Back tracking a little bit tonight by offering a recap of one of the best, if not THE best, shows performed at the Stanley Theatre in Utica, NY. Those are strong words but in all honesty, the show by The National Acrobats of China was fantastic. *Pictures were not allowed. The following images were from the Play Book.
The attendees were of all ages. In fact, sitting next to me was a little boy, about 4 years old and he was mesmerized by every Act. The show was two hours long!
The Acts included: Spinning Plates – this was amazing in that they could hold their arms up in position for as long as this was performed. Contortion – this gave me the “hee-bee-gee-bees”. A person’s body should not be put in those formations! Leather straps – an act of strength. Hoop Diving – as high as four hoops, over 7′ in the air. Aerial Silk – a woman performing acrobatic tricks on hanging silks. Grand Acrobatics and Martial Arts – A myriad of balancing, tumbling, etc. Truly amazing!
After the intermission, this highly energized group of performers went on to juggle straw hats, balance on benches, use diablos and russian bars and somersault on each others feet. They used bicycles in AMAZING ways!
All that made to look so easy! Why can’t we do this at home?!!!
Tonight was a salmon burger for Joanne. Ted had a craving for pork loin so that was his project. As for the salmon burger, here is the recipe: These are VERY tender and will fall apart easiy.
- 6 oz Chicken of The Sea Pink Salmon
- 1 TBS each of the following: minced onion, whole grain dijon mustard, lemon juice, chopped sundried tomatoes (packed in oil)
- 1/8 tsp chopped fresh rosemary
- 1/3 cup egg whites
- 1/4 cup Bob’s Red Mill TVP (a whole protein, no fat)
- 1 TBS grated cheese of choice
- 1/2 tsp salt
- 1/4 tsp red pepper
Mix salmon, onion, mustard, lemon, tomatoes, rosemary and egg whites together.
Mix TVP, cheese, salt and pepper together then add to salmon and mix well.
Heat 1 TBS olive oil in saute pan on medium high. Scoop salmon out in a ball and put in pan, flatten. Keep forming the patty while cooking. Cook 4 – 5 minutes first side then CAREFULLY turn over, reduce heat to medium and finish for 4 minutes. Serve with ZUKAY Dill Relish.
My dinner had to be easy and quick because there was some prep work to do for tomorrow nights dinner which you will see posted on Thursday and there was some prep work to do for two cake orders due by the end of the week. More birthdays. What fun!
This was the subject cake:
This cake was a yellow cake with cheese cake filling. That is LITERALLY, a cheese cake sandwiched between two cake layers. The purpose is to satisfy the cheesecake lover as well as the cake lover. Of course we have frosting lovers who will not eat the cake, sometimes go for the center but most often eat off the frosting: sides, top and, if the frosting IS in the middle, that goes too.
Here is the most wonderful compliment from one of my favorite cake loving families (they are official cake connoisseurs)…
“…..it was a HUGE hit!
We loved that the graham cracker crust was in the cake too – and Miguel loved the guitar and palm tree theme.
Thank you SOOOO much. Bonnie“
Here, Bonnie offers a picture of the cake center showing the cheese cake center, crumb base and all:
That picture is terrific because when Apple Crumbles takes cake pictures, the center OBVIOUSLY cannot be shown.
On to play with decorations for cakes. Have a great night!