Now that our season is up and running here at the Royal Danish Ballet, I thought it would be a good time to debut the ‘TuTu’ portion of TuTus&Tea. For the past 5 weeks we have been rehearsing Peter Martins’ Swan Lake, which will re-premiere this coming Wednesday at the beautiful Opera House just across the canal from the “Gamle Scene” (Old Stage) that we call home.
There is something so ethereal about performing Swan Lake…perhaps it’s the incredible sense of camaraderie between me and my fellow ‘swans’, the shared feelings of passion, discipline, and absolute exhaustion that drip off our tireless feathers…or maybe it’s the orchestral vibrations of another Tchaikovsky Classic that create the all-consuming aura of subtly, strength and grace. Either way, this rehearsal period has definitely been an unforgettable experience, and with the 18 shows to follow, I’m sure it won’t be the among the last…
There are several things I like to do after a long day of rehearsing, performing, stretching, etc…Among these balancing passions -if you will- include ‘sauna-time’, icing my feet in a bucket for approximately 12 minutes on the clock, skyping with family members, reading a book that has nothing to do with dancing…recipe planning, and of course, baking.
I decided in lieu of a v. dedicated week at work, I would come home this weekend and bake Martha Stewart’s Carrot Ginger Cake with Orange Ginger Cream Cheese Frosting. After sorting through several tempting recipes, I came upon this one, and said “Oui”. Raison d’être: Carrots have beaucoup de nutritional benefits, Ginger is known as a natural anti-inflamatory, Cake is delicious, and Cream Cheese Icing is simply heaven sent…Especially when you have enough left over to half the cake horizontally and add an entire extra layer of glaçage de gâteau, C’est délicieux!
Live Well. Love Much. Play Often.
Mission Accomplie! ~p.e.