Hoffman Happenings: Our Ballerinas

Wednesday, September 24, 2008

Our Ballerinas

No, it's not THE Parthenon. It looks a lot better than the real one. This is Centennial Park here in Nashville; home of the Centennial Youth Ballet at Metro Parks. Charissa is beginning her fifth year of ballet and Audrey is pictured here on her first day of class. Of course, we already pulled out the bun. (They're ALWAYS too tight.)

Charissa was thrilled to learn that she will be dancing in the "Mini-Nutcracker" this year. The Centennial Youth Ballet will present The Mini-Nutcracker in Harpeth Hall School's Davis Auditorium the first weekend in December. (Friday, Saturday & Sunday) Sponsored by Friends of Metro Dance and the Dance Division of the Metro Board of Parks and Recreation, the production has become one of Nashville's most popular holiday traditions for families with young children. To assist young audience members' shorter attention spans, the ballet is condensed and includes narration. It is one of our favorite events of the year. We're so happy that Charissa will be dancing as an angel this year! (We always knew she was an angel!) If any family members want to come to Nashville for the performance, we would LOVE to have you join us! We have air mattresses. :)

1 comment:

Tom, Rachel and family said...: Yes, and I like Ballet!

Love,

Charissa; October 16, 2008 at 6:08 PM

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A Taste of Hoffman Heritage

ENGLAND: ROAST BEEF & YORKSHIRE PUDDING

Ingredients:
2 lbs. rump roast, minced garlic, salt, freshly ground pepper, 1/4 tsp. salt, 1 cup all-purpose flour, 2 eggs (or substitute) and 1 cup milk

Directions:
-Preheat oven to 375 degrees F. Wash roast and sprinkle with minced garlic, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
-Bake on a wire rack inside a roasting pan in the preheated overn for 90 minutes, or to desired doneness. Remove roast from pan, reserving drippings.
-In a small mixing bowl, beat the 2 eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
-Preheat oven to 400 degrees F. Pour the reserved pan drippings into a cast iron skillet. Place in oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return skillet to the oven and back for 20 minutes, or until fluffy and golden brown.

HOLLAND: ASPARAGUS WITH GOUDA

Ingredients:
Fresh Asparagus, Salted Butter & Finely shredded Gouda

Directions:
Steam asparagus until crisp tender. Toss with salted butter and serve with finely shredded Gouda cheese.

GERMANY: OBSTSALAT (Fruit Salad)

Ingredients:
1 dessert apple, 1 pear, 8 oz. fresh pineapple, 2 oranges, 2 small bananas, juice of 1/2 lemon, juice of 1 orange, 2 T. honey, pinch of ground ginger, and 2 T brandy (or vanilla extract)

Directions:
-Place the lemon and orange into a small saucepan, add the honey and stir over a low heat until the honey has dissolved. Mix in the ground ginger.
-Slice all fruit into bite-sized pieces (grapes can be left whole or cut in half). Add the glaze and toss the salad.
-Can be served with lightly whipped cream and Christmas biscuits. (We usually don't since our other dishes are so rich!)

POLAND: ZIEMNIAKI Z KWASNA SMIETANA (Potatoes in Sour Cream)

Ingredients:
6 medium potatoes, 2 onions - peeled & chopped, 1/2 stick butter, 1/2 cup sour cream, 1 T fresh dill (or 1 tsp. dried dill), and salt & pepper to taste

Directions:
Boil the potatoes for 5 minutes. Drain and slice (or boil sliced to save your fingers!), Saute the onions gently in the butter until softened. Add the potatoes, sour cream, dill, salt and pepper and cover the pan. Cook slowly for about 20 minutes or until the potatoes are tender. Serve hot.

IRELAND: STRAWBERRY COFFEE CAKE

Ingredients:
1 1/2 cups flour, 1 1/2 cups finely sliced strawberries, 1/2 cup milk, 1/4 cup sugar, 1/4 cup melted butter, 3 tsp. baking powder, 1/2 tsp. salt and 2 large eggs (or egg substitute)

Directions:
-Combine salt, sugar and flour.
-Add eggs, milk and melted butter. Stir until mixed well.
-Pour the mixture into a suitably sized baking dish (we use a 9" round cake pan).
-Top with the sliced strawberries and sprinkle with sugar.
-Bake in a preheated oven at 350 degrees F for 45 minutes, until lightly browned. Serve with whipped cream.

Wednesday, September 24, 2008

Our Ballerinas

1 comment:

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