new review
Review of last night's Richmond Ballet performance online at Style Weekly here.
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Review of last night's Richmond Ballet performance online at Style Weekly here.
So much work these days, that when I get here I really just want to post poems, or talk about food or the scenery or whatever. Not work.
I did pick grapes, in the immediate aftermath of a hurricane, on a hillside in Waynesboro last Saturday at Wenger Grapes. A half-bushel of concords which tomorrow I will make into juice, and then jelly over the weekend. Meanwhile I've been snacking on them at work, and gosh they're like candy.
My vegetable CSA ends next week--devastating. She gave me about a million extra tomatoes today, so there will probably have to be some canning project over the weekend, along with that jelly. What else...in other food news, the husband tells me that the state has opened goose season a month early and upped the bag limit, because there are too many geese (?). He's got a hunt planned for Saturday, so perhaps we'll have goose, with tomato salad. And grape juice? over the weekend. That sounds revolting, actually.
Last night we ate wood ducks (he got 'em down in the Chickahominy) stuffed with local chorizo, which wasn't revolting at all. Tonight it was mahi-mahi from a deep sea fishing trip off North Carolina. Seems like I should bake a cake or something, to celebrate all this meat.
Yeah, well, I have been writing a lot, so here are some links to work things. A fall dance preview in last week's Style Weekly, and a preview of Yes, VA Dance in this week's. I wrote a feature for the August Dance Magazine, but I don't think you can read it online. Next week I am to review Richmond Ballet's Studio 1 online for Style, so stay tuned. And the following week, will review Battleworks at the Modlin Center. The beat goes on.
I gotta stop. Dance history class at 8am; for tomorrow I'm lecturing on ancient Rome. Next week...the middle ages. You know the 39 freshmen will be riveted.
My burning man has returned from the desert, and rescued me from impending vegetarianism. Last night we ate venison tenderloin (the best meat I've pretty much ever had), with cheese biscuits, sliced yellow tomato, and sauteed purple long beans. It was a regally-colored meal, with slices of dark, tender venison alongside the gold and purple vegetables, with biscuits for texture (on which I slathered butter and honey from Hartland Orchard, where I pick sour cherries every year).
Which reminds me, we are well into Concord grape season, and I have hopes of making it to Wenger Grapes vineyard in Waynesboro before the entire crop has been picked!
Making pesto this weekend from a huge bunch of basil that was a CSA share bonus this week from Amy's Garden. mmm...pesto.