Three performances and several Sleeping Beauty rehearsals underway, we have plunged into this final week of October with dedication and hardwork. We do have a fews days to go of course but I thought I would pause a minute to appreciate some memorable moments of my week so far…

I came home on Monday for instance to find this beautiful flower placed in a cup on our cutting board. Turns out some thoughtful passerby had left it in my roommate’s bicycle basket, and she thought it too pretty to stay put… So inside it came to adorn our lovely apartment and to remind us of the little things in life that can bring such humble happiness.

Featured here as a beautiful contrast in color and texture to some fresh loaves of bread, set out to cool on a wintry cold evening…

Pre-performance meals are just as important as the other meals that keep me going throughout the day. I usually eat early enough so that I can have a sturdy helping of something absolutely delicious that I know will stick with me, and provide long lasting energy for dancing about the stages of Europe…

This particular Pasta dish was perfectly satisfying the whole night through.

On my way to the Sauna this Tuesday I came upon this delivery just outside the costume room. I thought it completely precious and post-worthy, so here I will share it with you…

Lastly for today, I will include a stellar dessert recipe that greeted me after a long night of flapping about in a Lake of Swans…perfect for anytime of a fall day.

I have featured this delectable day’s end treat before, but the recipe had to wait until now…Voila! (Adapted, of course from the lovely Martha Stewart)

Apple Crisp á la Mode:


  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • Preheat your oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
    In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a your favorite baking dish, and sprinkle with your topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and enticingly bubbling, 55 to 65 minutes. Let cool for about 10 minutes before serving with your best, french vanilla ice cream.

    Bon Appetite! ~p.e.