Happy New Year!New year, new ideas, new choreography, new technique drills, new zill patterns, new class time! Starting January 17th, the intermediate/advanced choreography belly dance class will be from 8:25-9:35pm every Tuesday. For this 9 week series, we will be working on a fierce Turkish/American style drum solo with zills. I didn't want everyone to be lost in the floaty Egyptian style for too long. This series will bring sharp hips, high energy, and super shimmies. Come join the ladies of Kanz al Sahara for fun, belly dance education, and a workout. Discount for students purchasing the full 9 week series. Visit http://www.fdfcenter.com to register. Then after our belly dance class, stay with me for yoga! In the blog
Dancing outside in the winter? This is something I like to avoid, but when you perform professionally, sometimes it can't be avoided. Here are some tips and precautions to dancing in the cold. How to belly dance in the cold Aubre Hill and Sacramento Raks Belly Dance Gala Show
It is time for another of Adriane's fabulous belly dance shows. Enjoy workshops and performances by Aubre Hill and other professional Sacramento belly dancers. Aubre Hill is amazing. Don't miss her workshop on taqsim technique!
Sacramento Raks! Belly Dance Show On Saturday, there will be a screening of "Belly, Sensual…Scarred…Sacred": A feature length documentary about belly dance with appetizers and Q and A with director/dancer Cecilia Rinn.
Saturday, Jan. 21, 2012
7:00- 9:00 PM at Adriane's Home Studio
7617 Kensington Dr., Citrus Heights, CA 95610
Middle Eastern Recipe of the Month Turkish Coffee by Saad Fayad Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups.
In some regions, your fortune is told by the placement of the coffee grinds left in the cup! Ingredients: - 1 cup water
- 1 tablespoon of extra finely ground coffee (powder consistency)
- 1/8 teaspoon ground cardamom, or 1 cardamom pod
- sugar (optional)
Preparation: Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work. Remove from heat and add coffee and cardamom. Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams. Again, return to heat, allowing to foam and remove from heat. Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.[nt][nt]Cardamom pod may be served in cup for added flavor. Turkish Coffee Tips Turkish coffee must always be served with foam on top. . Wishing you a happy new year!
Nyla Crystal | 