining ingredientsThe remaining ingredients

-Place wheatberries in a large pot; add water.
-Bring to a boil over high heat. Reduce heat to low and simmer until tender (about 1 hour).
-Drain and cool
-Place wheatberries in a large bowl; stir in remaining ingredients.
-Serve cold or at room temperature.

This salad is very forgiving - it doesn't mind when I do things like add Swiss chard, omit the chicken, or use fake chicken-like protein instead of chickenThis salad is very forgiving – it doesn’t mind when I do things like add Swiss chard, omit the chicken, or use fake chicken-like protein instead of chicken

One final note: Making the salad as written above will serve about 10 people. No joke. It definitely acts as a meal and you’ll be eating it for a long time. Reader, you are now warned.

Bon appétit!

Summer Lovin’

The following conversation took place between my mum and my zaidy (grandfather in Yiddish) when Mum, Mitch, and I took a trip to Montreal to visit Mum’s side of the family this weekend.

Context: Bubbie (grandmother in Yiddish) and Zaidy are going to Florida for a couple weeks in December, and my Bubbie is not a small woman. She bought a very flattering bathing suit that covers as much as can be covered.

Mum: Dad, do you like Mummy’s new bathing suit?
Zaidy: Meh, it’s for old ladies.
Mum: What, you think she should wear something sexy?
Zaidy: Well yeah. It’s for old ladies. Why should she cover everything up?

More context: Bubbie is 74 and Zaidy is 78.