Once an English Teacher, Always an English Teacher (Part 2)

So I've had quite a few requests for some more grammar lessons.  (I wish I had that when I taught high school English. ;-) )

Lessons for today:

There vs. Their vs. They're

and

To vs. Too vs. Two

So let's start:  

There/Their/They're

Unfortunately they all sound the same, so sometimes (alright, oftentimes) they become interchangeable while writing, but unfortunately they aren't interchangeable.

"There" is a bit more complicated, so I'll start with "their."

"Their" refers to people.  It is a pronoun.  Don't stop reading!  I'll explain pronoun!  A pronoun can be complicated, but think of it as a word that is used in the place of an actual name.  So let's use the example of "their."

"Sally, George, and Maddie's dance class starts at 10." Can also be written... "Their dance class starts at 10."   

"Their" refers to people. 

So now let's tackle "there."

I could go on FOREVER (or at least way too long) about all the uses of "there."  Just remember that "there" is not used to refer to people.  It is usually reserved to reference locations.

"The dance studio is over there."

"I am from California and my husband is from there too."

The only weird use for the word "there" is as an expression of satisfaction.

"There!  It's done!"

Now on to "they're."

"They're" is a contraction (one word made from two like, "do and "not" becomes "don't) of the words "they" and "are."  So when to use it?  Only if the sentence would also make sense saying "they are."

"They're great dancers" also makes sense when you say, "They are great dancers."

Whew!

Next!

To/Too/Two

Ok, the uses for "to" seem endless so we will start with "two."

"Two" refers to the number 2 written out.  (One down, two to go.  Teehee.)

"Too" is used to express the following: in addition, in excess, or degree.  If in your sentence the "too" is an expression those concepts, you need to use "t-o-o."

"Your daughter takes ballet? My daughter takes ballet too."   ("Too" here indicates in addition.  The speaker's daughter also takes ballet.)

"He was too good at fouette turns!  He made us all jealous!"  ("Too" here indicates excess.)

"Our teacher was not too happy when we showed up late to tap class."  ("Too" here refers to a degree of the teacher's displeasure.)

"To" is used everywhere else!  For example:

"Please take me to dance class."

"I need to stretch."

Honestly, I could explain all of the uses for "to," but it would include words like preposition, infinitive, etc., which isn't fun for anyone, and really what is important is if you know when to use "too" and "two," you won't run into problems.

Hope that helps!

Once an English Teacher, Always an English Teacher

So as the director of a dance company, numerous attributes are important to me when choosing people to work with.  There are the obvious ones: talent, experience, attitude, etc.; however, one that stands out to me the most is professionalism.

Professionalism can be shown in numerous ways: showing up early, answering e-mails, behaving respectfully, coming prepared and practiced, etc.

Let me let you in on a little secret.  Before I hire people, I put them through a series of little tests to see how they respond.  (I won't tell you all of them as that would negate their purpose.)  One of them is written communication.  I will ALWAYS write to you in a way that somehow requires a response to see how you communicate.

Think about it...If you receive an e-mail from someone that is riddled with spelling and grammatical errors, lacking correct capitalization, etc. you would get the feeling that they either do not take themselves or the project seriously and may not be someone you would want to work with.

Don't freak out!  Of course there are typos and little "boo boo's" that I of course overlook, but below are my two biggest grammatical pet peeves.  If you can incorporate these into your vocabulary (yes, including Facebook), you will present yourself in an intellectual and professional way; therefore, demonstrating your ability and dependability.  (This equals $$.)

You're vs. Your

A lot vs. Alot

These errors are happening SO FREQUENTLY that they are even popping up on professional signs and advertisements.  I've seen them and I'm frightened.

Ok so here are two English lessons for the day:

You're vs. Your

To quote Ross from Friends, "Y-O-U apostrophe R-E means 'you are.'  Y-O-U-R means 'your.'''

The trick I like to use and teach people is what I call the, "You Are Test."

So when you are using one of these, you have to determine if it is a contraction (the combination of two words like "do" and "not" can become "don't") or not.

Let's ("let us") practice. :)        

        

You're a great dancer!  Your technique is fabulous!

So let's test these two sentences.

"You're a great dancer" can become, "You are a great dancer," and still make sense.  This means we need to use the contraction "you're." 

"Your technique is fabulous" sounds wrong when you say, "You are technique is fabulous" so the "your" is appropriate here.

So when using "YOUR," please use the "You Are Test."  Does it make sense breaking apart the word to say "You Are?"  If it does, it needs to be "You're."

Ok let's go on to the next one:

A lot vs. Alot

This one is easier than "YOUR." Why, do you ask?  Well, wait for it... "ALOT" is not a word!  

 GASP!

 I know!

Ok, why is it not a word?  Webster says so!  Teehee.  No seriously.  When using "a lot" think of it this way... would you write "alittle?"  Of course not!  "I dance alittle" should be written, "I dance a little."  Therefore, "I dance alot," should be "I dance a lot."

Side note, the word "allot" is a real word, but it means something different.  It is a verb (action word) meaning "to give out."  For example, parents can allot a certain amount of allowance to each child.  However, DO NOT use "allot" as a substitute for "a lot."  

Happy writing! 

They are special, but also, they're expendable.

So like every other dancer, I decided to watch “Breaking Pointe.”  Yes, I just started, I’m a little behind…

So during Episode 2 I heard that the dancers in this company should know that, “they are special, but also, they're expendable.”  (Oxymoron?...)

To quote comedian John Pinette, my immediate reaction was, “Nay Nay!”  What became even more “Nay Nay,” was that in discussing this with other dancers, everyone seemed to accept this and agree with it!!

It breaks my heart that our industry has convinced everyone that they are easily replaced.  It is so difficult to get up every day and go to all of those auditions feeling completely insignificant.

Here is the thing… Are some dancers expendable?  Of course!  But who are they?  The Diva Dancers, as I will be calling them.  The dancers who arrive late, sludging (yes I just made up a verb out of a noun) into class, the dancers who think they don’t have to practice, the ones who grown during rehearsals, the ones who talk trash, dancers who giggle when someone is injured, and anyone who takes it upon themselves to criticize others and break them down, among other things that I’m sure we could devote an ENTIRE blog to…

They are expendable.  

I get it though.  The goal of Ballet West is to push the dancers to achieve greatness and to never stop trying to improve somehow.  So, if you think you can be replaced, you'll try harder.  But what about being encouraged to be better, working in a supportive environment that inspires you to takes risks, and being rewarded for your hard work?

Your goal as a performer should be to become indispensable, irreplaceable.  You become one of a kind through your talent, work ethic, personality, behavior, etc.  Are there 1,000 other dancers who fit your “body type” or “type cast?”  Yes!  But NO ONE can replace you!

I am sorry to all of whom (probably most of us) who have been taught that you are expendable.  You are not.  It is ok to stand up for yourself.  To ask for a break if you need one, demand that there is a convenient restroom, or stay true to your personal moral code.

I know many of you are reading this thinking, “Um, Lyndell, to get a job, I have to be willing to do anything.”  Yes, that is what we have been taught, but you can get there by being yourself.  May it take a little longer?  Possibly, (I’m still climbing up that ladder), BUT you won’t lose who you are along the way.

Do not be an expendable dancer and if someone makes you feel worthless, it is ok to walk away.

To every dancer who has ever worked for me or who will in the future, you could NEVER be replaced!

XO,

L

Food! (Part 6/6)

Recipes!!

Here are some great recipes submitted by dancers and other health-conscious individuals!  Thank you to all who contributed!!

1. Homemade Salsa
2. Turkey & Black Bean Chili
3. Chicken with Goat Cheese and Arugula Recipe
4. Spaghetti Squash:
5. Crock-Pot Chicken
6. Mediterranean Nachos
7. Chicken with Mushrooms & Onions
8. Fish Tacos
9. Corn and Black Bean Salad
10. A Great Start to Your Morning

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Homemade Salsa (Serves 4-6)

Ingredients

3 Roma Tomatoes (sliced in ½)

2 Cloves of garlic (sliced in ½)

1 tbsp Fresh Cilantro

½ of a fresh Jalapeño

½ tsp Cayenne pepper

2 Stalks of green onion (Sliced into 1 in. pieces)

Salt and Pepper to taste

Place in a blender or food processor (I use my Ninja!)


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Turkey & Black Bean Chili (serves ~8 as-is, but doubles easily to feed a crowd. I once made a triple batch for a 4th of July party full of metal-head boys and they went crazy over it.)

Ingredients

1 package lean ground turkey (about 1.25 lbs)

2 cans of black beans, rinsed

1 can of tomato sauce

1 28 oz can of diced tomatoes (I like to use one 14.5oz can of plain diced and one 14.5oz can stewed)

1/2 to 1 cup of diced white onion (depending on how much onion you like)

2 TB olive oil

1 clove garlic, minced

2 TB chili powder

1 TB garlic salt

3 tsp cumin

1 tsp cayenne (optional)

1. Brown the onions and meat in the olive oil. When the onions start to get translucent and the meat has very little pink left, add the fresh garlic and spices. I do it in a cast iron skillet so the meat browns nicely, but if you want to cut down on dishes, you could do it in your stockpot.

2. Add meat/onion mixture to beans and tomatoes in stockpot. Simmer AT LEAST 30 minutes, but up to 2 hours.

3. Eat! Tasty also w/ a few dashes of Tabasco, shredded cheese, or a dollop of sour cream (or plain Greek yogurt, mmm)

We used to serve this over elbow macaroni and do chili mac (very 60s recipe!), but we cut down on refined carbs a few years ago. Sometimes I'll serve over whole-wheat penne, polenta, or a baked potato. Delicious by itself, too!

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Chicken with Goat Cheese and Arugula Recipe

Ingredients

4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin

Kosher salt

Ground black pepper

1 large bunch arugula (about 4 ounces, trimmed)

4 oz of soft goat cheese (chevre) broken into small pieces

1-2 Tbsp butter or olive oil

Wooden Toothpicks

Method

1 Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound thepiece thin.

2 Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

3 Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides.

4 Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.

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Spaghetti Squash

Ingredients

1 Spaghetti Squash (2 if you want some leftovers!)

Favorite Marinara Sauce

Goat Cheese

Portobello Mushrooms

Pre-heat oven at 375 degrees

Slice spaghetti squash in half and scoop out seeds

Melt 1-2 tbsp organic butter and drizzle on inside of squash

Season squash with salt and pepper (red pepper too if you would like some spice!)

Line cookie sheet with foil

Place squash halves face down on sheet and cook in oven for about 25-30 minutes

**You will know it is done when it is soft to touch and slightly browned on the bottom

Let cool for about 10-15mins and then take a fork and scoop out the squash (it will look just like spaghetti!)

Slice and sauté mushrooms with organic butter

Mix marinara sauce with the squash and layer mushroom slices on top with a scoop of goat cheese

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Crock-Pot Chicken

If you don't have a Crock-Pot, you definitely should! It is the easiest way to make meals.  I put chicken drumsticks and thighs (with the bone) in a Crock-Pot.  You can add either teriyaki or BBQ sauce and coat the chicken.  Cover and cook on low for 6-8 hours.  Afterwards the chicken is so tender it just falls off the bone and it's perfect for leftovers!

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Mediterranean Nachos

This one is really easy! Place pita chips on a plate, then add hummus (for a great hummus recipe, click here), mozzarella, and feta cheese.  Place into a microwave to heat up and let the cheese slightly melt.  Take out and add kalamata olives on top and voila!

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Chicken with Mushrooms & Onions

Take thin chicken breasts and sprinkle salt and pepper on both sides and light coat with flour.  Heat a tablespoon of olive oil in a sauté pan, place the chicken, and cook for 3-4 minutes on each side (or until golden brown). Take out the chicken breasts.  Place chopped onions in the already hot pan along with a tablespoon of unsalted butter. Sauté the onions for about 1 min, then add another tablespoon of butter and sliced mushrooms into the pan. Continue cooking for 7-8 minutes, until mushrooms are soft. Add in a little white wine to deglaze the pan and stir in the brown bits. Then place the chicken back in with the mushrooms and onions to soak everything up.

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Fish Tacos

Take filets of tilapia and brush with olive oil, salt, pepper, and cumin.  Place into a sauté pan for about 3-4 min on each side.  Take an avocado and slice it into small pieces. Warm flour tortillas and place tilapia, avocado, and shredded lettuce.  You can always add salsa instead of the avocado.

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Corn and Black Bean Salad (serves 4-6)

Ingredients

1 can of corn niblets, rinsed

1 can of black beans, rinsed

1/2 chopped red onion

1 chopped red bell pepper (or whatever color you prefer, but I like the mix of colors w/ the other ingredients)

1 chopped cucumber, peeled (I usually use English cucumber, but if I have Persian cucumbers on hand, I'll use those. They don't need to be peeled and I like the extra crunch they give.)

Customization options: add halved grape/cherry tomatoes, jalapenos, cilantro, black olives, kalamata olives, avocado, scallions instead of red onion...whatever sounds good and is in your fridge/pantry! ;)

Drain the canned veggies, and chop the fresh ones. Toss everything in a big bowl with your favorite vinaigrette, and chill before serving.  It would be really tasty w/ just olive oil, fresh lime juice, and salt and pepper, too.

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A Great Start to Your Morning

To start the day, I drink a glass of aloe vera drink (sugar-free) that I buy in huge bottles at a Korean supermarket for $2.99. Internal healing, anyone? Once a month, I harvest an aloe leaf from an outdoor plant...strip it...and blend it into the drink for an extra boost. Yum. So good.

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Enjoy!

Food! (Part 5/6)

A recipe from my mother’s kitchen.

Salmon (for people who don’t like to eat fish)

Ok obviously, if you already like fish, this recipe is for you as well.  :)

Why eat fish?

High in protein, low in fat, omega-3, vitamin D, calcium, phosphorous, iron, zinc, magnesium, and potassium.

We are talking good for your heart, brain, not to mention the rest of your body!

Many people do not like cooking fish because it is unfamiliar or they don’t like eating fish because it wasn’t cooked right.  ;-)  I will attempt to help with this below.

First, I picked salmon for this because it is the least “fishy” fish out there.

Here we go!

Ingredients

* indicates an accompanying picture below.

(Serves 6 or 4 who REALLY like salmon)

For the fish

-2 lbs of Salmon (I like “tail end” pieces because they have the least bones and cook very nicely.  Since you have to take out the bones before you cook it, it’s easier this way.)

-1/2 c of milk (this can be any kind including soy)

-2 tsp of balsamic vinegar

-1/2 c of Italian breadcrumbs

-Garlic powder

-Salt and pepper

For the tomato topping

-2 Roma tomatoes (chopped)

-2 cloves of garlic (chopped)

-1 tsp of garlic powder

-2 tbsp of olive oil

-Salt and pepper to taste

Directions

-Preheat oven to 375˚

-Line dark baking pan with foil.

-Wash salmon (NOT with soap) and place it on the pan skin down.

-Run fingers up and down the salmon in all directions to find bones.  Gently grasp each bone and pull it out in the opposite direction it grew.  You may need a knife to assist in this.  Sometimes when you buy salmon from the tail end, there are no bones in it.  Don’t be worried about this, but ALWAYS check.

-Pour milk over salmon (it will drip to the sides)*

-lightly sprinkle salt, pepper, and garlic powder over the surface of the salmon.

-Pour vinegar over the surface of the salmon.  Try to keep it in the middle of the fish.

-Take a spoon and rub the salt/pepper/garlic/vinegar mixture so it covers the salmon evenly.*

-Lightly cover the salmon with the breadcrumbs.  It should be covered completely.*

-Place another sheet of foil over the fish making a pouch.*

-Place in over oven and cook for 20 minutes.

In the meantime…

-Make the tomato mixture.

-Combine all ingredients in a small bowl and mix together.  This will go on the fish so you only need a little salt and pepper as the fish is already seasoned.

How to know if your fish is done?

-When 20 minutes are up, take the fish out and open the foil pouch.  Find the fattest portion of your fish and check to see if it is now an opaque, light pink color.  Then take a fork and gently take out a piece of it like you are taking a bite.  If it flakes off easily, it’s done.  Note!  If you bought fatter salmon (not at the tail end), it may take longer to cook. *

Directions Continued

-Once your fish is cooked, spoon out tomato mixture on the top of the fish.

-Close the foil back up and place in the oven.  At this point, turn off your oven.  (It’ll stay warm, but won’t over cook your fish.)

-Leave the fish with the tomatoes in the warm oven for 5 minutes.

-To serve your fish, use a plastic spatula to gently cut the fish into slices.  DO NOT cut through the skin.  Gently use the spatula to scoop the fish out of the skin leaving the skin on the pan.  (This skill will come with practice so don’t get frustrated if it doesn’t work well the first time.)

-Serve with rice, pasta, or my favorite couscous!  (And vegetables!)

 

Mangia!

Still collecting recipes for part 6, so send your ideas my way!  I'd love to feature them! :)

Food! (Part 4/6)

Berries, and Kiwis, and Bananas…oh my!

Today’s topic?

Fruit!

Fruit is such and important part of our diet as it provides necessary vitamins and natural sugars good for energy and fighting off illness.

Let’s start at a very popular topic these days…

Organic vs. Not

First, what does “organic” mean?  If a food is organic, that means that is was raised, processed, or grown using natural pesticides and fertilizers rather than synthetic ones.  Organic food also does not contain genetically modified organisms.  This is why organic food is usually smaller and doesn’t “look” as good as other food.  (It tastes better though!) 

Organic is like the difference of growing flowers versus store bought flowers.  Although equally beautiful, have you noticed that home-grown flowers smell better and last longer…?  (This is just an illustration, not a comment about “organic flowers.” ;-) )

“But organic food is more expensive!” you claim!  Yes…it is. 

Here is the rule of thumb if you are interested in not always buying organic fruit:  

If the fruit has an absorbent skin, buy it organic, as the fruit has actually absorbed the toxins.

For example, ALWAYS buy organic blueberries, but you don’t have  to buy organic bananas.  A good rule of thumb is asking yourself, “do I eat the skin?”  (Now, if you are like me, you don’t care for some apple skins, but most people eat the skin…I think you get my point…)  So, do you eat the skin of a pineapple?  Haha, no.  Do you eat the skin of a strawberry?  Yes!  So, buy organic strawberries, but you don’t have to buy organic pineapple.  The same rule applies to vegetables. 

So what fruits to eat?

You want fruits that are high in healthy vitamins and minerals.  We are looking for anti-oxidant power and Vitamin C!

Here are my favorites!

Blueberries

Strawberries

Kiwis

Cranberries

Bananas

Did you notice that oranges and other high citrus fruits are not on my list?  That is because the other fruits have just as much, if not more, amounts of Vitamin C among other helpful nutrients.

Also, citrus tends to be harsh on skin.  So if you have a tendency for acne, try to minimize your citrus intake.  BUT DON”T SKIP OUT ON FRUIT!

Wonderful ways to enjoy your fruit!

-The fruits I mentioned above (aside from bananas) tend to be a bit sour.  Use some yogurt or a light sprinkle of brown sugar.

-Toss some on your morning cereal, oatmeal, granola, etc.!

-Jazz up any green salad with cut up berries, apples, pears, or mandarin oranges!

Thanks for reading and keep sending me your recipes!  I’m collecting so many wonderful ideas for the last blog in this series!

Food! (Part 3/6)

Quick and Healthy Chicken Fingers

From my kitchen!

I would like to dedicate this recipe to a lovely dancer I know whose favorite food is chicken nuggets.

Here is a healthy and quick way to make chicken nuggets/fingers at home!

Ingredients

(Serves 4)

-2 chicken breasts (Yes you can make this even quicker by buying chicken already cut to the finger or nugget size you want; however, those pieces tend to consistently have more fat in them...not fun.)

-1 cup of milk

-1 egg

-1-2 cups of bread crumbs (I like Progresso’s Italian Style Bread Crumbs.  You can of course make your own bread crumbs, but the title of this recipe is “Quick.”)

-1 tsp of olive oil

Directions (Pics are below)

-Preheat oven to 350˚

-Take a large baking sheet and cover with aluminum foil. 

-Spread the olive oil onto the foil to prevent the chicken from sticking.  (You can use other products to do this, but I think olive oil is healthier than lard. ;-) )

-Get a small bowl and combine the milk and egg.  Whip with fork until mixed.

-Pour 1 cup of breadcrumbs onto a dry cutting board.  (You may need the other cup of breadcrumbs depending on how many chicken pieces you have, but 1 cup at a time is very manageable.) 

-Wash and cut the chicken breasts into desired size/shape.  This would be where you determine if you want fingers or nuggets.  (You can actually make baked chicken parmesan this way as well by slicing the chicken breasts in half lengthwise making them half as thick as they were before.)

-Use a fork and dip each chicken piece into the breadcrumbs covering them completely.

-Take the same chicken piece and dip it into the egg and milk mixture.

-Finally dip the chicken piece into the breadcrumbs (coating them a second time).

-Place on baking sheet.

-Repeat until all the chicken pieces are done.

 

 

-For moist chicken cover the chicken with aluminum foil. Making a pouch.

-For crispier chicken cook uncovered.

-My favorite way to cook them is to make the pouch for the first 15 minutes and then cook them uncovered for 5 minutes.

-Bake for 20 minutes.  WARNING!!!  Every oven is different so start cooking at about 12-15 minutes and check to see how they are doing.  No one likes dry chicken!  (Note: Chicken is cooked when the inside is an opaque light beige color rather than pink.)

Voilà! 

Please send me or post recipes that you think we would all enjoy!  My last blog in this series will feature recipes from all of you!