audition season

The early months of a new year always bring the all so consuming audition season. I’m not auditioning an absurd amount this year. I have done one in person audition, sent a tape, and I may audition one other place in person if my schedule allows.

Yesterday was my in person audition for Ballet Chicago. There were only seventeen people auditioning including myself, which is rather small. It was at a smaller studio in Ohio and I feel pretty good about it.

The class itself was very invigorating. Ballet Chicago is a Balanchine school (Happy Birthday Mr. B), seeing how I go to a studio with little to no Balanchine work it is very exciting to audition for a Balanchine centered school. If you are at my studio you know that my all time favorite variation (of my not very expansive variation knowledge) would be the one from the  Tchaikovsky Pas de Deux. The audition, taught with Balanchine influence, felt so good to dance. I always feel very free in my dancing, but especially so when it is in Balanchine technique.

Our teacher, Daniel Duell, learned are names and addressed directly rather than through numbers. He also took the time to teach us, giving corrections and letting us practice. It was down to earth while still professional. The experience wasn’t stressful, but just exciting to practice a different technique in a new surrounding from a new teacher. It was one of my favorite audition experiences. I will hear back hopefully within the week and am excited to see what is to come with auditions this season.

It was a short post, but I hope you enjoyed it. Check back again next week!

PIZZA

I am no food blogger and definitely not some sort of health genius or dietician. While I am none of those things I thought that today I would share an awesome recipe that I recently came up with. I love me a good slice of pie and one of my favorite restaurants is Old Scratch, a local pizza place. My most favorite pizza there is the Shroom. It is truffly, mushroom love on a plate. Since I can’t always just run out and get pizza from Old Scratch, I went ahead and tried to recreate the Shroom on my own. Even if you don’t like mushrooms, I urge you to try this recipe because I didn’t like mushrooms until I had this pizza and now I eat them on everything.

So here we go, my attempt at recreating the Shroom from Old Scratch.

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For my version you will need Trader Joe’s cauliflower pizza crust and bake according to the instructs. If you have no Trader Joe’s near you, you can try any type of crust you want; homemade or store-bought.

While your crust is being prepared you are going to cut up about 3/4 cup of mushrooms and 2 cloves of garlic. Once this is done you will mix your mushrooms and garlic up with about a teaspoon of olive oil and pop it in the oven. You will occasionally stir up your mushroom mixture whilst in the oven for a period of five minutes, to get them lightly cooked.

Now that your mushrooms are done, you can put them aside and then grate about one cup of mozzarella cheese. Again you can vary the amount of cheese depending on what you like, none of the measurements need to be dead on for a tasty product.

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mushrooms and crust

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Now your crust is baked according to the instructions and you are going to spread 1-2 tablespoons of olive oil as your sauce. Following that you spread your cheese, mushroom/garlic mix, and a teaspoon of thyme all over. The final touch is a drizzle of about 1 tablespoon of white truffle oil.

The final step, broil until the cheese is lightly browned!

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before

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after

I hope you give this very basic, but very tasty pizza a try. I know I’m no food blogger, but if you guys enjoy the recipe maybe I’ll make more. Check back next week!

The Best Advice I Can Give You

Wow, it is already 2018. This has probably been one of the fastest years ever, then again I’ve only experienced 15.

This past year held a lot of growth. The Rock was a great experience to grow my dancing and senior company has brought many new challenges for me not only as a dancer, but as a person as well.

I have faced the much-needed action of being back at the bottom of the food chain. After two years of being at the top of junior company going into senior company gave me some forgotten perspective. We all start at the bottom and must work towards the top. I am so happy to be back at the beginning, to take time to grow and get better. I know this sounds like crap, but really, enjoy your time at the bottom. Savor this time where you aren’t the focus and you are just a part of the corps, you still matter just in a different way. Make the most of your time, you get so much more out of a bad day if you keep trying rather than giving up.

It is my biggest piece of advice for the next year; keep trying even when it sucks. It is cheesy and it has been said a million times, but it helps immensely. This last year I learned the hard way to keep trying even when it sucks. A crappy class where I feel nothing is going right is not the time that I want to think positive, but I realized the more I told myself to make something out of those off-days the less they happened. Not even that the off-days wouldn’t occur, but they would go from useless to so much more. Don’t get me wrong, I know this sounds ludicrous, and it is really hard, but so worth it. It does suck when you’re not doing what you know you are capable of, but just telling yourself to try your best despite that, reaps benefits. Classes that feel they couldn’t go anymore downhill begin to teach you new things. You’ll discover new things and realize new ways of achieving your goal (whether it be to point your foot all the way or get quadruple turns) you would have never come across other ways.

Going into this new year, I hope you take this advice with you. It may sound cliché and silly, but it really does work wonders. Whether it be in your dancing or anything else, please keep trying.

P.S. Happy New Year everybody! I know for me this year has been all over the place, but hey, no year is absolutely perfect. I hope everyone got a lot of rest and relaxation as they head back into class this week. Here is to 2018!